LCBO Food & Drink Summer 2021

EASY DOES IT

Make pistou aïoli ahead. Store in airtight container and refrigerate for up to 5 days.

This is the go-to 30-minute meal we make as a family. I prepare the cabbage slaw the night before and toss with dressing when served. IRENE MATYS

GRILLED HALOUMI & PEAMEAL BACON SANDWICHES WITH PISTOUAÏOLI &CITRUS CABBAGE SLAW This sandwich takes me back to Cyprus, where you find beachside kiosks grilling this popular street food. The leftover aïoli, when combined with a few tablespoons of red wine vinegar, can be used as a dressing for potato, pasta and coleslaw sal- ads. Leave out the peameal for a vegetarian option. PISTOU AÏOLI 1 cup (250 mL) fresh mint leaves 1 cup (250 mL) fresh cilantro with stems ⁄ cup (60 mL) extra virgin olive oil ⁄ tsp (2 mL) salt 1 cup (250 mL) good quality store-bought mayonnaise CITRUS CABBAGE SLAW 2 cups (500 mL) shredded or thinly sliced white cabbage 1 cup (250 mL) fresh cilantro leaves ⁄ cup (175 mL) thinly sliced celery (centre stalks with leaves) ⁄ cup (60 mL) thinly sliced red onion ⁄ cup (60 mL) extra virgin olive oil 3 tbsp (45 mL) fresh lemon juice ⁄ tsp (2 mL) salt ⁄ tsp (2 mL) freshly ground pepper

6 To assemble sandwiches, place 2 pieces of peameal bacon on each bottom bun. Top each with 3 pieces of haloumi cheese and spread 2 tbsp (30 mL) of aïoli on top of cheese. Top each with 2 tomato slices, 4 cucumber rounds and top bun. 7 Serve with cabbage slaw and extra aïoli. Serves 4 WHAT TO SERVE Apples are a natural complement to bacon. This local cider’s refreshing bubbles, tangy apple flavours and light sweetness provide a wonderful harmony for these sandwiches. Coffin Ridge Forbidden Artisanal Cider LCBO 374496, 473 mL, $3.40

8 pieces peameal bacon, cut ⁄ inch (5 mm) thick 10 ⁄ oz (300 g) Cypriot haloumi cheese, cut in twelve ⁄ -inch (1-cm) thick pieces 4 sesame seed buns, 6 inches (15 cm) long, cut in half lengthwise Olive oil for brushing 2 medium on-the-vine tomatoes, cut in eight ⁄ -inch (5 mm) slices ⁄ English cucumber with skin on, cut in sixteen ⁄ -inch (5 mm) thick rounds 1 To make pistou aïoli, to a food processor, add mint, ci- lantro and olive oil. Pulse until finely chopped and season with salt. Stir pistou into may- onnaise and refrigerate until ready to use.

2 To make cabbage slaw, place cabbage, cilantro leaves, celery and red onion in a medium salad bowl. 3 Whisk together olive oil, lemon juice, salt and pepper until creamy. Toss dressing with cabbage mixture. 4 Preheat grill to medium-high heat and grease grill to avoid sticking. 5 Grill peameal bacon for 2 min- utes per side. Remove from grill and keep warm. Grill haloumi cheese for 30 seconds per side or until grill marks form and cheese has slightly melted. Brush each cut side of bun with olive oil. Place on grill, cut side down, and grill for 1 to 2 minutes, until toasted.

PORTRAIT BY BETTY SHIN BINON

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SUMMER 2021 FOOD & DRINK