2018 Saturday 15th & Sunday 16th September 2018 Steyne Gardens Worthing 10am to 5pm daily STALLS, COOKERY DEMO’S, CHILDREN’S ENTERTAINMENT, COMPETITIONS, MUSIC AND MUCH MORE …. SPECIAL APPEARANCE BY MASTERCHEF CHAMPION 2018 – KENNY TUTT
Come along to experience a flavour of the Seaside!
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. . e m o c l e W ...to the Worthing Food and Drink Festival 2018 Worthing held its very first Food and Drink Festival in 2012 and it is getting bigger and better year on year. The Worthing Town Centre Initiative, in partnership with Proto Restaurant Group, are delighted that this year the festival is going to be a real “Flavour of the Seaside”. With around 60 Stalls located in the lovely setting of Steyne Gardens there will be something to tempt every palate. If you are looking for a snack, something more substantial to eat or goodies to take away then make sure you find time to explore all our exhibitors have on offer. Local Chefs will be on hand to create their signature dishes and on Sunday MasterChef Champion 2018, Kenny Tutt, will be on stage to demonstrate the skills that helped him lift the trophy. As well as the stalls and cookery demonstrations there will be competitions, and Children’s entertainment including the award-winning Blast Science team. This event is a celebration of the Food and Drink offer in Worthing with many of the local restaurants and bars taking part. Worthing has an amazing culinary offer with over 140 places to eat and drink in the Town Centre alone. We are fast becoming a food destination with many of our restaurants and bars now receiving regional and national recognition. There is a full listing of Food & Drink businesses on the Worthing Town Centre website www.worthingtowncentre.co.uk or look out for our handy Food & Drink Guide. We haven’t forgotten the drinks and there are licensed bars serving Champagne, Cocktails, Gins, German Ales, beer and Vodkas. The festival will be operating a Challenge 25 policy and we kindly ask you to consume alcohol in the area provided as this is a family event. Make sure you keep hold of this brochure as it contains some lovely recipes from Town Centre businesses who would like to share some of their culinary secrets with you.
Bo n A ppet it
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m m a r g o r P e g a t S chen &
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epte S h t 5 1 y Saturda 10.45-11.00 11.00-11.55 12.05-12.35 12.45-13.15 13.20-13.45 13.50-14.20 14.30-15.00 15.10-15.40 15.45-16.15
Dave Hunt opens the event and introduces Blast Science Blast Science Northbrook College Demonstration Warwick Street Kitchen Proto Restaurant Group Demo Giuseppes Lite (Parmegana) Ice Cream Competition - courtesy of Giuseppe Lite We Are Food Pioneers CIC (Seaweed Cookery) Wine Talk & Tasting
tember
th Sep nday 16
Su 10.45-11.00 11.00-11.45 11.55-12.15 12.25-12.55 13.00-13.25 13.30-13.55 14.00-14.45 15.00-15.30 15.40-16.10
Dave Hunt opens the event and introduces Blast Science Blast Science Northbrook College Demonstration Vice Pudding / The Dining Room Guiseppes Lite Demonstration (Patisserie) Warwick Street Kitchen - Local Pork/Bacon Dish Kenny Tutt - Masterchef Champion 2018 Jah - Jyot Punjabi Street Food - Vegetarian Curry The Egremont
* Please note these details were correct at the time of going to press but are subject to change
ange & r O , e t a l o Choc Torte Cointreau
Ingredients 1 pack of digestive biscuits or hobnobs 200g unsalted butter 170g caster sugar 4 egg whites 500g dark chocolate 370ml double cream 1 large orange Cointreau to taste
Method 1. Line the base of a cheesecake tin or tart case (anything with a removable base) with parchment paper. 2. Crush the biscuits by hand or in a blender until crumbled, melt the butter and mix in with the biscuits, spread the mix over the base of the tin and put in the fridge to set. 3. Semi whip the double cream to soft peaks and set aside. 4. Zest and juice the orange, set aside. 5. In a heatproof bowl, whisk the egg whites and sugar until doubled in size. 6. Melt the dark chocolate and whisk into the egg mixture. 7. Gently fold in the semi whipped cream until fully incorporated. 8. Add the orange zest, juice and desired amount of Cointreau. 9. Pour the chocolate mix over the biscuit base and allow to set in the fridge for 4-6 hours, preferably overnight. 10. Slice and garnish with anything you want, enjoy!
om Recipe fr Ami Bistro Chef Spike Spencer 93b Rowlands Road, Worthing, West Sussex, BN11 3JX Telephone 01903 608200 Website: www.amibistro.co.uk email: friends@amibistro.co.uk
Bee Pollen Interesting facts from Sussex Bee Farm Bee Pollen is the latest superfood to come from the hive! It contains almost all of the nutrients the human body needs. It is rich in vitamins, minerals, proteins, enzymes and bioflavonoids making it good for relieving inflammation, boosting the immune system and acting as an all-round antioxidant. In fact, Pollen contains more protein than any other food, including eggs and meat per gram. It is little wonder that the Ancient Greeks called pollen “the life giving dust”. Our very own Duchess of Sussex Meghan Markle and Victoria Beckham take bee pollen daily as part of their healthy diet. Just sprinkle it on breakfast, in smoothies or by the spoon. But what exactly is bee pollen and how is it harvested by the beekeeper? Bees play a major role in the pollination of our food. Some estimates are as high as 80% of the worlds grains, vegetables, fruits and legumes are reliant on insect pollination for production. As a bee visits a flower the pollen gets stuck on the tiny little hairs that cover the bee. Flying from flower to flower, lured in by ultraviolet patterns on the petals the bee transfers some of this pollen which fertilises the plant so that it can produce its ‘fruit’. This is a mutually beneficial relationship and so as the bee grooms herself she pushes any remaining pollen backwards where the microscopic particles are compacted into larger pellets and stored in the corbiculae or ‘pollen baskets’ on her hind legs. She returns to the hive carrying half her own body weight in pollen which is fed to the baby bees as protein to help them grow. It is these ‘pollen pellets’ that are harvest by the beekeeper at the entrance of the hive using a ‘pollen trap’. This does not hurt the bee in anyway and is only in place for a short time so that the baby bees can continue to be fed. The pollen is frozen the same day to hold in the goodness, before being cleaned and dried. Sometimes particles of pollen find their way into the honey as the nectar and pollen pellets are being passed around the hive from bee to bee. It is this pollen (and enzymes from the bee amongst other things) which gives raw honey its amazing qualities as your local beekeeper will not have filtered out the pollen like a supermarket does as part of their pasteurisation process. Only 7% of honey that is sold in this country is British, and the figure for pollen is less than 1%. By buying local you are supporting not just your local beekeeper but the ecosystem as a whole because their bees will pollenate your garden flowers, trees and ultimately your food!
ie
Smok ex s s u S k hac
Crabs
Ingredients For the Sauce 200ml whole milk 200ml double cream 2tbsp butter 2 tbsp plain flour
400g smoked haddock I big leek 100g (or more) grated mature cheddar cheese Handful of breadcrumbs Handful of Parmesan Cheese
Method 1.
Make a standard béchamel sauce base.
2.
Pan fry finely chopped leeks in butter - add to sauce.
3.
Break up smoked haddock into chunks and add to sauce.
4.
Use double cream to thin sauce out a bit then add “lots” of grated mature cheddar cheese and cook until melted.
5. Put into serving dish - to finish sprinkle with breadcrumbs and Parmesan and grill till brown. 6.
Dunk bread in and enjoy !
om Recipe fr The Crabshack 2 Marine Parade, Worthing, BN11 3PN Telephone 01903 215070 Website: www.crabshackworthing.co.uk
Thank You We would like to thank the Proto Restaurant Group, W-Events, Love Food Roadshows, Adur and Worthing Councils and the TCI and Food Festival team for all their hard work to deliver this fabulous event.
σιεφταλιάood BBQ et F
Stre Sheftalia
Cypriot village sausage delicacy traditionally made for charcoal BBQ
Ingredients 1 kilo pork mince 300g diced white onion 1 bunch of course chopped parsley 100g fresh soft bread crumbs 30ml red wine sweet vinegar Salt and pepper 500-1kgs caul Fat 20g ground coriander seeds ( you can also add garlic and cinnamon powder )
Method 1.
Blend all ingredients together, do not over mix. Tip; - spread minced meat out and layer ingredients over meat then slowly fold mix together.
2.
Then ball up meat mix into 80g portions.
3.
Then lay out caul fat and spread flat. You will need a large working area. Cut square pieces out about 15cm square. Place mix in the middle and wrap like a parcel and roll into a sausage shape. You should completely wrap up the meat mix so there is no gaps for meat or juices to come out when cooking. Don’t worry if you over wrap so cut larger squares rather than smaller.
Cooking 1.
Use a good sustainable charcoal. When coal is red hot and stopped flaming place on grill and turn every 5 mins. Cook well until dark brown. Internally the temperature should be in excess of 76c. . You can cook in an oven or in a frying pan, but don’t let any Cypriot see you!
om Recipe fr The Fat Greek Taverna 18-22 Portland Road, Worthing, BN11 1QN Telephone 01903 202012 Website: www.protorestaurantgroup.com
Goat’s & t o o r t e Be rt Cheese Ta Ingredients: 170g puff pastry 370g baby beetroot 220g goats cheese (four slices) 2 sprigs of rosemary olive oil
2 table spoons of honey 1 table spoon of sherry vinegar thyme, black pepper and sea salt
Method: 1.
Roast the beetroots in the olive oil at 180C for 30 minutes
2.
Roll out the pastry to a thickness of a pound coin, try to achieve a square, then cut into two equal rectangles, place on a baking tray, sprinkle lightly with olive oil and place in fridge for 20 mins.
3.
Bake the pastry in the same oven at same temperature (as beetroot) until golden brown, then turnover and brown the other side.
4.
Remove the beetroot from the oven, peel and slice, again one-pound thick, and fry in a pan with the honey and vinegar, thyme, black pepper and salt until glazed (10 mins)
5.
Remove the pastry from the oven, arrange the slices of beetroot on top and place the goats cheese rounds (about 4) angled with the beetroot, pepper, rosemary sprigs and drizzle with olive oil
6
Back in the oven at 200C until the cheese browns nicely (about 10 mins).
7.
Serve with a leaf salad.
om Recipe fr Coast CafĂŠ Chef Ferri Masrour 121 Brighton Road, West Kiosk, Worthing BN11 2ES Telephone 01903 216937 Website: www.coastworthing.co.uk
18 0 2 r i a F l ta s a o C s ’ g n Worthi Beach Clean and Sat. 15th Sept 10.00 – 3. 30 Beach House Grounds, adjacent Splashpoint Leisure Centre
Come along to share the bounty of our Living Seas and our Green Spaces through community stands and creative coastal activities with music and song. Sample food, with many more stands in nearby Steyne Gardens. A real community event, caring for our shoreline, town, food and environment.
s t n a p i c i t ist of par
L Charlene’s Chocolate
Just Love Brownies
Handmade artisan chocolate bars made in Worthing in unusual flavours & designs. All the chocolates are gluten free & a big selection are also dairy free! Come and have a taste.
Just Love Brownies specialises in gourmet flavours of luxury chocolate brownies such as Salted Caramel, Pistachio & Rose, Black Cookie, Red Velvet with Cream Cheese etc. Also offering gluten/dairy free, vegan & vegetarian friendly options
Charlotte’s Pickles & Preserves Fantastic homemade jams & chutneys. Charlotte’s pickles and preserves stick to traditional recipes; with traditional jars and labelling too. Using produce from the owner’s allotment along with local ‘pick your own’.
Egremont Award-winning town centre pub a favourite of Masterchef winner Kenny Tutt, receives rave reviews for its food, and has just been voted Best Eatery. TV mogul Simon Cowell says: ‘there’s only one pub in the world that I drink in, and it’s the Egremont!’
Copper Pan Fudge Company The Copper Pan Fudge Company offers the best, creamiest fudge and truffles you’ll ever taste. Quality is at the heart of everything we do at The Copper Pan Fudge Company, from sourcing our handmade fudge to final presentation of our homemade fudge and sweets.
Kalasin Catering
Our mum set up our 5* Thai street food business last year. We are very proud of her hard work and help when we can. She named the stall after herself as she is also proud and not shy
Home-made Treat Yourself Home made Treat Yourself are a local business using local ingredients to make treats. Their specialities are flavoured fudge and biscotti both of which include vegan flavours.
Langha m Brewery Langham Brewery are an independent steam powered microbrewery situated between the Sussex towns of Midhurst and Petworth in the beautiful South Downs National Park. Our passion is to produce innovative, distinctive and flavoursome real ales using the finest quality ingredients and traditional craft skills. www.langhambrewery.co.uk
MET Northbrook Metroplitan College Northbrook MET has supported the Worthing Food Festival from the very beginning and has nurtured the talent of aspiring chefs in the Worthing area for many years. Students and lecturers will be cooking delicious pancakes and demonstrating their culinary skills on stage. We look forward to seeing you there.
Cheesology Your local mobile cheesemonger specialising in handmade cheeses from the British Isles sourced from small-scale farms and dairies. We also stock a range of cheese partners - crackers, chutneys and pickles made locally. 07950 217351 www.cheeseology.co.uk
Prosecco Palace
Falafel
Join us for a chilled glass of sparkling wine or a cocktail. We serve on tap from our Italian vintage van. The cutest bar ever!
Home-made Egyptian family recipe. Made with the superior fava beans and fresh green herbs, served with humus, home-made sauces such as Tahini, a choice of salads, wraps and pickles. Healthy, vegetarian, vegan, gluten and lactose free.
Purbeck Ice Crea m Experience the taste and quality of Purbeck Ice Cream farm made in Dorset, entirely natural and additive free. Our events team scoops fabulous flavours at events across the South of England and in London parks.
Sweeties Lovely yummy tasty sweeties for you to enjoy, long cables in a variety of flavours and bags of retro sweets all very scrummy
Akindo Delicious Japanese street food stall returning after the great success at Worthing Food & Drink festival 2017.
Aunty Bunny’s Hut Try Aunty Bunny’s authentic Jerk chicken and famous crazy potatoes; also serving rum punch sangria & Caribbean beers.
Whisk Patissiere
Bacolod Chicken Inasal
Whisk is an independent patisserie business owned by Sam Whisker, a London-trained pastry chef. Based in Brighton, Sam produces a range of hand-crafted pastries, cakes, tarts and biscuits using quality ingredients.
Bakhatar Fresh Food
SUSSEX BEE FARM
Sussex Bee Farm
HONEY
Sussex Bee Farm sells local raw runny & soft set honey. We also sell bee pollen - natures superfood! All harvested from our own hives here in Worthing and across the county.
Wise Owl Cider Wise Owl Cider is a small award-winning Cider producer. The cider is made from 100% fresh pressed Kentish fruit juice, that we mill & press ourselves. All the ciders are suitable for vegans & gluten free. Free tasters are available.
A taste of the Philippines serving BBQ Chicken and Pork babaw.
Olives, cold samosa , Turkish delight and baklava.
Burger & Brownie Co The Burger Brownie Co specialises in locally sourced and wholesome made to order in-house burgers, along with mouth-watering freshly baked brownies handmade by our craftsman experienced baker.
Brownbread Company Using organic, local and stoneground ingredients whenever possible. Organic flour is not only good for the environment, but it also contains more nutrients and minerals such as zinc and magnesium. Stone grinding ensures none of the nutritious germ is wasted.
Bottle & Jug Dept We are a local specialist drink retailer with a focus on natural wine, craft beers, real ale and small batch spirits.
Caterico
Moswicks Wines & Spirits
Caterico is a Mexican family run catering company offering chicken fajitas, beef enchiladas and vegetarian noodles.
Selling off the wall exciting wines and spirits not readily available on the High Street such as Rubis Chocolate Wine and V Gallery Flavoured Vodkas including marshmallow, cucumber, mango crush and coconut. We also have Cranes Cranberry and Blood Orange Liqueur.
DJ’s Spot DJ’s Spot are the Czech and Slovak food people selling homemade goulash and free-range sausages and sausage mince with potato bread.
Dal Fuoco Pizza Bernard and Sylvia, the proprietors of DAL FUOCO PIZZAS, we have a catering background stretching back many years. The mobile pizza oven is wood fired, totally organic, and mounted on its own detachable trailer. Delicious Italian pizza will be made and cooked right in front of you.
Sugar Rush The popular Wednesday Market traders Sugar Rush return with their yummy donuts, slush puppies and candy floss.
Lancing Premier Bakery This local bakery sells delicious hot pies and pastries and is a popular addition to the Wednesday market in Worthing town centre.
Ministry of Fudge Showcasing the best of British produce, Ministry of Fudge produce and sell handmade crumbly fudge that has no artificial additives, preservatives or food colourings. A great variety of different flavours offered pick and mix style.
Simply Veg We are a home based Indian food take away from Brighton, we cook mainly Indian street food & curry rice.
Jah Jyot Winner of the Sussex food and drink awards for best street food. Jah Jyot offers authentic taste experience of the Punjab region of North India and have built their reputation using only the finest Sussex produce.
Hey Amigo Mexican Fayre – burritos, fajitas, chilli and nachos
Riverford Riverford return to the Food and Drink festival to promote their organic Vegetable Box scheme.
Mr Delicious Hog Roast Slow cooked hog roast baguettes wraps and quesadillas. Also, on offer will be their famous Hog in a Box.
Pien Catering Pien Catering are local to Worthing and sell delicious Thai food, they can be found most Wednesdays at Worthing’s Wednesday market.
Ice Ice Baby Thai ice cream is a rolled ice cream that will be handmade with milk poured onto an iced grill, mixed with fruit or different ingredients.
Staks Souvlaki Greek Street Food - souvlaki wraps. Staks Souvlaki have been to the food and Drink Festival for the last 2 years and are returning this year.
On The Hoof Bar & Kitchen Mobile Street food kitchen within a converted horse trailer selling Moroccan lamb/beef/falafel kebabs in flatbreads, venison, wild boar and homemade beef burgers.
Vebab Homemade vegan kebabs with seitan, sauces and slaw in an organic seeded pitta bread.
Warwick Street Kitchen The Warwick Street Kitchen will be selling a selection of baguettes with different fillings and accompaniments. Also showing off a great selection of deli produce (jams, chutneys, oils sauces and dressings)
Giuseppes Lite
Cowshed
No only do Giuseppes Lite serve Sicilian street food such as arancini, Sicilian schiacciata, spinach calzone and ham and cheese calzone but they also serve the best gelato out of Sicily; rich mouth-watering, intense flavours that burst onto your palate.
The Cowshed are all about the cocktails; about 50 in total – with a mixture of classics, signatures and fizzes. All are lovingly shaken and stirred in front of your very eyes using top-quality ingredients (including fresh fruit) – it’s time to start crossing them off your list!
Magpies Magnificent Pies
The Coffee Ca mp
Magpies Magnificent Pies have been Baking Pies since 2011. All the pies are handmade in its Worthing based kitchen.
Tallulah. A 1961 VW split screen panel van, beautifully restored and converted into a mobile espresso & brew bar. The Coffee Camp are all about attention to detail, great service and most importantly amazing street coffee. It’s not all about the coffee though, also stocking a great selection of tea, hot chocolate and cold drinks all of which are locally sourced. Some say the hot chocolate is the best in the world.
Merryhill Mushrooms A range of mushroom salt seasoning and mushroom jerky made with Merryhill’s fresh mushrooms and all vegan.
Proto Restaurant Group Under the Proto Restaurant group umbrella choose from Food Restaurant’s delicious paella and The Fish Factory’s boutique fish and chips served from their converted horse box. Proto restaurant group wins awards for it sustainability and works with local producers to ensure only the best quality food is produced.
Pommery With its innovative, avant-garde spirit, Pommery has always made waves. In the 1930s, Pommery launched the VP Split (VP stands for ‘Veuve Pommery’), a 200 ml bottle of Champagne. Marquis Melchior de Polignac (1880-1950), who created this format, helped with Pommery’s international expansion. This amazing Champagne will be on offer through the Proto Restaurant Group.
Rickles Chilli Sauces & Chutneys All products are cooked in our kitchen at home to our own recipes with none of those ‘additional’ ingredients. Vegan and vegetarian friendly. All can be tasted before purchase.
Silent Pool Distillers Silent Pool Distillers is nestled in the heart of the beautiful rural landscape of the Surrey Hills. Using water from the spring-fed Silent Pool and 24 of the finest botanicals, we handcraft our multi awardwinning Silent Pool Gin on the banks of the pool itself. Our distilling process is unique to us and makes for a beautifully balanced and intricate spirit, showcasing the very best of what the Surrey countryside has to offer.
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Contains Ordnance Survey data © Crown copyright and database rights 2018 Other data © OpenStreetMap contributors Map created by Oxford Cartographers 98409
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Worthing Hospital
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Davison Leisure Centre
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Davison C of E High School for Girls
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St Charles' RC Church B22
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Chesswood Middle School
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nese: r o v i L a l l s y and Pea onkfish a
M
, Parsle
Serves 6
, Tomato Monkfish Ingredients
1kg Monkfish fillet (works well with Huss, too) 450g Peas (fresh if possible) 450g Fresh (and ripe) tomaotes, chopped 30g Flat leaf parsley 3 Cloves garlic 6 tbsp Olive oil (4 light, 2 Extra Virgin)
Method 1.
Cook the peas in salted water until tender.
2.
Chop half the parsley and all the garlic - sautĂŠ these in the heated oil for a minute and then add a teaspoon of salt and cook for a further minute.
3.
Add your tomatoes and cook down for 20 mins until you have a very concentrated sauce.
4.
The filleted fish should be cut into 5cm chunks. Once the sauce has reduced, add the fish pieces and cook for 5 mins.
5.
Add the cooked peas and season with plenty of pepper.
6.
Add the remaining parsley, coarsely chopped before serving and top with curled pea shoots.
At the restaurant we serve this with a creamy pea puree and confit tomatoes.
om Recipe fr The Dining Room Chef/ Patron Jean de Rien 14 Crescent Road, Worthing, BN11 1RL Telephone 01903 204194 Website: www.the-dining-room.co.uk
Sweet
elette
sh Om i n a p S r e pepp
Ingredients
cooking oil Salt and pepper Serve with: Fresh double cream Heinz Tomato Ketchup Freshly grated Parmesan
800g white potatoes 9 free range large eggs One large Spanish onion Two large sweet peppers Bunch of flat leaf parsley
Method 1.
Peel the potatoes and cut into thick slices and finely dice the onion.
2.
Cut peppers in half, remove all seeds and finely dice.
3.
Heat large oiled frying pan on cooker. When oil is hot add the onion and peppers and keep stirring until cooked. When cooked remove from frying pan and drain the oil.
4.
Fry the potatoes in a frying pan with a deep basket at 130 degrees c for approximately 12 minutes until the potatoes are soft all the way through, then remove potatoes from the pan and drain the oil.
5.
Transfer the blanched potatoes along with the cooked onion, peppers and finely chop parsley to a large mixing bowl and add salt and pepper.
6.
Crack the eggs into separate bowl then add to the bowl containing potatoes, peppers and parsley, mixing well but gently.
7.
Heat a large frying pan containing oil and when the oil is hot pour the omelette mix into the pan and fill up to edge of the pan. Then reduce heat to minimum and let it cook for 5 to 7 minutes, until it turns golden brown colour.
8.
To cook the other side of the omelette, remove the pan from the heat and drain any excess oil before grabbing a large plate (plate must be bigger than frying pan). Place your large plate on top of omelette and turn over the omelette onto the plate.
9.
Return the empty frying pan to the heat and, if needed, put some more oil into the pan. Then quickly slide the uncooked side of the omelette back into frying pan. After a minute reduce heat to medium and cook for 5 further minutes.
10.
Once cooked, remove from the heat and shape the omelette into a cushion shape using a spatula. Then place it onto a clean plate in the same manner as before and let it rest between 8 and 10 minutes before serving.
11.
Cut into large slices and drizzle ketchup, fresh cream and grated Parmesan and Enjoy!
om Recipe fr
The Egremont 32 Brighton Road, Worthing, BN11 3ED Telephone 01903 600064 Website: www.theegremont.co.uk
2018
sex
n Sus i r a e y e n ge wi
A vinta
Sussex is home to many of the leading wine estates in England and is regarded as the heartland of UK wine production. With the warmest and driest climate in the UK, diverse soils and stunning countryside, the region is not only ideal for growing grapes, but also for tasting and enjoying wine. Sussex Wineries is a collaboration of inspiring wine estates responsible for producing some of the most innovative and diverse wine styles in the UK today. Featuring award-winning producers Albourne Estate, Bluebell Vineyard Estates, Bolney Wine Estate, Oxney Organic, Rathfinny Estate, Ridgeview, Stopham Vineyards and Wiston Estate, Sussex Wineries promotes the high-quality sparkling and still wines from Sussex. Less than 20 mins from Worthing by train or car, Sussex Wineries encourages you to discover our wines, cellar doors and tasting rooms, winery cafés, vineyard accommodation, wine tours and experiences. For more info log on to www.sussexwineries.co.uk Worthing also has a lot to offer with wineries like Highdown vineyard (www.highdown-vineyard. co.uk ) offering great days out and new wine maker Fitz ( Fitz wine uk ) sparkling wine producer in the heart of Worthing Sussex set to be the NEW Champagne region Sussex is now widely regarded as producing some of the best sparkling wine in the world. With wine producers in Sussex, having already won ‘Best Sparkling Wine’ in many international wine competitions. Sussex vineyards are based on a diverse range of soil types, including the iconic chalk of the South Downs. This major geological feature that runs through East and West Sussex has a significant calcareous influence on Sussex vineyards, providing ideal free draining soils for viticulture. Sussex also benefits from its high latitude, which gives the opportunity to have a longer growing season, enabling grapes to mature to full ripeness, and the wide diurnal temperature range providing ideal growing conditions for Traditional Method quality sparkling and still wine production. Sussex is also recognised as one of the sunniest and warmest areas in England, classified as having a ‘maritime climate’, with average rainfall typically between 600-850mm per annum. These inherent natural factors make Sussex an ideal region to produce grapes of outstanding quality for wine and determine the specific quality and characteristics of the wine produced.
Thai
ken
Chic r u o S & t Swee
Ingredients 500gms of boneless and Skinless chicken thighs or breasts cut in 1inch chunks 1 egg white Âź teaspoon salt 2 teaspoons cornflour 1 300ml can pineapple chunks (reserve the juice) 60ml white vinegar
60ml ketchup Âź teaspoon salt 2-3 tablespoons brown sugar 1 tablespoon + 1 teaspoon cooking oil 1 red pepper cut into 1inch chunks 1 yellow pepper cut into 1inch chunks 1 teaspoon grated fresh ginger.
Method 1.
In a bowl combine the chicken with the egg white, salt and cornflour. Stir to coat the chicken evenly. Leave to marinate for 15 minutes at room temperature or overnight in a refrigerator.
2.
Make the sweet and sour sauce by whisking together pineapple juice, vinegar, ketchup, salt and brown sugar.
3.
Heat a large frying pan or wok over a high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat the pan its important that the pan is very hot.
4.
Add the chicken and spread it out in one layer. Let the chicken fry, untouched for 1 minute until the bottom is brown. Turn the chicken over and fry the other side for a minute in the same way. The chicken should be pinkish in the middle.
5.
Place the chicken on a clean plate and retain as much oil in the pan as possible.
6.
Lower the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the peppers and ginger. Fry for 1 minute.
7.
Add the pineapple chunks and sweet and sour sauce. Increase the heat to high and when the sauce is simmering add the chicken pieces.
8.
Simmer for 1-2 minutes until the chicken is cooked through. Timing depends on how thick the chicken pieces have been cut. Serve with Rice
om Recipe fr Lemon Grass Thai Restaurant 139-141 Montague Street, Worthing, BN11 3BX Telephone 01903 236865
asin’, e l p d w o r y, c Easy Peas ulled pork buns in’ p k c i l r e g Serves a crowd, appetite dependent! n fi Things you’ll need – oven, foil & roasting pan or lidded casserole dish
Ingredients 1.5-2.5kg boned rolled pork shoulder (I get mine from the wonderful chaps at Wildman and Sons) 2tbsp smoked paprika Salt and pepper 2tbsp brown sugar 500-750ml cider
to serve: soft rolls coleslaw gherkins cheese slices BBQ sauce
Method 1.
Pre heat your oven to 160/140 fan/gas 3….
2.
Mix paprika, sugar and a teaspoon each of salt and ground black pepper and rub it all over the pork shoulder. Pop the meat in the dish/roasting pan, pour in cider.
3.
Put on lid or wrap it up with a few layers of foil – making sure it’s tightly sealed- all that lovely moisture helps the meat go melt in the mouth soft.
4.
Leave in the oven for anywhere between 4-8 hours depending on the size of the pork.
5.
Check occasionally while cooking, if the cider evaporates out, just top it up. If you drank the rest of the cider, use water. When the meat is falling apart, it’s go time.
5.
Lift pork onto a plate, leave all the cooking juices in the pan, you’ll need these in a mo. Remove the skin, and any fatty bits and shred the meat using a couple of forks.
6.
Mix a good squeeze of BBQ sauce into the pan juices then add the shredded meat.
7.
Assemble hungry people and load up your buns with your fillings of choice! I like a creamy coleslaw, American mustard, dill pickles and burger slice cheese (it just melts in the right way).
Enjoy!
om Recipe fr The Libertine 46-56 Portland Road, Worthing, BN11 1QN Telephone 01903 234504
e h t d e e f t n’ o d e s a e l P seagulls The Royal Society for the Protection of Birds has advised members of the public not to feed seagulls as it risks fuelling attacks on people and pets. Often the food given does not provide them with the nutrients they need for ongoing health. The RSPB said that councils would be right not to encourage feeding gulls. “To manage conflict in towns we must look at gull behaviour, and not their population size,” a spokesman said. “If we feed gulls they will grow more confident, they will learn that we are a source of food and will not then distinguish between food offered and people simply walking around carrying food.” In Worthing there are often incidents of visitors losing their chips or other food items and this can be upsetting especially for children. A seagull’s principle diet is fish; they don’t dive for it: they either take it from the surface or they paddle around and take fish and shellfish from the tideline. They started following humans out to sea as they fished and found an excellent source of food from the excess the fisherman discarded. The problem is, these birds don’t know the danger of bread and other refined carbohydrates. A bread and carbohydrate diet can lead health problems because the gulls are not getting the nutrients they need. Seagulls find it easier to get the wrong foods, which means they are not encouraged to forage for what they need for their ongoing health.
Makes 5 portions
cream our!! e c I e d a m av Home eesecake fl h
ueberry C
d Bl Lemon an Ingredients:
6 large egg yolks 150g caster sugar 250g full fat soft cream cheese 125ml Double cream 25g caster Sugar Juice & zest of one lemon
This recipe is as simple as 1 2 3 Created by Our Executive Chef Luca Mason 4 digestive biscuits (crushed) 200g of blueberries 60g of sugar Equipment Heavy bottom pan Sugar thermometer
Method: 1.
Put 6 egg yolks in bowl and whisk until they are pale, light and fluffy. Put 150g of caster sugar and 50ml of water into a heavy bottom pan and heat (on a medium heat to 116 degrees C (use thermometer) Start whisking the egg yolks again and add the hot sugar mixture to the eggs. Once you have added all the sugar continue to whisk on full speed until the mixture is cool, this will take approximately 10 minutes. Place the mixture into the fridge.
2.
In a separate bowl whisk the cream cheese, double cream, 25g of sugar and lemon together. Remove the egg and sugar mix from the fridge and add both bowls together, stir until the ingredients are distributed evenly. Return the mixture to the fridge and leave until the mixture is firm but you are still able to stir it. That’s the lemon ice cream done!
3.
Whilst the lemon ice cream mixture is in the fridge you can prepare the blueberry part. Put 200g of fresh blueberries, 60g of sugar and 25ml of water into a heavy bottom pan and heat on a medium flame until the blueberries are soft. Once the blueberries have softened remove the pan from the heat and set aside 40g (1 large tablespoon) of the blueberry mixture for a garnish, this can be left in the fridge until you are ready to serve. Add the crushed digestive biscuits to the remaining blueberries and mix together. Remove the lemon ice cream from the fridge and add the blueberry and biscuit mix, stir well. Put this mix into the freezer and leave overnight (or until very firm).
To serve put a few scoops in a bowl and put some of the blueberry garnish on top, it’s as easy as that!
Serving tip: if you really want to impress then you can return the blueberry garnish to a pan over a medium flame and heat for a few minutes before pouring over the ice cream.
om Recipe fr
Indigo Restaurant
Steyne Gardens Worthing BN11 3DZ Telephone 01903 230451 Website: www.Indigorestaurant.co.uk
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