ROOT VEGETABLE CHIPS SERVED WITH GREEN GODDESS DIP
Ingredients
Serves 4 as an appetizer
2 large beets, red or golden
2 medium yams
6 parsnips
4 carrots
4 tbsp (60 ml) olive oil
sea salt, to taste
GREEN GODDESS DIP:
2 cups (500 ml) fresh cilantro
½ cup (125 ml) fresh basil
3 tbsp (45 ml) fresh chives, chopped
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) tahini
½ cup (125 ml) Greek-style yogurt
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel vegetables and remove skinny ends of parsnips and carrots. Cut wide ends on the bias. Using a mandoline or very sharp knife, slice vegetables into ⅛-in (0.25 cm) slices. Dry vegetable slices on paper towels for about 15 minutes to remove excess moisture.
- Line 3 baking sheets with parchment paper and brush olive oil over paper. Place vegetables in single layers on sheets. Bake on upper racks of oven for about 20 minutes, keeping an eye on them to make sure edges don’t burn. Remove from oven and sprinkle with sea salt, let cool and serve.
- To make GREEN GODDESS DIP: In a food processor, place cilantro, basil, chives and lemon zest and pulse until thoroughly chopped. Add tahini and process until smooth. Put mixture into a medium-sized bowl and gently stir in yogurt and salt and pepper. Refrigerate for ½ hour and serve. Makes ¾ cup (175 ml)
Drink Pairings
ROOT VEGETABLE AND CHARD TART
Ingredients
Serves 6
1 sheet puff pastry, to fit a 10 x 15-in (25 x 38 cm) rimmed baking sheet
1 tbsp (15 ml) olive oil
½ medium onion, finely chopped
2 cups (500 ml) Swiss chard, cleaned and chopped into ½-in (1.25 cm) pieces
salt and pepper, to taste
2 cups (500 ml) whole milk ricotta cheese, well drained
½ cup (125 ml) grated Parmesan
½ medium yam, peeled and thinly sliced
1 medium beet, peeled and thinly sliced
2 small purple potatoes, peeled and thinly sliced
Instructions
- Preheat oven to 350 F (180 C).
- Pre-bake puff pastry on rimmed baking sheet until golden, about 12 to 15 minutes. Remove from oven and set aside, keep oven on.
- In a large frying pan, heat olive oil and add onions. Cook for several minutes or until soft. Add Swiss chard and cook for about 5 minutes, until leaves are wilted and stems have softened. Season with salt and pepper. Remove from heat and set aside to cool.
- In a bowl, combine ricotta, Parmesan and season with salt and pepper. Spread cheese mixture over puff pastry and bake for 5 minutes, then let cool.
- Meanwhile, arrange sliced root vegetables onto a separate baking sheet lined with parchment paper and bake for 10 minutes. Remove and cool slightly. Arrange sliced vegetables and chard on top of tart. Bake for another 10 minutes until lightly browned, remove from oven, cut into 6 pieces and serve.
Drink Pairings
SPIRALLED YAM PASTA WITH MUSHROOM SAUCE AND PARMESAN CRISPS
Ingredients
Serves 4 to 6
2 medium yams, cleaned and peeled
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sea salt
MUSHROOM SAUCE:
¼ cup (60 ml) butter
2 tbsp (30 ml) olive oil
2 lbs (1 kg) sliced mushrooms, any variety
2 garlic cloves, minced
1 tbsp (15 ml) finely chopped fresh oregano
salt and pepper, to taste
1 cup (250 ml) whipping cream
2 tbsp (30 ml) grated Parmesan
PARMESAN CRISPS:
6 tbsp (90 ml) grated Parmesan
2 tsp (10 ml) fresh oregano, finely chopped
Instructions
- Using a spiralizer blade for spaghetti, spiralize yams until there are 6 cups (1.5 L). Any remaining noodles can be stored in refrigerator for later use.
- In a frying pan over medium heat, heat oil and add yam noodles. Cook until tender, gently tossing occasionally, about 5 to 7 minutes. Toss with Mushroom Sauce, garnish with Parmesan Crisps and serve.
- To make MUSHROOM SAUCE: In a medium frying pan over medium heat, melt butter with oil. Add mushrooms, garlic and oregano and sauté until mushrooms are browned and tender. Season with salt and pepper. Slowly pour in whipping cream and reduce until thickened, about 5 to 7 minutes. Stir in Parmesan and remove from heat.
- Store sauce in refrigerator for up to 2 days. Before using, reheat in a saucepan over low heat. Makes 2 cups (500 ml)
- To make PARMESAN CRISPS: Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper and place Parmesan in 6 small piles. Put a little oregano on each one. Bake for 3 to 5 minutes, until melted, then remove from oven. Cheese will crisp as it cools. Makes 6 crisps
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits
Drink Pairings
MONT BLANC
Ingredients
Serves 10
MONT BLANC:
Poached Apples (recipe follows)
Meringue (recipe follows)
1/2 cup whipping cream
Candied Chestnut (recipe follows)
Chestnut Cream (recipe follows)
Ice cream (vanilla or caramel)
POACHED APPLE:
3 apples
3 cups (750 ml) apple juice
1½ cups (350 ml) granulated sugar
½ cinnamon stick
2 lemons, juice only
MERINGUE:
3 egg whites
½ cup (125 ml) granulated sugar, divided into 3 portions
CANDIED CHESTNUTS:
1 lb (500 g) chestnuts, shelled (roughly 1.25 lb or 575 g with shell)
⅓ cup (750 ml) granulated sugar
1½ cups (350 ml) water
Chestnut Paste (recipe follows)
CHESTNUT CREAM:
1 lb (500 g) chestnut paste (recipe follows)
½ cup (125 ml) unsalted butter, at room temperature
⅓ cup (75 ml) honey
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) cognac
pinch cinnamon
CHESTNUT PASTE (Makes 1 lb (500 g) of chestnut paste):
⅓ lb (175 g) chestnuts, shelled
⅓ cup (75 ml) granulated sugar
1 cup (250 ml) water
2 tsp (10 ml) maple syrup
Instructions
- To make MONT BLANC: Cut poached apples into approximately ½-in (1.25 cm) slices.
- Using a piping bag, pipe the Chestnut Cream in even rows on one side of your desired serving plate to form an approximately 3-in (8 cm) solid square. Pipe a second layer of Chestnut Cream on top of the original layer (refer to picture).
- Fill a meringue half-sphere about 1/4 full with whipping cream. Place a few slices of poached apple on top of the whipping cream.
- Place a scoop of ice cream (vanilla or caramel) inside the meringue, and cover with a final layer of whipping cream.
- Close the meringue “ball” with a second meringue half-sphere. Take the entire meringue ball and place on top of Chestnut Cream square.
- Place a scoop of ice cream on the opposite side of the plate (refer to picture), and arrange Candied Chestnuts and remaining poached apples attractively on the plate.
- To make POACHED APPELE: Peel and core apples. Set aside.
- In a large saucepan over medium-high heat, combine apple juice, sugar and cinnamon stick and bring to a boil. Turn heat down to low and carefully place apples into poaching liquid. Poach apples for 30 minutes, then add lemon juice.
- Refrigerate apples along with poaching liquid overnight.
- To make MERINGUE: Preheat oven to 200 F (94 C).
- In a large bowl, whisk one third of the sugar into egg whites until soft peaks form. Add another third of the sugar to mixture and continue whisking. Add remainder of sugar and whisk until stiff peaks form and mixture is shiny.
- Transfer meringue mixture into a pastry bag with a rounded tip (alternatively, transfer mixture to Ziploc bag with a corner cut off for piping). Pipe meringue into a half-sphere silicone mold. Bake meringue for 45 minutes.
- To make CANDIED CHESTNUTS: In a large pot, bring water and sugar and to a boil. Add chestnuts and boil on low heat for 30 minutes. Refrigerate chestnuts with cooking liquid overnight.
- To make CHESTNUT CREAM: With a spatula, mix together chestnut paste and butter. Add honey, cream, cognac and cinnamon. Mix well to combine.
- To make CHESTNUT PASTE: In a saucepan, bring water to a boil. Add chestnuts and cook for 30 minutes, until they become soft. Add sugar and maple syrup and continue to boil for one more minute. Strain chestnuts and blend in food processor or blender until smooth.
Drink Pairings
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.