LCBO Food & Drink Early Summer 2022

thickest part reads 165°F (75°C) or until no longer pink inside. Transfer to a cutting board and let rest for 5 minutes. To grill tofu, remove from marinade; discard excess marinade. Place tofu on grill, close lid, and grill, turning once, for 3 to 4 minutes per side or until grill-marked and hot. Transfer to a plate. 9. Season potato salad with salt and pepper to taste. Divide lettuce between serving plates or bowls. Spoon potato salad on lettuce; scatter red pepper and cilantro over top. Cut chicken breasts crosswise into thin slices. Arrange chicken and/or tofu on salads and garnish with sprouts, radishes and snack mix. TIP: If using chicken and tofu, use 4 oz (115 g) chicken breast per portion and one-quarter of a block of tofu per serving. Marinate tofu and chicken in separate dishes and use separate utensils for grilling. WHAT TO SERVE Cowbell Brewing Co. Bobcat Red Ale LCBO 493247, 473 mL, $3.35 This red ale’s malty sweetness will soften the dish’s earthy tones and mild spice. Its carbonation cuts the dressing’s creamy texture, refreshing the palate. Serves 4 SALTY PEANUT SESAME SNAPS These salty-sweet snaps are a cross between those beloved little package sesame snaps and peanut brittle. They are surprisingly quick and easy to make, yet add drama as a salad garnish, especially served on the Peanut-Lime Beef Satay Salad (p. 58) and make a delicious snack, too. 1/4 cup (60 mL) sesame seeds 1 tbsp (15 mL) water 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) liquid honey 1/4 cup (60 mL) salted roasted peanuts, finely chopped Flaky salt

Salad for Dinner from page 53 CUMIN-SCENTED CREAMY POTATO SALAD WITH GRILLED CHICKEN OR TOFU With the flavours of potato samosa filling, this main course salad layers crispy lettuce, creamy potato salad and fresh vegetables, and tops them with tender grilled tofu or chicken and a crispy, crunchy Indian snack mix. Choose to cook tofu or chicken, or some of each to suit each diner’s preference (see the TIP for more details). Find packages of snack mix in well-stocked supermarkets or at Indian or South Asian markets. Choose a hot-spicy blend, a sour and sweet one, or a sweet and savoury one. It makes a tasty topper for all sorts of salads. If you don’t have the snack mix, brush a piece of naan with butter and grill until crisp, then break into croutons, or use broken crisped papadums. 1/4 cup (60 mL) sunflower or olive oil, divided 2 tsp (10 mL) coriander seeds 1 tsp (5 mL) cumin seeds 1/2 tsp (2 mL) mustard seeds 1 pkg (350 g) extra-firm tofu or 1 lb (455 g) small boneless, skinless chicken breasts 4 small new potatoes, about 1 lb (455 g) 1 cup (250 mL) fresh or frozen green peas 1/2 cup (125 mL) plain yogurt 2 tbsp (30 mL) mayonnaise Freshly ground pepper 4 cups (1 L) coarsely shredded iceberg lettuce 1 sweet red pepper, thinly sliced 1/4 cup (60 mL) fresh cilantro leaves, torn Radish sprouts, pea shoots or julienned red radishes Indian snack mix 1 onion, finely chopped 2 cloves garlic, minced Salt 3 tbsp (45 mL) fresh lemon juice

1. Heat 2 tbsp (30 mL) oil in a small skillet over medium-low heat. Add coriander, cumin and mustard seeds. Cook, stirring, for 30 seconds or until fragrant. Add onion and garlic; cook, stirring often, for about 5 minutes or until onion is translucent. Remove from heat, stir in remaining oil, 1/2 tsp (2 mL) salt and the lemon juice. Let cool. 2. Meanwhile, if using tofu, place block on a cutting board with a long narrow edge down. Cut lengthwise into 2 slabs, each about 3/4 inch (2 cm) thick. Place each slab with the broad side down and cut each in half crosswise into squares, then cut each square into two triangles. Pat tofu pieces dry. 3. Strain liquid from onion mixture through a sieve into a shallow dish, pressing solids lightly with a spatula to squeeze out liquid (divide liquid proportionately between two shallow dishes if using both chicken and tofu). Transfer solids to a large bowl, cover and set aside at room temperature.

4. Add tofu and/or chicken to liquid in dish or dishes, turning to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours. 5. Meanwhile, cut potatoes into about 1-inch (2.5-cm) chunks. Place in a medium pot, add cold water to cover by about 2 inches (5 cm) and season water with salt. Bring to a boil over high heat, reduce heat and boil gently for about 12 minutes or until potatoes are just fork-tender. Stir in peas and cook for 2 to 3 minutes or until bright green (or hot, if from frozen). Drain and let cool. 6. Stir yogurt and mayonnaise into onion mixture in bowl. Add cooled potatoes and peas, and toss to coat. Cover and refrigerate for up to 4 hours before serving.

7. To serve, preheat barbecue to medium.

8. To grill chicken, remove from marinade; discard excess marinade. Place on grill, close lid, and grill, turning once, for 5 to 7 minutes per side or until a meat thermometer inserted in the

158 FOOD & DRINK EARLY SUMMER 2022