LCBO Food & Drink Early Summer 2018

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

passage to INDIA from page 105

MINT GINGER REL I SH This relish tastes just like the smooth mint chutney served with Indian snacks and plays the part of mint sauce with lamb. To make ahead, combine all ingredients except lime juice and refrigerate for up to 1 day. Add lime juice right before serving. ½ cup (125 mL) packed cilantro leaves 1 cup (250 mL) packed mint leaves 1 tbsp (15 mL) vegetable oil 1 tbsp (15 mL) lime juice 1 tsp (5 mL) sugar 1 tsp (5 mL) seeded and chopped green chili 1 Finely chop cilantro andmint. Transfer herbs to a bowl and stir in oil, lime juice, sugar, chili, ginger and garlic. Season to taste with salt. Makes about ½ cup (125 mL) SPICED CITRUS SEGMENTS Squeeze membranes of oranges and lime over a bowl to collect any remaining juice, use in other recipes. The lime segments add a pop of tang. If you prefer a sweeter dessert, leave them out. Can be made 2 days ahead. Store in the fridge in an airtight container. 2 oranges 1 small lime (optional) 1 tbsp (15 mL) sugar Pinch cinnamon Pinch black pepper 1 Cut the stem and navel ends off each orange. Repeat with lime, if using. 2 Following the curve of the oranges (and lime if using), use downward strokes to trim off the skin and white pith. 3 Working over a bowl, use a small knife to cut the individual segments away from their separating membranes by cutting towards the centre of the orange on either side of the seg- ment. Collect the segments in the bowl below as you go. Repeat with lime, if using. 4 Combine citrus segments with sugar, cin- namon and pepper. Serves 4 1 tsp (5 mL) minced ginger ½ tsp (2 mL) minced garlic Salt

JEWELLED RICE Drizzling our saffron mixture over part of the rice’s surface creates a pretty two-toned look of bright yellow and white grains. Fluff the cooked rice very gently as the saffron’s yellow hue will continue to spread as you mix.

MUSTARD SEED COLLARD GREENS Can’t find collard greens? Use other dark leafy greens such as kale or Swiss chard. Collards are often braised for a long time but taste great when cooked until just wilted. The firm texture of these greens really stands up to the pops of flavour from whole spices. Black mustard seeds are smaller and more peppery than yel- low mustard seed. Use either one interchange- ably. To make ahead, combine all ingredients except for lime juice and refrigerate for up to 2 days. Reheat in a large skillet over medium- high heat with 1 tbsp (15 mL) water until siz- zling. Add lime juice just before serving. 1 tsp (5 mL) seeded and chopped green chili 4 cups (1 L) packed sliced collard greens, stems removed 2 tbsp (30 mL) water 1 tbsp (15 mL) lime juice Salt and freshly ground pepper 1 Heat oil in a large skillet over medium-high heat. Add mustard seeds and cumin seeds and cook until toasted and popping, about 1 minute. 2 Add ginger, garlic and chili, cook and stir until fragrant, about 1 minute. 3 Stir in greens and water and cook until wilt- ed and tender, about 4 minutes. Stir in lime juice. Season to taste with salt and pepper. Makes 2 cups (500 mL); serves 4 1 tbsp (15 mL) vegetable oil 2 tsp (10 mL) mustard seeds 1 tsp (5 mL) cumin seeds 1 tbsp (15 mL) chopped ginger 2 tsp (10 mL) chopped garlic

2 tbsp (30 mL) vegetable oil 1 cup (250 mL) chopped onion ¼ tsp (1 mL) ground cardamom ¼ tsp (1 mL) cumin seed Salt 1 cup (250 mL) basmati rice 1¼ cups plus 1 tbsp (310 mL plus 15 mL) boiling water, divided 1 tsp (5 mL) grated orange zest ½ tsp (2 mL) saffron 3 tbsp (45 mL) chopped cilantro 3 tbsp (45 mL) chopped parsley ½ cup (125 mL) pomegranate seeds

1 Heat oil in amedium saucepan over medium- low heat. Add onion, cardamom, cumin and a pinch of salt and cook, stirring often, until spices are toasted and onions are golden, about 8 minutes. 2 Add rice, stirring to coat in onion mixture. Add 1¼ cups (310 mL) of boiling water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. 3 Meanwhile, soak orange zest and saffron in remaining 1 tbsp (15 mL) boiling water. Remove rice from heat and uncover. Drizzle the saffron mixture over one-quarter of the rice’s surface and replace the lid, off the heat, for 5 minutes. 4 Fluff the saffron rice with a fork and toss with chopped cilantro and chopped parsley. Garnish with pomegranate seeds. Makes about 2½ cups (625 mL); serves 4

114  FOOD & DRI NK EARLY SUMMER 2018