LCBO Food and Drink Holiday 2016

Freshly ground black pepper 2 tbsp (30 mL) olive oil for frying, plus more for greasing pan CHICKEN 1½ lbs (750 g) boneless skinless chicken breasts, thinly sliced Salt and freshly ground black pepper 3 tbsp (45 mL) olive oil, divided 1 tbsp (15 mL) chopped garlic 2 tsp (10 mL) chopped rosemary ¼ cup (60 mL) white wine 1½ cups (375 mL) sodium-free chicken stock 10 oz (300 g) cherry tomatoes, halved 1 Bring chicken stock, milk and salt to a boil in a small pot. Add polenta and whisk for 1 minute to combine. Remove from heat and stir in Parmesan and butter and season with pepper. 2 Grease an 8-inch (20-cm) baking pan with olive oil. Scrape in warm polenta and use a spatula to press into an even layer. Chill until firm. Cut into quarters. 3 Season chicken well with salt and pepper. Heat a wok or large skillet on high heat. Add 1 tbsp (15 mL) olive oil and swirl carefully to coat. Add half of chicken and stir-fry for 2 minutes or until lightly browned and almost cooked through. Scrape onto a plate. Repeat using another 1 tbsp (15 mL) oil and remain- ing chicken. 4 Add remaining 1 tbsp (15 mL) olive oil and 1 tbsp (15 mL) butter to pan. Add mushrooms and sauté for 4minutes or until lightly golden; add garlic and rosemary and sauté for 1 min- ute longer. Scrape onto a plate and reserve. 5 Add wine to pan and let reduce by half, 1 to 2 minutes. Add chicken stock and boil 8 min- utes or until reduced and slightly thickened. Add tomatoes and cook for 1 to 2 minutes or until tomatoes are softened. Swirl in remain- ing 1 tbsp (15 mL) butter, add chicken and mushrooms and toss until combined and heated through. Taste and add salt and pep- per as needed. 6 To finish polenta, heat 2 tbsp (30 mL) oil in a large nonstick frying pan over medium- high heat. Add polenta squares and fry for 3 to 4 minutes a side or until crispy. Place a piece of polenta on each plate and spoon chicken mixture and juices overtop. Makes 4 servings 2 tbsp (30 mL) unsalted butter, divided 12 oz (375 g) sliced mixed mushrooms

or until fragrant. Add pork, stirring to break up lumps, and fry for 6 minutes or until juices have evaporated and pork is lightly browned. Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine. Boil for 1 minute or until flavours have come together. Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened. 4 Pour sauce over chow mein noodles (alter- natively, add noodles to pan and toss to com- bine) and sprinkle with onions, peanuts and Sichaun pepper. Makes 4 to 6 servings CURRIED BEEF POT PIE The rich and fragrant flavours of a British- style beef curry in a pot pie. If you choose to make individual pot pies instead of a large one, you may want to use extra puff pastry, as re-rolling scraps will make for an uneven topping. 2 lbs (1 kg) beef chuck or blade roast, cut into 1 inch (2.5 cm) pieces Salt and freshly ground black pepper 1 tbsp (15 mL) canola oil 2 cups (500 mL) diced onion 1 tbsp (15 mL) chopped garlic 2 tbsp (30 mL) Madras curry paste 1 tsp (5 mL) garam masala ¼ cup (60 mL) all-purpose flour 3 cups (750 mL) sodium-free beef stock 2 tbsp (30 mL) Indian mango chutney (such as Major Grey) 1 tbsp (15 mL) balsamic vinegar 1½ cups (375 mL) diced carrot (½ inch/1 cm dice) 1½ cups (375 mL) diced Yukon gold potato (½ inch/1 cm dice) ¼ cup (60 mL) golden raisins ¼ cup (60 mL) chopped Italian parsley 8 oz (250 g) frozen butter puff pastry sheet, defrosted 1 egg yolk beaten with 1 tbsp (15 mL) cream 1 Season beef well with salt and pepper. Heat oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear beef for 6 minutes, turning, or until browned all over. Remove to a plate and reserve. 2 Add onion and sauté for 5 minutes over medium-low heat or until lightly golden. Add garlic, curry paste and garam masala and sauté for 1 minute or until fragrant. Return

beef to pot and stir to combine. Sprinkle flour over everything in pot and sauté for 1 minute or until everything is well coated. Pour in beef stock, scraping bottom to incorporate any browned bits, and bring to a boil. Cover pot, turn to a gentle simmer and cook for 25 min- utes or until beef is tender. Add chutney, vin- egar, carrot, potato and raisins and simmer for 15 minutes longer or until vegetables are tender and gravy is thick. Adjust seasoning to taste. Let cool. Sir in chopped parsley. (Stew can be assembled up to 2 days ahead, but re- warm to room temperature before proceeding with recipe.) 3 Heat oven to 375°F (190°C). Transfer stew mixture into a 6- to 8-cup (1.5- to 2-L) baking dish or use 4 to 6 individual pot pie dishes. Drape pastry over filling (stretch it slightly as needed), and loosely fold edges to get all the pastry inside the edge of the dish. Lift the pas- try edge and moisten the edge of the dish with a little egg wash to adhere pastry. Brush top of pastry with egg wash and cut a few vents. Bake for 35 minutes or until pastry is golden

and filling is bubbling. Makes 4 to 6 servings

ROSEMARY CHICKEN & MUSHROOM SAUTÉ WITH CRI SPY POLENTA Stir-frying sliced chicken breasts gives you much juicier pieces of chicken than tradition- al sautéing, so just think of this as a sort of Italian stir-fry and use your wok if you have one (if you don’t, a large frying pan will still work fine). POLENTA 1 cup (250 mL) sodium-free chicken stock 1 cup (250 mL) milk 1 tsp (5 mL) kosher salt 1 cup (250 mL) instant polenta ½ cup (125 mL) grated Parmesan cheese 2 tbsp (30 mL) unsalted butter

FOOD & DRI NK HOLIDAY 2016 251