LCBO Food & Drink Early Summer 2019

FLAVOURS  VARIATIONS ON SEAWEED

STEAK AND QUINOA HAND ROLLS WITH TERIYAKI DIP

Enoki mushrooms cut into 3-inch (8-cm) lengths Chives cut into 3-inch (8-cm) lengths 1 For the teriyaki dip, place ingredients in a small saucepan over high heat. When it comes to a boil, reduce to a simmer. Cook until reduced to ½ cup (125 mL), 15 to 17 minutes. Remove from heat and cool completely. (Dip will keep, covered and refrigerated, for 1month.) 2 For the hand rolls, place quinoa and water in a medium saucepan over high heat. When it comes to a boil, cover and reduce heat to low. Cook until quinoa is tender and water is absorbed, 15 to 17 minutes. Remove from heat and transfer to a large mixing bowl. 3 In a small bowl, whisk vinegar, mirin, sugar and salt until sugar and salt are dissolved. Stir into quinoa and spread out quinoa in bowl to cool completely. 4 Pat steak dry with paper towel and season with salt. In a medium nonstick frying pan or cast-iron skillet, heat oil over medium-high heat. When pan is hot, cook steak until me- dium-rare, about 3 minutes per side. Trans- fer to cooling rack and rest 15 minutes. Slice steak crosswise on a slight angle about ⅓ inch

With nutty quinoa, juicy beef and a salty-sweet teriyaki dip, this hearty hors d’oeuvre turns the traditional sushi hand roll on its head. If you are struggling with forming the rolls, go onto YouTube for a more visual tutorial. Make sure to serve the dip with a small spoon, so you can drizzle sauce into every bite.

(8 mm) thick. (You need 12 slices roughly 3 inches/8 cm long.) 5 To form hand rolls, cut nori in half crosswise. Working one at a time, place a nori sheet on work surface with long side facing you and the smooth side down. Spread 3 tbsp (45 mL) of quinoa in a circle on the left half. Place a strip of steak on a diagonal in middle of qui- noa pointing to the top left corner. Top with 5 enoki and 3 chive batons. Take the bottom left corner of the nori and wrap it around the quinoa and fillings to form a cone. Continue wrapping cone around rest of nori. Wet the bottom right corner to seal. Place on a serv- ing platter. Repeat with remaining nori, quinoa and fillings. Serve immediately with teriyaki dip and a spoon to drizzle dip into rolls. Makes 12 rolls

TERIYAKI DIP ½ cup (125 mL) Japanese soy sauce

½ cup (125 mL) mirin ¼ cup (60 mL) sake 3 tbsp (45 mL) honey HAND ROLLS

1 cup (250 mL) quinoa 2 cups (500 mL) water 1½ tbsp (23 mL) rice vinegar 1½ tbsp (23 mL) mirin ¾ tsp (4 mL) sugar ¼ tsp (1 mL) fine sea salt 12 oz (340 g) strip-loin steak, about ¾ inch (2 cm) thick Salt to taste 1 tbsp (15 mL) vegetable oil 6 sheets nori

WHAT TO SERVE Malivoire Gamay VQA VINTAGES ESSENTIALS 591313, $17.95 Ace Hill Vienna Lager LCBO 519694, 473 mL, $3.05

58  FOOD & DRI NK EARLY SUMMER 2019