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
GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS
Ingredients
Serves 4 to 6
1 large red onion, peeled and very thinly sliced
¼ tsp (1 ml) black peppercorns
¼ tsp (1 ml) cumin
½ tsp (2 ml) Mexican oregano or substitute oregano
2 garlic cloves, crushed
1 bay leaf
½ tsp (2.5 ml) salt
¾ cup (175 ml) apple cider vinegar
1 lemon, zested and juiced
6 medium-sized tomatillos, husks removed and rinsed
2 garlic cloves, whole
1 whole jalapeño or serrano chili
½ medium white onion, coarsely chopped
handful cilantro sprigs, coarsely chopped
1 lime, juice only
1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleaned
Corn tortillas, to serve
Instructions
- To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.
- To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.
- Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.
Drink Pairings
SMOKED SALMON AND CAPERS SANDWICH LOAF
Ingredients
Serves 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
Instructions
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.
Drink Pairings
COD EN PAPILLOTE
Ingredients
Serves 2
1 tbsp (15 ml) miso paste
2 tbsp (30 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) ginger, grated
2 x 3 oz (90 g) cod fillets
Instructions
- Preheat oven to 375 F (190 C).
- In a small bowl, mix together miso, butter, honey and ginger. Set aside.
- Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely.
- Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.
Drink Pairings
SEAFOOD BOIL
Ingredients
Serves 6
1½ lbs (750 g) new potatoes, scrubbed
4 lemons, divided
2 garlic heads, cut in half lengthwise
1 onion, cut in half
¼ cup (60 ml) Old Bay, seafood or Cajun seasoning
1 lb (500 g) garlic, Mennonite or kielbasa sausage, cut into 1-in (2.5 cm) chunks
3 ears of corn, shucked and cut into thirds
2 crabs, have fish monger clean crabs, only using legs
1 lb (500 g) mussels, scrubbed and beards removed
1 lb (500 g) clams, scrubbed
1 lb (500 g) prawns, peeled and deveined
1 lb (500 g) butter, melted
¼ cup (60 ml) chopped parsley
Instructions
- Fill a large stock pot with 12 cups (4 L) water, add potatoes, 2 lemons cut in half, garlic, onion and seasoning. Cover and bring to a boil over high heat, then reduce heat to medium. Taste and adjust seasoning. Water should taste like sea water. Boil until potatoes are almost tender, about 15 minutes. Add sausage, corn and crab legs. Cover and turn heat up to high and bring back to a boil, then reduce heat to medium and boil for 8 minutes.
- Turn heat back to high and add mussels, clams and prawns. Cover and let cook for an additional 5 to 8 minutes. Mussels and clams should be opened and prawns pink and opaque. Drain seafood and discard lemons, onions, garlic and any mussels and clams that haven’t opened. Place on prepared table or platters and serve with remaining lemons cut into wedges, melted butter and bread. Sprinkle parsley over everything.
Drink Pairings
TUNA TACOS
Ingredients
Serves 2 to 3
1 x 6 oz (180 g) tuna steak
2 tbsp (30 ml) hoisin sauce
12 small tortillas
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) Sriracha
1 small red pepper, sliced
1 cup (250 ml) green cabbage, shredded
½ cup (125 ml) red cabbage, shredded
2 tbsp (30 ml) toasted sesame seeds
¼ cup (60 ml) cilantro, chopped
1 lime, cut into wedges
Instructions
- Preheat barbecue to medium-high heat.
- Brush tuna steak with hoisin sauce. Grill tuna on each side for 2 to 3 minutes. While grill is hot, toast tortillas, 1 minute maximum. Set aside.
- In a small bowl, mix mayonnaise and Sriracha together. Place all ingredients on a large platter. Slice tuna lengthwise into strips. For assembly, spread Sriracha mayonnaise on tortilla. Top with tuna, red pepper and cabbage. Garnish with sesame seeds, cilantro and juice of a lime wedge.
Drink Pairings
SALMON WITH GRILLED NECTARINE SALSA
Ingredients
Serves 2
½ red onion, diced
1 red pepper, diced
½ jalapeño, diced
1 cup (250 ml) cilantro, chopped
1 lime, juice only
1 tbsp (30 ml) neutral-flavoured oil
2 nectarines, halved, pitted
2 x 3 oz (90 g) salmon fillet, skin on
½ lime, cut into wedges, for garnish
Instructions
- Preheat barbecue to medium-high with lid closed.
- In a medium bowl, mix diced onion, red pepper, jalapeño, cilantro and lime juice. Season to taste and let sit
- Brush grill with oil. Leaving lid open, place cut side of nectarines onto grill for about 3 minutes. Remove and let cool.
- Season each salmon fillet with a pinch of salt. Lay flesh side down on grill for about 3 minutes with lid open. Flip salmon and grill for another 3 minutes or until centre is just opaque.
- Once nectarines have cooled, dice and add to salsa mixture. To serve, garnish salmon with salsa and lime wedge.
Drink Pairings
TUNA AVOCADO TARTARE
Ingredients
Serves about 8 to 10, depending on size of mould
¼ cup (60 ml) finely chopped shallots
1½ tbsp (22 ml) flour
¼ tsp (1 ml) salt, divided
½ cup (125 ml) vegetable oil, for frying
⅓ cup (75 ml) olive oil
3 cups (750 ml) sashimi-grade ahi tuna, diced, about ½-in (1.25 cm) cubes
3 medium avocados, diced, about ½-in (1.25 cm) cubes
3 tbsp (45 ml) lemon juice, divided
½ tsp (2.5 ml) Tabasco sauce
pepper, to taste
¼ cup (60 ml) soy sauce
2 tbsp (30 ml) rice vinegar
3 tbsp (45 ml) mirin
2 tsp (10 ml) honey
½ tbsp (7 ml) chili oil
micro greens for garnish (optional)
Instructions
- In a small bowl, toss shallots with flour and ⅛ tsp (pinch) salt. Toss well. In a small saucepan over high heat, heat vegetable oil. When hot, fry shallots in oil until light golden in colour. Do not wait for deeper colour or it may burn. Remove from oil and drain on paper towel. Allow to cool to room temperature and set aside.
- In a medium bowl, pour olive oil over diced ahi tuna. Mix well. Set aside.
- In non-reactive bowl, toss diced avocados with 2 tbsp (30 ml) lemon juice and Tabasco sauce. Season with ⅛ tsp (pinch) salt and pepper, to taste. Set aside.
- In a jar, combine soy sauce, rice vinegar, mirin, 1 tbsp (15 ml) lemon juice, honey and chili oil. Put lid on jar and shake dressing vigorously until well combined, about 15 seconds.
- Spoon avocado mixture into mould of desired shape; about ¾-in (2 cm) to 1-in (2.5 cm) high. Top with tuna, about 1½-in (3.75 cm) high. Lightly press tuna and avocado into mould and slowly lift it to leave a perfectly shaped serving of tuna and avocado tartare. Alternatively, simply spoon tuna over avocado as desired. Drizzle dressing over tartare and spoon some around it. Top with fried shallots and garnish with micro greens, if desired.
Drink Pairings
PRESSED SABA SUSHI
Ingredients
Serves 2 to 4
2 tbsp (30 ml) freshly grated ginger
1 tsp (5 ml) salt, divided
2 tbsp (30 ml) sugar
2 tbsp (30 ml) rice vinegar
2 fresh mackerel (saba) fillets, deboned
¾ cup (175 ml) sushi rice
1 cup (250 ml) water
3 tbsp (45 ml) chopped green onions (optional)
2 tbsp (30 ml) chopped Japanese pickled daikon (optional)
Instructions
- In a small saucepan, bring ginger, ½ tsp (2.5 ml) salt, sugar and rice vinegar to a boil. Switch to low heat, cover and let simmer for about 1 minute. Remove from heat and allow to cool to room temperature.
- Season mackerel fillets with remaining ½ tsp (2.5 ml) salt on both sides and allow to rest for 15 minutes. Pat dry and grill on high heat until done or pan fry about 3 to 4 minutes per side.
- Rinse and strain rice a couple of times. In a small saucepan bring rice and 1 cup (250 ml) water to a boil, then cover and simmer over low heat for about 20 minutes, or until all water is absorbed. Alternatively, cook rice as per package directions. Transfer steamed rice to bowl and pour ginger dressing over it. Using a spatula, cut through rice and gently turn over to help rice cool as it incorporates dressing.
- Place a piece of plastic wrap, roughly 16-in (40 cm) wide, on a clean surface. Place 1 mackerel fillet in middle, skin side down. Spoon about ½ of steamed rice over fish to completely cover it. Wrap tightly with plastic wrap to shape into thick bar. Repeat step with second mackerel fillet.
- To serve, remove plastic wrap and cut diagonally. Garnish with chopped green onions and pickled daikon as desired.
Drink Pairings
TEMARI SUSHI
Ingredients
Serves 6 to 8
2 cups (500 ml) sushi rice
3 cups (750 ml) water
⅓ cup (75 ml) rice vinegar
3 tbsp (45 ml) sugar
2 tsp (10 ml) salt
pickled ginger, to serve
soy sauce, to serve
TOPPING SUGGESTIONS:
strips of nori (seaweed) with thinly sliced
cucumber and carrot
sashimi-grade salmon with thinly sliced pickled daikon
thinly sliced cucumber with shrimp
thinly sliced pickled daikon with fish roe
sashimi-grade salmon with fanned avocado slices
avocado slices with strips of nori and thinly sliced carrot
Instructions
- Rinse rice well, soak for 30 minutes then drain. In a medium saucepan, bring rice and 3 cups (750 ml) water to a boil. Reduce heat to low, cover and simmer for another 20 minutes or until all water is absorbed. Transfer cooked rice to a large glass bowl.
- In a medium saucepan, heat rice vinegar, sugar and salt together and stir until sugar has dissolved. Evenly pour hot vinegar mixture over cooked rice and using edge of spatula “cut” dressing into rice. Do not stir to mix. Use a piece of cardboard to fan mixture as dressing is cut into rice to cool it. Flip portions of rice over and continue cutting and cooling rice. Cover with a damp tea towel until ready to use.
- Shape 2 tbsp (30 ml) of sushi rice into a ball and place on tray or large plate. Repeat with remaining rice. Place a piece of plastic wrap on a clean counter, roughly 10-in x 12-in (25 cm x 30 cm). Place toppings of choice (get creative!) in centre of plastic wrap then place a rice ball over it. Gather ends of plastic wrap together and twist to form a tight ball. Repeat with remaining rice balls and toppings. Set aside.
- When ready to serve, remove plastic wrap and serve right side up with pickled ginger and soy sauce, if desired.