Foodies Magazine November 2018

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 107 NOVEMBER 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

PLUS MasterChef’s John Partridge & Kenny Tutt

IckN W VIP ti ets

to Foodies Festival 23-25 Nov

NOVEMBER 2018 ISSUE 107

NO NEED FOR SPEED

Spend some time with Gizzi Erskine’s slow-cooked dishes GOURMET GIFTS

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HAIRY BIKERS

Their winter comforts

FOODIES FESTIVAL CHEFS

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BEER WINNERS 31/10/2018 16:46

tri of P No ‘ti m ri w li m m s t’s in e er go gs Sco vin ne ev tc g R . J ery h B oa us S e s t £ un ef t Si 20 day with rloi n pe fro all r m n the pe o rs on on .

TOWER RESTAURANT Edinburgh’s first and finest roof top restaurant serving; Brunch, Lunch, Afternoon Tea and Dinner Open all day everyday from 10am ‘til 10.30pm

Tower Restaurant, Level 5, National Museum of Scotland, Chambers Street, Edinburgh, EH1 1JF 0131 225 3003 | www.tower-restaurant.com 2 - The Tower.indd 10

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 558 7134 Fax: 0131 225 4567 www.foodies.co.uk

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 107 NOVEMBER 2018 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

PLUS MasterChef’s John Partridge & Kenny Tutt

WIN VIP tickets

to Foodies Festival 23-25 Nov

NOVEMBER 2018 ISSUE 107

NO NEED FOR SPEED

Spend some time with Gizzi Erskine’s slow-cooked dishes GOURMET GIFTS

●

HAIRY BIKERS

Their winter comforts

FOODIES FESTIVAL CHEFS

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BEER WINNERS 31/10/2018 16:46

Front cover image The Hairy Bikers’ British Classics by Si King and Dave Myers, Seven Dials, £22

Find out more online at our new website

foodies.co.uk

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It’s showtime T IS THE SEASON... almost. It might only be November, but we can’t help but start to feel the first burst of festive spirit rush in with the cool winds.

Don’t worry about the weather though - we’ve brought together an array of recipes to keep you warm over the winter months. Two Michelinstarred chef Simon Rogan shares his seasonal recipes, showing you how to get the best out of winter produce, pp.12-19, while The Hairy Bikers whip up your favourite British classics, pp.20-24.

Gizzi Erskine is also keeping things on the warming side with hearty slowcooked recipes, pp.30-35.

If you’re looking to be organised before December rolls in, head to our gourmet gift guide to discover some of the foodie delights we’ve put on our Christmas list, pp.37-39, or check out our round up of the Scottish Beer Award winners for bottles that are perfect for filling stockings, pp.27-29.

Foodies Festival Christmas Edinburgh EICC 23 - 25 November

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EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily Hall Production Sarah Hitchen Advertising Design Stephanie Finlay

We’re also looking forward to Foodies Festival, returning to Edinburgh’s EICC on the 23rd, 24th and 25th of November. To help you get into the mood, we’ve included a fabulous array of recipes from the top chefs appearing at the festival, from MasterChef champs John Partridge and Kenny Tutt, to local legends Roberta Hall, Scott Davies and Ally McGrath, pp.40-53. Foodies will be bringing the festivities with baubles on, boasting drinks tastings, artisan producers, festive masterclasses and more, so don’t miss out on your chance to win VIP tickets to the festival, p.25.

Christmas might not be quite here, but it’s never too early to feel the cheer with a little help from Foodies.

Sue Hitchen, Editor

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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 558 7134 or email the editor: sue.hitchen@gmail.com foodies.co.uk

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Catch MasterChef stars John Partridge, Kenny Tutt & Spencer Matthews at Foodies Festival foodies 3

31/10/2018 19:42

Celebrate the festive season with French flair 2 courses - ÂŁ29.50 per person 3 courses - ÂŁ36 per person Festive menu served from Monday 19th November to lunch time on Monday 24th December. Advanced booking required.

@brasserieprince | brasserieprince.com | 0131 557 5000 | brasserieprince@roccofortehotels.com

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CONTENTS

This month 9 12 30

FOODIES FESTIVAL

6

SHOPPING

9

NEWS What’s new at Foodies Festival

11

SIMON ROGAN Cosy recipes from the two Michelin-starred chef

12

THE HAIRY BIKERS All of their comforting classics

20

FOODIES COMPETITION 25 Win VIP tickets to Foodies Festival SCOTTISH BEER AWARDS 27 We showcase the 2018 champions

37 37

56

GIZZI ERSKINE Slow cooking recipes you’ll love

30

GOURMET GIFT GUIDE Gourmet gifts for foodie friends

37

FOODIES FESTIVAL CHEFS Share their Christmas recipes Kenny Tutt John Partridge Roberta Hall Neil Forbes Phil Hickman Scott Davies Maciek Zielinski Ally McGrath

40 43 44 47 48 51 52 53

REVIEWS

55

HANOVER STREET 59 Where to eat, drink and hang out COCKTAILS 61 NEW BARS 64 FOODIES TOP 5 66 The top 5 Foodies Festival highlights foodies.co.uk

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31/10/2018 16:39

FOODIES FESTIVAL

FESTIVE FEASTING at Foodies Festival Foodies Festival is bringing the festivities to Edinburgh's EICC on the 23rd, 24th & 25th of November, so join the fun and get into the Christmas spirit

G

ET into the festive spirit by feasting your way through Edinburgh’s favourite food festival.

On the 3rd, 4th, and 5th of August, Foodies Festival brings the Christmas magic to the EICC, bringing local foodies a weekend full of festive delights.

MasterChef 2018 champ Kenny Tutt headlines the Chefs Theatre along with Celebrity MasterChef winner John Partridge and fellow celeb finalist Spencer Matthews.

They'll be joined by top local chefs including Roberta Hall from The Little Chartroom, The Three Chimney's Scott Davies, Osso's Ally McGrath and more, all sharing their favourite Christmas recipes.

Next, head to the Cake & Bake Theatre when you'll learn to create

Christmas showstoppers from top bakers and dessert makers. Finish off with a visit to the Drinks Theatre for Champagne and wine tastings, or get creative with one of the Festive Masterclasses where you can get hands-on with classes in cupcake decorating and garland making.

Foodies Festival is also the perfect destination for Christmas shopping.

Browse the artisan producers market and find unique foodie products that are ideal for gifting, or explore the brand new Gin Alley to discover old classics and new favourites from top distillers.

Get festive and eat, drink, and be merry with Foodies Festival.

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foodies.co.uk

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23-25 NOV EICC

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CHRISTMAS 2018 Make your festive dining experience truly magical.

Our thoughtfully created and carefully crafted Christmas menus offer the best local and seasonal produce, while our well-stocked Gin Bar adds a dash of something special to the mix.

FESTIVE DINING FROM

£26.50 PP

C H R I S T M A S DAY LUNCH & DINNER FROM

£80 PP

For more information and menus: onesquareedinburgh.co.uk/en/festive

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SHOPPING FOODIES

Yuletide oven glove dexam.co.uk, £12

Wooden wreath notonthehigh street.com, £18

Frilly apron raggedrose.com, £12

✺ Photo booth kit gingerray.co.uk, £5.99

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FESTIVE FEELING Get into the Christmas spirit with Yuletide-inspired homeware

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✺ Tea towel & cake stand annabeljames.co.uk, £12.95 & £50

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Gift boxes luckandluck.co.uk, £4.25 & £3.95

Biscuit cutter kitchencraft.co.uk, £1.10

Stockings penelopehope.com, £48

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Tree decorations limelace.co.uk, £12.95 foodies.co.uk

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31/10/2018 15:02

THE VIEW FROM MACDONALD RUSACKS HOTEL

MACDONALD MARINE HOTEL & SPA

MACD ONA L D HOT E L S & R E S O RT S

gourmet getaway Enjoy the best local produce the UK has to offer with a Macdonald Hotels Gourmet Getaway.

You’ll enjoy a five-course tasking menu with an option to add accompanying wine, overnight accommodation for two in a double or twin room and a full Scottish breakfast.

Expect imaginative food, outstanding service and relaxed surroundings in great locations.

Treat your taste buds and book your overnight Gourmet break.

Prices start from £199 for one night based on two gastronomes sharing.

MACDONALD MARINE HOTEL & SPA

T: 0344 879 9210 www.macdonaldhotels.co.uk/GourmetGetaway

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NEWS FOODIES FESTIVAL

23, 24, 25 NOVEMBER 2018 EDINBURGH EICC

roberta hall

Formerly of Castle Terrace, Roberta Hall has made waves in Edinburgh with the launch of The Little Chartroom this year. Don’t miss her first Foodies Festival appearance on Sunday 25th November. thelittlechartroom.com

gin alley

all wrapped up

The gin movement has taken Scotland by storm and it shows no sign of slowing down. Whether you’re a diehard juniper lover or new to the spirit game, head to Foodies Festival’s Gin Alley to discover the best gins around.

If you’re struggling to find the perfect gift for that fussy foodie friend, worry no longer. Visit Mhor at Foodies to stock up on beautiful Christmas hampers filled with artisan goodies. mhor.net

MasterChef Masterclass

ES FOODI AL FESTIV V NO 23-25 @ EICC

It’s MasterChef madness in the Chefs Theatre. Celebrity MasterChef champ John Partridge and MasterChef winner Kenny Tutt take to the stage to share delicious festive recipes.

ready, set, bake off

Fancy yourself a bit of a baker extraordinaire? Pull on your oven gloves and put your talents to the test by applying for the ultimate baking challenge: Great British Bake Off. Visit the GBBO team at Foodies Festival to discover how you can apply for the next series. foodies.co.uk

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02/11/2018 10:36

FOODIES SIMON ROGAN

A seasonal

FEAST Two Michelin-starred chef Simon Rogan shows you how to get the best out of seasonal ingredients at home

M

y passion for cooking began as a child, and by my teens I was working in the kitchens of some of the best restaurants in the world. I was lucky to get such fantastic training, but the basis of my cooking is not just about the combination of flavours, textures, colours on the plate; what matters most is the origins of the foods I am using.

The origins of our ingredients is crucial, not just for our enjoyment of it and our health, but also for the sake of our planet. In the supermarkets, there are no seasons - you can buy tomatoes year round which are grown on the other side of the world, picked when green and ripened using ethylene gas.

The majority of commercial vegetables are bad for our health.

To me, this just isn’t right. Nature provides such abundance when it is nurtured and respected, and I believe we need to step back and appreciate what our local area offers us.

At the start of the new millennium, I got a phone call from an old friend telling me about a site in a village in

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Cumbria. Here was a restaurant that could be everything I dreamed of.

In the Lake District, I could create a business that was in total harmony with its environment.

Our Farm, as it is called, works hard for us, providing us with what we need for the kitchens on a daily basis, but also enough to experiment with. From a chef’s perspective, working with fresh ingredients gives us total control in the kitchen - we are able to enjoy the most diverse seasonal produce picked fresh for the plate.

The best dishes have the best ingredients. And that’s our ethos; it’s all about growing the perfect carrot rather than cooking it perfectly. Since I have had access to the very best ingredients we can produce, my style of cuisine has become far simpler. It is this simplicity that is the keystone of my recipes, and the foundation of everything we serve in our restaurants.

It is our responsibility to future generations to nurture what we have now. Think seasonal, think local, think organic, and if all else fails, think about the origin of your ingredients. l foodies.co.uk

31/10/2018 15:42

‘Think

seasonal, think local, think organic’

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31/10/2018 10:19

FOODIES SIMON ROGAN

Chestnut pasta with truffle sauce & chanterelles Serves 4

First, make the pasta dough. Mix the dry ingredients together on a work surface and form a well in the centre. Lightly beat the eggs and oil together in a bowl and pour into the well. Mix the wet ingredients into the dry to form a dough. Knead the dough on a lightly floured work surface for 4–5 min, then wrap it in cling film and leave it to rest in the fridge for 30 min. l While the dough is resting, soak the mushrooms for the sauce.

Bring 100ml water to the boil in a small saucepan, remove from the heat, add the dried ceps and leave to soak for 30 min. l Roll the rested pasta dough through a pasta machine, starting at the thickest setting and gradually working your way down to the second thinnest setting. Cut the pasta sheet into strips about 5mm wide and 25cm long. Dust them with flour and leave to dry for 30 min. l While the pasta is drying, continue with the sauce. Melt the butter in a l

For the chestnut pasta 180g plain flour, plus extra for dusting 140g chestnut flour 2 tsp gluten powder 3 eggs 1 tbsp rapeseed oil For the sauce 60g dried ceps or porcini 3 tbsp unsalted butter 12 shallots, finely diced 6 garlic cloves, chopped 300ml double cream 3 tbsp black truffle, finely chopped Salt, for seasoning For the mushrooms 200g chanterelle mushrooms 2 tbsp sunflower oil To serve Black truffle Peeled fresh chestnut

medium, heavy-based saucepan over a medium heat, add the shallots and garlic and sweat for 4–5 min until soft and translucent.

Strain the ceps through a fine sieve (set the ceps aside for another recipe or discard) and add the strained soaking water. Bring to the boil, reduce the heat and simmer for 5 min. Add the cream and reduce to a thick consistency. Remove from the heat, add the chopped truffle and season with salt. Keep warm. l Bring a large saucepan of salted water to the boil. Cook the pasta for 3–4 min, or until it still has a slight bite. Add to the warm sauce and mix well to coat. l Meanwhile, heat a non-stick frying pan over a high heat and sauté the chanterelles in the oil for 3–4 min, tossing frequently, then drain on kitchen paper. l Serve the pasta and sauce in bowls with the chanterelles on top and grate over some fresh black truffle and chestnut to serve.

Rogan: The Cookbook by Simon Rogan, HarperCollins, £30. Photo © Cristian Barnet 14 foodies

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foodies.co.uk

31/10/2018 15:43

‘This is warming and indulgent

for

those darkening chilly evenings’

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31/10/2018 10:21

FOODIES SIMON ROGAN

Radish stew Serves 4 as a starter

l Preheat the oven to 200°C. l First, make the aubergine purée.

For the aubergine purée 1 large aubergine (about 450g) ½ tbsp tahini paste 1 tbsp natural yoghurt ½ tsp roasted garlic, chopped For the radish sauce 1 tbsp sunflower oil 1 shallot, sliced 40g button mushrooms, sliced 1½ tsp tomato purée 250g red radishes, thinly sliced 500ml vegetable stock Sherry vinegar, for seasoning 5g unsalted butter For the truffle granola 135g honey 35g black truffle oil 35g chilli oil 150g porridge oats For the radishes 12 mixed radishes 2 tbsp rapeseed oil 8 stalks of rhubarb or Swiss chard, stalks removed and cut in half To serve Rapeseed oil Radish flowers and sea purslane

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Wrap the aubergine in foil and bake it in the oven for 35–40 min until completely soft, then halve it lengthways and scoop out the flesh.

Put the flesh in a blender with the tahini, yoghurt and garlic and blitz until smooth. Pass through a fine sieve and season with a pinch of salt. l While the aubergine is cooking, make the radish sauce. Warm the oil in a saucepan over a medium heat, add the shallot and sweat for 5–6 min, or until translucent, stirring regularly. l Add the mushrooms and sweat for a further 3 min, or until soft and tender. Stir in the tomato purée and cook for 3–4 min. Add the radishes and vegetable stock and bring to the boil. Reduce the heat and simmer for 8 min. l Remove from the heat and blitz with a hand-held blender until smooth, then strain through a fine sieve. Finish the sauce by seasoning with sherry vinegar and salt and whisking in the butter. Reduce the

oven temperature to 160°C. the granola, warm the honey, oils and 1 teaspoon of salt in a small saucepan over a low heat until the honey has melted and the salt dissolved. Mix in the oats. Transfer to a baking tray, spread it out in an even layer and bake for 15 min, or until golden. Remove from the oven and leave to cool, then break into small pieces. l Put the radishes on a baking tray, chopping any larger ones in half, season with a pinch of salt, drizzle over half the oil and roast for 10–12 min. l Heat the remaining oil in a saucepan and add the chard leaves along with a splash of water. Cook gently until the leaves have wilted and season with a little salt. l Warm the radish sauce. Put a spoon of the purée in the centre of four plates and place the roasted radishes on top. Add the chard, purslane leaves and flowers. Spoon the sauce around the outside and sprinkle with truffle granola. Drizzle with rapeseed oil. l For

VEGETABLE STOCK 3 onions, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 1 fennel bulb, finely chopped 1 leek, finely chopped 1 head of garlic, halved 15g chervil 15g tarragon 15g flat-leaf parsley

l Put all the vegetables and the garlic halves in a large, heavybased saucepan with 4 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 30 min. Take off the heat, add the herbs and leave to cool, then chill and infuse in the fridge overnight. The following day, strain it through a muslin-lined sieve. Keep the stock covered in the fridge and use within 3–4 days, or freeze and use within 3 months.

foodies.co.uk

31/10/2018 15:49

‘The truffle granola here is one of my favourite recipes; it’s really moreish and if it’s around I can’t help but pick at it’ foodies.co.uk

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31/10/2018 10:23

FOODIES SIMON ROGAN

Quince tart with gingerbread ice cream Serves 8

For the gingerbread 80g unsalted butter 50g molasses 400g plain flour 250g caster sugar 1 tsp baking powder A pinch of salt Zest of 1 lemon 50ml whole milk 80g preserved stem ginger (from a jar) ½ tsp ground cinnamon 1 tsp ground ginger 50g fresh ginger 2 eggs, beaten For the ice cream 500ml whole milk 2 egg yolks 25g caster sugar ½ tsp salt 125g gingerbread, broken into chunks For the pastry 270g plain flour, plus extra for dusting 150g unsalted butter, softened 75g soft light brown sugar 1 tsp salt 1 egg For the poached quince 1 quince, peeled and cored 350ml red wine 250g caster sugar 50g unsalted butter

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Preheat the oven to 195°C. Grease a 900g loaf tin and line it with baking parchment. l For the gingerbread, melt the butter and the molasses in a saucepan over a medium heat.

Once melted, remove from the heat.

Mix the flour, caster sugar, baking powder, salt and zest together in a bowl. Blitz the milk, stem ginger, cinnamon, ground ginger and fresh ginger in a food processor until smooth, then pass through a sieve.

Add the beaten eggs to the ginger milk, then add the molasses mix. l Whisk the wet ingredients into the dry ingredients little by little, until fully incorporated. Transfer to the tin and bake for 50 min. Once cooked, let cool then cut into 125g portions. Keep one portion aside, clingfilm the rest and freeze. l For the ice cream, bring the milk to the boil in a heavy-based saucepan over a medium heat.

Combine the egg yolks, sugar and salt in a heatproof bowl. l Gradually pour the hot milk into the yolk and sugar mixture, whisking constantly. Return to the pan and cook over a low heat until the temperature reaches 80°C, stirring constantly. Remove from the heat and add the 125g of gingerbread, then cool. Blitz in a blender until smooth then churn in an ice-cream maker until frozen.

Transfer to a piping bag fitted with a star nozzle and keep in the freezer. l For the pastry, mix the flour and the butter together by hand until it resembles breadcrumbs, then add the sugar, salt and egg and keep l

mixing until you have a smooth dough. Wrap in cling film and rest in the fridge for 1 hour. Once rested, dust a work surface with flour, unwrap the dough and roll to a thickness of 3mm. l Cut to size with a cutter to fit eight 4cm tart tins. Line the tins with the pastry, pushing it all the way down the sides, lightly prick the base of the tartlets and line them with greaseproof paper and a few baking beans. Bake blind for 8 min.

Remove from the oven and cool in the tins, then transfer to a wire rack to cool completely. Store in an airtight container. l For the quince, bring the wine and 200g of the sugar to the boil in a saucepan. Reduce the heat to low, add the quince and simmer for 18–20 min, or until just tender.

Remove from the heat and cool. l Dice the cooled quince. Make a caramel with the remaining sugar: heat the sugar in a heavy-based pan over a medium heat, without stirring, until it begins to melt, then start to stir and keep stirring until all the sugar crystals have dissolved. Cook for about 10 min until it is a dark honey colour. l Remove from the heat and add the butter, whisking constantly.

Add the diced quince to the pan and cook for a further 30 seconds.

Remove the caramelised quince from the pan and allow to cool. l Place a small amount of the quince in each tart case then pipe a rosette of ice cream on top to cover and serve immediately.

foodies.co.uk

31/10/2018 15:52

ROSEMARY SHRAGER FOODIES

Use any young vegetables you have available

‘These little bite-size tarts are particularly good around Christmas time, filling the kitchen with festive aromas as they bake’ foodies.co.uk

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31/10/2018 10:25

FOODIES THE HAIRY BIKERS

Kitchen classics Get the best out of your winter comfort food with The Hairy Bikers’ warming dishes

W

e’ve both been cooking since we were children, but our adventures with food really took off when we first met in 1992 while working on the set of a Catherine Cookson drama called The Gambling Man. And we haven’t looked back. We chucked our day jobs and we’ve been cooking and writing and filming about food ever since.

Since we started our cooking lives, the idea of what makes a British classic has changed hugely.

Yes, we still love steak and kidney pud, roast chicken, toad in the hole and apple pie, but we’ve embraced the food of other countries too, and we’ve made some of their classics our own. Our choice of classics reflects the way we eat today and the reality of our multicultural land. We Brits have a great ability to cherry-pick the best of the cuisines of other countries. It’s what keeps our cooking alive, fresh and inventive –

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and it’s why we never get bored in the kitchen.

Both at home and on our travels, we’ve met so many great people who’ve inspired us, shared their cooking secrets and introduced us to dishes that have become part of our lives.

We’ve had a lifelong love affair with food and we want to share that with you, bringing you some of the classic dishes that we’ve cooked over the years – and some new ones too. We’ve been involved in the production of more than 2,000 recipes and from those we’ve selected our favourites – and by heck it’s been a job to whittle them down. These are our go-to recipes, the ones we make over and over again at home for our friends and family. Each dish is a stunner and has really earned its place in our hearts and in our stomachs. l

The Hairy Bikers’ British Classics by Si King and Dave Myers, Seven Dials, £22 foodies.co.uk

31/10/2018 16:08

Mince and herby dumplings What’s not to love about mince and dumplings? This is a total northern classic that we’ve both eaten since we were kids and still love. If you like, pop the dish under the grill to brown your dumplings and give them a crunchy crust.

Serves 6 2 tbsp vegetable oil 1 large onion, thinly sliced 2 garlic cloves, finely chopped 2 celery sticks, finely sliced 2 carrots, diced 500g beef mince 400g can of chopped tomatoes 2 tbsp tomato purée 450ml beef stock Pinch of caster sugar 1 bay leaf Sea salt and black pepper

For the dumplings 250g self-raising flour 125g beef suet, shredded ½ tsp fine sea salt 2 tbsp fresh parsley, finely chopped 1 tsp rosemary, finely chopped 1 tsp thyme, finely chopped foodies.co.uk

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● Heat the oil in a large pan and cook

the onion, garlic, celery and carrots for 15 min. Stir occasionally until the veg are softened and lightly coloured.

Add the beef and cook for a further 5 minutes until the mince begins to brown, stirring regularly. ● Add the tomatoes, tomato purée, beef stock, sugar and bay leaf.

Season with salt and pepper, then bring to the boil. Reduce the heat and simmer gently for 20 min, stirring occasionally. ● To make the dumplings, put the

flour in a bowl and stir in the suet, salt and herbs. Make a well in the centre and add enough cold water to make a soft, spongy dough – you’ll need about 200ml. Lightly flour your hands and roll the mixture into 12 small balls. ● Stir the mince well and remove the pan from the heat. Drop the dumplings on top of the mince, then cover with a tightly fitting lid and return the pan to a medium heat.

Cook for 18–20 min or until the dumplings are well risen. Serve with some green vegetables. foodies 21

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FOODIES THE HAIRY BIKERS

l

Roast pork with the best crackling A nice piece of pork is one of the big four roasts – but none of the others have the joy that is crackling!

Families have been known to come to blows over getting their fair share. Another reason for choosing this roast is that the pork available now is the best ever – ethically raised and full of flavour.

Serves 6 1.5–2kg joint of pork, boned and rolled, skin scored 2 tsp olive oil 2 onions, thickly sliced A few thyme sprigs 3 or 4 star anise Sea salt and black pepper

For the apple sauce 2 large cooking apples, such as Bramleys (about 500g), peeled, cored and sliced 50ml cider or water 2 tbsp soft light brown sugar 25g butter For the gravy 1 tbsp plain flour 100ml cider 400ml pork, chicken or vegetable stock

l Preheat the oven to 220°C. Make

l Remove the pork from the oven.

sure the pork skin has been scored. If not, score it now, making sure you cut through the skin to the fat below. l Pat the skin dry, then rub it with the oil and sprinkle with salt. Put the onions, thyme and star anise in a large roasting tin with the pork on top. l Calculate the cooking time – you need to roast the meat for 30 minutes per 500g. So if you have a joint that weighs 1.5kg, the cooking time should be an hour and a half. Check for doneness after this time – the crackling should be blistered, crisp and brown and the meat should be cooked until the juices run clear. l Meanwhile, make the apple sauce.

Put the apples in a pan and add the cider or water, half the sugar and the butter. Cover and cook over a low heat until the apples have broken down into a thick purée. Whisk thoroughly to make sure everything is well combined, then taste and add more sugar if you think the sauce needs it.

Spoon the sauce into a serving dish and set it aside.

Take off the crackling and break it into strips. Transfer the pork to a warm serving dish and cover it with foil. If the crackling isn’t crisp enough, put it back in the oven in a smaller tin while the meat rests. l Strain off the contents of the roasting tin, including most of the fat, and reserve. Discard the onion or add it to the resting pork. Set the roasting tin over a medium heat and sprinkle over the flour. Stir vigorously until the flour has picked up any sticky bits from the base of the tin.

Pour in the cider and stir until you have a thick paste. Gradually add the stock and continue to stir until you have a gravy. Pour into a small saucepan – the base of the roasting tin should be clean. l Bring the gravy to the boil and check the seasoning. Add in any strained meat juices reserved from the roasting tin and the resting pork.

Serve the pork cut into thick slices, with the crackling, gravy and apple sauce.

OUR BUTCHER RECOMMENDATIONS Where to get the best meat for your roast MACBETH’S macbeths.com Try something a little different with their wild boar shoulder.

JOHN SAUNDERSON johnsaunderson.co.uk Their rolled loin of pork makes for a beautifully tender roast.

JOHN LAWSON johnlawsonbutchers.co.uk Opt for John Lawon’s super soft rolled shoulder of pork.

CROMBIES sausages.co.uk Crombies’ super tender pork belly simply melts in the mouth.

CAMPBELL’S PRIME MEATS campbellsmeat.com Campbell’s bone in gammon is a Christmas showstopper.

CLASH FARM clashsaddlebacks.co.uk Go for the pork taster box to discover their top products.

22 foodies

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foodies.co.uk

31/10/2018 12:40

Head to one of our top butchers for the very best meat

foodies.co.uk

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foodies 23

31/10/2018 12:42

FOODIES THE HAIRY BIKERS

Plum pavlova British plums are the best so make good use of them in the autumn and whip up this truly awesome pavlova.

Serves 8 5 egg whites 1 tsp ground cinnamon 250g caster sugar 1 tsp white wine vinegar

For the spiced plums 200ml red wine Juice of 1 orange 75g light brown sugar 1 cinnamon stick A few cardamom pods, lightly crushed A few allspice berries, lightly crushed 1 thin strip of orange zest 8 ripe plums, stoned and quartered To serve 100g dried cherries 100ml kirsch 300ml double or whipping cream 1 tbsp icing sugar ½ tsp cinnamon l First make the meringue. Preheat

the oven to 150°C. Draw a circle of about 23cm in diameter on a sheet of baking paper and place this on a baking tray. l Beat the egg whites with a hand-held electric whisk, until soft peaks form. Mix the cinnamon with the sugar, then slowly add this to the egg whites. Add a tablespoon at a time to start with and then slightly more, beating in between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold it in. l Use a few blobs of the meringue to secure the baking paper to the 18 foodies 24 foodies

030_Hairy Bikers_1118.indd 24

baking tray, then pile the rest into the circle. Make a slight indentation in the middle and let the meringue form peaks around the side. l Bake the meringue in the oven for about an hour and 15 min to an hour and a half. It should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue in there to cool. l Put the cherries in a small saucepan with the kirsch. Bring to the boil, then turn the heat down and simmer until soft and most of the kirsch has been absorbed. l To make the spiced plums, put the wine, orange juice, sugar, spices

and orange zest in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for a few min until syrupy.

Add the plums and poach them in the liquid for a few min, or until soft but still holding their shape. l Remove the plums from the liquid, peeling off the skins as you go.

Strain the cooking liquid. l Whip the cream and add the icing sugar and the cinnamon, then stir in a couple of tablespoons of the plum liquid and the cherries. Spoon the cream over the meringue base, top with the plums and drizzle over any remaining liquid. foodies.co.uk

31/10/2018 16:10

MasterChef winner Kenny Tutt in the Chefs Theatre

WIN

✺

Win VIP tickets to

with top chefs

edinburgh eicc 23-25 November

E

veryone’s favourite time of year is rolling back around, so be sure to kickstart your festive celebrations at Foodies Festival Christmas at the EICC on the 23, 24 & 25 November.

MasterChef 2018 winner Kenny Tutt heads up the Chefs Theatre with Celebrity MasterChef winner John Partridge and his fellow finalist Spencer Matthews. They’ll be joined by top local chefs Roberta Hall, Scott Davies, Ally McGrath and more, all cooking up their favourite Christmas recipes.

✴

All of this got you feeling festive?

Luckily for you, we’re giving away 4 pairs of VIP tickets plus 10 pairs of weekend passes for runners up.

To win, enter at foodies.co.uk

If you’re looking to get into the Christmas spirit, get stuck into a festive masterclass or take a stroll through the artisan producers market to start stocking up on foodie gifts. Or, if you’re looking to toast to the occasion, enjoy Champagne tastings in the Drinks Theatre or head to the Gin Alley where you can join in with gin tastings hosted by the Scottish Gin Awards, discover all new distillers and pick up new products to take home. ●

T&C: Entries must be received by 20/11/18. Prize is valid for 4 x pairs of VIP tickets. 10 runners up will win a pair of weekend passes each. Valid at Foodies Festival Edinburgh, 23, 24, 25 November at the EICC. Prize is subject to availability and cannot be used in conjunction with any other offer. No cash alternative.

Non-transferrable. Editor’s choice is final. foodies.co.uk

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✴ ✴

TO ENTER

✴

Celebrity MasterChef winner John Partridge foodies 25

31/10/2018 19:34

Fullpage.indd 10

02/11/2018 10:46

AWARD-WINNING BEER FOODIES FOCUS

ONTO A

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ORINOCO BREAKFAST STOUT BEST STOUT DRYGATE Orinoco Breakfast Stout drygate.com Sip Drygate’s Breakfast Stout for the unique flavour profile of chocolate, vanilla and the full-bodied taste of Columbian coffee. Take a leaf out of the American handbook and try pairing it with doughnuts for breakfast - it’ll be the sweetest part of your day. foodies.co.uk

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SPEY’S HOPPER BEST DARK OR AMBER ALE SPEY VALLEY Spey’s Hopper speyvalleybrewery.co.uk You may know Spey Valley from their world-renowned whisky but, this year they had everyone buzzing about their dark ale, the Spey’s Hopper. Their innovative micro-breweries use the same water for brewing as they do for distilling their prized whisky, and this dark and smoky beer is packed full of malty, fruity flavour.

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31/10/2018 16:52

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01/11/2018 16:55

AWARD-WINNING BEER FOODIES FOCUS

FIERCE BEER BARREL Barrel Aged V.B.M AGED VBM fiercebeer.com BEST BARREL AGED BEER Following in the footsteps of two beloved beers, this brew takes all the best qualities from Fierce Beer’s collaborations with BrewDog, Mousse Mousse and Very Big Moose, to create a bold, potent stout both breweries can be proud of.

Look out for rich, warming flavours of Columbian cacao and Madagascar vanilla, enhanced through aging in cognac and bourbon barrels for a smooth, sweet finish.

BELHAVEN TWISTED BELHAVEN GRAPEFRUIT BREWERY Twisted BEER OF Grapefruit IPA THE YEAR belhaven.co.uk They might be coming up for their 300th birthday, but Belhaven can do modern just as well as the classics. Winning Beer of the Year, their Twisted Grapefruit IPA is sharp, zingy, and packed with the crisp grapefruit. Inspired by the bold citrusy flavours trending in IPAs stateside, this moreish beer bagged them the award of Best Fruit Forward as well as the top prize of the year.

THREE PISTONS BEST PALE ALE EDEN MILL Three Pistons edenmill.com An easy drinking beer with a fine balance of crisp citrus, bitter grapefruit, and dry pine, Eden Mill’s Three Pistons suits every beer drinker, whether they’re new to craft beers or an IPA aficionado. No wonder it bagged Best Pale Ale.

KING OF EIGHTS BEST IPA

BREWDOG King of Eights brewdog.com An ever-evolving New England-style IPA, King of Eights is proof of BrewDog’s innovative spirit. Golden and smooth with aromas of peach, melon, lime and mango, it goes perfectly with spiced chicken skewers. foodies.co.uk

027_FF Beer Awards_1118.indd 29

TENNENT’S GLUTEN FREE BEST LAGER OR PILSNER

TENNENT’S Gluten Free Lager mytennents.com Once Tennent’s took up the challenge to create a gluten-free lager, no one noticed a thing missing. Not only does their glutenfree lager taste every bit as good as its wheat-based competitors, but its unique lemongrass flavour helped it rise to the top at this year’s awards.

With Tennent’s track record, not a single Scot was surprised.

Gluten, move over. foodies 29

31/10/2018 16:52

FOODIES GIZZI ERSKINE

Low and

slow

Gizzi Erskine wants to remind people that cooking is about the experience, not just the end product, with these slow cooked dishes

S

ometimes I feel out of sync with the modern approach to cooking, which seems to be all about valuing convenience over quality. Our obsession with ease and speed puts us in danger of failing to appreciate the joys of technique and process, and what it means to pour love and care into the food we are growing and cooking. Cooking shouldn’t just be about the final result, it should be about the whole experience.

While much of my work has received acclaim, the biggest criticisms I get are that people think my work is more complicated than your average popular chef, and that I don’t support using ingredients that are always easy

30 foodies

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to find. It’s true that I don’t make things simple for people. I’ve wondered whether I should answer the call for quick and easy recipes, whether I should say it’s OK to use a stock cube and give alternatives for ingredients I love, but I just can’t bring myself to do it.

I see my job as a position of responsibility, being lucky enough to be out there educating people on how to cook. I accept that I run the risk of going against the grain, but what defines me as different is that I really really prefer doing things properly. Unless something is naturally easy or quick, I don’t cook in the easiest, fastest way. I love technique; I enjoy finding out the correct way to do something and investing the time and effort in ensuring it’s made as well as possible.

Home is where the heart is. I don’t know many chefs who value the food cooked in their restaurants more highly than home cooking.

The modern dialogue we really need about home cooking should focus on learning how to slow things down. I know we live in a world where we work too much and have less and less time, I’m not living in some kind of fantasy land where I believe we all have time to spend hours cooking every day. But I guarantee that a well-spent Saturday afternoon in the kitchen, investing in the perfect stew or ragu, or even just an evening a week when you park the troubles of the day and create nourishing soulful food, is attainable. So I hope to inspire you to get stuck in, enjoy the techniques and evaluate the food you eat in order to positively influence your health, your soul and the world. l foodies.co.uk

31/10/2018 16:18

Makhani – Proper butter masala Serves 8 4 tbsp ghee 4 onions, finely chopped 6 garlic cloves, finely chopped Thumb-sized piece of ginger, peeled and grated 1 tsp chilli powder ½ tsp garam masala 1 tsp fenugreek seeds 1 tbsp ground cumin 2 bay leaves 1 tbsp tomato purée 1kg tomatoes, blitzed foodies.co.uk

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l Heat the ghee in a casserole over a medium to low

50g cashew nuts 1 tsp salt 1 tbsp coconut sugar 50g butter 200ml cream 250g paneer 2 tbsp flaked almonds, toasted Half a bunch of fresh coriander

heat, and add the onions. Soften for about 20–30 min, stirring regularly. Next add the garlic and ginger and soften for a further 10 min. Add the spices and allow to cook for a couple of min, then stir in the tomato purée and cook for another min or two. Pour in the blitzed tomatoes and bring everything to the boil, then reduce the heat and cook slowly for 40 min until thickened and full of flavour, making sure to give the sauce a good stir every so often. l Add the cashew nuts, salt and coconut sugar. Reduce for a further 10 min before blending in a food processor. l Add the butter and cream to the sauce. Fry the paneer until it starts to crisp up and go golden. Add to the sauce and allow to cook for about 5 min before adding another swirl of cream and serving with toasted flaked almonds and chopped fresh coriander. foodies 31

31/10/2018 16:19

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Christmas party menus available from £18.50 Open 7 days a week Tel 0131 557 3032 Email reservations@lagarrigue.co.uk La Garrigue, 31 Jeffrey Street, Edinburgh, EH1 1DH

2HP_Left.indd 32

01/11/2018 16:27

FOODIES GIZZI ERSKINE

Braised chicken with shallots, orange wine & brandy This dish is very similar in principle to a classic Coq au Vin, but instead of using a robust red wine I have opted for a more modern approach and used orange wine. Orange wine is pretty trendy at the moment and is really worth investigating.

It creates a more complex sauce, with rusty, sherry-like undertones.

Serves 6 2 tbsp rapeseed oil or clarified butter 1 chicken, cut into 8 pieces 1 garlic bulb, halved 8 banana shallots, thinly sliced ½ tsp tomato purée 1 tbsp plain flour 50ml brandy 1 bottle medium bodied French orange wine 500ml chicken stock 3 bay leaves Few sprigs of thyme 1 tsp sugar 1 tsp sherry vinegar Sea salt and ground black pepper foodies.co.uk

025_Gizzi Erskine_1118.indd 33

l Preheat the oven to 180˚C. Heat a good lug of the oil or clarified butter in a large heavy-based, lidded casserole.

Season the chicken with salt and pepper and brown in 2 batches. Cook for 4 min on each side and set aside.

Add some more oil to the pan, and place the garlic bulb halves face down for a few min until they caramelise.

Next throw in the shallots and cook for 30 min. Scrape the bottom of the pan to remove all the delicious residue. Add the tomato purée and flour and cook for a few min. l Return the chicken pieces to the pan.

Now you need to flambé!

The easiest way to do this is to put half the brandy into a metal ladle, and the rest into the casserole. Set the brandy in the ladle alight and pour it over the chicken. Allow the flame to die down. Next pour in the wine and the stock, then add the bay leaves and thyme sprigs. Season well with salt and pepper. Put the lid on the casserole and place in the oven for 1 hour. l Once the cooking time is up, remove from the oven and stir in the sugar and vinegar. This might sound a bit unusual, but trust me, it really elevates the flavours of the stew. Serve with mashed potatoes and greens. foodies 33

31/10/2018 14:57

GIFT VOUCHERS FESTIVE COOKERY FOOD HAMPERS FOOD TO ORDER

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01/11/2018 16:46

FOODIES GIZZI ERSKINE

Golabki My heritage is mostly Scottish, but my mother’s father was Polish and we were brought up with the odd Polish treat. One that I remember really well is golabki, stuffed cabbage rolls. Many Eastern European cultures have their own variations, but golabki rule for me.

Serves 8 120g pearl barley 5 tbsp olive oil 2 medium onions, finely chopped 1 garlic bulb, cloves peeled and chopped 1 tsp fennel seeds 1 tsp crushed chilli 3 sprigs of thyme, leaves picked 600g pork mince Zest of 1 lemon Handful of parsley, finely chopped 1kg tomatoes, chopped 1 tbsp red wine vinegar 8 Savoy cabbage leaves, blanched for 2 min and refreshed in cold water Salt and pepper Sour cream, to serve Handful of dill, to serve

Slow by Gizzi Erskine, HQ, £25. Photo © Issy Croker 2018. foodies.co.uk

025_Gizzi Erskine_1118.indd 35

l First, cook the pearl barley for 15 min in a pan of boiling salted water.

Drain and set aside. Heat 1 tbsp of oil in a pan, and sweat the onions, 5 cloves of garlic, the fennel seeds, chilli and thyme for 20 min until soft and translucent. Add this to a bowl with the pork mince, pearl barley, lemon zest and parsley, and season generously with salt and pepper. Mix everything together thoroughly with your hands to ensure that all the ingredients are evenly dispersed. l In a separate pan, heat the remaining 4 tbsp of oil and the rest of the garlic.

Once it starts to soften, add the tomatoes, vinegar, salt and pepper.

Cook over a medium heat for 30 min.

Once reduced, transfer to a food

processor and blitz until smooth. l Now you are ready to construct the golabki. Take a cabbage leaf, pat it dry and measure out 2–3 tbsp of the meat mixture. Using the palm of your hand, mould the mixture into a patty about 8cm long. Put this at the stalk end of the cabbage leaf, and roll up the leaf carefully, folding the ends under to make a little parcel. Repeat this with the rest of the cabbage and meat mixture. l Pour the tomato sauce into a heavy-based casserole to cover the base. Tightly arrange the cabbage parcels on top. Cover with a lid and cook over a gentle heat for 30 min.

Serve two golapki per person, with some sour cream and dill on top. foodies 35

31/10/2018 14:57

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01/11/2018 16:29

PERTHSHIRE FOODIES FOCUS GOURMET GIFTS FOODIES FOCUS

JUST FOR YOU whiskyblender.com, vouchers from £50 Give the whisky aficionado in your life the chance to prove just how well they know their stuff with a voucher for Whisky Blender. This unique experience gives whisky lovers the chance to blend their own bespoke malt, combining flavours like toffee chew and smoky fruitcake to curate their dream whisky.

RAISE A GLASS williamsbrobrew.com, £2.75 Get merry this festive season with a beer that’s brewed just for Christmas. Williams Bros’ Nollaig is as seasonal as it gets, brewed with spruce sprigs for Christmas spirit and hops for rich malty warmth. Best enjoyed with cheese, or with Christmas pud, naturally.

SEASON’S TREATINGS Treat your foodie friends to these fantastic gourmet gifts

WHAT A CHOC ocelotchocolate.com, £25 for 5 bars There’s your standard cornershop chocolate, then there’s Ocelot Chocolate.

Organic, ethically sourced and handmade in Edinburgh, this is next level chocolate. Their collection gift set includes innovative flavours like bee pollen and mango, fig and orange, and raspberry and vanilla, and the colourful hand drawn packaging makes for a seriously impressive gift. foodies.co.uk

049_FF Gourmet Gifts_1117 .indd 37

GINMAS CHEER notonthehighstreet.com, £169.95 Get into the Christmas cheer early and count down to the big day with plenty of spirit with this gin advent calendar. There’s a different miniature bottle of gin included for each day, so you’ll spend the month rediscovering old classics and finding new favourites. All you need to do to make your December complete is remember to stock up on the tonic and ice cubes.

foodies 37

31/10/2018 16:28

Biggar Gin_Edi Food Festival Advert.pdf

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Our lovingly handmade range of Harry’s Gourmet Treats dog treats are available for purchase in our Edinburgh bakery.

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Harry’s gourmet dog treats contain no artificial colourings or preservatives, and are made with only high quality, human grade ingredients.

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Come down for a visit, we can’t wait to meet you (and your furry friend!)

01/11/2018 17:31

GOURMET GIFTS FOODIES FOCUS

GREAT GLEN CHARCUTERIE greatglencharcuterie.com, £17.50 Take the fuss out of prep and kickstart your Christmas feast with a charcuterie board to impress. Great Glen’s award-winning venison and green pepper salami will spice up any selection board.

SERVE UP WITH CHEESE AND PICKLES

A CUP’S NOT JUST FOR CHRISTMAS capitaltheatres.com, from £10 Looking for a gift for the friend who can’t live without their morning coffee? Wrap up one of the new keep cups from Capital Theatres in a bow and you’ve got the ideal gift. This environmentally friendly cup not only takes the guilt out of that takeaway cappuccino, but the range of beautiful colours and patterns means they make the ideal accessory, too.

Subscription gifts for food lovers

SAY CHEERS TO CHEESE cowsandco.com, £75 for 3 months Help the host with the most achieve the perfect cheeseboard every time with a subscription for Cows & Co’s Artisan Cheese Lovers Club.

CHIN GIN craft56.co.uk, £40 per box The perfect gift for gin lovers, Craft 56’s subscription box service includes a 70cl bottle of Scottish craft gin, Scottish tonics or mixers and handmade sweet treats.

Whether you send it monthly, bi-monthly, or quarterly, they’ll love it all year round. foodies.co.uk

049_FF Gourmet Gifts_1117 .indd 39

A TEA FOR ANY OCCASION eteaket.co.uk, from £29.95 Sign your loved one up for the Eteaket Tea Club and they’ll never have a bad cuppa again. The first box includes 7 extra special teas, an infuser mug and a tote bag, with three new and unusual teas arriving each month thereafter. foodies 39

31/10/2018 16:29

FOODIES FESTIVAL CHEFS THEATRE

EDINBURGH EICC 23, 24 & 25 NOVEMBER 2018

Cooking live at Foodies Michelin star and top chefs cook their favourite Christmas recipes in the Stoves Chefs Theatre.

Register for free entry at the registration point. Tickets are released throughout the day and subject to availability.

SPICED GOOSE BREAST, POTATO RÖSTI AND SPICED CHERRIES Serves 4

For the goose 4 goose breasts, skin on Salt and pepper ¼ tsp all spice ¼ teaspoon cinnamon 1 tbsp light olive oil 1 tsp honey For the potato rösti 2 large floury potatoes 2-3 tbsp of duck fat 2 tbsp vegetable oil Sea salt and fresh ground pepper For the cherries 300g pitted cherries 80g caster sugar 100ml red wine Grated rind of 1 orange 3-4 cloves 1 stick of cinnamon

● For the spiced cherries, bring all

the ingredients except the cherries to the boil in a saucepan. Remove from heat and infuse for 10 min. Strain, then add cherries and simmer over low-medium heat for 10-15 min. ● For the rösti, peel the potatoes and grate coarsely into a clean tea towel.

Fold the towel around the potato and squeezing as much moisture out as possible. Season with black pepper and divide into 4 portions. Fill a metal chefs ring with one of the portions, compacting with the back of a spoon.

Remove the ring and repeat until you have 4 rösti. ● Preheat the oven to 180 °C. Score the goose breasts in a criss-cross.

Season. Add the ground allspice, cinnamon, honey and a drizzle of oil to a bowl. Mix well. ● Place the goose skin-side down on a hot pan and cook for 3-4 min until

golden. Turn and cook for another min. Brush with the spice mix and place in the oven for 5-10 min. ● Heat some oil in a fresh pan and fry the rösti on both sides until golden.

Season with salt and place onto kitchen towel to drain. Keep warm. ● Once the goose is ready, remove from the oven and rest for 5-6 min.

Drain the fat from the pan then deglaze with a splash of red wine and a spoonful of cherry syrup. ● To serve, place the rösti on a warmed plate. Slice the rested goose breast and place on the rösti. Decorate the plate with 3-4 cherries and finish with some sauce from the pan.

KENNY TUTT MasterChef 2018 Winner See Kenny at the Chefs Theatre on Sat 24th November

KENNY TUTT What is your signature Christmas dish?

I have moved from the traditional turkey which still has a place in my heart to the less used goose which has less meat but a lot more flavour in my opinion. I love goose with all the trimmings, spiced cherry and bread sauce. My kids and wife still love a good

old turkey so I roast one of those as well. I cook way too much food but over the 2-3 days it always gets eaten.

What's your top tip for home cooks looking to make the perfect Christmas dinner?

Two things are super important. Firstly, do as much preperation as you can the

foodies.co.uk

042_FF Foodies chefs_1117.indd 40

31/10/2018 17:36

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

day or two before to make it as easy as possible on the big day. Secondly, spend time on the gravy: it’s one of the most important things. I make mine a day or two before by roasting chicken wings and vegetables before adding a bottle of red wine and veal stock

foodies.co.uk

042_FF Foodies chefs_1117.indd 41

and packing in as much flavour as possible. It also freezes well for a few weeks if you want a head start.

What's your favourite Christmas treat?

I just love the Christmas leftover sandwich which I usually eat when I get a second wind on Christmas

evening. Stuffed with roast meats, stuffing, roast potatoes, sprouts (yes, sprouts) gravy and cranberry sauce. It needs to be on standard thick white bread with butter - fancy bread just doesn’t work as well. I also go for a large glass of Baileys with lots of ice. I’m counting down the days.

foodies foodies 43 41

31/10/2018 17:31

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01/11/2018 16:32

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

'My signature Christmas dish is braised red cabbage. You can make this in advance - the flavour only gets better with time.'

MIDDLE EASTERN ROASTED CAULIFLOWER Serves 4 1 cauliflower Extra virgin olive oil 2 tbsp currants, soaked in 1 tbsp red wine vinegar for 15 min 2 x 400g tins chickpeas, rinsed, drained & dried 1 tsp smoked paprika 1 tsp dried chilli flakes 1 tsp cumin seeds Zest of 1 lemon 1 bunch flat leaf parsley Seeds of 1 pomegranate 2 tbsp pomegranate molasses

For the tarator 100g sourdough bread, crust removed, torn 100g blanched almonds 90g tahini 1 garlic clove, chopped Juice of 1 lemon l Preheat oven to 220°C.

Cook the cauliflower in the microwave for around 12 min or until tender. Rub all over with 60ml of olive oil and season with salt and pepper. Place on a baking tray and roast for

around 30 min til golden. l For the tarator, soak

the bread in 350ml warm water for 20 min.

Drain and squeeze out excess water. Whiz in a food processor with the almonds, tahini, garlic and four ice cubes until combined. Season and add lemon juice. With the motor running, slowly add the 3 tbsp oil until you have the texture of hummus, adding a little extra water if needed.

l Toss the chickpeas with paprika, chilli and around 2 tbsp of oil. Season with salt. Place on a baking tray and roast for 15 min or until crispy. Remove from oven. Allow to cool slightly then toss with the soaked currants. l Spread the tarator on a large serving plate and then sprinkle over the toasted cumin seeds.

Top with the roasted cauliflower. Sprinkle the chickpea mixture

around the outside of the cauliflower. Top the cauliflower with the lemon zest and parsley, then finish with the pomegranate molasses and pomegranate seeds.

JOHN PARTRIDGE Celebrity MasterChef 2018 winner See John at the Chefs Theatre on Sat 25th November

foodies.co.uk

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31/10/2018 18:22

FOODIES FESTIVAL CHEFS THEATRE

EDINBURGH EICC 23, 24 & 25 NOVEMBER 2018

What is your signature Christmas dish?

Venison Wellington What's your favourite Christmas treat?

Chocolate coins and eggnog

CELERIAC & APPLE SOUP, WALNUT CRUMPET Serves 4 1 celeriac, peeled and chopped 1/2 celeriac, peeled and diced into 1cm cubes 1.5l vegetable stock 150ml double cream 2 celery sticks, diced into 1cm cubes 8 walnut halves 1 Granny Smith apple, cut into batons

For the crumpet 125g bread flour 7g sachet of fast acting yeast 1/4 tsp bicarbonate soda 1/4 tsp caster sugar 150ml tepid water Butter, to grease 1 tsp salt

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● In a heavy-based

bubbles develop.

Cook until browned.

saucepan, melt a knob of butter and add the chopped whole celeriac.

Sweat down then cover with vegetable stock.

Simmer gently until the celeriac is tender. Once cooked, add the double cream. Bring to the boil then remove from the heat and blend. ● Whilst soup is cooking, bring a pot of salted water to the boil and blanch the celeriac and celery cubes.

Set aside until needed. ● For the crumpets, place the dry ingredients into a bowl and mix. Add water and whisk until smooth.

Cover with cling film and place somewhere warm for 15 min until air

● Grease a heavy-based

● To serve, warm the

frying pan with a little butter and place on a medium heat. Grease four crumpet rings with butter and place them on the frying pan. Half fill each one with the batter. They will begin to rise and bubble as they cook and expand to fill the ring. ● Once the batter no longer looks wet, remove the rings carefully and flip the crumpets over.

soup and season to taste.

Pan-fry the celery and celeriac dice and gently warm the crumpets through in a warm pan with some butter.

Pour the soup into bowls and sprinkle with celery, celeriac and batons of apple. Break up 4 walnuts into small pieces and sprinkle over soup. Finely grate the remaining 4 walnuts over the crumpets and serve.

ROBERTA HALL Chef patron at The Little Chartroom www.thelittlechartroom.com See Roberta at the Chefs Theatre on Sun 25th November foodies.co.uk

31/10/2018 17:39

INTRODUCING...

EVENING DINING AT THE COOK SCHOOL

By Martin Wishart

£38

Martin Wishart is proud to announce the opening of his new Cook School and Dining per person Room where you can join a team of chefs who will prepare, cook and serve you a set four-course seasonal Chef’s menu.

When: 7.30pm for 8pm dinner, Fridays and Saturdays Where: The Cook School by Martin Wishart, 14 Bonnington Road, Edinburgh, EH6 5JD Cost: £38 per person for a four-course seasonal tasting menu.

(Drinks not included). Private group bookings are also available.

To book: Email Info@cookschool.co.uk, call 0131 553 3557 or visit https://restaurantmartinwishart.co.uk/events/cook-school-dining/ 1

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01/11/2018 17:17

DINE OUT! AT INDIGO YARD

LUNCH - 2 MAIN COURSES FOR £10 DINNER - STARTER & MAIN COURSE FOR £10 PER PERSON AVAILABLE 7 DAYS A WEEK

INGREDIENTS 250g Smoked Mackerel 120g Crème Fraîche 200g Plum Tomatoes 1 Lemon 2g Smoked Paprika 5g Parsley

METHOD 1.

Take your smoked mackerel and remove the skin and blood line.

2.

Flake the fish, ensuring to remove all the bones and set aside.

3.

Take the tomatoes and cut a cross into the bottom then remove the core on the top.

4.

Place the tomatoes into boiling water for five seconds, remove and place into iced water.

The skin should star t to come away.

5.

Peel off the skin and cut the tomato into quar ters.

Remove seeds and finely dice.

6.

Add the crème fraîche to the mackerel and mix with a fork until a pâté consistency has been achieved (this can be done in a food processor to achieve a smoother pâté).

7.

Zest and juice the lemon, then add all ingredients and gently fold until fully incorporated.

8.

Cover and store in the fridge for up to two days.

9.

Place a generous spoonful of the mix onto a plate and serve with some toasted sourdough bread.

MAKES 5-6 PORTIONS This mackerel pâté is really simple to whiz together and crazily moreish, so we recommend you pile the toast high!

*This dish is available on our Dine Out menu

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01/11/2018 17:23

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

WILD DUCK WITH CLAPSHOT AND PARSNIP Serves 4 2 mallard or wild duck breasts, skin on 2 large potatoes, peeled, boiled & mashed 200g turnip, peeled, diced, boiled & mashed 2 tbsp bramble vinegar Good salt and pepper 2 small parsnips, peeled and blanched in boiling water and refreshed in cold water 1 sprig thyme 1 clove garlic, halved 1 tbsp cold-pressed rapeseed oil, for frying 50g butter, diced into 1cm cubes

Around 100ml stock for reducing, chicken, game or beef will do Red wine, to deglaze l Heat oven to 180°C.

Prepare the clapshot by combining the mashed potatoes and turnip whilst they are still hot.

Season with salt, a lot of pepper and nearly all the butter, leaving some for the mallard. Keep to one side in a warm place. l Heat the oil in an oven-proof frying pan and place the mallard breasts in the pan skin side down, alongside the parsnips, thyme

and garlic and begin to caramelise the duck and parsnips together. Add a knob of butter and season. Turn the duck and parsnips over after a couple of minutes, then place the pan in the oven for a minute or two. l Remove from the oven and place the duck on a plate to rest. Continue to fry the parsnips if they need colour.

l Deglaze the frying

pan with red wine until it reduces then add some stock, and reduce again for a few min until the sauce is rich and dark.

Add a knob of butter. l Carve each mallard breast into 6-8 slices and plate up with a dollop of clapshot. Lean the parsnip on the clapshot and garnish with a trickle of sauce.

NEIL FORBES Chef patron at Cafe St Honore www.cafesthonore.com See Neil at the Chefs Theatre on Sun 25th November

'My favourite Christmas dish is our Cafe St Honoré Christmas pudding. It has loads of flavour and a real old-world taste. It’s not sickly sweet and every one has a special wish inside.'

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CHEFS THEATRE FOODIES FESTIVAL

EDINBURGH EICC 23, 24 & 25 NOVEMBER 2018

COQUILLE SAINT-JACQUES À LA PARISIENNE Serves 4 4 large scallops 80g butter 30g plain flour 400ml whole milk 80g shallots, sliced 80g button mushrooms, sliced 4 scallop roe 100ml Noilly Prat 350ml scallop stock 2 egg yolks

For the mushrooms 100g button mushrooms, sliced 50ml water 50g butter 5g lemon juice For the pommes duchesse 250g potato, peeled 2 egg yolks

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l Place the scallops in a

saucepan and cover with 305ml water. Poach at 70°C for 3 min. Reserve the stock and slice each scallop into two discs. l For the sauce, melt 30g of butter in a saucepan and add the flour.

Combine with a whisk and cook for 3 min. Add the milk and bring to the boil, then simmer for 4 min. l Melt the remaining butter in another saucepan and sweat the shallots and mushrooms.

Add the roe and cook for 2 min. Add the Noilly Prat and reduce by half.

Add the scallop stock and reduce by half. Pass through a fine sieve and add to the milk mix. l Bring to the boil and simmer for 5-6 min.

Season with salt, cayenne pepper and lemon juice.

Add the egg yolks and pass through a fine sieve. l For the pommes duchesse, add the potatoes to a pot of cold water with a pinch of salt and cook until soft. Drain the water and mash with a potato ricer. Add the egg yolk and season with a touch of freshly grated nutmeg. l For the mushrooms, combine the water, butter and lemon juice in

a shallow saucepan and bring to a boil. Add the sliced mushrooms and cover with a lid. Cook for 2 min then drain. l Pipe the pommes duchesse around the lip of a dish using a piping bag with a star nozzle.

Arrange some of the sliced button mushrooms in the centre of the dish, followed by the scallop slice. Cover with the sauce. Sprinkle with breadcrumbs and bake in the oven at 185°C for 15-18 min then serve.

PHIL HICKMAN Head chef at Brasserie Prince www.roccofortehotels.com See Phil at the Chefs Theatre on Sun 25th November

foodies.co.uk

31/10/2018 18:18

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01/11/2018 17:29

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

'My favourite Christmas treat is a lovely, warming glass of mulled cider.'

WILD MALLARD, MARMALADE & WINTER SPICES Serves 4

l Lightly score the duck

1 mallard, crown & legs 6 cloves 1 tbsp coriander seeds ½ star anise 1 tsp fennel seeds ¼ cinnamon stick 6 black peppercorns ¼ tsp garlic powder 3 tsp thyme leaves 3 small bay leaves 1 orange, zest only 1 lemon, zest only Pinch ground nutmeg 2 tbsp Skye sea salt 200g duck fat 50ml Talisker whisky 150g high quality bitter Seville orange marmalade

skin. Place the cloves, coriander seeds, star anise, fennel, cinnamon and peppercorns into a dry frying pan and toast for 2-3 min. Blitz in a food processor, with the nutmeg and garlic powder then pass through a sieve. Mix in the salt, orange, lemon zest and 1 tsp thyme.

Rub all over the duck.

Leave overnight in the fridge uncovered. l To create the glaze, add the whisky, the rest of the thyme, the bay and the marmalade to a pot. Bring to the boil

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then take off the heat. l To cook the duck legs, place in a small pan, add 175g of duck fat then cover with a lid. Cook in the oven at 100°C for 2-3 hours. The meat should be nice and tender.

Remove from the fat and keep covered and warm. l Add the rest of the duck fat to a large pan.

Over a medium heat, brown each breast of the

duck crown for 3-4 min, or until golden brown. l Turn the duck so the breasts are facing up. Place in an oven at 160°C for 10-12 min.

Remove from the pan and rest for 5 min. l Add the glaze, duck crown and legs to a frying pan. Bring the glaze to the boil, basting all the time, until sticky.

Serve straight away.

SCOTT DAVIES Head chef at The Three Chimneys www.threechimneys.co.uk See Scott at the Chefs Theatre on Sat 24th November foodies 51

31/10/2018 18:20

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

'Be well prepared, take your time, and use the best available ingredients.'

FESTIVE RISOTTO WITH BLACK TEA, GORGONZOLA, CHESTNUT Serves 2 10g of black tea 120g of Acquerello rice 1/2 a shallot, finely diced 14g of Parmesan, grated 60g room temperature butter, cubed 100g Gorgonzola, diced 5g freshly squeezed lemon juice 1 tsp tamari 2 tsp olive oil Salt and pepper 12g cooked chestnuts 2 large Jerusalem artichokes, washed Oil, for deep frying A splash of Marsala 52 foodies

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l Heat the oil in a large pan to 150°C. Thinly slice the Jerusalem artichoke and deep fry until light brown.

Remove from the pan and drain on paper towel. Season with salt. l Boil 250ml water.

Add the tea and brew for 3 min, then keep on a low simmer. In a separate pot, keep 1l of

water on a rolling boil. l In a pan, heat the olive oil with a pinch of salt. Add the rice and fry until it gives a slight popcorn smell but doesn't colour. Add the shallots and fry for 20 seconds. Set a timer on 8 min and start adding boiling water ladle by ladle to your rice. l Just before the 8 min

MACIEK ZIELIĹƒSKI Head chef at Mono www.monorestaurant.co.uk See Maciek at the Chefs Theatre on Sun 25th November

run out, bring the tea to the boil again. After the 8 min is up, start using the tea as the cooking liquid. l After an additional 4 min of cooking your rice with tea, take it off the stove and add lemon juice, followed by butter, a splash of Marsala and both cheeses. Whisk it all together and add tamari and salt and pepper to taste. l Garnish your risotto with crispy Jerusalem artichoke and grated chestnut and serve. foodies.co.uk

31/10/2018 18:19

CHEFS THEATRE FOODIES FESTIVAL

23, 24 & 25 NOVEMBER 2018 EDINBURGH EICC

What's your signature Christmas dish?

I'm not the biggest fan of Christmas pudding, but I started making an ice cream out of it a few years ago and I really like it!

OSSO'S ROSE WATER PANNA COTTA Serves 4-6, depending on the size of your moulds 200ml double cream 100ml full fat milk 50g sugar 1 leaf of gelatine Rose water

To garnish Pomegranate molasses Pomegranate seeds Pistachio nuts, roasted Pink pralines Honeycomb foodies.co.uk

042_FF Foodies chefs_1117.indd 53

l Place

the gelatine in cold water to bloom. l Place the sugar, cream and milk in a pot, and warm to dissolve the sugar. Once warm, add the gelatine and melt. l Add the rosewater to taste. Normally I use around half a teaspoon, but it depends how strong your rosewater is. l Pour the mixture into the moulds and leave them in the fridge for

at least six hours – overnight is best. l To unmould the panna cotta, quickly place the mould under hot running water for just a second. Over a plate, loosen the panna cotta from the mould at the

sides to remove it, and place it on your plate. l To finish, drizzle over the pomegranate molasses and sprinkle over the pomegranate seeds, pistachios, pink pralines and honeycomb.

ALLY MCGRATH Chef patron at Osso www.ossorestaurant.com See Ally at the Chefs Theatre on Fri 23rd November foodies 53

31/10/2018 18:23

RESTAURANTHEADER REVIEW FOODIES

MEET THE CHEF at Foodies Festival

Time to taste Our top restaurant picks to try this month

THE LITTLE CHARTROOM It is a family affair at The Little Chartroom, with head chef Roberta Hall in the kitchen and husband Shaun McCarron running front of house. The couple opened the restaurant 10 days before they were married earlier this year, postponing their honeymoon until next January.

Formerly head chef at Castle Terrace, Hall also worked at The Kitchin and recently won the Young British Foodies 2018 Award, so we were very excited to dine at her new establishment.

The restaurant is small, seating only 18 diners, and the couple run a very tight ship. The menu foodies.co.uk

055_FF Reviews_1118.indd 55

offers a trio of choices for starters, mains and desserts. New dishes are developed by Hall every few days, inspired by local ingredients.

Shaun greeted us with an elderberry fizz with foraged elderberries. Sat at the bar, we overlooked the pass where we were delighted to watch Hall plate up dishes. Armed with tweezers, she constructed my starter, expertly placing strips of raw mackerel on a bed of crunchy apples, sweet and peppery kohlrabi, juicy elderberries and a garnish of grand fir.

The braised hare with homemade tagliatelle was simple with a

delicious strong kick of garlic flavours.

My main course of venison was succulent and tender, paired with chestnut, savoy cabbage and carrots and a wonderfully gamey surprise of liver parfait. The sauce was simply bursting with flavour. My partner’s veggie option of herb crusted mooli, blue cauliflower and purple sprouting broccoli was tasty and full of colour, while the crispy capers added a delightfully salty finish.

And now to desserts, where tiny candied crab apples circled a slither of apple and ginger cake, deliciously moist with flavours enhanced by homemade ginger ice cream.

30-31 Albert Place, Edinburgh www.thelittlechartroom.com Sue Hitchen foodies 55

31/10/2018 18:25

FOODIES RESTAURANT REVIEW

MEET THE CHEF at Foodies Festival

MONO Italian fare gets a leg up into the realm of modern dining with Mono, a new addition to Edinburgh’s restaurant scene.

From the tasting menu, we started with a trio of beautifully prepared amuse bouche, before enjoying a selection of breads.

The first course, of brown crab

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with black tea jelly, was fresh and subtle, although the accompanying truffle didn’t pack much punch. The next course of roast partridge was more interesting, incorporating a potent vermouth sauce that we couldn’t get enough of.

Modern or not, it wouldn’t be Italian without pasta, and next up was a wonderful hazelnut pasta filled with fontina cheese and a surprise pop of tart redcurrant, doused in an indulgently moreish cheese sauce. The North Sea cod was perfectly cooked, soft with a crisp outside, and well matched with gnocchi Romana, while the bonus baccala bonbon was a treat. One of our top dishes was the Borders lamb saddle. Soft, tender, beautifully pink, it was a masterclass in meat, made all the better by the addition of

sweetbreads and capers.

We may have been full by this point, but we were by no means finished. Aged Parmesan with crisp apple sorbet was a delightful play on the cheese course, and the chocolate and plum tart with Laphroaig mist was lovely. However, the stand out was the sumptuous olive oil cake with aromatic fig leaf ice cream and brûléed figs, which was the stuff of dreams.

Special mention must go to the excellent service at Mono, the waiters managing to balance formality with friendliness flawlessly, while the expansive wine list is also particularly well thought out. With four other menus on offer, we’ll be back to try the rest.

85 South Bridge, Edinburgh www.monorestaurant.co.uk Chiara Margiotta foodies.co.uk

31/10/2018 18:16

Make the festive season fun

HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

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01/11/2018 16:58

DECADENT FESTIVE CELEBRATIONS ON EDINBURGH’S ROYAL MILE. WELCOME TO THE EXCEPTIONAL. Atmospheric, sophisticated and unashamedly stylish, give your Christmas party celebrations the five star treatment.

Choose from indulgent party nights at £49 pp including dinner, drinks & DJ. Or private festive gourmet lunches at £30pp. Christmas Day and Hogmanay experiences also available.

0131 220 6666 events.edinburgh@radissoncollection.com www.radissoncollection.com

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2HP_Left.indd 58

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01/11/2018 16:33

FREDERICK PERTHSHIRE STREET FOODIES FOODIES FOCUS FOCUS

HANOVER HANG OUTS Just five minutes from the Princes Street tram stop, Hanover Street has it all Urban Angel

URBAN ANGEL 121 Hanover Street urban-angel.co.uk Urban Angel’s all-day brunch menu is a New Town favourite.

Staples like maple and bacon French toast and smoked salmon eggs benedict are available from dawn to dusk, while the likes of open sandwiches on dark rye make an appearance come lunch time. Their coffee selection is artisanal, their bread is baked daily and the smoothies and juices are made fresh.

HENDERSONS VEGAN 25c Thistle Street hendersonsofedinburgh.co.uk Hendersons is an Edinburgh institution fifty years in the making, and their vegan destination on Thistle Street takes their ethos of using natural, organic produce to an all new level. Delightfully innovative and inspired by nature itself, all of their plates are colourful and packed with veggies, flavour, and skill.

C

M

Y

CM

MY

CY

Maialino

Bramble

Six by Nico

for a lunch or evening feast, don’t miss out on their first class baklava for dessert.

BRAMBLE BAR 16A Queen Street bramblebar.co.uk YENI MEZE This intimate, upscale cocktail 73 Hanover Street favourite is hidden away on a quiet yenirestaurant.com Queen Street corner, but once you Yeni Meze is casual and friendly, spot the entrance, you’ll be part of making it the ideal location to get the2 exclusive clientele.

The décor stuck into aFoodies table full of delicious advert 141x25.5.pdf 26/04/2018 12:28 is unpretentious, but the cocktails Mediterranean meze with your speak to the quality. Keeping up loved ones. Whether you head

If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone

CMY

foodies.co.uk K

059_FF Trams _1118.indd 59

with the best of the best around the world, each drink is perfectly shaken and sure to please.

SIX BY NICO 97 Hanover Street www.sixbynico.co.uk Six by Nico is one for adventurous diners. The six course tasting menu is focused around a theme and changes every six weeks. Previous themes have included the chippie, Willy Wonka, and the 70s. What next? Anything goes.

r ticket is you Remtu The fro 3.20 solution! £rn

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quick and ea

foodies 59

31/10/2018 19:34

Escape to Highland Perthshire and visit ‘Scotland’s Best Visitor Attraction 2018’ Experience whisky production & explore our interactive exhibition

Enjoy fine whisky & delicious local produce in our welcoming Whisky Lounge

Browse limited editions or ‘Fill your own bottle’ in our Distillery Shop Book your ticket at

www.DewarsAberfeldyDistillery.com #HomeofDewars

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Aberfeldy, PH15 2EB

01/11/2018 17:22

COCKTAILS FOODIES

Seasonal sipping Some of Foodies Festival’s top producers share their signature festive cocktails

Cotton Cosmo BY MANCHESTER GIN

MEET THE PRODUCERS AT FOODIES FESTIVAL Edinburgh

35ml Manchester Gin Raspberry Infused 15ml triple sec 45ml pomegranate juice 15ml fresh lime juice

● Rim half of a coupe glass with sugar. ● Add all of the ingredients to a cocktail shaker with ice. Shake well then double strain into the sugarrimmed glass and serve.

Espresso Whiskini

BY CASK SMUGGLERS 25ml Jamesons Caskmates Stout 25ml Kaluha 35ml espresso 10ml vanilla gomme 3 coffee beans, to garnish

● Add everything to a shaker with ice, shake vigorously for 10-15 seconds then double strain. foodies.co.uk

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01/11/2018 17:20

COCKTAILS FOODIES

Smoked Spiced Negroni

BY SWEETDRAM 35ml Sweetdram Smoked Spiced Rum 25ml Campari 25ml sweet vermouth

● Add all of the ingredients to a mixing glass with ice. Stir well. ● Fill a glass with ice. Strain the mix into the glass, garnish with a slice of grapefruit and serve.

Cranberry Ginger Paloma

BY BEAUTIFUL BOOZE FOR BUNDABERG GINGER BEER 60ml tequila blanco 30ml cranberry juice 15ml grapefruit juice 15ml agave syrup Bundaberg Ginger Beer, to top up Salt and ground cinnamon ● Rim a hiball glass with salt and cinnamon. ● Combine all of the other ingredients (except

the Bundaberg) in a cocktail shaker with ice.

Shake well. ● Strain into a hiball glass over ice. Top up with Bundaberg and serve. foodies.co.uk

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31/10/2018 18:35

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

Foodies

TOP TIP

NOVEMBER HIGHLIGHTS

THIS MONTH WE’RE DRINKING...

Recipe by Trump Turnberry

G & Tree

● For the fir syrup, infuse the

needles from a fir sprig in sugar syrup overnight. ● Half fill a glass with ice. Mix the gin, syrup, juice and St Germain and pour over. Top up with soda.

LAUNCHING THIS MONTH From the street foods of Mumbai to the chicken tikka dishes of Lahore, Rustom’s menu reads like a culinary roadmap of India and Pakistan. Recently opened in the West End, this plush new restaurant offers both familiar curries and more exotic options like the tandoori quail and the Afghani speciality Kabuli pilau - a dish made with lamb shanks. rustomrestaurant.co.uk

THE BOTANY GLASGOW Replacing the long-running Strathmore on Maryhill Road, The Botany aims to be the catalyst which will kick start the area’s reputation as a food and drink destination. At The Botany, the revolution will be spearheaded by seasonal 64 foodies

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WINE

Our favourite warming wines for winter

50ml Hills & Harbour Gin 50ml cranberry juice 15ml fir syrup 15ml St Germain liqueur 50ml soda

RUSTOM EDINBURGH

Heading to see Jo Brand in Nativity!

The Musical at the Festival Theatre?

Grab a bite at Ransacked Black Oven first

cocktails, small plates and show-stopping main courses such as smoked venison loin and a Sri-Lankan-style monkfish curry. thebotanyglasgow.co.uk

EASTSIDE EDINBURGH Farewell Opal Lounge! Hello Eastside. Arguably George Street’s most famous nightclub has been replaced by Eastside, a late night bar and street food joint. Boasting a new industrial style, Eastside caters for after work drinkers right through to the 3am night owls who sure ain’t getting up for a 9am start tomorrow. Craft lagers and cocktails will wet the whistle of guests while a certain Tony Singh fights the munchies with curries, Korean bulgogi, bao buns and dumplings. eastsideedinburgh.co.uk

De Bortoli, 1628 Durif, Australia Majestic, £10.99 Blackberry and plum pulse through a backbone of chocolate, vanilla and a hint of spice with a palate that builds flavour with every sip.

Tesco Finest Cotes de Gascogne 2016, France Tesco, £6.50 Intensely fresh with a fruity bouquet of lime blossom, citrus fruit and passion fruit.

Delightful on its own or with seafood, fish pie or crab cakes.

The King’s Wrath Pinot Noir 2015, New Zealand Ocado, £18.99 Fragrant red & dark berries combine with toasted aromas. Ideal with most dark white meats, red meat and hearty fish. foodies.co.uk

31/10/2018 18:44

MADE TASTY by the SECLUDED FORESTS & COASTLINES of GALLOWAY

A SMOOTH & VIBRANT MULTI-AWARD WINNING GIN MADE IN SCOTLAND AT CRAFTY DISTILLERY, THE ‘SCOTTISH GIN DESTINATION OF THE YEAR’ FREE DELIVERY FROM WWW.CRAFTYDISTILLERY.COM

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01/11/2018 17:24

FOODIES.CO.UK FOODIES FESTIVAL HIGHLIGHTS

Chefs Theatre Make this Christmas your most delicious yet with demos from MasterChef winners John Partridge and Kenny Tutt, plus top local chefs.

CHRISTMAS CUPCAKES

5

Join in with a cupcake decorating masterclass with Bellaboo Bakes and get creative.

These beautiful festive treats are perfect for gifts, or just for a treat at home.

REASONS TO GO TO FOODIES FESTIVAL CHRISTMAS

Edinburgh CHAMPAGNE TASTING Toast to the festive season with Champagne tastings in the Drinks Theatre.

Bloodwise Choir Get into the spirit with a little help from the Bloodwise Choir, filling the EICC with carols all weekend long.

FESTIVE WORKSHOPS Get stuck into a Festive Workshop and learn to make the likes of edible gifts and dried orange garlands with fragrant botanicals. You’ll be Christmas ready in no time.

Buy your tickets to Foodies Festival Edinburgh EICC, 23, 24 & 25 Nov

www.foodiesfestival.com

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