Slider recipe from Chef Brendan

If you were at the #140confONT tweet-up on Thursday August 4th, you may have had the privilege of eating the delicious sliders that were available.

These burgers can be topped with anything – from a basic mango chutney to a sharp old cheddar. Let us know if you try them!!

2lbs                               ground beef

½                                 small white onion fine dice

1tsp                             chopped garlic

2oz                              BBQ Sauce – your choice

2                                  eggs

1tsp                             smoked paprika

1tsp                             Chili flakes

1tsp                             chopped thyme and parsley

2oz                              dry white bread crumbs

1tbsp                           Salt

Pepper to taste

Combine all and mix well.

 

How to Play the 8th hole

Hole #8

This par 3 measures 212 yds from the back tees. It does not play it’s yardage as the tee is elevated and the hole plays downhill so that any shot that lands in front will run onto the green. The tees are usually set at a distance of about 200 yds making the choice of club between a 5 & 6 iron. The hardest pin is a back right location as there is quite a shelf in that part of the green and it requires a fade to get close to it (not an easy task if you like the draw).

This is a hole that you would do well hitting to the middle of the green no matter where the flag is and taking your two-putt par. Any birdie on # 8 is a bonus.

 

From the Blue Tees

From the Red Tees

A view of the Green

How to play the 7th hole

Hole # 7

Blue 367 yds, White 350 yds, Red 341 yads, Gold 302 yds

This hole requires a tee shot that ideally turns from right to left. My preferred club is a # 2 hybrid which if hit straight does not reach the spruce trees on the corner. A perfectly hit hybrid will leave a shot of around 100 yds to a middle pin. The toughest hole locations on this hole are on the right hand side of the green, especially to a back right hole. Because the approach shot is generally hit with a short iron the deep bunker front right should not come into play. Birdies are easier to come by if you get you approach shot pin high, however par can be a tough ask if you find the trees with your tee shot.

 

From the Blue Tee

From the Red Tee

150 yards from the Green

The Green

How to play the 6th hole

Hole # 6

Blue 515 yds White 500, Red 426

Handicap 11

For a relatively short par 5 it is quite a difficult green to hit in 2 shots. To give yourself a good opportunity at birdie or eagle you must first avoid the tree on the right side of the fairway. The perfect tee shot is a draw to the left side of the fairway. A tee shot that is hit straight will be blocked out by the big tree. The next obstacle to overcome is the tree that blocks two thirds of the green. A shot started at the bunker on the right that turns left is the only way to get close to the pin.  If you have to lay up with your second shot you must hit to the right side of the fairway to leave yourself an unobstructed 3^rd shot to the pin. This hole has a big green with a ridge that runs across it, so try to get close to avoid the possibility of a 3 putt. On this hole you will be hoping for a good chance to make a birdie, but hit a shot into the wrong spot and you will find yourself struggling for a par.

 

From the Blue

From the WhiteFrom the Red

The Approach shot 150 yds from the tee

The Green

Chef Shares A Recipe

Don’t you dream of eating cold vegetable puree? Maybe not all of us. But those of us that have had Chef’s Gazpacho know that it is delicious – and a great alternative to a soup appetizer in the summer! On top of that, it is fairly simple!

Gazpacho

 

2 can    (500ml)            diced tomato

½ L                              water

1                                  peeled cucumbers

1                                  peeled red peppers (roughly)

1                                  peeled green peppers (roughly)

1                                  peeled yellow peppers (roughly)

½ cup                          white balsamic

5 dash                          Tabasco

5 dash                          L+P

1 tbs                            salt

½ tsp                           black pepper

Pinch                           chili flakes

 

Chop the vegetables into rough cubes.  Place everything in to a tall container and puree with a hand mixer until smooth.  Taste and season accordingly, garnish with chopped cucumber, tomato, parsley and peppers

 

 

 

How to play the 5th hole

Hole #5

Par 4, Handicap 5

Blue 408 yds, White 393 yds, Red 364 yds, Gold 344 yds

When you stand on the tee it appears that you have a very narrow fairway to hit into. In reality the right half of the fairway is hidden from view. The ideal shot is a fade into the right side of the fairway. If your preferred shape is right to left then you had better be sure to start the ball over the trees at the end of the out of bounds guarding the houses on the right. The tee is elevated above the fairway so a 3 wood should  leave a short enough approach shot with a trailing wind.
If you plan on missing the fairway, err to the right as it provides a better angle to run the ball into the green.
Your second shot is usually off a downhill lie, to a green that slopes from front left to back right, therefore it will play half a club shorter than the yardage and  is harder to stop, so play to land it a little short of pin high.
The hardest putts to make on this green are the pins located on the left side. If you make a birdie here it is usually well earned.

 

From the Blue Tee

From the white tee

150 yds from the green

The Green

Think You Like Local? We are a Little Obsessed!

Summerlicious is on at Galt Country Club for the month of July. A preset menu for $35 right now. Although Chef has added a twist – the menu is local fare!

Interested? Take a look at the menu!

Appetizers

Pan Seared scallop, maple vanilla scone and a maple mushroom ragout

Warm Woolwich  goat cheese salad with balsamic and pesto drizzle

Greens with toasted almonds and Ontario strawberries strawberry white balsamic vinaigrette

Smoked pheasant spring roll

Entrée’s

Pan seared pickerel—lemon caper butter and parsley roast potatoes

Lobster Ravioli—garlic chive buerre blanc

Fire grilled New York—roasted red pepper and basil pave and sautéed asparagus

Veal Paillard—pepper corn cream, herb mashed potato and tri-colour carrots

Dessert

Chocolate truffle pyramid

Manhatten cheesecake with strawberry merlot compote

Banana Xango

Crème Brulee