LCBO Food and Drink Autumn 2016

TWISTS  TURKEY ON THE q

SAFFRON TURKEY KEBABS WITH JEWELLED RICE SALAD

5 In a large mixing bowl, combine saffron and water. Let stand 15 minutes. Whisk in garlic, onion, yogurt, lemon juice and olive oil. Add turkey. Season with salt and pepper. Mix thoroughly. Drain skewers and pat dry with paper towel. Thread turkey onto skewers, dividing evenly. Place in an airtight container. Top with excess marinade. Cover and refrig- erate at least 4 hours or overnight. 6 Preheat barbecue to medium-high. 7 Remove kebabs from marinade. Clean and oil barbecue grate. Grill kebabs, turning occa- sionally and basting with butter, until cooked through, 12 to 14minutes. Serve with rice salad, yogurt and sumac, if using. Serves 4 to 6

2 tbsp (30 mL) hot water 1 clove garlic, minced 1 medium onion, grated ⅔ cup (150 mL) plain full-fat yogurt

Smoky, juicy and fragrant with saffron, these Persian-style brochettes are paired with a stun- ning rice salad that’s loaded with sweet cur- rants, tart pomegranate seeds and crunchy wal- nuts. To toast walnuts, lay them in a single layer on a baking sheet and place in a 350°F (180°F) oven for 7 to 10 minutes. Found at Middle East- ern food shops, sumac is a dried, ground berry that adds a sparkle of acidity to grilled meats. JEWELLED RICE SALAD 1½ cups (375 mL) basamati rice, rinsed ¼ cup (60 mL) finely chopped shallots 2 tbsp (30 mL) fresh lemon juice Finely grated zest of 1 medium orange ½ tsp (2 mL) granulated sugar ¼ tsp (1 mL) ground cinnamon ¼ cup (60 mL) extra virgin olive oil ⅓ cup (80 mL) dried currants ⅔ cup (150 mL) pomegranate seeds 1 cup (250 mL) walnut halves, toasted, coarsely chopped ½ cup (125 mL) chopped parsley Salt and freshly ground pepper to taste SAFFRON TURKEY KEBABS 6 bamboo skewers, each 10 inches (25 cm) ¼ tsp (1 mL) saffron, crumbled

2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) extra virgin olive oil 2 lbs (1 kg) boneless skinless turkey breast, cut into 1½ inch (4 cm) chunks Salt and freshly ground pepper to taste ¼ cup (60 mL) unsalted butter, melted Plain yogurt and sumac (optional) for serving 1 For the rice salad, bring a medium pot of salted water to a boil. Add rice. Cook, stirring occasionally, until tender, 12 minutes. Drain. Spread out on a baking sheet to cool. 2 Place shallots and lemon juice in a mixing bowl. Let stand 15 minutes. Whisk in orange zest, sugar, cinnamon and olive oil. Set aside. 3 In a large mixing bowl, place cooled rice, currants, pomegranate seeds, walnuts and parsley. Add dressing and season with salt and pepper. Mix thoroughly. Cover and refrigerate. Bring to room temperature before serving. 4 For the kebabs, soak skewers in hot water at least 30 minutes.

WHAT TO SERVE Beringer White Zinfandel LCBO 239756, $11.10 Chiarli Castelvetro Lambrusco LCBO 604, $9.95

62  FOOD & DRI NK AUTUMN 2016