DORO WOT SERVED WITH INJERA
Ingredients
Serves 4 to 6
Injera Flatbread, to serve, make ahead, recipe follows
1 lb (500 g) unsalted butter
4 shallots, chopped
8 garlic cloves, chopped
4 tsp (20 ml) chopped fresh ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) nutmeg
1 tsp (5 ml) turmeric
1 tsp (5 ml) fenugreek seeds
1 tsp (5 ml) dried oregano
8 green cardamom pods, crushed
3 medium onions, thinly sliced
2 lbs (1 kg) bone-in chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) Berbere spice (Available at specialty grocery stores)
1 tbsp (15 ml) ground ginger
2 tbsp (30 ml) chopped garlic
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) sweet paprika
2 cups (500 ml) chicken stock
4 soft-boiled eggs, peeled
2 lemons, juice only
FOR INJERA FLATBREAD:
¼ cup (60 ml) teff flour
¾ cup (175 ml) all-purpose flour
1 pinch salt
1 cup (250 ml) water
vegetable oil, for greasing
Instructions
- Make Inerja Flatbread, if desired, recipe below.
- Make a spiced butter: in a small saucepan over low heat, melt unsalted butter. Skim off foam that rises to top. Continue until butter is clear. Then add chopped shallots, 8 chopped garlic cloves, fresh ginger, ground cumin, nutmeg, turmeric, fenugreek seeds and oregano. Add cardamom pods and allow to cook for about 20 minutes. Remove from heat and allow to cool. Once cooled, strain spiced butter through a cheesecloth and put into a clean container. Yields about ½ cup (125 ml) spiced butter, reserve 4 tbsp (60 ml) for Doro Wat and save remainder for another use. Can keep refrigerated for up to 1 month.
- In a large saucepan or Dutch oven over medium heat, heat 3 tbsp (45 ml) of spiced butter. Add sliced onions and cook for about 10 to 15 minutes, until caramelized, stirring occasionally. While onions are cooking, season chicken with salt and pepper, set aside.
- Once onions are a deep brown colour, add remaining 1 tbsp (15 ml) spiced butter, Berbere spice, ground ginger and 2 tbsp (30 ml) garlic. Cook for about 5 minutes, or until garlic has softened. Stir constantly so it doesn’t burn. Add tomato paste, paprika and chicken stock and bring to a boil. Add chicken, stir to coat and turn heat down to a low simmer. Cover and allow to cook for about 30 minutes, or until chicken is cooked and tender.
- Add eggs and stir gently so that they are covered in sauce. Cover and allow to cook for about 5 minutes, then turn off heat and allow to sit for an additional 5 minutes before cutting eggs in half and serving with Injera Flatbread, if desired, recipe follows.
- INJERA FLATBREAD In a medium-sized bowl, whisk together all ingredients, except oil, until smooth. Cover with plastic wrap and let sit at room temperature for 24 to 48 hours. Batter will ferment, it will have a slightly sour and sweet smell and will slightly foam.
- Dip a paper towel in vegetable oil and lightly wipe a 10-in (25 cm) nonstick frying or crêpe pan. Heat pan over medium heat. Whisk batter so that it comes together (it may separate). Pour about ⅓ cup (75 ml) batter into heated pan and turn pan so that batter spreads evenly over it. Bubbles will appear, continue cooking until bread is firm to the touch. Do not flip, it is only cooked on 1 side. Remove bread to a plate and cover with a towel to keep warm. Repeat with remaining batter. Serve warm. Will keep for up to 1 day if wrapped tightly, best served same day.
Drink Pairings
MOROCCAN CHICKEN AND ALMOND PIE
Ingredients
Serves 8 to 10
3 tbsp (45 ml) olive oil
3 medium onions, finely chopped
1 tbsp (15 ml) salt
4 garlic cloves, chopped
1 tbsp (15 ml) ginger, finely chopped
2 tbsp (30 ml) Ras el Hanout spice (Available at specialty grocery stores.)
1 small cinnamon stick
½ tsp (2.5 ml) saffron threads soaked in 1 tbsp (15 ml) warm water
4 lbs (2 kg) chicken legs and thighs, bone-in, skinless
1 cup (250 ml) ground almonds
3 tbsp (45 ml) sugar
½ tsp (2.5 ml) ground cinnamon, plus extra for garnish
2 cups (500 ml) chopped flat leaf parsley
1 cup (250 ml) chopped cilantro
4 eggs, whisked slightly
1 package brik1 pastry or phyllo pastry, defrosted (Available at specialty grocery stores.)
½ cup (125 ml) melted butter
powdered sugar, for garnish
sliced almonds, for garnish
saffron threads, for garnish (optional)
Instructions
- To make filling, in a large saucepan over medium heat, heat olive oil. Add onions and salt and cook for about 15 minutes until onions are golden brown. Stir occasionally so as not to burn. Add garlic, ginger, Ras el Hanout, cinnamon stick, saffron and its liquid and chicken. Add enough water to just cover chicken. Cover with a lid and simmer over medium-low heat for about 45 minutes, or until chicken is tender and can shred easily when pierced with a fork.
- While chicken is cooking, in a frying pan over medium heat, toast ground almonds, stirring occasionally, until golden brown. In a small bowl, mix toasted almonds with sugar and ground cinnamon and set aside.
- Remove chicken from braising liquid and set aside to cool slightly. Remove cinnamon stick from braising liquid and continue cooking without lid. Reduce liquid to a sauce consistency. Remove from heat, add chopped herbs and stir. Let filling mixture cool.
- Shred chicken, discard bones, then add meat to filling mixture along with eggs. Stir to combine.
- Preheat oven to 350 F (180 C).
- In a 9-in (2.5 L) round springform pan, layer 6 pieces of brik or phyllo pastry, brush with melted butter between each layer. Layer pastry so that it goes up and over sides of pan. Pour in filling and top with ground almond mixture. Put 6 layers of pastry on top of filling, brushing with butter between each layer. Roll edges of bottom and top pastry together to form a crust. Brush top with butter.
- Bake for 45 to 55 minutes, or until pastry is golden brown. Let cool for 30 minutes, then remove outer ring of pan and continue to cool. Can be served at room temperature or warm. Garnish before serving.
Drink Pairings
DUKKAH SWEET POTATO SALAD
Ingredients
Serves 4
1 medium-sized sweet potato, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
6 tbsp (90 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) dukkah spice (Available at specialty grocery stores)
1 tbsp (15 ml) salt, plus extra, to taste
pepper, to taste
¼ cup (60 ml) labneh
1 cup (250 ml) cooked quinoa, cooled to room temperature
3 tbsp (45 ml) lemon juice
1 lemon, zest only
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped mint
½ cup (125 ml) cherry tomatoes, halved
2 handfuls baby greens
¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
- Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top.
- In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens.
- Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.
Drink Pairings
CHICKEN AND LEEK POT PIES
Ingredients
Serves 4
4 chicken breasts, boneless, skinless
1 tsp (5 ml) salt, divided
½ tsp (2.5 ml) pepper
½ cup (125 ml) oil, divided
2½ cups (625 ml) button mushrooms
1 cup (250 ml) finely chopped shallots
2 garlic cloves, crushed
1½ cups (375 ml) finely chopped celery
3 cups (750 ml) finely sliced leek, white portion only
½ cup (125 ml) butter
¼ cup (60 ml) flour
½ tsp (2.5 ml) white pepper
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
2 tbsp (30 ml) Dijon mustard
¼ tsp (1 ml) Tabasco
½ tsp (2.5 ml) paprika
1 pinch nutmeg
1½ tbsp (22 ml) white vinegar
2 lbs (1 kg) pie pastry dough
1 egg
2 tbsp (30 ml) water
Instructions
- Season chicken breasts with ½ tsp (2.5 ml) salt and pepper. In a large frying pan or wok over medium-high heat, fry seasoned chicken in 2 tbsp (30 ml) oil, until fully cooked through to an internl temperature of 165 F (74 C). Remove from pan and set aside to cool. Cut into 1 x 1-in (2.5 x 2.5 cm) chunks and reserve along with any juices.
- In same pan, add another 2 tbsp (30 ml) oil and fry mushrooms, about 5 minutes. Remove from heat and add to chicken.
- Using same pan, heat remaining ¼ cup (60 ml) oil and sauté shallots, garlic, celery and leeks, until shallots become translucent. Add butter and stir until melted. Evenly sprinkle flour and continue cooking for another minute. Season with ½ tsp (2.5 ml) salt and white pepper.
- In a small bowl, stir together milk, chicken stock, Dijon mustard and Tabasco. Add to leek mixture and stir. Mixture will thicken within seconds. Add chicken and mushrooms along with any accumulated juices. Season with paprika and nutmeg. Stir in vinegar, cover frying pan or wok and remove from heat. Set aside to cool.
- Roll out pastry dough to about ¼-in (0.5 cm) thick and cut in to ½-in (1.25 cm) strips to form lattice to cover top of serving dishes. Arrange on a parchment-lined baking tray. Alternatively, simply cut pastry into shape of serving dishes and poke holes on surface with a fork. Note: cut about ¼-in (0.5 cm) more than edge of dish as pastry will shrink when baked. Reuse scraps to make leaves or flowers, as desired. Chill for at least 30 minutes.
- Preheat oven to 375 F (190 C).
- Lightly whisk egg and water to create egg wash and brush over surface of pastry. Bake for about 20 to 25 minutes until golden brown. When ready to serve, reheat chicken filling and evenly divide into four 4 x 4-in (10 x 10 cm) square dishes that are about 1½ to 2-in (3.75 to 5 cm) deep. Cover with baked pastry and serve.
Drink Pairings
BRAISED BEEF VOL-AU-VENT
Ingredients
Serves 6
1½ lb (750 g) puff pastry, thawed
1 egg
3 tbsp (45 ml) water
2 lbs (1 kg) chuck roast beef, cut into 1½-in (3.75 cm) cubes
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 cups (500 ml) chopped bacon
6 tbsp (90 ml) oil, divided
1 cup (250 ml) chopped onions
4 garlic cloves, crushed
1 cup (250 ml) cubed carrots, approximately ¾ x ¾-in (2 x 2 cm)
1 cup (250 ml) chopped celery
1 bottle (750 ml) red wine, such as pinot noir, divided
1 bouquet garni (3 sprigs thyme, 3 sprigs parsley and 2 bay leaves tied together with kitchen string)
4 tbsp (60 ml) butter, divided
1½ cups (375 ml) pearl onions, peeled
2 cups (500 ml) button mushrooms
2 tbsp (30 ml) balsamic vinegar
thyme leaves, for garnish
Instructions
- Unroll puff pastry onto clean lightly-floured surface. Using a 3-in (8 cm) round cookie cutter, cut 12 discs and place on parchment-lined baking sheet. Using a 2-in (5 cm) round cookie cutter, cut into centre of 6 discs. In total you should have 6 x 3-in (8 cm) discs, 6 x 3-in (8 cm) rings and 6 x 2-in (5 cm) discs. Refrigerate for 30 minutes to chill.
- Preheat oven to 400 F (200 C) and adjust rack to centre position.
- Prepare egg wash by lightly whisking egg with water. Remove chilled pastry from refrigerator. Work quickly to make sure pastry is still cold and stiff while assembling. Lightly brush surface of 6 large 3-in (8 cm) discs with egg wash. Stack 6 rings over discs, do not press pastry together. Freeze pastry shells for about 15 minutes. Remove from freezer and lightly brush surface of smaller 2-in (5 cm) discs and pastry shells with egg wash. Bake for 20 minutes or until pastry shells have risen and are golden brown in colour. Turn off oven and leave door slightly and safely ajar to let pastry cool in oven for about 1 hour. Once completely cooled, you can store in airtight container for up to 1 day.
- Preheat oven to 325 F (170 C) and adjust rack to lower third position.
- Season beef with salt and pepper, set aside. In a large Dutch oven, fry bacon until edges start to brown. Using slotted spoon, remove fried bacon and set aside. In same Dutch oven over high heat, working in batches, sear sides of cubed beef, 1 minute on each side until evenly browned. Adjust heat as needed to ensure bottom of pan does not burn. Remove beef and set aside in a large bowl.
- Reduce heat to medium, add 2 tbsp (30 ml) oil, onions, garlic, carrots and celery and sauté for about 5 minutes. Cover with lid for first minute to help vegetables sweat. Then remove lid for remaining 4 minutes. If bottom of pan starts to burn, lower heat and continue sautéing until vegetables darken in colour and no liquid remains. Add ƒ cup (75 ml) wine to vegetables and scrape up any browned bits from bottom of pan. Add reserved beef to Dutch oven along with any accumulated juices, bacon, remaining wine and bouquet garni. Cover and transfer to preheated oven for 2 hours.
- In a large frying pan over medium-high heat, melt 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil. Sauté pearl onions until they begin to turn golden brown, set aside in a bowl. In same pan, add remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil and sauté button mushrooms until tender. Remove and add to pearl onions.
- Remove beef from oven after 2 hours and add pearl onions and mushrooms. There should be very little braising liquid left, if not, cook uncovered over medium heat until most liquid is reduced to about 1 cup (250 ml). Season to taste. Add balsamic vinegar, stir and cover to let beef rest for at least 15 minutes.
- To serve, spoon braised beef into pastry shell and garnish with thyme leaves. Place 2-in (5 cm) baked pasty discs as a lid and serve.
Drink Pairings
SPINACH AND RICOTTA PIE
Ingredients
Serves 6 to 8
1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes
1 cup (250 ml) finely chopped green onions
2 garlic cloves, crushed
2 x 10½ oz (300 g) packages frozen chopped spinach, thawed
1 lb (500 g) ricotta cheese
1 egg
½ tsp (2.5 ml) salt
¾ tsp (4 ml) pepper
1 pinch nutmeg
1 tsp (5 ml) dried basil leaves
¼ tsp (1 ml) paprika
1 lb (500 g) phyllo pastry, thawed
⅔ cup (150 ml) melted butter
¼ cup (60 ml) micro greens, for garnish (optional)
1 tbsp (15 ml) pine nuts, for garnish (optional)
Instructions
- In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.
- Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.
- Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan
- Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly.
- Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.
Drink Pairings
VELVET PARSNIP SOUP
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
CREAMY CARROT ALFREDO
Ingredients
Serves 4
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
MURDER OF CROWS
Ingredients
Serves 1
1½ oz (45 ml) Diplomatico Rum
¾ oz (22 ml) Five-Spice Pineapple Cordial *
¾ oz (22 ml) lime juice
½ oz (15 ml) Campo Viejo Tempranillo
3 drops walnut oil (Available at specialty stores)
orange slice, for garnish
decorative black feathers, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 3 ingredients and shake to combine. Double strain into a rocks glass filled with ice. Gently pour red wine over drink, it should float and create a red layer on top, then add walnut oil over red wine. Garnish with an orange slice. Optional: tie decorative black feathers to the glass.
- In a saucepan, combine 1 cup (250 ml) each white sugar and pineapple juice and 2 tsp (10 ml) freshly ground coriander and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.