1 In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. 2 Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside. 3 In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar. 4 Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado. 5 Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving. 6 Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired. Serves 10
2 lbs (900 g) spot prawn tails, peeled 2 tsp (10 ml) kosher salt, more for blanching ½ medium red onion, finely diced 1 large tomato, seeded and diced 1 ripe avocado, peeled, pitted and diced 1 small jalapeño pepper, seeded, finely diced ½ bunch fresh cilantro leaves, chopped 2 limes, zest and juice 1 bag plantain or tortilla chips 1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks 2 tsp (10 ml) Tajín seasoning 1 Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside. 2 Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels. 3 In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín. Serves 4 to 6
PAIRS WITH SEE YA LATER RANCH SPARKLING BRUT BC VQA $24.99 75648 NO BOATS ON SUNDAY BC CIDER PACK BC $14.49 116356 4 x 473 ml BC Raw Bar from page 26
Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.
BC SPOT PRAWN CEVICHE
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