Ingredients

• 4 boneless chicken breasts, cut into bite-size cubes
• 1 mango, peeled, seeded and cut into cubes
• 1 red onion, cut into large pieces

• Marinade:

  • Juice and zest of one lime
  • 1/4 cup (60 mL) coconut milk
  • 1 tbsp (15 mL) grated ginger
  • 1 clove minced garlic
  • 1 tsp (5 mL) curry powder
  • 1/4 tsp (1 mL) cayenne pepper

• Green Papaya Slaw:

  • 1 green papaya (save seeds to decorate the plate)
  • 1 English cucumber
  • 1 Serrano chile, cut into short, paper-thin strips
  • 1/4 cup (60 mL) coarsely
  • chopped cilantro
  • Juice and zest of one lime
  • 1/4 cup (60 mL) coconut milk

Directions

Marinade:
Combine marinade ingredients in a bowl and mix well. Add chicken to marinade, cover and refrigerate for a few hours or overnight. Skewer chicken, alternating with mango and onion. Grill or roast in 450 F (230 C) oven until chicken is cooked. Serve with Green
Papaya Slaw.

Green Papaya Slaw:
Peel papaya and remove seeds. Grate papaya and cucumber on the largest blade of your box grater, or on the julienne blade of your mandolin. Combine with chiles, cilantro, lime and
coconut milk.

Serves 4

Credit: Alex Svenne

THIS IS MORE METHOD THAN RECIPE, HAVING NO EXACT MEASUREMENTS EXCEPT FOR THE VINAIGRETTE. MAKE AS MANY OR AS LITTLE AS YOU WANT.

Ingredients

• Per serving
  • Radicchio
  • Prosciutto
  • Bocconcini
  • Dried oregano
  • Salt
  • Black pepper
  • Field greens
  • Sun-dried cherries
  • Parmesan
• Vinaigrette
  • 3 cups (750 mL) sour cherry syrup
  • 3 cups (750 mL) red wine vinegar
  • 1/4 cup (60 mL) shallots, finely diced
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) black pepper

Directions

Cut bocconcini in half, season with salt, pepper and oregano. Wrap with a piece of thinly sliced prosciutto. Wrap with a radicchio leaf. Drizzle with olive oil, season with salt and pepper and grill over high heat until cheese softens.

To Assemble:
Arrange a small amount of field greens in the middle of a plate. Coat grilled radicchio with a little sour cherry vinaigrette and arrange around the greens (2 pieces for lunch, 3 for dinner). Pour more Vinaigrette onto plate and garnish with sun-dried cherries and
shaved Parmesan.

Ingredients

• Dough

  • 4 cups (1 L) flour
  • 1 tsp (5 mL) baking powder
  • 1 1/2 tsp (7 mL) salt
  • 1/4 cup (60 mL) lard at room temperature
  • 2 cups (500 mL) boiling water
  • 1 egg, beaten

• Filling

  • 2 tbsp (30 mL) canola oil
  • 2 lbs (1 kg) ground beef, extra lean
  • 4 cloves garlic, minced
  • 1/2 tsp (2 mL) cumin
  • 1 tsp (5 mL) oregano
  • 1/2 tsp (2 mL) black pepper
  • 1/4 tsp (1 mL) Chilean merken*
  • 1 tbsp (15 mL) salt
  • 7 medium onions, diced
  • 2 hard-boiled eggs, chopped
  • 1/2 cup (125 mL) chopped black olives
  • 1/2 cup (125 mL) raisins

Directions

DIRECTIONS:
Dough:
Combine flour, baking powder and salt, whisking to mix. Cut in lard. Add boiling water and mix until dough forms. Roll out dough and cut into 8 circles, about 6″ (15 cm) in diameter.

Filling:
This mixture makes for better empanadas if it is prepared a day before. Heat oil in a large skillet set over medium heat; add ground beef, garlic and spices. Add onion to skillet just before beef is fully cooked. Continue cooking until onions are soft and ground beef is no longer pink. Remove from heat and let cool. Add eggs, olives
and raisins.

TO ASSEMBLE:
Preheat oven to 350 F (180 C). Divide filling evenly between empanadas, folding over and pinching edges to seal. Brush empanadas with beaten egg. Bake in oven until light brown and crispy. Serve immediately.

Serves 8 Large Empanadas

Credit: Raquel Campos

Ingredients

• Aioli

  • 3 egg yolks
  • 2 cups (500 mL) vegetable oil
  • 1/2 tsp (2 mL) Dijon mustard
  • Juice of 1/2 lemon
  • 11/2 tsp (7 mL) of garlic purée
  • Salt and pepper, to taste

• Soft Herbs

  • 1/4 cup (60 mL) fresh dill
  • 1/4 cup (60 mL) flat leaf parsley
  • 1/4 cup (60 mL) fresh mint

• Tortilla

  • 1 large russet potato
  • 1/2 large white onion
  • 2 large free-run eggs
  • 1 tbsp (15 mL) olive oil

Directions

Aioli:
In a food processor, gently process the yolks, mustard, garlic and lemon juice. In a slow, steady stream, pour in the oil while the processor is on until the mixture is fully emulsified. If the mixture starts to get too thick, add a splash of warm water to loosen the emulsification. Season with salt and pepper to taste.

Soft Herbs:
Roughly chop the herbs and mix together.

Tortilla:
Peel the potato then thinly slice. Peel and jullienne the onion. Crack and beat the eggs in a separate bowl.

Blanch the potatoes in a pot of boiling water for 5 to 7 minutes until tender. In a nonstick skillet set over medium heat add onions and cook until very soft and golden brown, about 20 minutes. Add a couple of splashes of water to the onions if they are getting too dark. Add potatoes, onions and eggs together and
mix well.

Heat olive oil in a 5″ (12 cm) nonstick pan for 30 seconds. Add the mixture and cook for 3 minutes; flip and repeat.

To Assemble:
Place cooked tortilla on a plate, top generously with Aioli and Soft Herbs. Serve immediately.

Serves 1 Tortilla

Credit: Adam Donnelly

Ingredients

• DIPPING SAUCE

  • 2 tbsp (30 mL) soy sauce
  • Pinch of ground ginger
  • Pinch of ground garlic
  • Sliced green onion

• TUNA

  • 1 tbsp (15 mL) vegetable oil
  • 6 oz (175 g) fresh Ahi tuna
  • 1/4 purple onion, thinly sliced
  • 1 green onion, chopped

Directions

DIPPING SAUCE:
Combine all ingredients in a bowl and mix well.

TUNA:
Heat oil in a skillet set over medium-high heat; sear tuna for about 20 seconds. Flip and repeat. Remove from pan and place in iced water to cool. Remove from water and pat dry. Cut tuna into bite-sized portions. Lay tuna on a plate and top with purple and
green onions. Serve with Dipping Sauce.

Serves 2