LCBO Food and Drink Holiday 2016

FLAVOURS  FRUITS & NUTS

SPATCHCOCKED CAPON WITH ZA’ATAR & RICE STUFFING

3 cups (750 mL) chopped fresh pita bread, in ¾ inch (2 cm) squares 2 tbsp (30 mL) butter, melted GRAVY 3 to 4 cups (750 mL to 1 L) cool capon or chicken stock ½ cup (125 mL) all-purpose flour 1 Preheat oven to 450°F (230°C). 2 Place wire rack on rimmed deep baking sheet or shallow pan large enough to hold ca- pon flat. Use bones to make stock or discard. 3 Pat capon dry with paper towels; using the tip of a sharp knife, cut tiny slits into skin about 1 inch (2.5 cm) apart. Rub skin with oil. Season with pinches of salt and grindings of black pepper; rub in za’atar. Tuck wing tips behind; place capon flat on rack with legs splayed out to side. 4 Pour 1 cup (250 mL) of water into roast- ing pan beneath capon. Roast for 30 minutes; then turn oven down to 350°F (180°C). Set timer for 30 minutes; then add another cup (250 mL) of water to pan. Continue roasting for 15 to 30 minutes or until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (65°C), and the thighs register 165°F (74°C). 5 Sauté stuffing vegetables in oil over medium heat for 5 minutes or until softened. Mix with rice, nuts and fruit. Stir paprika, za’atar, salt and pepper into broth. Pour over rice mixture and toss. Turn into greased or buttered baking dish; level. Toss pita squares with melted but- ter; scatter atop rice and cover. Bake in 350°F (180°C) oven for 30 to 40 minutes or until hot.

Have the butcher remove the backbone and breastbone of the capon and then flatten the bird. Za’atar can be purchased at specialty shops and is a mixture of dried herbs and sea- sonings such as thyme, sumac, cumin, salt, black pepper and sesame seeds. A mixture of rice in the stuffing is extra-interesting— try white long-grained rice (basmati or con­ verted) with hearty red rice (Thai or Wehani). For dried natural fruit in the stuffing, choose from currants, goldenberries, apples, apricots and pears.

Then remove cover and continue baking for 10 minutes or pita is golden and crisp. 6 Transfer roasted capon (still on rack) to a large shallow pan. Allow to rest at room tem- perature for 20 minutes before carving. Pour collected juices from roasting pan into a mea- suring cup. Skim off fat; discard. 7 Pour hot juices into a saucepan along with 2 cups (500 mL) cool broth; bring to a boil. Stir flour into remaining 1 cup (250 mL) of cold broth; stir into boiling broth, whisking con- stantly. Bring back to a brisk simmer; taste and add seasonings as needed. Keep hot. 8 Carve capon; serve with stuffing and pass gravy in a pitcher. Side dishes can include squash, green beans and mashed potatoes. Serves 6 to 8 TIP  Cook, in separate pans, 1 cup (250 mL) basmati rice and 1 cup (250 mL) Thai red rice, each with 1¼ cups (310 mL) water. Wash each rice in a sieve, bring measured water to a boil in separate pans; add one kind of rice to each pan. Cover and reduce heat to medium-low for 25 minutes. Then remove top, fluff and allow rice to cool to room temperature.

CAPON 1 spatchcocked (flattened) capon, 6 to 8 lbs (2.7 to 3.5 kg) 1 tbsp (15 mL) olive oil Salt and freshly ground pepper 2 tbsp (30 mL) za’atar 2 cups (500 mL) water, divided

STUFFING ½ cup (125 mL) diced onion ½ cup (125 mL) diced celery ½ cup (125 mL) diced carrot 2 tbsp (30 mL) olive oil 6 cups (1.5 L) cool firm-cooked rice, preferably a mixture of different types (see TIP) ¾ cup (175 mL) shelled pistachios or toasted slivered almonds ¾ cup (175 mL) diced dried natural fruit

WHAT TO SERVE Tawse Sketches of Niagara Riesling VQA VINTAGES 89029, $18.20 Pelee Island Traminer Muscat VQA LCBO 411744, $13.95

½ tsp (2 mL) paprika ½ tsp (2 mL) za’atar ½ tsp (2 mL) salt ½ tsp (2 mL) pepper 1 cup (250 mL) capon or chicken broth

48  FOOD & DRI NK HOLIDAY 2016