Jan 2014 issue

ISSUE 49 JANUARY 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

FRESH FOOD Eat well Italian style with Gino

N I W EAK R B IP AV IN THE BORDERS

40 recipes

and top chefs Bompas & Parr Jian Wang

HEALTHY BITES with Lorraine Pascale and a family of bakers BOOT CAMP GUIDE l BURNS NIGHT PARTIES l CHINESE NEW YEAR 001_FFCover_0114.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

Front cover image from The i-Diet by Gino D’Acampo, Kyle Books, £14.99

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Zoe Hitchen Publishing Assistant Lisa Chanos Daria Privalko Advertising Design Charis Stewart

Lose those muffin tops

I

T’S THE TIME OF YEAR when we all look back on the festive season and groan at the amount we overindulged. So in this issue we have lots of fresh ideas to celebrate the New Year.

Lorraine Pascale introduces a lighter way to bake with recipes lower in fat, sugar and calories, including A VIP GETAWAY a skinny mac & cheese – great comfort food on page IN THE SCOTTISH 19. After his recent visit to Edinburgh, Gino de Campo BORDERS persuades us that pasta, cheese and desserts are not a sin and gives us ideas to help those extra pounds melt away. Meanwhile, on page 28, we rediscover the traditional iron skillet with amazing results.

Of course, it’s not all calorie-counting this month, as we celebrate Burns Night on 25th January with a brand new haggis and venison recipe, and our thanks to Magnum chef Paul Gow for his delicious Cranachan Cheesecake.

We celebrate Chinese New Year of the Horse on January 31st with Chop Chop chef-patron Jian Wang who shares her amazing pork and coriander dumplings recipe with us on page 46.

Or if you fancy a celebratory wee dram, turn to page 58 for an amazing Bompass & Parr hot whisky cocktail.

From everyone at the Foodies team we wish you a very happy New Year.

WIN

Sue Hitchen, Editor

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

Lorraine Pascale turned a lifelong passion for cooking into a successful career.

Gino D’Acampo is the face of Italian cooking to many TV viewers. In this issue he shares his healthy recipes.

Jian Wang is the chef-patron of Edinburgh’s Chop Chop restaurants in Leith and the West End.

Paul Gow New Head Chef at Magnum restaurant after 18 years of loyal service. foodies 3

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CONTENTS

7

58

35

BOOKS, TV AND WHAT’S ON

10

COMPETITION The Lodge at Carfraemill

13

LORRAINE PASCALE Cutting calories, not flavour

14

GINO D’ACAMPO Healthy eating the Italian way

22

SKILLET RECIPES 28 Reinventing the classic kitchenware

BURNS NIGHT RECIPES 35 Spice up your supper with venison

BURNS NIGHT EVENTS 40 Out and about to celebrate the Bard

17

POCKET BAKERY Fruity recipes to bake at home

42

CHINESE NEW YEAR

46

COOK SCHOOLS

48

INTERIORS

50

COCKTAILS

57

60

39 RESTAURANT REVIEW 60 Bistro Moderne by Mark Greenaway

NEW BARS

62

OUT AND ABOUT

65 foodies 5

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BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Scottish depots of Booker & Makro, Gordon & MacPhail, Wallaces Express, Inverarity Mortons, Forth Wines and leading specialist whisky retailers.

For Distribution Enquiries Please Contact: INDIE BRANDS Tel: 01474 327 056 E-mail: info@indiebrands.co.uk robertburnswhisky

www.robertburnswhisky.com

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SHOPPING

Sunnyside fried egg mould £7.95, www.hunkydory home.co.uk

Oven Glove, Hunkydory Home £16.75, www.hunkydoryhome.co.uk

Muffin Tops £15.00, www.maidenshop.com

Good morning!

Classic and iconic Italian percolating coffee maker £25.00, www.berryred.co.uk

Bounce out of bed with these bright kitchenwares helping you to start your day

Tesco Organic Fish Plate £7.50, www.tesco.com

Tea Towel £9.99, www.oak roomshop.co.uk

‘El Guapo’ Coffee cup set £45.00, www.the lostlanes.com

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Pinch & Grind

by Roger Arquer £16.50, www.royalvkb.com

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FOODIES NEWS

CAROLINE WALSH There’s a sweet new arrival at Edinburgh Larder Bistro. The West End bistro relaunched earlier this year with a new bakery at the front of the restaurant run by Caroline Walsh, who has worked as Head Chef at the Fruitmarket Café and helped set up Loudons Bakery. Head here for homemade breads and seasonal treats.

Nespresso boutique opens A new multi-sensory retail experience, dedicated to the art of the espresso, has opened in Edinburgh last month. With the designs of award-winning

fashion designer Judy R Clark creating a one of a kind dress made from recycled Nespresso capsules and cardboard, it’s a must-visit.

A grating look for your kitchen If you love quirky designs and unusual fixtures, this Italian Cheese lamp might be up your alley. Don’t worryl it’s not made out of real cheese. It’s merely a clever replica. www.parmesancheeselamp.com £167

AINSLEY HARRIOT FRESH SOUPS Celebrity Chef Ainsley has launched a soup line, with six inspiring flavours in a new convenient tub.

Just in time for the chilliest winter in decades, the new comforting soup is microwaveable, meaning that speedy, easy to prepare meals are at your fingertips.

Available at Tesco, Morrison’s and Asda. £1.69

ARDENS NIBBLES For that little touch of ‘oomph’ to perk up parties, try Arden’s new indulgent nibbles, hand-picked from Europe’s artisanal offerings.

Garlic & Parsley Swirls: Deliciously delicate layers of puff pastry swirls married with garlic and parsley butter.

At £1.69, the Arden’s range is available at selected branches of Tesco and Waitrose. foodies 9

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS A Scent of Champagne Richard Juhlin Skyhorse £46 Richard Juhlin, the world’s foremost champagne expert, takes the reader on a journey to the geographical area of Champagne.

The French Baker Sebastien Boudet Skyhorse £15 Learn to master the art of bread making with Boudet’s simple steps.

Greedy Girl’s Diet: Second Helpings!

Nadia Sawalha Kyle Books £14 A New Year staple, Sawalha’s recipes are delicious and guilt-free ‘junk’ food, a guide to making takeaway-style dishes without the calories, and even an emergency three-day detox.

Britain’s Best Bakery Following a successful first series, Britain’s Best Bakery returns to ITV Daytime for a second run. Expert judges and celebrity chefs Mich Turner and Peter Sidwell eat their way through the country, sampling the sweetest treats from Britain’s most beloved independent bakeries. The shortlisted bakeries will compete in a series of baking challenges that put their sugar skills to the test. More than a food competition, this series is a celebration of local bakeries around the UK. Coming soon to ITV

WHAT’S ON FOOD ON FILM The Badenoch Centre, Spey Street, Kingussie, PH21 1EH Tel: 01540662300 www.kingussiefoodonfilm.co.uk 30 January- 2 February, Free Kingussie’s annual festival brings the world of food and the big screen to the rural Highlands of Scotland in a unique way. Enjoy the fabulous Food Hall and a feast of foodie features, documentaries and shorts to make you laugh.

OFFKILTR STREET FESTIVAL St Enoch Square, Glasgow, G1 4BW Tel: 0141 334 7062 www.kiltr.com/streetfeastival 24- 25 January, Free A pop-up festival in conjunction with social media network Kiltr.

The festival will bring together street food, cutural events and different styles under one roof, with a series of weekend events to delight the city’s foodies.

FOOD FOR THOUGHT DISCUSSION 166 Bath St, Glasgow, G2 4TB Tel: 0141 331 6227 www.lucky7glasgow.co.uk 18 January, Free Make those New Year’s Resolutions stick. Expert Charles Duhigg suggests that the key to change is understanding how habits work, using neurology to change food habits. Discuss your resolutions, and discover some methods to make them work.

10 foodies

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IN W

Win a getaway to the beautiful Scottish Borders R ENOWNED for its glorious rolling countryside, you and a friend will have a fabulous VIP experience with an overnight stay and dinner for two at The Lodge at Carfraemill.

Carfraemill is situated just south of Edinburgh in the rolling countryside of the Borders with its attractive towns and villages. The hotel can accommodate a couple on a romantic getaway or a family with youngsters.

Stay in one of their ten individually

designed bedrooms with en-suite bathrooms, which are delightful, elegant and comfortable The hotel also has six double rooms, two twin rooms and two family rooms.

Take your pick with activities to choose from– archery, falconry, clay pigeon shooting, quad biking, riding and canoeing, golfing, walking, cycling and fishing.

Children are made to feel particularly welcome and games, books, toys and drawing materials are provided to keep them happy. ●

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

Carfraemill is located in which region of Scotland?

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

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. Prize is strictly subject to availability. The winner will be the first correct answer drawn on 1st February 2014. The prize is offered subject to availability and black-out dates may apply. The prize is non-transferable and there is no cash alternative. The editor’s decision is final.

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MEET THE CHEFS LORRAINE PASCALE

Lorraine Pascale is making our favourite recipes healthier

Light as a feather I

AM sitting alone one Sunday morning doing nothing in particular. Then an idea hits me from nowhere (I am full of thoughts when I am at my most relaxed, like all of us I suppose!)what if I could create a book of recipes that were lighter in fat, sugar and calories but that tasted just as good as naughty ones? Sounds easy, I think to myself! I phone a friend who, after hearing my latest new idea, responds with, “Why would anyone not want that…but can you really do it?” At the time I didn’t know what a mammoth task I had set myself.

My first challenge was to make a lighter sponge – a lighter Victoria sponge. A doddle, I thought, but 11 attempts later and with a pile of quasi-sponge sandwiches covering my kitchen table, I thought it had beaten me. I genuinely felt despondent and a little bit stupid. But I was encouraged by my loyal publishers and a close circle of friends to keep going. Which I did, thankfully. I hadn’t realized that as I approached the eleventh attempt at the sponge, I had been getting close to the magic formula. The twelfth came out of the oven exactly like I’d envisaged it would. Eureka! I had cracked it, and my journey

“My first challenge was to make a lighter Victoria sponge - 11 attempts later I thought it had beaten me”

to a lighter baking began in earnest.

Writing these recipes was totally counterintuitive. When developing “normal” recipes, the way to guarantee they’ll taste great is by loading them with lots of full-fat butter and sugar. So how on earth was I going to create “lighter” indulgences that still had you going back for more? I started to do lots of research, scouring magazines, books, the web and reports by associations such as the British Nutrition Foundation, the NHS and the British Heart Foundation, to see their recommendations on nutritious sweet treats. Funnily enough there is not much information out there (yet I believe there will be) so it was going to be a journey of trial and many an error!

I went to the supermarket and bought a stack of dairy products (cream cheese, crème fraîche, cottage cheese etc –low, full-and no fat versions) and began decreasing the butter, substituting it with other dairy. Some cakes came out flat, some thin, but eventually I found a method that enabled the bakes to work.

Some cheeky books wax lyrical about how low fat or low sugar a cake is, but when I read the recipe carefully it says that a cake that would usually serve 8 people, serves 16 people.

Therefore each meagre slice looks really low in calories, sugar and fat, but the cake itself is not.

I have tried really hard not to do that. If I feel the slices are a little on the small side, I say just that: “makes 16 skinny slices”. Transparency is the best policy, I find! ●

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lorraine pascale recipes

BAKED COCONUT SHRIMP SALAD WITH HONEY CHILLI DRESSING & MANGO & CORIANDER SALSA You might say: ‘But surely, Ms Pascale, the shrimp would be even healthier if they did not have any breadcrumbs on at all?’ ‘Why yes,’ I would reply, ‘of course, but breaded and baked is of course much better than breaded and fried.’

Serves 4 For the prawns 2 egg whites 25g dried breadcrumbs 25g desiccated coconut 1/4 tsp dried chilli flakes 20 raw peeled jumbo prawns

For the dressing 2 tbsp honey 2 tbsp balsamic vinegar For the mango salsa 2 medium mangoes, in 1cm cubes 2 red chillies finely chopped Juice of 2 limes Leaves from a large handful of coriander, roughly chopped 200g bag of prepared lettuce

l Preheat the oven to 200°C. Line a baking sheet with baking parchment and set aside. l Lightly beat the egg whites in a shallow bowl. Toss the breadcrumbs, coconut, chilli flakes and a little salt and pepper together in another similar-sized bowl. l Working in batches, toss a few of the prawns into the egg whites, making sure they are well coated.

Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.

Then, tip the prawns into the coconut crumbs, toss them about and, using another slotted spoon transfer them onto the baking sheet in a single layer.

Repeat until all are coated and

then bake for 8–10 minutes. l Meanwhile, make the dressing.

Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside. l To make the salsa, toss the mango, chilli, lime juice, coriander and a little salt and pepper together and set aside also. l Once cooked, the prawns should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove from the oven. l Divide the salad leaves between four serving bowls. Spoon the salsa over, arrange five prawns on top of each, finish with a drizzle of the dressing and serve. foodies 17

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bistro moderne by Mark Greenaway is a new concept in bistro dining - taking the classic French concept and revitalising it w i t h t h e i m a g i n a t i v e d i s h e s M a r k G r e e n a w a y i s k n o w n f o r.

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lorraine pascale recipes

SKINNIER MAC & CHEESE WITH THYME In Baking Made Easy, I had a mac and cheese. It had all the cheese you could shake a stick at and then some. I received oodles of letters and tweets from people saying how much they had enjoyed it but how they felt they could only make it for a special occasion due to its, er, cheese and cream content. I made this recipe several times, reducing the cheese but still giving you that feeling that you are indeed having a real treat Serves 6 400g wholemeal spiralli or macaroni (or you can use regular if you like) 1 slice of wholemeal bread, in breadcrumbs 3 tbsp cornflour 1 tsp English mustard powder Pinch of cayenne 500ml semiskimmed milk 200g strong or mature Cheddar cheese, roughly grated Leaves from 3 sprigs of thyme Salt and freshly ground black pepper

l Turn the grill on to high. Sit a 2.5 litre baking dish measuring 25.5cm square and 6cm deep on a baking sheet and set aside. Bring a large pan of water to the boil and cook the pasta according to the packet directions. l Next, prepare the sauce. Place the cornflour, mustard powder and cayenne in a medium pan with about 4 tablespoons of the milk and blend to give a smooth, lump-free liquid. Stirring, pour the rest of the milk into the pan, season with salt and pepper and set over a high heat. Bring to the boil and then reduce

to simmer for 3–4 minutes, stirring from time to time until thickened. Stir in all but 75g of the cheese and allow it to melt before removing from the heat. l Once the pasta is cooked, drain it well and return it to the pan. Pour the cheese sauce over, add the thyme and mix well.

Tip the macaroni cheese into the baking dish. Toss the remaining cheese and breadcrumbs together in a small bowl and scatter them over the top. Then pop it under the grill for a few minutes to get nice and crispy, bubbly and golden brown. Serve with a crisp green salad.

To serve Crisp green salad

A Lighter Way to Bake by Lorraine Pascale, Harper Collins, ÂŁ20 foodies 19

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lorraine pascale recipes

RASPBERRY, RHUBARB & CARDAMOM GALETTE WITH A HAZELNUT & VANILLA CREAM If you can’t find ground cardamom, take two cardamom pods, bash them to open them, discard the shells and grind up the seeds inside until fine.

Serves 8 For the filling 4 sticks of rhubarb, trimmed and cut into 2cm pieces 2 tbsp soft light brown sugar Good pinch of ground cardamom (see recipe intro) Seeds of 1 vanilla pod or 1 tsp vanilla extract Finely grated zest of 1/2 an orange 150g raspberries

For the pastry 400g good quality shortcrust pastry 1 egg, lightly beaten For the hazelnut and vanilla cream 200g low-fat crème fraîche 50g hazelnuts, toasted and roughly chopped 4 tsp icing sugar, sifted Seeds of ½ a vanilla pod or ½ tsp vanilla extract To serve Few mint leaves (optional)

l Preheat the oven to 180°C. l Toss the rhubarb, sugar, cardamom, vanilla seeds or

extract and orange zest together in a medium bowl and then set aside for a moment. l Roll the pastry out on a large sheet of baking parchment to a 25cm circle about 4mm thick. Spoon the rhubarb into the centre of the pastry, leaving a border of about 4cm all the way around. Fold the edges of the pastry up onto the rhubarb all the way around as in the picture. It is like folding up the corners of a book to mark your place (taboo, I know – folding corners of a book is frowned upon by the literati but is something I do). Then, glaze the pastry edge with the egg, slide the baking parchment and galette onto a baking sheet and bake in the oven for 30–35 minutes.

l Meanwhile, make the hazelnut crème fraîche. Simply mix the crème fraîche, hazelnuts, icing sugar and vanilla seeds or extract together until well blended. Cover and set aside in the fridge until ready to use. So easy! l Once cooked, the galette pastry should be crisp and golden and the rhubarb tender when pierced with a knife. Remove it from the oven and carefully stir the raspberries through the rhubarb. This is a bit fiddly but it is nice to see both fruits mixed together. The raspberries only need a moment or two in the oven.

Then, remove from the oven, cut into eight wedges and serve with a dollop of the hazelnut cream. Finish with some fresh mint for a splash of green, if you like.

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MEET the chefs gino D’Acampo

Buona salute!

Nutritionist Juliette Kellow explains why Gino’s recipes are a healthy choice

O

ne of the main reasons Italian people tend to remain slim and healthy is thought to be their diet. In many parts of the country, families still eat a traditional Mediterranean-style diet – a collection of eating habits that are followed by people living in the countries that border the Mediterranean Sea. In 2008, researchers looked at twelve international studies that tracked the dietary habits and health of more than 1.5 million people. Those people who had stuck to a Mediterranean diet were found to have a 9% drop in both overall mortality and death from heart disease, but also a 6% reduction in cancer and a 13% drop in Parkinson’s and Alzheimer’s. A recent study in the New England Journal of Medicine even found that a Mediterranean diet resulted in greater weight loss than a low-fat diet, even though both provided the same number of calories.

So what exactly do people eat in Italy? It’s well established amongst health professionals that traditional eating habits in this region match many of the healthy eating guidelines generally recommended by dieticians and doctors. Portion sizes tend to be quite small and diets include lots of fresh, natural foods and very few processed ones.

Fruit, vegetables, bread, pasta, rice, beans and nuts form the main part of the diet and fish tends to be eaten in good quantities, and usually served in preference to meat. Olive oil is the main fat consumed, and is used in cooking and as a salad dressing. Although salt is still added to dishes, it is used in moderation, while herbs, garlic and black pepper are used to add flavour. And small amounts of red wine are consumed with meals.

Meat, eggs and full-fat dairy products are usually eaten in only small amounts. l

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“A recent study found that a Mediterranean diet resulted in greater weight loss than a lowfat diet�

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recipes gino D’Acampo

Tartara di salmone e verdure Salmon & Vegetable Tartare If you are a steak tartare lover like me and yet also love fish, I have come up with a perfect recipe for you. Believe me when I tell you that if you serve this dish at a dinner party, your guests will be really impressed and inspired 616 calories 32.8g fat 5.6g saturates 19.5g sugars 2.8g salt Serves 4 500g salmon fillet 2 tbsp sugar 1kg rock salt 1 avocado Juice of 1 unwaxed lemon 2 celery sticks 1 large carrot 1 yellow pepper 10 cherry tomatoes, quartered 3 shallots, finely chopped

4 tbsp chopped chives 10 pitted black olives, cut in quarters Salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 tsp prepared English mustard 8 thin slices of ciabatta, toasted

l On a large serving plate sprinkle the sugar over the salmon. Cover entirely with rock salt and leave in the fridge to cure for at least 10 hours. Once ready, wash under cold water and use a sharp knife to slice thinly. l Peel and stone the avocado and cut into small cubes.

Place in a bowl and pour over the lemon juice. Cut the celery, carrot and yellow pepper into cubes the same size as the avocado and place in another bowl with the cherry tomatoes, shallots, chives and olives. Season and drizzle over the olive oil. Add the avocado with the lemon juice, along with the mustard, to the cubed vegetables and mix. l To serve, place a ring in the centre of a serving plate.

Cover the bottom with some of the vegetables and then cover with slices of salmon. Repeat the layers, ending with vegetables, and press down firmly. l Just before serving, remove the rings and serve with toasted warm ciabatta.

The Italian Diet by Gino D’Acampo, published by Kyle Books, priced £14.99

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WE ONLY USE 100% BORDERS’ BRED ABERDEEN ANGUS SCOTCH BEEF IT’S FRESH GROUND, COOKED TO ORDER AND SERVED IN DOUBLE QUICK TIME

REAL FAST FOOD WANNABURGER.COM

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7/8 QUEENSFERRY STREET, EDINBURGH EH2 4PA

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Stufato di manzo Beef & Wild Mushroom Spicy Stew I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer and if you can’t find diced pancetta, a good quality bacon will definitely do 506 cals 18.7g fat 6.7g saturates 6.9g sugars 1.8g salt Serves 4 400g lean rump steak, cut into 2 cm cubes 1 tbsp plain flour 2 tbsp extra virgin olive oil 200g small pickling onions, peeled 50g pancetta, diced 150g fresh mixed wild mushrooms, cleaned and roughly sliced 1 large carrot, cut into 1 cm cubes 2 garlic cloves, peeled and finely chopped 150ml red wine 1 tbsp tomato paste 400ml beef stock 3 rosemary sprigs 1 bay leaf Salt and freshly ground black pepper

l Preheat the oven to 200ºC. l Place the cubed beef in a large bowl and dust with the flour, mixing to coat it. l Heat the oil in a large non-stick flameproof casserole and gently fry the beef for 2–3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside. l Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add in the wild mushrooms, carrots and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil. l Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at time, stirring as you do so, to create a sauce. Bring to the boil. l Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the preheated oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken. l Before serving, season with salt and pepper and allow the casserole to rest out of the oven for 10 minutes.

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GINO D’ACAMPO RECIPES

COPPETTE DI CIOCCOLATO LIGHT CHOCOLATE MOUSSE WITH RASPBERRIES & ORANGE ZEST Considering the few ingredients that I am using for this dessert, I guarantee you that this is going to be the easiest dish you ever prepared in your life and yet one of the tastiest. Good-quality chocolate is a must for this mousse and if raspberries are out of season, frozen ones defrosted will work in their place. Make sure you eat the mousse within 48 hours, taking into consideration that we are using fresh eggs.

240 calories 13.9g fat 6.9g saturates 22.8g sugars 0.1g salt Serves 6 200g good-quality dark chocolate, chopped 4 eggs Grated zest and juice of 1 unwaxed orange 200g raspberries ● Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl doesn’t touch the water. Set aside to cool but not to harden. ● Meanwhile, separate the egg yolks from the whites and place in two dry, clean bowls. Whisk the egg whites until stiff. Beat the egg yolks together with all the juice and half the zest of the orange for 2 minutes. ● Use a metal spoon to fold the melted chocolate gently into the egg yolk mixture a little at a time. Lastly, fold in the egg whites, folding all the ingredients together. ● Divide the raspberries between six dessert glasses, reserving a few decoration. ● Pour the chocolate mixture over the raspberries and cover with clingfilm. Leave to rest in the fridge for 3 hours until set. ● Just before serving, remove the clingfilm and decorate the mousses with the reserved raspberries and some of the remaining orange zest.

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recipes SKILLET

Tom’s Brick Chicken with Oven-Roasted Potatoes and Asparagus Ask your butcher to remove the backbone so that the chicken will lie flat, or follow the instructions in the note below to butterfly it yourself. Use a foil-wrapped brick or another, smaller cast iron pan wrapped in foil and placed on top of the chicken to weigh it down while cooking. This flattens the chicken and crisps the skin. If you can, use free-range chicken, as it is more moist and tender.

Makes 4 Servings

For the chicken 1 whole chicken, approx. 1.1kg, butterflied 4 tbsp extra-virgin olive oil, plus 2 tbsp for rubbing the chicken 1 tsp finely chopped fresh rosemary 1 tsp lightly chopped fresh oregano 1 tsp fresh thyme leaves 1 tsp dried Italian herbs or herbs de provence Zest of 1 lemon 1 tsp sea salt Freshly ground black pepper For the potatoes and asparagus 450g baby tri-color or red potatoes 3 tbsp olive oil, divided ¼ tsp herbs de Provence ¼ tsp salt 1 bunch asparagus, trimmed and halved 1 tsp fresh lemon zest Salt and freshly ground black pepper

Why use a cast iron skillet?

For browning, searing, roasting, and caramelising, we have greater success with cast iron than with any other kind of pan. Cast iron’s unique characteristic of producing dry, even heat makes it ideal.

l Preheat oven to 200°C. l Rub the chicken all over with the 2 tablespoons of oil. Mix the rosemary, oregano, thyme, Italian herbs, and lemon zest in a small bowl, and then rub the mixture all over the chicken. Sprinkle the chicken with the sea salt and pepper. l Warm the 4 tbsp of oil in a 10- or 12-inch cast iron skillet over medium heat. Place the chicken in the skillet, skin side down. Weight down the chicken with a foil-wrapped brick or a second smaller skillet. Cook the chicken for 10 minutes. l Meanwhile, in a medium bowl, toss the potatoes with 2 tablespoons of the oil, the herbs de Provence, and salt, and set aside. l Turn the chicken over and cook, weighted down, for 5 minutes.

Then turn it skin side down again, replace the brick, and distribute the potatoes around the chicken. Place the skillet in the oven and continue cooking for 15 minutes. l Meanwhile, in the bowl that held the potatoes, toss the asparagus with the remaining tablespoon of oil, the lemon zest, salt, and pepper.

Remove the skillet from the oven, add the asparagus to the skillet in the same manner as the potatoes, and cook for 15 minutes longer, or until the chicken registers 160°F where the leg joins the breast on an instant- read thermometer. l Carve the chicken into pieces and serve with the potatoes and asparagus.

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SKILLET recipes

Pan Seared Sea Scallops with Apple-Thyme Sauce and Bacon Crumbs We love to sear scallops in a hot cast iron skillet, so they turn golden brown and succulent. The sweetness of the cider with the ginger and thyme complements the scallops’ sweet flavor Makes 4 Servings Apple-Thyme Sauce 5 tbsp apple cider 150ml chicken stock 3 sprigs fresh thyme 3 tbsp white wine 1 tsp Pernod (optional) ¼ inch slice fresh ginger, peeled and cut in half 5 tbsp chilled butter 2 tbsp extra-virgin olive oil, divided 2 tbsp butter, divided 16 large sea scallops 3 strips bacon, cooked and crumbled or cut into ¼-inch pieces, for garnish 4 small sprigs fresh thyme or parsley, for garnish

Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne, Sasquatch Books, £14.99

l Preheat the oven to 120°C, and warm 4 small bowls or plates in the oven. l To prepare the sauce, place the cider, chicken stock, thyme sprigs, wine, Pernod, and ginger in a small saucepan over medium heat. Bring to a boil and reduce slightly. Remove the thyme and the ginger slices. Set aside. l Pat the scallops dry with paper towels.

Warm 1 tablespoon each of the olive oil and butter in a 10- or 12-inch cast iron skillet over medium heat for 2 minutes. l Add 8 scallops to the pan and brown for 2-3 minutes on each side. Transfer

the scallops to a plate and cover with foil.

Warm the remaining olive oil and butter in the skillet and sear the remaining scallops. Transfer to the plate. l Return the saucepan to medium-low heat. Once the sauce is simmering, reduce the heat and whisk in 1 tbsp of the cold butter. When incorporated, whisk in another tablespoon. Turn off the heat and whisk in the remaining butter. l Place 4 scallops in each warmed bowl and then ladle about ¼ cup of sauce over them. Sprinkle 1 tablespoon crumbled bacon over the top, and garnish. foodies 31

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please drink responsibly

perfectly

POU NEW

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CARDAMOM APRICOT FINANCIER A financier is a French almond cake. Our good friend Jeremy Faber inspired this delicious recipe. He made individual financiers with an apricot dropped in the center of each and served them with cardamom ice cream. The flavors were so incredible that we added the cardamom directly to the cake and achieved a perfect crust by making one large cake in the cast iron skillet. Serve with vanilla ice cream.

Makes 6 Servings 128g slivered almonds 200g icing sugar 63g all-purpose flour 2 tsp ground cardamom ¼ teaspoon salt Finely grated zest of 1 orange 6 large egg whites, lightly beaten (just until foamy) 170g unsalted butter, melted 2 tbsp unsalted butter for the pan 8 small apricots, quartered and pitted ● Place the almonds in a cast iron skillet and toast over medium heat until light brown. Using a food processor, pulse the almonds until finely ground. In a large bowl, combine the ground almonds, powdered sugar, flour, cardamom, salt, and orange zest. Whisk in the egg whites. Slowly stir in the melted butter. Cover the bowl with plastic wrap, and chill the batter in the refrigerator for 1 to 2 hours. ● Position a rack in the center of the oven and preheat to 220ºC. ● Melt the 2 tablespoons butter over medium-low heat in a 10-inch cast iron skillet. Tilt the pan to coat the bottom and sides. Pour the batter into the skillet, and drop the apricot halves on top (they will sink). Place the skillet in the oven, and bake until the dough just begins to rise, about 10 minutes. Reduce the heat to 200°C and continue baking until the cake begins to brown around the edges and on top, 7 to 8 minutes longer. ● Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes. Transfer the pan to a wire rack to cool completely. ● Invert the financier onto the wire rack. Reinvert it onto a platter and slice into wedges. Dust with powdered sugar and serve with vanilla ice cream.

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MACBETH’S Traditional Scottish Butcher & Game Dealer

o Scottish Beef from our own Farm. Hung for a minimum of 3 weeks. o Hill Lamb from the Cairngorms o Outdoor Reared Pork o Wild Venison & Game o Homemade Sausages o Award Winning Meats o Delivered Fresh to your door via overnight courier o Secure Online Ordering o Friendly and Personal Service 11 Tolbooth Street, Forres, Moray, IV36 1PH

Telephone - 01309 672254 Email - info@macbeths.com

Visit our website for online ordering - UK delivery

www.macbeths.com

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BURNS NIGHT RECIPES

TRIO OF VENISON LOIN EYE, HAGGIS TOWER & STALKER’S PIE Serves 4

● Heat the oven to 180ºC ● Remove the outer casing from the mini haggis.

500g venison loin eye larder trim 2 x 227g Macsween venison haggis 80g Prosciutto 4 mini stalker’s pies 300g Braised red cabbage 4 baby golden beetroots 80g baby spinach 150g thyme jus 50ml rapeseed oil 30g butter Maldon sea salt Freshly ground pepper

● Lay two 25cm squares of cling film on a work surface. Place two slices of prosciutto onto the cling film, overlapping so the prosciutto is the same length of the mini venison haggis. ● Roll up the haggis in the prosciutto, then roll up the cling film tightly to form a roulade shape. Refrigerate. ● Cook the stalker’s pies as per manufacturer’s instructions ● Heat half of the rapeseed oil in a non-stick frying pan. Season the venison loin and sear on all sides. Transfer to oven and cook to pink for about 8-10 mins. Remove and rest, keeping warm. ● Heat another non-stick frying pan with remainder of rapeseed oil.

Take the haggis roulades, trim off the outer edges, remove cling film and cut the haggis roulades to size. Pan fry on all sides until golden.

Transfer to oven for 8 mins until piping hot. Remove and keep warm. ● Cook the golden beetroots. Remove skins while warm, sauté in a little butter and season. Keep warm. ● Heat the jus. ● Heat the braised red cabbage. ● Heat a pan with a little butter, add the spinach, season and wilt.

Squeeze dry. ● To serve, heat four plates and place a stalker’s pie at one side of each.

Place a line of red cabbage diagonally across the plate.

Place the haggis tower at the top. Garnish with the beetroots and the wilted spinach. Divide the venison into four portions, slice each portion in half, allowing 2 slices per person. Drizzle the sauce around. Serve.

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recipes burns night

Scottish Cranachan Cheesecake Recipe This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.

For the sabayon 2 egg yolks 30g caster sugar 30ml whisky For the raspberry compote 150g punnet of raspberries 50g caster sugar 1tbsp water

For the cranachan cheesecake 150g soft cheese 300ml double cream 30g toasted pinhead oatmeal 2 tbsp runny honey 1 gold leaf gelatine soaked in cold water for 5 minutes Shortbread

Paul Gow, originally from Catterick, North Yorkshire is the newly appointed Head Chef of The Magnum, Edinburgh after working at the establishment for nearly 18 years

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l Put all compote ingredients in a pan and bring to the boil. Reduce heat. When raspberries break up, strain and reduce juice to a syrup. Return raspberries and cool. l Make the sabayon: in a heatproof bowl whisk the egg yolks, sugar and whisky together over a pan of simmering water until thickened and frothy. l Whisk the cream cheese, Sabayon and honey together. In a pan, warm 1 tbsp of water, squeeze out as much water as possible from the gelatine and add.

Whisk until dissolved and add the gelatine to the cream cheese mix. Add the oatmeal and the cream. Continue whisking until the mix has thickened. Mix some melted butter with the oatmeal and press into the bottom of a mould. Spoon the cheesecake mix on top and level off with a palette knife. Refrigerate until ready to serve.

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burns night foodies

Rocking and reeling Celebrate the Bard in style this Burns Night Words Lisa Chanos Ghillie Dhu 2 Rutland Street, Edinburgh, EH1 2AD Tel: 0131 222 9930 www.ghillie-dhu.co.uk 24 January, 7pm, £30 Reel away your Burns Night Eve in Ghillie Dhu’s smart auditorium. Enjoy a traditional Scottish dinner of haggis, neeps and tatties and dance until the wee hours of the morning with a ceilidh.

Robert Burns Museum Murdoch’s Lone, Alloway, KA7 4PQ Tel: 01292 443 700 www.burnsmuseum.org.uk 23 January, all day, £39 Celebrate the Bard with prose. Head to the historic Burns Cottage for a day full of poetry, songs and more, provided by the staff of the Robert Burns Birthplace Museum, including a traditional supper.

Carberry tower Musselburgh, East Lothian, EH21 8PY Tel: 0131 665 3135 www.amazingvenues.co.uk 25 January, 7pm, £60 Throw on your kilts and get your tartan sashes out for the ultimate Burns night at a Scottish castle. Enjoy a traditional menu starring haggis and malt whisky, Scottish beef and local artisan cheese.

The Scottish Café and Restaurant The National Gallery of Scotland, Edinburgh, EH2 2EL Tel: 0131 226 6524 www.thescottish cafeandrestaurant.com

25 January, 7pm, £30 You can be sure the picturesque restaurant atop the National Gallery of Scotland will be pulling out all the stops to celebrate the birth of the greatest Scottish poet with live music, dancing and a traditional Burns night supper.

Cottiers Theater 93-95 Hyndland Street, Glasgow, G11 5PU Tel: 0141 357 4000 www.cottiers.com 25th January 7.00pm, £28 pp Salute Robbie Burns at the Cottiers Theatre with a three-course Burns supper, a dram and ceilidh. You can expect classic scotch broth, followed by haggis, neeps and tatties served with a homemade whisky sauce. There will be a 20-minute address to the haggis by well known piper and Burns enthusiast Bryce McCulloch, and after the meal the Cottiers staff will kick off the recital of everyone’s favorite Burns poems. With toasts, bagpipes and The Infamous Big Stupid Ceilidh Band to get you all up dancing, this is a night not to be missed. foodies 39

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FOODIES BURNS NIGHT

EDINBURGH LARDER 1 Alva Street, Edinburgh, EH2 4PH Tel: 0131 225 4599 www.edinburghlarder.co.uk 25th January , from 7pm, £35 Edinburgh Larder is hosting a Burns dinner with suppliers who are featured on the menu explaining their farm-to tablemission. Edinburgh Larder will also offer live folk music and a dram of whisky.

NORTH BRIDGE BRASSERIE 20 North Bridge, EH1 1TR Tel: 0131 556 5565 25 January, 7pm, £35 The Scotsman Hotel is presenting an evening of celebrations. Executive head chef Paul Hart has put his own unique twist on this traditional classic, including a whisky pairing with each course.

Burns Supper in the beautiful setting of the Storytelling Café, serving up three-course feast and a generous helping of Burns’ stories, song and lore. The singular evening is hosted by storytellers David Campbell and Linda Bandelier, with clarsach player Katie Harrigan.

THE ITALIAN BISTRO 1051 Great Western Rd, G12 0XP Tel: 0141 339 5575 www.italianbistroglasgow.co.uk 25 January, 7pm, £24.95 The winning combination of traditional Scottish fayre and bagpipe music in a landmark building makes The Italian Bistro the best place to celebrate in the West End of Glasgow.

RYAN’S BAR 2-4 Hope Street, Edinburgh, EH2 4DB Tel: 0131 226 6669 www.ryanbaredinburgh.co.uk 25 January , from 5pm-10pm, £25 Ryan’s Bar will offer live Scottish music with a fiddler and a guitarist, offering a special ambiance for an exceptional Burns night.

SCOTTISH STORY TELLING CENTRE 43-45 High Street, EH1 1SR Tel: 0131 556 9579 www.scottishstorytellingcentre.co.uk 22, 23, 24 January, 7pm, £25 The Storytelling Centre is hosting a

THE WHISKI ROOMS

Overleaf: Whiski Rooms, Ghillie Dhu This page: The Scotsman Hotel, The Storytelling Centre, Ryan’s Bar

7-9 North Bank Street, EH1 2LP Tel: 0131 225 7224 www.whiskirooms.com 25 January, 9pm, £35 The Whiski Rooms are throwing a traditional Burns Supper, including fiddle band Muckle Flugga playing from 9.00pm. A memorable night awaits all participants, with bagpipes, speeches, haggis, whisky and the full works at the Whiski Rooms.

THE SCOTCH MALT WHISKY SOCIETY The Vaults, 87 Giles St, EH6 6BZ Tel: 0131 554 3451 www.smws.co.uk 25 January, 7pm, £44.50 The Society welcomes you to The Vaults, paying tribute to Burns’ sense of heart, mind and soul with the proud Highland Pipers Society. With a nod towards Burns’ rhythm and sense of the meaning of words and melody, there will be an exciting fusion of auld and new talent on offer, plus whisky, of course. ●

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CHOCOLATE PAPER PIE WITH CHOCOLATE GANACHE & PEARS Serves 8 Equipment Baking sheet measuring 25x40cm/10x15 inches lined with baking parchment For the pastry 125g/41/2oz Italian ‘00’ white flour 25g/1oz cocoa powder 2 teaspoons icing sugar 11/2 tablespoons groundnut or grapeseed oil 75–100ml/21/2–31/2fl oz iced water For the chocolate ganache filling 140g/5oz whipping cream 70g/21/2oz caster sugar 200g/7oz unsweetened chocolate, minimum 70% cocoa solids 75g/scant 23/4oz melted butter 2 beaten egg yolks 6 ripe yellow pears, peeled, cored and cut in quarters, then placed in water with a squeeze of lemon to prevent browning Icing sugar, for dusting

l First make the pastry. Put the flour, cocoa and icing sugar into a bowl, and mix in the oil. Add 75ml/21/2fl oz of the water and mix – adding more water until you have a soft dough that does not stick l Take the dough out of the mixing bowl and knead until completely smooth on a lightly floured worktop. It will feel elastic and soft. Wrap the dough in cling film and leave to rest in the fridge for half an hour. l Now make the chocolate ganache filling. Put the cream in a pan with the caster sugar. Dissolve the sugar over a low heat, bring to the boil then remove from heat. In a separate pan melt chocolate over a very low temp– it must become hotter than 40°C (just above hand-hot). l Transfer to a bowl with the cream mixture and stir the two together – the mixture will become thick. Add the melted butter and stir until glossy. Add the beaten egg yolks and mix. At this point the ganache will curdle, but beat it well with a wooden spoon for a minute or two and it will cool, come together and become quite elastic and glossy again. l Take the dough from the fridge and dust the worktop with small amount of flour. Roll until size of a dinner plate and about 1/4cm thick. l Place the disc of dough on a lightly floured baking sheet. Gently pull at the edge, until the dough roughly covers the baking sheet. l When the dough is about 40cm/15 inches across, it is ready to fill. l Spread the chocolate filling on to the pastry base, covering an area the size of a small dinner plate. Arrange the pears in a star pattern on top of the filling then bring the surplus pastry towards the centre of the pie. Trim off the thicker edges. Refrigerate the pie for 20 minutes. l Preheat the oven to 180°C and bake for about 20 minutes.

Recipe from The Pocket Bakery

by Rose Prince, published in hardback by Orion Book

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pocket bakery recipes

FRUIT PECAN MACAROON A cake that is made like a meringue, but once made is more like a cake, packed full of fruit and nuts. The texture is similar to a macaroon. I have served this cake as an alternative Christmas cake, to great applause.

Serves 6–8 4 egg whites 250g golden icing sugar, sifted 90g pecan nuts, finely chopped 90g dried apricots, finely chopped 90g dates, finely chopped

For the filling 300ml double cream, whipped 250g fresh fruit – exotic

fruit pulp seems to match this well.

In winter try lychees (shelled and stoned), pomegranate seeds, passion fruit flesh. In summer use ripe green or black figs, fresh ripe apricots, slices of ripe yellow peaches

Optional decoration: A heap of sugared dates, stuffed with pecans Fresh sprigs of mint or Provençal glacé apricots.

l Preheat the oven to 150°C and prepare the baking sheets and rings. Put the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Turn up the speed to full and whisk for about 10 minutes until the mixture forms stiff peaks. l Fold the chopped pecans and dried fruits into the meringue, making sure they are evenly distributed.

Lightly grease two cake rings with sunflower oil then place on two 30cm baking sheets lined with baking parchment and spoon an even amount of the mixture into each. Smooth with a spatula but lift it quickly in places to create little peaks that will look crisp and delicious when the cake is finished. l Bake for 35–40 minutes, until the cakes are pale brown. They may crack in places but it does not matter. Allow both cakes to cool completely, then turn one cake carefully over and place it on a cake stand or plate. Spread the cream all over the surface, then add your chosen fruit. Cover with the second cake, lifting it on carefully so as not to crack it.

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FOODIES_Layout 1 27/02/2013 09:48 Page 1

On Scotland’s most accessible island (the beautiful Isle of Arran) lies the multi-award winning, family owned Auchrannie Resort.

Two four star hotels and thirty five-star self-catering lodges are complemented by three outstanding restaurants and bars, two leisure centres, a 300sqm Playbarn (a must for kids of all ages) and new for 2013, the ‘ASPA,’offering the perfect pamper experience.

Whilst many tourists arrive on the island wanting to simply kick back and relax, the island is packed with an abundance of attractions and sights for visitors of all ages.

Seven Golf Courses are dotted around the coast, each one featuring stunning views and a unique playing experience.

And, any trip to Arran would be incomplete without sampling some of the local produce, take in a tour of the island’s very own distillery and brewery, enjoy the speciality cheeses and chocolates and of course pamper yourself with the world famous ‘Arran Aromatics’ toiletries.

They say “Auchrannie is addictive”, why not discover for yourself?

www.auchrannie.co.uk brodick, isle of arran tel: 01770 302 234 email: hotel@auchrannie.co.uk

pocket bakery recipes

CARAMELISED RADICCHIO & WINTER RHUBARB ROUND Radicchio is a bitter-flavoured leaf but if very slowly cooked it becomes as sweet as fruit and can be added to fruity breads –it is sometimes added to panettone in Italy Makes 2 loaves

For the sponge ferment 3g fresh yeast or 2g dried yeast 150g water 150g strong white flour For the filling 300g forced rhubarb, cut into 4cm pieces 300g radicchio leaves, shredded A nut of butter For the dough 3g yeast 180g Italian 00 white flour, plus extra for dusting 60ml extra virgin or rapeseed oil 5g sea salt

l Put all the sponge ferment ingredients into a bowl, mix well and leave to ferment for 1 hour at room temperature. l The rhubarb and radicchio can be prepared in advance, allowing cooling time. Preheat the oven to 200°C. Put the rhubarb on a baking sheet lined with baking parchment and place the pieces of rhubarb on it, 1 cm apart. Bake for about 30 minutes, until they have roasted but are not browning. Some juice will leach out and evaporate. l Put the radicchio in a frying pan with the butter and 1 tablespoon of water, and cook over a very low heat for about 15 minutes, until the radicchio is dark brown and tastes sweet. It must not burn, but it will lose its red colour. l Put the dough ingredients, including the sponge ferment, into the bowl of an electric stand mixer and beat for about 10 minutes. Remove the dough from the bowl to a floured worktop using dough scrapers.

Scatter the rhubarb and radicchio over two-thirds of the surface. Fold into 3, like a letter, using floured dough scrapers to lift the dough.

Pat the dough gently then fold again. Repeat one more time.

Put the dough back into the bowl, cover with cling film and place in the fridge overnight. l The following day, take the dough from the fridge. It will be bubbly and firm. Scrape it out of the bowl on to the worktop then lift one edge with a scraper, bringing it into the centre. Repeat, working around the piece of dough, by which time you will have a neat round. Pick up the dough, turn it over so the smooth side is uppermost, and place it on the greased baking sheet. Dust it with a light covering of flour. Leave to prove for 1 hour, until well risen. l Preheat the oven to 200°C. Before baking, make a series of shallow slashes on the surface of the round with a blade, like a windmill. Bake for 20–30 minutes or until pale brown and airy.

Cool on the baking sheet, then eat sliced.

Rose Prince began The Pocket Bakery in Battersea with her 17 year old son Jack and daughter Lara from her home kitchen in 2010 as a way to help her children earn pocket money and gain a lifelong skill. Today it is a thriving local artisan bakery. foodies 45

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RECIPES CHINESE NEW YEAR

PORK AND CORIANDER JIAO ZI (BOILED DUMPLINGS) The Chinese year 4712 begins on January 31, 2014. The year of the Horse. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. In China, people may take weeks of holiday from work to prepare for and celebrate the New Year.

Makes 25 dumplings

For the dough cases 170g plain strong white flour for case and 10g for dusting 70ml water to bind For the filling: 80g medium pork mince from the shoulder

Half bunch Coriander 40g spring onion Fresh ginger Soy sauce 12ml malt vinegar ½ tsp sesame oil

For the dumpling dip 8 tbsp light soy sauce 4 tbsp malt vinegar 1 tsp chilli oil 2 tsp crushed garlic

● Put 2 litres of water in a saucepan and bring to the boil whilst preparing the dumplings. ● Mix the flour and water to form a dough and divide into pieces of about 9g each. Using a small rolling pin, roll and flatten each piece into a circle of approx 10cm radius to form each case. ● Mix the filling ingredients together and scoop one teaspoon of the filling onto the dough case. Fold the case over into a semicircle and squeeze the open edges together to close, crimping to create a crescent moon shape. Repeat until you have several dumplings. ● Place dumplings into the boiling water and stir gently on a rolling boil. When the dumplings start to float, continue to stir gently for five minutes. Drain and serve. ● To make the dip, mix 2 tablespoons soy sauce with 1 tablespoon of vinegar. Add half a teaspoon of fresh crushed garlic and a quarter of a teaspoon of chilli oil.

Recipe by Jian Wang, Chop Chop, 76 Commercial St, EH6 6LX, Tel: 0131 553 1818, and 248 Morrison St, EH3 8DT, tel: 0131 221 1155 www.chop-chop.co.uk 46 foodies

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FOODIES FOCUS COOK SCHOOLS NEWS

BELLINI COOKERY SCHOOL 158 Dalkeith Rd, Edinburgh, EH16 5DX Tel: 0131 629 3532 www.bellinicookeryschool.co.uk This month, Bellini is offering a huge selection of hands-on classes featuring authentic Italian recipes made easy. These are specifically focused on everyday cooking, learning from the skills and experience of a qualified and renowned Italian chef. Learn how to master fresh and filled pasta, pizza, bread, focaccia and risotto as well as regional recipes and sausage making.

THE COOKERY SCHOOL GLASGOW

NICK NAIRN COOK SCHOOL Port of Menteith, FK8 3JZ Tel: 01877 389 900 www.nicknairncookschool.com Head to Nick Nairn’s Cook School if you have always wanted to sharpen your knife skills with his Three Hour Knife Skills Class.

Or learn how to make al dente cannelloni and a perfectly jiggly and light pannacotta in their Regional Italian class.

TENNENTS TRAINING ACADEMY 161 Duke St, Glasgow, G31 1JD Tel: 0845 166 6060 www.tennents trainingacademy.co.uk With the festive season still in

full swing, learn how to take the stress out of creating a sumptuous three-course meal that will be sure to wow your family and friends.

Tennents’ Friends For Dinner will teach you how to entertain effortlessly. Struggling for ideas for what to make as the winter nights draw in? Then why not join their academy Head Chef, and Sunday Mail food columnist, Michael Kilkie, as he shows you how to enhance your repertoire for the winter months, with 3 courses to warm the cockles of even the coldest heart.

65 Glassford St, Glasgow, G1 1UG Tel: 0141 552 5239 www.thecookeryschool.org Was one of your New Year resolutions to spend more time with family? The Cookery School is proud to offer two new classes.

In Adult and Child Baking. You’ll learn how to make fruit scones, Victoria sponge, chocolate muffins and cupcakes. In Adult and Child Cooking you’ll create easy dishes like leek and potato soup, fricassee in a cream sauce and a chocolate tart.

MARTIN WISHART COOK SCHOOL 14 Bonnington Rd, Edinburgh Tel: 0131 555 6655 www.cookschool.co.uk The cook school chef will demonstrate seasonal dishes in their Learn then Lunch class, after which you will be able to enjoy a three course lunch at Restaurant Martin Wishart. The doors open at 10am and the demonstration will start at 10:15am sharp and finish at 11.45am. The three-course lunch with wine and coffee will be followed by a tour of the kitchen. ●

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kitchen design foodies focus

Art and craft

Use local materials and find artisan and one-off pieces to give your kitchen and dining room a personal, warm look

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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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Above: In the Montecito Hills of California, the kitchen of this house picks up on the Spanish influence of the region with wooden barstools pulled up to the island and an intricate ironwork chandelier.

Right: This comfortable breakfast area takes advantage of the landscaped waterfall outside the window.

Below right: At the heart of the house and with views north to Monteray Bay, this kitchen is cool and serene. Skylights tucked between beams bring in natural light; stained and waxed walnut planks lend comfort underfoot.

From Interiors: The Romance of Design

by Suzanne Tucker, The Monacelli Press, ÂŁ55

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FOODIES bootcamps

Kick start the New Year by making time to attend one of Scotland’s bootcamps or hiring a fitness trainer. Words Lisa Chanos

The Camp At a secret location in Dumfries and Galloway Tel: 0800 3357672 www.thecamp.co.uk For a serious boost to your New Year, try these all-new Male and Female Bootcamps. Based on genuine military training techniques, you’ll be up at 6am and the lights go out at 9pm, with a full day of constant low-intensity physical training in between. The activities range from mountain-biking to boxing, and if you don’t fancy Scotland for your location they also run camps in Spain.

This boot camp has been running since 2007, making it this country’s original military-style training camp. The property also has a sauna, steam room and multi-purpose gym, if your body needs extra-curricular training as well.

A fully-inclusive week costs £800 for a bed in a single-sex bunk room.

Re-boot

Burn It Fitness

Griffen Fitness

Edinburgh, EH6 6SP Tel: 0131 344 0376 www.re-bootcamp.co.uk If you’re feeling sluggish, sign up for re-boot, a half-day fitness camp with tyre drills, core conditioning, boxing drills and METAFIT. And, of course, no bootcamp would be complete without a drill sergeant shouting.

Livingston, EH54 7EG Tel: 0844 358 3005 www.burnitbootcamp.co.uk The Burn It Retreat runs at two Scottish locations. They will empower with the knowledge of how your body works and put you through a whole series of different, fun workouts, £299 for the weekend.

Edinburgh, EH6 5BY Tel: 07743 741 088 www.griffenfitness.com Tracy Griffen will teach you how to make those resolutions stick, enjoy new healthy habits and fit exercise into your life. Quote ‘Foodies’ for a free copy of her new Healthy Living Yearbook when you book 5 sessions. foodies 55

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Edinburgh Gin delivers superior distilling expertise with a refreshingly Scottish twist.

Produced in small-batch quantities, Edinburgh Gin is packed full of the finest quality ingredients and carefully selected soft Scottish botanicals to produce a refreshing clean, crisp gin.

Our expanding gin range includes Raspberry Infused Edinburgh Gin, Award-Winning Elderflower Edinburgh Gin, and new, limited edition Spiced Orange flavour.

SpencerďŹ eld Spirit Company www.spencerďŹ eldspirit.com 01383 412144

Edinburgh-Gin

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cocktails recipes

The history boys Messrs Bompas & Parr offer their unique take on trad cocktails FLOC DE GASCOGNE 1 part sweet white wine (chilled) 1 part Armagnac single cube of ice l Build in a very small glass, stir and drop in the single cube of ice. l wGood with cheese.

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recipes cocktails

YELLOW FEVER PUNCH Yellow Fever Punch pisses on mulled wine and is a compelling argument for cold weather. The mixture tastes like it actually might be good for your health: a hot toddy turbo-charged with extra spices and Kamm & Sons ginseng spirit.

Serves 8–10 people, depending on how cold it is outside!

1 bottle of Scotch 300 ml ginger ale 200 ml water 200 ml Kamm & Sons ginseng spirit 50 g demerera sugar (or caster/superfine or brown… whatever you have)

25 g raisins 1 fresh pineapple, peeled, cored and cut into dice Zest of 1 orange Zest of 1 lemon Juice of ½ lemon 2 cinnamon sticks 1 star anise ½ freshly grated nutmeg 3 granules of instant coffee (for bitters)

l Put all the ingredients into a pot and cook gently, making sure that it never comes to the boil. You’ll need to adjust the balance of flavours as you go – the punch changes considerably as you cook it. l To serve. When ready to serve the hot beverage, adjust with sweetness (sugar) or acidity (lemon juice). Serve warm in a teacup with a saucer and make sure you dole out the alcoholic pineapple chunks too. They’re explosively boozy. l Less seasoned guests may find the recipe too strong. Balance it up with more hot water and sugar.

From Feasting with Bompas & Parr, Pavilion, £25

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RESTAURANT REVIEW BISTRO MODERNE

BISTRO MODERNE

BY MARK GREENAWAY WORDS IAIN ANDERSON

R

ecently opened in an old bank building in Stockbridge, we were invited to the launch night and then for dinner. Art Deco in style, the building retains its original marble floor and rosewood-panelled walls. The interiors have been warmed up with cosy leather chairs and stylish red and plaid bar stools. Diners are tempted by the option to eat at high tables or at the fabulous granite dessert bar which has great views of the kitchen and all the activity within. Chef Mark Greenaway was cooking the night we were there and introduced his new menu and its imaginative twists. I decided to try the much talked about ‘Boil in the Bag’ roasted cod with parsley sauce, which is presented in a hessian bag with an invitation to cut and pour. I was really amused by the theatre of the dish, and the fish was piping hot and beautifully moist. My partner really enjoyed the ham hough ballotine - beautifully presented,

Bistro Moderne by Mark Greenaway North West Circus Place Stockbridge Edinburgh EH3 6TL Tel: 0131 225 4431 Three courses £24 -£34

the honey-glazed ham hock was served with quails eggs, pea shoots and a colourful smoked pineapple mousse. My main course of caramelised duck breast with watermelon, neck sausage and celeriac was served in an indiividual casserole dish (en cocotte.) and the hot watermelon was a perfect sweet accompaniament to the duck.

My partner raved about the tender Braised Pork Neck with sweet potato, pickled plum , baby leeks and puffed crackling. My final temptation was a Jam jar dessert - layers of rice pudding , cranberry compote and ripple ice cream, all presented in a jam jar - delightfully sweet and delicious. Lunch promises good value at £15 for three courses. ●

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New BANANA OLD FASHIONED 50 ml bananainfused Jack Daniel’s 2 tsp smoked maple syrup To serve: stemless wine glass or old-fashioned glass

Treat yourself to a Gin Verde cocktail at Under the Stairs before War Horse at Edinburgh’s Festival Theatre.

Banana-infused jack Pour 750 ml Jack Daniel’s into a large, sterilised mason jar (save the bottle). Add 1-1½ chopped ripe bananas. Seal. Leave for 1-3 days and taste each day to check the development of flavour. It’s ready when the liquid tastes of banana. Strain and pour back into the bottle.

Smoked maple syrup Place 250 ml maple syrup in a bowl and cold smoke for 30 mins. Store at room temp.

To serve Pour whiskey and smoked maple syrup into a glass over a large ice cube and stir several times before serving.

ROCCA@ HOLYROOD EDINBURGH If you ever want the inside scoop on the Scottish Parliament then the new Rocca@ Holyrood could offer rich pickings.

Part of the Macdonald Holyrood Hotel, just next to the Parliament, Rocca@ Hollyrood is a brasserie-style restaurant offering Italian and Scottish dishes.

Hand-rolled pasta with a beef and Barolo ragu are typical. The new venture is run by the same team that earned three AA Rosettes at Rocca in the Macdonald Rusacks Hotel, St Andrews.

81 Holyrood Road, Edinburgh EH8 8AU Tel: 0844 879 9028 www.macdonaldhotels.co.uk

PANDA AND SONS EDINBURGH Cunningly disguised as a vintage barber’s shop and hidden behind a bookcase entrance, Panda and Sons is Edinburgh’s newest and most kooky cocktail bar.

Legend has it that the bar is run by three generations of pandas. If true, pandas have unexpectedly sophisticated bartending skills. Look out for The Birdcage which is served in a smoke-filled glass dome and The Milky Bar Hero, involving six liquor-filled, mini-milk bottles.

79 Queen Street, Edinburgh EH2 4NF Tel: 0131 220 0443 www.pandaandsons.com

SINGL-END GLASGOW Singl-End is a new deli and restaurant on Renfrew Street. Italian and Mediterranean food form the backbone of the menu at the family-run venture. Open seven days a week from breakfast until late, Singl-End has a correspondingly wide menu. Start the day with omelette, granola or corned beef hash and finish it with dishes such as grilled steak, risotto cake or chicken cooked in beer and honey.

265 Renfrew Street, Glasgow G3 6TT www.singl-end.com

BURNS NIGHT WINES DB Reserve Petite Sirah, £9.79 Sainsbury’s Spice and choc with a touch of savoury oak. Rich, spicy fruit palate.

The King’s Favour Sauvignon Blanc 2012 Marlborough, £13.99, Majestic Lively and intense on the nose.

The Ned Sauvignon Blanc 2013 £9.99, Majestic Wine Refreshing, with sharp, vibrant aromas of lime.

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foodies focus out and about

Out & About

If you want to feature contact press@foodiesfestival.com

bar kohl The bar celebrated 20 years of good times on Edinburgh’s George IV Bridge with cocktails, canapes and plenty of music and fun

Awardwinning vittoria The team behind Edinburgh’s Vittoria restaurants celebrated big wins at the PAPA awards

sltn awards Comedian Kevin Bridges presented for Scottish Licensed Trade News

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foodies focus out and about

Bistro moderne launch Chef Mark Greenaway opens his latest venue in Stockbridge, with typically sophisticated style

Nespresso boutique launch Sipping champagne and coffee at the new Multrees Walk branch

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THE

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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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GIVE THEM A SMALLER MOUNTAIN TO CLIMB. ESCUE

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