Recipes | CTV News at 5

CTV is helping to take the stress out of mealtime by providing inspiration for delicious dishes!

Every Wednesday at five we'll share a recipe crafted by the Kilted Chef Alain Bosse, featuring local food processors from around the Maritimes. The recipes are easy to make with step-by-step instructions.

Check back each week for the latest dish and visit for more information on participating members.

fresh roll

Cold Water Shrimp Fresh Salad Roll

Serves 6


  • 1 lb cold water shrimps
  • 1 bag of vermicelli rice noodles cooked according to package directions
  • ¼ cup wild blueberries
  • ½ cup English cucumber in matchsticks
  • ½ cup carrot in matchsticks
  • 12 drops hot sauce
  • 12 cilantro sprigs
  • 6 green onion tails
  • 6 tsp hot sauce
  • 6 rice paper wrappers


  1. One at a time, dip the rice paper wrappers into warm water, just until pliable.
  2. Place the wrapper on a flat surface in front of you, put a line of cold water shrimps and wild blueberries, place cucumber on one side and carrots on the other.
  3. Top with cooked vermicelli noodles.
  4. Add a few sprigs of cilantro, top with hot sauce.
  5. Fold in the two ends to your left and right, lay the green onion horizontally so that the end protrudes a bit from the roll.
  6. Continue to roll from bottom to top as tightly as possible.
  7. Serve with Asian dipping sauce below.

Asian Dipping Sauce Ingredients:

  • 4 tsp fish sauce
  • 1 clove garlic, minced
  • 1 tsp sesame seeds
  • 2 tbsp lime juice
  • 1 tbsp honey


  1. Combine all ingredients and mix well.

Turkey Panini

Chef Alain Bosse creates a superberry mayo to pair with a turkey Panini.

Sausage and potato

Polish Sausage Potato Hash

Chef Alain Bosse creates a Polish sausage hash, with potatoes, apples, and peppers.


Smoked oysters

Chef Alain Bosse pairs smoked oysters with a beer, lemon and oil infused butter.


Beer Braised Red Cabbage

Chef Alain Bosse pairs a smoked pork chop with braised red cabbage.

Halibut steak

Halibut w/ Wild Blueberry Compote

Chef Alain Bosse pairs a pan-fried halibut steak with a wild blueberry compote.

lobster pogo

Lobster Pogo

Chef Alain Bosse creates a lemon and dill mayo to pair with lobster pogos.


Apple and Cranberry Strudel

Chef Alain Bosse combines apples and cranberries to create a tasty strudel.


Smoked Salmon Fettuccine

Chef Alain Bosse adds smoked salmon and fresh salsa to a fettuccine dish.

Food and Beverage Atlantic
Kilted Chef