LCBO Food & Drink Autumn 2021

OVEN-DRIED GRAPES Arrange rack in centre of oven. Preheat to 400°F (204°C). Separate grapes from stem of 1 large bunch seedless grapes. Toss with 2 tbsp (30 mL) lemon juice on a baking sheet lined with parchment paper or a silicone mat. Transfer to oven, then immediately lower tem- perature to 225°F (107°C). Cook, stirring occa- sionally, until shrivelled and semi-dried, about 4 hours. (Exact timing will depend on the size of your grapes and your oven’s performance.)

2 tsp (10 mL) finely chopped garlic 2 tsp (10 mL) tomato paste 1 cup (250 mL) dry red wine 1/2 cup (125 mL) whole pitted green olives (stuffed manzanillas will work) 4 dried figs, quartered 5 cardamom pods, tied into small piece of cheesecloth (optional) 2 Make rosehip tea using 2 cups (500 mL) boiling water and loose-leaf tea. Let steep for 10 minutes. 3 In a large ovenproof skillet, heat 2 tbsp (30 mL) olive oil over medium-high heat. Sea- son lamb to taste with salt. Add to skillet and cook until well-browned, about 10 minutes on each side, to build flavour. 4 Remove lamb and set aside; discard oil. Heat remaining oil over medium-high heat and add onion and pepper flakes; cook for 5 minutes. Add garlic and tomato paste. Cook for another 5 minutes or until onion is tender. 5 Add red wine, olives, figs, cardamom, strained tea and lamb back into skillet. If needed, add enough water to come half- way up lamb; it does not need to be fully immersed. 6 Bring to a boil over high heat, cover and place in preheated oven. 7 Cook for 2 hours or until lamb is very ten- der, checking occasionally to make sure liquid hasn’t fully reduced. If needed, add 1 cup (250 mL) water and finish cooking. 8 When lamb is ready, remove cardamom. Check sauce consistency: If sauce is too thin, reduce over medium heat to thicken. If it is too thick, add enough water to loosen and warm through before serving. 1 Preheat oven to 325°F (163°C).

3 Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish. 4 Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness. 5 Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste. 6 When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.

Wine and dine from page 94

Serves 4

WHAT TO SERVE Wines made with Spain’s Albariño grape can be beautifully crisp and sometimes almost austere, but this citrus-and-herb salmon dish demands something lusher that still has bright and dry acidity. Try a floral and fruity version like this bottling, produced by an innovative growing co-operative.

Salmon Poached InWhite Wine With Tangerine & Bay Leaf This salmon dish is lovely served warm with orzo and buttered spinach but is also wonder- ful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well. 2 tbsp (30 mL) olive oil 1/2 cup (125 mL) thinly sliced green onions 1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible 2 fresh bay leaves

Paco & Lola Albariño VINTAGES 350041, $20.80

2 tangerines, zested on a rasp 1 cup (250 mL) dry white wine 1 tsp (5 mL) salt 4 salmon fillets, each 6 oz (170 g), skin removed 1/4 cup (60 mL) mayonnaise Freshly ground black pepper to taste 1 cup (250 mL) microgreens, divided

Lamb Shoulder Chops With Rosehip, Fig & Green Olives The flavours in this dish are Middle Eastern in nature and lend themselves very well to lamb. The final result is both comforting and quite sophisticated, and is great served with a simple backdrop of couscous. 1/4 cup (60 mL) loose-leaf rosehip tea or 1 rosehip tea bag

1 In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened. 2 Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with zest, and set aside. Juice remaining halves into pan once onions and ginger are cooked. Place 4 tangerine halves, along with remaining zest, into pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow liquid to simmer for 10 minutes to allow flavours to be released.

Serves 4

WHAT TO SERVE In South Africa, local lamb and wines made with the country’s native Pinotage grape are a natural pairing. Rich with tart berry flavour and a wisp of smoke, Pinotage wines often have tones of herbs and spice that will be glorious with this unctuous lamb dish. The Grinder Pinotage LCBO 572107, $14.80

3 tbsp (45 mL) olive oil, divided 2 lbs (905 g) lamb shoulder chops Salt to taste 2 cups (500 mL) coarsely chopped white onion 1/4 tsp (1 mL) red pepper flakes

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FOOD & DRINK AUTUMN 2021