LCBO Food & Drink Holiday 2023

RECIPES WITH WINE, BEER AND SPIRIT PAIRINGS BY THE LCBO’S CUSTOMER ENGAGEMENT GROUP.

Main Events from page 124

1. For the cilantro yogurt, place 3/4 cup (175 mL) yogurt, plus the cilantro and garlic in a food processor. Run machine until cilantro is very finely chopped and sauce is mint green, stopping to scrape down bowl. Transfer to a medium mixing bowl. Whisk in remaining 1/2 cup (125 mL) yogurt and lemon juice. Season with salt. Transfer to airtight container. Refrig erate up to 3 days. 2. For the eggplant, place lentils and 4 cups (1 L) water in a medium saucepan over high heat. When it comes to a boil, reduce heat to maintain a steady simmer. Cook, stirring occa sionally, until tender, 15 to 18 minutes. Remove from heat and season with salt. If not using immediately, pour mixture into a roasting pan. Cool completely. Transfer to airtight container. Refrigerate up to 3 days. Drain before using. 4. Cut eggplants in half lengthwise through stems. Pat cut sides dry with paper towel. Place on a parchment-lined baking sheet. Brush both sides with oil. Season with salt and pepper. Arrange cut sides down. Bake in lower third until soft and nicely browned on cut sides, about 25 minutes. Remove from oven, flip eggplant and let cool. 5. While eggplants are cooling, heat 2 tbsp (30 mL) oil in a large sauté pan over medium heat. Add cumin seeds and cook 30 seconds. Add onions. Cook, stirring occasionally, until starting to brown, 6 to 7 minutes. Add garlic and ginger. Cook 1 minute. Add garam masala, cumin, coriander, turmeric and cayenne pep per. Cook 30 seconds. Add tomatoes. Cook, stirring often, 2 minutes. Add cauliflower and 1/2 cup (125 mL) water. Season with salt and pepper. Stir to coat. Cover. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, until cauliflower is al dente, about 5 minutes. 6. While cauliflower is cooking, score a 1/4‑inch (5-mm) border inside cooked eggplants. Scoop out flesh leaving a thin layer to give skin struc ture. Arrange eggplant shells evenly on baking sheet. Roughly chop scooped-out flesh. Drain off any excess liquid. 3. Preheat oven to 425°F (218°C).

7. When cauliflower is done, remove lid and add lentils and eggplant flesh. Raise heat to medium. Cook, stirring often, to blend the flavours, about 3 minutes. Remove from heat. Stir in cilantro. Taste for salt. 8. Divide lentil curry evenly between eggplant shells, piling it on—they will really be more like rafts than boats. Return to oven, on middle shelf. Bake until hot, about 10 minutes. Remove from oven and carefully transfer with a large spatula to a serving platter. Sprinkle with cilantro leaves. Serve with cilantro yogurt and rice or naan. WHAT TO SERVE Angels Gate Sussreserve Riesling VQA LCBO 620104, $14.95 Citrus and wild honey notes in this fruit-forward zesty wine lessen the curry’s spice, while the acidity slices through the dish’s weight. SUMAC-LIME SALMON WITH A PEA SHOOT SALAD A large fillet of salmon is seasoned with a fragrant crust of sumac, fennel seed and dried lime zest. It’s baked to perfection and topped with a robust salad of pea shoots, cucumber and mint, which acts more like a salsa than a side. It’s the perfect main for a Hanukkah party. The seasoning mixture is adapted from Moorish by Greg and Lucy Malouf (Hardie Grant, 2016). SALMON 4 limes 2 tsp (10 mL) fennel seeds 4 tsp (20 mL) sumac 3 lb (1.36 kg) piece salmon fillet (see TIP next page) Salt and freshly ground pepper to taste SALAD 1/2 tsp (2 mL) honey 2 tsp (10 mL) fresh lime juice 3 tbsp (45 mL) thinly sliced red onion 2 tsp (10 mL) extra virgin olive oil 3 cups (750 mL) lightly packed pea shoots 1 mini cucumber, halved, thinly sliced on bias 1/2 cup (125 mL) lightly packed mint leaves 1 fresh red chili pepper, thinly sliced Lime wedges for serving Serves 6

STUFFED EGGPLANT WITH LENTIL‑CAULIFLOWER CURRY & CILANTRO YOGURT

The humble eggplant provides the perfect vessel for an international range of delicious vegetarian dishes. Here, it gets a South Asian spin with stewed cauliflower and lentils and a vibrant cilantro sauce on the side. To make the dish vegan, skip the cilantro sauce and serve it with plain plant-based coconut yogurt and lemon wedges. CILANTRO YOGURT 1 1/4 cups (310 mL) full-fat plain Greek yogurt, divided 1 cup (250 mL) packed cilantro leaves

1 clove garlic, grated on rasp 1 tbsp (15 mL) fresh lemon juice Salt to taste

EGGPLANT 1 cup (250 mL) small green lentils, such as Puy or Eston, picked over, rinsed 4 1/2 cups (1.25 L) water, divided Salt to taste 3 medium eggplants, about 12 oz (340 g) each 2 tbsp (30 mL) canola oil, plus more for brushing

Freshly ground pepper to taste 1/2 tsp (2 mL) whole cumin seeds 1 medium onion, finely chopped 1 tbsp (15 mL) minced garlic 1 tbsp (15 mL) minced ginger 1 tsp (5 mL) garam masala 3/4 tsp (4 mL) cumin

3/4 tsp (4 mL) coriander 1/2 tsp (2 mL) turmeric 1/4 tsp (1 mL) cayenne pepper, or more to taste 1 cup (250 mL) Italian diced canned tomatoes with juices 3 cups (750 mL) very small cauliflower florets 2 tbsp (30 mL) chopped cilantro Cilantro leaves to garnish Steamed basmati rice or naan for serving

234 FOOD & DRINK HOLIDAY 2023