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Foodie News
At Home with Wagamama
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wagamama have launched their new collection of mayo products to spice up summer bowls at home. They include their most iconic and loved flavours, katsu mayo and firecracker mayo. Both mayo’s are perfect for bringing a touch of wagamama magic to any meal. Infuse a katsu or firecracker kick into sandwiches, wraps or hirata steamed buns and level up your mealtime. Available from Tesco for a RRP of £2.25.
A Jubilee Toast
For a truly sparkling celebration this spring and summer time, fans of fine bubbles need look no further than the Vintage Collection sparkling wines from Graham Beck. The South African producer’s very best Chardonnay and Pinot Noir from that specific year are ideal choices to Celebrate What Matters. This trio of fizz offers an exciting value-for-money alternative to other bubbly and these premium bottles are perfect for toasting the Queen’s Platinum Jubilee and other seasonal occasions.
A Decadent Afternoon
Ready yourself for a quintessentially British tradition this summer, and prepare to indulge in Royal Lancaster London’s brand new and totally spoiling afternoon tea. Passed down through the centuries, this popular institution has been reimagined and presented with a modern fairytale twist by the hotel’s unique and talented team. As we all know, afternoon tea makes for the perfect chance to celebrate a special occasion, be it the Queen’s highly anticipated Platinum Jubilee, or simply an excuse to be ladies of leisure with your best friends or family members; and with this brand new and exquisite offering, celebrating never looked so stylish! Afternoon Tea & Vegan Afternoon Tea is served Wednesday to Friday (£29) and Saturday & Sunday (£35). Book here
www.royallancaster.com/bars/afternoon-tea
Summer Celebrations with Luscombe
Whether it's a picnic at the beach, barbecue with friends or sunset suppers in the garden, Luscombe's range of soft drinks, juices, crushes, ginger beers, bubblies and tonics include Wild Elderflower Bubbly, Sicilian Lemonade, Raspberry Crush, Rhubarb Crush are the very essence of summer and all available from luscombe.co.uk.
CREAMY PRAWN LINGUINE
Ingredients
40g spelt spaghetti pasta, uncooked 1 tbsp extra virgin olive oil 2 garlic cloves, finely diced or minced 1 small red onion, finely sliced 165g prawns, uncooked and peeled 100g baby button mushrooms, finely sliced 80ml double cream 1 large handful fresh basil, whole leaves 1 small bunch fresh chives, finely sliced 2 small or 1 medium courgettes, spiralised Prepare the spaghetti as per packet instructions. Heat the oil in a non-stick frying pan, over a medium heat. Fry the garlic and onion, until softened. Cook the prawns for 2mins, or until just coloured. Add the cream, mushrooms, salt and pepper, and cook for a further 2-3mins. Turn off the heat and stir in the whole basil leaves and chives. Mix the creamy prawns into the spiralised courgette and pasta and serve warm.
Method
2 x 400g tins chickpeas, rinsed and drained 1 tsp ground paprika ½ tsp dried chilli flakes (optional) 80g uncooked black rice (or any grain you like) 175g fresh or frozen edamame beans 2 tbsp soy or tamari sauce 1 tbsp sesame oil 1 lime, juiced 1 large avocado, finely sliced 1 cucumber, finely sliced 3 medium carrots, shredded 100g radish, finely sliced 1 large handful fresh coriander, roughly chopped
Method
Preheat the oven to 200C/180C fan/gas mark 6. Evenly coat the chickpeas with paprika, chilli flakes (if using), tomato puree, olive oil, salt, and pepper. Place the chickpeas in the oven for 20-25mins, or until slightly dryer but still plump. Stir frequently and be careful not to burn! While the chickpeas are in the oven, prepare the rice according to packet instructions and leave aside to cool. If using frozen edamame beans, blanch them by placing them in a bowl with boiled water for 5mins, then drain and set aside. Mix the soy, sesame oil, and lime, and set aside to dress the poke bowls. Evenly separate the ingredients into bowls, starting with the rice, and building around it with the rest of the ingredients. Serve with dressing drizzled on top and fresh coriander.
“A delightful dessert perfect for outdoor entertaining, just add Pimms!”
Ingredients
325 g soft unsalted butter 250 g caster sugar 325 g self-raising flour 4 medium eggs 2 medium egg yolks (reserve the whites for the buttercream topping) Zest of 2 large oranges (use the oranges for topping) 150 g dried apricots, chopped
For the Pimm’s syrup:
300 ml Pimm’s 100 g caster sugar
For the buttercream:
2 medium egg whites 100 g caster sugar 200 g unsalted butter, softened, cut into small pieces 2 -3 tbsp Pimm’s 1 tbsp mint leaves, finely chopped, plus extra leaves to garnish 2 large oranges, peeled, pith and seeds removed, diced 300 g strawberries, chopped 2 -inch piece of cucumber, peeled and diced (optional)
Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line a 18cm x 28cm rectangular tin with baking paper. Tip all of the cake ingredients into the bowl of a mixer and beat for 2 minutes, until smooth. Pour the batter into the prepared tin and level with a palette knife. Bake on the middle shelf of the preheated oven for about 40-45 minutes, or until well risen, golden and a skewer inserted into the middle of the cake comes out clean. Meanwhile, make the Pimm's syrup. Put the Pimm's and caster sugar in a small pan over a low heat, and stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bring to a boil. Boil for 7 minutes until syrupy and reduced by half, then pour the syrup into a small measuring jug. Using a skewer, poke holes all over the warm cake, then pour 100ml of the syrup over and leave the cake to cool completely on a wire rack. Set aside the remaining syrup. Now make the buttercream. Place the egg whites and caster sugar into a large, heatproof bowl over a pan of simmering water – ensuring the water doesn't touch the bowl. Using an electric whisk, whisk until the sugar dissolves in the egg whites. Test by rubbing some of the mixture between your thumb and index finger – you shouldn't be able to feel any sugar granules, and it should feel warm. Take the bowl off the pan and continue to whisk for 3-4 minutes on high speed. The bowl should be cool to touch at the end of this. Ensure the bowl is cool enough for the butter not to melt when you start adding it to the meringue. Reduce the speed to medium and start adding the butter, one piece at a time, allowing each cube to be incorporated before adding the next. After half the butter has been added, the mixture may look curdled. But keep adding the butter and the buttercream will come together. This will take around 4-5 minutes. Continue to whisk until the buttercream is light and fluffy. Then add the Pimm's and chopped mint to taste. Cover the top of the cold cake with the prepared buttercream. Toss the oranges, strawberries and cucumber with the remaining Pimm's syrup and sprinkle over the top of the cake with the extra mint leaves just before serving.
Method
Sauvignon in The Sun
“With the weather getting warmer, it’s the perfect time of year to open a bottle of chilled Sauvignon Blanc. Tesco experts have put together a selection of great value wines to enjoy any day in the sun, especially on World Sauvignon Blanc Day (6th May).
Mount Impey Malborough Sauvignon Blanc
Fresh with a mouthwatering, crisp acidity. Ripe fruit flavours of kiwifruit, lemongrass and gooseberry bring sweetness through the core, complementing a beautiful dry finish.
£12.00
Cru Smith & Sheth Sauvignon Blanc
Solid platinum and hay in the glass. Aromas burst with guava and fresh-cut passionfruit accented by lemon zest and white flowers. The mouthfeel is luminous and vibrant with plenty of tropical fruit, citrus, and chamomile.
£17.00 Tesco Finest Sancerre
This dry, crisp wine has intense flavours of citrus and tropical fruit with a long creamy finish. A great match for goat's cheese and salads.
£14.00
The Pebble Sauvignon Blanc
An appealing aroma combines with complex flavours of citrus and passionfruit, to produce an elegant and refreshing wine which will accompany light foods or be delicious just on its own.
£9.00 Wairau Cove Sauvignon Blanc
The result is a crisp and refreshing Sauvignon Blanc which bursts with zesty gooseberry and passion fruit flavours. Best served chilled as an aperitif or ideal with grilled fish, Asian cuisine or colourful salads.
