LCBO Food & Drink Spring 2018

Dynamic Duos from page 60

2 For the mint tzatziki, combine all ingredients in a mixing bowl. Mix thoroughly. (Tzatziki will keep, covered and refrigerated, for 3 days.) 3 Preheat grill to medium-high. Toss aspara- gus with olive oil. Season with salt and pepper. 4 Clean and oil barbecue grate. Grill patties until cooked to desired doneness, about 4 min- utes per side for medium and 6 minutes per side for well done. 5 While burgers are cooking, grill asparagus, turning occasionally, until charred and tender, 5 to 7 minutes in total. Transfer to platter and trim to fit naan or buns. 6 Place patties on naan or bun bottoms, top with a generous dollop of tzatziki and aspara- gus. Cover with naan or bun tops. Serve imme- diately. Serves 4

GRIBICHE 1 large hard-boiled egg, peeled 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) white wine vinegar 3 tbsp (45 mL) extra virgin olive oil 1 tbsp (15 mL) small capers, rinsed, patted dry 2 cornichons, finely chopped 1 tbsp (15 mL) finely chopped tarragon 1 tbsp (15 mL) finely sliced chives Salt and freshly ground pepper to taste CUCUMBER-RADISH SLAW 1 tbsp (15 mL) granulated sugar 2 tbsp (30 mL) white wine vinegar 1 piece English cucumber, 4 inches (10 cm) 2 radishes Salt to taste 1 tsp (5 mL) extra virgin olive oil 4 brioche or egg buns 1 For the patties, cut salmon into 1-inch (2.5‑cm) chunks. Place in a food processor. Pulse until coarsely chopped and clumping together— it will take seconds. (Don’t over-mix or the cooked patty will be rubbery.) In a mixing bowl, combine salmon, egg, panko, chives, herbs, salt and pepper. Mix thoroughly. Using well-oiled hands, divide into 4 even balls. Form balls into patties to fit buns. Cover and refrig- erate at least 3 hours and up to 1 day. 2 For the gribiche, separate egg yolk and white. Finely chop white and set aside. Place egg yolk in a small mixing bowl with mustard and vin- egar. Mash yolk with fork then whisk until smooth. Slowly drizzle oil while whisking to form emulsified dressing. Fold in capers, corni­ chons, herbs and egg white. Season with salt and pepper. Cover and refrigerate up to 1 day. 3 For the cucumber-radish slaw, whisk sugar and vinegar in a mixing bowl until sugar is dis- solved. Thinly slice cucumber and radishes on mandoline. Add to bowl and season generously with salt. Mix thoroughly. Cover and refriger- ate 1 hour. Drain mixture and stir in olive oil. Cover and refrigerate up to 4 hours. 4 Preheat grill to medium-high. 5 Clean and oil barbecue grate. Grill patties until just cooked through, 3 to 4 minutes per side. 6 Smear bun bottoms with gribiche. Top with patties. Top patties with some cucumber-radish slaw. Cover with bun tops. Serve immediately. Serves 4

LAMB BURGERS WITH GRI LLED ASPARAGUS & TZATZIKI The lovechild of gyros and a hamburger, these gently spiced lamb patties are stacked on flat- bread with charred asparagus and lemony tzatziki. Loblaws sells naan rounds under its PC label, but you could also use thin buns or small pitas. PATTIES 1½ lbs (750 g) ground lamb, preferably from shoulder

1 clove garlic, grated on rasp 1 tsp (5 mL) dried oregano 1 tsp (5 mL) ground cumin ¼ tsp (1 mL) ground allspice ⅛ tsp (0.5 mL) ground cinnamon ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground pepper MINT TZATZIKI ½ cup (125 mL) full-fat Greek yogurt ½ clove garlic, grated on rasp 1½ tsp (7 mL) extra virgin olive oil 1 tsp (5 mL) finely grated lemon zest ¾ tsp (4 mL) fresh lemon juice 2 tbsp (30 mL) chopped mint Salt and freshly ground pepper to taste 1 lb (500 g) asparagus, trimmed 1 tsp (5 mL) extra virgin olive oil Salt and freshly ground pepper to taste 8 naan rounds or 4 thin buns

HERBED SALMON BURGERS WITH CUCUMBER-RADISH SLAW & GRIBICHE Packed with fresh herbs, topped with crunchy slaw, and punched up with tangy gribiche, this is a fish burger of the highest order. If you don’t have time for the accoutrements, just make the patties and serve them with lettuce, tomato and mayo—they’re a good way to get kids to eat fish. A chunky, vinaigrette-style sauce, gribiche is also excellent with steamed asparagus, green beans or leeks, and cold chicken or fish. PATTIES 1½ lbs (750 g) salmon fillet, skin removed 1 large egg, lightly beaten ¼ cup (60 mL) panko bread crumbs ¼ cup (60 mL) finely sliced chives ¼ cup (60 mL) chopped mixed herbs (parsley, tarragon and/or dill) ½ tsp (2 mL) salt ¼ tsp (1 mL) freshly ground pepper Vegetable oil for forming

1 For the patties, combine all ingredients in a mixing bowl. Mix with hands until spices are evenly distributed. Divide into 4 even balls. Form into patties to fit naan or buns. (Patties will keep, covered and refrigerated, for 2 days.)

96  FOOD & DRI NK SPRING 2018