6 minute read
Foodie News
Time for Tea
To celebrate autumn, Vahdam India has curated a Halloween-special assortment of 4 luscious Herbal & Chai tea blends (£40, www.vahdam.global) including Sweet Cinnamon Masala Chai, Pumpkin Spiced Herbal Tea, Apple Cinnamon Herbal Tea and Turmeric Spiced Herbal Tea all supplied in attractive tin caddies and presented in a gift box
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Deliciously Scary
These deliciously spooky macarons will certainly add an elegant touch to your Halloween celebrations. Hand finished designs including webs, bats and spiders dusted with silver leaf adorn these bone white macarons filled with maple syrup, apple pie and chocolate orange flavoured ganache. The macarons cost £30 for a box of 6 or £58 for a box of 12 and can be purchased via www.emmadodicakes.com
Dine in With Gressingham Duck
For those that still want to enjoy a restaurant-quality meal at home, with none of the hassle of cooking themselves, or spending a fortune, Gressingham Duck has the answer with its Bistro range. Gressingham’s Bistro range includes a selection of 6 delicious meals that can be popped in the oven and served simply with potatoes, salad or vegetables for an easy but delicious meal for enjoying as a couple or with friends. Dishes include: Duck Breasts in Plum Sauce, Duck Legs in Plum Sauce, Duck Confit, Duck A’L’Orange, Duck Breasts in Orange Sauce and Duck Legs with Orange & Maple. Prices start from £6 and are available from Sainsbury's, Tesco, Morrisons, Waitrose and Ocado.
Weekend Brunching
Time to brunch at London’s latest 360degree rooftop bar and restaurant Wagtail. Running every Saturday and Sunday the Weekend Brunch offers a seasonal brunch menu with the best of British produce, including a sharing board and a selection of starters and main courses, with the option to include half a bottle or free-flowing Della Vite Superiore DOCG or Rosé Prosecco. Guests will be able to enjoy brunch in the 9th floor dining room and East and West Terraces at Wagtail, with live entertainment and a backdrop of London’s most iconic landmarks including London Bridge, The Shard, Tower Bridge and, of course, Monument. Wagtail’s Weekend Brunch starts at £60 per person. Weekend Brunch with half a bottle of Della Vite Superiore DOCG or Rosé Prosecco is £80 per person; Weekend Brunch with free-flowing Della Vite Superiore DOCG or Rosé Prosecco for two hours is £120 per person. For more information and to reserve your Weekend Brunch visit
Wagtaillondon.com/brunch.
Method
Preheat the oven to 200°C/400°F/gas 6. Boil the kettle. Scrub the potatoes, chop into 3cm chunks, place in a large shallow casserole pan and cover with boiling kettle water. Bring back to the boil and cook for 15 minutes, or until tender, trimming and adding the broccoli for the last 4 minutes. Drain, put the broccoli aside, return the spuds to the pan and mash well with the tartare sauce and ½ a tablespoon of olive oil, then season to perfection. Put back on a medium heat and use the back of a spoon to spread the mash across the base and sides of the pan. Drizzle with oil, then transfer to the oven to bake for 20 minutes, or until golden. Meanwhile, slice the salmon lengthways just under 1cm thick. Halve the cherry tomatoes. Finely chop the chives. Toss it all with the prawns, lemon juice and a pinch of sea salt and black pepper. When the mash is golden, arrange the blanched broccoli on top, then lay over the dressed salmon, prawns and tomatoes. Return to the oven for 10 minutes, or until the fish and prawns are cooked through.
Upside Down Fish Pie
Ingredients
1 kg potatoes 320 g sprouting broccoli 100 g tartare sauce olive oil 400 g piece of salmon , skin off, pin-boned 320 g ripe mixed-colour cherry tomatoes 1 bunch of chives (20g) 165 g raw peeled king prawns ½ a lemon
Autumn Salmon & Squash Bowl
Ingredients
For the salad
1 cup quinoa cooked 3 cups roughly 2 bunches lacinato kale, washed and de-stemmed 2 tsp. olive oil 1 tsp. garlic powder 1 1/2 cup roasted butternut squash 1 1/2 cup roasted cauliflower 2 tbsp. avocado oil Salt and pepper 1 apple chopped 1/3 cup crumbled feta cheese 1/3 pomegranate seeds 1/4 cup pumpkin seeds 1/4 cup pecan pieces 2 salmon filets
For the dressing & marinade
1/2 cup olive oil 2 tbsp. apple cider vinegar Juice from 1 lemon 2 tbsp. honey syrup 4 tsp. Dijon mustard Salt and pepper to taste
Method
Cook the quinoa according to package directions. Preheat the oven to 400F / 200C / Gas 6. Toss cubed butternut squash and cauliflower florets with avocado oil and season with salt and pepper. Roast on a baking sheet for approximately 15 minutes until the squash is fork tender. Let cool. In a small bowl combine all of the ingredients for the dressing/marinade and whisk together. Use half as a marinade for the salmon (drizzle on each of the 2 filets) and the rest as salad dressing. Pour marinade on salmon. Bake at 400 degrees in the oven for about 10-12 minutes until opaque or grill on a grill pan on the stove for 3-4 minutes on each side. Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds. Toss roasted veggies with the kale. Add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans. Drizzle with remaining dressing and enjoy!
Mini No-Bake Pumpkin Spice Cheesecakes
Method
Make the crust: Whisk together the cookie crumbs and brown sugar in a small mixing bowl. Stir the molasses into the melted butter, and then add the mixture to the cookie crumbs. Mix everything together until the mixture is damp and crumbly, like wet sand. Line a standard 12-cup muffin tin with paper liners. Scoop about 4 ½ -5 (loosely-packed) teaspoons of the crust mixture into each liner, pressing it down into a flat, compact layer; a cocktail muddler works particularly well for this. Chill in the refrigerator while prepping the filling. Using a bowl and handheld electric mixer, or a stand mixer, beat the whipping cream on medium-high speed just until stiff. Chill in the refrigerator while you proceed with the next step. Using a clean bowl/mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, brown sugar, powdered sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt and continue to beat on medium speed until smoothly and evenly combined. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture, continuing just until the two are evenly incorporated, with no streaks remaining. Pipe or spoon the filling over the crust in each muffin liner, making sure it fills the liner completely with no gaps. Use a small offset spatula to smooth out the top surface of each cupcake. Transfer to the refrigerator to set for at least three hours before garnishing and serving.
Ingredients
4 ¼ oz whipping cream 10 oz full-fat cream cheese 5 ½ oz canned pumpkin purée 2 ⅜ oz brown sugar 2 ½ oz sugar 1 tbsp vanilla extract 1 ¼ tsp cinnamon ½ tsp ginger ⅜ tsp nutmeg ⅜ tsp cloves Pinch of salt Whipped cream Caramel sauce
