LCBO Food and Drink Spring 2016

COLCANNON This cabbage and potato recipe is a tradition­ al Irish dish. The more butter you use, the bet­ ter the dish. This is the Moy House version. 2 lbs (1 kg) Savoy cabbage or kale, coarsely chopped 2 lbs (1 kg) floury potatoes such as Yukon Gold, peeled and cut into 2 inch (5 cm) chunks 1 cup (250 mL) milk or cream 1 cup (250 mL) finely chopped green onions ½ cup (125 mL) butter Salt and freshly ground pepper 1 Bring a pot of salted water to boil and add the cabbage. Simmer for 10 to 15 minutes or until soft. If using kale, it may take less time. Drain well. Finely chop or pulse in a food pro­ cessor. Reserve. 2 Add potatoes to a pot of cold salted water. Bring to boil and boil until tender, about 20 to 25 minutes. Drain well and return to pot to dry off over turned-off heat. Mash potatoes. 3 Heat milk or cream with green onions and butter over medium heat until melted. Stir into mashed potatoes. Stir in chopped cab­ bage. Season with salt and pepper. Serves 4

ovenproof casserole. Add vegetables and herbs to pan. Sear until a golden brown, about 6 min­ utes. Add to dish withmeat. Pour chicken stock and reserved wine over meat. Cover with a sheet of parchment paper and then a lid. Bake for 4 hours or until meat is very tender. 5 Cool and then remove meat to a baking sheet. Pull out the bones and discard. Using a sharp knife, remove the membrane from the bone side of the meat. Place a sheet of parch­ ment paper over meat and then another bak­ ing sheet. Place a couple of tin cans on top. Refrigerate for 2 hours or until meat is firm. Refrigerate sauce for 2 hours or until the fat has solidified on the top of the sauce. 6 Skim fat from the sauce and discard. Strain the sauce and discard vegetables. Pour sauce into a pot over high heat. Bring to a boil, then reduce heat and simmer until slightly thick­ ened and reduced to 1½ cups (375 mL), about 25 to 30 minutes. In a separate dish, stir corn­ starch with cold water, and then mix into sim­ mering sauce. Allow to come to a boil to thick­ en, then remove from heat. Taste for seasoning. 7 Preheat oven to 400°F (200°C). Heat remain­ ing 2 tbsp (30 mL) vegetable oil in a skillet

over high heat and sear the meat on all sides for 2 minutes each side or until deep brown. Transfer to oven for 10 to 15 minutes or until heated through. 8 Reheat sauce. Place meat on a serving dish and coat with sauce. Serve with Colcannon (recipe follows). Serves 4

WHAT TO SERVE Norman Hardie Unfiltered Niagara Pinot Noir VQA VINTAGES ESSENTIALS 208702

$39.00 This Pinot’s earthy notes and ripe red berry will pair well with the beef, herb and vegetable flavours in the dish. The firm tannins and fine acid structure counter the rich textures of the ribs and Colcannon. Mill Street Tankhouse Ale LCBO 399162, 473 mL $2.90 Beer lovers will find that the rich malt flavours, caramel, herbal hops and roasted tones in this local ale work beautifully with this tasty dish. Served cool, it has a bal- anced sweet core and carbonation that gently cleanse and ready the palate for another bite.

$ 1

from every bottle of Bonterra purchased will go towards local Evergreen environmental initiatives in Ontario.

evergreen.ca

bonterra.com

Please enjoy responsibly

FOOD & DRI NK SPRING 2016 103