SEPT/OCT 2015
E FRE
CREAM OF THE CROP Top ice cream flavours uncovered
MADAME WAFFLE
scoop We get the inside st at Lincoln’s newe e us ho e ffl wa
PLUS:
Under The Grill at Nandos Gadget Review – The Spiralizer Lab Grown Food – Would you eat it?
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@RelishMagLincs
www.relishmagazine.co.uk
British Food Fortnight British Food Fortnight is the annual celebration of food and drink throughout Britain.
T
his autumn festivity, which coincides nicely with Harvest Festival, began in 2002 following the UK’s foot and mouth crisis. With numerous events across the UK celebrating food and drink, the idea of British Food Fortnight was to bring together all of these events into one big celebration of all that Britain has to offer in terms of food and drink. Numerous businesses from across the UK participate in British Food Fortnight, including the BBC, National Trust, Wembley Stadium and Harrods (www.lovebritishfood.co.uk).
The focus of the fortnight concentrates on the promotion of growing a wide variety of food from your own gardens, emphasising fresh produce and homegrown treats. This year will mark the 14th annual British Food Fortnight!
Do you have an event planned for British Food Fortnight? We want to hear about it! Contact jo@relishmagazine.co.uk
Where did Summer go? Welcome to the second edition of Relish – Lincoln’s bite size food and drink magazine! Our July launch was a fantastic success, with lots of positive responses from our lovely readers which is brilliant. We love to hear what people think of our magazine, as well as ideas of what they would like to see in future issues. If you have a particular topic that you would like to see, please get in contact with me at jo@relishmagazine.co.uk. Before the summer becomes another distant memory, we thought we’d help to prolong summer by providing some facts and stats about the classic summer treat; ice cream (page 10). Also in this issue, we put Nick Long, restaurant manager at Lincoln’s Nando’s, under the grill (page 20) and take a look at another new eatery in Lincoln (page 28). We also review a new, quirky gadget (page 24) and provide some more recipes for you to get stuck into!
g to Accordin k, o.u express.c ing th t s the la ley ate es r P is Elv of r scoops was fou m and ice crea ate six chocol s. ie chip cook
We hope you enjoy the issue and have had a great summer. Bon Appetit!
Jo Osborn, Editor jo@relishmagaine.co.uk
Follow Relish Magazine online:
@RelishMagLincs
/RelishMag
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CONTENTS
Fantastic Ice Cream Facts p10
The Benefits of a Brilliant Breakfast p12
Recipe: Black Bean Chilli Pot p14
Under The Grill with Nick Long
p20
Gadget Review: The Spiralizer
p24
Review: The Inside Scoop at Madame Waffle p28
p30
Review: Weighing up The Cheese Society p36
Competition: Get hot and steamy with Gino! p39
EDITOR Jo Osborn jo@relishmagazine.co.uk – DISTRIBUTION MANAGER Paul Dixon hello@relishmagazine.co.uk – ARTWORK & DESIGN James Smart james@relishmagazine.co.uk – MARKETING & ADVERTISING Erin Peak hello@relishmagazine.co.uk
MANAGING EDITOR Kelly Evans kelly@relishmagazine.co.uk
Recipe: Fillet of Lincolnshire Red
September/October 2015
relishmagazine.co.uk Relish magazine is published by Lincoln Publishing House. By supplying editorial or adverts to Relish Magazine you accept in full the terms and conditions which can be found at www.relishmagazine.co.uk
© Lincoln Publishing House (2015)
While we strive to ensure that all information included in our publications are verified and correct, we regret that there may still be some instances of reporting inaccuracies, out of date data or author opinion. This is particularly relevant to any content and material on our website and social media platforms. Any events information that is published is done so in good faith, which means that we are not liable for any changes that are made by event organisers surrounding dates, times, cancellation or other details. Publication and website material may be changed at any time without prior warning. Any materials used are subject to copyright and proprietary laws.
Relish Magazine
launch Day
Last month saw the launch of Relish Magazine and we received an amazing response as we distributed the magazine to local businesses and residents. We couldn’t be happier with the reception Relish has received and we look forward to sharing our passion for food and drink with the people of Lincoln.
Relish Magazine was launched on Wednesday 8th July 2015. Copies were distributed all over Lincoln and in surrounding villages. We even had members of the team handing copies out in the High Street. If you would like to receive copies of the magazine in your shop/business establishment please contact jo@relishmagazine.co.uk Follow us on Twitter and Facebook for more updates and pictures @RelishMagLincs
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OUT and ABOUT Get out and get involved… We highlight upcoming events and places to go in Lincolnshire. Pencil it in!
June 13th September 13th Baron’s Charter Trail To celebrate 800 years since the Magna Carta was created, The Lincoln Baron’s Charter Trail has been set up across the city. Follow the trail to find all 25 barons and reveal the hidden message that they spell out! Maps are available for download from the website www.lincolnbarons.com or pick up a guide from the Lincoln Tourist Office.
12th September MacMillan’s Mad Hatter’s Tea Party Join the Mad Hatter for a magnificent tea party in the City Square. Fun for all the family with lots of refreshments and even a Punch and Judy show! Time: 11:00am - 5:00pm Price: Free to the public Location: Lincoln City Square
25th September Soul AND Motown Dinner AND Disco A three-course meal followed by a disco accompanided by Lance Gold performing soul and Motown hits. Time: 7:00pm - 1:00am Location: DoubleTree by Hilton
FARMERS’ MARKETS 9th September Where: High Street, Lincoln Time: 9:00am - 4:00pm 19th September Where: Castle Square, Lincoln Time: 9:00am - 4:00pm 2nd October Where: City Square, Lincoln Time: 9:00am - 4:00pm 7th October Where: High Street, Lincoln Time: 9:00am - 4:00pm
19th September Lincoln’s Affordable Vintage Fair From clothes to jewellery to accessories, you are sure to find something to your taste. Over 40 traders and stalls gather at the Engine Shed to showcase some of the fashion from the 1940s! Time: 11am Price: £2 – Under 12s free! Location: The Engine Shed, Lincoln
Got an event you would like to publicise? Get in touch by emailing jo@relishmagazine.co.uk
19th SEPTEMBER St Barnabas Family Fun Day Cakes, crafts and an abundance of other stalls, this day out is guaranteed to be fun for all the family! Time: 12noon - 4:00pm Price: Free to the public Location: Fosseway School, North Hykeham
22nd September BRINGING HOME THE HARVEST Use your garden’s harvest to make nutritious and delicious meals. This course is a specially-created Harvest Festival themed course celebrating British Food Fortnight. British Food Fortnight is the largest annual national celebration of British food and drink held in the autumn at the same time as harvest festivals. The ‘Bringing the Harvest Home’ course aims to help strengthen the tradition of celebrating the harvest by encouraging the use of home-grown produce to make delicious and nutritious meals.
24Th OCTOBER LINCOLNSHIRE SAUSAGE FESTIVAL Celebrate the great Lincolnshire sauage in the castle grounds of Lincoln at the Lincolnshire Sausage Festival. A must for all sausage fans! Time: 10:00am to 4:00pm Price: Free to the public Location: Lincoln Castle
The course begins with harvesting vegetables and herbs from the raised beds along with apples and other fruits from around the garden to use in a variety of ways. You will make roast vegetables with apricot & rosemary sauce, focaccia bread with herbs and salad using lettuce, flowers and other goodies from the garden. You will also make apple oat crumble, beetroot & chocolate cake and harvest festival cupcakes decorated with edible flowers. You’ll be able to sample some of this for your lunch but there will be plenty for you to take home. Also on the menu will be Lincolnshire sausages and locally-made wine. Price: Free to the public Location: Manor House Stables, Lincoln, LN4 3QS Time: 9.30am - 5.30pm 7
love
Slimming love World Slimming World
Join a warm and friendly group near you today…
MONDAY Birchwood, Life Church, Birchwood Avenue. 7.30pm. Call Tracey 07770 664 316 North Hykeham, Memorial Hall, Newark Road. 9.30am or 11.30am. Call Sharon 07971 484 908 North Hykeham, Memorial Hall, Newark Road. 3.30pm, 5.30pm or 7.30pm. Call Debbie 07515 564 324 Metheringham, Community Centre, Caroline Road. 5.00pm or 7.00pm. Call Pam 01526 834 655 Join a warm and friendly group near you today… Saxilby, Village Hall, High Street. 3.30pm, 5.30pm or 7.30pm. Call Lorraine 07710 251 867 Boultham, Moorland Methodist, Church Hall. 5.00pm or 7.00pm. Call Catherine 07933 700 610 The Grandstand, Carholme Road. 6.00pm. Call Donna 07828 900 724 Washingborough, Methodist Church. Main Road. 7.30pm. Call Poppy 07825 308 925 (from 5th Oct) TUESDAY Ermine, Our Ladies of Lincoln, Cabourne Avenue. 9.30am, 5.30pm or 7.30pm. Call Donna 07828 900 724 Moorland Railway, Social Club, Newark Road. 9.30am. Call Ann 07845 128 448 Navenby, The Venue, Grantham Road. 7.00pm. Call Darrel 07887 361 001 Bracebridge Heath, Sports Pavilion, Bath Road. 5.30pm or 7.30pm. Call Pam 01526 834 655 Bishop King School, Off South Park 7.00pm. Call Suzanne 07957 934 282 Birchwood, Life Church, Birchwood Avenue. 7.00pm. Call Sue 01522 685 067 St. Peter and St. Paul School, Western Avenue. 7.30pm. Call Carole 07813 685 908 WEDNESDAY Birchwood, Life Church, Birchwood Avenue. 10.00am. Call Sue 01522 685 067 Branston, Village Hall, Lincoln Road. 7.00pm. Call Karen 01522 793 499 Brant Road, St Columbas Church. 7.00pm. Call Catherine 07933 700 610 Christ’s Hospital School, Wragby Road. 5.30pm or 7.30pm. Call Suzanne 07957 934 282
save
up to
THURSDAY Branston, Village Hall, Lincoln Road. 9.30am. Call Pauline 07951 218 572 Washingborough, Methodist Church. Main Road. 6.00pm. Call Donna 07828 900 724 (until 5 Oct) Witham St Hughs, Village Hall. 5.30 or 7.30pm. Call Claire 07946 435 432
£5upsaveto £5
FRIDAY New group opening. Lincoln Central, Methodist Church, 123 High Street, Lincoln Road. 9.30am. Call Suzanne 07957 934 282 (opening on the 18th September)
– ask in group SATURDAY for more details – ask in group
St Matthias Church, Burton Road round-a-bout. 8.30am. Call Ann 07845 128 448 for more details
Visit the websiteVisit to the readwebsite Zoes tostory… read Zoes story… slimmingworld.com slimmingworld.com 0844 8970844 8000897 8000
READER’S STORY
Anything is possible when you put your mind to it! As a young mum of two, Poppy wanted to feel good in her own skin, so in January 2015 she decided it was time to make that dream a reality. Read her story and check out her new group in Washingborough on a Monday.
B
efore joining Slimming World I felt extremely self-conscious, but I hid behind a smile – a smile I now see was false. At times I would shy away from having pictures taken with my daughter because I knew I wouldn’t like what I saw. I now love having pictures taken because I am proud of what I have achieved. Since joining Slimming World in January, I have lost 2 stone 12lbs and I am currently 5 stone lighter than my heaviest weight, with 9lbs to go until my final target weight. It was one of the best decisions I ever made and I never imagined looking and feeling as good as I do seven months on.
The group is a massive motivation for me, with a supportive consultant who is there to help us every step of the way, through the good and bad weeks. I have made some great friends and always look forward to the meeting.
I rarely used to cook meals, as I didn’t think I could. I considered myself a convenience queen who lived off takeaways, ready meals and processed frozen food. Now I cook from scratch and love it. We enjoy delicious meals night after night.
I will be starting my own group on Monday 5th October at 7.30pm, at Washingborough Methodist Chapel, Main Road, Washingborough LN4 1AT. Come along to my group and let me help you to achieve your dream.
Food optimising is a brilliant way to enjoy a variety of foods. There’s no measuring or portion control, so what’s not to love? My favourite meals include: pizza topped chicken served with Slimming World chips and salad, spaghetti carbonara, stir fry with salmon, chicken, beef or prawns and chilli with rice. It’s a lifestyle change not a diet; it’s all about balance,which is where ‘syns*’ come into the plan. I mostly save mine for an evening chocolate fix - an Aero at 7.5 syns, Mikado sticks at half a syn each, or a Mars bar ice cream for 7 syns are just a few of my guilty pleasures. * A Slimming World term for treats, naughty things, indulgences etc
I now have an Instagram page, where I post pictures of my meals every day and comparison pictures of myself to show how far I’ve come. I currently have just over 4.5k followers who I love sharing my passion with. Offering advice and support to others makes it so worthwhile.
After
Before
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IN SEASON
Wake Me Up Before You Cocoa
Ice cream is undoubtedly a huge summer favourite, but it also remains hugely popular all year round. Whether it’s a cinema snack, accompanying a dessert or comforting a break-up; with so many varieties, ice cream is a food that has a place at everybody’s table (although we could do without the brain-freeze!) Here are some facts about ice cream to tantalise your tastebuds!
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IN SEASON
The most popula r flavour of ice cream is
vanilla
One third of all ice cream bought globally is consumed in China
After that comes chocolate, straw berry and cookies & cream
The average Brit consumes
The most profitable day for ice cream sellers is almost always
12 pints
Sunday
of ice cream per year
(Sun-dae! ?)
most One of the am cre e ic l a su u un rs u flavo is
hot doategd in
e and was cr SA Arizona, U
The world record for ice cream eating is
1.75 US gallons
“Brain Freeze” is triggered when cold ice touches the roof of your mouth, which causes blood vessels in your head to dilate
(11.66 UK pints) in eight minutes
Worldwide, around
15 billion litres
The most popular ice cream topping is...
(3.3 billion gallons) of ice cream are consumed every year – enough to fill 5,000 Olympic swimming pools!
chocolate syrup It takes three gallons of milk to create one gallon of ice cream Facts from icecream.com
milk
milk
milk 11
The Importance of Breakfast
“Breakfast like a king, lunch like a prince and dine like a pauper” ou are bound to have heard the phrase ‘breakfast is the most important meal of the day’ – it plays an important role in kickstarting your metabolism and gives you an energy source to start the day.
Y
So with the school holidays drawing to a close, are you and your children eating a nutritious breakfast? The name breakfast refers to the idea of breaking the ‘fast’ period i.e. the time
while you are asleep, which is effectively fasting.
cardiovascular disease and diabetes.
Currently, up to a third of people skip breakfast completely according to the British Dietetic Association, be it because of time restraints or simply because they don’t feel hungry when they wake up.
They are also said to be able to better maintain a stable, balanced diet in comparison to someone that does not eat breakfast in the morning.
Research has suggested that people who eat a balanced breakfast are at a lower risk of becoming overweight and have a reduced risk of
Are you guilty of being a breakfast skipper? Here are some tips on how you can get better nutrition in the morning: Preparation: Having an easy option to eat before you leave or on-the-go is better than skipping a meal completely. Add a little extra: If you are bored of your usual bland breakfast food, add some extra flavour such as fruit or yoghurt to make it more interesting and appealing when you wake; if it’s more appetising you are less likely to skip it! 12
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The British Dietetic Association suggests that the calorie intake for breakfast should account for 20-25% of your daily nutritional requirement – almost a quarter of what you consume in one day.
Variety: Try out some new recipes or different breakfast items that you may not have tried before – this is a particularly good tip if you have children that like to be creative. Try letting them come up with a healthy breakfast to get the whole family involved. What are your breakfast habits? Are you an ‘eat on the go’ person or do you take time to have a proper meal in the morning? What breakfast tips and treats do you have for our readers? Email jo@relishmagazine.co.uk or RelishMag comment on our Facebook page!
ge The avera s down to person sit at: breakfast
: 7:31am Weekday : 8:28am Weekend
Come & try our mouth watering new menu & receive a whopping
exclusions apply. ask server for details. Not to be used in connection with any other offers. This voucher may be withdrawn at any time. Terms & conditions apply.
Have you tried our new menu?
Park street, lincoln, ln1 1uf E : bookings@homelincoln.co.uk T : 0800 043 4663 @ 13
RECIPE
Black Bean Chilli Pot This dish is sure to become a firm family favourite. Not only does it count as two of your five a day it is perfect reheated so be sure to make a large batch of this vegetable chilli and freeze ready for cold nights ahead. 14
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RECIPE
Serves 4 Total time required: 1 hr 25 mins Preparation time: 40 mins Cooking time: 45 mins Other time: the black beans will need to soak overnight prior to the chilli being cooked
Instructions
1
Drain the beans, put them in a saucepan and cover with cold water. Bring to the boil and bubble for 10 minutes. Drain, cover with fresh water, return to the boil and simmer for 20-30 minutes until just tender. Drain.
Ingredients
• 125g carrots, finely chopped
Heat the oil in a medium saucepan and fry all the vegetables with the chili until golden and beginning to soften. Stir in the turmeric and cumin and cook over the heat for 1 minute before adding the conserve, tomatoes, puree and stock.
• 125g celery, finely chopped
• 150g dried black beans, soaked overnight in cold water
2
• 2 tbsp oil • 1 large red onion, finely diced
• 1 tsp red chilli • 1 tsp ground turmeric • 4 tbsp Bonne Maman Apricot Conserve
3
• 1 tin chopped tomatoes with garlic
• 2 tbsp tomato puree • 450ml vegetable stock • 1 square plain chocolate
4
• 1 pinch salt • 1 pinch black pepper
• 1 bunch fresh coriander, chopped, to serve
Mix in the square of chocolate until it is completely melted and adjust the seasoning to taste.
• 4 grilled flatbreads, to serve • 1 tub soured cream , to serve
Stir in the black beans, bring to the boil, cover and simmer very gently for 30-45 minutes, stirring occasionally, or until all the vegetables are tender and the liquid reduced and rich.
5
Finish the chilli with grilled flatbreads and bowls of soured cream, chopped coriander and avocado wedges.
• 6 avocado wedges, to serve Recipe: Ocado.com
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Eat, drink and do business Reception/open hours: Mon – Thurs: 8.30am - 5pm • Fri: 8.30am -4.30pm With hi-tech, energy efficient offices ranging from 430–1250 sq ft and workspaces ranging from 750–1230 sq ft, Think Tank offers the ideal, cost-effective venue for small businesses to prosper in Lincoln.
Flexible tenancies from one month easy-in easy-out, to much longer periods, 24/7 and 365 accessibility, enhanced security, a multitude of communal facilities and ease of access. Think Tank is the perfect place to start and grow your business.
For more information email: scadd@lincoln.ac.uk
Free coffee and chat with a business development manager! Simply call 01522 837704 to schedule your free guidance session with one of our business development managers. T&Cs apply. For more info contact: scadd@lincoln.ac.uk
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Dis co
.. . v er
Fancy sampling an Afternoon Tea with a difference?
Set above Ruddocks overlooking Lincoln’s busy High Street, enjoy a relaxing coffee, light lunch, or delicious afternoon tea. Come and see us soon!
Henry’s Tea Room above Ruddocks, 287 High Street 01522 514113 www.henrystearoom.co.uk
Henry’s Tearoom have recently acquired an alcohol license, enabling them to offer the very best of luxury afternoon teas. This delightful package offers a wide range of delicious sandwiches, followed by fresh scones and an assortment of sumptuous sweet treats selected by the chef. It also includes a sparkling glass of Prosecco and unlimited tea and cafetiere coffee. What’s not to love?
Try it for yourself!
TAKEAWAY SERVICE
Opening times: 8.30am-3.30pm Mon - Fri
madamewaffleuk
@MadameWaffleUK
Fresh Salad Buffet! Brand NEW delivery service All healthy food +44 (0)1522 544944 wendy@healthyappetites.co.uk www.healthyappetites.co.uk HealthyAppetitesLincoln
#coffeewafflewine 285 High Street, Lincoln, LN2 1AL 01522 512286
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Lab grown food...
Would you eat it? Advances in technology were bound to have an effect on food at some point. Fears about the sustainability of meat and other food sources are becoming more of a concern, with population growth expected to exceed 9 billion people by 2050 – hence the reason for creating new sustainable sources of nutrition inside a laboratory.
O
ne of the new advances is a product called Soylent. This new foodstuff is the equivalent of a liquid meal, which is said to contain all of your nutritional needs in one glass. There are mixed reports on the product from those who have tried it, although it is reported to have sold over 1 million units so far. Another innovative development in food technology is synthetically-produced meat, made from plant proteins. It is said to have the same appearance and taste as meat. However, is it going to be easy to persuade the general public to consume something that is unproven, in terms of nutrition? The very idea of eating a heavily modified ‘food’ may not fill you with much confidence, particularly given that it is not a naturally-occurring food source. Introducing a new nutritional source that is completely revolutionary compared to how humans have been feeding for centuries seems incredibly bizarre and might not be easy to accept. Although, with the population increasing at an alarming rate, what other alternative is there available for sustainable nourishment? 18
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What do you think to these new food technologies? Would you eat a burger that was made in a laboratory? Tell us your thoughts! RelishMag
RelishMagLincs
MIXOLOGY
Caribbean SUNRISE
The Caribbean Sunrise is a great variation on the classic Tequila Sunrise. This drink looks as good as the original and makes for a sweet alternative.
Ingredients • • • •
45 ml Amaretto 90 ml Orange Juice 15 ml Grenadine Syrup Orange Slice
METHOD • • • •
Pour the amaretto and orange juice into a glass over ice Add the grenadine syrup, which will sink to the bottom Do not stir Garnish and serve
Known?tains 99 calories u o Y d i D cocktail co This
Find more great cocktail recipes at
www.socialandcocktail.co.uk
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INTERVIEW FEATURE
UNDER THE GRILL... with
Nick LONG This month we interview Nick Long, General Manager at Nando’s Lincoln, about his favourite Nando’s dish and his thoughts on the newly coined phrase ‘cheeky Nando’s’. Q. How long have you worked at Nando’s now? A. I’ve worked at Nando’s now for three and a half years. Q. What is the most popular dish here at Nando’s Lincoln? 20
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A. The most popular dish at the minute is definitely our new Churrasco Thigh Burger. You get two thighs in a fresh bread roll with our own special Churrasco Perinaise, topped with cheese and a Fino Coleslaw, which again is new on our menu. It’s awesome – hot, cold and
crunchy all in one and we sell loads every week. Q. How old is your typical Nando’s customer? A. It’s hard to say. At the minute we are seeing a lot of people aged 16-45 years old. We’ve got quite
INTERVIEW
We are always looking to change the menu, the next menu change will probably be in Autumn.
Nando’s Restaurant, Lincoln
a broad range of people coming in and it’s not just students. We get a lot of families popping in as well as some 45 + too. Q. What’s your favourite Nando’s dish? A. I’m trying to be healthy at the minute so I go for the Quinoa Salad. Its got the new superfood in, the quinoa, which has been talked about in the media. It boosts your energy levels but it’s filling as well which is the main thing – it helps with my biking regime! When I’m not at work I like to jump on my bike.
Q. So what’s your favourite type of cuisine?
Q. Are you a sweet or savoury person?
A. I’d probably say Thai food, I love Pad Thai – it’s my favourite dish. It’s quick and easy to make but really tasty. My partner and I love experimenting and making new dishes.
A. Savoury. I used to be sweet but more savoury now.
Q. What was your favourite childhood dish? A. My favourite childhood dish was my mum’s homemade pizza. All the dough and sauce was made fresh; that’s definitely my favourite memory from childhood cooking.
Q. Tell us about any new items on the menu. A. We’ve got the Churrasco Thigh Burger, which I’ve already mentioned. We’ve also got the oven-roasted sweet potato wedges with a seed dip and a yoghurt and coriander dressing as well. We’ve got the Quinoa Salad, which is new on the menu. We’ve also got the Fino Coleslaw. 21
A selection of Nando’s sauces and dressings – from ‘creamy salad dressing’ to ‘extra extra Hot!’
They’re the top four that are making waves at the minute.
around the UK for feedback.
Q. Can we expect anything new on the menu in the near future?
Q. We hear a lot of people talking about a ‘cheeky Nando’s’. Can you tell our readers what that is?
Rather than just coming for chicken and chips, we want to give people an experience and that’s where the cheekiness comes from.
A. We have a food team down in London who are always looking to change the menu. The next menu change will probably be later this year. We don’t know what to expect because they always try lots of different products and select restaurants from
A. The phrase ‘cheeky Nando’s’ is fun and something different and quirky. I think it’s been a good conversation starter with people coming in. It’s definitely something to play with in the restaurant, it’s meant to be a fun experience for customers.
Our staff like to have a laugh and they’re really friendly. Add some spice and combined together is what I think a ‘cheeky Nando’s’ is. A lot of people ring up and ask what a cheeky Nando’s is and it’s quite hard to put into words! Have you visited Nando’s? Let us know your thoughts and what your favourite dish is by visiting us online: RelishMag @RelishMagLincs
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Harbour City combines the perfect dining environment with the highest quality cuisine. Our main objective is to ensure that visitors to Harbour City have as pleasant an experience as possible, from the moment you step through the door, to the moment you leave. Our wide-ranging menu caters for every taste, with dishes from various countries of the Orient. Our menu and cuisine encapsulate the Harbour City ethos, ensuring your evening is as magical and enjoyable as we intend it to be. Harbour City provides full lunch and evening menus, including Teppanyaki set meals. Open 7 days a week: Lunch times: 12noon - 2.00pm (except Sunday 12 noon - 3.00pm) • Evening times: 5.00pm - 10.30 pm
Harbour City, The Landings, Burton Waters, Lincoln LN1 2TU • Reservations: 01522 575031 www.harbourcitylincs.co.uk
GADGETS
The SpiraliZer We asked local resident Sue Layton to give us her thoughts on one of the latest kitchen gadgets to hit the shelves. Gadget: The Spiralizer From: Lakelands Function: Making fancy salads and a healthy alternative to making pasta. The blades are designed to make swirls and twists for vegetables or salads. Price: £29.99 Ideal for: People on a health kick that want a healthy alternative to pasta or for making fancy garnishes for a party spread. Easy to use? The Spiralizer is ever so easy to use and safe too. It is similar but much safer to use than a mandolin. Pro’s • Fast way of preparing vegetables/salad • Quick way to make a pasta alternative • Very clean and easy to use • Safe to operate Cucumber swirls
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Courgetti salad
Cons • Expensive • Not easy to find in shops Does the product differ from similar products on the market? It is similar to the Mandolin, but you can alter the length of the spiral. It is less versatile than the Mandolin though because you can’t make chips or anything like that – it just slices and curls. Would you recommend the product? I would recommend it if somebody was really keen to start a healthy diet – they could quickly make courgetti or something similar.
Well presented and not overly complicated
I know a lot of people are cutting out carbs at the moment. I think it is something that requires perseverance to try different vegetables and make different dishes – you would do that if you were using it to lose weight or eat more healthily. As a kitchen gadget it’s a bit expensive for that really.
Cucumber & radish salad
I would say that 50% or more of these gadgets are used 3 times or less and put to the back of the cupboard and forgotten about. Value for money?
Overall Rating?
We all scream for ice cream what This month we asked the residents of Lincoln r their favourite flavour of ice cream is. Did you ? flavour make the list or did it miss out by a lick rd! Maybe it’s one of the more exotic choices we hea
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SURVEY RESULTS 1 Mint Choc-chip 2 Vanilla 3 Bubblegum 4 Pistachio 5
Raspberry Ripple
Some more interesting suggestions we received: Ferrero Roche Bakewell Tart Elderberry Piña Colada Amaretto Banoffee
DAISY MADE’S TOP FLAVOURS 1 Mint Choc-chip 2 Vanilla / Pure Daisy 3 Chocolate 4 Bubblegum 5
Strawberry now you Did you k through can 'drive' Made? at Daisy 27
The inside scoop at Madame Waffle
by Rachel O
Situated on Lincoln High Street lies a unique coffee and dining location in the form of rustic independent waffle house, Madame Waffle. Many of you have probably already discovered this exciting new addition but after hearing many positive comments I was interested to see if it lived up to expectation.
I
visited for breakfast with a friend one morning. On arrival we were greeted by staff and quickly seated at our table before being presented with a menu. This offered a vast array of sweet and savoury dishes together with an extensive drinks list. After some 28
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deliberation we settled on our order; two English breakfast waffles, a latte and an English tea. Whilst waiting for our order we took some time to enjoy the relaxed atmosphere and evaluate our surroundings. The listed building is both
unique and interesting with antique style fixtures and fittings which add to the dining experience. The seating is spaced out over three levels with tables on street level, upstairs and in the cellar with a vaulted ceiling, which is where we chose to sit.
REVIEW Our attention quickly returned to the food and drink as a well presented dish of bacon, egg, tomato, mushrooms and beans laid on a crispy waffle was placed down in front of us. The food was very palatable and rich in flavour. The coffee, which is not always such an easy thing to get right, was excellent. The service was quick; staff were professional and attentive, checking the food was to our liking. We were then tempted to order a second, sweet dish which did not disappoint. A fresh fruit waffle which comprised of a large waffle covered with seasonal fresh fruit, Greek yoghurt and honey with the added extra topping of banana drizzled with icing sugar.
It was delicious and comes highly recommended. Overall this was a very enjoyable dining experience and a welcome addition to Lincoln High Street!
Editor’s Recommendation: Try something different! Madame Waffle make a wide variety of savoury waffles which are delicious. I had the delight of trying a chicken and halloumi cheese waffle, which was both flavoursome and filling. Having not tried any kind of savoury waffle before, it came as quite a pleasant surprise and I will definitely be trying more variations!
29
RECIPE FEATURE
Fillet of Lincolnshire Red
served with Kale, Buffalo Shallots, Fondant Potato & Mushroom Ketchup A recipe by Steven Bennett
Serves 4 people
Ingredients • • • • •
2 large potatoes 200g butter 2 sprigs of fresh sage 2 clove of garlic 2 bay leaves
• 4x6oz French trimmed fillets of Lincolnshire Red 30
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• 50g butter • 2 sprigs of fresh thyme • 2 cloves of garlic • 500g kale • 10g butter • salt & pepper • 2 large shallots • salt & pepper to season
The Potato
To make the fondant potatoes, cut off the ends to flatten and cut the potato in half, creating equal rounds. On a high heat, place the potatoes into a heavy based saucepan and add 100g of butter, sage, crushed garlic and a bay leaf. After around 5 minutes, once the
RECIPE potatoes are sealed on both sides and the butter has become frothy, fill the pan with cold water to just cover the potatoes and bring to the boil. Cook for a further 5 minutes and then place into your pre-heated oven and cook for 15 minutes.
The Beef
Heat a heavy based frying pan until smoking hot. Place the steak in the pan and top with butter. Cook on each side for 1 minute for an inch thick steak. Place the thyme & garlic into the pan and baste the fillet with the butter whilst cooking. Once cooked to medium-rare, place on a cooling wire over a baking tray. Leave to rest. In the same pan you will cook the blanched shallots.
around 30 seconds. Drain and add to a large saucepan or frying pan with the butter and a pinch of salt and pepper. Cook for a further 30 seconds, coating all the kale in the butter.
Mushroom Ketchup • 10 button mushrooms – sliced • 75g butter • thyme • garlic • 2 shallots finely diced • 1 lemon juice • 10g of porcini dried mushroom soaked in hot water • 4 dashes of Henderson’s Sauce • 1 tbsp tomato ketchup • 1 tbsp HP Brown Sauce • 1 tbsp balsamic vinegar
In a frying pan, heat 50g of butter and place in the mushrooms, shallots, garlic & thyme. Fry until caramelized (around 4-5 minutes) and add the rest of the ingredients. Cook on a low heat for 30 minutes. Once cooked, place into a blender and blend until smooth, gradually adding the remaining butter. If the sauce is too runny, place on a gentle heat to thicken. Fry 50g butter, mushrooms, shallots, garlic & thyme until caramelised. Add all other products and cook for 30 minutes on a low heat. Blend until smooth and add the other 25g of butter. If it is still too wet put it back on heat to dry out.
The Onion
Peel a large shallot leaving the root on and cut in half length ways. Boil for 1 minute and take it out of the pan, pat dry then add this to the pan where you are cooking the beef until golden brown. Keep the water that you used for the onions as this can be used to cook the kale.
The Kale
Place the kale in a pan of boiling water and cook for 31
IN SEASON
Berry Berry Nice!
Summer is the season of the berry!
Summer is the best time to enjoy some refreshing fruits in the hot weather. Raspberries are an ideal fruit to relish, being full of antioxidants and vitamin C. Raspberries are also one of the most popular berries. In September, the berry to watch out for is the blackberry. It’s said to have numerous health benefits including helping to strengthen the immune system and has recently been linked to the prevention of cancer. Check out our Autumn blackberry crumble on page 34
le Blue and purp egedly fruits are all r your beneficial fo ularly brain – partic memory!
There is a species of raspberry called the gold raspberry. It is said to be the sweetest type of raspberry!
Facts from: eatseasonably.co.uk
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RECIPE
Jammy Cocktails This month Jenny's Jams brings you two delicious jam cocktail recipes.
Raspberry Jam Mojito Ingredients • 1.5 measures of white rum • 1 tsp of Jenny’s Jams Raspberry Jam • 8 mint leaves • 4 wedges of orange • Soda water • Ice
Blackcurrant Jamtini Ingredients • 1 measure of gin of choice • 1 measure of vodka of choice Jam • 2 tsp of Jenny’s Jams Blackcurrant • 3 mint leaves • Ice cubes
Method
Method
With a muddler press the mint leaves in a cocktail shaker to extract the juices and flavour. Add crushed ice to the shaker. Add the raspberry jam. Shake the mixture vigorously until the surface of the shaker feels chilled. Using a cocktail strainer, strain in to a jam jar. Top up the drink with 50ml soda water to taste and add the raspberries and orange wedges to taste.
Simply mix the Gin & Vodka together with the jam in a cocktail shaker. Add plenty of ice and shake! Pour into a jam jar over ice and decorate with the mint leaves.
If you have a recipe you would like to share with Relish email jo@relishmagazine.co.uk
33
RECIPE
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RECIPE
Blackberries are in season and the best way to enjoy these little delights is in a baked crumble and served with warm thick custard. Try my recipe and tell me what you think. Email me at: Kelly@relishmagazine.co.uk or write to me at: 1 Checkpoint Court, Lincoln, LN6 3PW.
Heat your oven to 180C/350F/Gas4. Put the blackberries, orange zest and juice into a bowl and toss together gently using your fingers. Don’t be afraid to get a little messy! Spoon into an ovenproof dish. A glass dish is always better. In a separate bowl, sieve the flour and add the sugar; stir together to combine. Cut the butter into little cubes, add to the flour-sugar mixture and crumble between your fingers until you have the texture of sand. If
you have a few lumps, all the better. Crumble is best a little lumpy! Sprinkle the mix over the blackberries and place on the middle shelf of the oven. Bake for 20-25 minutes or until the berries are bursting around the sides and the top is golden brown. Be careful not to burn. Remove from the oven, allow to cool slightly and serve. Ideally with custard as a crumble needs a good helping of custard.
35
REVIEW FEATURE
The Cheese Society The Cheese Society CafÊ is an intimate venue that has been growing in popularity. Not only specialising in cheese, the cafe also has vegetarian and gluten free items on their menu. Rebecca Katherine Camm, our yellow-bellied foodie ventured to St Martin’s Lane, to sample the new menu.
A
fter a previous quick visit, I was looking forward to having the time to enjoy the bistro atmosphere and sample the exciting new menu. We arrived at exactly midday and the restaurant was nearly full. As a result I would certainly 36
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recommend an early lunch as there is no booking system and limited seating. With some unique art for sale on the walls and a continental feel, it has a fabulously unique style compared to other cafes on the High Street. After ordering we were treated to the cheese of
the day, a local Market Rasen Cote Hill Blue, which was a nice touch to start. For the starters, or as a light lunch, I would highly recommend the Homemade Soup of the Day as well as checking the Specials Board. The service was speedy, friendly and slick despite having a full house. The waitresses took care to make sure those waiting were seated and their drinks ordered. For the main, I would suggest sticking to the cheese specialities; the Twice Baked Cheese Soufflé or the Cheese Society Cheese Board Platter are stand out favourites. The platter consists of five cheeses from the monthly cheese club selection and is a fantastic way to sample the best of the café and is perfect with a glass of red. Don’t forget however, to save room for dessert as the Rum and Dark Chocolate Cheesecake was a sumptuous delight that could easily be enjoyed alone with a coffee during quieter serving times. No visit to the café would be complete without a quick stop in their shop at the bottom of Steep Hill, to purchase some of your favourites from the menu or just to continue tasting some of the many amazing cheeses. If you haven’t discovered this little gem yet, it might be time to take a visit to one of Lincoln’s best-kept secrets.
Mate or Date? Both, but preferably with someone that likes cheese. Due to the limited space smaller groups are likely to get seated faster. Book or Luck? With no lunch reservations make sure you turn up early to save waiting in line or book into one of their monthly bistro nights. For only £25 for 3 courses what’s not to love!
Find out more by following the Chesse Society online: TheCheeseSociety
@TheCheeseSoc 37
PUZZLE
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FLAVOURS TO FIND: VANILLA CHOCOLATE MINT CHOC CHIP BUBBLEGUM CONE
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STRAWBERRY TOFFEE HONEYCOMB RASPBERRY RUM AND RAISIN
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