Foodies Magazine February

ISSUE 50 FEBRUARY 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

NTAR I W -S R U O F A E HIR PERTHSP A ESC E

40 RECIPES

and top chefs James Martin Donal Skehan Cree LeFavour

SUGAR KISS Sweets for your sweetie

I DO!

Your perfect wedding cake

COOK SCHOOLS ● LUNCHTIME RECIPES ● ROMANTIC BREAKS ● COCKTAILS 001_FFCover_0214.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

ISSUE 50 FEBRUARY 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

WIN

STAR A FOUR-SHIRE PERTH E ESCAP

40 RECIPES

and top chefs James Martin Donal Skehan Cree LeFavour

SUGAR KISS Sweets for your sweetie

I DO!

Your perfect wedding cake

COOK SCHOOLS ● LUNCHTIME RECIPES ● ROMANTIC BREAKS ● COCKTAILS 001_FFCover_0214.indd 1

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Front cover image from A Cake Lover’s Recipe Notebook by Jane Brocket, Jacqui Small, £16.99 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

Kisses and sweet hearts

V

ALENTINE’S DAY, don’t you just love it? It’s the perfect excuse to indulge in chocolates and sweets after depriving yourself all January. So turn to page 40 and preheat that oven, because even beginner bakers can whip up our cake recipes.

AN ESCAPE For those true romantics who want to sweep their TO BEAUTIFUL PERTHSHIRE partner off their feet, we have fish dishes that will definitely impress. Or perhaps you’re one of those people who really loves to go all-out? For you, there are romantic Scottish breaks aplenty starting on page 57. Perhaps there may even be an engagement in the air? We’ve also been thinking about wedding cakes, looking forward to all those summer ceremonies. Turn to page 44 and prepare to fall in love.

Even if you don’t have a Valentine, there is still lots here to enjoy. Give boring lunches the heave and try some of the recipes from Caroline Craig and Sophie Missing., best friends who know the pain of a dull lunchbox. Their easy recipes will definitely spice up your office eating.

When you get home from work, James Martin and Irish superstar Donal Skehan have home-cooked wonders waiting for you that take the minimum amount of time and fuss to prepare. So even if it’s just you and the cat, this year’s Valentine’s will still be a day to remember.

Sue Hitchen, Editor

WIN

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

James Martin is the star of Saturday Kitchen and loves easy, fast cooking that anyone can try

Donal Skehan is an Irish celebrity chef beloved in his native land for his simple, homecooked recipes

Caroline Craig & Sophie Missing are best friends who are on a mission to make lunchtime fun

Jane Brocket is devoted to cakes and baking, and believes that even beginners can make great cakes foodies 3

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CONTENTS

7

17

57

SHOPPING

7

NEWS

9

BOOKS, TV AND WHAT’S ON

10

COMPETITION Ballathie House, Perthshire

13

JAMES MARTIN Fast food for hungry tummies

14

LITTLE BOOK OF LUNCH 22 Chuck out those boring sandwiches DONAL SKEHAN 28 Irish star with home cooked roots 34

FABULOUS FISH Seafood anyone can cook well

CAKES TO BAKE 40 Tasty treats from your own oven WEDDING CAKES 45 Say I do ... want the perfect cake 48

COOK SCHOOLS All the newest courses to try

28

25

60

KITCHEN DESIGN 50 Inspiration from log cabin homes SPAS Relaxing treatments for couples

55

ROMANTIC BREAKS Get away from it all together

57

COCKTAILS 60 Award-winning flavour from Panda & Sons RESTAURANT REVIEW Timberyard, Edinburgh

62

NEW BARS

64

OUT AND ABOUT 65 Top prize for Edinburgh School of Food and Wine foodies 5

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SHOPPING

Bread plate and soup bowl, £14.99 www.mygifttree.com

Hugs & Kisses cupcake cases, £3.25 www.oakroomshop.co.uk Love and Cake oven mitt £14 www.onebrowncow.co.uk

Sweet hearts

Heat-changing Love mug £8.95 www.prezzybox.com

Show your special someone you care with these cute kitchen accessories

Heart cookie cutters £4.99 www.oakroomshop. co.uk

Cheeky Little Wine aprons £11.99 www.mygifttree.com

1960’s recipe cocktail shaker £62 www.theoldcinema. co.uk Sagaform heart bowl with ladle, £32.50 www.cloudberryliving.co.uk

foodies 7

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FOODIES NEWS

PATISSIER AT PURSLANE Bask in the pure magic of eating dessert for dinner. Purslane restaurant in Stockbridge has teamed up with award-winning patissier and chocolatier Sebastian Kobelt to host a dessert only tasting evening on Monday 17th February.

Sebastian has created 5 courses of desserts with a choice of matching wines (£32/£52 inc wine). www.purslanerestaurant.co.uk

STAY SHARP

Have a cheesy Valentine’s Day This year say no to chocolate and flowers … and send your Valentine some cheese instead. Luxury brand, Godminster, have produced heartshaped versions of their organic cheddar and brie, complete in a unique gift box. Be sure to include a personalised ‘cheesy’ message to really make it special. Available at godminster.com, £17.45.

A new drink could help reduce the chances of developing Alzheimer’s and dementia. Brainwave contains natural ingredients including green tea, which has been proven to help maintain a healthy mind. Best of all, it’s only 2.5 calories per bottle. £34.95 for 24x250ml.

Available from www. brainwavedrinks.com

Luxury liqueur chocolates Edinburgh-based ‘liquid deli’ Demijohns have produced a delectable range of handmade chocolates, made with six of their most popular liqueurs. Whether your tipple is bramble Scotch whisky or raspberry vodka, you’re bound to fall in love with these luxurious little treats. £8.75. Available at demijohn.co.uk

DESTROOPER BISCUITS

Belgium’s finest biscuit maker, Jules Destrooper, has launched two new additions to its range. Their delicious almond florentines and crocante are the perfect, indulgent treat to enjoy this February. £2.49 per box, available from Waitrose. foodies 9

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS A Girl Called Jack: 100 Delicious Budget Recipes, Jack Monroe, Michael Joseph, £12 Jack Monroe teaches you how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food.

The Extra Virgin Kitchen, Susan Jane, WhiteGill & Macmillan, £17.99 Improve your health with wheat, dairy and sugarfree recipes.

Cook Up a Feast, Mary Berry, Dorling Kindersley, £14.99 Cook up a Feast is packed with 150 foolproof recipes perfect for every special occasion, with easy to follow step-bystep instructions from delicious party bites to gorgeous desserts as well as classic favourites with a twist to impress.

Andy’s nuts about Brazil Follow Food Network chef, Andy Bates, on an amazing journey into the Amazon, across Pan Brazil, Rio and Sao Paolo as he explores the vast range of flavours Brazil has to offer.

The country’s cuisine features a wide range of influences, including West African, French, Italian, Spanish and, of course, Portuguese. You’ll definitely be enticed by the array of street food Andy discovers on his travels.

Starting 3rd February 8pm on the Food Network

WHAT’S ON FORT WILLIAM FESTIVAL February 19th Pinemarten Cafe Bar, Fort William, InvernessShire, PH33 6SQ £25 Experience a delicious four-course meal as you take in live music at the launch of the Fort William Mountain Festival. You’ll also get to watch some of this year’s film competition entries, which are themed around the outdoors and mountains.

THE SANDPIPER BALL The George Hotel.

19-21 George Street, Edinburgh, EH2 2PB Tel: 01786 841 866 www.sandpipertrust.org 7 February, 7:30pm, £50 The Sandpiper Ball will include a drinks reception, a three-course dinner, an auction hosted by Gavin Hastings (ex-British Lions rugby), the charity’s patron, and dancing.

Great auction prizes include fishing on the River Tay.

FINE FOOD FAYRE The Younger Hall, St. Andrews, KY16 9AJ Tel:07581 502674 9th February, £3- children under 16 free.

Head over to St Andrews for the weekend. With over 50 stalls, appearances from TV chefs Tony Singh and Scott Davies and a coffee masterclass taught by Barista World Champion, Victoria Stewart, The St Andrews Food Fayre is not to be missed.

10 foodies

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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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IN W

Win a luxury stay at Ballathie I t’s one of Scotland’s top country house hotels, with a glowing reputation for food and we have a night’s stay for two with dinner to give away.

Ballathie House, on the banks of the River Tay at Kinclaven, is a four-star mansion set on a 1,300 acre working farm. Royalty and celebrities have been entertained at Ballathie, which is an ideal base for exploring Highland Perthshire.

It has won a host of awards,

including Best Scottish Country House and Country Sports Hotel.

In 2010 it was voted Scotland’s Best Rural Restaurant and was named Scotland’s Best Country Weddings Venue in both 2011 and 2012.

Gourmets find the food alone is worth the trip – and on the 20-minute drive from Perth you will pass glorious scenery. To make a reservation or for more information call 01250 883268 or email: email@ballathiehousehotel.com. ●

TO ENTER For your chance to win this great prize, simply answer the following question:

On which famous river is Ballathie House Hotel situated?

Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email enter@ foodies-magazine.co.uk

The prize is strictly subject to availability and black-out dates may apply. The winner will be the first correct answer drawn on 1st March 2014.

The prize is non-transferable and there is no cash alternative. The editor’s decision is final.

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27/01/2014 18:43

MEET the chefs james martin

The fast and Saturday Kitchen’s James Martin knows a thing or two about quick, easy food

D

oing a show like Saturday Kitchen means that I’ve got used to fast cooking. Most dishes have to be cooked within 7 or 8 minutes, and the pressure is really on. So when I was asked to do a book on fast food I jumped at the chance, and of course it made a great partner for my last book, Slow Cooking.

Many of my dishes have been inspired by my trips away. Other dishes are inspired by the time I’ve spent presenting Saturday Kitchen, which I think has to be the best job in any kitchen. I get a small insight into all the great chefs in the world, a peek into their kitchens and a good look at the way food is heading. Thomas Keller, Michel Roux Snr and Daniel Boulud are just a few of the chefs I’ve been commis chef for on the show over the years. The ingredients they bring are inspiring too, such as fantastic maple syrup, or new cheeses I’ve never tried before, like the Ogleshield cheese that’s made from Jersey cows’ milk on a small farm in Somerset.

As you probably know, I grew up a farmer’s kid, and because of that, British food and its seasons are central to my ethos of cooking. It’s so important to get not only the best flavour, but also the best value, and buying food in season means that it’s at its most abundant, and

“Let’s face it, we’re all leading busy lives, and this is the kind of food I really cook at home”

therefore at its cheapest. We can look forward to the arrival of seasonal foods such as Jersey Royal potatoes and asparagus, and many others can be added to the long list of tasty treats.

But it’s not all about waiting for the best produce: the dishes in this book make good use of the vast array of good-quality ready-made food available on supermarket shelves. What I’ve tried to do is to give you clever shortcuts to ease the burden of cooking.

Shop-bought stocks are great, ready-made custard can be made into a simple passion-fruit soufflé that takes just minutes, and instant mashed potatoes transform smoked haddock fishcakes into a fast supper. We all do it, and chefs who say they make everything at home and simmer beef bones for 48 hours to make stock aren’t telling the truth! Spending 18 hours a day in a restaurant kitchen teaches you a thing or two about not cooking that kind of food at the end of your long day. Let’s face it, we’re all leading busy lives, and if I’m honest, this is the food I really cook at home.

But cooking at home is what these recipes are all about: simple suppers made in minutes, without compromising flavour. Whether you’ve got people coming for dinner and not much time to cook, or just need a quick and tasty after-work supper, there are plenty of ideas here.

They’re all simple dishes that are achievable by every home cook. Speaking of home, all these dishes were cooked and the photographs taken at my house, along with my small team of merry helpers. Well, I say merry- they started off that way, but by the end we all looked a bit harassed, mainly because of all the washing up! l

14 foodies

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the fabulous

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Bistro Moderne by Mark Greenaway is a new concept in bistro dining from the award-winning chef, taking the classic French concept and revitalising it.

We offer a dining experience borrowed from the rural restaurants of France, serving amazing breakfasts, light lunches, a la carte dinners and a 5-course grazing menu.

NEW Dining Club Launches Wed 26th Feb

NEW extended Sunday opening hours Breakfast 9am – 12.00 Sunday lunch 12.30 – 9pm

15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk

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30/01/2014 21:09

JAMES MARTIN RECIPES

DUCK WITH UMEBOSHI & LOTUS ROOT Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect to offset fatty ingredients such as duck Serves 4 200g white rice 70g fresh root ginger 75ml honey 15g umeboshi paste ½ tsp Chinese five spice 4 large duck breasts vegetable oil, for deep-frying 50g lotus root 8 spring onions Sea salt and freshly ground black pepper

● Preheat the oven to 160°C. Put the rice in a large saucepan and cover with 400ml cold water.

Bring to the boil, reduce the heat and simmer gently for 12 minutes, then set aside and keep warm. ● Grate the ginger. Mix the honey, umeboshi paste, ginger and five spice, season with salt and pepper and stir well.

Coat the duck in the marinade, reserving some for later. ● Heat an ovenproof frying pan and cook the duck gently, skin-side down, for 3-4 minutes to render the fat. Turn it over

and baste with the marinade, transfer to the oven and cook for a further 5–8 minutes. Remove and allow to rest. ● Heat the oil to 160°C. Slice the lotus root thinly and deep-fry them in batches for 2-3 minutes, until crispy. Drain on kitchen paper. ● Heat a non-stick frying pan and dry-fry the spring onions for 2-3 minutes. ● Slice the duck and drizzle it with the reserved marinade.

Sprinkle over the lotus root crisps and serve with the rice and spring onions.

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30/01/2014 21:10

JAMES MARTIN RECIPES

BAKED GOAT’S CHEESE WITH RED ONION JAM Red onions have a sweetness that makes them perfect for a quick jam that cuts though the chalkiness of the cheese. I’ve done individual ones here, but a whole cheese brought to the table is a great sharing dish. Make sure the goat’s cheese is one that melts when grilled or cooked (these will usually have a rind). The best part is the bits the cook gets to scrape off the tray!

Serves 4 4 goat’s cheeses, 50g each, with rind (or 1 x 200g log sliced into 4) 4 small fresh rosemary sprigs 2 red onions

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50g caster sugar 50ml red wine vinegar 2 fresh thyme sprigs Sea salt and freshly ground black pepper Crusty bread and green salad leaves, to serve

● Preheat the oven to 200°C. Place the goat’s cheeses on a baking tray, pierce with sprigs of rosemary and season with salt and pepper. Bake for 8–10 minutes, until soft and golden. ● Meanwhile, slice the onions. Place the onions, sugar, vinegar and thyme in a pan, bring to the boil and let bubble until sticky, about 5–8 minutes. ● Serve each goat’s cheese with a spoonful of onion jam and some crusty bread and salad leaves.

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30/01/2014 21:13

JAMES MARTIN RECIPES

BAKED HENS’ EGGS WITH SMOKED SALMON & CHIVES Dishes ‘en cocotte’ are found in many a French brasserie; they’re quick and simple to make, and must be served straight from the oven. You could vary it by adding different herbs, using ham instead of salmon, or even adding a splash of cream Serves 4 40g soft butter 400g sliced smoked salmon 8 eggs 1 small bunch fresh chives 25ml olive oil 10ml white wine vinegar 80g rocket leaves (optional) sea salt and freshly ground black pepper

● Preheat the oven to 150°C and grease 4 individual ovenproof dishes or ramekins with butter. ● Place some salmon slices in the bottom of each dish. Carefully crack 2 eggs into each one and season with salt and pepper. Bake in the oven for 15 minutes, until just set.

● Meanwhile, chop the chives. Whisk together the oil and vinegar and season with salt and pepper. Add the chives, reserving a few, and coat the rocket, if using, with the dressing. ● Scatter the remaining chives over the eggs and serve with the rocket alongside.

From Fast Cooking by James Martin, Quadrille, £20 foodies 21

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27/01/2014 20:20

MEET THE CHEFS CAROLINE CRAIG & SOPHIE MISSING

Doing lunch Best friends Caroline Craig and Sophie Missing have spent many an office break wishing for a tastier meal

L

unch, that oft-overlooked middleman between breakfast and dinner, is, let’s be honest, the highlight of the working day. Whether you’re a worker or a student, who doesn’t furtively glance at the time on a weekday morning, mentally urging the little numbers to reach a socially acceptable hour for respite, and a killer sandwich? We definitely do.

Our book is filled with delicious and simple recipes for the working person’s packed lunchbox, for food lovers who have run out of steam and inspiration, and for anyone in a rut who is tired of spending a large chunk of their wages on the same old thing week after week.

Follow these recipes and tips and it won’t be long before you are savouring the comforting

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goodness of a home-made lunch, cheered and reassured by the knowledge that you know exactly what went into it and that it is made precisely to your taste.

Our extensive scientific research (well, working in a series of shops and offices for the last few years) has shown that a proper meal– and a proper break– really can turn your day around.

Even if you only do it once a week, opening a lunchbox, dressing a home-made salad at work or unwrapping a foil parcel from home will make you feel a sense of pride, and even shiver of smugness as your colleagues glance over in envy. And surely this alone makes it worth taking a break and reclaiming the lunch hour. ●

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SPANISH LUNCH: CHORIZO, EGG & POTATO SALAD This recipe was inspired by our cheap and cheerful Spanish holidays.

The buttery tasting Vivaldi potato works well here. But really any small variety will do. This dish is best prepared in the morning before work Makes 1 serving 8-10 small, or new potatoes 2 eggs, at room temperature 15cm piece of chorizo sausage Olive oil for drizzling 1 tbsp freshly chopped chives salt

l Wash the potatoes and, if on the large side, chop in half, adding to a pan of cold, salted water as you go. Bring to the boil and simmer until they are cooked and can be pierced easily with a knife, usually about 10-15 minutes. l Cook your eggs in the same pan as the cooking potatoes: give them a good rinse under the tap and pop into the pan with the boiling potatoes. Cook for about 7 minutes for a soft yolked egg, before removing from the pan and running under the cold tap. l Meanwhile, chop the chorizo up into small chunks and heat a non-stick pan on the hob. Simply add the chopped chorizo– resisting the temptation to use olive oil – and cook until the fat

begins to run and the sausage is crispy in places. Drain the cooked potatoes in a colander and add to your lunch pail.

Top with the cooked chorizo, a drizzle of olive oil, and the chives. Give it a stir and sprinkle over some salt. l Wrap the 2 eggs in their shells separately in kitchen roll. On arrival at work, this dish is best left at room temperature. l Come lunchtime, peel your boiled eggs and cut into segments, topping your decadent potato dish. foodies 23

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HEADER FOODIES

ROASTED RED PEPPERS WITH ANCHOVY & TOMATO This recipe is easy and requires very few ingredients. Delicious served with bread or couscous to soak up the juices, it can be cooked either the night before or even in the morning, as it requires little input on your part.

Makes 1 serving (for a hungry person), with leftovers 2 red peppers 16 cherry tomatoes 4 anchovies 1 garlic clove, sliced Olive oil, for drizzling

l Preheat the oven to 180째C. Slice the peppers in half, down the middle of the stalk. You should be left with four perfect sides. Remove the seeds and white flesh. l Lay the peppers cup side up on a baking tray and stuff with the cherry tomatoes

(4 should fit perfectly in each pepper half), anchovies and sliced garlic. l Drizzle with olive oil and roast for 30 minutes. The peppers will fill with a delicious juice when cooking: take care not to let this escape when packing into your lunch receptacle! foodies 25

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27/01/2014 20:14

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FAUX PHO Wonderfully aromatic and light, this is a soup to soothe and lift the spirits with all the essential flavours of pho and not so much of the faffing around. If you are in the lucky position of having leftovers from a whole roast chicken, then you could make your own stock for this but shop-bought stock or a stock cube works just fine.

Makes 1 serving 2 spring onions, finely chopped 450ml weak chicken stock Very small splash of fish sauce Half lime Handful of mint, leaves picked and washed Handful of coriander, leaves picked and washed Handful of basil, washed and leaves torn Large handful of leftover chicken, roughly pulled into pieces 1 portion of rice noodles Half red chilli Srichacha chilli sauce (optional)

Recipes extracted from The Little Book Of Lunch

by Caroline Craig and Sophie Missing, published

by Square Peg, ÂŁ15

l In the morning, fill your kettle and put it on to boil. Add the chopped spring onions to a non-stick pan on a low heat, and cook until they start to colour. Put the stock in a pan on medium heat, adding the fish sauce and the juice of a quarter of the lime. You want to heat it until just before it begins to boil so while it is heating prepare your herbs and place in a container. l Place the chicken in a separate container, or wrap in a small piece of foil. Place the rice noodles in a large heatproof bowl, and pour over the boiling water from the kettle. Cover with a clean tea towel and leave for 3

minutes. Remove the spring onions from the heat and wrap in a small piece of foil. The stock should now be simmering, so turn off the heat and empty into your thermos. Drain the noodles in a colander, shaking vigorously, and place in a Tupperware. l Come lunchtime. Find yourself a nice spot: this soup goes well with some quiet reflection. Carefully decant your hot stock into a bowl, then add the noodles, chicken and herbs. Lastly, using scissors, snip the chilli into the bowl, and squeeze the remaining quarter of lime juice generously.

A squirt of chilli sauce can be nice. foodies 27

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27/01/2014 20:14

MEET the chef Donal Skehan

Home run

Young Irish TV cook Donal Skehan is always on the go, so he likes to keep it simple

T

here is nothing I love more than a good home-cooked meal. For me, the atmosphere and sentiment goes beyond anything you could have eating out and the idea of sharing food with family and friends is what home cooking is all about.

The recipes I love to write are ones that I just know will be used time and time again. I’ve combined family favourites with new and exciting recipes, which I’m so excited to add to my collection.

Inspiration for the recipes I write comes mainly from my travels in Ireland and abroad. I always carry a notebook with me to write down any new ingredients I might come across, or memorable meals that I have to share.

Every good home cook knows there are many different types of meals that

have to fit into busy lifestyles.Here you’ll find some dishes that would work for dinner parties, but are still easy to put together.

I hope that these recipes provide you with lots of inspiration for cooking at home and that you will be reaching for them again and again, splattered, dog-eared and full of wonderful food memories. Happy Cooking! l

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in one side of prepared tin. Colour second half with food colouring until you have the shade of pink you like, and put in other half of tin. l Bake for 25 minutes or until a metal skewer or sharp knife inserted into centre comes out clean. Transfer to a wire rack and leave to cool before carefully lifting the two rectangles of sponge out of the tin. When completely cool, cut in half lengthways, trim all four bits to the same length and neaten.

l Warm apricot jam very gently in a

small pan. Pass jam through a sieve. l Dust a board or work surface and rolling pin with icing sugar. Roll out marzipan so it’s just over 20cm wide (or the length of your cake), then roll it out lengthways until it will fit easily around the cake – about 45cm long and 5mm thick. l Brush two adjacent sides of each section of pink and yellow sponge with jam and assemble in a chequerboard section in the

centre of the rolled-out marzipan.

Brush with more jam as you go to make sure it is all held together.

Beginning with what will be the base of the assembled cake, brush each side with jam and carefully wrap marzipan around the cake, pressing gently but firmly so that it sticks. Brush last remaining side and overlap marzipan on the base to make a seam. With a sharp knife, trim marzipan and neaten ends of cake to tidy up the presentation. foodies 41

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MINI BEEF WELLINGTON Serves 6 6 thick beef fillet steaks with a good marbling of fat Sea salt and ground black pepper 1 tbsp olive oil English mustard, for brushing the meat Plain flour, for dusting 500g puff pastry 1 large egg, beaten

For the filling 10g dried porcini mushrooms 1 tbsp butter 3 shallots, peeled and finely chopped 300g chestnut mushrooms, :finely chopped 3 thyme sprigs l00ml brandy l00ml single cream

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● To make the filling, first soak the porcini in boiling water for 10-15 minutes, until tender. Drain, reserving the liquid, and chop finely. ● Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for a further 6 minutes until tender. Pour in the mushroom liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and cool completely. ● Season the steaks. Wipe the pan then place it over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes until completely cool. When cooled, brush with mustard. ● Preheat the oven to 220°C. Dust a work surface with flour and roll out the pastry into a large rectangle, about 45 x 30cm and about 3mm thick. Divide the rectangle into six squares. ● Divide the mushroom mixture among the squares and spread over the pastry, leaving 1cm uncovered all the way around. Place the beef fillet on top. Brush the edges of the pastrywith the egg, then lift the edges over the beef and turn over, tucking in neatly. Place the parcels on a baking tray, seam-side down. Cook in the oven for 15-20 minutes for medium rare or to your liking. Rest for 5 minutes before serving.

27/01/2014 20:51

Edinburgh’s largest selection of wines, fine spirits and craft beers with our knowledgeable, friendly staff on hand to help.

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24/07/2013 10:41

MEET THE CHEFS JANE BROCKET

Sugar and spice Cake expert Jane Brocket serves up family favourites

W

HEN it comes to baking cakes, it’s very reassuring to know that there is a veritable wealth of traditions and reliable recipes to guide and inspire you.

It’s this comforting heritage that is at the heart of baking. The mouthwatering cakes featured here to get you started have been made by generations of ordinary home-bakers to recipes that have been perfected over time, so there is very little that can go wrong.

There is nothing new-fangled or experimental about them, no weird-andwonderful flavour combinations, and they don’t require difficult-to-find ingredients or costly equipment. They are simply classic cakes and treats that can be made by anyone with basic baking skills- cakes that taste of fresh butter and eggs, sweet fruit and gentle spices, cakes that create delicious aromas in the kitchen as well as a warm glow of pride in the maker.

The joy of cakes does not stop with the baking and eating, as they also look wonderful when presented, served or given as gifts. ●

To order A Cake Lover’s Recipe Notebook for the special price of £13, inc. free p&p in the UK, call 01903 828503 or email mailorders@lbsltd. co.uk and quote the offer code APG79 with your name and address.

BATTENBERG CAKE Battenberg cake was created in 1884 to mark the wedding of Queen Victoria’s granddaughter to Prince Louis of Battenberg, with the squares representing the four princes of Battenberg.

Serves 8–10 For the cake 175g soft butter 175g caster sugar 3 eggs a few drops of almond extract (optional) 150g self-raising flour ½ teaspoon baking powder 40g ground almonds Red or pink food colouring paste 200g apricot jam

Icing sugar, for dusting 500g golden marzipan You will need a 20cm square straight-sided cake tin. Line it with 2 long strips of baking parchment, 20cm wide, crossed over each other.

Divide the tin into 2 using a strip of foil folded over 2–3 times, with a base to help it stand up.

Make sure it fits snugly, then grease with butter

● Preheat oven to 180°C. In a large bowl, cream butter and sugar with a wooden spoon or electric whisk until pale and fluffy. Add eggs one by one, beating after each addition.

Add the almond extract (if using). ● Sift flour and baking powder into a small bowl. Add ground almonds and mix. Add to the egg mixture and gently fold in with a metal spoon until all ingredients are combined. ● Divide mixture into 2 equal parts using electronic scales. Place half

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DONAL SKEHAN RECIPES

LIME & COCONUT CHICKEN There is something altogether soothing about this recipe. The usual heat you’d expect from an Asian-inspired recipe bows out to make way for the more aromatic and fragrant coriander, lime zest and lemongrass Serves 4 2 limes, zest grated and the fruit cut in half Good handful coriander, roughly chopped 2 lemongrass stalks, roughly chopped 1 tbsp sunflower oil 400ml tinned light coconut milk 2 large chicken breasts, finely sliced

3 tbsp Thai fish sauce (Nam Pla) 1 tbsp light soy sauce 1 tsp sesame oil Rice, to serve Lime wedges, to serve Good handful of coriander leaves, torn, to serve 1 red chilli, deseeded and finely sliced, to serve 1 spring onion, finely sliced, to serve

● Blitz the lime zest, coriander stalks and lemongrass to a paste with a hand blender. ● Heat the sunflower oil in a large wok over a high heat. Add the paste and fry for 1-2 minutes. Add the coconut milk, then stir in the chicken and allow to cook on a gentle simmer for 10 minutes. Add the fish and soy sauces and simmer for a further 5 minutes.

Squeeze over plenty of lime juice and mix through with the sesame oil. ● Serve with rice, lime wedges and scatter over the coriander, chilli and spring onions.

Home Cooked

by Donal Skehan (HarperCollins, £18.99) foodies 33

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foodies focus fish

The food of love There’s nothing more romantic than serving up Cree LeFavour’s perfect fish dish for your Valentine

A

lot of people get nervous around fish. There’s that indecision at the fish counter, the moral worries about sustainability, and the twinge of anxiety about cooking what you’ve bought (or even better, caught) correctly.

I only include fish here that you can eat responsibly. If I call for fish in a recipe, whether it’s Arctic char or Pacific halibut, that fish is abundant in the wild and fished responsibly or farmed using methods that reputable sources agree are healthful and sustainable.

I’ve selected fish that even reluctant fish eaters will fall for because they’re simply delicious. Period. These recipes are my answer to anyone who, like me, loves great fish but doesn’t love any and all fish. If I put a recipe in the book, I consider it dinner-party worthy – beautiful to look at and uncommonly flavourful.

Finally, I’ve taken these fish and put them together with a range of fresh herbs, spices, vegetables, grains, and fruits to make complete meals. Each of my recipes is easy enough for a beginner but intriguing enough, I hope, for a seasoned cook.

Follow just a few of my recipes and trust me, you’ll want to buy, cook, and eat fish more often. As I’m reminded every time I cook it, when fish is good, it’s spectacular.

I’m a picky fish eater. I think more people are like me than not. We just want fish that’s fresh and flavourful – I don’t think that’s too much to ask. Its light, clean flavour evokes a perfect day on the ocean, yet the richest fish is as decadent as the most delicate sweetbread or the juiciest rare steak.

Fish is also a great call for last-minute dinners because it almost never takes more than fifteen minutes to cook. l

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YELLOWFIN TUNA WITH JALAPEÑO-CUMIN BUTTER AND BUTTERNUT–GOATs CHEESE SALAD This tuna goes so well with the butter, but the combination of the tuna, butter, squash, and goats cheese all together is what makes the whole meal reverberate Serves 4 60 ml peanut or vegetable oil 4 yellowfin tuna steaks, 170g each, 2.5cm thick 2 tsp Kosher salt 2 tbsp cumin seeds 4 lime wedges

For the jalapeño-cumin butter 4 tbsp butter, at room temperature 1 shallot, chopped 2 tbsp cumin seeds, toasted and ground 1 tbsp coriander seeds, toasted and ground 1 jalapeño with seeds, minced For the butternut-goats cheese salad, see www. foodies-magazine.co.uk

l In a small bowl, make the jalapeño-cumin butter.

Mash together the butter, shallot, cumin seeds, coriander seeds, and jalapeño. Set aside. l Preheat the oven to 80°C. Rub the tuna steaks all over with a dab of oil and liberally salt both sides. Sprinkle one side of the tuna with the cumin seeds. l Heat one large cast-iron pan over high heat until very hot, then add the oil. Wait for the oil to shimmer before you put the tuna steaks in the pan, cumin-side up.

Cook for 3 to 4 minutes and turn, cooking the other side for 1 minute. l Transfer to a plate and place 1 tbsp of the jalapeñocumin butter on each portion before resting it for 3 minutes in the warming oven. Finish with a squeeze of lime. l Serve with the butternut-goats cheese salad.

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foodies focus fish

PORK-prawn SLIDERS WITH SPICY-SWEET MAYONNAISE Sliders are everywhere these days. If you’re growing weary, this pork and prawn version will restore your faith in the mini sandwich. This is great hot weather food because everything is served either cold or at room temperature Serves 4 225g pork loin, cut into chunks 225g prawns, peeled and deveined 100g bacon (about 3 pieces) 5 spring onions 20g coarsely chopped fresh coriander 1 tbsp grated fresh ginger 1 tbsp coriander seeds 1 or 2 chillies, eg serrano, stemmed and halved, with seeds Half head garlic, cloves crushed and peeled 2 tbsp fish sauce 120 ml mayonnaise 2 tbsp sambal oelek (Indonesian chilli sauce) 2 tbsp sweet chilli sauce 4 burger buns or 8 pieces sourdough bread 60g shredded Chinese leaf

l Preheat the oven to 180°C. Combine the pork, prawns, bacon, spring onions, 10g of the coriander, the ginger, coriander seeds, chillies, garlic, and fish sauce in the bowl of a food processor with the blade attachment. Blend for 2-3 minutes, scraping down the bowl as needed, until you have a smooth paste. l Form into golf-ball-size rounds, lay on a lightly oiled baking sheet, and gently flatten. Bake for 8 to 10 minutes or until the rounds are just beginning to brown. They should appear cooked, not pink in the centre. l Combine the mayonnaise, sambal, and sweet chilli sauce in a small bowl. l Toast the slider buns or bread slices and once they have cooled, smear liberally with the mayonnaise mixture. Add a quarter of the shredded Chinese leaf to the bottom of each bun or half the bread slices, and sprinkle each with some of the remaining coriander. Place a round on each and cover with bread.

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DONAL SKEHAN RECIPES

WILD HONEY OMELETTE ARNOLD BENNETT This treat of a recipe comes from the charming Wild Honey Inn, deep in the heart of the spectacular Burren on the west coast of Ireland. It makes a rich and creamy omelette with a wonderful deep flavour Serves 1 200ml whipping cream 2 large eggs Sea salt and ground black pepper 1 tbsp sunflower oil 1 tbsp butter 50g Gruyere cheese, diced 50g smoked haddock, skinned and diced 3 tbsp Parmesan, grated 1 large egg yolk Watercress, to garnish

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● Whip up half the cream and set aside in the fridge. Heat the grill to high. ● In a separate bowl, whisk the whole eggs with the rest of the cream and season with sea salt and ground black pepper. ● Heat the oil in a frying pan over a medium-high heat, then add the butter and melt it until it is foaming. Working quickly, pour the omelette mix into the pan, stirring slightly. Add the Gruyere

and smoked haddock and mix them through. Cook for a further minute or so to allow to set. ● Mix together the Parmesan, egg yolk and reserved whipped cream in a bowl. Using a small spoon, spread the mix over the top of the omelette and then place it under the hot grill until it turns golden. ● Serve on a plate with the watercress to garnish. Enjoy with multigrain toasted bread.

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PRAWN AND FAVA BEAN RISOTTO WITH LARDON-ENDIVE SALAD Cooking risotto is famously tricky. The rice can’t be mushy and shapeless, nor can it be crunchy and stiff. As with almost everything else in life, timing is everything: the best strategy is to pay attention. The risotto will cook beautifully if you stand guard at the end, as it transitions from al dente to mushy Serves 4 840ml chicken or fish stock 2 tbsp olive oil 2 shallots, minced 215g arborio rice 1 large garlic clove, chopped Zest and juice of 1 lemon 45g Parmesan, freshly grated, plus extra to finish Coarse sea salt 3 tbsp butter 285g fresh fava beans, blanched and skinned 680g prawns 60 ml fino sherry ½ tsp chilli flakes, gently crushed Black pepper 10g fresh basil leaves, rolled and cut into threads

From Fish by Cree LeFavour, Chronicle Books, £16.99

● Bring the stock to a boil in a large saucepan. Transfer the hot stock to a heat-proof container and set aside. ● In the same saucepan, over medium heat, combine the olive oil and shallots. Cook the shallots for 2-3 minutes or until just soft. Add the rice and cook for another 2-3 minutes or until the rice is well coated. ● Add the garlic and half the lemon zest. Cook for another 1-2 minutes. ● Add 480ml stock, stir, and turn the heat to medium-low. Cook, stirring frequently to prevent sticking, for 10-15 minutes or until the stock is mostly absorbed, before adding more stock in 120ml increments. ● After about 20 minutes, you’ll notice the rice has increased in volume and gained a thick, creamy consistency. Lower the heat and taste. It should be smooth, with a lovely texture, but no actual crunch.

If it’s done, turn off the heat and stir in the remaining lemon zest, 1 tbsp of the lemon juice, and the Parmesan.

Check for salt, lemon flavor, and acidity, adding a pinch or two of salt or a little more lemon juice if you like. ● In a large pan, melt 1 tbsp of the butter over high heat. Add the beans and cook for 2-3 minutes or until they’re hot. Give them a pinch of coarse salt, transfer to a plate, and set aside. Lower the heat to medium, and melt the remaining 2 tbsp of butter. Add the prawns, sherry, and chilli flakes and cook for 3-5 minutes, stirring frequently, until the prawns are just cooked. ● Sprinkle with the leftover lemon juice, a little flaky or coarse salt, and good grind of black pepper. Serve over the risotto with the prawns and beans. Finish with a scattering of basil and freshly grated Parmesan. foodies 39

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FAIRY CAKES Serves 12 For the cake 125g soft butter 125g caster sugar 2 eggs 125g self-raising flour a few drops of vanilla extract (optional) 1-2 tbsp milk, to mix

orange juice, to mix Food colouring paste decorations, such as hundreds and thousands, sprinkles (chocolate or coloured), sweets, sugar flowers, silver balls and candles

To finish 200–250g icing sugar Water, lemon juice or

you will need 12-hole bun tin lined with 12 paper cases

A Cake Lover’s Recipe Notebook by Jane Brocket, published by Jacqui Small, £16.99 hardback.

● Preheat oven to 180°C. ● Put butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream together until pale and fluffy. Scrape down sides to bring mixture together several times during beating. ● Add eggs one by one, continuing to beat. If mixture starts to separate, add a tablespoon of flour and mix. ● When eggs have been beaten in, add flour and, with a metal spoon, gently fold into the mix until combined. Add milk to give a soft consistency. ● Use a dessertspoon to spoon mix into cases, dividing equally and filling two-thirds full. Bake for 15–20 minutes until well risen and golden on top. ● Transfer to a wire rack and leave to cool for a few minutes before turning the cakes out of the tin.

Leave to cool completely before icing. ● To make icing, sift icing sugar into a bowl and gradually add the liquid, mixing well. Add tiny amounts of food colouring with a toothpick and mix well. ● Spread icing on cakes and decorate as you wish.

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30/01/2014 19:37

CAKES RECIPES

CARROT CAKE Carrot cake is well-proportioned, sweetly spiced and utterly reliable, so it’s not surprising that it is many a cakeeater’s favourite and has been popular since the 1960s.

Serves 12–16 For the cake Butter, for greasing 250g plain flour 2 tsp baking powder Good grating of nutmeg 1 large pinch mixed spice 100g walnuts, chopped (or pecans) 250g dark soft brown sugar 220ml sunflower oil 3 eggs, lightly beaten 2–3 large carrots, for about 250g grated carrot

For the filling and topping 400g cream cheese 100g soft butter 200g icing sugar You will need 3 x 20cm round cake tins, greased and lined

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● Sift flour, baking powder and spice into a bowl. Add walnuts and mix. ● Put sugar and oil in a large mixing bowl and combine well with a wooden spoon. Add beaten eggs and mix until smooth. ● Grate carrots (there is no point in doing this sooner as they start to brown very quickly). Add carrots, flour and nuts to mixture in bowl.

With a spatula, mix well until thoroughly combined. ● Divide cake mix equally between 3 cake tins (use electronic scales to be accurate) and level surfaces. Bake for 25 minutes until browned and risen, and a metal skewer or sharp knife inserted into centre of each cake comes out clean. If your oven shelf can accommodate only 2 tins at a time, bake 2 layers first then the final one separately. ● Transfer cakes to a wire rack and leave to cool before turning out of the tins. Carrot cake is quite moist and crumbly and needs to be handled with care. ● When all layers are completely cool, make cream-cheese filling and assemble the cake. Put cream cheese and butter in a mixing bowl.

Sift in the icing sugar. Mix with a wooden spoon or flexible spatula until smooth. This will happen quite suddenly. Once smooth, do not overmix. ● Place a layer of cake upside down on a serving plate or cake stand.

Spread with cream-cheese filling. Repeat with second layer. Top with third layer, right way up, and cover with filling.

27/01/2014 21:27

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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WEDDING CAKES FOODIES FOCUS

The icing on the cake From luxury tartan icing to beautiful Scottish flowers, there’s no place like home for wedding cakes. Words Heather C Thompson With Valentine’s Day upon us, it’s that time when a couple’s thoughts turn to wedding bells. The variety of styles, shapes and flavours of wedding cake has never been greater, and the individual design service provided by confectioners and bakers ensures that, you can have the perfect centrepiece to your perfect wedding.

CAKES BY DESIGN www.aberdeenweddingcakes.co.uk Why not have different flavours for each layer of your individually designed wedding cake? The bakers at Cakes by Design work along with the happy couple to ensure the cake reflects their theme and ideas.

CHEESE WEDDING CAKES- SCOTLAND www.cheeseweddingcakesscotland.co.uk For something completely different, either as a savoury alternative or a delicious accompaniment to a

JENNY’S CAKES traditional cake, these creations made from wheels of cheese certainly add the wow factor. A selection of Scottish artisan cheeses, from Traditional Ayrshire Dunlop and Isle of Mull Cheddar to Ailsa Craig goats’ cheese, is available to create the perfect centrepiece for any wedding.

www.jennys-cakes.com Chocoholics are well-catered-for at Jenny’s. Try chocolate ganache, Belgian chocolate curls or chocolate sugar paste enveloping a chocolate sponge coated with chocolate buttercream. As an alternative try toffee caramel, vanilla lemon drizzle or a traditional foodies 45

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FOODIES FOCUS WEDDING CAKES

rich fruitcake seeped in French brandy. Perhaps try a combination of different flavoured layers for a truly individual cake.

LIGGY’S CAKE COMPANY www.liggyscakes.co.uk Taking a central design element of your wedding, such as a piece of jewellery or a flower, a cake is created to complement your overall theme. Tempt the taste buds with a classic vanilla cake with Belhaven raspberry jam and vanilla buttercream, or a toffee cake with Irish cream liqueur syrup and toffee buttercream filling. For the adventurous there’s red velvet or carrot and pecan cake, with rose petal jelly or Morello cherry jam.

SUCRE COEUR www.sucrecoeur.co.uk Creative use of icing and sugarcraft adds to the individuality of the cakes produced by Sucre Coeur, inspired by the unexpected – art, nature and patterns. Each cake incorporates design-led confectionery art, and lavender, lemon and carrot are all flavour options.

TOO GOOD TO EAT www.toogoodtoeat.co.uk Celtic knot work and the designs of Charles Rennie Mackintosh are amongst the inspirations for these

innovative cakes. Coloured icing is matched to tartans used within the wedding theme and a swatch of tartan created to drape down the cake. Silk, sugar or fresh flowers can all be utilised to work within your overall wedding design.

TRULY SCRUMPTIOUS DESIGNER CAKES www.trulydesignercakes.co.uk Contemporary designs that show the individuality of the couple are created at Truly Scrumptious, whether it’s a three-tier snowboarder’s wedding cake or a VW Bridal Van. Tradition is not forgotten, though, with

designs using square, round and petal shapes. A variety of shapes, colours, flavours and decoration allow you to be imaginative with your cake.

WEDDING CAKES EDINBURGH www.weddingcakesedinburgh.net Wedding Cakes Edinburgh’s use of fresh flowers brings vitality to any cake. Mini cherry and pecan tartlets or carrot cakes adds a new dimension to the traditional sponge for that something different.

Dietary requirements are carefully considered, allowing you a cake that suits your specific needs. ●

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27/01/2014 19:47

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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Edinburgh_Gin 26/11/2013 15:42

FOODIES FOCUS COOK SCHOOLS

LET’S COOK SCOTLAND Netherfield, Perthshire, PH2 9LL Tel: 01738 851156 www.letscookscotland.co.uk 10th February, £345 This 3-day course will teach you all the fundamentals required in the kitchen. Learn knife skills, bread-making and fish prep among other essential skills. The classes are small, including no more than 4 people, so you can guarantee one-on-one assistance from the chef.

BELINI COOKERY SCHOOL 158 Dalkeith Rd, Edinburgh, EH16 5DX Tel: 0131 629 3532 www.bellinicookeryschool.co.uk 12th and 14th February, £99pp Instead of dining out this Valentines’ Day, why not impress that special

THE COOKERY SCHOOL

someone and dine in? Learn to make delicious mushroom crostini, creamy spinach and ricotta cannelloni and a tantalising chocolate mousse. Then enjoy your delicious meal with some wine tasting.

THE COOK SCHOOL SCOTLAND 7 Moorfield North Industrial Park, Kilmarnock, KA2 0FE Tel: 01563 550008 www.cookschool.org 22nd February, £55pp The Cook School’s new Saturday Supper Club is a fine dining experience. Watch their top chef prepare five delectable dishes that you can make at home. The menu includes beetroot soup with hazelnut and rocket pesto, seared scallop with Asian slaw and chilli sauce and semifreddo with baked fruit.

63 Glassford St, Glasgow, G1 1UG Tel: 0141 552 5239 www.thecookeryschool.org 22nd February, £42.50pp Food, wine and chocolate … what more could you want?

Enjoy a delicious three-course meal and a glass of sparkling wine, before learning how to make your own bespoke chocolates. You can then sit and enjoy your treats or take them away with you to enjoy later.

EDINBURGH NEW TOWN COOKERY SCHOOL 7 Queen St, Edinburgh, EH2 1JE Tel: 0131 226 4314 www.entcs.co.uk 24th February, £38pp Glasgow Herald drinks writer, Tom Bruce Gardyne, explores the art of matching top class beers to food. Ingredients such as smoked salmon, venison, haggis and Scottish cheeses will be paired with ales from Innis & Gunn and William’s Bros among others. This unique event from the Edinburgh New Town Cookery School promises to be a fun and informative evening.

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kitchen design foodies focus

Into the woods Take inspiration from these rural but sophisticated interiors

Wood, as a building material, blends in beautifully with deciduous woodlands and evergreen forests, and log cabins create a relaxing and cocooning environment. By continuing the plank wood floor from inside out to the deck there is no visible barrier, creating a warm and inviting entertainment area. foodies 51

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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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The focus has been on decorating this home with inexpensive but comfortable things. If anything’s damaged it can easily be replaced, but accoutrements also work to make the cabin a relaxing and enjoyable place to be. The enamel topped table is not only practical but will also withstand the wear and tear of the harsh environment. l From Homes From Home by Vinny Lee, Jacqui Small, £30 foodies 53

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FOODIES SPA

SCOTSMAN HOTEL 20 North Bridge, Edinburgh EH1 1TR Tel: 0131 622 3800 www.scotsmanspa.com Enjoy a truly indulgent break at the Scotsman Hotel, with a luxurious ‘His and Hers’ spa package available throughout February. Share a sensual Aveda Elemental Nature Massage, designed to relieve tension, stress and fatigue.

The morning’s relaxation is followed by either an indulgent afternoon tea for two at the North Bridge Brasserie, or a unique whisky tasting experience. A day at the Scotsman promises to be a relaxing and romantic experience you won’t forget. £145 per couple.

ARCHERFIELD HOUSE

BLYTHSWOOD SQUARE

Archerfield, Dirleton EH39 5HU Tel: 01620 897 050 www.archerfieldhouse.com Enjoy a bespoke facial or massage at the stunning rural Fletcher’s Cottage Spa on the Archerfield Estate, before indulging in the in-room larder and a bottle of wine in your pavilion suite. £120pp, based on two sharing. £50 Fri/Sat suppliment.

11 Blythswood Sq, Glasgow G2 4AD Tel: 0141 288 8888 www.townhousecompany.com Try Blythswood Square’s lavish couples’ break. Their spa offers a seven-stage Thermal Experience to sooth, relax, and detoxify. Then enjoy a bottle of Rosé Prosecco and a delicious 4-course dinner. From £362.50 for a standard room.

MACDONALD INCHYRA HOTEL & SPA Grange Rd, Polmont FK2 0YB Tel: 0844 879 9044 www.macdonaldshotels.co.uk Share an exotic Green Tea and Coconut Body Polish, before undergoing a green tea herbal wrap at Inchyra’s state-of-the-art spa. Bed and breakfast are also included.

From £236 per night. foodies 55

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ROMANTIC BREAKS FOODIES FOCUS

Road to romance Whisk your partner away for a romantic getaway Words Lisa Chanos Scotland’s best boutique hotels are offering exclusive romance packages to ensure a blissfully indulgent Valentine’s Day

LOCH MELFORT Arduaine, by Oban, Argyll, PA34 4XG, Tel: 01852 200 233 www.lochmelfort.co.uk Retreat to nature and take in the panoramic sea views at the Loch Melfort Hotel. For the month of February you can enjoy a two-night

break, including a romantic fourcourse dinner in its award winning restaurant, full Scottish breakfast, with a bottle of bubbly and a box of chocolate ganache truffles on arrival. Take a romantic walk along the stunning shoreline or have chocolate chip cookies and hot cocoa by the fire. From £160 per person.

CRIEFF HYDRO HOTEL Strathearn House Crieff PH7 3LQ Tel: 01764 6555555 www.crieffhydro. com Crieff Hydro presents a

weekend of adults only fun. Upon arrival for a two-night stay, you’ll receive a bottle of Prosecco and sensual lotions and potions. Have a lazy breakfast in bed brought to you with flowers, and later share an elegant dinner for two at Meikle Restaurant, where a special Valentine’s gift awaits. Before you go, pick up the spa’s pink peppercorn and bergamot candle to continue the sensuality at home.

From £129 per couple.

CAMERON HOUSE Loch Lomond Alexandria Dunbartonshire G83 8QZ Tel: 0871 222 4681 www.devere-hotels.co.uk Head to Cameron House. the ultimate in his-and-hers luxury, with foodies 57

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FOODIES FOCUS ROMANTIC BREAKS

a view to match. Golf aficionados can play eighteen holes on stunning greens with majestic highland backdrops at the base of Loch Lomond. If your man is sinking putts for birdies, head to Carrick Spa for the ultimate in relaxation.

Spend your afternoon together on a sea plane and finish your evening at the Michelin-starred restaurant, Martin Wishart at Loch Lomond.

From £219 per couple.

THE THREE CHIMNEYS Colbost Dunvegan Isle of Skye IV55 8ZT Tel: 01470 511 258 www.threechimneys.co.uk Three Chimneys has the heart of a cozy bed and breakfast with the service and amenities of a 5-star hotel. All the rooms at the Three Chimneys feature panoramic views over Loch Dunvegan, the Minch and the peak of Harris, and feature direct access to their garden.

The Romance Package for one to three nights includes dinner and breakfast, and their restaurant is renowned for classic Scottish desserts with a twist. Do not leave without ordering the Hot Medjool Date Cake Soufflé and the Toasted Almond Genoise with Pear and Earl Grey Syrup. From £385 per couple.

THE RUTLAND HOTEL 1-3 Rutland street Edinburgh, EH1 2AE Tel: 0131 229 3402 www.therutlandhotel.com The Rutland promises to make

Valentine’s Day extra-special with sensual treats for a magical weekend. Head to The Rutland for a two-night stay overlooking Edinburgh’s majestic castle.

The package includes a bottle of champagne and handmade sumptuous chocolates on arrival and a three-course meal at Kyloe.

In the morning, wake up to the tantalising smell of coffee and experience breakfast in bed. From £550 per couple.

THE MISSONI HOTEL 1 George IV Bridge Edinburgh, EH1 1AD Tel: 0131 220 6666 www.hotelmissoni.com Slip into a secluded weekend at the Missoni. You’ll get a complimentary bottle of Prosecco and delightfully colourful and perfectly airy macaroons on arrival. In the evening, indulge in dinner for two at the hotel’s restaurant, Cucina, including a special three course Valentine’s menu and wine. Before leaving, head to their serene spa for a relaxing thirty minute pamper. £399 per couple.

BLYTHSWOOD SQUARE 11 Blythswood Square Glasgow, G2 4AD Tel: 0141 248 8888 www.townhousecompany.com Spend a night in one of the hotel’s luxurious classic bedrooms this Valentine’s, complete with a king size bed, satin sheets and a marble bathroom. Awaiting your arrival are a bottle of rose Prosecco, a fourcourse Valentine’s menu and you will have unlimited use of the Thermal Experience in the hotel spa.

From £360 per couple.

THE HOWARD 34 Great King St, Edinburgh EH3 6QH Tel: 0131 557 3500 www.thehoward.com For your all inclusive two night stay, a team of dedicated butlers will tend to your every need – from unpacking your bags, serving champagne in your room to running a hot bath ready for your return. Go on and ask for bubbles, amber-fragranced candles and chocolate covered strawberries. If that’s not enough, their linens are scattered with red rose petals. From £490 per couple. ●

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MACDONALD

HOLY RO OD HOT EL

NOW OPEN VISIT ROCCA@EDINBURGH IN THE HEART OF HOLYROOD Open for lunch, early evening and dinner, you can enjoy relaxed stylish dining with us every day of the week.

Quote ‘Foodies’ and receive 15% OFF* your food bill!

To book, please call 0131 550 4520.

Macdonald Holyrood Hotel, 81 Holyrood Road, Edinburgh, EH8 8AU Terms and conditions: *Offer only valid on pre-bookings, expires 28th Feburary 2014.

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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cocktails recipes

I should coco Panda & Sons’ Iain McPherson shares his passion

SIAM SAOCO Bacardi superior rum Roasted coconut water Thai sweet basil Agave syrup Pinch of Himalayan pink salt l Mix all ingredients in a cocktail shaker l Serve in a martini glass l Best served with lightly salted popcorn

Named one of the 101 Best New Cocktails 2013 by Gary Regan. Panda & Sons, 79 Queen St, Edinburgh EH2 4NF

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RESTAURANT REVIEW TIMBERYARD

TIMBERYARD WORDS SUE HITCHEN

O

N A FREEZING JANUARY evening the wood burning stove and comfortable sofas at Timberyard were a welcome escape from the cold.

This amazing warehouse dates back to the 19th century, when it was built as a props and costume store and more recently occupied by Lawsons Timber.

Restaurateurs Andrew and Lisa Radford have made the most of the industrial space, and transformed it into a stylish restaurant with a very Scandinavian feel. Think high wooden ceilings, white walls, wooden floors, stags’ antlers and fat candles.

Menu options appear as ‘Bites’, ‘Small’, ‘Large’; and ‘Sweet’; so you can order to suit your appetite. Bread is artfully served in a vintage bread tin with a plate of whipped butter, Hebridean sea salt and smoked seaweed salt. Meat and fish are cured and smoked on the premises.

I began with a Bite of smoked mackerel with a crunchy cucumber and dill accompaniament and a creamy yoghurt sauce – a great combination of flavours. Jeremy’s Bite of cured

Timberyard 10 Lady Lawson Street, Edinburgh EH3 9DS 0131 221 1222 www.timberyard.co

beef, quails egg, toast, shallot, celery, seeds, cider vinegar was beautifully constructed and the flavour of the beef was complemented by a perfectly cooked quails egg.

For Large I ordered smoked sea trout, squid, leek, lumpfish roe and potato, and was delighted with the strips of delicious squid and the roe sauce, although the trout was slightly salty. Jeremy’s roe deer, cabbage, squash, beetroot, cauliflower, potato, tarragon and salsify was pink and tender and he was delighted by the tartness of the beetroot offset by the smoothness of cauliflower.

We loved the recommended Sweet, a triumph of hot chocolate pudding, chocolate mousse, ice cream and biscuit topping with strong flavours of cinnamon and a fresh fig on the side.

We were made to feel very welcome and will certainly be back for more. ●

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP Treat yourself to a Honey and Ginger Cosmo at All Bar One before heading from Ballroom to Broadway at the Usher Hall in Edinburgh.

What’s New TANQUERAY RASPBERRY AND LAVENDER FIZZ 25ml Tanqueray London Dry Gin 15ml Lavender or raspberry liqueur Prosecco to top Glass: Champagne flute Garnish: raspberry or rose petal Shake gin and liqueur together and pour into a glass. Top with prosecco and garnish with a raspberry or rose petal

●

THE LIONESS OF LEITH EDINBURGH This new Leith bar has been shaking things up on Duke Street since opening just before Christmas. The rather worn-around-theedges locals’ joint has been given a new lease of life thanks to a boho interior, smooth cocktail list and accomplished menu. Chef and DJ Joseph Malik produces a menu packed with dishes such as the hand-rolled, Italian sausage with vodka and orange braised fennel, roasted artichokes and tomato ragout.

21-25 Duke Street, Edinburgh EH6 8HH Tel: 0131 629 0580 www.facebook.com/thelionessofleith

THE SCOTTISH BURGER BISTRO EDINBURGH The name pretty much explains itself. As well as burgers and great views, the Scottish Burger Bistro sells Scottish craft ales, cocktails and a range of milkshakes

- some of which are decidedly adult.

Puddledub Buffalo Farm in Fife provides the starring ingredients in choices like the Mexican Fiesta Burger. Many of the burgers come with recommended cocktail pairings.

9 North Bank Street EH1 2LP; Tel: 0131 225 9494

BUDDY’S BAR DINER GRILL GLASGOW Two words sum up the dominant trend in Glasgow’s recent restaurant scene: burgers and BBQ. Fine examples of both are on offer at Buddy’s Bar Diner Grill on Pollokshaws Road. The latest from the team behind Buddy’s takeaway, this new venture is a full service, sit-down restaurant modelled on classic American diners. From red leather booths to Brooklyn lager via fried pickles, it’s the full Stars and Stripes. Naturally, the burgers, BBQ and poutine take pride of place.

677-681 Pollokshaws Road G41 2AB; www. facebook.com/buddysbardinergirllglasgow

VALENTINE WINE Mirabeau Rosé 2012, Côtes de Provence, £8.99 Waitrose Pretty pink rosé with strawberry aroma.

Champagne Jacquart Brut Mosaïque Rosé Special Offer £30 Great Western Wines Deliciously elegant, rounded and fruity.

The Ned Pinot Noir 2012, £13.99 Majestic Red berry fruit aromas complimented by subtle smoky notes.

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NEW DINING CLUB Launch event “Bistro 1984” Wednesday February 26th Join Chef Mark Greenaway as he prepares a special tasting menu celebrating 1980’s food.

But expect the unexpected...

Monthly Dining Club Launches 26th Feb

4 Courses £35 Per Person, Call Now to Book

15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk

CELEBRATE

THE SIX NATIONS THIS MONTH AT AMICUS APPLE TRY OUR SIGNATURE CHIEFTAN BURGER OR ONE OF OUR SPECIAL 6 NATIONS BURGERS ENJOY WITH ANY OF OUR BLACK ISLE BREWERY OR SELECTED BEERS

ALL FOR £12.95

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foodies focus out and about

Out & about

If you want to feature contact press@foodiesfestival.com

Campari Launch Campari launched the world’s first bespoke Campari Solera system on Thistle Street

Award time ESFW has been named Scottish Cookery School of the Year by the British Cookery School of the Year Awards

An Exotic Wine Tasting A professional wine tasting of ALIRA took place at the Embassy of Romania

66 foodies

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Find me at www.birramoretti.com facebook.com/morettiuk | twitter.com/morettiuk

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Image: Colin Henderson/Scottish Mountain Rescue.

15p from every bottle sold of Isle of Skye whisky goes to help Scottish Mountain Rescue. So try the true mountain spirit, an 8 year old blend of the finest malt and grain whiskies. Visit isleofskyewhisky.com

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