LCBO Food & Drink Holiday 2020

Homey for the holidays from page 99

1 tsp (5 mL) curry powder 1/2 cup (125 mL) vegetable oil, for frying, divided 2 tbsp (30 mL) butter, softened 2 medium yellow onions, roughly chopped 1 In a large shallow baking dish or sealable container, add the pork, veal, garlic, 2 chopped onions, apple cider vinegar, water, salt and pepper and stir to combine. Tightly wrap and transfer to the refrigerator. Marinate the meat for a minimum of 24 hours, or 48 hours for best results. Stir occasionally during marinat- ing. After 24 to 48 hours, drain the marinade, reserving only the cubed meat. 2 Soak wooden skewers in warm water for 30 minutes. Leaving about 2 inches (5 cm) at the bottom of each skewer, arrange pork and veal cubes alternately threading firmly onto soaked wooden skewers. You should have 12 even skewers of meat. 3 Set up a breading station with 3 shallow dishes, one with flour, the next with egg, and the last with bread crumbs. Season each dish with 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper. Add the paprika into the flour, and add the onion, garlic and curry powders to the bread crumbs. Stir all to combine. 4 Dredge each skewer in the flour. Tap to remove excess. Roll in beaten egg then roll in bread crumbs, pressing down firmly to form a solid coating. Repeat with all skewers. 5 Preheat oven to 350°F (180°C). 6 In a large skillet, heat about 2 tbsp (30 mL) vegetable oil to medium-high heat and in a few batches, brown skewers on all sides until golden brown (the meat will not be fully cooked). Add more oil as needed. Place fried skewers on paper towel to remove excess oil. 7 Butter a large roasting pan very well with 2 tbsp (30 mL) butter and scatter the bottom with the 2 chopped onions. Lay fried skewers on top and bake until the meat is cooked through, 1 to 1 1/4 hours or until the meat is fall-apart tender. Serve with Apple Mustard Chutney (recipe follows).

each slice slightly offset. Bake in preheated oven for 30 to 35 minutes until pastry is gold- en brown and bottom is crisp. Let cool slightly and serve warm.

Serves 4 to 6

WHAT TO SERVE Resplendent with leeks, olives and cheese, this savoury tart merits a crisp sidekick. Look to Grüner Veltliner’s zesty grapefruit and mineral flavours for a terrific match. Winzer Krems Gruner Veltliner 13 LCBO 375022, $13.95

LEEK & OLIVE TART WITH TWO CHEESES

The combination of brie, leeks and olives is as elegant as it is approachable. With little effort there’s a big payoff of a stunning, crisp tart packed with flavour. 3 large leeks, white and pale green parts only, about 7 inches (18 cm) long 2 tbsp (30 mL) extra virgin olive oil 1/2 tsp (2 mL) kosher salt 1/2 lb (225 g) all butter puff pastry, store bought 1 large egg 1 tbsp (15 mL) water 1/4 cup (60 mL) pitted black or green olives, chopped 1 tsp (5 mL) chopped fresh thyme 1/4 cup (60 mL) grated Parmesan 4 oz brie (115 g) or Camembert sliced into 8 slices, each 3 inches long (8 cm) 2 Slice leeks in half lengthways and place on a baking sheet, insides up. Drizzle with olive oil and sprinkle with salt. Place insides down and bake leeks for 25 to 30 minutes. Once soft to the touch, set aside and cool. 3 While leeks are baking, roll out puff pastry to a 9 x 9-inch (23 x 23-cm) square. Place rolled-out dough on a parchment-lined baking sheet and in freezer until leeks are cooked and cooled. 4 Beat together the egg and water. Remove puff pastry from freezer and brush pastry with egg and water mixture. 5 Arrange cooled leeks on puff pastry side by side with insides up. Evenly scatter olives over leeks and then evenly sprinkle with thyme and Parmesan. Arrange brie slices over the tart, 1 Preheat oven to 350°F (180°C).

BABA’S PATYCHKY (MEAT ON A STICK) You can taste the genetic footprint of these unique skewers, which are a bit of a project that involves marinating, breading, frying and roasting. The accompanying fruit chutney is just as memorable—and a lot quicker. MEAT & MARINADE 1 1/2 lbs (680 g) pork shoulder, fat trimmed and cubed into 1-inch (2.5-cm) pieces 1 1/2 lbs (680 g) lean veal shoulder, cubed into 1-inch (2.5-cm) pieces 5 cloves of garlic, minced 2 medium yellow onions, roughly chopped 1/2 cup (125 mL ) apple cider vinegar 1/2 cup (125 mL) water 1 1/2 tsp (7 mL) kosher salt 1 1/2 tsp (7 mL) black pepper COOKING 12 wooden skewers 1 cup (250 mL) all-purpose flour 4 eggs, beaten 2 cups (500 mL) unseasoned bread crumbs

Serves 4 to 6

WHAT TO SERVE Meat on a stick meet Malbec. Malbec’s black cherry fruit and supple tannins will perform wonders with this patychky and its tangy-chutney friend.

1 1/2 tsp (7 mL) kosher salt, divided 1 1/2 tsp (7 mL) black pepper, divided

3/4 tsp (4 mL) sweet paprika 1 tsp (5 mL) onion powder 1 tsp (5 mL) garlic powder

La Linda Malbec LCBO 11927, $12.95

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HOLIDAY 2020 FOOD & DRINK