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2 To make herby yogurt, in a small mixing bowl, combine yogurt, lime juice, mint and remaining 2 cloves of minced garlic. Season with salt and pepper to taste. 3 To serve, top with a dollop of yogurt sauce, chopped cilantro and warmed naan bread. Serves 4 PAIRS WITH SAINTLY THE GOOD ROSÉ BC VQA $19.99 78989 CALLIOPE FIGURE 8 WHITE BC VQA $16.99 333880
Mix all ingredients together. Serve with Korean barbecued meat. Makes ¾ cup (175 ml) sauce PAIRS WITH KOREAN BARBECUE QUAILS’ GATE DRY RIESLING BC VQA $19.99 308312
PARALLEL 49 CRAFT PACK BC $21.99 186059 12 x 355 ml STEAMWORKS LIONS GATE LAGER BC $21.99 175370 12 x 355 ml
SEASONED SPINACH ( SIGEUMCHI NAMUL ) 2 bunches spinach, about 8 oz (250 g), thoroughly washed 2 garlic cloves, minced 1 green onion, sliced thin 1½ tsp (7 ml) soy sauce 1½ tsp (7 ml) toasted sesame oil 1 tsp (5 ml) toasted sesame seeds Korean chili thread, to garnish 1 Blanch spinach in a large saucepan of salted water. 2 Drain and shock spinach in ice water. Rinse spinach, squeeze out all remaining water, then roughly chop. 3 In a medium mixing bowl, combine remaining ingredients, then add spinach and mix well. Check for seasoning and add more salt if needed. Garnish with Korean chili threads. Serve chilled. Serves 4 to 6
One-Pot Meals from page 114
CHICKEN CHICKPEA CURRY WITH HERBY YOGURT & NAAN
GORGONZOLA-STUFFED PORK CHOPS 2 tbsp (30 ml) olive oil 2 x ½ lb (500 g) bone-in pork chops salt and pepper, to taste 6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided 2 tbsp (30 ml) unsalted butter 4 garlic cloves, minced ½ red onion, sliced 2 Bosc pears, cored and cut into eighths 1 tbsp (15 ml) red wine vinegar 2 tbsp (30 ml) Dijon ½ cup (125 ml) white wine 7 sprigs thyme 1 Preheat oven to 375 F (190 C). 2 In a large ovenproof frying pan with a lid, heat oil over medium-high. Season pork chops with salt and pepper and sear until golden brown, about 4 minutes per side. Remove from frying pan and allow to cool until temperature is manageable for handling. Using a paring knife, cut a deep pocket (without going all the way through) in thickest side of each pork chop. Divide 6 tbsp (90 ml) of Gorgonzola in half and fill each pocket. 3 In same frying pan from step 2, over medium-high heat, melt butter. Add garlic, red onions and pears. Sauté until soft, about 5 to 8 minutes.
2 tbsp (30 ml) olive oil 1 yellow onion, diced 1 tbsp (15 ml) grated ginger 6 garlic cloves, minced, divided 1½ lbs (750 g) chicken breast, cut into 1-in (2.5 cm) cubes 2 tbsp (30 ml) curry powder 1 tsp (5 ml) garam masala 1 tbsp (15 ml) sugar 1 x 28 oz (796 ml) can crushed tomatoes 1 x 14 oz (398 ml) can coconut milk 1 x 19 oz (540 ml) can chickpeas, drained and rinsed salt and pepper, to taste 1 cup (250 ml) plain Greek yogurt 1 lime, juice only ½ cup (125 ml) chopped mint leaves ½ cup (125 ml) chopped cilantro leaves 4 naan bread, to serve 1 In a large saucepan with a lid, heat oil over medium-high. Add onions and sauté until translucent, about 8 minutes. Add ginger, 4 minced garlic cloves and chicken. Cook for an additional 8 minutes, stirring occasionally until chicken has started to brown. Add spices, sugar, crushed tomatoes, coconut milk and chickpeas. Season with salt and pepper and reduce heat to low. Cover with a lid and let simmer for 30 minutes.
FERMENTED BEAN SAUCE ½ cup (125 ml) + 2 tbsp (30 ml) doenjang 1 (Korean fermented bean paste) 2 tbsp (30 ml) gochujang (Korean hot pepper paste) 1 green onion, finely chopped 1 garlic clove, minced 1 tbsp (15 ml) sugar 1 tbsp (15 ml) toasted sesame oil 1 tsp (5 ml) soy sauce 1 tsp (5 ml) toasted sesame seeds 1 Can substitute with miso, if absolutely necessary. You will need to adjust the seasoning if you do.
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