FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 65 MAY 2015 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN A FOODIE BREAK TO ARRAN
RECIPES
and top chefs Rosie Birkett Tim Anderson
MAY 2015 ISSUE 65
RIVER COTTAGE Food revolution Down Under
BERRY GOOD Bake-Off’s James Morton
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WIN A NIGHT IN THE CASTLE…FOR FREE ! To enter please visit www.melvillecastle.com/foodies
Melville Castle HotelDescribed by guests as “History in the making”, Melville Castle truly is a beautiful landmark just on Edinburgh City Centre’s doorstep. Surrounded by luscious woodlands, our guests are invited to enjoy the tranquil comfort and luxury of this historic castle including our 32 comfortable bedrooms, our classic lounge and bar area, Brasserie restaurant & cellar bar. When visiting the castle, you can be spoilt by various local country pursuits and activities such as clay shooting, golfing, horse riding and falconry, and many fascinating local attractions of Midlothian and Edinburgh.
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At one time the hunting seat of Mary Queen of Scots, the Castle was commissioned by the first Viscount Melville and designed by the renowned Scottish architect William Playfair in 1791. It remained the seat of the powerful Dundas family until after the Second World War. In recent years Melville Castle has been carefully restored and brought back to life by the Hay family, who continue to be responsible for the castle to this day. Come and join us at the castle, have a comfortable seat at our roaring open fire, and enjoy the wonderful hospitality of Melville Castle!
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WELCOME
Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk
FOODIES A CELEBRATION OF FINE FOOD AND DRINK
ISSUE 65 MAY 2015 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN A FOODIE BREAK TO ARRAN
RECIPES
and top chefs Rosie Birkett Tim Anderson
MAY 2015 ISSUE 65
RIVER COTTAGE Food revolution Down Under
BERRY GOOD
Bake-Off’s James Morton
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Front cover image How Baking Works by James Morton, Ebury, £20
EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Sarah Hitchen Editorial Assistant Lidia Molina Whyte
Feeling fruity?
A
RE YOU SALIVATING over our front cover? That’sGreat British Bake-Off 2012 finalist James Morton’s sumptuous glazed fruit tart, the perfect sweet treat to kick off May. After all, it’s traditionally the month of sunny skies and warm weather – in Scotland, at least! And, with the aid of James’s scientific breakdown of baking techniques on pages 36-43, it’s surprisingly easy to pull off. Food writer, blogger and journalist Rosie Birkett is A FOODIE sharing some of her unusual recipes, ideal to impress BREAK TO ISLE your guests at dinner parties. The octopus, avocado OF ARRAN and butter bean salad with chilli garlic dressing, page 28, is really unusual and sure to cause a lot of excitement at the dinner table. Meanwhile 2011 MasterChef winner Tim Anderson opens up about how dreams of Japanese cooking enlivened his Wisconsin upbringing and saw him travel the world in hopes of opening his own restaurant. Now Nanban is a reality, and he owes it all to watching Iron Chef as a 14-year-old. It’s also time to start thinking about holidays, and where better to experience Scotland’s bounty than on the Isle of Arran, often called ‘Scotland in Miniature’. If you love food and travel, you won’t be disappointed by this lovely island’s remarkable landscapes and heritage. Turn to page 47 for more.
WIN
Sue Hitchen, Editor
CONTRIBUTORS
Advertising Design Jordan Porteous 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
Hugh FearnleyWhittingstall moved to the country to create River Cottage over 15 years ago
Tim Anderson was the winner of MasterChef 2011 and is the chefpatron of Nanban pop-up restaurant
Rosie Birkett is a food blogger and journalist who has written for the Guardian amongst other publications
James Morton reached the finals of 2012’s Bake-Off, and is determined to make baking more logical foodies 3
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CONTENTS
6
12
SHOPPING
6
NEWS
7
BOOKS, TV, WHAT’S ON
8
COMPETITION 9 Win an overnight stay in Isle of Arran
47
RIVER COTTAGE AUSTRALIA 10 Hugh Fearnley-Whittingstall joins forces with chef Paul West NANBAN 18 Japanese cuisine from Tim Anderson A LOT ON HER PLATE 24 Rosie Birkett has a lot on her plate FOODIES FESTIVAL TOP CHEF 31 A recipe from Chef Sin of Chaopraya FISH 33 Top fish restaurants and fishmongers HOW BAKING WORKS 36 James Morton combines science and baking
60
WHISKY
20
45
ISLE OF ARRAN BREAKS 47 We unveil the secrets of this foodie heaven COOK SCHOOLS
50
INTERIORS 52 Give your kitchen a new lease of life with upcycling
54
SPAS
57
COCKTAILS
59
REVIEWS
62
NEW BARS
64
OUT & ABOUT
66
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SHOPPING
Magnetic spice cans £35, www.tch.net
Mr Fox cushion cover £20, www.andshine.co.uk
Gossip & Skandi
Watermint and bee Mug £10.95, www.annabeljames.co.uk
Your kitchen will be the talk of the neighborhood with these Skandinavian-inspired pieces
Stag bottle stopper £8.95, www.nkuku.com
Scandinavian chopping board £24.50, www.andshine.co.uk Geronimo salad bowl, £43 www.berryred.co.uk
Menu bottle mills in moss green, £44 www.scandinavian shop.co.uk
Scandinavian geometric cushion cover, £15, www.andshine.co.uk Gouvy turquoise H75, £181.23 www.nantavia.fr 6 foodies
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FOODIES NEWS
BEE MY HONEY
One Square is celebrating the arrival of spring with its most decorative Afternoon Tea to date, Afternoon Bee. The honey- and floral-themed culinary treat includes handmade sugar bees adorning heather honey and Manjari chocolate ganache macarons, as well as colourful flower pots filled with tiramisu, vanilla cream and chocolate soil. As easy as it is to concentrate on the cakes, there are also savoury flavours to be enjoyed, including a parsnip and honey shot with parsnip foam. www.OneSquareEdinburgh.co.uk
FEELIN’ HOT, HOT, HOT
Butler in the rough VisitScotland and Forest Holidays have launched a new experience for holidaymakers in Scotland –the Picnic Butler. Guests at Forest Holiday’s two Scottish locations in Ardgarten and Strathyre will be able to enjoy an afternoon with an experienced forest ranger who has travelled the world, and a delicious picnic that showcases local Scottish produce. www.forestholidays.co.uk
Turn up the heat this summer with the new delicious range of Baxter’s Limited Edition Jack Daniel’s Barbecue sauces. The Extra Hot Habanero and Hot Pepper Steak limited edition sauces are the perfect condiment to add a kick of tasty spice to your summer barbecue. www.jackdaniels bbqsauces.com
As cool as Kopparberg Koppaberg has come up with the ultimate way for cider fans to keep cool in the summer heat - frozen fruit cider. The alcoholic treat, which is the world’s first frozen cider, will be available in Strawberry & Lime and Elderflower & Lime flavours. The individual pouches can be popped in the freezer to be enjoyed at home whenever the heat is on, and will be on sale in supermarkets across the country. www.kopparberg.co.uk
HELEN BROWNING’S ORGANIC
Helen Browning’s Organic meat range offers crowd pleasers that are perfect for the upcoming BBQ season. The tasty gluten-free hot dogs are a gourmet experience more in tune with an artisan European hot dog than a mass produced British one, and the Speedy Sausages are ideal if you are in a hurry. www.helenbrowningsorganic.co.uk foodies 7
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BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS Ditch The Wheat, Carol Lovett, Simon & Schuster, £24.99 Food blogger Carol Lovett will excite you with her delicious, gluten-free recipes, which are also great for Paleo-dieters. Soul Food Love, Alice Randall, Caroline Randall Williams, Random House USA Inc, £25 This mother-daughter duo are reinventing soul food recipes that have been handed down for over four generations, and giving them a healthy twist. Killing Me Soufflé, Lachlan Hayman, Kyle Books, £12.99 A cookbook with a difference. Hayman presents a pun-filled, unique cooking experience, with his music-inspired recipes such as Summer of 60 Naan.
The Kitchen Start your day with Food Network’s brand new show, The Kitchen. Hosts Sunny Anderson, Katie Lee, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian will take you through their favourite recipes, top tips and lead cocktail making masterclasses. In addition to honing your cooking skills with simple and straightforward advice, you will find out what is ‘myth or fact’, as the cookery experts explore the kitchen fables that haunt the catering world. The Kitchen premieres on Monday 4th May at 8am on Food Network UK
WHAT’S ON CRAIG WOOD MASTER CLASS 7th May, Hopetoun Farm Shop, Broxburn www.hopetoun.co.uk The next installment of Hopetoun’s popular series of cooking masterclasses will be hosted by Craig Wood, head chef of award-winning The Wee Restaurant in North Queensferry. Craig will be focusing on the farm’s famous free-range chicken and will share a wealth of ideas about how to make the most of it.
BOTANICS LATE: THE HIVE & THE STILL 15th May, Arboretum Place, Edinburgh, EH3 5NZ www.rbge.org.uk Join this evening event focusing on Scotland’s whisky and honey. There will be entertainment, chefs, scientists, demonstrations and interactive activities to get stuck into. This distinctive and diverse night out is essential for any whisky fan.
TASTE OF SCOTLAND: SCOTTISH FOOD AND WINE TASTING 21st May, Baby Abode, 129 Bath Street, Glasgow G2 2SZ www.rosemurraybrown.com With a selection of 13 wines and well-matched food from smoked salmon to chocolate, you’re guaranteed to be going home with a wealth of knowledge from this event. Master of Wine Rose Murray Brown leads the way.
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IN W
Win an overnight stay in Isle of Arran T
HIS MONTH we are offering a lucky reader the chance to win an overnight stay in a sea room including dinner, bed and breakfast for two at the family owned Best Western Kinloch Hotel in the stunning Isle of Arran. Nestled on the west cost of Arran in a superb seafront location, the hotel overlooks the Kintyre Peninsula, offering breath taking views from its thirty seven bedrooms. Amongst the excellent facilities are a heated indoor swimming pool, perfect for the little ones to splash around, a sauna, ideal to relax and unwind after a busy day of exploring the island, a snooker room and a Squash court.
The Isle of Arran is renown for its delicious, locally sourced food, and the restaurant at Best Western Kinloch Hotel embodies that ethos perfectly. The lucky winner will indulge in a sumptuous dinner featuring Arran lam, Kilbrannan Sound seafood, Wooleys oatcakes, Island cheese and many other local delicacies. l
Reader Offer Win an overnight stay for two at the Best Western Kinloch Hotel including dinner, bed and breakfast. Subject to availability. Not to be used with any other offer or on Saturdays during July and August.
TO ENTER For your chance to win this great prize, simply answer the following question:
What does the Best Western Hotel overlook from its sea front location? To win you must either like our page on Facebook and send s a message with your name and email address or email your details to enter@foodies festival.com
Entries must be received by 30th May 2015. Subject to availability and allocation. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable. Prize includes an overnight stay for two at the Best Western Kinloch hotel with dinner, bed and breakfast.
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FOODIES RIVER COTTAGE AUSTRALIA
Hugh Fearnley-Whittingstall introduces his River Cottage Australia protégé, young chef Paul West
River flows on Y
OU NEVER know, as you start a journey, exactly where it will lead you. When I was taking my first tentative steps towards a more self-sufficient life at River Cottage, in the English county of Dorset, my attention was very much on day-to-day issues such as protecting my fledgling veg patch and locating wayward hens (and, believe me, a fledgling veg patch and wayward hens are not a happy combination!). I certainly never imagined I would one day find myself on the other side of the world, digging the fine Tilba tilth and planting carrots with a young Aussie chef, Paul West, who was plunging headlong into his own version of the River Cottage experience. Indeed, in those early days, when I seemed to spend more time making mistakes than recording successes, I might have responded to the idea of anyone wanting to tread a similar path with a sardonic laugh. My decision to move to the country in 1999 was inspired by an urge to cut out the middle man, to get back to the source of the fruit, veg, meat and bread I put in my shopping basket. Fifteen years on from my first forays into producing my own food, the spirit of those endeavours has flourished. I’d be lying if I said I wasn’t rather proud. From the outset though, I’ve known I’m not alone in wanting a better, more fulfilling relationship with food. The success of the River Cottage enterprise is in no small part down to a
groundswell of feeling that I was able to tap into. From day one, I was constantly meeting people who shared my desire to eat tasty, well-produced local fare and to avoid the processed, the machine-made and the unseasonal. I know Paul agrees, because he walks the talk every day, in his kitchen, garden and paddocks at River Cottage Australia. In him, I’ve found a fantastic colleague and a trusted new friend (or mate, perhaps I should say). Paul shares the pioneering spirit I hope I exhibited when I set out on my River Cottage undertaking and he has all the good humour essential to anyone launching themselves into the project of self-sufficiency. Paul certainly knows his food – he’s a wonderful chef. His learning curve when it came to producing that food himself was steep, just as mine was, but it’s been a joy to watch him get to grips with everything from hen-house building and seed-sowing to bartering and water management. The joy of this journey is that it continues –I’m certainly still learning, trying out new things and developing different ways to make the most of the ingredients I grow, gather and buy. I know Paul is too, and anyone who is striving towards a more holistic and rewarding way of eating will tell you there’s always more to discover. But I reckon I can promise you this: taking even a small step in the River Cottage direction is something you’ll never regret. l
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FOODIES RIVER COTTAGE AUSTRALIA
PANFRIED TROUT WITH BRAISED PEAS Trout has a lovely, fine skin and sweet, oily flesh that is ideal for pan frying. Couple it with a generous bowl of sweet braised peas and you’ve got a quick but seriously tasty meal. This dish will go down a treat in front of a roaring fire after a long day wading in alpine streams Serves 4 200g piece of pancetta, or speck, cut into batons Oil, for frying 1 small brown onion, finely sliced 2 garlic cloves, minced 250ml chicken stock 310g podded green peas 4 trout fillets, skin on Salt and pepper Knob of butter Small bunch of mint, finely chopped 1 lemon 60g slivered almonds, toasted
l Heat a deep-sided frypan over a medium–high heat. Fry the pancetta or speck in a little oil, stirring until it is nicely coloured all over. l Next, add the onion and garlic and cook until the onion begins to soften and the garlic becomes aromatic. Pour in the chicken stock and bring to the boil, then as soon as it’s bubbling away add the peas. l While the peas are cooking you can cook your trout fillets. Heat a second pan over a medium heat and season the fillets lightly with salt and pepper. Cook the fillets skin-side down until the skin is brown and crispy and then turn and cook for only a few seconds on the other side. l At the same time, simmer the peas until the stock is reduced and they are just cooked. Toss in the knob of butter and swirl the pan until the butter has emulsified with the chicken stock to make a creamy sauce. Add the chopped mint to the pan, give it one more swirl and then check the seasoning, finishing with a big squeeze of lemon juice. l Transfer the trout fillets to serving plates and top with the buttery, braised peas and toasted almonds.
River Cottage Australia by Paul West, Bloomsbury, £25 12 foodies
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FOODIES RIVER COTTAGE AUSTRALIA
CLASSIC JERSEY BEEF BURGERS Portable, delicious and filling, a good burger is the ultimate two-handed hunger buster. Steer clear of lean mince for your burger making; instead favour mince from cuts like the chuck, brisket and short rib – the fat helps provide moisture and flavour. In my experience, cattle breeds with high levels of marbling, like Jersey and Wagyu beef, make the juiciest burgers Serves 4 1 brown onion, finely diced Oil, for frying 1kg minced Jersey or Wagyu veal (though any high-quality, nonlean beef mince will suffice) 1 free-range egg 1 tbsp Dijon mustard Salt and pepper Cheddar cheese (optional) 4 brioche buns or soft burger buns Mayonnaise 1 baby cos lettuce Tomato relish
l Put the onions and a little oil in a frying pan on a medium heat and sauté the onions for a couple of minutes until they are soft and golden. Set aside to cool. l In a large mixing bowl combine the mince, egg and Dijon mustard, and season generously with salt and pepper. Once the onion has cooled, add it to the mince mixture and give the whole thing a good mix with your hands. l Heat a frying pan, add a little oil and test the seasoning of the burger mixture by making a tiny pattie and cooking it. If everything is to your liking then proceed to shape up four burgers. l Using the same frying pan, cook the burgers over a medium heat for 3 or 4 minutes per side until they are well browned and a little pink in the middle (if you like them medium rare). l Once I’ve turned my burgers I like to lay a couple of thin slices of Cheddar on top of the patties so the heat melts the cheese. l To serve, cut the buns in half and lightly toast. Slather both sides with a bit of mayo, then arrange the cos leaves on the bottom halves, place the cooked burger on top, finish with a dollop of tomato relish and enjoy.
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HEADER FOODIES
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FOODIES RIVER COTTAGE AUSTRALIA
PEPPERCORN-CRUSTED VENISON WITH PICKLED CHERRIES Venison is a flavoursome, lean meat and in this recipe I’ve coupled it with native peppercorns, sweet-and-sour pickled cherries and some creamy labne (strained yoghurt, available from Turkish stores) Serves 4 700g–1kg venison loin, excess sinew trimmed Salt 2 tbsp jarred peppercorns (or regular black peppercorns) Olive oil Handful of rocket 125ml labne
For the pickled cherries 2 handfuls of red cherries, stems and pips removed 2 bay leaves 1 cinnamon stick ½ teaspoon whole cloves 250ml water 250ml red wine vinegar 2 tbsp brown sugar
l To make the pickled cherries, pack the cherries into a sterilised jar along with the bay leaves, cinnamon and cloves. l Combine the water, vinegar and sugar in a pot, stir and bring it to the boil to dissolve the sugar. Pour the hot syrup over the cherries, seal the jar while the pickling liquid is still hot and set aside to cool. l Season the venison loin with salt. l Crush the peppercorns in a mortar and pestle to make a coarse powder. Tip the crushed pepper on to a plate and add a little olive oil to help the spice to stick to the meat. Roll the loin in the pepper until evenly coated. l Heat a frying pan over a medium–high heat, add a little cooking oil and sear the loin, turning every minute or so to ensure that the meat is coloured all over. After 4 minutes, remove the loin from the pan and let it rest for 5 minutes. l Make a salad with the rocket, labne and pickled cherries. To serve, slice the loin into 5mm slices and serve with the salad, with extra pickled cherries decanted on the side.
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TIM ANDERSON MEET THE CHEF
Barbarian bites Tim Anderson’s uncontrollable passion for Japanese food
I
T ALL STARTED IN WISCONSIN. Like any other state, Wisconsin has its own gastronomy, but when I was growing up, it didn’t feel very unique. My state’s local specialities never seemed all that local or all that special. What I ate as a kid and a teenager seemed exactly like my hometown: boring, broad and generic. I knew there was more because when I was 14, I got hooked on a Japanese TV show called Iron Chef, wherein chefs challenged the even more elite ‘Iron Chefs’ to 60-minute cookery battles centred on a secret theme ingredient. I developed a love for all manner of things Japanese, with a particular passion for Japanese cuisine, and I knew I had to go to Japan. In my senior year of college I applied to the JET programme, a government scheme to bring native English speakers to Japan to teach. To my delight, I got Fukuoka, in North Kyushu. I started eating my way around Fukuoka prefecture, trying thing like motsu nabe, Kashiwa-meshi and karashi mentaiko. In many ways it was like encountering Japanese food for the first time all over again. I also fell in love with an English girl named Laura. One thing led to another, and here we are seven years later, happily married and living in London. Still, I dreamt of ramen, and I dreamt of Kyushu. I loved the idea of opening a restaurant – and the name Nanban came easily – but I had no idea where to start. It was a pipe dream but a persistent one. I couldn’t get it out of my head. Then I applied to MasterChef. The victory afforded me amazing opportunities. The name of my restaurant, Nanban, literally means ‘southern barbarian’, which is what the Japanese originally called Europeans when they first arrived. The term is no longer used as an epithet, but it lingers on as a descriptor for certain Japanised European dishes, such as chicken nanban and nanban-zuke. While living in Japan I saw myself as a modern version of these early traders, striving to educate the Japanese while recognising that by their standards, I was strange and backwards. So the word ‘nanban’ captures this idea of a foreigner attempting to engage with Japanese culture, and it also perfectly describes the style of food I love to cook: very southern and a little barbaric. l foodies 19
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FOODIES NANBAN
SOKI SOBA (OKINAWAN PORK RIB RAMEN WITH A LIGHT DASHI PORK BROTH) This is an iconic dish of Okinawa, famous for its love of pig. ‘So¯ki’ means ‘rib’ in the local dialect, and ‘soba’ is simply an antiquated term for noodles. Of all my ramen recipes, this is probably the easiest, so if you have a craving and don’t have 16 hours to spare for boiling bones, give it a go.
2 servings
For the broth and ribs: ½ rack pork loin ribs (about 6 ribs), trimmed of cartilage 800-900ml dashi 50ml soy sauce 1 tbsp awamori, shochu or sake ½ leek 1 clove garlic 1 star anise 10g ginger 1 dried red chilli To serve reserved pork loin ribs 100g bean sprouts 1 tbsp sesame oil 1 tsp white sesame seeds Salt and white pepper, to taste reserved broth 2 portions medium-thick ramen noodles 2 tea-pickled eggs, sliced in half 2 nira, finely sliced 6 slices takuan/pickled daikon (about 40g) Chilli oil or chilli vinegar, to taste
l For the broth and ribs: Cover the ribs in cold water and bring to the boil to leach out their blood. Discard the water and rinse the ribs, then place them in the dashi along with all the other broth ingredients and bring to the boil. Cover and reduce to a medium simmer, skimming any scum off the surface as necessary. Let them cook for about 2½ hours, until the ribs are quite soft – keep in mind you’ll be eating this with chopsticks and a spoon, so they need to come off the bone fairly effortlessly. Remove and reserve the ribs and pass the broth through a fine sieve. l To serve: Being careful not to tear the meat from the bone, separate the ribs with a sharp knife. Sauté the bean sprouts in the sesame oil with the sesame seeds, salt and pepper for just a few minutes so they retain some of their crunch. Reheat the broth, and the ribs if necessary. Cook the noodles in rapidly boiling water for 1–2 minutes, a little softer than al dente. To assemble: pour the broth into bowls, slide in the noodles, then add the eggs, ribs (about 3 per person), bean sprouts, nira and takuan. Serve with chilli oil or chilli vinegar.
Nanban by Tim Anderson, Vintage, £25 Photography by Paul Winch-Furness 20 foodies
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FOODIES NANBAN
MACKEREL KAKE-AE (VINEGAR-CURED MACKEREL WITH VEGETABLES AND SWEET MISO) This light and healthy recipe comes from Saga prefecture, to the southwest of Fukuoka. It is one of the smallest prefectures in Japan and very rural, and frequently made fun of for being boring and backwards, even by Saga natives. So although I dated a girl who lived there for three months, I didn’t spend a great deal of time in Saga, and I didn’t get to know the food very well. Plus, she broke my heart, so I tend to associate Saga and its food with bad memories. But at some point, I realised that I had no Saga dishes on my menu, and that seemed unfair. This simple cured fish salad filled not only a geographic gap but also a culinary one; I didn’t have many dishes in my repertoire that could be described as ‘light’. I often describe this dish as ceviche, Kyushu-style Serves 4-6
For the fish: 400–500g mackerel fillets (about 1 fillet per serving) 200ml rice vinegar ½ tsp salt 10g sugar 2 tsp mirin ½ tsp soy sauce For the sweet miso sauce: 15g toasted sesame seeds 40ml curing liquid (see method) 50ml mirin 1 tsp sesame oil 65g white or awase miso For the vegetables: ½ daikon (mooli), peeled 100g carrot, peeled Salt 60g cucumber To serve: 10g chives, finely chopped sesame seeds, to garnish
l For the fish. Remove pin bones and the tough outer skin from the mackerel; these are fiddly but necessary jobs. To remove the skin, place the fillet skin-side down on your cutting board, and cut through the flesh near the tail end, but don’t slice through the skin. Then you can grab the skin and peel it away in one sheet. It takes some practice, but don’t worry if you mangle the first few fillets – you can still use them. Cut the prepared mackerel into bite-size chunks, about 1cm thick, and put in a bowl. Mix all the remaining ingredients together, ensuring that the salt and sugar have dissolved, and pour over the mackerel pieces. Refrigerate for 4 hours, tossing the fish halfway through to redistribute. Drain and reserve the curing liquid. l For the sweet miso sauce. Crush the sesame seeds to a rough powder using a mortar and pestle, then mix well with the remaining ingredients in a bowl. The dressing needn’t be completely smooth, just well mixed. l For the vegetables. Cut the daikon and carrot into thin strips, about 8mm wide and no more than 2mm thick. Salt them liberally and leave to drain for 1 hour – this extracts water from the vegetables to improve their texture while also seasoning them, and removes bitterness from the daikon. Rinse in two or three changes of cold water, then taste them – if they’re too salty, keep rinsing. Cut the cucumber in half lengthwise and remove the seeds, then slice into half-moon shapes as thinly as possible (use a mandoline if you have one). l To serve, toss the fish with the vegetables and the sweet miso sauce. Pile into small bowls and garnish with chives and a few sesame seeds.
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MEET THE CHEF ROSIE BIRKETT
Balancing act Rosie Birkett learned her way around the kitchen by keeping a food blog, A Lot on Her Plate
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HE TITLE of my book, which is also the name of my blog, says it all really. It speaks of my love of a good meal – my tendency to literally fill my plate up given half a chance – but it also reveals a little about my life in general: the fact that like most young people trying to get on in today’s economic climate, I’m usually balancing a few things at once, albeit while feeding my notably round face. For me, cooking is about more than producing fuel for your body. It’s one of life’s simplest and most essential pleasures, and one of the fundamental things that makes us human. It underpins families, communities, cultures and histories, and brings people together in a way that nothing else can. I’ve always thought that cooking is a little bit magical. You take something as simple and prosaic as a potato and transform it into something that makes you purr with pleasure: whether it’s salted, vinegar-doused chips, golden, garlic-spiked roast spuds, or a creamy truffle-laced soup. These mouthfuls evoke emotional and sensory responses that are simultaneously universal and deeply personal. Cooking is remarkable in that sense, and it is absolutely one of the kindest, most creative things we can do for ourselves. Aside from being relaxing and fun, cooking is also about looking after yourself and the ones you love, and being connected to the ingredients
you’re putting into your body is a good way of doing that. Anyone who knows me, knows I’m as partial to a toasted cheese sandwich or decadent restaurant meal as the next person – I’m a strong believer in eating what you want and balancing, rather than eschewing food groups – but if you cook from scratch you have more control over what you’re consuming, and can make informed decisions about how you want to nourish yourself. For me there is nothing on this earth I would rather do than bring together the people I love and share good food and wine with them. After all, conviviality is conducive to the best conversation and when we relax over a good meal, we free ourselves to marvel, plot and, importantly, laugh. We eat through joy and heartbreak, to celebrate and to grieve, alone and together. We eat to live, but, whenever we can, there’s nothing better than living to eat. l
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SALTED BUTTERSCOTCH POPCORN CHEESECAKE It’s no secret among those who know me that I love popcorn. I just find it utterly addictive. Luckily, thanks to it becoming rather a trendy restaurant ‘snack’ in recent years, I’ve never eaten more of the stuff Serves 6-8 1 bag good quality salted popcorn
For the cheesecake 200g digestive biscuits Pinch of sea salt 100g butter, melted, plus extra 500g mascarpone or soft cheese 100g quark
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80g icing sugar 100 ml double cream
For the sauce 30g unsalted butter, diced 1 tsp milk 160ml double cream 145g light Muscovado sugar Generous pinch sea salt
l Grease the cake tin and line with greaseproof paper. Put the biscuits in a sealed bag and smash them with a rolling pin into crumbs. Transfer to a mixing bowl and stir in a small handful of popcorn and a pinch of salt. l Melt the butter in a saucepan over a low heat and pour over the crumbs. Mix with a fork and place into the cake tin. Compress it with the back of a spoon until packed. l Heat all sauce ingredients in a non-stick pan, and, stirring continuously, bring to the boil. Turn down to a simmer and cook for 10 mins, stirring occasionally. Remove from the heat and set aside l For the filling, put the mascarpone, quark and sugar into a mixing bowl and mix until well combined and thickening, then add the cream and continue to mix. Pour in half the sauce, and fold it through the cream mixture to create a ripple effect. l Pile the mixture on top of the base and smooth it down with the back of the spoon or a palette knife. Cover with clingfilm and chill for at least 2 hours or until set. Remove from the tin, then scatter popcorn over the top, drizzle with the remaining butterscotch sauce and serve.
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FOODIES ROSIE BIRKETT
SMOKED TROUT WITH GRIDDLED LEMON, CUCUMBER & SOURDOUGH CROUTONS This dish, Scandinavian in tone thanks to the pickles and smoked fish, takes ingredients that you may have lying around – lemon, cucumber and bread – and transforms them into something special, by charring them to add a smoky dimension and intensify their natural flavours Serves 2 1 tbsp caster sugar 1 tbsp cider vinegar (get the good unpasteurised stuff if you can) 2 radishes, finely sliced Sea salt 2 baby or Lebanese cucumbers, cut in half lengthwise and halved across the middle 1 lemon, cut in half 1 slice of sourdough bread 6 tbsp olive oil, plus extra for grilling 2 tbsp roughly chopped dill 2 smoked trout fillets, skin removed Borage flowers, to garnish (optional) 4 tsp plain natural yoghurt, to serve
l Dissolve the sugar in the vinegar in a small bowl and quick-pickle the radish slices in the mixture. l Heat a griddle pan over a high heat until it’s smoking hot. Scatter with a pinch of sea salt. Brush the cucumber pieces, cut sides of the lemon and sourdough bread with olive oil and griddle for about 8 minutes, until there are black grill marks on them, turning the bread and cucumber over once. l When the ingredients are grilled, remove from the heat and squeeze the lemon juice into a bowl with the olive oil. Whisk with a fork, add the dill and a pinch of salt, and whisk some more, until well combined. Cut the sourdough into croutons. l Drain the radishes from their pickle liquor and place on kitchen paper to absorb the excess vinegar. Divide the cucumber between two plates and flake over the smoked trout. Top with the radish slices and drizzle over the dill and lemon oil. Scatter over the sourdough croutons and borage flowers, if using, and finish each serving with a couple of teaspoons of natural yoghurt.
A Lot on Her Plate by Rosie Birkett published by Hardie Grant Books, £25 26 foodies
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PARSLEY, BACON & BROAD BEAN RISOTTO Makes 4 as a starter, 2 as a main 150g shelled fresh or frozen broad beans 50g spinach leaves 60 g flat-leaf parsley leaves 3 tbsp olive oil, plus extra for frying 10g butter 4 rashers good-quality smoked streaky bacon, cut into lardons or strips 1 onion, finely chopped Salt and freshly ground black pepper 1 sprig thyme, leaves picked 1 large garlic clove, finely chopped 150g Arborio risotto rice 75ml dry white wine 750ml warm chicken stock (preferably home-made but a cube is fine) 20 g grated Parmesan, plus extra to garnish 1 tbsp freshly squeezed lemon juice
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l Blanch the broad beans in a pan of boiling salted water for a couple of minutes, until al dente. Remove with a slotted spoon to a bowl of iced water, and peel them (if the skins are tough). Using the same boiling water, blanch the spinach and parsley until wilted but still bright green. Remove from the pan with a slotted spoon, leave to cool for a moment and squeeze out the excess water. Transfer the spinach and parsley to a food processor or mini-chopper with 2 tablespoons of the olive oil and 1 teaspoon of water and blitz to a fine purée. Set aside. l Heat the remaining oil and half the butter in a large non-stick frying pan or heavy-based saucepan and fry the bacon for about 5 minutes until it startscrisping up. Its fat will have melted out into the pan. Remove the bacon with a slotted spoon. l Add the onion to the pan with a good grind of black pepper and the thyme, coating it in the fat and scraping up any crusty bits from the bottom of the frying pan. Cook over a medium heat. You want it soft but not browned. Add the garlic and stir. Add a slosh more olive oil if the pan is looking dry, then add the rice, stirring to coat it in the oil and cook for a couple of minutes, until it turns translucent. Pour in the white wine, which will deglaze the pan and start to evaporate almost instantly. Stir to incorporate, and cook for 2 minutes until it has mostly evaporated, and then add 1 ladleful of the warm stock and stir until absorbed. l Continue this process a ladleful at a time, for 20–30 minutes, stirring continually, until all the stock is absorbed, and the rice is creamy but still a little al dente and retaining a little bite, but with no hard chalky core. Take the pan off the heat and stir through the Parmesan and the remaining butter, and then the parsley and spinach purée, stirring thoroughly to incorporate it and create a vivid green risotto. Stir through the crispy bacon, broad beans and lemon juice, and season to taste. l Serve immediately with grated Parmesan.
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FOODIES ROSIE BIRKETT
OCTOPUS, AVOCADO & BUTTER BEAN SALAD WITH A CHILLI GARLIC DRESSING When cooked slowly and carefully, octopus achieves a tender yet substantial quality unlike any other seafood, and once you’ve braised it in its own juices using the method below, you can finish it on a barbecue for a smoky char Serves 4 Octopus 1 octopus (about 1 kg) 8 tbsp olive oil 2 red bird’s-eye chillies, halved 5 garlic cloves, peeled and left whole 3 slices of lemon Few sprigs flat-leaf parsley, leaves and stems 1 bay leaf 3 black peppercorns
For the salad Handful cherry tomatoes, halved Extra-virgin olive oil sea salt 1 sprig rosemary, leaves picked and chopped 2 tsp white wine vinegar Juice of ½ lemon Pinch of ground white pepper 400g tin butter beans, drained and rinsed ½ red onion, finely chopped Handful flat-leaf parsley leaves, roughly chopped 1 ripe avocado, peeled, stoned and cubed
l First you need to tenderise the octopus. You can do this very easily by freezing it a couple of days before you cook it, and then defrosting it. I tend to buy it frozen from the fishmonger (lots of Asian grocers also sell them frozen) so I just need to defrost it and I’m ready to go. You may also need to remove the eyes. Do this by cutting around and under them with a very sharp knife and popping them and the attached cartilage out. When you cut out the eyes you can then press the hard beak (the creature’s mouth) out of the centre cavity where the legs join together. Clean any gunk from the cavities with kitchen paper, and rinse the octopus under cold water in the sink for about 10 minutes. Alternatively, ask your fishmonger to clean and prep the octopus for you. l Place 6 tablespoons of the olive oil with the octopus, chillies, garlic, lemon slices, parsley, bay leaf and peppercorns in a large pot or casserole, give it a shake, and cover tightly with a lid. Slowly bring it up to the boil and simmer gently for 30 minutes. At this point check for tenderness, prodding a skewer or cocktail stick into the fattest part of the octopus. If the octopus falls off the skewer easily with little resistance, rather than sticking to it, it’s done. If it clings to the skewer, cook it for a further 10–15 minutes, or until there’s no resistance. l While the octopus is cooking, toss the tomatoes in 1 tablespoon of extra-virgin olive oil with a pinch of sea salt, the rosemary and vinegar and set aside. Once it’s cooked until tender, transfer the octopus from the casserole to a plate. Allow it to cool and then, if you like, peel off the dark skin and cut into chunks – I like to keep some of the arms intact for presentation. To make the chilli garlic dressing, place the softened garlic and cooked chillies that were cooked with the octopus in mini-chopper with about 5 tablespoons of the purple cooking liquor from the pot and blitz until you have a creamy, emulsified sauce. Add the remaining 2 tablespoons of olive oil, the lemon juice and white pepper, and blitz again. Taste for seasoning – you might need to add more lemon juice if it tastes too salty, or more olive oil if it’s a little sharp. Use your judgment to adjust the dressing
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TIP
To assemble the salad, mix the beans with the o onion, parsley, avocad es, ato tom d ate rin ma and and arrange on the plate
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Bistro Moderne by Mark Greenaway is an original concept in bistro dining from the award-winning chef, taking the classic French concept and revitalising it with the imaginative dishes Mark is known for. Weekly changing lunch menu: two courses £12.50, three courses £15 (Wednesday – Saturday)
Sunday Roast for Two with all the Trimmings £25 15 North West Circus Place Edinburgh | EH3 6SX | 0131 225 4431 www.bistromoderne.co.uk
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CHAOPRAYA FOODIES
CHICKEN GREEN CURRY 50g green curry paste* 250g chicken 450ml coconut milk 4 green Thai chillies 2 tsp palm sugar 2 tbsp fish sauce 10 basil leaves 2 tbsp vegetable oil 2 baby aubergine
For the curry paste 10 fresh green (or dry) chillies 2 shallots
2 lemongrass ½ galangal 2 garlic cloves 1 tsp Salt 1 tsp shrimp paste 4 Kaffir lime peel (or lime leaves) *Using a pestle and mortar, crush and mix together all the ingredients until you form a thick green paste
l Put a medium sized pan on a medium heat, add oil and curry paste and stir until fragrant. l Reduce the heat, gradually add a little coconut milk and stir until a film of green oil surfaces. l When the curry is boiling, add the chicken and kaffir lime peel (or leaves). l Add the chopped baby aubergine. l Cook for 10 minutes until the chicken is cooked through. l Add the fish sauce, salt, sugar, red chillies, citrus leaves, basil and stir it for a few seconds over the heat to warm them through. l Turn the heat off and serve warm with rice or rice noodles.
THAWEESIN SANTA Chef Sin heads up the team at Chaopraya Edinburgh, serving delicious Thai food surrounded by stunning rooftop views of the city. He worked at the Landmark and Shangri-La Hotels in
Bangkok, before falling in love with Edinburgh. Chaopraya Edinburgh 4th Floor, 33 Castle Street, Edinburgh EH2 3DN Tel: 0131 226 7614
Web: www.chaophraya.co.uk Visit the Chaopraya restaurant tent at Edinburgh Foodies Festival, Inverleith Park, from Friday 7th August to Sunday 9th August. foodies 31
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FISH RESTAURANTS FOODIES
Nice catch Scotland’s incredible seafood takes centre stage in our round-up of the best fish restaurants
FISH RESTAURANTS THE APPLECROSS INN Applecross, Wester Ross, IV54 8LR www.applecross.uk.com/inn/ Enjoy the wild beauty of Applecross, in the outside seating area if the weather allows, while you indulge in delicious seafood delivered directly from the local fishing boats. The lively and welcoming pub has stunning sea views and has won several awards, including Scotland’s Pub of the Year 2012. The dishes are hearty, comforting and delicious and perfectly compliment the rustic décor and warm and friendly atmosphere.
FISHERS IN THE CITY
Top: Pierhouse and Applecross Inn
58 Thistle Street, Edinburgh EH2 1EN www.fishersbistros.co.uk Set in an old converted warehouse on Thistle Street, Fishers in the City’s foodies 33
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FOODIES FISH RESTAURANTS
contemporary surroundings offer a great venue for a casual lunch or an intimate night out. The spacious and stylish spot has been a firm favourite amongst locals and tourists alike for ten years. The menu features gems such as the chilled Scottish Seafood platter, which includes West Coast sea trout ceviche, chargrilled salmon gravadlax and mussel tartare.
FISHMONGERS
Fresh Scottish fish
THE MUSSEL INN SEAFOOD RESTAURANT 61-65 Rose St, Edinburgh EH2 2NH www.mussel-inn.com The Mussel Inn is a great choice for those looking to enjoy fresh, locallysourced seafood in the busy city centre. The bistro-style restaurant offers a fine dining experience with delicious dishes, friendly service and a buzzing atmosphere. Although the menu does feature tasty mussels, other equally sumptuous dishes such as the deep fried whitebait with roasted red pepper and garlic dip or tiger prawn noodles are also on offer.
THE PIERHOUSE SEAFOOD RESTAURANT The Pierhouse Hotel, Port Appin, Argyll PA38 4DE www.pierhousehotel.co.uk Nestled on the shores of Loch Linnhe in Port Appin stands the award winning Pierhouse Restaurant. With a relaxed, informal atmosphere, the restaurant enjoys breathtaking sea views and stunning West Coast sunsets, the ideal setting to indulge in some deliciously fresh seafood. Head chef Laura Milne’s dishes are rooted in traditional Scottish cuisine with a modern twist, letting the food’s quality speak for itself. The seafood, which includes oysters hand-picked from nearby Loch Creran and mussels and langoustines harvested from
ISLE OF EWE SMOKEHOUSE 12 Ormiscaig, Aultbea, Achnasheen, IV22 2JJ www.smokedbyewe.com Award-wining smokehouse producing handcrafted, locallysourced and freshly smoked produce.
MARBURRY SMOKEHOUSE Fishers and Mussel Inn Loch Linhe, is simply cooked to perfection.
SIMPLY FISH 111 Cleveden Road, Kelvinside, Glasgow G12 0JU www.simplyfishglasgow.com Glasgow’s newest specialist fish restaurant offers delicious dishes that perfectly showcase a fine selection from Scotland’s waters. Simply Fish uses fresh, locallysourced produce in simple and honest, yet incredibly tasty, ways to make fish the star of the dish. The menu is a combination of Scottish favourites such as cullen skink and fish and chips and more adventurous concoctions like the tempura of Shetland squid tossed with bean sprouts, sesame and coriander served with a chilli jam or the lemon sole meunneirre. l
Bargrennan, Newton Stewart, DG8 6RW, visitmarrbury.co.uk Marburry Smokehouse’s smoked salmon was voted number one in the “World’s Top 50 Luxury Foods” by the Independent.
CREELERS OF ARRAN Home Farm, Brodick, Isle of Arran KA27 8DD, creelers.co.uk Creelers have been providing top quality, fresh, local produce for twenty five years.
ANDY RACE FISH MERCHANTS Harbour Road, Mallaig, PH41 4PX, andyrace.co.uk Acclaimed peat-smoked salmon, traditionally smoked for three days over oak.
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MEET THE CHEF JAMES MORTON
Spin doctor Bake-Off’s Dr James Morton is here to prove there is no madness in his method when it comes to baking
I
’m James. I was once on a show called The Great British Bake-Off. Being on that show has afforded me the opportunity to write about what I like writing about. Like almost all of my living costs, this mostly relates to food and drink. I’m also a medical student. In fact, by the time these words are in print I should be a fledgling doctor or thereabouts. It has often been observed that all this cake-evangelism might make me a busier clinician in later life. We’ll see, I say. I like to bake. A lot. My approach is one of scepticism. Apply this to baking and you soon realise that most of what everyone has said for hundreds of years is either misleading or false. My spare time is spent trying to decipher the falsehoods from the truths. These recipes are for the unpretentious. Everything is simple. Everything is direct. There’s as little useless flowery language as I could muster. I’ll remove all the steps you don’t
need and tell you why you don’t need them. I bought every ingredient from my local, medium-sized supermarket. These recipes are for everyone who thinks baking should be fun. My new book is for people who want to chuck things in and see what happens. The basics are broken down and explained. Not just the ‘How’, but the ‘Why’, so you’ll know exactly what you can change and substitute and switch and what you can’t. If anything ever goes wrong, or has ever gone wrong before, we’ll look at what it could be and why it happened and what you can do to stop it ever happening again. It’s for anyone who wants answers. Maybe you’ve tried to make a macaron and it turned out tasting like porky fish, as mine once did. Or maybe you’ve had a disaster with choux pastry that somehow turned out both soggy and dry, as mine has done many times. And if I’ve missed anything, catch me on Twitter and I will find out for you. I’m @bakingjames. l
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FOODIES JAMES MORTON
GLAZED FRUIT TART All this takes is pastry, crème pat (see recipes below) and fruit, all of which can be prepared in advance and assembled at your leisure. To get that shine, I tend to use some shop-bought apricot jam. The most traditional glazed tarts involve strawberries, raspberries, blueberries or blackberries. You can use anything you like; the only condition is that it looks prett. Makes one 10 inch tart, or 6 individual tarts 1 x quantity basic sweetcrust pastry 1 x quantity crème pâtissière Fresh fruit, such as blueberries, Strawberries or raspberries Apricot jam
l Cover your pastry case (see below) with a sheet of baking paper, weighting it down with baking beans. Bake for 15–20 minutes, then remove the paper and bake for another 10–15 minutes until golden brown and crisp. Trim off excess pastry with a sharp knife and set aside until you’re ready. l Make the crème pat whilst the pastry is baking. You can either pour it, still warm and gloopy, into your pastry case and leave it to set, or you can pipe it in once it’s set. I’ll leave this up to you. l Top the crème pat with your fruit. Cored and washed strawberries look good left whole, as do raspberries. l Brush all over with warmed apricot jam to give a glossy sheen.
CRÈME PÂTISSIÈRE A ‘crème pat’ is a set custard that can be used as a filling or topping for tarts, cakes, macarons, pastries and pretty much any other bake. The key is to keep stirring and keep cooking 500g whole milk 6 egg yolks 45g cornflour 2 tsp vanilla extract 120g caster sugar 50g unsalted butter l Weigh out the milk into a pan, then place on a medium heat. Keep heating until just starting to simmer. l In a bowl, whisk together the egg yolks, cornflour, vanilla and caster sugar until completely smooth. You can do this whilst the milk is heating. l When the milk is hot, pour half of it onto your eggy mixture and whisk to combine. Then pour this milky-eggy mixture back into the pan with the remaining milk. l Keep whisking until thick. You’re not whisking to incorporate air, but to stop it sticking. l Once it is as thick as it will go, keep stirring and cooking for another few minutes, just to cook off any starchy flavour. Then remove the pan from the heat and stir for another 30 seconds. Now you can stir in the butter. l Transfer to a jug or bowl and cover with cling film to stop the top drying and a skin forming. Leave to cool.
BASIC SWEETCRUST PASTRY RECIPE Makes one large pastry case 125g salted butter, at room temperature 75g icing sugar 1 medium egg Dash vanilla extract, optional 250g plain flour l Into a large bowl, weigh the butter and icing sugar. Beat them together with an electric mixer or wooden spoon until soft and pliable. Add the egg and vanilla, if using. Beat until the mixture is smooth. Add the flour and fold it in with a large spoon, switching to your hands when necessary. Be as gentle as you can. l Wrap your pastry in cling film and rest it in the fridge for at least half an hour, and preferably overnight. l Carefully roll out your pastry. I’d use cling film for this: lay a sheet out flat on a work surface, plonk your unwrapped pastry on top and lay another sheet of cling film on top. Roll out until it is no thicker than a £1 coin, and even front to back. l Peel off the top layer of cling film and transfer the pastry to a greased tin (cutting out if necessary) and tuck in carefully. It’s OK to patch any areas looking a bit perforated. Always leave at least a centimetre hanging over the edge. Prick the pastry all over with a fork. l Finally, chill your pastry case for at least a further 15 minutes before baking.
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FOODIES JAMES MORTON
ICED RINGS These biscuits are my favourite and a good opportunity to show off a basic hybrid biscuit dough. This is definitely not a shortbread, but it isn’t a cookie either. If you’re not a fan of the crumbly texture of shortbread, you can use this same mix to make jammy dodgers, custard creams or empire biscuits 50g caster sugar 100g softened, salted butter 1 medium egg yolk 1 teaspoon vanilla extract 150g plain flour, plus extra for dusting 25g cornflour about 200g icing sugar or royal icing sugar (for hard icing) food colouring of your choice
l Preheat your oven to 180°C. Line a baking tray with a sheet of baking paper. l Into a large bowl, weigh the caster sugar, butter, egg yolk and vanilla. Use a wooden spoon to combine them together into a soft paste, then add the flour and cornflour and bring it all together gently, using your hands if the mix is too stiff. Once made, you can cover and chill your dough for up to several days if you wish. l Place your dough on a floured surface, dust with more flour and roll out to the thickness of a £1 coin. Using a large round biscuit cutter, cut out circles, then make them into rings by cutting out the centre using a smaller round cutter. Any leftovers can be smooshed together and rolled out again. l Place your rings on the baking tray and bake for 10 minutes or so, until slightly firm to the touch but with little sign of browning. You want them pale. Once done, leave them to cool on the tray. l I like to make two icings of different colours and feather them. Place some icing sugar and your food colouring into a bowl. Boil a kettle and pour the water into a jug, before adding a few teaspoons to your icing sugar. Mix everything together. If it doesn’t turn into a paste, add another teaspoon of water, then stir again. Keep doing this until it just forms a spreadable goo. You can add more icing sugar to thicken it up if you go too far. l To feather, start by dipping the top of a cooled biscuit in your first colour of icing, holding it upside down to let the excess drip off. Then lightly drizzle (or pipe using a 1–2mm hole) some straight lines across your biscuit in your second colour of icing. Draw a toothpick across your biscuits perpendicular to the line of icing, then leave to set before enjoying at tea time.
How Baking Works: ...And What to Do If it Doesn’t by James Morton published by Ebury Press, £20 40 foodies
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13 -14 June 2015
Come and celebrate Scotland’s Year of Food and Drink at the Crail Food Festival Set in the stunning East Neuk fishing village of Crail this festival boasts an impressive line up of events celebrating Fife’s natural larder. Two days packed full of cookery demonstrations, producers markets, fine-dining chefs, workshops, tastings and a dedicated fun with food area for children. The 2015 Crail Food Festival promises to be the biggest yet! Join us on the Sunday for lunch at the harbour with delicious local produce and for those with a sweet tooth, enjoy the specially created chocolate larder.
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JAMES MORTON FOODIES
BLACKBERRY TART MACARON As a stand-alone dessert, this recipe is unusual. Macarons are not usually desserts, but they can sometimes be on desserts so the pompous creator (myself included) can show off a bit Makes 4 - 6 macarons (8-12 shells, depending on size) 100g icing sugar 60g ground almonds 2 medium egg whites 40g caster sugar Dark purple food colouring (or a mix of blue and red)
For the filling 150g cream cheese (must be full-fat and chilled) 150g icing sugar Bunch fresh mint, finely chopped Finely grated zest of 1 lime 3 punnets of fresh blackberries
l Line a baking tray with a piece of baking paper. In a food processor, blitz together icing sugar and almonds. l In a large glass or stainless steel bowl, whisk your egg whites to stiff peaks. Add the caster sugar, a teaspoon at a time, whisking on the highest speed all the time. Once your sugar is incorporated, whisk in food colouring to your liking. l Fold in half your almondy mixture as carefully as you can, then add the final half and gently beat out a little of the air to loosen to a lava-like consistency. l Fill a piping bag with your mix, cut a 1cm hole in the end and pipe 8–12 big splodges or spirals onto the baking paper, about 4-6cm in width, so that when they splay out slightly they will be up to 8cm in diameter. Pick up the tray and drop it from 1-2 feet onto the work surface. Do this twice more to remove any big bubbles.
l Leave the macarons to rest for 30 minutes at the very least, for the skins to form, so they don’t split in the oven. l Whilst the skins are forming, preheat your oven to 160°C, then prepare your cream cheese filling. Whisk the cream cheese and icing sugar together with an electric mixer on a high speed. When the mix is thick and creamy, keep going; you can incorporate air like whipping cream. Stir in the mint and lime zest, adjusting to taste. Scoop into another piping bag. l Bake your macarons for about 15–18 minutes, or until ‘feet’ have formed, they feel crisp to touch, but have not yet coloured. Leave them to cool on the tray. l To build, make a circle of blackberries around the outside of the underside of a cooled shell (you can use a touch of the icing if they keep falling down). Then, pipe a generous amount of your icing inside, closing with another macaron shell.
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WHISKY FOODIES FOCUS
Water of life Indulge in a drop or two of the amber nectar THE BENRIACH DISTILLERY By Elgin, Morayshire IV30 8SJ www.benriachdistillery.co.uk Established in 1898 and built by John Duff, BenRiach is one of the few distilleries with its own on-site floor maltings. The distillery draws its water from the Burnside Springs and distils whisky from both styles of malted barley, peated and nonpeated, which, paired with the use of copper stills and high-quality casks, makes it a unique, richly flavoured craft whisky.
ANNANDALE DISTILLERY Northfield, Annan DG12 5LL www.annandaledistillery.com ‘A sleeping beauty awakes’ is how the re-development of the historic Annandale Distillery has been described. Born in 1836, Annandale fell into a deep slumber from 1918 to 2007 and underwent a restoration
of natural beauty in 2011. Last year, Annandale started producing Scotch whisky once again, its rebirth marking the return of single malt to Dumfries and Galloway.
ISLE OF ARRAN WHISKY
by the River Tweed, and then by Alasdair Day’s great grandfather until World War II. Alasdair has been reproducing this blend since 2009 using the recipe from his great grandfather’s antique cellar book.
Lochranza, Isle of Arran KA27 8HJ www.arranwhisky.com Isle of Arran Whisky is one of the few remaining independent distilleries in Scotland and the only malt whisky distillery in Arran. Its location in Lochranza boasts the purest water in all of Scotland and enjoys a warm microclimate. Using traditional methods of distilling, with wooden washbacks and copper stills, Isle of Arran Whisky produces a wide range of Single Malts and unique blends with great depth of flavour.
GLENNGLASSAUGH DISTILLERY
TWEEDDALE WHISKY
THE GLENDRONACH DISTILLERY
14 Gelder Drive, Murieston, Livingston RH54 9HX www.tweeddalewhisky.com Tweeddale is an awardwinning small batch, limited edition blend drawn from nine single casks. The range includes an aged single grain whisky, and eight individually selected single malt whiskies. It has been produced since 1820, first by J&A Davidson in Coldstream
Portsoy, Aberdeenshire AB45 2SQ www.glenglassaugh.com Located at the east end of the beautiful Sandent Bay, Glenglassaugh Distillery was founded by Col. James Moir in 1875, quickly establishing a reputation for its quality whisky. After being mothballed in 1986, the distillery was given a new lease of life in 2013 and has brought back its iconic craft whisky with a bang.
Forgue By Huntly, Aberdeenshire, AB54 6DB www.glendronachdistillery.com Glendronach whisky was first established in 1826 and, after a long sleep, it has recently awoken to join the independent, craft whisky trend following its traditional recipe and methods. From the germination of the barley to the flow of the purest middle cuts of distilled spirit, every step of the GlendDronach journey is taken with meticulous care. The result is a mature, single malt whisky with superior flavour. l
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ARRAN FOODIES FOCUS
Mini break Called ‘Scotland in miniature’, Arran is a true foodie haven
WHERE TO STAY KILMICHAEL COUNTRY HOUSE HOTEL Glen Cloy, By Brodick, Isle of Arran KA27 8BY www.kilmichael.com Believed to be the oldest house on the Isle of Arran, the Kilmichael Country House hotel’s rich historic background is reflected in its decadent décor and stunning surroundings. Its origins date back to the fourteenth century, but it’s believed that it was also one of the earliest Christian missionary cells, dedicated to St. Michael. The estate went through a refurbishment during the Victorian era, adding to its historic appeal. Despite all the grandeur, its history may imply, this luxurious spot is actually quite small and has a charming air of intimacy, making it ideal for a break away from the hustle and bustle of the city.
THE DOUGLAS HOTEL Isle of Arran, KA27 8AW www.thedouglashotel.com Set amongst the mountain peaks, rolling hills and beautiful villages of the Isle of Arran is the multi-award-winning Douglas Hotel. Its relaxed environment offers luxury combined with homely charm, ideal for those looking to lose themselves in the island’s stunning scenery
and indulge in its delicious local produce. The friendly staff will make you feel right at home and give you tips to help you discover all that Arran has to offer.
GLENISLE HOTEL AND BISTRO Label Shore Road, Lamlash, Isle of Arran, KA27 8LY www.glenislehotel.com Nestled in the heart of the
Auchrannie, Douglas Hotel and Kilmichael
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charming village of Lamlash, the Glenisle and its large, walled garden look directly over Lamlash Bay, toward the Holy Isle, which rises majestically 1000 feet from the sea. This stunning view makes the Glenisle’s terrace the ideal spot for a drink or a meal, perfectly complimented by the warm and stylish ambiance and the relaxed atmosphere.
AUCHRANNIE RESORT Auchrannie Road, Brodick, Isle of Arran KA27 8BZ www.auchrannie.co.uk Although the Auchrannie was initially acquired by the Johnston Family in the late 1980s with the intention to provide indoor leisure facilities on the island, it has since grown to become a four-star hotel with sixty four
Walkers love Arran’s landscape rooms, as well as five-star selfcatering luxury lodges, three iconic restaurants, a shop and a destination spa, amongst many other attractions. The getaway
spot is ideal for those looking for a truly indulgent break with amazing facilities on-site, all while taking in the beautiful Arran surroundings.
www.visitarran.com
WHERE TO EAT AND BUY THE LIGHTHOUSE RESTAURANT
THE ISLE OF ARRAN CHEESE SHOP
Pirnmill, Isle of Arran, Scotland KA27 8HP www.thelighthousearran.co.uk The Lighthouse Restaurant is considered one of Arran’s finest family-run eateries, the perfect spot to enjoy delicious food while watching the sunset.
Home Farm, Brodick, Isle of Arran, KA27 8DD, arranscheese shop.co.uk Award-winning craft cheeses. Their range of deliciously flavoured cheddars is famous for its distinctive look and depth of flavour.
COAST Whiting Bay, Isle of Arran, KA27 8PR, coastarran.co.uk Located in the charming village of Whiting Bay just off the beach, Coast offers delicious food and drink in comfortable and relaxing surroundings with the added bonus of stunning views of the Firth of Clyde.
WOOLEYS OF ARRAN Invercloy, Brodick KA27 8AJ www.wooleys.co.uk This family-run business’s delicious oatcakes have become renowned across the island and beyond.
THE ARRAN BUTCHER Harbour View, Blackwaterfoot, Isle of Arran KA27 8EZ www.thearranbutcher.com Based on the west coast of the island at Blackwaterfoot, familyrun award winning Arran Butcher also boasts a small outlet at Lochranza. The locally sourced meats on offer will make carnivores’ mouths water.
ISLE OF ARRAN BREWERY Cladach, Brodick KA27 8DE www.arranbrewery.co.uk Brewing award-winning craft beer for over a decade. The brewery combines the art of traditional brewing with the island’s unique natural resources.
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FOODIES COOK SCHOOLS
Cooking up a storm Learn new skills at Scotland’s cook schools this month CHRISTOPHER TROTTER
THE COOK SCHOOL SCOTLAND
Buckthorns, Upper Largo, Leven, Fife KY8 6EA www.fifefoodambassador.co.uk Let Christopher into your kitchen for a bespoke cooking class to enhance your skills, or join him on one of his Fife food tours to unveil Scotland’s rich larder in a deliciously exciting journey of food discovery. The classes are arranged at a time to suit you.
NICK NAIRN COOK SCHOOL Port of Menteith, Stirling FK8 3JZ 15 Back Wynd, Aberdeen AB10 1JN www.nicknairncookschool.com May sees an assortment of brand new classes at the Nick Nairn Cook Schools in Aberdeen and Port of Menteith. Aberdeen’s popular Quick Cooks has three new menus devised
by Nick: crab linguine, peppered strips of fillet steak, and a king prawn risotto. Beside the beautiful Lake of Menteith you can try two 3-hour classes on May 21st, in which you’ll cook the main course, and the chefs will demonstrate how to make a delicious dessert, give you the recipes to take home and serve you the pud.
7 Moorfield Park, Kilmanrock, KA2 0FE www.cookschool.org Develop your palate and discover what you love to cook and eat with The Cook School’s exciting May class calendar. Wow your friends with a delicious brunch by learning how to make eggs Benedict and frittata in the Brunch half-day class, taking place on the 10th. Alternatively, if you fancy something a little spicier, try out the Thai Street Food Day on the 23rd, which will teach you how to make a tasty red curry of duck with lime leaves and peanuts, or the Vietnamese Day on the 24th, where delicious Hanoi prawn cakes are on the menu. There’s definitely something for every taste. l
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INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.
AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com
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T
HIS KITCHEN BELONGS TO actress Joanne McQuinn. She ordered the most basic MDF units from the internet, then asked a friend, Gerry Peachey, to make the doors. Gerry makes shepherd’s huts and dovecots.
He also collects old corrugated iron and pieces of painted wood, which he leaves in their battered range of colours and finishes, and then repurposes. He has upcycled old, painted wood boards in a variety of shades of blue, green, gray and
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KITCHEN DESIGN FOODIES
Feeling blue Joanne McQuinn used upcycling to create her unusual kitchen
black to make the doors for Joanne’s kitchen cabinets. Gerry also made the worksurface of sheet copper, which is laid over an ordinary MDF surface. Copper is naturally antibacterial, so it’s ideal for use in a kitchen. foodies 53
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Many areas now run recycling projects for wood. These are often community or charity organisations that have been set up to repurpose wood that would otherwise be thrown away. Their wood is usually cheaper than buying new, and has the desirable worn patina that makes Joanna’s kitchen so appealing. Alternatively, look in junk yards or talk to neighbours who are refurbishing their homes and may be thinking of throwing wood away. Be sure to check old boards for nails, splintered wood or anything else that might cause injuries, though. l
From Upcycled Chic and Modern Hacks by Liz Bauwers and Alexandra Campbell, Cico Books, ÂŁ19.99 54 foodies
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Stockbridge Duck Race Sunday 28th June 2015 3.00pm
Dear Duck Race supporter Over the past 26 years the Annual Stockbridge Duck Race has become the biggest community event in the area, and with the generosity of duck buyers and the business community it has raised £1,000’s for charity. The chosen charities for 2015 are LIFECARE and St. Columba’s Hospice. All ducks are numbered and released into the Water of Leith from the main bridge at 3pm, then caught by duck wardens further down stream. The first lucky ducks to cross the line are noted and the owners are awarded a prize generously donated by many businesses. A great fun day out for all the family with the added benefit of raising money for charity. The Antiquary will be hosting this year’s Après Duck party and kids disco after the race which is great fun. This annual event has been going for 26 years and whatever the weather, it’s always a fantastic family event! The Duck Race Organisers.
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FOODIES SPA
KHOLER WATERS SPA Old Course Hotel, Old Station Rd, St Andrews KY16 www.oldcoursehotel.co.uk Kholer Waters Spa provides the ultimate well-being experience with its soothing, water-inspired treatment rooms and Deep Relaxation and Thermal Suite. Take a dip in the 20m swimming pool, which is finished off with a spectacular cascading waterfall. Two new treatments are available this spring: the 50 minute long hydrating Vitamin D fortified facial and the Resurfacing Transformation Pedicure, perfect to get your feet ready for holidays on the beach or by the pool.
LAVENDER SPA
TRUMP TURNBERRY
Atholl Palace Hotel, Perth Road, Pitlochry, Perthshire PH16 5LX www.athollpalace.com Set in the Atholl Palace Hotel, the Lavender Spa offers a luxurious, relaxing experience. Drawing on its heritage as a Victorian health hydro, the spa offers a great range of spa days and breaks including the Indulge You full day or the 2 Night Spa Break.
Ayrshire, Scotland, KA26 9LT www.turnberryresort.co.uk Relax and indulge at The Spa at Turnberry, with a new 85-minute treatment package. Start with a blissful personalised ESPA body massage followed by a relaxing boutique facial. Use of the facilities, including the infinity swimming pool, is also included, for only ÂŁ105 per person.
THE MARCLIFFE HOTEL AND SPA Deeside Road, Pitfodels, Aberdeen, AB15 9YA, www.marcliffe.com Relax, de-stress and indulge at the luxurious Marcliffe Hotel and Spa with their rejuvenating treatments. Choose from a wide range of massages, including Swedish massage, hot stone massage or aromatherapy massage, or let the beauticians work their magic.
SPA UNIQ Kirkmichael Road, Pitlochry, PH16 www.spauniq.co.uk Spa Uniq offers a bespoke relaxing
experience tailored especially to suit your needs. As well as offering individual treatments and spa days, you can book the spa
exclusively for yourself. Their wide range of treatments use herbs and plant essential oils for a natural, holistic approach to beauty. foodies 57
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NEW SHOP!
WINE & BEER The Good Spirits Company are bringing a new independent wine and beer shop to Glasgow's city centre. We'll be stocking a specially selected range of classic and interesting wines, and a wider variety of craft beers.
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COCKTAILS FOODIES
Shake it, baby Don’t be afraid to shake things up with these sweet and sinful cocktails
THE ELVIS Based on Elvis’ favourite fried banana and peanut butter sandwich, you can’t help falling in love with this king of hard shakes. So, if you’re hungry tonight, The Elvis will be always on your mind. Serves 2 4 scoops peanut butter ice cream 80 ml crème de banane, plus extra for the glasses 30 ml vanilla vodka 1 large banana, peeled and roughly chopped 100 ml whole milk 60 g chocolate shavings, plus extra to serve Canned whipped cream l Place the glasses in the freezer to chill for a few minutes. Once chilled, decorate the glasses with chocolate. Place the shavings in a shallow bowl wide enough to fit the glasses. Coat the rim of each glass with crème de banane before upturning them into the chocolate. Twist to coat the rims, then set aside. l Place all the ingredients except for the cream and extra chocolate shavings in a blender and pulse until smooth and thick. Divide between the glasses and top with a squirt of cream and a sprinkling of chocolate shavings. Thank you very much!
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FOODIES COCKTAILS
HAZELNUT MARTINI Serves 5 50 ml ice-cold vodka 30 ml Frangelico 125 ml whole milk 45 ml double cream 4 scoops hazelnut ice cream ½ tsp xanthan gum (optional) 1 generous tbsp chocolate hazelnut spread, such as Nutella
l Place the glasses in the freezer to chill for a few minutes. l Put the vodka, Frangelico, milk, cream and ice cream in a blender and pulse until smooth. Add the xanthan gum, if using (it will help to thicken the shake), and blend well. l Divide half the milkshake between your chilled glasses (it should only go halfway up the glasses). Add the Nutella to the remaining milkshake and blend until smooth. Tilt the martini glasses gently and carefully pour the Nutella milkshake on top. This will create a pretty two-tone, layered effect.
PEACH MELBA The peach melba was invented to honour the Australian soprano, Nellie Melba. This quaffable version with added peach schnapps will certainly get your tastebuds singing. Serves 2 1 x 420g tinned peach slices in light syrup 200 ml peach schnapps 4 scoops vanilla ice cream 6 tbsp raspberry sauce l Place the glasses in the freezer to chill for a few minutes. l Drain most of the syrup from the peaches and use a handheld electric blender to purée the fruit. Set aside. l Blend together the peach schnapps and vanilla ice cream until smooth and thick. Add the peach purée and stir to combine. Swirl 3 tablespoons of the raspberry sauce around the insides of each glass. Pour over the peach milkshake at an angle to create an attractive two-tone pattern in the milkshake and serve.
Boozy Shakes by Victoria Glass), published by Ryland Peters & Small, £9.99. Photography by Gareth Morgans courtesy of Ryland Peters & Small 60 foodies
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CHOP CHOP
VDEEP The comic and broadcaster Hardeep Singh Kohli has opened a restaurant in Leith in the former Vintage premises. Although not there in person on the night we visited, bold Indian street art, including a big painting of Hardeep on the main restaurant wall means he is never far away. This is a fun place to spend an evening: communal tables, a great craft beer menu and 70’s rock anthem music encourages diners to “air guitar.” Furniture style is eclectic: You can sit at high tables opposite the bar or on communal tables made out of perspex covered old doors and then there is the ‘pride of place’ raised dining area, with great views of the open kitchen. Enamel plates and serving dishes, bright pink napkins and cutlery stacked in colourful old chickpea tins add to the fun. Dishes are tapas style and we were encourage to order 3 or 4 between the two of us. We chose the Staff Curry (£6.66) “Better the devil you know…this is the devil you don’t know” which changes daily: tender chunks of lean
The critically acclaimed Edinburgh based Chinese restaurant, Chop Chop has extended itself Westwards. Hidden in plain sight; Chop Chop is a sanctuary away from the hustle and bustle of town. Our table was nestled up next to a tree-trunk and the food, a far cry from most Chinese food you’ll find in the centre. Even the noodles are freshly made. We opted for a couple of Chop Chop’s signature dumplings - fried and boiled, some noodles and a fresh, stand out cucumber salad. Balanced and delicious! Chop Chop, 43 Mitchell Street, Glasgow, G1 3LN
pork in a rich spicy gravy. The authentic spices gave this dish a real depth of flavour. From the Reincarnation menu, Keralan Rainbow Trout (£6.50) was delicious with a beautifully moist fillet cooked in a light saffron and coconut sauce, and with strips of ginger which gave hits of fresh flavour throughout. Jeremy’s Pork Cheek Vindaloo (£7) was slow braised and cooked in masala vinegar and raspberry beer which gave a wonderfully sweet lift to the well cooked pork. Bhegan Bhartha (£6.50) was wonderfully smokey aubergine, and the three lentil Dhal with the unusual addition of red kidney beans, was stuffed with flavour. All of the dishes are a far cry from the westernised indian food we have become used to, with light sauces and authentic spices that allow the fresh ingredients to sing. A mirror on your way out proclaims ‘’Hardeep is your Love” and Edinburgh diners have certainly fallen for him. 60 Henderson Street, Leith EH6 6DE
Nestled in a cosy basement on Frederick Street is The Boozy Cow. Their Edinburgh venture is sure to follow their Aberdeen restaurant’s success as the menu, which is appropriately summed up as ‘Cows, Chicks and Dogs’, combined with the cocktail list, featuring the Don Draper inspired Bacon Maple Old Fashion, and grunge-meets-Americandiner décor make it a cool spot to enjoy a couple of drinks and tuck into a tasty burger and chips. We ordered the maple bacon cheese and dirty chicken burgers with chips and the delicious chilli mac and cheese waffle; the portions are generous and healthy diets must be left at the door. The dessert menu features only one dish, yet the extensive milkshake range and the buzzing atmosphere certainly make up for it. 17 Frederick Street, Newtown, Edinburgh EH2 2EY
SUE HITCHEN
LIDIA MOLINA WHYTE
PHOEBE COTTAM
THE BOOZY COW
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9-11 Radnor Street, Glasgow, G3 7UA, 0141 357 1666
We are now open until 10pm on Thusday, Friday and Saturday nights. Come along and try our new menu and wine selection.
Sun-Wed close 6pm | Thu-Sat close 10pm Montgomerys is delighted to now stock Luvians Award Winning Ice Cream
EVENING OFFER
TAKEAWAY
2 course £12.95 | 3 course £15.95
£5 Sandwich Offer Any takeaway sandwich, drink and a cookie.
Includes a complimentary glass of wine (250ml) or beer (300ml)
@Montgomeryscafe
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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP
What’s New THE YOUNG CUBAN
Manic Street Preachers will be at the Usher Hall in Edinburgh for their 20th anniversary tour of Holy Bible. Head down to the Hanging Bat for a craft beer first
50ml Bacardi Carta Blanca 20ml lemon juice 15ml orjeat 10ml fino sherry 4 sprigs of dill l Shake all the ingredients together, double strain into a coupette glass and add a sprig of dill pegged onto the side of the glass to garnish.
Cocktail courtesy of Bacardi Legacy Competition 2015 winner Ally Pally
OX184 EDINBURGH Set over two floors, OX184 is an intriguing new bar on the Cowgate. As well as a massive range of craft beers and whisky from around the world, they also serve picklebacks – shots of bourbon matched with nips of brine. Fire and smoke are at the heart of OX184. Much of the menu is wood-smoked or cooked over a wood-fuelled grill. A large open fire in the downstairs bar is sure to be a big hit when winter’s frosty fingers tighten their grip again. 184 Cowgate, Edinburgh EH1 1JJ Tel 0131 226 1645 ox184.co.uk
GUSTO GLASGOW With a decor inspired by Europe’s grand cafés, Gusto on Glasgow’s Bothwell Street aims to shake up the city’s already competitive Italian restaurant scene. A former bank, the new
restaurant features two private dining rooms and a large outdoor terrace as well as the main dining area. The menu ranges from big ticket choices such as the truffled risotto with lobster to more everyday dishes like the pasta from £5.25. 14-18 Bothwell Street, Glasgow G2 6QY gustorestaurants.uk.com
SUGAR DUMPLIN’ GLASGOW Glasgow and Jamaica are not easily confused. Unless you’re chilling in Sugar Dumplin’, a new Caribbean BBQ restaurant and rum bar in Princes Square. Spicy jerk chicken, curried lamb with rice ‘n’ peas plus ginger cake with a glug of spiced Kraken rum will help the party vibe at the Dumplin’. Swinging love seats, rum highballs and live acoustic sets from a Bob Marley tribute band have all been promised. Princes Square, Buchanan Street, Glasgow G1 3JX sugardumplin.co.uk
SUMMER WINES BeaujolaisVillages Louis Jadot Combe aux Jacques 2013, £10.99 Tesco Light bodied, and beautifully balanced. Château Pigoudet La Chapelle Rosé 2014 Côtes de Provence, £8.99, Majestic Super-light. Masi Campofiorin IGT 2011 £12.99, Majestic Dark ruby red with subtle violet tinges. Aromas of vanilla and cinnamon.
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FOODIES FOCUS OUT AND ABOUT
Out & about
If you want to feature contact press@foodiesfestival.com
GASTROFEST Producers, scientists and chefs came together to showcase the importance of science in a delicious way
OLD TOWN STREET FOOD FESTIVAL Cowgate’s Three Sisters hosted the vibrant street food festival
MAISON BLEUE RELAUNCH The Edinburgh eatery threw an exotic feast to celebrate its refurbishment 66 foodies
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You’ve worked hard all year for this. We’ll work hard to make sure you get it… Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth. You’ve work hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk. Book in complete confidence With Jimmy Martin Travel, you can book in complete confidence. We’ve years of experience
as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too! Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for. We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection. We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.
Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.
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