Ciao Aug/Sep 2017 Digital Digital_CIAO_AugSep2017 | Page 13

inthekitchen
Baked Falafel Board Beef Chips
Move over charcuterie: this vegan
and gluten free sharing board pairs
a flavourful array of preserves and
pickles with baked falafels. For
pickle recipes visit ciaowinnipeg.com These crispy curls of beef have
addictive salty crunch.
INGREDIENTS
1 can (approx. 450g) chickpeas
1/3 cup cilantro, chopped
4 cloves garlic, minced
2 small shallots, minced
1 tsp cumin
3 Tbsp rice flour
canola oil, for frying
salt and pepper, to taste
METHOD
1. Blitz all ingredients, with the
exception the flour, in a food
processor, or use a mortar and
pestle to mash into a paste.
2. Slowly add the rice flour to bind
the mash until a soft dough-like
consistency forms. The mixture
should hold its shape when
compressed, but will still be slightly
wet. Use a tablespoon to form
falafel balls.
3. In a frying pan, heat a little
bit of oil and brown each falafel,
approx. 3 minutes per side.
4. Bake falafel for 4-6 minutes at
350ºF. Serve with your favourite
pickles, jams and jellies.
INGREDIENTS
Beef Chips
1 beef tongue
8 cups (approx. 2 cans) beef stock
1 cup canola oil
salt & pepper to taste
Dipping Sauce
1/4 cup mayonnaise
1 Tbsp horseradish
METHOD
1. Preheat oven to 375ºF.
2. Place beef tongue in a small
roasting dish. Cover 3/4 of
the beef tongue in beef stock.
3. Braise the tongue for approx.
4 hrs, rotating every hour.
4. Remove tongue from stock and
allow to cool. Reserve stock for
future recipes.
5. Once cool, using a paring knife,
remove the outer membrane of the
tongue. This should peel off rather
easily.
6. Slice the tongue into thin pieces
and salt. Heat oil in a shallow
frying pan. Carefully pan fry the
tongue until crisp. Remove with a
slotted spoon and toss in salt and
pepper.
Dipping Sauce
1. To make the dipping sauce, whip
the mayo and horseradish together
until combined.
Yield 2 servings
Yield 30-40 falafel balls
ciao! /aug/sep / two thousand seventeen
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