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patio Finger Food from page 42
CrISPY POtAtO CAkeS
Makes 24 cakes
Cakes
1 lb (500 g) Yukon Gold potatoes
1 onion, minced
¼ cup (50 ml) Parmesan cheese,
finely grated
2 tbsp (30 ml) unsalted butter, melted
½ tsp (2 ml) salt
freshly ground black pepper
Topping
4 oz (125 g) cream cheese,
room temperature
4 oz (125 g) smoked salmon
fresh dill
120 www.bcliquorstores.com
®/MD Anheuser-Busch, Inc. 120 www.bcliquorstores.com
Peel potatoes and halve. Boil in a large pot of salted water for 15 minutes or
just until done. Drain and return pot to the burner and shake over heat to dry.
Transfer to a bowl and refrigerate until cold. Grate chilled potatoes using the
large holes of the grater. Blend potatoes together with minced onion, Parmesan,
melted butter, salt and pepper in a large bowl. Preheat oven to 400 F (200 C).
Spoon grated potato mixture into greased muffin pans and press down with a
spoon to smooth surface. Bake in the centre of the oven for 20 minutes or until
crispy and firm. Using a small metal spatula, immediately loosen cakes from pan
and place on a plate, bottom sides up, to cool. Pipe a little cream cheese onto
each cake and place a small roll of smoked salmon on top. Garnish with fresh dill.
refrigerate until ready to serve.
PAIRs WITH
CeCChI nAtIO OrGAnIC ChIAntI
Italy $16.95 106682
GrAY MOnk unwOOded ChArdOnnAY
bc vQA $16.99 501114
MInI Greek POCketS
serves 24
1 lb (500 g) lamb sirloin tip*
salt and freshly ground black pepper
2 tbsp (30 ml) grapeseed oil
1 small baguette or ficelle **
curly leaf lettuce
½ red onion, shaved into very thin slices, separated
1 cup (250 ml) prepared hummus
Preheat oven to 400 F (200 C). Season lamb sirloin with salt and pepper. heat oil
in an oven proof frying pan until piping hot, then add lamb and fry on all sides until
well browned, about 5 minutes. remove pan from heat and place in preheated
oven. roast for 25 minutes or until a meat thermometer inserted in the centre
of the meat registers 145 F (65 C) for medium rare or a little longer for medium.
remove, set aside to set the juices and cool. the lamb can be refrigerated up to a
day at this point if you wish.
Cut lamb across the grain into thin ⅛-inch (.5 cm) slices, suitable for stuffing into
pocket bread. Slice baguette into ¾-inch thick (2 cm) rounds. to make a pocket,
slice each round in half vertically but not quite all the way through. tuck a pinch of
salad leaves into the pocket along with a spoonful of hummus and a few shreds of
roast lamb. Garnish with a red onion ring and serve.
* For the vegetarian in the crowd, substitute falafel or cubes of feta for lamb.
** Pita pockets may also be used.
PAIRs WITH
de bOrtOlI PetIte SYrAh
Australia $12.95 336750
kendAll JACkSOn vIntner’S reServe CAbernet SAuvIGnOn
uSA $25.99 427153