Moosemeat & Marmalade takes two very different chefs on a journey exploring food, Indigenous culture, and more

Costarring Indigenous chef Art Napoleon and Dan Hayes, a classically trained chef from London, the APTN show is back by popular demand for a third season

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      A First Nations bush cook who’s a pro at skinning buffalo and a classically trained London chef accustomed to serving caviar may seem like an unlikely pair in the kitchen. That’s exactly why the combination makes for good TV.

      Starring Art Napoleon and Dan Hayes, Moosemeat & Marmalade is about to launch its third season.

      Napoleon, who’s of Cree and Dane Zaa descent, has been a driving force in the Indigenous food-sovereignty movement. Having spent his formative years on a reservation on Moberly Lake near Chetwynd, B.C., he’s now based in Victoria.

      He has also been actively involved in anti-Site C Dam movement in addition to being an instructor and key voice in the cultural revitalization of the Cree language.

      Growing up, Napoleon hunted for everything from rabbit to moose, he and his family smoking the meat and game they caught themselves in their own smokehouse or roasting them over a fire. They would make jerky in the summer to last them through the winter.

      By the time he was 15, he was spending summers as a bush cook—meaning he cooked for huge camps of firefighters in remote locations all over the province. That’s where he learned to improvise as a chef.

      While “foraging” has become trendy, it has been a routine part of Napoleon’s daily life. He describes the forest as his family’s grocery store, pharmacy, teacher, and church.

      To this day he loves experimenting in the kitchen, combining his knowledge of Indigenous plants with home-style cooking techniques.

      Hayes, meanwhile, hails from London, where he received training in French cuisine. He worked in several restaurants there, including one Michelin-starred spot. After working in some prestigious restaurants in Spain, he moved to Victoria. There, he and his wife run the London Chef, a café, catering company, and cooking school.

      Chefs Art Napoleon (left) and Dan Hayes could not be more different, which is one reason their TV show is so compelling.
      APTN.

      Produced by Mooswa Films, Moosemeat & Marmalade brings two very different chefs—and personalities—together. The two hunt, shop, and forage together, while exploring various cultures and cuisines.

      Season 3 takes the pair from Vancouver Island to Yellowknife and the UK, while the show touches on Indigenous issues as well as those related to food security and sustainability.

      Moosemeat & Marmalade kicks off its third season on APTN, the Aboriginal People’s Television Network, on January 18.

      Below is a recipe from the show’s new season.

      Gatherers’ Vegetarian Chili as made on Moosemeat & Marmalade.
      APTN.

      Moose & Marmalade's Gatherers’ Vegetarian Chili

      2 Tbsp canola oil for frying

      2 Tbsp butter (use margarine for vegan chilli)

      1 large onion chopped

      4 banger style vegan or vegetarian sausages cut into 1-inch pieces

      3 stalks celery cut into bite sized chunks

      1 med. red or yellow pepper cut into bite sized chunks (optional)

      1 14-oz can stewed tomatoes

      1 14-oz can kidney beans

      1 14-oz can black beans

      1 Tbsp chilli powder

      2 tsp. cumin

      1 tsp. cinnamon

      2 tsp. pure maple syrup

      ¼ cup grated white cheddar or parmesan cheese for topping

      ½ cup fresh cilantro leaves chopped roughly

      1 tsp. smoked paprika

      1 cup veggie stock

      1 organic veggie bouillon cube

      salt & cayenne pepper to taste

      In this easy recipe we are using some canned ingredients, otherwise it would not be an easy recipe.

      Method

      1. Fry up the onions, peppers & celery in the oil in a pot over medium heat.
      2. Once onions begin to caramelize, add the stock and sausages, stirring to ensure the sausages don’t stick. Add butter or margarine if more oil is needed.
      3. When mixture has been brought to a gentle boil, add the canned beans & tomatoes (you can drain the beans fully or partially).
      4. Stir the chilli well then add bouillon, spices and maple syrup. Stir to blend flavours then reduce heat and allow to simmer.
      5. Cook stirring occasionally to prevent sticking to bottom of pot until liquid has been reduced. Taste and adjust flavourings accordingly.
      6. Serve hot chilli with grated cheese or chopped cilantro

      Note: grated carrots & corn niblets are also nice additions to this chilli but try to avoid Monsanto beans.

       

      Crab-apple-glazed veggie kebabs

      Glaze:

      1 cup crab-apple, cores removed & cut into chunks

      1 cup pear, cut into chunks

      1 cup apple cider vinegar

      ½ cup dark brown sugar

      2 Tbsp moose-berry jelly (high-bush cranberry)

      Method

      1. Place all glaze ingredients into a pot and bring to a boil stirring occasionally.
      2. Keep mixture at full boil until liquid begins to thicken and darken to a dark brown molasses-like colour ( 10-12 mins depending on heat).
      3. Remove from heat and separate fruit, setting it aside for use in desserts (great as a topping in a fruit crumble) and using the reduced liquid to brush onto veggie kebabs.
      4. BBQ glazed veggie kebabs, feeling free to brush on more glaze after kebabs are turned.
      5. Serve kebabs over sundried saskatoon rice

       

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