LCBO Food and Drink Winter 2016
FRIED VEGETABLES A great side dish or even an hors d’oeuvre served with a dip. (Try the Beer Aïoli Dip recipe, this page.) Do not dust them with flour before dipping in the batter. They are crisper if you don’t. Vegetable oil for frying 8 small shiitake mushrooms, stems removed 8 oyster mushrooms, trimmed 4 button mushrooms 1 zucchini, cut on diagonal in ¼ inch (5 mm) slices 1 cooking onion, cut in ½ inch (1 cm) rings 1 small cauliflower, separated into small florets 1 red pepper, cut in 1½ inch (4 cm) chunks All-Purpose Beer Batter (recipe page 40) Salt 1 Heat 2 inches (5 cm) of oil in a wok or deep pot to 350°F (180°C). Immerse vegetables in beer batter. Working in batches, use tongs to slip the vegetables into the oil. Fry for 1 to 2 minutes or until batter is golden brown and vegetables are cooked. Remove with a slotted spoon, letting excess oil drain over pan for a few seconds, then place on paper towel. Season with salt to taste. 2 Serve with Beer Aïoli Dip, or your dip of choice. Serves 4 BEER AÏOL I DIP This dip has everything in it for a great dip for fries—citrus, spice, fresh herbs and a zesty mayonnaise-beer base. It will make ketchup a thing of the past. It also pairs well with veg-
2 Combine flour with sugar, salt, eggs, but- ter, remaining beer and warm yeast mixture in a stand mixer fitted with a dough hook at- tachment. Mix on medium speed for 2 min- utes. Scrape down bowl and beat for 4 more minutes or until the dough leaves the sides of the bowl, scraping down one more time. Dough will be soft and slightly sticky. If you do not have a large mixer then use a smaller hand mixer and beat together until a dough starts to form, then hand-knead until it feels supple. 3 Scrape dough into a clean bowl and cover with plastic wrap. Let rest at room tempera- ture to rise for 1 hour or until doubled in bulk. 4 Turn out dough onto a well-floured board and punch down to flatten. Sprinkle the top with flour. Roll out to about ¼-inch (5-mm) thickness. Using a 3-inch (8-cm) cutter, cut out rounds and place on a floured surface. You will have about 15. Remove centres with a 1-inch (2.5-cm) cookie cutter for doughnut holes. Cover doughnuts and centres loosely with plastic wrap and let rise for 30 minutes. 5 Heat enough oil to fill 2-inch (5-cm) depth in a medium pot or wok over medium heat until the temperature reaches 350°F (180°C). Place rounds of dough into the pan and fry in batches, turning often, until doughnuts are golden on each side, about 2 minutes. Dough- nut centres will take slightly less time. Drain on paper towels. 6 Stir icing sugar with milk and star anise until smooth and runny. Add more milk if needed. Dip one side of warm doughnuts into glaze and let cool on rack. Pour glaze over doughnut holes or sprinkle with a little icing sugar. Makes about 15 FRIED FI SH When it comes to fried fish, haddock is my fa- vourite choice. I grew up with it in Scotland and it still resonates in my taste buds. This is a great favourite amongst young kids too— a real step up from fish sticks. Serve with the British Chips on page 42. 1 lb (500 g) haddock or cod Vegetable oil for deep-frying Seasoned flour (as in All-Purpose Beer Batter recipe, page 40) All-Purpose Beer Batter (recipe page 40) Salt
1 Cut fish into pieces that are approximately 2 x 3 inches (5 x 8 cm) each. Heat 2 inches (5 cm) of oil in a wok or deep pot to 350°F (180°C). 2 Lightly dredge fillets in seasoned flour, shak ing off any excess. Working in batches, dip fil- lets one at a time in the batter. Remove from batter with tongs, allowing excess batter to drip off, and place fillets into hot oil, cooking for 4 minutes or until puffed and golden brown and fish is cooked. Remove with a slotted spoon, letting excess oil drain over pan for a few seconds, then place on paper towel. Season with salt to taste. Serves 4 FRIED CHICKEN Battering and frying chicken creates a succu lent interior and a very crisp exterior. Person- ally, I like to fry the chicken for 3 minutes a side, then put it aside so it is ready to bake when I need it. The outcome is identical to deep-frying all the way through. 2 chicken breasts on the bone, cut in half 2 chicken legs and thighs, separated Salt and freshly ground pepper SPICE MIX 1 tsp (5 mL) paprika 1 tsp (5 mL) oregano 1 tsp (5 mL) chili flakes 1 tsp (5 mL) ground ginger ½ tsp (2 mL) cinnamon Seasoned flour (as in All-Purpose Beer Batter recipe, page 40) Vegetable oil for frying All-Purpose Beer Batter (recipe page 40) 1 Season chicken with salt and pepper. Com- bine the spice mix and add to the seasoned flour. Heat 2 inches (5 cm) of oil in a wok or deep pot to 350°F (180°C). 2 Lightly dredge chicken in seasoned spice- mix flour, shaking off any excess. Working in batches, dip pieces one at a time in the batter. Remove from batter with tongs, allowing ex- cess batter to run off. Place pieces into hot oil, cooking for 8 minutes or until batter is crisp and browned and chicken juices run clear. Remove with a slotted spoon, letting excess oil drain over pan for a few seconds. Place on paper towel. Alternatively, fry chicken for 3 minutes per side, place on a baking sheet and bake for 20 minutes at 400°F (200°C). Serves 4
etables and fried chicken. 1 cup (250 mL) mayonnaise ¼ cup (60 mL) pilsner 1 tsp (5 mL) chopped garlic 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) grated lemon zest
½ tsp (2 mL) Sriracha ¼ cup (60 mL) olive oil
2 tbsp (30 mL) chopped parsley Salt and freshly ground pepper
1 Whisk together mayonnaise and pilsner. Add garlic, lemon juice, zest and Sriracha. Slowly beat in olive oil. Stir in parsley and sea- son with salt and pepper. Serve with chips. Makes 1¼ cups (310 mL)
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