from Jude’s Kitchen: wedding food

It's June so everyone's getting married and those that aren't, are celebrating an anniversary- both of which require great food.

lettuce cups

June is traditionally wedding month, although since it’s the wettest month of the year in the Okanagan, I certainly hope you’re not planning an outdoor one here in June!

If June is a favoured month for weddings, it must see a lot of anniversaries too, and these appies would do just as well to celebrate an anniversary as a wedding.

I remember as a kid, watching in amazement as my folks sorted through the garbage out on the patio, still in their best duds, after their friends had all headed home from their silver anniversary party, because a number of the silver forks and spoons were missing.

Apparently, they’d accidentally been scraped off the plates into the garbage.

So, I’m a big fan of serving food at such parties that doesn’t require cutlery. Cleanup is easier too, of course.

Now, all you have to worry about is a gift for the happy couple.

Why not send them off to a cooking class together? I love Indian food, so I took one taught by Jas Dosanj of Poppadom’s and it was simply fabulous. Great fun; great food; and I learned lots.

Several family members just returned from a tour of India where they gathered all kinds of ideas for new recipes, so watch for fresh dishes every time you go.

Incidentally, a terrific wine to accompany your curries is Intrigue Wines’ 12, which is a blend that tells the story of the 2012 harvest year. It’s riesling, gewurztraminer, pinot gris and muscat canelli grape varietals and is a fruity but refreshing wine that’s smooth and beautifully balanced. It’s great for just sipping too.

Jas is also doing some specialty classes, including one this month called Gluten-free India. It’s Sun., Jun. 16, 10 a.m. to 1 p.m., so you need to register right away, at or by calling them at 778-753-5563.

There are a couple of great Indian-inspired recipes in my book, Jude’s Kitchen, which is available wherever books are sold.


Spot Prawns with Tarragon

If you leave the tips of the tails on, they make fine handles, so you wouldn’t need cutlery, or each could be skewered with a toothpick to reduce the need for cutlery. You can double this to serve more people.

1 lb. (454 g) poached spot prawns


2 green onions

2 tsp. (10 ml) fresh tarragon

2 tsp. (10 ml) Dijon mustard

1 tbsp. (15 ml) fresh lemon juice

2 tsp. (10 ml) tarragon vinegar

1/4 c. (60 ml) olive oil

coarse sea salt, to taste

fresh-ground black pepper

fresh tarragon leaves, to garnish

Mince the green onions and tarragon and mix together in a small bowl or jug, along with the mustard, lemon juice and vinegar.

Gradually whisk in the olive oil, then season to taste with salt and pepper.

Drizzle this over the cold, poached, shelled prawns, and garnish with a few leaves of fresh tarragon.


Lettuce Cups with Ginger Pork & Mint

These crisp, refreshing little bites are full of flavour and make great finger food. No cutlery is needed, though a plate would probably be nice. These can be as small, or large, as the lettuce cups you use.

baby lettuce leaves, for the cups


1/2 c. (125 ml) zucchini

1/4 c. (60 ml) red pepper

4 green onions

1 clove garlic

1 tbsp. (15 ml) minced ginger

drizzle of oil

1/2 lb. (227 g) lean ground pork

1/4 tsp. (1 ml) chili flakes

1/2 tsp. (2 ml) sea salt

freshly-ground black pepper


2 tbsp. (30 ml) Asian sweet chili sauce

2 tsp. (10 ml) fresh lime juice

1/4 tsp. (1 ml) Sriracha hot sauce

sea salt, to taste

fresh mint, to garnish

Rinse lettuce leaves and dry well.

Cut zucchini and red pepper into very small cubes and mince green onions, garlic and ginger.

Drizzle a little oil into a wok or frypan over medium-high heat and add the ginger and pork, stirring until the meat has lost most of its pink. Season with salt and pepper.

Push to the side and add zucchini, cooking for a minute or two.

Add red pepper and green onions and garlic and cook for a minute or two longer.

Season with chili flakes and stir in. Remove from the heat.

Combine drizzle ingredients, except the mint.

Close to serving time, put a dollop of filling in each of the lettuce cups and drizzle each with the sauce.

Garnish with fresh mint leaves, chopped or whole.


Make 30 or 40, depending on the size.



Just Posted

Kelowna’s strategy to address homelessness making headway says city

More than $830,000 of the $2.7 million needed to get the strategy going has now been raised

Demolish it or we will, City of Kelowna staff tell owners of derelict former motel

Former Ponderosa Motel is unsafe and used by squatters, drug users and the homeless says city

Kelowna firm encourages annual medication reviews for seniors

Accessible way for families to advocate for their elderly parents

Opening a pot shop in Kelowna will be costly

City to charge a total of $10,500 just to apply and get rezoning for a store

Kelowna rapper, Mr. Wisdom addresses the opioid crisis with his music

The musician says he has lost at least 25 of his friends to date

Your morning news in 90: Sept. 25, 2018

Tune in for 90 seconds to get the top headlines for the Okanagan, Shuswap and Similkameen.

Judge weighs Cosby’s sentence after declaring him ‘predator’

Montgomery County Judge Steven O’Neill made the decision as he weighed the punishment for Cosby

U.S. worker charged after video shows him spitting on customer’s pizza

Jaylon Kerley of Detroit is charged with a felony count of food law violations

Andrew Weaver congratulates New Brunswick on electing first Green caucus

Election win means there are now three provincial Green Party caucuses in Canada

Around the BCHL: Merritt’s Matthew Kopperud nets Sun Devil scholarship

Around the BCHL is a look at the BCHL and goings-on throughout the junior A world.

Father, 9-year-old son killed in crash along B.C. highway

RCMP say family of five was hit head-on by a pickup truck north of Williams Lake

2 B.C. police departments won’t use new saliva test to detect high drivers

The Dräger DrugTest 5000 is designed to find THC, the high-inducing part of marijuana

Canada aiming for the moon, and beyond, with new space technology efforts

With an eye on future lunar exploration, Canada’s space agency is calling on companies to present their ideas for everything from moon-rover power systems to innovative mineral prospecting techniques.

New Brunswick Premier meets with lieutenant-governor as Tories, Liberals vie for power

New Brunswick Premier Brian Gallant said the only other leader he had spoken with since results came in was Green Leader David Coon.

Most Read