Turkish Adana Lamb Kebabs
Ingredients
Serves 4
1 lb (500 g) ground lamb
1 lb (500 g) ground beef
¼ medium yellow onion, finely diced
4 garlic cloves, finely minced
1 tsp (5 ml) ground coriander
2 tsp (10 ml) ground cumin
2 tsp (10 ml) salt
2 tsp (10 ml) sumac
1 tsp (5 ml) cayenne pepper
1 pinch black pepper
2 tbsp (30 ml) cold water
8 flat metal skewers
4 pieces pita bread, to serve
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) thick Greek yogurt, to serve
1 tsp (5 ml) paprika, to serve
1 small red onion, sliced, to serve
1 tomato, sliced, to serve
4 baby cucumbers or 1 English cucumber, cut into chunks, to serve
8 pickled peppers (optional), to serve
2 handfuls Italian parsley leaves, for garnish
Instructions
- In a large bowl, mix together lamb, beef, yellow onion, garlic, coriander, cumin, salt, sumac, cayenne, black pepper and cold water until very well combined. Then continue mixing for 1 to 2 minutes more. Mixing for slightly longer helps the mixture achieve a very smooth texture and ensures the skewers stay together.
- Preheat grill to medium
- Divide meat mixture into 8 portions. To shape, take a portion in your hand and roll it roughly into a ball. Slide metal skewer into ball, then using one hand, work meat evenly down along entire skewer. Use fingers to create grooves. Repeat with remaining portions.
- Grill skewers over medium heat, turning once, until cooked through, golden brown on the outside and reaches an internal temperature of 160 F (71 C), about 8 to 10 minutes. Transfer skewers to a serving platter, then warm pita on grill.
- To serve, drizzle olive oil over yogurt and sprinkle with half the paprika. Sprinkle remaining paprika over red onion. Serve skewers with warm pita, yogurt and vegetables. Garnish with parsley.
Drink Pairings
Japanese Chicken Yakitori
Ingredients
Serves 4
12 metal or wood skewers (if using wood, soak for at least 2 hours)
1 lb (500 g) boneless, skinless chicken thighs, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) vegetable oil
1 bunch asparagus, cut into 2-in (5 cm) pieces
½ cup (125 ml) thinly shaved red cabbage
TARE SAUCE:
½ cup (125 ml) soy sauce
½ cup (125 ml) mirin
¼ cup (60 ml) sake
¼ cup (60 ml) sugar
1 tbsp (15 ml) rice vinegar
2 thin slices fresh ginger
2 green onions, cut into 3 pieces each
Instructions
- Preheat grill to medium-high.
- Toss chicken in oil to coat. Skewer chicken and asparagus, alternating 1 piece chicken with 3 horizontal pieces asparagus.
- Grill skewers over medium-high heat, brushing with Tare Sauce while cooking, until chicken is cooked through and reaches an internal temperature of 165 F (74 C). Serve on bed of shaved cabbage with small bowl of Tare Sauce on side for dipping.
- For the tare sauce, combine all ingredients in a small pot and bring to a boil over high heat. Turn heat down to low and simmer until consistency of maple syrup. Remove and discard ginger and green onion.
Drink Pairings
Hawaiian Teriyaki Pork Skewers
Ingredients
Serves 4
1 lb (500 g) pork shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) minced ginger
2 tsp (10 ml) ketchup
¼ cup (60 ml) soy sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) vegetable oil
1 pinch black pepper
¼ cup (60 ml) pineapple juice
1 pineapple, peeled, cored and cut into 2-in (5 cm) chunks
12 metal skewers
1 pinch chopped parsley, for garnish (optional)
2 heads butter lettuce
Instructions
- In a large bowl, mix together pork, ginger, ketchup, soy sauce, oils and pepper. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium.
- Remove pork from marinade and set aside. Transfer marinade to a small pot, add pineapple juice and bring to a boil over medium-high heat. Turn heat down to low and simmer for 5 minutes.
- Skewer pork and pineapple, alternating pieces of each. Grill over medium heat, brushing with cooked marinade throughout. Grill until pork is cooked through and reaches an internal temperature of 150 F (66 C).
- Transfer skewers to a serving platter and sprinkle with parsley, if using. Serve with lettuce leaves to make wraps.
Drink Pairings
Indonesian Beef Satay served with Cucumber and Pickled Shallot Salad
Ingredients
Serves 4
BEEF SATAY:
½ medium onion, roughly chopped
4 garlic cloves, roughly chopped
4 stalks lemongrass, tough outer layers removed, finely sliced
2 tsp (10 ml) ground turmeric
1 tbsp (15 ml) salt
¼ cup (60 ml) coconut milk
2 tbsp (30 ml) vegetable oil
2 lbs (1 kg) beef sirloin or flank steak, cut into thin strips against the grain
24 wooden skewers, soaked at least 2 hours
cooked jasmine or sticky rice, to serve
CUCUMBER AND PICKLED SHALLOT SALAD:
3 shallots, sliced
1 Thai red chili, thinly sliced, or to taste
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tbsp (15 ml) rice vinegar
6 mini cucumbers or 1 English cucumber, cut into chunks
1 handful cilantro leaves, roughly chopped
ALMOND SAUCE:
¼ cup (60 ml) crunchy roasted almond butter
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) sugar
1 tsp (5 ml) tamarind paste (optional)
1 tbsp (15 ml) sambal paste or your favourite chili sauce, or to taste
1 lime, zest and juice
3 tbsp (45 ml) water
Instructions
- In a blender or with a mortar and pestle, purée onion, garlic, lemongrass, turmeric, salt, coconut milk and oil. Add mixture to a large bowl, add beef and combine then allow to marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium-high. Skewer beef and grill over medium-high heat for about 8 to 10 minutes, or until cooked through, golden brown and slightly charred on all sides, turning occasionally.
- Serve skewers with jasmine or sticky rice, Cucumber and Pickled Shallot Salad and Almond Sauce for dipping.
- For the cucumber and pickled shallot salad, in a medium bowl, mix together shallots, chili, sugar, salt and rice vinegar. Allow to sit for 20 minutes, then add cucumber and cilantro just before serving.
- For the almond sauce, in a medium bowl, mix all ingredients together, adding more water if necessary to achieve desired consistency. Taste and adjust seasoning.
Drink Pairings
Burrata with Meatballs and Polenta
Ingredients
Serves 4
½ lb (250 g) ground pork
½ lb (250 g) ground beef
1 egg, beaten
½ cup (125 ml) bread crumbs
1 tbsp (15 ml) chopped Italian parsley
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper, divided
½ cup (125 ml) grated Parmigiano Reggiano, divided, plus extra for garnish
extra-virgin olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 28 oz (796 ml) can San Marzano tomatoes, crushed
1 cup (250 ml) milk
½ cup (125 ml) polenta
2 tbsp (30 ml) cold butter
4 x 4 oz (125 g) burrata cheese
1 handful fresh basil leaves, for garnish
Instructions
- In a bowl, combine ground meats, egg, bread crumbs, parsley, salt, ½ tsp (2.5 ml) pepper and ¼ cup (60 ml) Parmigiano Reggiano. Roll into twelve 1½ oz (45 g) meatballs.
- In a heavy-bottomed frying pan, fry meatballs in olive oil, working in batches if necessary, until golden brown on all sides but not cooked all the way through. Remove meatballs and all but 2 tbsp (30 ml) olive oil from pan. Return to medium heat.
- Sweat onion and garlic in olive oil until soft. Add tomatoes and season to taste with salt and pepper. Add meatballs and bring to a boil, then turn down to a simmer and cover. Cook for about 20 minutes, or until meatballs are cooked through. Check and adjust seasoning. Meatballs and sauce can be made up to 3 days ahead, as flavours will only develop more over time.
- In a medium-sized saucepan, bring milk and 1 cup (250 ml) water to a boil. Season with salt and remaining ½ tsp (2.5 ml) pepper. Slowly whisk in polenta and turn down to a simmer. Cook for 20 minutes, stirring frequently to avoid it sticking to bottom of saucepan, until polenta is thick and cooked through. Remove from heat and stir in butter and remaining ¼ cup (60 ml) Parmigiano Reggiano.
- Divide polenta between 4 dishes. Top each with 3 meatballs, some sauce and a ball of burrata. Garnish with basil and more Parmigiano Reggiano.
Drink Pairings
Crispy Burrata served with Stewed Tomatoes
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
1 bay leaf
1 sprig thyme
16 oz (500 g) cherry tomatoes
salt and pepper, to taste
vegetable oil, for deep-frying
4 oz (125 g) burrata cheese
½ cup (125 ml) all-purpose flour, seasoned with salt and pepper
1 egg, beaten
½ cup (125 ml) panko bread crumbs
micro greens or herbs, for garnish
grated Parmigiano Reggiano, for garnish
Instructions
- In a frying pan, heat olive oil over medium heat. Add garlic and cook just until soft. Add bay leaf, thyme and cherry tomatoes. Season with salt and pepper. Cover with a lid and cook for 10 minutes, until tomatoes are softened.
- Remove lid and cook for another 5 minutes, or until most of the liquid has reduced. Remove from heat and allow to cool to room temperature.
- Heat vegetable oil to 375 F (190 C) in a saucepan large enough to deep-fry burrata without oil overflowing.
- To bread burrata, prepare 1 shallow bowl with seasoned flour, 1 with the beaten egg and 1 with the panko. Coat burrata in flour, then dip into beaten egg. Repeat, then coat burrata in panko. Dip back into beaten egg and finish with another coating of panko. The burrata is very delicate and needs a thick coating of breading so that the cheese will not leak out. Deep-fry burrata until golden brown, about 4 minutes. Using a slotted spoon, remove from oil and season with salt.
- Place stewed tomatoes on a serving plate, then place burrata on top. Garnish with micro greens or herbs and Parmigiano Reggiano.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.
Drink Pairings
Harissa Tomato Eggs en Cocotte
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving
Instructions
- Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
- In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
- Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
- Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
- Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
- Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.
Drink Pairings
Sage and Walnut-Crusted French Toast with Orange-Scented Labneh and Honey
Ingredients
Serves 4
1 cup (250 ml) full-fat plain yogurt
1 large orange, zest only
1 tsp (5 ml) + 1 tbsp (15 ml) finely minced fresh sage (about 6 or 7 large leaves), divided
1 tsp (5 ml) + ⅓ cup (75 ml) pure liquid honey, divided, plus extra for garnish
4 large eggs
¼ cup (60 ml) milk
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) ground cinnamon
¾ cup (175 ml) panko bread crumbs
½ cup (125 ml) ground walnuts
4 tbsp (60 ml) unsalted butter, divided
8 thick slices whole-grain sourdough, challah, or brioche
oven-crisped prosciutto, for serving (optional)
orange wedges and fresh sage leaves, for garnish
Instructions
- To make labneh, line a small sieve with 2 layers of cheesecloth, muslin or linen and place over a small, deep bowl. Spoon in yogurt and pull edges of cheesecloth over top. Cover and refrigerate overnight to strain yogurt. The longer it strains, the firmer yogurt will become. Transfer to a glass container with a tight-fitting lid and stir in half the orange zest and 1 tsp (5 ml) sage. Drizzle with 1 tsp (5 ml) honey and refrigerate. Use within 1 week.
- In a large bowl, whisk together eggs, milk, sugar and cinnamon. In another large shallow bowl, combine panko, walnuts, 1 tbsp (15 ml) sage and remaining orange zest. Set aside.
- Preheat oven to 350 F (180 C) and place oven rack in centre of oven. Line a baking sheet with parchment paper. If not large enough to accommodate bread in a single layer, use 2 baking sheets. Whisk egg mixture again then transfer to a large shallow bowl.
- To make French toast, melt 1 tbsp (15 ml) butter in a large skillet and swirl to coat bottom of pan. Dip 2 slices bread thoroughly in egg mixture, then dip into panko mixture to evenly coat. Fry over medium heat until golden on both sides, about 5 minutes. Don’t worry if they’re not cooked through as they will finish in oven. Transfer to baking sheet. Melt another 1 tbsp (15 ml) butter in skillet and repeat with remaining bread.
- Bake in oven for about 12 minutes, flipping once, or until fully cooked in the centre and lightly crisped. If necessary, reduce oven temperature to 200 F (95 C) and cover with tinfoil for up to 20 minutes until ready to serve. Serve with generous dollops of orange-scented labneh, drizzles of honey and crisped prosciutto, if using. Garnish with orange wedges and fresh sage.
Drink Pairings
Mile-High Butter Cake with White Chocolate Ganache and Strawberries
Ingredients
Serves 10
2 cups (500 ml) unsalted butter, cubed, room temperature, plus extra for greasing
4 cups (1 L) all-purpose flour, plus extra for dusting
1 tbsp (15 ml) + 1 tsp (5 ml) baking powder
3 cups (750 ml) fine berry sugar, plus extra for dusting
8 large eggs, room temperature
1½ tsp (7 ml) pure almond extract
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) whole milk
2 cups (500 ml) whipping cream, divided
6 oz (180 g) white chocolate chunks or chips
2 cups (500 ml) whole fresh strawberries
1½ cups (375 ml) sliced fresh strawberries
white chocolate curls, for garnish (optional)
Instructions
- Preheat oven to 325 F (170 C). Grease a 10 x 8 x 4-in (25 x 20 x 10 cm) angel food cake pan with removable bottom and lightly dust with flour. Set aside.
- Measure flour by spooning into a measuring cup and using back of a knife to level off top. Sift flour and baking powder into a medium bowl. Set aside. In a mixer fitted with a very large mixing bowl and paddle, cream butter at medium speed, adding in several cubes at a time. Gradually beat in sugar, scraping down sides of bowl with spatula, until creamy. Add eggs 1 at a time and mix until combined and creamy.
- Mix in almond and vanilla extracts. Then beat in flour and baking powder, alternating with milk, until batter is creamy and smooth. Transfer to an angel food cake pan and tap bottom of pan on counter to remove any air pockets. Smooth top with spatula. Bake for 1 hour, 15 minutes, adding 5-minute increments, if necessary, until a cake tester inserted into centre comes out almost clean. Remove to a rack to cool for 30 minutes. Then run a long knife around the inside of the pan to loosen cake from sides. Remove sides and then bottom of cake pan and cool cake completely. Wrap and refrigerate until ready to frost and serve.
- Make white chocolate ganache by heating and stirring ½ cup (125 ml) cream and white chocolate together in a double boiler over medium heat until no lumps remain. Alternatively, place in a glass bowl and heat in a microwave at medium power in 30-second intervals, stirring occasionally, until mixture is smooth. Cool to room temperature then refrigerate for several hours or overnight, until thick like spreadable butter. Pour remaining cream into chilled bowl of a stand mixer fitted with a wire whisk. Whip at medium speed until soft peaks form. Gradually whip in creamy refrigerated ganache until frosting holds firm but smooth peaks form when whisk is lifted.
- Cut cake horizontally into 3 layers, each approximately 1-in (2.5 cm) thick. Spread bottom and centre layers with two-thirds of ganache, then top with sliced strawberries. Place final layer on top and swirl with remaining ganache. Scatter with whole strawberries and garnish with white chocolate curls, if using. Dust with a little berry sugar. Can be refrigerated for a couple hours, until ready to serve.