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Tapas! Small Bites, Big Taste from page 12<br />

PatataS BravaS<br />

Serves 6<br />

SAUCE<br />

3 tbsp (45 ml) olive oil<br />

1 small onion, chopped<br />

6 garlic cloves, finely chopped<br />

14 oz (414 ml) canned tomatoes, chopped<br />

1 tbsp (15 ml) tomato paste<br />

1 tsp (5 ml) Tabasco sauce<br />

1½ tsp (7 ml) smoked paprika<br />

1 tsp (5 ml) chili powder<br />

½ tsp (2 ml) ground thyme<br />

½ tsp (2 ml) sugar<br />

salt and freshly ground black pepper<br />

TAPAS! SMALL BITES, BIG TASTE<br />

Patatas Bravas 120<br />

Ham Croquettes 121<br />

Clams and Ham in Spicy Garlic Sauce 121<br />

Mushrooms in Parsley Sauce 121<br />

ASPARAGUS BY THE BUNDLE<br />

Asparagus Fritters 122<br />

Grilled Beef Asparagus Rolls 122<br />

White Asparagus Cannelloni 123<br />

THE COCKTAIL KITCHEN<br />

Lentil Fritters with Tamarind Sauce 124<br />

Frisée aux Lardons Salad 125<br />

Achiote and Wheat Ale-Marinated Flank Steak 126<br />

RISOTTO THREE wAYS<br />

Risotto with Roasted Cherry Tomatoes,<br />

Fennel and Baby Bok Choy 127<br />

Risotto and Seared Scallops 128<br />

Risotto with Snap Peas, Pea Shoots and Basil Oil 129<br />

RHUBARB, BACKYARD BOUNTY<br />

Chilled Rhubarb Soup with Champagne Granita 130<br />

Individual Goat’s Cheese Cheesecake<br />

with Vanilla-Roasted Rhubarb 131<br />

Rhubarb Chutney with Grilled Lamb Chops 131<br />

120 www.bcliquorstores.com<br />

RECIPE INDEx<br />

SPRING ENTERTAINING,<br />

CHIC AND SIMPLE<br />

Pink Prosecco Grapefruit Jellies 132<br />

Grilled Spring Lamb on Persian Flatbread<br />

with Salsa Verde 132<br />

Watercress and Apple Salad with<br />

Buttermilk Dressing 133<br />

Crispy Spiced Chickpeas 133<br />

THE BERRY BEST<br />

Strawberry and Vanilla Bean Mille Feuille 133<br />

Strawberry and Almond Tart 134<br />

Roasted Pineapple with Strawberry Salsa 135<br />

SPRING CHICKEN<br />

Barbecued Tequila-Lime Chicken Wings 136<br />

White Wine Chicken with Oranges, Morels,<br />

Shallots and Fiddleheads 137<br />

Brick-Flattened Chicken with Grilled Leeks<br />

and Romesco Sauce 138<br />

Artichokes, Fava Beans and Peas with<br />

Poached Chicken and Lemon Chimichurri 139<br />

ORU PAN-ASIAN CUISINE<br />

Sake Kasu Sablefish with Gingered <strong>BC</strong><br />

Tomatoes and Sweet Miso Sauce 140<br />

Slow-Cooked Venison with Spaetzle and<br />

Sour Plum Emulsion 141<br />

Oru Chocolate Bar with Coconut Streusel<br />

and Toasted Sesame Seed Ice Cream 142<br />

Heat olive oil in pan, add onions and fry for 3 to 4 minutes until softened. Add<br />

next 9 ingredients and stir. Simmer for 10 minutes until pulpy. Cover and set aside<br />

for at least 6 hours up to 24 hours for flavours to meld. Reheat to serve.<br />

POTATOES<br />

2 cups (500 ml) vegetable oil<br />

6 russet potatoes, large, cut into 1-in (2.5 cm) cubes<br />

fresh parsley, chopped, for garnish<br />

Preheat vegetable oil in heavy saucepan over medium-high heat, about 350 F<br />

(180 C). Pat potatoes dry with paper towel. Test oil heat by adding one piece of<br />

potato. Oil should bubble vigorously. Divide potatoes into 3 equal batches and<br />

fry each batch for 3 minutes. Remove and set aside to cool down. Increase heat<br />

until oil reaches 375 F (190 C). In 3 batches, add potatoes back to hot oil and fry<br />

until golden brown and crisp, about 5 minutes. Use a slotted spoon or spatula to<br />

remove and set aside to drain on paper towels.<br />

Transfer potatoes into dishes and spoon over with reheated sauce. Sprinkle<br />

with parsley.<br />

PAIRS wITH<br />

XAnADU neXT OF KIn CABeRneT SAUVIgnOn<br />

Australia $15.99 181610<br />

CASTILLO De ALmAnSA ReSeRVA<br />

Spain $12.99 270363<br />

SALMON, <strong>BC</strong>’S TREASURE<br />

Salmon Tacones with Cilantro-Mint Yogurt 143<br />

Coho Salmon Gravlax with Lemon<br />

Crème Fraîche on Rye Bread 144<br />

Spring Salmon Salad Niçoise 145<br />

<strong>BC</strong> SPOT PRAwNS, SPOT ON<br />

<strong>BC</strong> Spot Prawn Spaghettini with Peas and Mint 146<br />

Wok-Cooked Spot Prawns with Garlic and Chili 146<br />

Pint of Poached <strong>BC</strong> Spot Prawns with Lemon 146<br />

ROLL INTO SPRING<br />

Crab Spring Rolls with Chili-Lime Dipping Sauce 146<br />

Prawn Phyllo Rolls 147<br />

Coconut Pancakes with Chicken Salad 148<br />

EASTER DESSERTS<br />

Meyer Lemon Pudding Cake<br />

with Raspberry Sauce 148<br />

Pavlova Roll stuffed with Dark and<br />

White Chocolate and Mango Mousse 149<br />

Key Lime Meringue Tartlets 150<br />

RHYMES wITH ORANGE<br />

Lobster and Scallops with Saffron, Blood Orange<br />

and Vanilla Sauce 151<br />

Orange Cranberry Mascarpone Strata with<br />

Mixed Berry Compote 151<br />

Moroccan Sliced Oranges with Dried Fruit 152<br />

Sesame Chili Tangerine Beef with Gai Lan 152

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