LCBO Food & Drink Holiday 2017

COMING IN FROM THE COLD from page 148

AS IAN-SPICED CHICKEN WITH BROCCOL INI Roasted chicken with a crisp skin and a miso- influenced sauce is an easy and tasty dish. Shiro miso is white miso and it is not as salty as the darker kinds. Served with fried rice with a ton of mushrooms and bright green brocco- lini, it becomes a star performer.

5 Place the turkey stock, turkey and sautéed vegetables in the larger of the 2 pots. Cover and simmer for 30 minutes. If not using right away, cool and refrigerate. 6 For the dumplings, in a medium bowl, whisk together the eggs, oil, salt and tarragon with a fork. Add semolina and baking powder and continue to stir until smooth. 7 Bring the soup to a gentle simmer. Using a teaspoon, drop spoonfuls of dumpling batter into the soup; dumplings will triple in size as they cook. Gently stir the soup once all the bat- ter is added, making sure the dumplings have all cooked, about 3 minutes. Season soup if A comforting and retro way to fill the belly af- ter a chilly day outside. The tuna and pickle mixture can be made up to a day ahead, leav- ing only toasting and broiling to do when you arrive home. Simple and yummy. 2 cans (each 170 g) good quality tuna in oil, drained ¾ cup (175 mL) mayonnaise, divided Favourite hot pepper sauce to taste 4 English muffins 2 tbsp (30 mL) Dijon-style mustard 8 slices of sharp, aged cheddar (preferably orange) 1 Heat oven to 400°F (200°C). 2 In a medium bowl, stir together tuna, onion, pickle, ½ cup (125 mL) of the mayonnaise and a generous amount of hot pepper sauce to taste. The effect of the sauce’s heat will be lessened with the bread and cheese, therefore it needs to be verging on too spicy to begin with. 3 Slice English muffins in half and toast on a baking sheet in heated oven until lightly gold- en, about 5 minutes; remove and set aside. 4 Heat the oven’s broiler to high. 5 Spread the mustard and remaining mayon­ naise evenly on each of the muffin halves. Di- vide the tuna mixture evenly between the muf- fin halves and top each with a slice of cheddar. 6 On the middle rack, broil the tuna melts until the cheese is bubbly and golden, about 4 minutes. Makes 8 small tuna melts ¼ cup (60 mL) white onion, finely diced ¼ cup (60 mL) dill pickle, finely chopped needed, and serve warm. Makes about (16 cups) 4 L TUNA MELT WITH SPICY PICKLE MAYO

MARINADE 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) yuzu juice or lime juice 1 tsp (5 mL) sesame oil 1 tsp (5 mL) chopped garlic 1 tbsp (15 mL) chopped ginger 1 tsp (5 mL) honey 1 tsp (5 mL) sriracha 3 lbs (1.5 kg) chicken pieces: legs, thighs and breasts or all thighs on the bone 2 tbsp (30 mL) vegetable oil SAUCE 1 cup (250 mL) chicken stock 1 tbsp (15 mL) shiro miso 1 tbsp (15 mL) balsamic vinegar VEGETABLES 2 bunches broccolini 1 tbsp (15 mL) soy sauce Salt and freshly ground pepper

SMOKED TURKEY, CABBAGE & DUMPLING SOUP Feel free to make the soup up to five days in ad- vance, but if possible add the semolina dump- lings just before serving—it will help them to retain their shape. Then again, no worries! It’s delicious either way. 1 smoked turkey drumstick, about 1½ lbs (750 g) 16 cups (4 L) water 2 tbsp (30 mL) vegetable oil 2 cups (500 mL) onions, diced 1 cup (250 mL) carrots, diced 1 cup (250 mL) celery, diced 8 cups (2 L) Savoy cabbage, core and ribs removed, coarsely chopped DUMPLINGS 2 large eggs 1 tbsp (15 mL) vegetable oil Salt to taste 1 tbsp (15 mL) fresh tarragon or parsley, finely chopped ½ cup (125 mL) semolina (or Cream of Wheat) ¼ tsp (1 mL) baking powder 1 In a large pot, add turkey drumstick and water. Over high heat, bring to a boil, cover and reduce heat to a gentle simmer. Simmer for 2½ hours. 2 In a second large pot, heat oil over medium- high heat and cook onions, carrots and celery for 10 minutes. Add cabbage and cook for an- other 5 minutes. Set aside. 3 When drumstick has finished simmering, remove from liquid and set aside until cool enough to handle. Continue to simmer liquid over low heat for an additional 20 minutes. 4 Pull themeat off the turkey bone and coarsely chop; it should yield about 2½ cups (625 mL) chopped turkey.

1 Combine soy sauce, yuzu juice, sesame oil, garlic, ginger, honey and sriracha in a large bowl. Add chicken and toss to coat in the mari- nade. Leave to marinate for 1 hour on the coun- ter or 4 hours refrigerated. 2 Preheat oven to 425°F (220°C). 3 Brush a roasting pan with the vegetable oil, Place chicken pieces in pan. Roast for 30 to 40 minutes or until chicken is just cooked through and no pink juices occur. 4 Remove chicken to a serving dish and keep warm. Add chicken stock to roasting pan and place over medium heat. Scrape browned bits with a wooden spoon until dissolved. Whisk in miso until smooth and bring mixture to a boil. Add balsamic and simmer for 2 minutes. Drizzle sauce over chicken or serve separately. 5 Bring a large pot of water to a boil and sea- son well with salt. Add broccolini and boil until crisp-tender, about 1 to 2 minutes. Remove and rinse with cold water. Season with soy sauce, salt and pepper, and serve with the chicken. Serves 4

226  FOOD & DRI NK HOLIDAY 2017