Turkey Wellington

This is a showstopper dish that’s worth the three-day effort to make it! Inspired by a classic beef Wellington, it takes a butterflied turkey breast, rolls it with an herb and garlic rub and surrounds it with a mushroom and leek stuffing, prosciutto and puff pastry. Using frozen all-butter puff pastry makes everything a bit easier. Pair this Turkey Wellington with Saintly The Good Red Or Wente Morning Fog Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
3 tsp (15 ml) kosher salt, divided
2 tsp (10 ml) freshly ground black pepper, divided
8 sprigs fresh thyme, leaves only, divided
¼ cup (60 ml) fresh sage leaves, finely chopped
4 cloves garlic, minced
4 tbsp (60 ml) unsalted butter, divided
1 whole turkey breast (about 4 lbs/1.8 kg), skinless, deboned and kept whole (breast still connected in middle)
½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved
1 lb (450 g) button mushrooms
2 tbsp (30 ml) extra-virgin olive oil
1 medium leek, white part only, finely chopped
2 eggs
1 cup (250 ml) bread crumbs
4 egg yolks
¼ cup (60 ml) whipping cream
all-purpose flour, for dusting
2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions
4 oz (110 g) sliced prosciutto
cranberry sauce and gravy, to serve

Instructions

  1. DAY 1
  2. Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until herbs are finely chopped. Set aside.
  3. In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
  4. Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side.
  5. Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first.
  6. On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop.
  7. Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours.
  8. DAY 2
  9. The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight.
  10. In a food processor, finely chop hydrated mushrooms and button mushrooms.
  11. In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold.
  12. DAY 3
  13. Remove foil from turkey, dry with paper towel and set aside at room temperature.
  14. In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside.
  15. In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash.
  16. Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash.
  17. Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment-lined baking sheet. Place in refrigerator.
  18. Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook.
  19. Preheat oven to 400 F (200 C).
  20. Remove Wellington from refrigerator and brush with egg wash.
  21. Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking.
  22. Remove from oven. Serve with cranberry sauce and your favourite turkey gravy.
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Drink Pairings

Asian Whole Turkey with Orange Five-Spice Soy

This is an Asian twist on your traditional roast turkey. Flavoured with soy, orange, five-spice and ginger, the marinade turns into a beautiful dark glaze with crisp skin, and the jus is perfect to serve with the meat. Gray Monk Riesling and Meiomi Pinot Noir are great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 10-12
½ cup (125 ml) light soy sauce
½ cup (125 ml) dark soy sauce
¼ cup (60 ml) char siu sauce
¼ cup (60 ml) fresh orange juice
¼ small orange, zest only, peeled with a vegetable peeler
6 black peppercorns
1 dried or fresh bay leaf
1 tsp (5 ml) five-spice powder
8 cloves garlic, crushed, divided
3 green onions, cut into thirds
8 × 1-in (2.5 cm) slices fresh ginger, divided
12 to 14 lbs (5.4 to 6.3 kg) whole turkey
2 tsp (10 ml) kosher salt
1 yellow onion, quartered
2 tbsp (30 ml) butter, melted

Instructions

  1. In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids.
  2. Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight.
  3. Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly.
  4. Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey.
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Drink Pairings

Spinach & Artichoke Dip Crypt

A good hit of Pernod brings an unexpected twist to a timeless party favourite. Bring this to your next Halloween get-together and be the life—or death—of the party. For best flavour, we recommend Pernod Fils. Pair this appetizer with Crow Canyon Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves enough for all the ghosts & ghouls, or 6-8 people
1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread
10½ oz (300 g) frozen chopped spinach, thawed
2 tbsp (30 ml) extra-virgin olive oil
1 large shallot, finely chopped
3 cloves garlic, minced
1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped
¼ cup (60 ml) Pernod Fils
1 × 8 oz (226 g) block cream cheese, room temperature
1 cup (250 ml) sour cream
1 cup (250 ml) shredded mozzarella
¼ cup (60 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) mayonnaise
salt and freshly ground black pepper, to taste
2 pretzel sticks crackers, to serve

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes.
  3. Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid.
  4. In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly.
  5. In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
  6. Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes.
  7. Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers.
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Drink Pairings

Stuffed Acorn Squash

Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.
Ingredients Instructions

Ingredients

Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup

Instructions

  1. Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
  2. Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
  3. In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
  4. In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
  5. In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
  6. In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
  7. Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
  8. Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
  9. RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
  10. In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Apple, Walnut & Smoked Tofu Stuffing

No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed

Instructions

  1. Preheat oven to 350 F (175 C).
  2. On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
  3. Lightly grease a 7 × 11-in (2 L) casserole dish.
  4. In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
  5. Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
  6. If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
  7. If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
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Drink Pairings

Green Bean Casserole

A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
  3. Lightly grease a 7 × 11 in (2 L) casserole dish.
  4. In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
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Drink Pairings

Roasted Cauliflower with Red Wine & Onion Gravy

Finally, the vegetarians at the table don’t have to settle for side dishes and cranberry sauce. Move over, turkey, you’re sharing the spotlight this year. Pass the gravy! Pair this Roasted Cauliflower with Our Story Cabernet Merlot.
Ingredients Instructions

Ingredients

Serves 4
1 large head cauliflower (about 2 lbs/900 g)
1 tbsp (15 ml) granulated garlic
1 tbsp (15 ml) granulated garlic
2 tsp (10 ml) ground turmeric
1¼ tsp (6 ml) Spanish smoked paprika, divided
1 tsp (5 ml) dark soy sauce
¼ cup (60 ml) plant-based butter
1 tbsp (15 ml) coconut oil
1 tsp (5 ml) ras el hanout
½ tsp (2.5 ml) salt, plus more for blanching
Red Wine & Onion Gravy, to serve, make ahead, recipe follows
RED WINE & ONION GRAVY | Makes about 2 cups (500 ml)
3 tbsp (45 ml) plant-based butter
1 yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tsp (5 ml) chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Our Story Cabernet Merlot
2 cups (500 ml) mushroom or vegetable stock
1 dried bay leaf
½ tsp (2.5 ml) dark soy sauce
1 tsp (5 ml) red miso paste
freshly ground black pepper, to taste

Instructions

  1. Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact.
  2. Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature.
  3. In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside.
  4. Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
  5. Transfer to a serving platter and serve with Red Wine & Onion Gravy.
  6. RED WINE & ONION GRAVY
  7. In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon.
  8. Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Crab Cakes

Sweet Dungeness crab is the star of the show in these crab cakes, they have just enough breadcrumbs to hold them together. Buy whole crab and cook and pick it yourself, or buy pre cooked crab meat from your fish monger.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) cooked Dungeness crabmeat, picked through to remove any shells and cartilage
2 eggs
1½ cups (375 ml) bread crumbs, divided
2 tbsp (30 ml) creole seasoning, divided
2 tbsp (30 ml) lemon zest, divided
3 tbsp (45 ml) finely chopped fresh dill leaves, divided
3 tbsp (45 ml) finely chopped fresh chives, divided
3 tbsp (45 ml) mayonnaise, divided
2 tsp (10 ml) salt, divided
2 pinches pepper, divided
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter, plus more if needed
¼ cup (60 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
greens, for garnish
1 lemon, cut into wedges, to serve

Instructions

  1. In a small mixing bowl, place crab, eggs, ½ cup (125 ml) bread crumbs, 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 2 tbsp (30 ml) dill, 2 tbsp (30 ml) chives, 1 tbsp (15 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper. Mix just until combined.
  2. Spread remaining 1 cup (250 ml) bread crumbs on a plate.
  3. Form crab mixture into 8 crab cakes. Roll in bread crumbs and set aside.
  4. Heat a large frying pan over medium heat. When hot, add oil and butter and heat until butter foams. Fry crab cakes for about 5 minutes per side, or until golden. Add more butter if pan is dry after crab cakes have been flipped.
  5. In a small bowl, mix crème fraîche, lemon juice and remaining 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 1 tbsp (15 ml) dill, 1 tbsp (15 ml) chives, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper.
  6. Serve 2 crab cakes per person with herb sauce, greens and lemon wedges.
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Drink Pairings

Fish & Chips with Mushy Peas

Here's a classic fish and chips recipe for crispy battered fish and twice cooked chips. The mushy peas are made with frozen peas instead of the traditional dried which gives the dish a nice fresh flavour and bright colour. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
Ingredients Instructions

Ingredients

Serves 4
FISH
1½ lbs (680 g) halibut or cod
4 tsp (20 ml) salt, divided, plus more for seasoning
2 cups (500 ml) all-purpose flour, divided
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) pepper, divided
1½ cups (375 ml) pale ale beer, cold
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
vegetable oil, for deep-frying
1 lemon, cut into wedges, to serve
tartar sauce, to serve
DOUBLE-FRIED CHIPS
vegetable oil, for frying
2 lbs (900 g) yellow potatoes, peeled, cut into ½-in (1.25 cm) chips
salt, to taste
MUSHY PEAS
2 tbsp (30 ml) butter
1 green onion, thinly sliced
1 × 15 oz (425 g) can green peas, drained
½ cup (125 ml) frozen petite peas, blanched in hot water
1 tsp (5 ml) salt
1 pinch pepper
1 tbsp (15 ml) water

Instructions

  1. To make the fish, cut fish into 8 equal pieces, about 3 oz (85 g) each. Season with 2 tsp (10 ml) salt and let sit for 10 minutes. After 10 minutes, remove excess moisture with paper towel.
  2. In a medium bowl, mix 1 cup (250 ml) flour, cornstarch, ½ tsp (2.5 ml) pepper and beer until no lumps remain.
  3. In a shallow dish, combine remaining 1 cup (250 ml) flour, ½ tsp (2.5 ml) pepper and 2 tsp (10 ml) salt with paprika and garlic powder, and mix well.
  4. Fill a large, heavy-bottomed saucepan one-quarter full with vegetable oil (or just use same pan and oil used to fry chips). Heat over medium-high heat to 375 F (190 C).
  5. When oil is hot, prepare fish. Working in batches, dredge fish in dry flour mixture, shake off excess flour, then coat in beer batter. Carefully place fish into oil, laying it down away from you. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and drain on a rack. Season with salt while fish is still hot. Repeat with remaining fish.
  6. Serve with lemon wedges, tartar sauce, Double-Fried Chips and Mushy Peas.
  7. To make the chips, fill a large, heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 300 F (150 C).
  8. Meanwhile, rinse chips in cold water until water runs clear. Drain, then dry well with paper towel.
  9. Working in batches, fry chips in hot oil for about 10 minutes, or until soft, stirring occasionally so they don’t stick. They should be pale.
  10. Remove from oil and drain well. Cool chips to room temperature, then chill in refrigerator until cold.
  11. When ready to serve, heat same saucepan of oil over medium-high heat to 400 F (200 C). Fry chips in batches until golden brown and crisp, about 5 minutes. Drain and toss with salt. Repeat with remaining chips, bringing oil temperature back to 400 F (200 C) before frying next batch.
  12. To make the mushy peas, heat a medium saucepan over medium heat. Add butter and green onions. Sweat until onions are soft. Add green and petite peas, salt, pepper and water. Cover and simmer for 5 minutes, or until peas are heated through.
  13. Transfer to a food processor and pulse until chunky. Keep warm until ready to serve.
  14. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
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Drink Pairings

Thai Pork Laab

Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve

Instructions

  1. In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
  2. In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
  3. In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
  4. Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
  5. Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
  6. Serve with cucumbers, cabbage and jasmine rice.
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Drink Pairings

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