ISSUE 49 JANUARY 2014SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

HEALTHY BITESwith Lorraine Pascale

and a family of bakers

FRESH FOODEat well Italian style with Gino

BOOT CAMP GUIDE l BURNS NIGHT PARTIES l CHINESE NEW YEAR

WINA VIP BREAK

IN THE BORDERS

40and top chefs

Bompas & ParrJian Wang

RECIPES

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WELCOME

foodies 3

IT’S THE TIME OF YEAR when we all look back on the festive season and groan at the amount we overindulged. So in this issue we have lots of

fresh ideas to celebrate the New Year. Lorraine Pascale introduces a lighter way to bake

with recipes lower in fat, sugar and calories, including a skinny mac & cheese – great comfort food on page 19. After his recent visit to Edinburgh, Gino de Campo persuades us that pasta, cheese and desserts are not a sin and gives us ideas to help those extra pounds melt away. Meanwhile, on page 28, we rediscover the traditional iron skillet with amazing results.

Of course, it’s not all calorie-counting this month, as we celebrate Burns Night on 25th January with a brand new haggis and venison recipe, and our thanks to Magnum chef Paul Gow for his delicious Cranachan Cheesecake. We celebrate Chinese New Year of the Horse on January 31st with Chop Chop chef-patron Jian Wang who shares her amazing pork and coriander dumplings recipe with us on page 46.

Or if you fancy a celebratory wee dram, turn to page 58 for an amazing Bompass & Parr hot whisky cocktail.

From everyone at the Foodies team we wish you a very happy New Year.

Sue Hitchen, Editor

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

CONTRIBUTORS

Lorraine Pascaleturned a lifelong passion for cooking into a successful career.

Jian Wangis the chef-patron of Edinburgh’s Chop Chop restaurants in Leith and the West End.

Paul GowNew Head Chef at Magnum restaurant after 18 years of loyal service.

Gino D’Acampois the face of Italian cooking to many TV viewers. In this issue he shares his healthy recipes.

Lose those muffin tops

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionZoe HitchenPublishing AssistantLisa ChanosDaria PrivalkoAdvertising 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:sue.hitchen@gmail.com

19. After his recent visit to Edinburgh, Gino de Campo persuades us that pasta, cheese and desserts are not a sin and gives us ideas to help those extra pounds melt away. Meanwhile, on page 28, we rediscover the traditional

WINA VIP GETAWAY

IN THESCOTTISHBORDERS

Foodies

Front cover imagefrom The i-Diet by Gino D’Acampo, Kyle Books, £14.99

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CONTENTS

foodies 5

BOOKS, TV AND WHAT’S ON 10

COMPETITION 13The Lodge at Carfraemill

LORRAINE PASCALE 14Cutting calories, not fl avour

GINO D’ACAMPO 22 Healthy eating the Italian way

SKILLET RECIPES 28Reinventing the classic kitchenware

BURNS NIGHT RECIPES 35 Spice up your supper with venison

BURNS NIGHT EVENTS 40Out and about to celebrate the Bard

POCKET BAKERY 42 Fruity recipes to bake at home

CHINESE NEW YEAR 46

COOK SCHOOLS 48

INTERIORS 50

COCKTAILS 57

RESTAURANT REVIEW 60 Bistro Moderne by Mark Greenaway

NEW BARS 62

OUT AND ABOUT 65

7

35

6017

39

58

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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: info@indiebrands.co.uk

robertburnswhisky www.robertburnswhisky.com

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SHOPPING

Goodmorning!

Bounce out of bed with these bright kitchenwares

helping you to start your day

Muffin Tops£15.00,

www.maidenshop.com

Classic and iconic Italian percolating coffee maker

£25.00,www.berryred.co.uk

‘El Guapo’ Coffee cup set£45.00, www.thelostlanes.com

Oven Glove, Hunkydory Home

£16.75,www.hunkydoryhome.co.uk

Sunnyside friedegg mould £7.95, www.hunkydory

home.co.uk

Tesco Organic Fish Plate £7.50, www.tesco.com

Tea Towel£9.99, www.oakroomshop.co.uk

Pinch & Grindby Roger Arquer

£16.50,www.royalvkb.com

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FOODIES NEWS

foodies 9

A grating look for your kitchenIf you love quirky designs and unusual fi xtures, this Italian Cheese lamp might be up your alley. Don’t worryl it’s not made out of real cheese. It’s merely a clever replica. www.parmesancheeselamp.com£167

Nespresso boutique opensA new multi-sensory retail experience, dedicated to the art of the espresso, has opened in Edinburgh last month. With the designs of award-winning

fashion designer Judy R Clark creating a one of a kind dress made from recycled Nespresso capsules and cardboard, it’s a must-visit.

There’s a sweet new arrival at Edinburgh Larder Bistro. The West End bistro relaunched earlier this year with a new bakery at the front of the restaurant run by Caroline Walsh, who has worked as Head Chef at the Fruitmarket Café and helped set up Loudons Bakery. Head here for homemade breads and seasonal treats.

CAROLINE WALSH

For that little touch of ‘oomph’ to perk up parties, try Arden’s new indulgent nibbles, hand-picked from Europe’s artisanal offerings. Garlic & Parsley Swirls: Deliciously delicate layers of puff pastry swirls married with garlic and parsley butter. At £1.69, the Arden’s range is available at selected branches of Tesco and Waitrose.

ARDENS NIBBLES

with garlic and parsley butter.

available at selected branches

AINSLEY HARRIOT FRESH SOUPSCelebrity Chef Ainsley has launched a soup line, with six inspiring fl avours in a new convenient tub. Just in time for the chilliest winter in decades, the new comforting soup is microwaveable, meaning that speedy, easy to prepare meals are at your fi ngertips. Available at Tesco, Morrison’s and Asda. £1.69

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BOOKS, TV AND WHAT’S ON

10 foodies

WHAT’S ON

FOOD ON FILMThe Badenoch Centre, Spey Street, Kingussie,

PH21 1EHTel: 01540662300www.kingussiefoodonfi lm.co.uk30 January- 2 February, FreeKingussie’s annual festival brings the world of food and the big screen to the rural Highlands of Scotland in a unique way. Enjoy the fabulous Food Hall and a feast of foodie features, documentaries and shorts to make you laugh.

OFFKILTR STREET FESTIVALSt Enoch Square, Glasgow, G1 4BW

Tel: 0141 334 7062www.kiltr.com/streetfeastival24- 25 January, FreeA pop-up festival in conjunction with social media network Kiltr. The festival will bring together street food, cutural events and different styles under one roof, with a series of weekend events to delight the city’s foodies.

FOOD FOR THOUGHT DISCUSSION166 Bath St, Glasgow, G2 4TB

Tel: 0141 331 6227www.lucky7glasgow.co.uk18 January, FreeMake those New Year’s Resolutions stick. Expert Charles Duhigg suggests that the key to change is understanding how habits work, using neurology to change food habits. Discuss your resolutions, and discover some methods to make them work.

A Scent of ChampagneRichard JuhlinSkyhorse£46Richard Juhlin, the world’s foremost champagne expert,

takes the reader on a journey to the geographical area of Champagne.

COOKING THE BOOKS

The French BakerSebastien BoudetSkyhorse£15Learn to master the art of bread making with Boudet’s simple steps.

Greedy Girl’s Diet: Second Helpings!Nadia SawalhaKyle Books£14A New Year staple, Sawalha’s recipes are

delicious and guilt-free ‘junk’ food, a guide to making takeaway-style dishes without the calories, and even an emergency three-day detox.

FOOD ON FILMThe Badenoch Centre, Spey Street, Kingussie,

PH21 1EH

OFFKILTR STREET FESTIVALSt Enoch Square, Glasgow, G1 4BW

Tel: 0141 334 7062

FOOD FOR THOUGHT DISCUSSION166 Bath St, Glasgow, G2 4TB

Tel: 0141 331 6227

Britain’s Best BakeryFollowing a successful fi rst series, Britain’s Best Bakery returns to ITV Daytime for a second run. Expert judges and celebrity chefs Mich Turner and Peter Sidwell eat their way through the country, sampling the sweetest treats from Britain’s most beloved independent bakeries. The shortlisted bakeries will compete in a series of baking challenges that put their sugar skills to the test. More than a food competition, this series is a celebration of local bakeries around the UK.Coming soon to ITV

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foodies 13

R ENOWNED for its glorious rolling

countryside, you and a friend will have a fabulous VIP experience with an overnight stay and dinner for two at The Lodge at Carfraemill.

Carfraemill is situated just south of Edinburgh in the rolling countryside of the Borders with its attractive towns and villages. The hotel can accommodate a couple on a romantic getaway or a family with youngsters.

Stay in one of their ten individually

designed bedrooms with en-suite bathrooms, which are delightful, elegant and comfortable The hotel also has six double rooms, two twin rooms and two family rooms.

Take your pick with activities to choose from– archery, falconry, clay pigeon shooting, quad biking, riding and canoeing,

golfi ng, walking, cycling and fi shing.Children are made to feel

particularly welcome and games, books, toys and drawing materials are provided to keep them happy. ●

Win a getaway to the beautiful Scottish Borders

Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email enter@foodies-magazine.co.uk. Prize is strictly subject to availability. The winner will be the fi rst correct answer drawn on 1st February 2014. The prize is offered

subject to availability and black-out dates may apply. The prize is non-transferable and there is no cash alternative. The editor’s decision is fi nal.

TO ENTERFor your chance towin this great prize, simply answerthe followingquestion:

Carfraemill is located in which region of Scotland? Send your answerand contact details, including your email address, on a postcardto Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email enter@foodies-magazine.co.uk

WIN

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MEET THE CHEFS LORRAINE PASCALE

14 foodies

I AM sitting alone one Sunday morning doing nothing in particular. Then an idea hits me from nowhere (I am full of thoughts when I

am at my most relaxed, like all of us I suppose!)- what if I could create a book of recipes that were lighter in fat, sugar and calories but that tasted just as good as naughty ones? Sounds easy, I think to myself! I phone a friend who, after hearing my latest new idea, responds with, “Why would anyone not want that…but can you really do it?” At the time I didn’t know what a mammoth task I had set myself.

My fi rst challenge was to make a lighter sponge – a lighter Victoria sponge. A doddle, I thought, but 11 attempts later and with a pile of quasi-sponge sandwiches covering my kitchen table, I thought it had beaten me. I genuinely felt despondent and a little bit stupid. But I was encouraged by my loyal publishers and a close circle of friends to keep going. Which I did, thankfully. I hadn’t realized that as I approached the eleventh attempt at the sponge, I had been getting close to the magic formula. The twelfth came out of the oven exactly like I’d envisaged it would. Eureka! I had cracked it, and my journey

to a lighter baking began in earnest.Writing these recipes was totally

counterintuitive. When developing “normal” recipes, the way to guarantee they’ll taste great is by loading them with lots of full-fat butter and sugar. So how on earth was I going to create “lighter” indulgences that still had you going back for more? I started to do lots of research, scouring magazines, books, the web and reports by associations such as the British Nutrition Foundation, the NHS and the British Heart Foundation, to see their recommendations on nutritious sweet treats. Funnily enough there is not much information out there (yet I believe there will be) so it was going to be a journey of trial and many an error!

I went to the supermarket and bought a stack of dairy products (cream cheese, crème fraîche, cottage cheese etc –low, full-and no fat versions) and began decreasing the butter, substituting it with other dairy. Some cakes came out fl at, some thin, but eventually I found a method that enabled the bakes to work.

Some cheeky books wax lyrical about how low fat or low sugar a cake is, but when I read the recipe carefully it says that a cake that would usually serve 8 people, serves 16 people. Therefore each meagre slice looks really low in calories, sugar and fat, but the cake itself is not. I have tried really hard not to do that. If I feel the slices are a little on the small side, I say just that: “makes 16 skinny slices”. Transparency is the best policy, I fi nd! ●

Lorraine Pascale is making our favourite recipes healthier

“My fi rst challenge was to make a lighter Victoria

sponge - 11 attempts later I thought it had beaten me”

Light as a feather

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foodies 17

lorraine pascale recipes

serves 4For the prawns2 egg whites25g dried breadcrumbs25g desiccated coconut1/4 tsp dried chilli flakes20 raw peeled jumbo prawns

For the dressing2 tbsp honey2 tbsp balsamic vinegar

For the mango salsa2 medium mangoes, in 1cm cubes2 red chillies finely choppedJuice of 2 limesLeaves from a large handful of coriander, roughly chopped

200g bag of prepared lettuce

l Preheat the oven to 200°C. Line a baking sheet with baking parchment and set aside.l Lightly beat the egg whites in a shallow bowl. Toss the bread-crumbs, coconut, chilli flakes and a little salt and pepper together in another similar-sized bowl.l Working in batches, toss a few of the prawns into the egg whites, making sure they are well coated. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl. Then, tip the prawns into thecoconut crumbs, toss them about and, using another slotted spoon transfer them onto the baking sheet in a single layer. Repeat until all are coated and

then bake for 8–10 minutes.l Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.l To make the salsa, toss the mango, chilli, lime juice, coriander and a little salt and pepper together and set aside also.l Once cooked, the prawns should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Removefrom the oven.l Divide the salad leaves between four serving bowls. Spoon the salsa over, arrange five prawns on top of each, finish with a drizzle of the dressing and serve.

BAKED COCONUT SHRIMP SALAD WITH HONEY CHILLI DRESSING & MANGO & CORIANDER SALSAYou might say: ‘But surely, Ms Pascale, the shrimp would be even healthier if they did not have any breadcrumbs on at all?’ ‘Why yes,’ I would reply, ‘of course, but breaded and baked is of course much better than breaded and fried.’

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b i s t r o mo d e r n e by Mark Greenaway is a new concept in bis t ro dining - taking the classic French concept and revi ta l is ing i t wi th the imaginat ive dishes Mark Greenaway is known for.

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Serves 6400g wholemeal spiralli or macaroni (or you can use regular if you like)1 slice of wholemeal bread, in breadcrumbs3 tbsp cornflour1 tsp English mustard powderPinch of cayenne500ml semi-skimmed milk200g strong or mature Cheddar cheese, roughly gratedLeaves from 3 sprigs of thymeSalt and freshly ground black pepper

To serveCrisp green salad

l Turn the grill on to high. Sit a 2.5 litre baking dish measuring 25.5cm square and 6cm deep on a baking sheet and set aside. Bring a large pan of water to the boil and cook the pasta according to the packet directions. l Next, prepare the sauce. Place the cornflour, mustard powder and cayenne in a medium pan with about 4 tablespoons of the milk and blend to give a smooth, lump-free liquid. Stirring, pour the rest of the milk into the pan, season with salt and pepper and set over a high heat. Bring to the boil and then reduce

to simmer for 3–4 minutes, stirring from time to time until thickened. Stir in all but 75g of the cheese and allow it to melt before removing from the heat.l Once the pasta is cooked, drain it well and return it to the pan. Pour the cheese sauce over, add the thyme and mix well. Tip the macaroni cheese into the baking dish. Toss the remaining cheese and breadcrumbs together in a small bowl and scatter them over the top. Then pop it under the grill for a few minutes to get nice and crispy, bubbly and golden brown. Serve with a crisp green salad.

SKINNIER MAC & CHEESE WITH THYMEIn Baking Made Easy, I had a mac and cheese. It had all the cheese you could shake a stick at and then some. I received oodles of letters and tweets from people saying how much they had enjoyed it but how they felt they could only make it for a special occasion due to its, er, cheese and cream content. I made this recipe several times, reducing the cheese but still giving you that feeling that you are indeed having a real treat

foodies 19

A Lighter Way to Bake by Lorraine Pascale, Harper Collins, £20

lorraine paScale recipeS

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foodies 21

Serves 8For the filling4 sticks of rhubarb, trimmed and cut into 2cm pieces2 tbsp soft light brown sugarGood pinch of ground cardamom (see recipe intro)Seeds of 1 vanilla pod or 1 tsp vanilla extractFinely grated zest of 1/2 an orange150g raspberries

For the pastry400g good quality shortcrust pastry1 egg, lightly beaten

For the hazelnut and vanilla cream200g low-fat crème fraîche50g hazelnuts, toasted and roughly chopped4 tsp icing sugar, siftedSeeds of ½ a vanilla pod or ½ tsp vanilla extract

To serveFew mint leaves (optional)

l Preheat the oven to 180°C. l Toss the rhubarb, sugar, cardamom, vanilla seeds or extract and orange zest together in a medium bowl and then set aside for a moment.l Roll the pastry out on a large sheet of baking parchment to a 25cm circle about 4mm thick. Spoon the rhubarb into the centre of the pastry, leaving a border of about 4cm all the way around. Fold the edges of the pastry up onto the rhubarb all the way around as in the picture. It is like folding up the corners of a book to mark your place (taboo, I know – folding corners of a book is frowned upon by the literati but is something I do). Then, glaze the pastry edge with the egg, slide the baking parchment and galette onto a baking sheet and bake in the oven for 30–35 minutes.

RASPBERRY, RHUBARB & CARDAMOM GALETTE WITH A HAZELNUT & VANILLA CREAMIf you can’t find ground cardamom, take two cardamom pods, bash them to open them, discard the shells and grind up the seeds inside until fine.

l Meanwhile, make the hazelnut crème fraîche. Simply mix the crème fraîche, hazelnuts, icing sugar and vanilla seeds or extract together until well blended. Cover and set aside in the fridge until ready to use. So easy! l Once cooked, the galette pastry should be crisp and golden and the rhubarb tender when pierced with a knife. Remove it from the oven and carefully stir the raspberries through the rhubarb. This is a bit fiddly but it is nice to see both fruits mixed together. The raspberries only need a moment or two in the oven. Then, remove from the oven, cut into eight wedges and serve with a dollop of the hazelnut cream. Finish with some fresh mint for a splash of green, if you like.

lorraine paScale recipeS

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MEET ThE chEfs gino D’AcAMpo

22 foodies

One of the main reasons Italian people tend to remain slim and healthy is thought to be their diet. In many parts of the country, families still

eat a traditional Mediterranean-style diet – a collection of eating habits that are followed by people living in the countries that border the Mediterranean Sea.

In 2008, researchers looked at twelve international studies that tracked the dietary habits and health of more than 1.5 million people. Those people who had stuck to a Mediterranean diet were found to have a 9% drop in both overall mortality and death from heart disease, but also a 6% reduction in cancer and a 13% drop in Parkinson’s and Alzheimer’s. A recent study in the New England Journal of Medicine even found that a Mediterranean diet resulted in greater weight loss than a low-fat diet, even though both provided the same number of calories.

So what exactly do people eat in Italy? It’s well established amongst health professionals that traditional eating habits in this region match many of the healthy eating guidelines generally recommended by dieticians and doctors. Portion sizes tend to be quite small and diets include lots of fresh, natural foods and very few processed ones.

Fruit, vegetables, bread, pasta, rice, beans and nuts form the main part of the diet and fish tends to be eaten in good quantities, and usually served in preference to meat. Olive oil is the main fat consumed, and is used in cooking and as a salad dressing. Although salt is still added to dishes, it is used in moderation, while herbs, garlic and black pepper are used to add flavour. And small amounts of red wine are consumed with meals. Meat, eggs and full-fat dairy products are usually eaten in only small amounts. l

Nutritionist Juliette Kellow explains why Gino’s recipes are a healthy choice

Buona salute!

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“A recent study found that a

Mediterranean diet resulted in greater weight loss than a low-

fat diet”

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recipes gino D’AcAmpo

24 foodies

serves 4500g salmon fillet2 tbsp sugar1kg rock salt1 avocadoJuice of 1 unwaxed lemon2 celery sticks1 large carrot1 yellow pepper10 cherry tomatoes, quartered3 shallots, finely chopped

4 tbsp chopped chives10 pitted black olives, cut in quartersSalt and freshly ground black pepper3 tbsp extra virgin olive oil1 tsp prepared English mustard8 thin slices of ciabatta, toasted

l On a large serving plate sprinkle the sugar over the salmon. Cover entirely with rock salt and leave in the fridge to cure for at least 10 hours. Once ready, wash under cold water and use a sharp knife to slice thinly.l Peel and stone the avocado and cut into small cubes. Place in a bowl and pour over the lemon juice. Cut the celery, carrot and yellow pepper into cubes the same size as the avocado and place in another bowl with the cherry tomatoes, shallots, chives and olives. Season and drizzle over the olive oil. Add the avocado with the lemon juice, along with the mustard, to the cubed vegetables and mix.l To serve, place a ring in the centre of a serving plate. Cover the bottom with some of the vegetables and then cover with slices of salmon. Repeat the layers, ending with vegetables, and press down firmly.l Just before serving, remove the rings and serve with toasted warm ciabatta.

TarTara di salmone e verdure salmon & vegeTable TarTareIf you are a steak tartare lover like me and yet also love fish, I have come up with a perfect recipe for you. Believe me when I tell you that if you serve this dish at a dinner party, your guests will be really impressed and inspired

616 calories 32.8g fat 5.6g saturates 19.5g sugars 2.8g salt

The Italian Diet by Gino D’Acampo, published by Kyle

Books, priced £14.99

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7/8 QUEENSFERRY STREET, EDINBURGH EH2 4PAWANNABURGER.COM

WE ONLY USE 100% BORDERS’BRED ABERDEEN ANGUSSCOTCH BEEF

REAL FAST FOOD

IT’S FRESH GROUND, COOKED TO ORDERAND SERVED IN DOUBLE QUICK TIME

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foodies 25

Serves 4400g lean rump steak, cut into 2 cm cubes1 tbsp plain flour2 tbsp extra virgin olive oil200g small pickling onions, peeled50g pancetta, diced150g fresh mixed wild mushrooms, cleaned and roughly sliced1 large carrot, cut into 1 cm cubes2 garlic cloves, peeled and finely chopped150ml red wine1 tbsp tomato paste400ml beef stock3 rosemary sprigs1 bay leafSalt and freshly ground black pepper

l Preheat the oven to 200ºC.l Place the cubed beef in a large bowl and dust with the flour, mixing to coat it.l Heat the oil in a large non-stick flameproof casserole and gently fry the beef for 2–3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.l Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add in the wild mushrooms, carrots and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil. l Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at time, stirring as you do so, to create a sauce. Bring to the boil.l Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the preheated oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.l Before serving, season with salt and pepper and allow the casserole to rest out of the oven for 10 minutes.

Stufato di manzo Beef & Wild muShroom Spicy SteWI have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer and if you can’t find diced pancetta, a good quality bacon will definitely do

506 cals 18.7g fat 6.7g saturates 6.9g sugars 1.8g salt

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Serves 6200g good-quality dark chocolate, chopped4 eggsGrated zest and juice of1 unwaxed orange200g raspberries

● Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl doesn’t touch the water. Set aside to cool but not to harden.● Meanwhile, separate the egg yolks from the whites and place in two dry, clean bowls. Whisk the egg whites until stiff. Beat the egg yolks together with all the juice and half the zest of the orange for 2 minutes.● Use a metal spoon to fold the melted chocolate gently into the egg yolk mixture a little at a time. Lastly, fold in the egg whites, folding all the ingredients together.● Divide the raspberries between six dessert glasses, reserving a few decoration.● Pour the chocolate mixture over the raspberries and cover with clingfi lm. Leave to rest in the fridge for 3 hours until set.● Just before serving, remove the clingfi lm and decorate the mousses with the reserved raspberries and some of the remaining orange zest.

COPPETTE DI CIOCCOLATO LIGHT CHOCOLATE MOUSSEWITH RASPBERRIES & ORANGE ZESTConsidering the few ingredients that I am using for this dessert, I guarantee you that this is going to be the easiest dish you ever prepared in your life and yet one of the tastiest. Good-quality chocolate is a must for this mousse and if raspberries are out of season, frozen ones defrosted will work in their place. Make sure you eat the mousse within 48 hours, taking into consideration that we are using fresh eggs.

GINO D’ACAMPO RECIPES

foodies 27

240 calories 13.9g fat 6.9g saturates 22.8g sugars 0.1g salt

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Ask your butcher to remove the backbone so that the chicken will lie flat, or follow the instructions in the note below to butterfly it yourself. Use a foil-wrapped brick or another, smaller cast iron pan wrapped in foil and placed on top of the chicken to weigh it down while cooking. This flattens the chicken and crisps the skin. If you can, use free-range chicken, as it is more moist and tender.

Tom’s Brick chicken wiTh oven-roasTed PoTaToes and asParagus

recipes sKiLLeT

28 foodies

Makes 4 servings For the chicken 1 whole chicken, approx. 1.1kg, butterflied 4 tbsp extra-virgin olive oil, plus 2 tbsp for rubbing the chicken 1 tsp finely chopped fresh rosemary 1 tsp lightly chopped fresh oregano 1 tsp fresh thyme leaves 1 tsp dried Italian herbs or herbs de provence Zest of 1 lemon 1 tsp sea salt Freshly ground black pepper

For the potatoes and asparagus450g baby tri-color or red potatoes 3 tbsp olive oil, divided ¼ tsp herbs de Provence ¼ tsp salt 1 bunch asparagus, trimmed and halved 1 tsp fresh lemon zest Salt and freshly ground black pepper

l Preheat oven to 200°C. l Rub the chicken all over with the 2 tablespoons of oil. Mix the rosemary, oregano, thyme, Italian herbs, and lemon zest in a small bowl, and then rub the mixture all over the chicken. Sprinkle the chicken with the sea salt and pepper. l Warm the 4 tbsp of oil in a 10- or 12-inch cast iron skillet over medium heat. Place the chicken in the skillet, skin side down. Weight down the chicken with a foil-wrapped brick or a second smaller skillet. Cook the chicken for 10 minutes. l Meanwhile, in a medium bowl, toss the potatoes with 2 tablespoons of the oil, the herbs de Provence, and salt, and set aside. l Turn the chicken over and cook, weighted down, for 5 minutes. Then turn it skin side down again, replace the brick, and distribute the potatoes around the chicken. Place the skillet in the oven and continue cooking for 15 minutes. l Meanwhile, in the bowl that held the potatoes, toss the asparagus with the remaining tablespoon of oil, the lemon zest, salt, and pepper. Remove the skillet from the oven, add the asparagus to the skillet in the same manner as the potatoes, and cook for 15 minutes longer, or until the chicken registers 160°F where the leg joins the breast on an instant- read thermometer. l Carve the chicken into pieces and serve with the potatoes and asparagus.

For browning, searing, roasting, and caramelising, we have greater success with cast iron than with any other kind of pan. Cast iron’s unique characteristic of producing dry, even heat makes it ideal.

why use a casT iron skilleT?

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SKILLET rEcIpES

foodies 31

Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne, Sasquatch Books, £14.99

Makes 4 Servings Apple-Thyme Sauce5 tbsp apple cider 150ml chicken stock 3 sprigs fresh thyme 3 tbsp white wine 1 tsp Pernod (optional) ¼ inch slice fresh ginger, peeled and cut in half 5 tbsp chilled butter

2 tbsp extra-virgin olive oil, divided 2 tbsp butter, divided 16 large sea scallops

3 strips bacon, cooked and crumbled or cut into ¼-inch pieces, for garnish 4 small sprigs fresh thyme or parsley, for garnish

Pan Seared Sea ScalloPS with aPPle-thyme Sauce and Bacon crumBS We love to sear scallops in a hot cast iron skillet, so they turn golden brown and succulent. The sweetness of the cider with the ginger and thyme complements the scallops’ sweet flavor

l Preheat the oven to 120°C, and warm 4 small bowls or plates in the oven. l To prepare the sauce, place the cider, chicken stock, thyme sprigs, wine, Pernod, and ginger in a small saucepan over medium heat. Bring to a boil and reduce slightly. Remove the thyme and the ginger slices. Set aside.l Pat the scallops dry with paper towels. Warm 1 tablespoon each of the olive oil and butter in a 10- or 12-inch cast iron skillet over medium heat for 2 minutes. l Add 8 scallops to the pan and brown for 2-3 minutes on each side. Transfer

the scallops to a plate and cover with foil. Warm the remaining olive oil and butter in the skillet and sear the remaining scallops. Transfer to the plate. l Return the saucepan to medium-low heat. Once the sauce is simmering, reduce the heat and whisk in 1 tbsp of the cold butter. When incorporated, whisk in another tablespoon. Turn off the heat and whisk in the remaining butter. l Place 4 scallops in each warmed bowl and then ladle about ¼ cup of sauce over them. Sprinkle 1 tablespoon crumbled bacon over the top, and garnish.

foodies 31

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mcewans.co.uk/red

please drink responsibly

POUperfectly

NEWNEWNEWNEWNEWNEW

McEwansRed.indd 10 26/09/2013 14:18

A fi nancier is a French almond cake. Our good friend Jeremy Faber inspired this delicious recipe. He made individual fi nanciers with an apricot dropped in the center of each and served them with cardamom ice cream. The fl avors were so incredible that we added the cardamom directly to the cake and achieved a perfect crust by making one large cake in the cast iron skillet. Serve with vanilla ice cream.

Makes 6 Servings

128g slivered almonds 200g icing sugar 63g all-purpose fl our 2 tsp ground cardamom ¼ teaspoon salt Finely grated zest of 1 orange 6 large egg whites, lightly beaten (just until foamy) 170g unsalted butter, melted 2 tbsp unsalted butter for the pan 8 small apricots, quartered and pitted ● Place the almonds in a cast iron skillet and toast over medium heat until light brown. Using a food processor, pulse the almonds until fi nely ground. In a large bowl, combine the ground almonds, powdered sugar, fl our, cardamom, salt, and orange zest. Whisk in the egg whites. Slowly stir in the melted butter. Cover the bowl with plastic wrap, and chill the batter in the refrigerator for 1 to 2 hours. ● Position a rack in the center of the oven and preheat to 220ºC. ● Melt the 2 tablespoons butter over medium-low heat in a 10-inch cast iron skillet. Tilt the pan to coat the bottom and sides. Pour the batter into the skillet, and drop the apricot halves on top (they will sink). Place the skillet in the oven, and bake until the dough just begins to rise, about 10 minutes. Reduce the heat to 200°C and continue baking until the cake begins to brown around the edges and on top, 7 to 8 minutes longer. ● Turn off the oven, and let the cake stand in the oven until fi rm, about 10 minutes. Transfer the pan to a wire rack to cool completely. ● Invert the fi nancier onto the wire rack. Reinvert it onto a platter and slice into wedges. Dust with powdered sugar and serve with vanilla ice cream.

CARDAMOM APRICOT FINANCIER

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www.macbeths.com

11 Tolbooth Street, Forres, Moray, IV36 1PH

Telephone - 01309 672254Email - info@macbeths.com

Visit our website for online ordering - UK delivery

MACBETH’STraditional Scottish Butcher & Game Dealer

o Scottish Beef from our own Farm. Hung for a minimum of 3 weeks.

o Hill Lamb from the Cairngorms

o Outdoor Reared Porko Wild Venison & Gameo Wild Venison & Gameo Homemade Sausages

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your door via overnight courier

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Serves 4

500g venison loin eye larder trim2 x 227g Macsween venison haggis80g Prosciutto 4 mini stalker’s pies300g Braised red cabbage4 baby golden beetroots80g baby spinach150g thyme jus50ml rapeseed oil30g butterMaldon sea saltFreshly ground pepper

● Heat the oven to 180ºC● Remove the outer casing from the mini haggis.● Lay two 25cm squares of cling fi lm on a work surface. Place two slices of prosciutto onto the cling fi lm, overlapping so the prosciutto is the same length of the mini venison haggis. ● Roll up the haggis in the prosciutto, then roll up the cling fi lm tightly to form a roulade shape. Refrigerate.● Cook the stalker’s pies as per manufacturer’s instructions● Heat half of the rapeseed oil in a non-stick frying pan. Season the venison loin and sear on all sides. Transfer to oven and cook to pink for about 8-10 mins. Remove and rest, keeping warm.● Heat another non-stick frying pan with remainder of rapeseed oil. Take the haggis roulades, trim off the outer edges, remove cling fi lm and cut the haggis roulades to size. Pan fry on all sides until golden. Transfer to oven for 8 mins until piping hot. Remove and keep warm.● Cook the golden beetroots. Remove skins while warm, sauté in a little butter and season. Keep warm.● Heat the jus.● Heat the braised red cabbage.● Heat a pan with a little butter, add the spinach, season and wilt. Squeeze dry.● To serve, heat four plates and place a stalker’s pie at one side of each. Place a line of red cabbage diagonally across the plate. Place the haggis tower at the top. Garnish with the beetroots and the wilted spinach. Divide the venison into four portions, slice each portion in half, allowing 2 slices per person. Drizzle the sauce around. Serve.

TRIO OF VENISON LOIN EYE, HAGGIS TOWER & STALKER’S PIE

BURNS NIGHT RECIPES

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recipes burns night

For the sabayon2 egg yolks30g caster sugar30ml whisky

For the raspberry compote150g punnet of raspberries50g caster sugar1tbsp water

For the cranachan cheesecake150g soft cheese300ml double cream30g toasted pinhead oatmeal2 tbsp runny honey1 gold leaf gelatine soaked in cold water for 5 minutesShortbread

l Put all compote ingredients in a pan and bring to the boil. Reduce heat. When raspberries break up, strain and reduce juice to a syrup. Return raspberries and cool.l Make the sabayon: in a heatproof bowl whisk the egg yolks, sugar and whisky together over a pan of simmering water until thickened and frothy.l Whisk the cream cheese, Sabayon and honey together. In a pan, warm 1 tbsp of water, squeeze out as much water as possible from the gelatine and add. Whisk until dissolved and add the gelatine to the cream cheese mix. Add the oatmeal and the cream. Continue whisking until the mix has thickened. Mix some melted butter with the oatmeal and press into the bottom of a mould. Spoon the cheesecake mix on top and level off with a palette knife. Refrigerate until ready to serve.

ScottiSh cranachan cheeSecake recipeThis traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.

Paul Gow, originally from Catterick, North Yorkshire is the newly appointed Head Chef of The Magnum, Edinburgh after working at the establishment for nearly 18 years

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burns night foodies

foodies 39

Rocking and reelingCelebrate the Bard in style this Burns Night Words Lisa Chanos

Ghillie Dhu2 Rutland Street, Edinburgh, EH1 2ADTel: 0131 222 9930www.ghillie-dhu.co.uk24 January, 7pm, £30Reel away your Burns Night Eve in Ghillie Dhu’s smart auditorium. Enjoy a traditional Scottish dinner of haggis, neeps and tatties and dance until the wee hours of the morning with a ceilidh.

RobeRt buRns MuseuMMurdoch’s Lone, Alloway, KA7 4PQTel: 01292 443 700www.burnsmuseum.org.uk23 January, all day, £39Celebrate the Bard with prose. Head to the historic Burns Cottage for a day full of poetry, songs and more, provided by the staff of the Robert Burns Birthplace Museum, including a traditional supper.

CaRbeRRy toweRMusselburgh, East Lothian, EH21 8PYTel: 0131 665 3135www.amazingvenues.co.uk25 January, 7pm, £60Throw on your kilts and get your tartan sashes out for the ultimate Burns night at a Scottish castle. Enjoy a traditional menu starring haggis and malt whisky, Scottish beef and local artisan cheese.

the sCottish Café anD RestauRantThe National Gallery of Scotland, Edinburgh, EH2 2ELTel: 0131 226 6524www.thescottishcafeandrestaurant.com

25 January, 7pm, £30You can be sure the picturesque restaurant atop the National Gallery of Scotland will be pulling out all the stops to celebrate the birth of the greatest Scottish poet with live music, dancing and a traditional Burns night supper.

CottieRs theateR 93-95 Hyndland Street, Glasgow, G11 5PUTel: 0141 357 4000www.cottiers.com25th January 7.00pm, £28 ppSalute Robbie Burns at the Cottiers Theatre with a three-course Burns supper, a dram and ceilidh. You can expect classic scotch broth, followed by haggis, neeps and tatties served with a homemade whisky sauce. There will be a 20-minute address to the haggis by well known piper and Burns enthusiast Bryce McCulloch, and after the meal the Cottiers staff will kick off the recital of everyone’s favorite Burns poems. With toasts, bagpipes and The Infamous Big Stupid Ceilidh Band to get you all up dancing, this is a night not to be missed.

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FOODIES BURNS NIGHT

40 foodies

EDINBURGH LARDER1 Alva Street, Edinburgh, EH2 4PHTel: 0131 225 4599www.edinburghlarder.co.uk25th January , from 7pm, £35Edinburgh Larder is hosting a Burns dinner with suppliers who are featured on the menu explaining their farm-to table-mission. Edinburgh Larder will also offer live folk music and a dram of whisky.

NORTH BRIDGE BRASSERIE20 North Bridge, EH1 1TRTel: 0131 556 556525 January, 7pm, £35The Scotsman Hotel is presenting an evening of celebrations. Executive head chef Paul Hart has put his own unique twist on this traditional classic, including a whisky pairing with each course.

THE ITALIAN BISTRO1051 Great Western Rd, G12 0XPTel: 0141 339 5575www.italianbistroglasgow.co.uk25 January, 7pm, £24.95The winning combination of traditional Scottish fayre and bagpipe music in a landmark building makes The Italian Bistro the best place to celebrate in the West End of Glasgow.

RYAN’S BAR2-4 Hope Street, Edinburgh, EH2 4DBTel: 0131 226 6669www.ryanbaredinburgh.co.uk25 January , from 5pm-10pm, £25Ryan’s Bar will offer live Scottish music with a fi ddler and a guitarist, offering a special ambiance for an exceptional Burns night.

SCOTTISH STORY TELLING CENTRE43-45 High Street, EH1 1SRTel: 0131 556 9579www.scottishstorytellingcentre.co.uk22, 23, 24 January, 7pm, £25The Storytelling Centre is hosting a

Burns Supper in the beautiful setting of the Storytelling Café, serving up three-course feast and a generous helping of Burns’ stories, song and lore. The singular evening is hosted by storytellers David

Campbell and Linda Bandelier, with clarsach player Katie Harrigan.

THE WHISKI ROOMS7-9 North Bank Street, EH1 2LPTel: 0131 225 7224www.whiskirooms.com25 January, 9pm, £35The Whiski Rooms are throwing a

traditional Burns Supper, including fi ddle band Muckle Flugga playing from 9.00pm. A memorable night awaits all participants, with bagpipes, speeches, haggis, whisky and the full works at the Whiski Rooms.

THE SCOTCH MALT WHISKY SOCIETYThe Vaults, 87 Giles St, EH6 6BZTel: 0131 554 3451www.smws.co.uk25 January, 7pm, £44.50The Society welcomes you to The Vaults, paying tribute to Burns’ sense of heart, mind and soul with the proud Highland Pipers Society. With a nod towards Burns’ rhythm and sense of the meaning of words and melody, there will be an exciting fusion of auld and new talent on offer, plus whisky, of course. ●

Burns Supper in the beautiful setting of the Storytelling Café, serving up three-course feast and a generous helping of Burns’ stories, song and lore. The singular evening

Campbell and Linda Bandelier, with clarsach player Katie Harrigan.

THE WHISKI ROOMS7-9 North Bank Street, EH1 2LPTel: 0131 225 7224www.whiskirooms.com25 January, 9pm, £35The Whiski Rooms are throwing a

traditional Burns Supper, including

song and lore. The singular evening is hosted by storytellers David

Overleaf: Whiski Rooms, Ghillie DhuThis page: The Scotsman Hotel, The Storytelling Centre, Ryan’s Bar

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Serves 8EquipmentBaking sheet measuring 25x40cm/10x15 inches lined with baking parchmentFor the pastry125g/41/2oz Italian ‘00’ white flour25g/1oz cocoa powder2 teaspoons icing sugar11/2 tablespoons groundnut or grapeseed oil75–100ml/21/2–31/2fl oz iced waterFor the chocolate ganache filling140g/5oz whipping cream70g/21/2oz caster sugar200g/7oz unsweetened chocolate, minimum 70% cocoa solids75g/scant 23/4oz melted butter2 beaten egg yolks6 ripe yellow pears, peeled, cored and cut in quarters, then placed in water with a squeeze of lemon to prevent browningIcing sugar, for dusting

l First make the pastry. Put the flour, cocoa and icing sugar into a bowl, and mix in the oil. Add 75ml/21/2fl oz of the water and mix – adding more water until you have a soft dough that does not stick l Take the dough out of the mixing bowl and knead until completely smooth on a lightly floured worktop. It will feel elastic and soft. Wrap the dough in cling film and leave to rest in the fridge for half an hour.l Now make the chocolate ganache filling. Put the cream in a pan with the caster sugar. Dissolve the sugar over a low heat, bring to the boil then remove from heat. In a separate pan melt chocolate over a very low temp– it must become hotter than 40°C (just above hand-hot).l Transfer to a bowl with the cream mixture and stir the two together – the mixture will become thick. Add the melted butter and stir until glossy. Add the beaten egg yolks and mix. At this point the ganache will curdle, but beat it well with a wooden spoon for a minute or two and it will cool, come together and become quite elastic and glossy again. l Take the dough from the fridge and dust the worktop with small amount of flour. Roll until size of a dinner plate and about 1/4cm thick.l Place the disc of dough on a lightly floured baking sheet. Gently pull at the edge, until the dough roughly covers the baking sheet.l When the dough is about 40cm/15 inches across, it is ready to fill.l Spread the chocolate filling on to the pastry base, covering an area the size of a small dinner plate. Arrange the pears in a star pattern on top of the filling then bring the surplus pastry towards the centre of the pie. Trim off the thicker edges. Refrigerate the pie for 20 minutes.l Preheat the oven to 180°C and bake for about 20 minutes.

Recipe from The Pocket Bakery by Rose Prince, published in hardback by Orion Book

CHOCOLATE PAPER PIE WITH CHOCOLATE GANACHE & PEARS

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pocket bakery recipes

foodies 43

serves 6–8

4 egg whites250g golden icing sugar, sifted90g pecan nuts, finely chopped90g dried apricots, finely chopped90g dates, finely chopped

For the filling300ml double cream, whipped250g fresh fruit – exotic

fruit pulp seems to match this well. In winter try lychees (shelled and stoned), pomegranate seeds, passion fruit flesh. In summer use ripe green or black figs, fresh ripe apricots, slices of ripe yellow peaches

Optional decoration:A heap of sugared dates, stuffed with pecans Fresh sprigs of mint or Provençal glacé apricots.

l Preheat the oven to 150°C and prepare the baking sheets and rings. Put the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Turn up the speed to full and whisk for about 10 minutes until the mixture forms stiff peaks.l Fold the chopped pecans and dried fruits into the meringue, making sure they are evenly distributed. Lightly grease two cake rings with sunflower oil then place on two 30cm baking sheets lined with baking parchment and spoon an even amount of the mixture into each. Smooth with a spatula but lift it quickly in places to create little peaks that will look crisp and delicious when the cake is finished.l Bake for 35–40 minutes, until the cakes are pale brown. They may crack in places but it does not matter. Allow both cakes to cool completely, then turn one cake carefully over and place it on a cake stand or plate. Spread the cream all over the surface, then add your chosen fruit. Cover with the second cake, lifting it on carefully so as not to crack it.

FRUIT PECAN MACAROONA cake that is made like a meringue, but once made is more like a cake, packed full of fruit and nuts. The texture is similar to a macaroon. I have served this cake as an alternative Christmas cake, to great applause.

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On Scotland’s most accessible island (the beautiful Isle of

Arran) lies the multi-award winning, family owned

Auchrannie Resort.

Two four star hotels and thirty five-star self-catering

lodges are complemented by three outstanding

restaurants and bars, two leisure centres, a 300sqm

Playbarn (a must for kids of all ages) and

new for 2013, the ‘ASPA,’offering the perfect

pamper experience.

Whilst many tourists arrive on the island wanting

to simply kick back and relax, the island is packed

with an abundance of attractions and sights for

visitors of all ages.

Seven Golf Courses are dotted around the coast,

each one featuring stunning views and a unique

playing experience.

And, any trip to Arran would be incomplete without

sampling some of the local produce, take in a tour of

the island’s very own distillery and brewery, enjoy the

speciality cheeses and chocolates and of course

pamper yourself with the world famous

‘Arran Aromatics’ toiletries.

They say “Auchrannie is addictive”,

why not discover for yourself?

www.auchrannie.co.uk

brodick, isle of arran

tel: 01770 302 234 email: hotel@auchrannie.co.uk

FOODIES_Layout 1 27/02/2013 09:48 Page 1

pocket bakery recipes

foodies 45

Makes 2 loaves

For the sponge ferment3g fresh yeast or 2g dried yeast150g water150g strong white flour

For the filling300g forced rhubarb, cut into 4cm pieces300g radicchio leaves, shreddedA nut of butter

For the dough3g yeast180g Italian 00 white flour, plus extra for dusting60ml extra virgin or rapeseed oil5g sea salt

l Put all the sponge ferment ingredients into a bowl, mix well and leave to ferment for 1 hour at room temperature.l The rhubarb and radicchio can be prepared in advance, allowing cooling time. Preheat the oven to 200°C. Put the rhubarb on a baking sheet lined with baking parchment and place the pieces of rhubarb on it, 1 cm apart. Bake for about 30 minutes, until they have roasted but are not browning. Some juice will leach out and evaporate.l Put the radicchio in a frying pan with the butter and 1 tablespoon of water, and cook over a very low heat for about 15 minutes, until the radicchio is dark brown and tastes sweet. It must not burn, but it will lose its red colour.l Put the dough ingredients, including the sponge ferment, into the bowl of an electric stand mixer and beat for about 10 minutes. Remove the dough from the bowl to a floured worktop using dough scrapers. Scatter the rhubarb and radicchio over two-thirds of the surface. Fold into 3, like a letter, using floured dough scrapers to lift the dough. Pat the dough gently then fold again. Repeat one more time. Put the dough back into the bowl, cover with cling film and place

in the fridge overnight.l The following day, take the dough from the fridge. It will

be bubbly and firm. Scrape it out of the bowl on to the worktop then lift one edge with a scraper, bringing it into the centre. Repeat, working around the piece of dough, by which time you will have a neat round. Pick up the dough, turn it over so the smooth side is uppermost, and place it on the greased baking sheet. Dust it with a

light covering of flour. Leave to prove for 1 hour, until well risen.l Preheat the oven to 200°C. Before baking, make a series of shallow slashes on the surface of the

round with a blade, like a windmill. Bake for 20–30 minutes or until pale brown and airy.

Cool on the baking sheet, then eat sliced.

CARAMELISED RADICCHIO & WINTER RHUBARB ROUNDRadicchio is a bitter-flavoured leaf but if very slowly cooked it becomes as sweet as fruit and can be added to fruity breads –it is sometimes added to panettone in Italy

Rose Prince began The Pocket Bakery in Battersea with her 17 year old son Jack and daughter Lara from her

home kitchen in 2010 as a way to help her children earn pocket money and gain a lifelong skill. Today it is a thriving local artisan bakery.

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Makes 25 dumplings For the dough cases170g plain strong white fl our for case and 10g for dusting 70ml water to bind For the fi lling:80g medium pork mince from the shoulder

Half bunch Coriander40g spring onionFresh ginger Soy sauce 12ml malt vinegar½ tsp sesame oil For the dumpling dip8 tbsp light soy sauce4 tbsp malt vinegar1 tsp chilli oil2 tsp crushed garlic

● Put 2 litres of water in a saucepan and bring to the boil whilst preparing the dumplings.● Mix the fl our and water to form a dough and divide into pieces of about 9g each. Using a small rolling pin, roll and fl atten each piece into a circle of approx 10cm radius to form each case.● Mix the fi lling ingredients together and scoop one teaspoon of the fi lling onto the dough case. Fold the case over into a semicircle and squeeze the open edges together to close, crimping to create a crescent moon shape. Repeat until you have several dumplings.● Place dumplings into the boiling water and stir gently on a rolling boil. When the dumplings start to fl oat, continue to stir gently for fi ve minutes. Drain and serve.● To make the dip, mix 2 tablespoons soy sauce with 1 tablespoon of vinegar. Add half a teaspoon of fresh crushed garlic and a quarter of a teaspoon of chilli oil.

Recipe by Jian Wang, Chop Chop, 76 Commercial St, EH6 6LX, Tel: 0131 553 1818, and 248 Morrison St, EH3 8DT, tel: 0131 221 1155 www.chop-chop.co.uk

PORK AND CORIANDER JIAO ZI (BOILED DUMPLINGS)

RECIPES CHINESE NEW YEAR

The Chinese year 4712 begins on January 31, 2014. The year of the Horse. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the fi rst day of the month and continue until the fi fteenth, when the moon is brightest. In China, people may take weeks of holiday from work to prepare for and celebrate the New Year.

46 foodies

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BELLINI COOKERY SCHOOL158 Dalkeith Rd, Edinburgh, EH16 5DXTel: 0131 629 3532www.bellinicookeryschool.co.ukThis month, Bellini is offering a huge selection of hands-on classes featuring authentic Italian recipes made easy. These are specifi cally focused on everyday cooking, learning from the skills and experience of a qualifi ed and renowned Italian chef. Learn how to master fresh and fi lled pasta, pizza, bread, focaccia and risotto as well as regional recipes and sausage making.

NICK NAIRN COOK SCHOOLPort of Menteith, FK8 3JZTel: 01877 389 900www.nicknairncookschool.comHead to Nick Nairn’s Cook School if you have always wanted to sharpen your knife skills with his Three Hour Knife Skills Class. Or learn how to make al dente cannelloni and a perfectly jiggly and light pannacotta in their Regional Italian class.

TENNENTS TRAINING ACADEMY161 Duke St, Glasgow, G31 1JDTel: 0845 166 6060www.tennentstrainingacademy.co.ukWith the festive season still in

full swing, learn how to take the stress out of creating a sumptuous three-course meal that will be sure to wow your family and friends. Tennents’ Friends For Dinner will teach you how to entertain effortlessly. Struggling for ideas for what to make as the winter nights draw in? Then why not join their academy Head Chef, and Sunday Mail food columnist, Michael Kilkie, as he shows you how to enhance your repertoire for the winter months, with 3 courses to warm the cockles of even the coldest heart.

THE COOKERY SCHOOL GLASGOW65 Glassford St, Glasgow, G1 1UGTel: 0141 552 5239www.thecookeryschool.orgWas one of your New Year resolutions to spend more time

with family? The Cookery School is proud to offer two new classes. In Adult and Child Baking. You’ll learn how to make fruit scones, Victoria sponge, chocolate muffi ns and cupcakes. In Adult and Child Cooking you’ll create easy dishes like leek and potato soup, fricassee in a cream sauce and a chocolate tart.

MARTIN WISHART COOK SCHOOL14 Bonnington Rd, EdinburghTel: 0131 555 6655www.cookschool.co.ukThe cook school chef will demonstrate seasonal dishes in their Learn then Lunch class, after which you will be able to enjoy a three course lunch at Restaurant Martin Wishart. The doors open at 10am and the demonstration will start at 10:15am sharp and fi nish at 11.45am. The three-course lunch with wine and coffee will be followed by a tour of the kitchen. ●

FOODIES FOCUS COOK SCHOOLS NEWS

48 foodies48 foodies

full swing, learn how to take the

THE COOKERY SCHOOL GLASGOW65 Glassford St, Glasgow, G1 1UGTel: 0141 552 5239www.thecookeryschool.orgWas one of your New Year resolutions to spend more time

with family? The Cookery School

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Use local materials and find artisan and one-off pieces to give your kitchen and dining room a personal, warm look

kitchen design foodies focus

Art and craft

foodies 51

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Countryside Kitchens invest in the finest quality materials and the most experienced craftsmen to

build a bespoke kitchen that will last you a lifetime.

Countryside Kitchens, 31 Woodmarket, Kelso, TD5 7AT01573 228030 | www.countrysidekitchens.co.uk | enquiries@countrysidekitchens.co.uk

Stockists of Farrow & Ball | Wide Range of Contemporary & Classic Floor & Wall Tiles

Bring the heart back in to your home

Visit the Studio at Countryside to see what we can achieve together

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Above: In the Montecito Hills of California, the kitchen of this house picks up on the Spanish influence of the region with wooden barstools pulled up to the island and an intricate ironwork chandelier. Right: This comfortable breakfast area takes advantage of the landscaped waterfall outside the window. Below right: At the heart of the house and with views north to Monteray Bay, this kitchen is cool and serene. Skylights tucked between beams bring in natural light; stained and waxed walnut planks lend comfort underfoot.

From Interiors: The Romance of Design by Suzanne Tucker, The Monacelli Press, £55

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FOODIES bOOtcampS

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At a secret location in Dumfries and GallowayTel: 0800 3357672www.thecamp.co.ukFor a serious boost to your New Year, try these all-new Male and Female Bootcamps. Based on genuine military training techniques, you’ll be up at 6am and the lights go out at 9pm, with a full day of constant low-intensity physical training in between. The activities range from mountain-biking to boxing, and if you don’t fancy Scotland for your location they also run camps in Spain. This boot camp has been running since 2007, making it this country’s original military-style training camp. The property also has a sauna, steam room and multi-purpose gym, if your body needs extra-curricular training as well.A fully-inclusive week costs £800 for a bed in a single-sex bunk room.

The Camp

Re-booTEdinburgh, EH6 6SPTel: 0131 344 0376www.re-bootcamp.co.ukIf you’re feeling sluggish, sign up for re-boot, a half-day fitness camp with tyre drills, core conditioning, boxing drills and METAFIT. And, of course, no bootcamp would be complete without a drill sergeant shouting.

buRn IT FITnessLivingston, EH54 7EGTel: 0844 358 3005www.burnitbootcamp.co.ukThe Burn It Retreat runs at two Scottish locations. They will empower with the knowledge of how your body works and put you through a whole series of different, fun workouts, £299 for the weekend.

GRIFFen FITnessEdinburgh, EH6 5BYTel: 07743 741 088www.griffenfitness.comTracy Griffen will teach you how to make those resolutions stick, enjoy new healthy habits and fit exercise into your life. Quote ‘Foodies’ for a free copy of her new Healthy Living Yearbook when you book 5 sessions.

Kick start the New Year by making time to attend one of Scotland’s bootcamps or hiring a fitness trainer. Words Lisa Chanos

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Edinburgh Gin delivers superior

distilling expertise with a refreshingly Scottish twist.

Produced in small-batch

quantities, Edinburgh Gin is packed full of the

finest quality ingredients

and carefully selected soft

Scottish botanicals

to produce a refreshing

clean, crisp gin.

Spencerfi eld Spirit Companywww.spencerfi eldspirit.com 01383 412144

Edinburgh-Gin Edinburgh_Gin

Our expanding gin range includes Raspberry Infused Edinburgh Gin, Award-Winning Elderflower Edinburgh Gin, and new, limited edition Spiced Orange flavour.

The Spencerfield Spirit Co - Foo1 1 21/10/2013 14:41:00

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cocktails recipes

The history boysMessrs Bompas & Parr offer their unique take on trad cocktails

foodies 57

FLOC DE GASCOGNE

1 part sweet white wine (chilled)1 part Armagnac single cube of ice

l Build in a very small glass, stir and drop in the single cube of ice. l wGood with cheese.

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recipes cocktails

YELLOW FEVER PUNCH Yellow Fever Punch pisses on mulled wine and is a compelling argument for cold weather. The mixture tastes like it actually might be good for your health: a hot toddy turbo-charged with extra spices and Kamm & Sons ginseng spirit.

Serves 8–10 people, depending on how cold it is outside!

1 bottle of Scotch300 ml ginger ale200 ml water200 ml Kamm & Sons ginseng spirit50 g demerera sugar (or caster/superfine or brown… whatever you have)

25 g raisins1 fresh pineapple, peeled, cored and cut into diceZest of 1 orangeZest of 1 lemonJuice of ½ lemon2 cinnamon sticks1 star anise½ freshly grated nutmeg3 granules of instant coffee (for bitters)

l Put all the ingredients into a pot and cook gently, making sure that it never comes to the boil. You’ll need to adjust the balance of flavours as you go – the punch changes considerably as you cook it.l To serve. When ready to serve the hot beverage, adjust with sweetness (sugar) or acidity (lemon juice). Serve warm in a teacup with a saucer and make sure you dole out the alcoholic pineapple chunks too. They’re explosively boozy. l Less seasoned guests may find the recipe too strong. Balance it up with more hot water and sugar.

From Feasting with Bompas & parr, pavilion, £25

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R ecently opened in an old bank building in Stockbridge, we were invited to the launch night

and then for dinner. Art Deco in style, the building retains its original marble fl oor and rosewood-panelled walls. The interiors have been warmed up with cosy leather chairs and stylish red and plaid bar stools. Diners are tempted by the option to eat at high tables or at the fabulous granite dessert bar which has great views of the kitchen and all the activity within. Chef Mark Greenaway was cooking the night we were there and introduced his new menu and its imaginative twists. I decided to try the much talked about ‘Boil in the Bag’ roasted cod with parsley sauce, which is presented in a hessian bag with an invitation to cut and pour. I was really amused by the theatre of the dish, and the fi sh was piping hot and beautifully moist. My partner really enjoyed the ham hough ballotine - beautifully presented,

RESTAURANT REVIEW BISTRO MODERNE

60 foodies

the honey-glazed ham hock was served with quails eggs, pea shoots and a colourful smoked pineapple

mousse. My main course of caramelised duck breast with watermelon, neck sausage and celeriac was served in an indiividual casserole dish (en cocotte.) and the hot watermelon was a perfect sweet accompaniament to the duck. My partner raved about the tender Braised Pork Neck with sweet potato, pickled plum , baby leeks and puffed crackling. My fi nal temptation was a Jam jar dessert - layers of rice pudding , cranberry compote and ripple ice cream, all presented in a jam jar - delightfully sweet and delicious. Lunch promises good value at £15 for three courses. ●

BISTRO MODERNE BY MARK GREENAWAY

Bistro Moderne by Mark GreenawayNorth West Circus PlaceStockbridgeEdinburghEH3 6TL

Tel: 0131 225 4431Three courses £24 -£34

the honey-glazed ham hock was served with quails eggs, pea shoots and a colourful smoked pineapple

mousse. My main course of caramelised

WORDS IAIN ANDERSON

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62 foodies

ROCCA@HOLYROOD EDINBURGHIf you ever want the inside scoop on the Scottish

Parliament then the new Rocca@Holyrood could offer rich pickings. Part of the Macdonald Holyrood Hotel, just next to the Parliament, Rocca@Hollyrood is a brasserie-style restaurant offering Italian and Scottish dishes. Hand-rolled pasta with a beef and Barolo ragu are typical. The new venture is run by the same team that earned three AA Rosettes at Rocca in the Macdonald Rusacks Hotel, St Andrews.81 Holyrood Road, Edinburgh EH8 8AU Tel: 0844 879 9028www.macdonaldhotels.co.uk

PANDA AND SONSEDINBURGHCunningly disguised as a vintage barber’s shop and hidden behind a bookcase

entrance, Panda and Sons is Edinburgh’s newest and most kooky cocktail bar.

Legend has it that the bar is run by three generations of pandas. If true, pandas have unexpectedly sophisticated bar-tending skills. Look out for The Birdcage which is served in a smoke-fi lled glass dome and The Milky Bar Hero, involving six liquor-fi lled, mini-milk bottles.79 Queen Street, Edinburgh EH2 4NF Tel: 0131 220 0443www.pandaandsons.com

SINGL-ENDGLASGOWSingl-End is a new deli and restaurant on Renfrew Street. Italian

and Mediterranean food form the backbone of the menu at the family-run venture. Open seven days a week from breakfast until late, Singl-End has a correspondingly wide menu. Start the day with omelette, granola or corned beef hash and fi nish it with dishes such as grilled steak, risotto cake or chicken cooked in beer and honey.265 Renfrew Street, Glasgow G3 6TTwww.singl-end.com

BURNS NIGHT WINES

DB Reserve Petite Sirah, £9.79 Sainsbury’sSpice and choc with a touch of savoury oak. Rich, spicy fruit palate.

The King’s Favour Sauvignon Blanc 2012 Marlborough, £13.99, Majestic Lively and intense on the nose. The Ned Sauvignon Blanc 2013 £9.99, Majestic Wine Refreshing, with sharp, vibrant aromas of lime.

What’s New

ROCCA@HOLYROOD EDINBURGHIf you ever want the inside scoop on the Scottish

Parliament then the new Rocca@

PANDA AND SONSEDINBURGHCunningly disguised as a vintage barber’s shop and hidden behind a bookcase

entrance, Panda and Sons is Edinburgh’s

SINGL-ENDGLASGOWSingl-End is a new deli and restaurant on Renfrew Street. Italian

and Mediterranean food form the

BA NANA OLD FASHIONED

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

50 ml banana-infused Jack Daniel’s2 tsp smoked maple syrup

To serve: stemless wine glass orold-fashioned glass

Banana-infused jackPour 750 ml Jack Daniel’s into a large, sterilised mason jar (save the bottle). Add 1-1½ chopped ripe bananas. Seal. Leave for 1-3 days and taste each day to check the development of fl avour. It’s ready when the liquid tastes of banana. Strain and pour back into the bottle.Smoked maple syrupPlace 250 ml maple syrup in a bowl and cold smoke for 30 mins. Store at room temp.To servePour whiskey and smoked maple syrup into a glass over a large ice cube and stir several times before serving.

TOP TIPTreat yourselfto a Gin Verde

cocktail atUnder the Stairsbefore War Horse

at Edinburgh’sFestival Theatre.

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foodies focus out and about

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Out & About If you want to feature contact press@foodiesfestival.com

sltn awardsComedian Kevin Bridges presented for Scottish Licensed Trade News

award-winning vittoriaThe team behind Edinburgh’s Vittoria restaurants celebrated big wins at the PAPA awards

bar kohlThe bar celebrated 20 years of good times on Edinburgh’s George IV Bridge with cocktails, canapes and plenty of music and fun

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foodies focus out and about

66 foodies

bistro moderne launchChef Mark Greenaway opens his latest venue in Stockbridge, with typically sophisticated style

nespresso boutique launch Sipping champagne and coffee at the new Multrees Walk branch

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Find me atwww.birramoretti.com

facebook.com/morettiuk | twitter.com/morettiuk

T H E

GREAT IMPORTfrom

I TALY

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15p from every bottle sold of Isle of Skye whisky goes to help Scottish Mountain Rescue. So try the true mountain spirit, an 8 year old blend of the fi nest malt and grain whiskies. Visit isleofskyewhisky.com

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IAN26792 Foodies 225x165 Trade Mountain.indd 1 09/10/2013 11:55Ian Macleod.indd 10 16/12/2013 16:54