P3-Summer-eFlyer

RECIPES

1 cup full fat plain yogurt ½ cup melted butter for brushing the cooked bread 1 clove garlic, minced ¼ cup chopped fresh cilantro Combine the water, yeast and sugar in a small bowl and set aside for 5 minutes. Directions: Combine the salt and flour in a large bowl or stand mixer and then stir to combine. Add the water mixture and yogurt, then mix the dough together. Knead the dough for 5 minutes, add a little extra flour if the dough is very sticky. Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise for one hour in a warm place. Turn the dough out onto a floured surface and cut it into 12 roughly even pieces.Use your hands to stretch the dough into a roughly round shape about 8 inches across and about ¼ inch thick. Place the doughs on a baking sheet and cover the sheet lightly with plastic wrap while the grill warms up. Preheat your grill to 450F or High, brush the grill to remove any debris and oil it well. Combine the garlic, remaining butter and the cilantro in a small pot and warm gently until the butter melts completely.

PERFECT PAIRINGS Grill recipes to pair with rosé.

Grilled Tandoori Chicken From page 14 Serves 4 1 x 2lb chicken, cut in half down the backbone (or 4 chicken legs) 1 cup plain yogurt 1 tsp allspice 1 tsp black pepper 1 tsp cayenne pepper 1 tsp cinnamon

2 tsp ground cumin 1 tsp ground ginger 2 tsp sea salt

Grilled Spiced Eggplant with Pomegranate From page 13 Serves 4

1 tsp smoked paprika 2 tsp hungarian paprika 1 Tbsp minced garlic Lemon wedges for serving

2 small (about 6 inch) whole eggplants Juice and zest of one lemon 1 Tbsp olive oil 1 Tbsp minced garlic Salt and pepper to taste ½ cup thick sour cream or greek yogurt ¼ tsp cumin ¼ tsp cinnamon Pinch or two of ground cloves ⅔ cup of pomegranate arils (from about ½ a pomegranate) ¼ cup chopped fresh flat-leaf parsley

Directions: In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices and minced garlic, and whisk until you have a smooth, thick marinade. Put the chicken halves or legs in a large zip-lock bag, and add the marinade to the bag. Zip closed and knead the bag until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate for 12-24 hours. Pre-heat your grill to 400F, remove the chicken from the marinade and then wipe the majority of the marinade off. Locate a 9 x 13 casserole that will fit on top of the grill once the lid is closed and set aside. Oil your grill generously, then place the chicken halves, skin-side down, directly on the grill. Cook for 5 minutes, then turn it over and cook another 5 minutes.

FLORAL COCKTAILS

Directions: Preheat your grill to 400F. Combine the lemon juice, oil, garlic, spices and salt and pepper in a small bowl. Cut the eggplants in half lengthwise and then use a sharp paring knife to score the flesh in a crosshatch pattern about 1 cm deep. Brush the cut sides of the eggplant halves generously with the oil mixture and let stand for about 10 minutes. Place the eggplant cut side down on the grill and cook for about 4 minutes, until the outsides are just begin- ning to char. Turn the eggplants over and cook another 2 minutes, until they are softened but not falling apart. Transfer the cooked eggplant to a serving platter and top with the yogurt, pomegranate seeds and a sprinkle of fresh parsley. Enjoy right away!

Cucumber, Lemon and Elderflower Tonic From page 25 Makes 1

1 ½ oz Ketel One Botanicals Cucumber and Mint Vodka , 01279Y, $35.49 ½ oz St. Germain Elderflower Liqueur ,

00962A, $22.99 4 oz tonic water One lemon wedge Cucumber slices for garnish

Garlic and Cilantro Grilled Naan Bread From page 15 Makes 12 x 8-inch flatbreads

Directions: Squeeze the lemon wedge over a short glass full of ice, then place the lemon in the glass. Pour over the vodka and liqueur and stir gently with a spoon. Top up the glass with the tonic water, add the cucumber slices to garnish and enjoy!

3/4 cup warm water 2 tsp active dry yeast 2 Tbsp sugar 2 ½ tsp salt 4 cups bread flour

58 CELEBRATE SUMMER 2019

*Limited Time Offers from June 19 - July 23