PRAWN LAKSA
Ingredients
Serves 4
3 tbsp (45 ml) coconut oil
3 tsp (15 ml) garlic, chopped
3 tbsp (45 ml) sambal oelek chili paste, or to taste, based on preferred spice level
6 tbsp (90 ml) laksa paste
1 chopped Thai red chili (optional)
2 tsp (10 ml) sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fish sauce
6 slices ginger
6 slices galangal
1 stalk lemongrass, crushed
4 cups (1 L) chicken stock
1 x 13.6 oz (403 ml) can coconut milk
4 eggs, at room temperature (this will prevent them from cracking when boiled)
12 oz (340 g) fresh Chinese wheat or egg noodles, cooked according to package instructions
24 sustainable prawn tails, peeled and deveined
4 tofu puffs, cut in half
1 cup (250 ml) bean sprouts
8 sprigs fresh cilantro, trimmed, for garnish
8 sprigs fresh mint, trimmed, for garnish
8 sprigs fresh Thai basil, trimmed, for garnish
1 lime, cut into wedges
Chili Oil, for garnish, make ahead, recipe follows
CHILI OIL:
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) mirin
¼ cup (60 ml) finely chopped garlic
2 tbsp (30 ml) red pepper chili flakes
Instructions
- In a large pot over medium heat, heat coconut oil. Add garlic, sambal oelek and laksa paste. Fry for 2 minutes, or until fragrant. Add chilies (if using), sugar, soy sauce, fish sauce, ginger, galangal, lemongrass, chicken stock and coconut milk. Simmer over medium-low heat for 30 minutes, then remove ginger, galangal and lemongrass and discard.
- While broth is simmering, bring a small pot of water to a boil over high heat. Add eggs and return water to a boil. Turn heat down to medium and simmer for 4 minutes. Immediately drain and place eggs in ice water for 10 minutes. Peel and cut in half, set aside until serving.
- Divide hot cooked noodles into 4 bowls and set aside.
- Return broth to a boil over high heat. Add prawns and tofu puffs and turn down heat to medium. Cook until prawns have turned pink and opaque, about 1 to 2 minutes. Divide prawns and tofu puffs between each bowl. Add 1 cup (250 ml) broth to each bowl and garnish each with 1 egg, bean sprouts, cilantro, mint, Thai basil, lime wedges and Chili Oil, to taste.
- To make CHILI OIL: In a small saucepan, add vegetable oil, soy sauce, rice vinegar, mirin and garlic. Place over high heat. Once garlic starts to sizzle, reduce heat to low. Cook for about 10 to 20 minutes, or just until garlic turns light brown. Stir occasionally so that garlic doesn’t stick to bottom.
- While garlic is cooking, place chili flakes in a heatproof bowl large enough to hold vegetable oil and garlic. As soon as garlic turns light brown, pour garlic and oil mixture over chili flakes and stir. Once chili oil has cooled, pour into a resealable container and refrigerate overnight before using. Chili oil can be refrigerated for up to 3 days. Makes about ⅔ cup (150 ml)
Drink Pairings
MAHI MAHI WITH TURMERIC CURRY
Ingredients
Serves 4
2 tbsp (30 ml) ground coriander
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) whole mustard seeds
4 tbsp (60 ml) vegetable oil, divided
2 medium yellow onions, diced
1 tbsp + 2 tsp (15 ml + 10 ml) salt, divided
1 tbsp (15 ml) chopped garlic
1 to 4 serrano chilies, chopped, or to taste based on preferred spice level, plus 1 sliced for garnish (optional)
2 tomatoes, chopped
3 tbsp (45 ml) chopped fresh ginger
¼ cup (60 ml) chopped fresh turmeric (or 2 tbsp (30 ml) turmeric powder)
4 tsp (20 ml) tamarind paste
2 tsp (10 ml) garam masala
4 cups (1 L) fish or vegetable stock
¼ cup (60 ml) cashews, soaked overnight in water then drained
8 x 3 to 4 oz (90 to 125 g) mahi mahi fillets
1 pinch pepper
½ cup (125 ml) cauliflower florets, blanched
1 green onion, julienned and placed in cold water to curl
4 sprigs fresh cilantro
2 tbsp (30 ml) toasted cashews, crushed
Naan, make ahead, recipe follows
NAAN:
1¼ oz (7 g) package active dry yeast
¾ cup (175 ml) warm water
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) sugar
1 tsp (5 ml) salt
2 tbsp (30 ml) yogurt
2 tbsp (30 ml) olive oil
Instructions
- In a small frying pan over medium heat, toast ground coriander, ground cumin and mustard seeds until fragrant and mustard seeds start to pop. Put spices in a bowl once toasted, do not leave in pan as they will burn.
- In a medium to large saucepan, heat 2 tbsp (30 ml) oil over medium-low heat. Add onions and 1 tbsp (15 ml) salt and cook until onions are golden brown, stirring frequently while cooking. Add garlic and chilies and cook for an additional 5 minutes. Add chopped tomatoes, ginger, turmeric, tamarind paste and garam masala and cook for an additional 15 minutes. Add stock and bring to a boil, reduce heat and simmer for 20 minutes.
- In a blender, pour in curry and cashews and blend for 3 to 8 minutes (depending on power of blender) until smooth and thick. Transfer curry into a clean pot, taste and adjust seasoning.
- Pat dry mahi mahi fillets with paper towel and season with remaining 2 tsp (10 ml) salt and pepper and remaining 2 tbsp (30 ml) vegetable oil. Heat non-stick grill pan over medium-high heat until hot. Add mahi mahi and cook for 3 to 4 minutes on each side, until golden brown and cooked through.
- To serve, place ½ cup (125 ml) curry in each bowl and top with 2 mahi mahi fillets per serving. Garnish with green onion, blanched cauliflower, sliced serrano chili (optional) cilantro and toasted cashews. Serve with hot naan.
- To make NAAN: In a bowl, add yeast to warm water and let sit until yeast has dissolved, about 5 minutes.
- In a medium-sized mixing bowl, mix flour, sugar and salt. Add yeast and water mixture, yogurt and olive oil. Mix with hands or a wooden spoon just until blended and a shaggy dough has formed. Fold dough over itself in bowl about 8 to 10 times (dough will be too loose to knead). Cover bowl with plastic wrap and let rise at room temperature for 1 hour, or refrigerate overnight.
- Once dough has risen, punch it down and divide into 8 pieces. On a heavily floured board, with a rolling pin, roll each piece flat, about ½-in (1.25 cm) thick. Heat a heavy-bottomed frying pan over medium-high heat. Take 1 naan and dust off excess flour. Place in frying pan and cook for about 1 to 2 minutes. Naan will bubble up. Flip when golden brown. Cook other side for about 1 to 2 minutes. Place naan in a towel-lined bowl or basket. Repeat with remaining naan and serve hot. Makes 8 naan.
Drink Pairings
RED CURRY TURKEY MEATBALL LETTUCE WRAPS
Ingredients
Serves 4
1 lb (500 g) ground turkey thigh meat
2 x 13.6 oz (403 ml) cans coconut milk, divided
¼ cup (60 ml) panko bread crumbs
2 eggs
½ cup (125 ml) chopped onion
8 tsp (40 ml) chopped garlic, divided
8 tsp (40 ml) chopped ginger, divided
3 tbsp (45 ml) fish sauce, divided
1½ tsp + 2 tbsp (7.5 ml + 30 ml) sugar, divided
3 tbsp (45 ml) soy sauce, divided
1 tsp (5 ml) pepper
2 tbsp (30 ml) coconut oil
6 tbsp (90 ml) red curry paste
2 shallots, finely chopped
1 stalk lemongrass, crushed
3 slices galangal
3 lime leaves
3 Thai red chilies (optional)
½ cup (125 ml) green beans, blanched
1 green onion, julienned and placed in cold water, to curl
3 tbsp (45 ml) fried garlic
1 head green lettuce, leaves separated
½ bunch fresh cilantro
½ bunch fresh mint
½ bunch fresh Thai basil
Pickled Carrots and Radishes, make ahead, recipe follows
4 baby cucumbers, cut in half lengthwise
2 limes, cut into wedges
3 tbsp (45 ml) sambal oelek chili paste, to taste
PICKLED CARROTS AND RADISHES:
1 bunch heirloom carrots, washed and cut in half lengthwise
1 bunch radishes, cut into slices
½ cup (125 ml) rice vinegar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) salt
2 slices ginger
¼ cup (60 ml) water
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix ground turkey, ¼ cup (60 ml) coconut milk, panko, eggs, chopped onion, 2 tsp (10 ml) chopped garlic, 2 tsp (10 ml) chopped ginger, 1 tbsp (15 ml) fish sauce, 1½ tsp (7.5 ml) sugar, 1 tbsp (15 ml) soy sauce and pepper. Roll turkey mixture into 16 balls, about 1 oz (30 g) each and place on a parchment lined sheet pan. Bake meatballs in preheated oven for about 15 minutes, or until cooked through and juices run clear when pierced. Set aside.
- In a medium-sized saucepan over medium heat, heat coconut oil. Add curry paste, chopped shallots, remaining garlic and ginger, cook for 5 minutes or until fragrant. Add remaining 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) sugar, remaining 2 tbsp (30 ml) soy sauce, lemongrass, galangal, lime leaves, Thai chilies, if using, and remaining coconut milk. Bring to a boil, reduce heat to low and simmer for 30 minutes. Remove lemongrass, galangal, lime leaves and chilies, discard.
- Pour curry into a serving bowl. Arrange meatballs on sauce and garnish with green beans, green onion and fried garlic. Place bowl on a large serving platter and arrange lettuce, cilantro, mint, Thai basil, Pickled Carrots and Radishes, cucumbers and limes. Assemble lettuce wraps as desired, and serve with sambal oelek.
- To make PICKLED CARROTS AND RADISHES: Place carrots and radishes into a resealable container and set aside.
- In a small saucepan over high heat, bring remaining ingredients to a boil. Let pickling liquid cool and pour over vegetables. Refrigerate overnight before using, up to 2 weeks.
Drink Pairings
THAI GREEN CURRY WITH CHICKEN
Ingredients
Serves 4
4 chicken breasts, cut in half
4 tsp (20 ml) chopped garlic, divided
4 tsp (20 ml) chopped ginger, divided
2 tsp (10 ml) cornstarch
3½ tsp (17.5 ml) sugar, divided
3 tbsp (45 ml) fish sauce, divided
1 tbsp (15 ml) coconut oil
3 tbsp (45 ml) green curry paste, or to taste based on preferred spice level
2 x 13.6 oz (403 ml) cans coconut milk
2 slices galangal
3 lime leaves
1 stalk lemongrass, crushed
2 Thai red chilies, whole, to taste (optional)
⅓ cup (75 ml) chopped fresh cilantro, plus more for garnish
2 green onions, halved
2 limes, 1 juiced and 1 cut into 4 wedges
2 tbsp (30 ml) toasted macadamia or cashew nuts, crushed, plus more for garnish
2 tbsp (30 ml) fried shallots
cooked jasmine rice, to serve
Instructions
- In a small bowl, mix chicken breast with 2 tsp (10 ml) each chopped garlic and ginger, cornstarch, ½ tsp (2.5 ml) sugar, and 2 tsp (10 ml) fish sauce. Cover and let marinate in refrigerator for at least 30 minutes, preferably overnight, up to 2 days.
- Heat a medium to large heavybottomed saucepan over medium-high heat. Add coconut oil, then add chicken in a single layer and sear until golden brown on all sides, about 5 minutes total. Remove chicken and set aside.
- Place saucepan back on burner and turn down heat to medium. Add remaining 2 tsp (10 ml) chopped garlic and ginger and curry paste. Fry until curry paste becomes fragrant. Add coconut milk, 2 tbsp (30 ml) fish sauce, 2 tsp (10 ml) sugar, galangal, lime leaves, lemongrass and 1 chili (if using, and to taste). Bring curry to a boil, then turn down heat and simmer for 30 minutes. Remove lime leaves, galangal and lemongrass and discard. Add chicken and simmer for another 5 minutes, or just until chicken is cooked through and juices run clear.
- In a blender, blend chopped cilantro, green onions, lime juice, remaining 1 tsp (5 ml) each of fish sauce and sugar and remaining 1 Thai chili, if using, until it is a smooth purée. This cannot be made ahead of time, or it will lose its bright green colour. Stir this into curry immediately before serving. Garnish with remaining cilantro, nuts, fried shallots and lime wedges. Serve with jasmine rice.
Drink Pairings
LEMON CURD TART WITH APPLE ROSES
Ingredients
Serves 6
4 eggs
4 large egg yolks, divided
1¼ cups (310 ml) lemon juice, strained, divided
1 lemon, zest only
1 cup + 3 tbsp (250 ml + 45 ml) sugar, divided
¼ tsp (1 ml) salt, divided
1¾ cups (425 ml) butter, at room temperature
1¼ cups (310 ml) flour
½ cup (125 ml) chilled butter, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) marmalade
4 cups (1 L) water
6 large apples (e.g. Ambrosia, Fuji or Gala)
10 to 12 mint leaves, for garnish (optional)
Instructions
- In a bowl, whisk together eggs and 2 egg yolks, set aside.
- In a medium saucepan, over medium heat stir together 1 cup (250 ml) lemon juice, lemon zest, 1 cup (250 ml) sugar and ⅛ tsp (pinch) salt. Stirring constantly, gently heat just until sugar is melted. Add 1¾ cups (425 ml) melted butter. Remove saucepan from heat and stir until butter has melted.
- Gradually add egg mixture to sugar syrup, whisking constantly until fully incorporated. Return saucepan to medium heat and whisk constantly until lemon curd thickens and first few large bubbles pop on surface. Remove from heat and whisk for another 30 seconds. Allow to cool for about 10 minutes, then cover surface with plastic wrap and refrigerate for at least 1 hour.
- In a large bowl, lightly whisk together flour, 3 tbsp (45 ml) sugar, and ⅛ tsp (pinch) salt. Add chilled butter and using pastry cutter or blunt knife, cut butter into flour mixture until it resembles a sandy texture.
- In a small bowl, lightly whisk 2 egg yolks and whipping cream. Pour over flour and butter mixture and incorporate together to form a ball. Cover in plastic wrap and refrigerate for at least 1 hour.
- Roll pastry to about ¼-in (0.5 cm) thick and line a 4-in x 14-in (10 cm x 35 cm) fluted tart pan. Alternatively, if pastry is too sticky, break chunks of pastry and evenly press along sides and bottom of tart pan to about ¼-in (0.5 cm) thickness. Trim edges by rolling a rolling pin over edges. Using a fork, poke holes all over bottom and sides of pastry. Freeze for at least 30 minutes.
- When ready to bake, preheat oven to 375 F (190 C).
- Place chilled tart shell on a rimmed baking sheet. Then place tinfoil over pastry and pour pie weights or uncooked kidney beans into it. Bake for 30 minutes. Remove foil and pie weights and continue baking for another 10 to 15 minutes. If using kidney beans, discard after use. Remove tart shell from oven and cool completely on wire rack.
- When ready to assemble, brush bottom of tart with marmalade. Then pour in lemon curd.
- Fill a large non-reactive, heatproof bowl halfway with 4 cups (1 L) water. Add ¼ cup (60 ml) lemon juice. Cut apples in half and core centre away. Carefully using a mandoline, thinly slice apple halves crosswise or cut into ⅛-in (0.125 cm) slices. Add apples to water-lemon mixture. Microwave for about 3 seconds on high until apple slices are slightly pliable, but not mushy. Strain apples and discard water.
- On a clean surface, lay 1 apple slice, with cut side facing you. Place another apple slice halfway over it. The cut sides should line up. Repeat with another 5 to 8 apple slices so that all cut sides neatly line up in a row. Roll first apple slice toward second one and continue until all apple slices are rolled together. The rounded sides of slices should resemble a rose. Place apple rose into lemon curd. Repeat until surface of tart is covered with apple roses. If desired, insert mint leaves between some apple roses as garnish.
Drink Pairings
STRAWBERRY RHUBARB PIE
Ingredients
Serves 6 to 8
3 eggs, divided
3 tbsp (45 ml) vinegar
6 tbsp (90 ml) water, divided
4 cups (1 L) pastry flour or all-purpose
flour, plus more for dusting
½ tsp (2 ml) salt, divided
1¼ cups + 2 tbsp (310 ml + 30 ml) sugar, divided
½ lb + 3 tbsp (250 g + 45 ml) butter, chilled, divided
½ lb (250 g) vegetable shortening or margarine, chilled, cut into 1-in x ½-in (2.5 cm x 1.25 cm) squares
3½ cups (875 ml) strawberries, halved
3½ cups (875 ml) chopped rhubarb (1-in (2.5 cm) chunks)
1 lemon, zest only
1 tsp (5 ml) lemon juice
1 tsp (5 ml) cinnamon
⅓ cup (75 ml) minute tapioca
Instructions
- In a cup, lightly whisk 2 eggs, vinegar and 3 tbsp (45 ml) water. Cover and place in freezer for about 20 minutes while making pastry.
- In a bowl, whisk together flour, ¼ tsp (1 ml) salt and 2 tbsp (30 ml) sugar. Invert contents on clean countertop. Cut ½ lb (250 g) chilled butter into 1-in x ½-in (2.5 cm x 1.25 cm) squares and scatter evenly over flour mixture along with chilled shortening squares. Using pastry cutter or blunt knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, and incorporate flour. Form dough into a ball using fingertips, keeping dough as cool as possible by trying not to use palms of hands. If sticky, dust tiny amounts of flour. Divide into 3 equal portions, cover with plastic wrap and let rest in refrigerator for about 30 minutes.
- When ready to bake, preheat oven to 425 F (220 C).
- In a large bowl, mix together strawberries, rhubarb, 1¼ cup (310 ml) sugar, lemon zest, lemon juice, cinnamon, ¼ tsp (1 ml) salt and tapioca. Let rest for about 15 minutes.
- Remove 2 portions of chilled dough and place on a clean, lightly dusted countertop for about 10 minutes. Roll 1 portion into a round circle to cover base and sides of 9-in (23 cm) pie plate with a 1-in (2.5 cm) overhang. Using a fork, poke holes on bottom and sides of pie shell. Stir strawberry rhubarb mixture and pour into prepared pie shell. Cut 3 tbsp (60 ml) chilled butter into ½-in (1.25 cm) cubes and scatter evenly over filling.
- Prepare egg wash by lightly whisking 1 egg and 3 tbsp (45 ml) water together. Lightly brush egg wash along rim of pie shell.
- On a clean, well-floured surface, roll second portion of pie crust to about ¼-in (0.5 cm) thickness. Cut into strips and weave over pie into lattice, as desired. Press edges firmly together to form a seam. Leaving 1-in (2.5 cm) rim along circumference of pie, cut excess pastry away. Roll trimmed rim under seam to form a neat border. Lightly brush surface with egg wash.
- On a clean, well-floured surface, roll third portion of pie crust to about ¼-in (0.5 cm) thickness and cut out leaves or flowers and decorate over lattice as desired. Brush lightly with egg wash. Discard any remaining egg wash.
- Bake on bottom rack of oven for 20 minutes. Reduce temperature to 350 F (180 C) and bake for another 50 to 60 minutes until surface is golden brown in colour. Remove from oven and let rest for at least 4 hours before serving.
Drink Pairings
VANILLA LAYERED CAKE WITH BUTTERCREAM ROSETTES
Ingredients
Serves 8 to 10
3 cups (750 ml) flour, plus extra for dusting
3 tsp (15 ml) baking powder
½ tsp (2 ml) salt, divided
4 eggs, room temperature
2 cups (500 ml) sugar
2 tbsp (30 ml) vanilla extract, divided
½ cup (125 ml) vegetable oil
½ cup (125 ml) melted butter
1 cup + 1 tbsp (250 ml + 15 ml) milk, divided, plus extra if needed
3 x food colouring, as desired (optional)
2 cups (500 ml) butter, room temperature
4 cups (1 L) icing sugar
¾ cup (175 ml) pineapple juice
Instructions
- Adjust oven rack to centre position and preheat oven to 350 F (180 C). Grease, line and lightly dust three 8-in (20 cm) cake pans with flour, tapping out excess.
- In a large bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Set aside.
- Using a hand mixer or stand mixer with whisk attachment over high speed, whisk together eggs, sugar and 1 tbsp (15 ml) vanilla extract until light, pale and fluffy and about triple in volume. When whisk is lifted, batter should fall like a single thick ribbon. Continue beating while gradually adding oil and melted butter. Reduce speed of mixer and fold in ⅓ of flour mixture. Then fold in ½ cup (125 ml) milk. Scrape down sides and bottom of bowl and continue folding another ⅓ of flour mixture. Fold in another ½ cup (125 ml) milk and remaining flour, making sure to incorporate batter from along sides and bottom of bowl.
- Divide batter equally into 3 separate bowls. If colouring layers, using a toothpick add tiny amounts of food colouring at a time into each bowl and mix well to adjust intensity of colour desired. Pour each coloured batter into a separate cake pan and bake in centre of oven for 25 to 30 minutes. Cakes are done when it starts to pull away from sides of pan and a toothpick inserted into centre of each cake comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Invert on wire rack and allow to cool completely before frosting.
- Using a hand mixer or stand mixer with paddle attachment, beat 2 cups (500 ml) butter, ¼ tsp (1 ml) salt and 1 tbsp (15 ml) vanilla extract at medium speed for about 1 minute. Gradually add icing sugar, 1 cup (250 ml) at a time, until fully incorporated. Add 1 tbsp (15 ml) milk and continue beating until smooth yet firm in consistency. If buttercream is too stiff, add more milk, 1 tbsp (15 ml) at a time, until desired consistency is achieved.
- Prepare cakes for layering by cutting “domes” off top of each cake to make 3 evenly flat cakes. Smear 1 tbsp (15 ml) of buttercream frosting in centre of cake platter. Place first cake over it. Using a squirt bottle, evenly drizzle about ⅓ pineapple juice over top of cake, which should absorb juice. Apply a layer of frosting over cake, place second cake over it. Drizzle with another ⅓ pineapple juice and spread with buttercream frosting. Top with third cake and drizzle with pineapple juice. Apply a “crumb” coat by frosting sides and top of cake with buttercream. Refrigerate for at least 1 hour.
- Fill remaining buttercream into a large piping bag fitted with large star nozzle. Remove cake from refrigerator and pipe rosettes all over cake, or decorate as desired. If cake is refrigerated after this step, ensure it is brought to room temperature before serving.
Drink Pairings
PARMESAN-CRUSTED RACK OF LAMB SERVED WITH MINT CHIMICHURRI SAUCE
Ingredients
Serves 6
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) pepper
½ cup (125 ml) fine, plain bread crumbs
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) minced fresh flat leaf parsley
1 tbsp (15 ml) olive oil
2 racks of lamb, frenched, about 2½ lbs (1 kg) total
3 tbsp (45 ml) Dijon mustard
Mint Chimichurri Sauce, to serve, recipe follows
MINT CHIMICHURRI SAUCE:
1 cup (250 ml) lightly packed fresh mint leaves
1 cup (250 ml) lightly packed fresh flat leaf parsley leaves
1 garlic clove, chopped
2 tbsp (30 ml) red wine vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
kosher salt and pepper, to taste
½ cup (125 ml) extra-virgin olive oil
Instructions
- Preheat oven to 450 F (230 C). Generously oil bottom and sides of a shallow roasting pan large enough to hold 2 racks of lamb. Set aside.
- In a small bowl, smash together garlic, salt and pepper until well combined. Stir in bread crumbs, Parmesan, parsley and oil.
- Rinse lamb well under cold water and pat dry. Place fat side up in prepared roasting pan and brush with Dijon. Pat cheese mixture evenly over mustard on each rack of lamb. Transfer to oven and roast for 10 minutes. Reduce heat to 400 F (200 C) and continue roasting until an instant-read thermometer inserted into centre of meat registers 120 F (49 C), about another 10 to 13 minutes. Remove from oven and let rest in roasting pan for 10 minutes before carving.
- To serve, slice between bones to make individual chops and transfer to a warmed platter. Serve with Mint Chimichurri Sauce alongside.
- To make MINT CHIMICHURRI SAUCE: In a blender or food processor, pulse together mint, parsley and garlic until finely chopped. Transfer to a medium bowl and stir in vinegar, chili flakes and a pinch of salt and pepper. Stir until salt has dissolved. Stir in oil and let sauce sit at room temperature for at least half an hour, up to 2 hours. Season to taste and serve. Chimichurri will keep refrigerated, stored in an airtight container, for up to 2 days. Makes about 1 cup (250 ml) chimichurri
Drink Pairings
HONEY RUM-GLAZED CORNISH HENS SERVED WITH WILD RICE STUFFING
Ingredients
Serves 8
3 tbsp (45 ml) unsalted butter, divided
½ medium yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
¾ cup (175 ml) uncooked wild rice
2¾ cup (675 ml) unsalted chicken stock, divided
½ cup (125 ml) jasmine rice
½ cup (125 ml) chopped dried apricots
1 tsp (5 ml) chopped fresh thyme leaves
2 tbsp (30 ml) chopped fresh flat leaf parsley leaves
1 cup (250 ml) dark rum
3 tbsp (45 ml) honey
1 sprig thyme
4 Cornish hens (about 1¼ lbs (567 g) each)
4 Meyer lemons or regular lemons, halved
3 tbsp (45 ml) grapeseed oil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C). Place an oiled wire rack in a large, rimmed baking sheet, set aside.
- In a medium saucepan over medium-high heat, melt 1 tbsp (15 ml) butter. Add onions and celery, cook, stirring often, until onions have softened, about 5 minutes. Stir in garlic and wild rice, cook, stirring constantly, for 1 minute. Add 2 cups (500 ml) chicken stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has absorbed, about 1 hour.
- While wild rice is cooking, in a small saucepan combine remaining ¾ cup (175 ml) stock with jasmine rice and bring to a boil over high heat. Cover, reduce heat to low and simmer until all stock has been absorbed, about 8 to 10 minutes. Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped apricots, thyme and parsley. Fold into wild rice mixture.
- In a small saucepan over medium-high heat, bring rum, honey and thyme sprig to a boil. Reduce liquid to about ¼ cup (60 ml), about 5 to 8 minutes. Remove from heat and swirl in remaining 2 tbsp (30 ml) butter and discard thyme sprig. Set aside.
- Stuff each Cornish hen with 2 lemon halves before tying ends of legs together with kitchen twine and tucking wing tips under back. Place each hen, breast side up, on prepared wire rack. Rub each with grapeseed oil and season lightly with salt and pepper. Roast until a thermometer inserted in thigh registers 160 F (71 C), about 30 to 35 minutes.
- Brush hens with rum mixture and continue to bake until hens are golden brown and a thermometer inserted in thigh registers 165 F (74 C), about another 10 minutes. If hens are browning too quickly, tent with tinfoil. Transfer rice to a baking dish, drizzle with a little chicken stock, cover with tinfoil and warm alongside hens in oven for the last 10 minutes of cooking. Once removed from oven, let hens rest at least 10 minutes.
- To serve, place rice on a platter and arrange roasted hens over top. Enjoy while warm.
Drink Pairings
MAPLE AND ORANGE-GLAZED SPIRAL HAM
Ingredients
Serves 8
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
Instructions
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.