Latest news with #GranaPadano
The Province
6 hours ago
- Entertainment
- The Province
Get grilling! 5 BBQ recipes to celebrate Father's Day
From steak to ribs to veggie skewers, here are six barbecue favourites from Vancouver chefs and restaurants to grill for Dad Show some love this Father's Day with a great grilled meal. Photo by C|Prime Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Father's Day is June 15. The day dedicated to celebrating dads provides a perfect excuse for a backyard BBQ. After all, a hearty, flavourful meal is a perfect way to show some love. To help get the BBQ party started, we asked a few Vancouver chefs and restaurant teams to grill up some of their favourite recipes for the barbecue. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors From steak to ribs to veggie skewers, here are six recipes to prepare for Dad: Recipe by:C|Prime Chef Behshad Zolnasr 2 x 12 oz (340 g) New York striploin steaks 2 heads romaine lettuce, halved lengthwise 4-6 strips pancetta (or bacon) 2 tbsp. (30 mL) capers A few shavings of Parmesan cheese (or Grana Padano) 1 lb (454 g) fingerling potatoes (or baby potatoes) 1 tsp. (5 mL) porcini powder (optional — or use steak spice or garlic powder) Salt and pepper, to taste Olive oil Caesar dressing Take the steaks out of the fridge 15 minutes before grilling. Rub lightly with olive oil, then season generously with salt, pepper and porcini powder (or steak seasoning). This advertisement has not loaded yet, but your article continues below. Preheat your BBQ on high heat at least 15-20 minutes ahead. Add potatoes to a pot of salted water and bring to a gentle simmer. Cook until fork-tender (about 12-15 minutes), then drain and chill in the fridge until completely cooled. This step can be done earlier in the day. Place steaks on the hot grill and flip every 2-3 minutes for even colour and cooking. Cook to your preferred doneness. Once done, remove and let rest for the same amount of time they were cooked, about 6-8 minutes. Brush romaine halves with olive oil and season with salt and pepper. Grill on high heat for 2-3 minutes per side until slightly charred. Remove from grill, toss with Caesar dressing, and let sit for a few minutes to absorb the flavours. In a medium pan, fry pancetta or bacon in 1 tbsp. olive oil until crispy. Remove and set aside. In the same pan, fry capers until crispy (1-2 minutes). Remove and set aside. Add the cooled potatoes to the pan and fry until golden on all sides, about 8-10 minutes. Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Plate the grilled Caesar halves with crispy pancetta, capers and a few Parmesan shavings. Serve alongside the rested steak and crispy potatoes. Serves 2. BBQ Ribs Recipe by:Cardero's Chef Jason Kleinfeld Rib Rub 3 tbsp. (45 mL) brown sugar 1½ tbsp. (22.5 mL) chili powder 1 tsp. (5 mL) cayenne pepper (add more if you like it spicy) 1 tbsp. (15 mL) ground cumin 4 tbsp. (60 mL) smoked paprika 2 tbsp. (30 mL) celery seeds 1 tbsp. (15 mL) onion powder 1 tbsp. (15 mL) garlic powder 1 tbsp. (15 mL) ground black pepper Rib Baste/BBQ Glaze 1 cup (250 mL) ketchup 2 tbsp. (30 mL) molasses 1 tbsp. (15 mL) grainy Dijon mustard 2 tbsp. (30 mL) honey 2 tbsp. (30 mL) apple cider vinegar 2 tbsp. (30 mL) apricot marmalade Salt and pepper to taste This advertisement has not loaded yet, but your article continues below. A splash or two of bourbon (optional) In a small bowl, mix all rub ingredients together. Taste and adjust to your liking — more sugar for sweet, more cayenne for kick. Set aside. In a small saucepan over low heat, combine all baste/glaze ingredients. Simmer gently, stirring occasionally, until everything is blended and warm. Divide into two portions — one for basting during grilling, one for finishing. 1 x 40-44 oz (1.2 kg) St. Louis side rib Preheat BBQ to about 275°F (135°C) using indirect heat. Pat ribs dry and generously apply the dry rub to both sides. Place ribs on a double layer of foil (parchment on top of meat if you want to prevent sticking). Add a splash of water or apple juice, then wrap tightly. Place the wrapped ribs on the indirect side of the grill, close the lid, and cook for 2½ to 3 hours. This advertisement has not loaded yet, but your article continues below. Carefully unwrap the ribs — they should be tender but still hold together. Return ribs to the grill over direct heat, meat side down. Baste with BBQ glaze and grill uncovered for 5-10 minutes, turning and basting frequently, until caramelized and slightly charred on the edges. Let ribs rest for a few minutes, then slice between the bones. Serve with extra glaze, coleslaw, grilled corn, or potato salad for a classic BBQ feast. Make Ahead Tip: You can do the foil-wrapped portion up to two days in advance. Just chill the ribs after the first cook, then finish them on the BBQ when you're ready to serve. Serves 4. BBQ Chicken Kebabs with Naan Bites, Tomato Rice and Tzatziki Recipe by:Bae Side Corporate Chef Sumit Chauhan ½ lb (approx. 225 g) ground chicken This advertisement has not loaded yet, but your article continues below. 1 tbsp. (15 mL) red bell pepper, finely chopped 1 tbsp. (15 mL) green bell pepper, finely chopped 1 tbsp. (15 mL) red onion, finely chopped 1 tbsp. (15 mL) fresh cilantro, chopped ½ tsp. (2.5 mL) sumac powder (optional, for tang) ½ tsp. (2.5 mL) paprika ½ tsp. (2.5 mL) ground coriander ½ tsp. (2.5 mL) ground cumin ½ tsp. (2.5 mL) salt (or to taste) ¼ tsp. (1 mL) ground black pepper In a large bowl, combine the ground chicken with the chopped bell peppers, onion, cilantro and all the spices. Mix thoroughly with your hands for 5-10 minutes, until the mixture becomes sticky and well combined. This helps the kebabs hold their shape on the grill. Divide the mixture into 4-6 portions. With damp hands, shape each portion around a skewer, pressing it into a long, flat sausage shape (about 6-8 inches long). If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. This advertisement has not loaded yet, but your article continues below. Preheat your BBQ to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for 5-6 minutes per side, turning carefully with tongs. Cook until the chicken is fully cooked through and has nice grill marks. Gently remove the kebabs from the skewers and serve hot. Pair with naan bites, tomato rice, grilled vegetables and a generous spoonful of tzatziki. Garnish with microgreens or fresh herbs and a bit of coleslaw for extra crunch, if desired. Makes 4-6 kebabs. Grilled Vegetable Kofta Skewers with Honey Salt Garlic Kofta Glaze Recipe by:Honey Salt Chef Johann Caner Skewers 2 cups (500 mL) cremini mushrooms 1 cup (250 mL) cherry tomatoes 1 red bell pepper, cut into chunks This advertisement has not loaded yet, but your article continues below. 1 green bell pepper, cut into chunks 1 red onion, cut into chunks 1 zucchini, thickly sliced 1 yellow zucchini, thickly sliced Wooden or metal skewers Marinade ¼ cup (60 mL) olive oil 3 cloves garlic, pressed or minced Juice of 1 lemon ½ tsp. (2.5 mL) dried oregano ½ tsp. (2.5 mL) dried basil ½ tsp. (2.5 mL) smoked paprika Kosher salt and black pepper, to taste Honey Salt Garlic Kofta Glaze 3 tbsp. (40 g) minced garlic 2 tbsp. (30 mL) canola oil 1⅓ cups (420 g) honey ¼ cup (60 mL) water In a bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, smoked paprika, salt and pepper. Thread mushrooms, tomatoes, peppers, onion and zucchini onto skewers. (If using wooden skewers, soak in water for 30 minutes beforehand.) Brush the marinade over the skewers and let sit for 10-15 minutes while you preheat the BBQ. This advertisement has not loaded yet, but your article continues below. In a small saucepan, heat canola oil over medium-low heat. Add garlic and sauté until golden (2-3 minutes). Stir in honey and water. Simmer for about 5 minutes, until slightly thickened. Remove from heat and let cool to a syrupy consistency. Preheat your BBQ to medium-high heat. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred. Brush the grilled skewers generously with the Honey Salt garlic kofta glaze. Serve hot, optionally with extra glaze on the side. Makes 4 skewers. Pork Belly Surf and Turf Tacos Recipe by:Fanny Bay Oyster Bar and Shellfish Market Chef Alex Guido Pork belly ½ piece (1-2 lb) pork belly, sliced into 2-inch strips 2 cups (500 mL) water (more if needed) This advertisement has not loaded yet, but your article continues below. 1 cup (250 mL) brown sugar 2 tbsp. (30 mL) kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed To brine the pork belly, in a bowl, dissolve brown sugar and salt in water. Stir in garlic and ginger. Place pork belly in a container and pour the brine over it. Ensure it's fully submerged (add water if needed). Refrigerate overnight or for at least 8 hours. To BBQ roast the pork belly, remove the pork belly from brine and pat dry. Preheat BBQ to 450°F using indirect heat (one side lit, one side off). Place pork skin-side up on the cooler side in a cast iron pan or directly on the grill with a drip pan underneath. Close lid and cook for 30 minutes. Reduce BBQ temperature to 275°F and continue roasting for 1 to 1½ hours, until tender. Let cool to room temperature, then wrap and refrigerate until firm (at least a few hours, or overnight). Slice into ½-inch strips. This advertisement has not loaded yet, but your article continues below. Grill pork slices over direct high heat for 1 to 2 minutes per side, until edges are crisp and caramelized. Al Pastor Prawns 3 large tiger prawns (or scale as needed) 1 tbsp. (15 mL) Al Pastor sauce (see below) 1 tsp. (5 mL) minced garlic 1 tsp. (5 mL) chopped parsley 1 tsp. (5 mL) olive oil Salt to taste Combine prawns with all marinade ingredients and let marinate for 1 to 2 hours in the refrigerator. Preheat BBQ to high heat. Grill prawns on skewers or directly on the grill for 2 to 3 minutes per side until opaque and slightly charred. Al Pastor Sauce 3 x 198 g cans chipotle chilies in adobo 1 x 3.5 oz pack achiote paste 3 cups (750 mL) orange juice 6 cloves garlic 1 cup (250 mL) apple cider vinegar 1 cup (250 mL) honey 1 tbsp. (15 mL) ground cumin This advertisement has not loaded yet, but your article continues below. 1 tbsp. (15 mL) chili powder 1 tbsp. (15 mL) dried oregano Salt to taste Blend all ingredients in a food processor until smooth. Optional: simmer in a small pot on the grill for 15 to 20 minutes to concentrate the flavour. Sauce can be stored in the fridge in an airtight container for up to five days. Guacamole 3 ripe avocados 1 tsp. (5 mL) olive oil 1 tsp. (5 mL) lime juice Salt to taste Mash or blend all ingredients until desired texture is reached (chunky or smooth). Taco sauce 2 cups (500 mL) mayonnaise 2 cups (500 mL) sour cream 1 cup (250 mL) lime juice Salt and pepper to taste Whisk all ingredients together in a bowl until fully combined. Chill until serving. Sauce can be stored in the fridge in an airtight container for up to five days. Topping and assembly Grilled pineapple (sliced, grilled, and diced) Diced red onion Fresh cilantro leaves Corn or flour tortillas (lightly charred on the grill) Warm tortillas on the BBQ for 10 to 20 seconds per side. Add grilled pork belly slices. Top with grilled al pastor prawns. Add a spoonful of guacamole. Drizzle with taco sauce. Garnish with grilled pineapple, red onion, and cilantro. Optional: finish with a squeeze of fresh lime juice. Makes 10 tacos. Read More News Vancouver Canucks News Sports Vancouver Canucks
Vancouver Sun
8 hours ago
- General
- Vancouver Sun
Get grilling! 5 BBQ recipes to celebrate Father's Day
Father's Day is June 15. The day dedicated to celebrating dads provides a perfect excuse for a backyard BBQ. After all, a hearty, flavourful meal is a perfect way to show some love. To help get the BBQ party started, we asked a few Vancouver chefs and restaurant teams to grill up some of their favourite recipes for the barbecue. From steak to ribs to veggie skewers, here are six recipes to prepare for Dad: Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Recipe by: C|Prime Chef Behshad Zolnasr 2 x 12 oz (340 g) New York striploin steaks 2 heads romaine lettuce, halved lengthwise 4-6 strips pancetta (or bacon) 2 tbsp. (30 mL) capers A few shavings of Parmesan cheese (or Grana Padano) 1 lb (454 g) fingerling potatoes (or baby potatoes) 1 tsp. (5 mL) porcini powder (optional — or use steak spice or garlic powder) Salt and pepper, to taste Olive oil Caesar dressing Take the steaks out of the fridge 15 minutes before grilling. Rub lightly with olive oil, then season generously with salt, pepper and porcini powder (or steak seasoning). Preheat your BBQ on high heat at least 15-20 minutes ahead. Add potatoes to a pot of salted water and bring to a gentle simmer. Cook until fork-tender (about 12-15 minutes), then drain and chill in the fridge until completely cooled. This step can be done earlier in the day. Place steaks on the hot grill and flip every 2-3 minutes for even colour and cooking. Cook to your preferred doneness. Once done, remove and let rest for the same amount of time they were cooked, about 6-8 minutes. Brush romaine halves with olive oil and season with salt and pepper. Grill on high heat for 2-3 minutes per side until slightly charred. Remove from grill, toss with Caesar dressing, and let sit for a few minutes to absorb the flavours. In a medium pan, fry pancetta or bacon in 1 tbsp. olive oil until crispy. Remove and set aside. In the same pan, fry capers until crispy (1-2 minutes). Remove and set aside. Add the cooled potatoes to the pan and fry until golden on all sides, about 8-10 minutes. Plate the grilled Caesar halves with crispy pancetta, capers and a few Parmesan shavings. Serve alongside the rested steak and crispy potatoes. Serves 2. Recipe by: Cardero's Chef Jason Kleinfeld Rib Rub 3 tbsp. (45 mL) brown sugar 1½ tbsp. (22.5 mL) chili powder 1 tsp. (5 mL) cayenne pepper (add more if you like it spicy) 1 tbsp. (15 mL) ground cumin 4 tbsp. (60 mL) smoked paprika 2 tbsp. (30 mL) celery seeds 1 tbsp. (15 mL) onion powder 1 tbsp. (15 mL) garlic powder 1 tbsp. (15 mL) ground black pepper Rib Baste/BBQ Glaze 1 cup (250 mL) ketchup 2 tbsp. (30 mL) molasses 1 tbsp. (15 mL) grainy Dijon mustard 2 tbsp. (30 mL) honey 2 tbsp. (30 mL) apple cider vinegar 2 tbsp. (30 mL) apricot marmalade Salt and pepper to taste A splash or two of bourbon (optional) In a small bowl, mix all rub ingredients together. Taste and adjust to your liking — more sugar for sweet, more cayenne for kick. Set aside. In a small saucepan over low heat, combine all baste/glaze ingredients. Simmer gently, stirring occasionally, until everything is blended and warm. Divide into two portions — one for basting during grilling, one for finishing. 1 x 40-44 oz (1.2 kg) St. Louis side rib Preheat BBQ to about 275°F (135°C) using indirect heat. Pat ribs dry and generously apply the dry rub to both sides. Place ribs on a double layer of foil (parchment on top of meat if you want to prevent sticking). Add a splash of water or apple juice, then wrap tightly. Place the wrapped ribs on the indirect side of the grill, close the lid, and cook for 2½ to 3 hours. Carefully unwrap the ribs — they should be tender but still hold together. Return ribs to the grill over direct heat, meat side down. Baste with BBQ glaze and grill uncovered for 5-10 minutes, turning and basting frequently, until caramelized and slightly charred on the edges. Let ribs rest for a few minutes, then slice between the bones. Serve with extra glaze, coleslaw, grilled corn, or potato salad for a classic BBQ feast. Make Ahead Tip: You can do the foil-wrapped portion up to two days in advance. Just chill the ribs after the first cook, then finish them on the BBQ when you're ready to serve. Serves 4. Recipe by: Bae Side Corporate Chef Sumit Chauhan ½ lb (approx. 225 g) ground chicken 1 tbsp. (15 mL) red bell pepper, finely chopped 1 tbsp. (15 mL) green bell pepper, finely chopped 1 tbsp. (15 mL) red onion, finely chopped 1 tbsp. (15 mL) fresh cilantro, chopped ½ tsp. (2.5 mL) sumac powder (optional, for tang) ½ tsp. (2.5 mL) paprika ½ tsp. (2.5 mL) ground coriander ½ tsp. (2.5 mL) ground cumin ½ tsp. (2.5 mL) salt (or to taste) ¼ tsp. (1 mL) ground black pepper In a large bowl, combine the ground chicken with the chopped bell peppers, onion, cilantro and all the spices. Mix thoroughly with your hands for 5-10 minutes, until the mixture becomes sticky and well combined. This helps the kebabs hold their shape on the grill. Divide the mixture into 4-6 portions. With damp hands, shape each portion around a skewer, pressing it into a long, flat sausage shape (about 6-8 inches long). If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning. Preheat your BBQ to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for 5-6 minutes per side, turning carefully with tongs. Cook until the chicken is fully cooked through and has nice grill marks. Gently remove the kebabs from the skewers and serve hot. Pair with naan bites, tomato rice, grilled vegetables and a generous spoonful of tzatziki. Garnish with microgreens or fresh herbs and a bit of coleslaw for extra crunch, if desired. Makes 4-6 kebabs. Recipe by: Honey Salt Chef Johann Caner Skewers 2 cups (500 mL) cremini mushrooms 1 cup (250 mL) cherry tomatoes 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 red onion, cut into chunks 1 zucchini, thickly sliced 1 yellow zucchini, thickly sliced Wooden or metal skewers Marinade ¼ cup (60 mL) olive oil 3 cloves garlic, pressed or minced Juice of 1 lemon ½ tsp. (2.5 mL) dried oregano ½ tsp. (2.5 mL) dried basil ½ tsp. (2.5 mL) smoked paprika Kosher salt and black pepper, to taste Honey Salt Garlic Kofta Glaze 3 tbsp. (40 g) minced garlic 2 tbsp. (30 mL) canola oil 1⅓ cups (420 g) honey ¼ cup (60 mL) water In a bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, smoked paprika, salt and pepper. Thread mushrooms, tomatoes, peppers, onion and zucchini onto skewers. (If using wooden skewers, soak in water for 30 minutes beforehand.) Brush the marinade over the skewers and let sit for 10-15 minutes while you preheat the BBQ. In a small saucepan, heat canola oil over medium-low heat. Add garlic and sauté until golden (2-3 minutes). Stir in honey and water. Simmer for about 5 minutes, until slightly thickened. Remove from heat and let cool to a syrupy consistency. Preheat your BBQ to medium-high heat. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred. Brush the grilled skewers generously with the Honey Salt garlic kofta glaze. Serve hot, optionally with extra glaze on the side. Makes 4 skewers. Recipe by: Fanny Bay Oyster Bar and Shellfish Market Chef Alex Guido Pork belly ½ piece (1-2 lb) pork belly, sliced into 2-inch strips 2 cups (500 mL) water (more if needed) 1 cup (250 mL) brown sugar 2 tbsp. (30 mL) kosher salt 3 cloves garlic, gently crushed 3 slices fresh ginger, gently crushed To brine the pork belly, in a bowl, dissolve brown sugar and salt in water. Stir in garlic and ginger. Place pork belly in a container and pour the brine over it. Ensure it's fully submerged (add water if needed). Refrigerate overnight or for at least 8 hours. To BBQ roast the pork belly, remove the pork belly from brine and pat dry. Preheat BBQ to 450°F using indirect heat (one side lit, one side off). Place pork skin-side up on the cooler side in a cast iron pan or directly on the grill with a drip pan underneath. Close lid and cook for 30 minutes. Reduce BBQ temperature to 275°F and continue roasting for 1 to 1½ hours, until tender. Let cool to room temperature, then wrap and refrigerate until firm (at least a few hours, or overnight). Slice into ½-inch strips. Grill pork slices over direct high heat for 1 to 2 minutes per side, until edges are crisp and caramelized. Al Pastor Prawns 3 large tiger prawns (or scale as needed) 1 tbsp. (15 mL) Al Pastor sauce (see below) 1 tsp. (5 mL) minced garlic 1 tsp. (5 mL) chopped parsley 1 tsp. (5 mL) olive oil Salt to taste Combine prawns with all marinade ingredients and let marinate for 1 to 2 hours in the refrigerator. Preheat BBQ to high heat. Grill prawns on skewers or directly on the grill for 2 to 3 minutes per side until opaque and slightly charred. Al Pastor Sauce 3 x 198 g cans chipotle chilies in adobo 1 x 3.5 oz pack achiote paste 3 cups (750 mL) orange juice 6 cloves garlic 1 cup (250 mL) apple cider vinegar 1 cup (250 mL) honey 1 tbsp. (15 mL) ground cumin 1 tbsp. (15 mL) chili powder 1 tbsp. (15 mL) dried oregano Salt to taste Blend all ingredients in a food processor until smooth. Optional: simmer in a small pot on the grill for 15 to 20 minutes to concentrate the flavour. Sauce can be stored in the fridge in an airtight container for up to five days. Guacamole 3 ripe avocados 1 tsp. (5 mL) olive oil 1 tsp. (5 mL) lime juice Salt to taste Mash or blend all ingredients until desired texture is reached (chunky or smooth). Taco sauce 2 cups (500 mL) mayonnaise 2 cups (500 mL) sour cream 1 cup (250 mL) lime juice Salt and pepper to taste Whisk all ingredients together in a bowl until fully combined. Chill until serving. Sauce can be stored in the fridge in an airtight container for up to five days. Topping and assembly Grilled pineapple (sliced, grilled, and diced) Diced red onion Fresh cilantro leaves Corn or flour tortillas (lightly charred on the grill) Warm tortillas on the BBQ for 10 to 20 seconds per side. Add grilled pork belly slices. Top with grilled al pastor prawns. Add a spoonful of guacamole. Drizzle with taco sauce. Garnish with grilled pineapple, red onion, and cilantro. Optional: finish with a squeeze of fresh lime juice. Makes 10 tacos.
Daily Maverick
03-06-2025
- Health
- Daily Maverick
Pappardelle pasta with broccoli and peas
Pappardelle are the broad pasta strips, more substantial than the slimmer tagliatelle and a good choice for a pasta sauce that needs something to cling to. Don't we all. With many pasta recipes that call for this or that style of noodle, whether linguine, tagliatelle, pappardelle or, for that matter, small pieces such as farfalle or penne, it's moot as to whether you should feel you have to strictly make the dish with only that specific type of noodle. So of course you could substitute tagliatelle or penne rigate for the pappardelle, though I would steer clear of the slender pastas such as linguine or spaghetti; the peas in particular need a friend to canoodle with. Put it that way. Key to this recipe is how to prepare the broccoli. My recipe calls only for the tiny buds; that is, the tiny parts of the floret. I'll add a photograph below to show what I mean. You just hold each whole floret on a board and cut off the tiny buds, discarding the remnants of the stem. You only need the buds and peas to make up the substantial part of the sauce. This is a creamy sauce thanks to the crème fraîche, but you will need to use pasta water in the sauce too, as without it the crème fraîche will make it rather claggy. I used as many as six ladles of pasta water to finish off the sauce and get it to the right consistency, but only add one at a time and stop adding any when the consistency of the sauce is to your liking. (Serves 2) Ingredients 1 medium onion, finely chopped 2 fat garlic cloves, finely chopped 3 Tbsp olive oil 200 ml dry white wine 250 g pappardelle, boiled until al dente, and drained (but reserve the pasta water) 100 g broccoli florets, finely chopped 120 g frozen peas 50 g Grana Padano cheese, grated Extra Grana Padano to grate on top when serving 250 g crème fraîche Salt and white pepper to taste Pasta water as needed Method Bring a big pot of water to the boil, ready for the pasta. Sauté onions and garlic in olive oil, then add white wine and reduce by half. Add the peas and broccoli, season with salt and white pepper, stir, put the lid on and let it simmer on a low heat for 5 minutes. Stir in the grated Grana Padano and the crème fraîche and simmer for a minute or two. Cook the pasta till al dente and drain it into a bowl or jug so that you can use some of the pasta water in the sauce. Add a ladle of pasta water to your sauce at a time, stirring to combine, until it is of a good consistency; not watery at all, but not claggy either.
Gulf Today
13-05-2025
- General
- Gulf Today
Scotch eggs: Crispier than ever in the air fryer
'Scotch eggs were invented by Fortnum and Mason in 1738 for travellers heading west from London on train journeys,' says food writer and cookery school owner Katie Caldesi. 'Scotch eggs still make the perfect food-to-go today as they are robust and filling. I love to eat them with mustard, so I try to take this along with me, too. Add herbs if your sausagemeat doesn't already contain them.' Air fryer Scotch eggs Makes: 4 Ingredients: Extra-virgin olive oil 400g high-meat-content sausages or sausagemeat 2 tsp finely chopped fresh or dried rosemary 60g finely grated Parmesan, Grana Padano or Italian-style hard cheese 60g sesame seeds Pinch of chilli flakes (optional) 1 egg 4 soft-boiled eggs, cooled and peeled Method: 1. Spray or brush a crisper in the drawer generously with oil. Score a line down the sausages, if using, and peel away the skins. Put the sausages or sausagemeat into a bowl and roughly divide into four portions. 2. To prepare the coating, mix all the dry ingredients together in another bowl. Crack and beat the egg in another bowl. 3. Take one portion of the sausagemeat and flatten it in your hand to just larger than your palm. Take a boiled egg and put it on the meat. Curl your hand around it and press it into a ball shape so that the egg is evenly covered with the meat. Repeat with the other portions of sausagemeat and boiled eggs. Wash and dry your hands. 4. Using one hand, dip each sausage-covered egg into the beaten egg to coat and then drop it into the dry mixture. Use the other hand to tip the bowl from side to side to coat the wet ball. Use the same dry hand to roll it around so that it is evenly coated. Lay the Scotch egg on a large plate and then repeat with the remaining sausage-covered eggs. 5. The Scotch eggs are best double-dipped to create a thicker, crisper coating, so take each one and repeat the process above, returning them to the plate. 6. Spray with oil from the top and put them, spaced apart, oil-side down, on the crisper. Spray the tops with oil. 7. Air fry at 200C for seven minutes, or until richly golden brown. Turn the eggs and continue to cook for five to seven minutes until richly golden brown all over. 8. Remove from the drawer and serve straight away or allow to cool to room temperature. Store in the refrigerator for up to two days. The Independent
Leader Live
03-05-2025
- Business
- Leader Live
TASTE TEST: A McElhenney and Cheese at Wrexham's 'The Bank'
The Bank is a 'small plates' restaurant based at 43 High Street, right in the heart of Wrexham's city centre. Established in 2009, it specialises in serving tapas, cocktails and wine. And 'small plates' it may be on paper, but my visit there certainly left me feeling full and satisfied. I took a lunchtime trip to The Bank which, during Easter weekend, received a visit from Wrexham AFC co-chairman Rob McElhenney. Just days before the Reds were promoted to the EFL Championship, Rob visited the venue and approved of one of its dishes being named after him (We'll come to that in the minute!). I visited earlier this week, on a day where it was absolutely scorching in Wrexham. The Bank's website states that it is a 'beautifully renovated building' and it's hard to argue with that as, as soon as I entered it, it left me feeling impressed. It was a 'table for one' for this reporter on his lunch break and I opted for the very value-for-money 'three small plates for £18' deal. From a vast menu of delicious-sounding tapas options, I chose the Hot honey belly pork, the truffle fries and the McElhenney and Cheese! The pork was cooked wonderfully and fell apart nicely. The mustard glaze mixed well with the meat, as well as the spring greens it accompanied. My trio of delicious 'small plates' I ordered at The Bank in Wrexham. (Image: Newsquest) The truffle fries were a treat too, with the Grana Padano adding some extra flavour to the already mouth-watering truffle-ness. Finally, the 'McElhenney N' Cheese', named in tribute to Wrexham's co-chairman, was also a delight, it was a perfect side dish to accompany the other duo which I ordered. It contained Welsh rarebit, a herb crust and a dash of Abergele whiskey which gave it an unusual but nevertheless outstanding taste. As for drinks, I simply had a coke (and a jug of water as it was 23 degrees outside!). But, I did spot that the bar does offer some top options on tap for anyone looking to enjoy a good beer there - including Leffe, Camden Ale and, of course, Wrexham Lager. Looking at the board in the venue, The Bank also does a 'Wine Club Wednesday', offering three plates and a glass of wine for the reasonable price of £22. The interior itself was lively, with just the one table free when I walked in, perhaps proving The Bank's deserved popularity. But having said that, it was still quiet enough for you to enjoy a meal in peace too. TOP STORIES The overall experience I had at The Bank was thoroughly enjoyable and the dishes I was served were superb. I paid just £21.50 for the pleasure of those three plates (and the pint of coke) that, although regarded as 'small plates', left me feeling full for the rest of the day. I will certainly be returning to what is, in my opinion, a real gem in the heart of Wrexham.
