LCBO Food & Drink Holiday 2018

HOMEMADE BOMBA SAUCE Bomba sauce is a spicy condiment that will in- ject life into any dish you put it on. Toss with some pasta, smear it on a sandwich, or serve it on a cheese board. Bomba sauce has some serious heat but also has a rich, deep flavour thanks to the good-quality olive oil, mush- rooms and eggplant in the recipe. Store it in your fridge with a thin layer of olive oil cover- ing the surface and it will stay good for weeks. ½ cup (125 mL) extra virgin olive oil, divided 5 cremini mushrooms, diced ½ eggplant (450 g), diced 2 large garlic cloves, smashed 1 tsp (5 mL) salt 1 jar (750 mL) pickled cherry peppers, stemmed and seeded 1 Heat 2 tbsp (30 mL) olive oil in a large pan over medium. Add in the mushrooms, eggplant, garlic and salt. Cook, stirring occa- sionally, until deep brown and tender, about 10 minutes. 2 Transfer contents of the pan to a food pro- cessor along with cherry peppers and vinegar and pulse until mixture is smooth. Pour in remaining olive oil and the pepper and stir to combine. Makes 2 cups (500 mL) CASSOULET Cassoulet is a luxurious white bean stew tra- ditionally made with pork belly, sausage and duck or goose confit. In this version, turkey leftovers replace duck and take on the rich, meaty flavour of pork belly and sausage. Meltingly tender white beans get baked in a decadent stock and topped with a thick layer of crispy bread crumbs. Nothing about this in- dulgent dish has that next-day-leftover feeling. You’ll be lucky if you get the chance to eat some leftover cassoulet the following day. 2 tbsp (30 mL) olive oil, divided 1 lb (455 g) pork belly, cut into 1 inch (2.5 cm) chunks 2 celery stalks, finely diced 1 onion, finely diced 1 carrot, diced 3 garlic cloves, smashed 3 tbsp (45 mL) tomato paste 3 tbsp (45 mL) red wine vinegar ½ tsp (2 mL) fresh cracked pepper

Pin it !

You can now find our recipes on Pinterest.

Follow us on Pinterest pinterest.com/lcbofoodanddrink

27052

10/9/18 4:56 PM

4 Pour in stock. Increase heat to high and bring to a boil, then reduce immediately to low. Simmer, covered, until beans are just tender enough to squish between your fingers, about 70 minutes. 5 Preheat oven to 400°F (200°C). 6 Heat remaining olive oil in a nonstick pan over medium heat. Sear sausages in batches until golden brown, about 3 minutes per side. Remove from pan and cut sausages into 2-inch- long (5-cm) pieces. Set aside. 7 Stir turkey chunks into the beanmixture then transfer mixture into a large casserole dish for serving. Make sure to pour all the residual liq- uid into the casserole dish as well. Remove rose- mary and thyme sprigs and discard. 8 Adjust seasoning with salt (the pork belly and chicken stock add salt and you may not need any). Nestle sausage pieces into bean mixture. Cover beans and sausage with bread crumbs. Bake in oven until bread crumbs are golden, about 25 minutes. Remove from oven and serve immediately. Serves 6

1 cup (250 mL) dry navy beans, soaked overnight and drained 2 sprigs thyme 2 sprigs rosemary Small bunch flat-leaf parsley 4 cups (1 L) chicken or turkey stock 4 pork sausages 1½ cups (375 mL) turkey meat, diced in 1 inch (2.5 cm) chunks Salt 1 cup (250 mL) bread crumbs 1 Heat 1 tbsp (15 mL) olive oil in a Dutch oven or heavy pot over medium-high. Add in pork belly and cook until golden brown on all sides, about 7 minutes. Remove pork belly and set aside leaving residual fat in bottom of pot. 2 Reduce heat to medium. Add in celery, onion, carrot and garlic and continue to cook until vegetables are browning and fragrant. 3 Add in tomato paste and stir to coat the vegetables. Cook until tomato paste becomes deeper in colour, about 2 minutes. Add in beans and place pork belly back in the pot. Add in the thyme, rosemary and parsley.

FOOD & DRI NK HOLIDAY 2018 219