Foodies Magazine January 2015

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ANGELAOn her Italian roots

COCKTAILS ● VEGETARIAN FEASTS ● BURNS NIGHT RESTAURANTS

WINA HEBRIDEAN

SEAFOODHAMPER

ISSUE 61 JANUARY 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

EDIBLESTYLENew ideas for your kitchen

40and top chefsAdam HandlingGreg Malouf

RECIPES

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ASSERT YOURINDEPENDENCE

10 Gloucester Place Edinburgh, EH3 6EF. ScotlandPhone +44 131 225 2720 [email protected]

www.niracaledonia.com

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WELCOME

foodies 3

THE festive season has been and gone and the New Year lays before us exciting possibilities and good intentions. More often than not,

however, those good intentions dissolve before January is over, and our plans to eat healthily and head to the gym are easily and readily swapped for a glass of wine and our favourite comfort food.

However, as Greg Malouf shows us in page 26, eating healthily doesn’t have to be boring and is not about deprivation. Greg’s deliciously warming tomato and bean soup with harissa and honey is the perfect winter warmer that will leave you feeling full and light. If you want to satisfy your sweet tooth, try the Saffron rice pudding with spiced apricots, a truly tantalising experience for your taste buds and the perfect guilt-free desert.

This month we also bring you three delicious recipes from the Pollan family, the mother and sisters of legendary chef Michael Pollan, who between the four of them know a thing or two about cooking great family meals with an elegant twist.

To celebrate the anniversary of Scotland’s most beloved poet, we have put together our pick of the best places to dine and celebrate Burns Night in true Scottish style. Turn to page 43 and raise a dram to our beloved bard.Sue Hitchen, Editor

Published by theMedia CompanyPublications Ltd21 Royal Circus,Edinburgh EH3 6TLTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

CONTRIBUTORS

Angela Hartnett worked with Gordon Ramsey before winning Michelin stars of her own

Greg Malouf is a chef whose expertise in Middle Eastern cooking has won him a huge following

The Pollan Family are the mother and sisters of Michael Pollan, offering you their secret family recipes

Adam Handlingwas a fi nalist on MasterChef: The Professionals and launched his new restaurant last year

Take it easyon yourself

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina Whyte

Advertising DesignCharis Stewart

ADVERTISINGBusiness DevelopmentSharon Little

SUBSCRIPTIONSReceive a copy of Foodies every month. Only £15 (regular price £24) for12 issues delivered to your door call 0131 226 7766or email the editor:[email protected]

about deprivation. Greg’s deliciously warming tomato and bean soup with harissa and honey is the perfect winter

WINA SEAFOODFEAST TO

SHARE

Foodies

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61

ANGELAOn her Italian roots

COCKTAILS ● VEGETARIAN FEASTS ● BURNS NIGHT RESTAURANTS

WINA HEBRIDEAN

SEAFOODHAMPER

ISSUE 61 JANUARY 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

EDIBLESTYLENew ideas for your kitchen

40and top chefsAdam HandlingGreg Malouf

RECIPES

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Front cover imageSmile or Get Out of the Kitchen by Adam Handling

003_FFWelcome_0115.indd 3 08/12/2014 15:22

Call in advance to book on 01875 342 012.

Shuttle Bus from Edinburgh

available daily £12.00 per person – please enquire at time of booking.

Valid until 31st March 2015

This voucher must be presented on arrival at the

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CONTENTS

foodies 5

SHOPPING 7 NEWS 9

BOOKS, TV & WHAT’S ON 10

COMPETITION 12

BURNS NIGHT PRODUCTS 15Get the haggis ready

ANGELA HARTNETT 16on Gordon Ramsay and her Italian roots

ADAM HANDLING 18The MasterChef: The Professionals fi nalist shares three recipes

NEW FEAST 26Vegetables take centre stage

THE POLLAN FAMILY 34The family’s favourite recipes

SCOTTISH BAKING 40A fresh take on traditional favourites

BURNS SUPPERS 43Celebrate the bard’s birthday in style

CHEESEMAKERS 47Scotland’s best artisan cheese makers

ROMANTIC BREAKS 49Have a royal Valentine’s Day

SHRUBS COCKTAILS 53Master these vinegar-based cocktails

COOK SCHOOLS 57January’s exciting cookery courses

INTERIORS 58Add a Californian look to your kitchen

SPAS 63

NEW BARS 64

OUT & ABOUT 66

15

37

4316

53

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SHOPPING

foodies 7

Preciousmetals

Give your kitchen a gleamingmakeover with these copper,

silver and gold delights

Farmers Market tankard pig mug,£5.99, www.creative- tops.com

Tesco gold scratcheffect tumbler,

£5, www.tesco.com

Wine Cube by Toby Howes,£165, www.sableandox.co.uk

V&A Garden Birdsgreen side plate, £35.70,www.creative-tops.com

Tower and Spire set, £54,www.thegreatgiftCompany.co.uk

Tesco tagine in terracotta, £15, www.tesco.com

M Spoons measuring spoons,£6.95, www.no1gadgetstore.co.uk

National Trust CountryKitchen colander,£14.99,www.creative-tops.com

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The smooth, rounded hills sheltering the Tomatin Distillery reflectthe softer side of nature in this quiet corner of the Highlands.

Here, bubbling pure spring water, tender barley and gentle patience all go into creating our 12 Year Old, a deliciously sweet

and smooth malt with hints of apples, pears and subtle sherry.

Tomatin.comPlease enjoy responsibly.

Experience the Softer Side of the Highlands.

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FOODIES NEWS

foodies 9

Nuts by the bottleLiquid deli Demijohn has just launched its unique walnut liqueur, the perfect warming drink for the cold nights ahead. The first walnut liqueur to be made in Britain, it combines handpicked walnuts and cloves to tantalise your taste buds with a subtle sweetness and spiced overtones. Simply delicious!www.demijohn.co.uk

Sometimes, cutting back on calories can be very difficult, especially on nights when you just fancy a glass or two of wine. Eisberg has produced a delicious range of crisp and fruity wines that contain all the flavour of alcoholic wine, without the alcohol. It’s the perfect way to enjoy a guilt-free drink that tastes just like the real thing, without the hangover! www.eisberg.co.uk

WINE WITHOUT THE WORRY

Have a sweet Valentine’s Day with Biscuiteers’ delicious, handmade treats. From delicate heart shaped creations and intricate roses, to the vintage designs of the quirky tins, Biscuiteers is the ideal gift to put a smile on your loved one’s face. www.biscuiteers.com

JAMMIN’

Add a rustic touch to your kitchen with Harch Wood Couture’s new range of beautiful handmade woodware. From the Harch Tablet Holder, ideal for techie foodies, to the stunning Glebe board, perfect for serving meals à la Jamie Oliver, the range will bring warmth to your kitchen. www.harchwoodcouture.com

WOODEN HEART

Biscuit Love

Duerr’s Half Sugar Fine Cut Seville Orange Marmalade is the perfect way to make your breakfast healthier without compromising on flavour. With 50% less sugar than its classic counterpart and 50% more fruit, the only difference you’ll notice is how good it tastes.www.duerrs.co.uk

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BOOKS, TV AND WHAT’S ON

10 foodies

WHAT’S ON

WORLD OF WINE GRAND TOUR OF FRANCE

27th January, Radisson BLU Hotel, GlasgowExplore France’s rich wine heritage

in this delightful wine tasting event that will take you on a journey through the nation’s fascinating wine history and tantalise your taste buds with a wonderful selection of interesting tipples, alongside matching nibbles. £30 per person for a 2 hour session.

TASTER DAY AT THE TRAM STOP MARKET

10th January, Corner of York Place and Broughton St, Edinburgh

Head to this up-and-coming market opposite John Lewis in Edinburgh for a mouthwatering tasting event with all dishes priced at less than £5. Find something innovative, exciting and delicious with a range of hot food, fresh produce, cakes, sweets and more from local producers.

UBIQUITUS CHIP WHISKY CLUB

8th January, 12 Ashton Lane, GlasgowThe Chip has launched its own

whisky club to celebrate Whisky Month. Events will explore different regions of the country, with four drams plus nibbles to match. Throughout the year, they will be taking a taste tour around the Highlands and Islands, Lowlands and Speyside, with some of the rarest whiskies.

Deliciously EllaElla Woodward, Yellow Kite, £20.00From sumptuous desserts to bowls of awesome veggies, Ella’s fi rst cookbook is full of

healthy recipes that taste amazing.

COOKING THE BOOKS

Malt: A Practical Guide from Field to Brewshouse John Mallet, Brewers Publications, £13.99Mallet will take you on a discovery journey to unveil

the intricacies of Malt, a key ingredient used in virtually all beers.

The Sunshine DietShelina Permalloo, Ebury Press, £14.99The food loving MasterChef winner shares her favourite healthy yet delicious

recipes to get some sunshine into your life as the days get shorter.

TOUR OF FRANCE27th January, Radisson BLU Hotel, GlasgowExplore France’s rich wine heritage

in this delightful wine tasting

STOP MARKET10th January, Corner of York Place and Broughton St, Edinburgh

Head to this up-and-coming

CLUB8th January, 12 Ashton Lane, GlasgowThe Chip has launched its own

whisky club to celebrate Whisky

Korean food made simpleAmerican-born, Korean raised and London based Chef Judy Joo will be undertaking a journey to her homeland this January in Food Network’s latest cookery adventure. Coinciding with the explosion of restaurants and food trucks selling Korean-inspired dishes all over the UK, Korean Food Made Simple is the perfect introduction to those looking to add a little fl are to their dishes and explore a different culture. The ten-part series will see Chef Judy explore the bustling cuisine scene in South Korea and share her simple and delicious versions of Korean staples such as meaty mandu dumplings or salty caramel hotteok pancakes as she creates them at home. Monday 26th January, 6.30pm, Food Network

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12 foodies

E STABLISHED LAST year by 23-year-old Douglas Stewart, a lobsterman’s son, the

Hebridean Food Company’s online shop allows you to buy fresh seafood directly from the boats of Uist, delivered straight to your door.

Foodies magazine is offering a lucky reader the chance to win a fabulous hamper jam-packed with goodies fresh from the sea, as well as delicious smoked and cooked shellfi sh, salmon and sauces.

Hebridean shellfi sh is some of the best in the world, coming from an almost untouched environment next to the Atlantic Ocean. The Hebridean Food Company catches some of the

purest and most sought-after shellfi sh available, and quality, traceability and sustainability are at the heart of what they do.

The prize includes a taster of everything from the shop including oysters, mussels, crab claws, hand-picked crab meat, langoustines, king scallops, lobsters, peat-smoked salmon and scallops, as well as four chef-prepared gourmet sauces - smoked salmon velouté, thermidor, cream of pimiento and Hollandaise.

This is a seafood-lover’s dream prize, and the opportunity to host a true Hebridean feast! ●For more info, visit: www.hebrideanfoodcompany.co.uk

Win a Hebridean seafood feast

T&Cs: Prize may differ from stated depending on supply. The Hebridean Food Co will contact the winner to arrange delivery. Prize is non-transferrable and there is no cash alternative. The winner will be the fi rst correct answer drawn on 2nd February 2015. The editor’s decision is fi nal.

TO ENTERFor your chance to win this great prize, simply answer the followingquestion:

What colouris a cooked lobster?To win you must like Foodies Magazine on Facebook and send us a message with your name and email address.

WIN

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Hopetoun Farm Shop, Hopetoun Woods, Newton EH54 6QZ Tel: 01506 830 716 www.hopetounfarmshop.co.uk

Hopetoun Butchery within the award winning Hopetoun Farm Shop offers a wide selection of quality fresh produce sourced directly from the surrounding Hopetoun Estate including home reared Aberdeen Angus beef, lamb, poultry, venison and seasonal game. Bring this advert into Hopetoun Farm Shop between 16th and 31st January and receive 20% discount on all purchases of fresh butchery produce*.

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HAGGISFor The Perfect Burns Supper

John Lawson Butchers& Delicatessen

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Haggis Scotious GlutenlessMacbeth’s has just launched its new breed of gluten free Haggis. It’s made with gluten free ingredients yet it maintains the main aspects of the original recipe and natural casing.www.macbeths.com

SHOPPING

foodies 15

Rabbie RevelsLiven up your Burn’s Supper feast with these deliciously exciting new products

Gie him strong drinkWhether you prefer the Robert Burns blended Scotch whisky’s dry character, smooth finish and subtle smoked hints or the Robert Burns Single Malt Scotch Whisky’ smooth, malty and sweet, these drams are the perfect way to kickstart your Burn’s supper in true Scottish style. www.arranwhisky.com

Arran ChutneysLiven up your post Burns Supper cheese board with these delicious locally sourced Arran chutneys and add a little kick to your tatties

or liven up any sauce with the tasty Arran mustards range.

www.patersons-arran.com

Oceanic OatcakesThese simple and traditional oatcakes

are the perfect match for haggis for extra Scottish flare. Made with three locally sourced ingredients, oatmeal, vegetable oil shortening and sea-water, they are delicious. www.oceanic-oatcakes.co.uk

Shortbread Awarded Scotland’s favourite shortbread, Paterson’s is the perfect addition to your Burns basket for a sweet treat to dip into your tea after supper. www.patersons-arran.com

MackarGinThe recently launched Glaswegian Mackar Gin is the perfect drink for a night of celebration. The high quality, hand crafted spirit tastes delicious in a classic G & T, as a cocktail staple or on the rocks, great for getting you in the mood for ceilidh dancing? www.glasgowdistillery.com

Gangs wi’ Haggis WineIf you are not so keen on Whisky, Cairn O’More’s customised wine, which blends oak tree leaves and fresh fruit with their Bramble wine to perfectly match the strong flavours of the haggis, is an ideal alternative as well as a delightful tantalising experience for your taste buds!cairnomohr.com

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HAVING BEGUN her career as the protégée of the famously fiery Gordon Ramsay, chef Angela

Hartnett has gone on to make a name for herself as one of Britain’s best-loved chefs. Her trademark style is simple but sophisticated Italian cuisine.

The 46-year-old is now chef-patron and owner of the Michelin-starred Murano in Mayfair, has launched Café Murano in St James, the Merchants Tavern in Shoreditch and has revamped the restaurant in the Limewood Hotel, Hampshire, as Hartnett Holder & Co. In 2007 she was awarded an MBE for services to the hospitality industry.

“I come from a family that always liked food and it was always part of our lives,” says Hartnett. “We always ate together and cooked together so it was something I grew up with. I was taught to cook by my grandmother and my mother. You were expected to help out in the kitchen.”

Harnett’s Italian heritage has obviously had an influence on her cooking style. “That’s what I grew up learning,” she says. “It makes sense that you stick to the things you know best, hence why I do more Italian food than anything else. I cook the type of food that I was brought up on and I know well.”

Hartnett isn’t keen on the phrase ‘signature dish’ – “it sounds like you only

cook one thing, when really these things evolve” – but she agrees that “great pastas and risottos” are very much the style of her restaurants. “That’s what we cook in the restaurants – good, simple, tasty food,” she says.

As Gordon Ramsey’s former protégée, one might expect that Hartnett had a rough time whilst learning her trade, but she is keen to dispel the image of the hot-headed chef from the TV shows.

“He was great. He was an absolutely top bloke,” she says. “If I hadn’t worked with Gordon I wouldn’t be in the position I’m in now, without a doubt. He taught me about running a kitchen and the importance of consistency. I worked with him for 17 years and you don’t work with someone that long if they are intimidating. You work with someone because you enjoy working with them and because they’re a good person.”

Having appeared on shows such as Hell’s Kitchen and Kitchen Criminals, are we likely to see Hartnett moving into a TV career like her former boss? “I prefer my work in the kitchen,” she admits. “The TV work is good but what makes your business is your restaurant, so you need to ensure that that’s running smoothly. I like doing the odd bit of TV work but I don’t want to do it permanently or do loads of it. I’m quite happy just flitting in and out.” ●

VIVA ITALIA

Chef Angela Hartnett talks about her Italian heritage, how she learned to cook and what Gordon Ramsey

was really like as a boss

MEET THE CHEF ANGELA HARTNETT

16 foodies

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“I worked with Gordon for 17 years, and you

don’t work with someone that long if they’re

intimidating”

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MY PARENTS are very health-conscious. Mum spent a lot of time baking and there were

always homemade breads, cakes and biscuits on the go. From being a wee boy I would help her in the kitchen, and my love of cooking and quality ingredients was born.

At 16 I took a job as an apprentice in the kitchens at the famous Gleneagles Hotel. My passion for pastry blossomed in to a thirst for knowledge of all other types of cooking. Today, I remain as inquisitive as ever. As others will tell you, I’m the type of person who hates not knowing everything.

My partner suggested I broaden my experience by travelling the world. I had gained fine dining experience but hadn’t worked in a kitchen catering for large numbers of diners which led me to apply for a post on the luxury cruise liner Crystal Serenity, which carried 600 passengers.

By the time I returned to London I became head chef of the iconic St Ermin’s Hotel in Westminster. I was full of enthusiasm and with a thirst to showcase my new-found knowledge.

It was at the St Ermin’s Caxon Grill that another defining moment occurred. I had seen the BBC show MasterChef: The Professionals, and

decided that it was a challenge I would relish. It was the best decision I have taken in my professional career and I can only say that the whole experience was life-changing – not just for my career, but also for the way I looked at food.

It was the most rewarding, yet scary experience, which challenged every emotion. I’d recommend any chef to go on the programme; just be yourself, don’t be arrogant because if you are and you mess up you are ruined.

My personal style resolves around big flavours, unusual combinations, immediate taste sensations and a touch of nostalgia. I hate pretention and style-over-substance. My dishes have to be tasty – I want diners to be knocked over by the flavours from their first mouthful of food.

I am very inquisitive by nature and I like to push ingredients to the limits of their potential. This comes through my creativity that I developed from my family background, training and travels, but also through a lot of hard work in the kitchen. A potential taste combination might come into my head but it’s only through rigorous research, testing, tasting, changing and tasting again that it will stand a chance of making it on to my menu. ●

Handling himself

MasterChef: The Professionals was a definite career highlight for Adam Handling

MEET THE CHEFS ADAM HANDLING

Smile or Get Out of the Kitchen by Adam Handling, published by Meze Publishing, £25

18 foodies

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RECIPES ADAM HANDLING

20 foodies

SMOKED SPRING RISOTTO, PEA, HADDOCK, CHIVEThis smoked haddock risotto is not like traditional risottos laced in butter and Parmesan, but instead is softened by the crème fraîche and underlying smoked fish tones

Serves 6For the risotto base250g arborio rice6 shallots, finely diced3 garlic cloves, puréed100ml white wine300ml fish stock

For the haddock3 sides smoked haddock3 shallots6 cloves3 bay leavesSmall bunch chervil1 stick lemongrass1.5 litres milk

For the garnishChopped chivesCrème fraîcheFresh spring peasParmesanPicked chervilSalt and pepper to season

● For the risotto base, in a heavy-based saucepan melt the butter and add the finely diced shallots and garlic.● Cook for 20 minutes on a low heat until soft and translucent.● Pour in the arborio rice and stir. Allow the rice to snap – this means the starch is releasing.● Add the white wine and reduce.● Add the stock, ladle by ladle, cooking slowly, until the rice is al dente.● For the haddock: stud the shallots with bay leaves and cloves.● Pour the milk into a large saucepan and add all haddock ingredients. Lightly poach the fish in the saucepan for 6-7 minutes. ● Remove fish and pick into large chunks, ensuring there are no bones.● For the garnish, warm the risotto in a saucepan.● Finish with crème fraîche, chives, peas and Parmesan.● Add fish and let the residual heat of the risotto warm the fish through, but do not overcook the fish.● Season to taste and garnish with fresh chervil or other herbs of your choosing.

TASTE PROFILE

Sweet 4Sour 2Bitter 0Salty 6Umami 4



22 foodies

GOAT SHEPHERD’S PIEI like to use goat mince rather than lamb as it has a better flavour and can be treated the same way. It’s finished with soy sauce and rice wine vinegar, making for a full flavoured dish

Serves 5

For the goat ragu1 kg minced goat shoulder 100ml vegetable oil150g diced shallots50g minced garlic15g thyme leaf50g tomato paste500g tomatoes, peeled, seeded and roughly chopped300ml chicken stock60g soy sauce75ml rice wine vinegarSalt and pepper to season

For the mash500g Charlotte potatoes 100g cream70g butter3 egg yolksSalt and pepper to season

● For the goat ragu, add the oil to a heavy-based pan and fry the mince. When caramelised add the diced shallots, garlic and thyme then fry.● Add the tomato paste and toast off. Add the fresh tomatoes and chicken stock.● Simmer for around 1 hour ensuring liquid is reduced and sticky.● Remove from the heat, add soy sauce and rice vinegar. Season to taste.● For the mash, wash potatoes and roast in the oven until golden.● Pass through a fine sieve to remove every lump. Add cream, butter and egg yolks .Beat and season.

TASTE PROFILE




24 foodies

NEVER-FAIL RASPBERRY SOUFFLÉThis ‘never fail’ soufflé should do just that, never fail. It’s not a traditional soufflé – I call it marshmallow as it’s more fluffy and light compared to the classic eggy-dense soufflé

Serves 8

For the raspberry purée400g fresh raspberries 60g sugar6g cornflour50ml water

For the soufflé6 egg whites200g sugarKnob of butter

● Blend raspberries to a purée and pass through a sieve to remove seeds. Place in a saucepan and bring to the boil.● In a separate saucepan, add the sugar and 25ml of the water and bring to the boil. Cook until sugar starts to change to a light brown colour. When the sugar has changed colour, pour into the just-boiled purée.● Mix the cornflour with the remaining 25ml of water and add to the saucepan, then whisk until fully incorporated. ● Place in a bowl and cover with cling film and allow to cool until needed.● For the soufflé, butter ramekins, then coat with some sugar, shaking out any excess. Place ramekins in the freezer.● In another bowl whisk the egg whites, making sure this is grease free or they will not stiffen. When they have started to form, sprinkle over half of the sugar and whisk again. ● Just before the whites are at stiff peak, sprinkle over the rest of the sugar. Stop whisking when the whites are shiny● Take one third of the whites and beat into the cold raspberry base making a smooth paste. ● With a spatula, gently fold the remaining egg whites, until completely folded into the base.● Tip the soufflé mix in to the ramekins and tap them to release air bubbles.● Using a palette knife scrape the excess off the top of the ramekins.● Wipe butter around the inside edge of the ramekins to ensure the soufflé doesn’t stick and dust with sugar.● Place the ramekins on a tray and bake in the oven for 7-8 minutes at 180°C.● Remove from the oven and dust with icing sugar.

TASTE PROFILE



Turning overa new leaf

As a ‘confi rmed carnivore’ Greg Malouf was surprised how satisfying a veggie diet could be

MEET THE CHEFS GREG MALOUF

26 foodies

New Feast: Modern Middle Eastern Vegetarian by Greg Malouf,published by Hardie Grant Books, £30

IT BEGAN with a curious moment of synchronicity: at exactly the same time – about a year ago – my former wife, Lucy, and I discovered that we were

both, quite independently, changing the way we ate. We were cutting down dramatically on the animal protein in our diets and upping the level of plant-based foods. Not so strange for Lucy, perhaps, who has had vegetarian leanings since her student days, but it was something of a dramatic turnabout for me, a chef and confi rmed carnivore.

The reasons for these changes probably won’t surprise anyone: we confessed to each other similar anxieties over advancing years and a desire to be as fi t and healthy as possible to meet the challenges head-on, as well as niggling long-held issues of conscience about the excesses in our respective diets.

A part of me relished the challenge, because I knew that my Lebanese heritage stood me in good stead. My Dad was crazy about his vegetable garden, and while that’s not a passion he passed on to me, I did learn from him the pleasure of eating fresh produce that’s only travelled a few yards from garden to kitchen bench.

The real point is that vegetables are in my blood. The Middle Eastern diet is largely vegetarian: it relies heavily on vegetables and fruit, herbs and spices and complex carbohydrates, such as pulses and grains. There is some dairy and plenty of olive oil. A limited amount of meat, poultry and fi sh are eaten, but they are really added extras to the daily diet. I think this is why Middle Easterners are such masters of vegetable and grain cookery: through the centuries they’ve learnt endless interesting ways to cook and to present vegetables as the hero of the dish, instead of playing second fi ddle to a slab of animal protein. ●

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TOMATO & BEAN SOUP WITH HARISSA & HONEY

● Heat the oil in a large saucepan and fry the leek over a low heat for 8-10 minutes, until soft and translucent. Add the garlic, cumin, harissa, honey and thyme and cook for a few more minutes, until the leeks are well coated and the spices are aromatic.● Add the cannellini beans, tomatoes, vegetable stock, salt and pepper and bring to the boil. Lower the heat and simmer gently for 15 minutes.● Shred the chard leaves and add them to the pan. Simmer for 5–8 minutes, or until they are wilted and soft.● When ready to serve, grill or toast the bread and place a slice in the base of each bowl.● Ladle in the soup and top each bowl with the capers and hard-boiled eggs. Drizzle with a little oil, garnish with coriander leaves and serve straight away.

Serves 4–6

40 ml olive oil1 leek, well washed and fi nely chopped3 cloves garlic, fi nely chopped1 tsp ground cumin3 tsp good-quality harissa1 tsp honey1 sprig thyme400 g tin cannellini beans, drained and rinsed400 g tin chopped Italian tomatoes750 ml vegetable stock½ tsp sea salt¼ tsp freshly ground black pepper75 g (about 2 big handfuls) chard leaves, stems removed4 thick slices sourdough bread1-2 tbsp salted baby capers, well rinsed2 cold, hard-boiled eggs, coarsely gratedExtra-virgin olive oil, to serve2 tbsp coriander leaves, shredded

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FOODIES GREG MALOUF

28 foodies

HONEY-ROASTED CARROTS WITH DATES, DANDELIONS & MOROCCAN DRESSINGThis salad is a little bit Moroccan in inspiration, with its emphasis on the underlying sweetness of roasted carrots, fudgy nuggets of Medjool dates and a splash of orange fl ower water in the spicy dressing. We like to use a mixture of different coloured heirloom varieties of carrot, when we can fi nd them, but otherwise, we’ll use smaller Dutch carrots that come with their greenery still intact

Serves 4

60 g (2 ¼ oz) hazelnuts400 g (14 oz) baby carrots(heirloom varieties, ideally),with tops attached1 tsp honey1 tsp pomegranate molasses2 tbsp thyme leavessalt and freshly ground blackpepper2 tbsp olive oil1 shallot, fi nely sliced55 g (2 oz) (2 generous handfuls)dandelion leaves or watercressleaves, well washed androughly sliced6 Medjool dates, pitted and diced80 g (2 ¾ oz) soft goat’s cheese,roughly crumbled

Moroccan dressing1 clove garlic crushed with½ tsp sea salt¼ tsp ground cinnamon¼ tsp ground cumin¼ tsp sweet paprika¼ tsp Turkish red chillifl akesjuice of 1 lemondrizzle of honey2 tbsp extra-virgin olive oilsplash of orange fl ower water(optional)

● Preheat the oven to 200 0C (400 0F).Scatter the hazelnuts into a small baking tray and roast in the oven for 8–10 minutes, or until the skins darken and they start to smell toasty. Tip into a tea towel and rub away the skins. Chop the nuts roughly and set aside.● Scrub (or peel) the carrots well, leaving the tops and wispy end bits attached. Make sure you winkle out any bits of soil that can lodge in and around the stalks. Arrange the carrots in a heavy-based roasting tin, drizzle with honey and pomegranate molasses, scatter on the thyme leaves and season well. Toss them with the oil and roast for 25–30 minutes, or until well browned and cooked through. A little crunchy caramelization around the skinny ends is a good thing Remove from the oven and set aside.● While the carrots are roasting, make the dressing. Put all the ingredients in a clean jar with a lid and shake together.● In a large mixing bowl, combine the shallot, dandelion leaves, dates and hazelnuts. Add the warm carrots and enough dressing to coat everything lightly. Add the crumbled cheese and serve straight away, ideally while the carrots are still warm.

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FOODIES GREG MALOUF

30 foodies

TURKISH BREAD & ROASTED VEGETABLE SALADWe are big fans of ‘fattouche’ salads, which tumble torn pieces of Arabic bread into a mix of chopped garden vegetables. The bread is usually toasted or, better still, fried, which adds an appealing crunch factor. This recipe uses Turkish bread, fried in a spicy paste, which is more substantial and adds pleasing bulk and texture

Serves 4

4 long red peppers. Choose a mixture of red, orange and yellow ones, if you can8 shallots, unpeeled8 cloves garlic, unpeeled80 ml olive oil2-3 tbsp butter4 baby courgettes, halved lengthways8 good-quality slow-dried tomatoes, roughly chopped1 loaf of Turkish bread (or a ciabatta), roughly torn into large chunksSalt and freshly ground black pepper1 tsp Turkish red pepper paste80 ml extra-virgin olive oil2 tbsp salted baby capers, well rinsed2 tsp sherry vinegarJuice of ½ lemon1 cup basil leaves, roughly torn1 cup lamb’s lettuce or rocket leavesGreek-style yoghurt, to serve

● Preheat the oven to 200ºC. Arrange the peppers, shallots and garlic on a foil-lined baking tray and rub with a little oil. Roast for 25 minutes, turning once, until the skins blister and char. Remove the peppers from the oven and transfer them to a shallow bowl. Cover with cling fi lm and leave to steam for 10 minutes, which loosens the skins and makes them easier to peel.● Continue roasting the garlic for another 5 minutes, then transfer it to a different bowl. Lower the oven temperature to 160ºC. and continue roasting the shallots for a further 10 minutes, then remove them from the oven and add to the bowl with the shallots.● When all the vegetables are cool enough to handle, peel away the skins from the peppers and pull out and discard the seeds and membranes. Slice the peppers into wide strips, making sure you retain any of the roasting juices. Squeeze the garlic out of its skins and set aside to make the dressing. Peel away the shallot skins and slice the soft roasted fl esh in half.● Transfer all the roasted vegetables, together with any juices, to a mixing bowl.● Heat a tablespoon of oil and a tablespoon of butter in a frying pan and saute the courgette slices over a medium-high heat for a few minutes, turning regularly, until they colour a deep golden brown. Transfer to the mixing bowl, along with the roasted tomatoes.● Add a little more butter and oil to the pan and heat to a sizzle. Add the Turkish bread and season with salt and pepper. Fry over medium heat, turning regularly, until it starts to crisp and colour. Add the pepper paste and saute for a further 3-4 minutes, until the bread has absorbed the paste and colours a reddish brown. Remove from the pan and set aside for a moment.● Lower the heat and add the extra-virgin olive oil to the pan. Add the reserved garlic and the capers and saute for a minute or two, squishing the garlic to a paste. Don’t allow it to brown. Add the sherry vinegar and lemon juice and increase the heat to a simmer. Let it bubble for a few minutes then pour onto the vegetables.● Add the bread to the bowl, along with the basil leaves and lamb’s lettuce, and toss everything together very gently. Taste and adjust the seasoning if need be, then serve warm or at room temperature with cool, creamy yoghurt.

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FOODIES GREG MALOUF

32 foodies

SAFFRON RICE PUDDING WITH SPICED APRICOTSIn this ambrosial dessert, tender, sunset-hued apricots make a beautiful sour-sweet counterpoint to thedelicate, saffron-tinted rice. Make it when apricots are at their peak in the summer. At other times of theyear you can use roasted rhubarb or top with slices of candied blood oranges

Serves 4-6

800 ml milk90 g caster sugarFinely grated zest of 1 orange1 small cinnamon stick½ vanilla pod, split and seedsscraped20 threads saffron100 g short-grain rice1 egg yolk150 ml double creamEdible fl owers, to garnish (optional)

Spiced apricots500 g golden caster(superfi ne) sugar500 ml water200 ml Sauternes oranother dessert wine16 apricots, halved and stonesremoved8 cardamom pods, crushed½ cinnamon stickFinely grated zest and juice of 1 lemon

● To make the saffron liquid, soak 20 threads of saffron in a scant tablespoon of boiling water for 30 minutes. ● To make the rice pudding, combine the milk, sugar, zest, cinnamon stick, vanilla pod and seeds and saffron liquid in a large, heavy-based saucepan over a medium heat. Bring to the boil, then stir in the rice and boil briskly for a minute, stirring. Lower the heat and simmer very gently for about an hour, or until the rice is creamy and the milk has been absorbed. If you have a heat-diffuser, this is the time to use it. You don’t need to stir constantly – especially for the fi rst 20 minutes or so – but you do need to keep an eye on it to make sure the rice doesn’t catch and burn on the bottom of the pan. Remove the pan from the heat and allow to cool for a few minutes. Meanwhile, whisk the egg yolk with 2-3 tablespoons of the cream, then whisk this into the rice. Leave to cool completely – you can speed this up by scraping it into a bowl set in cold water. Fish out the bits of vanilla pod and cinnamon stick. Whip the rest of the cream to stiff peaks. Fold it into the cold rice, then cover with cling fi lm and chill for up to 2 hours.● For the spiced apricots, combine the sugar and water in a medium saucepan and heat gently until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for 5 minutes.● Stir in the Sauternes, then add the apricots, together with the cardamom, cinnamon stick, lemon zest and juice. Simmer gently for 10-15 minutes, or until the apricots are tender. Use a slotted spoon to transfer them to a bowl and, when they are cool, carefully slip off their skins. Cook the syrup until reduced by one-third. Strain through a sieve to remove the aromatics, then pour over the apricots and transfer to the fridge for at least an hour, until chilled.● If you want to be fancy, serve individual portions in pretty glasses. Top with the apricots and fl owers (if using.) Otherwise, serve at the table in attractive bowls with the apricots on the side. Either way, we sometimes like to warm the apricots, which makes a lovely contrast with the chilled creamy rice.

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THE IDEA for this book came about when we three Pollan sisters – Dana, Tracy, and Lori

– realized that we were continually calling each other to ask, “What are you making for dinner tonight?” We kept turning to each other for fresh ideas whenever we felt stuck, or we would regularly call Mum and ask for one of her recipes. Although we each had a large repertoire of our families’ favourite dishes’, we would

find ourselves, time and again, unable to remember the whole range of possibilities. After a while, our mental list of go-to recipes became smaller and smaller. Our kids would invariably text us on their way home from school asking, “What’s for dinner?” For them the question was simple –they expected a delicious meal would be waiting for them at the end of a long day. But for so many, this is a question that triggers dread and anxiety: “What should I make for dinner tonight?” As cooks we were often in a rut, bored with preparing the same old recipes and tired of eating the same old meals. We decided it was time to collect all our family dishes in one book.

This book is the result. We’ve collected the very best Pollan family recipes, a number of them passed down through generations, yet simplified to accommodate today’s busy lifestyles and modernized to reflect our healthier food choices. More essentially, this book helps cultivate kitchen traditions where they may have lapsed under the pressure of modern life or were never established to begin with. We believe that these traditions are vitally important to everyone’s health and happiness – and that it is never too late to find your way in the kitchen. ●

Familymatters

It’s easy to get in a rut with home cooking, but the Pollan family hope to set you free

MEET THE CHEFS THE POLLAN FAMILY

34 foodies

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PAN-ROASTED COD IN SPICY THAI BROTHThis dish is lovely to look at and delightful to eat. The broth is amber, with touches of green from spinach leaves floating on top. Best of all, it takes less than 30 minutes to prepare, so we often serve it when people drop by

For the broth1 tin unsweetened coconut milk4 tbsp fresh lime juice 5 tbsp dry white wine1½ tbsp red curry paste 1 tbsp minced garlic1 tbsp Thai fish sauce1 tbsp granulated sugar1 tsp ground coriander seeds

1 tsp finely grated fresh ginger 1 tsp tamarind paste

For the fish1 tbsp extra virgin olive oil4 skinless cod fillets, 170g each56g baby spinach leaves

● Set a rack in the middle of the oven and preheat the oven to 200ºC.● For the broth, combine the coconut milk, lime juice, wine, curry paste, garlic, fish sauce, sugar, coriander, ginger, and tamarind paste in a medium pot and bring to the boil. Reduce the heat to low and simmer for 8 minutes. Remove from the heat and set aside.● For the fish, heat the oil in an oven-proof non-stick pan over high heat until shimmering. Add the cod and sear for 3 minutes on one side, then flip and sear on the other side for 2 minutes more. Place the pan in the oven and roast until opaque, about 8 minutes.● Place 8 spinach leaves in the bottom of each of four soup bowls. Add a fillet to each bowl and pour the broth over the fish. Garnish each bowl with 4 or 5 spinach leaves on top and serve.

Serves 4


FOODIES THE POLLAN FAMILY

36 foodies

CITRUS-ROASTED CHICKEN WITH GRAND MARNIERThis dish is such a stunner and a crowd pleaser. The depth of the Grand Marnier with the zestiness of the citrus creates the most amazing flavor

Serves: 4

6 tbsp extra virgin olive oil5 tbsp fresh lemon juice4 tbsp fresh tangerine juice120 ml dry white wine1 tbsp whole-grain mustard 3 tbsp Grand Marnier (or other orange liqueur)1 tbsp light brown sugar½ tsp paprika¼ tsp crushed red pepper flakes ½ medium red onion, cut lengthwise then cut into thin half-moon slices7-8 sprigs fresh thymeSalt and freshly ground black pepper8-9 pieces chicken (breasts, thighs, and legs; about 4 pounds)10 cloves garlic, peeled1 lemon, washed, thinly sliced, and seeded1 tangerine, washed, thinly sliced, and seeded

● For the marinade, in a small mixing bowl, combine 4 tbsp of the oil, the lemon and tangerine juices, the wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 of the thyme sprigs, 1½ teaspoons of salt, and ½ teaspoon of pepper.● Place the chicken in a large plastic bag. Pour in the marinade, seal, and turn to coat completely. Marinate in the refrigerator for at least 1 hour.● Remove the chicken from the refrigerator, ideally 1 hour before cooking if you have marinated it overnight. Set the racks in the middle and upper third of the oven. Preheat the oven to 230ºC.● Place a colander over a large mixing bowl and drain the chicken, reserving the marinade along with the onion and thyme. Remove the chicken and dry thoroughly with paper towels. Pour the marinade, onion and thyme into a rimmed baking sheet. ● In a large pan, heat 1 tablespoon of the remaining oil over medium-high heat until shimmering. Add half the chicken pieces skin-side-down and reduce the heat to medium. Cook for 4-5 minutes, undisturbed, until a dark golden crust forms. Remove the chicken from the skillet and place on the baking sheet, skin-side-up, on top of the marinade. ● Wipe the pan clean. Add the remaining tablespoon of oil and repeat with the remaining chicken. Transfer to the baking sheet, reserving the oil in the pan. Turn off the heat and let the pan cool for 1 minute. ● Add the garlic to the oil in the pan and turn the heat to medium. Cook the garlic for 3 minutes, flipping it halfway through until lightly browned on both sides. Transfer to the baking sheet with the chicken. ● Arrange the lemon and tangerine slices around and under the chicken. Lay three sprigs of thyme on top and season. Bake in the middle of the oven for 25-30 minutes, until the chicken juices run clear. ● Remove the baking tray from the oven and move the chicken to a serving plate. Return the baking tray with the garlic and fruit to the oven. Cook for 4-5 minutes until the citrus slices caramelise. Remove from the oven and arrange the fruit, garlic and onion around and on the chicken. ● Pour the liquid from the baking tray into a small saucepan and bring to the boil. Reduce the heat and simmer for 8-10 minutes, until reduced by a third. ● Strain the sauce and serve separately.

The Pollan Family Table by Corky Pollan, published by Scribner, £23


FOODIES THE POLLAN FAMILY

38 foodies

PATRICIA’S “MARRY ME” ROAST BEEF TENDERLOINThis recipe was given to me by my son, Sam’s, beloved nanny, Patricia. I prepared it for dinner one night for my best childhood friend, the actress Jennifer Grey. She quickly added the recipe to her repertoire. Single at the time, Jennifer would make this dish to impress the men she was dating. In time she realized she had to be careful whom she cooked it for because they would invariably ask her to marry them after the meal—it’s that delicious

Serves 6

2½ pounds beef tenderloin2 extra large beef stock cubes 2 cloves garlic, minced1½ tsp Dijon mustard 1 tbsp tomato paste Freshly ground black pepper2 tsp Worcestershire sauce1 tbsp unsalted butter175 ml red wine1 tbsp dry sherry235 ml low-sodium beef or low-sodium chicken broth1 tbsp cornstarch, mixed with 2 tbsp cold water

● Poke the meat with a knife or thick skewer to make small holes all over. Set aside.● In a small mixing bowl, combine the stock cubes, the garlic, mustard, tomato paste, a pinch of pepper, and the Worcestershire sauce. Pour in 4 tablespoons boiling water to dissolve the stock cubes. Using the back of a wooden spoon, crush the stock cubes. Keep crushing and stirring until you’ve made a nice thick paste.● Rub the paste all over the meat, rotating it to coat all sides well. Transfer the meat to a roasting tin, cover loosely with foil, and marinate for a minimum of 30 minutes or up to 1 hour.● While the meat is marinating, set a rack in the middle of the oven and preheat to 230ºC. Pour enough water into the roasting tin to come to a depth of 1-2 cm. Place the tin in the oven and roast, covered, for 15 minutes.● Remove the foil and rotate the tin. Continue cooking and chekc after 10 minutes that there is still liquid in the pan. Add more water if needed. Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare, and an additional 20 minutes for medium. ● Transfer the beef to a platter or cutting board, cover with foil to keep warm and allow to rest while you make the gravy.● Place the roasting tin with the drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. ● Add the butter and stir. Whisk in the wine, sherry and chicken broth. Add the cornstarch-water mixture, whisking until thickened, another 2-3 minutes. ● Slice the beef and arrange on a platter. Serve the gravy separately.


MEET THE CHEFS XXXXX

40 foodies

IONA’S LEMON MERINGUE CUPCAKES

Makes 6 Cupcakes

85g unsalted butter, softened85g caster sugar½ unwaxed lemon, zest and juice1 large egg, lightly beaten85g self-raising flour

For the meringue2 egg whites115g caster sugar

For the lemon curd50g butter100g caster sugar2 unwaxed lemons, zest and juice2 egg yolks

● Preheat the oven to 190°C. Grease six small ANTA mugs.● Place the butter, caster sugar and lemon zest in a large bowl and beat together until light and fluffy. Gradually beat in the egg. Sift the flour into the mixture and fold in using a metal spoon together with the lemon juice. ● Spoon the mixture into the mugs and place on a baking tray. Bake for 15 minutes, until risen, golden and firm to the touch.● For the meringue, put the egg whites in a grease-free bowl. Use an electric mixer to whisk until stiff. Gradually whisk in the caster sugar to form a stiff, glossy meringue.● For the lemon curd. Melt the butter, sugar, lemon zest and juice in a bowl over barely simmering water. Add the yolks and whisk all the ingredients together, cook for 10 -15 minutes, stirring occasionally until the mixture is thick and creamy.● Spread the lemon curd over the hot cupcakes then swirl over the meringue. Return the cakes to the oven for 4–5 minutes until the meringue is golden.

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FLAPJOCKS

Makes 10200g unsalted butter200g demerara sugar200g honey400g porridge oats

● Preheat the oven to 180°C.● Melt the butter, sugar and honey in a saucepan, stirring occasionally. Add the oats and mix well.● Transfer the mixture to an 20 cm round cake tin and press down with the back of a spoon. Bake in the oven for 15-20 minutes until the edges turn golden.● Leave to cool in the tin and then cut into wedges and serve on an ANTA serving plate.

CHOCOLATE SOUFFLÉ

Makes 6 soufflés1 tbsp ground almonds150g plain chocolate3 tsp espresso or strong coffee2 tsp plain flour4 medium eggs, separated100g caster sugar12 squares white chocolateIcing sugar for dusting

● Preheat oven 180°C. Grease six small ANTA mugs and dust with ground almond.● Melt the chocolate with the coffee in a bowl over boiling water. Remove from the heat and allow to cool slightly. Stir in the flour, yolks and half the sugar and set aside.● Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is firm but not stiff. Using a metal spoon gradually stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix; it will be easier to fold in the remaining egg whites evenly.● Fill the cups to 1.5cm from the top. Press two squares of white chocolate into each cup before baking.● Place the mugs into a bain-marie. Half fill an ANTA baking dish with boiling water. Bake for 20 minutes. Serve immediately.

From ANTA Cook by Annie Stewart, J Thomson Colour Printers, anta.co.uk

ANTA FOODIES

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Celebrate the Bard in style this Burns Night at one of these brilliant Scottish venues

GHILLIE DHU2 Rutland St, Edinburgh EH1 2ADwww.ghillie-dhu.co.ukThe Ghillie Dhu’s beautiful auditorium offers glamorous surroundings, as the venue opens its doors to host a truly spectacular Scottish experience, all in honour of the great Robert Burns. The event, which will be held Friday 23rd, Saturday 24th and Sunday 25th January, includes a wee dram on arrival to warm you up before the

BURNS NIGHT FOODIES FOCUS

foodies 43

Rabbie rouser

Main image is Trump Turnberry and insets Dalhousie Castle

haggis is piped into the room with a Burns reading and the traditional toast. Two delicious courses follow the haggis to fill you up before dancing the night away with jigs, reels and all the classic ceilidh dances.

ROBERT BURNS BIRTHPLACE MUSEUMMudoch’s lone, Alloway, KA7 4PYwww.burnsmuseum.org.ukThe birthplace of Burns will celebrate the Bard’s birthday in true Scottish style with a Big Haggis Feast event on the 23rd of January.

The traditional three course menu is a mouth watering array of Scottish dishes sourced from the best of Ayrshire’s local produce. The meal will be followed by a ceilidh to dance the night away, promising to be fun for all the family.

THE SCOTTISH NATIONAL GALLERYThe Mound, Edinburgh EH2 2ELwww.contini.com/scottish-cafe-and-restaurantThe Scottish National Gallery will be holding Burns Night Supper events for two nights on the 24th and 25th January, in honour of Scotland’s most renowned poet. The three-course menu will

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HEADER FOODIES

foodies 45

showcase the very best of Scottish produce, with dishes such as cullen skink and Findlays of Portobello haggis with organic neeps and tatties. All of this will be followed by delicious cranachan with Scottish raspberries, which will no doubt steal the show. Dinner is followed by live music and dancing until midnight. Tickets are priced at £30 per person.

UBIQUITOUS CHIP12 Ashton Lane, Glasgow, Lanarkshire G12 8SJwww.ubiquitouschip.co.ukTop-quality Scottish produce is at the centre of the Ubiquitous Chip’s deliciously indulgent four-course Burns Night Supper menu, which is followed by tea or coffee and sweetmeats and accompanied by a piper, orator and a ceilidh band. Including dishes such as mutton pearl barley broth with

rosemary dumplings, venison haggis and a cloutie and

crowdie cheesecake, the night will be a

truly tantalizing experience for

your taste buds.

THE BOTHY18 Corstorphine Road, Murrayfi eld Edinburgh, EH12 6HN www.thebothyedinburgh.co.ukHead to the Murrayfi eld Bothy for a traditional Burns evening surrounded by a warm and friendly atmosphere. You’ll be welcomed with a dram to kickstart the night in real Scottish style, and then sit down to a delicious three-course menu which will include the toasting of the haggis accompanied by a piper. Dinner is followed by live music.

SCOTTISH STORYTELLING CAFÉ 43-45 High Street, Edinburgh EH1 1SRwww.tracscotland.org/scottish-storytelling-centreFancy an alternative Burns supper this year? Head to the Storytelling Café and enjoy a traditional three-course dinner and a generous helping of Burns’ stories, song and lore surrounded by the beautiful setting of the café. Hosted by storytellers David Campbell and Linda Bandelier and accompanied by traditional music, the unforgettable night will take you on a journey through Scottish culture and art. ●

Top left: Ghillie Dhu. Above: Robert Burns Birthplace Museum

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Cheese, pleaseScotland has an amazing larder of cheeses,

so get out their and discover these artisan dairies

GALLOWAY FARMHOUSE CHEESE Millairies Farm, Sorbie DG8 8Agallowayfarmhousecheese.co.ukMilliaries have been milking their flock of Friesland sheep since 1989. The organic milk, alongside goat’s and cow’s milk, is used to produce a range of delicious raw milk cheeses. The range of hard and soft cheeses are matured for several months in the old mill to bring out the flavour, creating a truly delicious finished product. CONNAGE HIGHLAND DAIRYArdersier, Inverness, Scotland. IV2 7QUwww.connage.co.ukConnage is owned

cheese that represents the very best of Scottish produce. Every bite of their original Lanark Blue gives you an incredible depth of flavour.

DUNLOP DAIRYWest Clerkland Farm, Dunlop Road, Stewarton KA3 5LP www.dunlopdairy.co.ukThis traditional Ayrshire dunlop cheesemaker has a range of award-winning and delicious products made from pasteurized milk. In addition to the traditional Ayrshire dunlop, a hard-pressed, nutty-flavoured and smooth cheese, they produce other delicassies such as smoked dunlop and Clerkland crowdie. ●

by brothers Callum and Cameron and their wives, Jill and Eileen. It’s a family business in the truest sense of the word. Connage produce multi award winning organic and delicious cheeses full of flavour. Their range includes gouda, dunlop, whisky dunlop, brie and crowdie.

ERRINGTON CHEESEWalston Breahead Farm, Carnwath ML11 8NFwww.erringtoncheese.co.ukThis small, family run farm and cheese company started by Humphrey Errington in the 80s produces traditional artisan sheep

CHEESEMAKERS FOODIES

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VALENTINE’S DAY FOODIES FOCUS

foodies 49

Castlesin the air

Experience royal luxury this Valentine’s Day atsome of Scotland’s most beautiful castles.

ACKERGILL TOWERAckergill KW1 4RGwww.celticcastles.com/castles/ackergill-towerNestled on the stunning North East Coast, Ackergill Tower’s beautiful setting is the perfect backdrop to enjoy a romantic getaway. The 15th century castle has been converted into a luxury fi ve star hotel yet has maintained its distinctive and historical character. Treat your other half to an unforgettably lavish weekend for £350.

DALHOUSIE CASTLEBonnyrigg, Edinburgh EH19 3JBwww.dalhousiecastle.co.ukSurprise your love with Dalhousie Castle’s Romantic Break package. You will be staying in one of the stunning and individually styled castle bedrooms and enjoying a Valentines’ menu at the 2AA Rosette Awarded Dungeon Restaurant. The package also includes a thirty-minute massage treatment each and full use of the Aqueous Spa facilities. £350 per couple.

Experience royal luxury this Valentine’s Day at

Main image: Trump Turnberry; insets: Dalhousie Castle

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MELVILLE CASTLEGilmerton Rd, Edinburgh EH18 1APwww.melvillecastle.comSituated just a stone’s throw from Edinburgh’s city centre and showcasing the stunning architecture of the Gothic period, Melville Castle will truly make you fall in love. Enjoy an overnight stay in one of its beautiful rooms this Valentine’s Day for £160. The stay includes a delicious three-course meal at the quirky Brasserie Restaurant, which offers the perfect atmosphere to indulge in a romantic dinner. ISLE OF ERISKABenderloch, Argyll PA37 1SDwww.eriska-hotel.co.ukAward winning fi ve star country castle hotel Isle of Eriska’s couple packages will make you and your loved one feel like royalty on Valentine’s Day. Choose from the Love Infl uences package, which is a retreat on your own private island or the three-night Romance Package, a truly luxurious romantic experience, both of which include dining at the 3AA Rosette and Michelin Star Restaurant. Deliciously romantic!

INVERLOCHY CASTLEInverlochy Castle Hotel, Torlundy, Fort William PH33 6SNwww.inverlochycastlehotel.comUniquely located amongst the glens, lochs and mountains of the West

Highlands of Scotland, Inverochy Castle will make your Valentine’s Day truly special. Indulge in a delicious candlelit dinner at the 3AA Red Rosette-awarded restaurant, breathe in the stunning landscape and enjoy bed and breakfast in what promises to be a romantically unforgettable weekend.

TRUMP TURNBERRYTurnberry, Ayrshire KA26 9LTwww.turnberryresort.co.ukSurprise your sweetheart with Trump Turnberry’s Luxury Romance Escape, a truly romantic experience on the captivating Ayrshire coast. You will arrive to a beautiful bouquet of fl owers, followed by a bottle of champagne to toast the special occasion. The package, which is based on a two night stay, includes breakfast in bed, and is the perfect spot to enjoy long romantic walks on the beach out towards the resort’s iconic lighthouse or a cosy dinner for two in the Ailsa Bar & Lounge. The package is priced at £220 per night.

CAMERON HOUSECameron House, Loch Lomond, Alexandria, G83 8QZwww.qhotels.co.ukThe beautiful Cameron House is nestled in the stunning banks of Lock Lomond. The majestic landscape and breath-taking architecture is the perfect combination for romance. For only £280 per night, the package includes a bottle of champagne and box of chocolates upon arrival, a delicious three-course meal, a spa voucher and breakfast in bed.

CASTLE VENLAW COUNTRY HOTELEdinburgh Road, PeeblesEH45 8QG www.venlaw.co.ukMake a quick getaway this Valentine’s Day and head to the stunning Venlaw Castle country hotel. Built in 1782, the historic property with commanding views over Peebles offers a beautiful setting for a romantic weekend. Enjoy a three-course meal picked from the delicious à la carte menu and stay at one of the period decorated rooms. Prices start at £139 per nights. ●

two in the Ailsa Bar & Lounge. The package is priced at £220 per night.

Above: Cameron House, Below: Isle of Eriska and Castle Venlaw Country Hotel

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Discover Gleneagles

Stay with us between now and March 2015 and discover a world of new experiences, with our complimentary daily ‘Discovery Activities’ from cooking demos to cellar tours.

Overnight stays start from £245 per room per night*

and include breakfast and full use of the leisure facilities.

Visit gleneagles.com/offersCall 0800 169 2984

* Based on two people sharing a Classic room, subject to availability. Discovery activities are available Monday – Friday until March 2015.

Tuesdays – Deseo Demos

Wednesdays – Cellar Samples

Thursdays – Lifeforce

Fridays – Great golf

Mondays – Cellar Samples

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The smooth, rounded hills sheltering the Tomatin Distillery reflectthe softer side of nature in this quiet corner of the Highlands.

Here, bubbling pure spring water, tender barley and gentle patience all go into creating Tomatin Legacy, an incredibly sweet

and delicate malt with hints of lemon, vanilla and pineapple.

Tomatin.comPlease enjoy responsibly.

Experience the Softer Side of the Highlands.

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Shrub club Expert Michael Dietsch shows you how to make

cool, vinegar-based cocktails called shrubs

MOSCOW MULEMake a Fresh Ginger Shrub by combining 120 ml ginger juice, 120ml apple cider vinegar and 5 tbsp sugar together in a bottle or jar, and shaking to combine

60 ml vodka2 tbsp fresh lime juice4 tsp Fresh GingerShrubSoda waterLime wedges, for garnish

● Pour vodka, lime juice, and shrub into an ice-filled copper mug.● Add soda water and stir.● Add garnish.

SHRUBS FOODIES

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HEADER FOODIES

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ULTRAMODERNMake a Fig-Cinnamon Shrub by combining 475 ml puréed figs, 235 ml cider vinegar and 1-2 cinnamon sticks in a container. Allow to steep for 2 days. Strain into a bottle, add 190 g raw sugar and shake. Steep for another week.

60 ml bourbon15 ml scotch, preferablysomething smoky, likeLaphroaig15 ml Fig-CinnamonShrub2 dashes Angostura bitters

● Add all ingredients to an ice-filled mixing glass. Stir to combine.● Double-strain into a rocks glass filled with ice.

Shrubs by Michael Dietsch, Countryman Press Inc, £14.99

SHRUBS FOODIES

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come eat asafari park!zebra, kangaroo, alpaca,crocodile, octopus, chicken

and more!

Pre-TheatreLunch and Takeawayalso available.www.khublaikhan.co.uk

CREATE YOUR OWN DISHES AT OUR UNIQUEBBQ BUFFET AGAIN, AND AGAIN, AND AGAIN...

26 CandleriggsMerchant City

GlasgowG1 1LD

0141 552 5646

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COOK SCHOOLS NEWS FOODIES FOCUS

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BLACKADDIEBlackaddie Rd, Sanquhar, Dumfriesshire DG4 6JJwww.blackaddiehotel.co.ukFancy trying a totally different way of experiencing food and learning how to cook in the process? The Blackaddie House Hotel’s Chef for a Day is a unique, fun yet intense experience which will allow you to do just that. In an innovative twist, this cookery experience will give you the chance to see chefs at work and muck in in a real kitchen. Guided by Chef Ian McAndrew, several times fi nalist of the Chef of the Year award, you will be taken through a chef´s normal day and taught the secrets behind professional dishes and how chefs cook to the highest standard.

EDINBURGH NEW TOWN COOKERY SCHOOL7 Queen St, Edinburgh EH2 1JEwww.entcs.co.ukThe Edinburgh New Town Cookery School has a great variety of classes on offer this January to suit every level. Their popular Thai Cuisine class is running on the 10th, as well as the exotic Curries From Around the World on the 31st. For those looking to improve their kitchen basics, Knife Skills is on the 17th and Artisan Bread on the 24th. If, however, you want to gradually improve your skills and cooking, their fi ve-week Beginners’ Evening Class will start on January 7th and will help you to become a true masterchef!

THE COOKERY SCHOOLPeckhams Building, 65 Glassford St, Glasgow, Glasgow City G1 1UGwww.thecookeryschool.orgJanuary brings the launch of new Cake Decoration classes to helpmake sure your cakes taste and look great. In addition, on Saturday 10th there is a one-day Chocolate

Heaven class which includes a meal and a one-day chocolate class on the 16th. There is also an Adult and Child class on the 18th – a great way to bond with the young ones while learning how to cook together. Even better, the child goes free!

LITTLE MISS FAIRY CAKEBottle Cottage, Guildhouse Farm, Forth, Braehead ML11 8EUwww.littlemissfairycake.comLittle Miss Fairy Cake offers the perfect classes for those looking to take their baking game a step further. In Janaury Suzanne will be running a two-day masterclass on Ruffl e and Stencil Wedding Cake decorating on the 24th and 25th to help you create delicate and beautiful ornaments for your Big Day. In addition, Suzanne also offers private tuition throughout the month – a one-to-one experience tailored to suit your needs. ●

Heaven class which includes a meal and a one-day chocolate class on the 16th. There is also an Adult and Child class on the 18th – a great way to bond with the young ones while learning how to cook together. Even better, the child goes free!

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Contrasting tropical colours against a clean whitebackground creates a fresh look in this LA kitchen

Flower show

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FOODIES FOCUS KITCHEN DESIGN

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WHEN ANN, an artist and designer, and her husband Clive bought this Los

Angeles bungalow, it was pretty much in its original condition. This was a blessing, as they could renovate their new home, retaining its character and charm, while developing a more modern and lighter interpretation of the space. Built in 1928 to house McDonnell Douglas engineers who came to California to work in the burgeoning aerospace industry, the house is sited not far from the beach

and benefi ts from cooling sea breezes and wonderful coastal light.

The original kitchen was fully enclosed, separated from the rest of the house by a solid wall and door. By removing the door and cutting away the left-hand side of the wall, Ann created a more open-plan space, improving the fl ow between the kitchen and the rest of the bungalow. And by opening up the roof space and removing the old fl at ceiling – but leaving the roof joists that had supported it – it was taller and more

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FOODIES FOCUS KITCHEN DESIGN

airy. A central skylight was added at an angle, creating an asymmetric sculptural roof space, which, when dry lined and painted white, flooded the room with incredible light.

Ann chose a neutral palette. Her eye for colour, tone and light is exceptional, and she wanted her kitchen to be like an artist’s studio, a clean, light space in which she could create as well as cook, relax, play with the dog or pursue her love of flower arranging. It was a deliberate decision to make the space sculptural. The paint is a ‘studio white’ with no tint; the cupboards are pale grey with a slight gloss; and the white industrial flooring has a terrazzo feel. All the metal fittings (taps, doors and drawer knobs) are brushed silver in tone, minimal in design and high quality. This instantly adds glamour along with superior functionality. ●

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Ann wanted her kitchen to be like an artist’s studio, a clean, light

space in which she could create

My Cool Kitchen: A Style Guide for Unique and Inspirational Kitchens by Jane Field-Lewis is published by Pavilion Books, £16.99


FOODIES FOCUS OUT AND ABOUT

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Out & about If you want to feature contact [email protected]

TRUMAN BREWERY FOODIES FESTIVALNovember saw Foodies take over London with a deliciously fun four day Xmas festival.

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An Evening with Mark Greenaway

Feeling a bit flat after the festive season? Then why not perk yourself up

with an evening of canapés, fizz, and the chance to improve your culinary expertise with highly lauded, Edinburgh chef, Mark Greenway?

bulthaup kitchen specialists, Cameron Interiors are the hosts for this exciting event and are delighted to welcome Mark to their boutique showroom where he will be giving a live cooking demonstration in their fully functioning bulthaup kitchen.

The event will take place on Monday 2nd February at the bulthaup at Cameron Interiors

showroom at 31 Dundas Street in Edinburgh. Canapés (provided by Mark’s restaurant Bistro Moderne) and fizz will be served from 5.30pm and Mark will be cranking up the heat from 6.15pm.

Tickets are priced £10 per person with all proceeds going to The Teapot Trust, who fund and provide professional art therapy for chronically-ill children in hospital. To book your space call: 0141 334 9532 or email [email protected].

bulthaup at Cameron Interiors, 31 Dundas Street, Edinburgh, EH3 6QQ, Tel: 0131 556 2233.

Mark Greenaway to cook live at special event hosted by Cameron Interiors

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FOODIES SPA

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THE GLENEAGLES HOTELAuchterarder, Perthshire PH3 1NFwww.gleneagles.comMake a quick getaway with Gleneagles’s January Escape offer, a relaxing one-day spa experience. For £100 per person you can indulge in their renowned and beloved ‘hero’ treatment, as well as a delicious two-course lunch. You will also have full use of both the spa and the club facilities.

BLYTHSWOOD SQUARENo.11 Blythswood Square Glasgow Scotland G2 4ADwww.townhousecompany.comFancy a spa day tailored to suit you? Blythswood Square’s Bespoke Spa Days will do just that. Choose two luxurious treatments from the wide range, enjoy the Thermal Experience, lunch and take home a spa gift bag, for only £195.

THE BALMORAL SPA1 Princes Street, Edinburgh , EH2 2EQwww.roccofortehotels.com

The party season can take its toll on your body and skin. That’s why The Balmoral Spa has devised a delightful detox treatment, which will leave you completely invigorated, restored and de-stressed. £150 per person.

ESPA AT THE STABLESIsle of Eriska, Benderloch, Argyll PA37 1SDwww.eriska-hotel.co.ukIsle of Eriska Hotel’s Hilltop Spa Getaway is a great way to relax and unwind. For £499 you will enjoy a three-night stay with two hours of ESPA Spa Treatments per person and dinner in the superb Michelin starred restaurant.

AQUEOUS SPABonnyrigg, Edinburgh, EH19 3JBwww.dalhousiecastle.co.ukEnjoy a luxurious spa experience worthy of kings at the stunning Dalhousie Castle. The Signature

Spa Day, priced at £125, offers guests a day of fun and pampering. The two-hour Whispers of the Esk Signature Face and Body

Treatment will make you feel completely rejuvenated, and get you in the mood for the delicous two-course lunch that follows your treatment.

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TONY MACARONIEDINBURGHHaving been very successful in west and central Scotland, the Tony

Macaroni group of Italian restaurants are rapidly making their mark on Edinburgh. Hot on the heels of the Omni Centre restaurant, they have just opened on Queensferry Road. An extensive menu covers all the wood-fi red pizza, pastas, fi sh, bruschetta and even hamburgers that you might wish for. 503 Queensferry Road, Edinburgh EH4 7ND Tel: 0131 297 7444www.tonymacaroni.co.uk

THE OXEDINBURGHFormerly The Bellevue, the veteran bar at the bottom of Broughton

Street has been taken over by the people behind the Fishers restaurants. The new venture has a strong emphasis on the food side. A recent visit yielded tender chilli squid; a rich,

melting ox cheek and excellent pork belly which came with a black pudding croquette. Open only a fortnight at the time of writing, their Sunday roast lunch is already proving popular.39 London Street, Edinburgh EH3 6LXTel: 0131 556 9808www.theoxedinburgh.com

THE MAD PLATTERGLASGOWFeaturing a chandelier made from vintage

crockery and old decanters, a display of bowler hats plus a post box where customers can post their thoughts to the cosmos, The Mad Platter could never be accused of being conventional. A new West End café, this colourful venture serves hearty, home-style breakfasts, soups and baked spuds along with daily specials and platters of charcuterie and fi sh. Live music, a book club and poetry readings are all planned360 Great Western Rd, Glasgow G4 9HT Tel: 0141 334 8894

JANUARYWINEBeaujolais Blanc L’Ancien Domaine des Terres Dorées Jean-Paul Brun 2013, £9.95 The Wine SocietyLight and fresh on the palate Plaimont Producteurs Gers Grand Héron White 2013, £6.99 MajesticA fruity nose with cut grass aromas Marques de Casa Concha Cabernet Sauvignon 2012, Sainsbury’s - £11.99Fruity, tight and focused on fi rm tannis fl avours

What’s New

TONY MACARONIEDINBURGHHaving been very successful in west and central Scotland, the Tony

Macaroni group of Italian restaurants are

THE OXEDINBURGHFormerly The Bellevue, the veteran bar at the bottom of Broughton

Street has been taken over by the people

THE MAD PLATTERGLASGOWFeaturing a chandelier made from vintage

crockery and old decanters, a display

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

RUSTY NAILA classic that has widely promoted the use of Drambuie, an aged whisky liqueur containing herbs, spices and heather honey. The more Drambuie with your dram the sweeter the taste

Glass: Rocks60ml Drambuie3 tsp Scotch whiskyIce cubesLemon zest twist

● Stir all the ingredients with ice in a mixingglass. Strain into a rocks glass and garnishwith a lemon zest twist.

TOP TIPJessi J will be rocking the stage at the O2 Academy Glasgow. Grab a couple of

Hawaiian cocktails at The Tiki Bar and Kitsch

Inn just a stone’s throw away

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WWW.FACEBOOK.COM/BOOLYS WWW.BOOLYMARDYS.COMBOOLY MARDYS, 28 VINICOMBE ST, GLASGOW, G12 8BE

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BLENDED SCOTCHWHISKY ALSOAVAILABLE.

Available from Scottish depots of Booker & Makro, Gordon & MacPhail, Wallaces Express, Inverarity Mortons, Forth Wines and leading specialist whisky retailers.

For Distribution Enquiries Please Contact:

INDIE BRANDS Tel: 01474 327 056 E-mail: [email protected]

robertburnswhisky www.robertburnswhisky.com

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BANISH WINTER BLUES

Terms & conditions: Dine Out for just £15 in Tigerlily.Available Sunday-Friday at Tigerlily. All dishes subject to availability.

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Foodies Magazine January 2015

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Transcript of Foodies Magazine January 2015