Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
Ginger Miso Chicken Bowls
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
2 garlic cloves, minced
2 tsp (10 ml) white miso
2 tsp (10 ml) soy sauce
1 tsp (5 ml) grated ginger
2 tsp (10 ml) maple syrup
½ lime, juice only
2 tbsp (30 ml) almond butter
½ tsp (2.5 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked sushi rice
1 cup (250 ml) grated carrot
½ red pepper, sliced
1 cup (250 ml) shredded Napa cabbage
1 cup (250 ml) diced mango
¼ cup (60 ml) toasted chopped cashews
1 green onion, thinly sliced, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 tbsp (15 ml) sesame seeds, for garnish
2 lime wedges, to serve
Instructions
- Preheat oven to 375 F (190 C).
- Place chicken skin-side up on a lined baking sheet. Season with salt and pepper and bake for 10 to 15 minutes, or until it reaches an internal temperature of 165 F (74 C). Slice into medallions and set aside.
- To make dressing, in a small bowl, mix together garlic, miso, soy sauce, ginger, maple syrup, lime juice, almond butter, sesame oil and water, and set aside.
- Divide rice between 2 bowls and top with carrot, pepper, cabbage, mango and cashews. Add chicken and drizzle everything with dressing. Garnish with green onion, cilantro and sesame seeds and serve with lime wedges.
Drink Pairings
Grilled Tequila Chicken served with Tequila Beurre Blanc
Ingredients
Serves 6 to 8
Tequila Chicken:
¾ cup (175 ml) gold tequila
1 cup (250 ml) freshly squeezed lime juice
⅓ cup (75 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) honey
¼ cup (60 ml) olive oil, plus extra for grilling
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground coriander
2 tbsp (30 ml) ground cumin
3 tbsp (45 ml) seeded, minced jalapeño
¼ cup (60 ml) finely chopped cilantro leaves, plus extra cilantro sprigs, for garnish
6 large garlic cloves, finely minced
1½ tbsp (22 ml) sea salt, plus extra to taste
2 tsp (10 ml) freshly ground black pepper, plus extra to taste
4 lbs (1.8 kg) chicken drumsticks and wings
grilled peppers, to serve (optional)
lime wedges, to serve
Tequila Beurre Blanc:
1 tbsp (15 ml) very finely minced shallot
¼ cup (60 ml) dry white wine
⅓ cup (75 ml) gold tequila
½ tsp (2.5 ml) lime zest
2 tbsp (30 ml) freshly squeezed lime juice
1 tbsp (15 ml) whipping cream
½ cup (125 ml) butter, cut into small pieces, chilled
salt and pepper, to taste
Instructions
- To make Tequila Chicken, in a large bowl, combine tequila, juices, honey, olive oil, chili powder, coriander, cumin, jalapeño, cilantro, garlic, salt and pepper. Add chicken to marinade, toss to coat, cover and refrigerate overnight.
- Preheat grill to medium-high and brush grates with oil. Remove chicken from refrigerator and discard marinade. Sear chicken on grill for about 5 minutes, turning, until nicely browned on all sides. Reduce heat to medium-low and continue grilling for another 15 to 20 minutes, or until cooked through. Remove chicken from grill and season with salt and pepper. Transfer chicken to a serving platter to rest until ready to serve.
- To make Tequila Beurre Blanc, in a small saucepan, combine shallot, wine, tequila, lime zest and lime juice. Bring to a boil, reduce heat to medium-low and simmer until about 2 tbsp (30 ml) liquid remains, about 4 to 6 minutes. Turn heat down to very low, whisk in cream, then add butter, one piece at a time, whisking constantly. Remove saucepan from heat from time to time, making sure sauce stays warm but is never too hot. After about 2 to 3 minutes, when all the butter has been incorporated and emulsified, remove from heat and season with salt and pepper. Transfer to a serving bowl.
- Serve chicken with grilled peppers, if desired, garnish with cilantro and serve with lime wedges and Tequila Beurre Blanc.
Drink Pairings
Chicken Liver Pâté with Cognac & Redcurrant Jelly
Ingredients
Serves 1½ cups (375 ml)
½ lb (227 g) chicken livers, veins, fat and silver skin removed
½ cup (125 ml) milk
7 tbsp (105 ml) butter, room temperature, divided
1 medium shallot, finely diced (about 1¼ oz/ 35 g)
1 sprig thyme
¾ tsp (4 ml) kosher salt
2 tbsp (30 ml) Cognac or brandy
½ tsp (2.5 ml) maple syrup
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) redcurrant jelly
pea shoots and crispy shallots, for garnish
sliced baguette, to serve
Instructions
- Soak livers in milk for at least 1 hour, or ideally overnight.*
- Drain and discard milk, then dry livers with paper towel.
- In a sauté pan, melt 2 tbsp (30 ml) butter over medium-high heat. Add livers and cook until golden brown, about 2 minutes per side. Livers should still be pink in middle. Remove from pan and set aside.
- Turn heat down to low and add shallot, thyme and salt. Cook until softened, about 1 to 2 minutes. Add livers back to pan, along with Cognac and maple syrup. Cook until liquid has reduced by half, about 1 to 2 minutes. Remove and discard thyme sprig.
- Transfer chicken liver mixture to a high-speed blender and add cream. Blend on high, adding remaining 5 tbsp (75 ml) butter, 1 tbsp (15 ml) at a time, until mixture is smooth and butter is fully incorporated.
- Pass pâté through a sieve, discarding any solids, then transfer to a glass container with an airtight lid. Press a piece of plastic wrap directly onto surface of pâté, then cover with lid. Refrigerate until firm and chilled, for at least 2 hours, or overnight.
- When ready to serve, spread pâté into a small bowl and make a well in middle with a spoon. Melt redcurrant jelly in a small saucepan over low heat and pour jelly into well. Transfer pâté to refrigerator and allow jelly to set, about 5 minutes. Garnish with pea shoots and crispy shallots and serve with sliced baguette.
- * The longer the soaking time, the mellower the liver flavour will be.
Drink Pairings
Chicken Karaage
Ingredients
Serves 4 to 6
1 lb (454 g) skin-on, boneless chicken thighs, cut into 2-in (5 cm) pieces
2 tbsp (30 ml) tamari
½ tsp (2.5 ml) sesame oil
1 tbsp (15 ml) sake
1 tbsp (15 ml) mirin
½-in (1.25 cm) piece ginger, peeled and finely grated
vegetable oil, for frying
½ cup (125 ml) potato starch
3 tbsp (45 ml) mochiko (sweet rice) flour
1 tbsp (15 ml) shichimi togarashi spice mix
julienned green onion, for garnish
¼ cup (60 ml) Kewpie ( Japanese) mayonnaise, to serve
½ lemon, cut into wedges, to serve
Japanese takuan pickles, to serve (optional)
Instructions
- In a large bowl, mix chicken together with tamari, sesame oil, sake, mirin and ginger. Allow to marinate in refrigerator for at least 30 minutes, ideally 1 to 2 hours.
- In a wok or high-sided, heavy-bottomed saucepan, heat 2-in (5 cm) vegetable oil over medium-high heat until it reaches 375 F (190 C). Meanwhile, prepare a wire cooling rack with a sheet pan underneath.
- Drain chicken in a colander and discard marinade. In a small bowl, combine potato starch and mochiko flour. Coat chicken in starch mix, shaking off excess, then set aside on a plate.
- Fry chicken in small batches, turning halfway through, until golden brown and reaches an internal temperature of 165 F (74 C), about 5 to 7 minutes per batch.
- Sprinkle with shichimi togarashi, then garnish with green onion and serve with mayonnaise, lemon wedges and pickles (if using).
Drink Pairings
PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Ingredients
Serves 4
CHICKEN
1 x 4 lb (2 kg) whole chicken
3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed lime juice
4 large garlic cloves, roughly chopped
1 tbsp (15 ml) salt, plus extra to taste
2 tsp (10 ml) sweet paprika
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) black pepper, plus extra to taste
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dark brown sugar
4 whole heads garlic, brushed with olive oil
SPICY GREEN SAUCE
2½ tbsp (37 ml) seeded and finely chopped jalapeño pepper, or to taste
1 cup (250 ml) fresh cilantro leaves, packed
2 large garlic cloves, roughly chopped
½ cup (125 ml) full-fat yogurt
1 ripe avocado, coarsely chopped
2 tbsp (30 ml) freshly squeezed lime juice, plus extra to taste
salt and pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- To prepare chicken, using kitchen shears, remove backbone, then using shears or a sharp knife, cut chicken along breastbone into 2 halves.
- Using an immersion blender, combine olive oil, lime juice, garlic, salt, paprikas, black pepper, cumin, oregano and brown sugar. Process until smooth and set aside 3 tbsp (45 ml) for later use.
- Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover bowl and refrigerate for 6 hours, or overnight for best flavour.
- Preheat oven to 425 F (220 C). Line a large roasting pan with parchment paper and place chicken halves, breast-side up, in pan. Roast for 20 minutes, then brush with reserved 3 tbsp (45 ml) spice paste and add whole garlic heads to pan. Reduce heat to 375 F (190 C) and continue roasting chicken for about 30 to 35 minutes, or until juices run clear when pierced between leg and thigh.
- To make Spicy Green Sauce, combine all ingredients except olive oil in blender jar of an immersion blender and blend until smooth. Add olive oil and process to emulsify. Transfer sauce to a bowl, cover and refrigerate until ready to serve.
- To serve, place chicken halves on a serving platter with Spicy Green Sauce and lime wedges. Tear open garlic heads (carefully, as they will be hot) and serve 1 per person alongside chicken.
Drink Pairings
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
Drink Pairings
TURKEY LEG ROAST SERVED WITH TURKEY GRAVY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves
1 tsp (5 ml) fresh rosemary, plus extra sprigs for garnish
1 tsp (5 ml) chopped thyme leaves
1 tbsp (15 ml) chopped sage leaves
1 cup (250 ml) chopped parsley leaves
1 tbsp (15 ml) lemon juice
3 tsp (15 ml) salt, divided
1 tsp (5 ml) black pepper
3 tbsp (45 ml) butter, softened
2 turkey leg quarters, deboned (Ask your butcher to do this for you and reserve bones for making gravy.)
butcher’s twine, to assemble
roasted garlic cloves and whole raw cranberries, for garnish
TURKEY GRAVY
1 lb (500 g) turkey bones (necks, backs and leg bones from roast)
1 onion, peeled and halved
1 carrot, peeled and halved
2 garlic cloves
½ cup (125 ml) white wine
1 bay leaf
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
salt and pepper, to taste
Instructions
- In a blender or small food processor, blend olive oil, garlic, herbs, lemon juice, 2 tsp (10 ml) salt and pepper to a paste. Add butter and blend until smooth. Set aside.
- Remove skin from 1 turkey leg. Lay both legs down on a cutting board (skin-side down for leg with skin), with skinless leg partially overlapping skin-on leg. Spread herb butter evenly over turkey legs. Starting from skinless leg, roll up meat to make a roast. Tie roast with butcher’s twine at 1-in (2.5 cm) intervals. Sprinkle remaining 1 tsp (5 ml) salt over, tightly wrap in plastic wrap and refrigerate overnight.
- When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour. Meanwhile, preheat oven to 375 F (190 C).
- Set roast in a roasting pan and cook in oven, basting every ½ hour, until it reaches an internal temperature of 165 F (74 C), about 1½ to 2 hours. Once done, remove from oven and allow to rest for 30 minutes before serving. Garnish platter with rosemary sprigs, roasted garlic and cranberries, and serve with gravy.
- For Turkey gravy, preheat oven to 400 F (200 C). Place bones, onion, carrot and garlic in a shallow roasting pan. Roast, stirring occasionally, until bones are golden brown, 30 to 45 minutes.
- Pour wine into roasting pan and roast for another 5 minutes. Remove from oven. Transfer bones and vegetables to a pot just large enough to fit them. Scrape up any bits stuck to bottom of roasting pan, and pour all juices and wine into pot. Cover bones with water and add bay leaf. Bring to a boil over high heat, then reduce heat and simmer for 2 hours.
- Strain stock from bones and vegetables and pour stock into a pot. Reduce stock over medium-high heat to 2 cups. Mix flour with water to make a slurry and add to stock. Stir to combine and season with salt and pepper to taste. Bring gravy to a boil over medium heat, then turn down heat to a simmer and cook for another 15 to 20 minutes, stirring frequently. Gravy can be made up to 2 days in advance. Makes 2 cups (500 ml)
Drink Pairings
STICKY DATE CHICKEN WITH OLIVES AND LEMON
Ingredients
Serves 4
4 to 6 bone-in, skin-on chicken legs (drumsticks with thighs attached)
salt and pepper, to taste
4 garlic cloves, minced
¼ cup (60 ml) Dijon mustard
¾ cup (175 ml) dry white wine
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) dried oregano
2 tbsp (30 ml) capers
½ cup (125 ml) green olives, pitted if desired
1 cup (250 ml) pitted, chopped dates
2 bay leaves
½ small lemon, sliced into half moons
3 to 5 sprigs fresh thyme, leaves only
3 to 5 sprigs fresh oregano, leaves only
Instructions
- Season chicken all over with salt and pepper.
- In a large plastic freezer bag, combine and mix all remaining ingredients except fresh thyme and oregano. Place chicken in bag and make sure it gets evenly coated with marinade. Remove excess air, seal and place in refrigerator for at least 8 hours or up to 24 hours.
- Preheat oven to 375 F (190 C).
- Place chicken, skin side up, in a casserole dish and coat with remaining marinade over chicken. Roast for 25 minutes, or until internal temperature reaches 165 F (74 C). For extra crispy skin, broil chicken on high for 2 to 3 minutes, watching carefully so it does not burn.
- Garnish with fresh thyme and oregano and serve.
Drink Pairings
ALMOND-CRUSTED SCHNITZEL WITH APPLE SLAW
Ingredients
Serves 4
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
1 apple, julienned
½ tsp (2.5 ml) honey
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) olive oil
salt and pepper, to taste
4 chicken breasts, butterflied (A way of preparing meat by carefully slicing in half, lengthwise, but keeping attached along one side)
1 cup (250 ml) grated parmesan
3 cups (750 ml) fried pork rinds
1 cup (250 ml) almond meal
1 tsp (5 ml) baking powder
2 eggs
3 cups (750 ml) sunflower oil
1 lemon, cut into 4 wedges
¼ cup (60 ml) chopped parsley leaves
Instructions
- In a large bowl, combine cabbage and apple.
- In a small bowl, mix together honey, vinegar, Dijon and olive oil. Season with salt and pepper, pour over cabbage mixture and toss to coat. Chill until ready to serve.
- On a cutting board, place each chicken breast between 2 layers of cling wrap. Using a meat mallet or rolling pin, pound cutlets until about ½-in (1.25 cm) thick and as even as possible.
- In bowl of a food processor, pulse pork rinds until finely ground, or place in a plastic freezer bag and pound with meat mallet or rolling pin until finely ground.
- In a shallow bowl, whisk together parmesan, ground pork rinds, almond meal and baking powder. In another shallow bowl, briefly beat eggs.
- In a large cast iron pan, heat oil to 330 F (165 C).
- Dip a chicken breast into egg mixture, coating all sides. Then dip into “crumb” mixture, again ensuring thorough coating. Shake off any excess and gently lower into hot oil. Cook for 3 to 4 minutes per side, or until internal temperature reaches 165 F (74 C). Remove to a cooling rack and immediately season with salt. Repeat with remaining chicken breasts.
- Plate chicken with cabbage slaw on top and garnish with lemon wedges and parsley.