Quail Scotch Eggs
Ingredients
Serves 4
12 quail eggs, room temperature
½ cup (125 ml) grainy mustard
¼ cup (60 ml) IPA beer
2 tbsp (30 ml) honey
1 lb (500 g) lean ground pork
½ tsp (2.5 ml) roughly crushed fennel seeds
1 tsp (5 ml) ground coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
⅓ cup (75 ml) + 1 cup (250 ml) panko bread crumbs, divided
1 large egg white
1 cup (250 ml) all-purpose flour
2 large eggs, lightly beaten
vegetable oil, for frying
3 cups (750 ml) baby greens
Instructions
- Bring a large pot of water to a boil and have a large bowl of ice water ready. Gently add eggs to boiling water and cook for 3 minutes and 15 seconds. Remove and plunge into ice water to chill. Drain and shell, then place in fresh cold water until needed.
- In a small saucepan, whisk together grainy mustard, beer and honey. Bring to a simmer over medium heat and cook until thickened, about 5 minutes. Refrigerate Mustard-Beer Sauce until ready to use.
- In a medium bowl mix together ground pork, crushed fennel seeds, ground coriander, salt, pepper, ⅓ cup (75 ml) panko bread crumbs and egg white until well combined.
- Place a walnut-sized amount of pork mixture in palm of hand and spread into a disk ¼-in (0.5 cm) thick, or large enough to envelop egg. Gently put egg in centre of disk and wrap meat around. Roll gently in cup of hand to make a smooth ball. Repeat with remaining eggs.
- In a medium saucepan over medium-low heat, heat 1-in (2.5 cm) vegetable oil. Meanwhile, take 3 shallow bowls, place flour in first, beaten egg in second bowl and add remaining 1 cup (250 ml) panko bread crumbs to third. Dip each egg in flour, then beaten egg, then bread crumbs.
- Oil is hot enough when a few bread crumbs dropped into oil sizzle. Shallow-fry eggs in batches, turning, until they are pale gold and pork mixture is cooked through, about 4 to 5 minutes. Remove from pan and drain on a paper towel-lined plate. If Scotch Eggs are browning too fast before pork mixture is cooked, you can bake them in a preheated 350 F (180 C) oven until cooked through, about 5 to 10 minutes.
- To serve, create a nest on each serving plate with baby greens. Place 2 Scotch Eggs on baby greens and garnish with a drizzle of Mustard-Beer Sauce. Enjoy while warm.
Drink Pairings
Steamed Rice Parcels
Ingredients
Serves 6
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
¼ lb (125 g) pork belly, roughly chopped
¼ lb (125 g) pork shoulder, roughly chopped
4 green onions, finely sliced
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
2 tsp (10 ml) oyster sauce
1 tsp (5 ml) sugar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked jasmine rice
3 frozen banana leaves, washed and dried
Instructions
- In a wok or heavy bottomed saucepan, over medium-high heat, stir-fry ginger in oil just until fragrant (about 30 seconds). Add pork belly and shoulder, spread it around bottom of pan and let cook without stirring until lightly browned, about 2 minutes. Flip meat and cook another 1 to 2 minutes, or until browned. Add green onion, light and dark soy sauce, oyster sauce, sugar, sesame oil and water. Cook for about 2 minutes. Remove from heat, add rice and mix until fully combined.
- Lay out banana leaves and divide rice evenly between them. Fold each banana leaf into a package that will fit in your steamer. Secure each package with butcher’s twine. The packages can be steamed right away or refrigerated until ready to serve. Steam packages over medium heat for 10 to 25 minutes, or until heated through. Steaming time will depend if rice is refrigerator cold or at room temperature.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.
Drink Pairings
WONTON SOUP
Ingredients
Serves 6
½ lb (250 g) ground pork
½ lb (250 g) sustainable prawns, peeled and roughly chopped
2 tsp (10 ml) chopped ginger
1 tsp (5 ml) chopped garlic
¼ cup (60 ml) finely sliced green onions, divided
2 tbsp (30 ml) cornstarch
3 tbsp (45 ml) soy sauce, divided
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
2 tsp (10 ml) oyster sauce
2 tsp (10 ml) Chinese cooking wine
1 × 1 lb (454 g) package wonton wrappers
8 cups (2 L) chicken stock
2 slices fresh ginger
6 shiitake mushrooms, stems removed and sliced
1 package honshimeji mushrooms, trimmed (can substitute for mushrooms of choice)
salt, to taste
6 pieces baby bok choy
1 × 1 lb (454 g) package wonton noodles
fresh chilis, for garnish (optional)
chili oil (optional)
Instructions
- To make filling, in a large mixing bowl, add pork, prawns, chopped ginger, garlic, 2 tbsp (30 ml) green onions, cornstarch, 2 tbsp (30 ml) soy sauce, sesame oil, sugar, pepper, oyster sauce and Chinese cooking wine and mix thoroughly.
- To make simple wontons, put 1 to 2 tsp (5 to 10 ml) filling in middle of a wonton wrapper, wet edges of wrapper with finger and fold edges diagonally together to enclose dumpling. Continue with remainder of filling and wrappers. Wontons can be frozen at this point. Freeze in a single layer on a baking tray, then place in an airtight container or bag. Can keep up to 3 months in freezer.
- To make soup, bring chicken stock to a simmer along with 2 slices of ginger and remaining 1 tbsp (15 ml) soy sauce. Add mushrooms and simmer for 15 minutes, taste and add salt, if needed. Add bok choy to soup 3 minutes before ready to serve.
- Meanwhile, bring a large saucepan of salted water to a boil and cook noodles according to package directions. Drain, reserving water, and set noodles aside while cooking wontons.
- Bring reserved water back to a boil and drop wontons in 1 at a time, stirring so that they don’t stick to the bottom. Bring water back to a boil and cook for about 5 to 8 minutes, until wontons float and are cooked all the way through and no longer pink inside.
- Divide noodles between 6 bowls, top with cooked wontons. Then ladle soup, bok choy and mushrooms over it. Garnish with remaining sliced green onions, fresh chilis and chili oil, if using.
Drink Pairings
PEA AND HAM SOUP
Ingredients
Serves 8 to 10
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 sprigs thyme
1 medium sized ham hock
8 cups (2 L) water, approximately
2 cups (500 ml) split peas
3 carrots, peeled and roughly chopped
1 onion, finely chopped
4 celery stalks, roughly chopped
2 cups (500 ml) frozen peas
1 cup (250 ml) chopped parsley
½ lb (500 g) smoked pork loin, cut or shredded into bite-sized pieces
½ cup (125 ml) crème fraîche, for garnish
2 tbsp (30 ml) finely chopped chives, for garnish
Instructions
- In a piece of cheesecloth, add garlic, bay leaf, peppercorns and thyme and tie with kitchen string. Place herbs and ham hock in a large saucepan and add 8 cups (2 L) water, or enough to cover. Bring to a boil over high heat. Once it boils, reduce heat to a low simmer. Cook for 2 to 3 hours, occasionally skimming off fat.
- Remove ham hock and cheesecloth from stock. Season to taste. Add split peas, carrots, onion and celery. Bring soup to a boil, reduce heat to a simmer. Cook for another 45 minutes to 1 hour, or until vegetables are tender and split peas are soft. While soup is cooking, defrost frozen peas.
- In a blender, blend half of the soup with defrosted peas and parsley. Once blended, add back to saucepan and reheat.
- In a saucepan with a bit of water, warm pork loin pieces until they are hot, about 2 minutes. Serve soup in bowls and garnish with crème fraîche, smoked pork loin and chives.
Drink Pairings
PORK CARNITAS TOSTADAS
Ingredients
Serves 10 to 12
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 tbsp + ½ tsp (15 ml + 2.5 ml) Mexican oregano or substitute oregano, divided
1 tbsp + ¾ tsp (15 ml + 4 ml) ground cumin, divided
1 large white onion, cut into large chunks, about 2-in (5 cm)
8 garlic cloves, smashed
2 oranges, juiced, or about 1 cup (250 ml) orange juice
3 limes, juice only, divided
2 bay leaves
2 lbs (1 kg) skinless, boneless pork butt or shoulder, patted dry
1 large red onion, finely diced, about ¼-in (0.5 cm)
1 dozen ripe Roma tomatoes, seeded, finely diced, about ¼-in (0.5 cm)
2 cups (500 ml) finely chopped cilantro, plus extra for garnish
4 jalapeños, seeded and finely chopped, divided, to taste
2 green onions, finely chopped
4 tbsp (60 ml) extra-virgin olive oil, divided
2 avocados
Vegetable oil, for frying
12 to 16 6-in (15 cm) fresh corn tortillas
4 garlic cloves, finely chopped
2 x 19 oz (540 ml) cans black beans, rinsed and drained
1 x 14 oz (398 ml) can low-sodium chicken stock
½ head iceberg lettuce, finely shredded
1 cup (250 ml) Mexican Queso Blanco or substitute feta, for garnish
Instructions
- In a mixing bowl, mix together salt, pepper, 1 tbsp (15 ml) oregano, 1 tbsp (15 ml) cumin, white onion, 8 smashed garlic cloves, orange juice, juice from 2 limes and bay leaves, add pork and massage mixture to coat. Cover with plastic wrap and refrigerate overnight, turning occasionally to marinate.
- Transfer pork and marinade into bowl of a 24 cup (6 L) slow cooker. Cover and set on high heat for 5 to 6 hours, or until meat falls apart. Remove pork, reserving liquid, and shred with two forks. Transfer and spread shredded pork onto a foil-lined baking sheet, lightly sprayed with cooking oil. Pour about 1 cup (250 ml) of reserved liquid over pork to season. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy on edges.
- To make Pico de Gallo, in a large non-reactive mixing bowl, add red onion, tomatoes, cilantro, 2 to 3 jalapeños, green onions, juice from 1 lime and 2 tbsp (30 ml) olive oil. Gently mix and season to taste. Cover and refrigerate until ready to use. Peel, pit and finely dice avocado and fold into Pico de Gallo right before using.
- In a deep skillet, pour enough vegetable oil to reach ½-in (1.25 cm) deep. Heat over medium heat until hot or until oil reaches 350 F (180 C). Carefully place whole tortilla into hot oil. Fry until lightly golden, about 1 minute or less, turning over half way. Drain on a paper towel-lined baking sheet. Repeat with remaining tortillas.
- To make Mexican Black Beans, heat a large, heavy saucepan over medium-high heat. Add 2 tbsp (30 ml) olive oil, chopped garlic, 1 jalapeño and ¾ tsp (4 ml) cumin. Sauté for 1 minute until softened, then add beans, ½ tsp (2.5 ml) oregano and stock, cook 10 minutes, stirring occasionally. Mash with potato masher and use a hand immersion blender and process until smooth. Continue boiling until thick, stirring frequently, about 8 to 10 minutes. Season to taste.
- To assemble, spread a couple tablespoons of Mexican Black Beans over a fried tortilla. Add a small handful of pork carnitas, about ¼ cup (60 ml), over black bean layer, then a handful of shredded lettuce. To garnish, add a dollop of Avocado Pico de Gallo, a sprinkle of cheese and chopped cilantro.
Drink Pairings
BARBECUED PORK BURGER WITH SPIRALED SWEET POTATO BUN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing and frying
3 lbs (1.5 kg) sweet potato, peeled and ends cut flat
3 large eggs, whisked, divided
1 lb (500 g) ground pork
2 tbsp (30 ml) tomato-based barbecue sauce
¼ tsp (1 ml) ground cayenne pepper
1 tsp (5 ml) red wine vinegar
1 tsp + ½ tsp (5 ml + 2.5 ml) salt, divided
½ tsp (2.5 ml) pepper
1 tbsp (15 ml) finely chopped chives
1 large avocado, peeled and pitted
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) ground cumin
1 tbsp (15 ml) chopped cilantro leaves
1 small tomato, seeded and finely diced
1½ cups (375 ml) baby arugula
1 small red onion, thinly sliced into rounds
12 slices pickled jalapeños (optional)
Instructions
- Liberally grease eight 12 or 14 oz (355 or 398 ml) ramekins with oil and line with a piece of plastic wrap. Using a spiralizer, cut sweet potatoes into thin strands.
- In a large frying pan, heat ½ tbsp (7.5 ml) oil over medium heat. Add half the sweet potato strands and cook, stirring often, until softened, about 5 minutes. Transfer to a baking tray and repeat with another ½ tbsp (7.5 ml) oil and sweet potato strands. Let cooked sweet potato cool to room temperature, about 20 minutes.
- In a large bowl, place cooled sweet potato along with 2 whisked eggs and a good pinch of both salt and pepper. Toss to combine. Divide among prepared ramekins, pressing sweet potato mixture down. Place a piece of plastic wrap directly onto surface of sweet potato mixture and place a heavy can or jar on top to weight mixture down. Refrigerate at least 30 minutes, up to 24 hours.
- In a large bowl, gently mix together ground pork with barbecue sauce, cayenne, vinegar, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper, chives and 1 whisked egg until well combined. Divide mixture into 4 equal portions. Using hands, gently form mixture into 4 patties, each about 4-in (10 cm) in diameter.
- Grease grill or a grill pan with oil and preheat to medium-high heat.
- Lightly coat a large frying pan with some extra oil and heat over medium heat. Remove plastic wrap and using a spatula, gently slide sweet potato buns into pan. Fry until golden brown on both sides and warm in centre, about 3 to 5 minutes per side. Use sweet potato buns while warm or at room temperature.
- In a medium bowl, mash avocado until smooth. Stir in lime juice, cumin, ½ tsp (2.5 ml) salt, cilantro and tomatoes until well combined. Set aside.
- Grill burger patties, flipping every few minutes, until cooked through, about 8 to 10 minutes total. Place half the sweet potato buns on a platter. Top with arugula, red onion slices, burger patties, generous dollop of avocado sauce and jalapeños. Sandwich with remaining sweet potato buns and serve.
Drink Pairings
MAPLE AND ORANGE-GLAZED SPIRAL HAM
Ingredients
Serves 8
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
Instructions
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.
Drink Pairings
CRISPY CHOW MEIN WITH BARBECUED PORK
Ingredients
Serves 4 as an appetizer
½ lb (250 g) fresh thin chow mein egg noodles
1 tbsp (15 ml) light soy sauce
1¼ tsp (6 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
2½ tsp (12.5 ml) cornstarch
⅔ cup (150 ml) chicken stock
4 tbsp (60 ml) peanut oil or canola oil, divided
1 tsp (5 ml) minced ginger
1 tsp (5 ml) minced garlic
1 small onion, finely julienned
½ cup (125 ml) Chinese broccoli (gai lan), trimmed, cut stalk on bias into ½-in (1.25 cm) pieces
¼ lb (125 g) Chinese barbecued pork, cut into ¼-in (0.5 cm) julienne, make ahead, recipe follows
1 cup (250 ml) bean sprouts
3 Chinese mushrooms, rehydrated in warm water until soft, drained, stem removed and thinly sliced ¼-in (0.5 cm)
¼ lb (125 g) white mushrooms, sliced
4 green onions, trimmed, cut into 2-in (5 cm) pieces, white portions julienned
CHINESE BARBECUED PORK:
1 lb (500 g) pork tenderloin or a long piece of pork butt
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) Shaoxing cooking wine or dry sherry
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1 tsp (5 ml) Chinese five-spice powder
Instructions
- Bring a large stockpot of salted water to a rapid boil. Add noodles and cook for 1 minute. Drain well and rinse with cold water. Drain well again and allow to drain for 2 hours, turning occasionally until completely dry.
- In a small mixing bowl, combine light soy sauce, sugar, sesame oil, rice wine or sherry, white pepper, cornstarch and chicken stock. Set aside.
- Heat a cast iron or heavy-bottomed 8 to 10-in (20 to 25 cm) skillet over high heat for about 1 minute or until hot. Add 2 tbsp (30 ml) peanut or canola oil. When a wisp of white smoke appears, place noodles in skillet in an even layer, covering entire bottom. Lower heat to medium, fry for 2 minutes, then fry for 3 minutes more while moving skillet from side to side to ensure noodles brown evenly and do not stick.
- Remove pan from heat and slide noodles onto a large flat platter and invert onto another dish over it. Turn dish over and slide noodles back into skillet to fry other side. Turn heat to medium and repeat frying. If needed, add a bit more oil. Set aside when both sides are evenly browned.
- Heat wok over high heat and add remaining 2 tbsp (30 ml) oil, swirling to cover wok. When a wisp of smoke appears, add ginger, garlic and onion, stir-fry 10 seconds. Add Chinese broccoli, Chinese Barbecued Pork, bean sprouts, mushrooms and green onions. Stir-fry 1 to 2 minutes until Chinese broccoli is cooked, but still crisp. Make a well in middle of mixture and add reserved sauce mixture. Mix together until sauce is thickened and bubbling and all ingredients are covered with sauce.
- Assemble by placing noodles on a preheated plate. Pour contents of wok over noodles and serve. Cut mixture into 4 wedge-shaped pieces and serve.
- To make CHINESE BARBECUED PORK: Cut pork in half lengthwise, creating 2 long strips; place into shallow baking dish.
- In a bowl, mix remaining ingredients together and spread marinade evenly over pork. Cover and refrigerate for 2 hours.
- Preheat oven to 400 F (200 C).
- Place pork on a wire rack set in a roasting pan. Roast, turning pork over once, for about 20 minutes, or until centre reaches 150 F (66 C). Remove from oven and let pork rest for 10 minutes before using or serving.
Drink Pairings
CRISPY ROASTED PORK BELLY
Ingredients
Serves 6 to 8
2½ to 3 lbs (1.25 to 1.5 kg) pork belly
1 tbsp (15 ml) salt
1½ tsp (7.5 ml) Chinese five-spice powder
1½ tsp (7.5 ml) sugar
3 tbsp (45 ml) Chinese rice cooking wine or dry sherry
⅓ cup (75 ml) coarse salt
hot mustard or plum sauce, to serve
Instructions
- In a large pot, place pork belly and add enough water to cover it completely. Heat over medium heat and bring to a boil. Parboil pork for about 25 minutes, continuously skimming off any scum that forms on surface. Drain pork and discard cooking liquid. Let pork belly cool until easy to handle.
- In a small bowl combine salt, Chinese five-spice powder and sugar, mix well and set aside.
- With a metal skewer, prick skin of cooled pork belly, about ¼-in (0.5 cm) apart, until surface is completely covered with small holes. Pour rice wine or dry sherry over pork belly and rub all over only surface of skin. Spread dry rub all over meat portion of belly, not on skin, and refrigerate, uncovered, skin side up, for at least 12 hours or overnight.
- Preheat oven to 350 F (180 C). Remove pork belly from refrigerator and wrap meat with aluminum foil, leaving skin exposed. Place pork belly in a roasting pan, skin side up and spread coarse salt over skin. Roast for 45 minutes.
- Remove foil wrapping and scrape off salt layer. Fit a rack into roasting pan and place pork belly, skin side up on rack. Raise heat to 425 F (220 C) and continue to roast for another 25 minutes or until skin is crisp, golden and covered with blisters.
- Remove from oven and allow to rest for about 10 minutes, Cut into ½-in (1.25 cm) slices and arrange on plater. Serve with hot mustard or plum sauce.