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wedge salad with buttermilk herb dressing and st. agur blue cheese Buttermilk dressing is classic Canadiana. In a bowl, put 1/2 c. mayonnaise, 2 T. cider vinegar, 1/2 c. buttermilk, 1 T. honey, 1/2 t. salt, 1 t. dry mustard and 1 T. each finely chopped dill, chive and parsley. Whisk until smooth. Refrigerate for 1 hour before serving, this allows the dressing time to thicken. Cut a small head of iceberg lettuce into 4 wedges and place them onto salad plates. Drizzle with the dressing, crumble the blue cheese over and garnish with freshly ground pepper. Serves 4.

fried chicken Fried chicken is one of my favourite guilty pleasures. Using buttermilk for fried chicken both tenderizes it and makes the crust crispy. Rub 6 pieces of chicken with salt and pepper to taste. In a bowl put 2 c. buttermilk, 1 T. onion powder, 1 t. Sriracha hot sauce and mix well. Place the chicken into this mixture and evenly coat it. Place in the fridge for 1 hour or up to 24 hours. While this is marinating, in a bowl put 2 c. flour, 1/2 t. each dried sage, savoury and oregano, 1 t. each salt, white pepper and baking powder. Mix well and set aside for later. Preheat the oven to 375°F. In a large deep pot put 2 inches of canola oil. Place over high heat and allow the oil to get very hot – this will take about 10 minutes. Remove the chicken from the buttermilk and roll in the flour mixture, making sure to get as much flour as possible onto the chicken skin. Fry in 2 batches, until the crust is golden. Place the chicken pieces on a wire rack on a baking tray. Place the baking tray in the oven and bake for 15 to 20 minutes, or until the chicken is done. This method allows the chicken to drain fat while baking, making it a little more reasonable on the fat scale. Serves 2 to 6 people.

recipe photos by Chris Halpin

lamb curry with buttermilk and kaffir lime leaves Buttermilk is the base for a lovely rich sauce, and it mellows the fire of the curry. Place a heavy-bottomed pot over medium heat and brown 1 kg. sliced lamb leg in 2 T. butter. I slice my own, but you can buy it already sliced at the Superstore in the frozen meat section. When the meat is browned, add 1 large onion, coarsely chopped, and sauté for about 2 minutes. Add 2 T. Madras curry paste plus 1 t. salt and sauté a minute more. Then stir in 2 c. buttermilk and 2 kaffir lime leaves. Bring to a rolling boil and allow the sauce to reduce until thick, about 5 minutes, stirring from time to time. Stir in 2 roma tomatoes, coarsely chopped and 1 c. green peas. Cover, reduce heat and simmer for 10 minutes more, adjust the salt and garnish with chopped cilantro. Serve over rice. Serves 4. Chris Halpin has been teaching Calgarians to make fast, fun urban food since 1997 and is the owner of Manna Catering Service. mannaonline.com

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CITYPALATE.ca MARCH APRIL 2017

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City Palate March April 2017  

The Flavour of Calgary’s Food Scene - The Travel Issue

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