LCBO Food & Drink Autumn 2019

1 Preheat oven to 400 F (200 C). 2 Place a large piece of foil on a baking sheet, with the edges rising up to catch any liquid. In a large bowl, toss together olive oil, lemon juice, oregano, garlic, red pepper flakes, salt, black pepper, chicken, potatoes, onions and wedged lemon. Coat everything then spread evenly over foil with the chicken on top, skin facing up. Top with another piece of foil and crimp edges together so that the package is well sealed. 3 Bake on baking sheet in the preheated oven for 30 to 35 minutes or until chicken is cooked through, then remove top foil layer and sprinkle with crumbled feta and olives. Increase temperature to broil and cook for an additional 2 to 3 minutes, or until chicken and cheese has started to brown, and the internal temperature of chicken is 165 F (74 C). 4 For the Greek salad, in a small bowl marinate red onion in vinegar for 10 minutes. Combine the prepared tomatoes, cucumber, green pep- per and olives in serving dish. Scatter onions and vinegar around, then top with feta, and drizzle with olive oil and a sprinkling of oregano. 5 Serve chicken and potatoes with salad. Serves 2 to 3 OVEN-ROASTED BANANA SPLITS Hot and cold and full-on fun, the hot, rum- cooked bananas with oozing chocolate and marshmallow get a mellowing hand from all the traditional toppers, including a maraschino cherry. 2 ripe bananas, peeled and sliced down the centre vertically 2 tbsp (30 mL) dark rum ⁄ cup (60 mL) mini marshmallows ⁄ cup (60 mL) chocolate chips 2 scoops vanilla ice cream 2 scoops strawberry ice cream Squirts of whipped cream 2 tbsp (30 mL) toasted chopped pecans 1 tsp (5 mL) sprinkles (optional) 2 maraschino cherries (not optional) 1 Preheat oven to 400 F (200 C). 2 Place prepared bananas on their own piece of foil and drizzle each with 1 tbsp (15 mL) of rum. Stuff each with an equal amount of marshmallows and chocolate chips. Seal tightly with foil and place on a baking sheet. Bake in preheated oven for 6 to 8 minutes or until bananas are hot and so and filling is melted. 3 Carefully remove from foil and top with ice cream, whipped cream, nuts, sprinkles and of course a cherry on top. Serves 2

4 To make the Welsh rarebit, in a small sauce- pan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 1 to 2 minutes, then whisk in mustard and Worces- tershire sauce. Stream in stout and whisk to combine, then gradually add cheese, stirring constantly, until cheese melts and sauce is smooth, about 3 minutes. Season to taste with salt and pepper. 5 Slit open hot potatoes, giving them a little squeeze to poof them out a bit. Spoon in some of the Welsh rarebit sauce, then a heap of beans. Serve at once. Serves 4

BRITISH-STYLE JACKET POTATOES WITH BAKED BEANS &WELSH RAREBIT A warming meal set in a perfectly cooked baked potato. With homemade baked beans and the classic sauce, this could not be more British. 4 large baking potatoes BAKED BEANS 1 tbsp (15 mL) olive oil 2 small shallots, minced 1 medium carrot, diced 2 celery stalks, diced 1 can (540 mL) cannellini or white kidney beans, rinsed and drained 2 large ripe tomatoes, grated from bottom

LEMONY CHICKEN & POTATOES WITH GREEK SALAD A simple dinner by way of the Mediterranean. Make the salad while the chicken and potatoes are cooking and you’ve got a not-so-everyday feast on the table in minutes. CHICKEN ⁄ cup (60 mL) olive oil ⁄ cup (60 mL) fresh lemon juice 2 tbsp (30 mL) dried oregano 2 cloves garlic, minced ⁄ tsp (2 mL) dried red pepper flakes Kosher salt and black pepper to taste 4 bone-in, skin-on chicken thighs, about 1 ⁄ lbs (680 g) ⁄ lb (225 g) baby potatoes, sliced in half ⁄ medium red onion, sliced 1 lemon, wedged 2 oz (55 g) feta cheese, crumbled ⁄ cup (60 mL) pitted Kalamata olives SALAD ⁄ medium red onion, sliced 2 tbsp (30 mL) red wine vinegar

to stem end; discard skins 1 tsp (5 mL) smoked paprika 2 tsp (10 mL) brown sugar ⁄ cup (125 mL) water 2 tsp (10 mL) Worcestershire sauce Salt and pepper to taste WELSH RAREBIT

2 tbsp (30 mL) butter 2 tbsp (30 mL) flour

1 tsp (5 mL) dry mustard powder 2 tsp (10 mL) Worcestershire sauce ⁄ cup (175 mL) stout 6 oz (170 g) very sharp cheddar cheese, grated Salt and pepper to taste 1 Preheat oven to 400 F (200 C). 2 Scrub the potatoes clean and dry them well, then prick all over with the tines of a fork. Wrap tightly in foil and bake directly on the oven rack for 1 hour to 1 hour 20 minutes, or until they feel so when squeezed. 3 While they’re baking, make the baked beans. Heat oil in a medium pot and gently sauté shallots over medium heat for 2 minutes, then add carrot and celery and sauté 8 to 10 minutes more. Add the drained, rinsed beans, tomatoes, paprika, brown sugar, water and Worcestershire sauce. Stir well and sim- mer, uncovered, for 15 minutes. Season with salt and pepper to taste. Turn off heat and cover to keep warm.

3 medium tomatoes, wedged ⁄ English cucumber, sliced ⁄ green pepper, cored and sliced Handful of pitted Kalamata olives 4 oz (115 g) slab of feta cheese 3 tbsp (45 mL) olive oil 1 tsp (5 mL) dried oregano

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FOOD & DRINK AUTUMN 2019