Ciao Dec/Jan 2019 CIAO_Decjan2019_Digital | Page 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 42 ciao! / dec/jan / two thousand nineteen