You may not realize it but Becel has made a change – the new Becel is made without artificial colour, flavours, additives or preservatives.
Canadian families today are looking for foods that have simple and recognizable ingredients. The Becel margarine you love with simpler ingredients has been carefully crafted to satisfy these preferences. Made from blends of nutritious plant and seed oils that provide a source of good fats it has with no trans fats and 80% less saturated fat than butter; this means you can feel good about choosing Becel as part of your heart healthy lifestyle.
Celebrity Chef Graham Elliot shares some thoughts, “As a chef, I think that cooking can be simple and creative, and I rely on the versatility of Becel margarine because it’s not only made from simple, recognizable ingredients but also because it’s so easy to use for cooking, baking, roasting, sautéing or spreading straight out of the fridge. In fact, you can use Becel margarine 1:1 to replace butter in any recipe.” He adds, “I love that it’s super natural so there are not a lot of additional flavours that don’t need to be there…Becel is really a seed oil that you are cooking with and it lends itself well to absorbing other flavours so they come through.”
Here is one of Graham’s recipes which features Becel margarine:
2 Tbsp. (30 mL) grapeseed oil or any neutral oil like Canola, divided
1 NY strip steak (about 6 to 8 oz./180 to 250 g)
1/4 cup (60 mL) Becel Original margarine, divided
2 cloves garlic, unpeeled
2 sprigs fresh thyme
2 medium Yukon Gold potatoes, peeled, and quartered
1 cup (250 mL) cleaned, whole mixed wild mushrooms
1 Tbsp. (15 mL) parsley
Salt and pepper to taste
For Steak: Preheat oven to 450°F (230°). In a hot pan add 1 Tbsp. (15 mL) grapeseed oil, right before it smokes add seasoned steak; sear. Turn steak on to edge with fat and render down. Flip steak onto unseared side and place in oven until just before medium rare, about 3 to 5 minutes. Remove from oven and place pan back on stove over medium-high heat. Add 2 Tbsp. (30 mL) Becel Original margarine, garlic and thyme. Baste until medium rare to infuse flavours,then remove steak from pan and rest on a cooling rack.
For Potato/Mushroom: Place potatoes in medium pot with water and boil until tender. While boiling, sauté mushroom in remaining 1 Tbsp. (15 mL) grapeseed oil until tender, then toss with parsley. Season with salt and pepper. When potatoes are soft, strain, and add remaining 2 Tbsp. (30 mL) margarine. Mash until smooth. Add salt and pepper to taste.
Place mashed potatoes in the center of the plate, slice steak and place on top the of mashed potatoes, top with sautéed mushrooms.
Becel margarine is available in Original, Buttery Taste, Olive Oil, and Vegan. For more info visit www.Becel.ca.