Savour the Flavour
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Marinated Mediterranean Vegetable Parcels
Makes 12 Parcels
INGREDIENTS
1 zucchini
1 eggplant
4 large red peppers
1 tub ricotta
30 mL (2 tbsp) fresh basil, finely chopped
1 orange, zest and juice
salt and pepper
olive oil
chives
METHOD
Set oven to broil. Place peppers on a baking sheet and set under broiler. Turn peppers every 3 minutes and remove from oven when skin is evenly charred. Set aside to cool.
Peel eggplant and slice in 1-cm (1/2-inch) slices. Liberally sprinkle with salt and set in a colander to drain.
Slice zucchini in 1-cm (1/2-inch) slice. Season with salt and pepper. Heat 30 mL (2 tbsp) olive oil in pan over medium high heat. Fry zucchini on both sides until caramelized. Set aside to cool.
Rinse eggplant to remove excess salt and pat dry with paper towel. Heat 45 mL (3 tbsp) olive oil in same pan over medium high heat. Fry eggplant on both sides until caramelized. Remove from heat, add orange juice and zest and allow to cool.
Remove skins from peppers and slice lengthwise to open up into flat sheets. Remove seeds well. Slice each into 3 long strips.
In a bowl mix together ricotta, salt, pepper, basil and a splash of olive oil. Place about 15 mL (1 tbsp) of mixture on each pepper, spreading to cover.
Slice eggplant and zucchini into small matchstick slices and place one of each in the centre of pepper.
Roll pepper up to make a little parcel and secure with a chive.

Pomegranate Shrimp Ceviche
serves 6
INGREDIENTS
450 g (1 lb) shrimp
6 lime leaves
1 lime, zest and juice
500 mL (2 cups) water
15 mL (1 tbsp) honey
5 mL (1 tsp) baking soda
45 mL (3 tbsp)  pomegranate arils
1 grapefruit
30 mL (2 tbsp) red onion, finely diced
15 mL (1 tbsp) mint, finely chopped
salt and pepper
lettuce or endive
METHOD
In a large pot with a lid, bring to a boil water, lime juice and zest, lime leaves, honey and baking soda.
Add shrimp, remove from the heat, cover and let sit 9 minutes.
Rinse shrimp in cold water, dry and place in fridge.
Using a sharp knife, peel skin off grapefruit and cut out half the segments. Chop segments into small pieces and set aside. Squeeze juice from rest of grapefruit into a bowl.
Chop shrimp into small pieces and add to bowl. Add grapefruit, pomegranate, red onion, mint and salt and pepper to taste.
Store ceviche in fridge for half an hour to marinate, then plate and serve.
Lettuce cups are a great way to serve the ceviche as an appetizer.

Short Rib Sliders
Makes 24 Sliders
INGREDIENTS
1.35 kg (3 lbs) beef short ribs or back ribs
30 mL (2 tbsp) olive oil
4 shallots, sliced
375 mL (1-1/2 cups) red wine
60 mL (4 tbsp) barbecue sauce
24 mini slider buns
24 small slices Camembert or blue cheese
METHOD
Heat oven to 300 Fahrenheit.
In an oven-proof pan or Dutch oven, heat olive oil and brown the ribs, approximately 2 minutes per side.
Add shallots and cook for one more minute. Deglaze pan with red wine.
Cover with a lid or foil and place in oven. Cook for 3 hours, or until the meat is falling off the bones.
Remove ribs from oven and as soon as you can safely handle them, shred beef. Add barbecue sauce to shredded beef. (This recipe can be made ahead to this point.)
Just before serving, reheat beef, assemble sliders, adding cheese slices.

Quinoa Arancini
Makes approximately 24
INGREDIENTS
250 mL (1 cup) quinoa
1 L (4 cups) water
60 mL (1/4) cup flour
1 egg
salt and pepper
1 ball of fresh mozzarella cut into 1-cm (1/2-inch) cubes
500 mL (2 cups) panko bread crumbs
500 mL (2 cups) canola oil
1 can crushed tomatoes
2 shallots, finely diced
15 mL (1 heaping tbsp) pepperoncini (or your favourite jarred hot peppers)
15 mL (1 tbsp) olive oil
METHOD
Heat olive oil in a saucepan over medium heat. Add shallots and fry until soft, about 2 minutes.
Add tomatoes and pepperoncini and simmer for at least 2 hours over low heat. Place in a bowl ready for dipping.
Bring water to a boil in a pot. Add quinoa, reduce heat to medium and boil uncovered for 15 minutes. Drain, cool under cold running water and drain very well.
In a large mixing bowl, mix cooked quinoa, 1 egg, flour and salt and pepper to taste. Place panko in a pie plate.
For each ball, take a heaping spoonful of quinoa mixture and place it in your hand. Push a small cube of mozzarella into the centre and form a ball. Roll in panko and set aside.
Preheat canola oil in a large, sturdy pot or Dutch oven to 350 Fahrenheit. Place 6 arancini in the oil at a time and fry, turning to brown each side. Place on a paper towel-lined sheet to drain any excess oil.
Serve immediately with the spicy tomato dipping sauce.

Citrus Chicken with Minted Yogurt Sauce
Makes 2 dozen
INGREDIENTS
4 large chicken thighs, skin on
1 lemon, juice and zest
1 orange, juice and zest
15 mL (1 tbsp) salt
30 mL (2 tbsp) maple syrup
pepper
Yogurt Dipping Sauce
250 mL (1 cup) goat's milk yogurt
30 mL (2 tbsp) mint, finely chopped
salt and pepper
METHOD
Cut each chicken thigh into 6 pieces, leaving the skin on and removing any bones. Place in a container with a lid.
Mix together juices, zest, salt, maple syrup and pepper and pour over chicken. Seal container and place in fridge for 3-6 hours.
While chicken is marinating, mix dipping sauce ingredients and refrigerate until ready to serve.
Remove chicken from marinade and brush off any extra salt. Place on skewers.
Set oven to broil with a rack in the topmost position.
Place chicken on a baking sheet and broil, rotating skewers until evenly browned.
Reduce the oven to 350 Fahrenheit and place chicken in the middle of the oven, cooking until chicken reaches 160 Fahrenheit, 5-10 minutes.
Remove chicken from skewers and serve with dipping sauce.


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