LCBO Food & Drink Autumn 2018

occasionally, until as thick as you like, about 10 minutes to use as a dip or 15 minutes to use as a drizzle. (If making ahead, syrup will keep well for a day when stored in a sealed jar at room temperature.) 2 Preheat oven to 500°F (260°C). 3 If using bamboo skewers, soak them in water for half an hour. Slice duck across the breast, about ¾ inch (2 cm) thick. Cut slices into thirds. Lightly sprinkle with five-spice powder and rub into the duck. 4 Remove stems from grapes. Slice remaining fruit into ½-inch (1-cm) wedges. Then cut into appropriate sizes so at least 3 pieces can fit on each skewer. Stir butter with chopped fresh marjoram. 5 On each skewer, thread 1 piece of duck and 2 to 3 pieces of fruit, alternating the order and trimming pieces as needed. Baste with herbed butter and place on a parchment-paper-lined baking sheet. Roast in the oven until warm, 3 to 5 minutes. Serve with syrup in a small dish for dipping, or place skewers on a serving dish and drizzle syrup overtop. Sprinkle with fresh marjoram leaves, if desired. Makes 24 skewers CHARRED EGGPLANT WITH CRI SPY FLATBREAD BY MICHELLE LUCAS LARVING Whole-roasting eggplant at an incredibly high heat brings out a beautiful smokiness and rich, creamy texture. While this is best served at room temperature, it can still be made ahead of time and refrigerated; it will only help am- plify the flavours. Served with the contrasting pieces of a super crispy flatbread, this makes for an addictive pairing. CHARRED EGGPLANT 6 medium eggplant, about 4½ lbs (2.04 kg) 2 oil-packed anchovies, drained ¼ cup (60 mL) extra virgin olive oil, plus extra 1 tsp (5 mL) lemon zest 3 tbsp (45 mL) lemon juice 1 small garlic clove, finely grated ⅓ cup (80 mL) finely chopped parsley, plus extra Salt and freshly ground pepper ½ small red chili, very thinly sliced, optional CRISPY FLATBREAD 2 cups (500 mL) all-purpose flour, divided ¾ cup (175 mL) whole milk

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1 tsp (5 mL) fennel seeds, toasted and lightly chopped 1½ tsp (7 mL) flaked sea salt, divided 1 For the charred eggplant, arrange racks in top and bottom thirds of oven. Preheat to 550°F (290°C). 2 Arrange eggplant on 2 baking sheets. Roast in top and bottom thirds of oven, switching sheets halfway through, until skin is black and flesh is extremely soft, about 1 hour. Transfer to a rack and let stand until cool enough to handle, about 15 minutes. 3 Slice each eggplant lengthwise down the centre. Using your fingertips, pull flesh out of skin, tearing roughly into bite-sized pieces. Transfer to a colander set over a bowl and let liquid drain, 20 minutes. 4 On a cutting board, finely chop anchovies, then mash with the side of a knife blade. Repeat process until a smooth paste forms. Transfer to a medium bowl and combine with 1/4 cup (60 mL) olive oil, lemon zest, juice and garlic. Fold in drained eggplant and parsley. Season with salt and fresh pepper. Transfer to

a wide serving bowl, then drizzle with addi- tional olive oil, chopped parsley and red chili, if desired. 5 For the crispy flatbread, in a medium bowl, combine 1 cup (250 mL) flour with milk, fen- nel seeds and ½ tsp (2 mL) salt. Slowly stir in remaining 1 cup (250 mL) of flour until dough comes together. Knead lightly to form a rough ball, then cover with plastic wrap and let stand for 15 minutes. 6 Reduce oven heat to 375°F (190°C). Line 2 baking sheets with parchment. 7 Divide dough in 2. On a well-floured surface, roll 1 portion of dough paper-thin into an 11 x 16-inch (28 x 40-cm) rectangle. Cut cross- wise in half. Transfer halves to prepared sheet, spaced 1 inch (2.5 cm) apart. Repeat with re- maining dough. Brush lightly with water, then sprinkle with remaining 1 tsp (5 mL) salt. Bake in top and bottom thirds of oven, switch- ing sheets halfway through, until golden and completely crisp, 20 to 22 minutes. Let cool for 10 minutes before breaking into pieces. Serve with charred eggplant. Serves 6 to 8, makes 3 cups (750 mL) eggplant

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