Ricotta Gnudi with Mushrooms

Also sometimes called malfatti (which translates to “misshapen”), gnudi are soft, pillowy dumplings made primarily from ricotta cheese. They are similar in texture and flavour to the filling of ravioli, just without the pasta. For the best gnudi, use a ricotta that does not have a lot of moisture in it. Draining the ricotta in cheesecloth overnight will help the cooked gnudi be light in texture as opposed to dense or gummy. You’ll need to start this recipe the day before you want to serve it. Serve this dish with Grey Monk Pinot Noir or Robin Ridge Gamay. 
Ingredients Instructions

Ingredients

Serves 4
2½ cups (625 ml) ricotta cheese
¾ cup (180 ml) finely grated Parmesan, plus more for garnish
2 lemons, zest only
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2.5 ml) fine sea salt, plus more for seasoning
2 tbsp (30 ml) all-purpose flour
3 cups (750 ml) semolina flour
2 tbsp (30 ml) grapeseed oil
16 to 18 fresh sage leaves, divided
3 cups (750 ml) mixed mushrooms, chopped or torn into similar-sized pieces
½ cup (125 ml) dry white wine
5 tbsp (75 ml) unsalted butter
¼ cup (60 ml) skinned hazelnuts, coarsely chopped
freshly ground black pepper, to taste

Instructions

  1. Line a baking sheet with parchment.
  2. In a large bowl, stir ricotta, Parmesan, lemon zest, nutmeg, salt and all-purpose flour until just combined.
  3. Sprinkle semolina over bottom of a 9 × 13-in (23 × 32.5 cm) baking dish. Using a 1½ tbsp (22.5 ml) spring-release icecream scoop, portion out ricotta mixture over semolina in baking dish. Gently roll balls in semolina and place on lined baking sheet. Continue portioning and rolling remaining ricotta mixture. Sprinkle any remaining semolina over balls on baking sheet, then place sheet in refrigerator, uncovered, for at least 6 hours or overnight.
  4. When ready to finish dish, place a large stockpot of water over high heat and bring to a boil.
  5. While water is coming to a boil, in a large skillet or sauté pan over medium-high heat, warm grapeseed oil. Working with 12 sage leaves, add 4 at a time to hot oil. Take care, as they will sputter and sizzle quickly and become crisp. Transfer to a paper-towel-lined plate and set aside.
  6. Keep uncleaned skillet over medium-high heat and add mushrooms and a pinch of salt. Cook, stirring occasionally, until starting to brown, about 8 minutes. Pour in wine and let cook away so there is no moisture left in pan. Transfer mushrooms to a plate, set aside and return skillet to medium-high heat.
  7. Add butter and remaining 4 to 6 sage leaves. Cook, stirring constantly, until foam on butter subsides and milk solids start to separate and turn a rich golden brown, about 4 minutes. Remove sage leaves and discard. Add hazelnuts and toast in butter for 1 minute. Remove from heat and stir in reserved mushrooms.
  8. Spoon some brown butter, mushroom and hazelnut sauce over gnudi, then garnish with a sprinkle of finely grated Parmesan, a few leaves of crispy sage and some freshly ground black pepper, if desired. Enjoy immediately.
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Drink Pairings

Watercress & Roast Duck Salad

This salad makes for a vibrant, satisfying meal. The bold and peppery foraged watercress is in perfect complement with rich slices of duck breast and sweet seasonal pears. Whether you’re a seasoned forager or just curious about incorporating wild ingredients into your meals, this salad is a delicious place to start. Pair this salad with Hester Creek Columbia Valley Rose or Mission Hill Reserve Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4
2 skin-on duck breasts
kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) red chili paste
1 clove garlic, minced
1 tsp (5 ml) granulated sugar
1½ tbsp (22.5 ml) white balsamic vinegar
1 small red onion, thinly sliced
2 bunches watercress (about 4 cups/1 L), washed and dried
2 small Anjou or Bartlett pears, thinly sliced

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Place duck breasts skin-side up on a cutting board. With a sharp knife, lightly score duck skin in a criss-cross pattern, making sure not to cut into flesh. Generously season duck all over with salt and pepper. Place duck breasts skin-side down in a large ovenproof frying pan and set over medium heat. Cook until skin is golden and some fat has rendered, 5 to 10 minutes. Transfer breasts to a plate. Pour rendered fat into a heatproof container and reserve for another use. Return duck, skin-side up, to frying pan. Place pan in oven and roast until an instant-read thermometer registers 125 F (52 C) in thickest part of meat, 15 to 20 minutes.
  3. While duck is in oven, in a small bowl, whisk maple syrup and paprika.
  4. Transfer cooked duck breasts to a cutting board, brush each all over with maple syrup mixture and let rest for at least 15 minutes.
  5. Meanwhile, make salad dressing. In a medium bowl, whisk olive oil, chili paste, garlic, sugar and vinegar until well combined. Set aside.
  6. In a small bowl, combine onions and a good pinch of salt. Cover with cold water and set aside for 10 minutes. Drain, discarding water, and pat onions dry with a clean tea towel.
  7. To serve, arrange three-quarters of watercress on a serving platter. Scatter pears and onions overtop. Drizzle with some dressing. Thinly slice duck breasts and arrange over salad. Top with remaining watercress and drizzle a little more dressing overtop just before serving.
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Drink Pairings

Vermouth Seaweed Clams with Green Peppercorn Aioli

It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve

Instructions

  1. In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
  2. Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
  3. In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
  4. Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.
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Drink Pairings

Lamb Skewers with Tomato Sauce

Perfect for any outdoor celebration, these grilled lamb skewers are packed with bright, earthy flavours. If dried herbs are more readily available, simply substitute one-third the amount of dry herbs for the fresh herbs called for in the recipe. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-8
½ large yellow onion
1 lb (450 g) ground lamb
¼ cup (60 ml) plain bread crumbs
2 cloves garlic, minced
1½ tsp (7.5 ml) ground cumin
2 tbsp (30 ml) chopped fresh marjoram leaves
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) chopped fresh rosemary leaves
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
Tomato Sauce, to serve, make ahead, recipe follows
fresh parsley, for garnish (optional)
TOMATO SAUCE
¼ cup (60 ml) olive oil
4 cups (1 L) cherry tomatoes
3 shallots, diced
2 cloves garlic, chopped
2 tbsp (30 ml) minced fresh thyme
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) capers, drained
5 anchovy fillets packed in oil, drained and finely chopped
¾ cup (180 ml) chopped roasted red peppers from jar, drained
1 lemon, zest and juice
¼ cup (60 ml) packed fresh basil, roughly chopped

Instructions

  1. Using a box grater, grate onion into a large bowl. Add lamb, bread crumbs, garlic, cumin, marjoram, thyme, rosemary, sage, salt and pepper. Using your hands, fold mixture together until well combined. Refrigerate for 30 minutes.
  2. Meanwhile, preheat barbecue grill to medium-high, and set 8 wooden or metal skewers on your work surface. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn during grilling.
  3. Dampen hands with water, then divide meat mixture into 8 equal portions. Push and squeeze 1 portion onto a skewer and shape it into a long oval about 1½-in (4 cm) wide. Repeat with remaining portions of meat mixture and skewers.
  4. Place skewers on grill and cook, turning frequently, until well caramelized and cooked through, 5 to 7 minutes total. Take care when turning, as meat on skewers is initially quite delicate. Have a spatula and tongs at the ready to give meat a bit of additional support at first.
  5. Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm.
  6. Tomato Sauce Preheat oven to 375 F (190 C). | On a large rimmed baking sheet, toss oil, tomatoes, shallots, garlic, thyme, cayenne, salt and pepper. Bake, stirring once after 20 minutes, until tomatoes pop, about 45 minutes. Let mixture cool for 15 minutes, then transfer to a bowl. Stir in capers, anchovies, red peppers, lemon zest and juice, and basil. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 3 days. Makes about 3 cups (750 ml)
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Drink Pairings

Midsummer Potato Salad

This vibrant yellow beet and potato salad is a lovely twist on a Scandinavian classic. A bright and punchy vinaigrette stands in place of the more classic mayonnaise-based dressing, making this salad perfect for an alfresco meal under the summer sun. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 6
1½ lbs (680 g) yellow potatoes
1¼ lbs (560 g) golden beets (about 6 medium beets), divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) kosher salt, divided
1 cup (250 ml) water
½ tsp (2.5 ml) crushed fennel seeds
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
½ tsp (2.5 ml) freshly ground black pepper
1 small shallot, finely diced
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
1 tbsp (15 ml) chopped fresh chives
3 or 4 radishes, thinly sliced into rounds

Instructions

  1. Preheat oven to 425 F (220 C). |Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes.
  2. Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. |Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside.
  3. Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold.
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Drink Pairings

Double Tomato Rye Berry Salad

This substantial salad could be a lovely, light summertime meal on its own, but it shines as an accompaniment to other seasonal fare. A highlight of this salad is the addition of both roasted and raw cherry tomatoes, which creates a wonderful contrast of textures and a burst of both sweet and tart tomato flavour. Tomatoes are also an ode to the round and fiery colour of the sun during the solstice. Pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-6
4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided
¼ tsp (1 ml) fine sea salt, plus more to taste
freshly ground black pepper, to taste
3 tbsp (45 ml) fresh thyme leaves, divided
1½ cups (375 ml) dried rye berries or wheat berries
1 dried bay leaf
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp (1 ml) smoked paprika
2 Persian cucumbers, thinly sliced
⅓ cup (80 ml) crumbled feta
¼ cup (60 ml) fresh basil leaves, plus more for garnish

Instructions

  1. Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
  2. Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves.
  3. Transfer baking sheet to oven and cook tomatoes until nicely shriveled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days.
  4. When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing.
  5. In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve.
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Drink Pairings

Shrimp Toast

Celebrate midsummer in true Scandinavian style with toast skagen, a luxurious shrimp toast that’s perfect for a festive gathering. Enjoy this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) small precooked shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche
¼ cup (60 ml) mayonnaise
2 tbsp (30 ml) chopped fresh dill
1 tsp (5 ml) hot mustard
1 small shallot, finely diced
½ tsp (2.5 ml) finely grated lemon zest
fine sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) unsalted butter
8 slices white bread, crusts removed and each slice cut into 2 triangles
salmon or trout caviar, for garnish
8 thin slices cucumber, cut in half, for garnish
fresh dill sprigs and lemon wedge for garnish

Instructions

  1. Spread shrimp over a clean tea towel or paper towel and pat dry. Removing excess moisture avoids a watery shrimp salad.
  2. In a medium bowl, whisk crème fraîche, mayonnaise, dill, mustard, shallots and lemon zest until thoroughly combined. Gently fold in shrimp. Taste and season to your liking with salt and pepper. Chill shrimp salad for at least 30 minutes or up to 24 hours before serving.
  3. About 1 hour before serving, prepare toast points. Butter both sides of each triangle of bread. Heat a large frying pan over medium heat. Working with a couple pieces of buttered bread at a time, toast in pan on both sides until golden brown and crispy, about 2 minutes total. Remove from pan and set on a rack to cool. Repeat to toast remaining bread triangles.
  4. When ready to serve, place toasted bread on a serving platter and top each with a generous spoonful of shrimp salad. Garnish with cucumber slices, a dollop of caviar and some fresh dill, if desired. Serve immediately with lemon wedges for guests to squeeze overtop salad just before enjoying.
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Drink Pairings

Aquavit Salmon Gravlax with Mustard Dill Sauce

A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt, sugar and fresh herbs. If aquavit is hard to find at your local liquor store, you can use vodka instead with very similar results. If you are serving a large crowd, this recipe doubles easily. Just make sure to start the recipe at least 2 days before you plan to serve it. You can pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 6-8
1½ lbs (680 g) skin-on salmon fillet
1 tbsp (15 ml) caraway seeds
1 tbsp (15 ml) coriander seeds
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
2 bunches fresh dill
|¼ cup (60 ml) Bornholmer Akvavit
Mustard Dill Sauce, to serve, make ahead, recipe follows
thinly sliced red onions, capers, lemon slices and rye bread, to serve
MUSTARD DILL SAUCE
3 tbsp (45 ml) white vinegar
2 tbsp (30 ml) roughly chopped fresh dill fronds
⅓ cup (80 ml) Dijon
1 tbsp (15 ml) granulated sugar
¼ cup (60 ml) vegetable oil
freshly ground black pepper, to taste

Instructions

  1. Start by making gravlax. Find a baking dish large enough to hold salmon and line it with plastic wrap, leaving lots of overhang. Set aside.
  2. Rinse salmon under cold water and pat dry with paper towel. Remove pinbones from salmon and set aside.
  3. To make cure mixture, place caraway and coriander seeds in a frying pan, then set over medium-high heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer toasted seeds to a spice grinder or mortar and pestle and grind finely. Transfer ground seeds to a small bowl and stir in sugar, salt and pepper until well combined. Set aside.
  4. Spread half the dill over bottom of lined baking dish. Generously rub skin side of salmon with about half the cure mixture, then set skin-side down on top of dill. Sprinkle aquavit overtop salmon, then rub it with remaining cure mixture and cover with remaining dill. Tightly wrap salmon fillet with plastic wrap lining baking dish. Top with a weight, such as a smaller baking dish or a plate with some cans of beans on top.
  5. Transfer weighted dish to refrigerator for 24 hours. Turn salmon over, continue to weigh down and refrigerate for another 24 to 48 hours. A longer cure will result in a firmer texture and a saltier flavour. |When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias. |x
  6. When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias.
  7. Mustard Dill Sauce: In a blender, combine vinegar, dill, Dijon and sugar and blend until dill is very finely chopped. With blender running, slowly stream in oil and blend until a smooth sauce has formed. Season with pepper. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about ¾ cup (180 ml)
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Drink Pairings

Strawberry Rye Galette with Elderflower Cream

This rustic yet elegant galette is a memorable ending to any outdoor meal. While little can beat a sun-ripened strawberry, feel free to incorporate or substitute any of summer’s dazzling array of fresh fruit in the filling. Peaches, nectarines, plums, blueberries or blackberries would all be divine. Just note that you may need to add a bit more flour to the filling if the fruit is particularly juicy. Enjoy this dessert alongside Jacob's Creek Moscato Rose or Fruli Strawberry Beer.
Ingredients Instructions

Ingredients

Serves 8
1 cup + 2 tbsp (280 ml) all-purpose flour, divided
½ cup (125 ml) dark rye flour
½ tsp (2.5 ml) fine sea salt
¼ tsp (1 ml) ground cinnamon
|½ cup + 2 tbsp (155 ml) cold unsalted butter
4 to 6 tbsp (60 to 90 ml) ice water
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) finely grated lemon zest
3½ cups (860 ml) sliced fresh strawberries
2 tbsp + 1 cup (280 ml) whipping cream, divided
3 tbsp (45 ml) sliced almonds
2 tbsp (30 ml) turbinado sugar
⅓ cup (80 ml) icing sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) St-Germain Elderflower Liqueur
edible flowers, for garnish (optional)

Instructions

  1. To bowl of a food processor, add 1 cup (250 ml) all-purpose flour, rye flour, salt and cinnamon, and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer dough to a clean work surface and gently pat into a disc, then wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, whisk remaining 2 tbsp (30 ml) all-purpose flour with granulated sugar and lemon zest until well combined. Add strawberries and gently toss in flour mixture until evenly combined.
  4. On a lightly floured surface, roll out dough to a 12-in (30 cm) round. Carefully transfer to lined baking sheet. Mound strawberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with 2 tbsp (30 ml) cream and sprinkle with almonds and turbinado sugar.
  5. Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. Remove from oven, set on a rack and let cool to room temperature on baking sheet.
  6. Just before serving, in bowl of a stand mixer fitted with whisk attachment, combine remaining 1 cup (250 ml) cream, icing sugar, vanilla and elderflower liqueur. Whip at medium speed until soft peaks form, about 3 minutes. You can also do this in a large bowl with a hand mixer or whisk.
  7. To serve, slice cooled galette and divide among serving plates. Top with a dollop of cream and garnish with edible flowers, if desired.
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Drink Pairings

Char Siu Chili Chicken

This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)

Instructions

  1. In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
  2. Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
  3. Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
  4. Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
  5. Serve with steamed white rice and a cool, crisp cucumber salad.
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