Peruvian-Inspired Chicken Lettuce Wraps with Aji Verde
Ingredients
Serves Serves 2 to 3
2 green onions, trimmed and roughly chopped
4 garlic cloves
1 small jalapeño, halved, seeded and sliced, divided
2½ cups (625 ml) packed cilantro leaves, divided
1 cup (250 ml) packed parsley leaves
½ cup (125 ml) packed mint leaves
2 limes, zest and juice
1 cup (250 ml) sour cream
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
3 chicken breasts
1 small red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 medium carrot, shredded
½ cup (125 ml) crumbled feta cheese
1 large head butter lettuce
Instructions
- To make Aji Verde, in a food processor or blender, combine green onions, garlic, half the jalapeño, 2 cups (500 ml) cilantro, parsley, mint, lime zest and juice, sour cream and red wine vinegar. Blend on high until smooth. Season with salt and pepper, to taste.
- Place chicken in a container with a lid and pour half the Aji Verde over top. Reserve remaining Aji Verde for serving and place in refrigerator. Transfer chicken to refrigerator and marinate for at least 1 hour and up to 4 hours.
- Preheat grill to medium-high. Grill chicken for 8 to 10 minutes per side, or until internal temperature reaches 165 F (74 C). Let rest for 5 minutes, then slice.
- On a serving platter, arrange remaining jalapeño, remaining ½ cup (125 ml) cilantro, red pepper, red onion, carrot and feta. Add whole lettuce leaves along with chicken and remaining Aji Verde.
- To serve, place a mixture of the ingredients, as desired, in a lettuce leaf and drizzle with a spoonful of Aji Verde.
Drink Pairings
Collard Green Tofu Wraps served with Tahini Sauce
Ingredients
Serves Serves 2 to 3
1 tbsp (15 ml) sesame oil
5 garlic cloves, minced, divided
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) sweet chili sauce*
¼ cup + 1 tbsp (75 ml) soy sauce, divided
3 tbsp (45 ml) water, divided, plus extra as needed
1 x 16 oz (500 g) package firm tofu
2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) grapeseed oil, divided
2 medium carrots, peeled into ribbons
1 small beet, grated
1 cup (250 ml) julienned cucumber
1 cup (250 ml) cilantro leaves
1 cup (250 ml) bean sprouts
¼ red onion, thinly sliced
1 avocado, sliced
¼ cup (60 ml) tahini*
1 tbsp (15 ml) rice wine vinegar
½ tbsp (7 ml) honey
8 to 10 large collard green leaves
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, heat sesame oil. Add 4 minced garlic cloves and ginger and cook for 3 minutes, until fragrant. Add chili sauce, ¼ cup (60 ml) soy sauce and 1 tbsp (15 ml) water. Reduce heat to low and cook for another 5 minutes, until slightly thickened. Set garlic-ginger sauce aside.
- Cut tofu into 3-in (8 cm) long rectangles. Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat. Drizzle 1 tbsp (15 ml) grapeseed oil onto lined baking sheet. Arrange tofu evenly on baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes. Remove from oven and transfer to a clean mixing bowl. Add desired amount of reserved garlic-ginger sauce and toss to coat. Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, red onion and avocado.
- To make a tahini dipping sauce, in a small bowl, whisk together remaining 1 minced clove garlic, 1 tbsp (15 ml) soy sauce, remaining 2 tbsp (30 ml) water, tahini, rice wine vinegar and honey. For a thinner sauce, whisk in more water, 1 tbsp (15 ml) at a time, until sauce reaches desired consistency. Set aside.
- Prepare an ice bath and set aside. In a large pot, bring 8 cups (2 L) water to a boil. Working in batches, blanch collard leaves for 15 to 20 seconds each, until just tender. Immediately remove and place in ice bath.
- Once cooled, trim collard green stems. Lay a collard leaf on a flat surface. Starting from the middle of the leaf, with knife parallel to the cutting board, thinly shave the stem towards the base of the leaf, then cut off any remaining stem at the base. This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
- To assemble, place a collard leaf on a flat surface. In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and a bit of cucumber, cilantro, sprouts, red onion and avocado. Fold two opposite sides in towards the centre, then, starting from one of the “open” sides, roll up the wrap like a burrito. Repeat with remaining ingredients.
- To serve, cut wraps in half and serve with tahini sauce alongside for dipping.
Drink Pairings
Bánh Xèo served with Nuóc Chấm
Ingredients
Serves 6
7 oz (200 g) Bánh Xèo pancake flour*
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) table salt
1 x 400 ml (14 oz) can coconut milk
1 cup (250 ml) warm water
2 green onions, trimmed and thinly sliced
8 oz (250 g) pork belly, cut into ½-in (1.25 cm) thick strips
¾ tsp (4 ml) table salt
1 cup (250 ml) raw shrimp, peeled and deveined
1 large onion, thinly sliced
1 tbsp (15 ml) chopped garlic (optional)
4 tbsp (60 ml) vegetable oil, divided
1½ cups (375 ml) bean sprouts, divided
6 tbsp (90 ml) cooked mung beans, divided (optional)
1 head green leaf or Boston lettuce, whole leaves separated, washed and dried
1 bunch mint, washed and dried
1 bunch cilantro, washed and dried
1 bunch Vietnamese perilla (optional), washed and dried
* Available at Asian grocery stores. If you can’t find it, combine 1/3 cup (75 ml) rice flour, ¼ cup (60 ml) all-purpose flour and 3 tbsp (45 ml) cornstarch. All flours must be spooned to measure; total weight should be 7 oz (200 g).
Nuóc Châ´m, make ahead, recipe follows, to serve
3 tbsp (45 ml) sugar
⅔ cup (150 ml) lukewarm water
¼ cup (60 ml) freshly squeezed lime juice
¼ cup (60 ml) fish sauce
1 garlic clove, finely chopped (optional)
1 small red Thai chili, thinly sliced
Instructions
- In a large bowl, mix together Bánh Xèo flour, turmeric and salt. Add coconut milk and warm water and whisk until batter is smooth and there are no lumps. Stir in green onion. Cover and let rest for 1 hour, if possible.
- Season pork belly with salt. In a large skillet over high heat, fry pork until edges are brown, about 3 to 5 minutes. Remove from heat and transfer to a plate, reserving skillet with rendered fat for next step. Set aside.
- In same skillet, fry prawns in rendered pork fat for about 1 minute per side. Transfer prawns to a separate plate and set aside, again reserving skillet for next step.
- In same skillet, fry onions and garlic, if using, over medium-high heat until translucent. Remove from heat and add to cooked pork.
- Give batter a quick stir to integrate ingredients. In a 10-in (25 cm) non-stick skillet or crêpe pan, heat 2 tsp (10 ml) oil over medium-high heat. Using a ladle, pour ½ cup (125 ml) batter into hot skillet and carefully but quickly swirl skillet to evenly distribute batter over surface.
- Spread 1/6 of pork and onion mixture onto ½ of crêpe. Add 1/6 of prawns over top. Sprinkle over 1 tbsp (15 ml) mung beans, if using, and about ¼ cup (60 ml) bean sprouts over filling. Cover skillet, reduce heat to medium and cook for 5 minutes. Remove lid, increase heat to medium-high and continue cooking for another 3 to 5 minutes to allow bottom of crêpe to crisp up slightly. Fold crêpe in half over filling and transfer to serving plate. Repeat with remaining ingredients.
- Serve with whole lettuce leaves, mint, cilantro and perilla, if using, alongside. To eat, tear or cut pieces of crêpe, wrap up with lettuce and herbs and dip in Nuóc Châ´m.
- To prepare Nuóc Châ´m, In a small bowl, combine sugar and water and stir until dissolved. Add lime juice, fish sauce, garlic, if using, and chili and stir to combine. Makes 1¼ cups (310 ml)
Drink Pairings
Lamb with Honey Pistachio Sauce, Smoked Yogurt & Roasted Vegetables
Ingredients
Serves Serves 4
12 to 16 small multicoloured carrots, tops trimmed off, well-scrubbed and halved if large
6 red and/or yellow baby beets, trimmed, well-scrubbed and sliced into ½-in (1.25 cm) rounds
kosher salt and freshly ground black pepper, to taste
3 tbsp (45 ml) olive oil, divided
2 leeks, root end and dark green part trimmed off,
cut into ½-in (1.25 cm) rounds
Smoked Yogurt*, make ahead, recipe follows
2 lamb loins
⅓ cup + ½ cup (75 + 125 ml) clover honey, divided
1 tbsp (15 ml) red wine vinegar, plus extra as needed
½ cup (125 ml) sliced pistachios, roughly chopped
1 cup (250 ml) packed flat-leaf parsley leaves and tender stalks, finely chopped
SMOKED YOGURT
1 cup (250 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) light brown sugar
2 tbsp (30 ml) long-grain rice
¼ cup (60 ml) woodchips, for smoking
Instructions
- Preheat oven to 400 F (200 C).
- Combine carrots and beets on a rimmed baking sheet. Season to taste with salt and pepper and toss with 2 tbsp (30 ml) oil. Roast for 20 minutes. Add leeks and stir vegetables, then return to oven and roast until golden and tender, another 15 to 20 minutes.
- Heat remaining 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Generously season lamb loins, then add to frying pan. Cook, turning often, until slightly browned, about 2 minutes total. Reduce heat to medium and pour ⅓ cup (75 ml) honey over lamb. Continue cooking, turning and basting with honey frequently, until an instant-read thermometer inserted into lamb reads 130 F (54 C), about another 5 to 6 minutes. Remove lamb to a cutting board and let rest for 5 minutes before slicing.
- Meanwhile, make the honey pistachio sauce. In a bowl, stir together remaining ½ cup (125 ml) honey, red wine vinegar, pistachios and parsley. Season to taste with salt and additional vinegar if desired.
- To make smoked yogurt, place yogurt in a small, wide bowl set above another small bowl filled with ice. (This will help prevent yogurt from curdling as it smokes.) Line base of a wok with 2 pieces heavy-duty foil and add sugar, rice and woodchips. Set a wire rack inside wok. Turn on hood fan and place wok over high heat until contents start to smoke, about 5 minutes. Place 2 nested bowls on rack and cover wok with a lid or large metal bowl. Reduce heat to medium and smoke yogurt until it has a smoky flavour, about 8 to 10 minutes. Remove yogurt bowl from smoker and refrigerate until ready to use. * Can substitute 1 cup (250 ml) full-fat plain Greek yogurt with a few drops Liquid Smoke (available at most grocery stores) or smoked paprika stirred in, to taste.
- To serve, swirl a good dollop of Smoked Yogurt on serving plates. Arrange lamb and roast vegetables over and around yogurt, then drizzle with honey pistachio sauce.
Drink Pairings
Hot Honey Spring Carbonara
Ingredients
Serves Serves 4
1 cup (250 ml) clover honey
1 tsp (5 ml) crushed red chili flakes
1 tbsp (15 ml) apple cider vinegar
½ lb (250 g) dried spaghetti
6 large egg yolks
1 cup (250 ml) finely grated Parmesan, divided
½ tsp (2.5 ml) freshly ground black pepper
¼ tsp (1 ml) kosher salt
½ cup (125 ml) diced pancetta
1 cup (250 ml) frozen green peas, thawed
10 to 12 spears asparagus, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) packed baby spinach
Instructions
- To make hot honey, in a small saucepan over low heat, stir together honey, chili flakes and vinegar. Cook, stirring occasionally, for 15 to 20 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. Transfer to an airtight container; honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Bring a large pot of water to a boil. Cook spaghetti according to package directions, reserving 1 cup (250 ml) pasta cooking water. Drain and set pasta aside.
- Meanwhile, in a medium bowl, whisk together egg yolks with ¾ cup (175 ml) Parmesan, pepper and salt until well combined. Set aside.
- In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tbsp (30 ml) fat from skillet. Return half the pancetta to skillet along with peas and asparagus and cook over medium heat, stirring, until heated through, about 2 minutes. Add spinach and let wilt. Remove skillet from heat. Add pasta and ½ cup (125 ml) reserved cooking water. Toss everything together. If pasta has cooled, return to heat, tossing for another 1 to 2 minutes, until hot.
- Working quickly, scrape egg yolk mixture into hot pasta. Toss until sauce is thickened, adding additional reserved pasta cooking water if needed to reach desired consistency. Divide between warm plates and sprinkle with remaining ¼ cup (60 ml) Parmesan and pancetta.
Drink Pairings
Chicken Florentine Crêpes with Herbed Mushrooms
Ingredients
Serves 8 crêpes
1 large onion, thinly sliced
2 tbsp (30 ml) vegetable oil
3 garlic cloves, finely chopped
2 boneless, skinless chicken breasts, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
4 cups (1 L) fresh spinach leaves, washed, dried and roughly chopped
1 tbsp (15 ml) white vinegar
Buckwheat Crêpes, make ahead, recipe follows
¾ cup (175 ml) shredded Monterey Jack cheese
¾ cup (175 ml) shredded Provolone cheese
Herbed Mushrooms, make ahead, recipe follows
Instructions
- In a large skillet over medium-high heat, fry onion in oil until translucent. Add garlic and continue cooking for 2 minutes.
- Add chicken and sauté until fully cooked, about 5 minutes, stirring regularly. Season with salt and pepper to taste.
- Add spinach and increase heat to high for about 1 minute, or just until spinach wilts, then add vinegar, stir, cover and remove from heat. Set aside.
- In a small bowl, mix together cheeses. Place 1 buckwheat crêpe on a large plate. Sprinkle ⅛ of cheese over surface. Spoon ⅛ of chicken and spinach mixture onto ¼ of crêpe. Fold crêpe in half over filling, then fold in half again into a triangle. Transfer to a shallow baking dish. Repeat with remaining crêpes, placing filled crêpes in a single layer in baking dish. Cover and seal with foil, poking a few holes in foil with a fork. At this point, crêpes can be refrigerated for up to 1 day. Bring to room temperature before baking.
- To serve, preheat oven to 350 F (180 C). Bake prepared crêpes, covered, for about 15 to 20 minutes, or until cheese has melted. Remove from oven and serve with Herbed Mushrooms on top.
Drink Pairings
Red Curry Salmon with Oyster Mushrooms
Ingredients
Serves Serves 4
½ cup (125 ml) canned coconut cream*
½ cup (125 ml) Thai red curry paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) oyster sauce
2 limes, divided
2 lbs (1 kg) salmon fillet, skin and pin bones removed
3 cups (750 ml) oyster mushrooms, trimmed and torn in half
2 tbsp (30 ml) vegetable oil
salt and pepper, to taste
handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
1 handful crispy shallots, for garnish
chili oil, to taste
cooked rice, to serve
* If you cannot find coconut cream, skim off cream from a can of full-fat coconut milk.
Instructions
- In a medium bowl, mix together coconut cream, curry paste, sugar, fish sauce, oyster sauce and zest and juice of 1 lime.
- Spread curry marinade over salmon fillet. Cover and marinate in refrigerator for at least 1 hour and up to overnight. Any extra marinade can be kept in refrigerator for up to 3 days, or frozen for up to 1 month.
- Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C).
- Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for next step.
- Reduce heat to 325 F (170 C). Place salmon on lined baking sheet and bake for 20 to 25 minutes, or until cooked through.
- Cut remaining lime into wedges. Once salmon is cooked, transfer to a serving platter and garnish with roasted mushrooms, cilantro, green onion, crispy shallots and chili oil. Serve with rice.
Drink Pairings
Turkish Eggs with Herbed Yogurt & Chili Butter
Ingredients
Serves Serves 4
¾ cup (175 ml) full-fat Greek yogurt
1 small garlic clove, minced or grated
2 tsp (10 ml) finely chopped dill
2 tsp (10 ml) finely chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 large eggs
2 tbsp (30 ml) salted butter
½ tsp to 1 tsp (2.5 to 5 ml) Aleppo or crushed red pepper flakes, or to taste
½ tsp (2.5 ml) paprika, or to taste
¼ cup (60 ml) crumbled Macedonian feta
1 cup (250 ml) baby arugula
thick sliced sourdough, toasted and buttered, to serve
lemon wedges, to serve (optional)
Instructions
- To make herbed yogurt, in a small bowl, combine yogurt, garlic, dill and parsley. Whisk until smooth and season with salt and pepper to taste. Divide between 4 shallow bowls and smooth out with back of a spoon to create an even base. Set aside at room temperature.
- In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat. When oil is hot and just begins to shimmer, crack eggs into skillet. Cook sunny-side up to desired doneness and season with salt and pepper. Transfer eggs to prepared bowls on top of yogurt.
- Meanwhile, make chili butter. In a small saucepan over medium heat, melt butter and cook until lightly golden brown and fragrant. Add remaining 1 tbsp (15 ml) oil, increase heat to medium-high and allow mixture to sizzle, about 1 minute. Add pepper flakes and paprika and cook for 1 to 2 more minutes, swirling pan.
- To serve, sprinkle eggs with feta and top with arugula. Spoon hot chili butter over top, and season with salt and pepper, to taste. Serve immediately with toasted sourdough and a lemon wedge, if desired.
Drink Pairings
Asparagus, Herb & Goat’s Cheese Tart
Ingredients
Serves Serves 4 to 6
PASTRY
⅓ cup + 2 tbsp (105 ml) hazelnuts, toasted and cooled
½ cup + 2 tbsp (155 ml) all-purpose flour
1 large pinch granulated sugar
1 pinch fine sea salt
¼ cup + 2 tbsp (90 ml) salted butter, chilled, cut into ½-in (1.25 cm) pieces
1 tbsp + 2 tsp (25 ml) water
FILLING
¼ cup + 2 tbsp (60 + 30 ml) fresh soft goat’s cheese, divided
2 large eggs
¾ cup + 2 tbsp (205 ml) whipping cream
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) freshly ground black pepper, plus extra to taste
2 scant tsp (just under 10 ml) chopped fresh thyme leaves
3 tbsp (45 ml) finely chopped flat-leaf parsley leaves
3 tbsp (45 ml) thinly sliced chives
30 to 35 very slim asparagus spears, trimmed, rinsed and patted dry
Instructions
- To make Pastry, in bowl of a food processor, combine hazelnuts, flour, sugar and salt. Process until mixture reaches consistency of coarse meal. Add butter and pulse until sandy in texture with little bits of butter still visible. Drizzle with 1 tbsp + 2 tsp (25 ml) water and pulse until combined and dough just begins to form into a ball. Remove dough from bowl and transfer to a 14 x 5-in (35.5 x 12 cm) tart pan with a removable bottom. Using fingers, press dough firmly and evenly into bottom and up sides of pan. Place tart pan on a small baking sheet and freeze for 30 minutes.
- Preheat oven to 375 F (190 C). Transfer baking sheet with tart pan to oven and bake until crisp and golden but not totally baked through, 15 to 20 minutes. Remove from oven, leaving tart on baking sheet, and let cool.
- Meanwhile, make Filling. Crumble ¼ cup (60 ml) goat’s cheese into a medium bowl. Add eggs, cream, salt, pepper, thyme, parsley and chives. Whisk well to combine. Pour filling into cooled tart shell and top with asparagus spears. Season lightly with salt and pepper and carefully transfer tart to oven. Bake for 20 to 30 minutes, or until filling is just set and asparagus is cooked through. Remove from oven and immediately dot with remaining 2 tbsp (30 ml) goat’s cheese. Let cool for 15 minutes.
- To serve, carefully remove tart from pan, keeping it on metal base. Slice and serve warm.
Drink Pairings
Prawn Balls
Ingredients
Serves 12 to 15 prawn balls
¾ lb (340 g) peeled, deveined prawns
1 tbsp (15 ml) finely minced ginger
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 egg white
¼ tsp (1 ml) toasted sesame oil
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 1 day ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized balls and transfer to a serving plate. Refrigerate until ready to use.