LCBO Food & Drink Summer 2016

GRILLED chicken REFRESHER from page 65

LEMON, HERB AND GARL IC SAUCE

1 Combine ingredients for rub. Pour out half of the can of ginger ale. Add a quarter of rub mixture to can. Brush oil over chicken then coat the chicken with the remaining rub. Place chicken upright over ginger ale can. 2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 350°F (180°C). 3 Place chicken over can upright over turned- off burner, close lid and cook for 1 hour to 1 hour 15 minutes or until juices run clear. Carefully remove chicken to a baking sheet. Let it cool for a few minutes, then slide off the can and place on a carving board. Cut into quarters and serve with Spanish Barbecue Sauce (recipe follows). Serves 4

Based on a Moroccan sauce called chermoula, this sauce is full of flavour and enhances the chicken. ¼ cup (60 mL) olive oil 3 tbsp (45 mL) lemon juice 1 tbsp (15 mL) chopped garlic 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) ground cumin ½ cup (125 mL) chopped cherry tomatoes Salt and freshly ground pepper 1 Combine all ingredients in a food proces- sor or with a hand blender. The sauce should be fairly smooth but still retain a little texture. Makes about ¾ cup (175 mL) ⅓ cup (80 mL) chopped parsley ⅓ cup (80 mL) chopped coriander

FLATTENED CHICKEN WITH MIDDLE EASTERN RUB Flattened, butterflied and spatchcock chicken are all the same thing. The chicken backbone is removed and the breastbone is split to allow the chicken to sit flat. In this method I use indirect heat on the grill. The temperature should be about 425°F (220°C) for the chicken to cook evenly. Although I have used a Middle Eastern rub, alter the flavours as you like. 2 tsp (10 mL) paprika 1 tsp (5 mL) cinnamon ½ tsp (2 mL) crushed red pepper flakes or to taste ½ tsp (2 mL) saffron, crushed (optional) Salt and freshly ground pepper 2 tbsp (30 mL) olive oil 1 flattened chicken, 3 to 3½ lbs (1.5 to 1.75 kg) 1 Combine ginger, cumin, paprika, cinnamon, red pepper flakes and saffron in a small bowl. Season with salt and pepper. Brush oil over chicken, then sprinkle with rub. 2 Preheat grill to high. Turn off middle or side burner to provide indirect heat. Adjust heat so temperature is around 425°F (220°C). 3 Place chicken bone-side down over turned- off burner. Close lid and cook for 35 to 45 min- utes or until chicken juices run clear and skin is crisp. If skin is not crisp enough, turn skin- side down for the last 5 minutes. Remove to a platter. Let it rest for 5 minutes. Cut into 8 pieces and serve drizzled with about 2 tbsp (30 mL) Lemon, Herb and Garlic Sauce (recipe follows). Serve the remainder separately for dipping. Serves 4 2 tsp (10 mL) ground ginger 2 tsp (10 mL) ground cumin

WHAT TO SERVE Julián Chivite Gran Feudo Reserva VINTAGES ESSENTIALS 479014 Pelee Island Gamay Noir Zweigelt VQA LCBO 79426, 1.5 L

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$19.95

SPANI SH BARBECUE SAUCE

This hearty sauce is the go-to accompani- ment to match with the spicing in the Upright Chicken (previous recipe). Passata is the puréed tomato sauce you buy in glass bottles. If you prefer a hot sauce then use hot smoked paprika rather than the sweeter version. 2 tbsp (30 mL) olive oil 1 cup (250 mL) chopped onion ½ cup (125 mL) finely chopped chorizo 2 tsp (10 mL) chopped garlic

UPRIGHT CHICKEN My preference is to roast the chicken sitting on a vertical metal roaster, as I find this more efficient, but cans of soda or beer work just fine. This method uses indirect heat. For a two-grill barbecue, turn on one side of the grill and roast the chicken on the other “off” side; for a three-grill, turn off the middle burner, and for a four-grill, light only the two outer ones. The temperature should be about 350°F (180°C) for the chicken to cook evenly. 2 tsp (10 mL) ground cumin 2 tsp (10 mL) dry mustard 2 tsp (10 mL) chopped dried rosemary 2 tsp (10 mL) dried oregano 2 tsp (10 mL) cracked fennel seeds 1 tsp (5 mL) hot smoked Spanish paprika Salt and freshly ground pepper 1 can (355 mL) ginger ale 1 tbsp (15 mL) olive oil 1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg) SPANISH RUB 2 tbsp (30 mL) smoked Spanish paprika

2 cups (500 mL) passata ¼ cup (60 mL) red wine 2 tbsp (30 mL) sugar

2 tbsp (30 mL) sherry vinegar ½ tsp (2 mL) ground cumin ½ tsp (2 mL) Spanish paprika Salt and freshly ground pepper

1 Heat oil in a pot over medium heat. Add onion and chorizo and cook for 4 minutes or until onions have softened. Add garlic and stir together. Add all remaining ingredients. Bring to boil, reduce heat, then simmer for 10 to 15 minutes or until thickened. Serve warm or room temperature with the chicken. Makes about 2 cups (500 mL)

WHAT TO SERVE Cave Spring Estate Riesling VQA VINTAGES ESSENTIALS 286377 Thalia Sauvignon Blanc Vilana LCBO 273490

$17.95

$10.05

162  FOOD & DRI NK SUMMER 2016