Serves 4 to 6
Flavour is at a peak in this lovely dish. The mouth-puckering combination in the dressing comes from hot pepper heat coupled with citrus. It will tantalize everyone’s palate with a lingering—and much savoured—sensation.
In small saucepan, combine chicken with broth and peppercorns. Smash and mince 1 garlic clove and add with several mint leaves. Bring to a boil, cover, and poach for about 15 minutes or until a meat thermometer registers 165 F (75 C) when inserted in the thickest portion of the flesh. Remove chicken from broth and set aside to cool. Discard liquid. When cool enough to handle, shred chicken into bite-size pieces. Set aside.
Blanch peas till tender crisp and plunge into cold water to stop the cooking. Drain and cut on the bias. Set aside.
Finely grate zest and squeeze juice from 1 lime. Place in small bowl along with rice vinegar, fish sauce, water, coconut sugar, sliced chili pepper, and remaining garlic clove, smashed and minced. Stir to blend. Add a little more fish sauce or sugar if you wish.
In large bowl, combine green and red cabbage, carrots, blanched peas, and chicken. Drizzle with dressing and top with chopped chives, 1/4 cup (60 mL) chopped mint, cilantro, and basil. Toss together to coat. Sprinkle with some extra fresh herbs and roasted peanuts. Cut up remaining lime and serve salad at room temperature with lime wedges.
Tip: Sometimes limes are difficult to juice. To get that extra drop of juice from a fresh lime, roll on a firm surface under the palm of your hand. Alternatively, place whole lime in microwave and heat for 15 seconds.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.