4 cloves garlic 4 Makrut lime leaves
Pickled Beet Stems, make ahead, recipe follows flatbread, crackers and fresh cut veggies, to serve 1 To prepare beets, remove stems and greens from roots. Peel roots and cut into quarters to make Beet Hummus; separate and reserve greens to make Beet Green Tabbouleh; and reserve stems to make Pickled Beet Stems (recipes follow). 2 To assemble, place bowl of Beet Hummus on a large serving platter along with bowls of Beet Green Tabbouleh and Pickled Beet Stems. Fill rest of platter with warm flatbread, crackers and fresh cut veggies. Serves 4 to 6 as a starter or light meal BEET HUMMUS about 14 oz (400 g) peeled, quartered beets (reserved above) 1 cup (250 ml) Domaine Bousquet Organic Malbec, plus a splash more if needed ½ cup (125 ml) extra-virgin olive oil, divided 5 cloves garlic, lightly smashed 1 cup (250 ml) canned chickpeas, rinsed and drained ⅓ cup (80 ml) Greek yogurt, plus more for garnish 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) tahini salt, to taste 1 tbsp (15 ml) toasted pine nuts, for garnish 2 In a Dutch oven or ovenproof dish with a tight-fitting lid, combine quartered beets, wine, ¼ cup (125 ml) olive oil and garlic. Transfer to oven and cook, covered, until beets feel tender when pierced with a fork, about 45 minutes. Add chickpeas and stir to coat, then return to oven and cook for another 15 minutes. 3 Transfer beets, chickpeas and any cooking liquid to a blender along with remaining ¼ cup (60 ml) olive oil, yogurt, lemon juice and tahini. Purée until smooth and season to taste. Cool to room temperature before proceeding to step 4. At this point, can be stored in an airtight container in refrigerator for up to 5 days. 4 To serve, spoon half of beet hummus into a serving bowl and fill remainder of bowl with alternating dollops of yogurt and remaining hummus. Using a chopstick or small spoon, lightly swirl yogurt and hummus as desired. Garnish with toasted pine nuts and fresh dill, if desired. Makes 2 cups (500 ml) BEET GREEN TABBOULEH 1 cup (250 ml) finely chopped beet greens (reserved above, adding fresh parsley as needed to fill cup) ½ cup (125 ml) cucumber cut into ⅛-in (0.3 cm) dice ½ cup (125 ml) chopped fresh parsley fresh dill, for garnish (optional) 1 Preheat oven to 375 F (190 C).
1 tbsp (15 ml) ground coriander 1½ tsp (7.5 ml) ground cumin 1 lime, zest and juice 2 tsp (10 ml) fish sauce 1 cup (250 ml) packed fresh cilantro leaves and tender stalks 1 Bring a small saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a medium bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, add spring greens. Blanch, 1 to 2 minutes, until wilted and bright green, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. Set aside. 2 In a blender, place chilies, green onions, lemongrass, ginger, garlic, lime leaves, coriander, cumin, lime zest and juice and fish sauce. Pulse until well combined and a chunky paste forms. You may need to scrape down sides of blender a couple of times. Add cilantro and blanched spring greens and pulse again until a thick, smooth paste forms, stopping to scrape down sides of blender as needed. Can be stored in an airtight container in refrigerator for up to 1 week. You’ll have more paste than you need for curry recipe, so try mixing it with butter and using it to baste meat, seafood or vegetables, or add a teaspoon to your next batch of scrambled eggs for a kick of flavour. Makes about 1 cup (250 ml) PAIRS WITH
GREEN CURRY WITH POACHED PRAWNS 1 × 14 oz (398 ml) can full-fat coconut milk ¼ cup (60 ml) Green Curry Paste, make ahead, recipe follows 1 cup (250 ml) Cloudy Bay Sauvignon Blanc 1 large bulb fennel 6 oz (170 g) broccolini 2 tbsp (30 ml) liquid coconut oil 1 lb (450 g) whole fresh spot prawns 6 oz (170 g) baby bok choy, each cut in half 1 cup (250 ml) snap peas ⅓ cup (80 ml) toasted cashews, for garnish 2 Thai (bird’s eye) chilies, sliced into thin rounds, for garnish (optional) ¼ cup (60 ml) fresh cilantro sprigs, for garnish (optional) 2 In a large saucepan over medium heat, whisk coconut milk, Green Curry Paste and wine until mixture comes to a rolling simmer. 3 Meanwhile, trim fennel bulb and cut into 8 wedges. Place fennel and broccolini into a roasting pan, drizzle with coconut oil and toss to coat. Spread vegetables into a single layer and transfer to oven. Roast until fennel starts to soften, about 20 minutes. 4 Add curry sauce to roasting pan, then scatter prawns, bok choy and snap peas over roasted vegetables. Return roasting pan to oven and roast until prawns turn pink and bok choy is tender, about 10 minutes. 1 lime, cut into wedges, to serve 1 Preheat oven to 400 F (200 C). 5 Garnish warm curry with some toasted cashews and a sprinkle of chilies and cilantro sprigs, if using. Serve with lime wedges alongside. This curry is delicious served over rice. Serves 6 GREEN CURRY PASTE 1 cup (250 ml) packed spring greens (such as spinach, arugula, watercress or dandelion greens) 2 to 3 Thai green chilies, to taste 6 green onions, trimmed and roughly chopped 1 stalk lemongrass, outer leaves removed and inner stalk roughly chopped 2-in (5 cm) piece fresh ginger
HAKUTSURU DAI GINJO SAKE Japan $24.49 103669 720 ml
PAIRS WITH & INGREDIENT IN CLOUDY BAY SAUVIGNON BLANC New Zealand $42.99 304469
From Root to Shoot from page 52
BEET MEZZE PLATTER 1 lb (450 g) beets (3 to 5 beets), crisp stems and vibrant greens attached Beet Hummus, make ahead, recipe follows Beet Green Tabbouleh, make ahead, recipe follows
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