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Winnipeg Chef Contributes to Cookbook Supporting Food Banks

April 3, 2014 9:30 AM | News

Catelli - Chef Shellborn Recipe

Chef Emil’s Curried Yogurt Bows dish (HANDOUT)

Chef Emil Shellborn

Chef Emil Shellborn (HANDOUT)

A chef at the Fairmont Winnipeg is passing along his culinary talents in the pages of a new cookbook.

Chef Emil Shellborn is one of the contributing chefs to “Catelli Pasta Plus Five: Five-ingredient summer pasta dishes by some of Canada’s top chefs.”

The book features easy, gourmet pasta recipes that are made using only five key ingredients in addition to the pasta.

Shellborn’s signature dish is Curried Yogurt Bows.

“The recipes in this cookbook demonstrate that gourmet cooking can be simple and inexpensive,” Shellborn said. “Fresh, local ingredients are easily accessible in the summer and can add a terrific gourmet touch to simple pasta dishes.”

After completing an apprenticeship through Red River College, Chef Shellborn went on to train and work in Europe and South Korea before joining the culinary team at the Fairmont Winnipeg — the home of the province’s only CAA/AAA Four Diamond restaurant, The Velvet Glove.

The cookbook is part of a national campaign by Catelli pasta called Help Us Feed the Hope. The campaign also features a coast-to-coast in-store promotion where Catelli pasta will donate a serving of pasta to food banks nationally for every box of pasta purchased.

Catelli’s goal is to reach one million servings of pasta by the end of June for local food banks across the country. To find out how to help, visit their Facebook page.

Curried Yogurt Bows
Chef Emil Shellborn, Fairmont Winnipeg

Prep time: 10 min
Cook time: 10 min
Servings: 4

1 pkg (340 g) Catelli Smart® Bows
2 – 3 chicken breasts, grilled or pan roasted
1 mango, diced
1/2 red pepper, diced
1 cucumber, diced
2 green onions, sliced

Curried Yogurt Dressing:
2 cups (500 ml) Greek style plain yogurt
1 tbsp (15 ml) curry powder
1 tsp (5ml) Siracha sauce or any other hot sauce
handful of cilantro, roughly chopped
juice of half a lime
salt and pepper to taste

Cilantro, roughly chopped, added to taste

Step 1: Combine all ingredients for curried yogurt dressing, mix well.

Step 2: Cook pasta according to instructions on the package. Drain and rinse well to cool.

Step 3: Combine the pasta with cooked chicken, mango and vegetables in large mixing bowl.

Step 4: Add half of the yogurt mixture first, combine and add more to taste. Season with salt and pepper.

Step 5: Garnish with fresh cilantro.

The curried yogurt makes a great mayo substitute on sandwiches and a great dipping sauce for fish, grilled meats or vegetables.

Substitute the chicken in this dish for shrimp or lots of green vegetables.