COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE
Ingredients
Serves 4 to 6
1 lime
⅓ cup (75 ml) coconut milk
⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish
3 garlic cloves, crushed
1 to 2 Thai red chilies, seeded and finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1½ lbs (750 g) large spot prawn tails, peeled, deveined
toasted coconut flakes, for garnish
lime wedges, for garnish
Coconut Rice, to serve, recipe follows
COCONUT RICE:
2 cups (500 ml) jasmine rice
1½ cups (375 ml) water
1 cup (250 ml) unsweetened coconut milk
1 tsp (5 ml) salt
toasted coconut flakes, for garnish
Instructions
- Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
- In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
- Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
- To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.
Drink Pairings
GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
Ingredients
Serves 4
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
Instructions
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.
Drink Pairings
SPOT PRAWN CEVICHE
Ingredients
Serves 4 to 6
8 cups (2 L) water
¼ cup (60 ml) kosher salt
1 lb (500 g) BC spot prawn tails, peeled, deveined
2 lemons, juice only
2 limes, juice only
2 medium oranges, juice only
1 cup (250 ml) seeded, peeled English cucumber, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) finely chopped red onion
2 jalapeño or serrano chilies, seeded and finely chopped
1 cup (250 ml) seeded, heirloom cherry tomatoes, cut into ½-in (1.25 cm) dice
1 avocado, cut into ½-in (1.25 cm) dice
2 green onions, finely sliced
¼ cup (60 ml) coarsely chopped fresh cilantro
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Instructions
- In a large saucepan, combine water and kosher salt, then bring to a boil over high heat. Add spot prawns and immediately turn off heat. Let prawns sit until just cooked through, about 2 minutes. Drain and set aside until cool enough to handle. Transfer to cutting board and cut into ½-in (1.25 cm) pieces and place into a nonreactive bowl.
- To bowl, add citrus juices, cucumber, red onion and chilies. Refrigerate for 1 hour.
- Stir in tomatoes, avocado, green onions, chopped cilantro, olive oil and salt and pepper. Let stand at room temperature 30 minutes before serving. Serve ceviche with tortilla chips.
Drink Pairings
STEAMED SPOT PRAWNS SERVED WITH SPICY SOY SAUCE
Ingredients
Serves 4 as an appetizer
1 tbsp (15 ml) finely minced ginger
1 tbsp (15 ml) finely minced green onion
1 tbsp (15 ml) chopped fresh cilantro
2 serrano chilies, thinly sliced, divided
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) Chinese chili oil
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) water
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) balsamic vinegar
1 lb (500 g) fresh, whole BC spot prawns
3 slices ginger
2 green onions, whole
1½ tbsp (22 ml) salt
2 tbsp (30 ml) Chinese Shaoxing cooking wine
Instructions
- To make dipping sauce, in a small saucepan, add minced ginger, minced green onion, cilantro, 1 thinly sliced serrano chili, vegetable oil, chili oil, light soy sauce, water, sugar and balsamic vinegar. Heat until simmering and stir to mix. Remove and allow to cool.
- With a pair of sharp kitchen scissors, trim sharp barbs from prawns’ heads, clean and rinse under cold water. Set aside.
- In a medium stockpot, add 5 cups (1.25 L) water, ginger slices, whole green onions, salt, remaining serrano chili slices and Shaoxing cooking wine. Bring mixture to a boil. Add prawns and stir slowly. Cover and cook until pink, about 2 minutes. Platter and serve with dipping sauce.
Drink Pairings
HERB-CRUSTED HALIBUT SERVED WITH WHITE WINE BEANS WITH CHORIZO
Ingredients
Serves 2
4 tbsp (60 ml) olive oil, divided
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
1 cup (250 ml) chopped chorizo
1 cup (250 ml) cherry tomatoes, halved
1 x 19 oz (540 g) can white kidney beans, drained and rinsed
½ cup (125 ml) dry white wine
¼ cup (60 ml) dried bread crumbs
3 tbsp (45 ml) chopped fresh parsley, divided
3 tbsp (45 ml) fresh thyme, stems removed
2 x 3 oz (90 g) halibut fillet
salt and pepper, to taste
1 tbsp (15 ml) mayonnaise
2 lemon wedges, for garnish
Instructions
- In a medium-sized skillet over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onion and garlic until translucent, about 10 minutes. Add chorizo, sauté until crispy, remove from pan and set aside.
- In same skillet, add cherry tomatoes, white beans and wine. Turn heat to low and simmer until liquid has fully reduced, about 10 to 15 minutes. Add chorizo mixture into skillet. Keep warm on low heat while cooking fish.
- In a small bowl, mix bread crumbs, 2 tbsp (30 ml) parsley and the thyme. Set aside.
- In a second skillet over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Season all sides of halibut with salt and pepper, lightly brush mayonnaise over top of halibut with a pastry brush. Dip mayonnaise side of each fillet into bread crumb mixture. Place bread crumb side down in skillet. Cook each side for about 5 minutes, until fish is no longer translucent and bread crumbs are golden brown.
- Divide beans among dinner plates and top with crusted fillet. Garnish with remaining parsley and lemon wedges.
Drink Pairings
WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
Ingredients
Serves 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
Instructions
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.
Drink Pairings
THAI STEAK AND HERB SALAD
Ingredients
Serves 2
3 tbsp (45 ml) olive oil, divided
1 x 5 oz (140 g) sirloin steak
salt and pepper, to taste
2 cups (500 ml) mixed spring greens
1 carrot, shaved into ribbons
2 cups (500 ml) Napa cabbage, shredded
1 cup (250 ml) thinly sliced red bell pepper
¼ cup (60 ml) thinly sliced red onion
½ cup (125 ml) fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
1 garlic clove, minced
1 tsp (5 ml) finely grated ginger
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) Sriracha chili sauce
¼ cup (60 ml) toasted peanuts, chopped, for garnish
Instructions
- In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
- In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.
Drink Pairings
CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE
Ingredients
Serves 4
1 cup (250 ml) sour cream
½ tsp (2.5 ml) finely grated lemon zest
2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely chopped fresh dill
salt and pepper, to taste
1 cup (250 ml) canned chickpeas, drained and well rinsed
¼ cup (60 ml) finely chopped leek
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) olive oil
1 cup (250 ml) cooked white quinoa
¾ cup (175 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
¼ cup (60 ml) pine nuts
1 large egg, beaten
Instructions
- In a medium bowl, whisk together sour cream, lemon zest, 2 tsp (10 ml) lemon juice, 1 minced garlic clove and dill until well combined. Season with salt to taste. Refrigerate for at least 1 hour or until ready to use.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a food processor fitted with a steel blade attachment, add chickpeas, leek, Dijon mustard, oil, remaining 1 tbsp (15 ml) lemon juice and 2 minced garlic cloves. Pulse until a very coarsely textured paste forms. Transfer to a large bowl along with cooked quinoa, feta, peas and pine nuts. Stir with a wooden spoon or spatula to combine. Add egg and season with a good pinch of salt and pepper before stirring again to incorporate. Mixture should be moist and sticky, but able to hold its shape when formed into a small patty. Form mixture into 2½-in (6 cm) diameter patties before placing on prepared baking tray. Will have approximately 12 patties total.
- Bake chickpea cakes until fragrant and golden brown on the bottom, about 18 to 20 minutes. Remove tray from oven, wait 2 minutes, gently flip each chickpea cake over and return tray to oven to bake until cakes are golden brown and lightly crisp, another 10 to 15 minutes. Allow chickpea cakes to cool on baking tray for 3 to 5 minutes before transferring to a serving platter. Enjoy while warm with lemon dill sauce.
Drink Pairings
SOCCA WAFFLES
Ingredients
Serves 4
2¼ cups (560 ml) chickpea flour (also called garbanzo bean flour)
2 cups (500 ml) water
3 tbsp (45 ml) olive oil, divided
1 tsp (5 ml) salt
1 pinch granulated sugar (optional)
4 medium eggs
8 fat asparagus spears
2 tsp (10 ml) lemon juice
salt and pepper, to taste
8 thin slices smoked salmon
4 oz (125 g) goat’s cheese, crumbled
Instructions
- In a large bowl, whisk together chickpea flour, water, 2 tbsp (30 ml) olive oil, salt and sugar, if using. Cover and set batter aside at room temperature for at least 1 hour and up to 9 hours.
- Bring a saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and set aside.
- Preheat waffle iron.
- Thinly slice asparagus with vegetable peeler and place in a large bowl before tossing with remaining 1 tbsp (15 ml) olive oil, lemon juice and a pinch of salt. Marinate for 10 minutes.
- Brush waffle iron with a little olive oil or cooking spray. Working in batches, fill waffle iron with batter and cook until golden and crisp, about 5 to 8 minutes. Transfer cooked waffles to a plate while cooking remaining waffle batter.
- To serve, divide waffles among serving plates. Top with slices of smoked salmon, crumbled goat’s cheese and a heap of shaved asparagus. Cut eggs in half and place 2 halves on top of each serving. Garnish with a sprinkle of pepper and serve immediately.
Drink Pairings
WHITE CHOCOLATE AND STRAWBERRY CUPCAKES WITH AQUAFABA BUTTERCREAM
Ingredients
Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
AQUAFABA BUTTERCREAM:
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract
Instructions
- Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
- In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
- Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
- In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
- To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
- Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
- To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
- In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
- Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream