POTATO FLATBREAD WITH CARAMELIZED ONIONS, PANCETTA AND FONTINA CHEESE
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 large cooking onions, peeled and thinly sliced
¼ tsp (1 ml) granulated sugar
salt and freshly ground pepper, to taste
1 cup (250 ml) thinly sliced new potatoes
4 tbsp (60 ml) olive oil, plus extra for brushing bread
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
2 tbsp (30 ml) chopped fresh rosemary, divided
¼ cup (60 ml) finely chopped, pitted dried olives
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) very warm water, about 130 F (50 C)
2 cups (500 ml) shredded fontina cheese
6 slices pancetta, ⅛ -in (0.25 cm) sliced, cooked until crisp, and crumbled
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) fresh thyme leaves
Instructions
- To make caramelized onions, melt butter in large frying pan over medium heat. Add onions and sugar and toss to coat. Slowly cook onions, stirring occasionally, for 15 to 20 minutes or until they start to turn colour. Turn heat up to mediumhigh and stir constantly until they begin to brown, about 10 more minutes. Season with salt and pepper. Set aside to cool.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or foil. In a bowl, toss potatoes with 2 tbsp (30 ml) olive oil and season with salt and pepper. Lay in a single layer on the baking sheet. Place in oven and bake, turning slices over once, until potatoes just begin to brown, about 10 to12 minutes. Remove from heat and cool.
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, 1 tbsp (15 ml) of the rosemary, chopped dried olives, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12- or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while barbecue preheats.
- When barbecue is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks, is lightly browned and the top has started to bubble. Watching to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil, flip flatbread over and grill other side 3 to 4 minutes until very lightly browned. Remove flatbread dough from barbecue and transfer to a large wooden board or platter. Lightly brush perimeter of the dough with olive oil. Sprinkle about two-thirds of the shredded fontina over dough. Layer evenly with cooked potato slices, caramelized onions and crumbled pancetta. Sprinkle with feta, remaining fontina and rosemary.
- Return flatbread to barbecue, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove from grill and sprinkle with thyme. Let cool slightly before slicing and serving.
Drink Pairings
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
MAPLE AND MUSTARD PORK ROAST (WITH MAPLE ROASTED VEGETABLES)
Ingredients
Serves 8
BRINE:
8 cups (2 L) water, divided
3/4 cup (175 ml) maple syrup, divided
½ cup (125 ml) kosher salt
4-lb (2 kg) boneless pork loin roast, trimmed to leave a thin layer of fat
⅓ cup (85 ml) wholegrain mustard
1 tsp (5 ml) freshly ground black pepper, or more to taste
Maple Roasted Vegetables
MAPLE ROASTED VEGETABLES:
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
1 lb (500 g) carrots, peeled and cut into sticks
1 lb (500 g) parsnips, peeled and cut into sticks
Instructions
- To make BRINE: In a saucepan, combine 2 cups (500 ml) of water with maple syrup and salt and bring to a boil over high heat, stirring to dissolve salt. Add remaining water and cool to room temperature. Transfer brine to a large container, add pork, cover and refrigerate for at least 8 hours.
- Position a rack in centre of oven and heat oven to 450 F (230 C).
- Drain pork and pat dry with paper towels. Set a flat roasting rack in the middle of a roasting pan and add 1 cup (250 ml) of water to the pan. Place the roast on rack.
- In a bowl, mix maple syrup, mustard and pepper, set aside half in a small bowl for serving.
- Roast pork until crust just starts to brown, about 20 to 25 minutes. Reduce heat to 350 F (175 C) and continue cooking until thermometer inserted into the thickest part of the roast registers 140 F (60 C), 30 to 50 minutes more. As it rests, the internal temperature will rise to 145 to 150.
- Let rest for 10 minutes and thinly slice. Serve with roasted vegetables and a drizzle of reserved maple syrup mixture.
- To make MAPLE ROASTED VEGETABLES: Pre-heat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, maple syrup and mustard. Stir well to combine, then add carrots and parsnips. Toss to coat.
- Transfer vegetables to baking sheet and spread vegetables in one layer. Season with salt and freshly ground black pepper to taste. Roast until vegetables are cooked through and caramelized, 15 to 20 minutes depending on size, stirring halfway through.
Drink Pairings
NORTH CAROLINA-STYLE PULLED PORK BURGERS WITH HUSH PUPPIES AND RED SLAW
Ingredients
Serves 8 to 10
PULLED PORK BURGERS:
3 tbsp (45 ml) packed brown sugar
3 tbsp (45 ml) garlic powder
2 tbsp (30 ml) sweet paprika
2 tbsp (30 ml) dried oregano
1 tbsp (15 ml) ancho chili powder
2 tsp (10 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) coarse ground black pepper
8 lb (4 kg) bone-in pork shoulder roast, with skin
5 cups (2.25 L) apple or other wood chips, soaked in water for at least 30 minutes and drained
8 to 10 soft hamburger buns, to serve
dill pickles, for garnish
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE:
3 cups (750) apple cider vinegar
¾ cup (175 ml) brown sugar
⅓ cup (75 ml) ketchup
¼ cup (60 ml) honey
3 tbsp (45 ml) kosher salt
3 to 4 garlic cloves, minced
2 tbsp (30 ml) crushed red pepper flakes
1½ tsp (7 ml) freshly ground black pepper
NORTH CAROLINA RED COLESLAW:
1 cup (250 ml) coarsely grated red onion
¾ cup (175 ml) canola oil
¼ cup (60 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) granulated sugar
1½ tsp (7 ml) celery seeds
1 medium head green cabbage, thinly sliced or coarsely grated
2 cups (500 ml) coarsely grated, peeled carrots
4 green onions, finely chopped, optional
salt and freshly ground pepper, to taste
HUSH PUPPIES:
1½ cups (375 ml) all-purpose flour
1½ cups (375 ml) cornmeal
2 tbsp (30 ml) baking powder
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) baking soda
2 tsp (10 ml) salt
½ tsp (5 ml) cayenne
1¼ cups (300 ml) buttermilk
2 large eggs, whisked
2 tbsp (30 ml) finely chopped fresh parsley
1 large yellow onion, grated, including juices
canola oil, for frying
Instructions
- To make PULLED PORK BURGERS: In a small bowl, make spice mixture by mixing together brown sugar, garlic, paprika, oregano, chili powder, salt, celery salt and pepper. Place meat in a non-reactive bowl and spice mixture all over meat. Cover and refrigerate overnight.
- Set up grill for indirect cooking1 and preheat to 325 F (175 C). Place pork shoulder, skin-side up, on grate over a drip pan. If using a charcoal grill, toss a quarter of the wood chips on coals. If using a gas grill, place chips in smoker box. As soon as it begins to smoke, add meat and drip pan, close lid on grill.
- Smoke-cook pork until fall-off-thebone tender with an internal temperature of 195 F (90 C), about 4 to 5 hours. If using charcoal, add 10 fresh coals and 1 cup (250 ml) wood chips every hour.
- Meanwhile prepare NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE: In a medium-sized saucepan stir apple cider vinegar and brown sugar over medium heat until sugar dissolves. Remove from heat and add ketchup, honey, kosher salt, garlic, red pepper flakes and pepper. Allow to cool. Cover and set aside.
- To make NORTH CAROLINA RED COLESLAW: In a large bowl whisk together red onion, oil, ketchup, cider vinegar, granulated sugar and celery seeds. Add cabbage, carrot and green onions. Toss well, cover and refrigerate at least 2 hours. Add salt and pepper to taste.
- To make HUSH PUPPIES: In a large bowl combine flour, cornmeal, baking powder, granulated sugar, baking soda, salt and cayenne. In a medium-sized bowl stir together buttermilk, eggs, parsley, grated onion and their juice. Pour over dry ingredients and stir together until just combined. Set aside to rest for 1 hour.
- Pour canola oil to a depth of 2-in (5 cm) in a large heavy Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 F (180 C). Using a tablespoon (15 ml), drop small rounds of batter into oil, making sure to not to crowd pan. Cook, stirring occasionally and flipping halfway through, until golden and crisp, about 3 to 4 minutes. Remove Hush Puppies from oil and drain on paper towels.
- When pork roast is ready, transfer to a cutting board, tent with aluminum foil and let rest for 15 minutes. Pull off and discard any skin. Pull pork into pieces, discarding any bones or fat. Thin-shred pork by pulling at it with 2 forks. For every 3 cups (750 ml) of pulled pork, toss with 1 cup (250 ml) of the prepared barbecue sauce.
- Place a good portion of pulled pork on bottom half of toasted buns and top with a dollop of coleslaw. Alternatively, serve coleslaw on side. Cover with top bun and garnish with dill pickles and serve alongside Hush Puppies.
Drink Pairings
KALUA CHAR SUI PULLED PORK SLIDERS WITH PINEAPPLE CHUTNEY AND TROPICAL SLAW
Ingredients
Serves about 18 pulled pork sliders and 2 cups (500 ml) Pineapple Chutney
PINEAPPLE CHUTNEY:
1 tbsp (15 ml) canola oil
1 red onion, finely chopped
½ tbsp (7 ml) mustard seeds
½ tbsp (7 ml) black onion seeds (nigella)
½ tsp (2 ml) turmeric
1 small pineapple, peeled, cored and cut into ½-in (1.25 cm) dice, OR 2 x 14 oz (398 ml) cans diced pineapple, well drained
½ tsp (7 ml) salt
1 red Thai chili, seeded and minced
1-in (2.5 cm) piece ginger root, finely chopped
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) cider vinegar
KALUA CHAR SUI PULLED PORK:
¼ cup (60 ml) hoisin sauce
¼ cup (125 ml) pineapple juice
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) finely minced ginger root
½ tbsp (7 ml) finely minced garlic
1 tbsp (15 ml) Liquid Smoke hickory flavour, optional
1 tbsp (15 ml) sambal oelek or Sriracha Sauce
½ tsp (2 ml) Chinese five spice powder
3 lbs (1½ kg) pork shoulder or butt
TROPICAL SLAW:
2 cups (500 ml) finely chopped red cabbage
½ red bell pepper, finely diced
3 tbsp (45 ml) finely chopped red onion
1 rib celery, finely diced
2 green onions, finely sliced
¼ cup (60 ml) chopped cilantro
½ cup (125 ml) ¼-in (0.5 cm) finely diced mango
½ cup (125 ml) ¼-in (0.5 cm) finely diced pineapple
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) cider vinegar
1 tbsp (15 ml) pineapple juice
1 tsp (5 ml) Dijon mustard
salt and pepper
18 soft dinner rolls
CASSAVA CHIPS:
2 lbs (1 kg) cassava
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt
3 tbsp (45 ml) canola oil
Instructions
- To make PINEAPPLE CHUTNEY: Heat canola oil in a medium-sized saucepan over medium heat. Add red onion, mustard seeds, onion seeds and turmeric. Cook a couple minutes until fragrant then add pineapple, salt, Thai chili, ginger, brown sugar and cider vinegar.
- Bring to a boil, reduce heat and simmer, with lid ajar, for 30 to 45 minutes or until dark golden and thick. Pour into a sterilized jar and allow to cool before covering. Refrigerate.
- For PULLED PORK: Mix hoisin sauce, pineapple juice, soy sauce, honey, sesame oil, ginger root, garlic, liquid smoke, sambal oelek and five spice together. Place pork in a slow cooker. Pour half the marinade over top, reserving remaining marinade. Cover and cook on high for 6 to 8 hours or until meat is tender and can be shredded with a fork.
- Alternatively, place pork on a large double sheet of foil. Pour half the marinade on top. Fold and wrap well, sealing completely. Bake in a preheated 350 F (180 C) oven for 4 to 5 hours, or until meat is tender and can be pulled apart with a fork.
- Remove pork from slow cooker, trim excess fat and shred pork. Mix in remaining marinade sauce and any excess juices from the slow cooker. Keep warm.
- To make TROPICAL SLAW: In a large bowl, combine chopped red cabbage, red pepper, red onion, celery, green onion, cilantro, mango and pineapple.
- In a small bowl, mix mayonnaise with cider vinegar, pineapple juice and Dijon. Season with salt and pepper, to taste. Add to slaw and toss until well mixed. Chill for 15 minutes.
- To serve, split the dinner rolls. Add a dollop of Pineapple Chutney and a portion of the shredded kalua pork. Top with a generous portion of slaw. Add bun top.
- To make CASSAVA CHIPS: Trim ends from cassava and then cut it in half. Make a shallow cut in the skin and gradually work the knife under it to remove the skin.
- Cut cassava into long, narrow, thin strips, about ½-in (1.25 cm) thick. Rinse and place in a deep saucepan along with sugar and salt. Fill with enough water just to cover cassava.
- Preheat oven to 425 F (220 C). Line a baking sheet with foil and set aside. Bring cassava to a boil and cook on medium heat until fork tender. Do not overcook. Drain and allow to cool.
- Place cassava in a large bowl and toss with canola oil until well coated. Spread in a single layer onto foil-lined baking sheet. Bake in preheated oven for 20 to 25 minutes or until slightly brown, turning once halfway. For extra crispy chips, these can be deep fried in a deep fryer in canola oil at 400 F (200 C) until golden and crisp.
Drink Pairings
HAM, LENTIL AND SWISS CHARD STEW
Ingredients
Serves 6
1 tbsp (15 ml) olive oil, plus extra
1 medium cooking onion, peeled and chopped
2 garlic cloves, minced
2 lb (1 kg) smoked ham hock
12 cups (3 L) water
1 cup (250 ml) crushed tomatoes
6 sprigs fresh parsley
4 sprigs fresh thyme
2 celery stalks, trimmed and chopped
1 large carrot, peeled and chopped
1 large jewel yam, peeled and chopped
1 cup (250 ml) dried French green lentils
1 cup (250 ml) pasta such as Radiatori or corkscrew
8 oz (250 g) red Swiss chard, stems trimmed, leaves chopped
salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ham hock, water, crushed tomatoes, parsley and thyme. Turn heat to medium-high and bring to a boil. Reduce heat to low and cook soup, with lid slightly ajar, for 1 hour.
- Discard parsley and thyme stems. Remove ham hock to a bowl to cool slightly. Increase heat to medium. Add celery, carrot, yam and lentils and cook, stirring occasionally, at a gentle simmer, for 30 minutes.
- Meanwhile, remove and shred ham meat, discarding bone and excess fat. Set aside.
- Add pasta to soup and cook until pasta is tender, about 8 minutes. Stir in Swiss chard and shredded ham, cooking until chard has softened, about 2 minutes. Season to taste with salt and pepper.
- To serve, divide soup among warmed bowls and garnish with a drizzle of extra olive oil. Enjoy immediately.
Drink Pairings
LION’S HEAD MEATBALLS
Ingredients
Serves 4
1 lb (500 g) lean ground pork
2 garlic cloves, minced
1 tbsp (15 ml) peeled and minced ginger root
1 tbsp (15 ml) minced shallot
2 tbsp (30 ml) Chinese cooking wine
3 tbsp (45 ml) soy sauce
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) sesame oil
1 head Napa cabbage, cut into 3-in (8 cm) slices
½ cup (125 ml) chicken stock
2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) water
Instructions
- In a large bowl, combine pork, garlic, ginger, shallot, cooking wine, soy sauce, salt, pepper, sugar and sesame oil. Stir to blended. It will be quite sticky. Shape into 8 meatballs and set aside.
- Spread out cabbage in a large heavybottomed saucepan. Nestle meatballs in cabbage.
- In a small bowl, mix chicken stock and oyster sauce and pour into saucepan with cabbage. Cover with lid and cook over medium heat for 15 minutes, or until meatballs are cooked all the way through.
- Remove meatballs and cabbage from pan and place onto a platter, with cabbage underneath meatballs (leave pan juices in pan).
- In a small bowl, combine cornstarch and water to blend. Then whisk into pan juices.
- Return saucepan to medium heat and bring to a boil. Stir until thickened. Pour sauce over meatballs and serve.
Drink Pairings
GLUTEN-FREE FLATBREAD WITH ORANGE-HOISIN AND CHINESE BARBECUED PORK
Ingredients
Serves 4
1¾ cups (425 ml) Gluten-Free Flour Blend (such as Next-Jen or Robin Hood)
1 x 7 g package instant or quick rise yeast
1 tsp (5 ml) salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) xanthan gum (available at health food or specialty stores)
1 tsp (5 ml) garlic powder (optional)
1¼ cups (290 ml) warm homogenized milk (105-120 F (40 to 45 C)
2 tbsp (30 ml) olive oil, plus extra
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) orange juice
1½ cups (375 ml) shredded Monterey Jack cheese
½ medium-sized red onion, thinly sliced
¼ lb (125 g) Chinese barbecued pork, thinly sliced
small handful cilantro, coarsely chopped
crushed red pepper flakes, optional
Instructions
- Preheat barbecue to 450 F (230 C).
- Line a baking sheet with parchment paper and lightly dust with some gluten-free flour.
- Whisk together flour, yeast, salt, sugar, xanthan gum and garlic powder, if using, in large bowl of an electric mixer. In a measuring cup, mix together warm milk and olive oil. With mixer on low speed, slowly drizzle in milk mixture. Using a dough hook, beat on medium-high speed for 4 to 5 minutes. If too sticky, add a little more gluten-free flour.
- Place dough onto prepared dusted parchment paper-lined baking sheet. Cover with another piece of parchment paper and roll out until about ⅜-in (.1 cm) thick. Transfer dough to a floured flatbread baking sheet. Once grill is 450 F (230 C), brush the grill using a pad of paper towels soaked in olive oil. Slide theflatbread onto greased grill. Close cover and bake for 2 minutes, or until there are grill marks on underside of flatbread and the top has started to bubble.
- Remove flatbread from grill with tongs and flip onto pan so the grill marks are facing up.
- In a small mixing bowl, combine hoisin sauce, orange zest and juice. Brush top surface of crust with hoisin mixture and sprinkle with half the cheese. Scatter top with red onion and barbecued pork slices, then finish with remaining cheese. Return pan with flatbread to barbecue.
- Close barbecue and bake flatbread for 2 to 3 minutes, or until pizza is browned underneath and cheese is bubbling. Remove and allow to rest 5 minutes. Garnish with cilantro and crushed red pepper flakes.
Drink Pairings
ITALIAN CHORIZO ARANCINI
Ingredients
Serves 12 or makes about 2 dozen balls
4 cups (1 L) chicken stock
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1½ cups (375 ml) Arborio rice
½ cup (125 ml) grated Parmesan
⅓ cup (75 ml) finely minced smoked chorizo sausage
4 large eggs
2 cups (500 ml) dried bread crumbs
1 cup (250 ml) all-purpose flour
¼ lb (125 g) mozzarella, cut into ¾-in (1.5 cm) pieces
canola oil, to deep fry
LEMON CELERIAC RÉMOULADE:
1 cup (250 ml) mayonnaise
⅓ cup (75 ml) Dijon mustard
1 lemon, zest only
2 lemons, juice only
2 small or 1 large celeriac, about 2 lbs (1 kg)
1 small handful finely chopped fresh chives
salt and freshly ground black pepper, to taste
Instructions
- Heat stock in a large saucepan over high heat and bring just to a boil. Cover and reduce heat to low and keep at simmer.
- Heatalargesaucepanovermedium heat. Add oil and butter and when hot, add onion and garlic. Sauté until onion is soft and translucent.
- Addriceandstiruntilwellcoated. Add a ladleful of hot stock to rice mixture and stir constantly with a wooden spoon until liquid has been absorbed. Continue adding stock, 1 ladleful at a time, allowing liquid to be absorbed before adding more. Continue for 20 minutes or until rice is tender yet firm to the bite and creamy. Stir in Parmesan and minced chorizo. Set aside for 2 to 3 hours to cool. Once cooled, beat in 2 eggs and mix in until well combined.
- Place bread crumbs on a large plate. Place flour in a bowl. In a separate bowl, whisk remaining 2 eggs. Using damp hands shape 2 tbsp (30 ml) of risotto mixture into a ball. Press your thumb into centre to make indent. Place a cube of mozzarella in indent then wrap risotto mixture around cheese to enclose. Repeat with remaining risotto and cheese to make about 24 balls.
- Roll risotto balls in flour and shake off any excess. Dip in egg, then in bread crumbs, pressing to coat. Place on a baking sheet and refrigerate for 30 minutes to chill.
- Add enough canola oil to a heavy, large saucepan, to reach a depth of 2-in (5 cm). Heat over medium-high heat to 375 F (190 C). Carefully add 5 to 7 balls to hot oil. Avoid crowding or oil temperature will drop and make risotto balls soggy. Turn balls occasionally in hot oil and fry for 4 to 5 minutes or until golden. Use a slotted spoon to transfer to a paper towel-lined baking sheet. Repeat with remaining balls. Serve warm with Lemon Celeriac Rémoulade, optional.
- To make LEMON CELERIAC RÉMOULADE: In a large bowl whisk together mayonnaise, mustard, zest and lemon juice. Peel and quarter celeriac. Then working quickly to prevent celeriac from discolouring, coarsely grate and stir into mayonnaise sauce. Season with salt and pepper. Cover tightly and refrigerate until ready to serve.
Drink Pairings
GREEN PAPAYA SALAD WITH PORK, PRAWNS AND CASHEWS
Ingredients
Serves 4
DRESSING:
¼ cup (60 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) granulated sugar
1 garlic clove, finely minced
1 to 2 Thai red chilies, seeded and finely chopped
SALAD:
1 firm green papaya, about 2 lbs (1 kg)
1 tsp (5 ml) granulated sugar
3 tbsp (45 ml) salt, divided
1 thick cut boneless pork chop, about ⅓ lb (150 g), trimmed of fat
½ lb (250 g) medium-sized prawns, shelled and deveined, tails intact
3 tbsp (45 ml) coarsely chopped spearmint
3 tbsp (45 ml) coarsely chopped cilantro or Vietnamese coriander
¼ cup (60 ml) roasted cashews, coarsely chopped
Instructions
- To make DRESSING: In a small bowl whisk together all ingredients until sugar dissolves. Set aside.
- To make SALAD: Peel papaya, cut in half and scoop out seeds with a spoon and discard. Using a slicer with a julienne blade, carefully shred papaya into long, thin strands.
- Transfer shredded papaya to a colander. Sprinkle with sugar and 2 tbsp (30 ml) salt and toss to thoroughly coat. Let sit for a couple minutes to soften papaya, then rinse well under cold, running water to remove sugar and salt. Working in batches, gently wring out excess water from papaya by placing mounds in centre of a clean tea towel, rolling it up and squeezing out water. Place on a paper towel-lined baking sheet to remove any further moisture. Transfer to a mixing bowl and toss to fluff up.
- To a small saucepan half full of water, add remaining salt and heat over high heat. Bring to a boil and add prawns. Remove from heat and let sit 3 to 5 minutes, or until prawns are opaque and cooked. With a slotted spoon, transfer to an ice-water bath to cool then drain well, reserving cooking water in saucepan. Cut into small ¼-in (0.5 cm) pieces. Add to papaya.
- Bring reserved water in saucepan back to a boil and add pork chop. Return to a boil, cover and remove from heat. Set aside, covered, for 20 to 25 minutes or until pork is just cooked through. Remove pork, cool and cut into thin matchstick julienne.
- Add pork to papaya bowl, along with Dressing, herbs and chopped cashews. Toss to mix, adjust seasoning to taste.