3 minute read
Foodie News
BLOOMING BROWNIES
The Blushing Cook’s floral brownies (from £30, www.blushingcook.com) are the perfect gift for Valentines, Mothers Day, Birthdays or just because. Made with the finest ingredients and decorated with organically grown edible flowers grown in Devon they’re the ultimate treat, chocolate and flowers in one box - each a mini masterpiece, They are presented in a gorgeous hand stamped gift-box and and can be posted anywhere in the UK with a personal message.
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ROOFTOPS & CIGARS
NEW KNIFE ON THE BLOCK
This Viners Organic Natural Coloured Knife Block set (£45, www.viners.co.uk) has everything an eco-conscious kitchen wants (the set includes: chef's knife, bread knife, carving knife, utility knife and a paring knife).
Each recycled steel knife stores safely and easily in the wheat fibre mixed material knife block with bamboo top. The knife block and handles are crafted from 35% wheat fibre, and at least 80% recycled materials make up the blades. The Rooftop at The Trafalgar St. James hotel is to host a Luxury Cigar Dinner with Davidoff London and Graham’s Port on Tuesday 8th February. Guests will enjoy an evening of fine food, drinks and cigars along with sensational views of London’s skyline to celebrate the release of a Limited Edition Winston Churchill cigar. Guests at the ticketed dinner will enjoy a five-course tasting menu with matched wines, an arrival cocktail and small Winston Churchill cigar. The five-course menu makes use of luxury ingredients from caviar and crab to beef fillet and lobster tail. Tickets are priced at £195 per person and are available at www.sevenrooms.com/events
CHOCOLATE HAPPINESS
Montezuma’s, Happiness bar (£2.59, Montezumas.co.uk) is becoming a new favourite pick-me-up and the ultimate gift to send to those who might need cheering up. Made with smooth milk chocolate and a salty-sweet combination of crunchy hazelnuts and caramel, this decadent bar has been a hit on the shelves since it first launched. Whether you’re letting someone know you are thinking of them, or just want to brighten their day, the Happiness bar is the perfect indulgence.
Ingredients
4 tbsp groundnut oil 1 aubergine, halved lengthways and cut into 1cm/½in slices 2 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 1 red chilli, finely chopped 200g/7oz pork mince 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp chilli bean sauce (available from Asian grocers) 200ml/7fl oz hot chicken stock 2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways 1 tbsp clear rice vinegar or cider vinegar 1 tsp toasted sesame oil 2 spring onions, chopped 1 tbsp cornflour, mixed with 2 tbsp cold water
Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.
Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 34 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.
Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately.
