The Official Kitchen G ddess Magazine April 2013 | issue 03
Exploring French Cuisine
with Katherine Frelon
The Sweet & Skinny Chef
Marisa Churchill Interviews with:
Suzy Pelta Joe & Sephs Rebecca Paul
Baked New York Raspberry Cheesecake By James Martin
The Wheatsheaf Inn, Cotswolds
Farrow & Ball Floor Paint - Available in all 132 colours. Wood panelling: Vert de Terre Estate Eggshell. Woodwork: Lichen Estate Eggshell. Floor: Borrowed Light and Stone Blue Floor Paint.
Cookery Course We Love Page 71 Recipes we love Veal in Hay page 32 Fish inside a Fish page 33 Stuffed Baked Onions page 35 Fresh Crab Omelette page 36 Chicken & Leek Pie page 38 Indian Omelette page 40 Potato, Courgette, Bean and Goats Cheese Frittata page 41 Forget the Pastry Quiche page 43 Grilled Norwegian Salmon Skewers with Gremolata page 44 Salmon with Soy Butter and Garlicky Greens page 46 Roasted Trout with Tomatoes and Pine Nuts page 47
Recipes we love Baked New York Raspberry Cheesecake page 60 Iced Carrot Cake page 61 Orange & Fresh Ginger Cupcakes page 63 Pear & Blackberry Cake page 64
Suzy Pelta page 14 Marisa Churchill page 50 Joe & Sephs page 58 Rebecca Paul page 72
Drink of the Month page 17
Goddess Retreat The Wheatsheaf Inn page 18
world cuisine French Cuisine page 06
Gadget we love page 56 Cake tins we love page 66
Letter from Editor
Contributors Welcome to the third
Book of the Month Page 16
edition of kg, the offi
cial Kitchen Goddess magazine! April has finally arrive d with a spring in its step and smile on its and would go as far face. I love April as to say it’s my favou rite month of the year. born in April so that My little boy was brings its own mome ntous memories but of promise where yo also it is a month ful u finally feel winter we l ather is drawing to a year can finally begin close and the new . It is also at this time of year I start to think of course, about losing , not too seriously some pounds before the summer months. abundance of chocola Although with the te and spring lamb on the supermarket shelve forgiven for being dis s, one can be tracted from this worth while endeavor. We spent a relaxing few days in the Co tswolds on the search treasures and were bo for some foodie wled over by our Go ddess retreat this mo contemporary Wheats nth, the quaint but heaf Inn situated in the heart of the town of No the moment, you ste rthleach. From p inside you will fin ally know the real me relax, unwind and ind aning of the words ulge. I don’t normall y like to return to the as there is so much same place twice in the world to see, but another stay is alr eady planned at this unique retreat. As always we have som e delightful recipes for you to try out this mo inside a Fish by James nth from Fish Martin to Fresh Crab Omelette by Mark Sa favourite this month rgent. My personal is the utterly exquisit e Stuffed Baked Onion are easy and affordab s by Mark Hix. They le to make, and you can vary your filling tastes. Also, high up on to suit your personal my list is Forget the Pas try Quiche by Liz Mc the pastry, this dish Clarnon. Without is perfect for those wh o want to enjoy quich calories. And of cours e without the extra e you cannot miss ou r cover recipe this mo Baked New York Raspb nth, a luscious erry Cheesecake by the ultimate dessert king, James Martin. A special little messa ge to our lovely Cathr yn who has been too bake for us. We hope poorly this month to she is on the mend an d back with us next mo nth. Enjoy your kitchen go ddess fix... Until next month....... Catriona x
Win a Bake with Suzy Kits page 74 Win a Vodka Zinger page 74 Win a year’s supply of Bar Keepers Friend cleaning products page 75
French cuisine is steeped in tradition, but there is a quiet revolution rising, with lighter, fresher, contemporary styles giving new life to the classics. Each region is heavily influenced by local seasonal produce, with its artisans lending to a diverse, endless source of possibilities. There are dishes full of sunshine and salt from the south coast, intensely rich meadow flavours from the Alps and Jura, and wild, woody intensity found inland towards Lyon, Burgundy and the Loire. One thing all regions have in common is the â€˜Plat de Jourâ€™, served with a compulsory carafe of local wine!
www.l aferm edelalo chere.c om
When the buzzing cacophony of rowdy, jostling market goers subside, the French can be found exchanging tall stories and chinking glasses over the Chef’s dish of the day. This could be anything from Jambon Persilée, Boeuf Bourguignon, Cheese & Tart Tatin, to the funkier contemporary dishes, such as fresh Tatin of Quince and Foie Gras, Pigeon with Lemon Cubes and Raspberry and Chocolate froth, all finished off with a double espresso. The French have always been fiercely loyal when it comes to their traditional cuisine, with some staying wary of outside influences. However, there is a growing Algerian, Moroccan and African influence in both restaurants and at home due to a more readily available supply of ingredients. France remains a fine example of fresh, fragrant, local and seasonal produce, providing the perfect ingredients to create classic or contemporary dishes. For the French, preserving, growing and sharing food with wine and good friends is both a pastime and a pleasure. The warm sun in southern France, the vibrant colours of the markets and the peace and calm of the mountains brought me to France over 22 years ago. Balancing traditional flavours with a tweak of contemporary, I share these recipes with you....
Bœuf Bourguignon 250g/300g Chunky Stewing Beef per person – I like shin, and also through in a few pieces of oxtail for extra flavour (I always ask my Butcher to cut really chunky bits of steak as the UK Butchers tend to cut them too small for a French Bourguignon) 500g Little Onions, peeled & quartered or shallots 5 Garlic Cloves, peeled & crushed tsp juniper berries & 2/3 cloves (optional) 300g smoked lardons or smoky bacon rashers cut into chunks 5/600g flat mushrooms, peeled if necessary, and thickly sliced Butter & oil for cooking Salt & Pepper Splash Cognac 2 Bottles (Burgundy if you can) Red Wine 500ml Beef Stock 6tbsp P. Flour Handful of fresh Thyme & 5 Fresh Bay Leaves 2Tbsp Chopped Flat Leaf Parsley world cuisine
1. You can marinade the meat in the herbs & red wine overnight if you wish, to help tenderise it. Not totally necessary if the quality of the meat is good 2. In a large pan big enough to put in the oven melt a little butter and fry off the shallots/onions, & bacon. Reserve. Mix the flour, salt & pepper together with the thyme & meat In the same pan, add some more butter & oil and seal the meat. You may have to do this in batches. Don’t worry if the pan sticks at the bottom, it will be fine when the liquids are added. With all the meat sealed, take out of the pan and add Cognac – flambé. (If you have an extractor fan turn off before you light the Cognac as the fan draws the flames up and creates a large hole in your filter!)
3. Return the Beef to the Pan, and then add the beef stock, tomato puree, red wine, onion/shallots, bacon & garlic. Throw in the cloves, juniper berries, bay leaves x5, Cover & leave to cook gently for 2/3 hrs. Leave overnight if you want, it will only improve the flavour. Re-heat gently. 4. In a pan melt some butter and fry the mushrooms. Add to the meat 5 mins before serving 5. Garnish with Chopped Flat Leaf Parsley. Serve with Crunchy French bread & Steamed Buttered Potatoes
For more information on Katherine Frelon, visit the website (www.katherinefrelon.com), follow her on twitter (@katherinefrelon) or like on Facebook (www.facebook.com/katherinefrelon). For more information on La Ferme de la Lochere, visit the website (www.lafermedelalochere.com) or Facebook page (www.facebook.com/lafermedelalochere). Prices for bespoke itineraries are available on request.
Roasted Chic Peas with Sun Blushed Tomatoes and Rosemary 500g cooked chicpeas 5 cloves garlic, smashed with the back of a heavy knife 2 tbsp olive oil knob of butter 3 large sprigs of rosemary, stripped
2tsp flaked smoked salt 2 tsp crushed black pepper corns 200g sun blushed tomatoes 2tsp cummin seeds 1tsp ground cardomon
1. Roast in a medium 200/220°C oven, covered with foil for 1hr then remove foil and continue to roast until golden brown, If you prefer the chicpeas to be soft, keep the foil on, but crunchy, nutty chicpeas are delicious! Serve with Girolle and Halloumi Tart, Sweet Morrocan Carrot Salad and a fresh leafy wild rocket and spinach salad
Sweet Moroccan Carrot Salad 6 large fresh carrots (preferably just dug – this does not mean jumping over the fence to your neighbours veggie patch!), peeled and shredded on a mandolin or in a food processor if you have to – on the mandolin the flavour of the carrots is stronger as the food processor extracts more liquid 2 tbsp mixed seeds – courgette, pumpkin, linseed etc 3tbsp Runny Honey – local please – lavender is a very good choice 2tbsp olive oil 3tbsp chopped fresh mint
3tbsp orange concentrate: orange concentrate makes 150ml 500ml freshly squeezed orange juice ½ tsp paprika or chilli flakes ½ tsp ground cumin 4 split cardamom pods 1 stick cinnamon 1 vanilla pod, split and scraped 1 tsp smooth dijon mustard 3 strips orange peel 6tbsp extra virgin olive oil 1tbsp fresh basil leaves 2 tbsp maple syrup 3 star anise
1. Blanch the carrots for 2mins in salted boiling water if using mandolin
1 large bunch mint roughly chopped at the last minute 1 large bunch coriander 1 large bunch of flat leaf parsley 1 handful of red cranberries, golden sultanas or the seeds of 2 pomegranates salt and pepper 1 heaped tbsp curry spices – raz el hanout and aromatic salt
1. Measure out 500g couscous and place in a large bowl with a splash of olive oil and the spices, salt and pepper.
2. Mix all the other ingredients, except the fresh mint and seeds, together in a bowl. Add the carrots and chill for 30mins. Add the seeds and mint then chill again for at least 30mins Serve with a deliciously warm tart or as a starter with other Moroccan salads and fresh pitta or Naan bread with Houmous
Fragrant Couscous 1 pkt Couscous, 500g 1 cucumber, skinned, deseeded and diced finely 2 green peppers, deseeded and diced finely 1 green courgette, diced and softened in butter with onions 3 limes, zest, segments & juice juice of 2 lemons 3tbsp toasted flaked almonds Olive Oil, good quality 1 large onion, finely diced and softened in a knob of butter
2. Run your fingers through the couscous to coat evenly with olive oil, as this will help prevent sticking. 3. Pour over 450ml boiling water and fork through the couscous gently and quickly – DO NOT over stir or it will stick. 4. Cover and leave for 5 mins 5. Uncover and fork quickly through adding more olive oil to stop it sticking. Add all the other ingredients, season and chill. Before serving, taste and adjust the seasoning
Tea Time Treats
Lemon Tarts 300g plain flour 60g ground almonds Zest of one lemon 125g butter 125g icing sugar 2 eggs Filling 6 lemons, zest & juice 9 free range eggs 350g caster sugar 325ml whipping cream Peel of 1 lemon, pith removed and sliced into fine julienne. Extra sugar
1. In a food processor add all the ingredients apart from the egg. Blitz for a few moments until it forms fine breadcrumbs. Add the eggs and pulse the mixture until it forms a ball. Turn out onto a floured surface, roll into a ball, wrap in clingfilm and chill for 45mins You can freeze it at this stage. For filling: 2. Roll out the pastry and line a buttered tart tin, leaving the excess pastry hanging over the edge – chill in the freezer for 30 mins or use individual moulds 3. In a large mixing bowl break the eggs in and add the sugar – beat lightly until smooth. Add the cream, lemon juice and zest to the eggs – stir until smooth. Chill
4. Line the pastry case with foil or baking parchment and baking beans. Bake for 20 mins until lightly coloured – trim off excess pastry with a sharp knife to create a straight edge that has not shrunk. 5. Stir the lemon mixture and pour into the tart case. Bake for 40 mins until the lemon mixture becomes firm. Leave to cool 6. Blanch lemon julienne in boiling water, refresh in cold water and repeat. After the 2nd time return to pan with 1tbsp sugar and 2tbsp water, simmer until syrupy. Use to decorate the top of the tarts
Lemon Shortbread Biscuits with Blueberries Use the Sweet Shortcrust Pastry Dough 300g mascarpone 100ml double or whipping cream 1ssp icing sugar 1tbsp good quality lemon curd or homemade lemon curd (it’s so easy to make, you’ll never look back!) The seeds from ½ a fresh vanilla pod Extra icing sugar for dusting Blueberries to decorate
1. Roll out gently onto a floured surface and using a fluted or flower shaped pastry cutter cup out 3/4cm shapes. Cut out enough to have tops and bottom.
4. Take the top biscuit and put a small amount of lemon cream in the middle and then gently press down being careful not to crush the filling
2. Cook until the colour is just appearing around the edges Whisk up all the other ingredients until firm but not too stiff Take out and cool.
Dust the top lightly with the extra icing sugar
3. Using a teaspoon put a generous amount in the middle of the biscuit and gently press to the edges. Decorate with blueberries
Double Lemon Drizzle Cake 200g sugar 230g flour, sieved 1tsp baking powder 200g butter, soft 6 fresh free range eggs Zest and juice of 3 lemons extra 80g sugar icing sugar
1. Preheat oven 190°C for fan, 200°C for traditional. If you are in a rush make an all in one cake and add 1tsp extra baking powder. If not make in the traditional way 2. Whisk butter, lemon zest from 2 lemons, sugar together until pale and fluffy, scrapping down the bowl on several occasions to make sure it is all well combined. 3. Whisk the eggs together with a fork in a jug, you should aim to get big fat bubbles – remember the more air you can incorporate the lighter the cake. 4. Reduce the speed on the mixer and gradually add the egg, whisk with fork before adding again. If you see the cake is slightly on the edge of curdling, add a small amount of flour. 13
5. When all the egg is in, turn off machine and fold in sieved flour. Add the juice of one lemon if the mixture is too thick. 6. Divide between tins, or use a loaf tin or brownie tin. Cook until golden and well risen 7. Syrup in a saucepan and the extra sugar and lemon juice, simmer until syrupy. Cool. 8. When cake comes out of oven, prick with skewer and spoon over lemon syrup, reserving 1soup spoon. Cool and remove from tin 9. Mix icing sugar with reserved lemon syrup to form a thick, but still able to pour paste. Spoon over cake
Suzy Pelta Last year baking obsessed mum of 3 Suzy Pelta won ITV1’s ‘Lorraine’s Cake Club Competition’ by attracting the most public votes in the dessert recipe contest with her American-style chocolate and banana cake with peanut butter frosting. A year on Suzy is still smiling and still baking and is busier than ever with her gorgeous new range of ‘Bake with Suzy’ retro baking kit tins and her popular baking blog. Where did your love of baking originate? My love of baking originated when my son was approaching his first birthday, and despite never really baking before, I decided that I wanted to bake everything for his party. I baked enough to feed about 100 people, which was slightly excessive as there were only 11 people there! This project ignited a passion for baking in me, a love for reading recipe books and an interest in experimenting in the kitchen! I now bake and create all the time and especially enjoying baking with my three children! How has winning Lorraine’s Cake club competition in 2012 changed your life? Before the competition, I was very aware that with my twin daughters imminently starting school, I was going to have a lot more time on my hands, time that I wasn’t quite sure how I was going to fill! Winning the competition has given me this amazing opportunity to turn my hobby into a business and has literally
completely changed my life! I have a lot to thank Chocolate and Banana Cake with Peanut Butter Frosting for!
of my love of all things kitsch and retro, and the colours of the original three tins are in fact the colours of my kitchen tiles!
Tell us about your fabulous baking kits and how you came up with the idea and designs? After I won the competition, I was approached by the Keep Calm and Carry On Beverage Company, who wanted to combine my recipe development skills with their ability to create fantastic products. We decided to create gourmet baking kits, where the recipes were easy to follow, of course delicious and where they were presented really beautifully. Each tin includes all of your dry ingredients, cleverly pre-measured and a step-by-step recipe card that has my blog address and twitter name on it, so you can contact me while you are making it, for advice...and people do! I have also set up a gallery on my blog full of pictures of Bake With Suzy kits baked in your kitchens! As far as the tin design goes, this came about because
What is your signature bake? My signature bake has to be the cake I won Lorraine’s Cake Club with - my Chocolate and Banana Cake with Peanut Butter Frosting! Who would you most love to bake a cake for? That has to be Gary Barlow and Michael Bublé ....I would love to enjoy a slice of cake with both of them and then have a good old sing song afterwards. And then maybe some more cake.... What Kitchen Gadget could you not live without? My salter digital weighing scales. They were on our wedding list nearly 10 years ago, and I use them every day! Are there plans for new baking products in the pipeline? There is a brand new Bake For Kids tin launching very soon, and there are some very exciting plans in the pipeline! Keep checking my blog for all the latest news: www.suzypeltabakes.com What to you makes someone a Kitchen Goddess? I think a Kitchen Goddess is someone who makes their kitchen the heart and soul of their home, who’s fridge is full to bursting and who is always wearing mascara and lipgloss! www.suzypeltabakes.com
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goddess bookshelf.... Book of the Month Slow Cooking - Mouthwatering Recipes with Minimum Effort I am in-love with slow cooking at the moment, and so James Martin’s latest book is particularly timely and coming in extremely handy! His focus in this book is to show us very busy mums, and dads of course, that by preparing a few good-quality ingredients and cooking or marinating them slowly for at least an hour, we can all produce showstopping dishes without the fuss. James come’s across as a firm advocate and lover of slow cooking much stemmed from his childhood memories. A lovely touch is that all the recipes in this book are made and photographed in his own kitchen. Of course, the ingredients for these recipes are readily available and often cheaper so if you are on a time and money budget this is the book for you. You will find classic’s such as Irish Stew and Slow-Roast Pork Shoulder with Scrumpy and Apple Sauce, and then there is the more unusual like A Fish Inside a Fish and Miso-Marinated Monkfish. A James Martin book would not be complete without a selection of irresistible desserts, and this one is no exception. Our favourite is his mouthwatering Baked New York Raspberry Cheesecake followed by his creamy Banana and Custard Tart. Overall you could slowly cook your way through this book very happily for the next year without picking up another and without becoming bored! Published by Quadrille Publishing RRP £20
MasterChef Cookery Course - Learn to Love Cooking A book most certainly for the budding chef with all you need to know without attending pricey cookery courses. This book starts with an informative lesson on the perfect store cupboard as without the key staples to hand you have failed from the word go. It follows with tips on choosing your fresh ingredients from your fish to your fruit and the 5 key techniques to build your core knowledge in the kitchen. Once mastered you can enjoy testing out all the very straightforward but MasterChef worthy recipes! Published by Dorling Kindersley RRP £26
Mark Hix on Baking - Savoury & Sweet Recipes by Mark Hix A selection of some of the finest indulgent bakes from one of the most prestigious food writers and restaurateur’s in this remarkable new book. Mark Hix will never fail to impress with his unique recipes and this latest selection will surpass your expectations. Recipes not to miss include the Veal Baked in Hay which smells divine and his individual Pineapple Upside-Down Cakes on page 170 which are phenomenal! Published by Quadrille Publishing RRP £20
Wood-Fired Oven Cookbook by Holly Jones and David Jones From the owners of Manna from Devon Cooking School comes this unique book on cooking in outdoor wood fired ovens. With stunning photography and step by step guidance on the use of a wood fired oven, this book is a must for all new owners of these fashionable ovens. No less than 70 recipes to keep you busy this summer baking everything from pizza to sourdough bread and apple pies to chocolate brownies! Of course if the book ignites your wood-fire passion you could always book a course at Manna for more inspiration! Published by Aquamarine RRP £9.99
“Every Kitchen Goddess deserves a Harveys® Half Hour!” Harveys Bristol Cream is deep golden in colour with fragrant aromas of candied orange, dried fruit and toasted almonds. Serving Suggestion: Keep a bottle of Harveys Bristol Cream chilling in your fridge and serve on the rocks with a slice of orange. RRP £9.41
Tucked away within the peaceful and tranquil setting of the charming Cotswolds you will find The Wheatsheaf Inn our second approved Goddess Retreats of the year. Not to be mistaken for your average local pub, The Wheatsheaf Inn is a luxurious foodie hideaway and certainly one to put on your wish list. With crackling open fires, sumptuous freestanding baths, beautifully adorned giant beds, aromatic toiletries and awe-inspiring food you will be blown away with this Cotswold secret treasure. Hang up your apron and enjoy a luscious goddess retreat at....
The Wheatsheaf Inn
Sleep The Wheatsheaf Inn boasts 14 individually designed, well thought out and unique bedrooms. Hypnos beds, in our opinion the most comfortable beds in the world, are in every room and adorned with rich and luxurious bed linen and Egyptian cotton duvets and pillows to ensure a perfect nights sleep. Heavy tweed curtains and blinds will keep the light out, and the sound of the birds in the morning will be the only alarm to awaken you from slumber. Complimentary bottled water, chocolate and snacks are thoughtfully placed next to one of the two high backed comfy armchairs where you can sit and enjoy a movie or two on the wall mounted Bang & Olufsen television. Rooms from ÂŁ130 per night. All rates are per room per night and are inclusive of continental breakfast.
Unwind The bathrooms at the Wheatsheaf Inn are a goddess dream come true! Equal to the size of the bedroom there is room to unwind and pamper yourself without feeling cramped. The wow factor has been cleverly achieved with some of the most stunning freestanding baths to be found. Enough room for two if you can bear to share! Bath salts and Bramley bubble bath on hand for you to enjoy an aromatic soak before dinner. Or wake up with a power shower and step into some complimentary slippers and snug bath robe whilst reading your morning newspaper.
Relax Spend an hour or two curled up on one of the sofas in the Wheatsheafâ€™s Snug, a cosy parlour with an open fire and plenty of books and magazines to indulge your mind. Or take a saunter out into the private garden and you will find hidden away in the courtyard a peaceful treatment room where you can indulge your body in some well deserved pampering. A Holistic Swedish Massage will soothe away your worries and relieve your aches and pains. Or opt for an Aromatherapy Indulgence before bed for the ultimate treat. Hunter wellies are lined up at the back door if you fancy a walk in the countryside without ruining your Jimmy Choos! When you return from your stroll take some time to sit in the bar and chat to some of the charming locals whilst enjoying a tipple or two.
Eat Executive Chef Antony Ely has cooked for the likes of President Bill Clinton, Tony Blair, Robert de Niro and U2. Now heading a fabulous kitchen team at The Wheatsheaf he will have the pleasure of cooking for you. The team are committed to using, wherever possible, seasonal and local produce from the best suppliers and it certainly shows in the taste quality of their food. If you enjoy effortless, rustic, flavoursome food in generous portions you have found your heaven. No Michelin starred portions or fads to be found here. Instead a varied menu accommodating every taste with Jerusalem Artichoke Soup, Wild Boar Prosciutto with Figs, Bouillabaisse with GruyĂ¨re and Warm Treacle Tart with Clotted Cream Ice Cream to name just a few. You can breakfast like a queen at The Wheatsheaf Inn where no expense has been spared on the continental spread. You will find a superb selection of fresh berries and citrus fruits, not the tinned variety, perfectly laid out with freshly baked bread and croissants. If you have room for more a cooked breakfast can be ordered from the kitchen, kippers, smoked salmon and full english all on the menu. For privacy or a celebration dinner book a table in one of their three private dining areas where you wonâ€™t be charged extra for the privilege of doing so!
â€œIf you enjoy effortless, rustic, flavoursome food in generous portions you have found your heaven.â€?
â€œThe team are committed to using, wherever possible, seasonal and local produce from the best suppliers and it certainly shows.â€?
Veal Baked in Hay
Veal Baked in Hay Cooking with hay is an old technique– the hay keeps the heat in and gives the meat a fantastic grassy taste. It’s important to soak the hay before using though, because if it smoulders it will give the delicate veal a flavour you don’t want. Pet shops and garden centres sell clean hay. Serves: makes 4 1 x 1.5kg rib or rack of veal salt and freshly ground black pepper a little vegetable oil, for frying 1 new-season garlic bulb or a few normal garlic cloves, peeled and thinly sliced a few sprigs of rosemary a couple of good handfuls of clean hay, soaked in cold water for 15 minutes and drained
1. Preheat the oven to 220C/Gas 7. Season the veal with salt and pepper. Heat a little vegetable oil until almost smoking in a large, heavy frying pan, add the meat and seal on all sides until nicely browned. Remove from the pan.
4. To serve, leave to rest for 15 minutes, remove the hay and carve. (This will give you meat cooked to medium-rare – if you leave the veal to rest in the hay for a further 15–20 minutes it will continue cooking to medium.)
2. Using a sharp knife, make about 10 incisions about 1cm deep through the skin of the veal and insert a slice of garlic and a sprig of rosemary into each.
Recipe taken from: Mark Hix on Baking by Mark Hix
3. Put the veal into a roasting tray and pack the hay around it. Cover with foil and cook in the oven for 35 minutes. Remove the foil and turn the oven down to 190C/Gas 5 and cook for another 15 minutes.
Published by Quadrille Publishing RRP £20 Photography by Jason Lowe
A Fish Inside a Fish This dish is really clever, and I’ve got my team to thank for it. They were on a roll, and I had to stop them stuffing eight fish inside each other! The idea comes from a traditional dish in which game birds are boned and stuffed inside one another. It looks tricky, but it’s really quite simple, and fish is far easier to work with than game. You could use greaseproof paper in place of the banana leaf. For a more economical version, try adapting the recipe with salmon, red mullet or sea bass, and mackerel. Ask your fishmonger to butterfly the fish for you. Serves: 8-10 3 x 60cm sheets of banana leaf 90g butter 1 x 2.5kg salmon, cleaned, gutted and boned 6 tbsp fresh chervil sprigs 1 x 1.5–1.7kg sea bass, head removed and butterflied 4 tbsp fresh flat-leaf parsley leaves 3 x 600g cooked lobsters, shelled sea salt and freshly ground black pepper
1. Preheat the oven to 170C/325F/Gas mark 3. Place the banana leaves on a large baking tray, overlapping slightly. Thickly slice the butter. 2. Place the salmon lengthways on the banana leaves and season with salt and pepper. Place half the butter slices over the flesh, then scatter the chervil sprigs in the cavity. 3. Place the sea bass skin-side down inside the salmon cavity on top of the chervil, then season with salt and pepper. Add the remaining butter and scatter over the parsley leaves. Place the lobster meat in a line down the centre of the sea bass. Fold the salmon over the sea bass so that it looks like a whole fish again.
4. Lifting it off the banana leaves slightly, tie the salmon at 10cm intervals with kitchen string to hold its shape. Fold the banana leaves over the salmon, then roll up into a cylinder and tie both ends with string to secure it. Place on a baking tray and roast in the oven for 1 hour. 5. Remove and allow to rest for 10 minutes before serving. It’s great with a simple, crisp green salad, some creme fraiche flavoured with lemon juice, and crusty bread. Recipe taken from: Slow Cooking: Mouthwatering Recipes with Minimum Effort by James Martin Published by Quadrille Publishing RRP £20 Photography by Tara Fisher
A Fish inside a Fish
Stuffed Baked Onions
Stuffed Baked Onions These stuffed onions are a good starter, though they also make a great accompaniment to roast meats, in which case you may want to stuff them with some trimmings from your joint instead. You could also try stuffing them with veal or chicken or make them vegetarian by adding some grated mature cheddar in place of the meat.. Serves: 4 4 medium-sized red onions, peeled A good knob of butter 80g Fatty minced pork Salt and freshly ground black pepper 2 tsp ground cumin 30g fresh white breadcrumbs 2 tbsp chopped parsley A little vegetable or corn oil, for brushing
1. Preheat the oven to 200C/gas mark 6. Wrap the onions in foil, stand them on a baking tray and cook for about 45–50 minutes, or until they are fairly soft. Remove from the oven, take off the foil and leave to cool a little. 2. Meantime, prepare the stuffing. Melt the butter in a frying pan. Season the pork with the salt, pepper and ground cumin, add to the pan and fry over a medium heat for a few minutes, stirring, until lightly coloured. Add half a cup full of water and simmer gently for about 10 minutes or until the water has evaporated. Transfer to a bowl and leave to cool.
4. Finely chop the scooped onion flesh and mix it together with the pork, breadcrumbs and parsley. Season to taste. Spoon the filling into the onions and replace the tops. Place on a baking tray, brush with oil and bake for about 15–20 minutes until the onions are lightly coloured and the filling is hot. Recipe taken from: Mark Hix on Baking by Mark Hix Published by Quadrille Publishing RRP £20 Photography by Jason Lowe
3. Once the onions are cool enough to handle, chop about 1cm off the tops of each, then carefully remove the skins, keeping the onions intact. Scoop out the centre of each onion with a spoon, leaving a couple of layers of flesh to hold them together. Reserve both the onion tops and scooped flesh.
Fresh Crab Omelette Serves: 4 | COOKING TIME: 5mins Sunflower Oil for greasing 3 tbsp cold water 2 tsp powdered gelatine 600ml (1 pint) whipping cream 60g (2oz) caster sugar 5 Oranges 4 tbsp orange liqueur 4 x 150ml(¼ pint) metal pudding or darole moulds
1. Whisk the eggs, seasoning, herbs and brown crab meat in a small bowl, then melt a small amount of butter in a large, flat, non-stick pan. 2. Place over a medium-hot heat and when the pan is hot pour in the egg mixture and swill around the pan using a spatula to lightly scramble the eggs, so that the cooked egg comes to the top. Swirl again so you have a large, even, circle shape, filling the gaps in the pan with the uncooked egg. Loosen the edges of the omelette with the spatula.
3. Scatter the fresh white crab meat over the egg and when the egg is almost cooked and the underside is very lightly golden, fold the omelette in the pan then slip onto a warm plate and scatter with any remaining herbs. Serve with a fresh green salad. Recipe by Mark Sargeant For more recipe ideas visit: www.eggrecipes.co.uk/mainmealsinminutes. For more information, please contact the British Egg Information Service on:
Fresh Crab Omelette
Chicken & Leek Pie It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup. Serves: 4 1x1.2 litre (2 pint) pie dish 1x1.8kg(4lb) free range chicken 1 large onion, quartered 2 sticks of celery, cut into 6 pieces Salt and black pepper 1 bunch of thyme 2.2 litre (4 pints) water
500g (1lb 2oz) leeks, sliced and washed 55g (2oz) butter 55g (2oz) plain flour 300ml (Ω pint) chicken stock 250g (9oz) puff pastry Beaten egg
1. Place chicken, onion, celery, seasoning, thyme and water, plus washed trimmings of leeks, into the AGA stockpot, bring to the boil and simmer for 5 minutes.
trimmings to garnish the top. Brush with beaten egg.
2. 2, 3 and 4 oven AGA: Transfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone.
6. 2, 3 and 4 oven AGA: Cook on grid shelf on the floor of the Roasting Oven for about 25 minutes until risen and golden. Serve with steamed carrots and cabbage.
3. Strip the meat from the bones and cut into large pieces - this should give around 625g (1lb 6oz) of cooked chicken. Strain the stock.
Rayburn Cooking: Bring to the boil then poach the chicken in the Main Oven on Low. Bake the pie at 200∞C, Gas Mark 6 for about 25 minutes or until golden.
4. Saute the leeks in the butter until just tender, about 5 minutes. Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened. Add the chicken pieces and place into the pie dish.
Conventional cooking: Poach the chicken on the hob. Bake the pie at 200∞C, fan oven 180∞C, Gas Mark 6 for about 25 minutes or until golden.
5. Roll out the pastry and cover the dish, make a hole for the steam and use pastry
Recipe from www.agacookshop.co.uk Created by Dawn Roads
Indian Omelette Serves: 4 | COOKING TIME:15mins 8 large British Lion eggs Olive oil 1 onion, chopped 4 tomatoes, chopped 1 green chilli, deseeded and chopped 1 tbsp Garam masala 1 tbsp curry powder 2 tsp cumin Salt to season Coriander, chopped, to garnish
1. Heat the oil in a non-stick frying pan, add the onion and fry for 4 minutes until soft. Stir in the chilli, the tomatoes and the spices and cook for 1 minute. Remove from the heat and divide into four. 2. Heat a little oil in the frying pan, add one quarter of the tomato mixture to the pan, then pour in a quarter of the beaten eggs. 3. Cook over a medium heat pushing the cooked towards the centre of the pan until no runny egg remains.
5. Fold the omelette in the pan and tip onto a warm plate. Garnish with chopped coriander. 6. Repeat to make 3 more omelettes in the same way. Recipe by Liz McClarnon For more recipe ideas visit: www.eggrecipes.co.uk/mainmealsinminutes. For more information, please contact the British Egg Information Service on: 020 7052 8899.
4. Cook for a minute more until the base is golden
Potato, Courgette, Bean and Goats Cheese Frittata Serves: 4 | COOKING TIME:15mins Olive oil Small knob of butter 150g cooked new potatoes, sliced 2 courgettes, sliced Small handful of French beans, chopped 5 large British Lion eggs 1 small goatâ€™s cheese 1 clove garlic, chopped Parsley, chopped Pinch of salt and black pepper
1. Blanch the beans by boiling them for about 30 seconds and plunge into cold water to halt the cooking process. 2. Heat the oil and butter in a 20cm frying pan. When hot add the potato slices, season and fry for a few minutes turning occasionally until they have a little colour. 3. Add the courgettes and continue to fry for a few minutes until everything has some colour and potatoes have a slight crisp to them. 4. Add the blanched beans and garlic and toss to incorporate.
black pepper and add the chopped parsley then pour the beaten egg into the pan evenly distributing the egg. Crumble the cheese over the top of the frittata. 6. Gently cook the frittata for a few minutes or until set on the bottom but still with some wet egg on top. Recipe by Mark Sargeant For more recipe ideas visit: www.eggrecipes.co.uk/mainmealsinminutes. For more information, please contact the British Egg Information Service on: 020 7052 8899.
5. Break the eggs into a bowl and beat with a fork, season well with salt and
Potato, Courgette, Bean and Goats Cheese Frittata
Forget the Pastry Quiche
Forget the Pastry Quiche Serves: 4 | COOKING TIME:15mins 5 British Lion eggs 4 tbsp milk 2 tbsp vegetable oil 4 spring or red onions, trimmed and chopped 100g cherry tomatoes, halved 85g pack Parma ham, torn into pieces 100g feta cheese, crumbled
1. Preheat the oven to 180째C, Gas Mark 5. Put a 20cm oven-proof shallow dish in the oven on a baking tray whilst the oven heats up. 2. Beat the eggs with the milk. Remove the hot dish from the oven, swirl the oil over the base and sides. Add the onions, tomatoes and stir well. Add the ham and cheese, and then pour over the egg mixture. Season with black pepper.
Recipe by Liz McClarnon For more recipe ideas visit: www.eggrecipes.co.uk/mainmealsinminutes. For more information, please contact the British Egg Information Service on: 020 7052 8899.
3. Return to the top of the oven and bake for 15 minutes or until the egg just set and the top is golden. Serve warm with salad.
Grilled Norwegian Salmon Skewers with Gremolata Serves: 4 For the salmon skewers: 4 barbecue skewers (preferably stainless steel) 700g Norwegian salmon fillet (without skin or bones) 2 tablespoons rapeseed oil Salt Pepper For the gremolata: 1 bunch flat leaf parsley 1 clove of garlic 1 lemon for zesting
1. First of all, if you are using wooden skewers, soak them for at least 30 minutes in cold water so they do not burn during grilling. 2. Meanwhile, make the gremolata. To do so; wash and pat the parsley dry. Tear off the leaves and chop finely. Chop the clove of garlic and then use a lemon zester to remove about 1 teaspoon of lemon zest. Combine all ingredients in a bowl and season to taste with salt and black pepper. You can mix the ingredients together with a pestle and mortar or just use the back of a spoon. 3. Rinse the Norwegian salmon fillet with cold water and pat dry. Cut salmon into large cubes and place on skewers. Then brush with rapeseed oil and season with salt and pepper.
4. Grill or BBQ for approx. 3-4 minutes. (If it rains, you can pan-fry the skewers for 4 minutes.) 5. Add the gremolata mix over the top of the salmon skewers or place in an accompanying side dish and serve.
Grilled Norwegian Salmon Skewers Recipe from the Norwegian Seafood Council
Grilled Norwegian Salmon Skewers with Gremolata
Salmon with Soy Butter and Garlicky Greens
Salmon with Soy Butter and Garlicky Greens Serves: 4 | Preperation time: 15mins | Cooking ime: 25mins 4 fresh salmon fillets pinch white pepper 250g butter, at room temperature 2 tbsp Kikkoman Soy Sauce 400-500g seasonal green vegetables such as asparagus, mangetout and broad beans 4 cloves garlic, finely sliced 250g rice (any variety) 2 tbsp toasted sesame seeds 2 cm chunk root ginger, cut into fine matchsticks
1. Stir the soy sauce and butter together until it is well combined. This will make much more than you need for this recipe, but soy butter can be used to flavour a huge range of foods, including steak, risotto, pasta, eggs and fish. 2. Prepare the vegetables by trimming into even sized pieces. 3. Steam or boil the rice according to the packet. When cooked, mix in the sesame seeds and ginger with a fork. Keep warm. 4. SautĂŠ the vegetables in a generous spoonful of soy butter over medium heat. Add a lid so that it part steams to cook more quickly. Add the garlic halfway through cooking.
Season the salmon with white pepper and place skin side down on the foil, and top each piece with a small dollop of soy butter. Place under a hot grill for 3-4 minutes, then carefully turn over and grill skin-side up for another 4-5 minutes. Remove when the skin is crisp and bubbly. 6. Serve the salmon on top of the greens with rice on the side. Spoon any extra melted soy butter from the vegetable pan over the fish. Salmon and Soy Butter Recipe from www.kikkoman.co.uk
5. Line a baking sheet with foil and grease it lightly with some soy butter.
Roasted Trout with Tomatoes and Pine Nuts Serves: 4 | Preperation time: 15mins | Cooking ime: 25mins 4 fresh trout, cleaned and gutted (heads removed if preferred) 30g pine nuts 100g slow-roasted tomatoes with basil, snipped into small pieces 2 tbsp olive oil salt and freshly ground black pepper handful of fresh basil leaves
1. Preheat the oven to 200Â°C/400Â°F/Gas 6. 2. Arrange the trout on a baking tray (you may need two), scatter with the pine nuts and chopped slow-roasted tomatoes. 3. Drizzle with the oil, season, and roast for 15-20 minutes, depending on how big the trout are. Scatter with fresh basil leaves just before serving. 4. Serve simply with crusty bread or buttered new potatoes and a green salad. Recipe by Morrisons Kitchen www.morrisons.co.uk
Roasted Trout with Tomatoes and Pine Nuts
Large Bird & Flower Bowl Traditional blue painted large bowl in a modern Vietnamese inspired design of blossom flowers and birds
Marisa Churchill As soon as she was old enough to reach the stove, Marisa Churchill has spent her days in the kitchen learning, cooking, baking and creating recipes. Already a well known chef, author and TV Chef in America, Marisa is now writing for The Huffington Post here in the UK. We have been inspired by her book Sweet & Skinny, hopefully the first of many, which is full of mouth watering desserts that donâ€™t pile on the pounds!
Can you tell us about your earliest memories of cooking? My earliest memories of me cooking are all with my yiayia (Greek grandmother). I would spend hours with her in the kitchen. She taught me to make bread, cure olives, make baklava and a variety of authentic Greek dishes. Readers can read all about it online in my article titled Lost Recipes by Marisa Churchill. You graduated from California Culinary Academy and then went on to study advanced pastry skills. What made you choose this specialism? You know it’s funny, the first time I walked into the CCA I saw all the wedding cakes and the confectionery show work room, and I knew I wanted to specialize
in baking and pastry. This was strange because I grew up cooking, and didn’t do a whole lot of baking. But it was the right decision. I am so glad I decided to specialize in baking & pastry. I am very focused and meticulous, this is very important in baking. hen I cook I prefer to do it with a glass of wine and a group of friends.
“Everybody wants to look good, and yet most of us also love dessert. Who doesn’t want to have guilt free desserts?” You have competed on various cooking shows in America, can you tell us about your best TV moment? Well, my most challenging was probably my favourite. I was on Food Network Challenge and had 8 hours to build an entire city out of chocolate, sugar and rice crispies cereal. I made the Trans America building, Coit Tower, Ferry Plaza Building, Alamo Square, and Lombard Street. I have won some of the challenges, and while I did not win this challenge, it was my favourite. Everything went wrong for my team and yet somehow me still came through in the end. The piece was amazing!! What made you decide to start creating low-fat and sugar-free desserts and why are they so popular do you think? Everybody wants to look good, and yet most of us also love dessert. Who doesn’t want to have guilt free desserts? The process of creating them came about quite naturally for me. I started to get requests from well known people and magazines, and loved the challenge of
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keeping the flavour and cutting the fat. Did you enjoy writing your book Sweet & Skinny? I loved writing the book. It’s in it’s second printing and I am working on a sequel, Sweet & Skinny from Morning to Night, which will include breakfast items like muffins and scones. If readers can’t find my book at the local store, they can get it on Amazon. Who would you most like to cook for and why? Hillary Clinton. She has actually just started a program with Chef Ambassadors promoting various countries. I think it’s a wonderful project. I greatly admire all of the work she has done through the years. What is your signature dessert? Oh.....that’s tough! My most famous is probably my Chocolate Fudge Cake. It is a Sweet & Skinny dessert that I first created on Top Chef and was later featured in Food & Wine. A close second would be my Almond Joy macaroons. They have been featured in Shape and on Martha Stewart. How do you manage to look so good despite being a Pastry Chef? I try to get in some form of exercise 5 days a week. I don’t deprive myself, but do eat everything in moderation. I try to eat a balanced and healthy diet, and stick to my Sweet & Skinny desserts! Now you have made it on TV and published your first book, what’s next on the agenda for you? I would love to open up a Sweet & Skinny bakery. In fact I have been talking to investors. Hopefully soon, you won’t have to go into your own kitchen to whip up my guilt-free treats!
Lemon Mousse This light and tangy mousse highlights summer’s beautiful berries in a simple yet sophisticated dessert. Yogurt and lemon zest create a tangy mousse with just a hint of lemon. The best part of this mousse: it needs no time to set. For the quickest dessert, use a store-bought topping such as Cool Whip Lite. Serves: 2 3 tablespoons white chocolate chips 2/3 cup Cool Whip Lite 1/2 cup plain Greek-style nonfat yogurt 1/2 teaspoon finely grated lemon zest 1/2 cup blueberries 2 fresh basil leaves, rolled up and cut cross-wise into thin ribbons
1. Melt the chocolate with 2 teaspoons of water in a double boiler, or in a microwave oven, until you can stir the mixture smooth.
Make Ahead! The mousse can be refrigerated, tightly covered, up to 2 days in advance. Prepare the topping just before serving.
2. In a medium bowl, whisk together the whipped topping and yogurt. Whisk in the melted chocolate and the lemon zest. 3. Divide half of the mousse evenly between two 6-ounce dessert glasses. Top with half the berries and half the basil. Spoon the remaining mousse over each and top with the remaining blueberries and basil. Serve immediately.
“Almond Joy” Macaroons As a child, I loved coconut desserts: macaroons, coconut cake, and especially the chocolate and coconut Almond Joy candy bar. I haven’t eaten one of those in many years, but I do eat these cookies, designed to be reminiscent of the candy, but not so cloyingly sweet. In this version, pineapple replaces some of the coconut for natural sweetness with fewer calories, and egg whites replace the condensed milk. Serves: Makes about 30 macaroons | Per macaroon: 90 calories, 4.5 grams fat 1/3 cup unsweetened crushed pineapple, well drained 1 3/4 cup unsweetened shredded coconut 1 cup sugar 3/4 cup liquid or fresh egg whites (about 5 large whites) 1/4 cup all-purpose flour 1/8 teaspoon salt 1/2 teaspoon pure vanilla extract Non-stick pan spray 30 whole almonds 1/4 cup semisweet chocolate chips
1. Put the pineapple, coconut, sugar, egg whites, flour, and salt into a medium saucepan and cook over mediumhigh heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky. (Do not be concerned if the mixture browns along the bottom of the pan.) Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour. 2. To bake the cookies, preheat the oven to 350°F. with a rack in the center position. Coat a baking sheet with pan spray or line with a silicone baking mat. 3. Scoop out tablespoon-size balls of the mixture, or pinch off pieces and roll into balls between your palms. Arrange the cookies on the baking sheet about 1/2-inch apart (they will not spread). Press an almond into the top of each cookie. Bake 20 to 25 minutes, until
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the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back. Transfer the cookies to a wire rack until they are completely cool, about 1 hour. 4. Melt the chocolate in a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.) Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before storing the cookies in an airtight container at room temperature for up to 1 week. Make Ahead! The cookie dough can be made up to 2 weeks in advance and refrigerated, tightly covered, until forming the macaroons and baking.
Almond Joy Macaroons
love.... Boc N Roll Forget about wrapping up sandwiches in cling film with the new reusable lunch wrap from Gilberts! This eco-friendly wrap is an ingenious way to store and transport your packed lunch. Available in 4 colours with name tags.
Ditch the Microwave and use this traditional Popcorn Maker to make your own hot, freshly popped popcorn. You can control what flavours and ingredients you add. The rotary handle operates a bottom scraping device to keep the corn moving and prevent it from sticking to the bottom of the pan.
Microplane Elite This handy grater from ICTC will ensure even the most fiddly of foods can be grated with ease! Available in four fabulous colours and three Elite blades offering a particular slicing style it is a Kitchen Goddess must have. £22.45 www.hartsofstur.com
Vodka Zinger This innovative gadget allows you to infuse vodka with natural fruit for a tastier cocktail with no added sugars or artificial ingredients. The choice of flavours is endless, infusing vodka with citrus fruits, strawberry, cucumber, hot pepper, raspberry, pineapple, rosemary ... or Zing-up your own unique drink at home. With a convenient travel cap that allows you to take to the party. £24.99 Available online www.jdharris.co.uk
Corket Dual Corkscrew and Bottle Opener For a rocking party have on hand a Corket, a novelty 2-in-1 corkscrew and bottle opener. Shaped like a rocket, the Corket will blast off bottle tops and launch corks from wine bottles. £9.99 www.drinkstuff.com
Herb Savor No more wasted herbs with this clever gadget from PHA Kitchen Essentials. Fits inside a typical refrigerator door while providing roomy life-prolonging herb storage capacity. This brilliant pod will win your herb loving heart! £19.99 www.amazon.co.uk
kg Smash, Pestle & Mortar Crush to your hearts content with this creative new design of pestle and mortar from The Science Museum Shop. No more overspill with its unique star-shaped grooves which retain the ingredients in the bowl more effectively, making it effortless to crush peppercorns and spices. £18.00 www.sciencemuseumshop.co.uk 57
Joe&Sephs Joseph Sopher and his family have made ‘Gourmet Popcorn’ a popular phrase and a new foodie fashion here in the UK. With innovative flavours such as Madras Curry, Brandy Butter and Strawberry Cheesecake, the age old cinema choice of sweet or salty seems somehow out of date. Although the company was masterminded and created by just Joseph his wife Jackie and his son Adam they are already the leading gourmet popcorn company in the country with no fewer than 8 Gold Taste awards under their belt. With such a fantastic rise to foodie fame we had to find out a little more about this poptastic team.... How did your popcorn story begin? Joseph answers Many years ago… I used to travel to the US on business and would bring home popcorn (caramel and cheese popcorn was big out there at the time) for gifts for friends and family. Every time I went back to the US, I’d bring back more and more until one day I vowed to create a popcorn business when I retired and produce even better popcorn than I tried over there! I retired and spent a couple of years relaxing before remembering this idea and started to play around in the kitchen creating lots of different recipes. After several years and lots of burnt saucepans (!) I managed to create a unique popcorn using all natural ingredients that enabled us to layer flavours onto each piece of popcorn so that you taste our popcorn flavours in sequence. The best example of this is our Caramel, Pepper & Chilli popcorn that has been nicknamed Willy Wonka for the way that it changes flavours in your mouth! What did you do before making popcorn? Joseph used to run an electrical wholesale business, Jackie was a stay-at-home mum and Adam used to work for a big UK retailer - all quite different from food manufacturing! It just shows how you can translate a passion for something into a business and learn everything you need to know along the way. We’ve all had crash
courses in food safety and manufacturing and are lucky to have a great team of chefs that work with us now!
Adam loves our Toffee apple & cinnamon while Joe will eat our Peanut butter flavour all day long!
Did you have to overcome many challenges when starting your business? Adam answers The biggest challenge we found was that a lot of people at the time couldn’t get over the fact that we weren’t selling just salted or sweet popcorn and thought our flavours were too much for them… once they tried our popcorn they were Joe & Seph’s popcorn converts but it took a good while for the majority of people to be open to trying lots of different flavours
Who would you most like to see eating a bag of Joe & Sephs? Jackie answers We’ve heard that Princes William and Harry are big popcorn fans and had popcorn machines at the party that Harry organised for William & Kate’s wedding at Buckingham Palace. We’d love to show them what popcorn should taste like and see them eating ours!
Where does your inspiration come for all your unique and wonderful flavours? Joseph answers I tend to wake up in the middle of the night and just have these weird brainwaves! I get so excited that I can’t get back to sleep and so generally will go downstairs and have a go at making the flavour there and then! What is your favourite popcorn flavour and why? Jackie answers I love our Goats cheese & black pepper popcorn. We used the most amazing French goats cheese and layer it on to our air-popped kernels which creates the creamiest tasting popcorn there is. Yum!
How do you feel about the fact that your company has been so successful in such a short time? Adam answers It’s great! We still get excited every time we’re in one of our amazing stockists and we see customers pick up our popcorn from the shelf without prompting it makes those hairs on the back of your neck tingle! What’s next on the menu for Joe & Sephs? Joseph answers We have some amazing new popcorn flavours coming out over the Summer which will win over even more popcorn haters. We will also be all over the country visiting lots of food fairs and launching in some great new stockists including some excellent airlines!
Baked New York Raspberry Cheesecake
Baked New York Raspberry Cheesecake New Yorkers get this right, and their cheesecake should only be changed in terms of the flavouring. Don’t tamper with something that works! It’s best to serve this at room temperature, as I find that straight from the fridge it’s a bit like listening to your bank manager – hard work and not very pleasant! Serves: 6-8 1 x 23cm sponge base 1 vanilla pod grated zest and juice of 1 lemon 200g caster sugar 50g corn flour 850g full-fat soft cream cheese 4 large eggs 375ml double cream 400g raspberries 150ml maple syrup
1. Preheat the oven to 180ÅãC/350ÅãF/ Gas mark 4. Cut the sponge base to a diameter of 23cm if necessary, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin. 2. Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.
3. Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie. Bake for 11/4– 11/2 hours, until the top is golden and the cheesecake just set. 4. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream. Recipe taken from: Slow Cooking: Mouthwatering Recipes with Minimum Effort by James Martin Published by Quadrille Publishing RRP £20 Photography by Tara Fisher
Iced Carrot Cake Serves: 8-10 | Preperation Time: 35 mins | Bake Time: 45 mins 100g walnuts 225ml sunflower oil, plus extra for greasing 3 large eggs 225g soft light brown sugar 1 tsp pure vanilla extract 200g carrots, finely grated 100g sultanas 200g self-raising flour pinch of salt 1 tsp ground cinnamon, plus extra if desired 1 tsp ground ginger Ω tsp grated nutmeg finely grated zest of 1 orange For the icing: 50g unsalted butter, softened 100g cream cheese, softened 200g icing sugar Ω tsp pure vanilla extract 2 oranges
1. Preheat the oven to 180∞C/gas mark 4. Oil a 23 centimetre springform cake tin and line with baking parchment. Spread the walnuts in a small tin and toast in the oven for about five minutes or until browned. Rub them in a clean tea towel to remove the papery skins, depending on preference, then chop the walnuts coarsely. Set aside. 2. Combine the oil, eggs, sugar and vanilla extract in a large bowl. Using a hand-held electric mixer, beat together until thick and lighter in colour. Squeeze the grated carrots thoroughly in a clean tea towel to remove excess liquid. Gently fold the carrots into the cake mixture with the walnuts and sultanas. 3. Sift the two flours into the bowl, then tip in any bran left in the sieve. Add the salt, spices and grated orange zest. Fold everything together to combine thoroughly and evenly.
4. Pour the cake mixture into the tin and smooth the surface. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Set the tin on a wire rack and leave to cool before unmoulding the cake. 5. To make the frosting, combine the butter, cream cheese, icing sugar and vanilla in a bowl. Grate in the zest of one orange. Using a hand-held electric mixer, beat together until smooth, pale and fluffy. Spread the frosting over the cake with a palette knife, swirling attractively. 6. Use a citrus zester to take thread-like strips of zest from the remaining orange. Sprinkle these over the top of the cake, then sprinkle with a little extra cinnamon if desired. Like this iced carrot cake recipe? For more delicious recipes search our full selection of chocolate cake and baking recipes. Recipe taken from MasterChef Cookery Course, published by DK, £26, dk.com.
Iced Carrot Cake
Orange & Fresh Ginger Cupcakes
Orange & Fresh Ginger Cupcakes These cupcakes have an incredibly moist texture and a delicious zing from the fresh ginger and marmalade. Serves: 12 50ml (2oz) Bonne Maman Bitter Orange Marmalade 75ml (3oz) golden syrup 100g (3Ω oz) light soft brown sugar 125ml (4fl oz) vegetable oil 50g (2oz) piece fresh root ginger, peeled and finely grated 1 level teaspoon bicarbonate of soda 175g (6oz) plain flour Ω teaspoon ground cinnamon º teaspoon ground black pepper Pinch of ground cloves 1 large egg To decorate: 75ml (3fl oz) double cream Icing sugar 125g (4oz) mascarpone cheese Extra Bonne Maman Bitter Orange Marmalade 25g (1oz) finely chopped toasted walnuts
1. Preheat the oven to 180C (fan oven 160), gas 4. Line 12 cupcake tins with paper cases. 2. In a large bowl, mix together the marmalade, golden syrup, sugar and oil. Put the ginger in a small measuring jug and pour over 125ml (4fl oz) boiling water. Stir in the bicarbonate of soda and pour onto the marmalade mixture, whisking all the time until smooth. 3. Whisk in the flour, cinnamon, pepper and cloves, followed by the egg. 4. Divide the mixture between the cupcake cases and bake in the oven for 12-15minutes until risen and firm to touch. Cool on a wire rack. 5. To decorate, gradually beat the cream and 1 teaspoon of icing sugar into the mascarpone to make a smooth frosting.
6. Slice the rounded top off about half of the cupcakes and stamp out a hole in the centre using a small pastry cutter. Sandwich the top back on the base with a little of the cream frosting and spoon some marmalade into the hole. Dust the top lightly with icing sugar. 7. With the remaining cupcakes, put a scoop of frosting on the top of each one and smooth with a round-bladed knife. Roll the outer edge of the frosting in the toasted nuts. Prepare ahead: The cupcakes can be made and kept in an airtight container, in a cool place, up one day ahead. Alternatively, freeze the undecorated cupcakes for up to 1 week. Recipe by Bonne Maman
Pear and Blackberry Cake Stacked with layers of fruits, this cake has the “wow” factor. Serves: 12 | Preperation Time: 40 mins | Bake Time: 40-45 mins 6 eggs 340g (12oz) caster sugar 175g (6oz) butter, melted Ω tsp vanilla extract 400g (14oz) self-raising flour 1 tsp ground cinnamon 2 tbsp milk 1 large lime, half zest pared, half zest grated 450ml (15fl oz) double cream 250g (9oz) quark or creamy white soft cheese 4 tbsp icing sugar 4 small, ripe pears, peeled and cored 500g (1lb 2oz) plump, ripe blackberries, hulled, if necessary 5 small ripe plums cut into 6 pieces 50g (1æ oz) pomegranate seeds 4 tbsp creme de cassis 6 tbsp apple juice 1 tsp arrowroot
Light cinnamon sponge: 1. Preheat the oven to 160∫c (325∫F/ Gas 3). Grease two, 20cm (8in) round cake tins and line the bases with baking parchment. Put the eggs in a bowl with the sugar. Place the bowl over a pan of gently simmering water and beat with a handheld electric whisk until thick and pale. Remove the bowl from the saucepan and add the melted butter and vanilla extract, whisking. 2. Sift the flour and cinnamon over the surface and gently fold in with a metal spoon, adding the milk to slacken slightly. Divide the mixture between the two prepared tins and level the surfaces. 3.Bake in the oven for 40ñ45 minutes or until risen, golden and firm to the touch. remove from the oven and leave to cool for 5 minutes, then turn out onto a wire rack and leave to cool. Zesty filling: 4. Squeeze the lime juice. Whip the cream, cheese, icing sugar, and the grated lime zest until peaking. Set aside a quarter of the cream mixture for the top. chop three of the pears and toss in 1 tsp lime juice. Fold through the remaining cream mixture.
Fruity topping: 5. Cut the remaining pear into neat slices, toss in a further tsp of lime juice, and set aside for the topping with a third of the blackberries, plums, and pomegranate seeds. Cassis: 6. Drizzle blend the cassis with the apple juice and arrowroot in a small saucepan. bring to the boil, stirring until thickened and clear. remove from the heat and set aside to cool. 7. Split each cake in half. top one piece with a third of the pear and cream mixture, then a third of the fruit not reserved for decoration. 8. Repeat the layers then top with the last cake half. top with the reserved cream mixture and fruit. Drizzle the cassis syrup over the fruit. Sprinkle with pared lime rind. chill until ready to serve. Recipe taken from MasterChef Cookery Course, published by DK, £26, dk.com.
Pear & Blackberry Cake
tinswe love.... Magpie Dusk Wildlife Cake Tins Designed by Bristol-based artist, Tom Frost,this beautiful Wildlife Dusk set of cake tins are a welcome edition to our kitchen. In hues of chestnut, teal, burnt orange and cream this Set features an owl, otter and a fox and is part of a stunning range of homewares. Diameters: Fox: 16.5cm, Owl: 22cm, Otter: 26.5cm ÂŁ25.00 www.cotswoldtrading.com
Franjipani Tiffin This pretty hand painted floral Tiffin is a Kitchen Goddess dream storage solution! Made up of three compartments and 3 metal plates also makes it perfect for taking along filled with treats to your summer picnic. ÂŁ39.95 www.nkuku.com
Regency Cake Tins Stow away your cakes and bakes in these dainty Regency Cake Tins from The Contemporary Home. The tins are sized at 20cm, 17cm and 14cm diameters. ÂŁ14.99 Buy online at www.tch.net
courses we love....
Bespoke Gourmet Course with Katherine Frelon
If you fancy a week in Burgundy why not try out La Ferme de la Lochere’s Bespoke Gourmet Course that runs week commencing 26th May 2013. The course will include a variety of culinary experiences, from cooking with locally sourced ingredients and private tours of Burgundy’s most prestigious vineyards, to demonstrations at Michelin starred restaurant Le Charlemagne, dining at 3* Michelin Relais de Bernard Loiseau and trips to the wonderful Dijon market designed by one of France’s most famous architects, Gustave Eiffel. For the French food loving foodie this is one not to be missed! Week commencing 26th May 2013 Course Cost €2,650 la ferme de la lochère 6 rue de la lochere, 21150 Marigny Le Cahouet, Burgundy, France
Rebecca Paul A trip to China inspired Rebecca Paul to leave her 10 year career as an accountant and start her own tea business. Following her trip she immersed herself in the art of tea making, taking courses and meeting with suppliers until she finally opened up Silver Lantern. Her focus is on home blending which is her unique selling point here in the UK. How did you go about finding suppliers? This was quite challenging at first being a new start up and not having any contacts in the industry. It was really important to me that I found a high quality supplier that sourced teas in an ethical way and understood what Silver Lantern was all about. After many meetings and tea tastings I finally found a fantastic supplier. For other suppliers such as packaging designers, photographers etc, I used Google in the first instance and then followed this up with face to face meetings. I found things got easier once I’d appointed one supplier, as they always had contacts in other areas they could recommend.
particularly as the teas are so different from each other. However, I’d probably say that my favourites are Milima, a really beautiful, bracing Kenyan black tea and Jasmine Pearls, a Jasmine infused Green tea. Do you have plans to add more teas to your current range? I would love to add more teas to the range and I already have a number of teas in mind. I’m keen to extend my range of White and Oolong teas in the first
instance. The more teas I add, the more variety of blends can be made. I’d hope over the next 12 months to add another five teas. Can you tell us your top tea making tip? Water! Make sure you fill your kettle up with freshly drawn water each time you put a brew on. Tea always tastes better using freshly drawn water. The other thing to remember if making a Green, Oolong or White tea is to not use boiling water this scorches the tea and impairs the taste.
Did you have to overcome any obstacles along the way? I’m still very much battling with obstacles. Setting up a new business isn’t easy particularly during an economic down turn. I am very much focused on trying to build Silver Lantern’s reputation as a high quality tea brand - but this doesn’t happen overnight and takes time and money. How is your business, Silver Lantern unique? Silver Lantern is unique because it focuses on and actively encourages tea drinkers to cusomise their own drink through blending at home. In reality, making your
“In reality, making your own Earl Grey blend is much easier than people realise” own English Breakfast or Earl Grey blend is much easier than people realise- Silver Lantern helps tea drinkers to do this. What is your favourite tea and why? It’s so hard to choose a favourite, 73
profile - people
Win a Bake With Suzy Kit We have three Bake with Suzy Tins to give away this month courtesy of www.suzypeltabakes.com. Up for grabs is 1 x Triple Chocolate Scone Kit (cream tin), 1 x Brown Sugar Shortbread Kit (blue tin) & 1 x Mini Victoria Sponge Kit (pink tin). Follow the link and enter your details for a chance to win. Click here to enter
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Win a Year’s Supply of Bar Keepers Friend Cleaning Products If you would like to win a year’s supply of Bar Keeper’s Friend cleaning products worth £50 then follow the link and enter your details. Click here to enter
Magpie Birdy Range 1950â€™s style porcelain espresso cups & saucers which includes a Thrush, Wagtail, Robin and Blue tit design
The Official Kitchen Goddess Magazine from www.kitchengoddess.co.uk