CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS
Ingredients
Serves 4 servings (with some chicken parts remaining for future use)
Chicken Leg, Breast, Wings and Drumettes (recipes below to be prepared before putting it all together)
Chicken Breast (recipe below)
Mousse (Foie Gras) Stuffed Leg (recipe below)
Confit Wings and Drumettes (recipe below)
Celeriac Fondant (recipe below)
Chicken Jus (recipe below)
chervil, tarragon, celery leaves, thinly sliced radish (for garnish)
1 tsp (5 ml) finely chopped chives
thin shaving of celery
PREPARATION OF THE CHICKEN:
1 whole chicken approx. 3-4 lbs (1.5- 2 kg)
1 tbsp (15 ml) salt
freshly ground black pepper, to taste
Chicken Breast
MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG:
de-boned chicken legs
CHICKEN MOUSSE:
chicken tenders
2/3 cup (145 ml) whipping cream
2 tbsp (30 ml) pistachio, coarsely chopped (as green as possible)
½ tsp (2 ml) tarragon, chopped
2 pucks foie gras (available at gourmet and specialty food stores)
salt and freshly ground black pepper to taste
CONFIT WINGS AND DRUMETTES:
wings and drumettes
½ cup (125 ml) kosher salt
½ cup (125 ml) brown sugar
CELERIAC FONDANT:
1 medium celeriac
6 tbsp (90 ml) unsalted butter
5 sprigs thyme
3 garlic cloves, lightly smashed
salt and freshly ground black pepper, to taste
1 tbsp (15 ml) lemon juice
CHICKEN JUS:
2 tbsp (30 ml) canola oil
2 lbs ( 1 kg) chicken leg bones
1 leek, cut into 1-in (2.5 cm) squares
1 celery stalk, cut into ½-in (1.25 cm) dices
1 white onion, cut into ¼-in (.5 cm) slices
2 garlic cloves, skin removed
1 cup (250 ml) white button mushrooms, thinly sliced
4 sprigs thyme
1 bay leaf
1 cup (250 ml) each, white wine and sherry
8 cups (2 L) unsalted chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
Instructions
- To make CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS: Preheat oven to 350 F (180 C). Warm Celeriac Fondant in the oven until hot.
- Sear the stuffed chicken leg, skin-side down, until light golden brown.
- Warm chicken wings and drumettes in oven for 8 minutes and sprinkle with chives.
- Sear chicken breast, skin-side down, until golden brown in a skillet pan with oil.
- To serve, divide chicken parts into 4 equal portions, and arrange attractively on each plate on top of Chicken Jus.
- Add celeriac and garnish with a few sprigs each of chervil, tarragon, celery leaves and thinly sliced radish.
- To PREPARE THE CHICKEN: Remove breasts from chicken (leave skin on). Split each breast in half lengthwise, keeping the skin as intact as possible.
- Remove chicken tenders. With a sharp knife, carefully trim off tendon. Set aside.
- Remove legs and de-bone (leave skin on). Set aside.
- Remove wings, including drumette and wing tips. “French” the wings to expose the length of the bone, if desired. Set aside.
- Reserve bones for stock.
- To prepare CHICKEN BREAST: Preheat oven to 300 F (150 C). Season chicken breast with salt and pepper. Roast until an internal temperature of 150 F (65 C). Set aside to cool and then refrigerate until ready to use.
- To make MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG: Lay one de-boned chicken leg, skin-side down, on piece of plastic warp on a flat surface. Lightly score the thigh meat, being careful not to cut through the skin, and open up the meat so it’s flat and covers as much surface area as possible. Season both sides of the leg with salt and pepper.
- Pipe mousse on the leg and carefully roll the meat into a log shape. Wrap tightly with plastic wrap and secure both ends with butcher’s twine. Poke a few small holes in the log (a cake tester or skewer works well for this).
- Steam on the stovetop on very low heat until the internal temperature reaches 150 F (65 C).
- Allow to cool completely, trim off both ends, and cut into 7 equal portions. Set aside or refrigerate until ready to use.
- To make CHICKEN MOUSSE: Dice foie gras into approximately ½-in (1 cm) cubes. In a food processor, emulsify the chicken tenders with half of the whipping cream.
- Fill a large mixing bowl with ice. Transfer emulsified chicken and whipping cream to a smaller mixing bowl and place on top of the ice bath to keep it well chilled. Slowly fold in the remaining whipping cream. Add salt and pepper to taste, and fold in foie gras, pistachios and tarragon. Transfer mixture to a piping bag. Reserve in the refrigerator.
- To prepare CONFIT WINGS AND DRUMETTES: Pre-heat oven to 180 F (85 C). In a mixing bowl, combine kosher salt and brown sugar. Submerge wings and drumettes in mixture, cover and let sit in the refrigerator for 60 minutes. Remove, and rinse with water. Bake for 2 hours. Remove chicken from fat and chill completely.
- To make CELERIAC FONDANT: Slice celeriac horizontally, approximately 2½-in (6.5 cm) thick. Using a round cutter, punch out a circle. In a pan, heat celeriac circle with butter until foamy. Add a small amount of salt and pepper, along with garlic and thyme. Continuously move the pan to keep the celeriac agitated until it turns golden brown and can be pierced through easily with a small skewer. Add lemon juice and additional seasoning to taste.
- To make CHICKEN JUS: Pre-heat oven to 400 F (200 C).
- Chop chicken leg bones into 1-in (2.5 cm) segments. Roast bones in oven for 20 minutes.
- Heat a heavy bottomed stock pot on medium high heat. Add oil and roast bones in pot for an additional 5 minutes. Add leeks, onion, garlic and button mushrooms. Cook for 5 more minutes, stirring often with a wooden spoon.
- Add white wine and reduce until almost dry. Add sherry and reduce until almost dry. Add chicken stock and reduce until approximately 1 cup (250 ml) of liquid remains, skimming often.
Drink Pairings
LOBSTER BISQUE EN CROUTE
Ingredients
Serves 4 to 6
POACHED LOBSTER:
1 x 2 lbs (1 kg) whole lobster
LOBSTER BASE:
3 tbsp (45 ml) canola oil
1 large yellow onion, sliced
1 garlic clove, thinly sliced
1 stalk celery, diced
1 small carrot, peeled and diced
½ cup (125 ml) white wine
¼ cup (60 ml) brandy
1 roma tomato, diced
2 bsp (30 ml) tomato paste
6 cups (1½ L) fish stock
1 tsp (5 ml) lemon juice
freshly ground black pepper, to taste
pinch cayenne pepper
¼ leek, cut in half
½ cup (125 g) fennel, cut into large chunks
reserved lobster shells
Bouquet Garni
ROUX:
1 tbsp (15 ml) all-purpose flour
2 tbsp (30 ml) unsalted butter
1 cup (250 ml)whipping cream
lobster base
1 tbsp (15 ml) salt
BOUQUET GARNI:
2 sprigs thyme, leaves and stems included
2 sprigs tarragon, whole
1 bay leaf, whole
3 sprigs parsley, stems only
1 star anise, whole
¼tsp (1 ml) fennel seed
CRÈME CHANTILLY:
½ cup (125 ml) whipping cream
2 pinches kosher salt
freshly ground black pepper, to taste
brandy, to taste
1 sprig tarragon, diced
LOBSTER BISQUE EN CROUTE:
2 tbsp (30 ml) each celery, carrots and leeks, diced
Poached Lobster, chilled
Lobster Bisque
4 t bsp (60 ml) Crème Chantilly
all-purpose flour, to coat
4 portions puff pastry
1 egg yolk, beaten with milk to make an egg wash
Instructions
- Prepare the POACHED LOBSTER, LOBSTER BASE, ROUX, BOUQUET GARNI, and CRÈME CHANTILLY the day before serving. Prepare the LOBSTER BISQUE EN CROUTE on the day of serving.
- To make POACHED LOBSTER: Remove lobster gills and innards and set aside for later use. Poach lobster in simmering water for 5 ½ minutes. Remove and cool at room temperature. Remove lobster meat and dice into small chunks and refrigerate. Cut the shells into 4 pieces and reserve for later use.
- To make LOBSTER BASE: I n a saucepan, heat oil until light smoke appears. Add lobster shells, innards and bouquet garni. Cook on high heat for 1 minute. Add onion, garlic, celery, leeks, fennel and carrots and cook on medium-high for 2 minutes. Add white wine and brandy.
- Increase heat to ‘flambé’ and reduce liquid by one-quarter.
- Add tomatoes and tomato paste, and cook on medium heat for 2 minutes. Add fish stock and bouquet garni. Bring to a boil, reduce heat and let simmer for 1 hour.
- Season with black pepper, lemon juice and cayenne pepper. Discard bouquet garni and strain through a fine mesh strainer.
- To make ROUX: Mix flour and butter with hands to create a smooth dough beurre manié (kneaded butter). In a pot, bring cream, lobster base and salt to a boil. Divide beurre manié into 6 parts and slowly whisk in evenly. Simmer for 15 minutes. Strain through a fine mesh strainer, making sure that no clumps remain. Refrigerate overnight.
- To make BOUQUET GARNI: Wrap all ingredients in cheesecloth and set aside.
- To make CRÈME CHANTILLY: In a mixing bowl, combine whipping cream, kosher salt, black pepper and brandy Whisk until soft. Fold in tarragon. Cover with plastic wrap and refrigerate until ready to use.
- To make LOBSTER BISQUE EN CROUTE: Pre-heat oven to 420 F (220 C). Add vegetables and diced lobster to 4 oven-safe serving bowls. Fill each bowl with lobster base to ¾ full. Do not fill to the top or it will boil over when baked. Add 1 dollop of Crème Chantilly.
- Roll out puff pastry and cut into circles a bit larger than the serving bowls for the bisque. Dust your hands with flour. Cover top of soup with puff pastry. Press puff pastry tightly against rim of each bowl to seal. Brush pastry with egg wash.
- Bake for approximately 12 minutes, until pastry is golden brown and soup is hot. You can check temperature of soup with a cake tester by piercing the top of the puff.
Drink Pairings
CITRUS SAMBAL PRAWN TARTS
Ingredients
Serves about 20 tarts
1¼ cups (300 ml) all-purpose flour
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 tbsp (15 ml) cold water
2 shallots, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced fresh ginger root
1 tbsp (15 ml) minced lemon grass
2 Thai red chilies, stems discarded, finely chopped, including seeds
½ tsp (2 ml) ground turmeric
2 tsp (10 ml) light brown sugar
3 tbsp (45 ml) tomato paste
2 tbsp (30 ml) tamarind concentrate
¼ cup (60 ml) orange juice
1 tsp (5 ml) salt
2 tbsp (30 ml) coconut oil
1 lb (500 g) medium prawns, shelled and deveined, tails intact
1 orange, peeled, cut into segments, each segment cut into 4 pieces
2 cups (500 ml) shredded romaine lettuce
3 oz (90 g) crumbled goat’s cheese, for garnish
3 tbsp (45 ml) cilantro leaves, for garnish
¼ cup (60 ml) roasted and chopped macadamia nuts, for garnish
Instructions
- For tarts, in a food processor, pulse together flour and butter until mixture resembles coarse bread crumbs. Add water and pulse until dough begins to form a ball, taking care not to over-mix. Turn mixture out onto a work surface and press dough together. Form into a disk, wrap in plastic wrap and refrigerate for 20 to 30 minutes.
- Meanwhile, preheat oven to 400 F (200 C).
- Roll out chilled dough between 2 sheets of parchment or waxed paper to ⅛ -in (0.25 cm) thickness. Using a 2½-in (6 cm) round cookie cutter, cut 20 rounds of pastry and press into shallow tart pans or into wells of two muffin tins. Note that pastry will not come all the way up sides. Gather up and re-roll pastry, as needed, to make about 20 tart shells. Prick pastry shells with a fork, place on a baking tray and place in freezer for 15 minutes. Bake chilled tart shells until crisp and golden brown, about 10 to 15 minutes. Let cool for 15 minutes in tart pans before removing and cooling completely on a wire rack. Tart shells may be stored in an airtight container for up to 2 days.
- In a small bowl, stir together shallots, garlic, ginger, lemon grass, chilies, turmeric, sugar, tomato paste, tamarind concentrate, orange juice and salt until well combined.
- n a wok or large frying pan, heat coconut oil over medium-high heat. Add shallot mixture and stir-fry until fragrant, about 1 minute. Add prawns and continue to stir-fry until just cooked and sauce has thickened, about 3 minutes. Remove wok from heat and stir in orange pieces.
- Just before serving, divide shredded lettuce among tart shells. Top each with a generous spoonful of Citrus Sambal Prawn, and garnish with a sprinkle of crumbled goat’s cheese, cilantro leaves and macadamia nuts. Arrange on a serving platter and enjoy while shrimp are warm.
Drink Pairings
CANTALOUPE AND HAM PINTXOS
Ingredients
Serves 16 Pintxos
grape seed oil, to grease grill
½ cantaloupe, peeled, seeded and cut into 1-in (2.5 cm) wide wedges
4 thick, square slices sourdough bread, toasted, crusts removed and quartered into squares
8 slices serrano ham or prosciutto, halved lengthwise
3 oz (90 g) blue cheese, cut into 16 pieces
extra-virgin olive oil, for garnish
freshly ground black pepper, for garnish
Instructions
- Lightly oil grill or grill pan with grape seed oil before preheating over high heat.
- Grill cantaloupe wedges until well marked, about 2 to 3 minutes per side. Transfer to a cutting board and cut into 1-in (2.5 cm) chunks.
- To assemble, place squares of toasted sourdough on a serving platter. Top each with a piece of ham, a couple pieces of grilled cantaloupe and blue cheese. Use small skewers or toothpicks to secure in place. Garnish with a drizzle of olive oil and a dusting of black pepper.
Drink Pairings
VEGETABLE TIMBALES
Ingredients
Serves 6
2 cups (500 ml) asparagus, cut into 1-in (2.5 cm) pieces
2 cups (500 ml) cauliflower florets
2 cups (500 ml) sliced carrots
1 tbsp (15 ml) shallot, diced
3 large eggs, divided
1 egg yolk
6 tbsp (90 ml) whipping cream, divided
2 tbsp (30 ml) freshly grated Parmesan
2 tbsp (30 ml) fresh orange juice
Instructions
- Preheat oven to 350 F (180 C).
- Butter six 1-cup (250-ml) ramekins and line bottoms with parchment paper. Butter paper.
- Steam each vegetable separately until just tender. Drain and pat dry with paper towel. Reserve several of each of the steamed vegetables for garnish.
- In a food processor or blender, purée asparagus and shallots until smooth. If necessary, place purée in a sieve to drain any excess liquid. Meanwhile, in a medium- sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) drained asparagus purée and whisk until well combined. Set aside.
- Purée cauliflower until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) Parmesan and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) cauliflower purée and whisk until well combined. Set aside.
- Purée carrots until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) orange juice and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) carrot purée and whisk until well combined.
- Pour ½ cup (125 ml) asparagus purée into 2 of the prepared ramekins. Repeat with the other 2 vegetable purées until you have 2 ramekins of each purée for a total of 6 ramekins.
- Set ramekins in a baking dish. Add enough water to dish to reach halfway up sides of ramekins. Place in oven and bake for 20 to 30 minutes, or until a knife inserted into the middle of ramekins comes out clean. Carefully remove baking dish from oven and remove ramekins from water bath. Set on a cooling rack.
- Run a knife around sides of ramekins and invert onto platter removing paper. Garnish with reserved vegetables and serve.
Drink Pairings
GARDEN PIES
Ingredients
Serves 4
2 store-bought, ready-to-roll pie crusts
1 large egg
1 tbsp (15 ml) olive oil
1 large yellow onion, cut into small dice
2 garlic cloves, minced
1 cup (250 ml) grated Gruyère
½ lb (250 g) fresh asparagus, trimmed and cut into ½-in (1.25 cm) pieces
½ lb (250 g) small spring carrots (assorted colours), peeled and cut into ⅛ -in (3 mm) slices
½ lb (250 g) snow or sugar snap peas, cut into ½-in (1.25 cm) pieces
8 small nugget potatoes, sliced ⅛ -in (3 mm) thick
2 small zucchinis (green or yellow), sliced ⅛ -in (3 mm) thick
½ lb (250) small cherry tomatoes (assorted colours), cut into ⅛ -in (3 mm) slices
salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- Roll out each pie crust to cover two 4-in (10 cm) tart pans or pie plates. Cut each pie crust into two 5-in (12 cm) circles and place circles in tart pans or pie plates. Using a small cookie cutter, shape of your choice, cut about 20 tiny ½-in (1.25 cm) cut-outs from remaining crust and place on parchment paper-lined baking sheet.
- Whisk egg in a small bowl with 1 tsp (5 ml) cold water. Using a small brush, dab back of cut-out shapes. If using a pie plate, place cut-outs around edges of pie crusts to garnish. Then brush egg wash over edges of crusts and decorative cut- outs. (Alternatively, if using tart pans, bake cuts-outs separately and arrange over edges just before serving.) With a fork, prick bottom of pie crust, line with parchment paper and fill bottom with pie weights.
- Place pie plates or pans on a baking sheet and bake in preheated oven until set and crusts are golden, about 10 to 15 minutes. Remove from oven, remove parchment paper and pie weights and set aside to cool.
- In a medium-sized frying pan, heat olive oil over medium heat. Once hot, add diced onion and garlic, cooking until fragrant, 5 to 7 minutes. Divide onion mixture among tart pans, spreading to cover bottom of each crust. Top with grated Gruyère.
- To blanch vegetables, fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and add asparagus. Cook for 1 minute, then remove with slotted spoon to bowl filled with iced water. When completely cooled, remove with slotted spoon and blot dry with paper towel. Repeat with remaining vegetables.
- ine pie crusts with vegetables, placing them on top of Gruyère in rows to create a layered effect and trimming as necessary, so they line up with edges of pie crusts.
- Place in oven and bake for 10 to 15 minutes or until cheese has melted and vegetables have heated through, 10 to 15 minutes.
- Remove from oven and serve hot or cool to room temperature and serve.
Drink Pairings
TOASTED RISOTTO CAKES WITH POACHED EGGS AND TOMATO SALSA
Ingredients
Serves
RISOTTO CAKES:
3 cups (750 ml) low-salt chicken stock
2 tbsp (30 ml) olive oil
¼ cup (60 ml) finely minced onions
1 cup (250 ml) Arborio rice
⅔ cup (150 ml) finely grated Fontina cheese, divided
salt and freshly ground pepper, to taste
½ cup + 1 cup (375 ml) panko bread crumbs, divided
2 tbsp (30 ml) finely minced fresh basil
1 tbsp (15 ml) finely minced fresh chives
2 whole eggs, divided
grape seed oil, for frying
4 poached eggs
small side salad, to serve (optional)
TOMATO SALSA:
1 cup (250 ml) diced assorted red and yellow cherry and grape tomatoes
2 tbsp (30 ml) minced yellow onion
½ small jalapeño pepper, seeded and very finely minced
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) finely minced fresh oregano
salt and freshly ground black pepper, to taste
liquid honey, to taste
Instructions
- For RISOTTO CAKES: Heat stock in a saucepan until warm. Cover and turn off heat.
- Heat olive oil in a heavy-bottomed saucepan. Add onion and sauté until soft, about 4 minutes. Stir in rice until coated. Add stock, ⅓ cup (75 ml) at a time and stir in until absorbed. Continue to add stock until all is absorbed and rice is creamy, about 18 to 20 minutes. Remove from heat and stir in ⅓ cup (75 ml) Fontina cheese. Add salt and pepper to taste. Spray a 9 x 13-in (3 L) pan with cooking spray. Spread risotto in prepared pan, cover and refrigerate until completely cooled.
- In a large bowl, combine ½ cup (125 ml) panko bread crumbs, remaining ⅓ cup (75 ml) grated Fontina, basil, chives and 1 egg, whisked. Add cooled risotto and work in with your hands until evenly mixed. Shape into 4 even-sized patties about 2½-in (6 cm) in diameter. Place on a parchment-lined baking sheet.
- Place remaining whisked egg in 1 shallow bowl and remaining 1 cup (250 ml) panko bread crumbs in another. Dip risotto cakes into whisked egg and then roll in bread crumbs to thoroughly coat. Place on a parchment-lined baking sheet. Refrigerate. Can be made a day ahead.
- Combine TOMATO SALSA ingredients in a bowl. Toss together to evenly blend, adding salt and pepper and a splash of liquid honey to taste. Cover and refrigerate until ready to serve. Can be made a day ahead.
- To cook Risotto Cakes, preheat oven to 200 F (95 C). Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) oil until shimmering. Cook cakes over medium heat until piping hot and golden on both sides, about 5 minutes per side. Place on parchment-lined baking sheet and transfer to oven to keep warm while preparing poached eggs.
- To serve, poach eggs in simmering water until done as preferred. Remove with a slotted spoon and place on warm Risotto Cakes topped with Tomato Salsa. Serve with a side salad of micro greens.
Drink Pairings
STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
SAVOURY HARISSA- FLAVOURED WAFFLES SERVED WITH TOMATO JAM
Ingredients
Serves 12 waffles or serves 6
½ tsp (2 ml) each, coriander, caraway and cumin seeds
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
¼ tsp (1 ml) crushed red pepper flakes
1½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
2 large eggs, separated
2 tsp (10 ml) granulated sugar
1 cup (250 ml) crème fraîche or sour cream
fresh mint leaves, for garnish
grilled sausages, to serve (optional)
TOMATO JAM:
2 tsp (10 ml) each, cumin, coriander and yellow mustard seeds
1 x 28 oz (796 ml) can diced tomatoes, drained
2 roasted jarred red peppers, seeds scraped, diced
1 medium-sized yellow onion, peeled and finely diced
2 large garlic cloves, smashed and minced
2 jalapeño peppers, seeded and finely chopped
1 tsp (5 ml) grated ginger root
½ cup (125 ml) light brown sugar
¾ cup (175 ml) white balsamic vinegar
2 tsp (10 ml) tamari sauce
Instructions
- Preheat oven to 200 F (95 C). Line a baking sheet with parchment paper. Set aside.
- Combine coriander, caraway and cumin seeds in a small, dry frying pan and toast over medium heat until they begin to pop. Transfer to a mortar and pestle and finely crush. Place in a large bowl along with flour, cornstarch, baking powder, soda, salt and red pepper flakes. Stir to evenly blend.
- In another bowl, combine buttermilk, oil and 2 egg yolks. Whisk to blend.
- In a third bowl, beat 2 egg whites with an electric mixer almost until soft peaks form. Sprinkle with sugar and continue to beat until peaks are firm and glossy. Pour buttermilk mixture into dry ingredients and whisk just until mixed. Drop whipped egg whites in dollops onto batter and gently fold in with a spatula just until combined.
- Preheat hot waffle iron and lightly spray with cooking oil. Pour ¾ cup (175 ml) batter onto hot waffle iron and cook until crisp, about 3 minutes, depending on your waffle iron. Remove and place on parchment- lined baking sheet in oven to keep warm and repeat with remaining batter.
- Serve waffles with dollops of Tomato Jam, crème fraîche and fresh mint garnish. Excellent with a serving of grilled sausages on the side.
- To make TOMATO JAM: Combine cumin and coriander seeds in a small, dry frying pan and toast over medium heat until they are aromatic and begin to pop. Transfer to a mortar and pestle and finely crush.
- In a heavy 2 L (8 cups) saucepan, combine crushed, toasted seasonings with tomatoes, roasted peppers, onion, garlic, peppers, ginger, sugar and vinegar. Stir over medium heat and bring to a gentle boil. Continue to cook over medium heat, stirring occasionally, until thickened and glossy and sugar has dissolved, about 15 minutes. Sterilize three 1-cup (250-ml) jars while cooking jam.
- When jam is thickened as desired, stir in tamari sauce and cook for 1 more minute to evenly disperse. Then ladle into sterilized jars, leaving ½-in (1.25 cm) head space, before tightly sealing. Refrigerate up to a week or freeze. Makes three 1-cup (250-ml) jars
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.