Ciao Dec/Jan 2019 CIAO_Decjan2019_Digital | Seite 44

ciao!cooks
Karli Smith
Cordova Tapas & Wine
As co-owner, server, host and chef, Karli Smith is the ultimate
Jill-of-all-trades at Euro-inspired restaurant Cordova. Smith
loves bringing her ideas to the plate, riffing on familiar flavour
profiles. Hummus gets a festive touch with bright cranberry and
Grand Marnier. Flatbread is a lesson in texture, melding charred
cauliflower, sticky apricot jam and crunchy almonds.
Hummus
A few unexpected ingredients
reimagine this classic dip.
INGREDIENTS
1 Tbsp brown sugar
1 Tbsp plus 1 tsp Grand Marnier
1 1/2 cup fresh orange juice
3/4 tsp five spice
1/2 tsp pink peppercorn
pinch of salt and cracked pepper
1/2 cup dried cranberry
2 sprigs rosemary, whole and chopped
1/4 cup sherry vinegar
1/3 cup Smak Dab cranberry dijon
1/3 cup tahini
1/2 tsp salt
1/2 tsp cumin
1/2 tsp red pepper chili flakes
8 cloves roasted garlic
1 can of chickpeas
1/4 cup pumpkin seeds
METHOD
1. In a pot, add brown sugar, 1 Tbsp
Grand Marnier, orange juice, 1/2 tsp
five spice, pink peppercorn, salt and
pepper. Whisk to blend.
2. Add dried cranberry and rosemary
sprig, then bring to a boil.
3. Simmer and reduce until 1/2
cup of liquid remains and strain
cranberries.
4. In a bowl, blend vinegar, dijon,
tahini, chopped rosemary, 1 tsp
Grand Marnier, remaining spices
and roasted garlic with 1/2 cup of
previously reduced liquid.
5. Rinse and drain chickpeas,
keeping 1/4 cup of aquafaba, then
blend with wet mixture.
6. Stir in seeds and rehydrated
cranberries. Serve with naan.
Yield 4 servings
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ciao! / dec/jan / two thousand nineteen