6. To assemble phyllo parcels, lay out 1 sheet of phyllo on a work surface with short side facing closest to you. Generously brush with ghee mixture, then place another sheet of phyllo on top and brush again with ghee mixture. Spoon a heaping tablespoon of filling on bottom right of phyllo and another on bottom left, leaving a 2-in (5 cm) border around sides and bottom. 7. Fold bottom border up and over filling and seal by pressing down with your fingers. Bring in each side of pastry and fold up filling once more from bottom. Crinkle remaining phyllo above filling parcels. Fold crinkled phyllo down so it sits on top of parcels. Using a sharp knife, cut into 2 parcels and use your fingers to pinch each end as tightly as possible. Repeat with remaining phyllo and filling. There should be 16 parcels. 8. Line a 9-in (23 cm) springform pan with parchment. 9. Place each parcel into prepared springform pan, fitting them all like a puzzle and making sure they are not too tightly packed together. Brush tops of parcels with ghee mixture. Bake for about 40 minutes, until crisp and golden brown. Allow parcels to cool to room temperature. 10. When ready to serve, remove ring from springform pan and gently arrange parcels in a wreath design on
Roasted Squash with White Bean Spread & Dukkah Crumble Serves 4 to 6
½ cup (125 ml) pumpkin seeds ½ cup (125 ml) whole almonds, roughly chopped
1 tbsp (15 ml) coriander seeds, crushed 2 tbsp (30 ml) toasted sesame seeds
1½ tsp (7.5 ml) ground cumin 1 tsp (5 ml) smoked paprika ½ tsp (2.5 ml) ground cinnamon 1 tbsp (15 ml) granulated sugar kosher salt, to taste
2 medium acorn squash, cut into thick wedges 2 medium red onions, each cut into 8 wedges 2 clementines, peeled and cut into thick wedges 3 large sprigs fresh thyme, leaves picked 10 large leaves fresh sage 4 tbsp (60 ml) extra-virgin olive oil, divided freshly ground black pepper, to taste 3 cups (750 ml) canned white beans, drained and rinsed ½ cup (125 ml) plain Greek yogurt 2 cloves garlic, minced 1 lemon, juice only 1. Start by making dukkah crumble. In a large frying pan, combine pumpkin seeds, almonds and coriander seeds. Place over medium heat and toast until mixture is lightly golden brown and fragrant, about 3 minutes. Add sesame seeds and continue to toast for another minute. Add cumin, paprika, cinnamon and sugar. Once sugar has melted and caramelized slightly, remove mixture from pan and spread it out on a sheet of parchment. Season with a pinch of salt. Let cool completely at room temperature, then break any large pieces into smaller crumbles. Set aside. Crumble can be made ahead and stored in an airtight container at room temperature for up to 4 days. 2. Preheat oven to 375 F (190 C). 3. In a large roasting pan, combine squash, onions, clementines, thyme and sage. Drizzle with 3 tbsp (45 ml) olive oil and season well with salt and pepper. Roast until squash is tender and well caramelized, about 35 minutes. 4. While mixture is roasting, make white bean spread. In bowl of a food processor, combine beans, yogurt, garlic, lemon juice and remaining 1 tbsp (15 ml) olive oil. Blend until smooth, scraping down sides of bowl as needed. Check seasoning and add more lemon juice, salt or oil as needed. 5. When ready to serve, swirl white bean spread on a platter in a thick layer. Top with roasted squash, onions, clementines and herbs. Garnish with dukkah crumble. Serve immediately.
a large round platter or cake board. Decorate with fresh cranberries and rosemary sprigs and serve.
Green Bean Salad with Apple, Nori & Sesame Vinaigrette Serves 6
1 lb (450 g) green beans, topped and tailed 1 clove garlic, finely chopped 1½ tbsp (22.5 ml) rice vinegar 1 sheet nori, crumbled 2 tbsp (30 ml) maple syrup 2 tbsp (30 ml) tamari or low-sodium soy sauce ½ tsp (2.5 ml) ground sumac (optional) ½ cup (125 ml) grapeseed oil 1 tbsp (15 ml) toasted sesame seeds salt, to taste 1 Honeycrisp or Pink Lady apple, diced, divided 2 tbsp (30 ml) roughly chopped fresh parsley leaves
1. Bring a large saucepan of salted water to a boil over high heat. Add beans and cook until tender-crisp, about 4 minutes, then drain in a colander placed in sink. Run cold water over beans until they are completely cool. Leave to drain and dry. 2. Meanwhile, make dressing. In a blender, combine garlic, rice vinegar, nori, maple syrup, tamari and sumac, if using. Blend until smooth. With blender running on low, slowly pour in oil to emulsify. Transfer to a small bowl and stir in sesame seeds. Season with salt. 3. Transfer cooled green beans to a large bowl. Toss with dressing and half the diced apples. Transfer mixture to a platter and scatter with remaining diced apples and parsley. Serve at room temperature.
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