Cibare Food and Drinks Magazine Issue 27 LONDON Summer 2022
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Contents RECIPE
REVIEW
Rainbow Burritos 24 Rainbow Lettuce Cups 26 Chicken Satay 30 Buddha Bowl 38 Rainbow Pizza 42 Summer Butter 54 Cheeseboard Ideas 58
‘Homeslice Negronis with @the_localvegan’ 2
GARDENING Summer On The Veg Patch
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BOOK REVIEW
FEATURES Rainbow Choux Pastry Rainbow Lemon Pasta Eat The Rainbow Broad Bean Salad Strawberry Gatlova Sun, Spain And Anchovies
Trampoline 8 Chakana 14 Homeslice 56
20 28 32 46 48 50
Feel Good 4
PETS Rainbows For Your Pups
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The best chickpeas in town from @fabulousfoodfinds Cibare Magazine
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We are deliciously deep into summer and Pride Month, and although we come out towards the end of that month, we are full of the joys of the season!!! So, our pages are full of vibrant rainbow vibes for you all to enjoy, and it has been so much fun to make and eat every recipe and review!!! We hope that you love what we have cooked up for you this summer and the sunshine gives you all the Vitamin D and dopamine that you need to have a lovely one. So come and taste our rainbows and relax with our tasty rainbow-hued foods that aim to make you happy in the most colourful way! And if there’s a food business near you that needs a shout out do get in touch!! We love a new find to shout about!!! Love Eve x
‘Sushi rolls made with avocado and Wotsits!!’
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Editor’s Note
BOOK REVIEW
FEEL GOOD
BY MELISSA HEMSLEY Reviewed By Despina Mina
Fast forward eight years and the sisters have each been successful on the food scene in their own right, but today we talk about Melissa who continues her mission to acquaint people with healthy, whole foods at a relatable level. Amongst the many projects she’s involved in, she’s a big presence in the food waste charity ‘The Felix Project’. They redistribute 4
surplus food throughout London to charities and schools, helping the vulnerable, the homeless, people with mental health issues or those who can’t afford to buy regular, healthy food. This in turn, reduces food waste. ‘Feel Good’ is Melissa’s fifth book. Admittedly, this is my first of her solo work but it’s a corker - every page is full of colour and warmth. It’s a happy book, that’s fitting for the theme of this edition of Cibare - ‘Taste the Rainbow’. Melissa’s smiling face beaming at me on the front cover is an indication of what to expect inside - every page of ‘Feel Good’ is vibrant and fun. The flavour combinations are serious, but the vibe is light-hearted and playful. The weekend I decided to create my ‘Feel Good’ meal was a hot and sunny one, which always makes me lean towards being meat free. I picked out the ‘Baked Cibare Magazine
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PICTURE CREDITS: Despina Mina
In 2014 I was gifted a cookbook called ‘The Art of Eating Well’, written by sisters Jasmine and Melissa Hemsley a recipe book that encouraged cooking with unprocessed foods and introduced me to cooking with ghee, coconut oil, chia seeds and bone broth, and turned my courgettes into spaghetti with the Spiralizer. Their cookbook stayed and became a firm favourite, the Spiralizer didn’t. The sisters’ ethos gave me the tools to get creative and find new ways to cook nutritious meals and I haven’t looked back since.
Apart from the chocolate pots, everything was served at the same time, in the garden, under the jasmine and honeysuckle covered pergola. I’m making this sound more idyllic than it actually was, so for full disclosure add a curious and greedy little dog desperate to jump on the table and two adults taking turns to distract him with toys and chews. Maybe it was the smell of baked feta that made him so determined to see what was on offer. Fresh out of the oven, the feta softened and became slightly gooey, just enough to break up and distribute evenly onto the little broccoli florets. The only criticism we found was when the feta got cold, it went quite hard, and the salty flavour intensified so it wasn’t as enjoyable. Having a good potato salad recipe up your sleeve comes in handy on BBQ days, so I picked this dish to see if it would be a keeper. The salad leaves and herbs kept it tasting fresh and light, and the sharp flavours of the cornichons and capers cut through the yoghurt dressing. Melissa suggests that if asparagus isn’t in season, then green beans or broccoli will also work well here, but in this case, I added the asparagus as suggested. It’s safe to say there were no leftovers for lunchboxes the next day.
complements the sweet roasted carrots. We used them to scoop up the creamy bean dip and the dukkah sprinkled liberally over the top adds the crunch. It’s well worth making the dukkah from scratch and it doesn’t require much effort either. You can really taste each of the dried spices, plus you can make it as fine or as chunky as you like. The recipe makes way more than you need, which has been quite handy, as I’ve used it on every salad since. The chocolate pots were a bit of a no brainer, I was so confident they’d taste good I made extra for the next day three simple ingredients which can all be vegan if you wish. There’s no cooking involved for this, so it’s a perfect recipe for a hot summer’s day and you can decorate it with your favourite toppings. I went with crushed nuts and fresh cherries. I’m certain that ‘Feel Good’ will be on our weekly rotation of cookbooks for the foreseeable, I’ve earmarked quite a few pages already. So, if you see Melissa’s face smiling at you from the shelf of a bookshop or supermarket, I suggest you add it to your basket and see why her ‘Feel Good’ does what it says on the tin / book. PICTURE CREDITS: Despina Mina
Feta and Ras El Hanout Broccoli Salad’, the ‘Warm Potato and Watercress Salad with Asparagus’, ‘Roast Carrots and Fresh Beetroot with Dukkah’ a ‘Herby Bean Dip’ and the ‘Three Ingredient Chocolate Pots’.
The roasted carrots were yet another win. Every element of this was delicious, the earthiness of raw beetroot perfectly 6
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REVIEW
JUMPING TO THE GOOD WITH TRAMPOLINE AND ANTONIO By Andreas Christou
I’ve witnessed first-hand how Coffee Works Project transformed this cobbled road from a row of antique shops to a highly sought-after hospitality hot spot, with the likes of Fredericks, The Breakfast Club and Brother Marcus, to name a few of its residents. The already spoilt for choice locals and visitors to the area have just gained a wonderful new speciality coffee shop with a highly regarded coffee professional Antonio Orria at its helm, in the form of the new social enterprise Trampoline. In a bright orange skin and with its playful brand identity, Trampoline stands out as the new kid on the Camden 8
Passage block, sitting on the corner of Carlton Place across the road from The Breakfast Club - it can’t be missed. But don’t be fooled by the fun exterior, this project is a serious social mission and is just what our overstretched and sometimes less than inclusive industry desperately requires. A project that promises to also change the lives for the better of some of our community’s most helpless individuals. Antonio speaks enthusiastically and passionately speaks about the task ahead and how the idea is that of his partner Pranav, and that he gives him all the credit for this. I quickly recognise that Antonio is a humble man; he underplays how important he is to this project and his influence in the industry, and I’m sure Pranav agrees. His foundation started when moving to London from Italy approximately a Cibare Magazine
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PICTURE CREDITS:TRAMPOLINE
Camden Passage in Islington Angel, London, has been at the centre of the speciality coffee scene in this area for quite some time now.
After the shock of being told by his first boss, “Tomorrow you’re going on a course, they are going to teach you how to make coffee,” he found himself at the Monmouth Roastery where his first experience in speciality coffee was born. Being a student of philosophy, he found it fascinating how this coffee world existed outside of the small espresso shops in downtown Napoli in his beloved Italy and his intrigue was sparked. This passion for speciality coffee was cemented in 2013 when he visited Ethiopia. The realisation that there were other countries that had as much passion for coffee as the Italians had was ‘life changing’, in his own words. These cultures had coffee embedded in their lives, they loved coffee, they knew coffee, the only difference was how they prepared it and served it. On his return Antonio quickly enrolled in SCA (Speciality Coffee Association) courses to further and better his knowledge and understanding of this new world he had discovered and, in 2015, he took up the opportunity to join the Taylor Street Baristas, his first true and full speciality coffee role. He speaks highly of Andrew Tolley, one of the founders of Taylor Street and Harris + Hoole. Again, he openly describes how important Andrew was and is for him with his continuous support and mentoring, to this day. Once he had established himself in the 10
coffee world, in 2017 Origin Roasters came knocking and offered Antonio his first managerial position, engaging him to manage the British Library operation. This was a focal point in his career when he realised that speciality coffee is an ideal, but how you integrate this ideal in a city like London where many consumers do not understand or embrace the complexities of high-quality coffee was a reality that struck him hard. His philosophy background would have him questioning how he could bring speciality coffee to the masses and the true coffee experience through to the general public. Antonio would take things even further and his hunger to understand and manage people’s expectations in this field would lead him to explore neuroscience and test some of his concepts within this space. Step in Henry (the hugger) Ayers, one of the founders of The Gentlemen Baristas, who made Antonio his head of coffee in 2019, for which Antonio is very grateful, describing Henry as someone who brings fun and humility to any situation no matter how serious it is. This opportunity allowed Antonio to further his knowledge of the supply chain and build relationships with farmers and producers. Antonio describes this as ‘opening Pandora’s box’; he respects and feels the farmers’ and producers’ struggles much more now and is grateful to the companies that are truly going down the sustainability route. All these roles and coffee journeys prepared and led Antonio to Pranav from Nevi Teas in 2022 when the two Cibare Magazine
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PICTURE CREDITS:TRAMPOLINE
decade ago now; he soon found himself in the hospitality world where he discovered the value that the UK put on training and structure in the workplace.
of them opened Trampoline. A social enterprise in which they ‘do their bit’ by training and employing refugees who have recently been given status here in the UK. Once trained and ‘ready to fly’ Trampoline, who work with other employment projects, will support them on their journey to a rewarding career.
roasters, front of house etc, projects like this should be welcomed and supported by all. And at the same time, they’re helping people who may otherwise struggle to find rewarding careers here. Speciality coffee is not just for the more fortunate, good coffee must be enjoyed by all.
This concept and his willingness to get involved was a simple choice for Antonio, as he felt that the opportunity to support and aid refugees in the task of settling in our society was too rewarding to reject. With a fear of not wanting to label their staff as ‘refugees’ and have them judged only by this label, the pair decided not to speak too loudly about the project until now. After being pleasantly surprised to find that the majority of people care enough to ask the right questions, they have decided now is the right time to bring the aim of their project to the fore and make more people aware.
Projects like Second Shot Coffee, Redemption Roasters and now Trampoline are doing a fantastic job in making our beloved industry more accessible to all and proving that kindness and compassion do still exist.
Their challenge is to find a balance between being known as a social enterprise and making consistently good coffee prepared by highly skilled baristas who happen to have started their lives here as refugees. Having a great story and supporting people in need is a great start, but people still want good coffee and good food: I can personally vouch that they are great at doing both and I regularly pop in for a coffee and a catch up with Antonio.
Trampoline plans and needs to grow by opening more locations as this is the best way to make a bigger impact and help more and more people, so feel free to reach out and see how you can help: Antonio will be happy to explain more. Thank you, Antonio - you have been and continue to be the inspiration to whom many young baristas gravitate early in their careers: your energy and love for our industry is contagious and we need more Antonios in our lives. Andy x
So, you’ll understand from this why I fully support Trampoline and their cause; recent times have proven and are still proving that the speciality coffee industry needs to broaden its reach and with a shortage of good baristas, 12
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REVIEW
CHAKANA BIRMINGHAM By Simon Carlo
The squid dish could be from one of these drug-addled visions of Amaringo; a white base with softly cooked strands of squid bobbing on the surface. Flecks of green and blobs of jet black and gold set within lipstick pink. It is food almost too pretty to eat. Almost. That’s a lie; it demands to be eaten. Dive in deep and it rewards you with savoury notes spiked with acidity, where garlic presents as gentle heat rather than a fierce pungency. 14
There is the subtle tang of chive and a brightness from plenty of lime, whilst at the base sits a creamed starch; fudgy and substantial. It is glorious. Prior to this is bread naturally dyed from a Peruvian grain to a purple the shade of Barney the Dinosaur, best used to dredge the bottom of a bumblebee yellow corn ceviche simultaneously sour and sweet. There are cork-sized rolls of mashed potato the colour of amaranth dressed in white crab meat and slithers of pickled onions the quiet pink of a baby-grow, best washed down with Pisco Sours, impeccably made and vivacious. We try three different types of quinoa; green, orange, and purple – as if this were Mardi Gras and not a former bank in Moseley – brunch like, with something akin to guacamole underneath it all. Everything has a freshness to it. It is food to enliven the soul. Cibare Magazine
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PICTURE CREDITS: Simon Carlo
There is no restaurant in Birmingham which does colour like Chakana. Robert Otiz’s Peruvian food is a visual kaleidoscope of brightly lit shades, as if food drawn from the mind of a child imagining their perfect dinner. Each dish uses a Mark Rothko palate with Jackson Pollock flourishes or, more likely, draws from the dreamscape painting of Pablo Amaringo whose art was the result of drinking hallucinogenic plant brews.
Mains are as much about substance as pleasure. Pork belly, fatty and rich, comes fully dressed for a night out with folds of roasted pepper, carrots, courgettes, wilted leaves, beetroot and beans lounging on the crispy skin like ReesMoggs half asleep on a parliamentary bench. A sticky, almost molasses sauce adds a brooding depth. We try a rump of lamb with a purée of violet potatoes with white beans, which is the closest Robert will get to a conventional English dish, lifted with the suggestion of chilli and some earthy spices. A fat lobe of squash shows what Ortiz can do with vegetables alone. Roasted with the skin on and with ribbons of courgette hiding underneath the delicate carrot tuile, the key is the acidulated ricotta sauce with chive that almost fools me into thinking it’s wild garlic.
PICTURE CREDITS: Simon Carlo
Replete, we skip dessert in favour of more Pisco Sours. Chakana is excellent. A genuinely interesting restaurant that dares to be different. Their world is brightly lit and full of the unexpected. It’s impossible not to love.
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FEATURE
RAINBOW CHOUX PASTRY By Sofia Gallo
Ingredients: For the Choux Pastry: 60ml of milk 60ml of water 50g of unsalted butter 1/4 tsp of salt 2 large eggs 75g of plain flour For the Craquelin: 50g of butter 50g of demerara/cane/granulated sugar 50g of plain flour Favourite food colouring For the Filling: Double cream - quantities will vary Vanilla paste to taste This recipe will make about 10 to 15 choux buns depending on the size.
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Method: Prepare your craquelin first. Cream the butter and sugar together, add the flour, your favourite food colouring and create a soft dough ball. Place this between two pieces of parchment paper and roll out to a thin layer. Place in the fridge until later. For the choux pastry, in a saucepan place your water, milk and butter and let simmer on a medium heat without allowing the butter to boil. Once the butter is melted add your salt and your flour in one go. Combine with a spatula, until the flour is all incorporated and a patina is created at the bottom of your saucepan. Turn the heat off and place the mixture in a different bowl and allow to cool down before adding your eggs. This process can be done in a stand mixer, and you can cool down the mixture by whisking the dough with the beater. Cibare Magazine
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Whisk your eggs together and add these to the dough a little at a time. You might not need all the eggs. Start first by incorporating the eggs using a wooden spoon, and then a hand whisk. You will know that the pastry is ready when this drops from the spoon and creates a V shape. Preheat your oven to 190°C or gas mark 5-1/2. On a baking tray place some parchment paper: put your dough into a piping bag fitted with a round tip, and pipe your choux straight on the tray, allowing gravity to push the piping bag. Feel free to adjust the size according to your taste. Once the pastry has been all been piped, take your craquelin from the fridge. With a cookie cutter, cut out some circles of a similar size to or slightly larger than the choux pastry, and place one piece on the top of each of your choux. Bake for about 15 minutes first, then lower the temperature by 10°C and bake for an additional 20 minutes or until the choux are a golden-brown colour. The buns should feel a little firmer on the outside, but light in weight and hollow in the middle. Let the choux buns cool off completely: prepare your filling by whisking the cream and the vanilla paste to soft peaks. You can turn the cream to a Chantilly cream by adding some icing sugar. The quantities will vary depending on the size of the buns, but I would begin by whisking 200g of cream to start with. Enjoy straight away or even better the day after when these have had time to mature in flavour.
RECIPE
RAINBOW BURRITOS By Emma Walton-Moore
Makes 4 burritos Ingredients: 4 large tortillas 2 sweet potatoes 1 tbsp of oil 2 tsp of cumin 1 tsp of ground coriander 2 tsp of smoked paprika 1/2 tsp of chilli powder 300 grams of rice 1/2 red onion, cut into thin strips 1 red pepper, cut into stripes 1 tin of cooked black beans, drained 175 grams tinned sweetcorn 2 avocados, cut into strips One handful of coriander Grated cheese (option) Sour cream (optional) Jalapeños (optional) Method: Cut the sweet potatoes in 2.5cm cubes and toss with the olive oil and spices. Roast in a preheated oven at 200°C/180°C fan/gas mark 6, checking on them and turning them over at the halfway point. In the meantime, place the rice into a pan of boiling water and cook for 10 to 15 24
minutes or until cooked. While the sweet potato roasts and the rice cooks, finely cut your vegetables. Add a little oil to a frying pan and add the red onion and red pepper. Fry for 8 minutes until just softened, add the black beans and tinned sweetcorn and cook for a further 3 to 5 minutes until all the veggies are heated through. As soon as the rice and sweet potatoes are cooked, begin assembling your burritos. Lay out your tortilla in front of you. Spoon the rice onto the wrap in a horizontal line in front of you followed by the cooked veggies, avocado slices and a sprinkling of coriander. At this point add any optional ingredients you’d like to use such as grated cheese, sour cream or jalapeños. Fold the sides inwards, over the filling then roll the burrito over the filling, tucking as you roll. Continue rolling until your burrito is seam side down! Repeat with the remaining tortillas and serve.
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RECIPE
RAINBOW LETTUCE CUPS By Dani Gavriel
Ingredients: 2 tbsp of hoisin sauce 2 tbsp of soy sauce 2 tbsp of rice wine vinegar 1 tbsp of Sriracha sauce 1 tbsp of sesame oil 1 tbsp of extra-virgin olive oil 1 onion, finely chopped 3 cloves of garlic, crushed 1 tbsp of freshly grated ginger 1 tin of water chestnuts, drained and sliced 3 spring onions, thinly sliced Pinch of salt Half a cup of white rice or a rice of your choice Freshly ground black pepper Baby gem leafy lettuce (leaves separated) Handful of chestnut mushrooms, chopped 1 carrot, julienned into ribbons 1 radish, julienned into small slices 1 red chilli, deseeded and sliced Handful of roasted peanuts, chopped 1 lime, to serve Handful of fresh herbs such as mint, 26
basil or coriander, finely chopped 1 small red pepper, finely chopped 1/2 a cucumber, finely chopped 1 courgette, finely chopped Method: For the sauce: Mix together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. For the filling: Cook the rice. Add your onions and the olive oil to a pan and cook for a couple of minutes, then stir in garlic and ginger. Add the mushrooms, courgette and peppers and cook, stirring. Pour in sauce and cook for 1 minute: then you need to turn off the heat and stir in the water chestnuts and spring onions. Add salt and pepper to taste. Add some cooked rice to each lettuce leaf. On top of that place the mushroom mixture and decorate with carrot, radish, chilli and herbs. Cibare Magazine
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FEATURE
HERITAGE TOMATO, PISTACHIO AND LEMON PASTA By David J Rickett
Ingredients:
Method:
For the sauce: Juice and zest of 2 lemons 125g of Parmesan 2 large cloves of garlic 40ml of olive oil 1 small bunch of basil 1 small handful of parsley
Blend all the ingredients for the sauce together until it’s very smooth.
Other ingredients: Dried pasta (for 2 people) Red, yellow, orange and green tomatoes Crushed pistachios Micro green + purple basil (optional)
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Cook the pasta as per the instructions on the packet. Whilst the pasta is cooking chop the tomatoes and crush the pistachios. Coat the pasta with the sauce and stir in the tomatoes. Serve immediately and top with a generous amount of the pistachios and a few micro basil leaves.
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RECIPE
CHICKEN SATAY WITH COCONUT RICE By Ying Bower
Ingredients:
Method:
Chicken and Marinade: 2 large chicken breast fillets 1/4 cup of coconut milk 1 tsp of curry powder 1 tsp of ground coriander seed 1/2 tsp of salt 1 tbsp of soy sauce
For the rice: Rinse the rice a few times through a sieve to wash away excess starch, then drain off all the water. Add the coconut milk and salt, stir it all together then cook for 15 to 20 minutes or until the rice is cooked to your taste.
Rice: 1-1/2 cups of Basmati rice 1 can of good quality coconut milk 1 tsp of salt
For the chicken breast fillets: Mix together in a bowl all the ingredients for the marinade till they are well blended.
Satay Sauce: 1 tbsp of peanut better 1/3 cup of coconut milk 1/2 tbsp of red curry paste 1/2 tbsp of soy sauce 1 tbsp of brown sugar
For the Satay Sauce: Heat the coconut milk in a pan over a medium heat until it just starts to bubble. Stir in the red curry paste and cook the mixture for two minutes. Add the peanut butter, soy sauce and sugar, then cook the sauce for 5 minutes until all the ingredients are well combined. Take it off the heat, serve and enjoy!
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FEATURE
EAT THE RAINBOW By Gilly Balcombe
Summer comes and our thoughts turn to delicious salads, barbecues in the garden…food that’s easy to prepare, easy to eat and just delicious, making the most of the season’s bounty and the warm weather. Though if it’s very warm, don’t forget the hats, the sunshades, the parasols, the water and the sun cream – shame to spoil a lovely day for the lack of a few basic essentials! Now where did I read that you should pace yourself in the heat by alternating a pint of water for each pint of beer or glass of wine you consume…?! We’ve covered the scrumptiousness of your actual barbecue in earlier editions of Cibare, along with salads that complement your favourite grilled meats, kebabs etc. This time let’s turn to the Middle East for a bit of summer inspiration, with the wonderful spices that are available and the beautiful produce too. You’ll find all these recipes 32
really simple to make, and they’ll bring a slightly different vibe to your al fresco lunch or dinner. And if you’re feeling too hot to stand at the grill cooking, all of these will be great as part of a mezze (or picky bits in the garden if you prefer!). MATBUCHA Ingredients: 6 red peppers 6 ripe tomatoes 1 or 2 red or green chillies (according to your preferred level of heat!), deseeded and finely chopped 4 garlic cloves, crushed 4 tbsp olive oil 1 tsp Himalayan or good sea salt 1 tsp ground coriander 1 to 1.5 tsp ground cumin .5 to 1 tsp cayenne pepper (again according to your preferred level of heat)
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Method: Char the peppers over a flame or under a grill. Once the skin is charred and the peppers have cooled, carefully peel off all the skin and remove the cores, pith and seeds. Flatten them on to a chopping board and dice the flesh.
‘TRAFFIC LIGHT’ PEPPER SALAD Gather one red, one yellow and one green pepper, one medium sized red onion and a cucumber.
While the peppers are searing, skin the tomatoes by scoring a small cross in the base of each one, then putting them in boiling water till the skin starts to lift at the X. Peel off the skin, cut the tomatoes in half and scrape out the seeds, as well as the fibrous green part where the stem was once attached. Dice the flesh.
Peel and dice the onion. Top, tail and dice the cucumber. Do ensure that you chop them all to a similar size, whether you prefer large or small dice!
Heat the olive oil in a deep sauté pan then add the diced peppers and tomatoes. Stir well over a medium heat and after a few minutes cooking, add the crushed garlic and the finely chopped chillies. Raise the heat until the mixture starts to bubble then return to a medium heat. Add the salt and all the spices. Keep cooking the mixture on a low to medium heat until all the ingredients are soft, most of the liquid has cooked off and your Matbucha has an almost spread like consistency. Don’t forget to stir from time to time to prevent sticking! It will probably take about an hour to an hour and a half to do this. Allow the salad to cool and store it in an airtight container in your fridge. Be warned! The flavours do develop, and you will find it tastes spicier on day two and three than it does on day one!
Remove the cores, seeds and pith of the peppers and dice them.
Put all the diced vegetables into a large bowl and stir to combine…it looks so pretty! Serve with a jar of your favourite salad dressing, or wedges of lemon, a jug of olive oil and seasoning on the side. Za’atar or sumac to sprinkle over the top are good choices, as they are both tasty Middle Eastern spices and they really complement the olive oil and lemon. If you dress it at the last minute, the salad itself will keep well for a few days in the fridge, in an airtight container. It will also provide the base for all sorts of salad bowls – we sometimes add avocado to the mix and if you want to turn it into a salad meal and add protein, tuna, flaked salmon, cubes of cheese and slices of chargrilled chicken are all brilliant accompaniments that can be stirred in at the last minute. Add some croutons and you have all your food groups!
Absolutely delicious served as part of a mezze, mixed with hummus, or used as a relish on your summer BBQ burgers! 34
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MY FAVOURITE EASY PEASY HUMMUS With thanks to John Gregory-Smith for the original recipe!
blob of hummus, top it with Matbucha and tahina sauce, stir and scoop with pita or any other favourite flatbread!
Ingredients: 1 tall tin of chickpeas (400g yielding approx 265g of the pulses) Juice of ½ to 1 lemon (depending on how much lemon you prefer) 1 generous tbsp tahini (sesame paste) 1 nice fat garlic clove, peeled and cut into 4 to 6 pieces ½ salt ½ tsp cumin
TAHINA SAUCE
Method: Drain the chickpeas and reserve the liquid in a jug. Put all the other ingredients into a food processor and start blitzing, slowly adding the reserved chickpea ‘juice’ till you reach your desired consistency. If you are unsure of the quantity of lemon juice, start with the lesser amount and taste, then add more if required. Seasonings can also be adjusted. NB More chickpea liquid and more blitzing will give you a very creamy consistency, slightly less will give your hummus a little more texture.
In a small bowl mix tahini (sesame paste), one crushed garlic clove, the juice of one lemon, chopped parsley to taste (I always keep a bag of it in the freezer, much easier and no waste!) and salt to taste. Stir in cold water to thin the dressing down to the desired consistency. It shouldn’t be too thick; you should be able to spoon it and mix it easily over your salad or in your hummus. Also scrumptious drizzled over grilled chicken or lamb skewers or kofta. Store in the fridge in an airtight jar – an old jam jar will do nicely. And there you have it…salads and spreads that can be made very simply to wow your family and friends – a little bird told me that her husband stood over her watching as she made the Matbucha salad, then ran off with it and refused to give it back!! Now that’s what I call a success!
Will keep for a few days in the fridge in an airtight container. Serve scattered with toasted pine nuts and a drizzle of olive oil, or with chopped parsley and a sprinkling of paprika, tahina sauce … the possibilities are endless. Once you’ve mastered the basic hummus recipe (and let’s face it, it’s a doddle), you can make it with all sorts of different seasonings and added ingredients. My other half’s favourite way to eat this is to take a good 36
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RECIPE
RAINBOW PLANT BASED BUDDHA BOWL By Emma Sousa
This quick and simple Buddha Bowl can literally be the base for any combination you wish. Switch out the things you don’t like for things you do, change the protein source, switch it up any way you like. The most important thing to remember is colour! The more colours you add the more healthy vitamins, minerals and nutrients you’re getting. Always add a source of protein to ensure you have the perfectly balanced meal. Do not fear the carbs! This is loaded with healthy, whole food sources of carbs (yes veggies are carbs). The difference is that these carbs are packed with fibre, vitamins, minerals, antioxidants and much more. The key here is whole foods. Lastly mix it up with your favourite dressing. A simple lemon, olive oil and mustard dressing or a spicy, miso based one. Here I’ve used sesame oil for that lovely sesame twang (always check for allergies before serving to anyone who 38
may have one). And lastly have fun. There are so many variations you could choose but here’s one of my favourites. The quantities are approximate as I’m not big on measuring - if more people are eating, I make more otherwise I prepare and keep extras in the fridge for the next day (but don’t put the dressing on otherwise it goes soggy). This will happily serve a family of four. Ingredients: 1/4 of a red cabbage, thinly shredded 1/3 each of red, yellow and green peppers, thinly sliced 1 punnet of cherry tomatoes 6 or 7 spears of baked or air fried asparagus (toss in salt pepper and olive oil before cooking) 1 tin of brown lentils, cooked but not mushy 1 carrot, cut into thin ribbons 1/3 of a cucumber, cut into thin ribbons Red onions, thinly sliced (leave them to Cibare Magazine
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marinate in salt for 30 minutes and then rinse - this takes the excess ‘bite’ out of them and gives a yummy flavour) 3 to 4 handfuls of raw shredded spinach 1/2 cup (mug sized) of cooked quinoa tossed in salt, pepper and lemon juice 2 tbsps of raw spring onion tops, finely chopped for garnishing 1 handful of coriander, finely chopped for garnishing Drizzle the cherry tomatoes with a little olive oil, salt and pepper then slow roast them in the oven. Roasting brings out the intense sweet flavour of tomatoes (and looks damn pretty too). This usually takes around 20 to 25 minutes. During the last 10 minutes put your asparagus into the oven for roasting. I prefer mine with a crunch. While everything is cooking rinse your quinoa (or rice or whatever your choice of starchy carbs is) and boil in salted water until cooked. Put to one side. Drain and cook the brown lentils and put to one side.
For the dressing: take a clean glass jar and place all the ingredients inside, give it a good shake and then it’s ready to pour over your Buddha Bowl when you are ready to serve. 1 tbsp of sesame oil 1 tbsp of light olive oil 1 tbsp or light soya sauce 1/2 tsp of smoked paprika 1 tbsp of red wine vinegar 1 grated garlic clove Coarsely ground black pepper to taste Adjust seasoning to your own taste Pour dressing on at the table and toss everything together and serve! The lentil and quinoa are your high protein sources but you can switch out for your favourites if you like - air fried tofu is the bomb on this dish. Enjoy!
Prepare all the veggies keeping everything as thinly sliced, diced, ribboned as possible. Get yourself an amazing shallow dish (bowl or plate) and place everything on in sections ensuring you get as far as possible a contrast or clash of colours next to each one. Leave a section for the quinoa and lentils. Toss the quinoa in salt, pepper and lemon juice to taste. Do the same with the lentils and place on your serving dish. Add the roasted cherry tomatoes and asparagus to the centre of the dish. Garnish with chopped spring onions and coriander. 40
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RECIPE
RAINBOW PIZZA WITH CARAMELISED ONION AND GOAT’S CHEESE By Ellie Cook
Pizza is for life, not just for summer but it’s especially satisfying eating this treat outdoors on a warm evening. Feel free to just use white flour for the dough, but I love the depth of flavour added by the wholemeal. Finish with good olive oil and crisp salad leaves for the ultimate summer dish! Ingredients: For the dough: 200g of white bread flour 50g of wholemeal bread flour 1 tsp of dried yeast 1 garlic clove (crushed) 1/2 of teaspoon salt 1 tbsp of olive oil 175ml of warm water For the topping: 1 large red onion 1 tsp of soft brown sugar 1 tbsp of balsamic vinegar 42
1 orange pepper 200ml of passata 125g of soft goat’s cheese Rocket leaves Method: To make the dough, pour the flours, yeast, garlic and salt into a bowl. Pour in the oil and 150ml of warm water and stir to combine, adding the rest of the water if it’s looking a little dry. Tip onto a clean surface and knead until a soft, smooth dough is formed. Drizzle a little extra oil into the inside of the bowl, and gently place the dough inside ready to prove. Cover with a clean tea towel and leave to rise in a warm place for 1 to 1-1/2 hours or until doubled in size. Whilst your dough is proving, prepare the caramelised onions. Slice thinly and add to a lidded saucepan with a splash Cibare Magazine
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of oil and cook over a medium heat. Fry gently for a minute or two, then put on the lid and simmer for about 15 minutes. Once the onions are very soft, add the sugar and vinegar and turn up the heat to let it all bubble for a minute, then set aside to cool. Slice the pepper into thin strips, and place in a hot, dry pan for a few minutes to char gently, stirring regularly to keep the slices moving. Set aside to cool. Toward the end of the proving time, preheat the oven to 240°C/220°C fan, and prepare your baking sheet or pizza stone. Tip the dough out onto a floured surface and knead gently to knock out any large air bubbles. Then use your knuckles to stretch the dough into shape, leaving the dough slightly thicker at the edges to form the crust. Spread the passata onto the base, then scatter over the prepared onion and pepper. Dollop on blobs of the soft goat’s cheese, and place into the preheated oven for 12 to 15 minutes. Once cooked, sprinkle over the rocket leaves and finish with a drizzle of olive oil. Serve with a crunchy dressed salad.
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FEATURE
BROAD BEAN & BROAD BEAN TIP SALAD WITH GOAT’S CHEESE By Kathy Slack
Serves 2 Prep 15 mins Broad beans are, for me, the ultimate legume. Not just wall-to-wall sweetness like a pea, they have texture and a hint of bitterness that makes them a more grown up, savoury option. The sometimes painstaking ritual of removing their velvety pod blanket then popping them out of their silky jackets is often considered a chore, but personally I welcome the chance to marvel at their creation rather than see them as just another green on the side. In this salad, I’ve also added some broad bean tips – the growing shoots of the plant, where the youngest leaves and flower buds are tight and crisp and taste intensely green. It feels satisfyingly neat to see both bean and tip in the same dish, but if you can’t find the tips, pea shoots will do nicely.
Ingredients: 200g broad beans (approx 600g in their pods) 25g broad bean tips 2 red spring onions A small bunch of fennel fronds 10 sorrel leaves 5 tbsp extra virgin olive oil 1 tsp muscatel vinegar 125g soft goat’s cheese Method: Cook the broad beans in a saucepan of boiling, salted water for 1 minute, then drain and rinse the beans in ice-cold water to stop them cooking further. Pop the beans out of their jackets and put them in a mixing bowl. Smaller beans can be left in their jackets, but the skins of large beans are a bit chewy and are best removed. Take the broad bean tips and separate the smallest leaves closest to the flower buds from the top of the growing tip. Add both to the mixing bowl. Tear the fennel fronds up, finely chop the spring onions and add these to the bowl too.
PICTURE CREDITS: Kathy Slack
Broad beans with the gentle sourness of goat’s cheese and the sherbet zing of a sorrel dressing!
For the dressing, roughly chop the sorrel leaves, removing any thick stems, and put them in a blender or food processor with the olive oil, vinegar and a pinch of salt. Whizz to make a green sauce. Check the balance of flavours and adjust the seasoning accordingly. Pour half of the dressing over the beans and toss together gently. Spread a thick layer of goat’s cheese over two serving plates. Pile the broad bean mixture on top, drizzle over the remaining sorrel dressing and serve.
FEATURE
STRAWBERRY GATLOVA By Juliet Sear
This eye-catching stack of thin, crisp meringue circles looks like a pretty gateau. It’s also naturally gluten free. Layered with a yoghurt filling, it’s quite a bit lighter than a cream-heavy pavlova and much more impressive looking too. The addition of the beautiful Gariguette strawberries make it something truly special. Dipping some whole strawberries in the melted chocolate makes for a particularly show-stopping decoration. Ingredients: 5 medium egg whites at room temperature A pinch of sea salt 250g of white caster sugar 1 tsp of vanilla extract 300g of dark chocolate, melted and cooled 600g of thick, Greek-style yoghurt 2 tablespoons of honey 2 tablespoons icing sugar 500g of Gariguette strawberries – 10 to 12 should be left whole for dipping, the rest should be sliced evenly into pieces about the thickness of a pound coin
Equipment: Large baking sheets, lined with baking parchment. I used three baking sheets, each of which accommodated two 18cm round circles with a little room in between Electric hand whisk (a balloon whisk will work, but will take much longer) Bain-marie or microwave oven Method: To prepare the baking sheets, draw around an 18cm (7 inch) round cake board or similar to create five circles. Turn the paper over to prevent any pen being transferred onto the meringue rounds. To make the meringue, heat the oven to 120°C. Whisk the egg whites and sea salt to stiff peaks, then add the sugar 1 tbsp at a time, whisking well between each addition. Whisk the vanilla in at the end. You should then have a stiff and glossy mixture. Spoon the meringue equally onto your prepared trays with your circles already drawn. Carefully spread the meringue with a palette knife until each circle is filled and you have an even thin layer of meringue.
PICTURE CREDITS: Kim Lightbody
Makes 10 to 12 portions
Place in the oven for 20 minutes then reduce to 100°C and cook for another 30 to 40 minutes. Turn off the heat and leave in the oven to cool completely – you can do this two or three days in advance if you wish as long as you keep the meringues wrapped and airtight. When ready to assemble, gently melt the chocolate in a bain-marie or a microwave oven until smooth and glossy, then leave to cool a little. If you wish to dip a few whole strawberries in chocolate to add to the top, do this now – place them onto a piece of baking parchment while the chocolate sets. Paint four of the cooked meringue discs with a layer of melted chocolate. To make the yoghurt cream filling, whisk together the yoghurt, honey and icing sugar. To assemble, place a chocolate-covered disc on a cake plate or stand and add some of the yoghurt filling to thickly cover the meringue. Add a layer of sliced strawberries to cover, then add the next meringue disc. Repeat for all the meringues, leave the bare one for the top. Decorate with the reserved strawberries, sliced in half, and some of the chocolate-coated whole strawberries, if using. Best served as soon as possible, and at most within a couple of hours.
FEATURE
SUN, SPAIN AND … ANCHOVIES By Urvashi Roe
“I have a Friday and Monday off,” he said. “What? How come?” I said absentmindedly, still cleaning something or other in the kitchen. Or maybe I was on Instagram? More than likely the latter. “School’s closed on Friday and Monday. I don’t have to go in at all,” he replied. I stopped doing whatever it was I was doing and went in search of the iPad. In the 10 or so years that my husband has been teaching we have never been able to take advantage of an impromptu long weekend. Neverrrr! Teachers do not get to take a day off during term time and before you even think that they have the ‘whole summer off’ let me give you a very hard Paddington stare. Anyway, within the seconds it took to find said iPad I had already ruled out anywhere really cold but then Twitter put that back on the list with recommendations for Stockholm and St Petersburg. Portugal was proving a popular suggestion as were the Eastern European countries. We settled on 50
Spain. He wanted Barcelona but I’ve been. Seville? Fully booked. Valencia? Same. San Sebastián? Hmmm bit cold. We wouldn’t be able to take advantage of the outdoor bar crawling. After about 30 minutes of searches and ‘umms’ and ‘aaahs’ we settled on Madrid. Literally in the middle of Spain. Sunny and warmish. It was a much-needed long weekend of doing little other than eating and drinking. Talking. Properly. Reconnecting and reflecting on all things. But mostly eating. And drinking Albarino. Lots of Albarino! We ate the rainbow in terms of fruit and vegetables. Spain however has the biggest tomatoes I have ever seen. Oh my how do the Spaniards grow the best tomatoes? I remember visiting the farms in Almeria and Murcia years ago and I don’t think I’ve ever had tomatoes better than these. Red, orange, yellow and green ones. Perfect! Cibare Magazine
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We also ate a lot of fish. All varieties but my favourite are anchovies. Not the salty things that get crammed into a tiny jar and then onto pizza. No. We had boquerones. These are flash frozen when caught and then marinated in olive oil and vinegar. Perfect perfect! And of course, everywhere we went there was local olive oil. EVOO to be precise and the Spanish varieties are well up there with the Italians and Greeks. I drenched everything in EVOO. Perfect perfect perfect! So here is my tribute to these three simple but mighty ingredients. Anchovies, Tomatoes and Olive Oil Ingredients: 2 to 3 large tomatoes roughly chopped in chunks of your preferred size 100g pack of boquerones which you really can find in most supermarkets now or online Extra virgin olive oil – about 4 tablespoons Coarsely ground black pepper Flat leaf parsley roughly chopped Edible flowers for decoration Bread for scooping Method: There really isn’t much to this. Lay the tomatoes over the plate, add the boquerones. I chop them up to make them easier to pick up with the bread. Pour over the olive oil and then sprinkle on the parsley and black pepper. Toss lightly and adorn with edible flowers. Serve, scoop and savour!
RECIPE
Summer Butter By Eve Tudor
It would be really easy not to realise just how simple it is to make butter. Honestly if you have a decent mixer and a pot of double cream you are in for a winner. It doesn’t even matter how big a pot of cream you have, if you mix it up enough and for few minutes you will start to see your butter forming. It will attach itself to your whisk whilst leaving your bowl with a pool of delicious buttermilk for you to dip your veggies or chicken in to be fried up, so you are double winning. Once you’ve separated the milk from the new butter solids, take that butter and add a generous seasoning of good salt (how much is up to you!) and give it a little knead to ensure that it’s all got that flavour and you are done. That’s it!
mindful not to get the butter too warm as best as you can). To decorate I’ve added more flowers on the top of the butter after forming it into the shape that I wanted. The world is your oyster as to the shapes you use or the amounts of flowers you add. Do you. Then pop it into the fridge to set. It’s hot out there! But there you have it. Really pretty butter that tastes divine. Not only do you get to make something beautiful and creative, but you also actually feel pretty awesome eating something so wonderful too.
BUT!!! What I’ve done to make that butter extra special is, at the point of salting, I’ve added a really good sprinkling of edible flower petals, calendulas, pansies and some borage. I’ve folded them in and added more if felt I needed it. (Be 54
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REVIEW
HOMESLICE By Eve Tudor
As an editor I get invited to lots of places, some good, some not so and some inspiring. I was very lucky to have been invited to the new Homeslice in Shoreditch last month and although the restaurant isn’t new, what they are doing is! It’s 100% plant based and damn it was good! My lovely vegan friend and I sat down and immediately ordered a couple of Negronis (they are vegan too, right?), as we checked out their menu, and honestly, you’d not know how it was vegan with the array of food that was going to go on my pizza, but I was very excited. Being a meat eater myself I honestly wanted to try the ‘meat’ balls to see how they fared. Let’s face it, this was a great test to see how they would do. They were the Lemon and Garlic ‘Meat’ Balls with a Basil Fondu. Now Homeslice makes huge pizzas so you can have half with one topping and half with another. Which of course we absolutely did!! I couldn’t come all this way and not at least taste more than one topping! So, we had fennel ‘sausage’, smoked tomatoes, spinach cream with lemon and thyme panagratatta. I don’t want to repeat myself so I’ll review both pizzas together as I don’t think I could be more impressed by the flavour
combinations of both toppings. Although both sides had meat substitutes, I was fascinated to see how they fared as I don’t think, as a meat eater, that anyone has come close to what is maybe the desired texture or flavour of real meat. Personally, much as I love vegan food, I don’t care much for a substitute, but these blew my mind. Both the ‘meat’ balls and the ‘sausage’ had a great texture and each of them had the most incredible flavours. I didn’t even think about anything else other than that they were delicious and worked perfectly with the other aspects of the slice. Those ‘meat’ balls!! I wished I could have had a bowl of just those! The spinach cream was just delicious but honestly that panagratatta was TO DIE FOR!!! SO HAPPY!! Both pizzas where an absolute joy to eat and I can’t wait to try more. This is how you make incredible plant-based food!! All of their ingredients are fresh and delicious. Their flavour combinations are 100% on point. AND there are no greasy gross feelings afterwards. Just the pure joy of another day being awesome and doing good for the planet. PS. Smugness not included. definitely earned!
But
CHEESEBOARD IDEAS Dairy Cheeseboard from Paxton & Whitfield Tor Rachel Stichelton Tempus Charcutier Paxton & Whitefield Honey
Vegan Cheeseboard from La Fauxmargeri Nerominded – Black Truffle Kimcheeze Crack On Blue Baby
GARDENING
SUMMER ON THE VEG PATCH By Emma Sousa
Hopefully by now you’re harvesting lots of veggies from the vegetable patch sometimes this time of year there’s so much produce coming through you can’t keep up with it all. Whatever you do, don’t waste it! You can swap it with your neighbours for something you don’t grow that they do, preserve things (freeze berries, make jams and chutneys), and stock up for the winter months when fresh produce is limited to root vegetables. Store potatoes in a cool dark place in large paper sacks and you can have a steady supply of them way into the autumn and winter. Just make the most of this time of abundance. A lot of people go away during the month of August so harvest crops, and before you go away give everything an extra good soaking: if you have a friend or neighbour who fancies some free produce get them to water 60
crops and benefit from some homegrown veggies too. You can still sow plenty of crops during August - salad leaves including lettuce and rocket, spinach, chard for autumn, winter and spring cropping and you can also plant out kale and leeks when it starts to cool a bit. If you grow strawberries, transplant the runners now for next year for fresh crops. If you can keep on top of weeding - a regular, light hoe of the surface done on a regular basis will keep them at bay - the hot dry weather will soon wilt them and there’s no need to spend hours on your knees picking them all out individually. Keep composting, make the most of rainy days by ensuring all water butts are in working order, but most of all enjoy this time of year when the crops are a-coming, and the sun is a-shining! Cibare Magazine
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PETS
RAINBOWS FOR YOUR PUPS! By Roz Lishak
With many human and hound crossover foods constantly making their way to the dog bowl, I thought it would be a good idea to list a colourful collection of food notes with positive benefits plus a few ‘beware’ moments to ensure safe servings for your dog. Red - Tomato Although ripe tomatoes are considered non-toxic to dogs and can be an occasional snack, only one large or equally two small ripe red tomatoes per week is considered enough for their digestion pattern. Note for gardeners: as the tomato plant itself is a member of the nightshade family, that is to be avoided. 62
Yellow - Lemon Ingredient warning as citric acid can be harmful to dogs. With lemon being such a staple and simple ingredient within most cuisines and in so many dishes, it’s so easy to forget that it’s even there, so treat it with a ‘hidden’ ingredient mentality and remember that a squeeze or two may naturally make their way into any savoury recipe! Although a single lick of a lemon lolly probably won’t turn your dog’s stomach, certainly too much of it can make your pup feel very sick. Pink - Pomegranate Simple answer is yes to juice, but a big, big no to feeding raw pomegranate fruit with their tannin filled seeds and unsavoury skin.
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PICTURE CREDITS: shutterstock_eva_blanco
It’s been said that having a pet in your life brings both sunshine and a little rain, so a rainbow themed canine corner is absolutely in order!
Green - Spirulina Spirulina is a dietary supplement made from blue-green algae, rich in proteins and vitamins, and it is fast becoming known in the pet world as a super food ingredient. It can strengthen your dog’s immune system, cleanse the body of toxins and improve digestion and overall gastrointestinal health…and (this characteristic is pure gold!) it is also said to help with bad or doggy breath! Orange - Carrot High in fibre and beta-carotene, carrots are an ideal and safe snack for your dogs, and they are a great addition to regular dog food, whether raw or cooked. Crunching and chewing are great for your dog’s teeth, and actually this simple orange veggie is a winner for both pet and owner.
unconditional love, so in this rainbow themed edition, I couldn’t leave the page without the mention of the ‘Rainbow Bridge’. In the pet world, the phrase ‘Crossing over the Rainbow Bridge’ describes that moment when our beloved pets leave us and reach a mythical space that connects Heaven to Earth — with the belief that one day pet owners will be reunited with their dearest pets again. This is said to be a wonderful source of comfort at the time of their loss. May you make and share many more menu memories with your pooch with health and happiness for years and years to come.
PICTURE CREDITS: shutterstock_SaraMR
Purple - Aubergine Yes, dogs can happily eat aubergine safely raw or cooked, but dogs will find cooked aubergine much more appetising and far easier to digest as an ingredient. The only way to avoid feeding your dog aubergine is fried because it retains so much fat…which quite frankly does cut out most recipe ideas! Blue - Blueberries Oh yes, dogs can eat blueberries. Blueberries are a wonderful superfood, packed with fibre, rich in antioxidants, which prevent cell damage in humans and canines both! Frozen or natural they make an ideal treat. I’ve always thought that pets come into our lives to bring a silent sense of 64
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Team Links Simon Carlo - @meatandtoneveg Despina Mina - @forkedldn Emma Walton-Moore - @supperinthesuburbs Charlotte Benbow - @charlotte.benbow Emma Sousa - @theurbanflowerfarmer Ying Bower - @yingenough Dani Gavriel - @dani_gavriel Roz Lishak - @yourpupparazzi Gilly Balcombe - @gillianbalcombe Eve Tudor - @iameditoroffood Jack and Hayley Rowbottom - @jacksmeatshack Anthony Raffo - @anthonyraffo Urvashi Roe - @urvashiroe David Rickett - @davidrickett Andy Christou - @broodroastery @andy.creative Ellie Cook - @ellie_croissant Sofia Gallo - @in_cucinacon_sofia
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