Chef Roary MacPherson, Sheraton Hotel Newfoundland, St. John’s

Red Lentil Ragout with root vegetables, Newfoundland Chanterelles and Mount Scio Savoury, topped with Citrus-roasted Cod Loin

Chef Roary Macpherson, uses ‘scrunchion fat’ in this recipe, the rendered remains of frying small bits of fat pork to use as a topping for a variety of Newfoundland dishes. Along with Mount Scio savoury, this dish is pure Newfoundland.

Make the Red Lentil Ragout first and top it with the browned cod loin.

•  1 carrot, finely diced
• ½  cup diced rutabaga
• 1 stalk celery, finely diced
• ½ medium onion, finely diced
• 3 nice chanterelles
• 2 tbsp rendered pork scrunchion fat
• 2 garlic cloves, minced
• 1 cup red lentils
• 2 cups chicken stock
• ¼ cup crushed tomatoes
• 4 tsp ground cumin
• 1 tsp dried Mount Scio savoury
• 3 oz shredded spinach

Sauté the carrots, rutabaga, celery, onion and chanterelles in the scrunchion fat until they start to caramelize a bit. Add the garlic about a minute before the vegetables are finished sautéing.

Add the red lentils, and stir until mixed with the vegetables.  Add the stock, tomatoes and juice, cumin, and savoury and bring to a simmer over medium heat. Reduce heat to medium low and continue to simmer until the lentils are tender, about 25 minutes.

If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

Once completely cooked add in spinach and mix it through.

Citrus-Roasted Cod 

• 4 – 4 oz cod loin for each serving
• Seasoned flour , as needed
• 2 tbsp (or more) pork scrunchion fat
• Salt and pepper to taste
• Juice from ½ a lemon
• 1 tsp of lemon and/ or lime zest
• Chives, minced, as garnish

Dredge cod portions in the seasoned flour. Place in large frying pan with preheated pork scrunchion fat. Sear until golden brown, sprinkle with lemon juice.

Turn over and season, continue to baste with the fat until browned.  Top with the zest and chives.

Executive Chef Roary MacPherson
Sheraton Hotel Newfoundland, St. John’s, Newfoundland

Chef MacPherson strongly believes in using Canadian product to create unique Canadian cuisine and he has worked hard to gain experience from the east coast of Newfoundland as far west as Alberta. Roary, as a President of the Federation of Newfoundland Chefs and Cooks, led the Provincial Junior Culinary Team to a Gold victory in April 2005 and his target is to reclaim Gold in 2009. Roary also represented Atlantic Canada at the 2^nd International Conference on Culinary Tourism in San Francisco, California in May 2005. The three member Canada Team won the People’s Choice Award and 1^st place overall in the Culinary Cook-off Competition. Chef MacPherson was named 2005 Culinarian of the Year by the Canadian Chef’s Association, St. John’s Division. 

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