LCBO Food and Drink Spring 2016

STUFFED LEEK PARCELS WITH AVGOLEMONO SAUCE Stuffing vegetables is a time-honoured Greek tradition. Here, large leek leaves are treated as phyllo is in making spanakopita, forming beautiful triangular parcels. Purchase the larg- est leeks you can find. 4 large leeks ½ cup (125 mL) long-grain white rice 2 tbsp (30 mL) olive oil, divided 1 large shallot, finely diced 6 oz (175 g) ground veal Salt and freshly ground black pepper 2 tbsp (30 mL) currants ½ tsp (2 mL) ground cumin 2 tsp (10 mL) finely grated lemon zest 3 tbsp (45 mL) finely chopped parsley ½ cup (125 mL) low-sodium chicken broth 1 tbsp (15 mL) cornstarch 1 tbsp (15 mL) lemon juice 1 cup (250 mL) low-sodium chicken broth or homemade chicken stock 1 Trim leeks of roots and tops leaving 8-inch (20-cm) lengths of white and pale green leek. Cut along the length of each about 5 leaves deep; carefully remove large outer leaves (re- serve remaining leaves for another use), and wash under running water. Cut leaves length- wise into 30 strips 2 to 2½ inches (5 to 6 cm) wide. Cook strips in plenty of salted boiling water for 5 minutes. Remove with a slotted spoon to a colander to drain. 2 Return water to a boil; stir in rice and cook for 8 minutes (rice will not be fully cooked); drain in a separate colander. Set leeks and rice aside. 3 Heat 1 tbsp (15 mL) olive oil in a large skillet over medium heat; sauté shallot until translu- cent, about 3 minutes. Add veal to pan; use a fork to break it apart and cook until no longer or homemade chicken stock AVGOLEMONO SAUCE 2 egg yolks

pink. Season generously with salt and pep- per. Add drained rice, currants, and cumin. Continue to cook until mixture is dry, about 3 minutes longer. Remove from heat and stir in lemon zest and parsley. 4 Preheat oven to 350°F (180°C). 5 Drizzle the remaining 1 tbsp (15 mL) olive oil into a 9 x 13-inch (23 x 33-cm) baking dish or casserole. Working with 1 strip of leek at a time, blot dry with paper towel and place 1 tbsp (15 mL) of the stuffing about 1 inch (2.5 cm) from the end nearest you. Fold end over filling to form a triangle. Continue fold- ing along the strip, ending with a triangular parcel; repeat with remaining leeks and fill- ing, and arrange all in a single layer in baking dish. (If making ahead, parcels may be made to this point, covered and refrigerated for up to 2 days before proceeding.) Pour chicken stock over, cover dish tightly with foil and cook in oven for 1 hour. 6 Meanwhile, prepare Avgolemono Sauce by whisking together egg yolks, cornstarch and lemon juice in a medium heatproof bowl. Bring chicken broth to a gentle simmer in a medium saucepan over medium-low heat. Slowly pour

over egg mixture, whisking constantly, until combined. Return mixture to saucepan over medium-low; cook until thickened, again whisk- ing constantly, about 3 minutes (don’t allow sauce to boil). 7 Divide warm leek parcels between 10 small plates and top each with a spoonful of the sauce and additional parsley if you like. Serves 10 WHAT TO SERVE Double Trouble Prison Break Pilsner LCBO 337006, 473 mL $2.75 Delight the beer lovers at your event by serving a re- freshing pilsner. The light citrus, herb and sweet malt tones in this classic beer will complement the flavours in the dish. Its palate-refreshing bitter finish and car- bonation help complete the match. Megalomaniac Homegrown Riesling VQA LCBO 183061 $13.95 This food-friendly Riesling offers notes of sweet tree fruit, honey, citrus and spice that pair well with the fla- vours of the stuffed leeks. The wine’s hint of sweetness picks up on the natural sweetness of the leeks and veal while the fresh acidity lifts the palate.

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