Cibare food magazine issue 12

Cibare Issue Twelve, Winter 2018

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Contents

FEATURES

FOOD FOR THE SEASON Breakfast Ideas 4 Shepherd’s Pie Sandwich 14 Sausage and Mash 16 Hot and Spicy Noodle Salad 18 Beef Goulash 20 Healthy Cottage Pie 22 Salmon and Prosecco Risotto 24 Cheese and Tomato Toastie 26 Shepard’s Pie For A Day

Beer For Dessert? 48 The Pawfect Winter Warmer 52

GARDENING

28

Cabbage and Bacon 30 My adventures with Tofu 32 Mince with a twist 34 Hot Chocolate 36 Coconut Hot Chocolate 42

Autnum into Winter 44

BOOKS Downtime 6 Warm Bagels and Apple Strudel 54

SOURCES AND CREDITS 2

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Welcome!

This issue is a little different, as the writers are the ones dictating the magazine’s content, filling it with their favourite warming winter meals. Though the snow and cold winds mean there’s obviously space for hot chocolate recipes too…

I’ve been all too ready to try each recipe out. This wonderful British weather just lends itself to the best home-cooked meals. Hopefully we can offer you a little spin on your own traditional dishes, and provide some fresh ideas for your winter dinnertimes.

Because, let’s face it – what’s nicer than spending a cosy evening in eating something delicious when it’s a bit rubbish outside?

Enjoy.

Cibare

Editor’s Note

FOOD

Hot breakfast on a cold day

REVIEW

DOWNTIME

by Nadine Levy Redzepi

By Despina Mina

Downtime by Nadine Levy Redzepi should tick this box. By bringing her chef skills into the home, she ensures both kids and adults (and perhaps the occasional unexpected guest) enjoy the same food.

STARTER Crisps with Salmon Tartare “This? All day long!” expressed my guest as he scooped tartare onto a potato crisp (followed by a lot more). A clever little dish, especially for those guests who don’t know they like raw fish. Mixing raw and cooked salmon gives this so much depth and flavour, the cucumber adds texture and the fresh herbs and crème fraiche elevate it. This was a hit.

Turmeric-Fried Bread with Herbed Aubergine Fried turmeric bread?! It’s the future! Why have I not done this before? Thanks Nadine – my weekend breakfasts are getting a facelift.

The bitter earthy flavour mellows once it’s fried with lashings of melted salty butter and all soaked up by chunky slices of ciabatta.

Visually the book is gorgeous: feminine, effortless and inviting. It’s what I’d expect from a lady who’s worked at two-Michelinstar Danish restaurant Noma and is the wife of its chef patron. But don’t expect a book of Danish-only cuisine. Over several years Nadine has compiled an eclectic mix of personal recipes from her childhood in Portugal and her travels around the world.

The bread was the highlight and I can’t help wonder if the aubergine and herbs were As always, I cooked a three-course meal for missing an extra flavour… I think I’ll add a six people (four friends, one boyfriend and squeeze of lemon next time. me) with all dishes taken from the book. So, what’s on the menu?

Leeks with Vinaigrette, Bacon and Pine Nuts A classic combo, with salty crispy bacon 6

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PICTURE CREDITS: Despina Mina

Happy New Year CIBARE readers! Now that the obligatory Christmas and New Year indulgence has ended, followed by the January detox (ahem), we’re all ready to ease into 2018 with a little comfort food.

turn the page to see the method. It’s a small criticism, but this becomes a little irksome when your hands are covered in egg and flour. (Let me tell you, those pages don’t look so pretty now.)

Nadine’s food is uncomplicated and her methods are easy to follow, which makes this a perfect book if you’re a novice in the kitchMAIN en and keen to get stuck into some classic Danny’s Fried Chicken with Spiced Rice dishes. Everything is structured with explaWalk past that fried chicken shop, buy the nations and tips, with words of encouragesimple ingredients for this dish and make ment at the end of a recipe to congratulate it at home instead. The crispy coating, sea- you when you’ve successfully made it. soned with garlic, salt and pepper, is the key to making it finger-lickin’ good. (See what I If you’re more experienced, it’s a perfect did there?) starting point to layer up the flavours and experiment. Oh, and I literally want to try The rice doesn’t have a spicy heat running my hand at every single dessert. I’ll keep you through it, as it’s only mildly flavoured with posted!

Madras curry powder, but paired with the sharp raisins and creamy banana slices it makes a little bit of everything taste great on a fork.

My pick of the recipes for a winter wamer I’ve had a chance to cook a handful of the DESSERT other recipes and, since this CIBARE issue Danish Apple Dessert is all about comfort food, I’d like to share It’s well worth taking the time to make the my pick from the book. My go-to dish has cookies as the consistency is somewhere always been pasta. It was the food I cooked between cookie and meringue: crispy on as a student and is the food I still cook when the outside, light and chewy on the inside. I want something quick, filling and hearty.

These taste incredibly sweet, but I suspect the block of marzipan AND sugar might have So with that in mind, I choose the Pasta with something to do with that!

Meat Sauce – it’s rich in flavour and hits the spot. The perfect meal to rustle up at the The portion size is generous and, maybe if end of a working week. If there’s any leftover it hadn’t been for the starters and main, we sauce, freeze it for a rainy day. would have all managed to polish off our bowls. As the recipe suggests, you’ll have an awful lot of extra cookies so it might be worth halving the ingredients. Or to hell with it, you might want a lot of leftover cookies!

What’s the verdict?

Stylish as it is, I found that each recipe had the ingredients on one page, then I had to 8

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PICTURE CREDITS: Despina Mina

against the lovely, sweet subtle flavour of the leeks. I found the footnote on how to change up your vinaigrette dressing helpful, and added a dash of maple syrup as suggested. Although Nadine suggests this dish can be served at room temperature, I cooked it twice (on separate days) and warm is the way I’d go.

FOOD

Comfort Food Favourites When it came to picking this issue’s content, everyone wanted to make a pie or a stew.

(In the past, we’ve had some amazing issues filled with them.)

But then we wondered: what do you like, what can’t you live without, and what do make almost weekly when it’s cold and miserable?

Is there a meal that makes you SO happy inside that you always make extra, so it lasts more than one day?

To answer those questions, here are the Cibare team’s favourites. We hope you enjoy them too.

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COMFORT FOOD

By Gemma Speakman I sometimes look at cats, with their inherent stand-offish demeanour, their hatred for precipitation of any kind, their haughty steps as they pad around, usually away, to be alone and often think what peculiar creatures they are. Quite aloof and so not needy, unlike their canine chums. But then I look at them finding the sunny spots, rooting out every soft blanket and warm, cosy corner and I know that they are, indiscriminately, creatures of comfort. A cat will simply not stay in a place that is not 100% comfortable. As human beings we are quite similar, umbrellas pop and round up like demented jellyfish at the mere sniff of rain and we’re heavily equipped when it comes to material defences against the elements. There’s also a good reason why the most expensive seats on an aeroplane turn into a bed. Humans, like cats, also crave comfort. So, with our body temperature regulated and frame aligned, there’s surely room for some comfort embellishment? The food and the drink of course. That’s often the whole reason we sit down isn’t it?

When it comes to comfort food, what makes you warm inside? What food do you crave when you’re sad, emotional, happy or hungover? And at the risk of sounding morbid, what would your last meal be if you had to choose it? So many questions. And rarely one answer. Food and what you want or ‘fancy’ are a combination of a chemical lacking in the body but also intrinsically linked to emotions. What you eat when you’re happy is quite different to when you are sad or anxious - indeed, often such low emotions eradicate appetite completely for some, for others it’s a licence to gorge to numb, to forget.

The one constant for me when it comes to comfort eating is gravy. But the ultimate comfort indulgence has to be a shepherd’s pie with loads of veg and for ultimate gorge

level, a shepherd’s pie sandwich. Yes, a sandwich. The meaty mince covered in gravy oozing around heavily buttered, white bread.

Seriously, once you’ve tried it, you’ll want to go back for more on those sad, dreary days or as sustenance after a long hike in the rain or even if you’re worked up an appetite lying long and lazy on the sofa.

Method Heat some oil in the pan add a large onion and an optional clove of garlic. Add minced lamb (you can substitute for beef or mix lamb and beef together). Brown off. Add a cup of red wine, 500ml of boiling water and a rich beef stock (I use the Knorr ones). Bring to a boil, add your salt, pepper and seasoning (I like thyme in mine) and turn down to a simmer for twenty minutes. Add some chopped carrots and leave to cook all together for a further ten minutes or until it’s reduced to a sticky rich gravy. If you need to thicken more, mix some Bisto gravy powder with cold water and stir well into your shepherd’s pie mix. Meanwhile cook up your mash (simmer your potatoes until cooked and add lashings of butter and some single or double cream).

Load the base into a deep pie dish to just over half way. With a spoon and a fork load your mash on top and make some funky fork marks on the top to make it look as if two tiny people had been skiing across the top (these little mash mountains will help create crunch) and - it’s optional - but you can also add some chopped leeks on top for added flavour and crunch. Pop into the oven for 35 minutes or until bubbling inside and golden brown on top.

Serve with lashings of gravy, savoy cabbage and a plateful of buttered white bread.

Load up, fill up, ENJOY.

Sausage and Mash

By Dani Gavriel INGREDIENTS

Good quality butcher’s Cumberland sausages, 2-3 per person Savoy cabbage, shredded 2 sweet potatoes, peeled and chopped into chunks 1 swede, peeled and chopped into chunks 4 parsnips, peeled and sliced into batons 4 carrots, peeled and sliced into batons Knob of butter Milk Olive oil Wholegrain mustard Runny honey 1 Yorkshire pudding per person Gravy Salt & pepper Soy sauce Garlic clove, crushed

METHOD

1.

Boil the sweet potatoes and swede for 10 minutes. Mash with a knob of butter, a drop of milk, and salt and pepper.

2.

Bake the sausages on a medium shelf in the oven for 45 minutes, turning once.

3. SautĂŠ the shredded savoy cabbage with a crushed clove of garlic and a dash of soy sauce.

4.

Peel and chop the parsnips and carrots into batons and drizzle with olive oil, a spoonful of honey and a spoonful of wholegrain mustard. Give them a good mix and roast for 35-40 mins until sticky and golden.

5.

Serve up with lashings of gravy and a Yorkshire pud.

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Hot and Spicy Noodle Salad

By Ying Bower INGREDIENTS

1 pack instant noodles 150g minced pork 5 King prawns (optional) 2 stalks of spring onion 1/2 red onion Small bunch of celery leaf 5 cherry tomatoes 1 lime or 3tbsp lime juice 1 tsp sugar 3 tbsp fish sauce 3 fresh bird’s eye chillies, or chili paste oil

METHOD

1.

Slice the onion thinly, and chop the spring onion and celery leaf together.

2.

Halve the cherry tomatoes.

3.

Chop the chillies into small pieces.

4.

Bring a pot of water to the boil then add the instant noodles for 2-3 mins. Once cooked, remove from pot and place in a bowl.

5.

Keep the water boiling and add the minced pork. Stir for 4-5 mins until the pork separates into small pieces or is cooked, then add the prawns and cook for 1 minute.

6.

Sieve the minced pork and prawns to strain out all the water.

7.

Add the meat and prawns to the noodle bowl, then add the rest of the ingredients: spring onions, chillies (or chili paste oil), celery leaf, tomatoes, lime juice, sugar and fish sauce.

8.

Mix everything together well, pop it on a plate and enjoy!

Serves 2

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Beef Goulash

By Penny Langford INGREDIENTS

500g frying steak, cut into strips 500g tomato passata or a ragu 1 large onion, chopped 3 garlic cloves, chopped or crushed 200g mushrooms 4-5 potatoes, peeled and cut into bite-sized chunks 2tsp paprika 600ml beef stock (Oxo) Salt and pepper to taste.

METHOD

1.

Brown the steak in a deep frying pan, on a medium-high heat. Put aside.

2.

Put the onion and garlic in to soften, then add mushrooms to brown.

3.

Add paprika, stir and cook for 1 minute.

4.

Add the potatoes, stock and passata, then stir and leave to simmer for 10 minutes.

5.

Add the steak back to the pan and cook for 10 minutes.

6.

Serve in warm bowls with slurpy soup spoons. Crusty bread optional!

Serves 2 large bowls

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Healthy Cottage Pie

By Anne Iarchy

FOR THE TOPPING

350g sweet potato, peeled and sliced 350g butternut squash, peeled and sliced One of my favourite comfort foods is Shep- (pre-prepared bags are fine) herd’s/Cottage Pie, but comfort food doesn’t Splash of milk, or 1 tbsp coconut oil have to mean unhealthy. Over the years, I’ve Salt & pepper created different versions to make it healthier so here are a couple of them. This dish METHOD is great for freezing as individual portions, 1.

Preheat the oven to 190C. then you’ll have homemade ready meals to 2.

In a large frying pan, brown the onion hand whenever you need some comfort. and the garlic with the coconut oil.

3.

Add the vegetables, salt, pepper and bay leaves, and bring to boil.

INGREDIENTS 4.

Add the meat and Worcester sauce.

500g beef lean steak mince 5% fat 5. Simmer until the meat is nicely 1 large onion, chopped cooked, and the vegetables are tender.

2 garlic cloves, crushed 6.

Add the sweet potatoes and butternut 1 large carrot, peeled and finely chopped squash to a pot and cover with boiling water.

2 celery stalks, finely chopped Simmer until soft, then drain.

1/2 cup frozen peas 7.

Add the milk (or coconut oil), salt and 1 tin chopped tomatoes pepper, then mash it all.

2 bay leaves 8.

Pour the meat mixture into an ovenWorcester sauce, to taste proof dish and cover with the mash. Use a Salt & pepper fork to make ridges on the mash.

1 tbsp coconut oil 9.

Cook in oven for around 40 minutes or until the mash is starting to brown.

10. Serve with broccoli or on its own.

To garnish Grated parmesan Lightly simmered asparagus and green Risotto ticks all the comfort food boxes - it’s beans carby, creamy, tasty and more-ish. So I’m sure many people have created versions of METHOD the dish over the years.

1. Soften onion and garlic in butter I came up with this one on New Year’s Day in quickly on a medium heat, taking care not to Eastbourne, using limited ingredients from let it burn.

Add canned salmon and stir in for a the small local supermarket and some sur- 2. plus Prosecco – though you could use any minute to let the flavour infuse the butter.

Add salt – perhaps a teaspoon at this white wine or even Vermouth. We served it 3. with asparagus and, unusually for fish, I also point, but check seasoning as you go.

Add rice and keep stirring for 2 added grated parmesan. The kids refused to 4. minutes, making sure it’s well mixed eat it, which left more for the adults. together.

5.

Add Prosecco and stir until fully This particular dish tasted better the following day when the fishiness had fully absorbed. developed, so I’d recommend making it a 6. Dissolve 2 stock pots or cubes into few hours before eating. Just add the lemon 500ml hot water and add it all to the rice, juice and maybe some crème fraiche once continuing to stir constantly, increasing the it’s gently reheated. As always, with risotto, heat slightly.

7.

Add fresh salmon pieces and continue it’s important to keep stirring. to stir.

8.

Dissolve the final stock pot or cube in INGREDIENTS about 300ml hot water and add to the 50g butter (or 25g butter and 2 tbsp olive oil) 1 medium chopped onion OR 1 leek OR 4-5 risotto as necessary as the liquid becomes absorbed. If more liquid is required, just add shallots A few cloves of garlic (4 or 5, depending how hot water from this point on.

9.

Once the rice is cooked through, but big they are and how much you like garlic) still al dente, remove from heat and stir in Small can red salmon lemon juice. You can also stir in 1-2 tbsps of Salt to taste crème fraiche or sour cream if desired.

500g risotto rice (arborio is fine)

Salmon and Prosecco Risotto

By Emma Jordan

250ml white wine (we used Prosecco) 3 pots of real vegetable stock OR 3 vegetable stock cubes Boiling water as required 4 salmon pieces, skin removed and cut into bite-size pieces Juice of 1 lemon 2-3tbsp crème fraiche or sour cream

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The Humble Cheese and Tomato Toastie

By Samina Iqbal A firm favourite in our house. You can’t beat it for sheer speed and comfort value on days when a salad just won’t do.

It’s the aroma of bread and cheese combined that make this simple dish such a mouth-watering delight. And there’s something so soothing about the texture of melted cheese, combined with the crispy crunch of toasted bread, and an added hit of sharpness from the tomato’s acidity.

The only danger is not being able to wait for it to cool down and biting in a little too soon.

We’ve all done it, to our cost...

Here’s how to make the perfect toastie: 1.

Heat up your toastie maker or grill until piping hot.

2.

Slice up cheddar cheese and tomato.

3.

Butter two slices of bread.

4.

Place one slice, buttered side down, on to the toastie maker or grill.

5.

Top with cheese and tomato 6.

Place the second slice of bread on top, with the buttered side facing up.

7.

Lock the toastie maker so the edges are sealed, or grill until the toastie is crisp and golden brown.

Get stuck in – and try not to burn your tongue!

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Shepard’s Pie For A Day!

By The Editor

Just to note that you don’t go mad with the salt as you will be using this pan with the remaining juices later for your gravy and so any seasoning you add now will be sticking This is my luxurious Shepherd’s Pie and it’s around. just delicious.

When the meat is done just take it out, leave the foil on and let it have a rest - it’s been a hard day.

INGREDIENTS

Filling

Two lamb shoulders butterflied and all bones taken out. You can buy them like this.

They need to fit snugly into your pot.

Seasoning – salt and pepper Olive oil - enough to cover your meat with a thin coating 6 bay leaves Rosemary, enough to coat your meat 1/2 teaspoon of chilli powder or more if you like 1/2 tablespoon of onion powder

Potatoes

Potatoes - LOADS! Honestly use as many as will fill a pan that’s the same size as the one that you are cooking the lamb in! Or more so that you have some to just eat as and when you need to.

Olive oil - enough to cover the potatoes nicely with a little extra for basting Seasoning – salt and pepper

Now for the potatoes. Give them a peel and a boil for about 30 minutes till they start to soften. Then get them out of their bath and drain them. You will need to pop them into the oven nicely coated in oil and some seasoning for their roasting. This alone, if you keep giving them a roll and a baste and cook them for one and a half hours or until nicely crunchy outside, will give you the best roast potatoes on the planet – and that’s a promise! But these babies are going to a higher level. When they’re done take them out of the oven and let them rest too.

Time to take the lamb out of its bed and drain the excess oil out of the pan for some gravy making time. It’s okay to leave a little but try to get as much of the fat out as you can. Then heat up the pan on the cooker, popping in that nice glass of wine, after taking a swig obviously to test that it’s okay, and get cracking on all those juices and bits of lamb that are stuck to the pan. Once it’s Gravy heated up add one tablespoon of gravy pow1 or 2 tablespoons gravy powder der and a little water and keep stirring till it’s 1 glass of wine (both red and white work well mixed. You will need to add some more nicely) water in a minute when you have mixed the Boiling water to taste and depending on how powder into the sauce. Then taste. I personmuch gravy powder you use ally added two tablespoons of gravy powder to my sauce and four glugs of water to get it METHOD to a nice consistency. What that is, is up to Start by popping your meat and all of the you and your personal preference for gravy. herbs and seasoning into the pan that you plan to use for the meal itself so there’s no Then when it’s done you can take your meat more washing up that needs to be done. and pull it apart into chunks as large or small And wrap it in foil nice and tightly, then pop as you like, pop the chunks into the gravy it into the oven at 140°C for about 6 hours. and stir to coat it well. Should you wish to It will cook just like kleftiko and taste just add some peas in at this point, it’s up to you. amazing.

I like mine on the side.

Then take your potatoes and break them up a little, then put them on top of your meat just like a shepherd’s pie and pop it all back in the oven again for a final blast to heat it all back up again for about 15/20 minutes.

Finally serve, with peas and carrots, or Emma’s amazing cabbage and bacon side. Or anything you fancy really. You can always eat it in a bowl as it is, it’s just delicious.

I hope you like it. It takes all day to make but it’s so worth it!

Cabbage and Bacon

By Emma Jordan Who said comfort food has to be unhealthy?

I never would have thought of cabbage as bringing any comfort at all, but I threw together this recipe as a side dish to chicken in a cream sauce and found myself unable to stop eating it. To be fair, it is cabbage with bacon fried in butter, so it’s probably not really healthy at all, but tell yourself what you want. I’d definitely count it towards my five a day and all the butter probably seals in the vitamins (just to be clear, I completely made that last bit up).

INGREDIENTS 1 medium Savoy cabbage (sliced into ribbons with the hard centre of the leaves cut out) Streaky bacon (pack of 12 slices, chopped into bits) 25g salted butter What to do: Fry the bacon in the butter until it’s crispy but not burnt.

Add cabbage and stir fry over moderate heat until covered in butter, mixed well with the bacon and slightly wilted.

Serve. Or just eat it from the pan. No one will judge you if you don’t tell them….

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METHOD Cook your pasta according to the instructions - if you’re using fresh pasta then you Given the impending sense of doom I get probably wont need to start this for about when dishing up tried-and-tested dishes, five minutes. this was a real adventure for me. As a family of five I am guaranteed that at least one of us Start by frying off your onion and any meat/ will decide that they wither don’t like din- substitute if you’re using it. ner/don’t fancy it tonight or (and the most irritating) no longer likes a tried and tested Mix together your spices and add them to favourite, so venturing into cooking with the pan, reserving a little for later, along with the rest of the vegetables and a little stock to tofu was always a dangerous experience. stop the mix sticking. Stir regularly.

My adventures with Tofu

By Jo Farren

I feel that this dish is best cooked with a sceptic peering over your shoulder and giving you a running commentary on whether it looks edible or indeed whether they will eat it. It really helps you to stay calm

Open the silken tofu and marvel! Pop it into a food processor and blend it up until it resembles thick cream. Put it into a small saucepan and warm very gently - I put a small amount of garlic, salt, pepper and nuYou could use chicken in this dish, a substi- tritional yeast into it at this point too. Silken tute, or omit the meat-like stuff all togeth- tofu tastes of very little which is great as it er. It works well with the crunchy veg. Sugar takes on the taste of what you’re cooking. I did want to ensure it tasted ok hence addsnap peas would work well too. ing bits at this stage. The heat I applied was literally just to take the cold edge off it - you don’t want to try and cook it.

INGREDIENTS One red onion - chopped One pepper - thinly julienned One Carrot - thinly julienned Handful of mushrooms - chopped Handful of cherry tomatoes, halved 100ml vegetable stock One tub of silken tofu 1 tsp Paprika 1 tsp All purpose seasoning 1 tbs Cajun spice mix 1 Garlic clove, crushed Pinch of nutritional yeast, if you like Pasta for 4

Once both the pasta and the vegetables are as ‘al dente’ as you like then you’re almost good to go! Throw the rest of the spices into the pan with the vegetables and coat well.

Drain the pasta. Add the silken tofu concoction to the vegetables and stir through.

You can either incorporate the creamy mix into the pasta, or serve on top.

You could top with cheese, a dairy free equivalent or leave as-is We absolutely loved this - which was an enormous relief. My husband begrudgingly had seconds, as did two of the children so it’s definitely going to feature on our menu a second time. I can only hope it’s received as well second time around.

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tomato purée, mustard, soy sauce and stock Mince with a twist (or many) Conveniently comforting and com- cube/stockpot, along with some freshly ground black pepper. Fill the can the tomafortingly convenient toes came in with water and add that to the

By Gillian Balcombe pan too.

Here’s a mince recipe that not only warms the cockles of the heart, but also delights you with its ease and flexibility. With a few tweaks you can turn the easy basic recipe into a variety of tasty, comforting dishes.

And the ratio of vegetables to protein makes it wholesome and healthy, as well as delicious!

INGREDIENTS

5.

Stir it all up together, then simmer on a low light for an hour or so, adding more water if the mixture is getting a little dry.

Now, here’s where the magic happens!

Pie-tastic

As it is, this is the perfect meat base for a Cottage Pie, with either a mashed or sweet potato topping. Sprinkle grated cheese over the mash before it goes in the oven to heat and brown, and you have Cumberland Pie. Substitute the beef for minced lamb and tadah, you have Shepherd’s Pie. It can even be served with a portion of long grain rice or mixed grains to ring the changes.

500g minced beef 1 large carrot 1 medium to large onion 3 celery sticks 1 medium to large courgette A good handful of mushrooms 3 good sized cloves of garlic, crushed Go back to the basic recipe. When you add 1 large can chopped tomatoes (and any soft the seasonings, include a teaspoonful of fresh ones that may be lurking) Herbes de Provence plus a sprinkling of A good tablespoonful of tomato purée paprika, then substitute half red wine/half A good teaspoonful of Dijon mustard water for the water in the discarded tomaA glug of soy sauce to can. Now you have scrummy Bolognese A beef stock cube or ‘stockpot’ sauce to go with tagliatelle or use in lasagne Seasoning or cannelloni! Of course, you can add more wine if you like…

METHOD

1.

Peel and dice the carrot and onion.

Dice the celery sticks, courgette and mushrooms.

2.

Soften the onions, carrot and celery in a large pan with a little olive oil (or coconut oil if you prefer).

3.

Once they have a touch of colour, add the courgettes and mushrooms. Let these soften a little, then crumble the minced beef into the pan and add the crushed garlic cloves. I find if I add the garlic too soon, it browns too much and becomes bitter.

4. Keep stirring until the meat has browned. Then add the canned tomatoes, 34

You like curry?

Use coconut oil and lamb mince, then grate some root ginger in with the onions. Add a good hit of turmeric, plenty of your favourite curry paste mix or spices, a small carton of coconut cream, then sling in some frozen peas. Et voilà: Keema-style curry to serve with basmati rice and naan bread.

Chilli con carne? No problem!

When you add the seasonings, adjust to include a pack of chili seasoning – Schwartz do a good one in two strengths. Or if you prefer

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to make your own, add chopped fresh chilli to the onions, carrots and celery right at the beginning, then some smoked paprika or cayenne pepper with the other seasonings.

Healthy tweaks

If you use minced turkey instead of beef or lamb, you’ll massively reduce the saturated fat and calorie content of your meal. Though less so if you slather it with grated cheese Drain and rinse a large can of red kidney and soured cream… beans and add them to the mixture once it starts simmering. Serve with rice and I could go on but I’ll leave it to you to use soured cream, or as part of a Mexican feast your imagination and your store cupboard. with guacamole, grated cheese, salsa and all The permutations from one simple basic the other delicious sides! Or bake a potato, recipe are well-nigh endless. Bon appétit! split it and tuck into chilli con carne with grated cheese and soured cream.

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FOOD

HOT CHOCOLATE

By The Editor

I can’t live without a coffee in the morning to You should all feel free to do the same – bekick me up the ass and get me ready for the cause you’re worth it. But there is one thing day. In fact, I need two. that I realised as I began to work on this article and that is, that although there are many I love it so much, it reminds me of my Dad variations of hot chocolate out there, there complaining when we made him stop smok- isn’t much difference in their flavour to the ing. He simply didn’t want to give up that first average person. I tasted a variety with an cigarette of the day. He said it was the only assistant and this is what we found. one he really loved (and has been moaning about this for years since).

First things first. There is a big difference between some expensive hot chocolates like I also equally love my evening cuppa of prop- a nice big brand and those that make chocoer builders’ tea, my wind-down drink for the late bars that chucked its flavour into a sinday, snuggled up watching TV. Pure happi- gle sachet so you just need to add hot water ness. (of all things!) to it.

But hot chocolate is for any time of the day as far as I’m concerned. It’s breakfast, lunch and well, dessert too. And thankfully, even with milk allergies or sugar-free diets, it’s the one seriously naughty thing you can alter to suit you that’s always delicious.

There are lots of ways to make it, so we’ve also added reviews and a special recipe to cover your drinking chocolate needs. Here are just a few I’ve found in the supermarket and tried with different kinds of milk. Truly, it’s been the worst job I’ve ever had…

When making a delicious hot chocolate the first rule of thumb is to use actual milk. And you can use almost any milk you like as long as you don’t over heat them as they may curdle: I have used soy, almond, oat, goat, coconut and of course cow’s milk. All seem to work pretty well when you add hot chocolate to them - but you need to remember, if you do have an allergy or intolerance to dairy products, to check the labels for added milk, as manufacturers will stick it in everything!

Particularly if it’s a cheaper brand!).

Other than the Wispa sachet that asked for water, every other chocolate really did need milk in it to make it taste really good, without it they just tasted watery and cheap. The Wispa actually fizzed releasing bubbles as it suggests on the packet when you added the water and honestly tasted milky and really nice, I would definitely consider buying that one again. The others not so much even as a handbag size treat, because a treat they really weren’t.

I found that the traditional hot chocolates I tried did have a distinctive taste. You really do get more chocolate the more you pay for it, but you are looking at quality of what you are putting into your cup for that extra cost and more amazing chocolate taste from the higher quantity of cocoa solids. Although my ‘assistant’ initially didn’t really see this as much as I did, when presenting him with the most expensive chocolate that I had purchased he decided he didn’t want to drink any of the others. He had found his drink!

And to be fair it was bloody amazing.

The more you spent the more chocolate you actually got and the less crap there was in it. So, I’m guessing that had something to do with the end result too, not just the chocolate quality itself.

I think there is something to be said for a Cadbury or Galaxy hot chocolate if that’s your ‘go to’ bar to eat. I love a cup of something simple and comforting when it’s cold or I’m feeling a need for a sugar fix, but now I’m thinking that if I pay a few more quid I can get something else, something serious and I can be almost romantic about it – in fact a real chocolate experience. What have I done? I will be forever changed from this point onwards.

ness. I prefer a darker chocolate with a bitter taste whereas I know my kids like it to be sweeter and milkier. I added the recommended amount of chocolate to my cups to get the most out of them but really you probably don’t need to do that. Particularly if you add things like marshmallows and whipped cream on top. All things to consider when preparing your delight!

When choosing your milk, take into account that the fattier the milk, yes the more calories there will be, but also the creamier your chocolate will taste, however I don’t really think you need it with a decent hot chocolate. If you are going to try oat milk, buy the Barista milk as it’s designed to be heated up and it really does make a difference! Also, it’s just amazing! In fact, I may never buy anything else for my milk again.

Why are you always asked if you want cream on your hot chocolate in Costa or Starbucks?

Because it tastes bloody amazing dammit!

Even if you have soya milk in your drink, cream is annoyingly good.

Ridiculous.

Honestly, I would, but you don’t actually need it. Some nice marshmallows or some chocolate grated on your hot chocolate is delicious and a real treat. But eating those melted marshmallows right out of your hot cup is just bliss! Like actual heaven in a cup.

So really in conclusion. Spend more money, get a better drink. Only you can tell what your taste buds will like. The more you spend the stronger and more bitter the chocolate, but if you add less powder and more milk then it tastes different again. So basically, I’ve told you how I like my hot chocolate and probably not helped you at all. Well I hope I have! Here is the list of chocolates that we have tried. You can make your own judgments and have your own tastings at home, With all the brands that we tested it really is you won’t regret it! all about strength of chocolate and sweet38

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Whittard Luxury Hot Chocolate £6.50

Cafedirect Fairtrade San Cristobal Drinking Chocolate £3.00

Twinings Swiss Hot Chocolate Drink £4.00

Cadbury Original Drinking Chocolate £1.50

Maltesers Instant Hot Chocolate Drink £0.32

Galaxy Instant Hot Chocolate £0.32

Clipper Fairtrade Instant Hot Chocolate Sachets £0.38

Nesquik £2.65

Hot

Chocolate

Hasslacher’s Hot Chocolate £5.49

Wispa Fairtrade Hot Chocolate £0.32

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FOOD

Coconut White Hot Chocolate

by Emma Walton

Meet the perfect hot drink to cheer you up on a chilly February day: one part winter-warmer and one part sunshine!

INGREDIENTS 250ml milk 450ml single cream 200ml Malibu liqueur 1tsp vanilla extract 220g white chocolate in small pieces, or white chocolate chips Whipped cream Toasted coconut shavings or desiccated coconut METHOD 1.

Stir together the milk, cream, Malibu, vanilla and chopped white chocolate in a medium saucepan.

2.

Cook over medium-low heat, stirring occasionally, until the chocolate has melted and the mix has come to a simmer – never a boil!

3.

Remove from heat, then top with lashings of whipped cream and toasted coconut shavings.

4.

Serve immediately, mmm‌ Makes 4 mugs 42

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GARDENING

To dig, or not to dig: That is the question!

by Emma de Sousa

One of my tasks was to create some new beds at the flower field. (In case you didn’t know, I’m an urban farmer growing sustainable flowers in London, not to mention the coolest florist in town!) Now it’s February the days are slowly getting longer, so hope is creeping into the garden with the promise of lighter days ahead.

Mother Nature and our good friends the worms will work their magic. And in a short space of time we’ll have rich, fabulous beds ready for planting out. It’ll be flowers on this occasion, but this could be a great start to a veggie patch too.

The Good Way vs. The Hard Way The first time I put in new beds, I stripped off the turf and added top soil. This is hard, back-breaking and expensive work, because you actually strip away a lot of the good stuff which tends to be at the surface of your soil.

So as long as your grassed area isn’t overrun with perennial weeds, the no-dig method A not-so-glamorous New Year saves hours of stripping. You also don’t then Just before the Christmas holiday, we had have to get rid of the turf, which can take a a load of muck (a.k.a. well-rotted manure) lot of time, even when composting it. shipped in. So, while you were probably getting your hair and nails done before the big This method is still hard work but it uses countdown on the 31st, we spent two days what’s already there, and I’m assured by my laying down card on a grassed area and fellow farmers around the country that it’s shovelling a thick layer of manure on top. by far the most effective and environmentally-friendly way to create new beds: a winAs I write, another lot of dirt is due to arrive win situation. (Thank you, Claire at Plantfor the next phase (good quality top soil this passion for your invaluable knowledge of all time). A thick layer of this will cover the card things horticultural!) and manure, then over the coming months Give yourself (a bit of) a break 44

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PICTURE CREDITS: Emma de Sousa

So another year has passed (didn’t it go quick?) and it was one of highs and lows.

Happily, it ended on a high, with the festive holiday giving me time to get on top of stuff and organise myself for the new year ahead.

2.

Keep turning over your compost heap.

Compost is free to make and there’s nothing better when it’s ready to use. Add it to the plot each year for fabulous soil that keeps improving. The heavy clay soil at my allotment is beautiful after many years of mulchPatience is the name of the game here. It’s ing by me and the previous owner. She was a a fact that most people lose interest in their great composter and worked it from the 70s allotments after the first few months be- until I took it over a few years back. cause, well, it’s just hard work to start with!

But, using this method, you can leave it alone 3. February is a good time to check with relatively little work until you’re ready pathways. Put membrane down to suppress to start your growing journey, whatever that weeds before they go crazy and add a good may be. layer of woodchip on top. Thick layers of wet newspaper or card work well underneath Fancy trying this? Here’s how: woodchip, plus they’re free and biodegrada• Make sure you remove all packing tape ble. from cardboard boxes before you lay them down. The worms won’t thank you and you’ll 4.

Clean out the greenhouse if you havbe forever digging up plastic alongside your en’t already – lots of nasties can lurk in that spuds! damp cold environment. A weak solution of • Lay a thick layer of well-rotted manure bleach and water does the trick. Do the same on top of the card – 10-15cms deep is ideal. with pots and seed trays.

Contact a local riding school to see if they can give you any (they’ll probably be glad to 5.

The soil starts to warm up during Febget rid of it) but make sure it’s well-rotted ruary but if you want to help it along, covfirst. er the ground with membrane until you’re • Lay good quality top soil over the ma- ready to plant out. This also helps to supnure, 10cms deep is ideal. press weeds.

• Then just let nature do its thing.

Within six months you’ll have beds ready for 6.

Towards the middle of the month, you planting – often sooner, depending on the can sow some early seeds: spring onions, time of year. The ideal time to do this is dur- carrots, chard, peas and lettuce. ing autumn/winter so by spring you’ll have beds ready to use, but any time is fine. If you 7.

Start chitting (sprouting) your main want to plant immediately, you can always crop potatoes. prepare a small area by digging it over, then leave the rest to break down over time.

Remember: a little work now will make life a lot easier later on. Then you won’t be overGood luck! I’ll let you know how I get on. whelmed when spring makes its appearance. Enjoy!

THINGS TO DO ON THE PLOT THIS MONTH Got a question for Emma? Drop an email to editor@cibare.co.uk.

Lots to prepare for the season ahead!

1.

Check that mowers, garden furniture and all your equipment are in good working order.

PICTURE CREDITS: Emma de Sousa

So if you’re staring at your allotment plot, or that space at the bottom of your garden where you row a few veg, and you just can’t bring yourself to get the shovel out, start collecting cardboard and give this a go.

FEATURE

Beer For Dessert?

Introducing Pastry Stouts

By Jon Moore

Of all the beers I picked up on my recent trip to New Zealand, perhaps the most interesting was Notella from Auckland’s Behemoth Brewing Company.

brewed to resemble, I couldn’t have them every day. Thankfully there are loads of good examples in the UK market, with new beers being released all the time.

Notella is a chocolate hazelnut porter, which of course is in no way endorsed by the popular brand of spread with the similar name.

It’s a thick and sweet dark beer, which really does taste like chocolate and hazelnuts.

Notella could be described as a ‘pastry stout’, an emerging style of super sweet dark beers which are designed to taste like your favourite treats.

Here’s a taster of the best pastry stouts out there A favourite of mine is Stay Puft from Welsh brewery Tiny Rebel, a roasty sweet marshmallow porter that tastes like a s’more. It’s probably the ultimate campfire beer. This beer is so popular that the first release sold out in 36 hours. As a result, Tiny Rebel recently promoted it to their core range and have brewed two special editions, a decBut these beers aren’t without controversy. adent chocolate version and a 9% imperial To some, pastry stouts are a true delicacy, version with even more marshmallow. pushing the boundaries of flavour through unusual and delicious ingredients that will A beer to look out for later in 2018 is the appeal to anyone with a sweet tooth. But re-release of Siren’s Caribbean Chocolate to traditionalists, pastry stouts are a sug- Cake, a sweet and velvety beer with a rumar-fuelled heresy, a drink that has more in like kick, brewed with cacao nibs, lactose common with a freakshake than beer. sugar and cypress wood. If you can’t wait until then, Dark Star’s Crème Brulée is availaPersonally I’m a fan of pastry stouts, al- ble year-round. It is similarly lactose-sweetthough just like the foodstuffs they are ened and infused with vanilla pods. Howling 48

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PICTURE CREDITS: Tiny Rebel

PICTURE CREDITS: Notella Behemonth Brewing Company

50

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PICTURE CREDITS: Popcorn by Shutterstock

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Hops brew a Double Chocolate Coffee Toffee Vanilla Milk Porter, which tastes exactly as you’d expect.

And not forgetting…

I couldn’t write this article without mentioning Omnipollo. These Swedish brewers are arguably the kings of the pastry stout. They seem to brew the most ambitious flavours with amazing accuracy, and many of their releases boast a double digit ABV. Their repertoire includes the 11% Noa Peacan Mudcake Stout, 12% Anagram Blueberry Cheesecake Stout and Lorelei Maple Coconut Toast Imperial Porter.

If you think they sound tasty, they are known for serving their beers with special toppings at their taproom, including marshmallows, popcorn and soft serve ice cream. They even released a whole series of ice cream-inspired beers with Midlands brewery Buxton, including Rocky Road, Texas Pecan and Maple Truffle Ice Cream Waffle. They work with Buxton on a regular basis – their highly acclaimed Yellow Belly Peanut Butter Biscuit Stout is now an annual release, so expect even more experimentation in future.

I think pastry stouts are the perfect beer to enjoy as an after-dinner treat. So why not skip dessert and go straight for a beer?

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51

FEATURE

THE PAWFECT WINTER WARMER!

by Roz Lishak

In fact, you’ll find this easy recipe a great all year addition, but it’s truly when the temperature drops that you may want to consider adding a comforting homemade chicken broth to their food regime.

The many benefits of home cooking for your pet go far beyond simply sharing your own plate, because not every ingredient is a natural crossover and I can’t stress too much how many foods we innocently share with our dogs can be the root cause of so many hidden ailments.

So why make and not buy?

By making your own soup for instance, you will know the heritage and provenance of every ingredient. Just try looking at the label of a shop bought product, because it will remind you that your dog does not need MSG, extra sodium, or onion and nasty additives 52

and preservatives. This simple three ingredient recipe can transform a dry diet, boost a moist one and in many cases increase the interest of a fussy eater, plus there is no better way to help rehydrate your pet if they’re under par, or refusing to drink... bearing in mind that, while Chicken soup may be penicillin for the soul, if you feel your pet is suffering from something more than the “winter blues” and off their daily diet in any way, don’t hesitate to check with your vet!

Chicken Broth INGREDIENTS 8 chicken pieces Two large carrots Two large potatoes Water to cover METHOD 1.

Remove skin from chicken and place in large pot.

2. Peel and cut root vegetables into chunks, add to the pot.

3.

Boil water, pour over sufficient to cover the ingredients.

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PICTURE CREDITS: shutterstock

It’s been said many times that Chicken Soup is a natural pick me up for the soul, but did you know that Chicken Broth can also be a warm winter winner for your dog?

4.

Cook on high till a rolling boil, reduce to simmer for around 2 hours. Check and add water during cooking to ensure that the soup is not drying out).

5. Remove pot and allow to cool down totally, then skim any fat sitting on top.

6. Remove the chicken and vegetables from the pot, carefully strain the broth.

Don’t think the broth is just the star, as the chicken and vegetable combo itself now becomes a tasty meal too! Very importantly though, and where any chicken recipe is concerned, you must check for any residual bones and discard them before feeding your pet.

All can be kept safely in the fridge.... That’s the biggest benefit of a home cooked canine menu, you wouldn’t mind consuming this yourself!

BOOKS

Warm Bagels and Apple Strudel

by Ruth Joseph & Simon Round

by Rebecca Stratton

The Fish section is packed with some great dishes: Salmon Coulibac (fancy en croute to you and I), soused herrings, Sephardi hot spiced fish on a bed of roasted peppers and fennel, and the synonymous gefilte fish.

The Meat section is a little thin, but salt beef from scratch and lamb goulash leave plenty of space for the much larger Poultry chapter.

The Starter chapter is heavy with Eastern Turkey schnitzel, chicken tagine, gorgeous and Middle Eastern vegetarian recipes: baba turkey shawarma (kebab) and Polish-style ganoush, mushroom dumplings, falafel and roast duck all look divine. my favourite – knishes (the Jewish version of a pasty or tortellini) stuffed with a fluffy po- The Vegetable chapter is just glorious. Histato-chive filling. A bowl of these would be torically, Jewish meals are heavy with deutterly wonderful and rewarding in front of licious vegetable concoctions to make the the TV. meat stretch a little further and create a large filling meal. Roasted butternut squash On to Soups. A spin on the traditional chick- risotto, leek and pea pie, savoury kugel (nooen soup – Jewish Penicillin Vietnamese Style, dle pudding), stuffed vegetables, hot spiced with lemongrass, ginger, Thai basil and cabbage, potato pudding and my absolute beansprouts – is just one wonderful exam- number one favourite Jewish offering – latple of how Jewish cuisine is forever changing kes. I love mine with sour cream and sharp as people migrate around the globe. Oth- apple sauce. er recipes include butter bean and barley, beetroot borscht and kneidlach, also known The Dessert chapter is bursting with both as matzo balls (essential in soups!). traditional offerings and fresh new ideas.

Sticky toffee apple pudding incorporating 54

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PICTURE CREDITS: Warm Bagels and Apple Strudel by Ruth Joseph & Simon Round

When I heard this issue was all about comfort food, my mind immediately went to this little gem of a book sitting on my shelf. See, for me, whenever I think of comfort food I think of traditional Jewish cuisine. I am not Jewish, neither is my family, but when I first discovered Jewish cuisine I fell in love with the cosiness of it all.

apples and honey, both symbolic for Rosh Hashanah ( Jewish New Year) celebrations.

A recipe for homemade apple strudel and the charmingly named Apfel im Schlafrock (which translates as ‘apples in dressing gowns’). Lokshen (noodles baked with custard) sounds a bit odd but having tried the recipe, it’s comfort-eating personified.

Blintz are a treat if you’ve never had them – thin pancakes filled with a sweet cream cheese and fruit filling.

seeds – and there’s a recipe here which I’m looking forward to trying out for sure.

In the Passover section, there’s a wicked-looking chocolate, raspberry and cream torte which is dairy-free (but really doesn’t look it) and beautiful cinnamon macaroons.

And the verdict?

I really enjoyed this lovely book, which showcases both traditional and modern Jewish comfort food at its finest. Both the cooking and the eating of this food is deeply therapeutic and comforting for me, especially at this time of year with longer, darker evenings.

The Cakes and Baking chapter is not a disappointment: baked lemon cheesecake, honey cake, hamantaschen (jammy little pastries), Chanukah doughnuts and fig rolls. Followed

by Bread: pittas, pretzels, rye bread, bagels and of course, challah. I had the pleasure of I hope you’ll love it as much as I do! trying bialys not so long ago – dense bread rolls topped with fried onions and poppy

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Photo Credits Despina Mina © Despina Mina Emma de Sousa © Emma de Sousa Samina Iqbal © Samina Iqbal Gemma Speekman ©Speekman Jon Moore © Notella Behemonth Brewing Company © Tiny Rebel Roz Lishak © Sutterstock Rebecca Stratton © Warm Bagels and Apple Strudel by Ruth Joseph & Simon Round