Taste East Anglia by Taste East Anglia

the autumn WELCOME TO

Another season, another issue of Taste East Anglia. We hope that you had a great summer and enjoyed our magazine. This issue of Taste East Anglia offers another great read, with a carefully selected collection of recipes that use ingredients traditionally available this time of year, interesting articles about food hygiene ratings, Port wine and the etiquette of drinking it, as well as restaurant reviews and other interesting facts about food and diet. Autumn has a lot to offer, the beauty of leaves turning reds and browns, the collecting of ripened hedgerow fruit or the harvesting of vegetables from gardens and allotments and the excitement of preparing next year’s plot, the excuse of treats at Halloween and the celebration of Guy Fawkes Night. So enjoy the next few months, it is not just about planning for Christmas!

Poppy

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POPPY DAVIDSON, EDITOR

GET IN TOUCH: Advertising Sales Manager Paul Ives email sales@tasteeastanglia.co.uk Editor Poppy Davidson email poppy@tasteeastanglia.co.uk For general enquiries email info@tasteeastanglia.co.uk or call 01206 580535. Designed by Gradient Creative www.gradientcreative.co.uk 07900 541843

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Publishers: Brown Stag Media ltd PLEASE NOTE: PPoints of view expressed in articles by contributing writers and advertisements included in Taste East Anglia Magazine, do not necessarily represent those of the publishers. While every effort has been made to ensure the accuracy of information contained in Taste East Anglia, no legal responsibility will be accepted by the publishers for incidents arising from use of information published. All rights, including moral rights, reserved. COPYRIGHT: No part of the publication may be reproduced, stored in a retrievable system, or transmitted in any form or by any means without the prior written consent of the publishers. ©Brown Stag Media T/A Taste East Anglia.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

24 Contents 6 Around the autumn clock 12 Fish in season 16 Food laws 18 Blue Ivy 20 Food focus 24 Food trends

26 Your vegetable patch 29 Game meat 34 Chefs notes 36 Root vegetables 38 Quiz

39 Hall Farm 40 Getting children involved 42 Afternoon tea in London 44 Figs 46 New Hall Vineyard

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

54 47 Mrs P recipe

78 Eat to beat

49 Essex Brewery Company

80 Asian recipes

50 Autumn salads

82 Food and exercise

52 Recipes

84 Lifehouse

66 Pomegranates

85 Table talk

68 Autumn cocktails

88 Pear of recipes

71 Emma’s kitchen

90 Restaurants for…

72 Malt

92 Reviews

75 Readers recipe

97 Out and about

76 Making bread

98 Distribution page

29 TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Pancakes

These deliciously light and fluffy pancakes are a great weekend brunch treat YOU WILL NEED • 1 ½ cups plain flour • 2 tablespoons sugar • 1 teaspoon baking powder • pinch of salt • 1 ¼ cups milk, whole milk or buttermilk is best • 1 egg • 4 tablespoons butter, melted, plus more for skillet PREPARE BATTER ❶ Mix flour, sugar, baking powder and the salt in a medium bowl. ❷Warm milk in microwave or in saucepan until lukewarm. Whisk milk, egg and melted butter until combined. (By warming the milk slightly, the melted butter combines with the milk instead of turning into small lumps).

COOK PANCAKES ❶ Heat a large skillet (or use frying pan) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates. ❷ Lightly brush skillet with melted butter. Ladle batter onto skillet. Gently spread the batter into a 4-inch circle. ❸ When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm maple syrup (and possibly crispy, streaky bacon), autumn berries for a divine breakfast or with sliced banana and ice cream topped with toffee vodka for a delicious dessert.

❸ Make a well in the centre of the flour mix, pour in milk mixture and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

LET’S LUNCH

MAKES 2 PASTIES

MAKE THE PERFECT PASTIES YOU WILL NEED For the pastry 110g /4oz Plain flour Pinch of salt 55g/2oz Butter (or half lard and butter), cubed 2-3 tbsp Cold water For the filling 50g Onion, finely chopped 110g Potato, diced 110g Swede, diced 110g Rump steak, cubed Salt and pepper 1 Egg, lightly beaten Pre-heat oven to 220°C/ 425°F Gas 7. First make the shortcrust pastry. • Place the flour, butter and salt into a large clean bowl. • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. • Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water, a teaspoon at a time, if the mixture is too dry to bind together. • Wrap the dough in clingfilm and chill for a minimum of 15 minutes. • NOTE: The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap and chill as above. • Divide the pastry into 4 and roll each piece into approx 6-7 inches square. • Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.

• Divide the meat mixture between each pastry square and place to one side of the square. Brush the edges with a little beaten egg. • Fold the square in half over the filling so that the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. • Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown. • Serve hot or cold.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

CREAM TEA BREAD & BUTTER PUDDING FOR SIX BREAD AND BUTTER PUDDING 10 scones 20g butter 185g egg yolks 90g sugar 600ml double cream 3 earl grey teabags 100g sultanas 120g strawberry jam CLOTTED CREAM ICE-CREAM 300ml clotted cream 180ml milk 20g milk powder 75g caster sugar 5 free range egg yolks Garnish 12 strawberries cut into quarters THE BREAD AND BUTTER PUDDING • Preheat the oven to 160 °C. Line a small roasting tin with parchment paper • Heat double cream and teabags on a low heat for around 10 minutes to infuse, turn the heat up a little and once the cream is close to boiling, take off the heat and whisk in eggs yolks and sugar, pass this mix through a sieve. • Cut each scone in to 4 slices horizontally, butter one side and lay in to the small roasting tin so each slice is just overlapping. • Add half of the jam, half of the sultanas and enough of the tea custard to cover. • Repeat this with another layer, then finish with one more layer of scones, butter side up.

Courtesy of the Blue Ivy Hotel on North Hill Colchester, enjoy…

• Cook for 35/40 minutes until golden. • Once cooked leave to set for a minimum of 2 hours, once set cut 6 squares. FOR THE ICE CREAM • Heat milk and clotted cream over a medium heat, whilst this is heating whisk egg yolks, milk powder and sugar in a mixing bowl until well combined. • Once the milk and cream mixture has almost come up to the boil , add to the egg yolk mix whilst whisking. • Put the ice cream mix in to a clean pan and cook very gently until thick enough to coat the back of a spoon (if you have a probe look for a temperature of 80°C), at this stage remove from the heat. • Leave mixture to cool down then churn in an ice cream machine as per the manufacturer’s instructions. TO PLATE • Warm up the bread and butter pudding in the oven at 180°C for 5-10 minutes, finish with a scoop of clotted cream ice cream and some fresh strawberries on top.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Meatballs

These simple, yet delicious meatballs in a piquant pimento sauce are perfect served on spaghetti or just as they are with a chunk of crusty bread. INGREDIENTS Meatballs, 1 small potato 1 small onion, chopped 400g beef mince 2tbsp chopped fresh basil 1tsp finely grated lemon zest 1 large egg, lightly beaten Plain flour 2 tbsp olive oil PIMENTO SAUCE 2 Red peppers 500g Cherry tomatoes 2 cloves garlic 2 tbsp olive oil Spaghetti and (or) crusty bread Fresh basil leaves to garnish

METHOD ❶ Cut the peppers into strips, place in a roasting tin along with the cherry tomatoes, cloves of garlic and olive oil and roast in a pre-heated oven, 180°C/350°F/Gas Mark 4 for 20-25 minutes. ❷ Peel, dice and boil the potato until cooked and mash. ❸ Combine the mince, potato, onion, egg, lemon zest and basil in a bowl and season with salt and pepper. ❹ Spread flour onto a plate, shape meat mixture into plum-sized balls and roll in flour. ❺ Heat the olive oil in a heavy based frying pan and cook the meatballs turning frequently until golden all over. ❻ Blend the peppers, tomatoes and garlic until smooth and pour over meatballs and continue to simmer. ❼ Serve on spaghetti and garnish with basil.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

MINI CARROT CAKES WITH CASHEW AND VANILLA FROSTING YET AGAIN ANOTHER YUMMY RECIPE FROM PALEOWITHMRSP.COM INGREDIENTS 2 cups grated carrots ⅓ cup raw honey 2 tbsps coconut oil, melted 2 tsps cinnamon 1 tsp ginger ¼ tsp nutmeg 1 cup ground almonds ¼ cup chopped walnuts or mixed nuts 1 tsp lemon zest 5 eggs 1 tsp baking powder FROSTING: 1 cup cashew nuts (soaked in 2 cups water for 2 hours or over night) ½ vanilla pod (seeds) ½ juice of 1 lemon 2 tsps Raw Honey ¼ cup chopped walnuts ¼ cup water INSTRUCTIONS • Place one cup cashew nuts in to a bowl with two cups water and allow to soak for at least two hours • Preheat the oven to 180 degrees and grease muffin cases / cake tin • In to a mixing bowl combine your dry ingredients: ground almonds, walnuts, lemon zest, cinnamon, ginger, nutmeg, chopped walnuts and baking powder. Mix with a wooden spoon • Add in the grated carrots and combine • In to a separate bowl whisk your eggs • In to a small pan add the two tbsp coconut oil and raw honey. Over heat allow them to melt and combine

• Pour mixture in to the bowl with dry ingredients and combine •A dd in the eggs, little by little until fully combined and a cake batter •S eparate in to the muffin cases / silicon moulds and then place in to the oven for 30 -40 minutes (keep and eye on the cakes) until a knife comes out of the cake clean •A llow to cool for 20-30 minutes before frosting FROSTING: •R inse the cashew nuts of the water • I n to a blender place the cashew nuts, lemon juice, honey, vanilla and ¼ cup water •B lend for 2-3 minutes until creamy and smooth •P lace in the fridge whilst the cakes are cooling for 20-30 minutes DECORATING: •T ake the cakes out of their cases and cut in half •U sing 1 tsp cashew frosting place in the middle of the cake and smooth out •P op the cake halves together and place ½ tsp frosting on top of the cake and smooth out • Sprinkle with chopped walnuts / grated carrot/ cinnamon •T hese will keep for up to 3 days in a sealed container in a fridge.

These will keep for up to 3 days in a sealed container in a fridge TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

FishAutumn for MAKE FISH THE CATCH OF YOUR DAY

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

arly autumn can provide the best of both worlds for anglers, as there is often overlap between the summer and winter species. In some parts of the UK it is possible for anglers spinning for summer mackerel to catch a winter cod on their lures! Larger species such as, smooth-hound and thornback ray (skate) and bass could still be present and a fine early autumn evening can be an excellent time to target these species. As winter approaches these species will begin to thin out and be replaced by the larger mature cod, which will migrate down from the colder Scandinavian waters to join the smaller immature codling which have remained around the UK all year long. Whiting are also beginning to arrive and while the plaice will have migrated by autumn the cold water flatfish such as dab, flounder and sole will certainly be around to provide anglers with sport. An ‘old-angling tale’ says that once the blackberries on the hedgerow are ripe the sole will appear. There is a great deal of regional variation with the arrival of the winter species. For example cod, migrating from the colder north will be out in greater numbers around Scotland and northern England than around the south. However, from the great shingle spit at Orford Ness, the largest in Europe, and one of the most famous fishing spots on the East Anglian coast, large cod can be caught, as well as bass, rays, dog fish, sole and whiting. The very steep shingle beach is within easy casting distance of deep water and northwards; Aldeburgh is a great spot for bass, flounders, sole, dabs, cod, whiting and eels. Continuing up the coast, the stretch of shoreline from Dunwich to Walberswick offers some fantastic fishing, with a variety of species, including big summer bass (if you’re lucky)! Dunwich itself offers the angler some excellent cod fishing, ideal bait being lugworm and ragworm. Whether you are able to catch your own fish, buy it from the local fishmonger or enjoy it cooked for you, East Anglia is undeniably the place to enjoy this nutritious dish. Why not take advantage of the excellent choice served in our exemplary local restaurants and try something you have never considered before? Or, for an uncomplicated, delicious recipe try the following;

A SOLE RECIPE INGREDIENTS: 1 tsp olive oil 4 (6 oz) sole fillets (or flounder) ¾ cup onion, chopped 2 cloves garlic, minced ¾ cup diced green pepper 2 ½ cups tomatoes, chopped 1 tbsp Cajun spice seasoning DIRECTIONS: ❶ In a deep frying pan, cook onion and garlic in olive oil on medium heat for a few minutes until soft. ❷ Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes. ❸ Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15 minutes. ❹ To serve, place fish on plate and spoon sauce on top. Serve immediately.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

s r e t s y O

OYSTERS ARE IN SEASON THROUGHOUT AUTUMN

pening an oyster, also known as shucking, should ideally be done just prior to eating to achieve the best freshness and flavour of the oyster. Only use shucking knives to open oysters - they have a dull point and a thick blade, which won’t snap as you ply the hinge open. Fresh oysters are typically served raw. When you are ready to serve the oysters scrub the shells under cold running water with a brush to remove any dirt and debris and discard any shells that are open, cracked or damaged. • Hold the oyster firmly in a tea towel on a flat surface, insert the knife at the pointed end of the oyster (where the hinge is located) and twist until you feel the hinge pop. • With the tip of the knife just inside the shell run along to where the shell flares out and twist again to separate the two shells. • Slide the knife under the oyster and cut through the muscle holding it to the shell. • Always keep the shell on the flat surface to avoid the liquid surrounding the oyster leaking. • Serve on a bed of crushed ice. When cooking with oysters, you should still work with live oysters and open them by steaming for a few seconds or by microwaving for 30-60 seconds. The oyster should be removed from the shell as above and then used in the recipe as instructed. Alternatively they can be grilled or baked in their half-shells.

ORANGE, CARAMELISED ONION, AND MINT MIGNONETTE INGREDIENTS: 1 ⁄3 cup cider vinegar 2 tbsp sugar 1 small red onion, finely chopped 1 cup dry sparkling wine 2 tbsp chopped mint ½ tsp sea salt flakes 2 (1") strips orange zest, thinly sliced crosswise Oysters on the half shell, for serving DIRECTIONS: ❶ I n a deep frying pan, cook onion and garlic in olive oil on medium heat for a few minutes until soft. ❷A dd tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes. ❸L ay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15 minutes. ❹T o serve, place fish on plate and spoon sauce on top. Serve immediately.

a Try with d very chille y Chardonna non or Sauvig Blanc

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

About food hygiene ratings The Food Hygiene Rating Scheme makes it easier for consumers to choose places with good hygiene standards when they’re eating out or shopping for food

he food hygiene rating tells the customer about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels, supermarkets and other places they go to for food. Businesses selling food should register their premises with the local authority, new businesses should register at least 28 days before opening. The business will be given a hygiene rating following a planned inspection by a food safety officer from the local authority. The hygiene rating depends on the standards of hygiene found at the time of the inspection. The business can be given one of six ratings. These are on a scale from ‘0’ at the bottom, which means that urgent improvement is necessary, to ‘5’ at the top, which means that the business was found to have ‘very good’ hygiene standards. The rating given will depend on: • how hygienically the food is handled – how it is prepared, cooked, cooled, stored, and what measures are taken to prevent food being contaminated with bacteria • the condition of the structure of the premises, including cleanliness, layout, lighting, ventilation, equipment and other facilities • how the business manages and records what they do to make sure food is safe. The food safety officer will explain if there are any improvements needed, what they are and how to achieve a higher rating. Any business should be able to reach the top rating. Consumers can tell how good hygiene standards of a business are by the rating sticker in the window or on the door, or by the certificate on display – these will

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

AT TASTE EAST ANGLIA WE PARTICULARLY LIKE THE QUOTE ON THE FSA WEBSITE;

❝

The food hygiene

rating is not a guide to food

quality. Read our restaurant

❝

be given by the local authority. This means that all consumers can easily see the food hygiene rating when visiting any business. Customers will also be able to look up hygiene ratings online at food.gov. uk/ratings. So why are businesses with poor ratings not closed? Businesses given ratings of ‘0’ or ‘1’ must make urgent or major improvements to hygiene standards. The local authority food safety officer will use a number of enforcement tools as well as giving advice and guidance to make sure these improvements are made. The food safety officer will also tell the business how quickly these improvements must be made and this will depend on the type of issue that needs to be addressed. The Food Hygiene Rating Scheme means that people can choose to eat out or buy food at places with higher ratings and businesses with low ratings are in danger of losing customers and so will be encouraged to improve standards more quickly and to maintain them. If the officer finds that a business’s hygiene standards are very poor and there is an imminent risk to health – this means food is not safe to eat – the officer must take action to make sure that consumers are protected. This could mean prohibiting part of an operation or closing the business down.

reviews to find this out!

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

The Blue Ivy OFFERING A LUXURY STAY IN HISTORIC COLCHESTER

n the heart of the oldest recorded Roman town in Britain, the new Blue Ivy boutique hotel has just opened in the previous 134year home of Thompson Smith and Puxon solicitors and is sure to impress any guest. The bedrooms are painted in heritage colours, are traditionally furnished and are all complemented with a stunning en-suite. The Blue Ivy is owned by two local businessman and friends and has a stylish bar, restaurant and lounge; exquisitely decorated in fresh, relaxed colours, creating a comfortable atmosphere. It is a great place for a few drinks after work, a chance to enjoy a fabulous meal, or better still, experience a whole blissful weekend to catch up with friends. The bar serves niche drinks and cocktails, with special attention to using specifically sourced spirits; also if you are a coffee connoisseur, then The Blue Ivy is the right place for you. The beer garden is perfect for the warmer weather, providing the opportunity to enjoy the tranquil outdoors whilst sipping your ice cold beer. For hotel guests there is outside parking and room service; wi-fi is also available. The food at the Blue Ivy is truly something to shout about. The carefully constructed menu is put together by forward thinking head chef, Charlie Stocker. Charlie was a 2012 Masterchef Professional quarter finalist. His menus will surprise you, but more importantly your choice will delight you. The Blue Ivy presently serves breakfast, lunch and dinner, with the possibility of introducing afternoon tea and a six-course tasting menu at weekends (a trademark of Charlie’s that has proved popular in all of his ‘pop-ups’), but a little bird told you that! Whilst most restaurants boast about using English produce whenever possible, The Blue Ivy take their passion for sourcing quality English ingredients that bit further. The local lamb is purchased whole and butchered themselves so that every cut is used, the menus are complemented with the use of wild foods from the natural Essex larder, including cobnuts, wild garlic, horseradish, elderberry, meadowsweet, plus many more and who would know that it is possible to source English grown wasabi or caviar from Exmoor!

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Tel: 01255 553131 Email: thecrownpost@gmail.com Web: www.thecrownpost.co.uk 57 Church Street, Olde Harwich, Essex. CO12 3DS

2 FOR £12

MONDAY - FRIDAY 12-2pm AND MONDAY - THURSDAY 6pm - 7.30pm FISH ‘N’ CHIPS DINGLEY DELL PORK SAUSAGE & MASH SPINACH & MUSHROOM LINGUINE v CHEFS QUICHE v CHARGRILLED GAMMON STEAK

LAMB KOFTE KEBAB SCAMPI & CHIPS BRITISH BEEF BURGER FETA CHEESE & BROAD BEAN BURGER v

KIDS EAT FREE!

School Holiday Lunchtimes only. 1 Main Meal Free with One Paying Adult

Every Sunday between 12-6pm One Course ......................... £9.75 Two Course .........................£13.25 What ever floats your gravy boat

Three Course .....................£15.95

FREE Slice of Cake with any Hot Drink Prices from £1.95 11pm till 12pm Mon to Sat

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

FOOD FOCUS

Sweetcorn Sweetcorn is a variety of maize, also called sugar corn and pole corn

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Sweetcorn

SWEETCORN IS SO MUCH MORE THAN A VEGETABLE

weetcorn or corn on the cob is native to Central Americas and was introduced to the rest of the world by Spanish explorers. Sweetcorn provides a good source of pro-vitamin A, vitamins B and C, its high nutritional value can balance blood sugars, boost eye health and the soluble dietary fibre regulates the flow of waste material through the digestive tract. Drying the corn improves the availability of B vitamins, this can then be ground to make cornmeal which is a gluten free alternative to wheat flour and can be boiled in water or stock to make polenta. The kernels of sweetcorn are best cooked simply, however, the natural sugars turn to starch quite quickly which make kernels tougher and less sweet, therefore, it should be eaten as fresh as possible. Sweetcorn is in abundance this time of year and its delicate, sweet taste appeals to most which makes it an ideal addition to many dishes. Be adventurous and

attempt some cornmeal bread or cakes, substitute pasta or rice with polenta, this humble little vegetable offers so much. For those of us who like to grow our own produce it is time to think about the possibilities of next year’s vegetable patch, why not add a square of sweetcorn? There are several different sweetcorn cultivars with varying degrees of sweetness and colour and over the last few decades considerable effort has gone into breeding varieties suitable for home growing that are reliable and will crop in the face of a variety of weather conditions. One long-established, popular variety is the Kelvedon F1, this early, heavy cropper is bred for the shorter season. As the UK summer is not really long enough sow the seeds in pots in April and keep in the greenhouse until all danger of frost has passed (first week of June to be safe). Sweetcorn needs a frost-free 70-110 days after planting, it requires a temperature of 16-35ºC, and grows in a wide range of fertile, well-drained soil with medium nitrogen. Ideally, work in a general fertilizer a couple of weeks before planting seedlings 30cm (12in) apart, in a rectangular block (minimum area 4 foot square), rather than in a row as the male and female flowers are carried on the same plant and the female flowers are wind-pollinated. Mulch the area with organic matter to conserve moisture and suppress weeds. Mound soil over the roots which appear at the base of the stems. Hoe carefully as they are shallow rooted. It should not be necessary to water except in very dry conditions until flowering time and later when the grains are swelling. Feed with high potassium fertilizer (such as tomato fertilizer). It may be necessary to put a stake at each corner and string/wire around the block to stop the wind blowing them over. Plants normally produce one or two cobs. Once the silks that sprout from the top of the cob have turned brown peel back the sheath and press into a kernel with a fingernail. If the liquid that appears is milky, the cob is ripe; if watery, it is unripe and if doughy, it is overripe.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Nutrition of Sweetcorn

Per 100g

Calories

Total Fat

1.2g

Saturated fat

0.2g

Polyunsatuated fat

0.6g

Monounsatuated fat

0.3g

Cholesterol

0 mg

Sodium

15mg

Potassium

270mg

Total Carbohydrate

19g

Dietary fibre

2.7g

Sugar

3.2g

Protein

3.2g

Vitamin C

11%

Iron

Vitamin B-6

Magnesium

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Brinner This is breakfast for dinner. Not that new for those who often have sausage, bacon, eggs and beans with the addition of chips at teatime, but for those times when you are not that hungry a brinner of pancakes or welsh rarebit is quick and satisfying.

FOOD TRENDS for autumn 2015 WAFFLES Is this really a new trend? Waffles have been available in supermarkets for years, as have waffle makers. We have never tried to make our own, but they are probably superior to those available in store served with the same toppings as the pancakes featured in this magazine.

South African specialities

So this includes beers, wines and food! Biltong (air-dried meat, usually beef) is widely available in Britain now, but have you ever ordered boerewors? Try making babotie (similar to shepherd’s pie, but the minced meat is curried). Look out for South African specialities on menus.

Lard

Probably because we are presently being made aware of the dangers of trans fatty acids found in spreads, we are returning to the diet of our ancestors who managed to live healthy, long lives without being obese. Lard is rendered pig fat so it is totally natural. The oleic acid found in lard is a fatty acid associated with a decreased risk of depression and studies also show that it can reduce the risk of some cancers. Humans are also suffering from Vitamin D deficiency (especially children) as we are more conscious of protecting ourselves against the sun. However, pigs do not smoother themselves in factor 30 and therefore absorb Vitamin D which is then stored in the fat under their skin. Apart from the health benefits it makes the flakiest pie crust and crisps food better than anything else. Say no more!

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

LITHUANIAN FOOD

Beer Cocktails No, this is not a shandy! A beer cocktail is made by mixing a beer with at least one distilled beverage and possibly a juice. My favourite for these cold, dark autumn nights would be a black velvet; a stout with equal amounts of champagne. Not sure how these ‘cocktails’ would fare with a connoisseur as officially a cocktail has three or more ingredients.

Kegs CAUL IF

We are struggling to find you a Lithuanian restaurant in East Anglia, therefore, to sample this cuisine you will have to attempt some of the traditional recipes yourself. The characteristic ingredients of a Lithuanian diet are typically suited to the cool and moist northern climate of Lithuania, such as rye, beets potatoes and barley. As with the food considered traditional of other countries, this cuisine has adapted over the centuries, influenced by their neighbouring nations and the availability of unseasonal produce. The availability of fresh meat rather than salted or smoked has made a significant change to their diet. It may not be easy to find an authentic wine to accompany the meal as it is not considered a country to produce good wine but because of the quality of barley it produces excellent beer.

ER W LO

MICRO HERBS So it has been said been said by the chefs that they are “trendy” this year and will stick around in restaurants for the foreseeable future. OK, they won’t fill anyone up, but as an addition to many a salad these little leaves are flavoursome bombshells. Micro herbs are simply your normal herbs harvested young giving an intense flavour. Growing your own is easy, especially as they are harvested before the pests get to them!

Probably because we are So kegs at home will be a big thing for the coming year. Kegs of lager, bitter or cider are a great idea for parties and mean fewer trips to the bottle bank. But don’t be tempted to empty it as quick as you do the bottle. Vineyards are now filling kegs, rather than bottles, and these are being distributed direct to the pubs/restaurants, not sure if the average household warrants a whole keg!

VEGETABLE YOGHURTS Kale, cavolo nero, water cress and now a return to the faithful old cauliflower. Apparently so, as well as the cauliflower being a versatile vegetable it has great health benefits. Cauliflower is a dense vegetable and is an effective energy food, it contains calcium and magnesium, a deficiency of either of these minerals can precipitate insomnia. Cauliflower also contains vitamin B6 and the B vitamin choline, which is required for optimum brain function. It also contains high levels of vitamin C, a potent antioxidant, especially when eaten raw.

Beetroot, parsnip or carrot yoghurts? Mmmm… we’ll see. Here at Taste East Anglia we’re still not sure that this will be a huge hit. We think probably they will be as unpopular as the ‘smoothie & granola’ ice-lollies were during the summer months.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

YOUR VEGETABLE PATCH THIS AUTUMN Work hard now and reap the benefits in spring

carefully planned vegetable garden or allotment can provide a plentiful harvest throughout many months of the year. For those of you that organised your plots carefully will have sown vegetables ready for the table this autumn and early winter and some maybe considering the sowing of vegetables over the next couple of months ready for harvesting early next year. Preparing any fallow land now will ensure optimum soil conditions in the spring and when that busy time for planting is upon us, you will be so glad all the hard work had been completed months before. A clear bed can be sown with mustard seed or clover which can enrich the soil by replacing

nutrients removed by crops grown previously, as well as keeping weed growth at bay, however, this must be dug and turned over before it seeds. Alternatively, clear the site, removing all weeds (using a weed killer if necessary), and thoroughly dig over leaving the soil in a rough state and cover with manure to be broken down by the frost. To extend the productivity of your vegetable garden or allotment the following can be planted this autumn: CABBAGES Different varieties of cabbage can be planted throughout the year to produce a succession of these useful vegetables all year. Small, pointed or round head

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cabbages are varieties that are ideally sown in early summer and then planted out late summer or early autumn, they can survive temperatures as low as -10°C for short periods. These can then be harvested in spring. ONIONS AND SHALLOTS This versatile vegetable is an absolute must for so many dishes. Onions that are harvested in autumn can be stored in hanging nets, plaits or layered carefully in boxes and kept well ventilated and frostfree to provide a supply during the winter months. Autumn planting onion sets are easy to grow and will virtually look after themselves over winter, taking 42 weeks to mature. Shallots have become more popular both with the trendy gardener and chef. The leaves of young shallots can be used fresh as spring onions, for an early crop of green leaves, plant small sets in autumn and harvest as needed. GARLIC Growing garlic couldn’t be easier, it can tolerate most climates and actually requires low temperatures for one to two months. Garlic grows in light soil that does not have to be very fertile. Like onions,

garlic has a long growing season and won’t be ready for harvesting until next summer. The bulbs can then be stored for a year-round supply SPRING ONIONS Are cultivars of bulb onions suitable for using young when the tall leaves are bright green and the bulb is tiny. They are a fairly quick growing crop and early autumn sowings should be protected in winter with cloches ready for harvesting by early spring. PERPETUAL SPINACH Perpetual spinach is actually a chard from the beet family, but tastes like spinach. It is called perpetual because it is a cut-and-come-again crop that constantly produces a new crop of leaves when picked. Early autumn sowings will keep you supplied with tender young leaves throughout winter and with regular harvesting it will continue to crop well into summer. Alternatively, harvest, chop and freeze in ice-cube trays ready for use in curries, etc. as required. BROAD BEANS Some cultivars of broad bean are extremely hardy, growing satisfactorily at temperatures below 15°C.

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Autumn sown broad beans can be harvested in spring, up to a month earlier than spring sown plants. The ‘Aquadulce Claudia’ variety is one of the best for autumn sowings as it is particularly quick to establish. Overwintering plants need to be earthed up to protect them against the elements. PEAS The majority of us probably use frozen peas and although these are equally nutritious, a home-grown pea is by far the most delicious. Peas are a cool season crop, preferring temperatures of 13 -18ºC (55-64ºF) so they are well suited to the UK climate. Peas can be direct sown outdoors In mild areas, some hardy, early maturing cultivars can be sown in late autumn for overwintering and producing particularly early crops. You will be the envy of the allotment when you start harvesting peas 3 or 4 weeks earlier than other growers! ASPARAGUS This is another cool season crop, requiring cool winters that provide the necessary dormant period. Asparagus requires little attention but a lot of patience as it will be two years before you can harvest them properly but the promise of tender, delicious asparagus spears is well worth the wait. Each asparagus crown can produce up to 25 spears per year and will continue cropping for up to 25 years. CARROTS Carrots are another versatile vegetable they are wonderful for bulking a pie or stew or adding fantastic colour to a dish. In well-drained soils harvesting time of carrots can be extended by covering the rows with straw to protect against frost. The sowing of early types may be made in late summer but will need to be protected with cloches. PAK CHOI Pak Choi is not suited to hotter climates and will tolerate the occasional frost. This dual purpose oriental vegetable can be harvested within three weeks of planting as individual salad leaves, or let the heads mature and add the succulent stems to stir fries. Pak Choi is quick to mature and will re-sprout for a second harvest.

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Game Meat PHEASANT Originating in the Far East the pheasant can now be found throughout most of Europe and North America. The pheasant is a common sight in the British countryside as it thrives on the farmed landscape, as it requires both dense cover; to hide from its prey and open fields; for feeding and displaying their plumage. Pheasants are hunted and eaten in China all year round, however, to ensure survival of the breed the shooting season in Britain runs from on 1st October until 31st January. The male pheasant has a more attractive plumage than the female, but the female is juicier and the meat is more tender. The flesh is pale, lean and firm, with a subtle gamey flavour. The breast meat is more delicate in flavour and tender than the legs, which are darker in colour

and more sinewy. If you enjoy the taste of game but prefer it not too strong, eat your bird fresher rather than let it hang. Pheasant tastes delicious roasted; a young pheasant needs nothing added, however, an older bird should be wrapped in bacon or coated in pork fat first. Breast fillets can be pan-fried or stir-fried. GUINEA FOWL This bird is related to the chicken and partridge, originally from Guinea on the West African coast. Guinea fowl is considered poultry and is not covered by a closed season, it is therefore available all year round. It has the mildest flavour of the game birds. As the meat of the Guinea fowl has a low fat content the meat is drier and is most suited to moist cooking methods such as casseroling.

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TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Fantastic Pheasant Roast pheasant with a port and cranberry sauce INGREDIENTS 2 oven ready pheasants 8 rashers streaky bacon 1 tablespoon thyme, chopped 1 tablespoon parsley, chopped 4 tablespoons olive oil Salt and pepper FOR THE SAUCE 150ml Red wine 50ml Port ½ tablespoon fresh thyme, chopped 1 tablespoon of cranberry jelly Freshly ground black pepper 25g butter Preheat the oven to 190˚C/375˚F/Gas Mark 5 METHOD ❶ Place both pheasants in one roasting tin, drizzle with the oil and sprinkle with the thyme and parsley. Cover each pheasant with the streaky bacon and season with salt and pepper. ❷ Roast in the oven for 45 minutes. ❸ Remove from the oven take off the bacon (to crisp the skins), pour the red wine and Port around the birds and return to the oven. Cook for a further 15-30 minutes, basting regularly. Check that the juices between the legs run clear. ❹ Remove the pheasants, cover with foil and allow them to rest. ❺ Put the roasting tin on the hob and add the thyme, cranberry jelly, butter, salt and pepper. Heat and stir until the jelly and butter have melted. ❻ Remove from the heat and pour a little of the sauce over the birds and offer the remainder separately. ❼ Serve with fluffy, buttery mashed potatoes, carrots julienne and buttered Savoy cabbage.

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WINE PAIRINGS Game is rich and flavoursome enough to warrant a wine with body, however, the right white can cut it as well as a red Pheasant and guinea fowl – As suggested, game require a wine with body and vivid berry flavours, complimenting – rather than overpowering the food. Accordingly, a white burgundy, such as a Chablis or a full-bodied, unoaked, mature – top-end Chardonnay from New Zealand or Australia would suit both pheasant and guinea fowl. Alternatively, if red is preferred, then a full-bodied Rhône such as Crozes-Hermitage (circa: 2009/11; Syrah offering fruity, peppery full of life grace to the pairing) or a mid-Italian such as Montepulciano (spicy scoring for your game!). For Rosé why not try a sparkling Rose Cuvee to pep up the proceedings? The Hawkes Bay region of New Zealand is producing some exciting, keenly priced and elegant alternatives to Old-World varieties. Offering a fresh, crisp red berry base that will refresh the palate – the New World marriage of zesty chardonnay and fruity pinot noir gives a perky pairing to game.

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PORT P

ort is a fortified wine produced from the grapes grown on the rocky hillsides of the Douro Valley in Northern Portugal. It takes its name from Oporto, the port in which it is traditionally exported. A proportion of grape spirit or brandy is added to the wine to halt fermentation before all of the sugar is converted into alcohol, it is then bottle-aged or cask-aged. While Port can be enjoyed as an aperitif, traditionally (especially in Britain), it is served after a meal with a cheese board or simply with coffee and chocolate. As with other wines, Port should be stored in the dark and cool, but not cold. Unfiltered Ports such as vintage, crusted and most LBVs (late bottled vintage) needs to be decanted before drinking. This is to prevent any sediment that may have formed in the bottle, being poured into the glass. Other Port wines have been filtered before bottling and therefore produce very little sediment. However, decanting is a very simple process and not only does it remove any sediment it also aerates the wine helping bring out the flavours on both the nose and the palate. TO DECANT PORT : Carefully stand the bottle upright and leave for as long as possible, (24 hours for younger ports and up to one week for vintage ports). This allows any sediment to settle to the bottom of the bottle. Remove the cork slowly so as not to disturb the sediment that has collected. Very slowly pour the Port into a decanter, stopping just before the sediment starts to flow out of the bottle. To get every last drop of your chosen

TASTE EAST

tipple, place a piece of fine muslin cloth doubled over and folded into a funnel, and place the funnel in the decanter. Now if you use the same decanting process as above you can continue to pour almost all of the Port out of the bottle trapping any sediment in the muslin. ETIQUETTE Port is not drunk solely for the wine itself, the ‘taking of Port’ also gives the sense of occasion and therefore at a formal dinner party it involves a certain ritual or etiquette. At such occasions it is considered correct that the Port should start with the host, who pours for the guest to his right. It is then passed to the guest on the left, who in turn pours for the guest to their right. The decanter should not be placed on the table until it is back with the host. A sip should not be taken before the Loyal Toast. If the Port passes a guest without their glass being filled the decanter should not change direction, the glass should be passed forward to the decanter to be filled. If a guest requires more Port it is extremely bad manners for them to openly ask for the Port. Instead, the holder of the decanter is asked whether they know the Bishop of Norwich. If this ‘signal’ is read correctly the holder of the Port will apologise and continue to pass the decanter. If, however, the guest to whom the question is put does not understand the 'signal' and answers “No”. Then the response is “He’s a terribly good chap, but he never remembers to pass the Port”. Generally, ‘the penny will then drop’. Some hosts will use a Hoggit, or round bottomed decanter, the wooden base of which will sit to the right of the host. This ensures that the decanter is passed to every guest before settling with the host.

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s ' f e h C Notes WEIGHT 1oz = 28.35g

OVEN TEMPERATURES GAS °F °C

FAN

275 140

120

300 150

130

325 170

150

350 180

160

375 190

170

400 200

180

425 220

200

450 230

210

475 240

220

1g = 0.035oz Quick weight conversion chart METRIC IMPERIAL 10g 1/4oz 15g 1/2oz 30g 1oz 60g 2oz 90g 3oz 125g

4oz (1/4 lb)

155g 5oz 185g 6oz 220g 7oz 250g

8oz (1/2 lb)

280g 9oz 315g 10oz 345g 11oz 375g

12oz (3/4 lb)

410g 13oz 440g 14oz 470g 15oz

500g

(1/2 kg)

16oz

(1 lb)

750g

24oz (1 1/2 lb)

1kg

32oz (2 lb)

1.5kg

48oz (3 lb)

2kg

64oz (4 lb)

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

baking YOUR NOTES

STIRRING

enjoy

MEASURE

QUICK CUP & SPOON CONVERSIONS CUP METRIC 1/4 cup

60ml

1/3 cup 80ml 1/2 cup

125ml

1 cup

250ml

SPOON METRIC 1/4 teaspoon

1.25ml

1/2 teaspoon

2.5ml

1 teaspoon

5ml

2 teaspoons (one dessertspoon)

10ml

4 teaspoons (one tablespoon)

20ml

season

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GOING BACK TO YOUR ROOTS 8 WAYS OF COOKING WITH ROOT VEGETABLES

t has come to that time of year again when we think of preparing meals that are warming and therefore tend to move away from the salads and look towards the humble vegetable. Whether you are lucky enough to have your own to harvest or buy fresh from the supermarket or grocers, this time of year lends itself to the more starchy, root vegetables that add bulk and flavour. Such vegetables provide us with some of the essential vitamins, minerals and fibre, filling that 5-a-day gap. They are also high-quality carbohydrates that we require to produce energy some of which is used to keep us warm and give us our autumnal glow.

ROASTED ROOTS Roasting is one of the easiest ways of cooking vegetables and probably the most rewarding as it brings out the essential sweetness in root vegetables and creates a crispy brown exterior with a fluffy tender inside. A tray of roasted sweet potato, parsnip, carrot and red onion with the addition of a punnet of cherry tomatoes 25 minutes into roasting is sure to please.

is saturated fat, sodium and cholesterol. Let’s not restrict their appearance to Burns Night (neeps), try a turnip salad.

SUPER SOUP During the cooler days of autumn, soup is a satisfying alternative to a sandwich at lunchtime. Root vegetables add flavour, nutrition, and bulk to soups, experimenting with combinations is simple and inexpensive. Our favourites are roasted sweet potato, with garlic and pepper and celeriac.

MASTERFUL MASH As with crisps, we tend to only think of potato to mash. However, swede is as delicious and when mashed with equal quantities of potato for a topping on shepherd’s pie or cottage pie it is an excellent way of introducing another vegetable into a meal. Other root vegetables; sweet potatoes, parsnips, turnips and celeriac are also superb mashed - either on their own or with potato.

CRACKING CRISPS The addition of weird and wonderful flavourings in the 1970s revolutionised the deep fried slice of potato, before that the potato crisp was simply flavoured with a sprinkling of salt. We have since adopted the exciting idea of deep frying a variety of thinly sliced vegetables, I’m not sure whether there is anything nutritional left but they are delicious. Avoid paying the high prices charged for these crispy little snacks and fry your own. Ideally try beetroot, parsnip and carrot. WONDERFUL WINTER SALAD Root vegetables make great additions to salads. Roasted or boiled until tender, toss them with dressings when they are still warm so they absorb the flavours. Unfortunately, Turnips are underused in everyday cooking, however they are incredibly nutritious, low

FABULOUS FRENCH FRIES Cutting root vegetables into sticks and frying or baking them works best with the starchier root vegetables like parsnips and sweet potatoes.

GLOURIOUSLY GRILLED Root vegetables aren't the first thing most people think to grill, but they can be delicious. Grilling food involves cooking it directly under the heat source to develop a crusty exterior, the starches sweeten and the inside stays moist and nicely tender. Chargrilling on a ridged grill pan on the hob enables cooking with the minimal amount of fat and gives the food attractive, charred stripes. HAPPY HASH BROWNS Once again, it is not just potato that can be grated to make this desired breakfast treat. Choose a root vegetable to team up with potato and enjoy a nutritional boost.

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TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Quiz

DO YOU KNOW YOUR FOOD AND DRINK?

Which vegetable is in fact the flower of a large thistle?

Which drink was traditionally transported to the coast for export in rabelo boats?

Tokaji is a famous sweet wine from which country?

Who is the Roman god of wine?

Which vegetable is the principal ingredient of rosti?

What are you doing if you are shucking an oyster?

What cake is traditionally eaten on 5th November to commemorate Guy Fawkes night?

A wine region, a French city built by the English and a famous automobile.

From what country does Sangria originate?

Lettuce is a member of which flower family?

What causes baker's itch?

Potato Opening it Yorkshire Parkin Yeast Port Bacchhus Grapefruit Rice Sunflower Screwdriver Sloe

What is common name for the fruit Citrus Grandis?

What type of pastry is used in profiteroles?

What is the name of a vessel that holds hot water or boiling water in which another receptacle is placed to gentle cook sauces or food?

What food has a name that in French means twice cooked?

What is the chief food for half the people in the world?

Lettuce is a member of which flower family?

Which cocktail would you find in a toolbox?

What name is given to the fruit of the Blackthorn?

Artichoke Hungary Figs Cadillac Spain Sunflower Choux Bain Marie Biscuit

What fruit was given as medals in the first olympics?

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

HALL FARM H

Children are very welcome and we have a full menu for our young diners. We are also able to adapt any of our dishes from the main menu to suit. Our kitchen staff always creates a fantastic range of delicious dishes. We home bake and hand make everything we possibly can. Scones and bread are baked daily, and our cakes will make your mouth water! Our menu changes regularly, keeping in rhythm with the seasons and what local produce is available. Hall Farm beef, lamb and potatoes are also frequently listed, and cooked to perfection. We try to use as many products stocked in our brilliant Farm Shop, plus you have the opportunity to take home a taste of Hall Farm too as the chefs prepare cakes, pastries etc for the shop daily.

Here at Hall Farm, we have a great passion to provide an experience whenever customers come to visit. We offer fine food, relaxed friendly atmosphere in our Café, as well as when out and about on the farm trail, shop and snack shack. Hall Farm is situated on the out skirts of Stratford St Mary with views over -looking the Dedham Vale. Our visitors can enjoy a relaxed walk around our free farm trail, feed the animals and picnic in selected areas. Alternatively, why not book in advance and treat yourself to a breakfast, lunch or afternoon cream tea. HALL FARM SHOP The farm shop was opened in 2001 responding to a demand for high quality local produce at reasonable prices. This enabled Hall Farm to retail their prize winning beef and lamb, farmed with sympathetic methods and a high level of animal husbandry, direct to their customers. As well as the livestock, the farm currently plants, grows and harvests 6 acres of potatoes, all of which are retailed through the shop. The shop has changed dramatically over the years of retailing. The addition of chillers, deli counters and gifts to the large range of vegetables, fruit and eggs, enabled the shop to appeal to a wider customer base. It now has an extensive range of quality produce, and has become the perfect place to do the weekly food shop.

BUTCHERS At Hall Farm, we provide a very large range of speciality selected meats and poultry along with a very popular, well known and respected range of sausages. Our butchery staff are friendly and knowledgeable.

CAFÉ/RESTAURANT An old cattle byre was transformed into the warm and elegant Cafe DELICATESSEN Restaurant we have at Hall Farm We like to think our Deli Counter is today. Whether it is for breakfast, well stocked, housing about 30 different morning coffee, a light bite, a more cheeses from around the world! We leisurely 3 course lunch, or afternoon aim to keep a good selection of wine tea with a slice of homemade cake, and breads to accompany any cheese/ there is something to suit everyone. an assortment of meat/fish that you can Our staff will seat you inside or purchase here at Hall Farm. We offer outside in the courtyard (during good fresh daily made pasties, scotch eggs, weather), to enjoy our fabulous food meat pies, sausage rolls, pate, coleslaw, and our breath-taking views over the potato salad, salad dressing and quiches. Dedham Vale.

FARM TRAIL The Farm Trail was opened in June 2014. Our farm trail is a wonderful walk for everyone. There’s Dilly the Digger to clamber on, and be sure to look out for the Hall Farm tyre monster! For those a little less energetic, there are lovely spots to stop and stare, relax, and take in the beautiful Dedham Vale surroundings. This popular farm trail is open all year round except Christmas Day, Boxing Day and New Year’s Day. SNACK SHACK The Snack Shack is the newest addition to the Hall Farm experience. Opened in August 2015, this friendly little ‘pit stop’ is a welcome little break to stop at the beginning of your walk around the farm trail to purchase animal feed, hot or cold drinks, snacks, or ice-creams, or for a well-earned rest afterwards. New toilets, and hand washing facilities are available around the back of the snack shack for customers.

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Getting the children involved MAKING FRUITY HALLOWEEN TREATS

ove it or hate it, Halloween is becoming bigger and bigger. Many children are already getting excited about dressing up and there are some fun decorations to adorn your home for a night or two. Taste East Anglia have tried a couple of yummy treats to make (one tip; do not put gummy snakes and spiders on hot mash, as we did to attempt scary bangers and mash)! These recipes are so quick and easy any child will enjoy creating the edible delights, just be around to guide them.

How to

Banana ghosts

suggest you triple this as they will be popular)

Three bananas Eighteen chocolate chips Hundreds and Thousands Icing sugar

Six strawberries

How to

Ingredients for six ghosts

❶ Peel the bananas and cut in half ❷ Press into the banana a chocolate chip for each eye and one for the nose ❸ For funky hair – add a couple of drops of water to three teaspoons of icing sugar and mix into a paste (add more water if necessary), dip the head of the banana in the icing sugar and coat with the hundreds and thousands

❷ Cut the celery into approximately 1 ½ cm x ½ cm pieces ❸ Push the sticks into the top of the nectarine THAT’S IT! Strawberry ghosts – a little more fiddly but delicious as well as fun (children will need assistance with melting chocolate)

Ingredients for six (but we

100g white chocolate 25g milk or dark chocolate

❶ Either in the microwave or in a bowl resting in a pan of boiling water melt the white chocolate ❷ Submerge the strawberries in the white chocolate, place on greaseproof paper and refrigerate until chocolate is hard ❸ Melt milk or dark chocolate (as before) and spoon into a piping bag or into a sandwich/freezer bag and gently snip the corner

Nectarine pumpkins

❹ Pipe on the eyes and a scary ‘O’ for the mouth

Six nectarines One celery stick (washed)

❺ Place in the fridge until required

Ingredients for six pumpkins

❶ Peel the nectarines

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GUY FAWKES NIGHT ESSENTIALS Toffee Apples You will need (to make four) 4 apples 200g golden caster sugar 100 ml water ½ tsp vinegar 2 tbsp golden syrup Red food colouring (optional) Wooden ice-lolly sticks Adult supervision is required for heating and working with the toffee.

How to make

❶ Wash the apples thoroughly removing any waxy coating and dry thoroughly. ❷ Twist off any stalks and push a wooden ice-lolly stick into the stalk end of each apple, not all the way through but until the stick is firm. Line a baking tray with baking parchment or grease proof paper. Place the apples on the paper and sit near the cooker hob. ❸ Put the sugar into a pan along with the water and place over a medium heat. Simmer until the sugar has dissolved, stir in the vinegar and golden syrup. ❹ Bring the mixture up to 150oC or ‘hard crack’ stage without further stirring. Test by trickling a little of the toffee into a bowl of cold water, it should harden instantly and be brittle. Take off the heat.

❺ Once the mixture has stopped bubbling add a couple of drops of red food colouring.

the skewer and wind around the sausage spiralling to the top and cut off remaining pastry.

❻ Working quickly and carefully, dip and spoon toffee whilst twisting each apple in the hot toffee until covered, let any excess drip away then place back on to the tray. The trick here is to wait for the toffee to be cool enough to set on the apple without it setting before the apple is covered (if this happens before all the apples have been dipped return the mixture to the heat).

❹ Brush the pasty with the egg glaze and then sprinkle with sesame seeds.

❼L eave the toffee to cool before eating.

Ingredients (to make four) – Four bananas (in the skin) 10g mini marshmallows 50g chocolate chips

❽T offee apples should stay crunchy for up to 2 days (if they last that long).

Sausage Fireworks You will need (to make four) 4 sausages Puff pastry 1 egg beaten Sesame seeds Red, orange and green pepper

Heat oven to 220°C/425°F/Gas 7

How to

❶ Grill the sausages until cooked. ❷ Push a wooden skewer lengthways through each sausage.

❺ Cook in the oven for 12-15 minutes until golden brown. ❻ Cut peppers in to batons or triangles and insert them on the top of the skewers. Enjoy the explosion!

Banana surprise

How to make

❶ Put the tip of a sharp knife into the banana skin to the centre of the banana, slit down the length of the banana. ❷ Gently pull apart and fill with a mix of chocolate chips and mini marshmallows. ❸ Wrap in tin foil and place in the oven for 20 minutes. ❹ Unwrap the tin foil and enjoy whilst stood around the bonfire, cooing at the fireworks.

❸ Roll the pastry until ¼ cm thick and cut into four, 1cm wide strips. Pierce the end of the strip with

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Afternoon tea in LONDON WITH AFTERNOON TEA BEING SO POPULAR, WHAT BETTER PLACE TO TRY IT THEN OUR CAPITAL

GREAT COURT RESTAURANT

AT THE BRITISH MUSEUM

The British Museum is dedicated to human history, art and culture. Whether visiting one of the collections or just to marvel at the history and architecture of this amazing building it is possible that you could be there for some time giving the perfect opportunity to sample the afternoon tea in The Great Court Restaurant. This restaurant is within the Museum’s inner courtyard and is enclosed by a spectacular glass roof providing a light, modern oasis of calm. Having pre-booked for afternoon tea I was promptly escorted to my table, shown a menu and given a few moments in order to choose, the waitress being friendly and efficient. Although the decor and seating was comfortable and modern the tableware was pleasingly traditional which, in my opinion, makes afternoon tea ‘an event’. Just as freshly ground coffee is preferred over instant, I prefer loose leaf tea rather than tea bags, so again I was indulged. I did intend to ask what a flowering tea was, but I forgot. Whenever, I order a hot drink and a sandwich I do like to be able to enjoy them simultaneously, thankfully the sandwiches arrived together with my tea although they had clearly been made in advance and were over-chilled, nevertheless, they were very satisfying. However, the scones, Oh, the scones! The best scones I've ever had, with delicious, thick clotted cream and a little jar of Wilkin & Sons strawberry preserve. The deserts were also to be recommended, the panna cotta had with a crumb base, almost like a cheesecake, the chocolate brownie was sticky and stunningly good, the delicate raspberry tart was excellent and the blueberry muffin was almost too much – but I just had to! Afternoon tea was very welcome and enjoyable, although it was the amazing venue and the spectacle of the glass roof that made this a wonderfully unique experience.

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CHARLIE AND THE CHOCOLATE FACTORY INSPIRED AFTERNOON TEA

AT ONE ALDWYCH, IN THE HEART OF LONDON One Aldwych has a reputation for the showcasing of innovative and thoughtful food but this afternoon tea inspired by the hotel’s official partnership with the magical show is nothing less than a musical themed eating extravaganza. The child-friendly theme did not distract from the elegance of the Lobby Bar which was beautifully decorated with amazing purple blooms and the subtle addition of film props providing the perfect balance of exquisiteness and a buzzy pre-show atmosphere. Firstly, we were entertained by the arrival of the Cocktail Charlie, a whisky and Champagne concoction in the bottom of a glass flask emitting a white smoke. Not just impressive to look at but very pleasant to drink. We were then served a neatly presented selection of savoury treats; egg mayonnaise in mini bread batons, roast beef in chocolate coloured bread, Mediterranean bread with smoked salmon and crème fraiche, a divine leek and Stilton and a cheese tart topped with a roasted tomato that disappeared just so easily. Now for the bit I had been waiting for, the golden chocolate egg filled with coconut cream and pureed mango yolk (I still dream of that egg)! There was a blueberry brioche (love the link with the musical) and dainty scones served with an apple compote or summer berry preserve. Not a lover of donuts especially with a rhubarb and vanilla custard centre, I was happy to leave that and savour the raspberry trifle, washed down with a little vintage glass bottle of chocolate milk. Then for the challenge; guess the flavour of the candy floss, mine was unmistakeably butterscotch. The tea was a magical art installation but it had to be eaten and, as advertised, it was scrumdiddlyumptious.

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Mystic Fig This fig and vodka blend will make a winning winter warmer

Fig, Vanilla and Cardamom Infused Vodka INGREDIENTS 1 ltr vodka 500g fresh figs, stems removed and cut into quarters 2 vanilla pods, split 1-2 tablespoons cardamom pods

METHOD ❶ Add all of the ingredients to a large jug or jar and refrigerate for one week. ❷ Strain through muslin and pour back into vodka bottle. ❸ Enjoy neat on the rocks or as a long drink with soda water.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

LAMB KEBABS SERVED WITH A FIG RICE INGREDIENTS 3 tbsp olive oil ½ lemon, grated zest and juice 1 large garlic clove, crushed 1 tbsp fresh thyme, chopped 400g lamb fillets, cubed 8 shallots 1 aubergine 2 courgettes 1 lemon salt and pepper FOR THE FIG RICE 300g basmati rice 100g dried figs, chopped 25g toasted flaked almonds 1 tbsp lemon juice METHOD ❶ In a large bowl whisk the oil with the lemon zest and juice, garlic, thyme and salt and pepper to taste. Add the lamb and coat them in the marinade. Cover and refrigerate for as long as possible (preferably overnight). ❷ Cut each shallot through the core. Cut the aubergine lengthways in half then cut each half widthways into 8 slices. Cut each courgette into 8 slices and the lemon into 8 wedges. ❸ Preheat the grill to high. Remove the lamb from the marinade with a draining spoon and place in a clean bowl. Place the vegetables in the marinade. ❹ Thread the lamb and vegetables onto 8 long metal kebab skewers, placing the lemon wedges on the ends. ❺ Reduce the heat of the grill and cook the kebabs for approximately 6-8 minutes on each side.

❻ Put the rice in a saucepan of cold water and bring to the boil, until tender. Drain well. ❼ Stir in the chopped figs, flaked almonds and salt and pepper to taste. Add the lemon juice. ❽ Serve the fig rice alongside the lamb kebabs.

FIGGY FLAPJACK Figs apparently reduce stress and increase vitality – let’s try! INGREDIENTS 150g butter 100g golden caster sugar 175ml maple syrup 200g rolled oats 100g sultanas 2 tbsp ground almonds 2tbsp sesame seeds 5 figs, chopped 200g milk chocolate, melted METHOD ❶ Preheat the oven to 180C/350F/Gas 4. ❷ In a large pan melt the butter, sugar and maple syrup. ❸ Add the oats, sultanas and chopped figs. Sprinkle with the ground almonds and sesame seeds, mix well. ❹ Tip the mixture into a lined baking tray and press down evenly. ❺ Bake for 25-30 minutes. ❻ Zig-zag with the melted chocolate over the top.

FLAVOURFUL FIG\ For a unique, refreshing nonalcoholic drink INGREDIENTS 100ml Carbonated water 2 tablespoons Fig syrup 1/4 teaspoon balsamic vinegar Fresh fig slice, for garnish (not essential but looks impressive) METHOD ❶ Fill a highball glass with ice. Add fig syrup, balsamic vinegar and carbonated water. Stir gently to mix. Garnish with a slice of fresh fig. ❷ Fig syrup is available from drinks retailers, however, making your own is very easy.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

New Hall Vineyard THE LONGEST-RUNNING WINE FESTIVAL IN THE UK, RIGHT HERE IN EAST ANGLIA

ew Hall Vineyard was established in 1969 by the Greenwood Family, and is now one of the largest commercial vineyards in the UK. New Hall continues to be a family-run business, supported by a long-serving team of staff with combined viticultural experience of over 100 years led by Piers Greenwood. 2015 has been a fantastically rewarding year for New Hall Vineyard. This spring, New Hall Vineyard was awarded the prestigious Silver Sommelier award for their 2013 Bacchus, as selected by a panel of internationally-acclaimed judges. This summer has also seen a succession of regional and national awards handed to New Hall Vineyard for their vintage wines. New Hall Vineyard received 13 Medals from the East Anglian Vineyards Association, plus 13 Medals including seven Silver Medals from the United Kingdom Vineyards Association. New Hall’s vintage Bacchus and Pinot noir Rose’ are consistent favourites amongst judges and consumers alike, the latter being awarded the Wine Guild Trophy for the UK’s most outstanding large production wine. Piers Greenwood also produced wine for two other commercial vineyards, both of which received Gold Medals as a result. Most recently, Piers Greenwood was presented with the McApline Winemaker of the Year Trophy at the UKVA Awards, one of the highest accolades to be achieved within the UK wine industry. Due to our success over the past few years we were delighted to welcome over 2000 visitors at this year’s Annual Wine Festival! Our festival is now in it’s 44th Year, making it the longest-running Wine Festival in the UK. We enjoyed entertainment from local belly dancers, a juggler, musicians, fire dancers and acoustic singers, plus dozens of craft stalls and even an Art Exhibition. We hope to see you all next year! For more information on our wines and our festival visit www.newhallwines.co.uk or come see us at New Hall Vineyards, Chelmsford Road, Purleigh, Chelmsford, Essex. CM3 6PN.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Roasted Butternut Squash with Broccoli Pesto This is perfect for lunch or dinner, this recipe serves two Packed with nutrients, vitamins and lots of health boosting goodness, this dish is certainly one that excites the taste buds!

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TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

INGREDIENTS 1 organic butternut squash (approx 1kg, I used Coquina squash) 1.5tsp sea salt ⅓ cup pomegranate seeds 1 tbsp capers 4 florets of broccoli (about 100g) 1tsp ground pepper 15 whole brazil nuts ½ cup olive oil + aprox 1 tsb to drizzle on to butternut squash 15g basil Fresh coriander leaves for decoration METHOD Preheat oven at 170°C /338°F ❶ On to a baking sheet place your two halves of butternut squash, seeds scooped out ❷ Drizzle with olive oil, sea salt and pepper ❸ Place in oven for aprox 45 minutes until you can place a fork in it easily and the flesh has started to move away from the skin and brown ❹ For the broccoli pesto: (this makes enough to fill a small Kilner jar so is enough for the meal and for a few meals after)

❺ In to a food processor place the brazil nuts, olive oil, broccoli, ½ tsp sea salt, basil and blend. You will probably have to use a spatula to scrape down the sides until it's all smooth and combined ❻ Add more olive oil if its not smooth enough and keep blending until paste like ❼ Have a taste and add more salt to taste! ❽ Once the butternut squash has come out of the oven spoon about 1 tbsp on to the squash and spread along until covered ❾ Sprinkle on pomegranates and capers and drizzle with some olive oil ❿ Serve straight away or store in the fridge in a sealed container and eat within 3 days

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Essex Brewery Company Beautiful craft beers lovingly brewed in the heart of Essex

ssex Brewery Company is a micro-brewery in Norton Mandeville, Essex, fermenting and conditioning beers for all tastes. Since opening back in late September 2014, the Essex brewery has developed a range of hand-crafted ales using the finest of ingredients. As well as the traditionally brewed beers such as IPAs, bitters and amber ales this specialist brewery is producing a range of alternative flavours; including chocolate orange and mixed berries, these wheat beers with added purees deliver delightful zesty flavours. ‘Christmas 2015’ is a limited edition flavour created to savour at home, take to a party or as that perfect present. Sales of the beers have been extremely successful at farmers markets and various events around East Anglia. The entire range can be purchased at the on-site shop and will soon be available on-line. These unique beers are presently only available as bottled, however, Essex Brewery Company will soon be launching four of their beers in cask form available to landlords in pubs near you. If you see any of these; Grumpy old men, Essex IPA, Essex Black Gold Stout or Lemon Wheat Beer try them, if not; ask for them! For more information landlords can contact Ian directly on 07732189364. Visit the Essex Brewery Company shop at Norton Field Farm, Norton Mandeville, Essex CM4 0LN. The shop is open Monday to Friday 10am until 5pm, Saturdays and Sundays 10am until 1pm. Phone number 07732189364 Website address www.essexbrewerycompany.co.uk

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

WARM SALAD OF APPLE AND PORK WITH CIDER DRESSING

RED CABBAGE, APPLE AND BLACKBERRY SALAD

Another salad but seasonal with delightful, British Cox’s

Another colourful autumn salad using the best of the British season

INGREDIENTS 5 tbsp olive oil 2 thick slices of bread (no crusts) cut into cubes 200g pork tenderloin 1 Cox’s apple 1 tbsp cider vinegar Small bag salad leaves of your choice METHOD ➊ Heat 3 tablespoons oil in a frying pan and cook the bread for 4-5 minutes, tossing regularly and then drain on kitchen paper. ❷ Cut the pork into 6 thick slices. ❸ Heat 1 tablespoon olive oil in a frying pan and cook the pork for 5-6 minutes, turning once. Remove from the pan and put to aside. ❹ Cut the apple into thin wedges and fry in the same pan for 1-2 minutes, until dark golden. Remove and set aside. ❺ Add the cider vinegar and 1 tablespoon olive oil and sizzle briefly. Season well. ❻ Toss the salad leaves with the home-made croutons and apple wedges and divide between two plates. ❼ Top with the pork and drizzle with the dressing.

INGREDIENTS 75g Blackberries 3 tbsp apple juice (optional) 2 tbsp tarragon vinegar 6 tbsp walnut oil Salt and freshly ground black pepper 3 sprigs fresh tarragon, leaves stripped and chopped Handful of flatleaf parsley leaves, roughly chopped 1 small red cabbage (sliced thinly) 2 Cox's apples 50g walnut halves, broken into large chunks METHOD ➊ Soaking the blackberries in the lemon juice for approximately one hour will cause them to be less tart. ❷ Whisk the tarragon vinegar, walnut oil, chopped herbs, salt and pepper in a large mixing bowl. ❸ Toss the cabbage into the tarragon vinaigrette, making sure it is thoroughly coated. ❹ Thinly slice the apples and mix them thoroughly into the salad to ensure that they don't discolour. ❺ Add the blackberries (drained, if they've been soaking) and walnuts. ❻ Serve immediately.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

BERRY SUMMER SALAD WITH GOAT CHEESE OR FETA AND AVOCADO INGREDIENTS 130g Cup of Raspberries 130g Cup of Blackberries 1 Avocado 6 Sliced mushrooms (optional) 260g of fresh Spinach or mixed salad leaves 200g of Goat Cheese or Feta Cheese 3 Tablespoons of virgin Olive oil 2 Tablespoons of Balsamic Vinaigrette a pinch of salt

RED CABBAGE SALAD WITH WARM PANCETTABALSAMIC DRESSING

100g Pancetta (thinly sliced, and chopped) 1Shallot (finely chopped) 1 tablespoon extra-virgin olive oil 50g Whole almonds (toasted, coarsely chopped) 15g Fresh parsley (finely chopped) METHOD ➊ Place currants in small heat proof bowl. ❷ Place a rack in a roasting tin. ❸ Place cabbage in large bowl. ❹ Heat large non-stick frying pan over medium-high heat. Add pancetta; sauté until brown and crisp. Add shallot to pan and continue to sauté. Remove from heat. ❺ Stir in currant-vinegar mixture and olive oil, season with salt and freshly ground black pepper. ❻ Pour pancetta mixture over cabbage and toss to coat. ❼ Add almonds and parsley; toss to blend.

Add colour to autumn with this crunchy, beautiful vegetable INGREDIENTS 60g currants 3 tablespoons balsamic vinegar ½ Red cabbage (thinly sliced)

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

MEAT RECIPES

Roasted Leg of Lamb After a Sunday morning stroll this autumn what could be better than returning home to the smell of lamb roasting?

INGREDIENTS 5 cloves garlic, crushed 2 tbsp lemon juice, freshly squeezed 3 tbsp fresh rosemary, chopped 1 tbsp Dijon mustard 2 tsp olive oil salt and freshly ground black pepper 3 lb lamb leg (ask for the bone to be removed) Preheat oven to 230˚C/450˚C/ Gas Mark 8 METHOD ➊ Allow lamb to sit for 30 minutes at room temperature. ❷ Place a rack in a roasting tin. ❸ Combine crushed garlic, rosemary, lemon juice, mustard, olive oil salt and pepper; mix well and rub mixture all over lamb. ❹ Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

❺ Roast in the oven for 15 minutes and then reduce the oven temperature to 180˚c/350˚C/Gas Mark 4. Cook for a further hour or until a meat thermometer, inserted into the thickest part of the meat, reads a temperature of 75˚C. Increase cooking time by 20 minutes or a reading of 80˚C for well-done meat. ❻ Remove the lamb, cover and let it rest for 15-25 minutes allowing the meat fibres to relax for easier carving. ❼ Use the juices collected in the roasting tin to make the most amazing gravy. ❽ Carve and serve with crispy roast potatoes and a tray of roasted root vegetables; including red onion, carrots, parsnips and sweet potato – delicious.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

MEAT RECIPES

Cajun Autumn In the event of a warm autumn like last year, be prepared to get one last thrill out of the BBQ (in the event of adverse weather, use the grill)!

INGREDIENTS 2 chicken breasts (cubed) 3 teaspoons Cajun seasoning (available at all good supermarkets) 4 tablespoons of olive oil ½ lime (juiced) ½ a small onion (roughly chopped) 1 red pepper (roughly chopped) 1 courgette (roughly chopped) Mushroom (roughly chopped)

❹ Remove chicken from marinade and thread onto skewers. The marinated vegetables can be alternated with the cubes of chicken. ❺ Barbecue or grill skewers, turning often and basting with marinade, for 10 to 12 minutes or until cooked. ❻ Serve with savoury rice.

METHOD ➊ In a glass or ceramic bowl combine Cajun seasoning, olive oil, lime juice, onion, red pepper, courgette and mushroom. Season with pepper. ❷ Add chicken pieces to marinate and stir to coat. Cover and refrigerate for at least two hours or overnight, if time permits. ❸ Preheat barbecue plate on medium-high heat. Alternatively, preheat grill.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

FISH RECIPES

Tequila Lime King Prawns If you don’t consume alcohol, you can skip the Tequila and it will still taste heavenly INGREDIENTS 350g peeled and de-veined king prawns Salt and pepper ¼ teaspoon paprika 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons tequila 1 lime (juiced) 1 tablespoon chopped coriander

METHOD ➊ Season the shrimp with salt, pepper and paprika. ❷ Heat up a heavy based frying pan and add the olive oil. Saute the garlic gently before adding the prawns. ❸ Continue to cook the prawns until they turn slightly charred. Drizzle in the Tequila, toss the pan a few times. ❹ Add the lime juice, stir to combine well. ❺ Turn off the heat and add the coriander. ❻ Serve the Tequila lime prawns with Mexican rice or wrap in warm tortilla with shredded lettuce.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

FISH RECIPES

Skate Wing With Brown Shrimps And Caper Butter One of Milsom’s favourite fish with a unique texture and so easy to cook! The best time to eat skate is a day or two after it has been caught INGREDIENTS 4 pieces of skate wing, each weighing 300-400g 30g of plain white flour 2 tablespoons vegetable oil 125g butter 125g peeled cooked brown shrimps 55g nonpareil or baby capers, drained and rinsed 2 tablespoons finely chopped parsley Freshly squeezed juice of 1 lemon Salt and black pepper 2 lemons halved and wrapped in muslin (if you want to be fancy) to serve METHOD ➊ Preheat the oven to 180˚/Gas Mark 4 ❷ Season the skate wings to taste with the salt and pepper, then dredge with flour shaking off the excess. ❸ Heat the oil in one or two large frying pans

over a medium heat. Add the skate wings, thick side down and fry for 7 minutes, or until golden brown. Transfer the wings to a baking tray and place in the oven for 10 minutes. This finishes the cooking and allows the fish to ‘rest’, ensuring tenderness. Fry the wings in batches, if necessary depending on the size of your frying pan. ❹ Meanwhile, rinse and dry the frying pan and return to the heat. ❺ When the skate wings are tender, transfer them to four hot plates. Working quickly, melt the butter in the frying pan and shake the pan until the butter turns golden brown. Immediately throw in the shrimps, capers and parsley, and then add the lemon juice to taste. Season to taste with salt and pepper and heat just long enough to warm the shrimps through.

Thanks to Milsom Hotels & R estaurants for this yum my recipe. Find many more in Milsom’s R ECREATE recipe book .

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

VEGETARIAN RECIPES

Runner bean ratatouille Already bored of that glut of runner beans? Transform them into this delicious dish

INGREDIENTS 400g runner beans, topped, tailed & stringed 3 tbsp olive oil 1 onion, finely sliced 6 large tomatoes or 1x 400g tin tomatoes 1 tsp sugar 1 bay leaf 2 cloves garlic, peeled & crushed or finely chopped 3 sprigs thyme

METHOD ➊ If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water until the cut skin starts to peel back. Remove from the water, peel and roughly chop. ❷S lice the runner beans diagonally into 1cm strips. ❸H eat the oil in a heavy saucepan, add the onions and sweat until they beginning to soften. ❹A dd the beans, tomatoes, garlic, sugar and herbs. ❺S immer for 30-40 minutes until the beans are soft and the sauce is thick.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

VEGETARIAN RECIPES

A vegetarian lunch Not your average cheese and tomato sandwich

At Taste East Anglia we do like to keep things simple so that delicious meals can be enjoyed every day with very little time and effort. This lunchtime snack is ideal for when that unexpected guest pops up. INGREDIENTS 100g goat’s cheese 1 beef tomato (or the largest tomato in the fridge) 1 jar basil pesto Handful of cashew nuts 1 French stick (or partbaked baton, baked as per instructions)

METHOD ➊ Slice the goat’s cheese into four equal discs and cut two slices of the tomato. ❷ Place two slices of goat’s cheese on the foil, layer with a slice of tomato and again with a slice of goat’s cheese. Grill until the goat’s cheese browns. ❸ Cut French stick into 2cm slices and toast on both sides. ❹ Heat a frying pan (no oil) on a medium heat, put in a handful of cashews and gently toast until warm and brown. ❺ Place the cheese and tomato stack onto a plate, along with the toasted bread, sprinkle with the cashews and drizzle with pesto.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

VEGAN RECIPES

TROPICAL TOMATO SALSA Serve with a bowl of hand-cooked crisps for nibbles or to complement fish or chicken INGREDIENTS 3 medium yellow and/or red tomatoes, chopped ¼ small watermelon, chopped (optional) 1 medium mango, peeled and chopped 1 small finely red onion, finely chopped 20g fresh coriander, chopped 2 chili peppers, seeded and finely chopped (Red or green depending on how hot you like it). 3 tablespoons lime juice 2 teaspoons honey Sea salt METHOD In a medium bowl combine all the ingredients, stir gently. Cover and chill until ready to serve or up to two hours.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

VEGAN RECIPES

VEGAN PENNE PASTA WITH A TOMATO AND ARTICHOKE SAUCE That prickly vegetable can do wonders for the digestive syste INGREDIENTS Spelt penne pasta 270g Cherry tomatoes 2 cloves of garlic, sliced 1 red chilli pepper, sliced 227g tin tomatoes 170g chargrilled artichokes METHOD Pre-heat oven to 180ºC/350ºF/Gas Mark 4 ➊ Roast the cherry tomatoes, garlic and red chilli in a splash of olive oil. ❷ Blend roasted ingredients with tinned tomatoes, pour into a saucepan, add artichokes and reheat to simmer. ❸

Cook pasta as per instructions.

❹ Serve penne in pasta bowls and pour over sauce.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

GLUTEN-FREE RECIPES

Roasted Chicken Thigh s One meal, one tin (the evening everyone chooses to do the washing up)!

INGREDIENTS 4-6 chicken thighs 2 medium red onions 3 medium potatoes, quartered and par-boiled 200g Chantenay carrots, halved 100g parsnips, peeled and quartered 2 tbsp. olive oil 2 tsp. paprika 1 tsp. ground cinnamon Salt and pepper

Pre-heat oven to 220˚C/425˚F/Gas Mark 7 METHOD ➊ In a large baking tin toss the onions, potatoes, carrots, parsnips, olive oil, salt and pepper. ❷ Roast in the oven for 15 minutes whilst preparing the chicken. ❸ Season the chicken with the paprika, cinnamon, salt and pepper. ❹ Nestle the chicken pieces among the vegetables and roast for 40 minutes or until the chicken is cooked through and the vegetables are golden brown and tender. As simple as that!

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

GLUTEN-FREE RECIPES

To enjoy as e still its best, serv a large warm with spoonful of e crème fraich

e k a c e t a l o c o h c e e r f n e t u Gl

Not just any ordinary chocolate cake, this naughty little treat has beetroot in it!

INGREDIENTS 300g Beetroot, peeled, cooked and puréed 4 large eggs 4 tablespoons honey 1 tablespoon cocoa powder 1 teaspoon gluten-free baking powder Pinch of salt 125g ground almonds 125g dark chocolate 4 tablespoons olive oil Preheat the oven to 180˚C/350˚F/Gas Mark 4.

METHOD ➊ Grease a 22cm cake tin. ❷ Melt the chocolate in the microwave or in a heatproof bowl on top of a saucepan of simmering water, ensuring the bowl does not sit in the water. ❸ Separate the eggs, putting the whites into a clean bowl. ❹ Whisk the melted chocolate, olive oil, beetroot, ground almonds, egg yolks, honey, cocoa powder, baking powder and salt until combined. ❺ Whisk the egg whites to form peaks and gently fold into the cake mixture. ❻ Empty mixture in to prepared cake tin and bake for 35 – 40 minutes. Test by inserting a clean skewer into the middle of the cake and ensure it comes out clean. ❼ Leave until tin is cool enough to handle and turn the cake out on to wire rack.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

DESSERT RECIPES

Vegan Chocolate Cake No-one should have to miss out on Birthday cake

INGREDIENTS 375g plain flour 250g golden caster sugar 65g cocoa powder 1 tsp baking powder ½ tsp salt 1 tsp orange extract 1 tbsp white wine vinegar 90ml vegetable oil 250ml water FOR THE ICING 160g icing sugar 40g cocoa powder 1 tsp orange extract Warm water 1 fresh orange, thinly sliced Pre-heat oven to 220˚C/425˚F/ Gas Mark 7

METHOD ➊ Preheat oven to 190˚C/375˚F/ Gas Mark 5. ❷ Grease (with vegetable oil) a deep 20cm diameter cake tin and line base with baking paper. ❸ Sieve all dry ingredients into a large bowl. Mix well. ❹ Add orange extract, white wine vinegar and vegetable oil. Stir. ❺ Add the water and continue to stir until all dry ingredients are combined. ❻ Spoon into greased tin and spread evenly.

❼B ake for 30-35 minutes. Check cake is cooked by inserting a skewer into the middle, it should come out clean. ❽ Turn cake out onto wire rack to cool. ❾ Mix icing sugar, cocoa powder and orange extract together gradually add warm water until mixture is thick but runs off the spoon. ❿ Once cake is completely cool pour on icing and spread with spatula. Decorate with sliced orange or candles.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

DESSERT RECIPES

Strawberry Consomme By Thomas Leatherbarrow the Head Pastry Chef of Pastry Developement

STRAWBERRY CONSOMMÉ

❷ Remove from the heat and add the strawberry in whole

❸ Soak the gelatine leaves in cold water

X1 X2 X4

Caster Sugar

500g 1000g

2000g

Frozen Strawberries

500g 1000g

2000g

➊ Add the sugar and the frozen strawberries, to a large bowl

❹ Once the temperature has dropped to about 50°C stir in the gelatine. ❺ Pass through a fine chinois and leave to set in the fridge.

❷ Place over a bain Marie and cook for 1 hour 15 minutes stirring every 10 minutes to make sure sugar doesn’t stick or burn.

CRÈME CHANTILLY

X1 X2 X4

❸ Remove from the bain Marie and place in mouslin cloth and allow to hang for 24 hours.

Caster Sugar

75g

150g

300g

150g

300g

600g

❹ Gently squeeze out any excess liquid, and store the consommé in air tight container or Vacuum Pac bags.

Vanilla Pods

PICKLED STRAWBERRY JELLY

X1 X2 X4

Caster Sugar

250g

500g

1000g

White Wine Vinegar

250g

500g

1000g

90g

175g

350g

12g

Frozen Strawberries Leaf Gelatine

Double Cream

➊S crap the seeds from the vanilla pod, add the with the cream and sugar to a mixing bowl and whisk to semi-peak (so it just holds itself). ❷ F inish the dish with fresh heritage strawberry pieces, quenelle the cream and a few pieces of the pickled jelly, some fresh mint sprigs (only the tips). And a little jug of the consommé.

➊ Add the white wine vinegar to a large pan, followed by the sugar, place on the heat so it only just comes to the boil.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

DRINKS RECIPES

An autumn cocktail This delightful cocktail will warm you through! MAKES 4 DRINKS

350ml pear juice 170ml vodka ½ vanilla bean, seeds only Granulated sugar, for rim Ice ❶ Mix pear juice and vodka in a pitcher or shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. ❷ Put a little cold water in one bowl and sugar in another. Dip the rim of the glass in the cold water and then dip into the sugar. ❸Put crushed ice in each glass and fill with the cocktail 64

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

DRINKS RECIPES

Hayman’s Sloe Royale

Fill a champagne flute with sparkling wine such as Prosecco or Champagne and top with 25ml of Hayman’s Sloe Gin. This rich, smooth ruby-red English liqueur is bursting with intense fruit flavours. Hand-picked, wild sloe berries are rested for several months in Hayman’s London Dry Gin which is hand-distilled in a copper pot still at our distillery in Witham, Essex.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

s u o i g Prodiegranates Pom Not the most attractive fruit on the outside, but slice through to reveal the most beautiful shining ruby-like sacs of edible juicy flesh

omegranates are a Middle Eastern fruit, originating in Persia (Iran) and have been widely cultivated for millennia in Iran, India and parts of the Mediterranean. Pomegranate farming has since spread to other parts of the world, however, in the UK the shrub is usually grown for its decorative qualities rather than its fruit-producing abilities as it does need a lot of sunshine to develop the fruit, maybe that is why we only think of it as ‘that strange fruit that is around at Christmas time’. In other parts of the world, however, pomegranates have been a staple of their cuisine for centuries, and are used in far more imaginative and enticing ways. It has always been revered for its health-giving properties and is today considered a ‘superfood’ considering its excellent source of fibre, Vitamins A, C and E, iron and antioxidants. Pomegranates have wonderful history and lore, predating the Bible, some believe it was actually a pomegranate that tempted Eve in the garden of Eden. The pomegranate also featured often in Greek mythology, amongst other stories, it is said that Hades tempted Persephone with a pomegranate, and when she partook, it bound her to him as pomegranates symbolize the indissolubility of marriage.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

INDIA In India, the pomegranate has been a Hindu symbol of prosperity and fertility for centuries and is thought to bring good health. The pomegranate is featured prominently in Hindu art, being found on several incarnations of Ganesh. MOONG DAL WITH POMEGRANATE INGREDIENTS ½ cup yellow split lentils ¼ tsp salt 750ml water ½ cup grated carrot ½ cup pomegranate ½ cup spring onions, chopped (whites and greens) ¼ cup chopped mango 2 tbsp fresh mint, finely chopped 2 tbsp coriander, finely chopped ¼ green chilli, finely chopped 1 tsp chaat masala (is available in most supermarkets) 4 tsp lemon juice

METHOD 1. Rinse and soak the split lentils in water for 1 hour. 2. Add water to a large saucepan, salt and the washed lentils. Cook on a medium heat until lentils have softened but each grain remains separately. 3. Strain and keep aside to cool for 10 minutes. 4. Combine all the above ingredients, including the strained lentils, in a large bowl and toss well. 5. Serve immediately.

GREECE The pomegranate is an object of great significance in Greek culture. The fruit is often mentioned in greek myths and is also a symbol of fertility and good luck. INGREDIENTS 300g mozzarella 1–2 oranges, segmented (blood oranges if possible) 1 bunch of basil Flaky sea salt FOR THE DRESSING 500ml pomegranate juice 200ml blood orange juice 1 tbsp brown sugar Seeds from 2 pomegranates 250ml extra virgin olive oil Juice of 1 lemon PREPARATION First, start the dressing. Pour the pomegranate and blood orange juice into a pan and add the brown sugar. Reduce the mixture to a syrup, taking care not to let it burn. Remove it from

TURKEY A ripe pomegranate is broken on the doorsteps of newlyweds to ensure future prosperity, the symbolic meaning associated with some plants actually surpasses the value of their taste characteristics; the pomegranate is definitely one of those fruits. INGREDIENTS Tahini yogurt: 3 ½ tablespoons fresh lemon juice 1 tablespoon Baharat SEASONING 1 large garlic clove, pressed 1½ cup plain whole-milk Greek-style yogurt ¼ cup tahini (sesame seed paste) Pomegranate relish: 1 ¼ cups pomegranate seeds ⅔ cup shelled unsalted natural pistachios, coarsely chopped ⅔ cup coarsely chopped fresh Italian parsley 2 ½ tablespoons olive oil 2 ½ teaspoons fresh lemon juice

CHICKEN: ½ cup coarsely grated onion 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 teaspoons Baharat Seasoning 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces Warm pita breads Special equipment: 4 10- to 12-inch-long metal skewers Ingredient info: Greekstyle yogurt is sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. Tahini (sesame seed paste) is available at some supermarkets and at natural foods stores and Middle Eastern markets.

PREPARATION For tahini yogurt: Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature. FOR POMEGRANATE RELISH: Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. do ahead: Can be made 2 hours ahead. Let stand at room temperature.

the heat and set it aside to cool. Drain off the mozzarella and tear into even pieces and arrange on a large serving plate. Scatter with the orange pieces. Tear the basil leaves up and scatter over the orange. Mix 50ml of the syrup and the fresh pomegranate seeds with the olive oil and half the lemon juice. Add more lemon juice to taste. Season the mozzarella and blood oranges with salt and drizzle generously with the dressing. Serve immediately.

The use of pomegranates in cooking and baking streakily gaining popularity in the western world FOR CHICKEN: Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours. Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

cocktails Falling leaves

INGREDIENTS 150ml parts citron vodka 100ml cranberry juice 200ml cider or apple juice 50ml fresh lemon juice ½ teaspoon icing sugar METHOD Mix ingredients in a shaker with ice. Add pink grapefruit rind knot* and a cinnamon stick for garnish

Autumn winds INGREDIENTS 100ml raspberry sorbet 250ml cranberry juice 60mls of vodka 1 lime, garnish METHOD Put sorbet in a shaker pour over cranberry juice and vodka and shake. Pour contents into two glasses. Garnish with lime rind*

*With a sharp knife peel a long thin piece of lime/grapefruit rind spiralling the fruit, cut rind into a thin strip and hook over the rim of the glass, or tie in a knot and sit on top of the cocktail.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Classic mojito INGREDIENTS 60ml white rum 1 lime, quartered Soda water 4 large mint leaves, torn ½ cup ice 1 teaspoon sugar Sprig of mint, garnish METHOD Mash the mint and sugar together. Add the white rum and juice of two quarters of the lime and pour over the ice. Add the two lime quarters and top up with soda water. Garnish with sprig of mint

Tequila orange burst INGREDIENTS 20ml orange liqueur (Cointreau or Triple sec) 10ml lemon juice 40ml tequila METHOD Mix ingredients in a shaker with ice. Strain into a glass and garnish with a orange slice.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Mocktails Citrus blast

INGREDIENTS ½ medium lime ½ medium lemon 2 table spoons of brown sugar 4 large mint leaves 1 cup crushed ice 120ml lemonade METHOD Crush lime, lemon, sugar and mint. Place in glass; pour in the fruit mixture, then top up with lemonade.

Autumn leaves INGREDIENTS 1 large orange 1 small carrot 2cm piece fresh ginger METHOD Put the orange (peeled), carrot and ginger through a juice extractor. Stir to combine.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Emma s Kitchen ’

Emma’s Kitchen is a café/bistro in the seaside town of Frinton-On-Sea

he business was opened by Emma in November 2013, and what started as a small coffee/ cake and light lunch eaterie, has turned into a busy Bistro. Emma was very open minded when she started the business and adapted the menu to meet the needs of her customers, many of whom are now regulars. Emma’s is cosy and informal, and seats 22 inside with a delightful sunny terrace for up to 20 diners. Emma picked up many of her baking a d cooking skills from her Mum, and then went on to Colchester Institute to study General Catering and found her passion for food. All food is cooked from fresh and produce locally sourced. The firm favourites on the menu are the homemade Granola, and Kedgeree for breakfast, Sticky Pulled pork on ciabatta, Savoury Square Tart fit lunch and Cold Fish Platter as just one example of the evening Dinner menu. There is a fantastic selection of freshly baked scones and cakes to choose from, as well as cheesecakes and Treacle Tart. It Is just so hard to choose. Emma is passionate about her food she serves and the service her and her daughter offer front of house. Emma’s opens for breakfast Mon-Sat 9am to 11.30 Lunch from Midday and Afternoon Tea (which is bookings only) from 2pm. Dinner is served Wednesdays to Saturdays 6pm to 9pm, however watch this space; as it is Emma’s intention to open for Sunday Lunch from the end August!

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Muntons Plc MALT – THE HIDDEN INGREDIENT

he great taste of malt is in more food than you think. So, what is malt? Malt is a barley (can also be made from wheat rye and other cereals) that has been steeped, germinated and dried. Muntons is a malting company based in Stowmarket on the A14, it is a family business dedicated to helping our food and drink taste better now and for the future. They have been producing malt and malted ingredients for over 90 years, since it was established in 1921. During this time Muntons has grown to become a significant international player in the supply of malts, malt extracts, flours and flakes to the food and drinks industry exporting around half of its production. In order to service different markets, Muntons is organised into two operating divisions – Muntons Malt, which serves the Brewing and Distilling industries around the world, and Muntons Ingredients, which focuses on food industries and non-alcoholic beverages. Barley is grown on around 1.1 million hectares of land in the UK. Barley is the UKs second largest crop and our farmers produce an average of around 6 million tonnes per year. Two thirds of the barley crop is planted with varieties that have malting potential which go on to produce drinks like beer and make ingredients that we find in breakfast cereals and bread. The remaining crop is planted with varieties which are used to feed animals. Ninety-five percent of the barley used at Muntons comes from a fifty mile radius of the maltings. The barley crop is planted by the farmers of East Anglia in October and harvested the following July. This grain is then sent to Muntons Maltings for processing. The malt is made by sprouting the barley just enough to allow natural enzymes to be developed in the barley that can convert starch into sugar. At Muntons the malt extract is made by adding just water and heat – nothing else. They crush the malt and soak this in hot water to encourage the natural enzymes to convert the barley starch into sugars and then boil this to drive off most of the water leaving the sticky glossy syrup that you spoon from the jar. Jars of malt are available from health food shops and pharmacists. Muntons has a Centre for Excellence, this purposebuilt facility gives the space and technology for product development, renovation, innovation of malt

and malted ingredients and retail products. Within the Centre for Excellence there is a fully functioning NPD kitchen furnished with the necessary equipment for product development work. Designed to complement and enhance the bakery facility; this area provides the facilities needed to work with customers to develop their products. The NPD kitchen makes it possible to replicate many production processes on a lab scale. This means that they can produce small scale trial quantities on specific malted ingredients for production application testing. Once developed, these can be replicated in a full scale plant trial. Not only does this improve development flexibility but it also speeds up the development process. The control and implementation of the NPD process is greatly enhanced with the launch of this new facility. The Centre also has a sensory room which has been specifically designed for sensory evaluation, incorporating 10 separate booths and a central table to facilitate and encourage group discussion. Here products can be evaluated in conditions designed to remove unwanted influences and distractions. The individual booths provide a degree of confidentiality to the tasting process encouraging individual testers to give true objective opinions. Each booth has the option of a white light or a red light that masks the visual appearance of the product being assessed. The environment is quiet and purposefully designed to encourage evaluators to focus on the product under review. Today Muntons has a product developer, called Richard Platt. He gets to use The Centre For Excellence to experiment with malt in food and drink. Richard’s mission is to convince you all to fall in love with using malt, by introducing you to the delights and improvements it can bring to your home cooking. “ Malt is an ingredient that has been used for thousands of years. It’s really useful and versatile for all sorts of cooking, baking and drinking”. Richard also says “It’s a hidden gem”. You will find many products with malt as an ingredient, next time you do your weekly shop pick up a jar or two have a quick look at the ingredients. You will find malt in bread, breakfast cereals, biscuits, gravies, sauces, confectionery and of course beer etc. So malt you know is wonderful for adding flavour to our food, however it is also good for dimming others. Asia for example use malt to mask the taste of soya for their energy drinks.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

MUNTONS MOMENTS

Quiche Tartlets INGREDIENTS For the pastry 250g plain flour 70g unsalted butter 70g vegetable fat 25ml water 2 teaspoons Malt Extract Heavy pinches of salt, pepper, Paprika For the filling 4 eggs beaten 75ml double cream 60g red leicester cheese (grated) ½ diced pepper ½ sliced onion ½ sliced courgette 1 large teaspoon Malt Extract METHOD Mix the pastry ingredients together in a food processor until a soft dough is formed. Chill for 10 minutes then roll to finger depth. Line a greased quiche tin and push the pastry into the edges. Fill with ceramic baking beans and bake for 10 minutes at 200°C without the filling. Meanwhile fry the vegetables for 5 minutes gently in malt extract until softened and set aside. Remove the pastry from the oven, remove the beans and brush the inside of the pastry case with warmed malt extract. Beat the eggs and mix in the cream and malt extract. Scatter the fried vegetables and cheese across the base. Place the quiche tin on the oven shelf and pour the egg mixture as close to the top as possible. Bake for 20 minutes or until egg is set and beautifully coloured. Remove from oven and allow to cool for 10 minutes before removing.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

MUNTONS METHOD

METHOD FOR THE BASE Combine all ingredients together in a bowl and press down into a pre-lined 20cm tin. FOR THE FILLING Place cream cheese, Malt Extract and Icing Sugar into a bowl and mix together until smooth. Whisk the double cream into soft peaks in a separate bowl, and fold into the cream cheese gently as to not knock out any air. Layer on top of the biscuit base and smooth the surface pushing it towards the edges of the tin – Leave to chill for 1 hour

Quadruple Malted Cheesecake INGREDIENTS For the biscuit base 100g finely crushed malted milk biscuits 60g melted butter 50g caster sugar For the cream cheese filling 500g full fat cream cheese 60g icing sugar 50g Malt Extract (good dessert spoonful) 200g double cream For the chocolate topping 120g finely chopped Lindt truffles 75ml of double cream Maltesers to decorate

FOR THE GANACHE Place the finely chopped Lindt truffles into a heatproof bowl. Heat the cream in the microwave until small bubbles appear and pour on top of the chocolate. Mix together with a metal spoon to get a velvety smooth ganache. Pour on top of the cheesecake, and smooth over the entire surface with a metal spoon, pushing towards the edges. Leave to chill for a further 2 hours, then decorate with Maltesers… Delicious! MALT…THE UNDISCOVERED INGREDIENT This recipe for quadruple malted cheesecake includes three retail products that contain malt; malted milk biscuits, Lindt truffles and Maltesers. The biscuit base is made using crushed malted milk biscuits; the cream cheese filling has a good tablespoon of malt extract and the chocolate ganache topping uses Lindt chocolate truffles. And finally the cheesecake is topped off with Maltesers. For this recipe you will need to have a jar of malt extract to hand. Malt is made from barley, a cereal grown extensively in our region; it is made by sprouting the barley just enough to allow natural enzymes to be developed in the barley that can convert starch into sugar. At Muntons our malt extract is made by adding just water and heat – nothing else. We crush our malt and soak this in hot water to encourage the natural enzymes to convert the barley starch into sugars and then boil this to drive off most of the water leaving the sticky glossy syrup that you spoon from the jar. Jars of malt are available from health food shops and pharmacists.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

White chocolate and raspberry cheesecake This wonderful recipes was sent in for one of ours readers Lilly Thatcher. Enjoy!

INGREDIENTS 2oz unsalted butter 8oz pain biscuits 10oz mascarpone cheese 6oz fromage frais 2 beaten eggs FOR TOPPING: 1 strip of white chocolate (grated) 6oz raspberries METHOD ❶ Preheat oven to 150°C or 300°F. Melt the butter in a saucepan, then sir in crushed biscuits. Press into the base of a 23cm spring from cake tin. ❷ Beat the mascarpone and fromage frais in a bowl, then beat in the eggs and caster sugar until evenly mixed. ❸ Tip mixture into prepared tin and spread evenly, then bake for about 1 hour or until just set. Turn off your oven but don’t remove your cheesecake until cold and completely set. ❹ Release the tin and lift the cheesecake on to a plate. Then decorate with your white chocolate and raspberries.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

How to make bread Ever wanted to make your bread? Or tried and can never get it right? This is an easy step by step guide, make sure you send us a photo of yours on social media

INGREDIENTS 500g strong white flour 1tsp quick yeast 1tsp sugar 300ml warm water 1tbsp vegetable oil ½tsp Salt 1 egg (beaten) Sesame seeds (optional) METHOD ❶ Preheat oven to 220°C/425°F/Gas Mark 7 ❷ Put flour, sugar and salt in a large bowl and make a hole in the middle. ❸ In a separate bowl dissolve the yeast in a little of the warm water. ❹ Pour the dissolved yeast into the flour mix. ❺ Carefully measure the water and roughly mix it into the flour. ❻ Add the oil and knead well until it feels smooth and pliable. ❼ Once all of the flour is combined but the dough does not stick to the sides of the bowl, cover with a tea towel and put in a warm place until the dough has doubled in size (approximately one hour). ❽ Turn the dough out onto a floured surface and knead the dough firmly for several minutes. ❾ Shape the dough and put it into an oiled and floured 2lb bread tin. ❿ Cover with teas towel and leave dough to rise for approximately 25 minutes in a warm place. Brush top of bread with milk or egg to ensure a golden brown crust and sprinkle with sesame seeds. Bake in a pre-heated oven for 35-40 minutes.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Be Breast Aware October is Breast Cancer Awareness month which is an annual campaign to increase awareness of the disease

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

t is important to maintain good health and well-being and although there are many factors in our lives that can affect our health, physically and mentally, what we eat is of enormous relevance. Most of us are aware that it is important to enjoy a balanced, nutritious diet and living in the Western world we are fortunate to have a huge variety of foods allowing anyone of us to adapt our diet to dramatically improve and maintain our health, reducing the risk of certain conditions such as heart and circulatory disease, depression and some types of cancer. At TasteEastAnglia we promote a seasonal, locallysourced, balanced diet, however, we are interested in the idea that certain foods are nutritionally significant to our health and that the foods listed below could possibly reduce the risk of breast cancer. The critical compounds in any one of these foods are the antioxidants. Antioxidants are chemicals that can prevent or slow cell damage by decreasing free radical molecules. Although it is not known exactly how

Foods that contain high anti-cancer antioxidants • Cabbage • Cauliflower • Spinach • Mushrooms (especially Shiitake mushrooms) • Celery • Lemons and limes • Pepper corns • Onions •Tomatoes • Apricots • Tumeric • Quinoa Foods that contain antioxidants significant to breast cancer • Flaxseeds •Sesame seeds • Buckwheat • Wakame seaweed (raw) • Soya beans • Brussels sprouts • Peaches • Grapes • Garlic • Miso • Kefir • Saffron • Green tea

dietary antioxidants affect the cells already damaged (disease) a healthy diet is always beneficial. In conclusion, if at least 80% of your food intake is from fruit and vegetables you should be getting adequate antioxidants to possibly reduce the risk of breast cancer, however, it is equally important to limit certain things from your diet, including sugary foods and drinks, fatty foods and alcohol. For information on breast cancer awareness and fundraising contact one of the UK breast cancer charities.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Asian persuasion HAVE FUN AT HOME MAKING DUMPLINGS INGREDIENTS 230g firm tofu 25g carrots, grated 50g white cabbage, shredded 2 tbsp red pepper, finely chopped 2 tbsp spring onions, finely chopped 2 tsp fresh ginger, finely chopped 1 tbsp fresh coriander, chopped 1 tbsp soy sauce 1 tbsp hoi sin sauce 2 tsp sesame oil 1 egg, lightly beaten 1 tsp salt ¼ tsp freshly ground black pepper Cup of water 35 to 40 small wonton/spring roll wrappers Non-stick vegetable spray, for the steamer METHOD Preheat the oven to 110ºC/225ºF/Gas Mark ¼ ❶ Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate and place a weight on top. Stand 20 minutes. ❷ Cut the tofu into ¼-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, spring onions, ginger, coriander, soy sauce, hoi sin, sesame oil, egg, salt and pepper. Stir to combine. ❸ Take a wonton wrapper from the package (covering the others with a damp tea towel), brush the edges of the wrapper lightly with water. Place ½ rounded teaspoon of the tofu mixture into the centre of the wrapper. Bring the edges of the wrapper together to seal. Place on a baking sheet and cover with a damp tea towel. 4. Repeat until all of the filling is used. ❹ Using a steamer, bring ¼ to ½-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. ❺ Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. ❻ Repeat until all dumplings are cooked.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Taste Asia

FOR 2 PEOPLE

A DISH FULL OF FRESH VEGETABLES, COOKED IN MOMENTS INGREDIENTS 150g plain noodles (egg or rice) 100g mushrooms, sliced ½ red pepper, thinly sliced ½ green pepper, thinly sliced 1 medium carrot , grated 50g Kai-Lan (Chinese broccoli) may have to replace with tenderstem broccoli, chopped ½ bunch spring onions, trimmed and sliced 2 tbsp soy sauce 1 clove garlic, minced 20g fresh ginger, grated 12g sesame seeds 2 tbsp vegetable oil ½ lime, juice Handful of fresh coriander, chopped (optional) (As a meat option, add 125g beef strips or chicken breast strips for each person and fry in oil until cooked before adding the vegetables). METHOD ❶ Cook the noodles as per the instructions and rinse with cold water, put to one side to drain. ❷ Heat oil in a large wok then add the mushrooms, peppers, carrot, broccoli and spring onions. Fry for a couple of minutes until tender. ❸ Add the garlic and fresh ginger and cooked noodles and continue to fry for another minute or two until the noodles are warmed. ❹ Stir in the soy sauce. ❺ Squeeze lime juice over, sprinkle with sesame seeds and coriander and serve.

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGLIA.CO.UK

Marie's MOMENT Fridge Pickers Wear Big Knickers – Emotional Eating!

Q: Are you an emotional eater?

Q: Do you eat more when you’re feeling stressed?

Q: Do you eat when you’re not hungry or when you’re full?

Q: Do you eat to

feel better (to calm or soothe yourself when you’re sad, mad, bored, anxious, etc.)?

Q: Do you reward yourself with food?

Q: Do you regularly

eat until you’ve stuffed yourself?

Q: Does food make you feel safe? Do you feel like food is a friend?

Q: Do you feel

powerless or out of control around certain foods?

n a world were we are spoilt for choice, we don’t always eat simply to refuel and satisfy hunger. We also turn to food for a source of comfort, stress relief, boredom or as a reward. For me this is one of my biggest downfalls I often eat with my emotions and not with a sensible level head, sometimes my strongest food cravings come when I'm at weakest point emotionally. What I have learnt is emotional eating doesn’t fix your emotional problems. It usually leaves you feeling worse. Not only do the original emotional issues remain, but you also feel guilty for overeating. Learning to recognise your emotional eating triggers is the first step to breaking free from the cycle of unwanted food cravings and compulsive overeating, changing negative habits that have sabotaged your health and happiness in the past is key to success.

Understanding your emotional eating

Q: What's The difference

between emotional hunger and physical hunger? Before you can break free from the cycle of emotional eating, you first need to learn how to distinguish between emotional and physical hunger. This can be a lot trickier than it sounds, especially if you regularly use food to deal with your feelings.

The connection between mood, food and weight loss Using food from time to time as a pick you up or to celebrate isn't necessarily a bad thing (80/20 rule) but when your first port of call is your fridge and emotional eating is being used as a way to suppress or soothe negative emotions, such as stress, anger, fear, boredom, sadness and loneliness, all major life events and the mundane hassles of daily grind can trigger negative emotions that lead to emotional eating and sabotage your weightloss efforts. You easily get stuck in a unhealthy cycle.

THESE TRIGGERS MAY INCLUDE: • Unemployment • Financial pressure • Health problems • Relationship conflicts • Work stress • Fatigue • Emptiness

TASTE EAST ANGLIA • AUTUMN 2015 • WWW.TASTEEASTANGL IA.CO.UK

Top Tips to get your weight-loss efforts back on track Here's my

- Although negative emotions can trigger emotional eating, you can take steps to control cravings and renew your effort at weight loss TO HELP STOP EMOTIONAL EATING Reduce your stress! Take five

before you give into your craving, take a moment to pause and reflect when your hit with a craving, give yourself the chance to make a wiser decision. If stress contributes to your emotional eating, try daily exercise, a stress management technique, such as yoga, meditation or relaxation.

Have a hunger reality check!

Ask - Is your hunger physical or emotional? If you ate just a few hours ago and don't have a rumbling stomach, you're probably not really hungry. Give the craving a little time to pass. Have a piece of fruit, veggie stick or drink a glass of water and go and find something positive and productive to do.

Keep a food diary! Write down

what you eat, how much you eat, when you eat, how you're feeling when you eat and how hungry you are. Over time, you may see patterns emerge that reveal the connection between your mood and food. It's not enough to understand the cycle of emotional eating or even to understand your triggers, although that's a huge step in the right direction. You really do need alternatives to food that you can turn to for emotional fulfilment, filling that void is key to success.

Get support Most emotional

eaters feel powerless over their food cravings. When the urge strikes, it's all you can think about. You feel an almost unbearable gnawing that

demands to be satisfied - right now! Because you have tried to resist in the past and failed, you believe that your will power just isn't up to it. The truth is that you have more power over your cravings than you think. You're more likely to give in to emotional eating if you lack a good support network so Lean on family and friends or consider joining a support group.

Fight boredom Emotional eating tends to be automatic and virtually mindless, in a blink of an eye you have already reached for a fix. Instead of snacking when you're not truly hungry, distract yourself. Take a walk, watch a movie, play with your pet, listen to music, read, surf the web or phone a friend, find anything else other than food to occupy your mind and hands.

Take away any temptation

Don't keep supplies of comfort foods in your home. If you feel angry or blue, postpone your trip to the shops until you're sure that you have your emotions in check.

Top Tip: Never shop hungry!! Don't deprive yourself.

When you're trying to achieve a weight-loss goal, you may feel the need limit your calories far too much, eat the same foods frequently and banish all the treats you enjoy. This may just serve to increase your food cravings, especially in response to emotions. Let yourself enjoy an occasional treat and get plenty of variety from a healthy well balanced diet to help curb your cravings. Try the 80/20 rule.

Snack Healthy If you feel the need to eat between meals, make wise decisions, choose a lowcalorie snack, such as fresh fruit, vegetables with low-fat dip or unbuttered popcorn. Or try lowfat, lower calorie versions of your favourite foods to see if they satisfy your craving. There's plenty of inspiration in previous blogs. Learn from your setbacks

Learn to except your feelings, even the bad ones. If you have an episode of emotional eating, forgive yourself and start fresh the next day.

Relaxation and Sleep

Make time every day to relax, unwind decompress, this is your opportunity to break free from your responsibilities and recharge your batteries. Sleep and food cravings have a direct link to stress, overeating and weight gain, Eight hours a night of quality sleep is ideal.

When to seek professional help If you've tried self-help

options but you still can't get control of your emotional eating, consider therapy with a professional mental health provider. Thank you for reading

Marie