TASTE Fall 2022

and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp. 6 To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard. Serves 4 PAIRS WITH SONOMA-CUTRER RUSSIAN RIVER RANCHES CHARDONNAY USA $28.99 359505 INGREDIENT IN ST-RÉMY VSOP BRANDY France $26.49 8888

Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup. 3 To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes. 4 Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt. 5 In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside. 6 To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately. Serves 4 to 6 PAIRS WITH GEHRINGER PRIVATE RESERVE DRY RIESLING BC VQA $15.99 347492 MASI MODELLO PROSECCO Italy $19.99 161591

Muses of Mustard from page 8

MUSTARD & BRANDY ROAST CHICKEN SERVED WITH FINGERLING POTATOES 2 tbsp (30 ml) hot English mustard powder 1 tsp (5 ml) finely grated lemon zest 2 tbsp (30 ml) brandy ½ cup (125 ml) unsalted butter, at room temperature kosher salt and freshly ground black pepper, to taste 3 lb (1.5 kg) whole chicken 1¾ lbs (840 g) fingerling potatoes grapeseed oil 4 springs fresh thyme hot English mustard, to serve 1 Preheat oven to 400 F (200 C). 2 In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined. 3 Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes. 4 Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper. 5 Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown

MUSTARD, CAULIFLOWER & CHEDDAR SOUP 1 x 14 oz (398 ml) can chickpeas, drained and rinsed 1 tbsp (15 ml) grapeseed oil 4 tbsp (60 ml) Dijon mustard, divided

½ tsp (2.5 ml) smoked paprika 3 tbsp (45 ml) unsalted butter 1 large onion, chopped kosher salt, to taste 2 garlic cloves, minced 3 cups (750 ml) chicken stock 2 large parsnips, peeled,

chopped into ½-in (1.25 cm) pieces 1 large cauliflower, about 2 lbs (1 kg) trimmed, roughly chopped 1¼ cups (310 ml) whole milk ⅓ cup + ¼ cup (135 ml) whipping cream, divided ½ cup (125 ml) shredded strong cheddar, plus extra for serving 1 tbsp (15 ml) wholegrain mustard chopped fresh parsley leaves or chives, for garnish 1 Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats. 2 In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml)



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