7 minute read
Foodie News
Sizzle this Summer
With barbecue season calling, a new range of meat from Farm Wilder means you can now sizzle the summer away knowing that with every mouthful you are helping rare wildlife - the cuckoo, butterflies, orchids, moths, bees and dragonflies - to thrive, and pastures and woodlands to flourish. What’s more, each meat package is labelled, so you know exactly where and how the animal has been reared. Prices start from £3.95, www.farmwilder.co.uk
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Haute Couture Hydration
air up’s reusable smart water bottle transforms plain tap water into delicious flavours with just one sniff. The innovative water bottle flavours water using scent alone and transforms plain tap water into one of 25 different flavours. The bottles (prices start from £29.95, www.uk.air-up.com) come in a variety of colours and styles from hot pink to ocean blue or electric orange, as well as offering a variety of coloured mouthpieces and straps to make your bottle enhance your outfit rather than cluttering up your beach bag this summer and with flavours range from Lime and Orange-Passionfruit to Cola and Iced Coffee with many others in between what’s not to love?
Hello Summer
Just perfect for cocktails in the sun, spirits are looking high for summertime with premium mixer brand London Essence’s new Pink Grapefruit Soda (£22 for 24 bottles, www.shop.londonessenceco.com) This refreshing new soda has been created to elevate any premium tequila, vodka or rum to provide a light yet elegant take on the popular Paloma, Mojito or Vodka Soda cocktails. Alternatively, it also works to create a beautifully well-balanced non-alcoholic cocktail for those looking for something even lighter this summer. There are very few places that can reinvent the traditional afternoon tea, but Pastry Chefs Jamie Warley and Andrea Vivien have done just this at Sofitel London St James. They have developed a playful and imaginative approach to children’s’ afternoon tea, adding theatre and an interactive element to the grown-up tradition. A painter’s easel will arrive at the table, equipped with a biscuit to decorate with an edible painter’s palette and paint. Other highlights include a marshmallow burger served with churros as fries and strawberry milkshake, followed by freshly baked scones served with clotted cream and jam. Prepared and served fresh each day, guests can expect savoury dishes on the new summer menu such as Tomato, burrata and focaccia; Aubergine and smoked feta tart; Shrimp beignet with dill Mayonnaise; “La frite Piémontaise”, followed by Cheese scones with horseradish butter. Afternoon Tea is served in the Rose Lounge from Friday – Sunday, 12pm –4pm. For more information or to book, visit
www.sofitelstjames.com/en/afternoon-tea.html
Afternoon Tea Reinvented
Method
To make the stock, put all the ingredients in the pot and bring them to boil. Let it simmer for 1 hour and then pass through a fine sieve. To make the avocado puree, put the peeled avocado, lime juice, olive oil and salt in a blender and blend it to smooth consistency. Pass through a fine sieve, check for seasoning and adjust if needed. To prepare the quinoa, put the veg stock and the raw quinoa in a big pot over a high head and let it boil for 20 minutes. Once cooked let it rest for 20 minutes, then drain and leave it for another 20 minutes until the water has completely drained. In a big bowl, mix the quinoa with the chopped grilled vine tomato, grapes, mint, basil and parsley and add extra virgin olive oil, lemon juice and seasoning. For a sharing dish, add the avocado puree on the top of the salad and the micro herbs to garnish, or make four separate servings.
QUINOA SALAD WITH AVOCADO PUREE
Ingredients
250g quinoa 100g organic vine tomatoes 100g grapes 8g mint 8g basil Extra virgin olive oil 50ml freshly squeezed orange juice Micro herbs
Veg Stock
2 Onion 1 Leeks 3 Carrots Parsley stems 1 fennel 1 litre of water
Avocado Puree
30g lime juice 3 avocados 10g Olive Oil Salt to taste
PAN FRIED SALMON with
SWEET POTATO PUREE & CHAMPAGNE SAUCE
Ingredients
4 x 180g salmon fillet Greek extra virgin Olive oil Salt & pepper 150g raw kale Sunflower oil
For the puree
500g white potatoes 500g sweet potatoes 80g butter 2 sprigs of thyme 3-4 tbsp of oat milk Salt
Champagne sauce
1 shallot finely chopped 50ml olive oil 400g white wine 400g champagne Jacquard 200g double cream Pinch of saffron Salt
Method
Puree - Preheat the oven on 180c, pierce the sweet potatoes all over with a fork, place on a baking tray and cook them for 50 minutes or until soft. The sweet potatoes will produce a delicious, caramelised flavour. In a small pot, add the white peeled potatoes and thyme, and boil until soft and flaking. In a food processor puree the white and sweet potatoes with butter, milk and salt and blend until smooth. Champagne sauce - In a sauce pot over a medium heat add the olive oil and the shallots and sweat them off until golden brown. Add the white wine and wait until the alcohol evaporates. Next add the dry champagne Brut and wait until reduced by half. Add the double cream and reduce by half again. Add the saffron and cook for a few minutes. Season and pass through a fine strainer. Salmon - Wash the kale and deep fry until crispy. In a non-stick pan, add the olive oil and add the salmon skin side down, pressing it down with a spatula. Season with salt and freshly ground black pepper. Fry for 3 – 5 minutes until the skin is golden. Remove the salmon from the pan and place on non-stick baking tray, skin side up, and bake for 8 min at 180c. To plate, add the hot sweet potato puree, pour the champagne sauce around the puree, top with salmon and then the crispy kale. .
“This easy strawberry meringue roulade is the perfect summery dessert, that just melts in the mouth”
Ingredients 5 egg whites
275g/10oz caster sugar 20g/2oz flaked almonds
For the filling
150ml/5fl oz double cream 200ml/7fl oz Greek-style yoghurt 225g/8oz strawberries, hulled icing sugar, for dusting Preheat oven to 200C / 180 Fan. Lay out a baking sheet with parchment paper. Separate the eggs and beat the egg whites with 70g of sugar and salt. Beat the egg yolks with the remaining sugar and vanilla until frothy. Carefully remove the egg whites and the egg yolk. Mix flour with starch and baking powder and sift over the dough. Brush onto the baking tray. Bake in the oven for 10 minutes. Spread a dishcloth and spray with water. Pour the finished biscuit and baking paper onto the tea towel. Sprinkle baking paper with cold water and gently peel off after a few seconds. Roll up the dough with the tea towel and allow to cool. Meanwhile, Cut 300g of strawberries into small pieces. Beat the cream with sugar and cream until stiff. Mix in 2 tbsp of strawberry jam and about 200g of strawberries. Refrigerate. Roll out the biscuit and spread with 3 tbsp strawberry jam and the strawberry cream. Carefully roll up the roll and spread with the remaining cream. Garnish with the remaining strawberries.
Method
Crocodile Diamante Rose
Delicate and fresh with a pale pink hue
£10.00
Alfresco Rosé
Summer evening BBQ’s and garden parties are the perfect settings to serve your guests one of these delicious rose wines selected by Tesco to sweeten up your evenings in the sun.
La Gioiosa Prosecco Rose Millesimato
The Prosecco Rosé has a pomegranate nuance edged with soft pink reflections. The nose is subtle and fresh, offering hints of small red fruits.. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes.
£10.00 Mirabeau La Folie Sparkling Rose
A delicious, sparkling Rosé with the elegant red fruit aromas typical of the pink wines from the South of France and perfect for any occasion that calls for celebration.
£14.00
Mirabeau Pure Provence Rose
Lovingly referred to as ‘Provence in a Glass' this rosé wine was inspired by long, languid days on the Côte d'Azur. Brilliant powdery pink colour, with violet reflexes. Clean and expressive, displaying aromas of peach, lychee, passion fruit and flint.
£15.50 Studio By Miraval Mediterranean Rose
Very pale pink colour. Nose of fresh fruit and citrus fruit. Fleshy palate with notes of citrus and white flowers and a long finish with salinity
£12.00
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