LCBO Food & Drink Summer 2016

BASICS  GRILLED CHICKEN REFRESHER

VIETNAMESE CHICKEN ROLLS

¼ cup (60 mL) lime juice 2 tbsp (30 mL) finely shredded carrots 2 tbsp (30 mL) finely sliced green onion 2 to 3 thin slices of red chili (optional) SALAD 1 head Boston lettuce, leaves separated Handful of mint sprigs

A perfect summer barbecue—light, clean and flavourful. The Vietnamese sauce tastes of lime, salty fish sauce, herbs and heat and has a slight sweetness, hitting all the flavours on the spectrum. Using boneless chicken breasts makes it quick, too. Serve at room temperature.

adding more syrup as needed. Place carrots and green onion in a bowl and add sauce. Add chili slices if desired. Reserve. Keep remain­ ing sugar syrup for another use. 4 Preheat grill to medium, about 350°F (180°C). Add chicken breasts and grill about 5 to 7 min­ utes a side or until juices run clear. Remove to carving board, let sit for a couple of minutes then cut into thin strips. 5 Arrange lettuce leaves, mint, coriander, sliced red onion, rice noodles, lime sections and sliced chicken on a platter. Make your own wraps by wrapping noodles, chicken and gar­ nishes in lettuce leaves and drizzling or dip­ ping into sauce. Serves 4 WHAT TO SERVE Fielding Riesling VQA LCBO 146761, $15.95 Mill Street 100th Meridian Organic Amber Lager LCBO 413765, 473 mL, $3.00

MARINADE ¼ cup (60 mL) chopped fresh mint 2 tbsp (30 mL) vegetable oil

Handful of coriander sprigs 1 small red onion, thinly sliced Cooked thin rice noodles Lime sections

2 tbsp (30 mL) fish sauce 1 tbsp (15 mL) lime juice 1 tbsp (15 mL) sugar

1 Combine mint, oil, fish sauce, lime juice, sugar, lime rind, garlic and sriracha. Brush all over chicken breasts. 2 Combine sugar and water in a pot for driz­ zling sauce. Bring to a boil over high heat, stirring until the sugar is dissolved. Boil for 2 to 3 minutes or until slightly syrupy. Remove from heat and allow to cool completely. 3 Place garlic and Asian chili sauce with ¼ cup (60 mL) sugar syrup in a food proces­ sor or blender, and blend until puréed. Add fish sauce and lime juice. Taste for seasoning,

1 tsp (5 mL) grated lime rind 1 tsp (5 mL) chopped garlic 1 tsp (5 mL) sriracha 4 skinless boneless chicken breasts,

about 8 oz (250 g) each DRIZZLING SAUCE

½ cup (125 mL) sugar ½ cup (125 mL) water 2 cloves garlic, peeled and crushed 1 tsp (5 mL) Asian chili sauce, or to taste ¼ cup (60 mL) fish sauce

70  FOOD & DRI NK SUMMER 2016