5 minute read
Foodie News
Mixology at Home
Award-winning bottled cocktail specialist, World of Zing, has unveiled a fresh new look with an eyecatching new bottle design, as well as the launch of an exciting new flavour, Saffron & Rose Gimlet. Using premium spirits, bespoke bitters and liqueurs, World of Zing makes party planning easy. Whether you are entertaining at home or socialising with friends in the park, cocktail lovers can now grab a bottle from their nearest Majestic Wines (prices from £22) and enjoy bartender quality cocktails without the effort!
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Because Cake is Made for Sharing
Clementina Cakes have launched their first vegan and gluten-free collection. The Salted Caramel Chockablock Brownie is the definition of pure indulgence, smothered in heavenly sticky salted caramel, then lovingly handstrewn with cubes of double chocolate chunk cookie and finished with oodles of crisp chocolate chips. delivered straight to your door. The Salted Caramel Chockablock Brownie is £19.99 for a box of 12 available from www.clementinacakes.co.uk.
Family Comforts
Rebecca Wilson’s highly anticipated cookbook Family Comforts is now out. With over 100 comforting meals suitable for all ages, her flavourful recipes are simple to cook, easy to share and perfect for busy families. From breakfast, lunch and dinner, snacks and puds, it’s the cookbook that will keep on serving for decades to come. Available from Amazon.
The Name is Rose. Rock Rose
To celebrate the UK release of the keenly awaited James Bond film, No Time To Die, the Scottish distillery, Dunnet Bay Distillers, has released a new Vesper Martini elegantly combining its Rock Rose Gin Old Tom Pink Grapefruit Edition (£34) and Holy Grass Vodka (£34). The Vesper Martini cocktail has to be one of the most famous drinks ever ordered. 50ml Rock Rose Old Tom Pink Grapefruit edition 15ml Holy Grass Vodka 10 mls Lillet Blanc white vermouth Place all the ingredients in a mixing glass filled with ice and stir with a bar-spoon for 30 seconds. Strain into a frozen martini glass and garnish with a twist of lemon peel. We hate to disagree with Mr Bond, but it's stirred not shaken. You should never shake a classic martini, as it can result in over dilution. Available direct from www.dunnetbaydistillers.co.uk
Cider-Roasted Chicken with Streaky Bacon, Apples and Potatoes
Ingredients
700g potatoes, sliced (skin can be left on) 2 onions, cut into thin wedges 4 thyme sprigs, plus 1 tbsp extra leaves 80ml olive oil, plus extra for drizzling 4 chicken breasts, with winglet attached (200g each), skin on 8 rashers of streaky bacon 2 South African Pink Lady apples, cut into thin wedges, core removed (skin can be left on) 100ml dry apple cider (or apple/pear juice if to be non-alcoholic) 100ml chicken stock 2 tbsp cider vinegar, or to taste Preheat oven to 200°C, fan oven 180°C, Gas Mark 6. Combine potatoes, onions, thyme sprigs and 60ml oil in a roasting pan, season to taste and roast until starting to colour (15-20 minutes). Meanwhile, season chicken to taste and scatter with thyme leaves. Wrap each chicken breast in two bacon rashers, place on top of potato mixture with the apples and drizzle with remaining oil. Add cider and stock to the roasting pan and roast until chicken is cooked through and vegetables are tender (35-40 minutes). Stir through vinegar, serve hot.
Method
Ingredients
500g pumpkin or butternut squash, cut into chunks 1 large red onion, chopped 2tbsp olive oil 1tsp cumin seeds 6 South African plums, pitted and sliced 2 x 400g cans green or brown lentils, rinsed and drained 4tsp vegetable stock powder or 1 vegetable stock cube 4tbsp Korma curry paste 200g coconut cream 2tbsp chopped fresh coriander Salt and freshly ground black pepper 4tbsp natural yogurt (dairy-free for vegans) Fresh coriander, to garnish Naan bread, to serve
Method
Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put the chunks of pumpkin or butternut squash and red onion into a roasting tin and add the olive oil, tossing to coat. Roast for 25-30 minutes, until just tender. Add the cumin seeds and South African plums to the roasting tin and roast for 5 more minutes. Meanwhile, tip the lentils into a large saucepan and stir in the stock powder or crumble in the cube. Add the curry paste, coconut cream and chopped coriander. Heat, stirring occasionally until simmering. Tip the roasted vegetable mixture into the saucepan and stir gently to mix. Season to taste with salt and pepper and cook for a few minutes. Serve, garnished with natural yogurt and coriander sprigs, accompanied by warm naan bread. TIP: If you want to keep the curry vegan, be sure to use a dairy-free yogurt for the garnish. If you need an alternative to pumpkin or butternut squash, try sweet potatoes instead.
Sticky Apple Cake with Drunk Currants
Ingredients
250 g butter, softened 100 g molasses or dark brown sugar 2 -3 apples, peeled, cored and sliced 150 g light brown soft sugar 2 eggs, lightly beaten 250 g self-raising flour 2 tsp ground cinnamon 0.25 tsp ground allspice Pinch of salt Crème fraîche, to serve
For the currants:
100 g caster sugar 150 ml dark rum 100 g currants
Method
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cmdiameter cake tin. Melt 50g of the butter in a small saucepan, add the molasses or sugar and stir until dissolved. Gently simmer until rich and dark, then tip into the cake tin. Arrange the apple slices on top. Beat the light brown sugar and the remaining butter together until light and fluffy, then beat in the eggs, a little at a time. Fold in the flour, spices and salt, and spread over the apples. Bake for 35-40 minutes, until springy to the touch. Leave to cool in the tin. For the boozy currants, mix the caster sugar and rum in a small pan, add the currants and simmer gently for 10 minutes, then set aside. To serve, gently warm the cake in a low oven, if you fancy, though it's just as good served cold. Warm the currants over a gentle heat. Turn the cake out on to a plate, slice and serve with a blob of crème fraîche and a spoonful of currants.
RECIPE FROM: Sainsbury’s
