FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 60 DECEMBER 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
MAKING MERRY
IXUN W RY U L A
CAMERON HOUSE BREAK
Home baked decorations
DECEMBER 2014 ISSUE 60
40 RECIPES
and top chefs Ruby Tandoh Natalie Coleman
JAMES MARTIN Getting comfortable
CALIFORNIA INTERIORS ● FESTIVE COOKING COURSES ● BACON COCKTAILS 001_FFCover_spine_1214.indd 1
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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 FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 60 DECEMBER 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
MAKING MERRY
N WI A LUXURY
CAMERON HOUSE BREAK
Home baked decorations
DECEMBER 2014 ISSUE 60
40 RECIPES
and top chefs Ruby Tandoh Natalie Coleman
JAMES MARTIN Getting comfortable
CALIFORNIA INTERIORS ● FESTIVE COOKING COURSES ● BACON COCKTAILS 001_FFCover_spine_1214.indd 1
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Front cover image from The Great British Bake-Off Christmas, BBC Books
EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte
Eat, drink and be merry
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HE highly anticipated festive season has finally arrived, and has brought with it the enchanting world of Christmas markets, fireworks displays and, best of all, party food. The excitement of Santa’s imminent arrival can also cause a lot of stress, especially with all the A FOODIES family coming together for the eagerly awaited (and ESCAPE TO CAMERON occasionally dreaded) Christmas meal and all the HOUSE events that precede and follow it. This Christmas, however, we have you covered with our utterly delicious recipes, so you don’t have to worry about getting your festive food on point and can enjoy the party. Make your Christmas extra special with tips from The Great British Bake Off on page 22, which include a recipe for the stained glass tree biscuits on our cover, which taste as great as they look hanging from the tree. James Martin’s smoked salmon, prawn and cucumber mousse on page 16 is the perfect appetiser for any dinner party. The combination of classic ingredients and retro 70s presentation will certainly get the conversation going. Our Bloody Hell bloody mary on page 61 is also a showstopper, featuring bacon as its unusual star ingredient. And yes, it’s totally acceptable to have it for breakfast! Win a wonderful luxury break to the fabulous Cameron House and a Champagne Cruise by entering our competition page 11. ● Sue Hitchen, Editor
WIN
CONTRIBUTORS
Advertising Design Charis Stewart 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
James Martin is one of the nation’s best-loved celebrity chefs and host of the BBC’s Saturday Kitchen
Natalie Coleman won MasterChef in 2013 and has collaborated with Jamie Oliver and Michel Roux Jr.
Ruby Tandoh was a runner-up on the Great British Bake-Off and recently published her first cookbook.
Theresa Gilliam is a food stylist and fine dining chef, having worked at one of Seattle’s top restaurants. foodies 3
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Tomatin.com
Please enjoy responsibly.
Experience the Softer Side of the Highlands. The smooth, rounded hills sheltering the Tomatin Distillery reflect the softer side of nature in this quiet corner of the Highlands. Here, bubbling pure spring water, tender barley and gentle patience all go into creating our 12 Year Old, a deliciously sweet and smooth malt with hints of apples, pears and subtle sherry.
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CONTENTS
7
SHOPPING
7
NEWS
9
BOOKS, TV AND WHAT’S ON
10
COMPETITION 11 Win a luxury break at Cameron House
55 43
14
JAMES MARTIN Recipes for deliciously stylish comfort food
GREAT BRITISH BAKE OFF 22 CHRISTMAS Let the festivities begin with these delicious recipes NATALIE COLEMAN 30 Hearty recipes to share with your loved ones FESTIVE MENUS Welcome the year in true foodie fashion
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RUBY TANDOH 42 The Bake Off runner up shares her favourite recipes
31
21
60
BUTCHERS 49 Find the finest meat in the country BACON & COCKTAILS Unusual ways to make bacon delicious
50
COOK SCHOOLS Find the perfect class for you
57
INTERIORS Add a Californian touch to your kitchen
58
SPAS 63 Get party ready with our best picks NEW BARS
64
OUT & ABOUT
66
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Christmas Fayre Sun 7 Dec 11am - 3pm Free Entry
Festive Sunday Concert & Lunch Sun 14 & 21 Dec 2.30pm, £32pp
Festive Concert & Dinner Thurs 18 Dec 7pm, £55pp
Celebrate the Festive Season at House for an Art Lover SHOP
CAFÉ
CELEBRATIONS
WEDDINGS
VISITOR ATTRACTION
CONFERENCES
Festive Café Lunch 3 - 24 Dec £17.50pp / £20.50pp
t: 0141 353 4770
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e: info@houseforanartlover.co.uk
w: www.houseforanartlover.co.uk
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SHOPPING
Combination bottle lock, www.no1gadgetstore.co.uk, £11.79 Sophie Allport Chicken Wire egg rack stand, £8, www.sophieallport.com
Under the tree Treat the foodie in your life to the perfect kitchen gift from this innovative selection
Rice melamine cup, £17.97, www.artchateau.de
Tesco red retro bread bin, £15, www.tesco.com
Wooden trivet, £16, www.stuffof dreams.com
Campervan toaster red, £42.99 www.thegiftoasis.com
Personalised enamel tin, £37, www.jonnys sister.co.uk
Contento Bio Buddy mini tin, red, £35.27, www.contento-shop.com Egg cup and toast cutter, £6.95, Prezzybox.com foodies 7
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FOODIES NEWS
CRANK UP THE FLAVOUR Advocates for ‘proper food’ Cranks have teamed up with award-winning TV chef Richard Corrigan to devise a range of exciting new flavoured loaves: The Brediterranean, the Carry on Carrot and the Hippity Homity. Using ingredients including olives, coriander, apples and figs, the loaves will appeal to the most adventurous taste buds and are perfect to enjoy on their own, toasted, as a sandwich or for use in cooking.
NUTS ABOUT PESTO
Roaming grouse In celebration of its own distinctive character, The Black Grouse will be hosting a very special event at The Hub in Edinburgh on Monday 8th December, which will bring together four of the UK’S leading adventurers: Sir Ralph Fiennes, Ben Fogle, Olly Hicks and Kenton Cool. The exciting event will give attendees the chance to listen to the explorers’ unbelievable life experiences in what promises to be an unforgettable evening.
Award-winning food producers PINK’S have launched a range of delicious, handmade glutenfree pestos. With exciting flavours such as Watercress and Wasabi or Smoked Sweet Pepper, the pestos can be enjoyed stirred through pasta, as a tasty meat and fish marinade or even as the perfect party dip.
Mrs Claus calls Mrs Claus returns once again this year to the stunning Pollok House right up until Christmas Eve. Mrs Claus will be checking who’s been naughty and who’s been nice, hearing Christmas wishes and handing out presents while preparations are underway at the North Pole. The halls will also be transformed into a magical Christmas wonderland.
Glasgow gin The Glasgow Distillery Company has recently launched Makar Glasgow Gin. Distilled seven times using a stateof-the-art copper named Annie and left to rest for a minimum of two weeks, Makar’s blend of flavours is great on the rocks or in a cocktail.
A TRIP TO SANTA CRUISE
Recently awarded Best Pub in Scotland by the AA, the Bridge Inn in Ratho will be running Santa Cruises from 7th-24th December to welcome Christmas with a splash. The Pride of the Union will be turned into Santa’s own sleigh and will take visitors to a magical island grotto, while they enjoy a selection of refreshments, treats and gifts for children. foodies 9
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BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS The Swedish Christmas Table Jens Linder, Skyhorse Publishing, £16.99 Set your Christmas table with seasonal delicacies such as mulled wine, egg nog nougat, and marzipan Christmas ham. New Feast Greg and Lucy Malouf, Hardie Grant Books, £30.00 Greg and Lucy Malouf share their love of traditional Middle Eastern cuisine in their new release, making vegetables the stars of their delicious and innovative dishes. Wagashi: Little Bites of Japanese Delights Yamsita Masataka, Marshall Cavendish International, £16.99 Learn how to make traditional Japanese sweet treats that make the perfect home made gift.
12 Chefs of Christmas
This December Food Network has brought together twelve of the country’s most exciting chefs to share their tips for a perfect Christmas meal. Hosted by Jeni Barnett, the twelve chefs of Christmas, including Lisa Faulkner, Reza Mahmmad and Andy Bates, will showcase a combination of classic festive favourites with innovative and exotic flavours, capturing the best seasonal dishes from around the world. From Eric Lanlard’s dessert medley to Shelina Permaloo’s turmeric and herb salt crust seabass, 12 Chefs of Christmas is the perfect show to get yourself excited about the best part of the party season: the food! Every day this December at 11am on Food Network UK, Freeview Channel 41
WHAT’S ON GLASGOW COFFEE FESTIVAL
BEER AND FOOD MATCHING EDINBURGH
6th December, The Briggait, Glasgow Coffee lovers will be delighted with this one-day festival celebrating the mighty coffee bean and showcasing the speciality coffee scene in Scotland. Visitors can watch the country’s best baristas in action at the Scottish heat of the Barista Championship, and best of all, all proceeds will go to Coffee Kids UK and SocialBite.
9th December, Edinburgh New Town Cookery School Learn how to match the flavours of a selection of craft beers, including Innis & Gunn and Harviestoun, with fresh Scottish produce in this exclusive event. Try beer paired with smoked salmon, venison, haggis and tasty Scottish cheeses. Leading the evening will be theHerald’s Tom Bruce Gardyne.
WORLD OF WINE 6th December, Radisson Blu Hotel, Glasgow Spend a full day travelling the globe on this special themed wine tasting. Showcasing wines from remote corners of the world, unusual grapes and exciting origins, this day is perfect for those who like adventure and history in their glass. Choose from ‘World of Wine’, ‘Old World’, or ‘New World’ wine tasting workshops, and leave with a World of Wine notebook.
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IN W
Win a luxury Cameron House break
F
OODIES is offering a lucky reader and friend the chance to win a luxurious loch side break at Cameron House, a beautiful Baronial mansion hotel on the shores of Loch Lomond. The winner will enjoy an overnight stay in a stunning loch view room with dinner in the acclaimed Cameron Grill Restaurant and bed and breakfast. Additionally, the winner will have the chance to choose between a luxurious sixty minute
Champagne Cruise on board the hotel’s luxury cruiser “Celtic Warrior” or a truly pampering experience at The Carrick spa. Situated only a stone’s throw from Glasgow and set against a magnificent backdrop of 100 acres of woodland on the stunning Loch Lomond, Cameron House blends traditional Scottish influences with sumptuous contemporary décor, making for a truly memorable stay in the finest surroundings. ●
TO ENTER For your chance to win this great prize, simply answer the following question:
What is the name of the cruiser that takes guests on the ultimate Loch Lomond experience? To win simply email enter@ foodiesfestival.com with the correct answer and include your name, address and telephone number so we can contact the winner.
Terms and conditions. The winner will be the first correct answer drawn on January 6th. Must be used before the end of April 2015, subject to availability and not valid on a Saturday. Transport and beverages not included. Editors decision is final. There is no cash alternative.
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THIS CHRISTMAS, TAKE A VOYAGE INTO THE WORLD OF WHISKY…
The perfect gift for whisky enthusiasts and novices alike, learn how to taste, savour and serve Scotland’s finest drink with this interactive online experience! A contemporary twist on a traditional tale, Whisky School offers a delicious blend of fascinating information, innovative interactions, games and gorgeous videos which, on completion, will lead to the award of an exclusive endorsed certificate in An Appreciation of Scotch Whisky.
“A splendid introduction to whisky; very informative and useful, great fun as well!” Charles MacLean
Leading author, whisky expert and star of the film Angel’s Share.
To purchase Whisky School for only £19.95, simply visit whiskyschoolscotland.co.uk and quote FOD10.
whiskyschoolscotland.co.uk
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SHOPPING
Dear Santa, Please fill our stockings with these tasty gourmet gifts this Christmas
Kitchen fun
Marshmallow kisses
If you’re looking to spoil the foodie in your life this Christmas with a gift that will stand the test of time and look stylish in any kitchen, Magimix’s appliance range is the perfect option. Including the fun and funky Le Mini Plus food processor and the seethrough Vision Toaster, cooking has never been more fun. www.magimix.uk.com
Treat your loved ones to some award-winning, locally made gourmet marshmallows. With flavours ranging from Chocolate Orange, Eggnog, After Eight, Mulled Wine, and Cinnamon to Millionaires’ Shortbread and many more, your stocking won’t be complete without them. www.themarshmallowlady.com
Christmas puddings
Miss Hope & Mr Greenwood’s sweet delights True Scotch The award-winning single malt Scotch Whisky from the Tomatin Distillery in the Highlands is the perfect gift for whisky lovers with a soft spot for light and delicate flavours with vibrant and enticing sweetness. www.tomatin.com
Award-winning confectioners Miss Hope and Mr Greenwood’s dreamy gift selection offers a wide range of deliciously sweet and beautifully packed products, such as the Christmas Salt Caramel Pail, £9.99, the Fabulous Fudge Pudding Glutton Collection, £9.99, or the Curly Candy Canes Pack, £4.99. hopeand greenwood.co.uk
Festive seasoning Salt House has brought together their favourite products in carefully curated collections. The gift sets feature a range of gourmet salts, from Hawaiian Salt Hot Black Lava to Iburi Shio Cherry Salt, and will bring the flavours out of any dish. salthouseonline.com
Chef Neil Forbes’s delicious handmade Christmas puddings are back this festive season. Pick yours up from his restaurant, Café St. Honoré, and surprise your loved ones on Christmas Day with its scrumptious, plump, brandysoaked raisins and fruit. cafesthonore. com
Spanish hampers Spanish shop and deli Goya 23 recently opened in Stockbridge, and has put together a beautiful selection of hampers which make the perfect Christmas gift. Beautifully arranged, the hampers include a selection of gourmet products such as ethical foie gras, Cava Raimat Brut Nature and Zallo anchovies in olive oil. goya23.co.uk foodies 13
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MEET THE CHEF JAMES MARTIN
Home, James I
The new series of James Martin: Home Comforts returns to BBC TWO in January. The official tie-in book, Home Comforts by James Martin is published by Quadrille, £20
’VE BEEN doing this job for 20 years now and never have I had such an amazing response to an idea and a show as I have with Home Comforts. I think that’s because, like most of us, I work harder now than I’ve ever done, with longer hours and more stress. And after all those long days, there is nothing that I like more than chilling out at home with some delicious, comforting food. I don’t mean what we traditionally call ‘comfort food’, such as pie and mash or rib-sticking steamed puddings with custard; to me, comforting food can just as easily be a beautifully made and cleverly dressed salad, a magnificent fish with a piquant salsa verde or a fresh raspberry and vodka jelly. I’ve been very lucky to travel the world with my job, learning more about food, but there truly is no place like home. The UK is a very special place and I only realised that when I was seeing less of it. So to do a show based at home seemed an obvious thing to do. And it made my dogs happy, not only to have me around more, but also because – as they bounced around
during the filming of the TV show and then afterwards in the photoshoot for this book – they got to hoover up the bits and bobs of food that fell off the tables... So they, like me, have really loved putting the book together! Here are the recipes I love to cook at home. The ones I turn to when I’m away from the restaurant and from TV studios. These are all the things I’ve learned over my career, coupled with some new recipes inspired by local producers and suppliers. And what amazing people we have met along the way, from cordial brewers to pork farmers and fabulous cheesemakers. We should all look and see what is on our doorstep, there’s plenty of delicious stuff for us all to discover. This is a project I should have done ages ago. It’s all about the food and working with food for as long as I have makes you understand it a little more. It makes you enjoy it more, too. And most importantly of all, it makes you crave that moment when you arrive home and get into the kitchen. We could all do with more home comforts. ●
Photography: Yuki Sugiura
James Martin doesn’t get much time at home, but when he does, he likes his food to be comforting
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FOODIES JAMES MARTIN
SMOKED SALMON, PRAWN AND CUCUMBER MOUSSE As I was making this, the team started laughing at me. They didn’t when they tasted it. It looks so impressive and, frankly, so 70s, but so what? My mum used to do something like this. Actually she used to buy it, hide the packaging and fob it off as home-made. Well mother, the shop you used to use is shut. This is the real recipe, and it’s so easy. Serves 6 A little rapeseed oil 1 large cucumber, peeled and very finely sliced 400g unsliced smoked salmon, chopped Juice of 1 lemon, or to taste, plus lemon wedges to serve 200g full-fat cream cheese 450ml double cream Sea salt and freshly ground black pepper 300g cooked prawns, shelled and deveined 50g watercress 6 cooked tiger prawns in the shell Melba toast, to serve
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● Use a little rapeseed oil to oil a shallow 22cm diameter, 4.5cm deep savarin mould, then line with cling film, making sure it overlaps the mould all the way around. ● Layer most of the cucumber into the mould, overlapping the slices as if they were fish scales, so that they cover all of the inside of the mould. Set aside. ● Put the chopped smoked salmon into a food processor with the lemon juice and blitz until smooth. Add the cream cheese and blitz once more, then, with the food processor running, slowly add the double cream until the mixture is thickened and smooth. Season with salt and pepper and adjust the lemon juice to taste. ● Carefully spoon half the mixture into the cucumber-lined mould. Top with half the prawns, then cover with the remaining mousse. ● Smooth it flat with a palette knife and cover the top with the remaining cucumber. Pull the cling film up to cover, then place in the fridge for 30 minutes or until ready to serve. ● Peel back the cling film, then place the mould upside down on a serving plate. Gently lift off the mould and peel back the cling film. ● Pile the watercress and remaining prawns into the centre of the mould. Decorate with the tiger prawns. Serve with wedges of lemon and plenty of melba toast.
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1. First line the mould with cling film and the thinly sliced cucumber. 2. You can either spoon or pipe in the salmon mixture. 3. Keep a firm, steady pressure on the piping bag to ensure an even amount of mousse. 4. Cover with remaining cucumber and cling film and refregerate 16 foodies
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FOODIES JAMES MARTIN
SIRLOIN STEAK WITH RED WINE AND SNAIL SAUCE ‘Snails, you say? Snails?’ But in the UK we have snail farmers and on the TV show you might have seen one. Don’t go fetching snails from the veg patch, they’re not the same thing! And don’t diss this recipe until you at least try snails. I was on the snail section once at a restaurant in Paris, so I learned to love them. Serves 4 1kg floury potatoes, peeled and cut into chunks Sea salt and freshly ground black pepper 225g unsalted butter 150ml double cream 4 x 250g sirloin steaks, at room temperature 1 tbsp olive oil 4 banana shallots, two with skin on and cut lengthways in half, two peeled and finely chopped 1 garlic clove, finely chopped 25g caster sugar 250ml red wine 175ml veal stock 12 cooked snails, chopped 2 tbsp finely chopped tarragon leaves 2 tbsp chopped flat-leaf parsley leaves
● Place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer until the potatoes are tender. ● Drain the potatoes and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. ● Pass the potatoes through a ricer, then add 150g of the butter and the cream and beat to form a very smooth mash, seasoning to taste with salt and pepper. Cover and set aside while you cook the steaks. ● Season the steaks with salt. Heat a large frying pan until very hot, add 25g of the butter, the olive oil, steaks and halved shallots, cut sides down. Fry the steaks for three to four minutes on each side, basting with the butter, but leave the shallots cut side down without turning them. Remove everything from the pan and leave to rest on a plate. ● Now, working quickly, return the frying pan to the heat, add 25g more of the butter, the chopped shallots and garlic and cook without colour for two or three minutes until softened. Increase the heat to high, add the sugar and, when it’s caramelised, add the wine and cook until reduced by half. Add the stock, bring to a simmer and cook for two minutes, then add the snails and heat through. ● Whisk in the last 25g of the butter, then season and stir in the herbs. ● Lay the steaks on serving plates, take the halved shallots out of their skins and fan the layers over the top of the steak, then spoon the snail sauce over the top. Spoon some mash alongside.
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FOODIES JAMES MARTIN
SWISS ROLL WITH FRESH RASPBERRY JAM Having this recipe in a book will have my chef mates laughing … but trust me, if this was on a dessert buffet it would be the first one they would go for. I grow my own soft fruit in my garden – the raspberry plants come from Scotland, the home of the best raspberries in the world – and this is the perfect way to use up what I have left. It’s not a jam recipe as you know it; this is quicker to make and will do nicely. Let the sponge cool fully before rolling and, if the tea towel you use to roll it up is damp, it shouldn’t crack. Serves 6
For the jam 450g raspberries 400g jam sugar For the sponge 5 eggs 125g caster sugar, plus more to dust 2 vanilla pods, split, seeds scraped out 95g self-raising flour 500ml double cream 75g raspberries 8 tiny sprigs of mint 1 tbsp chopped pistachio nuts (optional)
● Make the raspberry jam first. Place a large saucepan on the heat with the raspberries, sugar and 3 tbsp of water and cook gently for two to three minutes until the sugar has dissolved. Increase the heat and cook for a further six or seven minutes until just thick enough to coat the back of a spoon. Remove from the heat, pour into hot, sterilised jars and cool. ● For the sponge, preheat the oven to 190°C and line a 38 x 25cm Swiss roll tin with a sheet of baking parchment. ● Place the eggs, sugar and the seeds from one of the vanilla pods into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold it in with your hand: carefully lifting and mixing until it is all incorporated. ● Pour into the lined tin and smooth with a spatula until evenly spread out. Bake for 10–12 minutes, or until just firm to the touch. ● Place a damp, wrung-out tea towel that is slightly bigger than the Swiss roll tin on a work surface and dust it with caster sugar. Turn the sponge out on to the tea towel, then peel off the parchment on the bottom of the sponge. Starting at the longest edge nearest you, roll the sponge up in the tea towel, pressing gently as you go, then unroll and allow to cool. ● When you’re ready to assemble the dish, whip the double cream and remaining vanilla seeds to firm peaks. ● Spread the raspberry jam over the cooled sponge, leaving a 2cm border around the edge. ● Spread the softly whipped cream over the top, then, taking the longest edge and using the tea towel underneath to help, roll up the sponge quite tightly, making sure the filling stays inside. ● Roll the sponge off the parchment and dust with more caster sugar. Serve with the raspberries and sprigs of mint or lemon verbena. If you like – and are feeling flash – you can make ‘quenelles’ of leftover cream with two hot spoons, to decorate the Swiss roll, or sprinkle it with pistachios.
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FOODIES FOCUS BAKE-OFF CHRISTMAS
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Christmas crackers Join the Great British Bake-Off crew for some classic festive favourites
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HRISTMAS is an undisputed highlight of the winter calendar. As the nights draw in and the days shorten, thoughts turn to planning our festive celebrations. There is something about this time of year that draws you into the warmth and glow of the kitchen. Baking is an inherent part of the festivities and the familiar scents of cinnamon, cloves, ginger and nutmeg wafting around our homes are as much a part of Christmas as the giving of gifts. For a festival that has its roots in medieval times, its common celebrations actually developed fairly recently. Queen Victoria and Prince Albert popularised many of the traditions we observe today. Cards, crackers, decorated trees and the giving of elaborate gifts all emerged over the course of the 19th century thanks to the pair’s fond enthusiasm for Christmas, and much of the dinner we consider “traditional” took shape during their reign. Wealthy Victorian families started to reject beef and goose as the centrepiece of the meal in favour of fatted turkeys; while the love of all things sweet also saw the mince pie’s meat filling replaced by today’s fruity offering. Christmas has the ability to transport you back to your own childhood, to another time: if for you the season is all about getting your loved ones together for a generous dose of merriment, eating and drinking, you’ll find you haven’t strayed far from the quintessential family Christmas captured by Charles Dickens in his much-loved story, A Christmas Carol. ● foodies 23
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STAINED GLASS TREE BISCUITS These delicious butter biscuits look fabulous hanging on the tree with the lights catching the stained glass. You will need smaller decorative cutters to make the windows, and a range of flavoured boiled sweets to create different coloured glass. Makes 30-35 1 tsp orange extract 1 tbsp milk 12 coloured boiled sweets 125g butter, softened 60g caster sugar 200g plain flour, plus extra for dusting You will need: Christmas biscuit cutters, about 8cm; smaller decorative biscuit cutters
● Put the sweets into freezer bags, keeping each colour in a separate bag, and bash with a rolling pin until they break into little pebbles of sugar. Set aside. ● Using a hand-held electric whisk, beat the butter and sugar together in a bowl, until pale and creamy. Sift in the flour, then add the orange extract and the milk. Use your hands to mix everything together into a ball of dough. Wrap in clingfilm and chill for 10-15 minutes. Meanwhile, heat the oven to 180°C and line two baking sheets with non-stick baking paper. ● Lightly flour a work surface and roll out half the dough to about 5mm thick. Using the biscuit cutters, cut out shapes and use the smaller decorative cutters to stamp out shapes from the middle of each biscuit. Carefully transfer the biscuits to the lined baking sheets, using a spatula. Repeat with the remaining dough and re-roll the trimmings to make more biscuits. ● Put one good pinch of the crushed sweet pebbles into the middle of each biscuit hole. Place in the heated oven and bake for 15–18 minutes, until the biscuits are just golden and the sweets have melted and filled the cut out areas. Whilst still warm, use a skewer to make holes in the top of each biscuit so you can thread them with string or ribbon to hang on your tree. ● Leave to cool on the baking sheets until the sweets have set hard, then transfer to a wire rack. Once completely cool, thread with a string or fine ribbon and hang on your tree.
Great British Bake Off: Christmas by Lizzie Kamenetzky is published by BBC Books, hardback £20
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BAKE-OFF CHRISTMAS FOODIES
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PASSION FRUIT AND POMEGRANATE PAVLOVA LAYER CAKE A beautifully tiered pavlova will make an impressive centrepiece for everyone to gather around at a celebration.
10 medium egg whites 525g caster sugar
For the topping and filling 4 passion fruit, scooped out and sieved, seeds discarded 3 tbsp caster sugar 750ml double cream 2 tbsp Cointreau 3 tbsp orange curd 3 tbsp lemon curd Zest of 2 limes, thinly pared Seeds of 2 pomegranates Runny honey, for drizzling
TIP Keep your egg yolks for custards or quiches.You need to add a pinch of sugar or salt (depending on whether you want them for sweet or savoury dishes) and beat well before freezing in freezer bags or small containers. Label how many yolks you have and whether they are sweet or savoury. Defrost in the fridge before using.
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● Heat the oven to 110°C. Line three baking sheets with baking paper, then draw a 27cm circle on one sheet and a 22cm circle and an 18cm circle on the other sheets. ● Whisk the egg whites in a large bowl using a handheld electric whisk, until they form stiff peaks. Still whisking, add the sugar, a little at a time, until the mixture is thick and glossy. ● Spoon half the mixture over the largest circle, and divide the rest between the smaller two, putting slightly more on the middle-sized circle. Use the back of a spoon to spread the mixture to the edges of your circles and make pretty swirls and peaks. Transfer to the heated oven and cook for 5 hours, then turn off the heat and leave in the oven to cool completely. ● To assemble, stir the passion fruit juice and sugar into the double cream – the mixture will thicken with the acid from the juice. Stir in the Cointreau and curds to make a luscious thick cream. ● Place the largest meringue on a flat serving plate and spoon over one-third of the cream. Scatter with some pomegranate seeds and lime zest. Top with the second largest meringue and spoon over another third of cream and more seeds and zest. Top with the smallest meringue and finish with the rest of the cream, seeds and zest. Drizzle all over with the honey and serve.
Photographer: Laura Edwards
Serves 12–16
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Photographer: Laura Edwards
BAKE-OFF CHRISTMAS FOODIES
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FRANGIPANE MINCE PIES Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers. Makes 24
For the frangipane 130g butter, softened 130g caster sugar 2 medium eggs 2 tsp dark rum 2 tbsp plain flour 150g ground almonds 1 x 400g jar of mincemeat Icing sugar, for dusting For the pastry 300g plain flour, plus extra for dusting Pinch of salt 135g cold unsalted butter, cut into cubes 55g lard, cut into cubes 2-3 tbsp ice-coldwater
● For the pastry, put the flour and salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add enough chilled water, a little at a time, for it to come together in a soft dough. Knead gently into a ball, wrap in clingfilm and chill for 15 minutes. Meanwhile, heat the oven to 200°C. ● For the frangipane, cream the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs and rum, then fold in the flour and ground almonds. ● Roll out half the chilled pastry on a lightly floured surface to 3mm thick. Stamp out 12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining pastry to line the second tin. Place a teaspoonful of mincemeat in each pastry case. ● Top each mince pie with a heaped teaspoonful of the frangipane mixture, place in the heated oven and bake for 20-25 minutes until golden. Cool on a wire rack before dusting with icing sugar and serving.
You will need: a 7.5cm fluted pastry cutter; 2 x 12-hole bun tins
THINKING AHEAD Freeze the cooked pies in their tins until solid, then transfer to freezer bags and freeze for up to 3 months. Warm through from frozen in a medium–high oven.
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BAKE-OFF CHRISTMAS FOODIES
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MEET THE CHEFS NATALIE COLEMAN
Master of her destiny It took five long years for Natalie Coleman to work her way from East End girl to MasterChef
M
Y AUNT ELLEN was the one who suggested I apply for MasterChef, and she must have had an in-built annual reminder in her diary because I filled in the questionnaire for three years in a row. The first two years I heard nothing, then the third year a researcher from Shine TV called about my application. I stuttered my way through a 20 minute interview but didn’t hear back. Year four, application completed, again I had a phone call, but this time the researcher was asking if I could come for a screen test and audition. I had to take along a cold dish to plate up in front of the researches and casting team. I made a vanilla panna cotta with honey-roasted peaches, raspberry coulis and almond crumble. I didn’t even really know what a panna cotta was, but it sounded impressive and thought that my take on peach melba was pretty special. At the end of the audition I was told I might get a call. I heard nothing. Another year went by. After my nan died, I used to go round and cook for my grandad, so he became the taster all my “training”. Grandad’s dinners went from basic fish and chips or pie and mash to boeuf bourguignon and luxury fish pies. My hands were covered in burns and cuts but my granddad was happy. Year five came and I managed to get through the same stages as the previous year. But this time, the call I was anxiously waiting for did come. I ran out into the office stairwell to be told that I was one of the lucky 50 who would make
up hat year’s contestants on the “journey that will change your life”. Being propelled into the scary, stressful, exciting world of food and the MasterChef competition for six weeks seemed like a dream. I was constantly pinching myself to see if I would wake up. From my first invention test and my slop of a stir-fry, to cooking for Marcus Wareing, Michael Caines and the chefs’ table, then making the poshest doner kebab in a three-star Michelin restaurant in Florence; it all felt so unreal. And never in a million years did I think I’d win, but of course it was a perfect end to the perfect dream. I’ve now had IX tattooed on my wrist. I think of it as my lucky number. I won series nine; the heat I was in was nine of ten; my locker at the studio, which I choose without thinking, was nine; the day before the final I turned off the timer for my hazelnut crumble biscuits on 0.09 seconds; and to top that off the house I grew up in was number nine. It just seems that nine is a magic number for me. The MasterChef team help finalists find their way into the food world, so I presented the amazing Karen Ross with a list of about 30 Michelin-starred chefs I wanted to do
30 foodies
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a “stage” with (“stage” is a posh French Word for unpaid work experience). It was like a very ambitious kid’s Christmas list, but if you don’t ask, you don’t get. The following week I was in Michel Roux Jr’s kitchen at Le Gavroche, podding peas and turning potatoes. I then went on to meet
many of my heroes and work in their kitchens for anything from three days to a whole week. I podded a lot of peas but sometimes I got to be on the pass, plating up two-star Michelin food. I am very lucky to say that I have worked with the likes of Tom Kitchin, Tom Kerridge, Daniel Clifford, Nuno Mendes, Simon Regan and Marcus Wareing, and I still can’t really believe it’s happened to a girl like me. ● foodies 31
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SEA BASS SALSA VERDE This recipe is certainly one for impressing dinner guests. If you want a large sea bass, you may have to order it in advance from your local fishmonger, or you can always use smaller fish if you prefer. The salsa verde can be prepared ahead of time as it keeps for a few days in the fridge Serves 4 1.5kg sea bass, gutted
For the salt crust 2kg coarse sea salt 3 tbsp fennel seeds, roughly ground with a pestle and mortar or spice blender ½ lemon, sliced For the salsa verde 10g chives 15g parsley 7.5g mint 10g dill Grated zest of ½ lemon Juice of 1 lemon 6 anchovies 2 tsp capers, rinsed ½ red onion, diced 1 tsp Dijon mustard 1 garlic clove, peeled 100ml olive oil Salt and pepper
● Preheat the oven to 220°C. ● In a bowl, mix the salt and fennel seeds with 250ml of water. ● Put the lemon into the cavity of the sea bass. ● Pour about a quarter to a third of the salt in a layer at the bottom of a roasting tin and place the sea bass on top. Pour the remaining salt over the sea bass, then press all the salt (that isn’t directly underneath it) up to and around the fish so it is completely encased with tightly packed salt. Make sure every part is covered. Cook in the oven for 40 minutes. ● Meanwhile, make the salsa verde. Place all of the ingredients into a food processor and blend until you have a smooth purée or sauce. Season with salt and pepper and set aside until ready to serve. ● When the fish is cooked, remove it from the oven and let it stand for 5 minutes, then crack open the salt crust and discard. Peel the skin off the fish and gently remove the flesh. Serve with the salsa verde.
Winning Recipes for Everyday by Natalie Coleman is published by Quercus, £20.00
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CRAB SWEETCORN TARTLETS Crab and sweetcorn go beautifully together, and these little tarts are great for a dinner party starter as they look and taste fantastic. It’s best to buy your crabmeat fresh from a fishmonger, as you’ll get much better quality and value for money than from a supermarket. Remember to check through the picked meat for any sharp bits of shell that may have been missed Serves 4
Preheat the oven to 180°C. Dust a work surface with flour. Divide the pastry into four equal pieces and roll each one out into a rough circle about 16cm in diameter. Lift each piece into a tin and gently press it into the bottom and up the sides, but don’t trim off the edges yet. ● Prick the pastry bases all over with a fork, place a circle of parchment paper on top of each base, fill the cases with an even layer of baking beans and place in the oven to bake for 15 minutes. ● Take the cases out of the oven, remove the beans and paper and return to the oven for another 5 minutes. ● Brush the base and sides of each tarlet case with the egg wash and return to the oven for a further 3 minutes. ● While the cases are baking, make the filling. In a large bowl mix the crabmeats, coriander, chilli and sweetcorn, and season with a little salt and pepper. Once the pastry cases have been baked with the egg wash, divide the crab mixture evenly between them. ● In a measuring jug, whisk together the whole egg and double cream, and season with salt and pepper. Pour about a quarter of the egg/cream liquid into each case and bake in the oven for a further 20–25 minutes until the filling has set. ● Remove from the oven and allow to cool slightly, then neatly trim the pastry edges and remove the tartlets from their tins. ● Serve warm or cold with a dollop of crème fraîche and rocket leaves dressed with the lemon juice and olive oil. ● ●
For the tartlets Plain flour, for dusting 375g ready-made shortcrust pastry 1 egg beaten with 1 tsp water (for an egg wash), plus 1 whole egg 100g white crabmeat 50g brown crabmeat 1 tbsp chopped coriander 1 red chilli, deseeded and finely chopped 40g cooked sweetcorn 100ml double cream Salt and pepper To serve 100ml crème fraîche Handful of rocket leaves Juice of ½ lemon 2 tbsp olive oil Equipment 4 x 10cm round, fluted, loosebottomed tart tins
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CLEMENTINE MADELEINES WITH CLEMENTINE POSSET Clementines always remind me of Christmas, my favourite time of year. So I’ve gone all out and used them in two ways here: a smooth, creamy posset (a medieval drink that’s evolved into a set, thickened cream dessert), and lovely soft madeleine cakes Serves 6 (makes 24 madeleines)
For the madeleines 3 eggs 125g caster sugar 125g plain flour Pinch of salt ½ tsp baking powder Finely grated zest of ½ clementine 1 tsp vanilla paste 100g butter, melted, plus extra for greasing Icing sugar, for dusting For the clementine possets 125g caster sugar Juice of 4 clementines Finely grated zest of 1 clementine, plus strips of zest (use a zester) to decorate (optional) 500ml double cream Equipment 1 x 12-hole madeleine tray 6 x 100ml ramekins or jars
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● You need to begin this recipe the day before you want to serve it. Start by making the madeleine batter. Place the eggs and sugar in a mixing bowl and beat with an electric whisk for 5 minutes until they become pale, fluffy and thick. ● In another mixing bowl, combine the flour, salt and baking powder. Add the clementine zest and vanilla paste to the egg mixture, then sift in half the flour mixture and fold it in with a spatula or metal spoon. Repeat with the other half of the flour. Try not to overfold, or the batter will deflate. ● Fold in half the melted butter, followed by the other half. Pour the mixture into an airtight container and leave to rest in the fridge overnight. ● The clementine posset also needs to be made a day ahead. ● Bring the sugar, clementine juice and zest to the boil in a saucepan. Remove from the heat as soon as it reaches boiling point (the sugar will have dissolved). ● In a separate pan, bring the double cream to boiling point, then remove from the heat. Whisk in the clementine mixture, pour it into the ramekins or jars and allow to cool. Once cooled, place in the fridge to set completely overnight. ● The next day, preheat the oven to 190°C. Remove the madeleine batter from the fridge about 30 minutes before you want to bake them (you’ll need to bake in two batches). ● Grease the madeleine tin with melted butter using a pastry brush, then spoon about a tablespoon of batter into each hole (remember that you are only using half the batter for the first batch). When all the holes are filled, tap the tin on the work surface to even out the batter and expel any air. ● Bake in the oven for 15–20 minutes until the cakes are golden and spring back when pressed. When ready, remove from the oven and allow to cool slightly on a wire rack. Repeat with the second batch. ● Dust the madeleines with icing sugar and serve two warm madeleines with each posset. Decorate the possets with a few strips of clementine zest. The remaining madeleines will keep for up to 2 days in an airtight container.
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NATALIE COLEMAN FOODIES
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HOGMANAY MENUS FOODIES FOCUS
Taste explosion Celebrate Hogmanay and see in the New Year at our choice of the best venues around the country
FAIRMONT ST ANDREWS
LOCH MELFORT
St Andrews, Fife KY16 8PN www.standrewsbay.com Celebrate the arrival of the New Year immersed in five star luxury and surrounded by magnificent views at the Fairmont St Andrews. For £374.50 per person, you can enjoy a complete Hogmanay package, which includes a champagne and canapé reception followed by a delicious fourcourse meal and a spectacular firework display to bring in the New Year with a bang.
Argyll, Arduaine, Oban PA34 4XG www.lochmelfort.co.uk Give 2015 a very special welcome surrounded by the spectacular raw beauty of the magnificent Scottish West Coast with Loch Melfort’s Hogmanay package. From £430 per person per stay, a three-day feast including a delicious seven course Hogmanay Banquet, followed by traditional Scottish entertainment, and a New Years Day seafood buffet dinner will see you bring in the bells in style. foodies 39
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have a ball
this christmas, experience the magic of trump turnberry and bring your children for free*
Enjoy complimentary accommodation and dining for your children, including Christmas lunch, on our festive package and celebrate in the luxury of this five star resort. christmas hotel packages from
£1420*
*For a two night stay, children stay for free. Subject to availability. T&Cs apply. For more information, call 01655 333 991 turnberryresort.co.uk/festive-celebrations
Melville Castle - A Magical Christmas awaits... Spoil yourself this Christmas and join us for a wonderful Christmas within the classic grandeur of Melville Castle where you can celebrate with your friends and family in style! Christmas Day Lunch for Non-Residents: £35 Christmas Eve—24th December Festive Afternoon Tea on Arrival Dinner in the Brasserie ( optional ) Christmas Day—25th December Full Scottish Breakfast Christmas Lunch Christmas Day Dinner Buffet
£225.00 Per Person Per 2-night stay
For bookings and enquiries, please contact reception@melvillecastle.com or 0131 654 0088 for further details. Melville Gate, Gilmerton Road, Midlothian EH18 1AP
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HEADER FOODIES
GALVIN BRASSERIE DE LUXE Rutland St, Edinburgh EH1 2AB www.galvinbrasserie deluxe.com With its show-stopping four-course menu, stylish atmosphere and stunning views, the Galvin Brasserie de Luxe at the Waldorf Astoria is the perfect place for foodies to bring in the bells this Hogmanay. With a cheese course of baked Vacherin Mont d’or, you will give 2015 a truly delicious welcome, all for £100.
VITTORIA ON THE WALK 113 Brunswick Street, Edinburgh EH7 5HR; vittoriagroup.co.uk Celebrate Hogmanay at Edinburgh’s favourite Italian, Vittoria on the Walk. The delicious food from their à la carte menu and friendly staff make it the perfect spot for families to give the New Year a warm welcome. In addition to classic dishes, fantastic wine and cocktails will be on offer to get you in the party mood, and you can watch the fireworks while you sip on a complimentary glass of bubbly.
THE VOODOO ROOMS 19a West Register Street, Edinburgh EH2 2AA thevoodoorooms.com Foodies and party animals alike will be delighted with the Voodoo
Loch Melfort - exterior, Gamba oysters, Vitoria - pasta Rooms’ Hogmanay feast. For £35 you can enjoy a delicious three-course meal, which includes showstoppers such as the confit duck leg in port and sour cherry sauce and the scrumptious butterscotch cheesecake with caramelized pecan nuts. Diners can also purchase a discounted ticket for the VEGAS! Grand Hogmanay Ball to dance the year away into the wee hours.
GAMBA
TWENTY PRINCESS STREET
16 West Nile St, Glasgow G1 2RL labooneauberge.co.uk La Bonne Auberge’s Hogmanay Gala Dinner includes a four-course meal with dishes such as a timbale of royal Greenland prawns with tomato and horseradish emulsion, and a party with disco in the Montmarte Suite, all for £59.
20 Princess Street, Edinburgh EH2 2AN twentyprincesstreet.co.uk With its extensive party menu and unrivalled vantage point to watch Edinburgh’s magnificent fireworks display at midnight, Twenty Princes Street’s exclusive dinner party promises to be an unforgettable way to welcome 2015. A tasting drinks menu will match every one of the delicious seven courses for £120.
225a West George Street, Glasgow, G2 2ND; gamba.co.uk Glasgow’s finest seafood restaurant has put together a deliciously indulgent festive menu. A threecourse meal is on offer for £39.50, and includes dishes such as dressed Portland white crabmeat, chilli marie-rose, smoked caviar and rye crackers.
LA BONNE AUBERGE
WEST Templeton Building, Glasgow Green, Glasgow G40 1AW www.westbeer.com Join WEST this Hogmanay for their famous New Year Extravaganza, which includes a four-course menu showcasing star dishes such as the oven roasted rump of lamb with fondant potato and a WEST black and redcurrant jus for £39.95. ● foodies 41
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MEET THE CHEFS RUBY TANDOH
Model behaviour Putting Bake-Off controversy behind her, Ruby Tandoh is determined to let her skills speak for themselves
T
HERE’S A LOT more to baking than meets the eye. Millions of air bubbles suspended in a bowl of beaten egg whites can make a meringue melt on the tongue. There is science behind the deep brown crust of a brioche loaf and the tenderness of a pastry shell. Just a few degrees can nudge a pot of boiling sugar from sweet syrup to caramel (or to bitter cinder, if you’re unlucky). I’ve taken great care to explain the whys and hows of baking, in the hope that this will give you the confidence to get started and adapt recipes to suit your tastes. But science alone won’t bake a cake. It can’t replicate the feeling of cool pastry under your fingertips or describe the consistency of the perfect custard. Something happens between the numbered steps of a recipe and the end result that can’t be predicted or prepared for. This is where baking soars clear of plain chemistry. It’s not the kind
of things that can be dissected under bullet-pointed heading or jargon – it has to be witnessed first-hand. For that reason I urge you to get stuck in, make a mess and don’t be squeamish. Enjoy the sensory pleasures that baking has to offer, from the exertion of a long knead to the crackle of a cob loaf cooling on the counter. You’ll soon find that the processes of baking are every bit as exciting as tucking in to the finished product. This sensuous side of baking is about more than just hedonism. A finger gently pressed into a rising loaf can tell you whether it’s ready for baking; a piece of dough is well kneaded if you can stretch it so thinly that, when it’s held up to the sun, you can almost see straight through it. Baking isn’t just about the tasting: prod, sniff, listen to and squeeze your food. This is not baking by rote. I bake for the love of it, and I hope that you will, too. ●
Crumb: The Baking Book by Ruby Tandoh is published by Chatto & Windus, £20. 42 foodies
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We’ve got all your vegetarian, organic, Fairtrade, gluten-free and wheat-free needs covered this Christmas Not just the organic brussels sprouts Edinburgh’s favourite elf food shop since 1974
www.realfoods.co.uk
37 Broughton Street, EH1 3JU 8 Brougham Street, EH3 9JH
Please follow us
Fresh • local • seasonal • value
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RUBY TANDOH FOODIES
CHORIZO AND KALE FLATBREAD Not one to be shoved to the sidelines, this bold flatbread combines spicy chorizo and iron-rich kale to become very much a meal in itself. Although hearty chorizo is the flavour powerhouse here, for me it’s the kale that steals the show Serves 2 250g strong white flour 1 tsp instant dried yeast ½ tsp of salt 175ml lukewarm water 5 tbsp olive oil 100g chorizo, diced 125g kale or cavolo nero, stalks removed and finely shredded Large baking tray, swiss roll tin or roasting dish, approximately 22x33cm
● Combine the flour and yeast in a large bowl, stir in the salt and add the water along with one tablespoon of the olive oil. Mix with your hands until well combined then tip out and knead for 10 minutes, or until elastic and less sticky. Let it rise for an hour or so: you’re looking for it to double in size. ● While waiting for the dough to rise, bring a pan of water to the boil and add the kale or cavolo nero. Boil for 1 minute then drain and run through with cold water. Once cool, gently press out any excess water from the greens. ● Knead just under half of the kale into the risen dough. It’ll be a little tricky due to the residual moisture on the leaves, but there’s no need to worry about it being perfect. Preheat the oven to 190°C. ● Tip out the dough onto a floured
surface, dust it with more flour and roll out to around 20cm in diameter. Now you’ll have to use your hands to stretch the dough the remaining distance: when held up by one edge the rest of the dough should stretch downwards under its own weight. Carry on stretching the dough until it’s approximately the size of the tin after shrinkage. Grease the bottom of the tin with two tablespoons of the remaining olive oil and lay the dough down. ● Let the bread prove at room temperature for 15 minutes then sprinkle over the remaining kale and then the chorizo. Gently pat the toppings down then dimple the dough using your fingertips. ● Let prove for a further 5 minutes then drizzle over the final two tablespoons of olive oil and bake for 20 minutes. foodies 45
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RUBY TANDOH FOODIES
BANANA BREAD Banana bread has a magnetic pull. Don’t be surprised if its sweet, deep banana scent draws you nose-first into the kitchen as it bakes. This is one of the best-smelling cakes I’ve made. The misty sugar glaze is an inessential but delicious afterthought. You can, of course, omit it if sugar levels are a concern 125g unsalted butter, softened 110g agave nectar 2 medium bananas, well mashed 2 tbsp rum or brandy 2 large eggs 190g plain flour 1½ tsp baking powder ½ tsp cinnamon ¼ tsp salt 4 cardamom pods, seeds only, crushed
For the glaze, if desired 100g icing sugar 25ml water 900g loaf tin
● Preheat the oven to 180°C Grease and line the loaf tin with baking parchment. ● Cream the butter, then stir in the agave nectar. Beat in the bananas and rum or brandy, then the eggs and a couple of teaspoons of the flour. Beat until smooth, but don’t worry if it looks a little curdled. Combine the remaining flour with the baking powder, cinnamon, cardamom and salt in a separate bowl then add this to the wet mixture. Fold the ingredients together then stir lightly until fully combined. ● Spoon the butter into the prepared tin
and bake for 45-50 minutes, or until a knife inserted into the centre of the cake comes out clean. While the cake is in the oven, make the drizzle icing: add the water to the icing sugar, a teaspoonful at a time, until combined. Set aside. ● Once the cake is done, let it cool in its tin for 5 minutes, then turn out onto a wire rack set over a tray (to catch any drips of surplus icing). Spoon the icing over the top of the cake while it’s still hot. It’ll cover the top and run down the sides in thick rivulets, but will set to a cracked sugar crust as the cake cools. foodies 47
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John Lawson Butchers
& Delicatessen
Scot�i�� F�m��� But���r S�n�e 1979
SCOTLAND’S BEST BUTCHERS WINNER of Scottish Butchers Shop of the Year 2014 - 2015
FOR SOMETHING SPECIAL THIS
CHRISTMAS Shops in Uphall, Broxburn & Winchburgh
Tel : 01506 85534
S
SHAWS FINE MEATS
Award Winning Family Butcher The Finest Scottish Borders Meats from Local Farms Order Online for Home Delivery and Christmas
Supporting Local Farming Lowering Food Miles
tendertaste.com
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LOCAL PRODUCE FOODIES FOCUS
A cut above
If you choose your meat from a traditional butcher, you know you’re buying generations of skill and quality SHAWS FINE MEATS 12 Market Place, Lauder, TD2 6SR www.tendertaste.com Family-run butchers Shaws Fine Meats has a great selection this festive season, ensuring your beef joints and pigs-in-blankets are of the best quality. Shaw’s stock is sourced locally from Borders farms and they use their chilling facilities to mature their carcasses, resulting in a premium product which is butchered with care.
MACBETHS BEEF 11 Tolbooth St, Forres IV36 1PH www.macbeths.com Sourcing Highland and Aberdeen Angus beef from their very own farm, Macbeth’s is the place to go if you’re after fresh, high quality
products. Their stock is hung for a minimum of three weeks to make it as tasty and succulent as possible, and, with festive specials including Supreme Beef Roasting Joint on the bone or Wild Venison from the North West of Sctoland, you will be spoilt for choice when deciding what to serve for Christmas dinner.
CROMBIES 97 Broughton Street, Edinburgh, EH1 3RZ www.sausages.co.uk Crombie’s wide range of special roasts will be the Christmas stars this season, as they will not only make delicious meals that will bring the family together but they are also stress free and easy to cook. Crombie’s also stock COPAS
turkeys for the big day, so be sure to order quickly before they sell out.
SIMON HOWIE Findony Farm, Muckhart Road, Perth, Dunning PH2 0RA www.thescottishbutcher.com Known for being one of Scotland’s leading butchers, Simon Howie’s high quality products are sold across the country as well as in their own shops in Perthshire. The team at Findony Farm have just launched their new Perthshire Black Pudding, which boasts a wonderfully flavoursome and balanced taste due to the addition of caramelized apples and select spices. It is available in most large Tesco stores throughout Scotland at an RRP of £1.50. ●
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FOODIES FOCUS BACON
Out of the frying pan Bacon is so delicious that we forget how versatile it can be, says Theresa Gilliam
L
IFE IS BETTER with bacon. It’s a universal truth on par with the laws of gravity: bacon makes things better. The glory of bacon is how it stimulates all of the senses. Salt and fat mingle with sweetness, smoke and crunch. It is a primal ingredient, a staple from our remembered palate. It recalls days of feasting and celebrations after months of toil. It deserves so much more than to stand guard over a plate of scrambled eggs. ●
BACON-WRAPPED STUFFED DATES We all could use a really hot date now and then, right? Make these ahead of time and pop them in the oven when your guests arrive. Medjool dates are particularly large, moist and meaty. The vinegar and orange juice adds a tangy balance to the sweet and salty flavours. Makes 20 dates 20 pitted Medjool dates 55g blue cheese, crumbled 10 rashers of bacon, cut in half crossways, parcooked 120ml balsamic vinegar Grated zest and juice of 1 orange
● Preheat the oven to 230°C. Line a baking tray with baking parchment. ● With a paring knife, make a slit in the centre of each date. Carefully stuff each date with 1 teaspoon of the crumbled blue cheese and wrap with bacon, securing the ends with a cocktail stick. ● Place the wrapped dates on the prepared tray and bake for 5 minutes. Flip the dates and bake for an additional 5 minutes, or until the bacon is crisp and the blue cheese begins to ooze.
● While the dates are baking, combine the vinegar, orange zest and orange juice in a small saucepan. Bring the mixture to the boil over a high heat and then reduce the heat to medium-high and simmer until the mixture has reduced to a thick, syrupy glaze, about 10 minutes. Strain the glaze through a fine-mesh sieve. ● Remove the cocktail sticks from the dates, arrange them on a serving platter and drizzle with the glaze. ● Serve warm.
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FOODIES BACON
BLOODY HELL BLOODY MARY There are multiple stories about who created the original bacon Bloody Mary. The battles about who was first or what drink is best have been contentious and slightly sordid. This version is a total bacon bust that includes bacon vodka, Bacon Salt and a bacon twist garnish. It is so flavourful, you theoretically don’t even need to add the booze. Serves 4 2 tbsp Worcestershire sauce 2 tbsp freshly squeezed lemon juice 1 tsp prepared horseradish ½ tsp hot sauce, such as Tabasco ¼ tsp celery seed ¼ tsp ground coriander ¼ tsp freshly ground black pepper ¼ tsp salt 480ml tomato juice 180ml bacon-flavoured vodka (or substitute plain vodka) Lime wedges 2 tbsp Bacon Salt, available from speciality stores (optional) Bacon twists, to garnish
Bacon by Theresa Gilliam is published by Jacqui Small, £25.
● In a measuring jug or pitcher, combine the Worcestershire sauce, lemon juice, horseradish, hot sauce, celery seed, coriander, pepper and salt. Add the tomato juice and vodka and stir well. ● Refrigerate until ready to serve. ● Prepare four 240ml tall glasses by
rubbing the rim with a lime wedge and dipping in the Bacon Salt. Fill each glass with plenty of ice and divide the Bloody Mary mixture evenly among the glasses. Garnish each glass with a bacon twist and a lime wedge and serve immediately.
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BACON FOODIES
BRUSSELS SPROUTS WITH LEMON AND HONEY This side dish goes well with any kind of meat, but is especially nice with holiday dishes like roast turkey or prime rib. Look for fresh Brussels sprouts still on the stalk; you will find them to be less bitter than loose sprouts Serves 4 450g Brussels sprouts, trimmed 4 rashers of thick-cut bacon, coarsely chopped ½ a red onion, thinly sliced 1 tbsp olive oil 70g honey 1 tbsp grated lemon zest Salt Freshly ground black pepper
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● Bring a large saucepan of salted water to the boil. Set up an ice bath alongside. ● Boil the Brussels sprouts until they are almost tender, about 5 minutes. Drain the sprouts and then immediately plunge them in the ice bath to stop the cooking. ● Drain well. Pat dry, and cut each sprout in half lengthways. ● Cook the bacon in a large frying pan over a medium heat until just starting to crisp, about 6 minutes. Add the onions and continue to cook until the bacon is crisp and the onions are tender, about 2 minutes
longer. Transfer to a bowl and cover with foil to keep warm. ● Add the olive oil to the same pan the bacon and onions were cooked in and turn the heat up to medium high. ● Add the Brussels sprouts and cook until the sprouts are seared brown on the edges, 4–5 minutes. ● Return the bacon and onions to the pan with the Brussels sprouts. ● Add the honey and lemon zest. ● Turn off the heat and stir until the honey is melted and the sprouts are evenly glazed, about 1 minute. Season to taste with salt and pepper.
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Tomatin.com
Please enjoy responsibly.
Experience the Softer Side of the Highlands. The smooth, rounded hills sheltering the Tomatin Distillery reflect the softer side of nature in this quiet corner of the Highlands. Here, bubbling pure spring water, tender barley and gentle patience all go into creating Tomatin Legacy, an incredibly sweet and delicate malt with hints of lemon, vanilla and pineapple.
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BACON FOODIES
BACON MANHATTAN Makes 1 cocktail 2-3 dashes bitters 40ml bacon-infused bourbon 15ml dry vermouth 7ml sweet vermouth 1 maraschino cherry or 1 brandied cherry 1 twist of orange rind 1 strip of crisp, cooked bacon or candied bacon
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â—? Swirl 2-3 dashes of bitters in a chilled martini glass. Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously. â—? Strain the cocktail into the prepared martini glass and garnish with the cherry, orange rind and bacon. Serve immediately.
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Give a Cooking Course for Christmas Gift vouchers available now
Call 0131 226 4314, visit www.entcs.co.uk or email info@entcs.co.uk for the perfect present
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COOK SCHOOLS FOODIES FOCUS
BELLINI COOKERY SCHOOL Gino’s Italian Kitchen, 158 Dalkeith Road, Edinburgh EH16 5DX www.bellinicookeryschool.co.uk Former Bellini Restaurant owners Gina and Chef Angelo have added a festive touch to their busy December class timetable. In addition to their classic Italian masterclasses, which will be running throughout the month, you can join them for an afternoon of festive cooking and fun to ace this year’s Christmas lunch. Festive Entertaining will run on Saturday 6th and Tuesday 16th and Christmas SOS will run on Saturday 20th.
THE KRUA THAI COOKERY SCHOOL 19 Liberton Brae, Edinburgh EH16 6AQ; www.kruathai.co.uk The Krua Thai Cookery School’s individually tailored classes will take you through a delicious Thai cuisine journey, with expert chef Ru carefully guiding you through each step. The format of the classes is perfect for foodies with busy schedules as dates and times are arranged to suit your needs. In addition to unveiling the secret of traditional Thai cooking, chef Ru will also share her fruit carving skills to help you create beautiful table centerpieces.
TENNENT’S TRAINING ACADEMY 161 Duke Street, Glasgow, G31 1JD www.tennentstraining academy.co.uk The Academy’s December calendar is packed with a wide variety of exciting classes to suit cooks of every level. Fight the cold away with their Winter Warmers class, running December 7th, which will teach you how to cook a delicious three-
course meal, or, if you fancy a classy and sweet evening to get into the festive spirit, join the Academy for a Chocolate Masterclass on the 20th.
NICK NAIRN COOK SCHOOL Port of Menteith, Stirling FK8 3JZ www.nicknairncookschool.com This December, expand your cooking horizons with the help of chef Nick Nairn, who, in case you were worried, will be wearing more than just his stockings. The Cook School’s packed class calendar includes a variety of festive themed classes such as the Quick Cook Cranberry and Honey Duck or the Quick Cook Filo Wrapped Loch Duart Salmon, both running regularly throughout the month. Additionally, you can surprise the foodie in your life with a Nick Nairn Cook School Gift Card. ● foodies 57
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FOODIES FOCUS KITCHEN DESIGN
California dreaming Uniquely cool and beautifully liveable, California has an interior design culture all of its own
C
ALIFORNIA HAS a rich architectural heritage and William Wurster is one of its luminary figures. This property, which was designed by him in the 1950s, is built in his signature ‘ranch style’ with locally sourced materials. With its essentially simple structure, it was designed specifically to engage with the climatic conditions of the area. This example, situated in the Portola Valley just outside California’s Silicon Valley, has been re-designed by the San Francisco-based designer Charles DeLisle, a long-term fan of Wurster’s work. Rather than set about faithfully re-creating his iconic mid-century style, he has done something radically different and new. The house belongs to a young professional couple with children, who use it as their summer residence. DeLisle wanted to create a personal space for them with a timeless quality that could be enjoyed and appreciated
by future generations and would also be sophisticated yet playful. The house is naturally light, with large glazed double doors opening onto the outside spaces. DeLisle worked with the architect Ian Moller on the project, and together they decided on the key panelling of the interior walls, using a rich, warm-toned cedar wood. This reinforces one of the major characteristics of this style of architecture: the correlation between outside and inside. The dining chairs are a set of midcentury vintage T.H. Robsjohn-Gibbings while the table is one of DeLisle’s own designs, with its modern, punchy turquoise surface. The light fitting, hanging low over the table, is another of his unique creations with echoes of the outdoors – a geometric angular design with lights that sprout like buds on the main branch of a tree. It’s supported by a hand-woven rope hanging from the ceiling.
My Cool Kitchen: A Style Guide for Unique and Inspirational Kitchens by Jane Field-Lewis is published by Pavilion Books, £16.99 58 foodies
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FOODIES FOCUS KITCHEN DESIGN
STYLE NOTES The kitchen is part of an open-plan room. With its high wood-panelled ceiling, visible roof supports and doors into the garden, it’s a light and airy space. The tiled splashback exaggerates the architectural shape and runs right up to the open wooden eaves. The colours of the tiles (terracotta, sand and gold) were part of the scheme for the house, and the earthy tones are leavened in the fabrics and hard furnishings by adding bright modern greens, pinks and turquoise. The island unit houses the hob, and a long recess runs the length of the reverse side, under which the pink-upholstered bar stools
are tucked away. DeLisle designed an asymmetric-shaped table out of a chunk of Douglas fir with proportionally thick column legs and an angled recessed edge to create a piece with a monumental quality. The white Magis chairs, with their lighter, more delicate touch and geometric cut-out backs, contrast with the visual weight of the table. The white is picked up in the layered, teardrop, organic-shaped lampshade, also designed by DeLisle. Continuing the theme of bringing the outside in, two small rectangular tables, fashioned out of raw hewn wood, are placed in front of a small pink daybed/sofa.
Set in a recess within a wall of storage cupboards is the kitchen library. Echoing the warm tones of the panelled walls and ceiling, it helps create a cohesive room, relieving the flat plane of the cupboard wall. This is a grown-up, timeless space – a kitchen designed to reflect the spectacular architecture of the building and the relationship between outdoors and indoors. The extension of the tiles and steel extractor chimney right up to the eaves makes the link visible. It’s a slick, well-executed environment that reinterprets our perceptions of what constitutes a modern, luxurious home. ●
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kitchen bedroom living
Discover passion, product and perfection at www.cameroninteriors.co.uk Cameron Interiors Glasgow Tel: 0141 334 9532 bulthaup by Cameron Interiors Edinburgh Tel: 0131 556 2233
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Starters Pressed Game Terrine, Soused Mushrooms, Prunes Tempura Soft Shell Crab, Tartare Sauce Butternut Squash and Sage Soup, Pumpkin Oil Mains Turkey joint carved table-side to be shared by the whole table, Served with All the Trimmings
book now for chrismas £25 per person for lunch £35 per person for dinner
Fish of The Day en Papillote Vegetarian options available Desserts Christmas Pudding Parfait, Rum Soaked Raisins, Hazelnut Tuille Selection of 3 Cheese, Homemade Crackers and Fruit Cake Bûche de Noël, Cherry, White Chocolate Snow
15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk Xmas Menu.indd 1
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FOODIES SPA
STOBO CASTLE Stobo Castle Health Spa, Peeblesshire EH45 8NY www.stobocastle.co.uk Enjoy a 15% discount in any of Stobo’s Darphin treatments and achieve perfect glowing skin this festive season. The natural skincare line, which blends plants and pure essential oils, will leave you feeling completely revitalised a feeling which you can prolong by purchasing any of its products with a 10% discount.
PURE SPA 138 Lothian Rd, EH3 9BG www.purespauk.com Head to Pure Spa in Edinburgh, Glasgow or Aberdeen and treat yourself to a day of pampering with one of their online vouchers. The treatment range includes a Top to Toe Spa Experience for £79 and a Party Ready treatment mix and match for £59.
SPA UNIQ Cuil Mhor, Kinnaird, Pitlochry Perth and Kinross PH16 5JL www.spauniq.co.uk Pitlochry’s newest day spa is the ideal spot to calm and rejuvenate your mind and body. Their offer of the month includes an essential gel manicure and gel pedicure for £50 reduced from £65, or you can purchase a 10% off gift voucher.
LAVENDER SPA Atholl Palace, Pitlochry, Perthshire PH16 5LY www.athollpalace.com/spa Drawing on its heritage as a Victorian health hydro and using the powers of natural water, the Lavender Spa at Atholl Palace offers the ultimate pampering experience, with packages starting from just £65.
ESSENTIAL THERAPY 49 Broughton Street, Edinburgh EH1 3RJ www.essentialtherapy.uk.com Located in the heart of Edinburgh, Essential Therapy
offers a wide range of treatments to decompress from the stresses of busy city life. Their December special offers are the perfect way to welcome festivities in style
and include express shellac to get your nails looking glam for £20, express lashes to flutter for £25 and a rejuvinating express facial for £25. foodies 63
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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP
What’s New
Lily Allen will be headlining the Hogmanay concert at the Gardens this year. Head to new bar Juniper beforehand for a few cocktails to keep warm
TIGHT BROWN MAPLE BOURBON SHAKE Maple and bourbon go together like drum and bass and we first started serving them at MEATmarket. When making this drink at home make sure you use a good-quality ice cream Courtesy of Giles Looker
25ml Bulleit bourbon 15ml maple syrup 1 ½ balls of vanilla ice cream 80ml whole milk ● Place all ingredients into a blender and blend until a good, thick consistency. ● Pour into highball glass. ● DRINK.
THE PERCY EDINBURGH With pics of The Proclaimers’ specs on the wall along with abstract images of Hibs players, The Percy fits neatly into its Easter Road Home. Fans of Nineties Scottish hip hop will recognise the name of chef owner Joseph Malik. Joe calls his new restaurant ‘a love letter to Leith’ and that fondness is displayed in dishes named after local heroes such as eggs Irvine Welsh and chicken Mary Moriarty, named after the legendary former landlady at The Port of Leith pub. 398 Easter Road, Edinburgh EH16 8HT Tel: 0131 554 0271
MARCO’S EDINBURGH It was back to the future as Marco’s Pool Hall and Pizza Bar re-opened on Grove Street recently. Closed for years, the well known Edinburgh pool hall re-launched with a funky new bar and futuristic, LED-lit pool tables in the
basement. In between fouling on the black, try the stone-baked pizza or the nachos. Be sure to check the bar tables made from old snooker balls and table parts. 79 Grove Street, Edinburgh EH3 8FG Tel: 0131 290 2205; www.marcos.uk.com
THE WESTERN CLUB RESTAURANT GLASGOW The Western Club Restaurant is the latest venture from Alan Tomkins whose portfolio already includes venues such as Urban Brasserie and Vroni’s. Open to everyone, the restaurant is in the same Royal Exchange Square building as The Western Club, a business-oriented private member’s club. The current menu includes starters such as seared scallops with fennel and stem ginger alongside main courses like the roast venison loin with rosti potato, raspberry essence and heather honey. 32 Royal Exchange Sq, Glasgow G1 3AB Tel: 0141 248 2214; theclubrestaurant.co.uk
FESTIVE WINE Champagne Jacquart Brut Mosaïc NV with Gift Box, £19.99 on special offer Spice bread and fruit flavours. Marques de Casa Concha Chardonnay 2012, £11.99, Tesco Perfect to pair with Christmas turkey. Plaimont Producteurs Pacherenc du Vic-Bilh Duc de Termes 2011, £5.99, Tesco Intensely aromatic, with peach flavours.
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FOODIES FOCUS OUT AND ABOUT
Out & about
If you want to feature contact press@foodiesfestival.com
FABIO FLAVOURS Tony Macaroni launches his new restaurant and Fabio Campolis new recipe book at Archerfield House.
INVESTEC AWARDS SUCCESS Scotlands food and drinks stars were garlanded at the House of Commons.
CUE THE SHOT Opening night at the launch of Edinburgh’s Marco’s Restaurant where you can combine dining on a pool table with playing a game of American pool.
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Farmed, Caught, Bred in Scotland We source local, focus on fresh food and prepare everything in a very unique way. Try our signature dishes – like our steak; charred and crusty on the outside yet juicily tender inside.
Christmas Menus now available: 2-course Festive Menu – £18 per person 3-course Festive Menu - £25 per person Christmas Day Menu - £65 per person Hogmanay 2 course Menu - £40 per person Hogmanay 3 course Menu – £45 per person
Nira Caledonia, 6-10 Gloucester Place, Edinburgh EH3 6EF Tel: 0131 225 2720 | reservations@niracaledonia.com | niracaledonia.com
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