LCBO Food & Drink Summer 2018

sweet ON sour from page 103

CHICKEN BURGERS Anything but run-of-the-mill, this chicken burger gets some tang from a zippy chutney and some finesse from a knob of good bloomy- rind cheese, making it a burger worthy of its pairing. 1½ lbs (680 g) ground chicken 2 tsp (10 mL) soya sauce 2 tsp (10 mL) your favourite hot sauce 1 tbsp (15 mL) fresh sage, coarsely chopped 1 egg, lightly beaten 1 tbsp (15 mL) bread crumbs 1 tsp (5 mL) salt 1 tbsp (15 mL) vegetable oil Butter or iceberg lettuce leaves to garnish 6 good-quality hamburger buns, sliced in half About 5 oz (140 g) flavourful bloomy rind cheese, such as Camembert or Saint André Cherry-Lime Chutney to garnish (recipe follows) 1 In a large bowl, mix together the chicken, soya sauce, hot sauce, sage, egg, bread crumbs and salt until well-combined. Divide the mix- ture into 6 equal-sized patties. 2 In a large skillet, heat oil over medium-high heat. Add burger patties and cook until golden on one side, about 5 minutes. Turn over and continue browning on the second side and continue cooking until cooked through. This may need to be done in 2 batches to avoid overcrowding the skillet. 3 Place lettuce on hamburger buns, top with a burger, then some cheese and chutney. Makes 6 burgers CHERRY-L IME CHUTNEY Any leftovers of this chutney work beautifully as a condiment for grilled chicken or fish; it packs a punch of summer flavour. 1½ cups (375 mL) fresh or frozen cherries, pitted 2 tbsp (30 mL) cherry jam, but another

2 Cover and simmer over low heat for 20 min- utes until the cherries have softened. Remove lid and continue to simmer until the mixture has thickened and become syrupy, to the con- sistency of honey. This will be about another 10 minutes; it may be longer with frozen cher- ries because of the increased water content. 3 Once thickened, place mixture in a glass bowl and let cool at least 20 minutes in the refrigerator before using. Ideally, it should be at room temperature. Makes about 1¼ cups (310 mL)

PORK RI LLETTES The traditional recipe for rustic French ril- lettes gets a contemporary update with some bright flavours from lemon and fresh cilantro. Don’t avoid incorporating the pork fat, it’s what makes the dish delicious! 2 bay leaves 1 tsp (5 mL) whole coriander seed 3 whole cloves 1 tbsp (15 mL) lemon juice ½ cup (125 mL) water 1 lb (455 g) pork shoulder, cut into 1 inch (2.5 cm) pieces 1½ lbs (680 g) pork belly, sliced into 1 inch (2.5 cm) pieces 1 tsp (5 mL) salt 1 tsp (5 mL) lemon zest, grated finely on a rasp 2 tbsp (30 mL) fresh cilantro, finely chopped Freshly ground pepper to taste 2 To a large pot, add the bay leaves, coriander seed, cloves, lemon juice and ½ cup (125 mL) water. Place the pork pieces on top and sprinkle with salt. 3 Cover with lid and place in preheated oven. Cook for 2½ hours until the meat is tender and falls apart easily. 4 When pork is ready, strain the liquid from the solids, place the liquid in a small pan and reduce over medium-high heat until only the fat remains; there should be about ½ cup (125 mL) total. While liquid is reducing, use 2 forks to shred the pork. Discard any hard bits of fat along with the cloves, bay leaves and any coriander seeds. Once the pork is shredded, stir in the pork fat to fully combine. 5 Stir in the lemon zest, cilantro and pepper to taste. Cover and refrigerate for at least 3 hours before serving. 6 Divide rillettes between 6 ramekins or serve in a decorative jar or bowl. Serve with crusty bread smeared with good Dijon mustard to taste. Serves 6 as an appetizer Good quality French baguette, sliced ½ inch (1 cm) thick and lightly toasted Dijon mustard to taste 1 Preheat oven to 275˚F (140˚C).

PI SSALADIÈRE Pissaladière is a traditional snack from the re- gion of Nice in the south of France. It incorpo- rates so many things Niçoise, like anchovies, olives, garlic, capers and onions. It is the perfect dish for lunch on a relaxed Sunday when you have time to sit back and enjoy your creation. 1 jar (150 g) anchovy fillets, drained of oil 1 cup (250 mL) very warm water Flour for dusting 1 lb (455 g) puff pastry, thawed 2 tbsp (30 mL) olive oil 3 garlic cloves, finely chopped 3 lbs (1.36 kg) Spanish onions, very thinly sliced (about 3 large onions) ½ tsp (2 mL) salt 2 tsp (10 mL) fresh thyme, finely chopped ½ cup (125 mL) water 1 tbsp (15 mL) capers, drained and rinsed ½ cup (125 mL) roasted black olives, pitted 1 Preheat oven to 375˚F (190˚C). 2 Place anchovy fillets in 1 cup (250 mL) very warm water to release some of their salt; allow to sit for 20 minutes. 3 Lightly dust work surface with flour. Roll the puff pastry out to fit a parchment-lined 12 x 17-inch (30 x 43-cm) baking sheet. Do not over- work the pastry. 4 If possible, keep the baking sheet in refrigera- tor or cool place until ready to top with onions.

complementary flavour will also do 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) lime juice Zest of 1 lime, finely grated on a rasp ½ tsp (2 mL) ground cardamom

½ tsp (2 mL) ground ginger 2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) water

1 In a small saucepan, add cherries, jam, vin- egar, lime juice, lime zest, cardamom, ginger and brown sugar plus 2 tbsp (30 mL) water.

158  FOOD & DRI NK SUMMER 2018