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
HITE H
ART
W ER ROLLOFVLE RAF THURSDAYS
DAYS & t with W EDNES ffle ticke a free ra red Receive meal orde each main
WIN A MEA *
L
ply * T& Cs ap
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
D er nts SE emb hme LO ept bis C S ur 30 ref to jor a m
BOTTLE ring off the hen orde W
steak m
enu
SPECIA L O
R FFE
7
r fo
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
7
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
9
&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
11
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
13
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
15