LCBO Food and Drink Early Summer 2016

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

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CURRIED CHICKEN SKEWERS WITH L IME-

FRESH TOMATO, OL IVE & LEMON PASTA Don’t be afraid of the anchovy paste in this recipe; it is essential in making the dish taste delicious, but you don’t actually taste it. Round out the pasta meal with a big green salad and a plate with cured salami and prosciutto. 2½ lbs (1.25 kg) fresh tomatoes, in a variety of colours, shapes 1 tbsp (15 mL) garlic, finely chopped 2 tsp (10 mL) anchovy paste ½ cup (125 mL) olive oil Zest of 2 lemons, grated finely with a rasp 2 tbsp (30 L) fresh lemon juice ¼ tsp (1 mL) chili flakes ¼ tsp (1 mL) salt ⅔ cup (150 mL) Kalamata olives, pitted and coarsely chopped ½ cup (125 mL) fresh basil leaves, coarsely torn ½ cup (125 mL) good quality Parmigiano‑Reggiano cheese, finely grated 1 lb (500 g) rigatoni pasta 1 Cut larger tomatoes into quarters and slice cherry varieties in half lengthwise. Place in a large bowl. 2 In a blender, purée garlic, anchovy paste, ⅓ cup (80 mL) of the olive oil, lemon juice (before juicing, grate the zest), chili flakes and salt. Add mixture together with tomatoes, olives, lemon zest, basil and cheese. Leave at room temperature to marinate. 3 Just before serving, bring a large pot of well-salted water to the boil. 4 Boil the pasta to al dente. When pasta is ready, reserve ½ cup (125 mL) cooking water, strain the pasta, and do not rinse. Place pasta back in the pot (not on the heat) along with tomato mixture. Stir well to combine along with remaining olive oil and a small amount of cooking water if needed. 5 Serve immediately. Serves 4 to 6

YOGURT DIPPING SAUCE This dish can be pulled together quickly and is fun to eat. To make it even more interesting, serve the chicken with some store-bought In- dian pickles and chutneys, along with a salad of tender greens. 2½ lbs (1.25 kg) chicken breast, skinless and boneless, cut into 1½-inch (4-cm) cubes 2 tbsp (30 mL) curry powder ⅓ cup (80 mL) fresh cilantro, coarsely chopped Zest of 1 lime, finely grated on rasp Juice of 1 lime ¼ cup (60 mL) vegetable oil 1¾ cups (425 mL) Greek-style plain yogurt 12 bamboo skewers, each 10 inches (25 cm) long ¾ cup (175 mL) English cucumber, peeled, grated ½ tsp (2 mL) sugar Salt Naan bread 1 In a large bowl, stir together chicken, curry powder, cilantro, lime juice (make sure to take the zest off first), 3 tbsp (45 mL) vegetable oil and ½ cup (125 mL) yogurt. Let marinate in refrigerator for at least 30 minutes. 2 Soak bamboo skewers in enough hot water to cover for 20 minutes. 3 Wring out excess water from grated cu- cumber by squeezing it in your fist. Place in a bowl with the remaining 1 tbsp (15 mL) oil, the remaining 1¼ cup (310 mL) yogurt, lime zest and sugar. Stir to combine and add salt to taste. Set aside. 4 Preheat broiler to high, place oven rack in the middle. 5 Skewer the chicken pieces, making sure each skewer has an equal number of pieces. Place on foil-lined baking sheet and place on rack in middle of oven. 6 Broil for 10 minutes, flip skewers and broil for 5 more minutes. Raise the baking sheet to the top rack and broil for 2 minutes longer to brown the chicken. 7 Serve with yogurt dip and naan bread. Serves 6

ROASTED SALMON WITH ORANGE , RASPBERRY & ARUGULA SALSA Serving the salmon as a whole piece makes for great presentation, but it can easily be prepared in individual portions. Just slice the side of salmon into 6 equal-sized fillets before continuing to follow the recipe as directed.

3 lbs (1.5 kg) side of salmon, deboned, skin on or off ¼ cup (60 mL) olive oil Salt and freshly ground black pepper to taste 1½ tsp (7 mL) ground coriander 2 tsp (10 mL) Dijon mustard 2 tbsp (30 mL) raspberry vinegar 2 navel oranges; slice off peel, then cut orange into segments 2 tbsp (30 mL) red onion, finely diced ½ cup (125 mL) raspberries 2 cups (500 mL) arugula 1 Preheat oven to 400°F (200°C).

2 Place salmon on a parchment-lined baking sheet, brush with 1 tbsp (15 mL) olive oil and season generously with salt and pepper, sprin- kle with all of the coriander. Place salmon in oven and roast for 17 to 20 minutes depending on thickness. 3 Meanwhile, in a medium bowl, whisk to- gether mustard and vinegar; whisk in remain- ing olive oil. Add orange segments and red onion and set aside. 4 Once the salmon is removed from oven, toss the raspberries and arugula with the vinegar mixture, season to taste with salt, and serve on top or alongside the salmon. Serves 6

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