ISSUE 165
food & drink
SEE PAGE 2 "IF YOU WANT TO COMPETE, ADVERTISE IN ELITE"
N EW New to Colchester Welcome to Mamma Mia! Mamma Mia is a new, exciting Italian restaurant and Pizzeria, priding itself on cooking the best and most authentic Italian cuisine in Colchester town. The restaurant has been put together by a well known restaurateur, Giovanni Forte. Born in the south of Italy Giovanni started his career within the catering business in Colchester during the early 70’s. Giovanni brings with him a wealth of catering experience and expertise and requires all his chef’s are classically trained Italian chefs. Please, make yourself welcome and come and enjoy the Mamma Mia experience! Fish supplied by:
THE LITTLE
Fish Shop
www.mammamiacolchester.co.uk Mamma Mia – Restaurant & Pizzeria 5-7 Museum Street, Colchester, Essex, CO1 1TN 01206 762000 info@mammamiacolchester.co.uk
RECIPE
Rump of lamb, sprouting broccoli and asparagus, new potatoes and broccoli purée
Ingredients • 100ml/3½fl oz rapeseed oil, plus extra for drizzling • 100g/3½oz new potatoes • 1 x 175g/6oz rump of lamb • 1 head broccoli, florets broken off, stalk removed • 100g/3½oz purple sprouting broccoli • 100g/3½oz white sprouting broccoli • 100g/3½oz asparagus, woody ends removed • 100g/3½oz unsalted butter • 2 garlic cloves, peeled • 1 sprig fresh rosemary • salt and freshly ground black pepper
SERVES
2
Method Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes in lightly salted water until cooked through. Drain and leave to cool, then slice them thinly. Heat half the oil in a large frying pan and sauté the potatoes for 5–10 minutes, or until golden-brown on both sides. Meanwhile, heat the remaining oil in a large, ovenproof frying pan over a high heat. Sear the lamb for 1 minute on each side, until the fat has rendered. Transfer to the oven for 5 minutes, then leave to rest for 3 minutes. Meanwhile, boil the broccoli florets in salted water for 4 minutes. Drain and blend with a hand-held blender until smooth. Check the seasoning. Boil the asparagus, purple and white sprouting broccoli in salted water for 2–3 minutes. Drain. Heat the butter in a large frying pan. When foaming, add the garlic and rosemary and cook for 1 minute. Pour this over the lamb and carve into thick slices. To serve, place the broccoli purée in the centre of a serving dish. Scatter over the new potatoes and arrange the lamb slices around them. Nestle in the broccoli and asparagus spears and drizzle with rapeseed oil.
Prep: < 30 mins Cook: 10-30 mins
Recipe from: bbc.co.uk/food
3
RECIPE
Tasty Fish Tacos
Ingredients • 100 g plain wholemeal flour • 2 ripe kiwi fruit • 4 spring onions • 1 fresh jalapeño or green chilli • 1 bunch of fresh coriander, (30g) • 2 limes • Tabasco chipotle sauce • ¼ of a small red cabbage, (150g) • 1 tablespoon red wine vinegar • ½ an orange • 1 red or yellow pepper • 2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources • olive oil • 2 tablespoons natural yoghurt SERVES
2
Cook: 35mins
Recipe from: jamieoliver.com
4
Method 1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli. 2. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection. 3. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm. 4. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden. 5. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
NEWS
Executive Head Chef at Stoke by Nayland Hotel nominated for prestigious Craft Guild of Chefs Award Alan Paton, Executive Head Chef at Stoke by Nayland Hotel, Golf & Spa, has been nominated and shortlisted for The People’s Choice Award at The Craft Guild of Chefs Awards. These awards recognise and reward leading talent in the hospitality industry and The People’s Choice Award category recognises unsung achievements by an individual who does outstanding work to promote and support the work of chefs and further the Guild’s mission and goals. The awards will take place at the Westminster Park Plaza on Thursday 1st June. Other nominees include Chefs from The Grove, Hertford and Sodexo. Alan is already a multi award-winning chef, as shown by the numerous plaques displayed outside the hotel restaurant, and he is one of only twelve on the committee of The Master Chefs of Great Britain which seeks to promote all that is best about British cuisine and produce available in this country to both the chef
6
and the consumer. The MCGB also supports the campaign for healthy eating by encouraging the use of fresh, quality produce in kitchens around the country. Its members are particularly interested in sourcing local ingredients and in supporting small producers. Alan demonstrates all these practices in his renowned, innovative menus in the 2 AA Rosette Lakes Restaurant at the family-owned Stoke by Nayland Hotel, Golf & Spa, where he has been Executive Head Chef for over seven years. Alan favours a lot of slow cooking methods, particularly for meats which are praised for their succulence. There are always inspired combinations of flavours throughout the range of courses. For example the freshly baked breads served every night at dinner combine such items as black olive and walnut, bacon and smoked chilli. Blue cheese and white chocolate ice cream is another favourite!
NEWS
View from the terrace at the 2 AA Rosette Lakes Restaurant at Stoke by Nayland Hotel Below: Alan Paton in the Lakes Restaurant
Alan’s team’s skills are constantly in evidence as they create imaginative menus for the Restaurant, Hotel Lounge, Clubhouse, Peake Spa Bistro and banqueting at Stoke by Nayland. Amongst other local ingredients used are the delicious fresh asparagus, berries and apples grown in the family’s own orchards which surround the hotel. This fresh produce is also available in season from the hotel’s Pippin Shop – open 7 days a week from 8am to 7pm. The hotel’s fabulous 2 AA Rosette Lakes Restaurant is open every day to all visitors as well as guests staying in the hotel and country lodges. Here you can enjoy a la carte modern British cuisine at its best – either in the stylish contemporary surroundings of the restaurant, or al fresco under heated umbrellas on its lovely south terrace overlooking the floodlit lake and stunning Constable Country. The restaurant quite simply has one of the best views in the county.
Traditional Afternoon Cream Teas with all the trimmings are also a speciality and can be enjoyed either on the terrace or by the roaring apple wood fire in the Hotel Lounge in cooler months. The welcoming Hotel Lounge Bar also offers a mouthwatering Brasserie style menu for lunch and dinner. For bookings please call 01206 262836 or email sales@stokebynayland.com. For more information visit www.stokebynayland.com
7
A
l fresco dining at SbN!
Join us this summer to enjoy some al fresco dining here at SbN. Sit back, relax and enjoy the weather whilst overlooking the picturesque lake and golf courses. Whether youâ&#x20AC;&#x2122;re enjoying a delicious Afternoon Tea on the terrace, or experiencing an exquisite three-course dinner in our two AA Rosette Lakes Restaurant, youâ&#x20AC;&#x2122;ll be able to enjoy the setting here at SbN at its very best.
www.stokebynayland.com To find out more please call 01206 262836 or email reservations@stokebynayland.com Stoke by Nayland Hotel, Golf & Spa, Keepers Lane, Leavenheath, Colchester CO6 4PZ
COLCHESTER
FOOD&DRINK FESTIVAL
AND THE ROSE & HORTICULTURAL SHOW
Lower Castle Park
Sat 24th & Sun 25th June l l l l l
Lots of food and drink stalls Wonderful flowers in the Rose Show The Pike Staff Inn Real Ale Bar FREE TASTERS from lots of stalls Have a picnic with a terrific selection of hot and cold food
Great live music
SATURDAY
10.30am - 5.00pm
SUNDAY
10.30am - 5.00pm
FREE Celebrity Chef demonstrations
Plenty of covered areas - come rain or shine, you’ll be fine! Admissi on
£4.00
For more info visit
The best and cheapest day out for everyone!
www.foodanddrinkfestivalsuk.co.uk
FREE CUSTOMER PARKING IN KINGS MEADOW - end of Catchpool Road CO1 1XN
Share your experience with us
Tell us about your restaurant experience and write a review. The best will be published in elite. Please send to ian@elitemagazine.co.uk
DID YOU KNOW? If each of us spent £100 a year more on local businesses instead of chain stores, it would put an extra £3 million a year into our economy and would create thousands more jobs every year.
SHOP LOCAL
#SupportLocal