Issue 191 Food & Drink

magazine

Find us on Facebook

Check out our NEW website! www.elitemagazine.co.uk

ISSUE 191

d o fo& drink

DOES YOUR DOUBLE GLAZING STEAM UP? WE REPLACE THE GLASS NOT JUST THE FRAMES AT A FRACTION OF THE COSTS OF NEW WINDOWS See page 6 for more details

IF YOU WANT TO COMPETE ADVERTISE IN ELITE!

KITCHEN TABLE

Creamy Garlic Butter Shrimp piccata Garlic butter shrimp coated in a rustic creamy garlic parmesan sauce with a hint of lemon, capers and spinach!

Cook Time

Serves

Calories

Mins

People

kCal

20 4 426

Ingredients

Instructions

• 1 tablespoon unsalted butter • 6 cloves garlic minced • 1 pound (500 grams) shrimp,

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink.

Transfer to a bowl; set aside.

tails on or off

• 1 tablespoon olive oil • 1 small brown shallot • 1/2 cup dry white wine* • 1 1/2 cups reduced fat cream** • Salt and pepper, to taste • 3 cups baby spinach • 1/2 cup fresh grated Parmesan cheese • 1 teaspoon cornstarch (mixed with 1 tablespoon of water) • 4 tablespoons fresh chopped parsley • 2 tablespoons fresh lemon juice, adjust to your tastes • 4 tablespoons rinsed and drained capers • Lemon slices, to serve • Fresh chopped parsley (extra), to garnish

Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan along with the lemon juice, capers and parsley; stir through. Take off the heat and serve immediately with lemon slices and extra parsley to garnish (if desired).

Serve over pasta, rice or steamed veg.

Recipe Notes *Use a good quality dry white wine such as a pinot griot or chardonnay.

White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered. **I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.

Heavy or thickened cream may also be used and will not require thickening with cornstarch.

VVVVV I have been returning here since my first visit in 2014. It is not often that a restaurant stays continually excellent... but Thai1 definitely has! The food is always as good as the first time, fresh and tasty.

Service always very good. I highly recommend this restaurant and I will keep returning!!

Bevvy91

We are the longest established Thai Restaurant in Colchester, Essex, Britain’s oldest recorded town.

We pride ourselves on serving only the best in truly authentic Thai dishes, all freshly prepared and cooked from locally sourced suppliers by our highly experienced Bangkok trained Thai chef’s.

01206 870770

VVVVV Fabulous on all fronts Went here for date night with my fiancé and the food didn’t disappoint. Staff were absolutely lovely.. Mr behind the bar was hilarious too.. we’ll definitely return. I can be a little fussy but I found this place an absolute dream. Thanks guys! Xx Chillel W VVVVV Possibly the best meal I’ve ever eaten!

Popped in with my partner this evening, the restaurant has a lovely atmosphere and very welcoming staff. However what has made me come online and review is the food. This was possibly the tastiest meal I’ve ever eaten. Everything was delicious; cooked perfectly, perfect seasoning and i left not able to fit another crumb in my stomach. Wow, compliments to the chef, we will certainly be back! joelywebber

elite magazine 191

61

KITCHEN TABLE

Apple Crumble (Apple Crisp)

AAdelicious delicioussyrup syrupwith withtender tenderapples applesbaked bakedunderneath underneath aabuttery butteryoatmeal oatmealcookie cookietopping. topping.Full Fullof ofsoft soft cinnamon cinnamonspiced spicedapples, apples,brown brownsugar, sugar,and andbuttery buttery crispy crispybaked bakedoats. oats.The Theeasy easyanswer answerto toapple applepie... pie...

Cook Time

Serves

Calories

Mins

People

kCal

65 8 396

Ingredients

Instructions

APPLE FILLING:

Preheat oven to 350°F (175°C).

• 8 medium apples (or 10 small

Arrange the sliced apples into a 9x13-inch baking dish. Add the sugars, flour and cinnamon over the apple slices. Pour in the water and mix everything through until apples are evenly coated.

• 1/4 cup white granulated sugar • 2 tablespoons light brown sugar

In a bowl, combine the oats, flour, sugars, cinnamon, salt, baking powder and melted butter. Mix well using a metal spoon or your fingertips, until the butter has soaked through the dry ingredients (about one minute of mixing or less). Sprinkle evenly over the apple filling.

apples), peeled, cored and sliced*

packed

• 1 tablespoon all-purpose flour • 3/4 teaspoon ground cinnamon • 1/4 cup water

Bake in preheated oven for 40 - 45 minutes, or until the crumb is golden and crisp and the apples are cooked to your liking.

CRUMB:

Recipe Notes

• 1 1/4 cup quick-cooking oats (or

How do you make apple crisp topping?

rolled oats for a chewier crumb)

• 1 1/4 cup all-purpose flour • 3/4 cup light brown sugar packed

• 1/4 cup white granulated sugar • 1 teaspoon ground cinnamon • 1/2 teaspoon salt • 1/4 teaspoon baking powder • 3/4 cup (180 g) unsalted butter melted

56

Prepare your crumble topping with ingredients I KNOW you have in your kitchen cupboards: Quick cooking oats are the best. For a chewier topping, use rolled oats.

Flour — plain or all purpose. You can also use whole wheat or wholemeal.

Light brown sugar. For a stronger molasses taste you can use dark brown sugar.

Ground cinnamon. You can also add in ground cloves and/or all spice.

Baking powder — please don’t leave this out. This helps recreate the cookie in your topping!

Melted butter — just as important!

www.elitemagazine.co.uk

elite magazine 191

57

ing r a h s for ith us e t a K s w Thankexperience ile last Sun- he your t to the T reble T a lovely time. Tetimes

iew to v e r r u o o.uk Send y azine.c itemag

ian@el

52

d m n We we a four and hausy or loud (sounded day as asn’t overly b t can be surro as lovely place w day roast ou The waiter w s. We a Sun aming kids). to look after u ll v good, by scre ally took time s which were a which were and re mix of starter d beef roasts ten and had a d by lamb an ble to eat glu ll, they followe us. I am una problem at a d a lovely delicio which wasn’t a e side and ha which dairy the gravy on th e dessert menu time! served pudding on th had a lovely syrup uten free. We estaurant rr was gl review ut you

abo rite a Tell us ence and w eri www.elitemagazine.co.ukexp