Food | BCLIQUOR

Honey Szechuan Lamb Ribs

Globally inspired lamb recipes

Ingredients

Serves 2 to 6

2 lbs (1kg) lamb ribs, trimmed and cut into individual ribs

1-in (2.5 cm) piece ginger, peeled and grated

½ small onion, finely chopped

2 tbsp (30 ml) Shaoxing cooking wine

2 tbsp (30 ml) oyster sauce

¼ cup (60 ml) vegetable oil, divided

2 tbsp (30 ml) Szechuan peppercorns, crushed, divided

2 tbsp (30 ml) cumin, crushed, divided

10 garlic cloves, roughly chopped, divided

2 tsp (10 ml) chili flakes, or more to taste

¼ cup (60 ml) soy sauce, divided

¼ cup (60 ml) + 2 tsp (10 ml) honey, divided

2 tsp (10 ml) sesame oil

2 tsp (10 ml) toasted sesame seeds, plus more for garnish

1 handful cilantro leaves

Cucumber Salad, to serve, make ahead, recipe follows

6 mini cucumbers, cut into 1-in (2.5 cm) rounds, then crushed with side of a knife

1 tbsp (15 ml) soy sauce

2 garlic cloves, finely chopped

1 birds eye chili, thinly sliced

1 tbsp (15 ml) rice vinegar

2 tsp (10 ml) mirin (sweet rice wine)

1 tsp (5 ml) sesame oil

1 tsp (5 ml) toasted sesame seeds

Instructions

In a dish large enough to hold lamb, combine ginger, onion, Shaoxing cooking wine, oyster sauce, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) Szechuan peppercorns, 1 tbsp (15 ml) cumin, half the garlic, 1 tsp (5 ml) chili flakes, 2 tbsp (30 ml) soy sauce and 2 tsp (10 ml) honey. Add lamb and marinate for at least 2 hours, preferably overnight, in refrigerator.
Preheat oven to 350 F (180 C). Remove ribs from marinade to a parchment-lined baking sheet and roast until tender and golden brown, about 45 minutes.
While ribs are roasting, in a small saucepan, heat remaining oil over medium heat. Add remaining garlic and cook until lightly browned, about 2 minutes. Remove saucepan from heat and add remaining Szechuan peppercorns, cumin, chili flakes, soy sauce and honey. Add sesame oil and sesame seeds. Stir to combine and set aside.
When ribs are done, remove from oven and transfer to a large mixing bowl. Pour honey sauce over top and toss to coat. Garnish with sesame seeds and cilantro. Serve with Cucumber Salad.
For Cucumber Salad: In a large bowl, mix ingredients together and serve. Serves 2 to 6

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Lamb Merguez Pizza

Globally inspired lamb recipes

Ingredients

Serves 4

1⅓ cups (325 ml) warm water*

1 x 7 g package dry yeast

1 tbsp (15 ml) honey

3½ cups (450 g) all-purpose flour, plus extra for dusting

2 tsp (10 ml) salt, divided

2 tbsp (30 ml) olive oil, plus extra to coat dough and meatballs

8 oz (225 g) lamb merguez sausages, casing removed

½ large eggplant, cut into 1-in (2.5 cm) cubes

vegetable oil, for frying

1 cup (250 ml) tomato sauce

½ head kale, cut into 1-in (2.5 cm) slices, blanched

8 dried black olives, roughly chopped

8 oz (225 g) fresh mozzarella

1 oz (30 g) Manchego cheese, shaved

Instructions

In a large mixing bowl, mix water, yeast and honey and let sit for 5 minutes. Add flour, 1 tsp (5 ml) salt and olive oil and mix to combine. Knead for 5 to 10 minutes, or until smooth. Cover with olive oil, return to mixing bowl and cover with plastic wrap. Let rise at room temperature for 1 to 1½ hours, or until doubled in size.
Meanwhile, preheat oven to 375 F (190 C). Roll merguez into tablespoon-sized balls (about 24 balls), lightly coat with olive oil and roast just until cooked through, about 10 minutes.
In a mixing bowl, toss eggplant in 1 tsp (5 ml) salt and mix. Let sit for 10 minutes. After 10 minutes, use a paper towel to remove any liquid from eggplant. Fill a medium-sized saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high heat. Fry eggplant in batches, until golden brown, and drain on paper towel. Set aside.
Once dough has risen, cut in half and roll each half into balls. Dust with flour and let sit on counter for 10 minutes to rest.
Roll or stretch a piece of dough to about a 10 to 12-in (25 to 30 cm) round and transfer to a parchment-lined 12 to 14-in (30 to 36 cm) pizza pan.
Cover dough with up to half the tomato sauce, then top with half each of merguez meatballs, kale, eggplant, olives and mozzarella. Preheat oven to 400 F (200 C) and bake pizza until crust is golden brown and cooked through, about 15 to 20 minutes. Garnish with half of the Manchego. Repeat with remaining dough and ingredients.
* This recipe can be made with store-bought premade pizza dough, If you are using premade pizza dough, skip step 1.

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Shredded Lamb Birria Tacos

Globally inspired lamb recipes

Ingredients

Serves 4 to 6

4 lbs (2 kg) bone-in lamb shoulder

¼ cup (60 ml) apple cider vinegar

2 to 3 large guajillo chilis, stems removed

1 large yellow onion, peeled and halved

4 garlic cloves, peeled

1 tbsp (15 ml) ground cumin

2 bay leaves

1 tsp (5 ml) dried oregano

1 x 6.5 oz (186 ml) can chipotles in adobo sauce

1 tsp (5 ml) chicken bouillon paste

1 tsp (5 ml) kosher salt

2 tsp (10 ml) ground pepper

12 to 16 corn tortillas

6 oz (170 g) queso fresco (Mexican cheese)*, crumbled

1 medium white onion, diced into medium cubes

1 small bunch cilantro, leaves only

3 limes, quartered

Instructions

Place lamb in large saucepan. Add apple cider vinegar, guajillo chilis, yellow onion, garlic, cumin, bay leaves, oregano, chipotles, chicken bouillon, salt and pepper. Cover with water and bring to a boil. Turn heat to low and simmer until meat is tender and pulls apart easily, about 2 to 3 hours. Alternatively, you can cook lamb in oven at 300 F (150 C) for about 3 hours or in a slow cooker for about 4 to 6 hours, or until it is tender and pulls apart easily.
Remove lamb from broth. Strain broth and set aside. Pick out chilis and purée until smooth, adding broth if necessary. Add puréed chilis back to broth over medium heat and reduce liquid to 4 cups (1 L). Taste and adjust seasoning. Keep broth warm over low heat. Skim off ½ cup (125 ml) of fat and set aside.
Remove and discard bones and roughly chop meat. Transfer meat to a medium-sized mixing bowl and add ½ cup (125 ml) of broth to moisten.
To assemble tacos, dip 1 corn tortilla in warm broth to soften, top half of it with lamb meat and fold over. In a medium-sized frying pan, over medium heat, melt 1 tbsp (15 ml) of lamb fat. Repeat to fill up pan. Fry tacos for about 2 to 3 minutes on each side, or until golden brown and crisp, adding more lamb fat if necessary. Repeat with remaining tortillas and meat.
Place tacos on a platter and garnish with queso fresco, chopped white onion and cilantro. Serve with lime wedges and a bowl of warm lamb broth for dipping tacos.
* May substitute feta, but recipe will be saltier

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Red Velvet Stacks

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

5 cups (1.25 L) flour, spooned and levelled

2 tsp (10 ml) salt

3 cups (750 ml) sugar

2 tsp (10 ml) baking soda

¼ cup (60 ml) cocoa powder

2 cups (500 ml) buttermilk

2 cups (500 ml) vegetable oil

4 large eggs, room temperature

4 tsp (20 ml) white vinegar

4 tbsp (60 ml) red food colouring gel

1 tbsp (15 ml) + 2 tsp (10 ml) vanilla extract, divided

2 x 8 oz (500 g) brick cream cheese

¼ cup (60 ml) butter

1 tsp (5 ml) salt

4 cups (1 L) icing sugar

strawberries, for garnish

Instructions

Preheat oven to 350 F (180 C). Grease and line 2 rimmed 12‑in x 17-in (30 cm x 43 cm) baking sheets with parchment paper.
In a large bowl, sift together flour, salt, sugar, baking soda and cocoa powder. In another large bowl, mix buttermilk, vegetable oil, eggs, white vinegar, red food colouring and 1 tbsp (15 ml) vanilla extract.
Sift and fold dry ingredients into wet ingredients, scraping down sides and bottom of bowl to fully incorporate batter.
Evenly pour batter into prepared baking sheets and bake for about 25 minutes, or until knife inserted in centre of cake comes out clean.
Cool on wire rack. Once cooled, run blunt knife along edges of pan to release cake, if necessary, and invert onto clean surface. Peel and discard parchment lining. Using a 2¼‑in (5.5 cm) round cutter, cut 18 cake circles from each sheet cake and store in airtight container until ready to use.
In large bowl, beat together cream cheese, butter, 2 tsp (10 ml) vanilla extract and salt until smooth. Mix in 1 cup (250 ml) icing sugar at a time until frosting is fully incorporated and holds together. Transfer frosting to large piping bag fitted with #12 round piping nozzle.
Pipe ½-in (1.25 cm) frosting mounds around outer edge and centre of 2 cake circles. Place 1 cake circle on top of the other and top with a third circle. Repeat this step to create 12 Red Velvet stacks.
Decorate the top of each stack with remaining frosting and garnish with strawberries, as desired.

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Avocado Lime Entremets

Handheld spring desserts to offer at your next picnic or garden party.

Ingredients

Serves 12

2 large avocados

1 tbsp (15 ml) fresh lime juice

⅓ cup (75 ml) + 1¼ cups (310 ml) sugar, divided

1 pinch salt

5 sachets gelatin, divided

2 tbsp (30ml) warm water

1 cup (250 ml) cream cheese, at room temperature

1 tsp (5 ml) lime zest

12 Lime Jellies, make ahead, recipe follows

2 tbsp (30 ml) + ⅔ cup (150 ml) water

⅔ cup (150 ml) condensed milk

2 tsp (10 ml) vanilla extract

12 oz (340 g) white chocolate, finely chopped

12 Almond Sables, make ahead, recipe follows

½ cup (125 ml) ground pistachios for garnish

raspberries and mint, for garnish

Instructions

Cut avocados in half and scoop out flesh. Discard seeds and skin.
In blender, mix avocados, lime juice, ⅓ cup (75 ml) sugar and salt until smooth.
In a small heatproof bowl, bloom 2 sachets of gelatin in warm water, about 10 minutes.
In a large bowl, beat cream cheese until no lumps remain. Add avocado mixture and mix well.
. Place bowl of bloomed gelatin in bowl of hot water until gelatin melts, about 2 minutes. Stir well until fully melted, then add to avocado mixture along with lime zest. Mix well until all ingredients are fully incorporated.
Pour mixture into twelve 2½-in (6.25 cm) domed silicone moulds, filling halfway up each dome. Add 1 Lime Jelly into each dome, flat-side facing up (if jellies are domed). Press lightly. Top with additional avocado mousse. Smooth surface with offset spatula and refrigerate for about 4 hours. Then freeze for at least another 2 hours before assembly.
To prepare a mirror glaze before assembly, in a small bowl, bloom 3 sachets of gelatin in 2 tbsp (30 ml) water, for about 10 minutes.
In a medium saucepan, bring remaining ⅔ cup (150 ml) water, 1¼ cups (310 ml) sugar, condensed milk and vanilla extract to a gentle simmer. Turn off heat and stir in bloomed gelatin. Mix thoroughly.
Place chopped white chocolate in a heatproof bowl. Pour hot condensed milk mixture through sieve over white chocolate and allow to melt, about 5 to 7 minutes.
Fully submerge immersion blender into melted white chocolate and blend until smooth without lifting blender while it is on. This avoids trapping air that can cause bubbles.
Strain mixture through a fine mesh sieve into large bowl and cover surface with plastic wrap. Cool mixture for about 15 to 25 minutes, until 92 F (33 C). It is ready to pour over avocado mousse dome at this point.
To assemble, place a wire rack over a baking sheet. Place Almond Sables on wire rack about 2-in (5 cm) apart. Invert frozen avocado mousse domes over sables.
Pour mirror glaze over mousse domes to fully coat, catching excess drips in baking sheet under wire rack. Refrigerate at least 1 hour. Discard remaining mirror glaze or store for future use. Can be refrigerated for up to 2 weeks. Heat gently and mix until it is liquid, then cool to 92 F (33 C) to use as glaze on fruits or other desserts, as desired.
Using a small offset spatula, gently transfer mousse domes to serving plates. Note: mousse domes will be sticky to touch.
Garnish base of each dome with ground pistachios and top with raspberries and mint, as desired.

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Drink Pairings

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Serves 6

1 large Granny Smith apple

1 stalk celery

1 tsp (5 ml) prepared horseradish

½ tsp (2 ml) apple cider vinegar

2 tsp (10 ml) crème fraîche or sour cream

1 tbsp (15 ml) chopped fresh dill, plus extra for garnish

12 oysters of your choosing

Instructions

Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.

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LAMB & WALNUT PUFFS SERVED WITH KIWI SALSA

Ingredients

Serves Makes about 16 puffs

1 lb (500 g) ready-made puff pastry

1 tbsp (15 ml) grapeseed oil

½ medium yellow onion, finely chopped

½ tsp + ¼ tsp (2.5 ml + 1 ml) kosher salt, divided

2 garlic cloves, minced

¼ tsp (1 ml) red pepper chili flakes

½ lb (250 g) ground lamb

⅓ cup (75 ml) finely chopped walnuts

1 tsp (5 ml) chili powder

½ tsp (2.5 ml) paprika

1 tsp (5 ml) ground coriander

1 tsp (5 ml) ground cumin

¼ cup (60 ml) chopped parsley leaves

1 large egg

1 tsp (5 ml) water

¼ tsp (1 ml) fresh lemon juice

5 kiwis

1 tsp (5 ml) freshly grated ginger

1 small shallot, finely diced

2 tbsp (30 ml) fresh lime juice

2 tbsp (30 ml) chopped fresh mint

Instructions

Thaw puff pastry in refrigerator overnight before you plan to make Lamb and Walnut Puffs.
In a sauté pan, heat oil over medium heat. Add onions and ½ tsp (2.5 ml) salt then sauté for 3 minutes. Stir in garlic and red pepper chili flakes and continue to sauté for another 3 minutes. Crumble in ground lamb and cook, stirring frequently, until lamb is cooked through and any liquid released from lamb has evaporated, about 8 to 10 minutes. Stir in chopped walnuts, chili powder, paprika, ground coriander and cumin. Cook, stirring often, until mixture is cooked through and fragrant, about 5 more minutes. Remove sauté pan from heat and stir in chopped parsley. Taste and adjust seasoning with additional spices or salt as desired. Set aside and allow filling to cool to room temperature.
In a small bowl, whisk together egg, water and lemon juice until well combined. Set aside.
Lightly flour work surface and roll out puff pastry to ¼-in (0.5 cm) thickness. Using a 3¼-in (8.5 cm) round cookie cutter, cut out as many circles as possible. Divide lamb mixture among circles, brush edges of pastry with water, fold in half, and press with a fork to seal. Place on a parchment-lined baking tray and place in freezer while preheating oven.
Preheat oven to 375 F (190 C).
Once oven is at temperature, brush any remaining egg wash over top of puffs and bake until golden brown, about 25 to 30 minutes.
While puffs are baking, make kiwi salsa. Peel and dice kiwis. Place in a medium bowl with ginger, shallot, lime juice, mint and remaining ¼ tsp (1 ml) salt. Gently fold together to combine and set aside.
To serve, plate warm puffs on a serving platter and serve with kiwi salsa alongside.

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Drink Pairings

CARROT "LOX" ON CRISPBREAD

Ingredients

Serves Makes about 12

4 large carrots, unpeeled

kosher salt, for roasting

3 tbsp (45 ml) extra-virgin olive oil

1 tbsp (15 ml) rice vinegar

½ tsp (2.5 ml) smoked paprika

1 tbsp (15 ml) fresh lemon juice

1 tsp (5 ml) chopped fresh dill, plus extra for garnish

1 pinch freshly ground black pepper

rye crispbread or crackers, to serve

¾ cup (175 ml) cream cheese, to serve

¼ English cucumber, thinly sliced, for garnish

2 radishes, trimmed and thinly sliced, for garnish

2 tbsp (30 ml) capers, drained and rinsed, for garnish

1 shallot, thinly sliced, for garnish

chopped chives and fresh dill, for garnish

Instructions

Preheat oven to 450 F (230 C).
Line an 8-in (20 cm) baking dish with parchment paper. Coat bottom with about a ¼-in (0.5 cm) layer of salt, then place whole carrots in dish. Sprinkle more salt over carrots to almost cover. Roast carrots in salt crust until easily pierced with a fork, but not mushy. Exact timing will depend on size and freshness of carrots. Check them, starting around 40 minutes. Larger carrots may take up to 60 minutes or more. Remove from oven, remove carrots from salt crust and place on a plate, allowing to cool to room temperature.
While carrots cool, make marinade. In a shallow dish or medium bowl, whisk together olive oil, rice vinegar, paprika, lemon juice, dill and a good pinch of ground black pepper.
Once cooled, use hands to rub off any excess salt. Working with 1 carrot at a time, use a knife to slice off a thin strip of carrot skin, then use a peeler to peel carrot into ribbons. Place strips in marinade and toss to coat. Repeat with remaining carrots.
When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, a couple of slices of shallot and a sprinkle of chives and dill. Transfer to a platter and serve. Any extra carrots can be stored for up to 4 days in marinade, refrigerated in an airtight container.

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Drink Pairings

POLENTA ROUNDS WITH CRISPY BRUSSELS SPROUTS & CRANBERRY-ORANGE RELISH

Ingredients

Serves Makes about 24 pieces

1 tbsp (15 ml) melted unsalted butter, plus extra for greasing

4 cups (1 L) warm water

1¼ cups (310 ml) polenta

1½ tsp (7 ml) kosher salt, divided

½ orange, unpeeled, cut into chunks and seeded

6 oz (180 g) fresh cranberries

⅓ cup to ½ cup (75 to 125 ml) granulated sugar

1 cup (250 ml) ricotta cheese

1 tbsp (15 ml) whipping cream

½ tsp (2.5 ml) freshly ground black pepper, divided

1 tbsp (15 ml) finely chopped parsley leaves

1 tsp (5 ml) finely chopped thyme leaves

4 cups (1 L) Brussels sprout leaves

2 tbsp (30 ml) grapeseed oil, plus extra for frying

Instructions

Start this hors d’oeuvre 1 day ahead of when you plan to serve. Preheat oven to 350 F (180 C).
To make polenta, generously grease a 9 x 13-in (23 x 33 cm) baking pan with butter. In a medium bowl, whisk together melted butter, warm water, polenta and 1 tsp (5 ml) salt. Pour into prepared pan then bake until polenta is set firm, about 50 minutes. Let polenta cool to room temperature in pan on a wire rack. Transfer polenta in baking pan to refrigerator and chill at least 6 hours or overnight.
Meanwhile, make cranberry-orange relish. Place orange pieces, cranberries and sugar (amount will depend on how sweet you want your chutney) in bowl of a food processor fitted with steel blade attachment. Pulse, scraping down sides of bowl as needed, until mixture is finely chopped but still very textured. Transfer relish to an airtight container, cover and refrigerate for at least 2 hours, to allow flavour to develop.
To make whipped ricotta, add ricotta, whipping cream, ¼ tsp (1 ml) salt and pepper to bowl of food processor. Fold in parsley and thyme. Refrigerate until ready to assemble hors d’oeuvre.
Preheat oven to 400 F (200 C).
Add Brussels sprout leaves to a large bowl then drizzle with oil. Using fingers, rub oil over leaves, making sure to separate any leaves that are stuck together. Spread Brussels sprout leaves in a single layer on a rimmed baking tray and sprinkle with remaining ¼ tsp (1 ml) salt and ¼ tsp (1 ml) black pepper. Bake until slightly crispy, about 10 to 12 minutes. Remove and set aside.
Just before ready to serve, use a cookie cutter to cut chilled polenta into about 2-in (5 cm) rounds. In a frying pan over medium heat, heat 2 tbsp (30 ml) oil. Working in batches, fry polenta rounds until crisp on both sides, about 4 minutes total. Transfer to a paper towel-lined plate to drain briefly then onto a serving platter.
When ready to serve, spread some whipped ricotta over polenta, making a little well in centre of ricotta. Place a dollop of cranberry-orange relish in well then top with a few crispy Brussels sprout leaves.

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Drink Pairings

CHAMPAGNE-MARINATED OLIVES WITH FETA

Ingredients

Serves Serves 6

2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water

⅓ cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) champagne

4 strips orange peel

2 garlic cloves, cut into thirds

1 small rosemary sprig

½ tsp (2.5 ml) fennel seeds

¼ tsp (1 ml) red pepper chili flakes

1 cup (250 ml) cubed feta cheese, about the same size as olives

Instructions

In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy.

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