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
LEMON CURD TART WITH APPLE ROSES
Ingredients
Serves 6
4 eggs
4 large egg yolks, divided
1¼ cups (310 ml) lemon juice, strained, divided
1 lemon, zest only
1 cup + 3 tbsp (250 ml + 45 ml) sugar, divided
¼ tsp (1 ml) salt, divided
1¾ cups (425 ml) butter, at room temperature
1¼ cups (310 ml) flour
½ cup (125 ml) chilled butter, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) marmalade
4 cups (1 L) water
6 large apples (e.g. Ambrosia, Fuji or Gala)
10 to 12 mint leaves, for garnish (optional)
Instructions
- In a bowl, whisk together eggs and 2 egg yolks, set aside.
- In a medium saucepan, over medium heat stir together 1 cup (250 ml) lemon juice, lemon zest, 1 cup (250 ml) sugar and ⅛ tsp (pinch) salt. Stirring constantly, gently heat just until sugar is melted. Add 1¾ cups (425 ml) melted butter. Remove saucepan from heat and stir until butter has melted.
- Gradually add egg mixture to sugar syrup, whisking constantly until fully incorporated. Return saucepan to medium heat and whisk constantly until lemon curd thickens and first few large bubbles pop on surface. Remove from heat and whisk for another 30 seconds. Allow to cool for about 10 minutes, then cover surface with plastic wrap and refrigerate for at least 1 hour.
- In a large bowl, lightly whisk together flour, 3 tbsp (45 ml) sugar, and ⅛ tsp (pinch) salt. Add chilled butter and using pastry cutter or blunt knife, cut butter into flour mixture until it resembles a sandy texture.
- In a small bowl, lightly whisk 2 egg yolks and whipping cream. Pour over flour and butter mixture and incorporate together to form a ball. Cover in plastic wrap and refrigerate for at least 1 hour.
- Roll pastry to about ¼-in (0.5 cm) thick and line a 4-in x 14-in (10 cm x 35 cm) fluted tart pan. Alternatively, if pastry is too sticky, break chunks of pastry and evenly press along sides and bottom of tart pan to about ¼-in (0.5 cm) thickness. Trim edges by rolling a rolling pin over edges. Using a fork, poke holes all over bottom and sides of pastry. Freeze for at least 30 minutes.
- When ready to bake, preheat oven to 375 F (190 C).
- Place chilled tart shell on a rimmed baking sheet. Then place tinfoil over pastry and pour pie weights or uncooked kidney beans into it. Bake for 30 minutes. Remove foil and pie weights and continue baking for another 10 to 15 minutes. If using kidney beans, discard after use. Remove tart shell from oven and cool completely on wire rack.
- When ready to assemble, brush bottom of tart with marmalade. Then pour in lemon curd.
- Fill a large non-reactive, heatproof bowl halfway with 4 cups (1 L) water. Add ¼ cup (60 ml) lemon juice. Cut apples in half and core centre away. Carefully using a mandoline, thinly slice apple halves crosswise or cut into ⅛-in (0.125 cm) slices. Add apples to water-lemon mixture. Microwave for about 3 seconds on high until apple slices are slightly pliable, but not mushy. Strain apples and discard water.
- On a clean surface, lay 1 apple slice, with cut side facing you. Place another apple slice halfway over it. The cut sides should line up. Repeat with another 5 to 8 apple slices so that all cut sides neatly line up in a row. Roll first apple slice toward second one and continue until all apple slices are rolled together. The rounded sides of slices should resemble a rose. Place apple rose into lemon curd. Repeat until surface of tart is covered with apple roses. If desired, insert mint leaves between some apple roses as garnish.
Drink Pairings
STRAWBERRY RHUBARB PIE
Ingredients
Serves 6 to 8
3 eggs, divided
3 tbsp (45 ml) vinegar
6 tbsp (90 ml) water, divided
4 cups (1 L) pastry flour or all-purpose
flour, plus more for dusting
½ tsp (2 ml) salt, divided
1¼ cups + 2 tbsp (310 ml + 30 ml) sugar, divided
½ lb + 3 tbsp (250 g + 45 ml) butter, chilled, divided
½ lb (250 g) vegetable shortening or margarine, chilled, cut into 1-in x ½-in (2.5 cm x 1.25 cm) squares
3½ cups (875 ml) strawberries, halved
3½ cups (875 ml) chopped rhubarb (1-in (2.5 cm) chunks)
1 lemon, zest only
1 tsp (5 ml) lemon juice
1 tsp (5 ml) cinnamon
⅓ cup (75 ml) minute tapioca
Instructions
- In a cup, lightly whisk 2 eggs, vinegar and 3 tbsp (45 ml) water. Cover and place in freezer for about 20 minutes while making pastry.
- In a bowl, whisk together flour, ¼ tsp (1 ml) salt and 2 tbsp (30 ml) sugar. Invert contents on clean countertop. Cut ½ lb (250 g) chilled butter into 1-in x ½-in (2.5 cm x 1.25 cm) squares and scatter evenly over flour mixture along with chilled shortening squares. Using pastry cutter or blunt knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, and incorporate flour. Form dough into a ball using fingertips, keeping dough as cool as possible by trying not to use palms of hands. If sticky, dust tiny amounts of flour. Divide into 3 equal portions, cover with plastic wrap and let rest in refrigerator for about 30 minutes.
- When ready to bake, preheat oven to 425 F (220 C).
- In a large bowl, mix together strawberries, rhubarb, 1¼ cup (310 ml) sugar, lemon zest, lemon juice, cinnamon, ¼ tsp (1 ml) salt and tapioca. Let rest for about 15 minutes.
- Remove 2 portions of chilled dough and place on a clean, lightly dusted countertop for about 10 minutes. Roll 1 portion into a round circle to cover base and sides of 9-in (23 cm) pie plate with a 1-in (2.5 cm) overhang. Using a fork, poke holes on bottom and sides of pie shell. Stir strawberry rhubarb mixture and pour into prepared pie shell. Cut 3 tbsp (60 ml) chilled butter into ½-in (1.25 cm) cubes and scatter evenly over filling.
- Prepare egg wash by lightly whisking 1 egg and 3 tbsp (45 ml) water together. Lightly brush egg wash along rim of pie shell.
- On a clean, well-floured surface, roll second portion of pie crust to about ¼-in (0.5 cm) thickness. Cut into strips and weave over pie into lattice, as desired. Press edges firmly together to form a seam. Leaving 1-in (2.5 cm) rim along circumference of pie, cut excess pastry away. Roll trimmed rim under seam to form a neat border. Lightly brush surface with egg wash.
- On a clean, well-floured surface, roll third portion of pie crust to about ¼-in (0.5 cm) thickness and cut out leaves or flowers and decorate over lattice as desired. Brush lightly with egg wash. Discard any remaining egg wash.
- Bake on bottom rack of oven for 20 minutes. Reduce temperature to 350 F (180 C) and bake for another 50 to 60 minutes until surface is golden brown in colour. Remove from oven and let rest for at least 4 hours before serving.
Drink Pairings
VANILLA LAYERED CAKE WITH BUTTERCREAM ROSETTES
Ingredients
Serves 8 to 10
3 cups (750 ml) flour, plus extra for dusting
3 tsp (15 ml) baking powder
½ tsp (2 ml) salt, divided
4 eggs, room temperature
2 cups (500 ml) sugar
2 tbsp (30 ml) vanilla extract, divided
½ cup (125 ml) vegetable oil
½ cup (125 ml) melted butter
1 cup + 1 tbsp (250 ml + 15 ml) milk, divided, plus extra if needed
3 x food colouring, as desired (optional)
2 cups (500 ml) butter, room temperature
4 cups (1 L) icing sugar
¾ cup (175 ml) pineapple juice
Instructions
- Adjust oven rack to centre position and preheat oven to 350 F (180 C). Grease, line and lightly dust three 8-in (20 cm) cake pans with flour, tapping out excess.
- In a large bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Set aside.
- Using a hand mixer or stand mixer with whisk attachment over high speed, whisk together eggs, sugar and 1 tbsp (15 ml) vanilla extract until light, pale and fluffy and about triple in volume. When whisk is lifted, batter should fall like a single thick ribbon. Continue beating while gradually adding oil and melted butter. Reduce speed of mixer and fold in ⅓ of flour mixture. Then fold in ½ cup (125 ml) milk. Scrape down sides and bottom of bowl and continue folding another ⅓ of flour mixture. Fold in another ½ cup (125 ml) milk and remaining flour, making sure to incorporate batter from along sides and bottom of bowl.
- Divide batter equally into 3 separate bowls. If colouring layers, using a toothpick add tiny amounts of food colouring at a time into each bowl and mix well to adjust intensity of colour desired. Pour each coloured batter into a separate cake pan and bake in centre of oven for 25 to 30 minutes. Cakes are done when it starts to pull away from sides of pan and a toothpick inserted into centre of each cake comes out clean. Remove from oven and allow to cool in pan for 5 minutes. Invert on wire rack and allow to cool completely before frosting.
- Using a hand mixer or stand mixer with paddle attachment, beat 2 cups (500 ml) butter, ¼ tsp (1 ml) salt and 1 tbsp (15 ml) vanilla extract at medium speed for about 1 minute. Gradually add icing sugar, 1 cup (250 ml) at a time, until fully incorporated. Add 1 tbsp (15 ml) milk and continue beating until smooth yet firm in consistency. If buttercream is too stiff, add more milk, 1 tbsp (15 ml) at a time, until desired consistency is achieved.
- Prepare cakes for layering by cutting “domes” off top of each cake to make 3 evenly flat cakes. Smear 1 tbsp (15 ml) of buttercream frosting in centre of cake platter. Place first cake over it. Using a squirt bottle, evenly drizzle about ⅓ pineapple juice over top of cake, which should absorb juice. Apply a layer of frosting over cake, place second cake over it. Drizzle with another ⅓ pineapple juice and spread with buttercream frosting. Top with third cake and drizzle with pineapple juice. Apply a “crumb” coat by frosting sides and top of cake with buttercream. Refrigerate for at least 1 hour.
- Fill remaining buttercream into a large piping bag fitted with large star nozzle. Remove cake from refrigerator and pipe rosettes all over cake, or decorate as desired. If cake is refrigerated after this step, ensure it is brought to room temperature before serving.
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
Drink Pairings
HONEY RUM-GLAZED CORNISH HENS SERVED WITH WILD RICE STUFFING
Ingredients
Serves 8
3 tbsp (45 ml) unsalted butter, divided
½ medium yellow onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
¾ cup (175 ml) uncooked wild rice
2¾ cup (675 ml) unsalted chicken stock, divided
½ cup (125 ml) jasmine rice
½ cup (125 ml) chopped dried apricots
1 tsp (5 ml) chopped fresh thyme leaves
2 tbsp (30 ml) chopped fresh flat leaf parsley leaves
1 cup (250 ml) dark rum
3 tbsp (45 ml) honey
1 sprig thyme
4 Cornish hens (about 1¼ lbs (567 g) each)
4 Meyer lemons or regular lemons, halved
3 tbsp (45 ml) grapeseed oil
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220 C). Place an oiled wire rack in a large, rimmed baking sheet, set aside.
- In a medium saucepan over medium-high heat, melt 1 tbsp (15 ml) butter. Add onions and celery, cook, stirring often, until onions have softened, about 5 minutes. Stir in garlic and wild rice, cook, stirring constantly, for 1 minute. Add 2 cups (500 ml) chicken stock and bring to a boil. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has absorbed, about 1 hour.
- While wild rice is cooking, in a small saucepan combine remaining ¾ cup (175 ml) stock with jasmine rice and bring to a boil over high heat. Cover, reduce heat to low and simmer until all stock has been absorbed, about 8 to 10 minutes. Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and stir in chopped apricots, thyme and parsley. Fold into wild rice mixture.
- In a small saucepan over medium-high heat, bring rum, honey and thyme sprig to a boil. Reduce liquid to about ¼ cup (60 ml), about 5 to 8 minutes. Remove from heat and swirl in remaining 2 tbsp (30 ml) butter and discard thyme sprig. Set aside.
- Stuff each Cornish hen with 2 lemon halves before tying ends of legs together with kitchen twine and tucking wing tips under back. Place each hen, breast side up, on prepared wire rack. Rub each with grapeseed oil and season lightly with salt and pepper. Roast until a thermometer inserted in thigh registers 160 F (71 C), about 30 to 35 minutes.
- Brush hens with rum mixture and continue to bake until hens are golden brown and a thermometer inserted in thigh registers 165 F (74 C), about another 10 minutes. If hens are browning too quickly, tent with tinfoil. Transfer rice to a baking dish, drizzle with a little chicken stock, cover with tinfoil and warm alongside hens in oven for the last 10 minutes of cooking. Once removed from oven, let hens rest at least 10 minutes.
- To serve, place rice on a platter and arrange roasted hens over top. Enjoy while warm.
Drink Pairings
MAPLE AND ORANGE-GLAZED SPIRAL HAM
Ingredients
Serves 8
8 to 10 lb (3.6 to 4.5 kg) bone-in, smoked spiral ham
1 cup (250 ml) light brown sugar
1 tsp (5 ml) orange zest
1 tbsp (15 ml) Dijon mustard
⅔ cups (175 ml) maple syrup
1 cup (250 ml) orange juice
Instructions
- Remove ham from packaging and place flat side down in a slow cooker large enough to accommodate it.
- In a small bowl, stir together brown sugar, orange zest and Dijon. Rub sugar mixture all over outside of ham before drizzling with maple syrup and orange juice.
- Cover slow cooker and cook on low heat until ham is heated through, about 2½ to 3 hours. Spoon juices over ham and continue to cook on low for an additional 30 minutes. Remove ham from slow cooker, brush with some remaining glaze and transfer to a serving platter. Serve with additional glaze alongside, if desired.
Drink Pairings
COCONUT LIME AND CHILI SPOT PRAWNS SERVED WITH COCONUT RICE
Ingredients
Serves 4 to 6
1 lime
⅓ cup (75 ml) coconut milk
⅓ cup (75 ml) finely chopped fresh cilantro, plus extra for garnish
3 garlic cloves, crushed
1 to 2 Thai red chilies, seeded and finely chopped
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) soy sauce
1½ lbs (750 g) large spot prawn tails, peeled, deveined
toasted coconut flakes, for garnish
lime wedges, for garnish
Coconut Rice, to serve, recipe follows
COCONUT RICE:
2 cups (500 ml) jasmine rice
1½ cups (375 ml) water
1 cup (250 ml) unsweetened coconut milk
1 tsp (5 ml) salt
toasted coconut flakes, for garnish
Instructions
- Using a vegetable peeler, cut long strips of rind from lime. Juice the lime, reserving 1½ tbsp (22 ml), set aside.
- In a bowl, mix together coconut milk, cilantro, garlic, chilies, fish sauce, soy sauce and lime rind. Place mixture into a resealable plastic bag and add prawns. Seal bag, mix well and refrigerate 3 to 4 hours to marinate.
- Preheat a barbecue grill on medium-high heat. Add reserved lime juice to prawn mixture. Toss to coat. Remove prawns, reserving some marinade, and thread prawns onto skewers. Grill, brushing with reserved marinade, for 1 to 2 minutes each side, or until pink and lightly charred. Remove from grill, sprinkle with toasted coconut flakes and serve skewers with lime wedges, cilantro and coconut rice.
- To make COCONUT RICE: Rinse and drain rice in cold water. Place rice in a saucepan with water, coconut milk and salt. Place saucepan over high heat and bring to a boil. Stir and reduce heat to lowest setting and cover pot tightly with lid. Continue cooking for 15 minutes. Remove from heat and let stand 10 minutes. Fluff with fork, garnish with toasted coconut flakes and serve.
Drink Pairings
GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
Ingredients
Serves 4
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
Instructions
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.
Drink Pairings
SPOT PRAWN CEVICHE
Ingredients
Serves 4 to 6
8 cups (2 L) water
¼ cup (60 ml) kosher salt
1 lb (500 g) BC spot prawn tails, peeled, deveined
2 lemons, juice only
2 limes, juice only
2 medium oranges, juice only
1 cup (250 ml) seeded, peeled English cucumber, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) finely chopped red onion
2 jalapeño or serrano chilies, seeded and finely chopped
1 cup (250 ml) seeded, heirloom cherry tomatoes, cut into ½-in (1.25 cm) dice
1 avocado, cut into ½-in (1.25 cm) dice
2 green onions, finely sliced
¼ cup (60 ml) coarsely chopped fresh cilantro
2 tbsp (30 ml) extra-virgin olive oil
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
Instructions
- In a large saucepan, combine water and kosher salt, then bring to a boil over high heat. Add spot prawns and immediately turn off heat. Let prawns sit until just cooked through, about 2 minutes. Drain and set aside until cool enough to handle. Transfer to cutting board and cut into ½-in (1.25 cm) pieces and place into a nonreactive bowl.
- To bowl, add citrus juices, cucumber, red onion and chilies. Refrigerate for 1 hour.
- Stir in tomatoes, avocado, green onions, chopped cilantro, olive oil and salt and pepper. Let stand at room temperature 30 minutes before serving. Serve ceviche with tortilla chips.