THE HANGOVER BOWL

 
 

THE HANGOVER BOWL

Here’s the best way to get rid of a

hangover, it might not be as easy

as ordering Domino’s Pizza but I

can promise this recipe will kill the

worst hangover every time. Maybe

it’s not the best remedy for everyone,

but from experience, Cannabis is

always more efficient than the

good old Tylenols!

INGREDIENTS

POTATO CONFIT


8-10 Fingerling potatoes

1-2 Sprigs of thyme

250 ml Cannabis infused duck fat (40 mg)

3 Garlic cloves (not peeled)

1 Lemon zest

Salt & Pepper to taste


WILD MUSHROOMS


4 Thick slices of bacon (cut into lardons)

2 King Oyster mushrooms (sliced)

1 Cup of Black Oyster mushrooms (sliced)

1 Bundle of Enoki mushrooms

1 Pack of Shimeji mushrooms

2 Small shallots (finely diced)

4 Cloves of garlic (finely chopped)

¼ Cup flat parsley (chopped)

1 Lemon (juiced)

2 Tablespoons Olive oil

¼ Cup of water

Salt & Pepper to taste


PANKO EGG


2 Eggs (1 for poaching, 1 for breading)

2 Cups of water

¼ Cup of white vinegar

½ Cup Panko breadcrumb

¼ Cup all-purpose flour

Canola oil for frying



GARNISH


50 Grams of goat cheese

½ Cup of cooked lardons

Dozen blanched green beans

Radish sprouts

Chives

Shallot


STEPS

POTATO CONFIT


In a small saucepan on medium low

heat, melt the Cannabis infused duck

fat, add the thyme, the garlic, the

lemon zest and the potatoes.

Salt and pepper to taste.

You can cook it directly on the stove for about

an hour.

Make sure it’s always on a low simmer,

you should see some small, slow moving bubbles.

You can also cook in the oven for the same

amount of time at 225 degrees Fahrenheit.


WILD MUSHROOMS

Start cooking down the lardons until brown

and crispy and drain onto a paper towel,


In the same pan set on high heat,

add the olive oil and the mixed mushrooms

and sautee, season to taste and cook until

golden brown.


Add the chopped shallot, garlic and parsley,

cook for another minute.


Deglaze with the lemon juice and the water,

cook until all the liquid has evaporated,

set aside in a small bowl.


PANKO EGG


In a small saucepan, bring the water to

a simmer, add the vinegar, create a swirl

using a whisk or a fork.

Crack your egg in a small ramequin

prior to drop it in the simmering water

to avoid having unwanted eggshells

in your poached eggs.


You’ll need 3 bowls for the breading station,

one is for the flour, one is for the bread crumb

and one for the whisked egg. Place the bowls

in the following order; flour, egg, breadcrumb

and proceed to breading. You want to be very

gentle with the poached egg while breading

as the egg yolk can burst very easily. Fry until

golden brown and crispy, sprinkle with salt

and serve immediately.


Assemble your bowl by starting with the

potatoes, followed by the green beans,

stack a few slices of goat cheese, add

a generous layer of mushrooms and bacon

and finish up with the Panko poached egg.


RECOMMENDED TERPENES

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Laurent Dagenais