on a rimmed baking tray and sprinkle with remaining ¼ tsp (1 ml) salt and ¼ tsp (1 ml) black pepper. Bake until slightly crispy, about 10 to 12 minutes. Remove and set aside. 7 Just before ready to serve, use a cookie cutter to cut chilled polenta into about 2-in (5 cm) rounds. In a frying pan over medium heat, heat 2 tbsp (30 ml) oil. Working in batches, fry polenta rounds until crisp on both sides, about 4 minutes total. Transfer to a paper towel-lined plate to drain briefly then onto a serving platter. 8 When ready to serve, spread some whipped ricotta over polenta, making a little well in centre of ricotta. Place a dollop of cranberry- orange relish in well then top with a few crispy Brussels sprout leaves. Makes about 24 pieces
LAMB & WALNUT PUFFS SERVED WITH KIWI SALSA 1 lb (500 g) ready-made puff pastry 1 tbsp (15 ml) grapeseed oil ½ medium yellow onion, finely chopped ½ tsp + ¼ tsp (2.5 ml + 1 ml) kosher salt, divided 2 garlic cloves, minced ¼ tsp (1 ml) red pepper chili flakes ½ lb (250 g) ground lamb ⅓ cup (75 ml) finely chopped walnuts 1 tsp (5 ml) chili powder ½ tsp (2.5 ml) paprika 1 tsp (5 ml) ground coriander 1 tsp (5 ml) ground cumin ¼ cup (60 ml) chopped parsley leaves 1 large egg 1 tsp (5 ml) water ¼ tsp (1 ml) fresh lemon juice 5 kiwis 1 tsp (5 ml) freshly grated ginger 1 small shallot, finely diced 2 tbsp (30 ml) fresh lime juice 2 tbsp (30 ml) chopped fresh mint 1 Thaw puff pastry in refrigerator overnight before you plan to make Lamb and Walnut Puffs. 2 In a sauté pan, heat oil over medium heat. Add onions and ½ tsp (2.5 ml) salt then sauté for 3 minutes. Stir in garlic and red pepper chili flakes and continue to sauté for another 3 minutes. Crumble in ground lamb and cook, stirring frequently, until lamb is cooked through and any liquid released from lamb has evaporated, about 8 to 10 minutes. Stir in chopped walnuts, chili powder, paprika, ground coriander and cumin. Cook, stirring often, until mixture
is cooked through and fragrant, about 5 more minutes. Remove sauté pan from heat and stir in chopped parsley. Taste and adjust seasoning with additional spices or salt as desired. Set aside and allow filling to cool to room temperature. 3 In a small bowl, whisk together egg, water and lemon juice until well combined. Set aside. 4 Lightly flour work surface and roll out puff pastry to ¼-in (0.5 cm) thickness. Using a 3¼-in (8.5 cm) round cookie cutter, cut out as many circles as possible. Divide lamb mixture among circles, brush edges of pastry with water, fold in half, and press with a fork to seal. Place on a parchment-lined baking tray and place in freezer while preheating oven. 5 Preheat oven to 375 F (190 C). 6 Once oven is at temperature, brush any remaining egg wash over top of puffs and bake until golden brown, about 25 to 30 minutes. 7 While puffs are baking, make kiwi salsa. Peel and dice kiwis. Place in a medium bowl with ginger, shallot, lime juice, mint and remaining ¼ tsp (1 ml) salt. Gently fold together to combine and set aside. 8 To serve, plate warm puffs on a serving platter and serve with
kiwi salsa alongside. Makes about 16 puffs
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