GAME NIGHT DIN­NER

A laid-back sup­per with friends, per­fect for a big game, binge-watch­ing a hot show, or host­ing a cards night.

Food & Drink - - TABLE OF CONTENTS - By To­nia Wil­son-Vuk­sanovic

Noth­ing beats a laid-back sup­per with friends when catch­ing a big game, binge-watch­ing a hot show or host­ing a cards night — and this tasty, ca­sual menu fits the bill to a T.

ROASTED PARME­SAN & LEMON CHICK­PEAS

This is a tasty and easy snack for nib­bling on. If you like a touch of heat, add a sprin­kle of chili pep­per to the pan as well.

2 cans (each 540 mL) chick­peas

3 tbsp (45 mL) olive oil

½ tsp (2 mL) salt

½ tsp (2 mL) freshly ground black pep­per

1 tsp (5 mL) fresh thyme, finely chopped

1 tsp (5 mL) lemon zest, finely grated on a rasp (op­tional)

1 oz (30 g) Parme­san cheese, finely grated on a rasp, about ½ cup (125 mL)

1 Pre­heat oven to 400°F (200°C).

2 Drain and rinse chick­peas well, shak­ing off any ex­cess wa­ter.

3 Driz­zle oil on 13 x 17-inch (33 x 43-cm) rimmed bak­ing sheet. Add chick­peas, salt, pep­per, thyme, lemon zest and cheese. Stir well with a wooden spoon to evenly coat chick­peas. Gently shake pan from side to side to evenly dis­trib­ute.

4 Roast for 30 min­utes on mid­dle rack.

5 Care­fully take hot sheet from oven and, us­ing a metal spat­ula, re­dis­tribute chick­peas, scrap­ing up any cheese and sea­son­ings.

6 Shake pan again and cook for an­other 15 to 20 min­utes or un­til chick­peas are golden brown and crispy.

7 Scrape chick­peas and browned bits from pan into a bowl, stir gently and sea­son if nec­es­sary. Serve warm or at room tem­per­a­ture.

Serves 6 to 8 as a snack

WAL­NUT & SMOKED CHED­DAR CORN­BREAD

This yummy corn­bread has lots of earthy flavours and is a great complement to the Jam­bal­aya Pasta.

But­ter for greas­ing pan

¾ cup (175 mL) corn­meal

1 cup (250 mL) flour

1½ tsp (7 mL) bak­ing pow­der

1 tsp (5 mL) bak­ing soda

¼ tsp (1 mL) salt

1 cup (250 mL) smoked ched­dar, grated

½ cup (125 mL) wal­nuts, toasted and coarsely chopped

1 tbsp (15 mL) fresh rose­mary, very finely chopped 2 large eggs

⅓ cup (80 mL) un­salted but­ter, melted

2 tbsp (30 mL) maple syrup

1 cup (250 mL) whole milk

1 Pre­heat oven to 400°F (200°C). Grease a 9-inch (23-cm) spring­form pan or cake pan with but­ter.

2 In a large bowl, stir to­gether corn­meal, flour, bak­ing pow­der, bak­ing soda, salt, cheese, wal­nuts and rose­mary un­til well com­bined.

3 In a small bowl, lightly beat the eggs with a fork. Add eggs, but­ter, maple syrup and milk to the corn­meal mix­ture. Gently stir un­til all is com­bined, and place in greased pan.

4 Bake on mid­dle rack of pre­heated oven for 20 min­utes, or un­til lightly golden and tester in­serted in mid­dle of cake comes out clean. Let rest 15 min­utes in pan be­fore re­mov­ing and serv­ing.

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