LCBO Food and Drink Holiday 2015

SMOKY LEMON COUSCOUS PI LAF

6 cups (1.5 L) spinach Salt and freshly ground pepper 8 oz (250 g) scallops, chopped 2 tsp (10 mL) paprika 1 tsp (5 mL) ground ginger Pinch cayenne 1 tsp (5 mL) cinnamon 2 pieces (1½ lbs/750 g each) skinned salmon, preferably centre cut 1 pkg (450 g) pre-rolled puff pastry, thawed 1 egg, lightly beaten ARUGULA HOLLANDAISE ½ cup (125 mL) butter 2 egg yolks 1½ cups (375 mL) packed baby arugula 1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and dis­ card stems. 2 Heat butter in a skillet over medium-low heat. Add leeks and sauté until soft but not brown, about 6 minutes. Add cream and sim­ mer until thickened, 1 to 2 minutes. Add spin­ ach and cook for 2 more minutes or until spin­ ach has wilted. Season with salt and pepper. Mix in scallops. Cool to room temperature. 3 Combine paprika, ginger, cayenne and cin­ namon. Season both sides of salmon with salt, 5 Line a baking sheet with parchment paper. Place one 10-inch (25-cm) square piece of puff pastry on a lined baking sheet. Arrange 3 pieces of chard in centre of pastry, leaving a ½-inch (1-cm) border. Brush edges with egg wash. Sprinkle chard with salt. 6 Place 1 piece of salmon on chard. Spread scallop mixture evenly over salmon. Top with second portion of salmon. Lay remaining chard leaves over fish, tucking in around the edges to wrap. 7 Roll second portion of pastry into a larger square, about 12 inches (30 cm). Lay overtop, enclosing salmon. Cut away any excess pas­ try and pinch pastry edges to form a package. Brush with remaining egg wash and cut slits into top of pastry. 8 Bake for 30 to 35 minutes or until pastry is golden and salmon is cooked. 9 For hollandaise, place butter in pot on med­ ium heat and bring to boil. Meanwhile, place then sprinkle with spice mixture. 4 Preheat oven to 400°F (200°C). ¼ cup (60 mL) Greek yogurt Salt and freshly ground pepper

egg yolks, arugula and yogurt in food proces­ sor. Process until well combined. Pour bub­ bling butter slowly down through feeder tube while machine runs, scraping down the sides. Sauce will thicken. Season with salt and pep­ per. Serve warm. Serves 8 WHAT TO SERVE Cave Spring Estate Riesling VQA VINTAGES ESSENTIALS 286377 $17.95 Go local, and try this lovely dry Riesling from Ontario. It offers appealing lime, grapefruit, apple and light spice elements that are sure to complement the fla- vours in this dish. The wine’s fresh acidity will provide a great foil to the richness of the salmon and accom- panying hollandaise. Whitehaven Pinot Noir LCBO 245696 $24.00 If you prefer a red, this Pinot Noir works with the dish on several levels: its red cherry fruit, signature earthi- ness and light herbal tones will provide a classic har- mony with the spinach, leek, arugula and cinnamon elements. The wine’s ample acidity and light tannic structure pair well with the salmon and sauce.

Couscous is an easy and almost instant side dish. Toasting it in a bit of oil and butter brings out a nutty flavour that goes really well with smoked paprika, apricots and lemon. 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) olive oil 1 cup (250 mL) finely chopped onion 1 tsp (5 mL) smoked paprika 1½ cups (375 mL) couscous 2¼ cups (560 mL) homemade or sodium-free chicken stock ¼ cup (60 mL) chopped dried apricots 2 tsp (10 mL) grated lemon rind Salt 2 tbsp (30 mL) chopped parsley 1 Heat butter and olive oil in a small pot over medium heat. Add onion and sauté for 4 min­ utes or until softened. Add paprika and sauté for 1 minute more. 2 Add couscous and cook, stirring frequently, for 2 minutes or until lightly toasted. Add chicken stock, apricots and lemon rind and bring to a boil. Cover pot and remove from heat and let stand 5 minutes or until liquid had been absorbed and couscous is tender. Season with salt, sprinkle with parsley and fluff with a fork. Makes 4 to 6 servings

main events from page 132

PERFECT ROAST DUCK After trying several different oven tempera­ tures and timings to cook the duck, my final choice was to roast by the long slow method. The results gave the crispest skin and the most succulent meat. Let the duck sit uncov­ ered in the refrigerator overnight before you bake it as that will help to dry and crisp the skin. Unless a duck is very large it is easier to cut off the legs and thighs and then remove the breast for carving. Serve with celeriac and apple mashed potatoes and snappy green beans.

SALMON WELL INGTON WITH ARUGULA HOLLANDAI SE An update of the old favourite Beef Welling­ ton, this memorable main course can be pre­ pared a day ahead and refrigerated until one hour before baking. I have served this cold on a buffet table and it is sensational because it slices so beautifully when cold. The hollan­ daise is made by a quick-and-easy no-fail method. Serve with garlic green beans or a tartly dressed green salad.

6 to 8 leaves of chard 2 tbsp (30 mL) butter 3 cups (750 mL) sliced leeks, white and light green portions only ½ cup (125 mL) cream

STUFFING 2 tbsp (30 mL) olive oil ½ cup (125 mL) chopped onion 1 large apple, peeled, cored, chopped

232  FOOD & DRI NK HOLIDAY 2015