LCBO Food & Drink Autumn 2018

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

cocktail HOUR from page 77

THREE-ONION BHAJ I With red, yellow and green onions thrown into the mix, these traditional bhaji are like a cross between onion rings and the appetizer course at your favourite Indian restaurant. Just sip our Ginger Margarita and crunch away. 1¼ cups (310 mL) chickpea flour Juice of ½ lemon ¾ cup (175 mL) cold water 2 garlic cloves, minced 2 tsp (10 mL) ginger, finely grated ½ tsp (2 mL) ground turmeric 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) ground coriander ¼ tsp (1 mL) cayenne ½ tsp (2 mL) salt ½ cup (125 mL) cilantro, finely chopped (save a few leaves for garnish) 1 medium red onion, thinly sliced 1 small cooking onion, thinly sliced ½ bunch green onions, finely sliced (about 4 onions) 2 cups (500 mL) vegetable oil for frying Mango chutney or lime pickle (optional) 1 In a large mixing bowl, stir together the chickpea flour, lemon juice and cold water un- til smooth. Stir in the garlic, ginger, turmeric, cumin, coriander, cayenne, salt and fresh cilan- tro. Stir in the 3 types of onions so they are well coated. 2 Line a baking sheet or large plate with paper towel. 3 Heat the oil in a large high-sided pan or a wok, to about 360°F (182°C)—a drop of batter should sizzle as it hits the oil and then float. 4 Drop a heaped tbsp (15mL-plus) of batter into the oil for each bhaji, cooking 3 to 4 at a time, making sure they’re not sticking to each other. Cook for 3 to 4 minutes, turning occasionally, until crisp and golden, then drain on paper towel and sprinkle with a pinch of salt while hot from the oil. When done, heap onto a serving platter, garnish with a few leaves of cilantro and serve with chutney or pickle, if desired. Bhaji can be made in advance and warmed up in a 200°F (100°C) oven for 5 to 10 minutes. Makes about a dozen bhaji; serves 4

2 In a medium bowl, whisk together the eggs and water. Sift in flour, baking powder and 1 tsp (5 mL) salt and stir until combined. Stir in chives and lemon zest. The batter will be quite thick. Stir in the cooked chard. 3 Heat a large nonstick skillet over medium heat, add a little bit of vegetable oil. To make pancakes, drop a heaped tbsp (15 mL-plus) of batter in the skillet and place 1 tsp (5 mL) of ricotta in the centre of each pancake, pressing down slightly with the back of the spoon. Cook for about a minute or until golden; flip and cook the other side until golden. Repeat this process with remaining batter and ricotta, frying a few pancakes at a time. 4 Place on a serving platter and drizzle with honey, then garnish with a bit more lemon zest and a sprinkling of finishing salt. Serve at once. Makes about 20 pancakes

CHARD, LEMON & RICOTTA S I LVER DOLLAR PANCAKES Savoury, slightly creamy, a little lemony and addictive, too, this easy appetizer gets a drizzle of honey at the last minute to complement the earthy greens.

2 tbsp (30 mL) olive oil 2 cloves garlic, sliced Pinch of red pepper flakes

1 large bunch Swiss chard: stalks removed and sliced into ½ inch (1 cm) pieces, leaves torn into 1 inch (2.5 cm) pieces 2 eggs 1½ cups (375 mL) water 3 cups (750 mL) all-purpose flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) salt ¼ cup (60 mL) snipped chives 1 tbsp (15 mL) lemon zest Vegetable oil for pan frying ¾ cup (175 mL) full-fat ricotta cheese Honey for drizzling Extra grated lemon zest and finishing salt to garnish 1 To prepare Swiss chard, heat the olive oil in a large skillet on medium heat. Add garlic and red pepper flakes and cook for about 30 sec- onds. Add the chopped chard stalks, lower heat, cover and cook 2 to 3 minutes. Add the chopped chard leaves, stir together with stalks, cover and cook for 3 to 4 minutes more, or un- til chard is tender. Season to taste with salt. Remove from skillet and set aside to cool.

GINGER MARGARITA The Margarita is a perfect pairing with spicy dishes, and we wanted a smooth tequila with a good, spicy kick to stand up to the bhaji. Our fa- vourites for this dish are Tromba Blanco ( LCBO 271643, $49.70) or EspolonBlanco ( LCBO 324848, $39.25), and we bring some added depth with fresh ginger. In a cocktail shaker filled with ice, add 1 oz tequila, 1 oz Cointreau, 1 oz fresh lime juice, 1 tbsp (15 mL) chopped ginger and a pinch of sea salt. Shake hard and strain into a rocks glass filled with ice. Garnish with a lime wedge. Makes 1 cocktail

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