LCBO Food & Drink Early Summer 2018

ENTERTAINING  PASSAGE TO INDIA

Charred Carrot Salad WITH RAITA & CILANTRO OIL

6 Heat a small skillet over medium heat. Add cumin seeds and toast until fragrant, about 1 minute. Transfer cumin to a mortar and pestle with nigella seeds. Grind spices until crushed but not powdered. 7 Add yogurt, spices, garlic and mint to re- served cucumber. Season to taste with salt and pepper. Chill until ready to serve (can be made 1 day ahead). 8 Place oil, cilantro and parsley in a blender. Blend until smooth and bright green, season with salt and reserve chilled. 9 To assemble, spread raita on a serving plat- ter. Arrange charred carrots on top, drizzle with cilantro oil and torn mint leaves. Serves 4

CILANTRO OIL ½ cup (125 mL) vegetable oil ½ cup (125 mL) cilantro leaves and stems ¼ cup (60 mL) parsley leaves Salt to taste

Carrots have an earthiness that is comple- mented by the fragrant sweetness of orange. Raita is traditionally served with spicy foods because cucumber and yogurt add cool relief. Nigella seed brings an onion-like peppery bite to the otherwise cooling sauce. Nigella seed is also known as black cumin or kalonji. Cilantro oil keeps for 1 month. Add leftover cilantro oil to vinaigrettes, drizzle over fresh cheeses or into rice dishes. 2 tbsp (30 mL) vegetable oil, plus more for grill 12 heirloom carrots, about 1½ lbs (750 g) Salt and freshly ground pepper ¼ cup (60 mL) orange juice

Mint leaves, torn

1 Heat grill over medium-high heat. Oil grill grates lightly. 2 Scrub or peel carrots then halve lengthwise. Toss carrots with 2 tbsp (30 mL) oil and season with salt and pepper. 3 Grill carrots until tender and charred in spots, about 7 to 10 minutes, depending on thickness, flipping occasionally. 4 Remove carrots to a dish and drizzle with orange juice while hot. (Can be made and re- frigerated up to 2 days ahead; bring to room temperature before assembling the salad.) 5 Grate cucumber into a bowl. Toss with ½ tsp (2 mL) salt. Let sit for 10 minutes to release water. Roll cucumber in paper towel to remove excess water; reserve in a mixing bowl.

RAITA ½ English cucumber, seeded ½ tsp (2 mL) cumin seed ½ tsp (2 mL) nigella seed ½ cup (125 mL) plain yogurt 1 small garlic clove, finely grated 2 tbsp (30 mL) chopped mint Salt and freshly ground pepper

WHAT TO SERVE Angels Gate Gewürztraminer VQA LCBO 58594, $14.95 Casas del Bosque Reserva Sauvignon Blanc VINTAGES ESSENTIALS 974717, $14.95

108  FOOD & DRI NK EARLY SUMMER 2018