House & Home

RECIPES

AS SHOWN ON PAGES 92 TO 98

1 tsp ground cumin

½ tsp turmeric

¼ tsp cayenne pepper

1½ cups canned crushed tomatoes

½ cup water

¼ cup heavy whipping cream

Salt and freshly ground pepper

2 cups shredded chicken from

store-bought rotisserie chicken

1 egg yolk whisked with 1 tbsp milk or

cream for egg wash

1 tbsp nigella seeds

Cilantro Yogurt Sauce

¾ cup plain whole-milk yogurt

¼ cup milk

½ cup chopped fresh cilantro

1 tbsp chopped fresh mint

1 tbsp fresh lemon juice

Kosher salt and freshly ground pepper

MAKE AND CHILL DOUGH

1. Make Perfect Pastry (recipe above).

PREPARE FILLING

1. Heat oil in medium-size heavy-bottom
   pot over medium-low heat. Add onions and
   sauté stirring until softened 8 to 10
   minutes.


2. Add garlic and ginger and cook for 2
   minutes stirring or until vegetables just
   start to caramelize.


3. Add coriander garam masala cumin
   turmeric and cayenne and cook 1 minute
   or until fragrant.


4. Add tomatoes and water and bring to
   boil. Reduce heat to low and simmer
   stirring often until mixture is thick and
   reduced to 1½ cups about 20 minutes.


5. Stir in cream and simmer 2 minutes.
   Season with salt and pepper. Remove from
   heat and cool to room temperature. Stir
   shredded chicken into sauce.

ASSEMBLE AND COOK PIES

1. Arrange racks in lower third of oven.
   Preheat to 425°F.


2. Divide dough into two even pieces. Roll
   out first portion on floured surface to ⅛"

thickness. Cut out 3 7"-diam. circles

rerolling as needed with a pastry cutter or

tracing a small plate with a sharp knife.

3. Place ⅓ cup chicken mixture into centre
   of each dough circle. Brush egg wash over
   edge of half the circle then fold over
   forming half moon. Transfer to parchment-
   lined baking sheet. Repeat with remaining
   dough and chicken mixture.


4. Press edges of each pie with fork to seal
   then crimp to desired pattern. Brush with
   remaining egg wash then sprinkle with
   nigella seeds (at Indian food shops). Make a
   few small slits in top of each pie for vents.


5. Bake 40 to 45 minutes or until pastry is a
   deep golden colour. Remove from oven and
   let rest 20 minutes before serving.

MAKE SAUCE AND SERVE PIES

1. Stir yogurt with milk fresh herbs and
   lemon juice. Season with salt and pepper.


2. Serve hand pies with a dollop of cilantro
   yogurt sauce.

FOOD NEWS

AS SHOWN ON PAGE 100

106 H&H SEPTEMBER 2016

Chef Nicholas Nutting’s

Chopped Kale & Grains Salad

Look for sprouted grains at health food

markets that carry produce. Store-bought

ricotta can be used if you don’t have time

to make fresh cheese.

SERVES 4

Salad

2 bunches of kale washed and chopped

1 cup of Fresh Cheese crumbled

(recipe follows)

2 tbsp toasted sunflower

or pumpkin seeds

2 tbsp toasted chopped hazelnuts

¼ red onion sliced

¼ cucumber sliced

Camelina Dressing to taste

(recipe follows)

Salt and pepper to taste

½ cup sprouted grains blanched

Alfalfa sprouts for garnish

Fresh Cheese

4 cups whole milk

2 cups heavy cream

½ cup lemon juice

5 tsp white vinegar

Camelina Dressing

1 shallot finely chopped

Zest and juice of 2 lemons

4 tsp smooth Dijon mustard

3½ tbsp champagne vinegar

5 tbsp canola oil

5 tbsp camelina oil

Salt

Drop of honey

PREPARE FRESH CHEESE

1. Heat milk and cream in saucepan until
   almost simmering.


2. Add lemon juice and vinegar and
   continue to heat until curds and
   whey separate.


3. Layer cheesecloth in a sieve and place
   over a large bowl with extra cheesecloth
   hanging over edges. Drain cheese mixture

in cheesecloth. Transfer to fridge and allow

to drain overnight. Season with salt and

pepper to taste.

MAKE DRESSING

1. Combine shallot with lemon zest juice
   Dijon mustard and vinegar in a medium
   bowl. Gradually whisk in canola oil and
   camelina oil. Transfer to blender and
   blend mixture. Season with salt and honey
   to taste.

BLANCH SPROUTED GRAINS

1. Bring pot of water to boil. Add sprouted
   grains and cook 1 minute or until crisp-
   tender. Drain and rinse under cold
   water. Reserve.

ASSEMBLE SALAD

1. Combine kale cheese nuts and seeds
   onion and cucumber. Add dressing to taste
   and toss thoroughly. Add salt and pepper
   to taste. Toss in sprouted grains and top
   with alfalfa sprouts.