CHOCOLATE, MANDARIN AND COCONUT ROULADE
Ingredients
Serves 10
3 oz (90 g) dark chocolate
6 tbsp (90 ml) unsalted butter
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
4 large eggs, at room temperature
1 cup (250 ml) all purpose flour, divided
½ tsp (1 ml) baking soda
⅔ cups (150 ml) water
1 cup (250 ml) icing sugar, divided
1 cup (250 ml) mascarpone cheese
1 ⅔ cups (400 ml) whipping cream
3 tbsp + 1 tsp (50 ml) Malibu Coconut Rum, optional
2½ cups (625 ml) coconut ribbons, toasted, for garnish
edible gold glitter, optional, for garnish
MANDARIN CURD:
½ cup (125 ml) freshly squeezed mandarin juice
⅓ cup (75 ml) granulated sugar
4 large egg yolks
finely grated zest of two mandarins
¼ cup (60 ml) cold unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 F (180C). Grease a 15 x 10-in (38 x 25 cm) rimmed baking sheet with vegetable oil or butter. Line with parchment, then grease parchment too.
- Place chocolate and butter in a heatproof bowl and place it over a pan of gently simmering water. Do not let bottom of the bowl touch the water. Stir together chocolate and butter until melted and well combined. Remove from heat and stir in sugar and vanilla extract.
- In a large bowl, whisk together eggs with a hand beater on high speed until thickened and pale, about 3 minutes. Add chocolate mixture and continue to beat until well incorporated. Beat in ¼ cup (60 ml) flour and baking soda until just blended. Add remaining ¾ cups (175 ml) flour in three additions, alternating with water in two additions. Beat well after each addition. Spread into prepared pan and bake until cake springs back when touched, about 15 minutes. Immediately sprinkle entire surface of cake with ¼ cup (60 ml) icing sugar and invert cake onto a clean kitchen towel. Remove pan and discard baking paper. Starting at one short side, roll up cake and towel together, then allow to cool to room temperature on a wire rack.
- Whip together mascarpone, cream, Malibu (if using) and remaining ¾ cups (175 ml) icing sugar until just holding stiff peaks.
- Carefully unroll cake. Don’t worry if it cracks slightly in places. Spread half cream mixture over surface, leaving a border of about 1-in (2.5 cm) all around edge. Using a small spoon, carve troughs in filling every couple of inches and fill each with mandarin curd. Re-roll cake around filling, using towel if needed, and place, seam-side down, on a serving platter. Spread remaining cream over outside before pressing coconut flakes all over top and sides. Garnish with a dusting of gold glitter (if using). Chill for at least 1 hour and up to 3 hours before serving.
- To make MANDARIN CURD: In a small saucepan, bring juice to a rapid simmer over medium-high heat. Allow to reduce to ¼ cup (60 ml) of liquid. This should take 4 minutes. Transfer juice to a measuring cup to cool to room temperature.
- In same small saucepan whisk together sugar, egg yolks, mandarin zest and reduced juice. Set over medium heat and cook, stirring constantly, until sugar has dissolved and mixture coats back of a spoon, about 5 minutes. Remove from heat and whisk in butter until melted and well incorporated. 3 Strain mandarin curd into bowl and cover with plastic wrap, pressing wrap into surface of curd to prevent skin from forming. Cool to room temperature. Refrigerate until ready to use.
Drink Pairings
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
CRANBERRY MOSTARDA
Ingredients
Serves about 2 cups (500 ml)
2½ tbsp (37 ml) yellow mustard seeds
¾ cup (175 ml) dry rosé wine
1 cinnamon stick
½-in (1.25 cm) piece fresh ginger root
5 whole cloves
sprigs fresh thyme
1½ cups (375 ml) granulated sugar
1 cup (250 ml) white wine vinegar
¾ cup (175 ml) pure cranberry juice, no sugar added
1 tbsp (15 ml) dry mustard
1 cup (250 ml) fresh or frozen cranberries
1½ cups (375 ml) dried cranberries
1 tsp (5 ml) finely grated tangerine zest
½ tsp (2 ml) salt
Instructions
- In a small bowl, stir together mustard seeds and wine. Cover with plastic wrap and set aside overnight.
- In a piece of cheesecloth, wrap together cinnamon, ginger, cloves and thyme. Tie closed with kitchen string.
- In a medium-sized saucepan over high heat, stir together soaked mustard seeds and wine, sugar, vinegar, cranberry juice, dry mustard and fresh or thawed, frozen cranberries. Once boiling, add spice bundle and reduce heat to medium. Cook, uncovered, without stirring, until syrup thickens enough to coat back of a spoon, 40 minutes. Turn off heat but leave saucepan on element. Discard spice bag before stirring dried cranberries, tangerine zest and salt into syrup. Cool Mostarda completely before serving. If too thick, loosen by stirring in water or rosé wine, 1 tbsp (15 ml) at a time, until desired consistency. Mostarda may be refrigerated in an airtight container for up to 1 week.
Drink Pairings
CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.
Drink Pairings
CITRUS AND POMEGRANATE SALAD
Ingredients
Serves 4
2 each navel oranges and blood oranges
1 grapefruit
½ pomegranate, seeds removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Champagne or quince vinegar
1 tbsp (15 ml) mint leaves, small
1 pinch sea salt
Instructions
- Peel citrus fruits and cut into ½-in (1.25 cm) slices. Arrange on a serving platter and cover with a sprinkling of pomegranate seeds .
- Mix together olive oil and vinegar and drizzle over salad. Garnish with mint leaves and sprinkle with salt.
Drink Pairings
CHILLED PEA SOUP WITH SPOT PRAWNS AND MINT GRANITA
Ingredients
Serves 8
GRANITA:
1 cup (250 ml) water
¼ cup (60 ml) granulated sugar
2 cups (500 ml) English cucumber, peeled, seeded and chopped
¼ cup (60 ml) fresh mint
CHILLED PEA SOUP:
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped white onion
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
2 cups (500 ml) fresh or thawed frozen peas
salt and freshly ground black pepper, to taste
½ cup (125 ml) whipping cream
1 tbsp (15 ml) grape seed or coconut oil
16 spot prawn tails, peeled and deveined steamed snap pea pods, for garnish
pea shoots, for garnish
Instructions
- To make GRANITA: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring constantly. Once sugar has dissolved remove from heat and let sugar syrup cool to room temperature.
- In a blender mix together cucumber, mint and sugar syrup until well combined and mint is very finely chopped. Strain mixture through a fine-meshed sieve into a container and freeze, uncovered, for 1 hour. Scrape frozen granita with a fork to break up ice crystals. Freeze for another hour and repeat freezing and scraping another 3 times. At this point, granita will keep covered in freezer for up to 2 weeks. Scrape to break up ice crystals before serving.
- To make CHILLED PEA SOUP: In a large saucepan, warm olive oil over medium heat. Cook onion and garlic, stirring often, until onion turns translucent, about 4 minutes. Add stock and peas before turning up heat to medium-high and bringing mixture to a strong simmer. Turn heat down to medium-low and simmer gently, uncovered for 5 minutes for fresh peas and 2 minutes for frozen peas. Remove saucepan from heat and working in batches, purée soup in blender until smooth. Season to taste with salt and pepper. Strain soup into large bowl through a fine-meshed sieve before stirring in cream. Cover bowl with plastic wrap and refrigerate until well chilled, about 6 hours.
- Just before serving soup, warm grape seed oil in large frying pan over mediumhigh heat. Add prawns along with a pinch of salt and pepper and sauté until cooked through, about 4 minutes. Ladle soup into serving bowls and top each with 2 prawns before topping with a dollop of mint granita and garnishing with snap pea pods and pea shoots. Enjoy immediately.
Drink Pairings
CHEESED TURKEY BURGER WITH APPLE-CURRANT GINGER CHUTNEY
Ingredients
Serves 8
8 oz (250 ml) fine grated Parmesan cheese
1½ cups (375 ml) shredded Mexican cheese blend
2 garlic clove, minced
1 medium onion, finely chopped
¼ cup (60 ml) old-fashioned oats
2 lg eggs, lightly beaten
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt
2 lbs (1 kg) lean ground turkey
8 thin sliced smoked gouda
8 cheese hamburger buns or your choice of bun
lettuce leaves
1 red onion, thinly sliced
HONEY MUSTARD SAUCE:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) Dijon mustard
3 tbsp (45 ml) honey
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) cider or white vinegar
APPLE GINGER CHUTNEY:
2 large Granny Smith Apples, peeled, cored and chopped ½-inch dice (.5 cm)
1 cup (250 ml) fine chopped onion
¾ cup (175 ml) cider vinegar
¾ cup (175 ml) firm packed dark brown sugar
½ cup (75 ml) currants or golden raisins
3 tbsp (45 ml) finely minced ginger
½ tsp (2 ml) dry mustard
½ tsp (2 ml) salt
½ tsp (2 ml) dried hot red pepper flakes
Instructions
- In a large mixing bowl, combine Parmesan and Mexican cheese, garlic, onion, oats, eggs, oregano, Worcestershire sauce, and salt. Crumble turkey over mixture and mix well, taking care not to overmix. Cover and refrigerate 15 minutes. Shape into 8 X ½-inch (0.5 cm) thick patties.
- Preheat a grill pan or barbecue to medium-high heat. Using longhandled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, 6 to 8 minutes on each side or until juices run clear. Add a smoked gouda slice to each patty right before taking off the grill, about 1 minute to allow for melting.
- Slice and toast buns. Spread a dollop Honey Mustard Sauce on the bottom of the bun. Add lettuce leaves and red onion. Transfer cheese topped patty and dollop with Apple Ginger Chutney.
- To make HONEY MUSTARD SAUCE, Mix all ingredients until well blended.
- To make APPLE GINGER CHUHTNEY, Add all ingredients to a medium saucepan and cook over medium heat. Bring the mixture to a boil, stirring occasionally for 40 minutes, or until it has thickened. Spoon into a sterilized glass jars with a tight lid.
Drink Pairings
CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring 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 half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.
Drink Pairings
CHILLED ZUCCHINI NOODLE COCONUT LIME BOWLS
Ingredients
Serves 4
2 tsp (10 ml) peanut or coconut oil, plus extra if needed
2 garlic cloves, minced
½-in (1.25 cm) piece fresh ginger root, peeled and minced
2 Thai red chilies, halved and seeded, plus extra for garnish
1 cup (250 ml) chicken broth
2 x 14 oz (398 ml) cans coconut milk
2 tbsp (30 ml) lime juice, plus extra if desired
1 tbsp (15 ml) brown or palm sugar
1 tbsp (15 ml) tamari sauce
2 tsp (10 ml) light-coloured miso paste
½ lb (250 g) fresh green or red (or a combination of ) asparagus spears, preferably thick stalks
1 green zucchini, about 8-in (20 cm) long
1 small lotus root, peeled
4 large radishes, trimmed
¼ cup (60 ml) micro arugula leaves
¼ cup (60 ml) salted cashews
¼ cup (60 ml) salted cashews
Instructions
- Heat oil in a large, heavy saucepan. Add garlic, ginger and chili peppers and sauté for 30 seconds over medium-high heat or until aromatic. Do not let it brown. Add chicken broth to deglaze pan.
- Stir in coconut milk, lime juice, sugar, tamari sauce and miso paste. Whisk to blend. Gently simmer for 5 minutes to blend flavours. Remove from the heat and bring to room temperature. Refrigerate until chilled.
- When broth is chilled, trim root ends of asparagus. Using a hand-held vegetable peeler, shave spears into long thin strips. If tips break, simply add to strips. Place in a bowl. Repeat with zucchini using a hand-held peeler or spiralizer and add to asparagus. Thinly shave peeled lotus root crosswise into thin rounds using a mandolin. Thinly slice radishes on mandolin.
- To serve, place asparagus and zucchini into serving bowls. Tuck a couple slices lotus root alongside. Pour chilled broth over top. Arrange radishes in centre and sprinkle with arugula and cashews. Garnish with cilantro and serve chilled.