November edition

Dinner Party for All A dinner party for all to enjoy!

Taste and Enjoy

Let your taste buds try new things

November  Edi,on Â

Editor’s Note Hello everyone and a warm welcome once again! I hope you are all enjoying the fireworks celebrations and it’s time to stay warm and have your dinner parties inside, and you surely can have a lot of fun inside. Don’t worry, even though your inside everyone can still join in on the celebration and have some great fun (Maybe some fireworks in the back garden will help to spruce up the evening).

This season is time for some cranberry season and if you’re a cranberry lover then you know there is a lot that can be done with such a fruit! From cake to sauce the flavour that manifests is delicious. There is much online about cranberries and what you can make with it (even I was surprised). There’s no need to be surprised any longer because Signature S.O has it all here for you.

If cranberry sauce is too heavy for your belly then you can try a bit of carrot and courgette soup and will for sure keep your stomach warm and help you face these Autumn months. But just know that dinner party season is drawing near so you need to get those aprons out, your dinner party decorations and a spot of wine and dine and your on your way! Try out our Signature S.O dinner party special and there will be no need to look anywhere else. Sometimes you might be feeling you need a little dessert for a nice night in, try the Cranberry cake Editor

Cheyenne Dwyer-McDowall

In This Issue

Season for experimenting

By Cheyenne Dwyer-McDowall

A Taste of Eritrea

By Cheyenne Dwyer-McDowall

Dinner Party Time!

Carrot and Courgette Soup anyone?

By Thembe Mvula

By Cheyenne Dwyer-McDowall & Princess Fisher

Season for Experimenting This is the season for experimenting, considering in the UK your always having to adjust to different weather conditions so you will need the right food to keep you energised in the Autumn months and this will add flavour to the dinner parties you have planned for the next month or so. As editor I want to enrich you all with some great greenery which you can add to your dishes or if you are a true experimenter, then make something out of the greens, seeds, spices and herbs you have in your cupboard and you’ll be surprised. Firstly, Lemongrass always brings great flavour to a good set of poultry. A very famous dish is Sea Bass and Lemongrass, which works well with Asia cuisine and Western dishes too. So don’t be afraid to dip that Lemongrass on any dish you make. Fruit and Lemongrass also go well together (Sounds weird but try it!). Also, check out Pak Choy, Parsnips, Jerusalem Artichoke and you’ll be surprised by what you can make.

Ready To Try Something Different Signature S.O readers are now going to delve into the East African country of Eritrea, to try some new cuisine. Once you walk into the Adulis Restaurant in the hussle and bustle of Clapham Junction the vibe is automatically different. The scene is set from the minute you walk in, the music, the décor and the warm welcome from the waitress/waiter makes you feel good to be there. Having not tried much food from East Africa this was definitely a new experience. I needed to familiarise myself with the menu which was a new experience in itself. I chose Tibsi (Lamb cubes fried in purified ghee butter with onions, rosemary and green chilli. Served with salad on the side) I played the safe card but decided to try the famous Injera which I must say complimented the Tibsi very well. The flavours were succulent and the Lamb cubes were cooked which were very tender to the mouth. The salad flavour was very enriching, with a cool taste to compliment the hot Tibsi. I would give this four stars as food was delayed but the flavoursome food definitely made up for it. I guess I can say it was worth the wait.

The price is affordable so I would say go and see for yourself, the beautiful Eritrean cuisine!

Restaurant: Adulis Location: Clapham Junction Price: £9-16 (Platters £25 and up)

Carrot and Courgette Soup Carrots and courgettes (or zucchinis) are packed with many nutritional values. Courgettes are one of the lowest calorie vegetables, with only 17 calories per 100g and contain no saturated fats or cholesterol. They also bear many anti-oxidants; their richness in fibre helps reduce indigestion and oers protection against some colon cancers. Carrots are also useful for a lot more than the well-known reason of improving eyesight. They were originally prescribed as a medicine, rather than food, for a variety of illnesses and are a great source of vitamin A. I stumbled across this recipe as I was in pursuit of making something quick yet nutritional to serve up, little did I know these treasures of vegetables would make such a perfect combination for a great tasting, healthy soup. I added my own twist to the original recipe, by substituting the double cream with coconut milk to give it a more distinct exotic flavour. The carrot and courgette appeals to more than simple taste, for those who like to eat with their eyes, with luscious autumn colours.

Additionally, this recipe certainly leaves much room for imparting your own twists to this beautiful winter warmer.

Dinner Party for All A dinner party for all it is! It’s time for dinner parties (well most of the year it is). It’s a celebrations where everyone comes together to share great memories and enjoy some delicious food. Check out the dinner party menu Signature S.O magazine has given a great menu which you personalise yourself and to your taste. So enjoy the menu and don’t drink too much now you since want to remember the delicious meal you’ve eaten. Send us your dinner party meals and we can post it up on the Facebook page so you can share your dinner party with the world.

Email: cheyenne@signatureso.com

A Green Salad Recipe Ingredients

Method

2 chicory, leaves separated and washed 4 Little Gem lettuce, leaves separated and washed Handful watercress, washed 1 bunch red spring onions, finely sliced 6 tbsp olive oil 2 tbsp fresh orange juice 1/2 tsp Dijon mustard

1.  Mix the salad ingredients in a large bowl.

2. In a small bowl, whisk the olive oil, orange juice and mustard, then season.

3. Divide the salad between 8 bowls and drizzle the dressing over. Serve with or after the cassoulet.

Lamb cutlets in Korean spices recipe Ingredients

Method

100g gochujang (Korean fermented red pepper paste, see Tip) or use brown miso paste mixed with a little cayenne pepper 5 tbsp sake 3 tbsp soy sauce 3 tbsp mirin (see Tip) 1/2 tsp mild or hot chilli powder 1 tbsp toasted sesame oil 12 French-trimmed lamb cutlets, excess fat removed 200g fine green beans, trimmed 1 tsp toasted black sesame seeds (see Tip) or normal sesame seeds, to serve For the sesame dressing 30g tahini (sesame seed paste) 2 tsp lemon juice

1. In a large bowl, whisk together the gochujang paste, sake, soy, mirin, chilli and sesame oil. Add the lamb, turn to coat in the marinade and cover and chill for 12 hours to marinate, turning the lamb over halfway.

2. Just before serving, cut the beans diagonally into 5cm lengths. Cook in a saucepan of boiling water for 1 minute. Drain and refresh in cold water. Set aside.

3. Preheat the grill to high. Lift the lamb from the marinade and spread out in 1 layer on a large, foillined baking tray. Grill, brushing with the marinade, for 3-4 minutes each side, until golden but still a bit pink in the middle. Set aside for 5 minutes.

4. Divide the lamb cutlets between plates and sprinkle with the black sesame seeds. Make the sesame dressing. Mix together the tahini and lemon juice and serve alongside, with the cooked beans. And now it’s time to enjoy the meal that you prepared!

Cranberry Cake Party This cranberry cake bars recipe is made in a 13x9-inch pan and is as easy as pie, except it isn't pie!

You can add your own flavour in he way you choose to make the cake and it make it personal to you. It's just a darn-good cake that's simple to make. When Autumn comes you can definitely have some nice warm Cranberry Ingredients

Method

2 cups sugar 3 large eggs 2 cups all-purpose flour 1 teaspoon almond extract 2 cups washed fresh cranberries 2/3 cup chopped pecans Confectioners' sugar Cherry or Cranberry sauce is optional

Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes. Add eggs and beat another 2 minutes. Mix in flour and almond extract.

Fold in cranberries and pecans until well combined.

Coat a 13x9-inch pan with cooking spray (and dust with flour, if desired).

Spread batter evenly in pan and bake 40-45 minutes or until toothpick tests clean (except for cranberry juice).

Cool on a wire rack. When cool, sprinkle with confectioners' sugar.

Cut into bars of desired size. Serve warm or cold with a nice cherry sauce if you choose.