ISSUE 51 MARCH 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
N I W THE O T IP R AT E O HORSESH N IN
40 RECIPES
and top chefs Hairy Bikers Jess Haggerty Tom Sandham
KEEP MUM
Modern Mother’s Day cakes
NADIA
shares recipes for Greedy Girls
FAR EAST RESTAURANTS ● COCKTAILS ● GLASGOW’S MERCHANT CITY 001_FFCover_0314.indd 1
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The Fifty Best 2013 Double Gold Medal
Spirits of the Times 2013 Winner
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San Francisco World Beverage Testing Spirits Competition Institute 2012 Gold Medal 2012 Gold Medal
The diffordsguide Rating 5 stars
Ultimate Spirits Cool Brands Challenge 2013 Award 2013/14 93 Points/ Excellent, Highly Recommended
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WELCOME
Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk
Front cover image from Brighton Bakes by Jessica Haggerty, Book Guild, £19.99 EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Zoe Hitchen Publishing Assistant Alice Cruickshank Heather C. Thompson Eva Coutts Lisa Chanos Daria Privalko Advertising Design Charis Stewart
Be sweet to your mum
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HERE WOULD WE BE without our mums? Quite apart from the fact that we wouldn’t exist in the first place, many of us wouldn’t know a casserole from a curry if it weren’t for our mums showing us the rudiments of cooking. Luckily on the 30th March it’s Mother’s Day, when we get to A NIGHT AT THE HORSESHOE give back to those lovely ladies who started us off on INN, PEEBLES the path of true foodie love. And what better way than with a spectacular cake? Turn to page 38 for Jessica Haggerty’s modern, yet classic, recipes. The rest of this month’s issue has a distinctly exotic flavour, kicking off with Asian recipes from our favourite Hairy Bikers, Si King and Dave Myers. The boys have been touring the region and have brought back a selection of recipes that are not only tasty and quick, but also healthy. Try their take on Clay Pot Duck, Panang Beef and Fiery Octopus from page 22. Or if you don’t feel like cooking, turn to page 31 for our round up of top Far Eastern restaurants in Glasgow, Edinburgh and Aberdeen.. Perhaps your tastebuds will draw you onwards, towards even more unusual flavours? When Aussie photographer Rob Palmer met his French/Moroccan wife Sophie, he also found himself falling in love with the food of her family’s homeland. Turn to page 32 to get lost in the souk of Marrakech alongside them. For those who’d rather stay close to home, we have healthy recipes from Nadia Sawalha, and gourmet breaks all around Scotland. So whether you’re travelling on a plane or from your armchair, we’ve got you covered. Sue Hitchen, Editor
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CONTRIBUTORS
ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com
Nadia Sawalha is the presenter of Sunday Scoop and a self-confessed Greedy Girl who tries to eat healthily
The Hairy Bikers are the stars of numerous TV series, including their latest, Asian Adventure
Jessica Haggerty is a Sussex-born caterer who has become one of the faces of Brighton’s foodie scene
Tom Sandham is an awardwinning drinks writier and author of World’s Best Cocktails foodies 3
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where science meets food
5–20 April 2014
GASTROFEST A mini festival of the science of food and drink, GastroFest showcases the importance of science in our lives in the most delicious way possible; through a series of innovative events exploring the centrality of science to our culinary experience. Take a trip through the science of intoxication at the Mad Hatter’s Tea Party, sample unexpected cocktail combinations in Molecular Mastery, or join creative catering wonders Jelly & Gin for an evening of extraordinary dining in Sensation.
SCIMART
FEAST OF THE COMMONWEALTH
A farmers’ market with a scientific twist, SciMart brings together food producers, researchers and chefs to reveal the fascinating science behind some of our favourite foodstuffs. Sunday 6 April ∙ 11am–5pm Summerhall
Join us for a unique science infused Gala Dinner and enjoy a menu specially created by leading chefs including Neil Forbes. Browse our producers market and explore the Ozone and Rainforest where scientists and chefs share culinary science stories from across the Commonwealth. An official Culture 2014 event. Friday 11 April ∙ 7pm Our Dynamic Earth GastroFest is supported by:
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CONTENTS
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33
SHOPPING
7
FOOD NEWS
9
BOOKS, TV AND WHAT’S ON
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COMPETITION 13 Win an overnight stay and dinner at the Horseshoe Inn, Peebles
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NADIA SAWALHA 14 on how to eat like a greedy girl and still lose weight THE HAIRY BIKERS tour Asia and share their new favourite dishes
22
FAR EAST EATERIES A taste of the exotic in the city
31
FOODIES FOCUS: MOROCCO 32 Unusual dishes from the nation that trades with the world MOTHER’S DAY CAKES 38 Show mum you love her with one of these sweet treats
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29
COOK SCHOOLS Sign up for a course today
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MERCHANT CITY 49 Glasgow’s newest foodie haven is a neighbourhood on the up SPAS Fancy a relaxing massage?
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GOURMET BREAKS 55 Escape the city and indulge at one of our luxury getaway hotspots COCKTAILS 59 Shake yourself up a classic cocktail NEW BARS
62
OUT AND ABOUT 64 What the in-crowd have been talking about this month foodies 5
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67 Stores Nationwide
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Find the recipes at lakeland.co.uk/tastytreats Visit one of your local Lakeland stores: Edinburgh 55 Hanover Street EH2 2PJ Now also open at Dobbies Garden World, Melville Nursery EH18 1AZ Glasgow 18a Buchanan Galleries, Buchanan Street G1 2FF BAKEWARE | COOK WARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STOR AGE | AROUND THE HOME
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SHOPPING
Chevron Divine blank cupcake sticks, £2.99, gingerray.co.uk
Four-drawer wooden cockerel cabinet, £24.99, www.mygifttree.com Stock cube storage box, £14.50, boutiqueprovencale.co.uk
Spring in your step
Pink Piper Coasters £20 madefromscotland.com
You’ll be jumping for joy when you use these cute utensils and accessoriesin your kitchen
Gisela Graham Recipe Stand, £12, www.tch.net
Caroline Gardner kitchen jotter £8.50, www.caroline gardner.com
Wool Standing Rooster, £15, www.johnlewis.com
Practically Perfect apron, £15, www.berryred.co.uk
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FOODIES NEWS
BUDDING CHEFS Head chefs Craig Sandle of The Pompadour and L’Escargot Bleu’s Fred Berkmiller will be leading a team of Budding Chefs from Brittany at the Pop-up Restaurant at the Hub on 22 March. Showcasing the best of Scottish produce, these young chefs will be serving a 5-course menu as part of a programme of food related talks. Information and tickets from www.buddingchefs.net
TEA TIME WITH TWININGS
Brewing Brazil Scotland’s largest brewery, BrewDog, has gone exotic and opened its first bar in São Paulo. The opening comes just in time for the 2014 World Cup in Brazil. As well as its own craft beers, BrewDog has also teamed up with local Way Beer to create a unique Brazilian beverage for its new bar.
Now you can enjoy all the goodness of green tea with your favourite afternoon snack, as Twinings release their new Sweet Green Tea range. The tea comes in three delicious flavours: gingerbread, salted caramel and caramelised apple. At only four calories a cup, it’s a sweet treat everyone can enjoy!
Jelly Belly’s beer beans Famous jellybean manufacturer Jelly Belly has added a draft beer bean to its collection of over 100 flavours. The new flavour, which is made to taste like German Hefeweizen ale joins a range of alcoholic-inspired beans, such as Piña Colada and Strawberry Daiquiri. And who said sweets were just for kids? Available at Selfridges from March.
SEED PANTRY
Start your own urban allotment with Seed Pantry’s ingenious Mini Summer Allotment Starter Pack. This crafty kit contains all you need to grow a variety of staple vegetables on a balcony, roof terrace or garden. The kit is available for an introductory price of £28 from www.seedpantry.co.uk foodies 9
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BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS A Change of Appetite Diana Henry, Mitchell Beazley, £25 Curious about what ‘healthy eating’ really means, Diana explores a lighter, fresher way of eating, and discovers where delicious meets healthy. Mary Berry Cooks Mary Berry, BBC Books, £20 This highly anticipated tie-in friom Mary’s latest TV series features a selection of homely recipes and cooking tips, as well as lots of her trademark baking ideas. Fay Makes it Easy Fay Ripley, HarperCollins, £20 Busy mum Fay Ripley knows exactly how hectic family life can be, and shows you how you can impress in the kitchen, with minimum effort required.
Man vs all the fun of the fair Adam Richman of Man vs Food fame returns with his new TV show, Fandemonium. Adam tours some of the wildest fan gatherings across the US, such as the Kentucky Derby to Trucks Gone Wild, and samples some of their legendary foods. After experiencing the lifestyle of these superfans, Adam creates his own culinary creation inspired by the events. Prepare for some all-out, Stateside madness. Fandemonium Starts 7 March, Food Network
WHAT’S ON MASTERMIND AT FRENCH CLASSICS CARBERRY TOWER WINE TASTING Carberry Tower, Musselburgh Tel: 0330 333 7 222 www.carberry tower.com 26 March, £25pp Bring a maximum of five people to this majestic venue and test your knowledge to be in with the chance of winning afternoon tea at Carberry Tower. A delicious two-course dinner will be served as you rack your brains and compete against other guests.
The Scotch Malt Whisky Society, 28 Queen Street, Edinburgh EH2 1JX www.rosemurray brown.com; 12, 19 and 26 March and 2nd April, £40 per session Learn about the intricacies of French wine with Master of Wine Rose Murray Brown. Each night examines a different region and its signature wines, from Bordeaux and Burgundy to Alsace and Provence.
EAST AYRSHIRE SHOWCASE Various venues, Kilmarnock, Ayrshire, KA1 www.ayrshirearran.org 30th March Come and experience a full day of street food and farmers’ markets in Kilmarnock. During the day you can shop for local and artisan products, and there will be performances by local bands, while at night there will be a programme of comedy and music.
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NEW 5 Course Grazing Menu launches Friday 7th March
15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk
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Inverleith Park August 8, 9, 10
Special Friday Offer Foodies readers can buy a ticket for Friday 8th August and bring a friend for free.
Friday ticket ÂŁ10 Why not upgrade yourself and a friend to a Foodies Vip experience on Friday 8th for an extra ÂŁ25 Vip ticket gives you access to the vip tent with private bar and views of the stage, a glass of bubbly on arrival, goody bag, priority entry to theatres, tea/coffee/refreshments in Vip lounge.
Quote Foodies mag Tickets on sale now 0844 995 1111 www.foodiesfestival.com Foodies Festival Ad_FP.indd 10
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Win an overnight stay with dinner in Peebles
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HE Horseshoe Inn, a restaurant with rooms in Peebles, is renowned for excellent food. Foodies has an overnight stay with dinner at its 2 AA Rosette restaurant for one lucky reader and a friend. The Horseshoe Inn is listed in the 2014 Michelin Guide, and Stevenson’s Scotland’s Good Hotel and Food Guide 2014. It has eight en-suite bedrooms, rated 4 Gold Stars by the AA Guide. The restaurant was included in The Times’ Britain’s 50 Best Winter Weekend Break Destinations. The menu is founded on seasonally chosen, local ingredients from artisan
suppliers with whom the Horseshoe Inn is proud to work and who are often too small to supply larger hotels. The Horseshoe Inn’s ethos is simple: farm to table. Sixty-day aged beef comes from local farms, honey from local hives and the apple juice is even pressed locally from local apples. The vegetables are all organically grown in the back garden and the partridge are shot in their wooded cleuch. The restaurant is complemented by a charming lounge with luxurious sofas, Chesterfields and a wood-burning stove. This getaway is sure to be a real treat for the foodie in your life. ●
TO ENTER For your chance to win this great prize, simply answer the following question:
How many AA Rosettes does the restaurant have? To win you must like Foodies Magazine on Facebook and send us a message with your name and email address.
The prize is an overnight stay for two people at the Horshoe Inn, plus dinner for two in the restaurant. The prize is strictly subject to availability and black-out dates may apply. The winner will be the first correct answer drawn on 1st April 2014. The prize is non-transferable and there is no cash alternative. The editor’s decision is final.
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MEET THE CHEFS NADIA SAWALHA
Greed is good for you TV chef Nadia Sawalha proves that you really can have your cake and eat it “Denial is always the dark destroyer of any quest to lose body lard”
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ELLOW GREEDY Girls of the world, unite! I’m back again with more brilliant (yes- it’s all gone to my head- not my waist, thank God) recipes! I ‘m beyond excited to be bringing you so many super-greedy recipes. However, this time they’re not only going to be utterly delicious, they’re also going to be super-speedy to make! So, basically what I’m proposing is more food… even faster. What could be better? Because, let’s face it girls, although we love our food and sometimes want nothing more than to spend hours in the kitchen cooking, mostly we want our food (and lots of it) on the table, about as quickly as we can possibly get it there! Whether we’ve had a long day slogging it out at the office or indeed slogging it out with the kids (little darlings that they are!), the last thing we want to do is lose any sofa-and-wine time! Which is precisely why
I’ve spent the last few months creating over a hundred delectable recipes for us to ensure that once we’re on that sofa with our feet up - we can stay there! But, we don’t want to be cooking just for ourselves, do we? No. We want to cook meals that we can eat with our friends and/or family rather than feeling like a social outcast eating our miserably defined ‘diet food’, in a corner like some freak. In fact, did you know that some women have been known to actually eat in the shed rather than with their family so as not to be tempted by what their family is eating! Erm… a little insane, don’t you think? As they say, one definition of insanity is repeating the same behaviour again and again, always believing there will be a different outcome, and, as we all know (mostly from bitter experience), so much about dieting is insane. In my ‘fat girl to slim girl’ opinion, denial is always the dark destroyer of any quest to shift body lard. Denial usually leads to the Big Binge. And so it goes on... and on… and on. So, throughout my new book I’ve laughed in the face of denial and packed it full of all the foods we love! Steaming hot bowls of pasta, gorgeous gooey cakes, satisfying spicy curries, monumental mountains of chips, super sexy stir fries, Sunday roast banquets- and did I mention… cake? Good, I’ve said it twice! In fact, let’s say it again: CAKE! ●
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HEADER FOODIES
AUBERGINE AND SPINACH CURRY People will often turn their backs on the rude delights of the aubergine, especially when they’re on a weightloss mission, simply because they know that they absorb so much fat when fried and, let’s face it, fried is the tastiest way to eat an aubergine! But the way I cook them in this dish works really well and they do indeed end up tasting fried – without actually being fried! Serves 4 3 aubergines, cut into small cubes Olive oil spray 1 tbsp vegetable oil 1 large onion, chopped 2 garlic cloves, finely chopped 2 tsp dried coriander 1 tsp ground cumin 2 green chillies (you can use red if you prefer) 2 cm piece of fresh ginger, grated 4 fresh tomatoes, chopped Large bag of baby leaf spinach 2 tbsp chopped fresh coriander Salt and freshly ground black pepper ● Preheat the oven to its highest setting. ● Lay out the aubergine on two baking trays. Spray with olive oil, sprinkle with salt and pepper and put into the oven until lightly golden (about 10 minutes). ● While your aubergine is browning, heat the vegetable oil in a heavybased pan. Fry the onion, garlic, dried coriander, cumin, chillies and ginger until the onion is softened. Throw in your tomatoes and 3–4 tablespoons water and keep stirring. ● Add your aubergine and cook for another few minutes, still stirring, and then finally add your spinach and coriander and cook until the spinach just wilts. It’s now ready to serve.
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NADIA SAWALHA RECIPES
BRING ON THE CARBS CARBONARA Whenever I went on a diet that demanded that I gave up carbs, I would eventually end up behaving like a deranged bloodthirsty murderer… not a pretty sight. So now I simply never have a meal without carbs – hoorah! Serves 4 400g spaghetti (this is not an occasion for wholemeal spaghetti!) 2 tsp olive oil 6 rashers back bacon, cubed, all fat removed
70g grated Parmesan 5 tbsp low-fat crème fraîche 3 egg yolks 1 tsp coarsely ground black pepper 2 tbsp chopped fresh flat-leaf parsley Salt
● Cook the spaghetti according to the packet instructions in plenty of salty water. ● Heat the oil in a non-stick frying pan over a medium heat and fry the bacon until it browns slightly. Mix together the Parmesan, crème fraîche, egg yolks and black pepper. Add this mixture to the pan. ● Stir in the cooked, drained spaghetti and top with the parsley. Serve with a rocket salad.
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NADIA SAWALHA RECIPES
STEAMED GINGER AND LEMONGRASS HALIBUT This is my husband’s favourite dish and he says he would eat it every day if he could. Well, even though it is delicious, if we had to eat it every day it would end in divorce. Variety is, after all, the spice of life! Serves 4 4 big pieces of fresh halibut (or whatever firm white fish you fancy) 1tsp sea salt 2 tsp sesame oil 10 thin slices of fresh ginger 1 lemongrass stem, pale section only, thinly sliced on the diagonal 1 carrot, cut into thin strips 2 spring onions, finely sliced 2 tbsp dry sherry 4 tbsp chicken stock
From Greedy Girls: Second Helpings! by Nadia Sawalha, Kyle, £14.99
● Rub the fish pieces with the salt and sesame oil. Put them onto a plate and sprinkle with the ginger, lemongrass, carrot and spring onions. ● Bring about 5cm of water to the boil in a medium wok or saucepan and then put a steamer basket in. It’s important it fits neatly into the wok or saucepan you’ve chosen, to make sure the steam can’t escape from the sides. You’ve also got to make sure the water doesn’t touch the bottom of the steamer basket. Reduce the heat to a medium–low heat so the
water is just at a gentle bubble. ● Put the plate of fish into the steamer basket. Pour over the sherry and stock and cover tightly with a lid. If you can’t fit all the fish onto one plate, simply arrange chopsticks in a criss-cross on the plate and then place another plate on top of the chopsticks. Leave to steam very gently for 8–10 minutes. It’s cooked when it’s firm to the touch. ● Serve with 5 or 6 tablespoons per person of cooked brown basmati rice and your favourite green vegetable. foodies 21
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MEET THE CHEFS THE HAIRY BIKERS
Asian style The Hairy Bikers, Si King & Dave Myers, love Asia’s fast, easy cooking style
The Hairy Bikers’ Asian Adventure by Si King & Dave Myers, Orion, £20
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E’RE LUCKY lads. We’ve been off on our travels again - this time to Asia to discover all kinds of wonderful things to eat and cook. And what a time we’ve had. This trip has been our dream for years and it certainly didn’t disappoint. Asian food is fresh, tasty and exciting, with so many different textures and lively flavour combinations. We love it more than ever now and we’d like to share our favorite dishes with you. Asian food is so much more familiar now in Britain. Who would have thought a few years ago that you’d find sushi in service stations and sandwich bars? Ever since we started writing books and making programs about food, we’ve wanted to make a trip to Asia. We were keen to find out about some of these great cuisines and learn authentic recipes and skills we could use at home. You might think this kind of food is tricky to prepare but it’s really not. The main ingredients are things you cook with all the time, like chicken, beef, pork, fish and prawns. Yes, there are few things in the recipes that you might not have heard of but we’ll help you with those and soon you’ll be a dab hand with the dashi. One of the wonderful things about many Asian dishes is that they’re quick. Whack it all in a wok and you’ve got supper on the table in no time. You do need to think ahead a bit and get everything in, and some dishes also need marinating, but its not difficult. The important thing is to have everything chopped, grated, peeled and crushed before you start cooking, then the rest is a breeze. Chefs call this sort of preparation ‘mise en place’: we call it getting all your bits ready. You don’t need lots of special equipment. We visited a family in Hong Kong where grandma cooked up a storm, producing a banquet for six with a wok and one gas ring. We barely saw an oven the whole time we were away. Certain techniques such as stirfrying are common throughout Asia so once you get the hang of these, you’re flying. ●
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CLAY POT DUCK WITH GINGER Serves 2 6 dried shiitake mushrooms (you can also use fresh) 2 large duck breasts 1 ½ tbsp soy sauce ½ tsp sesame oil 1 tbsp Shaoxing rice wine 1 tbsp oyster sauce ½ tbsp cornflour 7g dried wood ear mushrooms groundnut oil, for frying ½ fresh root ginger, cut into fine matchsticks ½ tsp ground Sichuan peppercorns 1 garlic clove, cut into slivers 1 red chilli, finely sliced (reserve 6–8 slices for the garnish) 2 spring onions, each cut into 3 at an angle 6 stems of fresh choi sum or some pak choi Flaked sea salt Freshly ground black pepper
● Remove the skin from the duck breasts and cut into bite-sized pieces. Mix soy sauce, sesame oil, rice wine, oyster sauce and cornflour into a marinade and coat the duck pieces well. Cover with cling film and leave in the fridge for 30 minutes. ● Drain any excess water from your soaked mushrooms and using a sharp knife, thinly shred the wood ear mushrooms. Remove the stalks from the shiitake mushrooms and discard them, then cut the caps in half. ● If you don’t have a clay pot, use a casserole dish with a lid and place it on the hob. Heat 2 tablespoons of oil, add the ginger and cook until slightly softened. Push it to one side of the pot.
● Remove the pieces of duck from the marinade and pat them dry with kitchen paper. Reserve the marinade liquid. Add the duck to the hot pot and fry to seal on all sides, then add the Sichuan pepper. Now add all the mushrooms, the garlic and chilli, then pour in the reserved marinade. Turn down the heat and cook for 10–12 minutes. Be careful not to cook the duck for too long as it will become tough. ● A couple of minutes before the end of the cooking time add the spring onions, choi sum, (or pak choi). Pop the lid on and cook until the greens are slightly wilted. Taste and adjust the seasoning if necessary. Garnish with the reserved slices of chilli before serving.
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PANANG BEEF CURRY Serves 4 2 tbsp vegetable oil 750g lean stewing beef, chopped into 1 cm cubes 5 lime leaves 2 stems of fresh green peppercorns or 1 tbsp sweet brined green peppercorns from a jar 250ml beef stock 2–3 red bird’s-eye chillies, slashed 200ml canned coconut milk (low-fat is fine) 3 fresh tomatoes, skinned and roughly chopped 1 red pepper, deseeded and cut into small dice fresh coriander leaves, to garnish steamed rice, sprinkled with roasted chilli flakes, for serving
Curry Paste 6 green cardamom pods, seeds only 6 large dried red chillies 1 tbsp coriander seeds 1 ½ tsp cumin seeds 20g galangal, peeled and finely chopped 2 lemon grass stalks, white part only, finely chopped 4 garlic cloves, roughly chopped 10 kaffir lime leaves, finely shredded 5 large Thai shallots (or 2 banana shallots), roughly chopped 2.5cm piece fresh turmeric root, finely grated or 1 1/2 tsp ground turmeric 1 tsp shrimp paste 4 tbsp fish sauce 1 tsp salt 1 tbsp vegetable oil
● Lightly crush the cardamom pods and split them open, remove seeds and put them in a pestle and mortar. You can chuck the pods away. ● Dry roast the chillies for 2-3 minutes until slightly browned. Tip them into the pestle and mortar with the cardamom seeds and return the frying pan to the heat. Roast the coriander and cumin seeds for a minute in your pan to release the flavours, then add them to the cardamom and chillies.Grind everything to a powder. Add all the remaining ingredients and pound to a paste. ● There will be enough paste to make 2 curries and you can store it in the fridge for 2-3 weeks or freeze for a month. ● Brown the meat on all sides in a lidded casserole dish. Work in
batches so you don’t overcrowd the dish. Coat the meat with your curry paste. ● Add the lime leaves, green peppercorns, beef stock and red chillies to the meat, then cover and leave to cook gently for about 1 hour and 45 minutes. Alternatively preheat the oven to 140°C and cook for a couple of hours or until the meat is tender. Have a look every now and then and if the curry looks like it is drying out, add a little water. ● When the curry is cooked, stir in the coconut milk, add the tomatoes and red pepper, then continue cooking for a further 10 minutes – the pepper should still have a bit of crunch. Garnish with a sprinkle of fresh coriander and serve with some steamed rice sprinkled with roasted chilli flakes. foodies 27
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THE HAIRY BIKERS RECIPES
FIERY OCTOPUS OJINGEO BOKKEUM We cooked this dish on a rooftop in Seoul and we invited a Korean pop star to share it with us. We’d have liked PSY to come along as well but we had to make do with our Si! Freezing helps to tenderise octopus so it’s a good idea to pop it in the freezer for a day or two, even if you’ve bought it fresh. Serves 4 300g frozen baby octopus, defrosted 1 tbsp vegetable oil 1 small onion, thickly sliced 5 shiitake mushrooms, sliced quite thickly (stalks removed) 2 spring onions, cut in half lengthways 1 tsp sesame oil sprinkle of sesame seeds 1 small red chilli, thinly sliced at an angle, for serving
Spice paste 10g fresh root ginger, grated 3 garlic cloves, grated or finely chopped 2 tsp gochujang (Korean red chilli paste) 1 ½ tsp soy sauce 2 tsp gochugaru (Korean red chilli powder) ½ tsp golden syrup 1 tsp mirin ● If you buy frozen octopus it will come ready-cleaned. Simply rinse it in cold water, pat dry with kitchen paper, then set aside. If you buy fresh octopus, ask your fishmonger to clean it for you. ● To make the spice paste, put all the ingredients in a bowl, mix well and set aside. ● Bring a medium saucepan of water to the boil. Add the octopus, bring the water back to the boil and blanch for 1–2 minutes, drain. Allow the octopus to
cool, then remove any dark skin. Cut the octopus into bite-sized pieces. ● Heat your vegetable oil in a wok. Fry the onion for a couple of minutes, then add the octopus and spice paste and cook for another 2-3 minutes. Add the mushrooms and cook for 2 minutes, then add spring onions and sesame oil. Give a stir and remove from the heat. ● Sprinkle the sesame seeds over the octopus, then garnish with slices of red chilli and serve. foodies 29
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03/03/2014 19:18
www.harajukukitchen.co.uk
FROM TOKYO W I T H L O V E*
HARAJUKU K I T C H E N
0131 281 0526
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japanese bistro 10 gillespie place
i th wi s c is th o fly un er t
REAL JAPANESE FOOD
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FOODIES FOCUS FAR EAST
These exotic venues are full of Far Eastern promise BAR SOBA 104 Hanover St, Edinburgh EH2 1DR Tel: 0131 225 6220 The newest extension to the popular Glasgow-based chain made its way to the capital in 2012, and since then it’s been serving up fresh and zingy plates of fusion street food. Bar Soba takes its influences from a range of cuisines, so whether you feel like some Taiwanese-style sticky, steamed dumplings or a warming bowl of Cambodian seafood laksa you can find both under the same roof.
PORT OF SIAM 3 Pier Place, Edinburgh, EH6 4LP Tel: 0131 467 8628 Nestled beside the harbour, Newhaven Fish Market is the original branch of these sister restaurants where local produce meets authentic Thai spice. In July a second restaurant opened its doors in the city centre, and further expanded to open the trendy Bangkok Bar – perfect for grabbing some lunch whilst in town, or to try out their twist on the Bloody Mary , The Bloody Orient - lime, coriander and lemongrass make it fresh and tangy.
HARAJUKU KITCHEN 10 Gillespie Place, Edinburgh, EH10 4HS 0131 281 0526 Before 2013 you could only taste the delights of the Harajuku Kitchen if you
were to frequent one of the city’s various food markets. That’s no longer the case, as they’ve opened their first dine in branch just up the road from the King’s Theatre. You can sample the same delicious dumplings sold on their stall, or go for their catch of the day.
ICHIBAN NOODLE & SUSHI CAFÉ 50 Queen Street, Glasgow, G1 3DS Tel: 0141 204 4200 The Ichiban Noodle Café is Glasgow’s original and favourite place for Japanese dishes, from juicy, grilled duck breast marinated in garlic, sake and soy to a steaming bowl of noodle soup brimming with mange-tout, broccoli, shiitake and tofu.
THE HANOI BIKE SHOP Ruthven Lane, Glasgow G12 9BG Tel: 0141 334 7165 We all need an escape sometimes, but if you’re not jet-setting off anywhere tropical this spring get a taste of it here instead. The décor and bustling atmosphere make it almost too easy to pretend you’re sitting in a Vietnam eatery before you even taste the ginger-andmango-dressed mackerel.
YATAI IZAKAYA 53 Langstane Place, Aberdeen AB11 6EN Tel: 01224 592355 Winner of the Best Oriental Restaurant in the Scottish Restaurant Awards, Yatai Izakaya is not only top of the pick for locals, but it’s been described as ‘the best Japanese cuisine this side of Tokyo’. They now also have an off license so you can buy sake to enjoy at home. foodies 31
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03/03/2014 19:29
FOODIES FOCUS M0ROCCO
Marrakech kiss When Rob & Sophia Palmer got married in Sophia’s homeland of Morocco, it started a life-long love affair
A
From Colour of Maroc by Rob & Sophia Palmer, Murdoch Books, £25
MOROCCAN we met on the train described Marrakchi people as ‘always turning’, meaning you never know what their angle is. Generations of trading have made them full-time negotiators. And so there we were in Jemaa el Fna – the central square and souk of Marrakech, the largest and most intense market in North Africa. In the heat of the day the square hums with snake charmers, storytellers and Berber drums, while orange juice and date stalls provide the last posts before the cool relief of narrow, shaded souk laneways. But you must be wary, as motorbikes charge through the crowds at full speed in alleys barely wide enough for two people to share a kiss. Vendors in the souk are finely tuned foreigner detectors, each with his own lure. Case in point: the booby-trapped handshake. Once they have a firm grip, on goes a hat and on climbs a monkey. Others pull at heartstrings with imploring eyes or even a theatrical rub of an empty stomach.
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‘The people who rush are already dead,’ called out one shopkeeper. I laughed. He smiled, shrugged his shoulders as if to say, ‘it was worth a try’, and then turned and addressed the couple behind me in German. Languages aren’t a problem for these traders – they’ll even quote prices in any given currency. But if it is your first day in the souk, it’s not yet time to buy. As Sophia’s mother, Zouzou, aka The Negotiator, once explained to me- day one, you look. Look at everything, visit all the shops but don’t show interest. They’ll start to quote prices, but remind them that you’re only looking. Day two, of course you casually return and request a price. A good trader never forgets a face or a quote, so expect a discount. Still, your money must remain deep inside your pockets. Day three is the big day. It’s time to strike a deal. Without negotiation you’ll never get respect- but remember it’s not about trying to rip each other off, it’s about finding a price that leaves both parties content with the outcome. ●
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PICKLED BEETROOT SALAD WITH FETA & WALNUT Habiba welcomed us into her home and produced a pickled beetroot salad that Rob talked about for days afterwards, inspiring us to create this twist on the same recipe Serves 4 750 ml water 250 ml malt vinegar 190g white sugar 2 cinnamon sticks 1 tbsp coriander seeds 2 whole star anise 500 g baby beetroot, trimmed 50 g walnut halves, toasted 65 g feta, crumbled
For the dressing 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar 2 tsp honey 1 tsp wholegrain mustard Sea salt flakes and black pepper, to season
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● Place the water, vinegar, sugar and spices in a medium saucepan over a low heat. Cook, stirring, until the sugar dissolves. Add the beetroot and cook, partially covered, for 1 hour or until the beetroot is tender when tested with a skewer. Using a slotted spoon, transfer the beetroot to a heatproof bowl and reserve the pickling liquid for the next stage. ● Cool the beetroot to room temperature, then peel off and discard the skins. This should be quite easy, but make sure the beetroot is completely cooled so that you don’t burn yourself. Return the beetroot to the reserved pickling liquid. You can serve the pickled beetroot immediately or store in an airtight container in the refrigerator for up to 1 week. ● For the honey mustard dressing, whisk all of the ingredients together in a small bowl until well combined. Season with salt and pepper. ● Remove the beetroot from the pickling liquid and halve them lengthways. Transfer the beetroot to a serving plate and drizzle with the honey mustard dressing, tossing gently to coat. Sprinkle over the walnuts and the feta. Serve immediately.
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LAMB SHANK & PRUNE PIES I feel like this recipe is a true celebration of both Morocco and Australia all wrapped up in golden pastry. Serves 4 2 tbsp plain flour Sea salt flakes and black pepper, to season 6 x lamb shanks 2 tbsp olive oil 2 large brown onions, chopped 1 tbsp ras-el-hanout 2 cinnamon sticks 150g pitted prunes ¼ preserved lemon, pulp discarded, rind rinsed and finely chopped 1 tbsp honey 125 ml red wine 1 tbsp harissa Large pinch saffron threads, soaked in ¼ cup boiling water 250 ml water 2 sheets frozen puff pastry, thawed
● Preheat an oven to 150°C. Place the lamb shanks and flour in a large bowl. Season with salt and pepper. Toss together to coat shanks evenly with the seasoned flour. ● Heat half of the oil in a large flameproof casserole dish over a medium heat. Brown the lamb on all sides. Transfer lamb to a heatproof plate then wipe the dish clean of any excess oil using paper towels. ● Reduce heat to low and add the remaining oil to the same dish. Add the onion and cook, stirring occasionally, for 10 minutes or until softened but not browned. Stir in the spices and cook for 1-2 minutes or until fragrant. Return the browned lamb to the dish and add the prunes and preserved lemon rind. ● Whisk together the honey, wine, harissa, saffron and its soaking liquid and water in a jug. Pour the mixture over the
lamb. Place a piece of non-stick baking paper over the surface of the lamb mixture and cover with a lid. Cook in oven for 2½ hours or until the meat is falling off the bone. ● Remove dish from the oven and transfer lamb shanks to a heatproof plate, cool slightly, then remove all meat from the bones and tear into large pieces. Skim any excess fat from the surface of the sauce in the dish. Combine the meat and sauce and then divide among 4 x 125ml capacity ovenproof dishes. Place dishes on a baking tray and set aside to cool to room temperature. ● Increase the oven temperature to 200°C. Cut 4 x 12cm rounds from the pastry. Use rounds to top lamb filling in dishes. Gently press pastry edges to rim of dishes to seal. Bake pies in oven for 1520 minutes or until the pastry is cooked, puffed and golden. Serve immediately. foodies 35
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03/03/2014 19:33
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MOROCCO RECIPES
HONEY-ROASTED FIGS WITH PRALINE LABNA The combination of figs, lemon and honey with the praline labna is simply too good to be true. Serves 4 6 figs, halved lengthways 2 tbsp lemon juice 3 tbsp honey
For the praline labna 20g flaked almonds, lightly toasted 420g natural yoghurt 75g caster sugar 2 tbsp water
● For the praline labna, set a fine mesh sieve over a large bowl, then line the sieve with a piece of damp muslin. Spoon the yoghurt into the muslin, draw together over the yoghurt and twist. Cover with cling film and refrigerate for 12–24 hours until all the liquid has drained. Keep chilled. ● Line a large baking tray with baking paper and sprinkle the almonds in a thin layer. Place the sugar and water in a small, heavy-based saucepan over a medium heat. Cook, stirring, until the sugar dissolves, then boil until it turns golden around the edges of the pan. ● Carefully pour the hot caramel over the almonds, tilting the tray to spread
the caramel as thinly as possible. Rest at room temperature until set firm. Break the praline into pieces and whizz into fine crumbs in a food processor. ● Stir three-quarters of the praline crumbs through the labna and reserve the remainder. ● Preheat an oven to 200°C. Place the figs, cut side up, in an oven-proof dish. Drizzle with the juice and honey and bake for 12–15 minutes or until the figs are just soft but not collapsed. ● Spoon the warm figs and cooking juices onto serving plates, top with the praline labna and sprinkle with the reserved praline crumbs. Serve immediately.
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03/03/2014 19:34
MEET THE CHEF JESSICA HAGGERTY
Mum’s the word Celebrity caterer Jessica Haggerty explains how her mother and grandmother continue to inspire her baking
M
Y GARDENING grandmother would do everything she could to stay out of the kitchen – her plants were her passion, she earned the money for the family, and her mother did the cooking. My own mother makes the best scones, the best Scotch pancakes, the best mince pies that I have tasted anywhere, ever. Baking can skip a generation, can be transmitted from grandmother to grandson, or ignited when an old recipe book is picked up and well-thumbed pages are opened for the first time in years. My baking encompases a teaspoon of something unexpected, something once in common use and now forgotten, something locally grown, or something from far away salvaged and used in a new and different way. Familiar names, now reclaimed for our frying pans, our stock pots, our baking trays: geranium, tamarind, rose petals,
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lovage. Maybe it sounds ironic, looking to the past for inspiration, but bear with me ... I have a variety of geranium named after me: ‘Sweet Jess’. The aptness of the name is questionable, but perhaps my grandmother named those pink flowers with hope, rather than accuracy. As a child I remember her greenhouse as somewhere beguiling, where she was most herself, and where she developed plants for each of her grandchildren. ‘Sweet Jess’ can’t be used for cooking, but when I started researching this book, the sheer number of geranium varieties that can be astonished me. My grandmother, who rarely went near a kitchen, is remembered (despite herself) through my baking. These are contemporary recipes, but ones that have not forgotten where my culinary roots lie: in the rich, earthy soils of Sussex.●
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MOTHER’S DAY CAKES RECIPES
RED, WHITE AND BLUE VELVET CAKE WITH BERRIES AND MASCARPONE FROSTING Possibly I got a little carried away here, but if you’re going to go down, best it’s in a blaze of patriotic cake-based glory: red for the velvet cake, white for the creamy mascarpone frosting, blue for the berries in a glistening heap atop this proud concoction. If you really want to go over-egg the pudding, top with freshly baked macaroons.
350g plain flour 1 tbsp ras-el-hanout 1 tbsp baking powder 1 tsp bicarbonate of soda ½ tsp salt 250ml full-fat sour cream 1 tsp red food colouring 1 tsp distilled white vinegar 1 tsp vanilla extract 330g caster sugar 225g unsalted butter 2 large eggs
For the frosting 500g cream cheese 115g unsalted butter 1 tbsp vanilla extract 400g icing sugar fresh raspberries and blueberries to decorate
● Preheat the oven to 180 °C. Butter and flour the two cake tins. ● Sift all the flour, ras-el-hanout, baking poweder, bicarbonate of soda and salt into a bowl. ● Whisk the sour cream, food colouring, vinegar and vanilla in another bowl. You need to be shocked by the colour of your liquid- don’t forget it will be diluted when we add it to the rest of the ingredients. ● Using an electric mixer, beat the sugar and butter until light and fluffy, then add the eggs one at a time, beating until well blended after each. ● Now alternatively mix in the dry and wet ingredients in three or four batches- doing this gradually keeps the air in.
● Divide your ruby batter between the food tins and place on the middle shelf of the preheated oven. Bake the cakes for 25-30 minutes until a skewer inserted into the centre comes out clean. ● Cool your cakes on wire racks for 10 minutes, then turn them out onto racks and cool completely. ● For the frosting, beat the cream cheese and butter in a large bowl until smooth. Beat in the vanilla. Add the sifted icing sugar and beat until smooth. Sandwich the cakes together with the frosting and a few berries, then spread the rest of the frosting round the sides and top. Use a palette knife to smooth or make swirls for a more rustic finish. Pile the berries on top.
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MOTHER’S DAY CAKES RECIPES
SPELT MUFFINS WITH GINGERY PEACHES Or, adventures in flour. These rich, chewy mouthfuls work particularly well with alternatives to wheat flour – and indeed spelt gives them a nutty, distinctive chewiness that blends well with the spiced gingerbread doughiness. I’ve lightened them with fresh peaches – poaching and skinning isn’t essential, but makes them tangibly more unctuous, and adds a little luxury to a worthy bake. Makes 12 muffins
Peach Topping 1 large peach, ripe but firm 1 tbsp unsalted butter 1 tbsp honey 1 tsp freshly grated ginger Dry Mix 100g plain flour 100g wholemeal plain flour 60g spelt flour 200g caster sugar 50g soft brown sugar 1 tsp baking powder 1 tsp bicarbonate of soda Three quarters tsp sea salt 1 tsp ginger Wet Mix 80g unsalted buter, melted 180ml milk 120ml sour cream or natural yoghurt 1 large egg 2 tsp freshly grated ginger 3 tsp crystallised ginger, chopped
● Preheat the oven to 180 °C. Rub the inside of the baking tins with butter. ● Halve the peach, remove the stone and slice thinly. If you wish, simmer in water or fruit juice for a few minutes first, then skin it before slicing. ● Add the butter, honey and fresh ginger to a frying pan and heat. Stir to combine, and gently add the peach slices. Fry the slices over a low heat for a few minutes. ● In a large bowl, sift all of the dry mix ingredients together. If you have any
larger grains left in your sieve, do add them in anyway as they provide tasty chewiness. ● Whisk the wet mix ingredients together and add them to the dry mix. ● Fill muffin tins full (you can mound this mixture higher than you would a sponge cake) and lay a couple of peach slices on top of each muffin. Place on a middle shelf in the oven. Bake for about 25 minutes until golden and the peaches have caramelised. foodies 43
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03/03/2014 18:03
MOTHER’S DAY CAKES RECIPES
SAFFRON CAKE WITH HONEY FROSTING AND BORAGE FLOWERS This is an old-fashioned cake, but none-the-less appealing for it. I have borrowed from that great Cornish tradition of the saffron bun, which combines a yeast-rich dough with dried fruit, but I have lightened it a little for modern tastes. Baking the cake in a ring mould made sense somehow, and enables ease of slicing. 1 tsp saffron strands 125ml milk Half tsp fast-action dried yeast Salt 250g butter, cubed 250g caster sugar 300g blueberries Zest and juice of one orange
For the frosting Water or lemon juice 300g icing sugar, sifted For decoration 3 tbsp Sussex honey Borage flowers
Preheat oven to 160°C. Firstly, infuse your saffron: add it to the milk and place in a small saucepan. Heat gently until simmering, and let it bubble (being careful not to let it boil) for a couple of minutes. Set aside and cool. ● Mix the flour, yeast and salt in a large bowl. Add the butter and caster sugar and rub in with your fingertips until you can feel the mix turn to crumbs throughout. ● Now, to add the colour and flavour: scatter your berries and orange zest into a bowl. Add the orange juice to the saffron-infused milk and now pour this into the bowl, mixing all together gently. ● Now for the therapeutic part: turn the dough out onto a lightly floured worktop, and knead- it will be wet, but will come together with patience. A few minutes will be fine, until the dough is elastic, and ● ●
springs back a little when you press it. ● Place the dough in a loaf tin or a ring mould, and leave for 40 minutes to 1 hour until it rises. ● Bake for 40 minutes until golden. ● For the frosting: this is an old-fashioned drizzled icing. Simply mix enough liquid – either water or lemon juice are fine here – into your icing sugar to make it pourable. You can test with a teaspoon: if it drips off the end without too much coaxing, that’s about right. Use the same teaspoon to drizzle icing all over the cake. It doesn’t have to be neat, and a little icing pouring down the sides is desirable. ● If you have some rich local honey, the more the merrier – drizzle some of this over too, and then scatter with borage flowers for that English country meadow look.
From Brighton Bakes by Jessica Haggerty, £19.99, Book Guild Publishing foodies 45
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03/03/2014 19:45
FOODIES FOCUS COOK SCHOOLS NEWS
COCO CHOCOLATE 174 Bruntsfield Pl, Edinburgh, EH10 4ER Tel: 0131 228 4526 www.cocochocolate.co.uk 8th March, £60pp Chocoholics rejoice: Bruntsfield’s prime artisan chocolatier is offering a workshop to divulge their chocolate-making secrets. Using only the finest, organic ingredients, learn to make a delectable range of chocolate treats.
NEW TOWN COOKERY SCHOOL 7 Queen St, Edinburgh, EH2 1JE Tel: 0131 226 4314 www.entcs.co.uk 29th March, £150pp Learn to cook a meat-free feast this March with this intensive vegetarian cooking course. Whether you are a vegetarian yourself or would just like to cut back on your meat intake, you will find plenty of inspiration here. Among the dishes you’ll learn are a delicious spring quinoa salad.
MRS JONES CAKES 33 Carlaverock Rd, Glasgow, G3 2RZ Tel: 07714 244121 www.mersjonescakes.co.uk 14th March, £165pp Take your cake decorating skills to a new level with award winning cake decorator Natasha Collins, as she teaches the unique skill of cake painting. Learn to create flowers, designs and messages on sugarpaste on this full day course.
TENNENT’S TRAINING ACADEMY 161 Duke St, Glasgow, G31 1JD Tel: 0845 166 6060 www.tennentstraining academy.co.uk Fridays, £35+VAT Cook, Curry and Comedy –what more
could you want? Join the Academy chefs as they teach you how to make the perfect curry. Once you’ve cooked your meal, you can enjoy it washed down with a pint of Scotland’s favourite beer. To round off the evening, you will be transported to Glasgow’s top comedy club, Jongleurs, to laugh the evening away.
TONY HEATH COOK SCHOOL Church Rd, Kinfauns, Perth PH2 7LD www.tony-heath-cook-school. co.uk A small and intimate class with little pressure, just a real emphasis on the enjoyment of cooking. Completely tailor made for the wishes of those attending, the day is organised around your own personal tastes and requests – from fish dishes to game to particular sauces. By the end of the day you’ll have created a 4 course meal – with enough leftovers to take away.
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03/03/2014 20:58
NEW DINING CLUB Next Event “Bistro 2024” Wednesday March 26th
Join chef Mark Greenaway as he predicts the future and prepares an innovative menu fit for 2024 Smoking… Foaming… Expect the Unexpected
Monthly Dining Club “Bistro 2024”
4 Courses £35 Per Person, Call Now to Book
15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk
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03/03/2014 16:47
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MERCHANT CITY FOODIES FOCUS
Travelling Merchant Nestled away but still close to Glasgow’s prime shopping locations, the Merchant City is the new hub for contemporary dining and modern bars
KOOLBA 109 Candleriggs, Glasgow G1 1NP Tel: 0141 5522 777 www.koolba.com Koolba is a Persian restaurant with an Indian twist… or should that be an Indian restaurant with a Persian twist? From traditional middleeastern delicacies of humous, lamb kebabs and baklawa, to Indian
flavours in the form of its awardwinning curries, Koolba is a crosscultural delight.
GUY’S RESTAURANT 24 Candleriggs, Glasgow G1 1LD Tel: 0141 552 1114 info@guysrestaurant.co.uk If it’s a little piece of luxury you’re after head to Guy’s, tucked in on
Candleriggs street it’s almost easy to walk past but once inside you’ll wonder how. The beautiful interior with 20’s style table lamps and crisp white tablecloths hints at the luxury of what’s in store. Dine early on the pre-theatre menu and you’ll be served up dishes such as chicken liver and brandy pâté, with chutney & toasted brioche. foodies 49
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FOODIES FOCUS MERCHANT CITY
CENTRAL MARKET 51 Bell St, Glasgow, G1 1PA Tel: 0141 552 0902 www.centralmarketglasgow.com Modern simplicity is the essence of Central Market, a quirky restaurant and deli in one. Winner of the Most Stylish Restaurant 2013 at the Scottish Style Awards, lashings of dark wood and an open kitchen creates a chic interior. The restaurant is open all day so as well as an evening menu, there is an exciting selection of breakfasts.
DAKHIN 89 Candleriggs, Glasgow, G1 1NP Tel: 0141 553 2585 www.dakhin.com Forget your usual curries –Dakhin specializes in southern Indian cuisine that differs greatly from the northern food usually served in restaurants. Ingredients such as coconut, paneer and ginger are dominant and the array of vegetarian options is particularly impressive. The real must-have is one of their exquisite dosas.
ARISAIG 1 Merchant Square, Glasgow, G1 1LE Tel: 0141 553 1010 www.arisaigrestaurant.co.uk Arisaig offers an excellent selection
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of Scottish dishes with a focus on seafood. The restaurant explores the best that the country has to offer, with langoustines from the West Coast, venison from the Highlands and lamb from Perthshire.
METROPOLITAN Candleriggs, Glasgow, G1 1LE Tel: 0141 552 9402 www.metropolitan-bar.com A wide and varied menu at Metropolitan means there’s something for all pallets. A largely Scottish selection is enhanced by worldly influences such as falafel, pithivier and risotto. Even the bar menu impresses – why not try a mackerel bhaji or chicken liver parfait on oatcakes?
ROGANO 11 Exchange Place, Glasgow, G1 3AN. Tel: 0141 248 4055 www.roganoglasgow.com Rogano has been serving up locally sourced fish and seafood for over seventy-five years, a Glasgow institution that has truly stood the test of time. As well as the original dishes that will never disappear – the fish soup will go down in history – you can enjoy a grade A steak or
wild mushroom risotto if seafood isn’t your scene. The oyster bar is the place to see and be seen.
BOTECO DO BRASIL 62 Trongate, Glasgow, G1 5EP Tel: 07772847311 www.botecodobrasil.com Boteco brings the Carnivale to Trongate with its explosive Brazilian-style dining. The petiscos (the Brazilian equivalent of tapas) menu offers a brilliant selection of authentic food, such as päo de queijo, cheesy bread bites; and pimentão recheado, peppers stuffed with mozzarella, tomato and rice.
BOUDOIR WINE BAR Merchant Square, Glasgow, G1 1LE Tel: 0141 552 4774 www.boudoirwinebar.com Boudoir is a French and Italianinspired wine bar, like the bustling venues in cities such as Rome, Paris and Nice. The food menu is based around bar snacks, such as bread with dipping oil and a selection of cheeses, but the 10-page drinks list is much more extensive. The bar offers smaller sized wine glasses, as well as the standard sizes which is perfect for sampling different bottles to find a new favourite.
03/03/2014 19:59
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Countryside Kitchens invest in the finest quality materials and the most experienced craftsmen to build a bespoke kitchen that will last you a lifetime.
Bring the heart back in to your home Visit the Studio at Countryside to see what we can achieve together Countryside Kitchens, 31 Woodmarket, Kelso, TD5 7AT 01573 228030 | www.countrysidekitchens.co.uk | enquiries@countrysidekitchens.co.uk Stockists of Farrow & Ball | Wide Range of Contemporary & Classic Floor & Wall Tiles
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FOODIES SPA
ONE SPA 8 Conference Square, Edinburgh EH3 8AN Tel: 0131 221 7777 www.onespa.com The award-winning One Spa at the Sheraton Grand Hotel has launched a new whole-body rejuvenating experience that is designed to work away winter weariness. Their Spring Spa Day offering begins with an intensive facial treatment that will target your unique skin hangups and leave you feeling radiant. The treatment is followed by an essential body massage to revive tired muscles. Access to the indulgent range of heat and water experiences in the Thermal Suite as well as time in the tranquil rooftop Hydropool are also included.
FAIRMONT ST ANDREWS St Andrews, Fife KY16 8PN Tel: 01334 837045 www.standrewsbay.com Put a spring in your step with an Aching Leg and Foot Relaxer with hot stones treatment and pedicure for £85. Plus, Foodies readers get an extra 10% off any further treatments. Quote ‘Foodies’ when booking.
SPA MISSONI
SANCTORIUM BEAUTY
1 George IV Bridge, Edinburgh EH1 1AD Tel: 0131 220 6666 www.hotelmissoni.com Revitalise tired, winter skin with an Eve Lom Radiance Facial to leave your face fresh and bright. Afterwards, enjoy a two-course lunch in the hotel’s award winning restaurant Cucina.
Waterloo Pl, Edinburgh EH1 3EG Tel: 0131 557 1766 www.sanctuaryatthesuites.co.uk Have a pamper party at the luxurious Princes Street Suites as you and your friends enjoy facials, manicures, eyelash extensions and professional make up. Enjoy some simple nibbles or have a full-on feast cooked for you by the in-house chef.
THE RESIDENCE 4A Park Circus Pl, Glasgow G3 6AN Tel: 0141 280 0362 www.theresidenceglasgow.com Enjoy two Foodies exclusive offers. Try a shellac manicure for £18
(normally £28) or enjoy a pamper day for £39 (normally £83). Included is a facial and massage, followed by an ‘ice cream tea’ of ice cream, cake and sparkling wine. foodies 53
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03/03/2014 20:03
MACDONALD
HOLY RO OD HOT EL
WEDDINGS HAVE BECOME EVEN MORE M AGICAL • Stunning views overlooking Arthur’s Seat providing the perfect backdrop for photographs • Dedicated wedding co-ordinator to offer personal care and attention every step of the way • Refurbishment of our Wedding Suites • All inclusive packages on offer to ensure you can tailor the day exactly how you wish from £5,950 Come and see the new look Macdonald Holyrood Hotel, arrange your visit on 0844 879 9028 or email weddings.holyrood@macdonald-hotels.co.uk
Macdonald Holyrood Hotel, 81 Holyrood Road, Edinburgh, EH8 8AU
W W W. M AC D O N A L D H OT E L S .C O. U K / H O LY RO O D
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GOURMET TRAVEL FOODIES FOCUS
The great escape As winter becomes as distant memory and the countryside awakes it’s time to plan a gourmet break to invigorate the soul and enjoy all that the Scottish larder has to offer. Words Heather C Thomson THE HARBOUR INN AND RESTAURANT Bowmore, Island of Islay www.harbour-inn.com A restaurant with rooms and glorious views across Lochindaal situated in the main town of the island, the historic hotel offers all that is best in Hebridean cooking. The menu features locally caught fish and seafood including oysters, scallops and langoustines. Scottish lamb and beef feature, as well as game in season. A comprehensive list of single malt whiskies to enjoyed is to be expected on an island, which boasts nine working distilleries.
of the Island of Lismore across the Lynn of Lorn, which can be accessed by passenger ferry which allows expansive access by foot and bicycle. The hotel can provide packed lunches with a bottle of wine to ensure explorers are suitably refreshed on their travels. The 3 Rosette restaurant offers a 7-course tasting menu, as well as a lunch that can be enjoyed with views from the garden or the conservatory. Indulge in the Gourmet Break with added extras of Oban chocolates and a personalised tasting menu.
GLEDDOCH HOUSE GOLF HOTEL AND SPA Langbank, Glasgow, Renfrewshire www.gleddochhousegolfhotelspa. com Built as the home of a shipping baron, with spectacular views over the River Clyde, this is your opportunity to live like a great industrialist. Short break options include a visit to the nearby Auchentoshan Distillery, producer of a distinctive Lowland whisky. Here you can enjoy a dram of triple distilled Auchentoshan Single Malt Whisky and their new Cream Liqueur.
AIRDS HOTEL AND RESTAURANT Appin, Argyll www.airds-hotel.com The picturesque hamlet of Port Appin affords a tempting view
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FOODIES GOURMET TRAVEL
KENMORE HOTEL Kenmore, Perthshire www.kenmorehotel.com Nestling next to the River Tay and bordering on the Tay Forest Park, the Kenmore is located at the heart of the conservation village of the same name. The Grill Room offers a wide range of specialties and seasonally inspired dishes. Their Inka Grill, a sealed oven of Spanish origin, which is fuelled by hardwood oak charcoal, cooks meat, fish and vegetables swiftly, while preserving perfectly the delicate flavours of the local ingredients the restaurant favours.
CRINGLETIE HOUSE Peebles, The Borders www.cringletie.com Situated in the beautiful rolling hills of the Scottish Borders, Cringletie houses the Sutherland restaurant, which offers fine dining as befits a 3 AA Rosette establishment. The Frenchinspired cuisine is prepared from locally sourced ingredients, and marks a great introduction to an area with a rich agricultural heritage. Conveniently located only 30 minutes south of Edinburgh; this is an idea escape from the city.
THE COLONSAY HOTEL AND ESTATE Isle of Colonsay, Argyll www.colonsayestate.co.uk Perched on the hillside above the
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harbor, this historic inn offers among its options a Pre-Ferry set price menu, timed for those heading to Oban on evenings with a ferry sailing. A simple menu utilising local ingredients, including Colonsay oysters and Argyll lamb, is complimented with cheeses sourced from Iain Mellis in Edinburgh to provide a specifically Scottish ploughman’s lunch. Local Colonsay beer on tap plus malt whiskies from the many Argyll distilleries are a wonderful accompaniment.
GLENEAGLES HOTEL Auchterarder, Perthshire www.gleneagles.com Central to the Gleneagles experience is fine dining, from the bustling vibe of Deseo with its Mediterranean menu to the intimate ambience of The Dormy Bar & Grill with its Tandoor oven. Of course, the highlight is the cuisine at Restaurant Andrew Fairlie, Scotland’s only two-Michelinstarred restaurant, which provides the added option of a gourmet tasting menu.
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A La Carte Menu Breaks 2014 This package includes our full a la carte dinner menu, bed and full Scottish breakfast for 2 persons. Prices also include VAT. No service charge at The Marcliffe. See our full a la carte menu at www.marcliffe.com/cuisine Friday - Sunday Executive room £275* Deluxe room £295* Junior suite £375* Single room DBB rates please ask
Monday - Thursday Executive room £315* Deluxe room £345* Junior suite £375* *per room per night
The Marcliffe Hotel and Spa, North Deeside Road, Pitfodels, Aberdeen AB15 9YA T: 01224 861000 E: enquiries@marcliffe.com W. www.marcliffe.com
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COCKTAILS RECIPES
True classics
There’s a reason these cocktails have stood the test of time
ST GERMAIN DES PRÈS 1 tsp cucumber juice Pinch pepper 40ml Hendrick’s gin 4tsp elderflower cordial 4 tsp lime juice 5 dashes Thai chilli tincture Ice cubes Garnish: slice of cucumber Glass: Martini or coupe ● Muddle the cucumber juice and pepper together, then add the remaining ingredients and dry shake (no ice) for 10-15 seconds. Add ice and shake vigorously, then fine strain into a glass. Garnish with a slice of cucumber.
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RECIPES COCKTAILS
PEACH ELDERFLOWER COLLINS Third of a fresh peach OR 4 tsp white peach purée 50 ml Bombay Sapphire gin Juice ½ lemon 3 tsp elderflower cordial Ice cubes Soda water to top Garnish: wedge fresh white peach Glass: highball ● Muddle the peach in a mixing glass, add the gin, lemon juice and elderflower cordial, and stir with ice. Fine strain into a highball filled with fresh ice, top with soda water and stir. Garnish .
LADY MARMALADE 40ml No. 3 London Dry gin 25ml lemon juice 2 tsp elderflower cordial 1 heaped tsp grapefruit marmalade Ice cubes Garnish: mint leaves Glass: rocks ● Shake all the ingredients with ice, fine strain into a glass over fresh ice and garnish.
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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP
Learning How to Make a Killing in Bollywood at the East Renfrewshire Theatre? Don’t forget to grab a curry first at the famous Turban Tandoori, just along the road in Giffnock
What’s New PURPLE RUIN 25ml Beefeater gin 12.5ml apricot brandy 12.5ml cassis 25ml lemon juice 12.5ml gomme Glug of egg white Garnish: mint leaf Glass: martini or other stemmed cocktail glass Shake the ingredients and fine strain. Pour into a stemmed cocktail glass and garnish.
LIAN PU EXPRESS EDINBURGH Fancy some sha cha beef flank? How about hong shao rou pork? Or bubble milk tea with extra mango poppings? At the recently launched Lian Pu Express in Newington, familiar Chinese dishes such as beef in black bean sauce and egg foo yung are joined on the menu by less familiar regional specialities. It is an order at the counter kind of place with keen prices which will please the large, local student population. 14 Marshall Street, Edinburgh EH8 9BU Tel: 0131 622 8895 www.lianpu.co.uk
WILD CABARET GLASGOW You can never have too many sequins with your dinner so we were delighted to learn of the newly launched Wild Cabaret on Candleriggs. Having opened in Merchant City in February, this new venture combines performance
art with fine dining and boutique booze. Singers, dancer, actors and variety artistes have all been auditioned for what looks to be one of Glasgow’s more unusual entertainment options. 18 Candleriggs, Glasgow G1 1LD Tel: 0141 552 6165 www.wildcabaret.com
TINTO TAPAS BAR GLASGOW Tapas bars continue to thrive with the third branch of Tinto Tapas having just opened in Glasgow’s West End. It joins the existing Tinto Tapas Bars in the Southside and East Kilbride. The menu is a real belter with pork ribs rubbing shoulders with oven-baked rabbit, braised black pudding and veal escalopes stuffed with Serrano ham and Mahoun cheese. Leave room for the churros or doughnuts which are served with a hot dipping sauce. 39-41 Hyndland Street, Glasgow G11 5QF Tel: 0141 337 3135 www.tintotapasbar.co.uk
MOTHERS DAY WINES Champagne Jacquart Mosaïque Rose NV, £35, Great Western Wines Elegant, rounded, fruity, hints of cherry & strawberry. Terrunyo Sauvignon Blanc Block 5 2011, £14.50, Wine Direct Juicy, crisp and fresh. Marques De Casa Concha Merlot 2010, £11.99 Waitrose Ripe berry and blackcurrant, vanilla & mocha
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OUT AND ABOUT FOODIES FOCUS
Out & about
If you want to feature contact press@foodiesfestival.com
SWEET TREAT John Lewis launched their first Cocoa Bar-Café in Edinburgh
LOVE FOOD LOVE FASHION Edinburgh Larder hosts an evening of fashion & jewellry from West End’s Arkangel & Felon
PROPER CHIPS Stuart & Adrian Fusco crowned the Best UK Fish & Chip shop after battering rivals in the National Fish & Chip Awards 2014 foodies 65
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FOODIES FOCUS OUT AND ABOUT
Out & about
INNIS & GUNN launch Smokin’Gunn with David Ashton - Hyde from the famous Hinds Head in Bray
If you want to feature contact press@foodiesfestival.com
BISTRO MODERNE launches their new dining club with a 1984 menu. Chef Mark Greenaway served food from the 80’s with a twist.
ARISAIG BURNS NIGHT The Glasgow restaurant celebrated Burns Night with true Scottish flair 66 foodies
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Edinburgh Gin delivers superior distilling expertise with a refreshingly Scottish twist. Produced in small-batch quantities, Edinburgh Gin is packed full of the finest quality ingredients and carefully selected soft Scottish botanicals to produce a refreshing clean, crisp gin.
Our expanding gin range includes Raspberry Infused Edinburgh Gin, Award-Winning Elderflower Edinburgh Gin, and new, limited edition Spiced Orange flavour.
SpencerďŹ eld Spirit Company www.spencerďŹ eldspirit.com 01383 412144
Edinburgh-Gin
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