Elite Food and Drink – Issue 47

ISSUE 47

SEE PAGES 2-3

Good food and a warm welcome awaits...

“IF YOU WANT TO COMPETE, ADVERTISE IN ELITE”

W HI TE HA RT W E S T

B E R G H O L T

ELITE MAGAZINE

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DAYS & t with W EDNES ffle ticke a free ra red Receive meal orde each main

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WHITE H A RT W E S T

B E R G H O L T

Good food and a warm welcome awaits If you’re looking for a relaxed friendly pub/restaurant with excellent food, then this is the place for you. The White Hart, under new management, is situated just outside Colchester in one of the most beautiful villages

FOOD SERVING TIMES

in Essex. Pop in and give us a try, there’s plenty of parking too.

MON-TUES: Noon – 4:00pm WED-SAT: Noon – 8:30pm

Throughout the summer time why not enjoy our beautiful, safe, child-friendly garden and a meal cooked outside on our

SUNDAY: Noon – 4:00pm

custom-made BBQ or, during the winter months, venture

PHONE

inside and eat and drink in the warmth of our open log fires.

01206 243330 / 07519 868011

Our lunch time and evening specials menu have been specially created to provide something for everyone at fantastic value and, where possible, we aim to cater for any special dietary needs.

www.whitehartwestbergholt.com White Hart, Nayland Road, West Bergholt, Colchester CO6 3DD

FREE

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BOTTLE ring off the hen orde W

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FROEF E WINE

FREE BOTTLE OF WINE for every couple ordering from the steak menu on Wednesday and Thursday evenings only* Name Email

*To validate the offer this voucher needs to be completed and handed in when ordering. It cannot be used in conjunction with any other offer. Offer valid until 3/9/15.

Focus on Veganism

Vegan

A HEALTHY

diet

A vegan diet contains only plants, such as vegetables, grains, nuts and fruits, and foods made from plants. Vegans don't eat foods from animals, including dairy products and eggs...

A varied and balanced vegan

breakfast cereals, soya drinks

are limited and a vitamin B12

diet should provide most

(with vitamin D added) and

supplement may be needed.

essential nutrients: plenty of

vitamin D supplements.

Omega-3 fatty acids, found in

fruit, vegetables, starchy foods, non-dairy proteins (beans and

Iron is essential for the

oily fish, can help maintain a

pulses), dairy alternatives (e.g.

production of red blood cells.

healthy heart, reducing the risk

fortified soya drinks,) and a

For vegans, pulses, whole meal

of heart disease. Alternatives

little fatty and sugary food.

bread and flour, breakfast

for vegans, flaxseed (linseed),

cereals fortified with iron, and

rapeseed and soya oils, soya-

Vegans also need to ensure they

dark-green vegetables, (e.g.

based food like tofu and

have sufficient calcium, vitamin

spring greens, broccoli and

walnuts, may be less effective

D, iron and omega-3 fatty acids.

watercress,) all provide iron.

but limiting salt intake and food

Calcium is needed for strong,

Vitamin B12 is important for

protect the heart when coupled

healthy bones and teeth.

maintaining healthy blood

with a healthy vegan diet.

high in saturated fat will help

and a healthy nervous system.

Vitamin D is needed to absorb

Sources for vegans include

Š Crown copyright.

calcium. Vegan sources of

breakfast cereals and soya

vitamin D include summer

drinks fortified with B12, and

sunshine, fortified fat spreads,

yeast extract like Marmite, but

Source: Public Health England in association with the Welsh Government, the Scottish Government and the Food Standards Agency in Northern Ireland.

4

The Dessert Spoon

SUMMER PUDDING This quintessentially British pudding, packed with juicy summer berries, is so much easier than it looks, perfect for beginners...

Method

4. Dip the bread triangles in juice, place on top

Preparation: 20 minutes

leftover juice for later. Bring cling film up and

Cooking: 10 mins

loosely seal. Put a side plate on top and weight

Chilling time: 6 hours or overnight

down with cans. Chill for 6 hrs or overnight.

trimming any overhang with scissors. Keep

To serve, open out cling film then put a serving 1. Wash the fruit, gently dry on kitchen paper.

plate upside-down on top and flip over. Serve

Keep strawberries separate. Put sugar and 3 tbsp

with leftover juice, any extra berries and cream.

water into a large pan. Gently heat until sugar dissolves, stirring occasionally. Bring to the boil for 1 min, then add fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. Put a sieve over a bowl and tip in the softened fruit and juice.

Ingredients (for 8 people) • 300g strawberries, 250g blackberries, 100g redcurrants, 500g raspberries • OR 1¼kg/2lb 12oz mixed berries and currants of

2. Prepare the bread: Line a 1.25-litre bowl

your choice

with cling film, as this will help you to turn

• 175g golden caster sugar

out the pudding. Overlap two pieces in the

• 7 slices day-old white bread, from

middle of the bowl, as it is easier than using one. Let the edges overhang by about 15 cm.

a square, medium-cut loaf • 3 tbsp water

Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.

3. Build the pudding: Dip the whole piece of bread into the juice for a few seconds, just to coat. Push this into the bottom of the basin.

Dip the wonky rectangular pieces one at a time, press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. Spoon in the softened fruit, adding the strawberries here and there.

Recipe from Good Food magazine, July 2007

ELITE FOOD & DRINK

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Focus on Local Gastronomy

FOOD AT THE WAITING ROOM Come and enjoy the food – or would you rather cook it? If so, come and join our resident chefs at the old Colchester bus station.

Whether you enjoy eating or

If cooking is your passion,

importantly, an understanding

cooking The Waiting Room is

The Waiting Room provides

of the ethos.

the place for you.

unique opportunities for local chefs and producers at all stages

NEW RESIDENCIES

If dining out is for you, there

of their careers to develop

is delicious food prepared by

enterprising ideas and push

Are you a food-

talented, local Colchester chefs.

their creative boundaries.

loving guru with

There is a fully licensed café/

The Waiting Room kitchen

bar, which serves locally

is available for use free of

A producer in need of a certified

sourced beer, ales, in-house

charge for those who are able

kitchen? Are you an up-and-

infusions and a wide selection

to demonstrate creativity,

coming chef with the dream of

of tea and coffee.

innovation and, most

running your own restaurant?

an idea for a catering event?

We want to hear from you.

JOIN OUR TEAM All of our roles – including the open vacancies listed – are designed to be flexible and fit around every day commitments like friends, family and full time jobs. They are also a great way to contribute to positive change in your community.

Interested in joining us? Email something about youself to hello@st-botolphs.org To view key role responsibilites, please visit www. st-botolphs.org/opportunities 8

Find out more, visit www.st-botolphs.org

GOOD SOULS BAKERY

THE GAMEKEEPER’S DAUGHTER

Emma Chester started her

DAVE HOSTS. Dave & Lisa Goddard run “Dave

Colchester-based ‘Good Souls

Princes Trust award-winning

Hosts,’ a veteran catering outfit

Bakery’ in 2014.

chef, Jess Noy, is one of the

from Tollesbury, providing our

region’s most promising up-and-

famous Fish Fridays.

You will find Emma baking in

coming talents.

our kitchen and running the

Fresh Mersea catch of the day

Café every week as part of our

Specialising in Game, passionate

is served in a light crispy beer

‘Maker Wednesday’ events.

about her new in-house smokery,

batter with triple cooked chips,

Emma cooks globally inspired

and providing an amazing array

mushy peas and tarte sauce,

cakes, pastries, breads and treats

of vegetarian and vegan dishes,

washed down with locally

served alongside teas and coffee

Jess will be offering regular

produced lager, ale, wines or in-

from around the world.

foodie workshops and serving

house infusions.

delicious Gourmet Pie & Mash

Every Thursday 10am-4pm

every Sunday.

Two sittings every Sunday, 1pm & 2.30pm (booking essential)

Coming Soon Second Fridays, 6pm-9pm (booking advised)

jess@gamekeepers-daughter.co.uk

The Waiting Room The Street with No Name (off Queen Street), Colchester, Essex CO1 2PQ Facebook: The Waiting Room Twitter: @StBotolphs_ Email: hello@st-botolphs.org ELITE FOOD & DRINK

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&ANCYäj4EAäATäTHEä2ITZkäINäYOURä(OMEäORäATäYOURä7EDDING

6INTAGEä#HINAä(IRE We are truly passionate about the beautiful decorative delicate china that adorned our tables in years gone by.

Whether you are planning tea in the garden, a wedding, baby shower, christening, hen party, birthday party, charity event or even a corporate meeting — we are the people to call.

Rose Garden have a wide selection of bone china in beautiful designs and stunning patterns to choose from. We can also provide elegant cake stands, glasses, cutlery, candle holders, vases, tablecloths and bunting — everything you need for a great time.

If you don’t have time to cook, our brilliant baker can rustle up a mouth-watering mountain of fancy cakes including cup-cakes of all flavours, plain and fruit scones, a wonderful lemon drizzle cake and much more!

Rose Garden caters for parties in north Essex and south Suffolk.

So put on your party hat and get in touch!

www.rosegardenvintagechinahire.co.uk

(01 206) 71 0779 07909 5 43645

The Cooking Pot

Spaghetti Bolognese Spag Bol is one of the most popular dishes in this country but there is not one specific recipe. It is not even necessary to use spaghetti – any pasta will do – penne, macaroni, fusilli, conchiglie etc...

Method

Ingredients (for 8 people)

Preparation: 15 minutes

• 2 tbs olive oil

Cooking: 40 minutes

• 1 medium onion, chopped

Additional info: Freezable

• 1 green pepper, chopped • 1 clove of garlic, pressed

1. Heat the olive oil in a large pan

• 500 grammes minced beef

2. Add the onion, garlic and pepper; cook for a few

• 1 tin tomato puree, 142 grammes

minutes until they soften 3. Add the mince and cook, turning frequently until no pink shows 4. Add the tomato puree 5. Swill the tin with water and add to the sauce; top up with the tube of puree if necessary

• 1 tube of tomato puree: only use to top up • Equal measure of puree and water • 6 large mushrooms, sliced • Spices: thyme, basil, oregano, parsley, mixed Italian spices and a bay leaf • Salt and pepper

6. Add spices, salt, pepper and bay leaf to taste

• 500 grammes of pasta

7. Add the mushrooms

• Parmesan cheese (optional) or grated Cheddar

8. Bring to the boil gently then simmer for 30 or 40 minutes 9. Cook the pasta according to the instructions Serve by itself, or with a green salad and Parmesan chees

ELITE FOOD & DRINK

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HOLIDAYING IN HERE ARE SOME OF THE BEST MEXICAN DISHES SOME YOU WILL KNOW OF LIKE GUACAMOLE AND TACOS BUT DON’T LEAVE MEXICO WITHOUT TRYING THEM ALL! CHILES EN NOGADA Chiles en nogada is one of Mexico’s most patriotic dishes, combining the three colours of the Mexican flag. Poblano chillies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green,

ELOTE

the walnut-based cream sauce the white and pomegranate

You’ll find someone selling elote,

seeds the red. Originating from

the Mexican name for corn on

Puebla, Mexicans believe the

the cob, on nearly every city

dish was first served to Don

street corner in Mexico. The

Agustin de Iturbide, liberator

corn is traditionally boiled and

This traditional breakfast dish

and subsequent Emperor of

served either on a stick (to be

features lightly fried corn tortillas,

Mexico.

eaten like an ice-cream) or in

CHILAQUILES

quartered and topped with green or red salsa. Scrambled or fried eggs and pulled chicken are

cups, the kernels having been cut off the cob. Salt, chilli powder, lime, butter,

usually added on top, as well as

cheese mayonnaise

cheese and cream. Chilaquiles

and sour cream

are often served with frijoles

are then added in

(refried beans).

abundance.

12

Focus on Mexican Gastronomy

MEXICO?

TACOS AL PASTOR This historic dish dates back to the 1920s and 30s, with the arrival of Lebanese and Syrian

MOLE

immigrants, and is one of the most popular varieties of tacos.

There are many types of mole

To create tacos al pastor, thin

but all contain around 20

strips of pork are sliced off a

or so ingredients, including

spit, placed on a corn tortilla and

one or more varieties of chilli

served with onions, coriander

peppers. All require constant

leaves and pineapple.

stirring over a long period of

ENCHILADAS

time. Perhaps the best-known

TAMALES

mole is mole poblano, a rusty Enchiladas date back to Mayan

red sauce typically served

Tamales were first developed for

times when people in the Valley

over turkey or chicken.

the Aztec, Mayan and Inca tribes

of Mexico would eat corn tortillas

who needed ready, nourishing

wrapped around small fish. Today

food to take into battle. Pockets

both corn and flour tortillas

of corn dough are stuffed with

are used and are filled with

either a sweet or savoury filling,

meat, cheese, seafood, beans,

wrapped in banana leaves or

vegetables or all of the above. The

cornhusks and steamed. Fillings

stuffed tortillas are then covered

vary from meats and cheeses to

in a chilli sauce making for a

fruits, vegetables, chillies and

perfect Mexican breakfast.

mole. Don’t eat the wrappings!

GUACAMOLE

POZOLE

Guacamole is undoubtedly one of

TOSTADAS These are fried, stale tortillas

Mexico’s most popular dishes, the

Chicken, pork and vegetarian

but they are delicious! Literally

traditional sauce dating back to

pozole are easily available.

meaning toasted, tostadas are

the Aztecs. Made from mashed

Made from hominy corn with

corn tortillas fried in boiling oil

up avocadoes, onions, tomatoes,

plenty of herbs and spices,

until they become crunchy and

lemon juice and chilli peppers,

the dish is traditionally stewed

golden. They are then served

with one or two garlic cloves

for hours, often overnight.

as is or covered with garnishes.

added sometimes, guacamole is

Once ready to serve, lettuce,

Popular toppings include frijoles

often eaten with tortilla chips or

radish, onion, lime and chilli

(refried beans), cheese, cooked

used as a side dish.

are sprinkled on top.

meat, seafood and ceviche.

ELITE FOOD & DRINK

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Fish Shop L I T T L E

T H E

Traditional fishmongers Wholesale and Retail Specialising in seasonal locally caught fish Smoked and shellfish Seafood platters made to order Try our cook-in-bags, no mess, no smell, perfect results every time OPENING HOURS Tuesday to Saturday 9am - 5pm

34 HIGH STREET

|

KELV EDON

|

01376 57 3535

The Cooking Pot

Spicy Chicken, Mango and Jalapeño Salad Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad – a delicious, quick and easy summer meal...

Method

Ingredients (for 4 people)

Preparation: 15 minutes

• 250g pack cherry tomatoes, sliced or quartered

Cooking: None (if you buy cooked chicken breasts)

• 2 tbsp finely chopped jalapeños • Small handful coriander, roughly chopped

1. Put the cherry tomatoes, jalapeños, coriander,

• Juice 1 lime, plus halves to serve

lime juice, onion and oil in a large bowl with

• 1 small red onion, finely chopped

some seasoning.

• 1 tbsp extra-virgin olive oil

2. Pop the remaining ingredients, except the tortilla

• 4 cooked chicken breasts, torn into bite-sized shreds

chips, on top of the dressing. Gently mix the

• 2 Little Gem lettuces, torn into bite-sized pieces

salad together to coat.

• 1 red pepper, deseeded and sliced

3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.

• 1 ripe mango, stoned, peeled and diced • Handful tortilla chips, broken up a little

Recipe from Good Food magazine, July 2012

ELITE FOOD & DRINK

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