LCBO Food & Drink Summer 2022

4. Remove kofta mix from fridge and form into 12 equal size rounds, roughly 2 oz (55 g) each. With wet hands, shape each round on a skewer into a sausage-like shape, about 6 inches (15 cm) long. Chill 20 minutes longer.

1/2 tsp (2 mL) cinnamon 1/2 tsp (2 mL) cayenne pepper 12 8-inch (20-cm) wooden skewers, soaked in water for 30 minutes 1 tbsp (15 mL) finely chopped fresh parsley 1 tbsp (15 mL) finely chopped red finger chili 1. For the pomegranate mustard, whisk Dijon, pomegranate molasses and hot mustard in a small bowl to combine. (Mustard will keep, covered and refrigerated, up to 1 week.) 2. For the kofta, combine olive oil, lemon juice and garlic in a small bowl. Set aside at room temperature until ready to finish kofta. 3. Combine venison, beef or pork, paprika, chili powder, dry mustard, salt, pepper, cumin, coriander, allspice, cinnamon and cayenne in bowl of stand mixer fitted with paddle attachment. Mix on low speed until spices are incorporated. Raise speed to medium and allow to mix for two minutes. Cover and refrigerate for 1 hour.

SPICY VENISON KOFTA WITH POMEGRANATE MUSTARD Ground venison can be sourced through butcher shops with a little notice. While full of flavour, it’s quite lean and needs the fattier beef or pork blended in to avoid a dry result. POMEGRANATE MUSTARD 1/2 cup (125 mL) Dijon mustard 1/4 cup (60 mL) pomegranate molasses 1 tsp (5 mL) Keen’s mustard or other hot mustard 2 tbsp (30 mL) lemon juice 1 clove garlic, finely minced 1 lb (455 g) ground venison 1/2 lb (225 g) ground beef chuck or pork shoulder 1 tbsp (15 mL) paprika 1 tbsp (15 mL) chili powder 1 tbsp (15 mL) dry mustard 2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) table salt 1 tsp (5 mL) ground pepper 1 tsp (5 mL) cumin KOFTA 1/2 cup (125 mL) olive oil

2 cups (500 mL) loosely packed basil leaves 1 cup (250 mL) loosely packed cilantro leaves 1 cup (250 mL) loosely packed parsley leaves 4 cloves garlic, roughly chopped 1 tbsp (15 mL) capers, drained 1 tsp (5 mL) Dijon mustard 1/4 cup (60 mL) freshly squeezed lemon juice 1 cup (250 mL) extra virgin olive oil Kosher salt and freshly ground pepper to taste 2 dry-aged striploin steaks, about 1 lb (455 g) each 12 oz (340 g) maitake mushrooms, cleaned 2 tsp (10 mL) canola oil or other neutral oil 1. Place basil, cilantro, parsley, garlic, capers, Dijon, lemon juice and olive oil in a blender and process until relatively smooth. Season with salt and pepper. Transfer to airtight container. Refrigerate up to 1 week. Serve at room temperature. 2. Remove steaks from fridge and season with salt and pepper. Allow to sit at room temperature for 30 minutes. 3. Toss maitake mushrooms with canola oil and season with salt and pepper. 4. Preheat grill to very hot, about 450°F (232°C). Grill steaks to an internal temperature of 130°F (54°C), about 5 to 7 minutes per side. Remove from grill and rest for 5 minutes. 5. While steaks are resting, grill maitake mushrooms until well-browned and cooked through, about 2 minutes per side. 6. Slice steaks, against the grain, 1/2 -inch (1 cm) thick. Transfer to a serving platter with mushrooms. Serve immediately with green sauce.

5. Preheat grill to hot, about 450°F (232°C).

6. Cook kofta until internal temperature reaches 160°F (71°C) is reached, 4 to 5 minutes per side. 7. Brush generously with oil-lemon mixture, sprinkle with parsley and chilies, and serve with pomegranate mustard. GRILLED DRY-AGED STRIPLOIN WITH MAITAKE MUSHROOMS & GREEN SAUCE Steak and mushrooms taken up a notch and served with an incredibly moreish sauce. Pair with Champagne for an impromptu celebration and a meal you won’t forget. Serves 4 to 6

1 tsp (5 mL) coriander 1/2 tsp (2 mL) allspice

Serves 4

184 FOOD & DRINK SUMMER 2022

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