5 minute read
Foodie News
Take your Cooking to the Next Level
Kitchenware expert, Stellar, (www.stellar.co.uk) has launched Eclipse, a brand new, top-performing premium cookware brand that will help create show stopping meals at home with ease. The new Eclipse range offers flawless design aesthetic and exceptional performance through the use of a triply construction that allows cooks the control and fast, efficient cooking they require, whilst also promising consistent results. Each pan is crafted from three separate metals to offer exceptional efficiency and controllability: Induction Ready Stainless Steel, “High-flow” Aluminium and High Quality 18/10 Food-Grade Stainless Steel. Prices start from £55 and comprise of a selection of weighted stainless steel pans for all cooking occasions including a non-stick milk pan, non-stick frying pans, chef’s pan and 3 & 5-piece saucepan sets.
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Only the Best
Swaledale, is a whole-carcass butcher that is focused on producing products that are exceptional to cook and eat. All products are sourced from Native breeds farmed in the Yorkshire Dales. Supplying quality restaurants such as St Johns, The Quality Chop House, Brat, Moro, and many more. And now you can enjoy the finest meat in the comfort of your own home with one of their curated meat boxes showcasing The Dales' most delicious seasonal cuts of native breed meat including grass-fed, dry-aged on the bone 28 days beef, outdoor reared native breed pork, Yorkshire's tastiest pasture-fed lamb, free range herbfed chicken, Harewood Estate's wild estate-reared venison and award-winning sausages and bacon.
Party Prosecco
‘Queen of weddings’, internationally-renowned designer and style icon Vera Wang has launched her premium Vera Wang PARTY Prosecco (£26.99, Amazon) here in the UK. The most stylish choice for weddings and every other kind of celebration, the topquality sparkling white and rosé wines come in stunning matt silver bottles as striking as her fashion, fragrance, jewellery, home and accessories designs. The rumours are true! Lotus Biscoff lovers can now get their caramelised biscuit fix in chocolate form and it's sure to be love at first bite. Available from Co-op this chocolate bar with a twist, features the iconic smooth Lotus Biscoff spread encased within a creamy Belgian milk chocolate shell that is speckled with crunchy Lotus Biscoff biscuit pieces – a flavour combination you simply can't resist.
Lotus Biscoff Chocolate Bar is Here
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.
Pesto Lasagna
Ingredients
1 pack of lasagne sheets 200g spinach, roughly chopped 200g frozen peas 1 tablespoon of nutritional yeast
For the Pesto
80g pine nuts 80g cashews 25g fresh basil, including stalks 2 garlic cloves Juice of ½ lemon 1 tablespoon of nutritional yeast 125ml olive oil 100ml water 2 teaspoons of maple syrup (optional) Pinch of salt
For the White Sauce
400ml almond milk (plus more if needed) 50g nutritional yeast 50g tapioca flour 1 tablespoon of Dijon mustard Juice of ½ lemon Pinch of salt
Chicken and Aubergine Curry
Ingredients
65g cashews 1½ tsp cumin seeds 1 tbsp coriander seeds 2 tbsp vegetable oil 2 red onions, finely sliced 3 garlic cloves, grated 3cm root ginger, peeled and grated 4 medium tomatoes, roughly chopped 3 green finger chillies, whole 1 tsp ground turmeric 1 tbsp garam masala 200g baby aubergines, halved lengthways 1 x 640g pack skinless chicken thigh fillets, cut into chunky strips 300g natural yogurt 150ml chicken stock (made using 1⁄2 stockpot or cube) 100g baby leaf spinach Handful of fresh coriander (optional) 4 plain roti or rice, to serve
Method
Put 40g of the cashews in a small bowl, cover them with water and leave to soak. Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant. Remove the seeds from the pan and crush lightly using a pestle and mortar. Heat the oil in a large deep pan and fry the onions for 10-12 minutes, until they are very soft and golden. Add the garlic and ginger and cook for 1 minute longer. Add the tomatoes and chillies and cook for a further 5 minutes, until the tomatoes have broken down and are very soft. Add the crushed cumin and coriander seeds, turmeric and garam masala and continue to cook for a couple of minutes. Add the aubergines to the pan and fry for a couple of minutes before adding the chicken pieces. Cover and cook for 10 minutes. Drain the soaked cashews, then blitz them in a mini food processor before stirring them through the yogurt. Add this to the pan with the stock. Bring to a simmer and continue to cook for a further 10 minutes, or until the chicken is cooked through. Stir through the spinach, then season well with salt. Cover the pan and leave to wilt. Meanwhile, toast the remaining 25g of cashews in a dry frying pan. Scatter the toasted cashews and coriander, if using, over the curry and serve with the roti or rice. Remove the whole chillies before eating..
