Magazine Mar 15

Riley’s

CUISINE live • breath • food

ISSUE 5 MAR 2015

March INTERVIEW Paul A Young

LOOK BOOK Find that perfect cook book this Mothre’s Day

HEALTHY LIVING Grilled Salmoan and Fresh Salad

inside Riley’s Cuisine REGULARS

4 Editors letter

6 Foodie Calender 8 Book A Table 10 Riley’s Condiments 11 Vegetable of the month 14 Look Book 39 Next Months Cover

Above: Hot Dogs from The Polish Deli London

Cover Look

RECIPES

12 Monthly V-H Recipe: Chicken & broccoli creamy pasta

15 LOOK BOOK RECIPE:

Potato & Black Olive Gratin

16 COCKTAIL: Walk This Way 20 STARTER: Garlic Bread 26 MAIN: Lasagna 34 DESSERT: Grapefruit Donuts

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Feature Articles

24 FEATURE ARTICLE: South Bank Food Market

30 INTERVIEW: Janice Weir-Germia plus an EXCLUSIVE recipe from here NEW Turnspot Recipe Book

THIS MONTHS COVER: Salmon and Okra

RILEY’S CUISINE

CUISINE March #Riley’sCuisine LIVE • BREATH • FOOD

@ labonneviedxb Awesome! website, giving me loads of ideas.

@ society5directs5 lovely picture! follow me on tumblr

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f meat’s on your menu this month, you’ll love our feature on meatballs a little nugget of homely comfort for when your missing home. Food that can capture the soul is what we are all about, we spoke to MasterChocolatier Paul A Young and soul Food Guru Janice Weir-Germia.

From Spicey beef meatballs in a spiced tomato sauce to savoury pancakes we have a fun packed magazine for MARCH. In British islands celebration of Mother’s Day is 15th March so we took a look into how we can incorporate this festive time with our magazine finding brilliant foodie places to be and restaurant ideas, its always important when sharing an expereince such as food to fully imbrace where the food comes from and how it’s treated along the way is a topic that’s receiving an increasing amount of airtime these days and this is why we pcked these particular restaurant this month. We meet with the lovely Janice Weir-Germia who told us a little insight into the world of the culenary business and healthy and saftey, we was excited to know about her new adventure with ‘Turnapot’, we had the piviledge to get her a taste of her beautiful

buscuits and seasoning created from her new recipe book which can be found on her website. It couldn’t get creater than free food I thought, but this month was only on the up, we was invited to South Bank Centre for the Real Food Festival loads of great tasters and all round beautiful foodie experience. Making connection with the Bad Brownie and Curry Shack personally must go visits them if you are down there chocolate and chili is something I personally feel go together so why not try one of the crazly good curryies and a large melt in mouth gooie centred brownie while you are at the Real Food Festival. As well as food at Real Food Festival there’s a lovely buzzing atmospher, producers who love a chat with amazing stories behind their success to getting the wholesome ingredients. As the winer season is almost over, we’re going to have to instil just a little discipline and invite you to Catering school (Don’t worry it’s chocolate, just taste buds and empty bellies its needed). Top chocolateir easter Paul, an exciting evening learning the most exciting of all the chocolate making skills, tempering, so you can then create your handmade Easter gifts.

Happy Le cafe du marche

MothersDay

#cafedumarche #fish #freshsalad #food #foodporn #london #french #cuisine #goodfood #instafood KANNDISS RILEY EDITOR-IN-CHIEF

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RILEY’S CUISINE

Riley’s Cuisine Editor-in-Chief Kanndiss Riley

digital Content Editor Saher Malik

Picture Director Elena Musikou

Creative Assistant Amna Suhail

Art Director Dennis Asare

Feature Assistant Yemi Davis

Chef Sub Editor Curtis Ashley

FOODIE CALENDER

foodie

CALENDER Great British Food Festival Lancashire

Chester Food Drink And Lifestyle Festival 4th - 6th April 2015 Camper food fest, camping right in the heart of Chester for the Easter weekend. Enjoy 50 great quality food and drink producers for you to browse and buy. Celebrity chef

demonstrations from the likes of Sunday Brunch star Simon Rimmer a whole host of activities for you and all the family.

Chester Racecourse CH1 2LY

Lancashire is putting on a food fest not to be missed, over 80 top local producers, a big serving of stunning hot food, real ale and wine bars,lots of activities and rides for the kids, top chef demos from the likes of GBBO finalist Luis Troyano stir in a cake competition and the popular Men V’s Food, with lashings of excellent. The Great British Food Festival is showcasing the best in local, seasonal and speciality food and drink.

Stonyhurst College Hurst Green Clitheroe Lancashire BB7 9PZ www.greatbritishfoodfestival.com

turnahpot Enjoy the sweet smells of caribbean infused vegan dishes. Watch Chef Janice Weir-Germia cook at Stratford Westfield Great

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Eastern Kitchen. will be cooking a viarity of easy to make at home vegan recipes such as; Venezuelan Ham Bread, Mango Chow,

Vegan Chocolate Ganache Vegan Jerk Tofu.

Stratford Westfield near Waitrose 11th/March 13th http://www. turnahpot.com/

RILEY’S CUISINE

Taste Chocolate Bristol’s biggest festival of chocolate this Easter weekend, on the 4th and 5th April 2015. Taking over Brunel Square and the Great Eastern Hall on Bristol’s harbourside right next to the ss Great Britain with a FREE two day family friendly event, featuring 40 stalls, chocolate demonstrations, prosecco bar, live music, children’s activities, competitions.

Brunel Square and Great Eastern Hall, Bristol, BA1 1SU

Exeter Festival Of South West Food & Drink 2015 Friday 24th to Sunday 26th April two-Michelin starred chef, Michael Caines MBE, the Festival Cookery Theatre draws in hundreds of home cooks, some of the best South West professional chefs offering cooking demonstrations, cook-offs and master-classes throughout the weekend.

Exeter Castle and Northernhay Gardens EX4 3PU

Budleigh Buy Local Food & Drink Festival A fantastic line up of culinary expertise from River Cottage HQ, Millan’s Deli and award winning author Mark Diacono; live music will be provided by The Exmouth Shanty Men and the Ukulele Rat Pack. Specially fort Mother’s Day Sunday brunch in the hall, Jazz at lunchtime and Ready Steady Cook Budleigh style with audience participation. On saturday Glenn Cosby, from 2013 British Bake Off, will be headling on opening demonstrations from Head Chef Stuart White, Victoria Hotel, Willi Rehbock, Rosehill Rooms and Cookery, and Sue

Stoneman, Finalist Devon Home Life Cook 2014. Don’t go home hungry gander around the outdoor food market and outlets in town.

Public Hall, Budleigh Salterton, Devon EX9 6RJ Find ticket pricwww. budleighfoodanddrink.org.uk

DON’T MISS THIS Midlands Whisky Festival 27th- 28 March 2015

The 6th Anual Whisky Featival 2015, exhibiting around 100 different whiskies all accompanied by industry experts

and their brand ambassadors from a variety of whisky companies.

Stourbridge Town Hall, Stourbridge, West Midlands

Morecambe Food & Drink Festival 4th April 2015

Presenting BBC Fusion Chef Aazam Ahmad together with several celebrity chefs providing demonstrations

throughout each day plus an Epic Kids Cook off for the mini chefs.

The Promenade Arena, Lancashire FY4 1EZ

Caviar House & Prunier

Dine against the buzzing backdrop of Mayfair enjoying the wonderful seafood menu in the heart of London capital city.

Currently on offer at Caviar House & Prunier, three course meal with a glass of wine for two people for only £69 (regular price £115). Your meal will include a carafe of Muscadet wine and petit fours. The menu consists of a selection of seafood delicacies, including caviar and a range of finely smoked salmon.

161 Piccadilly London, W1V 9DF 0207 408 2900

BOOK

a table...

All inspired on great places to take mum... eat well this month for tremendous prices

Chamberlains

Choose from the gastronomical menu for the sunday lunch time or two-course meal, were you can select from the tempting grilled salmon with Anna potatoes and chicken breast with Jerusalem artichokes; or make it a memorable weekend with a classic roasted Sunday lunch. Located in the exquisite surroundings of Leadenhall Market, this double AA Rosettewinning restaurant is supplied daily with some of the freshest seafood around, ensuring a menu packed with variety and flavour.

23-25 Leadenhall Market London, EC3V 1LR 0207 648 8690

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RILEY’S CUISINE

Wyevale Garden Centres

Spring is on its way the snowdrop buds can be spotted, visit the Wyevale Garden Centres to see some of the spectular flower displays, whilst you are there take a gander over the delicious array of sandwiches, scone and lemon meringue cake, accompanied by a refreshing tea or filter coffee, in their warm and welcoming restaurants.

Albrighton, a Wyevale Garden Centre, Newport Road Albrighton, Wolverhampton WV7 3EE

The Gay Hussar

Situated in the heart of London’s Theatre Land in Soho, is the chic Eastern European restaurant, with a unique décor. What can’t be denied is you will recieve a hearty Hungarian infused dishes and wines from Eastern Europe. A two course lunch for two people with a glass of wine each two people meal for just £43.90 or £59.90 for a three-course menu for two people with a glass of wine each.

2 Greek Street Soho London, W1D 4NB 0207 437 0973

DoubleTree by Hilton Westminster Situated in Westminster a short trole away from Parliament, The London Eye and Tate Britain.

At the DoubleTree come for afternoon tea at the stylish luncheonette, as you sit in this delightful café and help yourself to an assortment of finger sandwiches, delicious scones with preserves and clotted cream, a selection of teas and a luxurious glass of pink champagne. Enjoy an afternoon of perfect refinement with this indulgent offer. For £59.90 Double Tree offers a Pink Champagne Afternoon Tea for two people.

30 John Islip Street London, SW1P 4DD 0207 932 4700

CONDIMENTS

CONDIMENTS Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour leaves no room for the middle ground. From the same family as the herb and seed of the same name, it’s also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery, and has a bulb-like shape that looks a little like a heavy-bottomed celery.

Fennel is a perennial, pleasant-smelling herb with yellow flowers.

It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an aniseflavored spice. But don’t confuse fennel with anise; though they look and taste similar, they are not the same. Fennel’s dried ripe seeds and oil are used to make medicine.

Fennel is used for various digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants. It is also used for upper respiratory tract infections, coughs, bronchitis, cholera, backache, bedwetting, and visual problems.

4 Ways To Enjoy Cumin 1. Trout & fennel parcels 2. Fennel & black olive gratin 3. Fennel, blueberry & apple juice 4. Baked salmon with fennel & tomatoes 5. Fish dogs with lemony fennel slaw

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Vegetable of the month

Broccoli is part of the cabbage family, best way to beenefit from it’s cholesterollowering benefits is to cook by steaming.

Packed in Vitimin D and detoxins, a good source of your daily five a day.

Go for firm, bright green, undamaged heads (if it’s yellow its already past its peak) and firm stalks. As broccoli deteriorates faster when in contact with the air, supermarkets often wrap it in cellophane - always choose the unwrapped type if you can as, if it still looks good, you can be sure that it has been recently picked.

GREAT BROCCOLI RECIPE: Chicken & broccoli creamy pasta with hint of fennel A creamy delight perfect for a light work lunch enjoy with garlic bread.

SEE RECIPE ON NEXT PAGE

MONTHLY V-H RECIPE

Chicken and Broccoli Creamy Pasta With Hint Of Fennel Ingredients:

Chicken broccoli Garlic Pasta Pasta cream sauce Oil Fennel seeds Lemon juice Black pepper Salt Corn flour

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Method: 1. Boil the pasta and set aside 2. Heat oil and add fennel seeds for flavor, and fry the marinated chicken till light golden, set aside 3. Season the broccoli with oil salt, black pepper and slightly fry it to give a slight golden color 4. Take boiled pasta in a pan with a little oil, add chicken and mix it well than add the creamy pasta sauce to give a gooey texture 5. Then add broccoli and mix it well, garnish it with parmesan cheese and bake it for 5 to 10 mins till the cheese gets it golden color.

Serve: Hot with garlic bread.

RILEY’S CUISINE

NEXT MONTH: Chili Flakes

Look Book.

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RILEY’S CUISINE

Inspired by Martha Stewart gratin recipe in her book Meatless; this recipe of thinly sliced potatoes soaked in a rich milk-and-cream mixture spiced with nutmeg just as her recipe does with the addition of the salty spanish black olives top with goats cheese baked until gooey.

Ingredients: 2 1/2 pounds Yukon Gold potatoes 1 garlic clove, halved 1 1/2 cups heavy cream 1 cup whole milk 1/4 teaspoon freshly grated nutmeg Coarse salt and freshly ground pepper 3 ounces Gruyere cheese, grated (1 cup)

LOOK BOOK RECIPE

Potato And Black Olive Gratin

Method: 1. Preheat oven to 375 degrees.

Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by12-inch oval baking dish with cut sides of garlic.

2. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge.

Season with pepper. Remove from heat.

3. Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl.

4. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish.

5. Gently push potatoes down, and pour cream mixture from bowl over top.

6. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

COCKTAIL

Walk This Way Prep time: 20 min | Total time: 20 min

Ingredients: 1 tablespoon honey 1½ blood orange wheels 2 ounces dry vermouth 2 ounces Pisco 1½ ounces Campari

Method: 1. Shake honey and 1½ tsp. hot water in a jar until honey is dissolved.

2. Muddle 1 blood orange wheel in a cocktail shaker.

3. Add vermouth, Pisco, Campari and honey syrup; fill shaker with ice and stir until outside of shaker is frosty, about 30 seconds 4. Strain into coupe glasses.

5. Cut remaining half of blood orange wheel in half and garnish cocktails.

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Strawberry Daiquiri Prep time: 30 min | Total time: 30 min

Ingredients: 4 fresh strawberries, plus ½ strawberry to garnish 2 tsp white sugar 35ml/1½fl oz white rum 1 tbsp strawberry liqueur 25ml/1fl oz lime juice

Method: 1. Place the strawberries, sugar, rum, strawberry liqueur and lime juice into the base of a cocktail shaker and mash (muddle) with the end of a clean rolling pin.

2. Place the lid onto the cocktail shaker and shake well.

3. Strain the mixture into a Martini glass and garnish with half a strawberry.

The Real Willy Wonka Paul A Young Master Chocolatier talks to us abou the up an coming

chocolater week and the history behind his chocolate success.

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RILEY’S CUISINE

Paul A Young: I trained as a chef and after graduating quickly worked through the ranks of Marco Pierre White’s restaurant kitchens to the position of Head Pastry Chef at Quo Vadis in Soho. Chocolate just seemed to be the ingredient that captured my imagination most.

It’s so versatile. After leaving the restaurant world I became a product developer and consultant and Chantal Coady, founder of Rococo Chocolates asked me to create a chocolate for her for the first Chocolate Week. The rest happened organically, I continued developing chocolates for other chocolate companies and then started paul.a.young fine chocolates with my business partner in 2006.

RC: Did you study to be chocolatier or was this a path you took from another career?

P: I went to catering college to train to be a chef. In the UK we don’t have the same history and culture in chocolate as countries like France and Switzerland so there is no official chocolatier qualification. Most people have to learn on the job.

RC: How do you wish to inspire people at events such as “The chocolate show”?

P: Events like The Chocolate Show are great because it gives people a chance to meet the chocolatiers and chocolate makers behind their favourite chocolate treats. It’s wonderful to be able to demonstrate our skills as chocolatiers on a stage and for people to have a go at making chocolates themselves.

RC: Do you prefer patisserie, desserts, or moulded chocolate?

P: I probably have the most fun creating filled chocolates and truffles. We make everything in the shop by hand and work with fresh, seasonal ingredients, which allows me to come up with new flavours

regularly. I love baking and our brownies are one of our best selling products, but because we make everything in our onsite kitchens, we’re limited regarding space. That’s why when we opened our most recent shop at Heal’s, we focussed more on baking, with an ever changing menu of chocolate cake, cookies, shortbread and other baked treats.

RC: What is significant about the taste of your chocolate creations?

P: We always use the best quality chocolate and the taste of the chocolate is as important as the other ingredients; we focus a lot on using different bean-to-bar chocolate and the flavours have

“I’ve always enjoyed seeing people’s reactions to food they love and I think that inspired me to make it a career.” to compliment each other. I love coming up with new and unusual flavour combinations. One of our most popular flavours combinations is the Marmite Truffle. I created it in 2007 and it’s remained one of our bestsellers. The mix of sweet and salty has really captured the public’s imagination.

RC: Your home is Soho London; which country would you return to/ wish to visit? And why?

P: I love visiting the States, especially Williamsburg in New York. It has a great vibe and is full of independent food stores and local shops with a difference and unique style. Every time I visit I discover something new. And the view of Manhattan across the river gets me every time.

RC: What is your advice to our readers How to achieve good quality

finish to their cooking at home?

P: Use the best quality chocolate you can afford - you really will notice the difference. Experiment! Have fun with flavours and try different combinations. You may not hit upon the perfect combination first time but you’ll learn so much during the process.

RC: What makes your job different to any others?

P: We’re the only chocolaterie in London to make everything by hand, onsite and also using completely natural ingredients. I’m immensely proud that we’ve been able to continue this tradition as we’ve expanded to four shops.

RC: How did you know you want to cook for a living?

P: My mum and grandma had a huge influence on my interest in food. I grew up baking with my grandma every Sunday and learned so much from her. Food is so emotional - I’ve always enjoyed seeing people’s reactions to food they love and I think that inspired me to make it a career.

RC: Is there one dish that sums your childhood?

P: My mum’s corn beef pie. She still lives in Durham and I don’t get to go up there as much as I like, so whenever I see her, she brings a pie with her. I become a child again whenever I taste it, no one does it in London and it just brings back so many memories.

RC: What is your cooking background?

P: I’ve pretty much covered this in my answer about my passion for cocoa. It’s been a fantastic journey for me, training as a chef and then becoming a pastry chef and eventually specializing in chocolate.

I still cook frequently for friends and eat out as much as I can. Food is my passion.

INTERVIEW

Riley’s Cuisine: Where did your passion for cocoa come from?

RECIPE

Garlic Bread

A twist on the usual Garlic bread, a healthy alternative using brown bread bread mix and rosemary seasoning. I’ve added a little cheese to the dough mix to give it a sweet creamy taste.

Prep time: 20 min | Cook time: 30 min | Total time: 50 mins

Ingredients: 500g strong brown bread flour 7g sachet/1½ tsp fast-action yeast 1 tsp salt 2 tbsp olive oil 1 tbsp clear honey 4 garlic cloves, crushed 25g soft butter 100g mature cheddar, grated 2 tbsp rosemary

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Method: 1. Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.

2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.

3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the rosemary. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.

4. Heat oven to 200C/fan 180C/gas Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

5. Enjoy sharing !

HEALTHY LIVING

HEALTHY LIVING GRILLED SALMON WITH SALAD Prep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients: Salmon cuts 3 tbsp of vegetable oil Sea Salt (light sprinkle) Paprika 1/2 tsp Freshly ground white pepper Chili seeds 1/2 tsp Oregano granules 3/4 tbsp 3 Cloves of Garlic

Method: 1. Heat the vegetable oil in a pan and add garlic, chilli paprika and Oregano granules 2. Then add salmon cuts to pan with spices. Heat the oil on a large, flat griddle (or in a heavy-based frying pan) over a medium heat and add the fish, skinside down 3. Fry for about a minute, until seared underneath, then turn and cook the other side. Remove from the pan and leave to rest for 2 minutes 4. ENJOY!

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Southbank Food market FEATURE ARTICLE

Southbank Centre, Royal Festival Hall, outside Canteen restaurant

Southbank Centre has become a food-lovers destination and one of London’s most famous food Market venues. Try, buy, eat and shop throughout the year.

Most weekends, Southbank Centre Square hosts Real Food Market, with tasty treats and fresh produce to sample and buy.

When it comes to a good hot dog, The Polish Deli London don’t do things by half. They are the stall not to miss, when visiting the Real Food Market, offering a selection: Sausage, Chicken Skewers and Potatoes from the grill, Authentic Eastern Polish Pierogi (pastries), A variety of cured sausages/meats and Traditionally made Polish pate.

One of my favourite stalls at the market, Curry Shack cooking up a splended variety of curries fresh, from scratch, right in front of you on the market. Their Mauritian, Indian and Caribbean curries are all made from prime, locally sourced freerange chicken and they have vegetarian options too.

What I found most favourable about Curry Shack was the lingering aroma from their stall, just leaving was difficult as my mouth watered int he supence while I struggled to make the decision to enjoy a generous helping of curry sauce with meat and basmati rice. My stomach made the final judgment call and I was consuming my delious hot hot curry. Curry Shack provides curries with different heat levels which was great experience trying something new from the caribbean curries, I

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have grown up used to in my house hold. When you visit Curry Shack it’s definatly curry time, recogmendation to try the fruity aroma of the habanero chili and rich, warm spices start sizzling together and wafting through the market!

If you are looking for something sweet: A perennial favourite Churros Garcia these delicious treats comes handed down from Lesley’s Spanish mother, Encarnacion Garcia Fuenteseca their dough by hand, using

wooden utensils, which is the traditional way of preparation. Churros are flour-based and dairyfree and you can have them with sugar, Valor dipping chocolate or cinnamon… or all three! Delicious.

If Churros sound just a little two sweet try; Casa Canoli who sell pastries and Cannoli which made them famous at the market. All too often though, they can be a sugarloaded, soggy, monstrosity of the original. Traditionally this delicious Sicilian pastry, a stuffed crispy ‘little tubes’ with fresh creamed sheep milk ricotta, finished with the famous pistachios from Bronte, candied lemon and orange or chocolate.

If you can’t get enjoy sugar just like me before you leave you must try one of Bad Brownies Big mama size brownies, soft, sweet, taste bud tantelising, ndulgent brownies. Their Brownies come in serval flavours including salted caramel, raspberry cheesecake, bacon & maple syrup, peanut butter, chai & white chocolate.

With over 25 stalls; theres so much choice fom sweet, savoury, hot, cold foodie treeats on offer at Real Foof Festival.

Names such as; Arabica Food & Spice Levant food lover, Bello Gnocco run by Francesco who is mad about fresh, hand-made Italian gnocchi, Black Acorn famed Spanish Jamón Iberico, aka Pata Negra, The Borough Cheese Company we meet again from Borough Market 8 Southwark, london. Set up by Jason Hinds of Neal’s Yard Dairy and Dominic Coyte in 2003 sells only one cheese: the French mountain cheese, Comte, House of Sverre an artisan London smoke-house who cure top quality, sustainable salmon from the Faroe Islands in the North Atlantic and finally heart breakers The Indians Next Door, home-cooked Indian food.

Real Food Market ever Friday, Saturday and Sunday Friday- Sat 12.00 - 20.00 Sunday 12.00 - 18.00 Southbank Centre Real Food Festival has launched a brand new produce market in the very heart of Kings Cross, in front of the station 4th - 7th March 2015 and going weekly from 1st April!

RILEY’S CUISINE

Yum Yum Tree Fudge

Love Me Tender

Ladle & Skillet

Arabica Food & Spice Company

Churros Garcia

House of Sverre

Outsider Tart

Curry Shack

Galeta

RECIPE

LASAGNA Prep time: 15 min | Cook time: 25 min | Total time: 35 min

Ingredients: 500g Beef mince Granules Sea salt 1 1/2 (16-ounce) boxes lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 2 cups red kidney beans 2 cups grated Extra Mature Cheddar 1/4 tsp fennel 1 pound grated mozzarella 2 tomatos, cut up into small 1 spoon of tomato puree 1 tsp of white pepper 1 tsp pasley 4 tbsp milk

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Method: 1. Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

2. Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.

3. Ditch the fat from the pan and add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to mediumhigh heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the kidney beans, sausage, beef mince, and season them with salt.

Cook until all the ingredients are soft 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the zucchini.

4. In a small bowl, combine the ricotta, 1/2 the Mature Cheddar, milk, pasley.

Mix to combine well and season with salt.

5. Preheat the oven to 350 degrees F Gas 4/5.

6. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta and sprinkle 1/3 of the sausage over the sauce, repeat this process with 1/3 of the sausage and beef mince. Sprinkle a layer of mozzarella and some of the remaining Cheddar over the veggies. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

7. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

8. Note: For optimal slicing, make and bake the lasagna the day before.

Heat it up again before slicing.

RECIPE

Beef meatball

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and brown rice Ingredients 2 slices white bread, crusts removed, torn 1/2 cup milk 1 medium brown onion, grated 500g beef mince 1 egg, lightly beaten 1/3 cup finely chopped fresh basil leaves 1/3 cup finely grated parmesan cheese 1/3 cup chopped fresh parsley leaves 2 tablespoons olive oil 500g jar tomato pasta sauce (see note) 250g brown rice

Method 1. Place bread in a large bowl. Add milk. Stand for 5 minutes. Add onion, mince, egg, basil, cheese and half the parsley Season with salt and pepper.

2. Mix to combine. Roll level tablespoons of mixture into balls.

Place on a plate.

3. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes, or until browned and cooked through.

4. Add pasta sauce. Bring to the boil.

Reduce heat to medium. Simmer for 2 to 3 minutes or until heated through. Sprinkle with remaining parsley. Serve with rice.

FEATURE ARTICLE

Traveling the culinary world with Janice Weir Janice Weir-Germia founder and creator of Food

Truly, Chef, Author and Food Safety Consultant, talks to us about being a vegan, cooking good food and

her views on some of the socking food headlines of 2015

Riley’s Cuisine: Your cooking and teaching programs focused on West Indian Cuisine. What led you to this?

Janice Weir- Germia: Being of Caribbean descent, my natural menu would lean more to what is familiar.

Additionally, I do find that what is referred to as “West Indian Cuisine” is a lot tastier and healthier. It also has almost no processed foods.

RC: Are there similarities in cooking and your role as a teacher have your found over the years?

J: With cooking you do need to follow instructions and have a strategy and a plan. You can easily cook without these but unknowingly you are using skills that are transferable in the kitchen. When I work with other Chefs and Assistants, I do have to

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teach and explain some of the Food Science and Food Microbiology aspects in order for them to understand my 5 Star approach to producing great food.

RC: From the people you have met through your teaching programs was there a significant change in their relationship with food?

J: Most certainly. One of the things I teach as a Lecturer is Mathematics.

I have found that by using food to deliver concepts and help them to grasp fractions, for instance, I use chocolate to demonstrate a Whole item and fractions or equal sharing of that item. They do see food a little differently to just Janice Weir-Germia something we consume.

RC: Is there one dish that sums up

your venture in the world of cuisine?

J: Venezuelan Ham Bread - It’s colourful and can be eaten as a meal. Everyone can get involved in making this. It is a labour of ‘LOVE’ RC: Will any of the dishes we have discussed be making their way onto your dinning experience menus?

J: Yes, I aim to include a lot of my Caribbean Fusions and Latin Caribbean options from my menu.

RC: Do you try out dishes on your family?

J: All the time. To the point where they ban me from feeding them sometimes as they do not want to put on weight. I am always looking for Testers/Tasters

RILEY’S CUISINE

INTERVIEW

Spelt Short Cake Ingredients: 3 Cups Spelt Flour 5 Tbsp Sugar 4 0z Vegetable Shortening (TREX) 1 Cap Vanilla Essence 1⁄2 Tsp Angostura Bitters 1 Tbsp Ground Cinnamon 1⁄4 Tsp Nutmeg

Method: 1. Blend all dry ingredients together and sieve together into a bowl.

Smooth sugar and vegetable shortening until smooth.

2. Add vanilla essence and angostura bitters, smooth together.

3. Add the dry ingredients a bit at a time until a sticky paste dough is formed.

4. Form into a 3 inch sausage shape.

5. Place in clingfilm and seal. Place in refrigerator for 2 hours or in the FREEZER for 20 minutes.

6. Pre-heat the oven to 190oC 7. After the required time, remove the chilled cookie dough and slice into 1⁄2 inch pieces and place on pre-greased baking sheet or greaseproof paper.

8. Bake for 10 minutes 9. Remove and sprinkle with sugar and leave to cool for 20 minutes.

RECIPE

Have me sweet or RED VELVET PANCAKE

SPICEY VEGATABLE PANCAKE

Ingredients:

Ingredients:

2 cups Original Bisquick™ mix 1 tablespoon granulated sugar 1 tablespoon unsweetened baking cocoa 1 cup milk 1 to 1 1/2 teaspoons red paste food color* 2 eggs 200g chilled butter 4 plums Powdered sugar, if desired

Method: 1. In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.

2. In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F).

(To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

Brush with vegetable oil if necessary or spray with cooking spray before heating.

3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.

4. Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.

Sprinkle with powdered sugar.

1.

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8 pancakes (see recipe link below) 2 tbsp olive oil 1 onion, chopped 1 small cauliflower, cut into small florets 410g can chickpeas, drained and rinsed 400g jar arrabbiata tomato sauce (we used Loyd Grossman) 3 tbsp chopped fresh coriander 150g tub low-fat natural yogurt 50g baby spinach leaves

Method: 1. Heat the oven to 180C/gas 4/ fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.

2. Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour.

Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.

3. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heat.

4. Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.

TIP Liquid food color is not

recommended for this recipe.

RILEY’S CUISINE

savoury pancakes

DESSERT Donuts RECIPE

Prep time: 20 min | Cook time: 1hr 40 min | Total time: 3 hours

Ingredients:

Method:

Jelly

Jelly

2 cups sugar 1 1/2 cups fresh grapefruit juice 1/4 cup liquid pectin 1 vanilla bean, split lengthwise

1. Combine sugar, grapefruit juice, and pectin in a large saucepan; scrape in seeds from vanilla bean.

Cook over medium heat, stirring, until sugar dissolves. Increase heat to high; whisk until mixture boils vigorously, about 6 minutes. Pour mixture into a shallow glass baking dish. Let cool completely at room temperature. Cover, and chill until set, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Doughnuts 2 tablespoons olive oil, plus more for bowl 1/2 cup apple juice 1 1/4-ounce envelope active dry yeast 3 1/2 cups all-purpose flour, plus more 2 tablespoons plus 1 cup sugar 4 large eggs 1 tablespoon finely grated grapefruit zest 1 teaspoon kosher salt Vegetable oil (for deep-frying)

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Doughnuts 1. Lightly coat a large bowl 4. Place a wire rack inside a with olive oil. Heat juice rimmed baking sheet; set in a small saucepan over aside. Pour remaining 1 cup medium heat until an instantsugar into a wide shallow bowl; read thermometer registers set aside. Attach a deep-fry 110°–115°. Remove from thermometer to side of a heavy heat; whisk in yeast. Let pot. Pour vegetable oil into stand until mixture becomes pot to a depth of 2" and heat foamy, about 10 minutes. over medium heat to 350°.

2. In a stand mixer fitted with Working in batches, carefully a dough hook, mix 3 1/2 add doughnuts to oil. Fry until cups flour, 2 Tbsp. sugar, golden brown, about 2 minutes eggs, grapefruit zest, salt, per side, allowing oil to return 2 Tbsp. olive oil, and appleto 350° between batches. juice mixture on medium Using a slotted spoon, transfer speed until a sticky dough doughnuts to rack; let drain forms, 4–5 minutes. Transfer for 2 minutes. Roll in sugar in to oiled bowl. Turn to coat; bowl to coat. cover with a kitchen towel.

5. Transfer grapefruit jelly to a Let dough rise in a warm, pastry bag fitted with a 1/4" draft-free place until doubled metal tip or squeeze bottle. in size, about 1 hour.

Pipe a little more than 1 tsp.

3. Gently roll out dough on jelly into each doughnut. Serve a floured surface to 1/2” immediately. thickness. Cut out rounds with biscuit cutter. Place on lightly floured baking sheets.

Let rise until doubled, 30–40 minutes.

FEATURE ARTICLE

Majestic Wine House

EXCLUSIVE: From Ruari Cathmoir he gives us an exclusive on new range of spirits to hit Majestic. With the exciting trend in the UK for craft beers, now artisanal spirits are growing as we develop a taste for something a little more discerning. Provenance and craftsmanship matter; there’s only so many Vodkas filtered through charcoal, diamonds, sapphires and Madonna’s knickers that we can bear.

Broker’s Gin

St George Terroir Gin

Tariquet VSOP Armagnac

The One British Blended Whisky

A gin made in the true London Dry style. Broker’s has a core of juniper and nutmeg enlivened with sweet citrus fruit and bolstered with aromatic spice; award winning Gin for a very good reason.

Great in a Martini, go heavy on the Vermouth – it can take it, and garnish with an olive. You’ll spot it when you see it – the brand with the hat.

Juniper has a fantastically piney aroma, and the St George takes this to the nth degree with Douglas Fir and Bay Leaf as core botanicals. Amazing, pungent, herbacious and dazzlingly fresh, it’s earthy and funky and quite possibly the most exciting Gin I’ve tried in a very long time.

Thanks to many family holidays in the Sud-Ouest, Armagnac holds a very special place in my glass – not least for the schoolboy humour surrounding the town that lies at the heart of Armagnac production.

Dried fruits, prune and peach pith laced with ginger and candied orange peel. Let it warm in your hands to release all its ethereal vapours, breathe in, and sip. Pair this with dark chocolate & salted caramel.

While Blended Whisky is nothing new, The One is a unique blend of whiskies from across the British Isles, each bringing it’s own distinct characteristic. Like the regions it represents, each has a voice in the whole – Scottish, Welsh, English and Irish (in no particular order) each contribute to something greater than the sum of its parts. Earthy smoke, sweet dried citrus, candied stone fruits and a tickle of coffee spice.

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Rioja Reserva 2008 Lagunilla £4.49

A classic Reserva wine, striking a balance between meatiness and elegance. 24 months in oak casks has endowed it with an enjoyable smoothness and mellow, spicy aromatics.

Rebranding majestic wine house one tep at a time “Majestic specialises in selling brilliant wine by the case. We believe

Prosecco Rivamonte NV DOC £9.99

Delicate and aromatic with a light body and fine bubbles, this wine carries lots of fresh peach, pear, apricot and apple flavours with a revitalising finish.

Marlborough Ridge Sauvignon Blanc £9.99

Typically vibrant, citrussy and herbal Marlborough Sauvignon, with kaffir lime and blackcurrant leaf notes against a backdrop of grapefruit and tropical fruit flavours. Dry and mouthwatering.

Callia Bella Malbec 2014 San Juan £8.99

An attractively deep purple wine, with an up-front and straightforward wild berry character, with hints of baking spices.

Intense and generous on the palate, with plush tannins and good ripeness.

wine – whether you’re buying it or selling it, and especially when you’re drinking it – should be full of fun.”

There are plenty of places where you can buy decent wine. What gets Majestic Winehouse really excited is interesting wine – the wines on offer in stores to taste are just a little special. They’re difficult to find in the supermarkets but we’ve got hundreds of them for you to explore, and we don’t want you to pay over the odds to find them. Majestic makes interesting affordable, so everyone can enjoy it.

Majestic employers undoubtably live and breathe wine, and taste their fair share too. I store I grew to love wine and discover new wines.

Embracing our new found knowledge of wines, why not experiment with wines? Although never fallen in love with a wine so much that I’d stop trying new ones. Majestic stock and branding doesn’t stand still; always trying new ideas and looking for the next big thing in wine. More visits to majestic stores will be in order.

With the launch of their brand new website comes a revamped mobile website avaible on all 3G mobile devices. All the great functionality that you experience on the desktop version of our new site has been reinterpreted and optimised for small screens.

Updates from the old mobile site include the ability to view all content on your local store’s webpage including news and events, and full control of your account details such as the ability to add ratings and reviews to products.

VISIT JERUSALEM DURING ITS ANNUAL WINE FESTIVAL IN AUGUST AND, FOR Perrier-Jouët Grand Brut NV Champagne £8.99

The style is friendly and open, with a refreshing ripeness to the soft, appley fruit and a zesty mousse. Perfect with canapes.

JUST NIS85 (£1415.), YOU’LL BE GIVEN A COMPLIMENTARY WINE GLASS AND ACCESS TO ULTIMITED WINE TASTING IN THE GARDEN AT THE ISRAEL MUSEUM

Riley’s

CUISINE live • breath • food

ISSUE 2 APR 2014

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RILEY’S CUISINE

HALF A YEAR OF

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