LCBO Food & Drink Holiday 2018

small plates, big night from page 148

8 To make the crumb topping, add the panko crumbs, remaining ¼ cup (60 mL) melted but- ter, remaining ½ tsp (2 mL) pepper and chives to a bowl; stir to combine well. 9 Return the drained oysters to their shells, then top with about 1 tbsp (15 mL) of the sauce. Try not to overflow and make sure the shells are nice and balanced in the salt. Now, top each oyster with about 1 to 2 tsp (5 to 10 mL) of the crumb mixture, depending on size of shell. 10  Just before ready to serve, pop the oysters onto the middle rack in a preheated 400°F (200°C) oven for 5 minutes, then turn the oven onto broil. Rotate the pan once or twice, keep- ing an eye on the colour of the crumb; don’t let it get too dark or it will be very bitter, about 5 minutes. 11  Transfer oysters to serving platter of clean gravel and serve while hot with small forks. Makes 24 to 30 oysters, serves 6, makes about 1¾ cups (425 mL) sauce

2 Rub lamb racks all over with about 1 tbsp (15 mL) of the olive oil, then coat all over with the spice mixture. Set aside to marinate over- night (in the fridge), or at room temperature for at least 1 hour before cooking. 3 When ready to cook, preheat oven to 400°F (200°C). If lamb was in the fridge, bring to room temperature before cooking, about an hour on the counter. 4 Into a large ovenproof skillet—cast iron is best—over high heat, add remaining 1 tbsp (15 mL) of oil, then, when very hot, add the lamb racks. Cook on one side for about 3 min- utes or until beginning to brown, then turn and fry the other side. After 3 minutes, stand the racks up and pop the skillet into the preheated oven. Roast for about 10 to 15 minutes or until a meat thermometer inserted into the thickest part reads 125° to 145°F (52° to 63°C), for rare to medium-rare. When done, set aside and allow to rest for at least 15 minutes before cutting and serving. 5 While lamb is roasting, make the Coriander Raita (recipe follows). 6 When lamb has rested, slice each chop from the rack and arrange on a platter with a bowl of the raita for dipping. Serves 6 CORIANDER RAITA This sauce is gloriously flavourful, tangy, fresh and bright and works with many more dishes than the lamb we’ve paired it with here. Try it with curries, on burgers, with just about any fish or as a dip for chips and veggies. ½ an English cucumber, grated, about 1½ cups (375 mL) ½ large red onion, grated, about ¼ cup (60 mL) ½ tsp (2 mL) sea salt 1 cup (250 mL) full-fat plain yogurt 2 tbsp (30 mL) freshly squeezed lime juice ½ cup (125 mL) loosely packed, coarsely chopped fresh coriander leaves and tender stems, about ¼ bunch 1 tiny red or green Thai chili pepper, very thinly sliced (optional) 1 Add grated cucumber and grated onion to a sieve set over a bowl, sprinkle with salt and allow to drain in the fridge for at least 30 min- utes, up to 2 hours. Discard the liquid. 2 Into a medium bowl, add the yogurt, lime juice, coriander, drained cucumber and onion, and Thai chili if using; stir to combine. Keep chilled until ready to eat. Makes about 2 cups (500 mL)

PANKO-TOPPED BROI LED OYSTERS IN A SCALL ION CREAM SAUCE To serve, we love the look of a tray or platter of carefully washed pea gravel or natural aquari- um gravel with the cooked oysters nestled in. Figure on four oysters—or more—per person. Also, note, there is no need to add salt to the recipe; the oysters are briny enough! The only salt called for is used as a bed to stabilize the sauced oysters for roasting. 4 to 6 cups (1 to 1.5 L) coarse or rock salt, depending on size of cookie sheet 24 to 30 fresh oysters; always buy a few more than the recipe calls for in case some are bad ½ cup (125 mL) butter, divided 1 tsp (5 mL) pepper, divided 3 tbsp (45 mL) flour 1 bunch (6 to 8) scallions, washed and trimmed, white and tender green parts, thinly sliced, ½ cup (125 mL) 10% cream (half & half) ¾ cup (175 mL) panko bread crumbs ¼ cup (60 mL) finely chopped fresh chives 1 Spread out the coarse salt in a thick layer over a cookie sheet; set aside. 2 Rinse oysters in the shell under cold, running water to remove any sand and grit. 3 Shuck oysters into a sieve set over a bowl. Set aside in the fridge and allow oysters to drain, reserving oyster liquid. 4 Nestle the deeper, more bowl-shaped shells into the salt on the cookie sheet; set aside while making the sauce and crumb topping. 5 Into a saucepan over mediumheat, add¼cup (60 mL) of the butter, ½ tsp (2 mL) pepper and the flour, stirring constantly until the flour and butter mixture is thick and developing some colour, about 3 to 5 minutes. 6 Add the scallions and continue cooking and stirring constantly for about another 3 minutes or until the scallions are beginning to soften. 7 Add the wine and ¾ cup (175 mL) of the re- served oyster liquid; stir to combine, then add the cream, stirring constantly until the sauce becomes thick and begins to bubble, about 3 to 5 minutes. Turn off heat and set aside. about ½ cup (125 mL) sliced ¼ cup (60 mL) dry white wine

LOLL IPOP ROASTED LAMB CHOPS

If you can find those itty-bitty lollipop chops, expect guests to eat three or four each; if not, count on two of the larger lamb chops per per- son. Either way, this recipe makes enough rub for several racks of chops. Ask the butcher to french or clean up the bones into perfect little handles; this way there’s no need for knife and fork, and fingers stay cleaner.

2 tsp (10 mL) sugar 1½ tsp (7 mL) cumin ½ tsp (2 mL) cinnamon 1 tsp (5 mL) garlic powder

½ tsp (2 mL) sea salt 1 tsp (5 mL) pepper 12 to 24 lamb chops; whole racks, not individual chops 2 tbsp (30 mL) olive oil, divided 1 Into a small bowl combine the sugar, cumin, cinnamon, garlic powder, salt and pepper.

FOOD & DRI NK HOLIDAY 2018 215