Jam­bal­aya Pasta WITH PAP­PARDELLE AND WAL­NUT & SMOKED CHED­DAR CORN­BREAD

Food & Drink - - GAME NIGHT DINNER -

An­douille is the clas­sic sausage used in jam­bal­aya, but if it is not avail­able any smoked sausage will do. Just ask at your deli counter for some­thing dry and smoked. You are not look­ing for a raw sausage.

2 tbsp (30 mL) veg­etable oil

2 cups (500 mL) diced onion

1 cup (250 mL) diced cel­ery

3 cups (750 mL) diced green pep­pers

2 tbsp (30 mL) finely chopped gar­lic

1½ lbs (680 g) bone­less, skin­less chicken breast, cut into 1 inch (2.5 cm) cubes

½ lb (225 g) smoked sausage, sliced

¼ inch (5 mm) thick

3 tsp (15 mL) paprika (not smoked)

½ tsp (2 mL) cayenne pep­per

2 tbsp (30 mL) tomato paste

2 cans (each 398 mL) diced toma­toes with juices 1 cup (250 mL) wa­ter

2 tsp (10 mL) dried oregano

Salt

1 lb (455 g) dried pap­pardelle pasta

1 lb (455 g) large shrimp, raw and peeled ¼ cup (60 mL) fresh pars­ley, finely chopped

1 In a large skil­let, heat oil over medium-high heat. Cook onions and cel­ery for 5 min­utes, add green pep­per and gar­lic and con­tinue cook­ing for an­other 10 min­utes or un­til veg­eta­bles are ten­der.

2 Add chicken and sausage to the pan and cook over medium-high un­til chicken is brown and cooked through, about 8 min­utes.

3 Re­duce heat to medium, push in­gre­di­ents to one side of skil­let and add paprika, cayenne pep­per and tomato paste to the cleared area. Cook for 1 minute then add diced toma­toes, 1 cup (250 mL) wa­ter and oregano; stir well to com­bine all in­gre­di­ents. Cover and sim­mer over low heat for 20 min­utes.

4 Bring a large pot of well-salted wa­ter to the boil, add pasta and cook as per pack­age in­struc­tions.

5 Just be­fore serv­ing, add the shrimp to skil­let and cook over medium-high heat un­til the shrimp are cooked, about 4 min­utes. If needed, re­duce sauce slightly to thicken, or if too thick add some wa­ter to loosen the sauce. Sea­son if nec­es­sary.

6 Place pasta on a plat­ter and top with sauce, sprin­kle with pars­ley, and serve.

Serves 6 to 8

APRI­COT & RIES­LING JEL­LIES

These de­li­cious jel­lies play up the flavours of the wine used to make them. Choose a sweet wine: a late har­vest Ries­ling is per­fect, but any one la­belled medium-sweet or sweet will do the trick. If it’s hu­mid when you make them, blot the sur­face of the candy be­fore rolling in su­gar, as con­den­sa­tion will liq­uefy the su­gar coat­ing. 1 cup (250 mL) firmly packed chopped dried apri­cots

1 cup (250 mL) medium-sweet or sweet Ries­ling 1½ cups (375 mL) apri­cot juice

2 cups (500 mL) su­gar, di­vided

28 g (4 en­velopes) ge­latin

2/3 cup (150 mL) cool wa­ter

In a medium pot, com­bine apri­cots and wine. Bring to a boil over medium heat; re­duce wine by half. Pour apri­cot juice over; stir in 1½ cups (375 mL) su­gar and re­turn to a boil. Re­duce heat to main­tain a gen­tle sim­mer. Cook 30 min­utes uncovered.

2 Mean­while, sprin­kle ge­latin over cool wa­ter in a medium bowl and let stand for at least 3 min­utes. Pour hot apri­cot mix­ture through a fine mesh sieve into bowl con­tain­ing ge­latin. Us­ing a spat­ula, press apri­cot pulp through sieve. Dis­card skins. Whisk ge­latin mix­ture to com­bine. Grease an 8 x 8-inch (20 x 20-cm) pan with neu­tral-flavoured oil; pour ge­latin mix­ture into pan. Cover with plastic wrap and re­frig­er­ate for 24 hours; re­turn to room tem­per­a­ture be­fore pro­ceed­ing.

3 Spread re­main­ing ½ cup (125 mL) su­gar in an even layer on a cut­ting board. Dip bot­tom of pan in hot wa­ter briefly to loosen jelly, and re­move in one piece to the su­gar-cov­ered board. Cut jelly into bite-sized rec­tan­gles (or al­ter­na­tively, use a small cookie cut­ter to cut into bite­sized pieces in de­sired shape); roll in su­gar to coat. Store uncovered at room tem­per­a­ture and con­sume within 3 days.

Makes about 8 dozen jel­lies

CHERRY & ZIN­FAN­DEL JEL­LIES

Re­place the dried apri­cots with finely chopped dried cher­ries, and the Ries­ling with Zin­fan­del. Swap the apri­cot juice with cherry juice. Add 3 whole all­spice berries to pot. Pro­ceed in the same man­ner as the Apri­cot & Ries­ling Jel­lies, press­ing as much of the cherry pulp as pos­si­ble through the sieve and dis­card­ing the solids.

Makes about 8 dozen jel­lies

PINEAP­PLE & CHARDON­NAY JEL­LIES Re­place the dried apri­cots with dried pineap­ple chunks, and the Ries­ling with oak-aged Chardon­nay. Re­place the apri­cot juice with pineap­ple juice. Add 1 tbsp (15 mL) lemon juice to pot. Sim­mer as you would the Apri­cot & Ries­ling Jel­lies, but purée hot mix­ture in a food pro­ces­sor be­fore siev­ing over ge­latin mix­ture.

Makes about 8 dozen jel­lies

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