Hawksworth Restaurant is the best voted restaurant in vancouver Follow the culinary adventures of Chef David Hawksworth as he travels across BC, from wine country to the Gulf Islands, to catch up with old colleagues and discover how they source local ingredients for their signature dishes.
2 bunches of watercress (washed and thick stems removed)
2 Belgian endives, split top to bottom, cut into 0.5cm ribbons
½ bunch orange carrots, scrubbed and split lengthways
3 tbsp carrot escabeche (recipe below)
5 tbsp tahini dressing (recipe below)
4 tbsp crispy farro (recipe below)
Combine all ingredients, except for farro, in a large stainless steel mixing bowl.
Toss gently to combine, using your hands to ensure the ingredients are well distributed throughout the mixture. Taste a small amount and adjust seasoning with salt if necessary.
Transfer mixture to a serving dish or platter and garnish with crispy farro.
160g olive oil
325g shallot, sliced with the grain
1400g carrots, sliced thinly on mandoline
3 jalepeno peppers, cut into 6 pieces
300ml white wine
700ml white wine vinegar
1 rosemary sprig
1 small bunch fresh thyme
4 fresh bay leaves
In a large rondeau, heat olive oil over medium heat until hot but not smoking.
Add herbs, carrots, shallots, and salt.
Add white wine, and white wine vinegar, bring mixture to a boil, and remove from heat and cool immediately in a shallow hotel pan.
65g white wine vinegar
10g sesame oil
55g canola oil
Combine all ingredients in a container.
Blend with immersion blender until homogenous.
Taste and reserve.
Agitate well before use.
Bring water and salt to a simmer.
Add farro and simmer on low for approximately 12 minutes, or until partially cooked.
Drain farro well, and spread onto a parchment paper lined tray in a single layer.
Dehydrate at room temperature overnight.
Preheat oven to 400F, transfer tray of farro to middle rack of oven, and cook until crispy and golden brown. Check often!
Transfer to a mixing bowl when cooled, season with olive oil and a pinch of salt and pepper to taste.
1 ½ oz Beefeater Gin
1 oz lemon juice
½ oz Orgeat
8 drops of orange blossom water
1 egg white
Add all of the ingredients into a cocktail shaker. Shake vigorously with ice for 8-10 seconds. Remove ice and return to cocktail shaker. Shake vigorously without ice for a second time, this will whip the egg white into a dense foam. Pour into a chilled cocktail glass and garnish with freshly grated nutmeg.
Place clams in a colander within a deep pot or container, run cold water over them for at least 45 minutes. This encourages them to purge any sand or grit that they hold inside their shells.
Bring cold water and salt to a boil in a deep, heavy bottomed pot.
Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.
Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes.
Add the clams, then immediately add white wine – be careful as there will be some spatter and possibly a small flame from the alcohol burning off of the wine. Immediately put the lid onto the sauté pan, and allow the clams to steam over medium high heat, until just opened. Remove lid, and turn off the heat.
Drop your pasta into the boiling water, it will only take approximately 3-4 minutes in boiling water to achieve a firm textured pasta with a beautiful chew – the pasta should be slightly underdone, as we’re going to finish it by cooking it together with the clams and their juices.
Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.
Once pasta is drained, add it to the sauté pan with the clam mixture, then add the butter and sea asparagus. Increase heat to medium-high. Toss or mix the ingredients with tongs to emulsify the butter and the clam juices. Add a little pasta water at a time (you won’t need it all) and continue to stir and toss the spaghetti until it reaches your desired degree of doneness. Turn off the heat, and add lemon, chopped parsley and salt to taste.
Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.