LCBO Food & Drink Holiday 2017

MASTER CURRY SAUCE The quality of this sauce relies heavily on the curry powder, so it’s worth splurging on a pre- mium brand. (If you can’t remember when you bought the curry powder on your spice rack, throw it out!) Arvinda’s, a local company out of Mississauga, makes fresh, robust and high- quality spice blends that can be found at select supermarkets or purchased online. ¼ cup (60 mL) vegetable oil 1 lb (500 g) onions, thinly sliced

MASTER CURRY SAUCE SHRIMP Peel and devein 2 lbs (1 kg) jumbo shrimp. Rinse and pat dry with paper towel. In a large pot, heat 2½ cups (625 mL) Master Curry Sauce over medium-high heat. When it comes to a boil, stir in shrimp. Cook, stirring occa- sionally, until shrimp is cooked through, about 5 minutes. Just before shrimp is ready, stir in one 160-mL can coconut milk. Season with salt. Stir in ⅓ cup (80 mL) chopped cilantro. Serve with steamed rice or naan. Serves 4 to 6 In a large pot, heat 2½ cups (625 mL) Master Curry Sauce over medium-high heat. When it comes to a boil, add two 350-g packages firm tofu cut into 1-inch (2.5-cm) cubes. Season with salt and cover. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 10 min- utes. Add 2 cups (500 mL) frozen peas. Cook, stirring occasionally, until peas are tender and mixture is simmering, 2 to 3 minutes. Stir in ¼ cup (60 mL) heavy cream. Taste for salt. Sprinkle with 2 tbsp (30 mL) chopped mint. Serve with steamed rice or naan. Serves 4 to 6 MOLE VERDE Green mole will splatter during the initial cooking stage, so use a deep pot and consider buying a splatter screen—it comes in handy for tomato sauce, as well. Otherwise, hold a lid over the pot like a shield and protect your stovetop with baking sheets. 1 cup (250 mL) raw pumpkin seeds ¾ lb (375 g) tomatillos, husked, washed, quartered 1 small onion, chopped 3 cloves garlic, chopped 2 jalapeño peppers, seeded, chopped 2½ cups (625 mL) low-sodium chicken stock, divided 1 cup (250 mL) cilantro leaves, packed 3 outer romaine lettuce leaves (or 5 inner), chopped MASTER CURRY SAUCE TOFU & PEAS

2 Place cooled pumpkin seeds in a blender and process until finely ground. Add tomatil- los, onion, garlic, jalapeños and 1 cup (250 mL) chicken stock. Blend until smooth. Add cilan- tro and lettuce. Blend until smooth, stopping once or twice to push down greens. 3 In a large pot, combine oil, cumin, cloves and pumpkin seedmixture. Place over mediumheat. When the mixture starts bubbling, cover pot with splatter screen or hold a lid over pot like a shield. Adjust heat to maintain gentle simmer. Cook, stirring often, until it’s as thick as hot ce- real, 12 to 15 minutes. Stir in remaining 1½ cups (375 mL) chicken stock. Simmer, stirring occa- sionally, 10 minutes. Remove from heat. Season with salt and pepper. Cool completely. 4 Divide between two 3-cup (750-mL) contain- ers. Cover and label with date. Refrigerate up to 3 days or freeze up to 6 months. Makes 4 cups (1 L) MOLE VERDE TURKEY In a medium pot, combine 4 cups (1 L) shred- ded leftover turkey meat and 2 cups (500 mL) Mole Verde over medium heat. Simmer gently for 10 minutes to let the flavours blend. Sea- son with salt and pepper. Serve as a taco filling with warm corn tortillas, diced sweet onion and hot sauce. Serves 4 to 6 MOLE VERDE PORK CHOPS Season 4 boneless pork loin chops, 8 oz (250 g) each, with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick frying pan over high heat. Sear pork until nicely browned but still rare inside, about 3minutes per side. Trans- fer pork to plate. Reduce heat to medium-low. Add ½ cup (125 mL) chicken stock or water. Stir in 2 cups (500 mL) Mole Verde. Return pork to pan and cover. Cook, turning occasionally, until pork is medium, 5 to 7 minutes. (An instant- read thermometer inserted horizontally into centres will read 130°F (54°C). Transfer pork to serving platter. Keep sauce warm over low heat. Rest pork 5 minutes, top with sauce, and sprinkle with toasted sesame seeds, if desired. Serves 4 WHAT TO SERVE Beringer Main & Vine White Zinfandel LCBO 239756 $10.95 Old Speckled Hen LCBO 563601, 4 pk $11.00

¼ cup (60 mL) finely chopped garlic 3 tbsp (45 mL) finely chopped ginger

2 tbsp (30 mL) curry powder 1 can (398 mL) diced tomatoes 4 cups (1 L) vegetable stock 2 tsp (10 mL) garam masala Salt to taste

1 In a large pot, heat oil over medium heat. Add onions. Cook, stirring occasionally, until lightly browned, 15 minutes. Add garlic and ginger. Cook, stirring, 2 minutes. Add curry powder. Cook 30 seconds. Add tomatoes and their juices. Stir with a wooden spoon to scrape up any brown bits frombottomof pan. Add veg- etable stock. Raise heat to high. When mixture comes to boil, reduce heat to maintain gentle simmer. Cook, stirring occasionally, 30minutes. Stir in garam masala and remove from heat. Purée until smooth in a food processor or with an immersion blender. Season with salt. 2 Divide between two 3-cup (750-mL) con- tainers. Cool completely. Cover and label with date. Refrigerate up to 1 week or freeze up to 6 months. Makes 5 cups (1.25 L)

WHAT TO SERVE St. Peter’s Organic English Ale LCBO 627463, 500 mL

$3.90

Forward Moscato LCBO 274498

$10.95

MASTER CURRY SAUCE CHICKEN Cut 2½ lbs (1.25 kg) boneless skinless chicken thighs into 2-inch (5-cm) chunks. Season with salt. In a large pot, heat 2½ cups (625 mL) Mas- ter Curry Sauce over medium-high heat. When it comes to a boil, stir in chicken. Reduce heat to maintain gentle simmer. Cook, stirring oc- casionally, until chicken is tender, 25 to 30 min- utes. Stir in ⅓ cup (80 mL) chopped cilantro. Serve with steamed rice or naan. Serves 4 to 6

1 tbsp (15 mL) vegetable oil ½ tsp (2 mL) ground cumin Pinch ground cloves Salt and freshly ground pepper to taste

1 In a medium frying pan over medium heat, toast pumpkin seeds, stirring often, until light- ly browned and starting to pop, 5 to 6 minutes. Transfer to a plate to cool.

220  FOOD & DRI NK HOLIDAY 2017