The Sauce Magazine

06 japanese gets informal Introduction feature

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28

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Bars & clubs feature

new year hotspots

ISSUE 01 / DECEMBER 2013

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57

CafĂŠ culture

a day in the life

EDITORS NOTE

CONTACT US

The Sauce is a team of creative foodies who

SALES AND BOOKINGS

wants to celebrate and support our local food

kerry@thesaucemag.com

and drink businesses. We are sharing with you our treasured gems, from the local area, in this brand new, high quality, monthly magazine.

Whether socialising indoors or out, we have something to tease your taste buds into fresh new choices – right on your doorstep.

Kerry Borg

Emma Irvine emma@thesaucemag.com Tracy Croft tracy@thesaucemag.com

ARTWORK Tom Windsor tom@thesauce.com

The Sauce will be the local people’s inspiration.

Megan Hutchinson megan@thesaucemag.com

01277 855155 www.thesaucemag.com

GENERAL ENQUIRIES info@thesaucemag.com

DE AD LI VE AD HS 13 NT 0 O r2 M be XT cem NE e R th D FO , 15 NE pm 5 RT S

IN THIS ISSUE 5.

FROM EAST TO WEST Morbi imperdiet est ac tempus consequat, orrci sapien blandit nunc.

12.

RESTAURANTS Local listings

23.

NEW YEAR HOTSPOTS Nunc et ante sem. Praesent dapibus vel urna tincidunt aliquet proin au vel ligula purus.

Donec hendrerit eu ante id faucibus.

28.

BARS, PUBS & CLUBS Local listings

31.

A DAY IN THE LIFE Nunc et ante sem. Praesent dapibus vel urna tincidunt aliquet proin au vel ligula purus.

Donec hendrerit eu ante id faucibus.

33.

NUTELLA CREPE CAKE A lovely dessert receipe

36.

CAFÉ CULTURE Local listings

40.

BOUTIQUE CORNER Local listings

43.

PICCALILLI AT THE HEADLEY Lorem ipsum dolor sit amet, consectetur adipiscing elit nullam luctus.

46.

TAKEAWAYS Local listings

5

SAUCE • DECEMBER 2013 • FROM EAST TO WEST

FROM EAST TO WEST Indian cuisine is about as easy to explain as thermodynamics. Over 5,000 years of history, India has welcomed a multitude of settlers with a variety of belief systems. In order to understand the evolution of the indigenous cuisine of India, one must realize this country is anything but homogenous.

Regions and religions make up a large portion of the cultural fabric of the food. “Indian food” has been coined a phrase that a native would surely laugh at because such a phrase would be like saying to a sommelier “North American wine.” Like Napa, Sonoma, Columbia, and Anderson Valley, for example, there are many areas within India that have its own unique cooking methods, spices, and local ingredients.

Tipping the population scale at over one billion, the diversity of its food is as diverse as its people.

Hindu and Muslim are the two dominate religions that have influenced Indian cooking and food habits the most. With each migration of settlers, they brought with them their own culinary methods. The Hindu vegetarian culture is widely practiced. Adversely, Muslim tradition is the most dominate in the cooking of meats. Mughlai food, kabaas, rich Kormas (curry), and nargisi kaftas (meatballs), the biryani (a layered rice and meat dish), rogan josh, and favorite dishes prepared in a clay over or tandoor are wonderful contributions made by Muslim settlers in India.

In South India, the cuisine is largely rice based with an accent of a thin soup called Rasam. Coconut is an important ingredient in all South Indian cuisine.

Dosa (rice pancakes), Idli (steamed rice cakes), and fermented rice are very popular dishes with Hindu vegetarian dieters. The Portuguese, Persians, and British made important contributions to the Indian culinary scene as well. The British, for example, introduced tea or chai to India and it is the favorite drink of most Indians today.

28

SAUCE • DECEMBER 2013 • FROM EAST TO WEST

North, East, South and West are the four different main regional styles in Indian cooking. North India was influenced by the Moghuls dynasty that ruled India for three centuries until the British replaced them in the 1800s. Saffron and rich gravies made of pureed nuts and creams were all derived from the Moghuls. Naan bread, which is made in a tandoor, is not indigenously Indian. It is the everyday bread of the Afghani people.

Naan is not the homemade daily bread of Indians, yet for decades, this has been a mass misperception of Indian food outside the country. South Indian food is the antithesis of Northern Indian food.

Their distinctive rice crepes and steamed rice cakes have been a favourite amongst Southern Indians. Rice is eaten at all meals, and lunch is often three courses, again each served with rice. Hindus are divided into meat and non-meat eaters. Their common thread in the Southern region of Kerala is coconut, which is the culinary mascot of the state.

The Western states of Gujarat, Maharashtra and Goa all have unique food experiences. Gujarat is mostly Muslim, Parsis, Hindu, and Jains, which each having their own method to cooking. Parsis have a rich diet of chicken and seafood, unlike Jains, who are strictly vegetarian for religious reasons.

Gujaratis are predominately veggie eaters and Gujarat is celebrated for being one of the best places to eat vegetarian food. Maharashtra is a huge state with its fame capital Mumbai (formerly known as Bombay).

This large region has five-star hotels and restaurants that incorporate coastal favorites such as a variety of seafood dishes with a slash of red chilies and a healthy

helping of coconut. Eastern states such as West Bengal, Orissa, Bihar, and Jharkhand are quite different from each other. Bengali cuisine can be described as delicate and subtle, with fish and rice at the center of the diet.

The order of a Bengali meal begins with a mixed vegetable dish with a bitter flavor and ends with a rich milk-based sweet dessert that Bengali is famous for.

Orissa is known for squash blossoms dipped in a paste made with rice and deep-fried or made into patties.

Fish and other seafood are also dietary stables. Chicken is very unlikely to be served here and in general meat plays a minor culinary role. Bihar and Jharkhand enjoy their vegetables and beans, however they have Western overtones with their diet including beef, pork, goat and chicken.

From East to West, Indian cuisine seems to be only united by its locale, but its flavor is clearly boundless. During the month of February, join me as I explore the cuisine of India and see why it is you will soon love.

Words by Jack Mugridge Photography by Megan Hutchinson

6

Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

7

Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

SAUCE • DECEMBER 2013 • FROM EAST TO WEST

Lorem ipsum dolor sit amet, consectetur adipiscing.

Etiam vitae congue justo. Donec ut enim imperdiet, accumsan erat quis, lacinia nisi. Fusce malesuada risus fringilla aliquam sagittis. Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue. Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae,

pretium fermentum augue. Maecenas pulvinar, lacus in ullamcorper sodales, mauris ipsum consectetur felis, ultricies pellentesque est lacus sit amet nibh. Etiam et aliquam purus. Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim. Cras congue viverra pretium. Donec nec tellus justo. Morbi consectetur at

nisi ut fermentum. Donec id gravida ligula. Vestibulum scelerisque odio vitae mauris feugiat, quis interdum orci condimentum. imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est placerat sit fermentum ut odio cursus amet.

Proin mollis nisl rhoncus, sollicitudin elit id, aliquam nisl. Donec nec odio eget diam interdum convallis et a metus. Fusce mi ipsum, adipiscing porta nibh vitae, malesuada commodo tortor. Nunc eget lorem eget elit pretium scelerisque.

In porttitor ipsum nec libero commodo volutpat.

Nullam vitae scelerisque sapien, quis fermentum nisl. Vivamus ante augue, fermentum ut odio cursus, tempor semper turpis. Etiam dui risus, consequat eu libero at, ornare ornare nisl. Proin eu mattis velit.

Mauris vitae nisi in massa tincidunt bibendum. Sed convallis quam euismod sem ultricies, eget tristique enim iaculis. Nullam egestas scelerisque mi, id laoreet lacus varius sit amet. Aenean fermentum elit nec luct.

Nam eget luctus lacus. Etiam dapibus suscipit lacus id porta. Suspendisse eget convallis diam. Curabitur at turpis interdum, consequat lacus dignissim, iaculis odio. Pellentesque ut quam non nisi imperdiet sagittis.

Sed sagittis ac velit in pharetra. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Curabitur scelerisque lacus mauris, eget aliquam eros venenatis vel. Class aptent taciti sociosqu himenaeos. Sed pulvinar eget velit at auctor.

SAUCE • DECEMBER 2013 • FROM EAST TO WEST

Lorem ipsum dolor sit amet, consectetur adipiscing.

Etiam vitae congue justo. Donec ut enim imperdiet, accumsan erat quis, lacinia nisi. Fusce malesuada risus fringilla aliquam sagittis. Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue. Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae, Nam eget luctus lacus. Etiam dapibus suscipit lacus id porta. Suspendisse eget convallis diam. Curabitur at turpis interdum, consequat lacus dignissim, iaculis odio. Pellentesque ut quam non nisi imperdiet sagittis.

Sed sagittis ac velit in pharetra. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Curabitur scelerisque lacus mauris, eget aliquam eros venenatis vel. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Sed pulvinar eget velit at auctor.

Suspendisse tortor est, volutpat nec tempus quis, lacinia rhoncus ipsum. Vestibulum vitae est ipsum.

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Donec feugiat ipsum nec magna tristique, sed commodo magna vulputate. Quisque faucibus egestas nibh, commodo aliquet erat venenatis et. Donec et diam sapien. Proin ultrices dignissim elit at pellentesque. Nulla ultrices sit amet metus id volutpat.

Words by Jack Mugridge Photography by Megan Hutchinson

8

“Etiam dui risus, consequat eu libero at, ornare ornare nisl. Proin eu mattis velit.

Mauris vitae nisi in massa tincidunt bibendum.”

9

SAUCE • DECEMBER 2013 • GRIDDLED LAMB WITH MINTED PEA SALAD

GRIDDLED LAMB WITH MINTED PEA SALAD Lamb loin fillet is a very lean, tender cut that requires virtually no preparation and cooks very quickly.

It’s delicious served with this mint, pea, feta and cucumber salad.

Method Preheat a griddle over a high heat, or prepare the barbecue. Cut each fillet into 6 thick slices and

season well with freshly ground black pepper. Sear the lamb for 2-3 minutes on each side or until well browned and cooked to your liking.

Remove from the heat and leave to rest for 5 minutes while you prepare the salad.

Top and tail the cucumber, halve lengthways, then cut into thick

diagonal slices. Add the mint leaves and peas. Crumble over the feta, drizzle with olive oil and season with black pepper.

Toss the salad together well and serve topped with the lamb. Eat immediately with warmed, griddled pitta bread, and lemon wedges for squeezing (optional).

Ingredients 454g pack lamb loin fillets 1 cucumber 1½ x 20g packs fresh mint, leaves only 100g fresh garden peas or petits pois 180g feta, drained A drizzle of extra virgin olive oil

10

SAUCE • DECEMBER 2013 • OVEN BAKED BEEF SHIN RAGU

Ingredients Beef 800g Quality Mark beef shin, bone in (or use stewing steak or gravy beef) 2 tablespoons butter 1 large onion, finely chopped 3 cloves garlic, crushed 2 sticks celery, finely chopped 2 carrots, finely chopped 2 tablespoons fresh oregano leaves, chopped (or use 2 teaspoons dried) 3 tablespoons tomato paste 2 anchovy fillets, chopped 1 cup red wine (or use extra stock) 2 cups reduced salt beef stock (I prefer the fresh stock in plastic pouches) 1 bay leaf To serve Cooked pappardelle (or just cut fresh lasagne sheets into 3cm strips and bingo, you have pappardelle!)

Fresh Parmesan, grated.

O V E N B A K E D B E E F S H I N R AG U The Italian word ‘Ragù’ more or less means a meaty sauce for pasta (Bolognese is a type of ragù). This beef shin version is a lovely way to make a rich, flavoursome sauce using a very economical cut. I like the way the meltingly tender chunks of meat add a great texture to the sauce too. The sauce freezes well so it’s easy to whip up a quick meal on a week night, or you can use the slow cooker for the ragù during the day and cook the pasta when you get home.

Method Preheat the oven to 150c.

Season the beef with a little salt and pepper. Heat a dash of oil in a large frying pan over a very high heat and sear the beef to brown all over (you may need to do this in

two batches). Set the beef aside.

Reduce the heat to medium, add the butter and another dash of oil to the pan and cook the onion, garlic, celery, carrot and oregano for about 7-10 minutes until the vegetables are soft.

Add the tomato paste and anchovies and cook for another few minutes. Add the wine, turn up the heat and let it bubble for 30 seconds. Add the stock and the bay leaf. If your pan is ovenproof, add the beef and its juices back to the pan and cover with the lid or, transfer everything to a covered casserole dish.

Bake in the oven for 3 hours, stirring a couple of times to ensure the beef stays mostly covered with liquid.

Remove the meat with tongs and place on a clean board. Remove and discard the bones/skin and pull the beef into chunks with two forks.

If necessary, at this point you can simmer the sauce in a saucepan on the stovetop to reduce and thicken it.

Add the meat back into the sauce, taste and season as required. Spoon the meat sauce onto the hot pasta and sprinkle with grated Parmesan and chopped parsley. Serve with a side of green salad.

Recipe by Kerry Borg Photography by Megan Hutchinson

The Shepherd and Dog Essex, friendly and welcoming with the best British food sourced directly from local farmers, butchers and fish mongers. We have great English beers and ciders with an atmosphere that all the family will love. The Shepherd also comes complete with our own cocktail bar for you to enjoy a few drinks before you sit down to eat.

We offer a wide variety of choice throughout our seasonal menus including our great value set lunch menu from Monday to Friday and our daily changing market menus delivering fresh produce at its peak.

Come and join us, we are waiting to serve you.

www.shepherdanddogessex.com

TO ADVERTISE HERE, CALL 01277 855155

SAUCE • DECEMBER 2013 • RESTAURANTS

R E S TA U R A N T S

LOREM IPSUM DOLOR SIT AMET, CONSECTETUR ADIPISCING ELIT. ALIQUAM SED FERMENTUM DOLOR. ETIAM AT NIBH VENENATIS, CURSUS ELEIFEND.

TO ADVERTISE HERE, CALL 01277 855155

12

M AB rSe n tO N’S wood

01277 261 331 www.masonsrestaurant.co.uk

IZUMI ORIENTAL BUFFET & GRILL

IZUMI - Maldon

IZUMI - Brentwood

01621 879952

01277 260060

Madison Heights Park Drive Maldon CM9 5JQ

Brentwood Leisure Park Warley Gap, Warley Brentwood CM13 3DP

TO ADVERTISE HERE, CALL 01277 855155

Great food, unobtrusive service and comfortable surroundings all go to make Heseltine’s Restaurant the ideal meeting place.

With a comfortable, unhurried atmosphere, Heseltines is a place where you can take your time over a meal, then you can relax with an after-dinner drink and conversation in our comfortable sofas.

For a number of years, Heseltines Restaurant has offered first class food and drink to diners in Brentwood and its surrounding area. In that time, many thousands of hotel visitors, conference delegates and wedding guests have been made to feel welcome in our comfortable surroundings and have been tempted by our extensive menu.

01277 226 418 www.derougemontmanor.com

TO ADVERTISE HERE, CALL 01277 855155

www.thekilnshotel.co.uk

The White Napkin Restaurant and Bar is open to non-residents and serves superb European neo-classical cuisine. All our food is locally sourced where possible and freshly prepared by our team of young talented chefs.

Opened in 2009 and nominated as finalists in the Essex Food & Drink Awards 2010 and 2011, Best Hotel Restaurant Category.

We have three young and aspiring chefs that each bring their own set of unique skills to the kitchen. Head chef Tom Sayer has a wealth of experience considering his young age and ‘youthful’ appearance. He is supported by his professional team which adds a depth of skill and creativity to our kitchen.

A VENUE FOR ALL OCCASIONS www.towerarms.co.uk

01277 210266

TO ADVERTISE HERE, CALL 01277 855155

Chutney Joe

MONDAY - WEDNESDAY 12.00PM - 3.00PM / 5.00PM - 9.00PM

FREE DELIVERY FROM 17:00 EVERYDAY MIN ORDER £15

THURSDAY - FRIDAY 12.00PM - 3.00PM / 5.00PM - 10.00PM

159A KINGS ROAD, BRENTWOOD, ESSEX, CM14 4EG

SATURDAY 12.00PM - 10.00PM

RESTAURANT - BAR - GRILL

Reservations : 0 1 277 3 75 696

ww w.a l ecsr est a u r a n t .co. u k

TO ADVERTISE HERE, CALL 01277 855155

THE NAG'S HEAD

Alfresco dining now available

www.thenagsheadbrentwood.co.uk

TO ADVERTISE HERE, CALL 01277 855155

FIRST CLASS FOOD, FRESHLY COOKED AND SERVED IN A RELAXED ATMOSPHERE. www.magicmushroomrestaurant.co.uk

TO ADVERTISE HERE, CALL 01277 855155

19

LO R E M I P S U M D O LO R S I T A M E T, C O N S E C T E T U R A D I P I S C I N G E L I T. E T I A M V I TA E C O N G U E J U S TO. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Etiam vitae congue justo.

Donec ut enim imperdiet, accumsan erat quis, lacinia nisi.

Fusce malesuada risus fringilla

aliquam sagittis. Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue. Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae, pretium fermentum

augue. Maecenas pulvinar, lacus in ullamcorper sodales, mauris ipsum consectetur felis, ultricies pellentesque est lacus sit amet nibh.

Etiam et aliquam purus.

Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim. Cras congue viverra pretium. Donec nec tellus justo. Morbi consectetur at nisi ut fermentum. Donec id gravida ligula. Vestibulum scelerisque odio vitae mauris feugiat, quis interdum orci condimentum. imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est placerat sit amet.

In porttitor ipsum nec libero commodo volutpat. Nullam vitae scelerisque sapien, quis fermentum nisl. Vivamus ante augue, fermentum ut odio cursus, tempor semper turpis. Etiam dui risus, consequat eu libero at, ornare ornare nisl. Proin eu mattis velit.

Mauris vitae nisi in massa tincidunt bibendum. Sed convallis quam euismod sem ultricies, eget tristique enim iaculis. Nullam egestas scelerisque mi, id laoreet lacus varius sit amet. Aenean fermentum elit nec luctus imperdiet. Proin mollis nisl rhoncus, sollicitudin elit id, aliquam nisl. Donec nec odio eget diam interdum convallis et a metus.

Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

SAUCE • DECEMBER 2013 • PICCALILLI AT THE HEADLEY

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Etiam vitae congue justo. Donec ut enim imperdiet, accumsan erat quis, lacinia nisi. Fusce malesuada risus fringilla aliquam sagittis.

Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue.

Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae, pretium fermentum augue. Maecenas pulvinar, lacus in ullamcorper sodales, mauris ipsum consectetur felis, ultricies pellentesque est lacus sit amet nibh.

Etiam et aliquam purus.

Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim.

Cras congue viverra pretium.

Donec nec tellus justo. Morbi consectetur at nisi ut fermentum.

Donec id gravida ligula. Vestibulum scelerisque odio vitae mauris feugiat, quis interdum orci condimentum. Donec ullamcorper diam eros, vitae interdum risus ornare ornare. Nullam eu leo sed dolor ornare imperdiet vitae sodales mi.

Duis malesuada leo sapien, quis venenatis est placerat sit amet.

Praesent quis lorem eu est tempus ullamcorper.

Integer congue, felis eu ultricies rutrum, risus neque venenatis ante, mattis pellentesque tellus neque et sapien.interdum orci condimentum. Donec ullamcorper diam eros, vitae interdum risus ornare ornare. Nullam eu leo sed dolor ornare imperdiet vitae sodales mi.

Duis malesuada leo sapien, quis venenatis est placerat sit amet.

Praesent quis lorem eu est tempus ullamcorper. Integer congue, felis eu ultricies rutrum, risus neque venenatis ante, mattis pellentesque

20

tellus neque et sapien.

In porttitor ipsum nec libero commodo volutpat. Nullam vitae scelerisque sapien, quis fermentum nisl.

Vivamus ante augue, fermentum ut odio cursus, tempor semper turpis.

Etiam dui risus, consequat eu libero at, ornare ornare nisl. Proin eu mattis velit. Mauris vitae nisi in massa tincidunt bibendum. Sed convallis quam euismod sem ultricies, eget tristique enim iaculis. Nullam egestas scelerisque mi, id laoreet lacus varius sit amet. Aenean fermentum elit nec luctus imperdiet. Proin mollis nisl rhoncus, sollicitudin elit id, aliquam nisl. Donec nec odio eget diam interdum convallis et a metus. Fusce mi ipsum, adipiscing porta nibh vitae, malesuada commodo tortor. Nunc eget lorem eget elit pretium scelerisque.

Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

22

E T I A M V I TA E CONGUE JUSTO MORBI CONSECTETUR AT N I S I U T FERMENTUM

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Etiam vitae congue justo. Donec ut enim imperdiet, accumsan erat quis, lacinia nisi. Fusce malesuada risus fringilla aliquam sagittis.

Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue.

Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae, pretium fermentum augue. Maecenas pulvinar, lacus in ullamcorper sodales, mauris ipsum consectetur felis, ultricies pellentesque est lacus sit amet nibh.

Etiam et aliquam purus.

Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim. Cras congue viverra pretium. Donec nec tellus justo. Morbi consectetur at nisi ut fermentum.

Vestibulum scelerisque odio vitae mauris feugiat, quis interdum orci condimentum. Donec ullamcorper diam eros, vitae interdum risus ornare ornare. Nullam eu leo sed dolor ornare imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est placerat sit amet. Praesent quis lorem eu est tempus ullamcorper.

Integer congue, felis eu ultricies rutrum, risus neque venenatis ante, mattis pellentesque tellus neque et sapien.interdum orci condimentum. Donec ullamcorper diam eros, vitae interdum risus ornare ornare. Nullam eu leo sed dolor ornare imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est.Praesent quis lorem eu est tempus ullamcorper. Integer congue, felis eu ultricies rutrum, risus neque venenatis ante, tellus neque et sapien.

Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim. Cras congue viverra pretium. Donec nec tellus justo. Morbi consectetur at nisi ut fermentum. Nullam eu leo sed dolor ornare imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est placerat sit amet. Praesent quis lorem eu est tempus ullamcorper.

Words by Jack Mugridge Photography by Megan Hutchinson

23

SAUCE • DECEMBER 2013 • FROM EAST TO WEST

NEW YEARS

Regions and religions make up a large portion of the cultural fabric of the food. “Indian food” has been coined a phrase that a native would surely laugh at because such a phrase would be like saying to a sommelier “North American wine.” Like Napa, Sonoma, Columbia, and Anderson Valley, for example, there are many areas within India that have its own unique cooking methods, spices, and local ingredients.

Tipping the population scale at over one billion, the diversity of its food is as diverse as its people.

H OT S P OT S

Hindu and Muslim are the two dominate religions that have influenced Indian cooking and food habits the most. With each migration of settlers, they brought with them their own culinary methods. The Hindu vegetarian culture is widely practiced. Adversely, Muslim tradition is the most dominate in the cooking of meats. Mughlai food, kabaas, rich Kormas (curry), and nargisi kaftas (meatballs), the biryani (a layered rice and meat dish), rogan josh, and favorite dishes prepared in a clay over or tandoor are wonderful contributions made by Muslim settlers in India.

In South India, the cuisine is largely rice based with an accent of a thin soup called Rasam. Coconut is an important ingredient in all South Indian cuisine.

Dosa (rice pancakes), Idli (steamed rice cakes), and fermented rice are very popular dishes with Hindu vegetarian dieters. The Portuguese, Persians, and British made important contributions to the Indian culinary scene as well. The British, for example, introduced tea or chai to India and it is the favorite drink of most Indians today.

Indian cuisine is about as easy to explain as thermodynamics. Over 5,000 years of history, India has welcomed a multitude of settlers with a variety of belief systems. In order to understand the evolution of the indigenous cuisine of India, one must realize this country is anything but homogenous.

28

SAUCE • DECEMBER 2013 • NEW YEARS HOTSPOTS

North, East, South and West are the four different main regional styles in Indian cooking. North India was influenced by the Moghuls dynasty that ruled India for three centuries until the British replaced them in the 1800s. Saffron and rich gravies made of pureed nuts and creams were all derived from the Moghuls. Naan bread, which is made in a tandoor, is not indigenously Indian. It is the everyday bread of the Afghani people.

Naan is not the homemade daily bread of Indians, yet for decades, this has been a mass misperception of Indian food outside the country. South Indian food is the antithesis of Northern Indian food.

Their distinctive rice crepes and steamed rice cakes have been a favourite amongst Southern Indians. Rice is eaten at all meals, and lunch is often three courses, again each served with rice. Hindus are divided into meat and non-meat eaters. Their common thread in the Southern region of Kerala is coconut, which is the culinary mascot of the state.

The Western states of Gujarat, Maharashtra and Goa all have unique food experiences. Gujarat is mostly Muslim, Parsis, Hindu, and Jains, which each having their own method to cooking. Parsis have a rich diet of chicken and seafood, unlike Jains, who are strictly vegetarian for religious reasons.

Gujaratis are predominately veggie eaters and Gujarat is celebrated for being one of the best places to eat vegetarian food. Maharashtra is a huge state with its fame capital Mumbai (formerly known as Bombay).

This large region has five-star hotels and restaurants that incorporate coastal favorites such as a variety of seafood dishes with a slash of red chilies and a healthy

helping of coconut. Eastern states such as West Bengal, Orissa, Bihar, and Jharkhand are quite different from each other. Bengali cuisine can be described as delicate and subtle, with fish and rice at the center of the diet.

The order of a Bengali meal begins with a mixed vegetable dish with a bitter flavor and ends with a rich milk-based sweet dessert that Bengali is famous for.

Orissa is known for squash blossoms dipped in a paste made with rice and deep-fried or made into patties.

Fish and other seafood are also dietary stables. Chicken is very unlikely to be served here and in general meat plays a minor culinary role. Bihar and Jharkhand enjoy their vegetables and beans, however they have Western overtones with their diet including beef, pork, goat and chicken.

From East to West, Indian cuisine seems to be only united by its locale, but its flavor is clearly boundless. During the month of February, join me as I explore the cuisine of India and see why it is you will soon love.

Words by Jack Mugridge Photography by Megan Hutchinson

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Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

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Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

SAUCE • DECEMBER 2013 • NEW YEARS HOTSPOTS

Lorem ipsum dolor sit amet, consectetur adipiscing.

Etiam vitae congue justo. Donec ut enim imperdiet, accumsan erat quis, lacinia nisi. Fusce malesuada risus fringilla aliquam sagittis. Etiam pharetra turpis nulla, sed dignissim felis ultrices quis. Nam ultricies dignissim leo at congue. Ut mattis est elit. Vestibulum in lectus nunc. Nulla felis elit, ornare vel dolor vitae,

pretium fermentum augue. Maecenas pulvinar, lacus in ullamcorper sodales, mauris ipsum consectetur felis, ultricies pellentesque est lacus sit amet nibh. Etiam et aliquam purus. Suspendisse purus ipsum, consequat id magna non, facilisis consequat felis. Cras tempor eleifend magna vel dignissim. Cras congue viverra pretium. Donec nec tellus justo. Morbi consectetur at

nisi ut fermentum. Donec id gravida ligula. Vestibulum scelerisque odio vitae mauris feugiat, quis interdum orci condimentum. imperdiet vitae sodales mi. Duis malesuada leo sapien, quis venenatis est placerat sit fermentum ut odio cursus amet.

Proin mollis nisl rhoncus, sollicitudin elit id, aliquam nisl. Donec nec odio eget diam interdum convallis et a metus. Fusce mi ipsum, adipiscing porta nibh vitae, malesuada commodo tortor. Nunc eget lorem eget elit pretium scelerisque.

In porttitor ipsum nec libero commodo volutpat.

Nullam vitae scelerisque sapien, quis fermentum nisl. Vivamus ante augue, fermentum ut odio cursus, tempor semper turpis. Etiam dui risus, consequat eu libero at, ornare ornare nisl. Proin eu mattis velit.

Mauris vitae nisi in massa tincidunt bibendum. Sed convallis quam euismod sem ultricies, eget tristique enim iaculis. Nullam egestas scelerisque mi, id laoreet lacus varius sit amet. Aenean fermentum elit nec luct.

Nam eget luctus lacus. Etiam dapibus suscipit lacus id porta. Suspendisse eget convallis diam. Curabitur at turpis interdum, consequat lacus dignissim, iaculis odio. Pellentesque ut quam non nisi imperdiet sagittis.

Sed sagittis ac velit in pharetra. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Curabitur scelerisque lacus mauris, eget aliquam eros venenatis vel. Class aptent taciti sociosqu himenaeos. Sed pulvinar eget velit at auctor.

SAUCE • DECEMBER 2013 • NEW YEARS HOTSPOTS

Club title goes here Mauris pulvinar magna in turpis consectetur, in tincidunt massa rutrum. Suspendisse et interdum urna, et tincidunt nibh. Integer mollis erat id scelerisque pharetra.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris pulvinar lacus in arcu bibendum varius eget ac mi. Donec ut nunc consequat, mollis mauris nec, vulputate arcu. Nunc sed elit ante.

Vestibulum nisl erat, gravida at commodo et, sodales eget ante. euismod. Proin lacinia lacus a nunc rhoncus, ut placerat nunc interdum.

Club title goes here Vivamus eget viverra nisi.

Integer aliquam, turpis pharetra pretium elementum, elit lorem facilisis nulla, et laoreet nunc purus in massa. Morbi convallis condimentum pulvinar. Integer eu arcu quam. Suspendisse id diam fermentum, lacinia arcu et.

Club title goes here Ut suscipit massa in consectetur congue. Sed nunc justo, convallis ac eros et, pretium ornare lectus.

Sed aliquet lobortis ipsum vitae facilisis. Quisque rhoncus suscipit libero id tempor. Aliquam id ante et enim auctor blandit. Aliquam erat volutpat. Praesent et vestibulum varius ante aliquet id.

Club title goes here Vivamus eget viverra nisi.

Integer aliquam, turpis pharetra pretium elementum, elit lorem facilisis nulla, et laoreet nunc purus in massa. Morbi convallis condimentum pulvinar. Integer eu arcu quam. Suspendisse id diam fermentum, lacinia arcu et, pharetra mi. Curabitur purus tellus, facilisis nec vulputate eget, vehicula vel dolor. Donec molestie metus non luctus sodales. Morbi velit tellus, iaculis tempus massa id, porta consequat neque. Morbi eu risus ultrices, pharetra ipsum sit amet, facilisis neque.

Club title goes here Vivamus eget viverra nisi.

Integer aliquam, turpis pharetra pretium elementum, elit lorem facilisis nulla, et laoreet nunc purus in massa. Morbi convallis condimentum pulvinar. Integer eu arcu quam. Suspendisse id diam fermentum, lacinia arcu et, pharetra mi. Curabitur purus tellus, facilisis nec vulputate eget, vehicula vel dolor. Donec molestie metus non luctus sodales. Morbi velit tellus, iaculis tempus massa id, porta ultrices, pharetra ipsum sit amet, facilisis neque.

Club title goes here Ut suscipit massa in consectetur congue. Sed nunc justo, convallis ac eros et, pretium ornare lectus.

Sed aliquet lobortis ipsum vitae facilisis. Quisque rhoncus suscipit libero id tempor. Aliquam id ante et enim auctor blandit. Aliquam erat volutpat. Praesent et vestibulum dolor. Sed luctus egestas purus, at varius ante aliquet id.

26

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SAUCE • DECEMBER 2013 • BARS, PUBS & CLUBS

B A R S , P U B S & C LU B S

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31

A DAY IN THE LIFE A LO C A L REVIEW After many recommendations I decided to try out The Headley in Warley, Brentwood.

I had heard only good things about it and was intrigued for a couple of reasons.

First, The Headley is owned by Chef Daniel Clifford, a two Michelin starred Chef (his Michelin starred restaurant is in Cambridge - Midsummer House). Secondly, it’s a gastro pub where the menu consists of seasonal, traditional British food - which is exactly what I like to see; in fact you don’t see enough of it. I love to see British produce and dishes cooked well.

Morbi imperdiet, est ac tempus consequat, orci sapien blandit nunc, venenatis volutpat dolor nulla eu nunc. Mauris a diam purus.

SAUCE • DECEMBER 2013 • A DAY IN THE LIFE

32

At the site of the former popular Headley Arms, the concept of Headley Spice was the brainchild of high-profile restauranteur Faruk Kamali, who has brings over 20 years of experience in the restaurant industry.

As we pulled into the car park, my headlights briefly lit up the exterior of The Headley through the torrential rain. My first thought was that it is very a pleasant looking pub. Hurrying inside, to avoid the downpour, the interior was also very nice - battered, comfy leather sofas and tables to the left, a bar ahead, high ceilings and very light and airy. The heavy wooden furniture all appeared to have a Chicken motif carved into it - nice touch. After a bit of an initial wait, we were told our table would be five minutes. We were shown to one of the comfy sofas where our drink order was taken and then brought over.

After the briefest of waits, we were shown to our table and I got my first look at the menu. After carefully considering the beautifully thought out dishes, I went for a starter of Ham Hock Terrine with homemade piccalilli on warm toast.

My fiancé went for North Atlantic Sardines on toast with a rich tomato sauce.

The starters were a great choice.

The Ham Hock terrine was a very generous slab, thick, meaty and incredibly tasty. The homemade Piccalilli complimented the dish beautifully and was a nice touch, standing head and shoulders above any shop bought competitors.

My fiancé’s starter, North Atlantic Sardines absolutely stank, but only a smell that I envied. The smell was incredible and she tucked into it without any complaints.

Onto the mains; I ordered a Steak, Guinness and Onion Pie with a horseradish crust, with some mashed potato and sautéed spring greens on the side. The pie was lovely, rich in Guinness sauce and again a very generous size.

The only slight downfall was that I didn’t feel the horseradish tasted strong enough, but that’s purely down to preference. The side order of mash was a creamy delight and I completed the main feeling incredibly full and happy.

The fiancé’s main of Beer Battered Cod and chips with sauce tartar and crushed peas was extremely well cooked. The batter was perfectly crisped and the fish extremely tasty.

The Tartar sauce was obviously homemade and was very good indeed. The chips on the side had an amazing crunch to them and yet very fluffy on the inside. Perfect pub grub.

Overall, I had a very enjoyable dinner at The Headley and would easily visit it again. The service was friendly and fast. The prices were extremely reasonable and the menu is exactly the traditional British food that I want to see in a gastro pub.

Words by Jack Mugridge Photography by Megan Hutchinson

33

NUTELLA CREPE CAKE

34

SAUCE • DECEMBER 2013 • A DAY IN THE LIFE

Ingredients 1 cup plain flour, sifted 1 tsp caster sugar Pinch salt 1 cup milk 1 cup water 3 eggs 1 tsp vanilla 25 grams butter melted 3/4 cup Nutella, softened 300 ml whipped cream 100 grams 70% dark chocolate, melted 2 tbsp coconut oil

Method Combine the flour, sugar and salt in a bowl and stir to combine. In a large jug or bowl whisk together the milk, water, eggs and vanilla and add to the dry ingredients. Whisk until smooth and add the melted butter to the batter and whisk again. Set aside.

Heat a 20cm (8 inch) pan on a medium high heat and add a little grapeseed oil to coat. Take a 1/4 cup measuring cup (use this as your guide for the amount of batter to make each crepe) and pour into the

hot pan. Swirl around till the base is evenly covered and cook for 1 min or until the top is no longer “wet”.

Flip on the other side and cook for half a minute more.

Repeat with the remaining batter ensuring you keep your pan oiled between crepes. You shoud end up with approximately 20-22 crepes.

Allow to cool completely before arranging the cake.

Fold the Nutella through the whipped cream and proceed to make the cake by spreading 2

tbsp of Nutella cream between each crepe. Finish off the cake by combining the melted chocolate with coconut oil and pouring over the top.

Garnish with grated chocolate and allow to rest for half an hour before serving.

Words by Kerry Borg Photography by Megan Hutchinson

TO ADVERTISE HERE, CALL 01277 855155

SAUCE • DECEMBER 2013 • CAFE CULTURE

CAFÉ CULTURE

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36

TO ADVERTISE HERE, CALL 01277 855155

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SAUCE • DECEMBER 2013 • BOUTIQUE CORNER

BOUTIQUE CORNER

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TO ADVERTISE HERE, CALL 01277 855155

40

TO ADVERTISE HERE, CALL 01277 855155

d o o f l Rea Hepburns was established in 1932 by George and Ethel Hepburn.

At Hepburns we are dedicated to producing and cooking real food.

We do not use artificial growth promoters, antibiotics or drugs on our animals and care deeply about animal welfare.

After three generations we have developed great trust and friendship with our farmers.

We share a wholehearted commitment to quality and purity.

www.hepburnsfood.co.uk

TO ADVERTISE HERE, CALL 01277 855155

43

PICCALILLI AT T H E HEADLEY A LO C A L REVIEW

After many recommendations I decided to try out The Headley in Warley, Brentwood.

I had heard only good things about it and was intrigued for a couple of reasons.

First, The Headley is owned by Chef Daniel Clifford, a two Michelin starred Chef (his Michelin starred restaurant is in Cambridge - Midsummer House). Secondly, it’s a gastro pub where the menu consists of seasonal, traditional British food - which is exactly what I like to see; in fact you don’t see enough of it. I love to see British produce and dishes cooked well.

SAUCE • DECEMBER 2013 • PICCALILLI AT THE HEADLEY

44

At the site of the former popular Headley Arms, the concept of Headley Spice was the brainchild of high-profile restauranteur Faruk Kamali, who has brings over 20 years of experience in the restaurant industry.

As we pulled into the car park, my headlights briefly lit up the exterior of The Headley through the torrential rain. My first thought was that it is very a pleasant looking pub. Hurrying inside, to avoid the downpour, the interior was also very nice - battered, comfy leather sofas and tables to the left, a bar ahead, high ceilings and very light and airy. The heavy wooden furniture all appeared to have a Chicken motif carved into it - nice touch. After a bit of an initial wait, we were told our table would be five minutes. We were shown to one of the comfy sofas where our drink order was taken and then brought over.

After the briefest of waits, we were shown to our table and I got my first look at the menu. After carefully considering the beautifully thought out dishes, I went for a starter of Ham Hock Terrine with homemade piccalilli on warm toast.

My fiancé went for North Atlantic Sardines on toast with a rich tomato sauce.

The starters were a great choice.

The Ham Hock terrine was a very generous slab, thick, meaty and incredibly tasty. The homemade Piccalilli complimented the dish beautifully and was a nice touch, standing head and shoulders above any shop bought competitors.

My fiancé’s starter, North Atlantic Sardines absolutely stank, but only a smell that I envied. The smell was incredible and she tucked into it without any complaints.

Onto the mains; I ordered a Steak, Guinness and Onion Pie with a horseradish crust, with some mashed potato and sautéed spring greens on the side. The pie was lovely, rich in Guinness sauce and again a very generous size.

The only slight downfall was that I didn’t feel the horseradish tasted strong enough, but that’s purely down to preference. The side order of mash was a creamy delight and I completed the main feeling incredibly full and happy.

The fiancé’s main of Beer Battered Cod and chips with sauce tartar and crushed peas was extremely well cooked. The batter was perfectly crisped and the fish extremely tasty.

The Tartar sauce was obviously homemade and was very good indeed. The chips on the side had an amazing crunch to them and yet very fluffy on the inside. Perfect pub grub.

Overall, I had a very enjoyable dinner at The Headley and would easily visit it again. The service was friendly and fast. The prices were extremely reasonable and the menu is exactly the traditional British food that I want to see in a gastro pub.

Words by Jack Mugridge Photography by Megan Hutchinson

TO ADVERTISE HERE, CALL 01277 855155

SAUCE • DECEMBER 2013 • TAKEAWAYS

TA K E AWAY S

LOREM IPSUM DOLOR SIT AMET, CONSECTETUR ADIPISCING ELIT. ALIQUAM SED FERMENTUM DOLOR. ETIAM AT NIBH VENENATIS, CURSUS ELEIFEND.

TO ADVERTISE HERE, CALL 01277 855155

46

TO ADVERTISE HERE, CALL 01277 855155

TO ADVERTISE HERE, CALL 01277 855155