Friday Night at the Blue Plate :: March 14th
FRIDAY NIGHT DINNER: March 14th
Moroccan Game Hen with Honey and Almonds: Half Cornish Game Hen simmered in saffron, ginger and cinnamon, then glazed in honey and almonds and oven-roasted. With saffron and sour cherry rice, harissa (a spicy North African hot sauce) and gingered carrots. $20
North African Chickpea Stew: chickpeas simmered with peppers and onions in a tomato sauce with ginger, lime and cilantro. Served over quinoa flavoured with orange, honey and almonds with a side of garlic ciabatta toast. $16
deVine wines recommends:
2005 Artazuri Grenache (Navarra, Spain): Bright red. Zesty red currant, strawberry and cranberry on the nose, with notes of dusty minerals and white pepper. Tangy and energetic on the palate, the red fruit flavours sharply etched and pure. Firming juicy acids help to carry the strawberry tone through a spicy, long finish.
