BONE-IN RIB-EYE WITH PEPPERCORN SAUCE
Ingredients
Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste
Instructions
- Preheat grill to high and rub grill with half the oil.
- Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
- To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
- Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
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.
Drink Pairings
FOUR CHEESE MACARONI WITH BACON CROUTON CRUST
Ingredients
Serves 6 to 8
6 slices lean, thick-sliced bacon, sliced into ½-in (1.25 cm) pieces
½ cup (125 ml) unsalted butter, divided, plus extra for greasing
5 to 6 slices white bread, crusts removed and cut into ½-in (1.25 cm) dice
3 cups (750 ml) grated sharp cheddar, divided
2 cups (500 ml) grated Gruyère cheese, divided
1 cup (250 ml) grated Pecorino Romano cheese, divided
1 lb (500 g) elbow macaroni (or scoobi doo or shells)
6 cups (1.5 L ml) milk
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tsp (10 ml) salt
¼ tsp (1 ml) ground nutmeg
½ tsp (2.5 ml) pepper
¼ tsp (1 ml) cayenne
1 cup (250 ml) grated Monterey Pepper Jack cheese, divided
Instructions
- In a non-stick skillet over medium heat, add bacon and fry until crispy. Drain on paper towel. Divide bacon in 2 portions and coarsely chop 1 portion to smaller pieces, reserving both separately.
- Heat oven to 375 F (190 C). Grease a 9 x 13-in (3 L) baking dish, casserole or individual baking dishes and set aside.
- Place diced bread in a bowl. Melt 2 tbsp (30 ml) of butter and drizzle over bread, tossing well to coat, set aside. In another bowl, mix together 1 cup (250 ml) grated cheddar, ½ cup (125 ml) Gruyère and ½ cup (125 ml) Pecorino Romano, and mix in with buttered bread and coarsely chopped bacon.
- Cook pasta according to package directions but remove 2 to 3 minutes less than recommended cooking time, until outside is cooked and inside is underdone. Transfer to a colander and rinse under cold water and drain well. Set aside.
- In a medium saucepan over medium heat, heat milk until scalding. In same pot used for cooking pasta, melt remaining butter over medium heat. When bubbling, whisk in flour and cook 1 minute. While whisking, slowly pour in hot milk and whisk constantly until mixture thickens and bubbles. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, Monterey Pepper Jack and remaining 2 cups (500 ml) cheddar, 1½ cups (375 ml) Gruyère and ½ cup (125 ml) Pecorino Romano. Stir until melted and blended then stir in drained pasta and reserved bacon. Mix well.
- Pour mixture into prepared baking dishes. Sprinkle reserved bread, cheese and bacon mixture over top. Bake until browned on top, about 30 minutes. Transfer to wire rack to cool 5 minutes before serving.
Drink Pairings
INDIAN SPICED CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
4 large yellow potatoes, washed, cut into 1-in (2.5 cm) chunks
3 cups (750 ml) trimmed, halved Brussels sprouts
1 large red onion, peeled, cut into 8 wedges
2 medium carrots, peeled, cut into 1-in (2.5 cm) chunks
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) fennel seeds
2 tsp (10 ml) yellow mustard seeds
1½ tsp (7.5 ml) ground turmeric
4 garlic cloves, minced
2 tsp (10 ml) freshly grated ginger
1 lemon, juice and finely grated zest
2 tsp (10 ml) salt, plus extra
¼ cup (60 ml) white wine
4 chicken thighs
4 chicken drumsticks
2 tbsp (30 ml) grapeseed oil
Pickled Red Onions, for garnish, make ahead, recipe follows
1 tbsp (15 ml) roughly chopped cilantro, for garnish
1 tbsp (15 ml) roughly chopped mint, for garnish
Turmeric Raita, to serve, make ahead, recipe follows
PICKLED RED ONIONS:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) salt
½ small red onion, sliced into ⅛-in (0.25 cm) thick rings
TURMERIC RAITA:
1 tsp (5 ml) grapeseed oil
½ tsp (2.5 ml) brown mustard seeds
6 curry leaves (optional)
1 shallot, thinly sliced
½ tsp (2.5 ml) ground turmeric
¼ tsp (1 ml) salt
1 cup (250 ml) plain yogurt
1 tbsp (15 ml) cilantro, roughly chopped (optional)
Instructions
- Preheat oven to 425 F (220 C).
- In a large roasting pan or 9 x 13‑in (3.5 L) baking dish, place potatoes, Brussels sprouts, red onion and carrots before gently tossing together with cumin seed, fennel seed, mustard seed, turmeric, garlic, ginger, lemon zest and juice, salt and wine. Add chicken to pan and toss together. Place chicken skin side up on top of vegetables, drizzle with oil and sprinkle with additional salt, if desired. Roast in oven, uncovered, until potatoes and carrots are tender and chicken is cooked through, about 1 hour. Serve warm, garnished with Pickled Red Onions, cilantro and mint. Serve Turmeric Raita alongside.
- TO MAKE PICKLED RED ONIONS: In a small saucepan, bring vinegar, sugar and salt to a boil. Put red onion rings into a small heatproof bowl or container. Pour hot vinegar mixture over onions in bowl and let cool to room temperature stirring occasionally. Enjoy once cooled or cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about ½ cup (125 ml)
- TO MAKE TURMERIC RAITA: In a small saucepan over medium heat, heat oil. Add mustard seed and cook, stirring until starting to pop, about 30 seconds. Add curry leaves, if using, and cook a few seconds before stirring in shallots, turmeric and salt. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Whisk in yogurt and cook for 30 seconds. Remove from heat and stir in cilantro, if using. Serve immediately. Makes about 1 cup (250 ml)
Drink Pairings
TURMERIC RISOTTO SERVED WITH CIDER-GLAZED PORK TENDERLOIN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
½ tsp (2.5 ml) salt
1 pinch black pepper
1 tsp (5 ml) turmeric
1 cup (250 ml) Arborio rice
2 cups (500 ml) no-salt-added chicken stock, plus extra
¾ cup (175 ml) hard apple cider
½ cup (125 ml) finely grated Parmesan, plus extra
Cider-Glazed Pork Tenderloin, to serve, recipe follows
CIDER-GLAZED PORK TENDERLOIN:
1 tbsp (15 ml) grapeseed oil
2 pork tenderloins, about 1 lb (500 g) each
salt and ground pepper, to taste
¼ tsp (1 ml) ground turmeric
¾ cup (175 ml) hard apple cider, plus extra
1 Granny Smith apple, cored and sliced into 16 wedges
2 sprigs fresh thyme
1 tbsp (15 ml) cold unsalted butter
1 tbsp (15 ml) chopped fresh flat leaf
parsley leaves, for garnish
Instructions
- Preheat oven to 375 F (185 C).
- In a 3- or 4-quart (3- or 4-L) Dutch oven over medium heat, heat grapeseed oil. Add onions and cook, stirring frequently, until translucent and starting to brown, about 4 minutes. Stir in garlic, salt, pepper and turmeric and continue to cook another 2 minutes. Stir in rice and cook until toasted and just beginning to brown, about 3 minutes. Pour chicken stock and cider over rice mixture and bring liquid to a simmer. Stir in cheese before placing Dutch oven in preheated oven and cooking uncovered for 15 minutes.
- While risotto bakes, start making Cider-Glazed Pork Tenderloin, separate recipe follows.
- After rice has cooked for 15 minutes, stir mixture and continue to bake until liquid is absorbed and mixture is creamy, another 10 to 15 minutes. If rice mixture is still slightly crunchy, stir in more chicken stock about ⅓ cup (75 ml) at a time and bake another 5 to 10 minutes.
- Once baked, allow risotto to cool for 10 minutes. Serve warm with Cider- Glazed Pork Tenderloin and an additional sprinkling of Parmesan, if desired.
- TO MAKE CIDER-GLAZED PORK TENDERLOIN: Preheat oven to 375 F (185 C).
- Heat oil in a large ovenproof skillet over medium-high heat. Season pork tenderloins with salt, pepper and turmeric. Sear pork in hot skillet until browned all over, about 2 minutes per side. Add cider, bring to a boil and transfer skillet to oven and roast until internal temperature of pork reaches 145 F (63 C), about 30 minutes. Transfer pork to a cutting board and let rest for 10 minutes while preparing sauce.
- Place same skillet back over medium heat and add apples and thyme sprigs. Cook, turning apples occasionally, until softened and starting to caramelize, about 5 minutes. If pan gets dry add some additional cider. Remove skillet from heat and stir in cold butter with a wooden spoon.
- To serve, slice pork tenderloin into medallions. Divide pork over portions of turmeric risotto and top with some caramelized apples and a spoonful of pan sauce. Garnish with a sprinkle of chopped parsley and enjoy.
Drink Pairings
PRIME RIB ROAST SERVED WITH RED WINE CARROT GRAVY
Ingredients
Serves 8 to 10
8 lb (3.6 kg) bone-in prime rib roast
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) kosher salt, plus extra
2 tsp (10 ml) pepper, plus extra
1 bottle (750 ml) red wine
2 medium carrots, peeled and chopped
1 cup (250 ml) water, plus extra if needed
1 tbsp (15 ml) unsalted butter
Instructions
- Place prime rib, in a large foillined roasting pan and set aside at room temperature for 1½ hours.
- With oven rack in middle position, preheat oven to 500 F (260 C).
- Brush roast all over with mustard before seasoning with salt and pepper. Place back in roasting pan, fat side up, and roast for 40 minutes. Turn oven off and do not open for 2 hours. Do not let any heat escape. After this, roast should register 135 F (57 C) on an instant read thermometer inserted in thickest part of meat. Remove to a cutting board and let rest while preparing gravy.
- In a medium saucepan over medium-high heat, bring wine to a boil. Reduce to ¾ cup (175 ml). Set aside.
- In a small saucepan over medium-low heat, bring carrots, water and pinch of salt to a simmer. Cover and cook until carrots are tender, about 8 minutes. Transfer carrots and any extra liquid to a blender and purée until smooth. Add extra water 1 tbsp (15 ml) at a time if purée is too thick to blend.
- Place reduced wine back over medium heat and bring just to a simmer. Remove from heat and whisk in carrot purée, 1 tbsp (15 ml) at a time, until sauce has thickened as desired. Whisk in butter and season to taste.
- Cut bones off roast and carve meat into ½-in (1.25 cm) thick slices. Cut in between bones and serve them on side. Serve with gravy and other desired sides.
Drink Pairings
FAMILY-STYLE CHICKEN PIE
Ingredients
Serves 8 to 10
5 eggs
7 tbsp (105 ml) vinegar, divided
5 tbsp (75 ml) water
6 cups + ⅔ cup (1.5 L + 150 ml) flour, divided
1½ tsp (7.5 ml) salt
¾ lb (340 g) cold butter
¾ lb (340 g) cold margarine
12 skinless, boneless chicken thighs
salt and pepper, to taste
3 tbsp (45 ml) oil, divided
4 cups (1 L) button mushrooms
1 cup (250 ml) onion, finely chopped
2 cups (500 ml) diced carrots, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) diced celery, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) peas
4 cups (1 L) chicken stock
2 sprigs each, thyme and oregano
4 sage leaves
2 stems parsley
2 bay leaves
⅔ cup (150 ml) room temperature butter
1 tsp (5 ml) each, celery salt, garlic powder and white pepper
½ tsp (2.5 ml) paprika
3 tbsp (45 ml) prepared mustard, divided
2 cups (500 ml) milk
16 oz (500 g) bacon, finely chopped, fried and patted dry
1 egg wash (1 egg whisked with 2 tbsp (30 ml) water)
Instructions
- To make pastry, in a small bowl, lightly whisk 5 eggs, 5 tbsp (75 ml) vinegar and 5 tbsp (75 ml) water. Cover and place in freezer to chill.
- Place 6 cups (1.5 L) flour and 1½ tsp (7.5 ml) salt on clean counter. Using a knife or pastry cutter, cut in chilled butter and margarine to flour until it resembles coarse oatmeal. Make a well in centre of flour, and slowly pour in chilled egg mixture. Incorporate surrounding flour mixture until combined. Roll into a ball and divide into 6 portions. Cover each with plastic wrap and place in refrigerator to cool for at least 30 minutes. When ready to use, let rest at room temperature for 5 minutes. Can be refrigerated for 3 days or frozen for up to 1 week. Makes 6 pastry dough discs.
- To make filling, season chicken thighs with salt and pepper. In a frying pan, add 2 tbsp (30 ml) oil and fry chicken for about 7 minutes on each side. Remove from heat and place chicken and any juices in a bowl to cool. When cooled, cut into 1½-in (3.75 cm) chunks and set aside in bowl with juices. In same pan, fry mushrooms. Remove from pan and add to chicken.
- In a saucepan, sauté onions in 1 tbsp (15 ml) oil until lightly golden. Add carrots, celery and peas and continue cooking for about 2 minutes. Add chicken stock.
- Prepare a bouquet garni (bundle herbs and tie together) with thyme, oregano, sage, parsley and bay leaves. Add to stock. Cover and let simmer for 15 minutes. Remove bouquet garni and discard.
- In a large saucepan over medium heat, melt ⅔ cup (150 ml) butter. Add ⅔ cup (150 ml) flour and cook in butter until a smooth roux is formed. Whisk in celery salt, garlic powder, white pepper, paprika and 1 tbsp (15 ml) prepared mustard. Whisking constantly, gradually add milk until smooth and thick.
- Add 2 cups (500 ml) of stock to roux and mix until smooth. Add remaining stock and vegetables. Add cooked mushrooms, bacon and chicken. Mix until evenly distributed then add 2 tbsp (30 ml) vinegar. Turn off heat, cover and set aside to cool. At this point, filling can be refrigerated for up to 2 days before using.
- Combine 3 discs of room temperature pastry together and roll out to ¼-in (0.5 cm) thickness. Place over a rectangular baking dish about 12 x 10 x 2 ½-in (30 x 25 x 6.25 cm) to cover bottom and sides with a 1-in (2.5 cm) overhang. Brush 2 tbsp (30 ml) prepared mustard over pastry. Using a fork, prick holes in pastry along bottom and sides of pan. Pour in chicken filling and spread evenly. Moisten edges of pie with a little bit of water.
- Combine 2 pastry discs together and roll to about ¼-in (0.5 cm) thickness to cover pie. Using a fork, prick holes on surface to let steam escape during baking. Alternatively, create lattice; cut pastry into strips and weave into lattice top. Pinch edges of pastry to seal. Trim extra pastry. Pie is ready to be baked or can be frozen up to 1 week. Defrost in refrigerator before baking.
- When ready to bake, adjust rack in oven to centre position and preheat to 400 F (200 C).
- Roll last pastry disc to ¼-in (0.5 cm) thickness and cut into shapes to decorate top. Assemble as desired. Brush surface of pie with egg wash. Bake 50 to 60 minutes in oven until golden brown. Remove from oven and let cool for at least 15 minutes before serving.
Drink Pairings
SEAFOOD LASAGNA
Ingredients
Serves 8 to 10
1 cup (250 ml) chopped onion
5 tbsp (75 ml) oil, divided
3 garlic cloves, crushed
salt and pepper, to taste
6 cups (1.5 L) shredded kale
4 tbsp (45 ml) white wine vinegar, divided
2 cups (500 ml) ricotta cheese
6 tbsp (90 ml) butter
6 tbsp (90 ml) flour
¼ tsp (1 ml) salt
¼ tsp (1 ml) white pepper
4 cups (1 L) warm milk
1 pinch ground nutmeg
1 cup (250 ml) shallots, finely chopped
2 garlic cloves, chopped
¼ cup (60 ml) dry white vermouth
1 x 14 oz (398 ml) can stewed tomatoes
1 x 14 oz (398 ml) can tomato sauce
¼ cup (60 ml) clam juice (optional)
1 tsp (5 ml) dried basil leaves
2 tsp (10 ml) parsley leaves
½ cup (125 ml) whipping cream
12 oz (340 g) each small scallops, clam meat, cubed prawns (defrost all if frozen)
2 cups (500 ml) crabmeat (defrost if frozen)
lasagna pasta sheets (approximately 12 depending on size of pan), cooked, drained
1 cup (250 ml) shredded Parmesan
2½ cups (625 ml) shredded mozzarella
1 tsp (5 ml) paprika
Instructions
- To make Ricotta Kale, in a large frying pan over high heat, sauté onions in 2 tbsp (30 ml) oil until lightly brown. Add crushed garlic. Continue cooking until fragrant. Season with salt and pepper. Add shredded kale in 3 batches. After first batch wilts, add second batch and then rest of kale. Cook only until wilted. Add 2 tbsp (30 ml) vinegar, stir and remove from heat and let cool. Fold in ricotta. Can be refrigerated up to 1 day.
- To make Béchamel Sauce, in a medium saucepan over medium heat, melt butter. Whisk in flour to form smooth roux. Add salt and white pepper. Whisking constantly, gradually add warm milk. Continue cooking until mixture thickens and reaches a gentle boil. Reduce heat and continue cooking for about 3 more minutes, stirring constantly. It should resemble consistency of thick custard. Add nutmeg and stir. Remove from heat and cool. Can be refrigerated for up to 1 day. Before using, warm lightly. If too thick you can whisk in 1 tbsp (15 ml) of warm water or milk to get it to desired consistency.
- To make Parma Rosa Sauce, in a medium saucepan over medium heat, sauté shallots in 3 tbsp (45 ml) oil until they start to change colour. Add garlic and cook until fragrant. Add vermouth and deglaze mixture, scraping bottom of pan to incorporate. Cook until all liquid evaporates and shallots look shiny. Add tomatoes, stir and continue cooking until most liquid evaporates. Add tomato sauce, clam juice (if using), basil and parsley. Stir, cover and simmer on low heat for about 15 minutes. Add cream and continue simmering for about 5 minutes. Add 2 tbsp (30 ml) white wine vinegar, stir, cover and turn heat off. If not using right away, cool and refrigerate for up to 3 days.
- In Parma Rosa Sauce, add scallops, clam meat and prawns and continue cooking for 5 minutes. Add crabmeat, stir and remove from heat.
- When ready to bake, preheat oven to 375 F (190 C).
- In a large casserole dish, approximately 13 x 9-in (3.5 L), evenly spread 1 cup (250 ml) of seafood Parma Rosa sauce. Cover with layer of cooked lasagna sheets. Evenly spread about half of seafood Parma Rosa sauce over pasta. Sprinkle ⅓ cup (75 ml) Parmesan over sauce.
- Evenly spread ¼ cup (60 ml) of Béchamel Sauce over top and completely cover with another layer of lasagna sheets. Spread Ricotta Kale mixture evenly over pasta and sprinkle ⅓ cup (75 ml) of Parmesan. Drizzle ¼ cup (60 ml) of Béchamel Sauce over and cover with another layer of lasagna sheets.
- Layer with remaining seafood Parma Rosa sauce and evenly sprinkle ⅓ cup (75 ml) Parmesan over. Drizzle with ¼ cup (60 ml) Béchamel Sauce and cover with last layer of lasagna sheets. Spread remaining Béchamel Sauce over pasta and evenly distribute shredded mozzarella, to cover, then sprinkle paprika over top. Can be frozen for up to 2 weeks. Defrost in refrigerator before baking.
- Bake uncovered for about 35 to 45 minutes until cheese has melted and is golden brown in colour. Remove from oven and allow lasagna to rest for at least 30 minutes before serving.
Drink Pairings
SALMON WELLINGTON SERVED WITH LEMON DILL BEURRE BLANC
Ingredients
Serves 6
½ cup (125 ml) shallots
2 tbsp (30 ml) oil
3 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
1 x 1 lb (500 g) bag spinach
2 tbsp (30 ml) flour, plus extra for dusting
½ cup (125 ml) chicken stock
½ cup (125 ml) whipping cream
1 pinch red pepper chili flakes
1 pinch ground nutmeg
2 tbsp (30 ml) vinegar
1½ lb (750 g) puff pastry, divided (about 3 pre-rolled sheets)
2 tbsp (30 ml) prepared mustard
1 large salmon fillet, approximately 2 lbs (1 kg), deboned and skin removed
salt and pepper, to taste
¾ tsp (4 ml) paprika
1 egg wash (1 egg beaten with 2 tbsp (30 ml) water)
Lemon Dill Beurre Blanc, to serve, recipe follows
LEMON DILL BEURRE BLANC:
¾ cup (175 ml) shallots, finely chopped
1½ cups (375 ml) dry white wine
½ cup (125 ml) white wine vinegar
2 cups (500 ml) butter, cut into 1½ x ½-in (3.75 x 1.25 cm) squares
2 tbsp (30 ml) whipping cream
¼ cup (60 ml) lemon juice
½ cup (125 ml) chopped dill
Instructions
- To make creamed spinach, in a large skillet, sauté shallots in oil until lightly golden in colour. Add garlic and continue cooking until fragrant. Deglaze with wine until all liquid evaporates. Add spinach. Once wilted, sprinkle with flour and add chicken stock. Cook for about 3 minutes stirring constantly. Add cream, chili flakes and nutmeg. Cook until thickened. Add vinegar, stir and remove from heat. Set aside until ready to use.
- When ready to bake, preheat oven to 425 F (220 C).
- On lightly floured clean surface, roll out 2 sheets puff pastry to about a 16 x 9-in (40 x 23 cm) rectangle, placed horizontally. Lightly brush prepared mustard over middle of pastry.
- Trim salmon to approximately 12 x 4½-in (30 x 11.25 cm) rectangle. Place salmon trimmings over thinner parts of fillet. Place prepared salmon in centre of pastry. Season with salt and pepper. Sprinkle paprika over. Spoon creamed spinach evenly over salmon.
- Brush all edges of pastry with some egg wash. Fold parallel edges over salmon and press to seal edges. Place Salmon Wellington on baking sheet lined with parchment paper, sealed side down. Evenly brush surface lightly with egg wash. Using a fork, prick holes on surface of pastry.
- To decorate, use remaining puff pastry to cut shapes or use lattice cutter to create lattice that can be draped over Wellington. Tuck excess pastry under and brush with egg wash. Can be frozen at this point, for up to 1 week. Defrost in refrigerator before baking.
- Bake for about 25 to 30 minutes or until pastry is golden brown in colour. Remove from oven and allow to rest for about 10 minutes before serving. Serve with Lemon Dill Beurre Blanc.
- TO MAKE LEMON DILL BEURRE BLANC: In medium saucepan over medium heat, add shallots, wine and white wine vinegar, boil until liquid is reduced to about ⅓ cup (75 ml). Shallots should look translucent and shiny. Remove from heat and whisk in 1 cube of butter and cream until butter has melted.
- Return to heat and stirring constantly, gradually add remaining butter, 1 cube at a time until fully incorporated. Remove from heat and add lemon juice and dill. Stir and serve immediately. Can be made up to 1 hour in advance if kept constantly warm (transfer to heatproof bowl and place in lightly simmering water). Makes about 3 cups (750 ml)
Drink Pairings
ROASTED PORK SHOULDER SERVED WITH GRAVY
Ingredients
Serves 6 to 8
2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
2 medium onions, quartered
1 head garlic, top cut off
1 cup (250 ml) white wine
1 cup (250 ml) mayonnaise
½ cup (125 ml) grainy mustard
3 tbsp (45 ml) sea salt, divided
2 tbsp (30 ml) pepper, divided
4 garlic cloves, roughly chopped
1 tbsp (15 ml) each, chopped rosemary, sage and thyme
1 tbsp (15 ml) honey
1 tsp (5 ml) apple cider vinegar
5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
2 cups (500 ml) chicken stock
3 tbsp (45 ml) all-purpose flour
3 tbsp (45 ml) water
3 tbsp (45 ml) butter
Instructions
- Preheat oven to 450 F (230 C).
- In bottom of a large roasting pan, add carrots, celery, onions, garlic and wine.
- To make crust mixture, in a small bowl combine mayonnaise, grainy mustard, 2 tbsp (30 ml) sea salt, 1 tbsp (15 ml) pepper, chopped garlic cloves, rosemary, sage, thyme, honey and apple cider vinegar.
- Sprinkle and rub remaining sea salt and pepper on pork roast, then rub crust mixture all over pork. Place pork on top of vegetables in roasting pan and roast in oven for 30 to 45 minutes, or until pork roast is golden brown. Reduce heat to 300 F (148 C) and roast for another 3 to 4 hours, or until internal temperature reaches 125 F (52 C). Remove roast from oven and move to a platter to rest for 20 minutes.
- While roast is resting, to make gravy, place roasting pan with vegetables on stove over medium heat. Add chicken stock and bring to a boil. Scrape bottom of pan with a rubber spatula to remove all browned bits. In a bowl, mix flour and water together, then whisk into pan. Let cook until thickened. Taste and adjust seasoning. Strain gravy through a fine mesh sieve, discard vegetables and keep warm in a pot over low heat. Whisk butter into gravy just before serving.
- Slice pork and place on a platter. Pour any drippings from roast into gravy pot and mix. Serve roast with gravy and other desired sides.