PEI Liquor Summer 2019


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

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. Pick up the stretched dough with your hands and lay them directly on the grill 2 or 3 at a time. Cook on one side for about 2-3 minutes, until the dough is light golden brown with a few charred spots and “blisters”. Flip it over using a pair of tongs and grill it on the other side. Remove the cooked bread from the grill and lay it on a plate. Brush it on both sides with the melted butter mixture, then cover it with a clean towel while you cook the remaining doughs, brushing each one with more butter. Serve warm, or cool and reheat quickly on the grill right before serving.

PERFECT PAIRINGS Grill recipes to pair with rosé.

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

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

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. Place the chicken in the prepared casserole, place the casserole on the grill, then turn the grill down to 300F and close the lid. Cook for another 20 to 25 minutes, or until the leg meat is no longer pink in the centre and juices run clear when pierced with a knife.

Grilled Spiced Eggplant with Pomegranate From page 13 Serves 4

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: 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!


Serve warm with a squeeze of lemon to garnish. Enjoy!

Garlic and Cilantro Grilled Naan Bread From page 15 Makes 12 x 8-inch flatbreads 3/4 cup warm water 2 tsp active dry yeast 2 Tbsp sugar 2 ½ tsp salt 4 cups bread flour 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.

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


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