LCBO Food & Drink Early Summer 2017

takeout AT HOME from page 127

GRAPEFRUIT ALE SHANDY Pink grapefruit juice gets a boost in colour and flavour from Campari in this spiked shandy. ½ cup (125 mL) fresh grapefruit juice, strained to remove pulp ¼ cup (60 mL) Campari 1 Mix the grapefruit juice and Campari in a pint glass. Top with ale. Garnish with half a grapefruit wheel. Makes 1 drink STOUT AND STORMY Inspired by the classic rum-based cocktail, the Dark and Stormy, this version replaces rum with dark stout. ¾ cup (175 mL) ginger beer 1 can or bottle stout (473 to 500 mL) 1 Pour the ginger beer into a pint glass. Slowly add the stout, making sure the foam doesn’t L IME WEI SS A great limeade is a terrific mixer to have on hand and this one incorporates the rinds for added flavour. 8 fresh limes 1 cup (250 mL) sugar 2 cups (500 mL) water, divided Cold wheat beer 1 sprig mint 1 Juice the limes, reserving the juice and the squeezed limes separately. Add the reserved rinds to a sauce pan and combine with the sugar and 1 cup (250 mL) of water. Bring to a boil, stirring occasionally until all of the sugar has dissolved. Strain out and discard the limes and allow the syrup to cool to room temperature. 2 Pour the syrup into a container, add the lime juice and remaining 1 cup (250 mL) of water and stir to combine. 3 Fill a tall glass with ice; pour in 1 cup (250 mL) of lime juice mixture. Top with cold beer and garnish with a sprig of mint. Makes 1 drink get too thick. Makes 1 drink 1 can ale (500 mL) 1 slice grapefruit

5 Place the chicken on a wire rack over a roasting pan, breast-side up, tucking in legs and wings. Pop into the preheated oven and

roast, uncovered, for 30 minutes. 6 Reduce heat to 350°F (180°C).

PERI PERI ROAST CHICKEN The quintessential Canadian takeout chicken isn’t barbecued and it isn’t fried—it’s rotis- serie peri peri, thanks to the fact that so many Portuguese settled on Canadian shores. A supermarket rotisserie chicken is a terrific mid-week meal saver but now you can do it one better by making it yourself, whipping up homemade peri peri sauce and popping a chicken in the oven. The house will smell amazing!

7 Brush chicken generously with homemade peri peri sauce. Roast for 30 minutes more, adding more sauce after 20 minutes. General rule of thumb is about 1 hour of cooking for a 3-lb (1.5 kg) chicken and an extra 10 minutes for each additional pound. A thermometer stuck into the meaty part of a leg (without touching the bone) should register at 170°F (77°C), the joints should feel loose and the juices should run clear. If this is all happen-ing, remove chicken from pan and set aside on a cutting board, tented with tinfoil for 10 minutes. 8 Carve chicken and serve with a sauceboat of the remaining peri peri sauce, roasted po- tatoes or french fries and a crisp green salad. Serves 4, with 2 cups (500 mL) peri peri sauce

PERI PERI SAUCE 1 jar (340 mL) roasted red peppers, drained

and roughly chopped ½ red onion, chopped 2 garlic cloves, chopped

½ cup (125 mL) lemon juice, about 3 lemons ½ cup (125 mL) red wine vinegar, divided 1 habanero pepper, stemmed, seeded and chopped 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) sweet paprika 2 tsp (10 mL) dried oregano 1 tsp (5 mL) kosher salt Zest of 1 lemon ¼ cup (60 mL) extra virgin olive oil ROAST CHICKEN 1 roasting chicken, about 3 lbs (1.5 kg) 1 To a blender or a food processor, add roast- ed peppers, onion, garlic, lemon juice, ¼ cup (60 mL) red wine vinegar, habanero, smoked and sweet paprika, oregano and salt. Purée until smooth. Transfer to a medium sauce- pan, and simmer over low heat, uncovered, for 20 minutes, stirring often. 2 Stir in lemon zest and remaining ¼ cup (60 mL) of red wine vinegar. Let the sauce cool for 10 minutes then add to the rinsed-out blender. Covering the spout of the blender or processer with a tea towel, place machine on low speed and drizzle in ¼ cup (60 mL) olive oil until sauce emulsifies. Taste for seasoning and add more salt if necessary. 3 Preheat oven to 450°F (230°C). 4 Pat chicken dry and rub with 2 tbsp (30 mL) oil. Sprinkle with salt and pepper. 2 tbsp (30 mL) olive oil 1 tsp (5 mL) kosher salt Freshly cracked pepper to taste

WHAT TO SERVE Sogrape Mateus Rosé LCBO 166

$9.95

Super Bock LCBO 335059, 6 pk

$11.15

summer shandies from page 39

THIRSTY HIPSTER Citrus, bitter herbs and hops combine for a most refreshing shandy. 2 oz Fernet Branca 2 oz fresh mandarin orange juice ½ oz lemon juice ½ oz honey 1 can cold IPA (473 to 500 mL) 1 orange wheel 1 Pour Fernet, mandarin juice, lemon juice and honey into a cocktail shaker. Add ice and give 20 shakes. 2 Strain over ice into a chilled beer mug and top with IPA. Garnish with half an orange wheel. Makes 1 drink

146  FOOD & DRI NK EARLY SUMMER 2017