LCBO Food and Drink Holiday 2016

Make Room for brandy from page 79

BOWLED OVER from page 169

5 In a medium pot, bring 2 cups (500 mL) of water to a boil. Add 1 cup (250 mL) rice, stir, cover and lower to a simmer. Cook for 12 min- utes or until water is absorbed. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork. 6 In a large nonstick frying pan, heat oil and toast cumin seeds for 30 seconds, then add eggplant. Stir around until golden and cooked through, 8 to 10 minutes, then add spinach and peas and stir for 1 minute more until spinach has cooked down. Add cooked rice and toss all together. Season with salt and pepper to taste. 7 To assemble, divide pilau rice among 4 bowls, top each with 2 pieces of chicken and a big spoonful of raita. Serves 4

TANDOORI BOWL Try this easy tandoori chicken fix with a mild- ly spiced fresh marinade, and pilau rice full of fried eggplant, peas and spinach, all topped with cooling raita. It’s equal parts familiar and exotic—and 100 percent delicious. TANDOORI-MARINATED CHICKEN 8 boneless, skinless chicken thighs, about 1 lb (500 g) 1 cup (250 mL) plain 2% yogurt

1 small onion, chopped 2 garlic cloves, chopped 1 tbsp (15 mL) mild curry powder 1 tbsp (15 mL) sweet paprika 1 tsp (5 mL) ground ginger

THE METAXITO Metaxa 7 Star is mostly enjoyed neat in Greece but the young urban generation has been hav-

WHAT TO SERVE Southbrook Organic White Connect VQA LCBO 249078

ing fun with cocktails like this. A sprig of fresh mint, about 6 leaves 2 thick slices fresh lime 1 tsp (5 mL) brown sugar ½ oz freshly squeezed lime juice 1½ oz Metaxa brandy Ice 1 oz club soda Lime slice for garnish

1 tsp (5 mL) sea salt ½ tsp (2 mL) cayenne

$15.95

ZESTY RAITA 1 cup (250 mL) 2% yogurt 1 tbsp (15 mL) fresh lemon juice ½ small garlic clove, minced 2 tbsp (30 mL) fresh mint, chopped ¼ English cucumber, grated Salt and pepper to taste

Sogrape Mateus Rosé LCBO 166

$9.80

Simple Pleasures from page 195

1 Muddle mint leaves, 2 lime slices and sug- ar in the bottom of a lowball glass. Add lime juice, brandy and ice. Top up with a little club soda. Garnish with a lime slice. Makes 1 drink THE S IDECAR Some experts use equal proportions of Cognac, Cointreau and lemon juice; I prefer amore spir- ited emphasis, the better to taste the brandy. 1½ oz Cognac such as Meukow Feline VSOP ¾ oz Cointreau ½ oz freshly squeezed lemon juice Ice A twist of orange zest 1 Add Cognac, Cointreau and lemon juice to a cocktail shaker half-filled with ice. Shake vigorously and strain into a cocktail glass. Pinch orange zest an inch above the glass to release oils. Discard zest. Makes 1 drink

GIN S IMPLE SYRUP Peel half a lemon with a potato peeler. Add peel to a heatproof jar, along with 2 tsp (10 mL) chopped fresh ginger, 2 sprigs of rosemary, ½ cup (125 mL) honey and ½ cup (125 mL) boiling water. Stir to dissolve the honey and allow to cool. Put in a lidded jar and store in the fridge for 4 to 24 hours. Strain out liquid into a decorative bottle for gifting, discarding the solids. Makes approx. 8 cocktails using 1 oz of syrup RUM S IMPLE SYRUP To a heatproof jar, add 4 tsp (20 mL) toasted coconut, the zest of 2 whole limes, ½ cup (125 mL) sugar and ½ cup (125 mL) boiling water. Stir to dissolve the sugar and allow to cool. Put in a lidded jar and store in the fridge for 4 to 24 hours. Strain out liquid into a deco- rative bottle for gifting, discarding the solids. Makes approx. 8 cocktails using 1 oz of syrup

PILAU RICE 2 cups (500 mL) water

1 cup (250 mL) basmati rice 2 tbsp (30 mL) vegetable oil 1 tsp (5 mL) cumin seeds 2 small Italian eggplants, diced Leaves of 1 bunch spinach

(about 2 cups/500 mL), roughly chopped 1 cup (250 mL) frozen peas, defrosted Salt and pepper to taste 1 Place chicken in an ovenproof dish.

2 In a blender or food processor, combine all ingredients in marinade. Purée until smooth. Pour over chicken and toss well to coat, leav- ing thighs smooth-side up. 3 Preheat oven to 400°F (200°C) while chicken marinates for 30 minutes, then bake chicken for 30 minutes or until cooked through. 4 Combine all raita ingredients and let sit for 30 minutes to allow flavours to meld.

240  FOOD & DRI NK HOLIDAY 2016