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ISSUE 33 | JUNE 2012 SCOTTISH EDITION | FREE

A CELEBRATION OF FINE FOOD AND DRINK

LIME PUFFS W INIE A FOOD

Merry margarita marshmallows

OVERNI GH STAY T

25 RECIPES and top chefs

LISA FAULKNER Shares Masterchef champion recipes

Antonio Carluccio James Tanner Bill Granger Gennaro Contaldo Mitch Tonks

COOKING CRAB • SUMMER COCKTAILS • ITALIAN RECIPES • NEW EATERIES


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WELCOME

Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodiesmagazine.com EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editing Janet Watson Digital Imaging Malcolm Irving Production Lucy Wormell Publishing Assistants Ashleigh Hannigan Joana Para Maldonado Julia Kauffman Advertising Design Charis Stewart SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door Call 0131 226 7766 or email the editor: sue.hitchen@gmail.com ADVERTISING Sales Manager Bill Mackayohnsto Business Development Matthew Magee Liam Johnston Carrie Murphy Front cover image from Shauna Sever is the author of Marshmallow Madness!, Quirk Books, £11.99

Sweet taste of success ASTERCHEF Champion Lisa Faulkner honestly thought that she would turn up at the BBC, have a lovely day with John and Gregg and then be sent packing. She never dreamt she A NIGH could win. We are delighted that she now cooks her THE INNT AT favourite family recipes for us, including sweet and KIPPENAT sticky ribs that just taste of summer, on page 17. “Two Greedy Italians” Antonio Carluccio and Gennaro Contaldo have completed another grand tour of Italy and now share the secret of cooking really authentic Italian recipes, including risotto with prawns and courgette flowers on page 29. Crab is in season so please delight in buying good Scottish produce and try our selection of very different crab recipes including delicious wok tossed crab in saté sauce on page 31. The Foodies team are all celebrating the success of Foodies Festival Hampton Court – we met Levi Roots and he sang the Reggae Reggae sauce song on stage for us all in our Chefs Theatre. It’s off to Foodies Festival at Brighton Hove Lawns now, where Lloyd Grossman will be sharing the secrets of his kitchen with us. Sue Hitchen, Editor

M

WIN

CONTRIBUTORS

Lisa Faulkner is an actress, former Celebrity Masterchef winner, and author of a new cookbook devoted to food for the family

Antonio Carluccio is one of Italy’s great food ambassadors and one half of the BBC’s Two Greedy Italians, alongside Gennaro Contaldo

Bill Granger is a self-taught chef, restaurateur and food writer, who is based in his native Australia, but cooks all over the world

James Tanner is a chef and award-winning restaurateur. He is a regular on the BBC’s Ready Steady Cook! and a cookbook author foodies | 3


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CONTENTS

25

31

FOODIE NEWS

7

SHOPPING

9

BOOKS, TV AND EVENTS

10

WIN A NIGHT AWAY At the Inn at Kippen

13

LISA FAULKNER Food to delight all the family

14

THE GREEDY ITALIANS A taste of the motherland

22

CRAB-TASTIC 30 Recipes from Mark Hix, Luke Nguyen, Mitch Tonks and James Tanner MARSHMALLOW MAGIC 37 Shauna Sever gets all soft and fluffy

14

58

48

COOKING WITH KIDS Bill Granger cooks stir-fry

43

COOK SCHOOLS All the latest courses for you

47

KITCHENS The recycled look can be cool

48

SPA REVIEW Zen Lifestyle

53

RESTAURANT REVIEW Voujon Edinburgh

55

COCKTAIL RECIPES Fresh and fruity

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SCOTLAND’S BEST PUBS Three of Scotland’s best

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NEW BARS & RESTAURANTS

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OUT AND ABOUT

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WWW.FOODIES-MAGAZINE.COM FOR MORE NEWS AND RECIPES

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FOODIE NEWS

Summer sizzler Nothing beats a barbeque in the heat of the summer and while the new guide from Quality Meat Scotland can't guarantee the weather, the selection of recipes using Scottish beef, lamb and pork is sure to impress whether enjoyed indoors or out. The new guide is available now at Scotch Butchers Club member shops. To find your closest member visit www.scotchbutchersclub.org

GAME 0N

Saddle up H&I Adventure tours are providing a week-long Highlands mountainbiking tour that will work up your appetite. It takes in the best scenery and stops to re-fuel at the best restaurants, including the Good Pub Guide's pub of the year, the Applecross Inn, and the Michelin-starred Kinloch Lodge. H&I Adventure Tours, tel: 01463 239 716

Congratulations to the Scottish chefs who have been named as part of Scotland's team that will participate in the Culinary Olympics in Germany in October. Nine chefs were selected – including Graham Singer, Gary Watson and Ross Murray – to participate in a two-part competition to showcase both technique and their most scrumptious three-course dining menu. Good luck to all.

Lunch bunch Healthy lunch-on-the-go options these days are slim pickings. Thankfully, Ryvita has come up with three new lunch packs. The three flavours, Scottish smoked salmon and cucumber, goat's cheese and red pepper, and egg mayonnaise and cress are accompanied by Ryvita's dark rye crisp breads for spreading. Ryvita lunch packs are now available at Sainsbury's.

Spice and easy If you are a spice sissy, Joty Sharma has created a fun class for nervous nellies like you. Her creation, the Spice Cupboard, is a hands-on cookery experience to introduce firsttimers to an authentic approach to ethnic cooking. Classes can be booked one-onone, or for small groups, and the Spice Cupboard will come and teach the Indian cookery class in your kitchen. The classes start at £75 for up to two people, and include all the required spices. www.spice-cupboard.co.uk

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SHOPPING

'Home Made' Cookie Stamp £12.99 www.getting personal.co.uk The Bowler Medium Tray £18.00 www.atadesigns.com

Guitar Spatula £8.99 www.treathim.com

COOK’S PRIVILEGE Keep things fun in the kitchen with these creative designs that are sure to bring a smile

Fire Bucket Barbecue £36.99 www.treathim.com

Mr Bear Espresso Cups £42 www.rume.co.uk

Love & Hate Oven Gloves (pair) £25 www.hunkydory home.co.uk

Corkcicle Wine Chiller £19.99 www.hirstandhirst.co.uk

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Wahaca - Mexican Food at Home Thomasina Miers Hodder & Stoughton, £20.00 Thomasina Miers brings the best of Mexico straight to your kitchen and will soon have you throwing your own fiesta. The Picnic Cookbook Annie Bell Kyle Books, £15.99 Polish up your summer foods repertoire with Annie Bell's new book. Packed with easy recipes for favourite portable foods, this book is a definite summer essential.

Angels of mercy

Supper with Rosie: Recipes from Family, Friends and Far-flung Places Rosie Lovell Kyle Books, £16.99 Rosie Lovell shows us how to have fun experimenting with food.

Cake-making really is all about keeping it in the family for the Biess's. Charly's Cake Angels, a television program about a cake bakery started by husband and wife team Charly and Jacqui Biess, gives us an inside view into the happily chaotic life of a family-owned business. Watch as the Biess family work their magic with their cake creations, and travel around South Africa to give us a little picture of the Cake Angels' lives. Weekdays 9pm from 13 June, Good Food Channel

WHAT’S ON HOT STUFF Wine tasting Chillies, Thai, Chinese and Indian foods, while delicious, aren't foods that can simply be drunk with a standard Chardonnay. The people at Convivium Wine have the answer. After much experimentation, they are about to reveal the best wines to match the spicy summer foods we all love. At a their wine tasting, try the reds, whites, rosés and sparkling wines that are perfect for fiery foods. www.conviviumwine.com 14 June, 6.30-8.30pm, £25

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NICE 'N' CHEESY Fromage school Cheesemonger Phoebe Weller is crazy about cheese, and wants you to love it too. Phoebe's company, The Roving Fromagiere, hosts a cheese class and tasting for participants to learn about different styles of cheesemaking and to taste 12 cheeses and discuss the flavours. The tastings are held at Fifi and Ally's on Princes Square in Glasgow. www.facebook.com/theroving fromagiere 21 June, £10

HARBOUR HAUL Food festival Crail Food Festival is an annual event, which brings together local and regional exhibitors, chefs, and musicians to showcase and raise awareness about local food products. The festival hosts food tastings, cookery demonstrations, music and family fun. Don’t miss the fresh crab and lobster and a browse around the stalls at Lunch at the Harbour on Sunday. www.crailfoodfest.co.uk 15-17 June


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N O TI TI PE M CO

MAKE A NIGHT OF IT W IN A fabulous overnight stay for two at The Inn at Kippen! Foodie's has teamed up with The Inn at Kippen to offer one lucky reader and their guest a one-night dinner, bed and breakfast stay including a complimentary bottle of champagne. The Inn at Kippen is situated in the picturesque and historical village of Kippen, to the west of Stirling, in the Campsie Hills with views of the Forth Valley and beyond. The stylishly cosy inn specialises in offering imaginative menus concentrating on seasonal, locally-sourced and freshlyprepared ingredients. The varied selection of dishes include traditional fare and more contemporary

offerings. Based on the proprietor’s long career in the Scotch whisky trade, the bar boasts a superb range of spirits which can be enjoyed on their own, or turned into cocktails. The inn also offers a wide selection of wines, along with cask ales, bottled and draft beer. The Inn at Kippen offers comfortable and stylish ensuite accommodation on a bed and breakfast or dinner bed and breakfast basis. All rooms are suitable for all occasions – from a business stopover, to a romantic break in the countryside. ● Fore Road, Kippen, Stirlingshire, FK8 3DT 01786 870 500 www.theinnatkippen.com

TO ENTER: For your chance to win this great prize, answer the following question:

Which city is the Inn at Kippen located to the west of? Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh EH3 6TL or email enter @foodies-magazine.com

Terms and Conditions: The prize is a one night diner, bed and breakfast stay including a complimentary bottle of champagne. The winner will be the first correct answer drawn on 2 July 2012. The prize is subject to availability and the terms and conditions of the Kippin Inn. The prize is waild until 30 November 2012, excludes Saturdays and is non-transferable. There is no cash alternative and the editor’s decision is final. foodies | 13


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MEET THE CHEF LISA FAULKNER

Winning through Celebrity MasterChef champion Lisa Faulkner tells how losing her mother made her focus on food for the family

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Y EARLIEST memories of my mom Julie, are of her cooking. I can smell the wonderful aromas as if they were drifting up to my childhood bedroom. Clear as a bell, I can hear the knife on the chopping board and her wedding ring tinkling against her glass rolling pin as she shaped pastry. I loved to sit at the kitchen table watching in awe as my mum made profiteroles, chicken tarragon, beef Wellington and the most beautiful birthday and Christmas cakes for family, and friends that were like family. What has stayed with me more than anything though, is the taste of her food. Whatever she made was delicious. She had a gift for making everything taste just right. To me, she was magic. I was 16 when my mom died, two years older than my sister. Words Try can't express just how horrendous Lisa’s that time was. It was devastating recipes to our family, and our worlds and overleaf lives were changed forever. Being the oldest, I took it upon myself to assume the role of the mummy. I'd iron my dad's shirts, get our From Recipes from my school uniforms ready and, with the help Mother for my Daughter of my sister, make the dinner. I cooked by Lisa Faulkner, Simon the simple, everyday recipes I'd picked up & Schuster, £20 along the way. Family meals like 14 | foodies

shepherd's pie, lasagne, roast chicken and toad in the hole, stuff that would now be labelled as “comfort food”. And I suppose, in a way, that makes sense. Thinking back, I realise the process of preparing and making food gave me a focus. Cooking made me feel like I had a purpose in a world that had just crumbled around me. I never dreamt that I would become the winner of Celebrity MasterChef. I honestly thought I'd turn up, have a lovely day meeting John [Torode] and Gregg [Wallace] and then be sent packing. I had to fight to believe in myself, so I gritted my teeth and worked as hard as I could to learn and improve. And I did, I learned so much. I learnt things and methods that I knew I'd never use at home, but I've taken elements from them to cook easy, everyday, interesting meals. Food that makes my family and I feel good. On the evening of the final show, my godparents called me to tell me that I'd “beaten Mummy”. They said that hers had been the best food they had ever tasted, but now surely mine must be. I thanked them very much for their lovely words, but I know they were just being kind. My mother is the MasterChef and always will be. ●


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RECIPES LISA FAULKNER

SWEET AND STICKY RIBS WITH CORNBREAD These ribs can be done in the oven and then finished off on the barbecue. If you can get hickory wood chips stick them on the barbie to get that lovely smoky flavour. Serves 6 2kg baby back or pork ribs, cut individually 200ml tomato ketchup 200ml orange juice 50g runny honey 1 tbsp English mustard 3 tbsp Worcestershire sauce 3 tbsp dark, soft muscovado sugar 1 tsp cornflour

For the cornbread 125g self-raising flour 125g cornmeal 150g tinned sweetcorn, drained 1 tsp baking powder 2 tsp sugar 175ml milk 125g unsalted butter, plus extra for greasing 1 egg, beaten 6 streaky bacon rashers, fried until crispy and cut into lardon strips Salt and freshly ground black pepper

● The day before (or while you are barbecuing the ribs), make the cornbread. Preheat the oven to 190°C and grease a loaf tin. Sift the flour into a large bowl and add the cornmeal, sweetcorn, baking powder and sugar. ● Put the milk and butter into a saucepan and cook over a very low heat until the butter has melted. Mix the buttery milk into the flour mixture with the beaten egg until it is well combined. Add half of the bacon strips and some salt and pepper. Pour the mixture into the prepared tin and sprinkle over the rest of the bacon. Bake in the preheated oven for 25 minutes. ● Begin to prepare the ribs. Preheat the barbecue to low, or oven to 120°C. In a large shallow dish, combine the tomato ketchup, orange juice, honey, mustard, Worcestershire sauce and muscovado sugar. Add the ribs and turn in the marinade to

make sure they are well coated. Cover with cling film and chill for at least 1 hour. ● Once marinated, place the ribs either in foil, if you're putting them on the barbecue, or in a shallow baking tray if baking in the oven. Brush over some of the leftover marinade and then cover with foil . Barbecue or bake in the preheated oven for 1 hour until tender. ● Turn the heat up to high on the barbecue or to 200°. Unwrap the ribs and pour any of the juices from the pan or foil into a saucepan. Brush the ribs with a little more marinade and cook for 10-15 minutes straight on the barbecue or uncovered on a clean baking tray in the oven until golden and sticky. ● Meanwhile, simmer the marinade in the saucepan over a medium heat for 10 minutes. Mix the cornflour with 1 tablespoon cold water and add this to the pan. Cook for 2 minutes. When the ribs are done, brush over the sauce and serve with the cornbread. foodies | 17


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RECIPES LISA FAULKNER

GAZPACHO When I taste this I am transported back to Paris in the summer of 1993. I was shooting a film called Le Peril Jeune. The lead actor Romain was 19 years old, very cocky, funny, and beautiful – I fell a little bit in love with him. He made this gazpacho on the first night, and I will always remember it. Serves 8 40g white bread, crusts removed 500ml iced water 2 garlic cloves, chopped 50g onion, diced 400g mixed red, green and yellow peppers, deseeded and diced 400g tomatoes, skinned, deseeded and cut into quarters 300g cucumber, peeled and diced Juice of 1⁄2 lemon 2 tbsp olive oil, plus extra for drizzling 500ml tomato juice 1 tsp salt

To finish (optional) 150g mixed red, yellow and green peppers, deseeded and finely chopped 75g Spanish onion, chopped

● Immerse the bread in the iced water and let it soak up the water. Transfer the bread to a food processor or blender and add in the garlic and onion. Blitz until it is a smooth purée. Set aside in a separate bowl. ● Put the peppers, tomatoes and cucumber into the food processor or blender and blitz until smooth. ● Pour the blitzed tomato mixture into a large bowl and add the lemon juice and olive oil. Also add the

onion purée, tomato juice and salt and mix well. ● Cover and chill in the fridge overnight or for as long as possible. (Two hours is really the minimum time). ● When ready to serve, check the thickness of the soup and if you need to loosen it add some iced-cold water. Top with some mixed chopped peppers and onion or a selection of garnishes of your choice and a drizzle of olive oil. foodies | 19


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RECIPES LISA FAULKNER

SUMMER BERRY MILLE FEUILLE WITH VANILLA CREAM After the royal wedding I remember walking back to our house in the sunshine for cups of tea, scones and jam and my favourite Summer Berry Mille Feuille. I don't know if I remember this from the television or if I actually caught a glimpse of Princess Di, but she was wearing pink and looked really happy. Serves 4 Butter, for greasing 200g chilled readyrolled puff pastry 2 tbsp icing sugar, plus extra for dusting 300g strawberries, hulled and sliced 300g raspberries, sliced

● Preheat the oven to 190°C and grease a baking tray. Dust the work surface and the pastry with icing sugar and cut the pastry into 6 circles or rectangles. Prick all over with a fork, put on the prepared baking tray and bake in the preheated oven for about 15 minutes until golden brown. Leave to cool. ● Once the pastry has cooled completely, cut each pastry circle or square horizontally in half, giving you 12 thin

halves of pastry (You will need three for each stack. ● To make the vanilla cream, scrape the seeds from the vanilla pod into the cream in a mixing bowl. Add the icing sugar and whisk until thick. Put a pastry sheet on a plate, spread with the cream and top with some berries. Add the next pastry sheet and repeat the layers of cream and berries. Top with a third pastry sheet and dust with icing sugar before serving.

For the vanilla cream 1 vanilla pod, split lengthways 150ml double cream 1 tbsp icing sugar foodies | 21


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MEET THE CHEFS TWO GREEDY ITALIANS

A lasting impression F

OOD is probably the most important thing in every Italian's life. Whatever else may be happening, meals must appear, the quality of the ingredients must be the best and the cooking must be superlative. Though such a trait seems admirable, la bella figura does have a negative side as well; it often borders on a bending of the truth, occasionally on superficiality, sometimes even on illegality. This leads on to yet another Italian trait, the need to make a good impression in every single area of life. This is what is known as 'la bella figura' (literally 'beautiful figure') – that wanting to have and be the best – which we have seen historically in art, design, architecture, music, fashion and of course, in food too. On our travels we spent some time in Liguria, at the luxurious resort of Portofino, where the rich and famous moor their yachts and dine in the finest restaurants. There, we saw how present-day bella figura influences Try the people and food, but the glitz Two Greedy soon tarnished for us, and we Italian’s couldn't wait to see – and eat – recipes overleaf something real. The remainder of our time in Italy we spent in the south, in Rome and Lazio, exploring the capital city and its surroundings, and then From Two Greedy in Calabria, the toe of the Italian 'boot'. Italians Eat Italy, In a Lazio village, we encountered the Antonio Carluccio and machismo most often associated with Gennaro Contaldo, £20, Rome: in an eating contest, the winner Quadrille Publishing must have eaten at least ten plates of

Antonio Carluccio finds not too much has changed during a trip to Italy with partner in crime Gennaro Contaldo. It’s as important as ever that food looks as good as it tastes

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pasta, and his size reflected this! In Rome itself, however, where the say all boys go to become men, six packs were much more in evidence than big bellies: la bella figura is obviously now as important as machismo. In Calabria, we were back in the beautiful land of our respective childhoods. Children are very much treasured in Italy – and they say that Italians in adulthood want to remain close, in some way, to that golden age when they were lovingly fed and pampered in every way. Our carefree childhoods were the best any child could have wished for, and we wanted to see how life was for southern children today. We were disturbed by the influx of American-type fast foods and snacks, which are contributing, in our beloved Italy, to a rise in childhood obesity. But to our relief, the love and wonderful food are still there. It was wonderful to be back in Italy, both working on the book and on the television series. As usual, Gennaro and I had our moments. We laughed, we fought, we bantered, we tasted, and we cooked. We met some incredible people, went to some extraordinary places, travelled from north to south, from mountain to plain, lake to sea, in fast cars and camper vans, and we ate an astonishing variety of foods. Italy may have changed in many ways since we were boys (a long time ago), but at heart she is still our much-loved bella Italia. ●


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RECIPES TWO GREEDY ITALIANS

LINGUINE CON TROTA AFFUMICATA LINGUINE WITH SMOKED TROUT AND FRESH DILL This is a quick and easy pasta dish to make because it uses ready-smoked trout. Cream is usually added to smoked fish when cooking but, as I wanted to keep this light, I have added the freshness of cherry tomatoes instead. Serves 4 4 tbsp extra virgin olive oil 1 shallot, finely chopped 1 ⁄2 glass white wine 200g cherry tomatoes, halved A handful of dill, roughly chopped Salt and freshlyground black pepper 200g smoked trout, roughly chopped 350g linguine

Heat the oil in a frying pan, add the shallot and sweat on a medium heat until softened. Increase the heat, add the wine and allow to evaporate. Stir in the tomatoes and half of the dill and season with salt and pepper. Reduce the heat to low, cover with a lid and leave to gently simmer for 10 minutes. Add the smoked trout to the sauce, stir through and

continue to cook for a couple of minutes. ● Meanwhile, cook the linguine in plenty of lightly-salted boiling water until al dente. Drain the pasta, reserving a couple of tablespoons of the cooking water. Stir the pasta and cooking water into the sauce and mix together well. Remove from the heat, sprinkle with the remaining dill and serve immediately.

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RECIPES TWO GREEDY ITALIANS

TORTA SALATA DELLE ALPI – ALPINE PIZZA Although Gruyère is not an Italian cheese, it goes really well with this “pizza of the mountains”, and is readily available to buy. Be warned, this is a very filling pizza, but it's also very delicious. Makes 2 large pizzas 500g strong plain flour, plus extra for dusting 2 tsp salt 1 x 7g sachet of dried yeast 320ml lukewarm water A few dried breadcrumbs or a bit of semolina, for dusting

Topping 80g Gruyère cheese, grated 250g crème fraîche Salt and freshlyground black pepper 1 large red onion, thinly sliced 140g salami, cut into strips A few marjoram leaves

● Preheat the oven to 240°C. Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth and leave to rest for 5 minutes. Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth and leave to rise for at least 30 minutes in a warm place. ● Meanwhile, combine the Gruyère and crème fraîche in a bowl, adding some salt

and pepper to taste. Set aside. ● Sprinkle some flour on a clean work surface and spread the dough into a circle about 30cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball. Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. ● Spread the crème fraîche mixture over each base. Top with the onions and salami. Bake in the hot oven for 10 minutes. Remove, sprinkle with the marjoram and serve. foodies | 27


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RECIPES TWO GREEDY ITALIANS

RISOTTO CON GAMBERETTI E FIORI DI ZUCCHINI RISOTTO WITH PRAWNS AND COURGETTE FLOWERS Around the coastlines of Italy it is not uncommon to enjoy risotto with seafood, especially in the Venetian lagoon. Here the delicate courgette flowers combine beautifully with the sweetness of the prawns and the fresh basil leaves. Serves 4 1.5ltr vegetable stock 4 tbsp extra virgin olive oil 1 small onion, finely chopped 350g arborio risotto rice 50ml white wine 200g small peeled prawns 1 small courgette, finely chopped 10 courgette flowers, roughly torn A handful of basil leaves, roughly torn

Bring the stock to the boil in a saucepan and keep it at a low simmer. ● In a separate saucepan, heat half the oil, add the onion and sweat until softened. Stir in the rice, coating each grain with the oil. Add the wine and keep stirring until it evaporates. Stir in the prawns and courgette. Then start to add the stock, ladle by ladle, waiting until ●

each ladleful has been absorbed before you add the next. Continue to do this for about 15-20 minutes until the rice is cooked al dente. About 5 minutes before the end of cooking time, stir in the courgette flowers. ● Remove from the heat and beat in the remaining oil and the basil. ● Serve immediately.

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IN SEASON CRAB

Shell shocked Crab is so much better when it's fresh and getting to grips with a live one doesn't have to be a traumatic business. Mark Hix tells how

I

STRONGLY recommend buying live crab and cooking and dressing it yourself, There are two recommended “humane” ways of preparing crab for cooking. The first is to turn a live crab on its back and drive an awl, or sturdy skewer between the eyes, then through the centre of the body. The other way is to put the crab in the freezer, to send it to sleep. To cook the crab: Bring a pan of heavily-salted water to the boil (about 1 tbsp salt per litre). Plunge the crab in, bring and simmer for about 15 minutes for the first 500g, then an extra 5-6 minutes for every additional 500g. Remove from the water and leave to cool. To get the meat out of the crab: Twist the legs and claws off, then crack them open with a hammer and remove the white meat with a lobster pick or teaspoon. Now turn the crab on its back and twist off the pointed flap. Push the tip of a table knife between Try the main shell and the body section. Twist the more crab blade to separate the two, then push the body recipes up and remove from the outer shell. Scoop out overleaf the brown meat and put it to one side. From the other section, remove the dead man's fingers (the father-like, grey gills attached to the body) and discard. Split the body in half, then split each half in half again. Pick out the white meat. To dress the crab, or serve it the traditional way back in the shell; Look for the line surrounding the open part and push the edge in gently with your fingers. It will break along the line, leaving a neat cavity. Wash the shell and dry. Mix up the brown meat, adding a little mayonnaise if you wish, then spoon into the centre of the shell, placing the white meat on either side. Alternatively, just serve a good spoonful on each plate, with a wedge of lemon and brown bread and butter. ●

Extracted from British Seasonal Food by Mark Hix, published by Quadrille, £14.99, paperback 30 | foodies


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GUA SOT SA-TE - WOK-TOSSED CRAB IN SATÉ SAUCE Our time spent with family in the Mekong Delta was all about eating local dishes and cooking with local produce. My father created the spicy saté sauce recipe, used here and in other recipes, while attempting to make the traditional version. Vietnamese saté sauce is not like the malay-style peanut satay sauce - the Vietnamese version is chilli-based and is used in stir-fries and added to broths.

Luke Nguyen is the chef and owner of the award-winning Vietnamese restaurant Red Lantern, in Sydney, Australia

Serves 4-6 as part of a shared meal 2 live crabs, blue swimmer or mud crab, 400g each Vegetable oil, for deep-frying Potato starch, for dusting 1 ⁄2 green pepper, thinly sliced 3 red Asian shallots, finely chopped 2 garlic cloves, finely chopped 4 tbsp spicy saté sauce 3 spring onions, cut into 5cm lengths 2 long red chillies, thinly sliced on the diagonal

To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep. Remove the upper shell of the crab, pick off the gills, which look like little fingers, and throw them away. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half lengthways with a heavy cleaver, then chop each half into four pieces. With the back of the cleaver, gently crack each claw – this makes it easier to extract the meat. ● Pour the oil into a wok and heat to 200ºC, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the ●

crab pieces with potato starch, shaking of the excess. Deep-fry the crab in batches for 3 minutes, turning once, until golden brown. Remove the crab from the wok and drain on paper towel. Remove the oil, reserving two tablespoons, and clean the wok. ● Heat the reserved oil in the wok, then add the pepper and stir-fry for 1 minute, then add the shallots and garlic and fry until fragrant. Add the saté sauce and stir for 1 minute. Return the crab to the wok with the spring onions and toss, making sure to coat the crab well. Transfer to a serving platter and garnish with chilli.


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IN SEASON CRAB

GRILLED SPIDER CRAB AS COOKED IN SPAIN Spider crab may be hard to find but it is worth seeking out. Try to buy the meat only, as it's time-consuming to pick from the shell. The cooked meat is so good it's worth eating it dressed simply with olive oil, lemon juice and lettuce leaves, but this dish is superb too. It can be made equally successfully with the more common brown crab. Serves 2 Olive oil 2 tbsp finely chopped leeks 8 cherry tomatoes, quartered 1 ⁄2 garlic clove, crushed to a paste 2 tbsp finely chopped celery 1 tbsp dry sherry 1 tbsp brandy 60g cooked brown spider crab meat

A few fresh tarragon leaves, chopped 50ml double cream Sea salt and freshlyground black pepper 150g cooked white spider crab meat Handful of fine fresh breadcrumbs Small knob of butter 1 tsp finely-chopped fresh curly parsley Lemon wedges to serve

● Preheat the grill to hot. Heat 1 tbsp olive oil in a pan, add the leeks, tomatoes, garlic and celery and cook over a low heat until softened, about 4 minutes. Increase the heat, add the sherry and boil off, then add the brandy and boil off again. Stir in the brown crab meat and tarragon, then add the cream, taste and season and take off the heat. Stir in the white crab meat. ● Pour into the shells or dishes, sprinkle the top with breadcrumbs, add a small knob of butter and brown under the grill. Sprinkle with the parsley and serve with lemon wedges.

Mitch Tonks is one of the UK’s leading seafood chefs and runs restaurants in Dartmouth and Bristol

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IN SEASON CRAB

CRAB LINGUINE WITH BASIL, LEMON AND CHILLI Crab is an old favourite of mine. This dish has such fresh clean flavours, and is best eaten with fresh crusty bread and a glass of chilled white wine.

Serves 4 100ml olive oil Zest and juice of 1 1⁄2 lemons 4 red bird's eye chillies, finely chopped 350g fresh linguine 240g white crab meat 25g fresh Basil leaves, torn Crushed sea salt and freshly-ground black pepper

● Put the olive oil, lemon zest and chopped chillies into a small pan and place over a gentle heat until they begin to sizzle. Remove from the heat and set aside. ● Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions (about 4 minutes). Drain well, rinse with boiling water and set aside. ● Tip the chilli and lemon oil into the pan that the linguine was cooked in. Add the lemon juice and cook over a medium heat until sizzling. Return the linguine and add the crab meat. Toss gently for 1-2 minutes to warm the crab through. Fold in the basil and season with crushed sea salt and freshly-ground black pepper. ● Spoon into warmed serving bowls.

James Tanner is a chef and restaurateur and a regular on the BBC’s Ready Steady Cook!

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RECIPES MARSHMALLOWS

KOOL-AID MARSHMALLOWS Makes about 24 3cm mallows

Shauna Sever is the author of Marshmallow Madness!, Quirk Books, £11.99

The bloom 1 packet Kool-Aid unsweetened drink mix, any flavour (I use Tropical Punch) 1 ⁄2 cup cold water 5 tsp unflavoured powdered gelatine The syrup 3 ⁄2 cup sugar 1 ⁄2 cup light corn syrup, divided 1 ⁄4 cup water 1 ⁄8 teaspoon fine sea salt The mallowing 1 ⁄2 cup Classic Coating, plus more for dusting 4 packets Pop Rocks, for sprinkling (optional)

● Lightly coat an eight-by-eight-inch baking pan with cooking spray. Whisk the Kool-Aid mix, cold water, and gelatine in a small bowl. Let it soften for 5 minutes. ● Stir the sugar, 1⁄4 cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat, stirring occasionally, until it reaches 120°C. Pour the remaining 1⁄4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatine mix on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running. ● When the syrup reaches 120°C, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more. The finished marshmallow will be tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating generously over the top. Let it set for 6 hours in a cool, dry place. ● Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into shapes and dip the sticky edges in Pop Rocks or more coating, patting off the excess.

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RECIPES MARSHMALLOWS

MARGARITA MARSHMALLOWS If you fancy your mallows with a bit of a kick, then these are the ones for you – and they taste as good as they look. These merry margarita cubes are the perfect party treat that will keep your guests talking long after the night is over Makes about 24 3cm mallows

The bloom 5 tsp unflavoured powdered gelatine 1 ⁄4 cup freshly squeezed lime juice 2 tbsp tequila (80 proof) 1 ⁄4 cup cold water The syrup 3 ⁄4 cup sugar 1 ⁄2 cup light corn syrup, divided 2 tbsp tequila 1 ⁄4 tsp salt The mallowing Yellow-green food colouring, optional 1 ⁄2 cup Classic Coating, plus more for dusting 1 ⁄4 cup Swedish pearl sugar, for rolling

Lightly coat an eight-by-eight-inch baking pan with cooking spray. ● Whisk the gelatine with the lime juice, tequila, and water in a small bowl. Let it soften for 10 minutes. ● Stir the sugar, 1⁄4 cup of the corn syrup, tequila, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 120°C. Meanwhile, pour the remaining 1⁄4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatine on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running. ● When the syrup reaches 120°C, slowly pour it into the mixer bowl. Increase the ●

speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 minutes more. Increase to the highest setting and beat for 1 to 2 more minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellow-green food colouring, if you wish. ● Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over top. Let it set for at least 8 hours in a cool, dry place. ● Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces. Roll the sticky sides of the mallows in pearl sugar.

TOP TIP Boozy mallows won't reach the same level of fluff as their virgin counterparts – the alcohol tends to weigh things down.

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RECIPES MARSHMALLOWS

MALLOW CONES Makes 12 small cones

The cones 2 large egg whites, at room temperature 6 tbsp sugar 5 tbsp unsalted butter, melted 1 ⁄2 tsp pure vanilla extract 1 ⁄8 tsp salt 1 ⁄3 cup all-purpose flour, sifted The mallowing 1 batch marshmallow batter, any flavour Gel food colouring, in any colour Sprinkles or decors

● To make the cones. Position a rack near the centre of the oven and preheat to 180°C. Line baking sheets with a silicone baking mat or lightly butter it. ● In a large bowl, whisk together the egg whites, sugar, butter, vanilla, and salt until smooth. Whisk in the flour. Scoop four two-teaspoon-sized spoonfuls on to the sheet. Use a small offset spatula or your fingertip to thinly smooth the batter into four-inch rounds. Bake until the rounds are lightly golden all over and deeply golden at the edges, 8 to 9 minutes. ● Working quickly, roll each circle around a large pastry tip to form a cone and pinch the ends together. Rest them on a wire cooling rack; they will crisp as they cool. If the rounds become too firm before you've rolled them, pop the sheet

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back into the oven for 30 seconds to soften them. Repeat until all the batter is used. (If not using a silicone baking mat, butter the sheet pan before each batch.) ● Whip the marshmallow batter, colouring and flavouring it as desired. Load the batter into a pastry bag fitted with a large round tip and pipe it into the cones. Decorate with sprinkles or other decors. Let set for one hour before serving. The longer the cones are stored, the softer they will become, so assemble as close to serving time as possible. ● If preparing these for a party, the cones can be made a day ahead and stored in an airtight container. If they soften during storage, recrisp them in a 180°C oven for 5 minutes. Cool, dry days are best for making the cones and the marshmallow.


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RECIPES COOKING WITH KIDS

STIR-FRIED PORK WITH HOISIN AND GREENS Serves 4

Recipes and images taken from Bill Cooks for Kids by Bill Granger, Murdoch Books, £12.99

2 tsp cornflour 1 tbsp sesame oil 1 tsp Chinese fivespice 400g pork leg steak, cut into thin strips 2 tbsp soy sauce 2 tbsp hoisin sauce 3 tbsp chicken stock 1 tbsp peanut oil 3cm piece of fresh ginger, peeled and cut into thin strips 1 bunch broccolini, cut into long florets 6 spring onions (scallions), chopped

Mix together the cornflour, sesame oil and five-spice. ● Put the pork in a non-metallic bowl, pour the cornflour mixture over the top and stir to coat. Cover and refrigerate for 20 minutes. ● Mix together the soy sauce, hoisin sauce and stock. ● Heat the peanut oil in a large wok or large frying pan on a high heat. Add the ginger, broccolini and spring onion and stir-fry for 2 minutes, or until the broccolini is just cooked. Remove from the wok. ● Add the pork to the wok and stir-fry for 2–3 minutes, or until the pork is a light golden colour. Return the vegetables to the wok, add the soy sauce mixture and stir-fry for 2 minutes. ● Serve with jasmine rice. ●

To serve Steamed jasmine rice

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RECIPES COOKING WITH KIDS

CRANBERRY AND WHITE CHOCOLATE COOKIES Makes 30 150g unsalted butter, softened 165g brown sugar 1 egg, lightly beaten 2 tsp vanilla extract 125g plain flour 1 tsp baking powder 200g rolled (porridge) oats 140g white chocolate chunks 85g dried cranberries

Preheat the oven to 180°C and line three baking trays with baking paper. ● Cream the butter and sugar together until pale and creamy. Add the egg and vanilla extract and beat until smooth. Sift the flour, baking powder and a pinch of salt into a bowl. ● Add the oats, chocolate and cranberries and stir together, then add ●

them to the butter mixture and stir together well. ● Roll tablespoons of the mixture into balls and place on the baking trays. Flatten them with a fork dipped in flour. ● Bake for 12–15 minutes, or until a pale golden colour. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

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FOODIES FOCUS COOK SCHOOLS

Chop, chop Now’s the time to sharpen up your knife skills, and flaunt them on the best seasonal produce

COCOA BLACK Unit 7, Southpark Industrial Estate Peebles EH45 9ED Tel: 01721 723 764 www.cocoablack.com Do you love a good cheesecake, but haven't quite perfected the art of making one? Cheesecake, Tarts and Custard is a beginner’s course for mastering the skills needed to bake the decadent desserts. 30 June, three-hour session, £95.00 per person THE COOK SCHOOL SCOTLAND 7 Moorfields North Industrial Park Kilmarnock KA2 0FE Tel: 01563 550 008 www.cookschool.org The Cook School Scotland's Market Kitchen class teaches you how to eat seasonal, with the freshest and most tasty market produce. Cunningly, June's class will focus on fruit and veg in season in June. 29 June, £100.00 per person. THE COOKERY SCHOOL Peckhams Building 65 Glassford St Glasgow G1 1UB Tel: 0141 552 5239

barbeque. But if you're looking to be the barbie king or queen, Let's Cook has the class for you. New Ideas for the BBQ will leave you with grill recipes like chorizo burgers with aioli, barbecue pork fillet with a proscuitto, or lemon and sage stuffed tamarind salmon. 30 June, six-hour session, £105 per person

www.thecookeryschool.org If you are a brave foodie looking to take your skills with Asian cooking to the next level, check out The Cookery School in Glasgow's Asian Contemporary course. The menu includes coconut chicken curry, Malaysian-style stuffed peppers and Vietnamese rice. All ingredients and utensils will be supplied. 23 June, £99.50 per person LET'S COOK! The Steadings Netherfield Abernethy Perthshire PH2 9LL Tel: 07932 642 605 www.letscookscotland.co.uk Anybody can grill a burger on the

NICK NAIRN COOK SCHOOL Port of Menteith Stirling FK8 3JZ Tel: 01877 389 900 www.nicknairncookschool.com Michelin-starred chef Nick Nairn's cook school's Key Skills: Knife Skills course will teach you how to wield your kitchen weapon for knife sharpening, slicing, dicing, and carving meat. To demonstrate what you've learned, you will also cook a chicken stir-fry. 25 June, three-hour session, £49.00 per person HYNDBERRY 22 Craigmount Avenue Edinburgh EH12 8HQ Tel: 01506 467 132 www.hyndberry.co.uk Right you wannabe students. If you're heading off to university in the autumn, now's the time to brush up on your cooking techniques. Hyndberry offers a Student Cooking class to help get you started. 10am-6pm, prices vary according to the number of participants foodies | 47


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FOODIE FOCUS KITCHEN DESIGN

Market research A stylish kitchen doesn’t have to cost the earth. Shopping around at sales, flea markets and junk shops is a lot more fun than buying flatpacks and can result in an individual space to be proud of

The country look, left, uses hardly any fitted units and relies on free-standing units and furniture that can be picked up quite cheaply. The settle, above is a great example and provides both seating and storage foodies | 49


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FOODIE FOCUS KITCHEN DESIGN

Reclaimed wood adds warmth and texture to a recycled kitchen, top, and the shelves, left, are made from bedsteads. Pictures taken from Flea Market Chic by Liz Bauwens and Alexandra Campbell, Cico Books, ÂŁ19.99 50 | foodies


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FOODIE SPAS ZEN LIFESTYLE

Zen Lifestyle My facial started with a truly revealing digital skin analysis using the Murad Reveal Imager which photographed my face to allow a full diagnosis, magnified every line and wrinkle and then explored layers of sun damage! This scary beneath the surface look allowed the very friendly Emma to recommend a Murad Resurgence Renewal Facial -well known in Hollywood as the Red Carpet Facial. Truly luxurious, relaxing and apparently medically advanced, it uses avocado oils and shea butter to restore suppleness, texture and tone while fruit enzymes promote cellular renewal to increase elasticity. After a deep cleanse, facial mask (with foot massage) and facial massage my skin looked positively radiant and felt really smooth, soft and ready for the cameras. www.zen-lifestyle.com

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RESTAURANT REVIEW VOUJON

VOUJON EDINBURGH WORDS: SUE HITCHEN

T

he name Voujon means ‘invitation to dine’ in the three main languages of the Indian sub-continent so I had high hopes for my visit to this Bengali and Northern Indian restaurant which first opened its doors eighty years ago so is well established. Situated at the top end of Newington Road and very popular with locals, regular diners come from nearby Blackett and Morningside to eat in or takeaway. On a Friday night the place was buzzing with every table full. Staff were friendly and attentive and genuinely proud of the fresh new look of the place. The interiors have recently been refurbished to give a very modern, clean and welcoming feel using pale purples and beiges and abundant fresh flowers. My companion started with lamb tikka stir fry which was succulent and flavoursome, steaming hot and stir fried with cubed onions, peppers, tomatoes and fresh coriander. A really good start althought the selection of pickles and poppadoms were disappointing. I ordered my favourite king prawn pathia with puri -and conriander which was delicious and my helping could indeed have served two of us. Strangely,

Voujon 107 Newington Road Edinburgh EH9 1QW 0131 667 5046 www.voujonedinbu rgh.co.uk

all starters were served in airline style white high rimmed plates with compartments which were reminiscent of a long haul flight to Mumbai and maybe thats their ntention! For main course my companion ordered Methi Gosht which promised to be medium hot lamb with fenugreek, fresh herbs and spices and came sprinkled with a generous layer of coriander. I opted for North Indian Chilli Garlic Chcken which was described as spicy and hot with garlic, fresh green chillis, peppers and tomatoes and again came sprinkled heavily with coriander. In truth if there had been a blind fold taste test there would not have been much to tell between theses dishes. Voujon prides itself on its vegetarian cuisine but the vegetable dish Sabzi Achar ( again-with coriander) provided little contrast to the meat dishes and did not set the heather alight. A selection of nan breads were light and crisp with the peshwari to be highly recommended . Voujon does well with local business people and offers a three course lunch for £8.50. There is a private dining area for potential board room or party dining. foodies | 55


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RECIPES COCKTAILS

Fruity blast A helping of berries, orange and lime helps add some zest to this month's tangy offerings

BERRY CAIPIROSKA Fresh berries not only give this refreshing cocktail a sweet fruitiness, but they also make a delightfully pretty drink to serve as an aperitif before an alfresco lunch. Serves 1 50ml vodka 4 lime wedges 2 white sugar cubes 3 fresh berries (strawberries, raspberries, and blueberries are all good), plus extra to garnish

Muddle all the ingredients in a rock glass with a wooden pestle. Top up with crushed ice and stir to mix. Serve garnished with a few fresh berries on a toothpick/cocktail stick. ● For extra zing: The Caipiroska is an elegant twist on the classic Caipirinha, using vodka instead of the usual cachaça. If preferred, omit the berries and add extra lime for a more citrussy tipple. ●

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MOSCOW MULE Ginger beer is what gives a mule its easy spiciness and it works beautifully here with zest of lime to create the perfect long drink for a hot summer's day. Serves 1 50ml vodka 4 lime wedges Spicy ginger beer, to top up ● Add the vodka to a tall, ice-filled glass. Squeeze over the lime wedges and drop the spent husks in too. Top up with ginger beer and serve.

ANEJO HIGHBALL “Rum, lime and curaçao are the holy trinity of Caribbean cocktails.” So says legendary American bartender Dale de Groff, the creator of this tribute to classic Cuban drinks. Serves 1 50ml aged rum 15ml orange curaçao 15ml fresh lime juice 2 dashes Angostura bitters Ginger beer, to top up An orange zest spiral, to garnish ● Add all the ingredients to an icefilled highball glass. Top up with the ginger beer and stir gently to mix. Serve garnished with an orange zest spiral.

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From Punch Parties, by Ben Reed, Ryland, Peters & Small, £14.99


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FOODIES BEST PUBS

Around town The final part of our series from The Good Pub Guide, takes to the streets to find the best hostelries of them all. City institution, town-centre hotel or village inn? You decide – and remember, enjoy the journey

BURT'S HOTEL Melrose Where B6374, Market Square; TD6 9PL Comfortable, civilised towncentre hotel with interesting food and lot of malt whiskies. Civilised hotel run by the same friendly, hands-on family for almost 40 years. Pleasantly informal and inviting, the bar has cushioned pews and wall seats and Windsor chairs. Caledonian Deuchars IPA, Timothy Taylor Landlord and a guest, such as Scottish Borders Game Bird, are on handpump. There are several wines by the glass from a good wine list, a farm cider

and around 80 malt whiskies. Staff are particularly helpful and polite. The comfortable lounge has plenty of sofas and armchairs. The bedrooms are neatly kept and the breakfasts very good. As well as lunchtime sandwiches (not Sunday), the good food includes crab salad with gazpacho dressing, ham hock and apricot terrine with piccalilli, home-made burger with tomato chutney, steak in ale pie, vegetarian moussaka, lamb rump with rosemary jus and wild garlic dauphinoise, and salmon fillet topped with prawn mousse with a chive cream. Benchmark main dish: battered foodies | 61


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FOODIES BEST PUBS

haddock and chips £10.95, two-course evening meal, £17.25. Real ale; bar food, (01896) 822285; children welcome but must be over 10 in restaurant; dogs allowed in bar and bedrooms; bedrooms: £72S/ £133D. BABBITY BOWSTER Glasgow Where Blackfriars Street, G1 1PE A Glasgow institution: friendly, comfortable and sometimes lively mix of traditional and modern, with almost a continental feel; good food. This 18th-century town house is quite a Glasgow institution and has something of the feel of a continental café-bar. A big ceramic of a kilted dancer and piper in the bar illustrates the mildly-cheeky 18thcentury lowland wedding pipe-tune (Bab at the Bowster) from which the pub takes its name – the friendly landlord or his staff will be happy to explain further. Caledonian Deuchars IPA, Kelburn Misty Law and a guest, such as Harviestown Bitter & Twisted, are on tap. There’s a remarkably sound collection of wines and malt whiskies, as well as good tea and coffee, too. On Saturday evenings, they have live traditional Scottish music, while at other times you may find games of boules in progress outside. The bar opens on to a pleasant terrace with tables under cocktail parasols, Enjoyable food at fair prices from a short bar menu include sandwiches, Cullen skink, mussels in a creamy curry sauce, mushroom and spinach lasagne, Toulouse sausage with onion gravy, breaded chicken escalope with sage butter, and specials such as hare in a rich red wine sauce with pancetta on tagliatelle. The airy upstairs restaurant has more elaborate choices. Benchmark main dish: haggis, neeps and tatties £6.65; two-course evening meal £15.75. Real ale; bar food; 0141 552 5055; children welcome if eating; live traditional music on Sat. Bedrooms £45S/£60D.

Good food is a must in all decent bars and is one feature at the Babbity Bowster, in Glasgow, top

TRAQUAIR ARMS Innerleithen Where B709, just off A72 PeeblesGalashiels; follow signs for Traquair House; EH44 6PD Attractively modernised inn, popular locally, with a friendly welcome and nice food. Very much the heart of a pretty Borders village, this is an inn with a good mix of locals and visitors. It is one of only three places where you can taste draught Traquair ale, which is produced using original oak vessels in the 18th-century brewhouse at nearby Traquair House. Caledonian Deuchars IPA and Timothy Taylors Landlord are on handpump alongside 40 malt whiskies. The main bar has an open fire and there's a relaxed light and airy bistro-style restaurant with high chairs, and another log fire. The garden at the back has picnic-sets. A wide choice of bar food might include sandwiches and filled ciabattas, Cullen skink, vegetarian lasagne, chicken and haggis with whisky sauce, pork chops with black pudding and apple mash topped with a poached egg, battered haddock and home-made tartare sauce, and steak in ale pie. Benchmark main dish: steak in ale pie £9.50, two-course evening meal, £14. Real ale; bar food; 01896 830 229; children welcome; dogs allowed in bar and bedrooms; bedrooms, £50S/£80B. ● foodies | 63


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TRIED AND TREW RESTAURANTS & BARS WORDS JONATHAN TREW

Let’s dance

TOP

Put a sp TIP step aftering in your Strictly r watching P at the Usresents. . . with a co her Hall, c The She ktail at raton

COCKTAIL OF THE MONTH: LEMON WALTZ A gorgeous yellow cocktail with a twist, this exclusive new drink from One Square, at The Sheraton, is sure to get you in the mood for dancing 40ml Tanqueray gin 10ml Grand Marnier 25ml lemon juice 17.5ml sugar syrup

Lemon Curd Foam 90ml egg whites 90ml sugar Juice of 1⁄2 lemon 4 drops lemon essential oil

4 drops natural food colouring ● Add all the ingredients to a shaker with ice and shake hard for 5 seconds. Double strain into a chilled martini glass and float lemon curd foam on the top. Garnish with a lemon twist. ● For the foam add all ingredients to a kitchen foam machine, shake and chill ahead of using.

A TASTE OF THE BLUES GLASGOW The American Deep South and Glasgow city centre have not had much in common until Creedence set up shack recently. Taking its musical cue from the blues but its ingredients from Scotland's West coast, Creedence serves up a variety of surf 'n' turf dishes. Think baked prawns; clams steamed in white wine and garlic; spicy crab cakes and, for the culinary landlubbers, steaks from Ayrshire. 48a West Regent Street, Glasgow Tel: 0141 353 1301 www.facebook.com/pages/Creedence/1 97593260345794 M&MS FOR GROWN-UPS EDINBURGH No 12 Picardy Place in Edinburgh is a constant blur of motion. Hot on the heels of its new Steak restaurant, the swank entertainment complex has 64 | foodies

launched Pepper. It's billed as a late-night cocktail bar and lounge. At the launch of M&M, a Friday night, after-work Martini and Mojito bash, No 12 was promoting the fact its drink prices are cheaper than on George Street. Smart move. No.12 Picardy Place, Edinburgh Tel: 0131 557 0952 www.pepperedinburgh.com GARDENERS' GRAPEVINE EDINBURGH The foodie grapevine has been buzzing about the launch of The Gardener's Cottage, in Royal Terrace Gardens, at the beginning of June. Run by chefs Dale Mailley and Edward Murray, it will feature a funky, reclaimed interior and menus which major on local, seasonal food – some of it grown in the restaurant's garden. Both chefs have champion pedigrees so great things are expected. The Gardener's Cottage, London Road Tel: NA www.thegardenerscottage.co

SOMETHING FRUITY Domaine Gavoty, Cuvée "Clarendon" Provence Rose £13.45 or buy 12 at £12.10 per bottle, Jeroboams A dry and fruity rose typical of the Provence style. A Sticky End Noble Sauvignon Blanc 2010 £12.79 when you buy any 2 New Zealand wines, Majestic Wine An excellent match with all manner of sweet things. The Bernard Series Grenache Blanc Viognier 2011 £10.99 Tesco A full-bodied white with tropical fruit flavours on the nose and palate.


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FOODIES OUT AND ABOUT

Out and about

BIT OF A KICK: Cocktail bar Pepper opens its doors at No 14 Picardy Place

If you want to feature contact press@foodiesfestival.com

FOOD HEAVEN: Levi Roots, bottom right, is among the crowds at our Hampton Court Foodies Festival

CHECK IN: Grant Stott, far left, and Charlie Miller, far right among the guests at the Sheraton Grand Hotel reopening 66 | foodies


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Foodies Magazine June 2012  

Foodies Magazine June 2012

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