LCBO Food and Drink Winter 2016

ENTERTAINING  A WORLD OF PANCAKES Keema Chatamari with Momo Achar

5 In a medium bowl, whisk together rice flour, water and remaining ¼ tsp (1 mL) salt. Return nonstick skillet to medium-low, brush a small amount of oil evenly over bottom. Add ⅓ cup (80 mL) rice flour batter to pan and tilt to evenly cover bottom. Distribute roughly one-quarter of the meat mixture in a circular fashion along outer edge, leaving a space in the centre. Cover pan and cook for 10 to 12 minutes or until edges of crepe have curled upward and are crispy. 6 Crack an egg into centre, cover and cook 2½ minutes for a softly set egg with a runny yolk. Slide onto a plate, drizzle with a gener- ous amount of the achar and top with addi- tional cilantro leaves. Repeat with remaining batter (whisk before measuring for each crepe as rice flour settles to bottom of bowl), meat mixture, and eggs to make 3 more. Serves 4

1 green onion, chopped ¾ cup (175 mL) rice flour 1¼ cups (310 mL) cool water 4 eggs Cilantro to garnish

Chatamari , a thin, crisp rice-flour crepe topped with goodies, is otherwise known as Nepali pizza. Here, it gets topped with spiced ground meat, or keema , and an egg. And because we’re eating Nepalese, why not top it with a tradi- tional condiment? Usually served with little dumplings known as momos , the achar is deli- cious over the crepe. MOMO ACHAR 3 plum tomatoes 3 tbsp (45 mL) sesame seeds 1½ tsp (7 mL) cumin seeds 1½ tsp (7 mL) Sichuan peppercorns, carefully picked through to discard black seeds 2 dried red chilies 2 cloves garlic, chopped 1 tbsp (15 mL) chopped ginger 1 tsp (5 mL) salt ¼ cup (60 mL) finely chopped cilantro 2 to 3 tbsp (30 to 45 mL) lime juice KEEMA CHATAMARI 1 tbsp (15 mL) peanut or canola oil, plus extra for brushing pan 1 clove garlic, finely chopped 1 tbsp (15 mL) finely chopped ginger 8 oz (250 g) ground beef, chicken or turkey ¾ tsp (4 mL) salt, divided ¼ tsp (1 mL) turmeric 1 tsp (5 mL) ground cumin

1 To make the momo achar, broil the toma- toes until blackened all over, 4 to 6 minutes per side; set aside to cool. 2 Combine the sesame seeds, cumin, Sichuan peppercorns and chilies in a medium pan over medium heat; toast, stirring frequently, just until sesame seeds are light golden. Cool to room temperature and finely grind in a spice or coffee grinder. 3 Remove the skins from the tomatoes and roughly chop. Add them to a blender alongwith the sesame mixture, garlic, ginger and salt; liq- uefy. Stir in cilantro and 2 tbsp (30 mL) lime juice; taste and add as much as 1 tbsp (15 mL) more lime juice if desired. Set achar aside. 4 For the chatamari, heat 1 tbsp (15 mL) oil in an 8-inch (20-cm) nonstick skillet over med­ ium heat. Fry garlic and ginger for 1 minute, or until fragrant; add ground meat and, breaking up from time to time with a fork, cook until no longer pink, about 5 minutes. Stir in ½ tsp (2 mL) salt, the turmeric and cumin. Remove from heat and add green onions. Turn out into a small heatproof bowl and wipe skillet clean.

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