Mark Wrigley's Leg 'o'Lamb
by Mark Wrigley, Tofino
Born in Winnipeg, Mark moved to Tofino 12 years ago by accident. On a 3 month break from his school program to be a commercial chef Mark went for a trip to the west coast. Originally planning to hang out in Vancouver, Mark came to check out Tofino and within 5 minutes he knew he had found his new home.
Having worked in nearly every kitchen in Tofino at one point or another, he excitedly started Clayoquot Cuisine above Live to Surf this spring. Mark uses this location as a home base for his catering service and as an intimate cafe for those looking to eat out. Mark likes to think of himself as a Jazz Chef "jamming with the food". He likes to incorporate all the places he's travelled to and the flavours of those regions. He hopes to create something unique and different from what people might expect. To push flavours to the limit but find balance and smoothness.
For Mark food should be complicated and delicate, full of fragrance, beauty and taste. A texture-a sensual experience.
Rack of Lamb
First clean fat and trim off bones and meat of a single rack
2 tbsp minced garlic
2 stem of chopped Rosemary
2 tbsp dried ground Porchini mushrooms
2 pinches of Kosher coarse salt
2 pinches of fresh crached Black Pepper
Pre-heat oven to 450 degree centigrade
Cook for 7-9 minutes, until desired wellness
1 sliced Shallot
1 tsp of minced garlic
1/4 cup of fresh Chanterelle Mushrooms, roughly chopped
1 cup of Chicken Stock
2 oz Riso Arborio
In a sauce pan saute garlic, shallots and mushrooms in olive oil until soft.
Add Arborio rice to pan and slowly add the chicken stock over low heat stirring occasionally.
Add small amounts of cold water while stirring until rice is soft, thick and cooked aprox 15-20 min.
4 pc baby bok choy
1 tsp olive oil
2 tsp minced garlic
1 tsp liquid honey
Clean and halve
the bok choy
In a pan saute the garlic in the olive oil and then add the bok choy continuing to saute for another 3-5 minutes.
Add salt and pepper to taste and the honey.
Roasted Fennel Bulb
1bulb of fresh fennel
Pre-heat oven to 350.
Wash and trim a fennel bulb and then cut into 8th size pie chunks.
Saute over medium heat in olive oil for 3-5 minutes and then place in oven for 10-12 minutes until golden brown.
Season with salt and pepper to taste.
1 julienned pine mushroom
1 pinch of minced garlic
1 shallot sliced
1 tbsp olive oil
1/4 cup red wine
Saute all ingredient save the wine for 3-5 minutes.
Add the red wine and then reduce.
Finish with demi glace or remove from heat and add 1-2 tbsp of butter and then whisk until smooth.
Tofino chef Mark Wrigley shares his recipe for Leg of lamb. Article for Tofino Time magazine.