@FEED LEEDS HALOWEEN COCKTAILS * QUICK XMAS SNACKS * BONFIRE NIGHT CUPCAKES
W INTER S PECIAL
Leeds Goes International: A Global Food Guide
Steps to Making the Perfect Christmas Ginger Bread House
2012 Olympic Finalist talks Winter diet
Leeds German Market: The Complete Guide
A Festive Farmerâ€™s Market Fananza
Dear Readers, Iâ€™m the first to admit my diet changes considerably throughout the year. The rainy days, cold nights and windy weeks allow for stodgy, comforting, fattening food. Some theorists claim that your appitite natually increases in the winter in order to put on weight to keep you warm. Not to mention the layers of thick jumpers and coats are much more forgiving than swimwear. Winter is known as a time of indulgence and treats, so embrace the winter spirit. In this issue we will guide you through Halloween, Bonfire night, Christmas and all the little treats inbetween. Join us on a journey through Leeds and all the food it has to offer.
Alexandra Browne, Rachel Satterthwaite Sarah Cox and Matt Goddard
C ONTENTS P AGE F EATURES
German Market Special
11. The White Hart
AN ATHLETE’S 15. WINTER GUIDE
Leeds’ Farmers MARKETS
24. cOOKING WITH KIDS 25. LEEDS GOES 26. INTERNATIONAL
XMAS AROUND THE WORLD
BONFIRE NIGHT CUPCAKES
top 5 winter recipes Quick Xmas snacks How to: Ginger Bread House
F estiveS PECIALS 3. Halloween Cocktails
weird & wonderful Best Mince Pies
How to: Time for 30.turkey
CUPCAKES 120g plain flour 140g caster sugar 1 ½ tsp bakingpowder a pinch of salt 40g unsalted butter, at room temperature 120ml whole milk 1 egg ¼tsp vanilla extract Butter Icing Popping Candy
Preheat the oven to 170°C (325°F) Gas 3. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
WEIRD&WONDERFUL The most expensive coffee in the world (Kopi Luwak) comes from a Civetâ€™s (a cat sized mammal) poo.
Microwave popcorn gives off a toxic, lung damaging gas called diacetyl when cooked.
In the year 1450 Italian food contained no tomatoes & Indian food contained no chilli peppers.
Apples are more efficient at waking you up in the morning than caffene.
Peanuts are one of the ingredients in dynamite.
Cherries reduce inflammation in the body, which may help to prevent arthritis.
The German Market
Every winter, Leeds welcomes The German Market as it takes over Millenium Square funfilled games, stalls with a variation of gifts and gadgets and countless food menues. Sweet, savory and sour, The German Market bring a taste of culture to a very British city centre.
Christkindelmarkt Leeds is one of the most established German Christmas Markets in the UK, rivaling the likes of Manchester and London, with traditional wooden stalls, festive greenery, Christmas carousel ride and twinkling colourful lights all creating a unique continental style festive atmosphere in the heart of Leeds city centre.
Set in the civic setting of Millennium Square, Christkindelmarkt attracts many hundred thousands of visitors to Leeds each year during the month and a half it is together, and forms an integral part of the city’s annual events programme. The market consists of over 40 wooden chalet stalls from authentic German traders providing a wide range of seasonal gift ideas including; handcrafted toys, jewellery, Christmas cards and festive decorations, speciality foods and traditional German delicacies such as bratwurst sausages, goulash, soups, schnitzels, stollen, gingerbread and candied fruits. Kuh Stall and the new Alp Chalet
Bavarian eatery provide visitors with a warm and cosy retreat in which to sample the very best in authentic German food & drink, and the ideal way to get festive with family friends. Particularly popular with visitors is the ‘Frank- further Scheune’. The availability of authentic german drinks that are only available here during the festive season make it a much sought after destination. As the bands play traditional german music, it is only right that everyone joins in with the tradition of smashing steine to steine along with the music. Each steine can be filled with whichever traditional beer you choose, from the most popular lager ‘Helles Bier’ to ‘Weizen Hell’, light wheat beer and ‘weizen dunkel’, dark wheat beer. The atmosphere every night that the market is up is electric. It is like no other festive drinking experience. Weeknights are particularly popular with the students from around the city, Millie a student from Leeds University said ‘I like to come as often as possible when
it (the market) arrives, because it’s something different to drinking in a pub or bar, it just makes you feel Christmassy and fun!’ Laura, 22, from Leeds Metropolitan added, ‘It just has a really good vibe!’ The variety of German drinks that are made at the market is endless. ‘Gluhwein’ is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus, sugar and vanilla pods. It is sometimes drunk ‘mit Schuss’ (with a shot), which means that rum or some other liquor has been added. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine. They are made and kept hot in large steaming cauldron-like pots, which give the whole market a wonderful spicy festive smell. Each flavor has its own unique German name. ‘Bratapfelgluhwein’ is a blend of roast apple mulled wine, ‘Himberrwein’ a raspberry variation, ‘Kirschwein’ a cherry flavour of the wine and ‘Blaubeerwein’ a blueberry mulled wine. ‘I had the Kirschwein, it tasted amazing. Just like you imagine how Christmas would taste!’ said Chloe, 32
from Otley. The most popular choices of wine sold in the huts are those named in English as ‘Hot love’, ‘Flirt’ and ‘Snowman’.
bar is the German twist on the most well known cocktails. The German market stall owners saw a gap in the market to offer popular drinks with a German twist, so they re-invented some of the best These are the authentic gluhwein known cocktails especially for with added spirits to ‘add a heat Christmas. ‘Ludwigs Liebster’ to the chest’ as the customer is what we know as a Mojito, consumes them. Rum is added ‘Prinzregent’ is commonly known to the mulled wine to make ‘Hot as Tequila Sunrise, ‘Munchner love’, Amaretto for ‘Flirt’ and a Kindl’ is Mai Tai and they even mix of the two, plus cream on top have a version of the popular to make ‘Snowman’, said to be Sex on the Beach ‘Boarischs the most popular with Mums and Gschnaxl’. Jagermeister, another Dads! John, 45 from Huddersfield very popular liquor, made famous commented, ‘There’s nothing by après-ski tradition of warming better than the ‘snowman’, as up the body when it’s had a day long as I’m not driving!’ These in the snow, is also popular at are served in traditional German the market in the winter condiwinter scene mugs, to be enjoyed tions. It is made in Germany by whilst browsing the other stalls. 56 herbs and spices, and bottled Another offering from the alpine and brought to the UK with the
market. ‘Himbeerwasser’ and ‘Kirschwasser’, are raspberry schnapps and cherry schnapps shots served at the market for the bravest of customers. As I walk around the Christmas market talking to stall owners about recipes and customers about their experiences, there is not one person who isn’t having a pleasant time, toasting the festive season with the best gluhweins Germany has to offer. Even the locals don’t get bored of the market year on year, Sue and Charlie, 55, added ‘We’ve had some of the best nights in Leeds at the German market. Every year it is the most anticipated event in millennium square, we love it!’ Sarah Cox
Savory From the famous Pork Schnitzel to traditional German Bratwurst sausages. The Christkindle Market in the heart of Leeds city centre is sure to leave you with that warm Christmas feeling inside, and that’s not just caused from the hot mulled wine! They other an array of mouth-watering savoury snacks that are sure to leave a lasting memory. Seen as the fan favourite of the market, the German Bratwurst.
If you’re after something a little spicier to help warm you up, bratwurst sausages are also available as Currywurst - sliced sausage with a tomato-based sauce and a sprinkling of curry powder, you can add as little or as much as you like depending on your taste. Or maybe you’re a secret sweet tooth, if so the must have at the market is the Strudel.
lar hot snack at Christmas market, the crepe stall make them fresh in front of you and offer a selection of fillings, from apple and cinnamon puree to a generous helping of nutella to simply a dash of lemon juice and a sprinkling of sugar. If these traditional ChristAnother Germanic tradition that mas market drinks are not for you, is available at the markets, these there are plenty of stalls that sell The traditional German sausage pastry desserts are usually filled tea and coffee. Another Christmas that is cooked on a circular grill with a mixture of apples and market favourite is hot chocolate suspended over hot coals. As they raisins with a generous flavouring with a warming shot of whiskey are served in a bun they are easy of cinnamon that are baked until or Baileys, perfect to helping to to carry, depending on how much golden brown. Last but by way stave off the winter cold during topping you want to put on them, least, the Crepe. Known as one of your shopping trip. whether its sauerkraut or just a the crowd pleasers for the shopsquirt of ketchup and mustard. pers in the city of Leeds. A popuMatt Goddard
Sweet Treats Christmas time is a time of indulgence and fine foods. From candy canes to chocolate marshmallows, it is almost impossible to escape sweet smells and temptations at a time when the food is so very much around.
are often walking around. The small pancakes are easy to eat’.
A stall which sells personalised cookies in the shape of hearts, candy canes and christmas tree’s is another best seller, although a employee said ‘popularity tends to increase closer The German Market has a vast to Christmas for us as people amount of sweet treats to satisfy buy a lot of our products for presents’. everyones preferences. The stalls tend to lean toward one The sweet foods popularity may of two themes. Chritsmas, or be because so much of it isn’t warm winter treats. as commonly found in the Britain. Not many businesses offer According to employees, the best selling stall is the miniture authentic crepes and chocolae and marmallow covered wafpancake stall. This is closely fles. followed by the crepes and chocoalte covered fruit. The miniture pancake stall claims its The flavoured popcorn is culsuccess is due to ‘conveniance, tural twist, put on a american classic. Flavours like apple, and the weather.’ They rely on the cold to attract customers to cinnamon and strawberry are availble, with other sweet treats their warm comforting food. such as candy floss, candy An employee claimed ‘Crepes canes and sweetened fruit. are hard to eat because people
Germany is renound for its sweet treats at christmas time. They have plenty of authentic food to take home. The Christstollen is their traditional fruitcake, which can be bought at the market.
The German Market certainly brings a bit of culture and festive fun into Leeds city centre during the winter, offering a diverse range of authentic German sweet treats. Don’t miss out, you’ll have to wait another year to go again. Rachel Satterthwaite.
Top Five Winter Recipes Steak Pie
Heat 1tbsp oil in a pan and fry the meat, stirring frequently, until browned on all sides. Add 2 sliced onions, herbs, salt and the stock and bring to the boil. Simmer gently for an hour and a half. Preheat the oven to 190C/375F/Gas 5. Transfer the filling mixture to an ovenproof dish. Line the rim of the dish with a thin strip of pastry (225g). Transfer to the oven and cook for 1-1Â˝ hours. If the pastry gets too brown, cover it with foil. Serve hot.
Preheat the oven to 180C/350F/Gas 4. Place 300g flour and 175g sugar in a large bowl and mix well. Rub 200g butter in until the mixture resembles breadcrumbs. Place the 450g fruit in a large bowl. Stir well being careful not to break up the fruit. Butter a 24cm/9in ovenproof dish. Bake for 40 minutes.
Brown 1kg beef and 175g bacon in the olive oil. Remove the meat and toss in the onions (12 baby). Cover with 500ml red wine and 500ml stock and simmer for one hour. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes. When the stew is cooked, remove the meat and vegetables. Bring the remaining liquid to the boil and add one tbsp of roux. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
Heat the oven to 180C/fan 160C/gas 4. Crush 300g biscuits then add the melted 60g butter and pulse to combine. Press the mixture into a 24cm tart tin. Spread the 400g caramel over the biscuit base and chill for 1 hour. Arrange the 3 bananas sliced, over the toffee. Whip the 350ml cream and sugar together to form soft peaks and spread over the bananas.
Melt the 200g chocolate and 50g butter together. Leave to cool for about 10 mins. Whisk the 4 eggs and yolks together with the 200g sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the 200g flour into the eggs, then beat together. Pour the melted chocolate into the egg mixture in thirds. Tip the fondant batter into a jug, then evenly divide between the moulds. Heat oven to 200C/fan 180C/gas 6. Cook for 10-12 minutes.
An athleteâ€™ staying fit With
s guide to inWinter Some athletes may get cold weather on their nerves
cess water is lost. Thus to avoid dehydration it is important for winter athletes to consciously but some might accept this change happily considincrease the water consumption. Replacing fluids ering it as a change from exercising in summer’s heat. Exercise should be done with the help of proper in winter becomes more important as the thirst nutrition and layers of dry clothing to chase away the mechanism is reduced in the cold weather causing winter chills. Metabolism in the body is increased 7 decreased desire to drink water. to 10 times than the resting levels while performing Temperature of foods should be considered in an aerobic exercise that is a body temperature can be winters, warm foods are prudent choice than cold foods. Although in summer cold foods are best (as raised from 98.6° to 140° F. they give a cool feeling and help during exercise) but in winters they can chill the body. A balanced The way one fuels his body in cold will help to meal with high carbohydrate intake is preferable perform better and remain safe and comfortable in cold. Proper nutrition helps to fuel the muscle tissue in winters. To replace the carbohydrate stores that and regulate the body core temperature that normally are used to keep the body warm and in exercising, it is important to eat continually to avoid fatigue drops in winter. It is important to learn the basic cold weather exercise or chills. •Avoid alcohol completely as it tends to dilate the safety, avoid frostbite and hypothermia, and dress well for cold weather exercise. Although water is not blood vessels thereby increasing heat loss. lost via sweat in winters, significant amounts of water •Decrease caffeine consumption. Although a stimulant, it is lost during respiration. It becomes important to humidify the cold air while breathing as in this pro- acts as a diuretic thereby further decreasing the
water from the body. •Drink plenty of water consciously. •Eat warm or hot foods to stay warmer every 3040 minutes. •Include foods high in complex carbohydrate. The winter months are the time of year when people, including endurance athletes, tend to have more illness such as upper respiratory tract infections. If an endurance runner engaged in heavy winter training should contract an URTI it could mean up to six or seven days of lost training. There are many reasons for athletes contracting respiratory infections, predominantly due to the
he colder atmospheric air outdoors as it creates added stress to the body as it tries to maintain it’s overall body temperature. Coaches and athletes are capable of many things, but influencing the climate is not one of those things. Nor, is it convenient to isolate the athletes away from people who may be carrying the virus. The emphasis for the coach in preventing the incidences of this type of illness in their athletes should be on practical, habitual rituals that the runners should adopt into their lifestyle. Matt Goddard
2012 Olympic Finalist, Lawrence Okoye, talks diet, his weaknesses and how to stay in shape in winter.
fter just two years of training Lawrence got through to the Olympic dicscus finals where he was the youngest out of the twelve final competitors at just nineteen years old. Statistics have shown that the older you are at this sport the better you seem to be, however, this didn’t put Lawrence off with him saying, “I didn’t feel intimidated that I was the youngest in the category as at the time you don’t think of them type of things, all you think about is bringing out the best in your self and beating your previous record, it’s almost as if you’re in competition with your self.” He currently holds the British record in throwing discus, landing the record for longest throw by a teenager in the entire history of the sport. Now as he gears up for the 2016 Olympics in Rio, Lawrence needs to ensure that he keeps his fitness levels at an all time high, in order to achieve his dream and bring home gold. However, it isn’t just important that athletes keep their fitness and exercise regime at a high in the winter months, but also that they concentrate on their health and nutrition. In the winter months
if athletes become tempted to eat more than they usually would it is important that they then exercise more than they normally would to ensure they keep a balance. According to the President’s Council on Fitness, Sports and Nutrition on average athletes should get about 55-60 per cent of their calories from carbohydrates, such as whole grain rice, up to 30 per cent from healthy fat sources, such as nuts and the other 10 to 15 per cent from protein sources, such as steak, regardless of the time of year. With the future star starting in the Olympics so young he stresses the importance of him staying in shape and being in his prime, stating, “if I became lazy with my health and fitness this could jeopardize my chance of bringing home gold in Rio, so I can’t afford to just eat what I want, whenever I want.”
“Before the Olympics my diet consisted of pizza and chocolate” Throughout the Olympics Lawrence was labelled the ‘friendly giant’ of the competition, by the commen-
tators, with him weighing 135 kilos and being 6 foot 5 inches, which Lawrence confesses is taller than his Christmas tree. Lawrence kept a humble approach when asked whether his Olympic ‘label’ bothered him stating, “it doesn’t bother me at all, I know that it is all said in a nice way.” When discussing how much his diet has changed since entering the Olympics Lawrence said, “my diet has changed completely since I started throwing discus. “Before I started training for it in 2010 my diet was dreadful, I was eating too many foods that were high in fat like pizza, chips and chocolate. Even though I was playing rugby I pretty much ate what I wanted, where as now my fitness has to be so high to maintain the ‘Olympic standard’ that I wouldn’t be able to get away with it. Now that I stick to a strict regime I can see the benefits in my physique and in my performance.”
“A dedicated athlete won’t use winter as an excuse for a decline in fitness” Lawrence now eats an average of 4000 calories a day, which he consumes in six different meals. On a typical day these meals would consist of grilled chicken or steak, rice or po tatoes and vegetables such as carrots, as these contain Vitamin A. Lawrence said, “Vitamin A is something I try and incorporate in to my diet as much as possible as it is known for maintaining a strong vision. Whilst throwing discus you need to keep your eyes focused at all times on the point you want to reach as well as the direction you need to throw it in.” Lawrence confesseses to having a sweet tooth, saying “sweets and chocolate are my weakness, they always have been. If I could I would live off sweets, chocolate and cookies but I know that they are just empty calories that I don’t need. If I do end up giving in to temptation around Christmas I just train more to burn it
off.” Another thing that is a big temptation for Lawrence over the Christmas period is alcohol. Lawrence said, “Whilst training I tend to stay away from alcohol completely, however, when I have my time off if it’s a special occasion I will have a few drinks as long as I make sure I rehydrate with lots of water after to detox. As Christmas includes many family get-to-gethers I do find myself drinking more but as long as I don’t let it effect my training and keep it to small quantities I am able to get away with it.” On Christmas Day, where most families may over indulge without feeling guilty Lawrence says his family actually have a relatively healthy day, somewhat due to their culture. “My parents are African so in my house we don’t have a traditional Christmas dinner, we usually have salmon then turkey and chicken with rice and vegetables. We don’t usually have yorkshire puddings or pigs in blankets so we tend to cut the unhealthy stuff out. My family aren’t really in to deserts so we never have Christmas pudding, which is bitter sweet as although I have a sweet tooth, I know the extra fat and sugar content would do me no favours in the long run.” “Although the cold weather does increase my appetite ultimately I train more in the winter and can there fore afford to eat more whilst staying in the same shape. “As long as an athlete is determined to succeed then keeping fit is second nature- not a chore.”
GINGER BREAD HOUSE Ingredients
250g unsalted butter 1. Heat oven to 200C/fan 180C/gas 200g dark muscovado 6. Melt the butter, sugar and syrup in a pan. sugar 2. Mix the flour, bicarbonate of soda and ground ginger into 7 tbsp golden syrup a large bowl, then stir in the 600g plain flour butter mixture to make a stiff 2 tsp bicarbonate of soda dough. If it won’t quite come together, add a tiny splash of 4 tsp ground ginger water. 3. Cut out the template, and roll out the dough and cut. 4. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. 5. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. 6. Any leftover dough can be cut into Christmas trees or stars. 7. Use butter icing as ‘glue’ to stick your house together. 8. Decorate approriately! Why not cut a whole as a door and put a candel inside. 9. Sprinkle icing sugar over your finished house. 10. Enjoy!
Cooking with kids Most parents, grandparents, nannies, elder siblings or cousins (anyone old enough to be subjected to the possibility of cooking with a child) appear to run screaming from the words ‘cooking with kids.’ The sharp knives and hot ovens, the considerable mess, the sticky fingers and smashed plates… What good could possibly come from such potential chaos? At Christmas time families come together, and food is pretty much everywhere. Embrace the challenge (and follow some simple steps) you While may be surprised at what a lot of adults shy away young children come to from cooking with understand and learn kids, the brave few embrace at such a young age... it. In the past few years, programmes like ‘I Can Cook’ (shown on CBBC) have become more popular with kids and parents. ‘I can cook’ shows children how they can follow simple step by step actions and produce wonderful things for themselves and their families. By encouraging children to get involved in the kitchen, a whole new world of taste, color and variety is opening up to them.
If executed correctly, cooking with kids can be a real joy. The main mistake made by parents and others is in choosing what to make. Chose a dish that is fairly easy to make as children don’t respond well if it is very complicated. And one that won’t take too long to cook as they don’t have much patience either. Keep to something simple - soufflés are not appropriate. Pizza is good because it can be prepared away from the stove and all children seem to like knead dough. For this reason, biscuits and cakes are also good. All of these dishes help to teach children both how to weigh food, they also let them see what happens are ingredients combine (such as oil and vinegar) and how simple things like tomatoes change when they are cooked. Things like simple biscuits and cakes are also perfect because the cooking then turns into an art class and children have fun decorating their work once it has baked. And even toddlers can follow the instructions to make a cake mix if children are to be introduced to the wonders of baking really early on. There are endless varieties of edible decorations such as hundreds and thousands, gem sweets, rice paper and colored icing.
Ginger Bread Men Recipe 1. Preheat oven to 180C
2. Sift the flour, bicarbonate of soda, ginger and cinnamon and mix. 3. Add the butter and mix together until its like breadcrumbs. Plain Flour (350Grams/12oz) 4. Stir in the sugar, beat the egg and Golden Syrup together. Bicarbonate of Soda (1tsp) 6. Mix together until it clumps together, then bring out of the bowl Ground Ginger (2tsp) and knead until smooth. Ground Cinnamon (1tsp) 7. Roll the dough out until you read desired thickness and using Butter (125Grams/5oz) Light Brown Sugar (175Grams/6oz) the cutters, cut the ginger bread man shapes through the dough. 8. Place them on the baking tray, and bake for 10-12 minutes until Egg (1) lightly golden brown. Golden Syrup (4tbsp) 9. Place on a wire rack to cool. Decorate!
Chicken & Cranberry Bites
• • • •
a375g pack ready rolled flaky pastry a150g Philadelphia Light a100g cranberry sauce a250g cooked chicken or turkey, cut into 1. Cut the pastry into 24 squares and place on a baking tray 2. Place the philly in the pastry, which the cranberry sauce and chicken on top 3. Cook for 10 - 15 minutes in a pre-heated oven (220°C)
a6 skinless, boneless turkey breasts a2 courgettes cut into chunks a4 tomatoes, quartered a4 tbsp olive oil a1tbsp lemon juice a1tsp runny honey 1. Thread the meat and vegetables onto 8 metal skewers. 2.Place the glaze ingredients in a screw topped jar. Shake & brush over the skewers. Grill for 20 minutes, whilst turning.
a100g(4oz) Parmesan cheese a25g (1oz) plain flour aGround white or black pepper 1. Grate the Parmesan finely, then mix with the flour. Season with a shake of pepper. 2. Preheat a hot grill. Place tablespoons of the Parmesan mixture, spaced apart, onto a baking shee and cook for 1-2 mins, until melted and beginning to brown. 3.Remove from the baking sheet and leave to cool.
Salmon & Cottage Cheese Rolls
a 16 smoked salmon strips (about 12 x 4cm each a 4 tbsp fat-free cottage cheese with chives a 1 tsp lemon juice a 2 tbsp finely chopped dill 1. Mix the cottage cheese, lemon juice and chopped dill together in a bowl. Season with freshly ground black pepper. 2. Lay the salmon strips on a work surface and place the cottage cheese mixture on each strip, leaving a 2cm border at one short end. Roll up and serve.
Flavours of the world
All in One City
Leeds is known for being a diverse city in terms of
culture, attracting visitors from all over the county, all in search of something different. With the variety of international food the city has to offer becoming increasingly popular they have come to the right place. The city centre is home to Leeds’ very own China Town which is the third biggest in the UK. The city is home to over 4000 Chinese residents all regularly visiting the main arcade to buy traditional Chinese food from the supermarkets, visit the Chinese barbers and browse a range of stores such as video shops and herbalists. China Town is also popular with people from many other nationalities who visit the restaurants in hope to find some authentic Chinese flavours. The popularity of China Town has led other businesses with similar themes to open. Chaophraya is a Thai restaurant chain that opened its first restaurant in Leeds. With the owners originating from a small village called Maenum Bon, in a remote part of Northern Thailand, they were overwhelmed by the success and popularity of their first restaurant, which offered something different to what was already in the city, such as their Thai curries and rich in flavour stir fries. Their popularity led them to branch out, creating a chain of other Chaophraya restaurants in Manchester, Birmingham, Liverpool and Glasgow. There are also many independent restaurants in the city
that are becoming increasingly popular. Salvos restaurant in Headingley is an award winning family owned Italian restaurant that has been running for over 35 years, attracting customers from all over the region for its fresh authentic taste. Michael Diguado, who is Italian but lives in Leeds, frequently visits the restaurant stating, “It’s the only Italian restaurant that I’ve been to in Leeds where the food actually tastes like it’s been made in Italy. The chefs know what they’re doing and know how to deliver fresh traditional Italian food.” Headingley is also home to Dare Café, which specialises in Mexican food such as fajitas, enchiladas and burritos. The café has been running since 1993 developing a loyal following in the area. However, nowhere in the city can offer as big a range of international food than Leeds Kirkgate Market, located in the city centre. It is the biggest covered market in Europe, being home to over 800 different shops and stalls offering something for everyone, whether it’s the Indian Spice corner, supplying hundreds of authentic herbs and spices or the Turkish café offering sweet crepes. Malgorna Czerwiec owns a small polish supermarket in the market, which sells fresh produce from cheese and fish to packaged goods, such as sauces and biscuits. Malgorna said “I think people are now more travelled then they used to be, so a lot of the food they may have tried in different countries they now want to be able to find here.” Throughout the year Malgorna’s store attracts a mixture of customers, but in the Winter, her busiest time, she sees a rise in Polish customers. “It is tradition
in Poland to eat fish in the winter time and with many English shops focusing more on turkeys and chicken, we offer a change, such as herring and eel.” Crossing continents at the other side of the market is Junior Cuffy’s Caribbean café and grill, which offers traditional Caribbean food to eat in or take away. Junior stated that the Winter months are definitely his most popular, “Caribbean food, such as curry goat, jerk chicken and rice and peas are heavy dishes which people want in the winter to fill them up and keep them warm. “ Junior also thinks the festive atmosphere attracts visitors to the market which subsequently makes his cafe buisest in the winter. He says “Importing spices direct from the Caribbean is one of the reasons why my café is popular, as people are looking for the real deal and I can offer that to them.” Close by Val Nortje runs a South African stall in the market after recently returning to the city after living in South Africa for over 20 years. She sells a range of snacks, from rusks, which are popular for dunking in tea and coffee to spices and chutneys, such as Misses Bulls Chutney range, which are all imported from Zimbabwe. Val has a massive following in winter and in the summer saying “I sell something for everyone, from South African Dairy Milk chocolate to maze, which is used in
traditional South African cooking. I often attract a lot of people around Christmas time all looking for something different to put under the tree, rather than the ‘normal’ chocolates and treats that you can buy in most stores.” The most popular products that Val sells are biltong, which are similar to beef jerky. Biltongs are a type of meat, usually beef, that is marinated in vinegar, coated in spices and then left to dry. Once the meat is dry it is cut in to relatively thick strips and served as a popular snack due to its strong flavours. Chilli Bites are relatively similar to biltong, being made in the same way. However, chilli bites are cut in to much thinner strips and are much spicier, with them being coated in chilli powder. They are not recommended for the faint hearted. When Val first opened her shop she had 64 line items, now a year on due to the shops popularity she has around 500, forming not just a following with South African people but also with English people who are looking to try something new. Malgorna, Val and Junior all admitted that in recent years they have received much more custom, despite the recession. This shows that there isn’t just a taste for international food in the city but that the taste is growing.” Alexandra Browne
Hemisphere hristmas traditions have stemmed from centuries of stories, customs and beliefs. Cold frosty nights, glowing crackling fires and the endless warm smells of delicious food erupting from the kitchen are memories that take most back to childhood bliss. So many of the traditions are based on snowy gardens and head- to-toe warming food, it might make you wonder… what is the other side of the world doing? Where temperatures push 30 degrees and beaches are your back yard… is it still Christmas? Summer for Australia and New Zealand starts on December 1st, and ends late February. In Sydney, midsummer temperatures average out at about 25 degree Celsius. The cultural legacy is still prominently British, so many people stick to the traditional English foods, however a lot of the time, the meats are served cold. Traditional Australians tend to embrace the weather and serve seafood outdoors, including prawns and oysters. In South America, turkey is the traditional main course, but it is cooked very differently to what
the British know and love. It is most commonly marinated in either a liquor called cachaça or champagne and the stuffing usually consists of fruit and cassava flour. The signature Christmas treat of Colombia is natilla. Similar to caramel, it is most knowingly served with sweet or savory fritters. In contrast to Pigs in a Blanket, the people of Argentina prefer ‘Children in a Blanket’, known to locals as niños envueltos. These are stuffed meat rolls, usually filled with cabbage or beef. Most South Africans are Christian, and so English traditions tend to dominate households. December and January are the hottest months in the year, with temperatures averaging out at 25degrees Celsius. In Namibia, Christmas traditions vary as different cultural origins fluctuate throughout. The Afrikaner origins often centre their day around a big Christmas meal. Traditionally, three types of meat are served. A meat pie, roast chicken and leg of lamb are what families hope to enjoy if they can afford it, alongside oven baked potatoes, vegetables and cheese sauce. For Namibians of the
Herero origin, it is often the only opportunity in the year that they will have to see their family, so it’s an occasion based mainly on family. Barbeques are the main method used to cook the meats, which is either beef or goat meat. There are no presents given or received, and tree decorations are rare to see. The whole day is about the family
‘‘We have Christmas dinner at midnight as it’s the coolest part of the day’’
coming together. In Otjimbingwe, in West Namibia, carol singing is often heard throughout the villages. Traditionally a goat or sheep will be slaughtered, than barbequed, served with salad and home-made ginger beer. Children will decorate the local acacia trees with coloured yarn, to represent ‘all the colours of the rainbow and in-between’. As it is so hot, most locals will spend the day lying down in the shade trying to cool down. The food is served in a picnic style. Tanzanians typically use goat as there main meat, but may use chicken as a cheaper option. Despite the hot weather, a lot of the Christmas cards are still winter themed. It is common for the children to use branches of wattle to make a Christmas tree, and add cotton wool to create fake snow.
Turkey cooked with liqour and fruit
Natilla, similar to Caramel
In South East Asia, in the Philippines, temperatures can push 30 degrees celsuis. The food is often served at midnight, where the temperature is coolest. Philippines take their Catholic religion very seriously and traditionally many people will commit to a Novena Mass nine days before Christmas, which requires them to wake up at 2am every day to attend church. For Christmas dinner, the Philippines draw on their history and their Spanish colonizers, and the Hispanic tradition they have adopted is called Noche Buena. The main meat served is a cooked ham, which is served with Edam cheese and pasta. Fruit salad and hot cocoa, made from locally grown cacao beans is another long-standing tradition. Despite the extreme variation of cultures throughout the world, one thing seems to be unanimous among everybody. Family. This meaning often gets lost in the bundles or presents and the commercial transparency. Whether you are decorating palm trees or building snowmen, remember the true meaning of Christmas this year. The temperatures may fluctuate, and meats vary, but traditionally Christmas is predominantly a time where family’s come to together to celebrate life and well-being. It is the only consistent factor that runs throughout towns, cities and countries. Rachel Satterthwaite
Lamb and vegetables
Biryani & Chicken, Kheer
Turkey cooked in Liqour, Caramel ‘Natilla’
Mainly Lamb & Chicken, Goat & Sheep BBQ
Seafood, Cold Meats
You will need 1 Turkey (this recipe is for an 18Lb. 2 cups of Kosher salt. Half a cup of melted butter. 2 Large onions peeled and chopped.
Rub the Turkey inside and out with Kosher salt. Place the turky in a large pot, add water, and allow to soak overnight.
Preheat the oven to 350 degrees, and thoroughly rinse the salt off the turkey. Brush off the excess water, and place on a oven plate.
Time for Turkey
Average time is 3/4 hours. Remove foil wrapping half an hour before turkey is due to come out. Allow the bird to stand for at least thirty minutes before carving. Use a sharp knife to carve.
Rub the melted butter over the Turkey, and stuff the Turkey with the onions, or stuffing if preffered. Add the bacon, wrapping it. Cover the Turkey in foil and put in oven. Check wrapping for cook times.
As center stage of the Christmas dinner, the turkey comes with a lot of responsibilty. Follow these five easy steps to a produce a perfectly cooked Turkey...
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Published on May 14, 2014