CRISPY CHICKEN BURGER WITH STICKY RICE BUN
Ingredients
Serves 4
½ tsp (2.5 ml) sesame oil
¼ cup (60 ml) mirin (Available at specialty Asian markets)
¼ cup (60 ml) unseasoned rice vinegar
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
2 cups (500 ml) sushi rice, well rinsed under cold water
3 cups (750 ml) cold water
2 tbsp (30 ml) black sesame seeds
1 tsp (5 ml) grapeseed oil, plus extra
1 medium yellow onion, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced ginger
¼ cup (60 ml) unsalted butter
¼ cup + ½ cup (60 ml + 125 ml) all-purpose flour, divided
2 tbsp (30 ml) Japanese curry powder
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) ground cayenne pepper
1 cup (250 ml) chicken stock
2 boneless, skinless chicken breasts
2 tbsp (30 ml) milk
2 large eggs
1½ cups (375 ml) panko bread crumbs vegetable oil, for frying
2 cups (500 ml) microgreens
1 small red onion, cut into thin rings
Furikake seasoning1 (optional)
1 green onion, sliced into thin rounds
Instructions
- In a small saucepan over medium heat, stir together sesame oil, mirin, rice vinegar, sugar and salt. Once at a simmer, cook for 30 seconds before removing from heat. Set aside.
- In a medium saucepan, add rice and cold water, cook according to package instructions. Transfer cooked rice to a large bowl and sprinkle with sesame seeds. Add roughly ½ cup (125 ml) seasoning mixture. Using a rubber spatula, chop and fold rice, gently mixing in seasoning mixture. Divide rice mixture into 8 equal portions, about ½ cup (125 ml) each. With water-dampened hands, firmly press 1 portion of rice into a greased, round 3½-in (9 cm) cookie cutter. Repeat with remaining rice. Refrigerate until ready to assemble burgers.
- In a small saucepan over medium heat, warm grapeseed oil. Add yellow onion, garlic and ginger. Cook, stirring often, until softened but not browned, about 8 to 10 minutes. Add butter and let melt. Once melted, stir in ¼ cup (60 ml) flour and let cook for 1 minute. Stir in curry powder, tomato paste, Worcestershire sauce and cayenne pepper. Cook, stirring often, for another 8 to 10 minutes. Paste should become dry and crumbly, careful not to burn. Add chicken stock, increase heat to medium-high and bring sauce to a boil, stirring constantly until thickened, about 2 minutes. Season to taste. Transfer to a blender and blend until smooth. Set curry sauce aside.
- Pound chicken breasts until ½-in (1.25 cm) thick. Cut each breast in half to make 4 pieces and season.
- In a medium bowl, add ½ cup (125 ml) flour and season generously with salt and pepper. In another medium bowl, whisk together milk and eggs. In a third bowl, add panko bread crumbs. Working with 1 piece of chicken at a time, first dredge chicken in seasoned flour. Shake off excess. Dip chicken into egg mixture, allow extra to drip off before pressing into panko. Repeat coating process with remaining pieces of chicken.
- In a frying pan over medium heat, heat ¼-in (0.5 cm) of vegetable oil. Oil is ready when a pinch of flour sizzles on contact with hot oil. Working in batches, fry chicken until cooked through and coating is golden brown and crispy, about 3 to 4 minutes per side.
- Warm a non-stick frying pan over medium heat. Working in batches, lightly brush rice buns with grapeseed oil, then sear until rice has started to caramelize, about 3 to 5 minutes on each side.
- To assemble, place 4 rice buns on a platter. Top each with microgreens, red onion slices, a crispy chicken patty and a dollop of curry sauce. Sandwich with remaining rice buns before garnishing with a sprinkle of furikake seasoning and sliced green onions. Serve immediately.
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
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.
Drink Pairings
PRAWN LAKSA
Ingredients
Serves 4
3 tbsp (45 ml) coconut oil
3 tsp (15 ml) garlic, chopped
3 tbsp (45 ml) sambal oelek chili paste, or to taste, based on preferred spice level
6 tbsp (90 ml) laksa paste
1 chopped Thai red chili (optional)
2 tsp (10 ml) sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fish sauce
6 slices ginger
6 slices galangal
1 stalk lemongrass, crushed
4 cups (1 L) chicken stock
1 x 13.6 oz (403 ml) can coconut milk
4 eggs, at room temperature (this will prevent them from cracking when boiled)
12 oz (340 g) fresh Chinese wheat or egg noodles, cooked according to package instructions
24 sustainable prawn tails, peeled and deveined
4 tofu puffs, cut in half
1 cup (250 ml) bean sprouts
8 sprigs fresh cilantro, trimmed, for garnish
8 sprigs fresh mint, trimmed, for garnish
8 sprigs fresh Thai basil, trimmed, for garnish
1 lime, cut into wedges
Chili Oil, for garnish, make ahead, recipe follows
CHILI OIL:
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) rice vinegar
2 tsp (10 ml) mirin
¼ cup (60 ml) finely chopped garlic
2 tbsp (30 ml) red pepper chili flakes
Instructions
- In a large pot over medium heat, heat coconut oil. Add garlic, sambal oelek and laksa paste. Fry for 2 minutes, or until fragrant. Add chilies (if using), sugar, soy sauce, fish sauce, ginger, galangal, lemongrass, chicken stock and coconut milk. Simmer over medium-low heat for 30 minutes, then remove ginger, galangal and lemongrass and discard.
- While broth is simmering, bring a small pot of water to a boil over high heat. Add eggs and return water to a boil. Turn heat down to medium and simmer for 4 minutes. Immediately drain and place eggs in ice water for 10 minutes. Peel and cut in half, set aside until serving.
- Divide hot cooked noodles into 4 bowls and set aside.
- Return broth to a boil over high heat. Add prawns and tofu puffs and turn down heat to medium. Cook until prawns have turned pink and opaque, about 1 to 2 minutes. Divide prawns and tofu puffs between each bowl. Add 1 cup (250 ml) broth to each bowl and garnish each with 1 egg, bean sprouts, cilantro, mint, Thai basil, lime wedges and Chili Oil, to taste.
- To make CHILI OIL: In a small saucepan, add vegetable oil, soy sauce, rice vinegar, mirin and garlic. Place over high heat. Once garlic starts to sizzle, reduce heat to low. Cook for about 10 to 20 minutes, or just until garlic turns light brown. Stir occasionally so that garlic doesn’t stick to bottom.
- While garlic is cooking, place chili flakes in a heatproof bowl large enough to hold vegetable oil and garlic. As soon as garlic turns light brown, pour garlic and oil mixture over chili flakes and stir. Once chili oil has cooled, pour into a resealable container and refrigerate overnight before using. Chili oil can be refrigerated for up to 3 days. Makes about ⅔ cup (150 ml)
Drink Pairings
MAHI MAHI WITH TURMERIC CURRY
Ingredients
Serves 4
2 tbsp (30 ml) ground coriander
1 tbsp (15 ml) ground cumin
1 tsp (5 ml) whole mustard seeds
4 tbsp (60 ml) vegetable oil, divided
2 medium yellow onions, diced
1 tbsp + 2 tsp (15 ml + 10 ml) salt, divided
1 tbsp (15 ml) chopped garlic
1 to 4 serrano chilies, chopped, or to taste based on preferred spice level, plus 1 sliced for garnish (optional)
2 tomatoes, chopped
3 tbsp (45 ml) chopped fresh ginger
¼ cup (60 ml) chopped fresh turmeric (or 2 tbsp (30 ml) turmeric powder)
4 tsp (20 ml) tamarind paste
2 tsp (10 ml) garam masala
4 cups (1 L) fish or vegetable stock
¼ cup (60 ml) cashews, soaked overnight in water then drained
8 x 3 to 4 oz (90 to 125 g) mahi mahi fillets
1 pinch pepper
½ cup (125 ml) cauliflower florets, blanched
1 green onion, julienned and placed in cold water to curl
4 sprigs fresh cilantro
2 tbsp (30 ml) toasted cashews, crushed
Naan, make ahead, recipe follows
NAAN:
1¼ oz (7 g) package active dry yeast
¾ cup (175 ml) warm water
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) sugar
1 tsp (5 ml) salt
2 tbsp (30 ml) yogurt
2 tbsp (30 ml) olive oil
Instructions
- In a small frying pan over medium heat, toast ground coriander, ground cumin and mustard seeds until fragrant and mustard seeds start to pop. Put spices in a bowl once toasted, do not leave in pan as they will burn.
- In a medium to large saucepan, heat 2 tbsp (30 ml) oil over medium-low heat. Add onions and 1 tbsp (15 ml) salt and cook until onions are golden brown, stirring frequently while cooking. Add garlic and chilies and cook for an additional 5 minutes. Add chopped tomatoes, ginger, turmeric, tamarind paste and garam masala and cook for an additional 15 minutes. Add stock and bring to a boil, reduce heat and simmer for 20 minutes.
- In a blender, pour in curry and cashews and blend for 3 to 8 minutes (depending on power of blender) until smooth and thick. Transfer curry into a clean pot, taste and adjust seasoning.
- Pat dry mahi mahi fillets with paper towel and season with remaining 2 tsp (10 ml) salt and pepper and remaining 2 tbsp (30 ml) vegetable oil. Heat non-stick grill pan over medium-high heat until hot. Add mahi mahi and cook for 3 to 4 minutes on each side, until golden brown and cooked through.
- To serve, place ½ cup (125 ml) curry in each bowl and top with 2 mahi mahi fillets per serving. Garnish with green onion, blanched cauliflower, sliced serrano chili (optional) cilantro and toasted cashews. Serve with hot naan.
- To make NAAN: In a bowl, add yeast to warm water and let sit until yeast has dissolved, about 5 minutes.
- In a medium-sized mixing bowl, mix flour, sugar and salt. Add yeast and water mixture, yogurt and olive oil. Mix with hands or a wooden spoon just until blended and a shaggy dough has formed. Fold dough over itself in bowl about 8 to 10 times (dough will be too loose to knead). Cover bowl with plastic wrap and let rise at room temperature for 1 hour, or refrigerate overnight.
- Once dough has risen, punch it down and divide into 8 pieces. On a heavily floured board, with a rolling pin, roll each piece flat, about ½-in (1.25 cm) thick. Heat a heavy-bottomed frying pan over medium-high heat. Take 1 naan and dust off excess flour. Place in frying pan and cook for about 1 to 2 minutes. Naan will bubble up. Flip when golden brown. Cook other side for about 1 to 2 minutes. Place naan in a towel-lined bowl or basket. Repeat with remaining naan and serve hot. Makes 8 naan.
Drink Pairings
RED CURRY TURKEY MEATBALL LETTUCE WRAPS
Ingredients
Serves 4
1 lb (500 g) ground turkey thigh meat
2 x 13.6 oz (403 ml) cans coconut milk, divided
¼ cup (60 ml) panko bread crumbs
2 eggs
½ cup (125 ml) chopped onion
8 tsp (40 ml) chopped garlic, divided
8 tsp (40 ml) chopped ginger, divided
3 tbsp (45 ml) fish sauce, divided
1½ tsp + 2 tbsp (7.5 ml + 30 ml) sugar, divided
3 tbsp (45 ml) soy sauce, divided
1 tsp (5 ml) pepper
2 tbsp (30 ml) coconut oil
6 tbsp (90 ml) red curry paste
2 shallots, finely chopped
1 stalk lemongrass, crushed
3 slices galangal
3 lime leaves
3 Thai red chilies (optional)
½ cup (125 ml) green beans, blanched
1 green onion, julienned and placed in cold water, to curl
3 tbsp (45 ml) fried garlic
1 head green lettuce, leaves separated
½ bunch fresh cilantro
½ bunch fresh mint
½ bunch fresh Thai basil
Pickled Carrots and Radishes, make ahead, recipe follows
4 baby cucumbers, cut in half lengthwise
2 limes, cut into wedges
3 tbsp (45 ml) sambal oelek chili paste, to taste
PICKLED CARROTS AND RADISHES:
1 bunch heirloom carrots, washed and cut in half lengthwise
1 bunch radishes, cut into slices
½ cup (125 ml) rice vinegar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) salt
2 slices ginger
¼ cup (60 ml) water
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix ground turkey, ¼ cup (60 ml) coconut milk, panko, eggs, chopped onion, 2 tsp (10 ml) chopped garlic, 2 tsp (10 ml) chopped ginger, 1 tbsp (15 ml) fish sauce, 1½ tsp (7.5 ml) sugar, 1 tbsp (15 ml) soy sauce and pepper. Roll turkey mixture into 16 balls, about 1 oz (30 g) each and place on a parchment lined sheet pan. Bake meatballs in preheated oven for about 15 minutes, or until cooked through and juices run clear when pierced. Set aside.
- In a medium-sized saucepan over medium heat, heat coconut oil. Add curry paste, chopped shallots, remaining garlic and ginger, cook for 5 minutes or until fragrant. Add remaining 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) sugar, remaining 2 tbsp (30 ml) soy sauce, lemongrass, galangal, lime leaves, Thai chilies, if using, and remaining coconut milk. Bring to a boil, reduce heat to low and simmer for 30 minutes. Remove lemongrass, galangal, lime leaves and chilies, discard.
- Pour curry into a serving bowl. Arrange meatballs on sauce and garnish with green beans, green onion and fried garlic. Place bowl on a large serving platter and arrange lettuce, cilantro, mint, Thai basil, Pickled Carrots and Radishes, cucumbers and limes. Assemble lettuce wraps as desired, and serve with sambal oelek.
- To make PICKLED CARROTS AND RADISHES: Place carrots and radishes into a resealable container and set aside.
- In a small saucepan over high heat, bring remaining ingredients to a boil. Let pickling liquid cool and pour over vegetables. Refrigerate overnight before using, up to 2 weeks.
Drink Pairings
THAI GREEN CURRY WITH CHICKEN
Ingredients
Serves 4
4 chicken breasts, cut in half
4 tsp (20 ml) chopped garlic, divided
4 tsp (20 ml) chopped ginger, divided
2 tsp (10 ml) cornstarch
3½ tsp (17.5 ml) sugar, divided
3 tbsp (45 ml) fish sauce, divided
1 tbsp (15 ml) coconut oil
3 tbsp (45 ml) green curry paste, or to taste based on preferred spice level
2 x 13.6 oz (403 ml) cans coconut milk
2 slices galangal
3 lime leaves
1 stalk lemongrass, crushed
2 Thai red chilies, whole, to taste (optional)
⅓ cup (75 ml) chopped fresh cilantro, plus more for garnish
2 green onions, halved
2 limes, 1 juiced and 1 cut into 4 wedges
2 tbsp (30 ml) toasted macadamia or cashew nuts, crushed, plus more for garnish
2 tbsp (30 ml) fried shallots
cooked jasmine rice, to serve
Instructions
- In a small bowl, mix chicken breast with 2 tsp (10 ml) each chopped garlic and ginger, cornstarch, ½ tsp (2.5 ml) sugar, and 2 tsp (10 ml) fish sauce. Cover and let marinate in refrigerator for at least 30 minutes, preferably overnight, up to 2 days.
- Heat a medium to large heavybottomed saucepan over medium-high heat. Add coconut oil, then add chicken in a single layer and sear until golden brown on all sides, about 5 minutes total. Remove chicken and set aside.
- Place saucepan back on burner and turn down heat to medium. Add remaining 2 tsp (10 ml) chopped garlic and ginger and curry paste. Fry until curry paste becomes fragrant. Add coconut milk, 2 tbsp (30 ml) fish sauce, 2 tsp (10 ml) sugar, galangal, lime leaves, lemongrass and 1 chili (if using, and to taste). Bring curry to a boil, then turn down heat and simmer for 30 minutes. Remove lime leaves, galangal and lemongrass and discard. Add chicken and simmer for another 5 minutes, or just until chicken is cooked through and juices run clear.
- In a blender, blend chopped cilantro, green onions, lime juice, remaining 1 tsp (5 ml) each of fish sauce and sugar and remaining 1 Thai chili, if using, until it is a smooth purée. This cannot be made ahead of time, or it will lose its bright green colour. Stir this into curry immediately before serving. Garnish with remaining cilantro, nuts, fried shallots and lime wedges. Serve with jasmine rice.
Drink Pairings
PARMESAN-CRUSTED RACK OF LAMB SERVED WITH MINT CHIMICHURRI SAUCE
Ingredients
Serves 6
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) pepper
½ cup (125 ml) fine, plain bread crumbs
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) minced fresh flat leaf parsley
1 tbsp (15 ml) olive oil
2 racks of lamb, frenched, about 2½ lbs (1 kg) total
3 tbsp (45 ml) Dijon mustard
Mint Chimichurri Sauce, to serve, recipe follows
MINT CHIMICHURRI SAUCE:
1 cup (250 ml) lightly packed fresh mint leaves
1 cup (250 ml) lightly packed fresh flat leaf parsley leaves
1 garlic clove, chopped
2 tbsp (30 ml) red wine vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
kosher salt and pepper, to taste
½ cup (125 ml) extra-virgin olive oil
Instructions
- Preheat oven to 450 F (230 C). Generously oil bottom and sides of a shallow roasting pan large enough to hold 2 racks of lamb. Set aside.
- In a small bowl, smash together garlic, salt and pepper until well combined. Stir in bread crumbs, Parmesan, parsley and oil.
- Rinse lamb well under cold water and pat dry. Place fat side up in prepared roasting pan and brush with Dijon. Pat cheese mixture evenly over mustard on each rack of lamb. Transfer to oven and roast for 10 minutes. Reduce heat to 400 F (200 C) and continue roasting until an instant-read thermometer inserted into centre of meat registers 120 F (49 C), about another 10 to 13 minutes. Remove from oven and let rest in roasting pan for 10 minutes before carving.
- To serve, slice between bones to make individual chops and transfer to a warmed platter. Serve with Mint Chimichurri Sauce alongside.
- To make MINT CHIMICHURRI SAUCE: In a blender or food processor, pulse together mint, parsley and garlic until finely chopped. Transfer to a medium bowl and stir in vinegar, chili flakes and a pinch of salt and pepper. Stir until salt has dissolved. Stir in oil and let sauce sit at room temperature for at least half an hour, up to 2 hours. Season to taste and serve. Chimichurri will keep refrigerated, stored in an airtight container, for up to 2 days. Makes about 1 cup (250 ml) chimichurri