The British issue
Interviews, food phootgraphy and mouth watering British recipies inside. Inside Jamies Italian Leeds
Fish and chips have been a part of British cuisine since the 16th century; this delicious dish has been keeping families happy and together every Friday night. This traditional take away is usually served in newspaper but due to government regulations this has to be stopped because the ink from the paper could be hazardous to health. Page 2
British food markets are something to be excited about, the buzz of a bargain and a chance to sample and experience some really beautiful British produce. Fresh food markets and farmers markets seem to be a thing of the past, hundreds of years ago people could only rely on fresh food markets but now people seem to take the short cut approach but buying from supermarkets. Yes super markets are blissfully easy things that we all use but, visiting fresh food markets you get a real understanding of where you food has come from and how itâ€™s been produced, something which supermarkets only partly give.
Fruit and Veg is one of the most valuable industries in Britain bringing in an estimated 10 billion pounds yearly this will help to expand and help the British economy. The most commonly known traditional British fruits are pears, Apples and Oranges, these fruits are vital in representing English culture. Root vegetables such as carrots, beetroot, turnips and potatoes are also typical English veg.
Herbs and spices are a wonderful thing that can really give a dish some incredible flavours. Since the 1940â€™s during the second world war foreign cultures moved and settled in Britain bring over intense herbs and spices from their home countries. Britainâ€™s taste buds exploded to this new discovery and adapted well to the new flavours. Black pepper, white pepper, chilli powder, paprika, cumin and turmeric and just some of the hundreds of spices Britain uses today on a regular basis. Page 8
Toast is something us Brits absolutely love, there are thousands of combinations and toppings to accompany toast like peanut butter, cheese, jam, honey and even marmite. The average British person consuming around 104kg of bread each year which is equal to 260 loaves of bread!
British Builders Tea Boil kettle
Add tea bag to cup Leave for 60 second to infuse the water Strain the bag Add a small amount of milk Sugar optional Enjoy!
Classic Victoria Sponge
You will need 250g self-rising flour 1tbp baking powder 250g caster sugar 250g butter 4 eggs 2 tbsp. milk
100g butter 200g icing sugar Strawberry jam
Pre heat the oven to 200 degrees. Mix the flour, sugar, butter and baking powder into a bowl until it has the constancy of a fine bread crumb. Then bind the eggs and milk into a cup, once bound add to the rest of the mixture.
Stir the mixture until it has a smooth paste like consistency, then pour into a baking tin and bake for around 20 minutes, until golden brown. Meanwhile soften the butter for the filling in a bowl and add the icing sugar slowly, until the butter looks white and fluffy.
Once the cake has risen and cooked leave to cool for around an hour. Itâ€™s important to let the cake cool completely. Finally once the cake has cooled cut in half and evenly spread the butter icing onto one side of the cake and do the same to with the jam on the other half, then sandwich together and serve.
Eggs are a huge part of English tradition used in almost every cake, pasty and breakfast imaginable. Farm factories that produce large amounts of eggs have become a massive problem in the UK over the past few years and have been the subject of debate to ban these farms because of the poor conditions these chickens are brought up in. Free range eggs show that more attention and effort is put into the care of the chickens, therefore producing fresher and tastier eggs Stalls like this one shows in the picture show that farmers markets are still alive and fresh produces can still be brought at a good price.
You will need
Roasted Leg of Lamb
Lamb Recipe Leg of Lamb 2 garlic cloves 6 sprigs of rosemary 2 table spoons olive oil 100ml Red Wine 800ml Lamb stock Salt and pepper for seasoning
Step Four Once the meat has been left to rest cut into slices, the meat should be lovely and pink in the middle. Serve with vegetables of your choice or add the meat to any dish you would like. You could even try lamb kebabs.
Step One. Take a large frying pan and leave on a medium heat also pre heat the oven to 200 ÍŚC. To prepare the lamb make around 8 incisions in the fat of the leg. Pour the olive oil into now hot frying pan and place the leg of lamb in the middle of the pan rotating regularly until the whole leg is golden brown, this is done to seal the meat. Once the lamb has been sealed place into a large oven dish, leave to cool for 5 minutes before adding the sprigs of rosemary and garlic into the incisions that was made in the fat of the meat. Step Two Pour the lamb stock and red wine over the lamb and place in the oven for around 1hr 30. After around 30 minutes take the lamb out of the oven and based the meat with the remaining juices in the dish. This is done by taking a spoon and pouring the juices over the meat, once this is done place back in the oven and repeat this process every half an hour. Step Three After around 1hr 30 the lamb should be a brown, soft and have an amazing aroma of rosemary and garlic, the rosemary will really compliment the flavours of the lamb. Leave the lamb to rest, this is really important because this is where the meat will become really tender.
Inside Jamies Italian Leeds Jamies Italian Leeds, head chef Ashley Clarke tells us what his thoughts are on traditional British dishes, Why he wanted to become a chef, what Jamie Oliver is really like and how important fresh ingredegants are. In Britain we are a nation of food lovers, but would you say that traditional British dishes have changed over the years and why do you think this? I think a lot of the traditionl dishes are still there, I mean you have your toad in the whole and roasts, but I do think a lot of that has changed. I think now with a lot of celebrity chefs on the TV you sort of get a few ideas and there persecptions of how food should be. I think people are trying to take ideas and trying to be that little more fancy with there food and even at home. What in your mind is a traditional British dish? Erm like I mentioned before you have your toad in the whole, Sunday roasts, pie and mash and you could even go a bit Scottish with mince and tatties, Page 21
Britain is a multi-cultur- other person will make it al country and we have better. I think a lot of food many different cuisines. and restaurants have developed, there are a lot of resDo you think we have adapt- taurants out there like Italed well to all these different ian and India, so in a way types of food and how do we have had to adapt to all you think we have done it? these different flavours and I think that a lot of people cultures to make our tastes can get stuck in there ways, buds and businesses grow. I mean I like what I like, but as you age and as you grow What is your favourite up your taste buds change. food cuisine and why? You’ll try something when My favourite cuisine has your younger and decide to be Italian cooking, now that you don’t like that, so that I’v worked in this you’ll get into the habit of restaurant for 5 years. It’s going through life not lik- quite strange working for ing say tomatoes or mush- Jamie Oliver, I used to love rooms, but if you sit down Jamie as a kid and im not and try them when they’re just saying that because I cooked properly and in a work here. The Italian food dish, you might think actu- is all about fresh ingredially these are alright. I think ents, it can either be simthat a lot of restaurants are ple or complicated, but if competing for popularity the ingredients are right, and businesses are all about the ingredients just speak creating money as well as for themselves. I mean you creating great food. I think can get crap ingridiants one person will come out and cover them up with with something and an- more, but it really is all
about fresh which is what I love about the Italians. As a child I loved nothing more than Mums Sunday roast, followed by bubble and squeak on a Monday, as a child what was your tradition and do you think the young children of today have the same traditions as we did? My traditions as a child where roasts too and bangers and mash, but I think my favourite that my mum used to do was a bit oriental, like egg noodles with seared beef with flash fried broccoli. I think traditions have changed a lot, but more exotic ingredients are much easier to get a hold of, so I think people are experimenting more. In a way yeah things have changed, but I think if someone turns round to you and says lets have bangers and mash most people would get excited by that and want to eat it.
Do you think that health implications have occurred over the year due to the change in the way we cook and eat, if so why do you think this? I think with the health implications there are a few things to take into consideration, there’s an increase in aligns over the past 10 years, there are new align policies that has been set by the government you have to know the 14 aligns and they have to be stated on the menu. You look at the back of a packet and the ingredients are all there. I think it is getting better, I mean you have people like Jamie’s Oliver that do the food fights and the fish fights and all about sustainability, so it not all factory farmed and it’s not full of pesticides. I think people need to just bite the bullet and just pay that little extra for fresh ingredients and fresh produce because these little changes could have a huge impact on people’s health. Do you think people use fresh organic ingredients more now compared to when our parents were children, if so why? People are making cooking a lot easier so you’ve got your Maggi’s where you just chuck everything in a bag and you put it in the oven and it does everything for you. So no probably not, I think people now a days stare
‘I loved Jamie as a kid and never believed that one day I would be actually working for him’ more towards your dinning for two’s deals, it’s made no cleaning up and its done for you. I think people are moving away from getting the fresh ingredients and spending time preparing a meal, that has probably got a big thing to do with people working a lot more now so they kind of have to opt for the easy options. People also go out to restaurants a lot more now, so depending on where they eat yes they probably do get fresh ingredients, especially if you come to a place like here because you are going to be eating fresh ingredients.
and cheaper. Instead of people buying from fresh food markets they will just nip down to the local supermarket, but at the same time people don’t realise that you actually pay more for things like prepped celery and they’d rather buy that than celery with leaf on, so essentially they’re not cheaper. People also pay for the packaging which is more expensive especially in Britain because other countries such as Spain don’t always package there fresh foods so they’re cheaper because there is no need to pack fruit and veg, so farmers markets can do it much cheaper. Do you think people are scared to use these markets because the food isn’t cleaned or pre prepped. I think maybe some people are a little uneducated with how to prep stuff and know where food actually comes from. Sometime you get some people who get put off by having a bone in there food, but it’s come from a meat so it has to have a bone for example fish. So when you go to a supermarket and everything is prepared for you, then going to a fresh fish stall people will think what the hell I am going to do with this whole fish. The thing is you can just bake the whole thing and just flake it off which is delicious, so yeah people are probably scared with what to do. Another example would be artichoke it’s a huge vegetable but you only actually use the centre and I can imagine people thinking how I am going to do this. That’s probably why people are steering away from framers markets because supermarkets do make it so much easier for people. Do you use farmer markets, if so why do you use them? Yeah I do if I catch them, I mean Meanwood valley farm market which is absolutely amazing, it’s great to take the little ones up there and stuff like that, which also educates them as to where food comes from. I would try to use them but living and working in the city centre it can be hard. What are your favourite fresh ingredients to cook with and why? Italian all the way, but ingredients whys it has to be sage and rosemary they are my favourite herbs, you can do anything to them and the flavours are really nice exspecially in rouges, bolognaises and studded lamb with rosemary, it just really livens up the dish.
If you wanted a quick meal would you rather order a take away or cook something fresh that’s still just as quick? I mean if I said I would never get a take away I would be absolutely lying, I think if I had the ingredients in my house I would rather make a sandwich. Really nice fresh breads, cured meats, cheeses and salad is perfect Do you feel that fresh food markets and farm- for me. A lot of people love the idea of a take away and ers markets have been lost over the years, if so why? they probably remember what a take away used to be like I would say they have been lost; obviously we have super- or they think what a take away should taste like, because markets like Asda, Tesco’s, Morrison’s they’re all compet- let’s be honest half the time you are disappointed. But for ing for people to come to them so stuff is getting cheaper me if I need something quick it’s got to be a sandwich. Do you think fresh is best and if so why? Most defiantly because the flavours and texture that you get from fresh ingredient’s is something special which you can’t get from processed foods.
I agree with you on the take away thing, I don’t think they are half as good as they were, I mean I come from a sea side town and the fish and chips are unbelievable, but having fish and chips in the city is just a completely different experience. (said by Rebbeca Docherty) There are a few good fish and chip places but again it’s just completing for pricing, so the quality gets less and less and it’s just gets rushed. Half the time you end up waiting 45 minutes then by the time you get it, it’s cold anyway. What was it that made you want to be a chef? I like I was saying before I love Jamie Oliver and I does sound like I’m saying that because I work for him, but I’m honesty not, but its true I absolutely loved him and thought he was brilliant. It’s just his attitude towards food, throw it all in get it done and don’t mess around with it and how it’s not about making it look the prettiest of plates it’s all about the taste and it will speak for itself. Also my dad as well, I started in a kitchen when I was very young and he helped me as well cook from fresh ingredients, he showed me how to make stuff and also showed me how to make the most out of what you’ve got. We used to be limited on ingredients we could buy but when we did it would be something really special. My dad most defiantly started the ball rolling and these celebrity chefs kind of kept it going for me especially Jamie Oliver. I absolutely love it. So have you met Jamie Oliver and what was he like? I have met him quite a while ago now because as you would know he’s a very busy person, but he’s a great guy. We see a lot of Gernaro these days, he’s really good and he has his new book coming out which are great, but he’s proper Italian and you don’t mess with his food. I would recommend watching his YouTube channel especially his outtakes because they are hilarious. Interview recorded at Jamies Italian Leeds, image shown below
English Rose Breakfast Muffins You will need 8 rations of bacon 4 eggs 4 pieces of bread Muffin tray
Pre heat oven to 180 degrees, half cook all of the bacon in a frying pan. Once the bacon is able to hold its shape, it’s cooked enough, then place the bacon in a plate to cool. Cut four circles out of the bread that will fit into the bottom of the muffin trey moulds.
Place the bread circles at the bottom in four of the muffin moulds. Then get two pieces of bacon and fit together around the walls of the muffin mould, making a cone like shape, it’s important that you are still able to see the bread at the bottom. Then crack an egg into the middle of each muffin mould making sure that it’s on top of each piece of bread. Then place in the oven for around 10 minutes.
Whilst the breakfast muffins are in the oven, make some toast ready to dip into the egg once they are ready and cook off some tomatoes. After 10 minutes in the oven the eggs should now have raisin and be white, the yolk should be cooked but still a little runny. Take the muffins out of the tray and serve. Page 26