LCBO Food & Drink Holiday 2021

1 large green pepper, diced 1 large red pepper, diced 1 can (796 mL) diced tomatoes 1 cup (250 mL) tomato paste

medium-high heat until temperature reach- es 375°F (191°C). Adjust heat to maintain temperature. 10 Working in batches of 3, gently place doughnuts in oil. Fry until golden and puffed, about 2 minutes per side. Remove from oil and place on a wire rack to cool. 11 Mix strawberry preserves and rosewater. (If preserves are chunky, purée in a food pro- cessor first.) 12 Before placing a large piping tip into a pip- ing bag, use the tip to pierce a hole in the side of each doughnut. (This will make them easier to fill.) Place tip in bag and fill with strawberry mixture. Pipe about 1 tbsp (15 mL) strawberry mixture into each doughnut. 13 Mix icing sugar and cardamom in a bowl. Once doughnuts are completely cooled, sift cardamom sugar over doughnuts.

7 Bring a large pot of water to a boil. Cut banana leaves into twelve 12 to 16-inch (30 to 40 cm) long sheets wide enough to wrap tamals . Rinse thoroughly, then boil for 1 min- ute. Drain, then trim a little of the hard edges so they’re easier to fold. (Don’t worry about any white residue: It’s a natural waxy sediment and will disappear after the tamals are boiled.) 8 Lay out a sheet of banana leaf. Place 1 cup (250 mL) dough in middle, then make a well in centre. Place heaping 1 tbsp (15 mL) chicken mixture in well. Top with a few capers, a few roasted pepper strips and a couple of olives. Gather dough around filling to seal. 9 Fold longer 2 sides of banana leaf toward middle. Fold other 2 sides toward centre to make a tight rectangular packet. Tie with butcher’s twine like a parcel and set aside. Re- peat with remaining ingredients until you have 12 packets. Wrap each tamal tightly in foil. 10 Bring a large pot of water to a boil and re- duce to a simmer. Working in 2 batches, cook 6 tamals , weighing them down with a heavy plate, covered, for 35 minutes. Repeat with remaining 6 tamals . Remove tamals from pot with tongs, and drain off any water. Let rest for 10 minutes. 11 Remove from foil, set on a plate, cut twine, unwrap and serve right on the banana leaf, if desired. Serve with hot sauce.

1 cup (250 mL) chopped cilantro, divided 1 cup (250 mL) chopped parsley, divided 1 habanero pepper, finely chopped 1 bay leaf 4 cups (1 L) chicken stock, plus more as needed 1 cup (250 mL) dry white wine 1 bag (1 kg) P.A.N. Harina Amarilla (precooked yellow cornmeal) 2 bags frozen banana leaves, defrosted 1 jar (125 mL) capers 1 jar (370 mL) roasted red pepper strips 1 jar (375 mL) stuffed green olives Butcher’s twine Hot sauce for serving 1 Place chicken in a large mixing bowl. Season with salt, pepper, oregano and 1 tbsp (15 mL) Achiote Oil. Cover and refrigerate for 1 hour. 2 In a very large heavy-bottomed pot, heat remaining 3 tbsp (45 mL) Achiote Oil and olive oil over medium-high heat. Add chicken, skin-side down. Cook, turning occasionally, until golden brown, 7 to 10 minutes. Remove chicken from pot and set aside. 3 Reduce heat to medium and add onions, garlic, and green and red peppers. Cook until soft but not brown, about 5 minutes. Add tomatoes and juices, tomato paste, 1/2 cup (125 mL) cilantro, 1/2 cup (125 mL) parsley, haba- nero, bay leaf, chicken stock and wine. Return chicken to pot and stir ingredients together. Raise heat to high. When it comes to a boil, cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until chick- en is very tender, about 45 minutes. 4 Remove pot from heat. Transfer chicken to baking sheet to cool. When cool enough to handle, remove and shred meat, discarding skin and bones. Remove and discard bay leaf. Return meat to pot. Taste and adjust salt. 5 Place a colander over a large pot and strain as much liquid from chicken mixture as possible. (You will need 8 to 9 cups/2 to 2.25 L of liquid. Add more chicken stock, if needed.) Place chicken mixture in bowl and return liq- uid to pot. Add remaining cilantro and parsley to chicken and stir to combine. 6 Slowly sprinkle P.A.N. Harina into pot with liquid, stirring with a large wooden spoon and breaking up lumps on side of pot as you go. Stir until you have a smooth, soft dough, similar to a buttery cookie dough. Cover and set aside for a few minutes.

Makes 25 doughnuts

WHAT TO SERVE The doughnuts are perfectly complemented by the bubbles, balanced acidity, sweet, grapey flavours and perfumed floral tones in this classic sparkler. Bartenura Asti KPM VINTAGES 890434, $21.05

Serves 12

From the chef’s kitchen from page 63

ACHIOTE OIL In a small saucepan, heat 1 cup (250 mL) vegetable oil over medium-low heat. Stir in 2 tbsp (30 mL) annatto powder and cook until oil turns deep orange, 3 to 4 minutes. Remove from heat and cool. Transfer to an airtight container and refrigerate for up to 3 months.

PANAMANIAN TAMALS Panamanians eat a lot of tamals at Christmas, says chef Rossy Earle. Wrapped in banana leaves and tied with string, they certainly present as flavour-packed gifts. Serve them as a main course with hot sauce and an avocado-­ and-tomato salad, or as a hearty breakfast topped with a fried egg. Look for P.A.N. Harina and frozen banana leaves at Latin American grocers or unimarket.ca. 3 lbs (1.36 kg) bone-in, skin-on chicken thighs Salt and pepper to taste 2 tsp (10 mL) dried oregano 1/4 cup (60 mL) Achiote Oil (recipe follows), divided

Makes 1 cup (250 mL)

WHAT TO SERVE The tamals ’ sweet, earthy flavours and spice go nicely with an off-dry, fruity white like this Riesling. Its palate-cleansing acidity completes the pairing.

1/2 cup (125 mL) olive oil 2 medium onions, diced 8 cloves garlic, minced

Inniskillin Late Autumn Riesling VQA LCBO 219543, $13.95

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FOOD & DRINK HOLIDAY 2021