Charlotte's Kitchen wishes to share the recipes obtained from attending the recent Blueberry Wonder Workshop by Oregon Washington Blueberries, referring to my blog here:
Recipe 1 of 3:
Seared Chicken Quinoa Bowl with Fresh Blueberries
Ingredients
Chicken Marinate
Chicken Breast - 1 pc
Garlic Salt - ½ tsp
Garlic Pepper - ½ tsp
Paprika - ½ tsp
Mixed Herbs - ½ tsp
Sauce
Kewpie Mayo - 1 tbsp
Lemon Juice - 1½ tbsp
Lemon Zest - ½ tsp
Salt - ¼ tsp
Pepper - ¼ tsp
Other Ingredients
Blueberry - 20 gm
Baby Spinach - 5 gm
Zucchini - 15 gm
Pumpkin - 15 gm
Quinoa - 100gm
Toasted Pumpkin Seeds - 1½ tbsp
Method
- To prepare the chicken breast, poke some holes and tenderize the chicken breast using the back of knife, and lightly smashed it. Once it is tenderized, marinate with the dry ingredients with garlic salt, garlic pepper, paprika, mixed herbs. Give it a good rub and marinate for at least 5-10 minutes.
- Sear chicken breast in a pan with some oil on 1 side for 5 minutes until golden brown color, flip the chicken and continue steam cook the chicken breast with 100ml water for another 7 minutes to ensure the chicken breast is moist. Once is cooked thoroughly, rest the chicken for 5 minutes before cutting.
- Using the same pan packed with flavor, sauté zucchini cubes with salt and pepper for 4-5 minutes, and set aside.
- After that, sauté pumpkin with a little bit of oil, season with salt and pepper, add in 100ml water to continue steam cook for 5 minutes until al dante texture.
- On a pan, toast pumpkin seeds without oil for 5 minutes on medium heat until slightly puffed.
- Prepare quinoa by cooking with boiling seasoned salt water until light and fluffy.
- Lastly, to prepare creamy lemon sauce, zest half of a lemon, and combine mayonnaise, lemon zest, lemon juice, then season with salt and pepper to taste.
- To assemble the dish, place cooked quinoa on a bowl, sliced chicken breast, followed by sauteed zucchini and pumpkin, baby spinach, toasted pumpkin seeds, dried cranberries, then garnish with fresh blueberries, rosemary and lemon zest.
Recipe 2 of 3:
Blueberry Cream Cheese Tart
Ingredients
Cream Cheese Filling
Cream Cheese - 100 gm
Whipped Cream - 100 gm
Vanilla Essence - 1 tsp
Lemon Juice - 1 tbsp
Blueberry Compote
Fresh Blueberries - 50 gm
Brown Sugar - 2 tbsp
Water - 80 gm
Garnish
Blueberry - 5 to 6 pcs
Mint Leaf - as needed
Gold Leaf / Dust - as needed
Method
- To make blueberry compote, heat up a pan, put in fresh blueberries, brown sugar and water. Cook for 5 minutes on high heat, then 10-15 minutes on medium heat until slightly thickens. Set it aside and let it cool before use.
- In a mixing bowl, whip cream cheese until soft and fluffy.
- In another mixing bowl, whip up whipped cream until slightly thickens.
- To prepare the cream cheese filling, lightly fold in whipped cream into the fluffy whipped cream cheese, followed by adding in lemon juice, blueberry compote and vanilla essence.
- When mixtures are combined, fill the mixture into a pipping bag.
- To assemble, pipe the cream cheese filling onto baked tart shells, decorate mini tarts with fresh blueberries.
- Garnish with mint leaf and gold leaf.
Recipe 3 of 3:
Blueberry Colada
Ingredients
Blueberry Compote
Fresh Blueberries - 50 gm
Brown Sugar - 2 tbsp
Water - 80 gm
Other Ingredients
Light Coconut Milk - 50 ml
Pineapple Juice - 80 ml
Blue Pea Flower Water - 30 ml
Lemon Juice - 15 ml
Ice - 1 cup
Garnish
Blueberry - 5 to 6 pcs
Mint Leaf - as needed
Method
- To make blueberry compote, heat up a pan, put in fresh blueberries, brown sugar and water. Cook for 5 minutes on high heat, then 10-15 minutes on medium heat until slightly thickens. Set aside and let it cool.
- In a cup, rim the glass with blueberry compote, then fill it with ice.
- Put in blueberry compote, followed by light coconut cream, pineapple juice and lemon juice.
- Lastly, top with blue pea flower water.
- Garnish with mint leaves and fresh blueberries.
- Stir well and enjoy.
For more information on Oregon Washington Blueberries, please visit:
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