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The Cocktail Kitchen from page 28
Cut lasagna noodles into 4-in (10 cm) lengths and place slice of proscuitto then
small bundle of blanched asparagus across width of each noodle. Spoon 2 tbsp of
white sauce over asparagus and roll up cannelloni. Place in prepared lasagna dish
and continue, placing cannelloni side by side. Cover prepared cannelloni with rest
of sauce (reheat to warm if needed) and sprinkle with cheese. Bake uncovered
until golden and bubbly, approximately 30 to 40 minutes. garnish with parsley.
PAIRS wITH
VILLA mARIA eSTATe SAUVIgnOn BLAnC
New Zealand $18.99 342360
DAnzAnTe PInOT gRIgIO
Italy $14.99 534214
LenTIL FRITTeRS (Bhajis) WITH TAmARInD SAUCe
Serves 4 (makes 12 to15 pieces)
by Ben de Champlain
PRESENTING THE
NEW LOOK
OF BERINGER FOUNDERS’ ESTATE
STYLE meets SUBSTANCE.
11X WINNER “WINERY OF THE YEAR”
124 www.bcliquorstores.com
(WINE & SPIRITS MAGAZINE)
Beringer Founders’ Estate Cabernet Sauvignon # 534263
Beringer Founders’ Estate Chardonnay #534230
LENTIL FRITTERS
¾ cup (175 ml) red lentils
½ cup (125 ml) green lentils
½ tsp (2 ml) ginger, grated
2 garlic cloves, minced
½ tsp (2 ml) black cumin seeds
½ tsp (2 ml) brown cumin seeds
salt to taste
2 green chilies, sliced thinly
¼ cup (50 ml) cilantro, chopped
2 tbsp (30 ml) oil
Soak lentils for 30 minutes. Toast spices in dry pan and blend lentils and spices
together to make fine paste. Add cilantro and green chilies, plus salt to taste. Heat
oil in pan and shallow-fry fritters until golden brown. Turn and cook other side.
TAMARIND SAUCE
2 tbsp (30 ml) tamarind paste
2 cups (500 ml) water
2 tbsp (30 ml) brown sugar
1 red Thai chili pepper (also known as bird’s eye)
1 tsp (5 ml) toasted brown cumin seeds
Soak tamarind paste in water and reduce over medium heat to 1 cup (125 ml)
volume. Add sugar, chili and cumin seeds until flavours are blended. Use as lentil
fritter dipping sauce.