feast the midlands

8/10/2019 FEAST The Midlands

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FEASTThe MidlandsRECIPES FROM THE MIDLANDS IN AID OF HOWICK HOSPICE


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M ost local families have been touched by the grace of Hospice - I know minehas.Howick Hospice, like all other Hospices, is a non-pro t organisationcommitted to providing home-based, palliative care for those diagnosed with a life-

threatening illness. Services are free. Howick Hospice relies on voluntary supportand nancial contributions from the public. With a philosophy to be self sustaining,members of the organisation work hard at keeping a well-stocked charity shop as well as hosting the many income-generating events, planned on an annual basis. Alldonations are gratefully received.

This years project focussed on local restaurateurs who were given the chance toshowcase their eateries by providing interesting recipes for a recipe book - all fora good cause. Supporting this initiative provided these business owners with the

ideal opportunity to help raise the charitys fund bar that, in turn, will bene t thecommunity.

The project for 2014 was this recipe book offering a meander through theMidlands culinary talent - a compilation to embody the community it serves and theHowick Hospice recipe book, FEAST The Midlands, was born.

Months back I was privileged to be asked for advice and guidance around thedevelopment of this book. It was an effortless task because I have been in the

Midlands for many years and my excitement grew when I discovered all that wasavailable on our doorstep. An in-depth understanding and appreciation of our beautiful surroundings are woven into the pages. Every recipe is a gem!

by Jackie CameronForeword

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What would a local recipe book be without Notties (Nottingham RoadHotel) lamb shank recipe or Bierfassls hearty goulash soup? Pub grub at its best! Terbodores apple cake is worth the drive and Tashas fudge has become ahousehold favourite. Her pecan-butter, fudge-ice-cream pie looksdelightfully decadent. We all know Jonty of Nicholsons stole Tanyas heart

with his avoursome soups - the pea and gammon is his pice dresistance. We then travel from La Lamparas Italian touch to the deliciously-texturedsalads served at Caf Bloom and Cleopatra Mountain Farmhouse; and fromthe white-chocolate cheesecake at Cranford Country House to the fresh sorbetsfor which Fordoun is renowned. Im told one of Howick Hospices favouriterecipes is Dees milk tart. Denise Larsen has been with Hospice for many years. She is gifted with many talents that include gardening, sewing,crocheting and her greatest ability is baking. She often spoils the Hospiceteam with wonderful treats. Try her Norwegian milk tart - it is heavenly.

Every recipe in this book is an authentic re ection of what each eatery isoffering.

Its a book to enjoy for many reasons. Perhaps to entice you to a place youhavent yet discovered or to remind you of a venue, such as Hartford House,that deserves a revisit. It could be that you nd a favourite recipe that you thought was a family secret now its available for you to cook in yourkitchen. The aim is to introduce you to all things foodie in the Midlands;for you to step away from your regular haunts and experience some of our

very own, unique treasures. Its a guide to unusual culinary delights thatpromise to charm and to delight those who take the time to experiment. Thereis something about knowing how the nal product should look and taste thatmakes creating it a lot easier.

This is a recipe book for all ages. When I get my copy I intend getting into mycar for an exciting journey of exploration. Then Ill go home and whip up someof the dishes.

Heres to making many memorable moments with your copy of FEAST.

Jackie CameronOwner of Jackie Cameron School of Food & Wine,designer of Jackie Cameron Chef Range andauthor of Jackie Cameron Cooks at Home

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Granadilla / Guava / Apricot Sorbet

My freezer is always well stocked withdelicious fruity sorbets. Use fresh,in-season fruit, and stock up. Use thesame recipe for all three sorbets,

exchanging only the fruit. Makesabout 1 litres

INGREDIENTS

1kg fresh granadillas, or guavas, orde-pipped apricots (depending on what is available)2 cups water

2 cups castor sugar2 lemons, freshly squeezed1 tbsp liquid glucose

METHOD

1. Place all the ingredients into a potand bring to the boil. Simmer until thefruit is soft or until the sugar hasdissolved.

2. Liquidise and strain (skip this step ifmaking granadilla sorbet). Refrigerateovernight.

3. Churn the fruit liquid in an ice creammachine. If an ice cream machineis not available, put chilled mixtureinto freezer. Whisk every 30 minutesuntil frozen to create a light and uffy

sorbet.

Granadilla/Guava/Apricot Sorbet& Homemade Marshmallows

Restuarant food made easy: homemade marshmallows handbroken up served with chocolate chunks, roasted almonds, silverballs and a fresh Granadilla Sorbet. For an extra tartness addsome of your grannys homemade lemon/lime curd and why notsome thickly whipped voluptuous cream to combine all the avours on your plate. If you are truly adventurous add a drop-and-a-half of honey mead or any alcohol of choice to your cream. Plate as you please and serve for all to enjoy. Food doesnt need to

be complicated.

Marshmallows Makes two 18cm 16cm trays

INGREDIENTS

150ml water24g gelatine powder2 tsp vanilla essence

440g white sugar200ml warm water220ml liquid glucose1 egg whitesun ower oil cup corn our cup icing sugar

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METHOD

1. Place the 150ml water, gelatineand vanilla into a stainless steel bowland dissolve over a double boiler.Remove from the heat once dissolvedand leave in the double boiler tokeep warm.

2. Dissolve the 440g sugar in 200ml warm water over a low heat. Stir theglucose into the sugared water. Whenthe glucose is added, stop stirring and bring this to a temperature of 120C.

3. Pour the liquid gelatine mixture intoa mixing bowl or a mixing machine.Start whisking and slowly pour in theliquid glucose mixture, whisking all thetime. Continue whisking until themixture has cooled down completely.

4. Once cool, add the egg whitegradually.

5. Oil the trays and then mix thecorn our and icing sugar together andlightly sprinkle the trays. Keepsome aside for later use.

6. Pour the marshmallow mixture intothe trays, sprinkle the top with left overcorn our and icing sugar, and allow toset overnight.

7. Cut into desired shapes and sizes with a knife coated in the same corn-

our and icing sugar mixture. Thismakes it easier to cut. Roll the cutmarshmallows into this mixture as well.

Suggestion: Pull rather than cut themarshmallow mixture, creatinginteresting clumps rather than neatsquares.

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