LOBSTER SALAD 2 lbs (900 g) whole live lobster ¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended) 3 tbsp (45 ml) soy sauce 3 tbsp (45 ml) white vinegar 3 tbsp (45 ml) granulated sugar 1 tbsp (15 ml) sesame oil 7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided 1 tbsp (15 ml) chopped peanuts 2 tsp (10 ml) sesame seeds

Crafting elegant wines in the Similkameen Valley

8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips 1 Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices. 2 Clean and dry vegetables and slice into thin strips. 3 To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside. 4 Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes. 5 Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately. Serves 4 to 6 PAIRS WITH FRIND SPARKLING BRUT BC VQA $26.99 40736 PHANTOM CREEK PINOT GRIS BC VQA $34.99 58485

@closdusoleil CLOSDUSOLEIL.CA

1 Rinse and dry chicken, ginger and green onions. 2 Cut green onions into 1-in (2.5 cm) sections. 3 Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes. 4 Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes. 5 Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately. Serves 4 to 6 PAIRS WITH QUAILS’ GATE CHARDONNAY BC VQA $26.99 377770 TINHORN CREEK PINOT GRIS BC VQA $22.99 530683


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