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WORLD FOOD TOUR 2018

c e l e b r i t y

a n g e l s

World Food Tour

PLUS a 15-page

www.celebrityangels.co.uk

World Cup special

Must-try prosecco cocktails

Mediterranean recipes by

Tom Kerridge

The Hairy Bikers

does healthy eating

SUMMER 2018 | £3.99 ISSN ISSN1758-597X 1758-597X

SUMMER 2018

Great recipes! ra diter nean e M

Italian

Fusion

The Hairy Bikers

Gino D’Acampo

Cláudio Cardoso

Ja p

anese

Hideki Hiwatashi

a lth y Ea ti ng

Tom Kerridge

Greek

Theodore Kyriakou

• CELEBRITY CHEFS HELPING YOU COOK THE WORLD’S GREATEST FOOD AT HOME • World Food Tour Cover Op1.Rev7.indd 9

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Reinvent your kitchen. and allowing you to see the contents from anywhere through the Smarter app.

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Make a difference in your home today. Order your FridgeCam from www.smarter.am. Best Before Tracker shows you which items are soon expiring, so that you can consume them in time. Add items to your Shopping List in the Smarter app, ready for your next food shop. Minimise food waste in your home forever, saving you money throughout the year.

smarter.am

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FOCO 100% Pure Coconut Water is available at selected Tesco, Asda and Sainsburyâ&#x20AC;&#x2122;s stores, leading Oriental Supermarkets and online at www.focococonutwater.co.uk

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Loaded with vitamins and minerals FOCO 100% Coconut Water is the all natural, refreshing energy drink that helps you and your family get healthy and stay healthy. Available in 330ml and 1 litre cartons. Available at selected Tesco, Asda and Sainsburyâ&#x20AC;&#x2122;s stores, leading Oriental Supermarkets and online at www.focococonutwater.co.uk

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Sparkle Drops are the must-have addition to your drinks! Naturally Flavoured & Beautifully Shimmery, they are great in Prosecco, Gin, Vodka, Cocktails and Soft Drinks. The delicious flavour is fruity and aromatic, and the colourful shimmers make an eye catching glamorous drink! A little goes a long way with each 10ml bottle making 6-8 servings. Available in beautiful Shimmer Sets with a range of flavours, they are a thoughtful versatile gift, or the must-have for your next party, wedding, get together or night out!

Use code ‘ANGELS’ for 10% off your order! Visit our website to see the range! www.SparkleDrops.co.uk SparkleDrops

Glow_Sparkles

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Henley’s ﬁrst highly spirited gin is now available at selected Waitrose stores @mrhobbsgin

@MrHobbsGin

mrhobbsgin.com

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Welcome

Embark on a Food Journey Although certain parts of the restaurant world have seen somewhat of a slump—record closures of established chain restaurants such as Jamie’s Italian and burger chain Byron have all rocked the industry—we as a nation are still completely enamoured with food. And that love shows no sign of faltering. Even though data shows the number of UK restaurants going bust has jumped by a fifth in 2017, it’s also evident that independent joints, high-end restaurants, gastropubs and street food vendors are having their heyday. Consumers are increasingly on the lookout for something different, food that stirs up emotions and food that takes them on a journey. This is where World Food Tour comes in. This edition of the magazine is another celebration of the best international cuisines on the planet. We travel through the Mediterranean (stopping off in Greece, Italy and even the Balearic Islands), discover fusion cooking and unearth bold Caribbean flavours. In addition to exclusive interviews with some of the industry’s best-loved superstars—The Hairy Bikers being a highlight— we have also put together easy and mouthwatering recipes throughout this issue that you can master from the comfort of your own kitchen. Want to know more about the recent ‘ginaissance’ the UK’s spirit industry has seen in recent years? Turn to page 99. Improve your social media tactics by reading through our handy guide to the perfect food Instagram snaps (page 12), brush up on your prosecco knowledge (page 94) and master the art of cooking perfect international brunch dishes (14). Also in this issue: our FIFA World Cup special. Cook, eat and rate recipes from the qualified countries and elect your own 'Food World Cup' champion (page 112). In addition to all of this, our healthy eating section on page 70 will propel your kitchen game to new—and healthier—heights without compromising on flavour. Happy cooking! IMAGES © Shutterstock

Annalisa D’Alessio, Editor

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C NTENTS

We’ve put this year’s most popular food trends under the microscope THE INSTAGRAM TAKEOVER With countless posts and accounts dedicated entirely to food, it’s safe to say that Instagram is strongly influencing the culinary industry BRUNCH GOES WORLDWIDE Be inspired to create restaurant-quality brunch from the comfort of your own home with this tantalising selection of international dishes FRUITY, BOOZY, FRESH & CREAMY Cool down on those scorching summer days with our selection of colourful and indulgent ice lolly recipes FIRE UP THE COALS: BBQ 101 There aren’t many smells more tantalising than barbeque smoke wafting through the street— host your own BBQ this season

41 JUST A DRIZZLE

According to the Bloomberg Health Index, a baby born in Italy can expect to live to be an octogenarian—could olive oil be the reason? 42 RESTAURANT-QUALITY PIZZA AT HOME Become the ultimate pizzaiolo with our top tips and tricks for pizza-making 46 EXCLUSIVE INTERVIEW: THEODORE KYRIAKOU Chef Theodore Kyriakou discusses quintessential Greek cuisine and the wonders of Greek wine 50 THEODORE KYRIAKOU’S GREEK RECIPES Indulge in the flavours of sunny Greece with Theodore Kyriakou’s traditional Greek recipes

Fusion Cuisine

56 EXCLUSIVE INTERVIEW: CLÁUDIO

Mediterranean Cuisine

CARDOSO Head chef at SUSHISAMBA, Cláudio Cardoso discusses his food’s distinctive Japanese, Peruvian and Brazilian flavours 59 CLÁUDIO CARDOSO’S FUSION RECIPES Cook up a five-star exotic feast with Cláudio Cardoso’s fusion recipes

24 EXCLUSIVE INTERVIEW: THE HAIRY

BIKERS World Food Tour chats with Dave Myers and Si King about their trip to the Mediterranean 30 THE HAIRY BIKERS’ MEDITERRANEAN RECIPES Cook these great dishes from The Hairy Bikers’ new cookbook, The Hairy Bikers’ Mediterranean Adventure 35 GINO D’ACAMPO’S ITALIAN RECIPES World Food Tour shares a brilliant recipe excerpt from Gino’s Italian Coastal Escape

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IMAGES © Shutterstock; SUSHISAMBA; Dan Jones 2017

10 WHAT’S HAPPENING

Japanese Cuisine

64 EXCLUSIVE INTERVIEW: HIDEKI

HIWATASHI Executive chef at Sake no Hana, Hideki Hiwatashi discusses Japanese flavours celebrityangels.co.uk

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112 109

celebrity PUBLISHER & CEO Kevin Harrington

67 HIDEKI HIWATASHI’S JAPANESE RECIPES Recreate authentic Japanese dishes with the help of famed chef, Hideki Hiwatashi

Healthy Eating

71 TOM KERRIDGE’S HEALTHY RECIPES

COOK!

us cover Our gorgeo s ican carnita recipe, Mex y b s, co soft tortilla ta e 78 ag p to g n flicki

Have a crack at cooking delicious recipes from Tom Kerridge’s new cookbook, Lose Weight for Good 76 HEALTHY RECIPES Healthy eating needn’t be boring; explore 96 BOOZE INFUSION big flavours and wholesome dishes in this In the age of DIY, infusing spirits at home section, plus learn to cook our brilliant cover offers the opportunity to get creative with recipe—Mexican carnitas different flavour blends 79 HEALTHY FOOD SWAPS GIN INFATUATION 99 Eating healthily can be both tasty and The juniper-flavoured spirit has amassed diverse: sample our delicious alternatives somewhat of a cult following over the last for junk food and see for yourself few years, to what does it owe its rise in 82 THE GLUTEN-FREE REVOLUTION sales? Sensitivity to gluten, a protein found in A PERFECT MATCH 101 wheat, barley and rye, can make meal Sabbi Gavrailov, food & beverage manager planning a little more challenging. Try at Sopwell House, discusses the secret to our great recipe for some gluten-free pairing whiskey with food inspiration 102 DRINKS RECIPES Quench your thirst this season with our tasty selection of summer tipples 85 INTERNATIONAL RECIPES

International Cuisines

Cuisines from all over the globe gather together to form this selection of delicious international dishes 87 5 MINUTES WITH...LEVI ROOTS Father of Reggae Reggae sauces, Levi Roots chats to World Food Tour about the emergence of Caribbean cooking 88 5 MINUTES WITH...CHRIS STAINES World Food Tour catches up with seasoned chef and restaurateur Chris Staines

Food Travel

109 TASTE THE GLOBE: SEYCHELLES

In addition to white sandy beaches and crystalline waters, the Seychelles have a fascinating culinary scene to explore 110 TASTE THE GLOBE: ICELAND Dramatic sceneries and flavourful cuisine make Iceland a destination not to be missed 112 FOOD WORLD CUP Cook & rate recipes from the qualified countries in this year’s FIFA World Cup to 94 A CRASH COURSE IN…PROSECCO crown your own Food World Cup winner A sparkling alcoholic drink that has seen an unparalleled boom in popularity, prosecco 128 PRODUCTS & SERVICES Take a look at a selection of products and exists in many varieties. Learn all you need services World Food Tour loves… to know about the ever-popular tipple

Drinks

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EDITOR Annalisa D'Alessio SUB EDITOR Kayley Loveridge ART EDITOR Friyan Mehta FEATURES WRITER Phoebe Ollerearnshaw EDITORIAL ASSISTANT Sam Stevenson PRODUCTION DIRECTOR Joanna Harrington PRODUCTION COORDINATOR Joel Simpson OFFICE COORDINATOR Adam Linard-Stevens PUBLISHED BY Celebrity Angels © 2018 all rights reserved

World Food Tour Celebrity Angels Suite 2, 143 Caledonian Road, London, N1 0SL Tel: 020 7871 1000 Fax: 020 7022 1694 For sales enquiries call: 020 7871 1000 COVER IMAGES Shutterstock; Andrew HayesWatkins; Nudge PR; Sake no Hana; Cristian Barnett; Flickr (CC BY 2:0); Dan Jones 2017 All material in World Food Tour magazine is wholly copyright and reproduction without the written permission of the publisher is strictly forbidden. The views expressed in this publication are entirely those of the authors and do not necessarily represent those of Celebrity Angels. The information in this publication is carefully researched and produced in good faith, however, neither the publisher nor the editors accept responsibility for any errors. The Celebrity Angels Series is published in the UK under licence by Damson Media Limited. Damson Media Limited is registered in England and Wales under registration no. 07869300.

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What’s HAPPENING

What’s Happening We’ve put this year’s most popular food trends under the microscope, unearthing the latest culinary destinations, events, products, gadgets and experiences By Phoebe Ollerearnshaw

he culinary world is being reshaped by innovative creations and cuttingedge ideas. So far, 2018 looks to be an exhilarating year for food lovers, with plenty of vibrant palates, floral notes, futuristic technology and scrumptious events to get your teeth stuck into.

The trends

Beautiful botanicals This year, restaurateurs and home cooks alike are raving about the power of plants. While edible flowers have long been a source of decoration, consumers are now realising the healing and health potentials of botanicals. Plants and flowers are fast becoming an integral component in various beverages, baked goods and treats. Not only does this movement introduce some colour onto the plate, it also offers us some much-needed nutrients and minerals. Common ingredients to hit the market include ashwagandha (Indian ginseng), lavender, curcumin (the active ingredient in turmeric) and the leaves of the moringa oleifera tree. Welcome to the future 2018 has already played witness to some significant culinary advancements. Particularly, there has been notable growth in companies focused on meat-mimicking technology. 10

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What’s HAPPENING

IMAGES © Shutterstock; Unsplash; Meatopia

Brands like Impossible Foods are utilising heme—a molecule which makes up part of the haemoglobin compound—and sourcing it from the nitrogen-fixing root nodules of legumes. It is this component that provides their company’s veggie burgers with an unmistakable meaty flavour. Meanwhile, cell-cultured meat is also gaining a lot of traction. Startups like Finless Foods are disrupting the agriculture industry with their work on cell-cultured Bluefin tuna. Tying in with this, the building popularity of smart cooking appliances is injecting the average kitchen with a distinctly space-age feel. Alternative sweeteners As the health brigade soldiers on, sugar remains at the top of the list for dietary no-nos. Consumers are demanding sweeteners have the same moreish flavour as sugar, but include fewer calories, a lower glycaemic impact and a more sustainable approach to farming. Manufacturers have responded with alternative syrups and granulated sugars made from coconut, dates, grapes, monk fruit and various other roots—all of which are growing in popularity. Additionally, the launch of the UK Sugar Tax has already rendered noticeable results in the celebrityangels.co.uk

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food and drink industry. Various brands have reduced the sugar content of their products and are demonstrating transparency with their nutritional labelling.

The festivals

Meatopia London, 31 August-3 September Herbivores, keep clear; this may not exactly be your scene. However, if you love meat in every form—whether its succulent lamb, tenderized steak or aromatic veal—this is the event for you. Meat vendors will fire up their BBQs and set up shop at the old Tobacco Dock in east London, offering roasted prime cuts to eager punters. Pop-up bars stocking fine ales, wines and spirits will quench the thirst of attendees and ensure that frivolities carry on late into the evening. Aldeburgh Food Festival Suffolk, 29-30 September Set against a scenic Suffolk backdrop, this charming event is for serious food lovers. Now in its 13th year, over 100 food and drink producers will be taking part in this two-day affair. Families and groups of friends will rejoice at the sight of the delicious food on offer: from organic vegetables, homemade pies and fresh sourdough to award-winning beers.

Seafood and Wine Festival Hastings, 15-16 September Every year, come September, the historic old town of Hastings plays host to swarms of people in search of satisfying sustenance. Approximately 40 food stalls will cater this event, with a huge emphasis on all things nautical. A plethora of freshly caught fish and molluscs will be served up with tasty accompaniments, all washed down with local wines.

The gadgets

Spirit stones For those who like their whiskey iced but not diluted, these nifty devices are for you. Spirit stones are cooled in the freezer and added to your whiskey or other spirit of choice—genius! Ikawa This digital micro coffee roaster is operated using your iPad or smartphone—a nifty way to get a freshly made cup of Joe to perk you up in the morning. Kilner Fermentation Set The Kilner Fermentation Set allows you to ferment foods that are rich in minerals, vitamins and probiotic cultures. Make your own kimchi, sauerkraut or preserved lemons—the possibilities are endless. • W o r l d F o o d To u r

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Social MEDIA

m a r g a t s n I Th e r e v o e Ta k

By Phoebe Ollerearnshaw

t’s official; we love to share our food— not in the physical sense of course. The way that we consume food through the media has changed dramatically over the last decade. Before, one may have relied on word of mouth or reviews found in the paper to make a restaurant selection. Now, the internet is awash with food blogs and Instagram accounts that spurt posts about the hottest culinary spots. Snaps of enviable meals and mouthwatering snacks provide users with a visceral experience like no other. Considering the way that we share and discuss food online nowadays, one could even describe it as a sort of modern-day social currency. But, as with any popular platform, there are supporters and, inevitably, there are haters.

The debate

On one side of the coin are the Instagram lovers: they rejoice at the arrival of a

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beautiful plate of food by whipping out their smartphone. Hungry for approval, they’ll have shared their filter-gilded image before their fellow diners have even taken their first mouthful. On the flip side lie the resisters: those who believe that Instagram is ruining social interaction and generally dampening the dining experience. They shudder at the thought of taking a photo of their meal in a public space.

Style over substance?

The worry expressed by many foodies is that social media is making people lose sight of what’s important: the taste. A drool-worthy picture is all well and good, but if it doesn’t deliver in terms of flavour, what’s the point? Similarly, the same individuals believe that over-sharing is quashing originality, with repetitive posts creating a culinary monotony. Meanwhile, avid Instagrammers believe that the platform inspires creativity and gives everybody a chance to exhibit. •

ips for Prize-worthy T d Snap the Perfect Foo • Focus on the food. Steady your phone to avoid shaking and focus on the most enticing detail. • Compose the photo. Although Instagram now allows for vertical and horizontal images, square is still the default. Take a moment to frame your shot and use the rule of thirds. • Fill the frame. Get close to your subject. • Shoot in natural light. It will allow for more nuances than a photo taken with flash. • Think like a food stylist. Ruffle some napkins, play around with cutlery or add some extra garnish. • Try a different angle. Stand up and take a flat lay, or duck down to meet your plate at an angle. • Use an app. Colour-correct images, but don’t go overboard with filters and brightness.

IMAGES © Shutterstock; Sketch London; Duyku from @eatnlondon on Instagram; Giulia Mulè, @mondomulia; Pixie Turner, @plantbased_pixie

With countless posts and accounts dedicated entirely to food, it’s safe to say that Instagram is strongly influencing the culinary industry—but is its impact positive?

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Social MEDIA

Tasty Interiors

The Professionals

It’s not just food that has been affected by Instagram; it’s also the restaurants serving it. ‘Instagrammable’ décor is now a key factor in restaurant schemes and is often part of the brief for interior designers. Sketch, located in London’s Mayfair district, is a prime example of this. While their interior scheme may not have been created with Instagram in mind, it has certainly become a haven for individuals fishing for likes. The all-pink interior, designed by David Shrigley, has become a sensation whilst the pod-like toilets are iconic within themselves. Although fine dining is still largely resisting the Instagram hype, we are left to wonder whether it too will conform.

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Brunch

Brunch Goes Worldwide Be inspired to create restaurant-quality brunch from the comfort of your own home with this brilliant selection of international dishes By Sam Stevenson

Salt beef hash

A classic Jewish staple, originally made from whatever was left in the fridge, salt beef hash is a growing trend among hungry hipsters. A popular spot for enjoying the dish is Monty’s Deli on 14

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Hoxton Street, east London, which serves brunch all week except Mondays. Thankfully, though, this salty stalwart isn’t difficult to reproduce at home. All you need to make delicious salt beef hash is a healthy portion of diced home-prepared salt beef, fried potatoes, green peppers and confit onions, topped with a fried egg. The most vital component of the dish is, of course, the meat. To make the juiciest salt beef, cuts such as silverside or beef brisket are preferable, as they hold up better during the brining and boiling process, which breaks down the muscle tissue to give a melt-in-themouth texture. Brine your cut of beef for up to a week or more, ensuring your mixture has plenty of salt to prevent unwanted bacteria and other detrimental organisms from developing. Make sure the beef is well submerged in the brine, turning it over every now and then to ensure it penetrates the meat. When the brining process is over, slow cook the meat until tender and delicious. Once cooked, store the beef in the fridge for up to two weeks.

North meets south

This tried-and-tested, sweet-and-savoury flavour combination is usually associated with the United States. A waffle stack topped with crispy, streaky bacon, drizzled with sticky maple syrup, is the very image of an all-American diner. But the nation’s cousins to the south have also acquired a taste for a sweet ‘n’ salty brunch. Peruvian-American fusion restaurants, such as Marylebone’s popular Pachamama, give eggs and bacon a revamp. Brunch with a twist, here you’ll find sweet potato or quinoa-based waffles topped with streaky bacon and eggs sunny-side-up. Another topnotch topping combines the classic American flavour of peanut butter with the unmistakable crunch of fried Latino plantain and cocoa nibs. Soft on the inside and crispy on the outside, you’re bound to adore Peruvian-style waffles. To wow your guests and recreate these healthy and delicious offerings at home, simply add puréed sweet potato or quinoa flour to your usual waffle recipe and season to taste.

IMAGES © Shutterstock

runch, the most delicious meal of the day, has seen a spike in popularity in recent years. Data from Google Trends reveals search interest in brunch has grown steadily since 2004. The rise of social media and an appetite for aesthetics has further served to spearhead its ubiquity. Eggs, perfectly poached, burnished with hollandaise sauce, dominate Instagram feeds worldwide. Whether you love it or hate it, the brunch craze is here to stay. You, like countless others, might as well embrace it. But brunch isn’t just about bacon, poached eggs and smashed avocado. International variants provide a plethora of different flavour combinations to tempt the taste buds. From succulent salt beef hash to mouthwatering sweet yuzo miso, a host of sumptuous fare proves brunch can be as versatile as it is widespread.

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Brunch Italian finesse

The undisputed goliaths of cuisine, Italians are not renowned for their lavish breakfasts— opting, instead, for a speedy espresso at a busy coffee bar. Still, if you are looking for a lighter brunch bite, why not try a gorgeous courgette frittata, served with a selection of fine Italian cured meats? To go full continental, enjoy with a glass of prosecco, and wash down with a mandatory, pipinghot espresso or macchiato. But if you, like the Italians, crave a shot of sugar in the mornings, indulge in an Italian cornetto—no, it’s not ice cream. Cornetti, Italy’s answer to French croissants, are usually small, light and sugar-coated. Make your own cornetti by buying pre-made pastry. If making your own, start preparing it the day before for maximum results, and don’t attempt it unless you have a standing mixer fitted with a dough hook.

Elegant Japanese

If greasy, fatty food is anathema to you, give Japanese brunch a go. Upmarket venues, such as Holborn’s Roka Aldwych, offer delightful sharing dishes—think robatagrilled vegetables with sweet yuzo miso and immaculate sashimi—followed by a main course of your choice. It’s a much lighter option than the traditional bacon and eggs affair. Even better, afterwards you won’t feel guilty; the health benefits of a Japanese diet are well known.

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A traditional Japanese breakfast is different from any other you will experience. Its principal components resemble those conceivably enjoyed at lunch or dinner— rice, fish, soup and vegetables. To prepare your own Japanese brunch, keep it simple by incorporating one item from each of the following: rice dish, soup, protein (fish, eggs or fermented soybeans) and a side dish (pickles or another vegetable dish). Save time by using a rice cooker to heat leftover rice from the night before. Another shortcut

is to use pre-fermented soybeans and pre-made pickles (tsukemono).

East meets west

Perhaps you’re a fan of Asian aromas, but crave a crunchy, deep-fried treat. Maybe you hanker for curry sauce, yet fancy European cuts of meat. Cue the brainchild of Soho’s Shackfuyu—western-influenced Asian food. From buttermilk fried chicken with kimchi to iberico pork in katsu sauce, these surprising flavour combinations are for the adventurous diner. Bold and daring, the east-west fusion brunch is for intrepid taste bud trailblazers. To impress your friends with this unique brunch offering, you can buy pre-made kimchi and make your own buttermilk fried chicken. For the chicken, use thigh meat, as it will be more succulent. Add a splash of Tabasco in your initial marinade for an extra kick, or substitute with sriracha for an Asian twist. For an easy katsu sauce, use two sliced onions, five garlic cloves, two chopped carrots, two tablespoons of plain flour, four teaspoons of curry powder, 600 millilitres chicken stock, a drizzle of honey, splash of soy sauce, one bay leaf and a pinch of garam masala. Heat the onions, garlic and carrots until soft, add flour and curry powder and cook for one minute. Stir in stock, honey, soy sauce and bay leaf. Slowly bring to the boil. Turn down the heat and let simmer for 20 minutes until the sauce thickens. Stir in garam masala and curry powder. Keep on low heat until ready to serve. •

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Summer READY

y t y i z u o o Fr B h s e & C r F

y m a e r

Cool down on those scorching summer days with our selection of colourful and indulgent ice lolly recipes By Annalisa D’Alessio

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IMAGES © Shutterstock

There are few things better than sitting outdoors on a bright day with the sun shining on your face. However, when the weather gets a little too hot to handle, it can be hard to find some reprieve. World Food Tour have come up with a selection of easy and healthy ice lolly recipes that will cater to all kinds of tastes. From fruity staples to boozy editions, these frozen treats are sure to become a crowd favourite. All you’ll need are silicone moulds, fruit, flavourings, juice and—of course—a freezer. •

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Summer READY

Tropical Delight Serves 8

Taste the Rainbow Serves 6

ice ke the To ma sweeter, bit lolly a tle sugar lit a d d a a ch ey t o e o h or n d f ru it blende re mi xtu

Ingredients • 2 400g tins coconut milk • 220g caster sugar • 240ml single cream • 5 tbsp lime juice • 1 tbsp lime zest

Preparation Whisk coconut milk, sugar, single cream, lime juice and lime zest in a bowl until sugar dissolves. Pour mixture into ice lolly moulds, move to freezer and allow to freeze overnight before serving.

Zingy Vodka Orange Serves 8

Ingredients • 100ml vodka • 350ml orange juice • 150ml ﬁzzy lemonade

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Ingredients • 100g blueberries, blended • 100g kiwi, blended • 100g pineapple, blended • 100g orange, blended • 100g raspberries, blended

Preparation Start by pouring the blueberry purée into ice lolly moulds. Freeze for 1 hour or until firm. Repeat with each fruit. Freeze overnight before serving.

Strawberries & Cream Serves 6

Preparation Mix all the ingredients together, pour into ice lolly moulds and freeze. Allow to freeze overnight before serving.

Ingredients • 250ml coconut milk • 150ml coconut water • 1 tsp vanilla extract • 1 tsp honey • 300g strawberries, sliced

Preparation Mix coconut milk, coconut water, vanilla extract and honey in a bowl. Pour the mixture into ice lolly moulds, place in freezer for 30-45 minutes. Once mixture is slightly solid, add strawberry slices. Put back into freezer and allow to solidify overnight before serving. W o r l d F o o d To u r

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Titan collection

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24/05/2018 15:48

Outdoor LIVING

: ls a o C e h t p U e r i F

BBQ 101

barbeque s more tantalising than There aren’t many smell n outdoor the street—host your ow smoke wafting through Tour’s handy epare with World Food BBQ this season and pr checklist By Kayley Loveridge

rits love a smashing barbeque. In fact, we love it so much that according to nationalbbqweek. co.uk, the UK was Europe’s leading BBQ nation in 2017. Alfresco eating has long been a summer favourite and with an eclectic range of food options to cater for all manner of tastes on the market nowadays, preparing for your own backyard soirée has never been more simple.

IMAGES Shutterstock; 123RF

Choosing mains

Barbeques do not discriminate: whether you’re an avid meat-eater or veggie, there are plenty of tasty options that can be grilled easily. For a more traditional BBQ, choose classic meaty mains like sausages, burgers, chicken fillets or fish like salmon and hefty tuna steaks. A steadily rising number of people in the UK are swapping the meat for vegetarian and vegan lifestyles (Compare the Market tells us that 3.5 million Brits now identify as vegan), and supermarkets have responded. It’s now commonplace to find meat-free alternatives to burgers and sausages on store shelves, as well as inventive—and more importantly, easily grilled—bean, lentil and (actual) veggie patties to cater for your guests. For less traditional mains, opt for large Portobello mushrooms or halloumi slices to replace beef burgers and grill avocado halves to satiate the taste for smoky BBQ sans meat.

Marinades

Bold, sweet and spicy marinades truly celebrityangels.co.uk

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bring out the flavour of meats and veggie options alike. If possible, let your food marinate in a Ziploc bag or mixing bowl covered with cling film the day before the BBQ to allow spices and flavours to permeate through for a delicious finish. For a classic but easy-to-make honeymustard marinade—which is great slathered on pork or chicken—combine three tablespoons mustard (we love wholegrain or Dijon), two tablespoons olive oil, one tablespoon honey, one tablespoon white wine vinegar and the juice of one lemon. Strapped for time and looking for an all-purpose marinade to coat meat and vegetables? Mix 230 millilitres olive oil with 230 millilitres soy sauce. Stir in two tablespoons Worcestershire sauce, 1/2 teaspoon brown sugar, one minced garlic clove and the juice of half a lemon—add two tablespoons water if the consistency is too thick for your liking.

Take a Seat All of the effort that goes into preparing for a barbeque wouldn’t be worth anything without, you know, an ‘actual’ barbeque to cook with and a comfy seating arrangement for guests. Choose a barbeque grill to suit both the size of your garden and the number of guests you will realistically cook for at any one event. For seating, a simple circular outdoor table and chairs arrangement not only proves to be a practical addition to the garden throughout the summer, but also emphasises the social aspect of alfresco dining—facing inward to each other is a great way to get the conversation flowing. A few colourful beanbags and throws for when the cool evenings draw in are great for the kids, too.

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Outdoor LIVING

Salads & sides

Shake up the boring go-to lettuce salad with something adventurous that guests can sink their teeth into. Toss together warm wilted spinach, cooked chickpeas, quinoa, cherry tomatoes, cubes of cooked sweet potato and garnish with pomegranate seeds for a pop of sweet, juicy flavour. For an easy vinaigrette dressing, combine one tablespoon white wine vinegar or balsamic vinegar with three tablespoons olive oil and a pinch of salt and pepper to taste. Give guests a choice of two or three tasty side dishes so as not to overwhelm the palate. Choose from garlic sautéed potatoes, broad bean and pea salad, grilled corn on the cob, falafel bites, coleslaw, wild rice salad, hasselback new potatoes brushed in melted garlic butter, flatbreads (great for soaking up marinades) or simply slide chunks of pepper, onions and button mushrooms onto skewers for grilling. •

B B Q C h e c k l is t

Crunchy Rainbow Slaw Serves 4

Before the big day  Buy all food (meats, veggie options and snacks)  Marinate meats, mushrooms and vegetables and store in fridge the night before On the day  Prepare side dishes such as salads and coleslaw  Pull meats out of fridge up to three hours prior to guests arriving  Set the table with dishes, cutlery and dips  Put snacks like crisps, nuts and veggie batons into bowls  Fire up the barbeque and get ready to host!

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Excellent as a side, dip or burger filling, coleslaw is a staple in the BBQ scene. Throw this simple crunchy rainbow slaw together to wow your guests; add or remove ingredients depending on the number of guests and preference. Ingredients • 2 medium carrots, peeled and shredded • 1/4 head white cabbage, coarsely shredded • 1/4 head medium red cabbage, coarsely shredded • 1 beetroot, shredded • 2 tbsp apple cider vinegar, to taste • Cayenne pepper, to taste • Salt and pepper, to taste • Mayonnaise (as much as desired) Preparation In a large mixing bowl, combine all ingredients except mayonnaise together. Season as desired then combine mayonnaise. Store in fridge before serving.

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31/05/2018 08:33

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Mediterranean RECIPES

Fettuccine with Asparagus Pesto Serves 4 Ingredients • 900g asparagus • 500g fresh or dry linguine • 1 lemon • 1 tbsp extra virgin olive oil • 4 garlic cloves, peeled • 1 bunch basil • 100g pine nuts • 170g parmesan Preparation 1. Remove the tough ends of the asparagus stalks with a knife, cut the remaining pieces into 4cm segments. Steam or boil the asparagus for 4-5 minutes until barely tender. 2. Meanwhile, cook the linguine according to packet instructions. 3. Place the cooked pasta and the asparagus tips into a large serving bowl. 4. Place the remaining asparagus in a food processor with the juice of half a lemon, olive oil, garlic, basil, pine nuts and half of the parmesan cheese. Add a splash of hot water and blend until the pesto mixture becomes fairly smooth. 5. Scoop the pesto mixture out and combine with the pasta. Grate over the remaining parmesan, finish with a final squeeze of lemon and serve.

Spinach & Feta Filo Parcels Serves 5

IMAGES © Shutterstock

Ingredients • 200g spinach • 2 spring onions, chopped • 3 sun-dried tomatoes, chopped • 70g feta cheese, crumbled • 1 tbsp dill • 1 tsp lemon zest • Salt and pepper, to taste • 4 sheets ﬁlo pastry • 1 knob of butter, melted Preparation 1. Preheat oven to 200C/gas mark 6. Wilt the spinach in a pan then drain out the excess water with your hands. 2. Mix together the spinach, spring onions, sun-dried tomatoes, feta, dill and lemon zest in a bowl. Season and set aside. 3. Lay out a square of filo pastry, brush with melted butter and lay over another square perpendicular to the first. Spoon out a portion of the spinach mix in the pastry, cover with another layer of pastry and seal. 4. Repeat the process until all of the spinach mixture is used and you have a full batch of parcels. Lay them on a baking sheet, brush each with a little melted butter and bake for 10-15 minutes. Serve hot or cold.

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30/05/2018 14:36

The Hairy Bikers INTERVIEW

The Hairy Bikers

Dave Myers and Si King, the UK’s beloved Hairy Bikers duo, have been sharing their love of food with the world for more than two decades. The down-to-earth chefs are best known for their BBC TV series and their wide portfolio of cookbooks—the latest being the highly anticipated The Hairy Bikers’ Mediterranean Adventure 24

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30/05/2018 14:37

The Hairy Bikers

IMAGES © Shutterstock; Andrew Hayes-Watkins

INTERVIEW

Q. Congratulations on your new cookbook! To start off, why did you choose to focus on Mediterranean cuisine? Dave Myers: I think because it’s food we love, it’s food we know. I live in France for as much as I can and Si’s sister has been in Italy for years now and he spends a lot of time there. When we had the idea…there are 121 countries that border the Mediterranean. It’s really massive, and it nearly has 200 islands. So, we couldn’t do the whole Mediterranean. We went to southern Italy, Sardinia, Corsica, southern France, Menorca and Mallorca and into southern Spain. You get the most wonderful culinary art. And you got the north African influence and the Moorish influence in southern Spain. And in Menorca and Mallorca you’ve got the British influence, and that’s very evident and going back to the 18th century. It was just a dream trip. We knew it would make a really good cookbook. What we found is that the Mediterranean is accessible to anyone now, with low-cost flights and tourism. We tried to find the hidden side. We knew we’d get a good book out of it and a beautiful series. We really wanted to do it and had the best time ever. Q. What was the best thing you ate at each of the places you visited? DM: Down in southern Italy, around Puglia, I learned a lot more about the cucina povera—the

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poor people’s food. In Italy, you get a bowl of pasta and it’s like culinary crack, it’s so addictive and so simple. [On] one of the first days, we filmed with a chef called Giuseppe in a very little trattoria in Puglia and he made three cucina povera dishes and they were so good! He couldn’t understand why we were so excited, it’s just normal food to him. But it’s alchemy and magic. An Italian dish—quite a classic one—is pasta with chickpeas. The chickpeas are cooked in a vegetable broth and a third of the pasta is fried and the rest is boiled. You get the crunch and the vegetables and a lot of really good olive oil. In Sardinia, I think we were in Cala del Forte on the western coast which is basically the Sardinian capital of tuna fishing. In the 18th century, the king of Sardinia got fishermen over from Genova to fish tuna in Cala del Forte. The fishing is sustainable, it’s ethical and the tuna is wonderful. When we were there, there was tuna and they were 100 kilograms each. There was a restaurant—tuna is such a big fish—they use different cuts of tuna for different purposes. We had tuna sperm, the testicles, and you have it sliced. To be fair, it’s not bad at all. Corsica, that’s the land of chestnuts and charcuterie. In Bonifacio, down the coast, they are really big in stuffed mussels. It’s like the 1970s ones in the cookbooks where you get mussels and stuff them with breadcrumbs and garlic. They

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The Hairy Bikers INTERVIEW still do that there. The mussels are blanched, opened, put in a half shell. Then they are put on a griddle and then covered with garlic, parmesan, breadcrumbs, lemon juice, lemon zest and then put back under the grill. They are so addictively good. Seafood there is stunning. You also have the tiger cows in Corsica; they’re like a prehistoric breed but have got stripes like a tiger. Si [King] did say it was the best beef he’d ever tasted. In the south of France, Marseille was amazing. We visited a lady called Fatima, she’s a Moroccan lady who is an amazing cook. She cooked a bourride which is a Moroccan and French fish stew. It was like a tagine with potatoes and fish and Moroccan spices. It was superb. Menorca, Mallorca…there’s lots of dishes there. There was tumbet, which is basically like a ratatouille. But in this version, the vegetables are roasted or barbequed separately and then layered up then baked together. We cooked something—it was a homage to the British. They were the ones who brought the gin manufacture there and we made fish and chips with the gin and tonic batter. It works really well. Of course, mayonnaise as well. We’ve always struggled to make mayonnaise on the telly. There was a lady in the market in Mahon in Mallorca which is where mayonnaise started from. We had the most wonderful mayonnaise. We saw her make the mayonnaise with a pestle and mortar with great style and ease. We had that with anchovies and squid. In Spain, there was a restaurant that specialised in squid and octopus. Some of it fresh, some of it dried, some of it cooked very simply. We were in a restaurant in Torremolinos, a little bodega and the chefs did tapas. They were the most amazing tapas. They came with that mayonnaise; they put the boquerones—which is deep-fried anchovies—just dipped in mayonnaise… superb. Another thing, is the true paella. Actually, when you go there, each valley has its own version of paella. The Moors were the ones who brought irrigation into southern Spain. In that valley, where we went to, their paella was made with rabbit and cherries. To them, the real paella is rabbit and cherries. It was sensational. That stood out as well. But there’s so many. And in our book there are 150 recipes, there was a lot to get our teeth into—literally.

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The Hairy Bikers INTERVIEW

I think because of the coast of the Mediterranean and what it gives, it really is a special place to live. I think everyone should aspire to retire there or live there. It‘s got a lot going for it

Q. What was the most interesting thing you learned on your trip to the Mediterranean? DM: I think I found a slice of heaven really, I’ve always liked the Mediterranean. It’s a different outlook on life, it’s a different culture. One of our directors, we just sat with him one morning looking out over the sea before we started filming with our morning coffee. He just looked at us, grinned and said: ‘This has got to be like heaven.’ People really live the good life there, through food and through sunshine. It’s about the simple things in life. A lot of southern Italy is very poor, but by God there 28

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is a quality of life there. I think because of the coast of the Mediterranean and what it gives, it really is a special place to live. I think everybody should aspire to retire there or live there a little bit. It’s got a lot going for it. Q. While you were in Sardinia, you learned the secret to long life is the humble minestrone. Can you tell us about that? DM: Si actually went to visit this lady, she is 110. There is a blue zone where people live longer than anyone else. She’s called Michela.

Q. Is there a connecting thread between all the places you’ve visited? SK: I think the Mediterranean is defined very much by its climate. It’s a massively eclectic cuisine, it has so many influences. There are 121 countries around the Mediterranean and, historically, it’s been a super highway of cultural exchange and diversity. If you have that cultural exchange and diversity, then that comes through in the food. You have the most amazing food which isn’t just sun-dried tomatoes, basil leaves and mozzarella. It’s everything. There are so many different layers to it. That was the common thread. That exchange of culture and diversity. Q. You’ve both travelled a fair bit together. What is your favourite cuisine and why? SK: The thing is that each individual cuisine is different. But my favourite food would be foods from the sea. The foods of the sea and however they are cooked. A favourite cuisine is very difficult to choose. Indian cuisine is amazing. Dave and I love Japanese cuisine. Sushi, sashimi. Dave is a big fan of that, as am I. •

IMAGES © Shutterstock; Andrew Hayes-Watkins

Si King: I’ll tell you what. Bear in mind this lady is full of joy, full of great stories and sense of humour. She’s 100 odd. What’s hilarious is that I asked what the secret to long life is and she went: ‘Minestrone soup.’ And I went: ‘Right okay…yep!’ She said: ‘Minestrone and hard work.’ And basically what was in it was cheese, onion, a lot of pork fat…like a lot of pork fat, water and beans. It was pretty simple but it was great.

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30/05/2018 14:37

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The Hairy Bikers RECIPES

Cialledda Salad

SERVES

Tomato & Bread Salad

This is a traditional salad in Puglia, southern Italy, and is similar to the Tuscan panzanella. Both are a great way of using up stale bread, which soaks up the delicious juices of the tomatoes and dressing, but this one is even more frugal and we reckon better. Use the best oil you can afford, as you really notice the difference in this salad.

INGREDIENTS About 200g stale ciabatta or good sourdough-type bread 1 small red onion, very finely sliced Salt and black pepper 500g very ripe tomatoes 1 garlic clove, crushed 1/2 tsp dried oregano 2 tbsp extra virgin olive oil Handful of black olives Small bunch of basil PREPARATION

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Photography by Andrew Hayes-Watkins

1. Tear or cut the bread into chunks of about 3-4cm. Sprinkle them with a little water—just enough to moisten the surface. You don’t want the bread to get too sodden as it will also soak up some of the tomato juices. 2. Sprinkle the red onion slices with salt and put them in a bowl of cold water for half an hour—this reduces the bitterness. Drain the slices and set them aside. 3. Roughly chop the tomatoes and put them in a serving bowl, together with any juices released when you’re chopping. Add the garlic and oregano and season well with salt and pepper. 4. Drizzle over the olive oil, then add the bread, drained onion, olives and basil. 5. Leave the salad to stand for half an hour at room temperature before serving.

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30/05/2018 14:38

The Hairy Bikers

SERVES

RECIPES

Marinated Squid This is really good as it is, but if you want to make it a more substantial meal, add some veg such as fennel, new potatoes or green beans. You can also use cuttlefish for this recipe.

INGREDIENTS 600g prepared squid, cut into rings Salt 3 tbsp olive oil Juice and zest of 1 lemon 1 garlic clove, crushed 1 tbsp sherry vinegar 1 tsp sweet paprika 1/2 tsp hot paprika Small bunch of flat leaf parsley, chopped A few sprigs of thyme A few mint leaves 1 red onion, finely sliced into crescents 2 oranges, segmented 100g salad leaves, to serve PREPARATION

Photography by Andrew Hayes-Watkins

1. Rinse the squid thoroughly inside and out. Bring a large saucepan of water to a fierce, rolling boil, then add salt. 2. Add half the squid and cook it for 40 seconds exactly. Remove it with a slotted spoon and put it in a bowl of iced water. 3. Bring the water back to the boil and cook the rest of the squid in the same way. 4. Put the olive oil, lemon juice and zest, garlic, sherry vinegar and paprikas into a bowl. Drain the squid thoroughly and add them to the bowl, then stir and cover. 5. Leave them to chill in the fridge for at least an hour or overnight if you like. 6. Just before you are ready to serve, add the herbs and the red onion. Prepare the oranges and squeeze any juice out of the skin and membrane. 7. Add the segments and juice to the squid and mix thoroughly. Serve immediately over salad leaves. 8. If you’re using cuttlefish, you need one large prepared cuttlefish cut into strips. Cook it for 2–3 minutes—try a piece after 2 minutes for tenderness and cook for longer if necessary. Proceed as above.

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The Hairy Bikers RECIPES

SERVES

4-6

Gazpacho isn’t only cold tomato soup. This Moorish version is amazing—creamy and fragrant without too strong a hit of garlic. Peeling the grapes really does make a difference so think of Mae West and get to it!

INGREDIENTS 200g whole blanched almonds 75g white bread, crusts removed 600ml iced water 2 garlic cloves, finely chopped 1/2 cucumber, peeled and deseeded, roughly chopped 75ml olive oil 1-2 tbsp sherry vinegar or white wine vinegar Salt and black or white pepper TO GARNISH 1 tbsp flaked almonds 24 seedless green grapes, peeled and halved 2 tbsp olive oil

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PREPARATION 1. Put the almonds in a dry frying pan and toast them over a medium heat. Shake the pan regularly and watch it very closely. 2. Remove the pan from the heat as soon as you can smell the almonds and they are just starting to take on some colour. 3. Toast the flaked almonds for the garnish in the same way and set them aside. 4. Cover the bread with some of the iced water and soak it for 10 minutes until softened. Drain and squeeze out the excess water. 5. Put the whole almonds in a food processor or a blender. Add the soaked bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the iced water, the oil and half the vinegar. 6. Taste, season with salt and pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth but if it seems grainy, push it through a fine sieve. 7. Transfer it to a bowl or jug, cover and chill for 2 hours. 8. To serve, ladle the soup into bowls and top with peeled grapes, toasted flaked almonds and a drizzle of olive oil.

Recipes are from THE HAIRY BIKERS’ MEDITERRANEAN ADVENTURE by Si King and Dave Myers Published by Seven Dials (Hardback: £25, eBook: £12.99)

White Gazpacho

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30/05/2018 14:39

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Gino D’Acampo

SERVES

RECIPES

w o N t u O

Recipe extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton on 19th October, 2017 £20 Photography: © Dan Jones 2017

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Ravioli di Gamberoni e Ricotta con Olio di Oliva e Salvia

Prawn & Ricotta Ravioli with Olive Oil & Fresh Sage

Ravioli are popular all over Italy, stuffed with a variety of different ingredients depending on the region and the season. Wherever you are on the coast, you’ll usually find them filled with seafood, as in this recipe.

INGREDIENTS 400g ‘00’ grade pasta flour, plus extra for dusting 1/2 tsp fine salt 2 tsp very finely ground black pepper 2 egg yolks 3 medium eggs, lightly beaten 230ml extra virgin olive oil 8 large (or 16 medium) fresh sage leaves 1/2 tsp grated lemon zest, to serve FOR THE FILLING 750g ricotta cheese Grated zest of 2 unwaxed lemons 250g cooked king prawns, peeled and finely chopped celebrityangels.co.uk

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3 tbsp chopped fresh chives 2 medium eggs, lightly beaten PREPARATION 1. First make the dough: place the flour, salt and pepper in a large bowl. Make a well in the centre and add the egg yolks, beaten eggs and 2 tbsp of the oil. Using the handle of a wooden spoon, gradually mix the flour into the liquid. Once the texture is crumbly, turn out the mixture onto a well-floured surface. 2. Knead for about 8-10 minutes until you have a soft, smooth dough. The technique is the same as for bread: hold the dough in one hand and fold, push down and stretch the dough away from you with the other

hand. Rotate and repeat. Shape the dough into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, put the ricotta, lemon zest, prawns and chives in a large bowl and mix with a fork. Cover with cling film and refrigerate for at least 15 minutes. 3. Remove the cling film from the dough, dust the dough lightly with flour and cut into 2 even-sized pieces. Roll out each piece to about 2mm thick, either using a pasta machine or a rolling pin (dust the rolling pin and work surface with flour first). Dust frequently with flour or the dough can become sticky. 4. Lay 1 piece of dough on a well-dusted work surface. Place 1 tbsp of the filling on the dough and repeat at 5cm intervals over half the sheet only. Lightly brush the spaces around the filling with the 2 beaten eggs. Fold over the dough to cover the filling. Press gently around each spoonful of filling to expel the air. Using a 5.5cm-round ravioli stamp cutter, cut out the ravioli. Cover with a tea towel and repeat with the other piece of dough. 5. Cook the ravioli in a large pan of boiling, salted water for 3 minutes. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the sage. As soon as it starts to sizzle, transfer the ravioli using a slotted spoon to the pan with the sage. Gently toss to coat. To serve, sprinkle over a little lemon zest.

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Gino D’Acampo RECIPES

SERVES

Zucchine al Forno Ripiene di Ricotta e Pecorino Courgettes Stuffed with Ricotta & Pecorino

INGREDIENTS 6 medium courgettes 5 tbsp extra virgin olive oil, plus extra for greasing Salt and freshly ground black pepper 2 garlic cloves, peeled and crushed 40g fresh white breadcrumbs 3 tbsp fresh flat-leaf parsley, chopped 250g ricotta cheese, drained 50g pecorino cheese, freshly grated 1 large egg, lightly beaten PREPARATION 1. Preheat the oven to 190C/gas mark 5. Cut the courgettes in half lengthways. Using a teaspoon, carefully scoop out most of the insides. Finely chop the courgette flesh. Lay the courgette shells, cut side-up and in a single layer, on a large oiled baking sheet. Season with salt. 2. To make the stuffing, heat 3 tbsp of the oil in a medium saucepan over a medium heat. Add the garlic and fry for 30 seconds. Add the courgette flesh and fry for 5 minutes, stirring occasionally. Tip in the breadcrumbs and fry for 3 minutes, stirring continuously. 3. Remove the pan from the heat and add the parsley, ricotta, 40g of the pecorino and the egg. Season with salt and pepper and stir to combine. 4. Fill the courgette shells with the stuffing mixture. Sprinkle over the remaining pecorino and drizzle over the remaining 2 tbsp of oil. 5. Bake for 30 minutes or until the top is golden. 36

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Recipe extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton on 19th October, 2017 £20 Photography: © Dan Jones 2017

As I was filming in Campania I found the most beautiful restaurant in Castel Volturno—a coastal town north of Naples, which has long beaches surrounded by fragrant pine forests. The restaurant is called Da Michele, and if you’re ever in the area I suggest a visit. The food is simple and true to the region—hand-made pasta, stuffed homegrown vegetables and simple salads. This courgette dish is one of their most popular offerings and has been on the menu consistently for the past nine years. Serve with a tomato and onion salad dressed with extra virgin olive oil and balsamic vinegar.

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30/05/2018 15:16

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Gino D’Acampo RECIPES

SERVES

Spigola al Forno con Verdure e Acciughe Sea Bass with Roasted Vegetables & Anchovies Everywhere along the Mediterranean coast in southern Italy you’ll find very similar recipes to this using a whole sea bream, salmon, trout and even monkfish. The dish is packed with flavour, and as the vegetables are roasted with the fish, it’s a substantial meal in itself and no other accompaniment is needed. If you like a bit of kick, sprinkle over a few pinches of dried chilli flakes.

INGREDIENTS 1 whole sea bass (about 1.6kg), scaled, gutted, gilled, fins and tail trimmed and head removed 100ml extra virgin olive oil, plus extra for brushing Salt and freshly ground black pepper Large pinch of saffron threads 1kg Maris Piper potatoes, peeled and cut into slices 1cm thick 4 large fresh plum tomatoes, quartered lengthways 60g anchovy fillets in oil, drained 150ml hot chicken stock 5 red peppers, deseeded and cut into 8 chunks 6 garlic cloves, halved, skin on 8 small sprigs of fresh oregano 38

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PREPARATION 1. Pat the fish dry with kitchen paper and place on a board. Using a sharp knife, score the fish on one side, making 5 diagonal cuts just through to the bones. Score again in the opposite direction to give a criss-cross pattern. Brush all over with oil and season both sides with salt and pepper. Set aside. 2. Preheat the oven to 200C/gas mark 6. Put the saffron in a small bowl or cup, pour over 3 tbsp of hot water and set aside to infuse. 3. Bring a large saucepan of salted water to the boil. Add the potatoes, bring back to the boil and simmer for 5 minutes. Drain thoroughly. Arrange the potatoes in a large roasting tin (big enough to hold the sea bass lengthways or diagonally), leaving space around the sides for the red peppers. The potatoes will form a bed for the fish. 4. Scatter the tomatoes and anchovies over the potatoes. Pour over the saffron water (with strands) and the stock. Arrange the peppers around the potatoes and sprinkle over the garlic and oregano. Drizzle the oil over the peppers. Season with salt and pepper. Bake for 15-20 minutes. 5. Remove the tin from the oven and place the fish on top of the potatoes. Bake for about 20 minutes (you know the fish is cooked when the flesh near the bone at the thickest part turns white). Serve immediately.

Recipe extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton on 19th October, 2017 £20 Photography: © Dan Jones 2017

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30/05/2018 15:17

traditional clay, wood-fired ovens on the market, handmade in Britain,with a growing fan-base nationally. A versatile product oozing with style and ‘kerb appeal’at only 30kgs, the ovens are portable whilst being simple to operate and a pleasure to use.

SHOW STOPPING EXTERIOR The award winning DeliVita oven is one of the lightest, traditional clay, wood-fired ovens on the market, handmade in Britain,with a growing fan-base nationally.

TRADITIONAL Taking just 25 minutes to reach a temperature of TRADITIONAL CLAY OVEN 450 c, they are a fast, fun and healthier way of cooking than the traditional BBQ, with less harmful carbonization, CLAY OVEN but with the food still infused with fantastic Taking just 25 minutes to reach a temperature of

A versatile product oozing with style and ‘kerb appeal’at only 30kgs, the ovens are portable whilst being simple to operate and a pleasure to use.

wood-fired aromas.

450oc, they are a fast, fun and healthier way of cooking than the traditional BBQ, with less harmful carbonization, but with the food still infused with fantastic wood-fired aromas. SHOW STOPPING EXTERIOR IDEAL FOR OUTDOOR KITCHENS The award winning DeliVita oven is one of the lightest, ...And think bigger than just Pizza! traditional clay, wood-fired ovens on the market, SHOW STOPPING EXTERIOR Suitable for an extensive range of cooking inFOR Britain,with a growing fan-base nationally. Thetechniques, award winning DeliVita ovenhandmade is IDEAL one of the lightest, OUTDOOR KITCHENS this great bit of kit allows you to cook everything traditional clay, wood-fired ovens on the market, ...Andproduct thinkoozing bigger just‘kerb Pizza! A versatile withthan style and appeal’from the perfect traditional Neapolitan Pizza at handmade in Britain,with a growing fan-base nationally. at only 30kgs, the ovens are portable whilst being 600oc in as little as 90 seconds through to roasted Suitable for an extensive range of cooking techniques, simpleappeal’to operate and a pleasure to use. A versatile product oozing with style and vegetables, crispy rosemary potatoes, this‘kerb great bit of kit allows you to cook everything only 30kgs, the ovens are portablefrom whilst being succulent garlic chicken, salted wholeat sea-bass, traditional Neapolitan Pizza at Takingthe justperfect 25 minutes to reach a temperature of use. oto o prawns piri-piri, and sizzling steaks. simple to operate and a pleasure c in as little as fun 90 seconds through toof roasted c, they are a fast, and healthier way cooking 450600 vegetables, crispy potatoes, than the traditional withrosemary less harmful carbonization, Taking just 25 minutes to reach a temperature of BBQ, o succulent garlic chicken, salted whole sea-bass, but with the food still infused with fantastic of cooking 450 c, they are a fast, fun and healthier way DOUGH-TO-GO PIZZA EASE prawns piri-piri, and sizzling steaks. wood-fired aromas. than the traditional BBQ, with less harmful carbonization, Experience the ultimate quality ‘Pizza-ease’ butwith with the food still infused with fantastic DeliVita’s own authentic style organic dough range. wood-fired aromas. Delivered nationwide, these convenient little boxes DOUGH-TO-GO PIZZA EASE IDEAL FOR OUTDOOR KITCHENS of loveliness arrive semi-frozen and can be stored Experience the ultimate quality ‘Pizza-ease’ with ...And own think bigger than just Pizza! in the freezer for up to 12 months. authentic style organic dough range. IDEAL FOR OUTDOOR DeliVita’s KITCHENS Delivered nationwide, boxes Suitable for an extensivethese rangeconvenient of cooking little techniques, ...And think bigger than of just Pizza!of kit allows loveliness semi-frozen can be stored this great bit arrive you toand cook everything the freezer for up to 12 months. from techniques, theinperfect traditional Neapolitan Pizza at Suitable for an extensive range of cooking in as little as 90 seconds through to roasted 600oceverything this great bit of kit allows you to cook from the perfect traditional Neapolitanvegetables, Pizza at crispy rosemary potatoes, succulent garlic chicken, salted whole sea-bass, to roasted 600oc in as little as 90 seconds through prawns piri-piri, and sizzling steaks. vegetables, crispy rosemary potatoes, succulent garlic chicken, salted whole sea-bass, prawns piri-piri, and sizzling steaks.

01484 608989 DOUGH-TO-GO PIZZA EASE hello@delivita.co.uk Experience the ultimate quality ‘Pizza-ease’ with DeliVita’s own authentic style organic dough range. DOUGH-TO-GO PIZZA EASE 01484these 608989 www.delivita.co.uk Delivered nationwide, convenient little boxes Experience the ultimate quality ‘Pizza-ease’ with hello@delivita.co.uk of loveliness arrive semi-frozen and can be stored DeliVita’s own authentic style organic dough range. in the freezer for up to 12 months. Delivered nationwide, these convenient little boxes www.delivita.co.uk of loveliness arrive semi-frozen and can be stored in the freezer for up to 12 months.

01484 608989 hello@delivita.co.uk www.delivita.co.uk

Delivita.indd 1

01484 608989 01484 608989 hello@delivita.co.uk hello@delivita.co.ukwww.delivita.co.uk www.delivita.co.uk

30/05/2018 12:49

The Food Master Macetilla.indd 1

28/02/2018 14:04

Italian FOOD

Just a

Drizzle According to the Bloomberg Global Health Index, a baby born in Italy can expect to live to be an octogenarian— could olive oil be the reason? By Phoebe Ollerearnshaw

IMAGES © Shutterstock

ast year, Italy was ranked the healthiest nation in the Bloomberg Global Health Index—which surveys 163 countries—beating frontrunners Iceland, Switzerland, Singapore and Australia. So, what could explain the supreme vitality of a country that is best known for its fine wine and delicious pasta? Although there are some elements of indulgency within the Italian diet, there is a predominant emphasis on balance and proportion. The national culture dictates that produce be as fresh as possible and of high quality. Italian cooking practices are also defined by the heavy use of olive oil, which is used to roast vegetables, coat salads, cook meat and comprises an accompaniment for dipping. According to the International Olive Council, people from Britain and the US consume an average of one litre of olive oil per person per year. This figure seems miniscule in comparison with the amount consumed by Italians, which is over 13 litres per person every year. Could it be that this green elixir is the key to Italian vibrancy?

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Back to the beginning

Olive oil is produced from the juice of the olive fruit. The trees that provide olives (olea europaea) have been cultivated around the Mediterranean basin for approximately 6,000 years. Today, 95 percent of the world’s olive oil continues to be produced around the Mediterranean region including Europe and north Africa.

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Health benefits

Good quality olive oil is a great source of monounsaturated fat, which has been strongly linked with lowering cholesterol. Meanwhile, oleic acid contained within olive oil is a common anti-inflammatory property. Various studies have shown that a high-fat Mediterranean diet supplemented with extra virgin olive oil is better for your health than a low-fat diet. This is exemplified in a study published in the New England Journal of Medicine in 2013. The research found that a Mediterranean lifestyle resulted in a third less cases of heart disease, diabetes and stroke in participants than the low-fat group. •

W o r l d F o o d To u r

31/05/2018 08:34

Italian FOOD

Restaurantquality

Pizza at Home Become the ultimate pizzaiolo with our top tips and tricks for making restaurant-quality pizza at home By Phoebe Ollerearnshaw

1. Work the dough

The dough is perhaps the most integral element of a fresh Italian pizza. The Associazione Verace Pizza Napoletana (AVPN) specifies that only finely milled ‘00’ flour—which is occasionally referred to as pizza flour in Italy—should be used. This flour has higher gluten levels than flour used for other purposes. AVPN also only allows four ingredients to make the dough: water, salt,

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yeast and flour. After kneading your dough for around 15 minutes it should take on a smooth elasticity. Grease a bowl, put the dough inside and leave to rise for at least five hours. For the best results, leave the dough to ferment overnight—a long rise creates a deeper, more complex flavour.

2. Cornmeal is key

Once rested, shape the dough by hand rather than using a rolling pin—this method is known to remove the air from the pizza base. Transfer the dough to a cutting board coated in cornmeal to make transferring the pizza to the stone far easier once it is dressed.

3. Cook up the passata

The best way to achieve an authentic pizza at home is to make the passata from scratch. Fresh, ripe tomatoes are always preferable— although chopped are also fine. For a wholesome taste, cook garlic, basil and red onion together before adding deseeded tomatoes. Simmer before mixing in a blender

until smooth. Add salt, pepper and a pinch of sugar to bring out the flavour of the ingredients.

4. Less is more

While it can be tempting to load your pizza with various toppings, in this occasion, less is more. Overloading the base can cause the pizza to become soggy during the cooking process. A true margherita pizza requires only juicy tomatoes, good quality mozzarella and several leaves of fresh basil.

5. Invest in a pizza stone Most pizzerias have their own specialist commercial ovens which might present a conundrum for home cooks whose ovens simply aren’t hot enough. For the best results, invest in a pizza stone or tile. Put the stone into the oven an hour before cooking. Once the stone is searing hot, carefully transfer your dressed pizza onto it. Cook in the oven until the crust becomes crisp and the mozzarella melts and becomes deliciously oozy. •

IMAGES © Shutterstock

tale that is often recounted when discussing the origins of pizza claims that in 1889, a baker named Raffaele Esposito created a pizza garnished with tomatoes, mozzarella and fresh basil to honour the Queen of Italy, Margherita of Savoy. The dish was designed to represent the colours of the Italian flag and thus, the famous margherita pizza was born. Now, this mainstay of Italian cuisine is cherished and devoured the world over. Create this authentic treat from scratch using fresh ingredients and a few nifty tricks courtesy of World Food Tour.

celebrityangels.co.uk

30/05/2018 15:18

The perfect aperitif

Available at Waitrose Melius Drinks Limited.indd 1

18/04/2018 08:46

Greek RECIPES

Tzatziki Serves 4 Ingredients • 3-4 garlic cloves • 1 tbsp salt • 1 large cucumber • 500g My Authentic Greek Yogurt 10% by Kri Kri • 1 tbsp vinegar • 3/4 cup extra virgin olive oil Preparation 1. Grate the garlic and mix it with the salt. 2. Without peeling the cucumber, cut it into slices. 3. With a teaspoon, slightly scratch the inner part of the cucumber in order to remove the seeds. 4. Then squeeze the cucumber until all its water is removed. 5. Put the yogurt into a bowl and add the cucumber. 6. Add the rest of the ingredients. 7. Whiz the mixture until the ingredients are well combined. 8. Serve at room temperature or chilled.

Chicken Souvlaki Serves 2 Ingredients • 500g skinless, boneless chicken breast • 500g My Authentic Greek Yogurt 0% by Kri Kri • Rosemary sprigs, to taste

For the sauce • 1/3 cup lemon juice • Mustard, to taste • Paprika, to taste • Extra virgin olive oil, to taste • 500g My Authentic Greek Yogurt 0% by Kri Kri • Oregano, to taste

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IMAGES © Shutterstock

Preparation 1. Slice the chicken into cubes and let it marinate in yogurt for a few hours (maximum 12 hours). 2. Drain chicken pieces and rub them on rosemary sprigs, to taste. 3. If you want, you can slide vegetables—like zucchini or peppers—along with chicken pieces on a skewer. Just rub the selected vegetable in the rosemary sprigs and then a chicken cube and continue sequentially until skewers are filled. 4. Grill the chicken souvlaki, turning often. It is ready when the chicken is slightly browned and firm. 5. To prepare the sauce, mix the lemon juice, mustard, paprika and olive oil into the yogurt. Garnish with oregano when ready. 6. Pour the sauce over the chicken souvlaki and serve.

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31/05/2018 10:22

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16/04/2018 14:09

Theodore Kyriakou INTERVIEW

Theodore Kyriakou

Theodore Kyriakou, founder of Livebait, the Real Greek and the Greek Larder, has made it his lifeâ&#x20AC;&#x2122;s mission to bring the rich, culinary delights from the eastern Mediterranean basin to the UK. Inspired by his hometown and his motherâ&#x20AC;&#x2122;s cooking, Kyriakou speaks with World Food Tour about everything from experimenting with Greek food to where to begin with quality Greek wine 46

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celebrityangels.co.uk

30/05/2018 14:50

Theodore Kyriakou

IMAGES © Shutterstock; The Greek Larder, Nudge PR

INTERVIEW

Q. How did you start out as a chef? Tell us about your journey in the food business. Theodore Kyriakou: After leaving the Greek merchant navy in 1987, a friend who was a head chef at a French restaurant in London asked me to help him as a kitchen porter, which introduced me into the unexpected and adrenaline-fuelled restaurant world. I loved it and never left. After this, with no formal culinary training, I moved to My Kinda Town London restaurants as a chef de partie, then onto Break for the Border as a sous chef; Classic Dinners of America as a head chef; St Johns Restaurant as a chef de partie; Stepping Stone as a sous chef and head chef; Livebait as a head chef patron; The Real Greek as a head chef patron; More London as a head chef patron, then finally The Greek Larder as a head chef patron and founder. Q. What ingredients are necessary to cook a quintessential Greek meal? TK: Lamb, kid, chickpeas, fresh herbs, aubergines, sea urchins, natural Greek cracked olives, grape molasses, filo pastry, feta cheese and strained yoghurt.

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Q. What is the one thing you wish people knew about Greek cuisine? TK: I have three things: how to see beyond the usual taverna fare, the correct spelling for taramosalata (and not taramasalata!) and hummus is not Greek. Q. What is the main source of influence and inspiration for the dishes you cook? TK: Naturally my home and all the dishes my parents were executing for either family gatherings or when socialising with friends. Q. What are some dishes and ingredients that you miss from Greece that just don’t taste the same in the UK? TK: Tomatoes, sea urchins, parsley, okra, lamb and kid meat. Q. What advice can you give to people who would like to start cooking and experimenting with Greek cuisine? Where can they start off? TK: Visit Greece during the spring months where dishes are simple and the emphasis is on the ingredients. Follow Greek blogs and visit a good Greek grocer.

Q. How have attitudes towards Greek cuisine changed since you started out in the UK? TK: Things have changed so drastically since my first days in London, in the mid-80s and now. At that time, you couldn’t even find a decent olive oil and taramosalata was only pink! Now—and especially in London— you get spoiled and often you find better quality Greek products here. Q. What are some common myths, misconceptions and stereotypes about Greek food that you would like to abolish? TK: That Greek and Cypriot cuisine is the same, taramosalata is not pink, moussaka and Greek salad is eaten throughout the year and that halloumi cheese is Greek.

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31/05/2018 13:35

Theodore Kyriakou INTERVIEW

Q. What are some Greek food trends that you wish would pick up momentum here in the UK? TK: Eating whole fish over filleted fish, wider use of vegetables and herbs, more kid and goat meat instead of lamb and more use of dairy products made with ewe’s and goat’s milk. Q. What are five ingredients you always have in your kitchen at home? TK: They would be olive oil, caper leaves, grape molasses, sheep’s milk, strained yoghurt and chickpeas. Q. You’re passionate about bringing Greek wines to the UK. What are the key things to know about Greek wine? TK: There are lots of indigenous vine grapes, not all Greek wines taste better with age, beautiful wine is made on the islands, Assyrtiko is not the only star and Acacia barrels are sometimes used instead of oak. Q. In your opinion, why has Greek wine not broken into the mainstream consumer market like wine from Italy and France? TK: The frustrating realisation that Greek wines

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[Greek cuisine] changed so drastically since my first days in London, in the mid-80s and now. At that time, you couldn’t even find a decent olive oil and taramosalata was only pink! were virtually non-existent in the mainstream London market was probably part of the reason. Luckily, this is not the case anymore. If you want to identify a high-end wine drinker outside Greece, look for the person drinking a bottle of Assyrtiko! Q. What makes Greek wine unique? TK: Greece has so many of its own

distinctive indigenous vine grapes—more than many of our eastern Mediterranean neighbours—and our producers have continued to raise the bar of expectations from these almost forgotten varieties found across all of Greece’s intriguing and picturesque landscape. Tasting Greek wines is like a never-ending story. Just when you think you understand it all, you taste a wine that comes from nowhere and knocks you off your feet. •

celebrityangels.co.uk

30/05/2018 14:50

Keep up with food trends For more recipes, food news and features, visit

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Recipe Fillers Full.indd 2

30/05/2018 16:01

Theodore Kyriakou RECIPES

SERVES

Taramosalata

INGREDIENTS 50g tarama paste (not coloured) Lemon juice 260ml rapeseed oil, preferably cold-pressed 30-40ml ice-cold water PREPARATION 1. Add the tarama paste to a food processor, turn it on low and let it run for a few minutes. 2. Start pouring the lemon juice, oil and ice-cold water into the food processor very slowly, building up the speed gradually. 3. By the time you have finished pouring all the ingredients in, you should be on the highest speed. The end result is a smooth dip (add more ice-cold water if needed). 4. Serve with flatbread or chips.

Htipiti

Flame-roasted Red Peppers with Feta INGREDIENTS 300g red onions, peeled 120ml extra virgin olive oil Sea salt and freshly ground black pepper 450g flame-roasted red peppers 400g feta cheese Handful of thyme

1. Cut the onions in half, brush them with olive oil, season and roast for about 40 minutes or until soft. 2. Let the onions cool down, then chop them coarsely. 3. Dice the peppers and mix with the chopped onions by hand. 4. Crumble the feta cheese and add it to the pepper and onion mix. 5. Add the remaining olive oil and thyme, then mix everything together by hand. Take care not to over-mix as it will only turn the filling into a paste. Small chunks of feta should still be visible. 6. Serve with toasted sourdough bread.

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IMAGES ÂŠ Samantha Ryan; Nudge PR

PREPARATION

SERVES

celebrityangels.co.uk

31/05/2018 08:35

Theodore Kyriakou RECIPES

SERVES

Grilled Sea Bass with a Caper & Tomato Sauce INGREDIENTS 500g butter onions 5 garlic cloves, peeled and left whole 1 cinnamon stick 330ml jar of tomato Perasti (if not available look for a very good tomato passata) 60g capers, rinsed well Sea salt and freshly ground black pepper 100ml extra virgin olive oil Sprinkle of lemon thyme 4 sea bass fillets (roughly 140-160g each), pin boned

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PREPARATION 1. Add butter onions, garlic cloves and cinnamon stick to a saucepan and cook over a very low heat with the lid on until slightly softened. 2. Add the tomatoes and continue cooking for a few more minutes. 3. Stir in the capers, take off the heat and season to taste. 4. Before placing the fish onto the grill, oil the grill grates so the fish fillets donâ&#x20AC;&#x2122;t stick and break up. 5. Preheat the grill to a medium-high heat. 6. Combine black pepper, salt and lemon thyme in a small bowl and season both sides of the sea bass fillets. 7. Place the fish onto the grill and cook each side for 4 minutes. 8. Remove from the heat and spread some of the sauce over them. 9. Serve with a seasonal salad.

W o r l d F o o d To u r

31/05/2018 08:35

n o i s u F

nt a r b i h, v for c i r ith und w g in laygro rdoso, m brim e—a p dio Ca ntal s i rld tic far Cláu o tine w n c f o e e c e Th d ecl ch s inter A B n a M lty i n A a i S I c e H fusio SUS hose sp w

WF16 Fusion Section Opener.indd 52

30/05/2018 14:54

Visit

The Master chefs for the latest in fine food and drink

themasterchefs.com

The masterchefs.FINAL.ADS.indd 45

06/11/2017 10:54

Santa Maria Recipe.indd 1

02/05/2018 10:31

JUST LANDED

IN BRITAIN Can be found in Waitrose, in the Mexican food aisle.

Santa Maria UK Ltd.indd 1

27/04/2018 16:12

Claudio Cardoso INTERVIEW

Claudio Cardoso

Cláudio Cardoso has a widely impressive portfolio having worked at some of the world’s most esteemed restaurants. The South African/Portuguese cook became head chef at London’s intercontinental fusion restaurant, SUSHISAMBA, in 2013 and has been making his indelible mark on the cross Brazilian, Japanese and Peruvian cuisine ever since 56

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WF17 Claudio Cardo Interview.indd 56

celebrityangels.co.uk

30/05/2018 14:55

Claudio Cardoso INTERVIEW

Q. How did you get into cooking, is this a career path you wanted to follow since a young age? Cláudio Cardoso: Yes, definitely. I remember from a really young age, even before chef school, I was always in the kitchen and in my family bakery, vineyard or farm. I was always very curious about ingredients and food in general. I believe it was natural to follow this path.

IMAGES © SUSHISAMBA

Q. Can you explain your style of cooking in a couple of sentences? CC: I believe that it’s very progressive and modern, sometimes complicated. I like to bring curiosity and surprise to food, that completes the overall experience. Q. What is your signature dish at SUSHISAMBA? CC: There’s a few dishes always coming up, some more down to earth, others more creative. The latest dish inspired by Vivienne

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WF17 Claudio Cardo Interview.indd 57

Westwood is pretty cool, it has a floating playing card, it’s quite an interesting and flavourful vegetarian dish. Q. Your dishes are extremely Instagramworthy and beautifully styled. What is the secret to impeccable food presentation? CC: The process of plating and making food pretty is not that complicated. I believe that understanding technique, flavours and having a good sense of design are the biggest difficulties. Having a nice vessel, connecting flavours and adding unusual shapes and forms sometimes is sufficient to change the look of a particular dish. Lastly, creativity and research are a must. Q. What are five ingredients and utensils you always have in your kitchen at home and why? CC: Sharp knife, Maldon salt, various and pretty chinaware, tongs and zester. Ingredients are difficult to say. They are all more or less

appreciated, all are very important in different moments and stages in different cuisines, even in ours, which is very specific. Q. A new SUSHISAMBA is opening in London, how has demand for fusion cuisine grown over the last few years and why? CC: We believe that the main focus for these next couple of years will be consistency across all locations. People have a certain expectation so we want to ensure that guests get the best food, no matter which restaurant they visit. The blend of our three cuisines Japanese, Brazilian and Peruvian continues to be in demand. Q. What projects have you got coming up next? CC: The big focus right now is our new opening in Covent Garden this summer. There are also some other exciting projects in the pipeline.

W o r l d F o o d To u r

30/05/2018 14:55

Claudio Cardoso INTERVIEW

Q. What is your inspiration when it comes to creating new dishes and playing with different flavours? CC: Everything is considered, but I believe that nature and everything that surrounds me on a daily basis is a big part of the creative process for me. Q. How has your personal style influenced the menu at SUSHISAMBA? CC: I believe it has changed parts of it, but the SUSHISAMBA DNA was already there. My creativity blended well with the place and the style of the different cultures. Q. SUSHISAMBA is a unique blend of Japanese, Peruvian and Brazilian cooking. How do you combine these different flavours to make a harmonious dish? CC: These cultures have more in common than people think, they can balance each other very well. Since the variety of products is so vast, some of them will always combine, it comes down to experimenting and understanding each product. Keeping dishes original, but at 58

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WF17 Claudio Cardo Interview.indd 58

I remember from a really young age, I was always in the kitchen and in my family bakery, vineyard or farm. I was always very curious about ingredients the same time being respectful to the cultures can be challenging. Q. What other cuisines inspire your dishes? CC: All cuisines are inspirational, as well as the cultures of different countries. I believe that travelling and encounters with different people are what makes inspiration more complete.

Q. What are your favourite ingredients to use in your cooking and why? Are they extremely exotic and expensive or simple and underrated? CC: For me it’s eggs and tomatoes, they can be present throughout any section of the menu and they have a certain food history that makes them special to me. They are versatile and can vary a lot depending on the farming factor. Q. Is there a chef or restaurant that you particularly admire and look up to? CC: There’s many chefs that I admire and have inspired me, but my favourites are Dan Barber from Blue Hill Stone Barns and Grant Achatz from Alinea. Q. What one piece of advice would you give novice home cooks who want to improve and gain more confidence in the kitchen? CC: Be curious, work hard and push your limits. Knowledge is power, so on your days off, read, visit farms and ask questions. • celebrityangels.co.uk

30/05/2018 14:55

Claudio Cardoso RECIPES

SERVES

Mushroom Tobanyaki Wild mushrooms, poached eggs, garlic chips and truffle oil.

IMAGES ÂŠ SUSHISAMBA

INGREDIENTS A splash of rice vinegar 15ml butter 1g shallots, brunoised 5g garlic, peeled and sliced Variety of mushrooms, sliced 240ml mushroom stock 5ml coconut milk 10ml yuzu soy 1 poached egg Spring onions, grilled 3g garlic chips 10ml truffle oil

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WF18 Claudio C Recipes.indd 59

PREPARATION 1. First, prepare your poaching liquid by bringing a pot of water with a splash of rice vinegar to a simmer on a medium-low heat. 2. In a small tobanyaki dish (or any clay-style dish), heat butter and add shallots and garlic. 3. Add mushrooms gradually; biggest and hardest first, smaller and softer second. 4. Cook until brown. Add 240ml mushroom stock. 5. Mix in coconut milk and yuzu soy. 6. While the mushrooms cook, poach egg in simmering water. 7. Finish with grilled spring onions, fried garlic chips and truffle oil. 8. Simmer for 1 hour on a low heat.

W o r l d F o o d To u r

31/05/2018 13:36

Claudio Cardoso RECIPES

SERVES

INGREDIENTS 50g grilled butternut squash 30g baby spinach 20g heritage carrot shavings 20g asparagus crudité 10g heritage beets crudité 10g radish shavings 25g red and yellow bell pepper batons 5g enoki mushrooms 3g mixed micro cress 10g caramelised macadamia 2g maldon salt, to garnish FOR THE TRUFFLE HONEY PONZU SAUCE (Mix all ingredients together and stir) Soy Orange juice Truffle oil 60

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WF18 Claudio C Recipes.indd 60

FOR THE SAMBA DRESSING (Blend all ingredients together) 200g mango 200g red apple 50ml rice vinegar 20g onion 50g tomato 2g salt PREPARATION 1. Grill butternut squash for 3 minutes. 2. Make the truffle honey ponzu sauce by mixing all the ingredients together. Marinate the grilled butternut squash in the truffle sauce for 2 minutes. 3. Set to the side. 4. Season the spinach with the Samba Dressing.

Claudtioip’s topmbling a salad,

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5. Take the different elements (vegetable shavings) and assemble them together with the grilled butternut squash and the enoki mushrooms. 6. Finalise the salad with the cress and with the caramelised macadamia. 7. Garnish salad with the truffle honey ponzu and season with maldon salt. 8. Serve immediately.

Recipes cour tesy of SUSHISAMBA

Samba Salad

celebrityangels.co.uk

30/05/2018 14:56

Claudio Cardoso RECIPES

SERVES

Ezo Roll INGREDIENTS 1 piece of soy paper wrap 80g sushi rice 80g marinated salmon (see subrecipe) 3 pieces asparagus 10g sesame seeds 3-4 thin slices red onion 3 pieces chives 5g tempura flakes Wasabi mayonnaise (see sub-recipe)

IMAGES ÂŠ SUSHISAMBA

PREPARATION 1. Lay soy paper on a sushi mat with the shiny side facing down. Moisten your hand with water and spread preprepared sushi rice across soy paper, leaving a generous 1cm border. 2. Create a channel in the centre of the celebrityangels.co.uk

WF18 Claudio C Recipes.indd 61

rice by pressing with your index finger; this will better accommodate the ingredients. 3. Add salmon, asparagus, sesame seeds, onion, chives and tempura flakes to the channel. 4. Tightly roll all of the ingredients together, turning outward until the sushi is complete. 5. Slice the roll into 6 pieces and place across a plate, gently propping each piece against the other. 6. Serve sushi with the wasabi mayonnaise on the side and garnish with wasabi and ginger. Enjoy!

5ml mirin 5ml dashi 5ml sake PREPARATION 1. Mix ingredients together. 2. Pour over salmon. 3. Marinate for 1 hour.

FOR THE WASABI MAYONNAISE 20g Kewpie mayonnaise 10g fresh wasabi PREPARATION

FOR THE SOY MARINATED SALMON 80g salmon 5ml soy sauce

1. Combine mayonnaise and wasabi in a small bowl. 2. Mix thoroughly. 3. Set aside. W o r l d F o o d To u r

30/05/2018 14:56

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IMAGES ÂŠ Sake no Hana

e s e n a p a J

30/05/2018 14:57

Japanese RECIPES

Asian Seared Tuna Serves 4 Ingredients • Olive oil • 2 fresh tuna steaks, 4cm thick • 2 tbsp white sesame seeds • 1 tbsp black sesame seeds • 1 tsp loose green tea • Salt and pepper, to taste

For the dressing • 1/2 red chilli • 3cm fresh ginger • 3 tbsp olive oil • 1 tbsp sesame oil • 2 tsp runny honey • 1 lime

Preparation 1. In a large non-stick pan, heat olive oil. 2. Roll the tuna steaks in the sesame seeds and green tea, ensuring all sides are coated. Sprinkle with a touch of salt and pepper. 3. Increase heat in the pan and carefully add the fish. Fry for 2 minutes on each side, making sure that the fish is pink in the middle. 4. For the dressing, finely chop the fresh chilli and ginger and put in a small bowl. Add the rest of the ingredients and mix thoroughly. Squeeze in lime juice. 5. Remove the tuna from the pan and cut it into slices. Drizzle with the dressing and serve on a bed of noodles or alongside a crunchy Asian-style salad.

Salmon Poké Bowl with Spicy Ponzu Serves 4

IMAGES © Shutterstock

Ingredients • 150g sushi rice • 4 medium radishes, diced • 1 bunch baby carrots • 3 tbsp rice wine vinegar • 1 clove garlic • 1 tsp sea salt • 450g salmon • 1 bunch coriander • 2 avocados, sliced

For the ponzu sauce • 2 serrano chillies • 75ml soy sauce • 75ml lime juice • 2 tbsp water • 1 tsp brown sugar

Preparation 1. Wash the sushi rice in a sieve until the water runs clear then add to a pan with 1 1/2 cups of water. Leave to sit for 15 minutes, then bring to the boil and simmer on a low heat for 20 minutes. 2. Remove rice from heat and let rest for 10 minutes. Fluff and divide rice between 4 bowls. 3. Meanwhile, cover the diced radishes and carrots in vinegar, garlic and salt for 15 minutes until slightly softened. 4. Combine all the ingredients for the ponzu sauce in a mixing bowl. Add the salmon—cubed into 1.5cm pieces—and coriander leaves and toss. 5. Divide the salmon, pickled vegetables and sliced avocado between the 4 bowls. Spoon over the remaining ponzu. Add extra garnish if desired such as fresh lime, edamame beans, beetroot or cucumber.

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Hideki Hiwatashi INTERVIEW

Hideki Hiwatashi

Hideki Hiwatashi, head chef at Kensingtonâ&#x20AC;&#x2122;s worldrenowned Sake no Hana, speaks with World Food Tour about his passion for bringing authentic Japanese cuisine to the British people 64

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30/05/2018 15:00

Hideki Hiwatashi

IMAGES © Sake no Hana

INTERVIEW

Q. How did you first get into cooking? Was there a specific moment in your life when you knew you wanted to become a chef? Hideki Hiwatashi: My father loved food. One day when I was younger, my father started making something. He put a large pot on the stove and filled it with chicken, pork and vegetables. He left it simmering on the stove all day. I spent all day wondering what he was making for us to eat that night. But we didn’t get the food that night. When we awoke the next morning, the house was filled with the aroma of the food cooking. I remember thinking: ‘Surely we will be able to eat it today.’ For a child, waiting is particularly difficult, but my father said we had to wait longer. Finally, on the third day, my father added noodles, onions from our allotment and pork belly. We could finally eat the food we had been smelling for days. That was my first taste of ramen noodles. I remember understanding that delicious food takes time. It was the first time I thought about becoming a chef. I still remember the smell of the freshly pulled onions.

I then moved to Mikuni, a French restaurant in Tokyo, before applying for an apprenticeship at Kikunoi in Kyoto. I trained and worked at Kikunoi for over 10 years. I became head chef and we gained two Michelin stars. I moved to Sake no Hana from Kikunoi in 2010.

Q. Where did you train and work before coming to London and setting up Sake no Hana? HH: I first worked with food on my travels in Australia at a fish market in Sydney. After that, I returned to my home island of Hokkaido determined to become a chef and got a job in a restaurant serving local cuisine in Sapporo.

Q. What are the main ingredients and elements of the food you serve? HH: I use only traditional Japanese flavourings such as sake, miso, mirin and soy sauce and different cooking methods to bring out the best natural flavours of the ingredients. So, all my ingredients need to be at their peak of flavour.

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Q. How does working at Sake no Hana differ from the restaurants you’ve worked at? HH: First, I had to learn English fast! Working in an international team was also a new experience for me. It is very inspiring to meet people of different cultures, with different food culture backgrounds. It is this multicultural atmosphere that allows me to experience many different ideas about presentation, taste and approach. It is a wonderful team. Q. Where do you get your inspiration from when it comes to creating new dishes for Sake no Hana’s menu? HH: From the ingredients themselves. From the traditional ways of serving them and from the new inspirations I get from living in a multicultural environment.

Q. How important is seasonality to your work as a chef? HH: Because the food I make is all about bringing out the best of the natural flavours, I can only use ingredients when they are at their peak. Seasonality and regionality is everything. In Japanese cuisine, there aren’t only four seasons but 12 taste seasons. As each ingredient has its different flavours at the beginning, middle and end of its season. The best way to cut, store, prepare, cook and present the food changes depending on at which point in its season you are using it. Q. What is your favourite thing on Sake no Hana’s menu right now and why? HH: Hamachi nama wasabi: it has the perfect blend of flavour, texture and aroma. Q. You own a Fugu licence. How is it working with pufferfish? What is the procedure to getting this licence? Talk us through it. HH: As you know, pufferfish has poisonous parts which when eaten can be fatal. So, the training is very strict. There is a practical test and a theoretical test. They only take W o r l d F o o d To u r

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Hideki Hiwatashi INTERVIEW place once a year, so if you fail, you have to wait another year in order to retake the test. Pufferfish is only available in the winter, so you have to do all the practical training in the winter. I had to go to the market at dawn to get the pufferfish and then practice cutting the fish with a pufferfish master before the start of my regular job. You need to learn to cut exactly, just a one millimetre mistake can be dangerous. But you also need to be able to cut and serve pufferfish safely in the time-pressured environment of a commercial kitchen, so the test has a 20-minute time limit. Three judges watch you as you cut the fish; you cannot take time to be careful, but if you make any—even slight—marks on any other part of the fish to the line that you are cutting then you fail. It is a very strict exam, but it needs to be. Q. What are some key lessons you’ve learned while you were going through traditional Japanese culinary training? HH: That is a very deep question. For me, all I do can be summed up by the Japanese word motenashi which I think translated [means] to feel hospitality and warm thoughtfulness towards the customer. Absolutely everything matters when considering the customer’s feelings and experience. From clean toilets to freshly cut flowers, the artwork on the walls to the smile they encounter as they arrive. From the aesthetics of the dish that they eat from, to the way the serving staff respond to questions. Everything contributes to their feeling of wellbeing. Q. What is your top tip for preparing sushi at home? Your best-kept secret. HH: Cook your rice properly. The preparation before cooking is key. Wash it delicately until the water is clear and soak it for 20 minutes. Q. What traditional Japanese food trends do you wish would pick up here in Britain? HH: In Japan, I think because the climate is so different for each season, we traditionally eat very different foods for each season. In Kyoto the summer is very hot and humid and the winter is very cold. So, cold dipping noodles and cold tofu are eaten often in summer and in winter we eat nabe, a hotpot of fish, meat, vegetables and tofu which is cooked on the table and eaten communally. The stock strengthens in flavour as each ingredient is added and is eventually drunk at the end with 66

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noodles or used to cook rice. It is, in my opinion, a kind of Japanese soul food, and always makes my body sing. We sometimes eat it with hot sake, but always eat it together [with other people]. It is a very ‘bonding’ meal. In the middle of the UK winter, I enjoy nabe with my family. It is a favourite with us all. This is a culinary tradition that I would very much like to see flourish in homes here. Q. Can you name five ingredients every home cook must have in their kitchen to form a basis for a traditional Japanese dish? HH: Soya sauce, miso, sake, mirin and su. These are the base of all traditional Japanese flavourings. You can make teriyaki sauce with sake, soy and mirin. You can make vinegared dishes with sake, su and soy. Fish and meat marinades can be made with miso. The only other ingredients you need are konbu and bonito flakes to make the stock for miso soup. This is all you really need to whip up a feast for the body and soul at home. Q. Are there any myths and stereotypes surrounding Japanese cooking that you’d like to abolish? HH: I don’t know about abolishing myths, but there is so much more to Japanese food than sushi and noodles. It is all about enjoying the best of the food that the seasons bring. Q. What is your best piece of advice for a cook who would like to prepare traditional Japanese dishes at home? HH: Don’t take any shortcuts with the rice. Always make sure you wash and soak it. The easy way to make teriyaki sauce is a ratio of 1:1:2 soy, sake, mirin. This can be used on fish, tofu and meat.

I can only use ingredients when they are at their peak. Seasonality and regionality is everything Q. What do you think of Japanese cuisine (that’s not your own) in London? Of Japanese cuisine around the country? HH: I first visited the UK in 2004 and since then the level of Japanese cuisine that is being served has definitely improved. But there is so much more that can come. There are many different levels and regional styles of Japanese food to draw inspiration from, and there are so many different ways to mix the traditional principles of Japanese cuisine with the new ideas and energies of London. I learn a lot from the different fusions that I see around the UK. Q. Is it a common misconception that traditional Japanese food is tricky to replicate at home? HH: There are a lot of very easy-to-make Japanese dishes that can be created at home. Donburi dishes are easy to make, delicious, filling and nutritious. As are udon noodles or soba noodles. However, I think the tricky part is being able to get hold of the ingredients easily and economically. •

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30/05/2018 15:00

Hideki Hiwatashi

SERVES

Japanese Rice

RECIPES

INGREDIENTS 250g Japanese rice (short grain rice) PREPARATION 1. Place rice in a bowl and cover with 100-150ml water. 2. Using your 5 fingers, mix wellâ&#x20AC;&#x201D;this is the washing process. The water will become white after washing for 15 seconds; add additional water to the bowl and drain, before repeating the process. You will need to do this at least 7 times before the water becomes clear. 3. After washing the rice, soak it for 20 minutes, then drain. 4. Place the washed and soaked rice in a saucepan and add 300ml of water. Bring to the boil then lower the heat (gas=small fire, electric=2) and cover. Simmer for 20 minutes.

SERVES

Salmon Kogashi Shoyu Yaki INGREDIENTS 60ml soy sauce 120ml mirin 60ml sake 200g salmon 50g plain flour 30ml vegetable oil Sesame seeds, to garnish PREPARATION

IMAGES ÂŠ Shutterstock

1. Mix soy sauce, mirin and sake. 2. Coat the salmon with flour and then place on a hot pan with vegetable oil. 3. Colour both sides then reduce heat, add the sauce and cover. 4. After 2 minutes, take off the lid and flip the salmon. Reduce the sauce until it becomes thick. 5. Place on a plate and garnish with a pinch of sesame seeds. celebrityangels.co.uk

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SERVES

Hideki Hiwatashi

RECIPES

Tsukemono Asazuke

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PREPARATION 1. Cut cabbage roughly 3 x 3cm thick and thinly slice the cucumber. Finely slice the carrot. 2. Remove seeds from the dried chilli pepper and chop roughly. 3. Use scissors to julienne the kombu. 4. Mix all the ingredients (apart from the soy sauce and sesame seeds) in a bowl and use both hands (wearing gloves) to squeeze and remove the water from the vegetables. 5. Leave in the fridge for 1 hour before squeezing again to remove any excess water. 6. Place on a plate and pour over the soy sauce. Garnish with sesame seeds.

Recipes cour tesy of Sake no Hana

INGREDIENTS 150g cabbage 50g cucumber 20g carrot 1 dried chilli pepper 5g konbu (optional) 10g salt 5ml soy sauce 1g sesame seeds, to garnish

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30/05/2018 15:03

Japanese RECIPES

Tonkatsu Pork Serves 4 Ingredients • 4 boneless pork loin chops • 2 eggs, whisked • 100g plain ﬂour • 100g panko breadcrumbs • Salt and pepper, to taste • Vegetable oil, for frying

For the sauce • 2 tbsp ketchup • 2 tbsp Worcestershire sauce • 1 tbsp oyster sauce • 2 tsp caster sugar

Preparation 1. Remove the large strip of fat on the edge of each pork loin. Using a rolling pin and greaseproof paper, bash them to a 1cm thickness. Then, using your hands, reshape the meat back to its original thickness—this will ensure the meat is tender. 2. Place the whisked eggs, flour and breadcrumbs into 3 separate bowls. Season the meat, then dip it in the flour bowl, egg bowl and finally into the breadcrumbs. 3. Pour in 2cm worth of vegetable oil in a large non-stick pan over a medium-high heat. When the oil is hot, place each loin into the pan. Cook for a few minutes on each side, turning when necessary. 4. Once the breadcrumbs have reached a dark, golden brown colour, put them on a wire rack to rest. Make the sauce by combining all of the ingredients together in a small pan on a low heat. Add water if the consistency is too thick. Serve the pork and sauce together with rice.

Stir-fried Hitashi Spinach & Tofu Serves 4

IMAGES © Shutterstock

Ingredients • 350g baby spinach • 3 pieces aburaage fried tofu • 1 tsp sesame oil • 300ml dashi • 2 tsp light soy sauce • 2 tbsp cooking sake • 3 tsp sesame seeds Preparation 1. Blanch the spinach in 1cm of water for a few minutes or until wilted. Drain and set aside. 2. Place the tofu in a colander and cover in boiling water to remove excess oil. Chop into bite-sized pieces and put in a pan with sesame oil. Immediately pour over the dashi, soy and sake—simmer until soft. 3. Add the cooked spinach and allow to heat through, mixing as you go. Sprinkle over the sesame seeds and serve with steamed rice or fried noodles. celebrityangels.co.uk

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g n i t a E y h t l a e H lore p x e ng; in this i r o e b dishes f b t â&#x20AC;&#x2122; edn esome some o e n ting d whol o cook healthy a e lthy urs an learn t ourite a e H flavo plus geâ&#x20AC;&#x2122;s fav me , g i n b ectio rid ls at ho r s e K mea Tom

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Tom Kerridge RECIPES

SERVES

Baked Cod with Beans, Courgettes & Chorizo Extract taken from Lose Weight for Good by Tom Kerridge (Absolute, £22) was released 28th December 2017

Feeling that you are depriving yourself on a diet is a short trip down the road to giving up entirely. Don’t do it to yourself! Although there’s not much chorizo in this dish, it gives such a tasty, crispy extra layer that you won’t feel you’re missing out.

INGREDIENTS 2 tsp flaky sea salt 1 tsp hot smoked paprika 2 cod fillets, 200g each 3 medium courgettes, cut into chunks 4 garlic cloves, thickly sliced 200ml fresh fish stock 1 tsp dried oregano Sea salt and freshly ground black pepper Olive oil spray 400g tin butter beans, rinsed and drained 200g cherry tomatoes on the vine 40g pitted green olives 8 thin slices of chorizo Finely grated zest and juice of 1 lemon Flat-leaf parsley, finely chopped, to finish

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PREPARATION 1. Mix the flaky salt with 1/2 tsp smoked paprika and sprinkle over both sides of the cod fillets. Place them on a plate, cover with cling film and refrigerate for 1-2 hours. 2. Preheat the oven to fan 180C/gas mark 4. Line a roasting tin with baking parchment. 3. Place the courgettes in the roasting tin. Add the garlic and pour on half of the fish stock. Sprinkle with the oregano and some salt and pepper. Spray with 25-30 sprays of oil. Cook on the middle shelf of the oven for 15 minutes. 4. Remove the fish from the fridge, wash off the salt and pat dry with kitchen paper. 5. Take the tray from the oven and mix through the butter beans. Nestle the fish fillets into the mixture, along with the cherry tomatoes and olives. Pour on the rest of the fish stock. Lay the chorizo slices, overlapping, on top of the cod fillets. 6. Sprinkle the lemon zest and juice and the remaining 1/2 tsp smoked paprika over everything and season with salt and pepper. Spray another 20 sprays of oil over the surface and bake in the oven for 12 minutes, until the fish is just cooked. Sprinkle with chopped parsley and serve.

w Out No

From low-calorie doughnuts to home-made turkey burgers, Lose Weight for Good (Absolute, £22) by Tom Kerridge proves that dieting doesn’t need to be boring or basic—lose weight healthily with this wide selection of delicious favourites

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Tom Kerridge RECIPES

Spinach & Basil Pesto Courgetti

SERVES

A simple, fresh and filling take on the classic Italian pasta and pesto combination. Don’t be afraid of the spiralizer—it’s a versatile, easy-to-use bit of kit. You’ll love it, I promise, and soon you’ll be spiralizing all sorts of veg.

INGREDIENTS 180g cherry tomatoes, halved Olive oil spray 1 tsp dried oregano Flaky sea salt and freshly ground black pepper 500g courgettes, spiralized 2 tbsp light single cream alternative FOR THE SPINACH AND BASIL PESTO 150g baby spinach 30g basil leaves 1 garlic clove, finely grated 1 tbsp extra virgin olive oil Finely grated zest of 1 lemon 2 tbsp fresh vegetable stock or water 1/2 tsp freshly grated nutmeg TO FINISH 10g pine nuts A small handful of basil leaves, shredded 2 tsp grated parmesan

Photography © Cristian Barnett

PREPARATION 1. Preheat the oven to fan 140C/gas mark 1. Line an oven tray with baking parchment. 2. Place the cherry tomatoes, cut side-up, on the prepared tray and spray 10 times with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1 1/4 hours, then set aside to cool.

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3. Meanwhile, for the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth. 4. Toast the pine nuts for the garnish in a small, dry pan for 30 seconds, then tip onto a plate and set aside. 5. Put the spiralized courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgette firmly

with kitchen paper to remove all excess water and salt. 6. Tip the spiralized courgettes into a large pan and add the pesto and ‘cream’. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the roasted tomatoes. 7. Divide the courgetti between warmed serving bowls and sprinkle with the shredded basil, parmesan and toasted pine nuts.

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Tom Kerridge RECIPES

Stuffed Peppers When you’re watching your weight, feeling satisfied by a meal helps to keep you motivated. In the filling for these stuffed peppers, the melting mozzarella tastes utterly decadent and cauliflower replaces the usual rice, reducing the calories without you even noticing.

PREPARATION 1. Preheat the oven to fan 180C/gas mark 4. Line a baking tray with baking parchment. 2. Halve the large peppers lengthways and remove the core and seeds. Place cut side-up on the baking tray, shaving a thin sliver off the curved underside to ensure they lie steady, if necessary. 3. Heat the olive oil in a non-stick sauté pan then add the red onion and cook over a medium heat for 5-10 minutes, until softened and just starting to colour. Add the garlic and diced pepper and cook for 2 minutes. Add the courgette and mushrooms, stir through and cook for 2 minutes. 4. Stir in the tomato purée and cook for 1 minute. Add the dried oregano, tomatoes and olives and cook for 3-4 minutes, or until the tomatoes soften. 5. Pour in the vegetable stock, then add the cauliflower ‘rice’ and stir through. Cook for about 5 minutes, until the liquid has reduced a bit. Stir through the basil and season with salt and pepper. 6. Spoon the mixture into the pepper halves. Top each with a slice of mozzarella and bake on the middle shelf of the oven for 20-25 minutes or until the cheese is melted and golden-brown. Serve hot.

Photography © Cristian Barnett

INGREDIENTS 2 large yellow or red peppers 1/2 tbsp light olive oil 1 red onion, finely diced 2 garlic cloves, finely grated 1 small yellow pepper, cored, deseeded and diced 100g courgette, diced 80g button mushrooms, sliced 1 tbsp tomato purée 1/2 tsp dried oregano 100g tomatoes, diced 40g pitted kalamata olives, sliced 120ml fresh vegetable stock 150g cauliflower ‘rice’ 2 handfuls of basil leaves, finely chopped Sea salt and freshly ground black pepper 100g half-fat mozzarella, cut into 4 slices

SERVES

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Healthy RECIPES

Salmon Soft Tortilla Tacos Serves 4 Ingredients • 2 tsp smoked paprika • 2 tsp cumin • 1 tsp cayenne pepper • 4 salmon ﬁllets • 200g natural yoghurt • 1 garlic clove, minced • Handful mint leaves, ﬁnely chopped

• • • • • • •

1 red onion 2 avocados 3 medium vine tomatoes 3 red chillies 8 soft tortillas 1 bunch coriander 2 limes, cut into wedges

Preparation 1. Mix paprika, cumin and cayenne pepper in a bowl and rub on both sides of the salmon fillets. Cook the salmon beneath a grill for 8-10 minutes until cooked through. 2. While the salmon cooks, make the dressing: mix the yoghurt, minced garlic and mint in a bowl and reserve for later. 3. Prepare the other accompaniments. Thinly slice the onion, scoop out the avocado flesh and chop the tomatoes and chillies. 4. Warm tortillas through in an oven for a few minutes then prepare to serve. Flake the salmon in the tortillas. Dress wraps with coriander, drizzle with the yoghurt dressing and top with your choice of accompaniments. Garnish with lime wedges.

Chicken Tortilla Soup Serves 4 Ingredients • 2 corn tortillas • Olive oil • 1 onion, chopped • 1 garlic clove, minced • 2 tsp dried oregano • 1 sweet potato, peeled and chopped • 1 tsp cumin

• • • • • • • • •

1 tsp chilli powder 1 tin chopped tomatoes 1l chicken stock 1 whole roasted chicken Salt and pepper, to taste 3 limes Handful of fresh coriander 1 avocado 1 tbsp yoghurt

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IMAGES © Shutterstock

Preparation 1. Preheat the oven to 190C/gas mark 5. Cut tortillas into strips and place on a non-stick baking sheet. Cook for 8-10 minutes until crisp and golden. 2. Meanwhile, put a large pot on a medium heat. Add oil, chopped onion, minced garlic and dried oregano. Stir and cook until onions are soft. 3. Add the sweet potato, cumin, chilli powder and cook for a further 5 minutes. Pour in the chopped tomatoes and stock. On a low heat, simmer for 10-12 minutes with a lid on. 4. Shred the roasted chicken and add to the pot. Season with salt and pepper and simmer for a further 10 minutes. 5. Remove from the heat, squeeze in juice from the limes—as much as desired. 6. Garnish with fresh coriander, chopped avocado, yoghurt and top with the crispy corn tortilla strips.

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30/05/2018 15:05

Healthy RECIPES

Gluten-free Sirloin Beef Pho Serves 4-6

Ingredients - For the stock • 2 large onions • 3cm piece fresh ginger • 1 cinnamon stick • 2 star anise • 3 cloves • 2 tsp coriander seeds • 1.5l beef stock • 1 tbsp gluten-free tamari • 1 tbsp fish sauce • 3 carrots, peeled and roughly chopped To serve • 225g sirloin steak • 220g dried rice noodles • 2 spring onions • 2 red chillies • 3 limes • 1/2 bunch fresh coriander • 1/2 bunch fresh Thai basil (or mint) • Sriracha

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Preparation 1. Peel the onion and ginger. Cut the onion into quarters and finely slice the ginger lengthways. Char the ginger and onions under the grill or over the flame of the hob using tongs. 2. In a non-stick pan, dry-fry the cinnamon, star anise, cloves and coriander seeds for a couple of minutes, until fragrant. Stir frequently to prevent scorching. 3. Add stock, tamari, fish sauce, carrots and charred onions and ginger to the pan. Bring to the boil then reduce heat and simmer for 30 minutes. 4. Freeze the sirloin steak for 15 minutes, the edges of the beef should feel firm but the steak should not be frozen through. Remove from the freezer and cut the steak into thin slices (no thicker than 1/2 cm). Set aside for later. 5. Cook the rice noodles according to pack instructions. Strain once cooked and add a little oil to prevent clumping. 6. Prepare the toppings. Finely slice the spring onion and chilli, quarter the limes and chop the fresh herbs. 7. Strain the broth and divide the noodles into portions. Ladle over the soup and add the toppings as desired. Place over the thin strips of steak to each bowl—these will cook within the steaming broth. 8. Drizzle Sriracha and squeeze a fresh lime over the pho if desired.

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Cover RECIPE

Mexican Carnitas Soft Tortilla Tacos Serves 4-6 Preparation 1. Add the cubed pork shoulder to a large Dutch oven. Add onion, garlic, sugar, salt, oregano, bay leaf, orange juice and lemon juice. Coat the meat evenly. Cover and marinate in the fridge for 12-24 hours. 2. Bring the pork to room temperature, leaving it in the Dutch oven. Add lard, cover the pot, place it over a medium heat and cook for 3 hours, or until the pork begins to pull apart easily with a fork. 3. Remove from heat and transfer to a bowl. Discard cooking liquid and clean pot. Shred the pork and remove any chunks of fat. 4. Return pot to the stove over a high heat and add vegetable oil. Once hot, carefully add some of the pork and cook until crisp on the outside. 5. Serve with soft tortilla tacos, avocado, onion, cabbage, lime wedges and coriander.

IMAGES © Shutterstock

Ingredients • 1.2kg pork shoulder, cubed • 350g onion, chopped • 3 cloves garlic, crushed • 3 tbsp caster sugar • 1 tbsp salt • 1 tbsp oregano • 1 bay leaf • 2 tbsp orange juice • 2 tbsp lemon juice • 150g lard • 3 tbsp vegetable oil • Soft tortilla tacos • Avocado, onion, cabbage, lime wedges and coriander, to serve

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y h t l a e H

Healthy EATING

s p a w S d o o F r delicious g; sample ou elf n ri o b e b ’t ng needn e for yours Healthy eati food and se k n ju to s ve alternati w llerearnsha By Phoebe O

eeping trim can be a struggle, especially when junk food cravings come knocking. In fact, fast food brands are notorious for incorporating high levels of salt, fat and sugar into their products in order to trigger the release of dopamine—a feel-good neurotransmitter in the brain. Howard Moskowitz, a consultant for

some of the industry’s giants, refers to this as the ‘bliss point’—a specific balance of flavours and ingredients that leaves you wanting more. Fortunately, not all tasty food is brimming with harmful ingredients. Be inspired by our inventive junk food substitutes: they’re nutritious, delicious and easy to make.

When you’re craving:

BBQ pulled pork Swap it for:

BBQ pulled jackfruit

IMAGES © Shutterstock

Switch your usual BBQ pulled pork bun for a jackfruit version. Jackfruit is the trendy tropical fruit that the culinary community is buzzing about this year. Its fleshy consistency makes it perfect for shredding and provides it with a meaty quality. Plus, jackfruit is packed with vitamin C and antioxidants. Method: Cut jackfruit into medium-sized pieces, then rinse and drain. Fry in oil over a medium heat with garlic and onion. Add dried herbs and cook until tender. Add homemade BBQ sauce— make it by mixing soy sauce, tomato paste, fresh orange juice and brown sugar—to the pan. Continue to cook until bubbling then shred the jackfruit using two forks. Season to taste and throw in a bun with some crunchy coleslaw.

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When you’re craving:

Beef burger

Swap it for:

Tofu burger

Try out a healthier alternative to red meat, whose excessive consumption has been linked with certain forms of cancer. Swap your beef patty for tofu; it’s high in protein, low in saturated fat and packed with calcium and phosphorus. Method: Squeeze the excess water from a portion of firm silken tofu. Mix with egg, breadcrumbs and an assortment of flavourings such as paprika, oregano, mint or Marmite. Combine, form into patties and grill until golden. Top with your favourite accompaniments and enjoy. W o r l d F o o d To u r

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Healthy EATING When you’re craving:

Pizza

Swap it for:

Cauliflower-based pizza

Opt for a cauliflower-based pizza instead of one made with traditional dough. This delicious alternative is packed with flavour and reduces the amount of unnecessary carbohydrates in the dish. Method: Whiz cauliflower florets in a blender until they reach a fine crumb. Microwave or steam the pulsed cauliflower. Squeeze the excess moisture from the cauliflower through a clean dishcloth. Combine with grated mozzarella, salt, pepper, dried oregano, one egg and a little coconut flour. Spread the gluten-free ‘dough’ out onto a lined baking tray and bake until light and golden. Add passata and toppings; bake further until the cheese melts and bubbles.

When you’re craving:

Ice cream Swap it for:

Dairy-free ice cream

There is another way to fulfill your longing for ice cream: go dairy free. Using either avocado or banana as the base, you can whip up a batch in no time. Bananas are rich in vitamin B6, potassium and manganese while avocados include beneficial monounsaturated fats like oleic acid. Method: Blitz ripe bananas or avocados and a touch of coconut milk in a blender. Add flavourings as desired: cocoa powder, peanut butter, coconut shavings or mint can all add flair to this flavoursome treat. Mix and pop into a container. Freeze for a few hours, scoop out and enjoy.

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When you’re craving:

Spaghetti Swap it for:

Courgetti

Method: Feed a courgette through a spiraliser and flash fry in a non-stick pan for a few minutes. Add your choice of topping, anything from homemade beef ragu, chicken and pesto or spinach, ricotta and sun-dried tomatoes. Slurp away at this guilt-free treat.

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IMAGES © Shutterstock

While carbohydrates are important for maintaining a balanced diet, consuming excessive amounts should be avoided. Courgetti, or courgette noodles, are created using a spiraliser. This small contraption transforms bland vegetables into a perfect spaghetti replacement.

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30/05/2018 15:06

Live Goats Milk Kefir

Suitable for people who may be prone to eczema, psoriasis, rosacea, acne, IBS and allergies

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24/04/2018 16:16

Gluten FREE

The

Gluten-free Revolution By Phoebe Ollerearnshaw

Sensitivity to gluten—a protein found in wheat, barley and rye—can make meal planning a little more challenging. Luckily, the last few years have seen coeliac-friendly products and ingredients flood the food market. In appreciation of the gluten-free uprising, World Food Tour has drawn up a delectable recipe for you to master at home.

Zesty Chocolate & Pistachio Torte

Ingredients • 200g pistachios, de-shelled • 200g gluten-free dark chocolate • 125g butter • 6 eggs, separated • 125g golden caster sugar • 1 tbsp cocoa powder, plus extra for dusting • Zest of 1/2 lemon • Salt • Vanilla ice cream or crème fraîche, to serve 82

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Preparation 1. In a dry, non-stick pan lightly toast 150g pistachios for 1 minute. Keep the rest aside for later. 2. Leave to cool slightly then blitz in a food processor until they reach a fine powdery consistency. 3. Heat the oven to 160C/gas mark 3. Grease and line the base of a 23cm springform cake tin. 4. In a saucepan, slowly melt chocolate and butter together, stirring occasionally. Once melted and mixed, leave to cool slightly. 5. Using an electric mixer, whisk the egg whites until they reach stiff peaks. 6. In a separate bowl, whisk together the yolks and sugar until they become pale and voluminous. Combine the melted chocolate with the yolk mixture and then add the cocoa powder, lemon zest, blended pistachios and a pinch of salt. 7. Gradually, add 1 spoonful of the egg white mixture at a time and fold into the main mixture—do this lightly in order to keep air in the batter. 8. Pour mixture into a cake tin and bake for 35 minutes. Leave to cool in the tin then dust with cocoa powder and top with the remaining pistachios. Serve with vanilla ice cream or crème fraîche.

IMAGES © Shutterstock

Serves 8

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31/05/2018 10:11

For more recipes, food news and features, visit celebrityangels.co.uk

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30/05/2018 15:19

International RECIPES

King Prawn & Saffron Risotto Serves 4

Ingredients • 450g unshelled king prawns • 1 bay leaf • 2 cloves of garlic • 3 tbsp extra virgin olive oil • 85g butter • 1 onion, ﬁnely chopped • 350g Arborio rice

• • • •

125ml white wine 1 small pinch saffron 1 tsp tomato purée 1 small block parmesan, grated • 1 small bunch ﬂat-leaf parsley • Salt and pepper, to taste

Preparation 1. Bring 1l salted water to the boil, add the prawns, bay leaf and 1 peeled garlic clove. Cook for 3-5 minutes. 2. Remove prawns from the pan and de-shell. Return the shells to the pan and continue to cook in the water to make a stock. 3. In a separate heavy-bottomed pan, add in the oil and butter. Add finely chopped onion and 1 minced garlic clove. Cook on a low heat until the onion softens. 4. Stir in the rice and cook for a few minutes. Pour the wine, sprinkle the saffron in and turn up to a moderate heat, stirring constantly. The rice will begin to soak up the wine. 5. Meanwhile, strain the shell stock. Gradually add small amounts of the liquid to the rice pan, keeping the mixture moving. Add the prawns and tomato purée and continue adding the stock in intervals. 6. Repeat the process until the rice becomes tender. Stir in a handful of grated parmesan and sprinkle with parsley. Season with salt and pepper before serving.

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Cajun-style Gumbo Serves 4

Ingredients • 2 tbsp olive oil • Salt and pepper, to taste • 150g boneless chicken thighs • 2 tbsp butter • 1 onion, chopped • 3 cloves of garlic, minced • 1 tsp dried oregano • 2 sticks celery, ﬁnely chopped • 1 bay leaf • 1 tsp plain ﬂour

• 700ml chicken stock • 1 green pepper, roughly chopped • 1 red pepper, roughly chopped • 2 tsp smoked paprika • 2 tsp Cajun seasoning • 1 tsp Tabasco • 150g shelled king prawns or Andouille sausage • 60g okra, chopped • 1 tin chopped tomatoes • 1 bunch parsley

Preparation 1. Preheat oil in a large ovenproof casserole dish then add generously seasoned chicken. Brown chicken in the pan for 8-10 minutes. 2. Transfer the browned meat to a plate. Add butter to a pot and cook the onion, minced garlic and dried oregano. Throw in celery and the bay leaf, cook for 5 minutes. 3. Sprinkle over the flour and pour in a small amount of stock. Introduce roughly chopped peppers, paprika, Cajun seasoning and Tabasco to the pan. 4. Pan-fry the king prawns or sausage until almost cooked. 5. Finally, add the okra, tomatoes and the remaining stock. Bring to the boil and simmer for 5 minutes. Then stir in the cooked meats and cook for a further 8 minutes. 6. Garnish with parsley and serve with rice or crusty bread.

W o r l d F o o d To u r

30/05/2018 15:21

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Tropical Sun’s journey started in 1996 when they started importing a few specialist ingredients for the UK’s thriving ethnic communities. As word spread, they began getting requests for foods from homelands far-afield including Jamaica, Nigeria, India and Thailand. Since then they have continued to scour the globe for the finest products ranging from drinks and snacks to sauces, seasonings, rice, honey and a growing coconut range. Here, we take a look at just a selection of their flagship products to inspire you to Tropicalise Your Food!

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16/04/2018 11:27

Levi Roots INTERVIEW

Levi Roots

Levi Roots, whose famous Reggae Reggae sauce began humbly in his kitchen in Brixton, first appeared on our screens on Dragon’s Den in 2011

IMAGES © Shutterstock

Q. You started making your now-famous Reggae Reggae sauce from your home in Brixton. Can you tell us a bit about how your brand began and how you made it thrive into the business it is today? Levi Roots: I think it began with the music. When you say ‘the brand’, I think it started through the music, you know? I had the sauce, obviously, from my grandma’s cooking and all the recipes in my book so far, but the ‘building’ of that, ‘Levi Roots’—which is really the brand—[started] with the music. And being inspired by Bob Marley’s music, meeting Nelson Mandela […] and, you know, living in Brixton, being a poor person. Everything else on top of that made the man Levi Roots is and I suppose that’s the brand. Q. Where does your inspiration to cook and create come from? LR: I think inspiration for longevity and what drives me forward and what allows me to keep going is that I’m in this wonderful niche of Caribbean food, which I am so lucky to have brought to the mainstream since Reggae Reggae sauce came on the scene. Now, I’m so proud that it’s not just my restaurant but

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chains of restaurants popping all over the UK at the moment. So if it wasn’t for a silly Rasta man from Brixton with a guitar, I don’t think we would’ve gotten to this point where you walk in to Tesco and Sainsbury’s and see the Caribbean islands. No one bats and eyelid because it looks normal. Levi Roots’ stuff in the supermarket, it’s just normal! To know that I was lucky enough to be able to pay it forward for us. At first it was about me and music and everything but now, I’m in the business of Caribbean food and that’s massive.

really diverse and the food is just absolutely wonderful and different. What people have in Jamaica, they won’t have in Barbados, you know? They’d probably feed it to the pigs or something like that [laughs], but it would be something completely different. But you skip across to Antigua and it’s different there, then you go to Hispaniola and it’s all Spanish, then you go to Cuba and it’s all pork and all that kind of stuff and pork is not really popular in Jamaica. So you’ve got a sense of this really diverse place.

Q. If you could describe Caribbean cuisine at its heart, what would you say? LR: I would say it is one of the most diverse cuisines in the world because of the makeup of the Caribbean and the West Indies. There are literally hundreds and hundreds of islands; all the tiny ones all have their own identity— they cook in their own different ways. You’ve got the French Caribbean, where they only speak French and cook French [food]. You’ve got the Dutch Caribbean which is the same, you’ve got the Spanish Caribbean, you’ve got the English Caribbean which is islands like Jamaica, Antigua and Barbados. So it is

Q. Are there any myths about Caribbean food that you’d like to dispel? LR: Yes, absolutely. The first one is about the spices; you know? Because now that I have my own place, one of the questions that people do ask is: ‘Is everything spicy?’ [laughs]. Because of that vibe of what people know which is the jerk chicken that they see at carnivals and festivals and they’ve had when they’ve gone to the Caribbean. And of course, that’s put the mark on what the Caribbean flavour is. It’s just a matter of discovering and dispelling that myth. I think that’s the top one and I think the best one to get rid of, that it’s not all spicy. ∞

W o r l d F o o d To u r

31/05/2018 11:13

Chris Staines INTERVIEW

Chris Staines World Food Tour catches up with seasoned chef and restaurateur Chris Staines who talks his favourite seasonal dishes and latest solo venture at the Bridge House hotel in Dorset

Q. So you’re working towards including the local community as well? CS: Absolutely, yes. Q. What is your timeline for the hotel project? CS: We have been pretty aggressive. We have refurbished four of the bedrooms already and we only bought the place on 9 March. The lounge and public areas are being done as we speak. Q. You’re moving quite fast then? CS: Yes, we are. Q. And how hands-on have you been, personally? CS: Well, I had my first day off yesterday; so pretty hands on, yes. We started stripping all the wallpaper. But the painting we are leaving to the professionals, because they do a much better job. But anything we can

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do—like stripping wallpaper, sanding and sweeping up—we do get involved in, yes. Q. What’s your vision for the place? CS: I would say to bring it a bit more up-todate. It was very stuffy and very out-dated. The last time it was updated was some years ago. So, cosmetically, we just want to make it a lot brighter, a lot more welcoming. Q. How important is it for you to be involved in every step of the process? CS: Both Silvana and myself are semi-control freaks, so we have been involved in every step. Q. And what drew you to this particular venue and Dorset in particular? CS: We looked at places all over the country and this just had everything we were looking for. It’s just beautiful; it’s 700 years old; it’s just stunning. Q. How does it compare to the Abbey hotel? CS: It’s very different; the Abbey was a lot more modern. This is a 700-year-old building so we are working sympathetically with the features, whether it be sagging ceilings or lumpy walls, wood beams, we are trying to retain the character. And the market for food around here is very different. Bath was very chain-driven. It seems to be a lot more independent businesses here, which is good because people support each other.

Q. Have you run into any problems concerning the building’s heritage? CS: It is listed. But—touch wood—we haven’t had anything that we’ve wanted to do that we are not allowed to. We haven’t physically changed any walls or anything, so it’s just cosmetic at the moment. Then, going forward, when we do the next phase of renovation, we may need to get permission to change a few walls. Q. And what is your vision for the food? CS: Super-seasonal, very product-driven, it sounds silly to say product-driven food, but that’s what it is—we are going out of our way to source the best that we can get. But I’m not what you’d call a ‘locavore’; I’m more quality-driven. If we can get the best of something two minutes down the road, then that’s great. But if we have go to Yorkshire to get it, then, equally, we will do that. It’s all about the quality of the produce, just treated very simply and cooked very well. Q. How important is it for you to showcase British ingredients? CS: It is important, because I think we have some of the best. We currently have the best asparagus, strawberries and rhubarb in the world. But, having said that, I do like my Asian twists on things. And you can’t buy lemongrass or ginger that comes from England. In the same way as people who say they are very British and then use olive oil.

IMAGES © R.W.Brown www.CreativeAboutCuisine.com 2017

Q. Why the focus from hotel to restaurant with rooms? Chris Staines: The reason we wanted to change the focus from a hotel into a restaurant is because we wanted people to feel they could just drop in. With hotels, there is that barrier where people think: ‘I’m not a guest so I can’t come in.’ So we wanted to get rid of all that and have people just drop in for a drink, a cup of tea, or a bun— without feeling intimidated that it’s a hotel.

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31/05/2018 11:37

Chris Staines INTERVIEW

Olive oil’s not British. It’s important that we support as much as we can. But there are things that realistically we can’t get here. Q. Will you be bringing your experience of working with Oriental food to the Bridge House? CS: Yes, little twists, here and there. The current menu is probably the most British I’ve seen my food for a long time. That is purely because the produce we are getting lends itself to that. Going forward in the summer we will have a lot of lighter salads. Our rose beds are being filled with six tonnes of compost so we can start growing our own stuff. So it will all very much be driven by what we can get and what’s at its best. Q. And do the hotel’s expansive grounds allow for more growing of your own ingredients? CS: Yes, absolutely. That’s the plan. Q. How much do you know about the history of the hotel? CS: We know a little bit. We have got someone working on it for us. It was originally built as a kind of clergyman’s doss house, if you like, when they were travelling between pilgrimages. They used to stop overnight and then carry on, because they had to walk everywhere. And then it became a hotel in 1980. Q. Do you think the history of a place influences the guest experience? CS: Yes, certainly it has much more character than a brand new building. And people love that. The open fire in the lounge is huge; it’s the size of one wall. You could fit 10 people in it. So things like that you don’t find in a modern building. All the

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We currently have the best asparagus, strawberries and rhubarb in the world old stonework is 700 years old. So it has a lot more depth to it. Q. How do you incorporate guest feedback you’ve had from your previous roles into your vision for this project? CS: One of the reasons for buying the place was to run our own business and to get to do what we wanted to do. When you work for someone else, there is always someone who can say ‘no’. Whereas here, we’ve got the freedom to pretty much do what we want. Obviously we are still feeling our way in terms of what the market wants here. But so far I am just cooking the food I love and people seem to be responding very positively. Q. What do you hope to achieve within the next five years with this project? CS: We want to refurbish the whole building. The garden is being landscaped, as we speak. Hopefully that will be done in the next six months. Then probably by the time we get to the end of all the refurbishing, we will have to start again! Q. So it is a constant process of evolution? CS: Absolutely, it is definitely a creative process. It is going to be a very organic process that keeps going.

Q. In terms of seasonality, what is a great summer dish you are really excited about right now? CS: Isle of Wight tomatoes, they’re fantastic. They are multi-coloured, different shapes and sizes, so they look very pretty, but they also taste amazing. So we are doing them at the moment, with ewe’s curd. Q. So is it about bringing a bit of colour to the dish? CS: We don’t do anything for the sake of visual gratification. It has to taste great, first and foremost. But it just so happens that these tomatoes are all nice pretty colours and shapes. Q. And what about a great winter dish? CS: People around here seem to have a lot of great venison. But also snails, Dorset Snails is just down the road from us, which is one of only two snail farms in the country. They grow amazing snails. To me, they are much more of a winter, hearty dish because you have to stew them, if you like. Q. And how would you cook the snails? CS: We’d braise them slowly. And then probably serve them with something like a seaweed mash and maybe red wine jus and burnt onions. ∞ W o r l d F o o d To u r

31/05/2018 11:37

International RECIPES

Seafood Pasta Gia Garlic Purée can be added to any recipe that calls for chopped or crushed garlic cloves. Ingredients • 1 tbsp olive oil • 1 onion, chopped • 2 ﬂat tsp Gia Garlic Purée • 1 tbsp Gia Sundried Tomato Purée • 2 tsp chilli ﬂakes • 1 tsp paprika • 1 tsp mixed herbs

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Homemade Sherry Vinegar Glaze A little goes a long way! This will keep in the fridge for a month so you can add it to anything you cook to give extra flavour. The vinegar glaze can be used on meat, poultry, fish, seafood, pasta, rice, salad, vegetables, fruits and desserts!

• 400g canned chopped tomatoes • 1l chicken, ﬁsh or vegetable stock • 300g spaghetti • 240g pack frozen seafood mix, defrosted • Parsley leaves, to garnish • Salt and pepper, to taste

Preparation 1. Heat olive oil in a deep, large frying pan (needs to be able to hold over 1l of stock). 2. Cook the onion on low heat for 5 minutes, until soft. 3. Add garlic purée and stir for 1 minute, then add sundried tomato purée, chilli flakes, paprika, mixed herbs, chopped tomatoes and stock. Bring to the boil. 4. Turn down to simmer and add spaghetti. 5. Cook and stir for 6 minutes, then add the seafood mix. 6. Cook for 4 more minutes then add chopped parsley leaves and salt and pepper to taste.

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Ingredients • 125ml Macetilla Sherry Vinegar • 3 tbsp brown sugar, honey or maple syrup Preparation 1. Put Macetilla Sherry Vinegar into a small saucepan on medium heat. 2. Stir in 3 tbsp of your chosen sweetener (brown sugar, honey or maple syrup). 3. When mixture begins to bubble, turn heat down to low and allow to simmer for about 10 minutes. 4. Stir regularly during the simmer. The mixture will thicken and reduce to half. 5. Remove from the heat and set aside to cool. 6. Store in fridge and use sparingly on top of grilled meat, poultry, fish and vegetables. Stir into pasta and rice dishes or drizzle on salads, fruit and desserts.

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30/05/2018 16:53

International RECIPES

Moroccan Coddled Eggs

Shakshuka

Serves 4

Coddled eggs are eggs that have been gently or lightly cooked. In this Moroccan recipe, eggs offer a perfect counterpoint to the pungent spiciness of Merguez lamb sausage and harissa.

Shakshuka is a great Middle Eastern one-pot lunch or supper, and also makes a deliciously different brunch dish. The duck eggs look simply beautiful peeping through the rich and glossy tomato sauce.

Ingredients • 4 tsp butter • 8 Clarence Court Burford Brown eggs • Seasoning • 1/2 Merguez lamb sausage, chopped • 1 tsp harissa paste • 1 tbsp olive oil • 8 tbsp Greek yoghurt, to garnish • 4 fresh mint leaves, to garnish Preparation 1. Grease the inside of four large ramekins with butter. Crack 2 eggs into each ramekin and season. Thoroughly cook the chopped Merguez sausage in a skillet pan (3-4 minutes) and divide equally among the ramekins. 2. Individually cover the ramekins with foil and place them in a saucepan in which they fit snugly. Fill the pan with water to a level just 1cm from the top of the ramekins. Heat until the water is simmering and cook for 10 minutes. Turn off the heat and leave to sit for a further 5 minutes. 3. Meanwhile, combine the harissa paste with 1 tbsp of olive oil and a splash of water in a small bowl. When the coddled eggs have rested for 5 minutes, remove the ramekins from the water, uncover and drizzle with the harissa mix. Garnish with yoghurt and a mint leaf. Serve immediately. celebrityangels.co.uk

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Ingredients • Olive oil • 1 large onion, chopped • 2 red and 2 green peppers, deseeded and cut into strips • Seasoning • 2 cloves of garlic • 1 tsp cumin seeds • 1 tsp smoked paprika • 1/2 tsp cayenne pepper • 2 cans tinned tomatoes • 4 Clarence Court Braddock White duck eggs • Fresh coriander, roughly chopped • Greek yoghurt, to serve Preparation 1. Heat a glug of olive oil in a heavy bottomed pan on medium heat. 2. Add chopped onion and red and green peppers and fry until they’re soft, but still have a little bite. Season well. Add garlic, cumin seeds, smoked paprika, cayenne pepper and tinned tomatoes to the pan, then simmer, uncovered, for 10-15 minutes so that the sauce reduces a little. Taste and season if necessary. If the sauce has thickened too much, add a splash of water. 3. Make 4 shallow wells in the sauce. Break an egg into a cup and add it to one of the wells in the sauce: repeat for each egg. 4. Cover the pan and steam for a few more minutes, until the whites are set but the yolks are still runny. 5. Sprinkle with chopped coriander and serve with a hunk of bread and a dollop of creamy yoghurt. W o r l d F o o d To u r

30/05/2018 16:53

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30/05/2018 16:29

Cocktail RECIPES

Aviation Serves 1 Ingredients • 45ml gin • 15ml lemon juice • 15ml maraschino liqueur Preparation 1. Add all ingredients into a cocktail shaker filled with ice. Shake well and strain into cocktail glass. 2. Garnish with a cherry and a lemon twist.

Bloody Mary

Serves 1

Ingredients • 45ml vodka • 90ml tomato juice • 15ml lemon juice • 3 dashes of Worcestershire sauce • Tabasco • Celery salt • Pepper

Preparation 1. Stirring gently, pour all ingredients into a glass. 2. Season to taste. 3. Garnish with a celery stick and a lime wheel.

Cosmopolitan Serves 1 Ingredients • 40ml vodka • 15ml Cointreau • 15ml fresh lime juice • 30ml cranberry juice

Espresso Martini IMAGES © Shutterstock

Serves 1 Ingredients • 50ml vodka • 10ml Kahlua • Sugar syrup • 1 strong espresso

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Preparation 1. Pour all ingredients into a shaker filled with ice and shake vigorously. 2. Strain into martini glass and garnish with 3 coffee beans.

Preparation 1. Add all ingredients into a cocktail shaker filled with ice. Shake well and double strain into a martini glass. 2. Garnish with a lime twist.

W o r l d F o o d To u r

31/05/2018 10:15

Drinks

… n i e s r u o C h s a r C A

A sparkling alcoholic drink that has seen an unparalleled boom in popularity, prosecco exists in many varieties. Read on to find out exactly what you should be looking out for next time you’re shopping around for a bottle of bubbly By Annalisa D’Alessio

Becoming a prosecco connoisseur

You’re in a grocery store and you want to pick up some bubbly. How do you go about navigating through all the different types, 94

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denominations and varieties on the market to find the perfect bottle? Fizziness and sweetness levels will all come into play. There are three main types of prosecco produced: tranquillo, the still variety which only makes up about one percent of total production; frizzante, the lightly sparkling variety accounting for 39 percent of total production; and spumante, the most popular (comprising of 60 percent of total production) and sparkling variety. Within the spumante side of the market, there are other varieties to keep in

IMAGES © Shutterstock

hether it’s down to its affordable price—when compared to Champagne—refreshing taste or easy drinking potential, prosecco has become the drink of choice in recent times. Perhaps also thanks to the emergence of ‘bottomless’ brunches featuring the bubbly tipple, consumers everywhere are buying prosecco in increasing quantities. In fact, according to thedrinksbusiness.com, sales of the ‘low-end’ sparkling wine will soar to 412 million bottles by 2020 compared to just over 300 million in 2016—that’s roughly a 36 percent increase in just four short years. As the name suggests, prosecco originated in Prosecco, a small village located near Trieste where the glera grape originated. In the last few years, the prosecco name underwent significant administrative changes. Producers must now meet certain parameters in order for the drink to be legally called prosecco or labelled as such. In fact, sparkling wines made under other DOCs are now required to refer to it by the grape’s name, glera. Controlled designation of origin (DOC) prosecco is exclusively produced in nine provinces spanning the northern Italian regions of Veneto and Friuli-Venezia Giulia. Prosecco Superiore DOCG, on the other hand, can only be made in the Treviso province of Veneto.

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30/05/2018 16:30

Drinks mind. These have to do with sweetness levels. Brut prosecco tends to be the driest and has up to 12 grams of residual sugar per litre after bottling. Don’t let the name ‘Extra Dry’ fool you: prosecco of this variety sits in the middle of the sweetness level. This traditional version of spumante prosecco contains on average around 12 to 17 grams of sugar per litre. Finally, dry spumante is the sweetest— and least widespread—variety. It can contain anywhere between 17 and 32 grams of sugar per litre. Once you have found the right bottle, make sure to serve it in the right way; unless added to a cocktail, prosecco is best consumed cold (at a temperature of about three to seven degrees Celsius) in a tulip-style sparkling wine glass.

Use It in a Cocktail...

Look out for...

As with all types of wine, there are different quality levels on the market to consider. Read below for a short breakdown of what prosecco labels really mean, starting at the lower end of the spectrum. Prosecco DOC, is the most common prosecco. It is made in both Veneto and Friuli-Venezia Giulia. Prosecco Conegliano Valdobbiadene Superiore DOCG is made from grapes harvested in a small area between Valdobbiadene and Conegliano. These grapes, found on steep hillsides, produce the most concentrated prosecco. Colli Asolani DOCG. The Colli Asolani are hills in Veneto, next to the town of Asolo. Considered the ‘pearl of Treviso’, the area is home to some of the region’s finest vineyards. Prosecco Valdobbiadene Superiore Rive is made from specific communes within

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Although great on its own, prosecco can be a brilliant addition to a number of cocktails—especially during summer days. Here is our pick of the best five you can make with store cupboard staples.

Conegliano-Valdobbiadene. Only 43 communes can produce prosecco with this specific label. Valdobbiadene Superiore di Cartizze DOCG. The tiny Cartizze region, which is located just outside Valdobbiadene, is considered to be one of the finest terroirs for prosecco in the world. If you’re looking for a truly outstanding bottle of bubbly, this one is the way to go. •

Prosecco Royale Mix one part crème de cassis with one tablespoon of lemon juice and top with three parts prosecco. Skewer two or three blueberries onto a sprig of thyme and drop into the glass to serve. Negroni ‘Sbagliato’ For this twist on the Negroni cocktail, mix four parts prosecco, one part sweet vermouth and one part Campari. Serve with a twist of orange zest. Spring Garden Pour one part elderflower cordial and one part gin into a flute and fill the glass with ice-cold prosecco for a refreshing drink. Sorrento Sparkle Pour a shot of limoncello into a Champagne glass and top with icecold prosecco. Dangle a thin twist of lemon zest over one edge of the glass. Canada Flag Fizz Shake two teaspoons of maple syrup over ice with around 50ml of chilled cranberry juice in a cocktail shaker. Strain into a tumbler, top up with 100ml of prosecco, stir and serve.

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Drinks

Booze I n fu s i on In the age of DIY, infusing spirits at home offers the opportunity to get creative with delicious flavour blends— perfect for any season

ne of the biggest movements the drinks industry has seen in recent years is a rise in flavoured spirits—thanks, in no small part, to social media and the growing craft spirits scene. Infused booze of the DIY variety is likely to be offered as pretty, tasty party favours to guests and some of the biggest brands in the industry now include flavoured liquors and spirits as part of their repertoire. This trend has been a major factor in increased sales in the alcohol industry over the last year or so, demonstrating a significant rise in consumer demand—and its popularity is showing no sign of slowing down. So, grab some airtight mason jars, a peeler and a strainer, because World Food Tour invites you to get creative and join the DIY-infused booze-train.

By Kayley Loveridge

Spice things up with cinnamon and ginger for something a little more adventurous. Gin. The cocktail lover’s favourite, gin has seen a huge boom in popularity in recent years (a movement ever so aptly dubbed the ‘ginaissance’). Brits bought a staggering 40 million bottles in 2016, reaching £1 billion in sales according to the Wine and Spirits Association. Gin infusions work best with citrus flavours like lemon and lime or herbs like basil and fennel for a refreshing summer tipple.

Rum. Rum’s flavours and nuances vary greatly depending on whether the liquor is light or dark in colour. Clear-coloured rum has a more gentle, subtle taste when compared with darker brown rum, which is much richer and more complex in its notes. Typical combinations for clear rum include tropical flavours like coconut, mango and pineapple. For the darker, more golden hues, choose prominent spices like cinnamon and nutmeg or opt for citrus peel to offer a sharp cut through its strong taste.

Choosing ingredients

The beauty of infusing spirits with fresh fruits, herbs and spices at home is the endless flavour combinations you can create according to your own tastes.

Base spirit

The base spirit constitutes the foundation of this homemade concoction. As a general rule of thumb, experts recommend that beginners start with clear, white spirits due to their subtle flavours. Vodka. Vodka is well known for its neutral flavour, making it the liquor of choice for newbies. Vodka pairs well with light fruity flavours including pear, apple and berries. 96

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Drinks

Top tip

ents. ong solv tr s , re a etables Spirits its, veg u fr ic r n e a ett Use org es for b nd spic ls like a ic herbs a t chem s le f s n a part o infusio ecome b s e id o pestic sion, to your infu

IMAGES © Shutterstock; Recipe modified from inspiredbycharm.com

n S u m m er F u s i o For optimum flavour quality, we suggest using in-season ingredients. Cucumber, citrus fruits, berries and herbs like basil grow in abundance during the spring and summer months, while winter infusions require more warming, hardy ingredients like chilli, cinnamon and nutmeg. For further inspiration, choose from these staple ingredients: Fruits. Choose juicy fruits that are bursting with flavour—like strawberries, blueberries, cherries, oranges, pineapple, rhubarb, melons, lemons and limes—for a rich and refreshing combination. Herbs. Herbs add complex integrity to cocktails. Infuse spirits with fragrant flavours like rosemary, thyme, basil and mint. For more floral notes, choose lavender and elderflower. Spices. Perfect for winter, spices offer a huge variety for the palate and add a taste of the East. Cardamom, ginger, nutmeg and lemongrass will enrich any spirit. Vegetables. Vegetables may be an unlikely addition to a boozy tipple, but it works. Choose celery or carrots for a subtle taste or go bold with garlic and chilli.

The fun bit

Experts suggest using around a 1:1 ratio for fruit infusions and a 1:2 ratio for herbs celebrityangels.co.uk

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and spices, though this largely depends on individual tastes. Small fruits such as berries and cherries can be used whole but should be slightly bruised for effective infusion. For other, larger fruits like mangos and pineapple, cut into chunks. Hardy fruits like apples and pears may be peeled before using, but this isn’t entirely necessary. Discard the parts of the fruit that you wouldn’t eat, such as the core or stalks. When all of the ingredients have been prepped, fill an airtight mason jar a third of the way with ingredients if using herbs and spices, or fill halfway if using fruits before pouring in your alcohol of choice. Once done, simply store in a cool place away from direct sunlight and thoroughly shake once a day. How long you let your spirits infuse depends greatly on the ingredients used: Citrus, chilli or cardamom need no more than a day. Hardy spices and vegetables like ginger, nutmeg and celery should be left to infuse for around five to seven days. Fruits tend to take the longest time to infuse. Prepare for two to four weeks for berries and strong-flavoured fruits like pineapple and up to a month for milder fruits such as apples and melons. •

For a refreshing, aromatic summer tipple, try this simple infusion recipe. INGREDIENTS 450g strawberries, sliced 5 basil leaves 280ml vodka PREPARATION 1. Layer strawberries and basil leaves in a pint-sized mason jar. 2. Pour vodka over strawberries and basil leaves until jar is filled. 3. Leave to infuse for up to 2 weeks (or more, depending on your taste preferences), shaking once or twice daily. 4. Once complete, strain the liquid from the fruit and serve chilled.

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AVAILABLE NATIONWIDE IN WAITROSE, MAJESTIC, 31DOVER.COM AND UK DUTY FREE Spiritmen Ltd.indd 1

07/11/2017 13:16

Drinks

n o i t a u t a f n I Gi n The juniper-flavoured spirit has amassed somewhat of a cult following over the last few years—to what does it owe its rise in sales? By Annalisa D’Alessio

IMAGES © Shutterstock

n 2017, over 50 million bottles of gin were sold in the UK, amounting to a staggering £1.2 billion in sales—up from £600 million just seven years ago. The history behind the spirit’s creation is somewhat infamous. Although it was invented by the Dutch in the 17th century, it was the Brits who brought it to the forefront. From 1695 until 1735—a period known as the Gin Craze— London’s previously growing population stabilised; a phenomenon attributed to people drinking themselves to death. It was around that time the government brought in strict gin laws that still affect licensing regulations today. Pre-2010, when ordering a G&T, customers would seldom be asked if they had a preference on the gin brand used in their drink. Now, not only are consumers faced with countless variations of the spirit, there are bars, experiences, events and stores completely dedicated to it. In fact, the number of independent distilleries has trebled over the last five years alone, hitting a record-high 315 in recent months.

London Dry gin

The most famous style of gin, this spirit is known for its distinct juniper flavour. Although

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ow? Did you kn No mixer is as famous as FeverTree tonic. Last year its revenue rose by 96% and its share price has risen 1,500% in the last 6 years it doesn’t have to be made in London, to meet the legal qualifications for London Dry gin, distillers can add no more than 0.1 grams of sugar per litre after distillation. The gin must be distilled at 70 percent ABC or above and bottled at 40-50 percent without artificial flavours or colours.

The Perfect G&T… The question of how best to serve a gin and tonic has sparked some debate. According to connoisseurs, the right answer is no longer: ‘With ice and a slice of lime’. Although every gin lover may offer a different solution to the conundrum, many tend to agree that the perfect G&T is served in a balloon glass and with plenty of ice and a premium tonic. While some like the traditional lime slice, experts claim that the garnish should complement the type of gin used in the drink and its botanicals.

What are botanicals?

Botanicals are natural flavouring ingredients. Each distiller will have their own closely guarded flavour recipes made from botanicals that are carefully selected and taste tested. The most common include angelica, elderflower, bergamot, green cardamom, honeysuckle, juniper, mint, liquorice, turmeric, vanilla zest, yuzu and wormwood. A fine gin will contain between six and 10. • W o r l d F o o d To u r

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AVAILABLE AT LEADING SUPERMARKETS IN-STORE AND ONLINE

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Drinks

A Perfect Match World Food Tour caught up with Sabbi Gavrailov, food and beverage manager at Sopwell House, to discuss the secret to pairing whiskey with food

By Annalisa D’Alessio Q. What are the best ways to drink whiskey—whether that’s in a cocktail or on its own? Sabbi Gavrailov: My passion for whiskey started as a young bartender many years ago and since then the passion seems to show no sign of slowing down. The whiskey world is too diverse to fully explore. It ranges from classic scotch single malts to blended ones, to fantastic craftsmanship all the way from Japan and well-known American styles and so on. Similar to wine, all whiskeys are very different. They have their own character and story behind their birth and origin. Some should be used to make classic cocktails, some to be enjoyed neat and some are so special that I doubt we will ever get the chance to try them. Have a different one for each occasion and do not generalise; for me, each drum brings different memories. Q. What foods are best consumed with whiskey and why? SG: It is a well-known fact that whiskey is a

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digestive. Many will have it at the end of their meal and many like to pair their dessert with a velvety warming drum of whiskey. Some are suitable for cheeses, some with scrummy chocolate desserts and some even with sushi. Well-known American styles, sweet and sticky BBQs, will perfectly accompany matured bourbons. Lighter, younger whiskeys, on the other hand, can very well accompany creamier desserts such as crème brûlée or a pumpkin pie. Q. Are there any foods to avoid consuming with whiskey? If so, what are they? SG: Interestingly enough, we tend to have a larger sip of drink with our main courses during a meal, this usually happens with a delicious glass of wine. With whiskey, however, we sip slowly, therefore it will take longer to consume and we can relax while doing it. I personally believe that whiskey should not be consumed during the main meal and consequently most main course dishes will be out of my ideal whiskey pairings (with small exceptions!). •

or y k s i h W y? W h is k e Eagle-eyed whiskey drinkers will have noticed the discrepancy in spelling of this popular spirit. Scotch whisky is usually spelled without the ‘e’—and is spelled whiskies when plural—as is whisky from Scotland, Canada and Japan. Irish whiskey, on the other hand, is always spelled with an ‘e’…as is American whiskey. Too tricky to remember? Here’s a handy shortcut: countries with ‘e’s in their names (like the United States and Ireland) tend to use whiskey. Countries without an ‘e’ in their name tend to use whisky.

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Cocktail RECIPES

Greyhound Serves 1 Ingredients • 50ml gin • 20ml grapefruit juice Preparation 1. Mix gin and grapefruit juice and pour over ice in an old-fashioned cocktail glass.

Hugo Champagne Serves 1 Ingredients • 4 mint leaves • 2 tsp elderﬂower syrup • Juice of 2 limes • 100ml Champagne • 150ml sparkling water Preparation 1. Crush mint leaves in a large wine glass. Add elderflower syrup, lime juice, Champagne and sparkling water. Stir well. 2. Add ice as needed and garnish with lime slices and mint.

Mint Julep Serves 1 Ingredients • 4 mint leaves • 1 tsp powdered sugar • 60ml bourbon

Preparation 1. In a highball glass, gently muddle the mint, sugar and 2 tsp water. Fill the glass with cracked ice, add bourbon and stir well until the glass is well frosted. 2. Garnish with a sprig of mint.

Margarita Serves 1 Ingredients • 35ml tequila • 20ml Cointreau • 15ml lime juice

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Preparation 1. Pour all ingredients into a shaker filled with ice. 2. Shake well and strain into a cocktail glass rimmed with salt.

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Cocktail RECIPES

Moscow Mule

Negroni

Serves 1

Ingredients • 45ml vodka • 120ml ginger beer • 5ml lime juice

Ingredients • 30ml gin • 30ml vermouth • 30ml Campari

Preparation 1. Combine vodka and ginger beer in a highball glass filled with ice. 2. Add lime juice, stir gently and garnish with a lemon slice.

Preparation 1. Stir all ingredients into a glass over ice. 2. Garnish with an orange wedge and serve.

Pornstar Martini Serves 1

Piña Colada Serves 1 Ingredients • 30ml white rum • 30ml coconut milk • 90ml pineapple juice Preparation 1. Mix all ingredients with crushed ice in a blender until smooth. 2. Pour into a chilled cocktail glass—poco is the standard drinkware—garnish with a pineapple slice and serve.

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Ingredients • 2 passion fruits, cut in half • 60ml vodka • 15ml passoã • 15ml vanilla syrup • 15ml lime juice • 60ml prosecco Preparation 1. Scoop out the seeds and flesh from 1 passion fruit. Add to blender with all remaining ingredients apart from prosecco. Shake with ice and strain into a glass. 2. Separately, pour prosecco into a chilled shot glass to serve. 3. Garnish with fresh passion fruit.

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Cocktail RECIPES

Sidecar Serves 1 Ingredients • 50ml cognac • 20ml triple sec • 20ml lemon juice

Sangria

Serves 4

Ingredients • 600ml red wine • 100ml orange juice • 200ml lemonade • Fresh mint • Sliced oranges and lemons

Preparation 1. Mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and strength. Add ice. 2. Pour into cocktail glasses and garnish with sprigs of mint and fruit.

Preparation 1. Pour all ingredients into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.

Elderflower Cordial Serves 25 Homemade cordial is much better than any product you’ll find on supermarket shelves. Add this to sparkling water, wine or prosecco for a delicious cocktail. Ingredients • 30 elderflower heads • 1.8l boiling water • 900g caster sugar • 50g citric acid • 2 oranges, sliced • 3 lemons, sliced

Preparation 1. Rinse the elderflowers. 2. Pour boiling water over the sugar in a large mixing bowl, stir well and leave to cool. 3. Add citric acid, orange and lemon slices and the elderflowers to the bowl. Leave in a cool place for 24 hours, stirring occasionally. 4. Strain through muslin and transfer to sterilised bottles for storage.

White Russian Serves 1 Ingredients • 50ml vodka • 20ml coffee liqueur • 30ml fresh cream

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Preparation 1. Pour vodka and coffee liqueur into an old-fashioned cocktail glass filled with ice. 2. Float fresh cream on top and stir slowly. W o r l d F o o d To u r

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Cocktail RECIPES

The Chamois Serves 1 This inspirational combination came from Capreolus’ autumnal production of apple juice. If you do not have access to your own apple juice, a high quality brand will suffice. Brought together with Capreolus’ Garden Tiger gin, this cocktail is named after the Chamois, the beautiful mountain goat that traverses the landscape of the alpine Artemisias.

Ingredients • 25ml Garden Tiger dry gin • 25ml Genepi • 100ml cloudy apple juice • A fresh sage leaf, to garnish

Eau de Vie Royal Serves 1

Preparation 1. Fill a large wine glass with lots of ice. 2. Add the Garden Tiger gin, Genepi and top with apple juice. 3. Float a sage leaf on the surface to garnish.

R&P (Rum & Pedrino) Serves 1 Rum cocktails like mojitos and daiquiris are some of the most popular for taste and refreshment. This recipe adds a twist to the classic rum cocktail by mixing it with Pedrino, a pre-mixed port and tonic spritz. Ingredients • Cubed ice • Lemon juice • 25ml rum • Chilled Pedrino Ruby & Tonic Spritz • Lemon wedge, to garnish Preparation 1. Add ice and a squeeze of lemon juice to a glass tumbler. Run the lemon wedge around the rim of the glass. 2. Add the rum, chilled Pedrino Ruby & Tonic Spritz and the lemon wedge to garnish. 3. Stir gently. 106

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The Eau de Vie Royal by Capreolus is as simple as it is delicious. Drier and more complex than the classic liqueur based Royals, it is a wonderful showcase of both Eau de Vie and sparkling wine. The flavours are balanced and the effervescence of the drink carries the aromas. Ingredients • 10ml Capreolus Distillery Eau de Vie (apple, pear, plum and blood orange are all good choices) • Dry English sparkling wine or Champagne

Preparation 1. Simply place the Eau de Vie into a Champagne glass and top with the sparkling wine. 2. Enjoy the exquisite play of flavours.

G&P (Gin & Pedrino) Serves 1 Gin and tonic has seen a huge surge in interest in recent years, partly due to the availability of premium tonic waters. In this recipe, we take gin and tonic a step further, by mixing gin with Pedrino, a pre-mixed sherry and tonic spritz.

Ingredients • Cubed ice • Grapefruit juice • 25ml gin • Chilled Pedrino Sherry & Tonic Spritz • Grapefruit wedge, to garnish

Preparation 1. Add ice and a squeeze of grapefruit juice into a balloon glass. Run the grapefruit wedge around the rim of the glass. 2. Add the gin, chilled Pedrino Sherry & Tonic Spritz and the grapefruit wedge to garnish. 3. Stir gently. celebrityangels.co.uk

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Cocktail RECIPES

Whitley Neill Cape 75

Whitley Neill Gin’s Cosmic Egg Serves 1

Serves 1 A London dry gin, Whitley Neill is crafted with South African botanicals, including cape gooseberry and super fruit baobab, which has six times more vitamin C than an orange.

Expert bartender, Josh Linfitt, has designed a South African-themed Cosmic Egg cocktail, using baobab-infused Whitley Neill Gin. The Cosmic Egg cocktail is inspired by an ancient African myth of the same name and includes baobab syrup. Ingredients • 20ml mainstay original premium cane spirit • 40ml Whitley Neill Gin • 25ml homemade baobab tonic syrup (baobab, cinchona bark, Madagascan vanilla, lime zest, cape gooseberries,

Ingredients • 50ml Whitley Neill Gin • 25ml sugar syrup • 6 crushed cape gooseberries • 25ml freshly squeezed lemon juice • Champagne

Preparation 1. Shake all the ingredients apart from the Champagne with ice and fine strain into a chilled coupette glass. 2. Top with Champagne.

lemon zest, orange zest) • 20ml fresh lime juice • 5 drops sweet orange bitters • White of 1 egg • Caviar • Home-made baobab and bee pollen cured biltong (optional)

Preparation Shake all ingredients, except the biltong and caviar, together and strain into an eggshaped glass. Serve with caviar and biltong on the side.

Chelsea Flower Show Serves 1 Ingredients • 50ml Silent Pool Gin • 25ml Gewurztraminer wine • 25ml strawberry and geranium cordial Preparation 1. Stir all ingredients together with ice and double strain into a chilled cocktail glass. 2. Garnish with a grapefruit twist.

Flamingo Serves 1 Ingredients • 50ml Silent Pool Gin • 25ml lime juice • 15ml merlet apricot liqueur • 15ml merlet raspberry liqueur celebrityangels.co.uk

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Preparation 1. Shake all ingredients together with cubed ice and double strain into a chilled cocktail glass. 2. Garnish with a raspberry on a cocktail stick. W o r l d F o o d To u r

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Immerse yourself in the beauty of The Islands of The Seychelles

Seychelles Tourist Ofﬁce - UK & Ireland Ground Floor, 130-132 Buckingham Palace Road SW1W 9SA Tel: +44 (0) 207 730 0700 · seychelles@uksto.co.uk www.seychelles.travel Image: © Mr Torsten Dickmann

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Food TRAVEL

Taste the Globe:

Seychelles In addition to white sandy beaches and crystalline waters, the Seychelles have a fascinating culinary scene for foodies to discover By Phoebe Ollerearnshaw

he Seychelles is an archipelago of 115 islands nestled in the Indian Ocean, just off the coast of east Africa. Lush forestry and rolling hills form its landscape, while swaying palm trees line its shores. Its pearlescent sands and crystalline waters have made it a magnet for honeymooners. Snorkelling and diving are some of the most popular pastimes in the Seychelles, made popular by vast shipwrecks and vibrant coral gardens. Ecotourism is valued highly amongst the islanders; ongoing conservation projects make it a haven for nature lovers. The Seychelles also offers a delectable native cuisine, defined by bold flavours and exotic ingredients. Seychellois cooking is strongly influenced by French, Indian, African and Chinese gastronomies. Unsurprisingly, fish and seafood take centre stage in this part of the world. Freshly

caught barracuda, snapper, tuna, lobster and squid are all commonplace on local menus. Creole-style curries are also a firm favourite; these are often spiked with coconut milk acquired from indigenous palms. Meat and fish tend to be grilled on charcoal barbeques, supplying them with deliciously smoky flavours. Frequently used spices in this region include cinnamon, citronella, cloves, ginger, saffron and chilli powder.

To visit

Le Grande Maison For the best Creole food on the east coast, nothing beats Le Grande Maison. Nestled in Takamaka Bay on Mahé, the restaurant is captained by Christelle Verheyden—hailed as one of the country’s most talented chefs. The menu is brought to life through organic food that is locally sourced. Authentic dishes are delivered with contemporary finesse. Verheyden, who is also a passionate sommelier, has ensured that the wine cellar matches the fine quality of the food being served.

clove to visitors who roam its grounds. Guests can buy homemade marmalades, jams and—of course—spices from the gift shop.

To taste

Octopus curry Octopus curry is one of the most famous dishes in the Seychelles. The sauce is characterised by fragrant curry leaves, fresh thyme and silky coconut milk—a must-try for all visitors. Cassava pudding This springy cake is made using cassava— an indigenous root used in both sweet and savoury dishes—and is loaded with a moreish coconut caramel topping. 

Le Jardin du Roi In Mahé, hidden in a valley above Anse Royale, is Le Jardin du Roi— one of the last remaining authentic spice plantation houses. This lush spice garden issues heavenly aromas of nutmeg, vanilla and

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Food TRAVEL

Taste the Globe:

Iceland Dramatic sceneries and flavourful cuisine make Iceland a destination not to be missed By Phoebe Ollerearnshaw

Cooking practices

After the financial crash in 2008, Icelanders could no longer afford expensive imports and therefore looked inward to reinvigorate their cuisine. Commonly known as the New Nordic movement, locals began to make their own cheeses, relishes and cured meats. Even today, there still remains a huge emphasis on homegrown, locally sourced ingredients. Various jams and syrups are made from birch—a native tree. Meanwhile, seafood is the key component of most traditional dishes such as herring, cod, halibut, mussels and langoustine. Rye bread

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is also a common accompaniment to most meals, providing a dense and hearty garnish. Tourists will notice an abundance of smoked and salted meats on restaurant menus; these cooking practices are utilised as a means of preservation and imparting extra flavour.

To taste

Lobster soup Lobsters are found in plentiful supply near the shores of Iceland, making this dish a true Icelandic staple. This hearty soup presents a warming reprieve from the crisp air outside. The dish itself is salty with a hint of ginger and tender clumps of lobster meat. It usually comes with a slice of thick rye bread to soak up the remnants of the liquid. Skyr One of the most iconic delicacies that visitors can sample is skyr—a unique dairy product specific to Iceland. This is nothing like the westernised supermarket version we are more familiar with. Resembling an amalgamation of yoghurt and cottage cheese, it is often served with cream and tart berry jam at the end of a meal. 

esting on the edge of the Arctic Circle is Iceland, a nation that is quickly becoming one of the most coveted holiday destinations in the world. In part, this is due to the Nordic island’s dramatic scenery. Being one of the world’s most volcanically active spots, visitors are never in want of an awe-inspiring view. Mighty forces carve out the landscape here as geysers gush, waterfalls billow and glaciers stand tall against the snow-capped peaks. However, Iceland has much more to offer than natural beauty. The island is often commended for its immersive cultural life, which is characterised by the friendly residents and locavore cuisine.

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When in Iceland...

...dine with the locals! Bring your taste buds along on a unique, culinary journey an authentic experience in the home of a loving Icelandic family. info@gtice.is www.gtice.is +354 534 4446

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p u C d l Wor F

ood has never been more global than it is today. Although individual countries still have their own culinary traditions and customs, cuisines around the world have transformed into a fusion of flavours and ingredients—each country influenced by the next. This is what World Food Tour celebrates. The 2018 men’s FIFA World Cup, one of the most awaited international sporting events, is finally back on our screens. To mark this occasion, we’ve sourced some traditional recipes from the countries representing the world’s highest-ranked football teams. This way, you’ll be able to crown your own Food World Cup winner from the comfort of your own kitchen by cooking dishes from—almost—all corners of the globe. From 14 June until 15 July, 32 teams will

GROUP A

GROUP B

play against each other in the hope of earning one of sport’s most coveted titles—FIFA World Cup champions. In the following pages you’ll be able to learn more about each qualified team’s international football history as well as standout food dishes and culinary traditions from all of the participating countries. So far, this tournament hasn’t been short on surprises; it saw Panama qualify for the first time ever and Italy fail to qualify for the first time since 1958. Italy—a country widely considered to have the best cuisine in the world—is officially out of the competition, giving other nations a fair chance of winning the Food World Cup title. Cut out these pages and cook, eat, rate and check off each recipe to choose your own World Cup winner by taste.

GROUP C

GROUP D

RUSSIA

SPAIN

FRANCE

ARGENTINA

URUGUAY

PORTUGAL

DENMARK

CROATIA

SAUDI ARABIA

MOROCCO

AUSTRALIA

ICELAND

EGYPT

IRAN

PERU

NIGERIA

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ROUND OF 16 URUGUAY

ROUND OF 16 QUARTER-FINAL

QUARTER-FINAL

PORTUGAL PORTUGAL

SEMI-FINAL

And the Winner is

SPAIN RUSSIA

SEMI-FINAL

SPAIN

ROUND OF 16

BELGIUM

FRANCE

FRANCE CROATIA

BY PENALTIES... and the English are crying again!

ROUND OF 16

FINAL

BRAZIL

DENMARK

ROUND OF 16 QUARTER-FINAL

BELGIUM

MEXICO

ROUND OF 16 BELGIUM

COLOMBIA

GROUP E

ENGLAND

BELGIUM

BRAZIL

orld erts at W e The expour have mad Food Tictions on the k pred up. We thin World C will narrowly Belgiumthe title from, take d. Though Englane, England is s food-wei winner in th s! our eye

GROUP F

ARGENTINA

SPAIN

ENGLAND

QUARTER-FINAL

BELGIUM

ARGENTINA

GERMANY SWITZERLAND

GERMANY

ROUND OF 16 ENGLAND

POLAND ENGLAND

GROUP G

GROUP H

BRAZIL

GERMANY

BELGIUM

POLAND

SWITZERLAND

MEXICO

ENGLAND

COLOMBIA

COSTA RICA

SWEDEN

PANAMA

SENEGAL

SERBIA

SOUTH KOREA

TUNISIA

JAPAN

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World Cup SPECIAL

Belgium topped the FIFA World Rankings for the first time in November 2015. Famously captained by Eden Hazard—who currently plays for Chelsea in the Premier League—the team, which is also known as The Red Devils, has appeared in the end stages of 12 FIFA World Cups. They will play Panama, Tunisia and England in the group stages in a bid to finally take the title home. In terms of food, Belgium is best known for its waffles, fries, chocolate and beer. ‘Junk food’ aside, its national dish, Carbonnade Flamande is a rich sweet-sour beef and onion stew made with beer and seasoned with thyme, bay leaves and mustard.

Denmark’s best result at a FIFA World Cup occurred in 1998, when the country narrowly lost 3-2 against Brazil in a quarter-final match. In the group stages in Russia, they’ll be playing against Peru, Australia and France for a chance to win the coveted title. Traditional dishes in Denmark—like those of other Nordic countries—consist mainly of meat, fish and potatoes and are largely dictated by seasonality, stemming from the country’s agricultural past. Denmark’s ‘favourite food’ is Stegt Flæsk, fried pork with parsley sauce; this is usually served with potatoes.

Carbonnade Flamande Flemish Beef Stew Serves 8 Ingredients • 4 tbsp butter • 1kg ﬂat iron beef, cut into 3cm-wide slices • Salt and pepper, to taste • 600g onions, thinly sliced • 110g ﬂour • 3 cans beer • 1 tsp dried thyme • 2 bay leaves • Parsley, to garnish Preparation 1. Melt the butter in a casserole dish. Season beef with salt and pepper, add 1/3 of it to the casserole. Cook over a medium heat for 3 minutes per side. Repeat with remaining meat. Set aside. 2. Add onions to casserole. Cook for 8 minutes until browned. Stir in the flour until onions are coated. Slowly add the beer. Return the meat to the casserole with its juices. Add thyme and bay leaves, cover and simmer over a low heat, stirring regularly, for 2 hours or until the beef is tender. 3. Transfer meat to a bowl, keep simmering sauce until slightly thickened. Discard bay leaves. Return meat to casserole and season. Sprinkle with parsley and serve with boiled carrots and potatoes. 114

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Stegt Flæsk Serves 4 Ingredients • 16 pork belly slices • 1 tsp salt • 1kg potatoes, peeled • Parsley sauce Preparation 1. Sprinkle pork belly slices with a little salt a few hours before cooking to extract moisture. 2. Preheat oven to 180C/gas mark 4. Bring potatoes to a boil in lightly salted water, simmer until cooked. 3. Blot the pork slices dry, place them on an oven tray covered with baking paper and in the middle of the oven. Turn regularly. When the pork looks crisp, remove and place on absorbent paper. Serve with potatoes and parsley sauce.

celebrityangels.co.uk

31/05/2018 10:46

World Cup SPECIAL

Known as The Pharaohs, the Egyptian national football team boasts an impressive track record; it qualified for the FIFA World Cup three times and is considered the most successful African team, having reached the top 10 of the FIFA world standings. In the qualifying matches, two goals from star player, Mohamed Salah, earned the team a plane ticket to Russia. The country’s cuisine, which relies heavily on vegetable dishes, is mainly characterised by spices and foods that grow out of the ground. Their national dish is considered to be kushari (or koshari), a mixture of rice, lentils and macaroni.

By qualifying for the 2018 FIFA World Cup, Iceland has officially become the smallest nation to accomplish this feat. To make history once more, they’ll need to face Argentina, Nigeria and Croatia in the initial group stages to advance in the competition. Iceland’s cuisine is largely based around fish, lamb and dairy products. It is characterised by its little use of herbs and spices. National dishes include hákarl, cured shark; skyr, a yoghurt-like cheese; and flatkaka, Icelandic flatbread.

Known as The Super Eagles, Nigeria has qualified for the FIFA World Cup on six separate occasions. In April 1994 they took the fifth spot in the FIFA World Rankings, a record for an African team. This year will see them play against the likes of Iceland, Argentina and Croatia in a bid to make the top 16. Food-wise, Nigeria’s cuisine is known for being rich and diverse and full of chilli peppers, spices, flavours, herbs and groundnut oil. Jollof rice—a one-pot dish—is arguably the country’s most popular food.

One of only three African football teams to ever reach the FIFA World Cup quarter finals, the Senegalese national team has a lot to prove in Russia. As Senegal borders the Atlantic Ocean, fish is extremely important to the local cuisine. Sweet potatoes, lentils, black-eyed peas and other vegetables are often stewed with meat, marinated in herbs and spices and poured over rice or couscous. Thiebou jen, the nation’s most popular dish, is a hearty stew of fish, rice, vegetables and west African spices.

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World Cup SPECIAL

A country with a strong sports heritage, England is referred to by FIFA as the ‘home of football’. In fact, the national men’s team is considered to be the joint oldest in the world—formed at the same time as Scotland. The country hosted the World Cup in 1966 and won the tournament that same year by beating Germany 4-2 in the final. Food-wise, quintessential British dishes are simple in their approach. Traditional dishes include the Sunday roast, pies, fish and chips and the full English breakfast. Black pudding, sausages and pasties are other prominent food staples.

The French national football team is considered to be among the most successful in the 21st century, having won one FIFA World Cup in 1998, one World Cup second place in 2006 and two UEFA European Championships in 1984 and 2000. One of its former star players, Zinadine Zidane, was named the best European footballer for the past 50 years in a 2004 UEFA poll. This year, they’ll be looking to win their second world title. In terms of gastronomy, in addition to its wine, France is famous for quiche, bourgouignon and tapenade dishes. Its national dish is pot-au-feu, a beef stew with vegetables.

Pot-au-feu Serves 4

English Summer Pudding Serves 6 Ingredients • 225g cranberries • 110g blueberries • 450g raspberries

• 150g caster sugar • Butter • 7 slices white bread, crusts removed

Preparation 1. Place all fruits in a large pan with the sugar. Cook on a medium heat for 5 minutes, or until the sugar has dissolved. Remove from heat. 2. Lightly butter a pudding basin and line it with 4 slices of bread, making sure the individual pieces are well sealed together. Plug any gaps so that no juice can get through. 3. Pour the fruit and juice in—apart from approximately 1 cup— cover the pudding with the remaining bread. Place a small plate on top and a weighty object on top of that. Leave in the fridge overnight. 4. Before serving, loosen the pudding all around the basin and turn it out on a dish. Pour the reserved fruit all over. Serve cut into wedges with cream. 116

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Ingredients • 1.5kg brisket • 1 onion • 6 carrots • 1 leek • 2 celery sticks

• • • • • •

Bouquet garni 2 large potatoes 2 celery hearts 6 parsnips 100ml double cream 1 savoy cabbage

Preparation 1. In a large saucepan, cover the brisket with cold water and bring to a simmer. Cut onion in half and blacken it in a frying pan, add it to the pot. Add 2 carrots, leek and celery sticks. Add the bouquet garni and allow the meat to poach for 3 hours. 2. Peel the remaining carrots. Quarter the potatoes and celery hearts. Discard the cooked vegetables from the pot and add the fresh ones, except for potatoes. Poach for 25 minutes. Add potatoes, poach for an additional 20 minutes. 3. Peel and cut parsnips into small pieces and boil until tender. Pass them through a food mill and cook them further in a small pan with double cream until mixture is dry and fluffy. 4. Wash and quarter the cabbage and boil it in salted water until tender. 5. Cut the meat in thick slices. Ladle broth into shallow bowls. Add the meat and vegetables to serve. Serve with parsnip purée. celebrityangels.co.uk

31/05/2018 10:57

World Cup SPECIAL

Germany is among one of the most successful national teams in the history of the FIFA World Cup. So successful, in fact, that it has won four championships in total: 1954, 1974, 1990 and 2014. In addition to this, they have also been runners up on four occasions. Will they be able to clinch their fifth win? The country’s cuisine varies from region to region. Bread is a significant element, as are currywursts, weisswursts and bratwursts. Sauerbraten, a pot roast usually served with red cabbage, potato dumplings and spätzle, is its most popular dish.

Sauerbraten

Serves 6

Ingredients • 1.3kg beef rump • 2 onions • 2 tsp red wine vinegar • 1tbsp salt • 1 tbsp black pepper • 1 tbsp sugar • 10 cloves • 2 bay leaves • 2 tbsp ﬂour • 2 tbsp vegetable oil • 10 gingersnap biscuits, crumbled

Preparation 1. Place the beef, onions, vinegar, 1 cup of water, salt, pepper, sugar, cloves and bay leaves in a large pot. Cover and refrigerate for 2 days. Remove meat from marinade, pat dry and put marinade aside. 2. Season flour to taste in a large bowl and sprinkle over beef. 3. Heat oil in a Dutch oven over a medium

heat and cook beef until browned. Pour marinade over beef, cover, reduce heat to low and simmer for 3-4 hours, or until beef is tender. Remove beef and slice. 4. Remove solids from liquid and continue cooking. Add gingersnaps and simmer until mixture is thickened. Serve sliced meat topped with the gravy and accompany it with red cabbage.

The men’s national football team boasts eight appearances in the FIFA World Cup to date, the first of which occurred in 1938. Their best result at the international competition was third place, which Poland achieved in 1974 and 1982. Poland’s cuisine is rich in meat— especially pork—and winter vegetables and spices. It shares many similarities with German and Australian cooking, as well as cuisine from French and Italian traditions. Its national dish, bigos—also known as hunter’s stew—consists of finely chopped meat of various kinds stewed with sauerkraut and shredded cabbage.

• • • •

Ingredients • 50g butter • 2 onions, peeled and sliced • 500g sauerkraut • 1 tin chopped tomatoes • 1 white cabbage celebrityangels.co.uk

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300ml beef stock 300g pork belly 250g smoked sausage Salt and pepper, to taste

Preparation 1. Melt butter in a large pan and fry onions until golden. 2. Rinse sauerkraut in water, drain and mix with onions. Add tomatoes. 3. Shred cabbage, combine with tomato and sauerkraut mix. Add stock, stirring well. 4. In another pan, brown pork belly and add it to the cabbage mix. Slice the smoked sausage, brown in the same pan and add to the cabbage mix. 5. Simmer on a low heat for 1 hour, season to taste. Remove from heat and let sit—covered—overnight. Reheat before serving. W o r l d F o o d To u r

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World Cup SPECIAL

Although the Portuguese men’s national football team has made seven appearances in the FIFA World Cup, their best result to this day is a mere third place, which they accomplished in 1966. The current reigning European champions—captained by the ever-charming Cristiano Ronaldo—will be playing for a chance to take their first World Cup title. Portuguese cuisine is extremely varied and uses a great amount of dry cod, or bacalhau. Notable dishes include pastéis de Belém, custard tarts; ovos moles, eggs and sugar; and caldo verde, a simple broth containing potatoes, collard greens, olive oil and salt.

Caldo Verde Serves 6 Ingredients • 900g potatoes, peeled • 1 onion, peeled and quartered • 3 cloves garlic, minced • 1/2 cup olive oil

• • • •

2l broth 1 bunch collard greens 450g chorizo 4 slices bacon, roughly chopped • Salt and pepper, to taste

Preparation 1. In a heavy bottomed pot, add potatoes, onion, garlic, olive oil and broth. Bring to the boil, lower heat to medium and cook until potatoes are tender. Mash the potatoes and bring them back to the pot. 2. Using a blender, blend the soup until smooth. 3. Cut the collard greens into thin strips, add them to the soup. Stir and cook for 15 minutes. 4. In a large skillet, fry the chorizo and bacon until browned, add to the soup and cook until it boils again. Season with salt and pepper and serve hot with extra olive oil.

Known as La Furia Roja (The Red Fury), the Spanish national football team is among the world’s most famous in terms of performance. Despite having appeared in 15 FIFA World Cup Championships—the first of which was in 1934—the team have only won once, in 2010. Spanish food deeply reflects the country’s Mediterranean roots. Cold soups like gazpacho, ham, cheese and rice-based favourites like paella are all staples.

Paella Serves 8 Ingredients • 6 tbsp olive oil • 1 tbsp paprika • 900g chicken breast, cut into 5cm pieces • Salt and pepper, to taste • 3 garlic cloves, crushed • 1 tbsp red chilli flakes • 400g rice • 1 pinch saffron threads • 1 bay leaf • 1l chicken stock • 2 lemons, zested 118

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• • • •

1 onion, chopped 1 red pepper, chopped 450g chorizo, diced 450g prawns

Preparation 1. In a bowl, mix 2 tbsp olive oil, paprika and chicken. Season, cover and refrigerate. 2. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Stir in garlic, chilli

flakes and rice. Cook, always stirring, for 3 minutes. Mix in saffron threads, bay leaf, chicken stock and lemon zest. Bring to the boil, cover and simmer for 20 minutes on a medium-low heat. 3. Heat 2 tbsp oil in a separate pan, stir in marinated chicken, add onion and cook for 5 minutes. Stir in red pepper and chorizo and cook for another 5 minutes. Mix in prawns and cook. 4. To serve, spread rice mixture onto a platter, top with meat and seafood mixture. celebrityangels.co.uk

31/05/2018 14:45

World Cup SPECIAL

Football is the national sport in Saudi Arabia; the country’s best result in the FIFA World Cup came about in 1994, when the team narrowly missed qualifying for the last 16 teams by losing to Sweden. Characterised by Turkish, Indian, Persian and African influences, Saudi Arabian cuisine heavily features kebab and falafel. Pork is prohibited, and all other meat is usually halal. Its most famous recipe, Kabsa fahm, is prepared with lamb and rice and enriched with sultanas, almonds, pine nuts and onions.

Historically, South Korea is the most successful Asian football team, having participated in nine consecutive—and 10 overall—FIFA World Cup tournaments. It is also the only Asian men’s national football team to reach the semi-finals. In terms of cuisine, South Korean fare is largely based on rice, vegetables and meats—traditional Korean meals are served with a plethora of side dishes. Kimchi, a fermented mix of cabbage paired with chilli, garlic and other spices, is the country’s most famous dish.

Officially named The Socceroos, the Australian national football team has made five FIFA World Cup appearances to this day. In Russia, they’ll go head-to-head with France, Denmark and Peru to try and clinch their first win. Vegemite, pavlova and lamingtons are all considered iconic Australian staples. The country’s traditional dish is the roast lamb, although meat pies and barbecued sausage in bread are close seconds.

Croatia’s World Cup debut, which occurred in 1998, was a brilliant one: they placed third and produced the championship’s top scorer, Davor Šuker. Since then, the team only failed to qualify in 2010. Croatia’s cuisine widely differs based on the region. Coastal areas are characterised by Mediterranean flavours, while food in the mainland features obvious Turkish and Hungarian influences like cooking with lard and the wide use of spices. Zagorski strukli, the country’s national dish, is made with thin pastry and layered with soft cheese.

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World Cup SPECIAL

A past host country of the FIFA World Cup, Switzerland have appeared in the international competition 10 times. Their best result? Reaching the quarter finals in 1934, 1938 and 1954. Fun fact: in the 2006 World Cup, Switzerland set a record they will not want to be reminded of—they went out in the last 16 despite never having conceded a goal in the whole tournament. In terms of food, fondue, raclette and rösti—a dish consisting of potatoes in the style of a fritter—are omnipresent in Switzerland’s culinary scene. The cuisine uses a lot of dairy products such as gruyere or emmenthal, and the country is also famous for its chocolate offerings.

Known as The Eagles of Carthage, the Tunisian men’s national football team is best known for having won the 2004 African Cup of Nations. Although they have broken a FIFA World Cup record of their own— when they became the first African country to win a match in the competition—they have never lasted beyond the first round. This June, they’ll face England, Belgium and Panama in a bid to make that happen. A combination of French, Arabic, Mediterranean and Middle Eastern flavours, Tunisian cuisine is laced with herbs and hits of spice. One of its most popular dishes, couscous, is usually made with lamb and vegetables.

Rösti Serves 4 Ingredients • 500g potatoes • 1 tsp salt

• 1/2 tsp pepper • 3 tbsp olive oil

Preparation 1. Grate the potatoes onto a clean tea towel, fold into a ball and remove as much moisture as possible. Season and divide into 4 portions. 2. Heat olive oil in a large frying pan. Using a metal chef’s ring, carefully fill one portion of grated potato. Push down with a spoon to make a compact cake. Remove the ring and repeat with the remaining portions. 3. Fry the rösti for 4 minutes on both sides—or until golden brown—adding more oil if required. Season to taste. Remove from the pan and drain on kitchen paper before serving.

Tunisian Couscous Serves 4 Ingredients • 1 onion, cubed • 2 tbsp olive oil • 4 tbsp tomato paste • 400g chickpeas • 1 green pepper, cubed • 1 zucchini, cubed • 2 potatoes, cubed • 2 carrots, cubed • 1 tbsp harissa paste • 1 tbsp paprika • 1/2 tbsp cinnamon • 1/2 tbsp cumin • Salt and pepper • 260g uncooked couscous Preparation 1. Sauté onion and olive oil in a pot over a medium heat. 2. Add tomato paste, chickpeas, 1 cup of water and boil for 15 minutes. 3. Add chopped vegetables, place them into pot, add 4 cups of water and introduce all the spices. Cook for 40 minutes, or until vegetables are cooked. Season to taste. 4. Prepare couscous as instructed by package. Once ready, place it in a large bowl and arrange vegetables on top.

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31/05/2018 11:09

World Cup SPECIAL

At the time of writing, the Iranian national football team currently takes the top spot as the best Asian team in the FIFA World Rankings. Up until present, the country’s only win in a World Cup fixture happened in 1998 when they beat the United States 2-1. In June, they’ll travel to Russia and face Morocco, Spain and Portugal to try and turn their luck around. Chelow kabab and tahdig—a Persian rice dish—are two of the nation’s favourite foods.

It’s no wonder football is this country’s favourite sport: Morocco was the first African and Arab country to qualify for the second round of the FIFA World Cup. As for the country’s food offerings, Moroccan cuisine is considered to be among the world’s most diverse. In fact, it is a fusion of Moorish, European and Mediterranean influences. Couscous and tagine are both traditional dishes; however, it is atai—green tea with mint leaves and other ingredients—that occupies the most important place in the Moroccan culinary culture.

Tahdig Serves 6 Ingredients • 450g white basmati rice • 2 tbsp salt • 3 tbsp coconut oil • Pomegranate seeds or cranberries Preparation 1. Soak rice in cold water for 1 hour. Drain and rinse until water runs clear. In a large pot, mix 8 cups of water and 2 tbsp salt and bring to a boil. Add rice and bring to a boil again. Cook for 5-8 minutes. Drain and rinse rice and set aside. 2. Heat a heavy-bottomed pan over a low flame. Add coconut oil and 2 cups of cooked rice. Spread it evenly across the bottom and pack it down tightly. Sprinkle with salt. 3. Add rest of the rice and poke some holes into it using a chopstick to let steam escape. Cover the pot, turn the heat up to medium and cook for 10 minutes. Turn the heat as low as possible. Put a clean dish towel under the lid to catch the condensation, cover with the lid once more and cook for 50 minutes. 4. Scoop the steamed rice onto a serving platter. Loosen the sides of the tahdig at the bottom of the pan with a spatula, place on top of the pan and flip onto the serving plate. Serve with pomegranate seeds or cranberries.

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Moroccan Tagine Serves 2 Ingredients • 1 preserved lemon • 1 clove garlic, crushed • 1 tbsp coriander • 1 tsp black pepper • 1 tsp ginger • 1 tsp turmeric

• • • • • •

Pinch of saffron 1 tbsp olive oil 1 tbsp butter 4 chicken drumsticks 1 red onion, chopped 10 olives

Preparation 1. Cut preserved lemon in half, scoop and chop the flesh of 1 half and place it in the tagine pot. Set peel aside. 2. Add garlic, spices, olive oil and butter to the pot and mix. Coat chicken in the mixture and leave to marinade overnight. 3. Add chopped onion and cook on a medium heat for 20 minutes, stirring occasionally. 4. Add 250ml water to the sauce and leave to simmer for 45 minutes. 5. Use the reserved lemon skin and olives to decorate.

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World Cup SPECIAL

El Tricolor, Mexico’s national football team, is among the only three teams—including Brazil and Germany—to make it out of the group stages over the last six FIFA World Cup competitions. This year in Russia, they’ll be playing Germany, South Korea and Sweden in the initial group stages for a chance to better their best finish; reaching the quarter finals. In addition to corn and chilli peppers, other ingredients native to Mexican cuisine include tomatoes, squashes, avocado, cocoa and vanilla. Mole, a food staple, is a sauce made from sautéed onions and garlic, exotic spices, ground nuts and simmered with bittersweet chocolate. It makes a tasty topping to many dishes.

La Selección, the Argentinian men’s national football team, has appeared in 17 FIFA World Cup championships, reached five World Cup finals and won the competition twice, in 1978 and 1986. In Russia, they’ll be looking to triumph for the third time, led by their world-famous captain and top scorer, Lionel Messi. It is the Argentinian barbecue, the asado, that matches the nation’s culinary identity most closely. In addition to grilled meat, other food staples include chimchurri, blood sausage, empanadas and sweetbread.

Chicken with ‘Cheat’s’ Mole Sauce Serves 4 Ingredients • Salt and pepper, to taste • 500g boneless chicken thighs • 2 tbsp oil • 3 cloves garlic, minced • 1 tbsp chilli powder • 1/2 tsp cumin • 1/2 tsp cinnamon • 1 tin tomato sauce • 120ml chicken broth • 40g chocolate chips • 1 tbsp peanut butter • 1 tbsp toasted sesame seeds Preparation 1. Season chicken. Heat 1 tbsp oil in a large skillet over a medium-high heat. Add chicken and cook, turning once, until browned on both sides. Transfer to a plate. 2. Reduce heat to medium. Add the remaining oil, garlic, chilli powder, cumin and cinnamon to the pan. Season and cook for 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter, stir to combine. Bring to a simmer. 3. Lower heat to medium-low, return the chicken to the pan and coat with the sauce. Simmer until chicken is cooked through. Serve sprinkled with sesame seeds. 122

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Asado & Chimichurri Serves 4-6 Ingredients • 1 cup parsley, chopped • 3 garlic cloves • 125ml olive oil • 3 tbsp balsamic vinegar • 3 tbsp brown vinegar • 1/2 tsp chilli powder • Salt and pepper, to taste • Asado meat (chorizo, sweetbread, offal, ribs and flank steak) Preparation 1. To prepare the chimichurri, mix the first 6 ingredients. Season to taste. This recipe will make around 1 cup of chimichurri sauce. 2. For the asado, cook the chorizo, sweetbread and offal in an asador on a low heat for 1 hour. 3. On the open grill, add the ribs and flank steak, cover with newspaper and turn every 15 minutes until cooked to your liking. 4. Slather chimichurri sauce over cooked meat for a kick of flavour. celebrityangels.co.uk

30/05/2018 16:36

World Cup SPECIAL

Football is one of the two most popular spectator sports in Sweden, and the men’s national football team has traditionally been a strong team in the FIFA World Cup—not least because of its famous top scorer, Zlatan Ibrahimović. This year in Russia, they’ll be playing to beat their best result, a second-place finish in 1958. Swedish food is largely centred around dairy products, breads, berries, beef, eggs and seafood. Many dishes—including the famous meatballs—are served with lingonberry jam or potatoes on the side. Blåbärssoppa, the nation’s favourite dish, is a Scandinavian soup made from bilberries, which can be served either hot or cold.

Nicknamed The Eagles, the Serbian national football team has made 12 appearances in the FIFA World Cup. With its best result being third place in 1930, Serbia will be looking to win its first World Cup title. Food-wise, Serbian cuisine is characterised by a mix of Mediterranean, Turkish and Slavic flavours. It is a balance of meat, vegetables, rich pastries and cheese. Pljeskavica—a grilled spiced meat patty, which is a mixture of pork, beef and lamb—is the national dish.

The only national team in Central America to have played in four FIFA World Cup championships, Costa Rica’s Los Ticos are travelling to Russia in a bid to break their own best result—which they accomplished when qualifying for the quarter finals in 2014. A blend of Native American and Spanish cooking, Costa Rican cuisine is extremely varied. It relies on fresh fruits and vegetables, and both rice and black beans are staples of most meals. Gallo pinto—or spotted rooster—the national dish of Costa Rica, consists of rice and beans stir-fried in a pan to create a speckled appearance, hence its name.

The 2018 FIFA World Cup in Russia will be Panama’s first appearance in the famous international competition. Los Canaleros—the Canal Men—will go head-to-head with Belgium, England and Tunisia for a chance at lifting the champions’ cup. In terms of cuisine, Panamian food is a mix of African, Spanish and Native American flavours. Common ingredients include maize, rice, plantains, cassava, different types of meat and seafood. Tostones, a traditional street food dish, consists in twice-fried plantain slices.

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World Cup SPECIAL

The Brazilian national football team has won the FIFA World Cup five times—the most of any team—in 1958, 1962, 1970, 1994 and 2002. If that isn’t impressive enough, Brazil is also the only team to compete in every single World Cup competition scheduled. Will they take home their sixth win this year in Russia? Brazilian cuisine is characterised by the wide use of root vegetables such as cassava and yams and fruits such as guava, mango and acai. In addition to feijoada—a hearty stew of black beans, sausages and cuts of pork—moqueca, a fish stew; brigadeiros, chocolate truffles; and deep-fried parcels of filled pastry are all food staples.

Nicknamed Los Cafeteros, due to coffee production in the country, the Colombian men’s national team has appeared in six FIFA World Cup championships. Their best result? Reaching the quarter finals in the 2014 edition of the competition, hosted in Brazil. In terms of food, the Colombian diet includes a lot of meat and fresh fruit. Bandeja paisa, one of the nation’s favourite meals, is a traditional platter; it consists of grilled steak, fried pork rind, chorizo sausages, rice, red beans, avocado, fried egg and sweet banana chips. Ajiaco, tamales and arepas are also popular staples.

Feijoada Serves 2-3 Ingredients • 4 chorizo sausages • 2 shallots, diced • 150g cooking bacon, chopped • 2 cloves garlic, chopped

• • • • •

750g black beans 3 bay leaves 1 stock cube 100g kale 1/2 orange

Preparation 1. Cook the chorizo sausages in the oven for 10 minutes on 200C/gas mark 6. 2. Cook shallots in a pan until translucent. Add bacon and garlic and cook for 10 minutes on a low heat. 3. Remove sausages from the oven and slice into 1.5cm pieces. Add to the pan with bacon and garlic. 4. Add beans, bay leaves, the stock cube and 350ml water. Bring to a boil, then turn heat down to a simmer. Simmer for 45 minutes, stirring so that the beans don’t stick. Add more water if necessary. 5. Cook the kale in salted boiling water for 8 minutes. Slice orange into wedges to serve. Garnish with coriander and chilli (optional). 124

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Ajiaco Serves 6 Ingredients • 3 chicken breasts • 2 stock cubes • 3 spring onion, chopped • 3 tbsp coriander, chopped • 2 cloves garlic, minced

• Salt and pepper, to taste • 3 ears corn, cut into 2 pieces • 6 medium potatoes • 250ml heavy cream • 200g capers

Preparation 1. Place chicken, stock cubes, spring onion, coriander and garlic in a large pot on a high heat. Season. Add 3l of water and bring to a boil. Reduce heat to medium and cook for 40 minutes until chicken is cooked. Set chicken aside. 2. Boil the corn for 30 minutes. Discard onion and add potatoes. Cook for 30 minutes. Season with salt and pepper, stir and cook for another 15 minutes. 3. Cut the chicken into small pieces and return to the pot. Serve hot with heavy cream and capers on the side.

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31/05/2018 14:46

World Cup SPECIAL

Host country of this year’s FIFA World Cup, Russia has made 10 appearances in the international competition. The team’s best result was fourth place, which they achieved in 1966. Will playing on home turf help the Russians take the win? Only time will tell. In terms of food, the cuisine’s foundations were laid by peasant food traditions. Dishes make use of fish, pork, mushrooms, berries and honey. Bread, pancakes, pies, cereal and vodka are also staples. Its most famous traditional dish, borscht, is a red beetroot soup with meat, carrots and tomatoes.

One of the most successful national teams in Asia, Japan has qualified for the last six FIFA World Cups. Although their principal football rivals on the continent are South Korea and Australia, they’ll have to face Colombia, Senegal and Poland to be in with a chance of winning the 2018 FIFA World Cup in Russia. The country’s cuisine is based on combining staple foods—like rice or noodles— with soup or fish, vegetables and tofu. Sushi, Japan’s most wellknown dish, is eaten and revered around the world.

Sushi Makes 24

Borscht Serves 8 Ingredients • 170g red beets • 85g carrots, shredded • 85g onions, chopped • 3 tins beef broth

• 170g cabbage, roughly chopped • 1 tbsp butter • Salt and pepper, to taste • 1 tbsp lemon juice

Preparation 1. Cook all the vegetables—apart from cabbage—in beef broth for 20 minutes. 2. Add cabbage and butter and continue cooking, uncovered, for another 20 minutes. Season to taste and stir in lemon juice. 3. Let sit for an hour or so and serve—reheated or at room temperature—with sour cream on the side. For a stronger taste, leave overnight before consuming. celebrityangels.co.uk

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Ingredients • 680g sushi rice, rinsed and drained • 2 tbsp rice wine vinegar • 1 tbsp caster sugar

• 4 nori sheets • 1 avocado, cut into chunks • 300g raw salmon • Soy sauce, to serve

Preparation 1. Prepare rice as instructed by package. 2. Place vinegar and sugar in a microwave-safe jug and microwave on high for 30 seconds. Transfer rice to a large dish, mix and break up lumps. Slowly add vinegar mixture until rice has cooled. 3. Place 1 nori sheet, shiny side-down, on a sushi mat. With damp fingers, spread 200g rice over sheet, leaving a 2cm strip on one short end. Arrange 1/4 avocado and salmon over centre of rice. Using the mat, form a firm roll. Cut into 6 slices. Repeat with remaining ingredients. Serve with soy sauce. W o r l d F o o d To u r

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Peruvian cuisine cuisine Peruvian love at first taste love at first taste

A fusion of cultures, ingredients and techniques forged in ancient A fusion cultures, times of with uniqueingredients flavours. and techniques forged ancient We have a Super FoodsinTerritory times with unique flavours. with healthy and nutritious We have a Super Foods Territory properties. with healthy and nutritious properties.

Peru has been awarded as “World's Leading Culinary Peru has been awarded as Destination” at World Travel “World's Leading Culinary Awards for six consecutives years Destination” at World Travel and ten Peruvian restaurants Awards consecutives appearfor in six “Latin America’s years 50 and ten Peruvian restaurants Best Restaurants”. appear in “Latin America’s 50 Best Restaurants”.

Peruvian cuisine is not only about food. It involves heartfelt Peruvian cuisine is not only about involvesfeelings. heartfelt emotions andfood. deep Itancestral

emotions and deep ancestral feelings.

Bo oms up with Pisco, the national drink of Peru! Bo oms up with Pisco,spirit, It is a unique grape distilled the national drink ofculture. Peru! symbol of tradition and It is a unique grape distilled spirit, symbol of tradition and culture.

Peruvian cuisine has taken over the London scene cuisineCeviche has taken over inPeruvian the last years. Group, theLondon LondonGroup, scene Lima in the last years. Sushisamba, SeñorCeviche CevicheGroup, and Lima Group, other London restaurants Sushisamba, Ceviche and have conqueredSeñor the Londoners´ other restaurants heart with have the Londoners´ tastyconquered and flavorful dishes. heart with tasty and flavorful dishes.

Find out more about Peruvian cuisine: www.peru.info

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World Cup SPECIAL

With four FIFA World Cup appearances under its belt, the Peruvian men’s national team will be looking to achieve its first victory in the competition this year in Russia. Food in Peru is mostly prepared with four staples: corn, potatoes, amaranthaceae and legumes. Their most famous dish, ceviche, consists in marinated raw fish or seafood garnished with herbs and served as an appetiser.

Ceviche Serves 6

Ingredients • 500g white ﬁsh ﬁllets • Juice of 8 limes • 1 red onion, chopped • 3 green chillies, chopped

• Bunch of coriander, chopped • 2 tbsp olive oil • Salt and pepper

Preparation 1. In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish. Cover with cling film and place in the fridge for 2 hours. 2. Remove part of the lime juice and discard. Add the green chillies, coriander and olive oil. Season to taste before serving.

Chivito Serves 4 Known as La Celeste (The Sky Blue), Uruguay’s national football team has made 13 appearances in the FIFA World Cup. This year in Russia, they will be looking to take their third victory in the competition—the first two achieved in 1930 and 1950—with some help from their world-famous top scorer, Luis Suárez. The base of Uruguayan cuisine is meat and animal products, its dishes are always accompanied by fresh bread and fried pastries. Mate and wine are both popular drinks. Chivito, the national dish, consists of cooked beef steak, cheese, tomatoes, mayo, olives, bacon and eggs served as a sandwich in a bun.

Ingredients • Salt and pepper • 4 thin beef steaks • 4 sandwich bread rolls • Aioli • 4 slices pancetta • 2 tbsp olive oil • 4 eggs • 4 lettuce leaves • 2 tomatoes, sliced • 4 slices queso blanco

Preparation 1. Season beef. Split bread rolls and spread aioli on both halves. Set aside. 2. Heat an iron griddle, crisp the pancetta on it, turning once, and set aside. Add the steaks and cook without moving for 2 minutes on each side. 3. Heat olive oil in a frying pan and fry the eggs until the whites are cooked but the yolks are runny. 4. To serve, stack the lettuce, tomatoes, beef, bacon, queso blanco and egg in the bun and cover. celebrityangels.co.uk

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Products & SERVICES

World Food Tour Loves...

EAT CREOLE The origins of the racially-mixed Seychellois are also revealed in their cooking. From India come many varieties of curry; from China come popular rice dishes and stir-fried vegetables and noodles with steamed fish, and from France, the aromatic blends of garlic and herbs. All of these influences—mixed with a huge selection of seafood plucked out of the Indian Ocean and a variety of tropical fruits and vegetables—make eating out in Seychelles a culinary delight. Local delicacies include kari zourit (a creamy octopus curry) and tec tec soup (a small white shellfish collected from the beaches and made into a soup usually with pumpkin). www.seychelles.travel

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A smart cuppa Smarter’s iKettle enables users to remote boil from anywhere using the Smarter app. You can set Wake Up, Home and Formula mode, as well as select your desired temperature. The iKettle is compatible with Amazon Alexa, Google Assistant and IFTTT.

www.smarter.am

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Products & SERVICES FUSS-FREE TASTE Gia Garlic Purée saves you the fuss (and stink) of skinning, slicing and crushing garlic yourself. Gia Garlic Purée can be added to any recipe which calls for chopped or crushed garlic cloves. One flat teaspoon of Gia Purée is equivalent to one clove. Gia Sun-dried Tomato Purée can be used in any recipe which calls for Tomato Purée. Just half a teaspoon is enough and offers a much nicer, richer taste having been sun-dried. Gia Chilli Purée can be used in any dish to add extra kick and heat. Gia Tomato & Garlic Purée is essential for any recipe that calls for both tomato and garlic. These Purées all last for a month after opening when kept refrigerated. www.foodmasters.co.uk

Ice, ice, baby Ice lolly moulds are a kitchen must-have for the summer. Make delicious icy treats in minutes with creative concoctions of fruit, herbs and juices. Simply pop in the freezer to chill, et voilà! The straightforward format also means that they are suitable for use by all ages. Experiment with different flavours like apple and fresh blackberries or mango juice with lime slices. Impress your friends with prosecco, raspberry and mint lollies—the ideal after-dinner treat. Not only do these DIY coolers taste delicious, but they also look great.

Perfect brew Smarter Coffee, a connected coffee machine that features Alexa, Google Assistant and IFTTT, lets users remote brew from anywhere using the Smarter App. Enjoy functions like Wake Up and Home mode and personalise your coffee for the perfect brew at home.

IMAGES © 123rf

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CLASSIC FLAVOUR El Majuelo Macetilla Sherry Vinegar is a full-bodied bittersweet vinegar. Its pleasant flavour and mild aroma is reminiscent of the old sherry bodegas. The vinegar has a rich dark colour and is carefully created and aged in oak barrels for several years. The techniques used for the fermentation of this vinegar follow ancient traditions from the 14th century of the ‘Mozarabic’ in the provinces of Andalucia. These methods together with the modern processes in the bodega have brought about the creation of this delicate product. Perfect for adding to any dish to give a lovely bittersweet full-bodied taste. A little goes a long way; this can be kept in cool dry storage like normal vinegar so you can add to any dish to give extra flavour. Macetilla Sherry Vinegar can be used on meat, poultry, fish, seafood, pasta, rice, salad, vegetables, fruits and desserts. www.foodmasters.co.uk

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