LCBO Food & Drink Autumn 2015

DUKKAH Stores well in an airtight container in the fridge for up to a month.

2 large carrots, peeled into long strips with a carrot peeler, or julienned

1 English cucumber, seeded and peeled into long strips with a carrot peeler, or julienned 3 green onions, thinly sliced on the bias ½ cup (125 mL) cilantro or mint or a combination of both, as garnish ½ cup (125 mL) crispy fried onions, as garnish ⅓ cup (80 mL) dry roasted peanuts, coarsely chopped, as garnish 1 Place noodles in a large bowl and cover with boiling water. Set aside for 4 to 5 minutes. Drain, then rinse under cold running water and drain again very well. 2 While noodles are draining, prepare dress- ing in serving bowl by whisking together lime zest and juice, fish sauce, brown sugar, water and chili. Taste for balance and adjust as needed. 3 Add noodles and prepared carrots, cucum- ber and green onion to bowl and toss well. It will suck up all of that dressing. Just before serving, garnishwith fresh herbs, crispy onions and chopped peanuts, and toss well. Serves 4 to 6

½ cup (125 mL) cashew pieces (pistachios, almonds and hazelnuts are also nice), toasted and completely cooled 3 tbsp (45 mL) sesame seeds
 ¼ cup (60 mL) coriander seeds
 2 tbsp (30 mL) cumin seeds


THAI RICE NOODLE SALAD No Thai meal is complete without a cool, her- baceous rice noodle salad. By the time the ket- tle has boiled for steeping your rice noodles, you’ve prepped your veggies, dressing and toppings, making this one of the fastest—and tastiest—dishes in the East. 1 pkg (250 g) thin rice noodles
 DRESSING Zest and juice of 2 limes, about 3 tbsp (45 mL) 3 tbsp (45 mL) fish sauce 3 tbsp (45 mL) brown sugar ¼ cup (60 mL) water 1 red Thai chili, minced (optional)

½ tsp (2 mL) dried mint 1 tsp (5 mL) kosher salt
 ¼ tsp (1 mL) black pepper

1 Combine all ingredients in a food processor and pulse until coarse and crumbly. (You can also use a mortar and pestle). Add mixture to a medium nonstick skillet and toast gently, stirring constantly on medium-low until just aromatic, about 2 minutes. Remove from pan and set aside to cool. Makes about 1 cup (250 mL)

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