LCBO Food & Drink Holiday 2018

5 Add potatoes and turkey to the pan. Stir with onions until ingredients are evenly distributed in pan. 6 Pour egg mixture over contents of pan and let cook undisturbed until tortilla is begin- ning to set around the edges, about 10 min- utes. Transfer pan into the oven and cook until tortilla is completely set, about 12 minutes. Remove from oven and let cool for 15 minutes. 7 Carefully turn out tortilla onto a plate by placing a plate face down over the top of the pan and inverting the pan. Serve with Smoky Tomato Chutney (recipe follows) and garnish with fresh cilantro. Serve warm or at room temperature. Serves 6 SMOKY TOMATO CHUTNEY This addictive condiment is made with oven- roasted cherry tomatoes and garlic. It gets stewed with big flavourful spices like whole cumin seeds and smoked paprika. It’s the perfect complement to humble dishes like scrambled eggs and stands up to robust meaty dishes. It will stay good for about 1 week in the refrigerator. 3 cups (750 mL) cherry tomatoes 2 tbsp (30 mL) roughly chopped garlic 1 tbsp (15 mL) cumin seeds 2 tbsp (30 mL) olive oil ½ tsp (2 mL) salt 3 tbsp (45 mL) brown sugar 3 tbsp (45 mL) red wine vinegar 1 tsp (5 mL) smoked paprika Salt to taste 1 Preheat oven to 400°F (200°C). 2 Place cherry tomatoes, garlic and cumin seeds on a rimmed baking tray, then coat with olive oil and sprinkle with salt. Roast until tomatoes are tender and skin is beginning to brown, about 25 minutes. 3 Transfer contents of tray, including any juice, into a pan. Add brown sugar, vinegar and smoked paprika. Stir to combine. Heat over medium and cook until mixture thickens, about 20 minutes. 4 Let mixture cool and adjust seasoning with salt. Makes about 2 cups (500 mL)

MOROCCAN TURKEY FLATBREAD

SPANI SH TORTI LLA An import fromSpain, the tortilla makes a great breakfast, lunch, dinner or snack. Typically, these omelettes sit on the counter at a bar or restaurant ready to be sliced at any moment and served with a cold drink. In this version, leftover turkey slices get layered between thin roasted potatoes and onion to make a smoky and meaty version of the tortilla. We shy away from tradition by also serving a homemade sweet-and-smoky tomato chutney alongside. Keep the tortilla in your fridge for up to three days after making it. 3 medium Yukon gold potatoes, about 1 lb (500 g) 3 tbsp (45 mL) olive oil, divided 1 tsp (5 mL) salt, divided 6 eggs ½ cup (125 mL) chopped cilantro, plus more for garnish 1 tsp (5 mL) smoked paprika 1 cup (250 mL) thinly sliced onion 1½ cups (375 mL) leftover turkey, shredded or sliced 1 Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment. 2 Slice potatoes into ¼-inch (5-mm) rounds and place in a single layer on baking sheets. Drizzle with 2 tbsp (30 mL) of olive oil and ½ tsp (2 mL) salt. Roast until golden around the edges, about 20 minutes, flipping slices over halfway through cook time. 3 Meanwhile, in a large bowl, whisk eggs, ci- lantro, remaining salt and smoked paprika. Set aside. 4 Heat remaining olive oil in an ovenproof 9-inch (23-cm) nonstick pan over medium heat. Add in onions and cook until tender and trans- lucent, about 6 minutes.

Deep Moroccan spices elevate leftover tur- key for this indulgent flatbread recipe. Ras el hanout, a Moroccan spice blend that can be purchased at most specialty grocery stores, is made with cumin, cinnamon, ginger and paprika. Coating shredded turkey, it offers your leftovers a whole new flavour profile. A simple orange-and-cinnamon-infused date- and-walnut marmalade covers thin, toasty flat bread. This recipe makes a great appetizer or a main dish alongside a simple green salad. 2 tbsp (30 mL) olive oil, divided

1 cup (250 mL) finely chopped onion 8 oz (225 g) Medjool dates, pitted and finely chopped

1 tbsp (15 mL) orange zest 1/3 cup (80 mL) orange juice 1 tsp (5 mL) cinnamon

½ cup (125 mL) walnuts, chopped 1½ cups (375 mL) shredded turkey 1 tsp (5 mL) ras el hanout 1 round flatbread or pizza crust, 10 inches (25 cm)

3 tbsp (45 mL) chopped parsley 3 tbsp (45 mL) sliced green onion 1 Preheat oven to 400°F (200°C).

2 Heat 1 tbsp (15 mL) oil in a skillet over me- dium. Add onions and cook until translucent and fragrant, about 6 minutes. Add in dates, orange zest, juice and cinnamon. Stir to com- bine and cook until dates become very tender, about 5 minutes. Stir in walnuts. Remove from heat and let cool for 5 minutes. 3 In a bowl, mix shredded turkey with remain- ing 1 tbsp (15 mL) olive oil and ras el hanout. 4 Spread date marmalade on flatbread leaving a 1-inch (2.5-cm) border around the edges. Top with shredded turkey. Place in oven until edges become golden brown, about 10 minutes. 5 Remove from oven and garnish with parsley and green onion. Slice and serve. Serves 6

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220  FOOD & DRI NK HOLIDAY 2018