LCBO Food and Drink Autumn 2016

TWISTS  TURKEY ON THE q

FIVE-SPICE TURKEY CUTLETS WITH SICHUAN NOODLE SALAD

1 tbsp (15 mL) salt 1 tsp (5 mL) Chinese five-spice powder Vegetable oil for brushing 1 tbsp (15 mL) toasted sesame seeds 1 hot red chili pepper, thinly sliced 1 cup (250 mL) loosely packed cilantro leaves

Perfumed with cinnamon, star anise and fen- nel, Chinese five-spice powder adds an exotic twist to turkey breast. The cutlets are served with a habit-forming noodle salad fortified with broccoli. Turkey scaloppini are a bit thin for the grill, so have your butcher slice the cutlets for you, or do it yourself with a sharp chef’s knife. If you can’t find chow mein noo- dles, you can substitute dried soba noodles or spaghettini. NOODLE SALAD 2 cloves garlic, finely grated on rasp 1 tbsp (15 mL) finely grated ginger 2 tbsp (30 mL) tahini paste 2 tbsp (30 mL) smooth peanut butter (not natural) 1 tbsp (15 mL) light brown sugar, packed ¼ cup (60 mL) soy sauce 3 tbsp (45 mL) rice vinegar 1 tbsp (15 mL) sriracha sauce, or to taste 3 tbsp (45 mL) sesame oil, divided 1 bunch broccoli 12 oz (375 g) fresh chow mein noodles 2 green onions, thinly sliced TURKEY CUTLETS 1½ lbs (750 g) boneless skinless turkey breast, sliced ½ inch (1 cm) thick

noodles to a large mixing bowl and toss with remaining 1 tbsp (15 mL) sesame oil. 5 Add broccoli florets, stems, green onions and enough dressing to generously coat. Mix and refrigerate until ready to serve. 6 Preheat barbecue to high. 7 Place turkey cutlets on baking tray. Mix salt and five-spice powder in small bowl. Season turkey cutlets to taste with mixture. Brush lightly with vegetable oil. 8 Clean and oil barbecue grate. Grill turkey until cooked through, 2 minutes per side. Sprinkle salad with sesame seeds, chili and cilantro. Serve with turkey cutlets. Serves 4 to 6

1 For the noodle salad, whisk garlic, ginger, tahini, peanut butter and brown sugar in a mixing bowl. Gradually whisk in soy sauce, vinegar, sriracha and 2 tbsp (30 mL) sesame oil until emulsified. Set aside. 2 Cut the broccoli into small florets. Peel stems and cut into julienne. Cover and refrig- erate stems. 3 Bring a large pot of salted water to a boil. Add broccoli florets. Cook until al dente, 2 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel. 4 In the same pot of water, cook noodles ac- cording to instructions on package—they should only take a few minutes. Drain in col- ander. Run cold water over noodles, tossing with tongs, until cool. Drain again. Transfer

WHAT TO SERVE Flat Rock Twisted VQA VINTAGES ESSENTIALS 1578, $17.15 Uber Riesling Kabinett Pfalz LCBO 395517, $14.10

60  FOOD & DRI NK AUTUMN 2016