Black Tahini, Miso & Kimchi Hummus
Ingredients
Serves 4-6
2 cups (500 ml) cooked chickpeas, plus extra for garnish
1 garlic clove, chopped
¼ cup (60 ml) black tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) lemon juice, plus extra as needed
3 tbsp (45 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2.5 ml) fine sea salt
⅛ tsp (0.5 ml) freshly ground black pepper
2 tbsp (30 ml) roughly chopped kimchi, for garnish
1 tsp (5 ml) white sesame seeds, for garnish
Instructions
- In bowl of a food processor or blender, combine chickpeas and garlic. Blend until roughly chopped, scraping down sides of bowl as needed.
- Add tahini, miso, lemon juice, olive oil, salt and pepper. Blend until smooth, about 2 minutes. Scrape down sides of bowl as needed. Taste and season with additional salt and pepper, as needed. If too thick, adjust consistency of hummus as needed with additional lemon juice, or water. Transfer to a serving bowl and garnish with a generous drizzle of olive oil, kimchi, chickpeas and white sesame seeds. Serve with desired accompaniments.
Drink Pairings
Celeriac Gratin
Ingredients
Serves 4-6
2 cups (500 ml) whipping cream
3 garlic cloves, crushed
salt and pepper, to taste
1 whole sprig thyme
1 bay leaf
3 tbsp (45 ml) butter, softened
2 large celeriac, peeled and sliced into ¾-in (2 cm) slices (use a mandoline or sharp knife)
1 medium onion, thinly sliced
1 cup (250 ml) shredded white cheddar cheese
Instructions
- Preheat oven to 350 F (180 C). In a small saucepan over low heat, heat cream, garlic, salt and pepper, thyme and bay leaf for 15 minutes to infuse cream with flavour; do not boil.
- Generously butter a 9 x 9-in (23 x 23 cm) casserole dish with the 3 tbsp (45 ml) softened butter. Place celeriac on bottom, then sprinkle a few slices of onion and ¼ the cheese on top. Repeat layers, ending with cheese on top.
- Remove and discard garlic, thyme and bay leaf from cream. Pour cream over casserole, cover with foil and transfer to oven to bake. After 45 minutes check that celeriac is tender and can easily be pierced with a knife. If not, bake, covered, until it is. Remove foil and bake for another 15 to 20 minutes, or until cheese is golden brown. Let sit for 15 minutes before serving.
Drink Pairings
Brown Butter Crepes with Caviar
Ingredients
Serves 8
¼ cup (60 ml) unsalted butter
2 large eggs
½ cup (125 ml) all-purpose flour
½ cup (125 ml) rye flour
¼ tsp (1 ml) fine sea salt
1 cup (250 ml) whole milk, plus extra as needed
½ cup (125 ml) crème fraîche, for garnish
1 to 2 oz (30 to 60 g) caviar, for garnish
Instructions
- In a small frying pan, melt butter over medium heat. Cook, stirring occasionally, until butter starts to turn golden brown, about 4 to 8 minutes. Transfer browned butter to a heatproof bowl and set aside so it cools but still remains liquid, about 20 minutes.
- In a blender, combine eggs, flours, salt, whole milk and 2 tbsp (30 ml) browned butter and blend until thoroughly combined. Reserve extra browned butter for another use. Transfer crêpe batter to a bowl, cover and let rest in refrigerator for at least 2 hours, or up to overnight. Batter should be the consistency of heavy cream; if not, stir in more milk, 1 to 2 tbsp (15 to 30 ml) at a time until correct consistency is achieved.
- Heat a 7-in (18 cm) non-stick frying pan over medium-high heat. When hot, ladle in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for 1 more minute. Transfer to a plate and cover with a tea towel. Repeat with remaining batter. You should end up with about 16 crêpes. At this point, crêpes may be wrapped in parchment paper and then plastic wrap, and refrigerated for up to 4 days, or frozen for up to 1 month. Let crêpes come to room temperature before serving.
- When ready to serve, fold crêpes as desired and top with a dollop of crème fraîche and caviar. Transfer to a platter and serve.
Drink Pairings
Celeriac Steak Diane
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
2 small celeriac, peeled and cut into 2-in (5 cm) slices
salt and pepper, to taste
1 shallot, finely diced
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) Worcestershire sauce
2 tsp (10 ml) grainy mustard
2 tbsp (30 ml) brandy
3 tbsp (45 ml) vegetable stock
3 tbsp (45 ml) whipping cream
2 tbsp (30 ml) thinly sliced chives
1 tbsp (15 ml) finely chopped parsley leaves
1 tsp (5 ml) lemon juice
salad, to serve
Instructions
- Preheat oven to warming setting. Heat olive oil and butter in a large frying pan over medium heat. Once butter has melted, place celeriac slices in pan, working in batches if needed. Cook over medium heat until golden brown on 1 side, about 5 to 8 minutes, season with salt and pepper, then flip. Repeat on other side, checking after about 5 minutes if they are tender all the way through. If not, continue cooking until they are.
- Remove celeriac from pan and transfer to oven to keep warm.
- To make sauce, add shallot to pan and cook until soft. Add vinegar, Worcestershire sauce and mustard and simmer until reduced by half, about 2 minutes. Add brandy and simmer for 1 minute. Add vegetable stock and simmer again until reduced by ¾, about 3 minutes.
- Add cream, chives, parsley and lemon juice. Taste and adjust seasoning as needed.
- To serve, plate 2 steaks per person and serve with sauce and salad.
Drink Pairings
Albacore Tuna Tartare on Nori Chips
Ingredients
Serves 8
canola oil, for frying
6 sheets nori
1 cup (250 ml) water
6 tbsp (90 ml) cornstarch
kosher salt, to taste
½ lb (8 oz) sushi-grade albacore tuna, diced
½ cup (125 ml) finely diced cucumber
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) sriracha (optional)
1 tbsp (15 ml) finely chopped chives
freshly ground black pepper, to taste
microgreens, for garnish
Instructions
- Pour 1-in (2.5 cm) oil in a large heavy-bottomed saucepan or enameled cast iron casserole. Using a frying thermometer, heat oil to 350 F (180 C). Line a baking sheet with paper towel and set aside.
- Using scissors, cut each nori sheet into roughly 3-in (8 cm) squares. Set aside.
- In a medium bowl, whisk together water and cornstarch. One at a time, dip nori pieces into cornstarch mixture (whisk occasionally if cornstarch starts to settle on bottom of bowl) and immediately transfer nori to hot oil, frying about 3 to 4 pieces at a time for 10 to 15 seconds. Be careful, as oil may splatter. Take care not to fry too many sheets of nori at a time or they may stick together. Using tongs, flip nori and continue to fry until oil is still and no longer bubbling, about 10 more seconds. With tongs, carefully transfer nori chips to lined baking sheet. Season with salt immediately. Repeat with remaining nori, then set aside.
- In a medium bowl, stir together tuna, cucumber, mayonnaise, lemon juice and zest, sriracha and chives until well combined. Season to taste with salt and pepper.
- When ready to serve, top each nori chip with a spoonful of tuna tartare. Garnish with microgreens and place on a serving platter. Enjoy immediately.
Drink Pairings
Creamy Celery Soup
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 tbsp (30 ml) extra-virgin olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 cups (500 ml) finely chopped celery stalks
salt and pepper, to taste
1 pinch whole cumin seeds
1 pinch ground coriander
1 pinch + 1 tsp (just over 5 ml) mustard seeds, divided
3 tbsp (45 ml) all-purpose flour
2½ cups (625 ml) chicken stock
½ cup (125 ml) spinach leaves, blanched
½ cup (125 ml) whipping cream
1 handful celery leaves, for garnish
Instructions
- In a large saucepan over medium heat, heat butter and 1 tbsp (15 ml) olive oil. Add onion, garlic and celery and season with salt and pepper. Sweat vegetables until softened, about 5 minutes. Once vegetables are softened, add cumin, coriander and a pinch of mustard seeds and cook until spices are fragrant, about 30 seconds to 1 minute.
- Add flour and mix until combined, then slowly add stock, stirring constantly to avoid lumps. Simmer for 15 minutes.
- Meanwhile, heat remaining 1 tbsp (15 ml) olive oil in a small frying pan over medium-high heat. When oil is hot, turn off heat and add remaining 1 tsp (5 ml) mustard seeds. Be careful as they will pop. Set aside and let cool.
- Working in batches with a blender or immersion blender, carefully blend soup together with blanched spinach. Place in a clean saucepan and return to a simmer over medium heat. Add cream and stir to combine. Taste and adjust seasoning as needed. Divide between bowls and garnish with popped mustard seeds and celery leaves.
Drink Pairings
Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
Thankfulness (batch version)
Ingredients
Serves 7
14 sage leaves, plus extra for garnish
7 oz (210 ml) Tanqueray No. 10 Gin
7 oz (210 ml) honey syrup
5¼ oz (160 ml) lemon juice
5¼ oz (160 ml) water
1 x 750 ml bottle Chateau St. Jean Chardonnay, to serve
pear slices, for garnish
Instructions
- In a pitcher or bowl, muddle sage leaves then add gin, honey syrup, lemon juice and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 3½ oz (105 ml) into a large wine glass over cubed ice and top with 3 oz (90 ml) Chardonnay. Stir gently and garnish with pear and sage.
Featuring
Gratitude (batch version)
Ingredients
Serves 10
40 to 50 mint leaves
10 oz (300 ml) Bacardí Superior White Rum
7½ oz (225 ml) organic, unsweetened cranberry juice
2½ oz (75 ml) simple syrup
5 oz (150 ml) water
2 x 750 ml bottles Villa Teresa Prosecco Rosé, to serve
fresh or frozen cranberries, for garnish
Instructions
- In a pitcher or bowl, muddle mint leaves, then add rum, cranberry juice, simple syrup and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 2½ oz (75 ml) into a flute glass, top with 3 oz (90 ml) Prosecco Rosé and garnish with cranberries.
Featuring
Braised Cabbage with Herbed Vinaigrette
Ingredients
Serves 8-10
2 to 3 small green cabbages, quartered
1 cup (250 ml) chicken stock
2 tbsp (30 ml) butter
salt and pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
1 shallot, finely chopped
1 sprig thyme, leaves picked and roughly chopped
1 pinch fennel seeds, crushed with your fingers
2 tbsp (30 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) chopped fresh parsley leaves
2 tbsp (30 ml) finely chopped chives
Instructions
- Preheat oven to 375 F (190 C). Place cabbage, chicken stock, butter, salt and pepper in a roasting dish. Cover with foil and bake for about 30 minutes, or until cabbage is fork-tender. Don’t worry if it gets a bit golden around edges.
- To make the herbed vinaigrette, heat olive oil in a small frying pan over medium heat. Add shallot, thyme and fennel and sweat until shallots have softened, about 5 to 8 minutes. Remove from heat and add remaining ingredients, whisking until combined.
- Place cabbage on a serving platter and drizzle with vinaigrette.