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ISSUE 194

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

Fried Cabbage with Bacon 25 4 156

Deliciously Deliciouslyseasoned seasonedtender tenderfried friedcabbage cabbageand andonions onions with withcrispy crispybacon baconisisaafamily familyfavourite. favourite.AAquick quickone onepot pot recipe recipesuitable suitablefor forany anytime timeof ofthe theyear. year.Best Bestthing thingisisit’s it’s inexpensive inexpensiveand andreheats reheatsperfectly perfectlyin inyour yourmicrowave. microwave.

Cook Time

Serves

Calories

Mins

as a side

kCal

Ingredients

Instructions

• 6 slices bacon, chopped • 1 onion, diced • 2 cloves garlic, minced or chopped • 1 large head green or red cabbage, cored and sliced • 1 teaspoon chicken bouillon, (or seasoned salt) • Salt and cracked black pepper, to taste • 1/2 teaspoon each onion powder and garlic powder • 1/4 teaspoon Cajun seasoning, (I use Slap Ya Mama) or smoky paprika

Cook bacon in a large skillet over medium heat until crispy. Transfer bacon to a plate with a slotted spoon. Do not discard bacon drippings. Sauté the onion in the bacon grease until the onion caramelizes (about 8 minutes). Add the garlic and cook until fragrant (30 seconds). Stir in the cabbage and cook for a further 8 minutes while stirring occasionally. Season with the bouillon, onion powder, garlic powder, salt, pepper and Cajun seasoning (or paprika). Mix bacon into the cabbage to warm through and serve.

How to fry cabbage There are so many different variations for fried cabbage online, but this is the one recipe we’ve loved for many years! Why? Because, for ultimate flavour and true southern style cooking, you’re going to fry your shredded cabbage in bacon grease. YES! The flavour alone will change your life. But you don’t need to go looking for bacon grease. You’re going to fry bacon first, get it nice and crisp, then remove it with a slotted spoon to keep as much grease in your pan as possible. I love using a cast iron skillet for this recipe because: It helps to re-season your skillet while cooking the bacon, and Nothing provides flavour while frying foods like a well-seasoned cast-iron. If you don’t have a cast-iron pan, use a good quality nonstick pan to prevent the bacon from sticking. Seasoning One ingredient I love adding in our fried cabbage is Cajun seasoning. I use Slap Ya Mama, but feel free to use one you already have on hand. You can replace it with a smoky, sweet or mild paprika, depending on your tastes. Optional add ins You can add in a few other ingredients to fried cabbage make it your own: Smoked sausage instead of bacon 1 tablespoon apple cider vinegar 1-2 teaspoons sugar (brown or white). For Keto readers, use a substitute sweetener, like Swerve or Natvia.


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

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e m o H m o r Home f E xperience We are just a 4 minute walk to the beach/town. Our 4 storey Victorian building dates back over 148 years and still has many original features. We have restored the house with a unique style of travelling and beauty. New mattresses, carpets and a feeling of warmth. A newly renovated dining/kitchen/communal area in now on offer with a large oak table to seat 18, quite spectacular.

Book the whole house as an exclusive holiday home. We can accommodate up to 30 guest comfortably. Wedding group, hen group, Cricket team, business groups or large family holidays.

Prices start from ÂŁ500 per night, per group. We will not enter the house while you are booked, so come on in, kick your shoes off and relax.

Boho Beach House 61 St Michael’s Rd, Bournemouth, Dorset, England BH2 5DP Tel: +44 (0)1202 619652 office@bohohotel.co.uk www.bohohotel.co.uk


Valentine’s Day Dear cupid, all I want this Valentine’s Day is to enjoy the most romantic day at Seckford Hall. Well we love making dreams come true. Whether it be a couples retreat and spa or a very special three course meal in our 1530 restaurant. We have something just for you two to enjoy!

L I M I T E D AVA I L A B I L I T Y 01394 385 678 BOOK NOW www.seckford.co.uk Seckford Hall Hotel & Spa • Woodbridge • Suffolk • IP13 6NU


KITCHEN TABLE

A History of English Wine Making Wine making in England is thought to date back as far as the Romans in 55BC. However, it is more likely to have been started in 1066 when the Norman invasion included an order of Monks who had the skill and knowledge of winemaking and planted vineyards in their monasteries.

T

he Domesday survey in the late eleventh century recorded vineyards in 46 southern England locations as far afield as East Anglia and Somerset. When Henry VIII was crowned there were 139 vineyards in England and Wales. The crown owned eleven, sixty-seven were in the hands of the nobility and the Church was responsible for fifty-two. Vine growing fluctuated for many years before a resurgence just after the Second World War. As the understanding of favourable soils and aspects has increased, so too has the quality of the wines. The best vineyards are well sited and grow appropriate varieties for their situation. Vineyards such as Nyetimber in Sussex used a very scientific methodology to seek out the right soils and situations to achieve exactly what they wanted from their wine. Nyetimber’s growing list of awards is testament to this scientific approach while sparkling wine now accounts

for around half of the 2.5 million bottles that are produced in the UK. In East Anglia there are around 30 vineyards. The climate, with good levels of sunlight and low rainfall, is favourable. The grape variety Bacchus, which can be very similar to a French Sauvignon Blanc, particularly enjoys these drier, brighter conditions and New Hall Vineyard in Purleigh has won many awards for its Bacchus Reserve. New Hall Vineyard has over 65 hectares of vines and is one of the oldest and largest in the Country. The first vineyard in Purleigh was planted back in 1120.

barrels, gives them the opportunity to produce clean, crisp wines some of which can be barrel fermented. Wyken Vineyards were planted in 1988 on a southfacing slope where the soil is sandy loam over chalk, giving the ideal conditions to produce some award winning wines such as Wyken Bacchus 2013 – winner of the East Anglian Best Wine 2013. There is also an award winning restaurant on site. www.eastanglianwines. co.uk gives more information on these and many other vineyards in East Anglia.

Giffords Hall Vineyard is a family run vineyard located in the village of Hartest between Bury St Edmunds and Sudbury. Chilford Hall Vineyard is one of the largest in East Anglia and the first vines were planted 30 years ago. The winery has a selection of modern equipment such as stainless steel tanks and pneumatic presses. This, along with the use of oak

www.elitemagazine.co.uk

Neil Bull A.I.W.S. Essex Wine School www.essexwineschool.com


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Issue 194 - Food and Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543

Issue 194 - Food and Drink  

30,000 copies delivered FREE every month to homes in the CO postcode of North East Essex. To advertise in Elite, call Ian on 01206 500543

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