Fine Foodies Summer 2012

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Fine Foodies magazine summer issue

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<ul><li><p>SUM</p><p>MER</p><p> 201</p><p>2</p><p>Plus: CHINESE CUISINE THE PERFECT ACCOMPANIMENTEVERYDAY FAMILY COOKING</p><p>Fine FoodiesPassionate about good food</p><p>SUMMER 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>INTERVIEW</p><p>Recipe for successRecipe for success</p><p>LETICIA SCHWARTZ EXPLORES </p><p>BRAZILIAN FOOD CUISINE</p><p>Braziluncovered</p><p>Braziluncovered</p><p>THE 2012 WINNER OF MASTERCHEF ON MANGOES, MAURITIUS AND MAKING IT ALONE</p><p>cover.indd 1 07/06/2012 14:51</p></li><li><p>Pg 2 - Tregoes Waffle FPC.indd 1 08/06/2012 10:36</p></li><li><p>Pg 2 - Tregoes Waffle FPC.indd 1 08/06/2012 10:36</p><p>Target Publishing Ltd, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Essex CM22 6HJTelephone: 01279 816300www.finefoodiesmag.com </p><p>Editor: Rachel Symonds e: editor@finefoodiesmag.com t: 01279 810088 </p><p>Contributors: Jennifer Britt, Jane Baxter, Francesca Melman, Leticia Schwartz</p><p>Sub Editor: Jeff Munn-Giddings </p><p>Group Commercial Manager: Ruth Gilmour e: ruth.gilmour@targetpublishing.com t: 01279 810084 </p><p>Senior Sales Executive: James Kirk e: james.kirk@targetpublishing.com t: 01279 810068</p><p>Production Daniella Randazzo e: daniella.randazzo@targetpublishing.com t: 01279 810097</p><p>Design Clare Holland e: clare.holland@targetpublishing.com</p><p>Administration/Distribution Amy Robinson e: amy.robinson@targetpublishing.com t: 01279 810072</p><p>Accounts Lorraine Evans e: lorraine.evans@targetpublishing.com t: 01279 816300</p><p>Managing Director David Cann e: info@targetpublishing.com</p><p>ISSN 2046-438X</p><p>Published by Target Publishing Limited. Printed in the UK by The Magazine Printing Company plc www.magprint.co.uk 2012 Target Publishing Ltd. Produced on environmentally friendly chlorine free paper derived from sustained forests. The Publishers cannot accept any responsibility for the advertisements in this publication. To protect our environment papers used in this publication are produced by mills that promote sustainably managed forests and utilise Elementary Chlorine Free process to produce fully recyclable material in accordance with an Environmental Management System conforming with BS EN ISO 14001:2004.</p><p>Fine FoodiesPassionate about good food T</p><p>here are some people who are just natural cooks, who are at ease in the kitchen. These are the people whose timing is impeccable, who remain cool and calm when things start to go wrong and who produce the </p><p>most wonderful flavour in their dishes.And then there are the rest of us who, while enjoying </p><p>cooking can often find it difficult to pull a recipe together successfully, where the timing is a bit off and the end result not quite what we had hoped. Despite coming from </p><p>a family of professional chefs, even I have been in this latter category.But cooking really can be simple, and it can be an incredibly enjoyable </p><p>experience for the whole family; after all, theres nothing better and healthier than some good home cooking. And so, in this issue of Fine Foodies, we aim to show you how. </p><p>A new cookbook, Whats for Dinner? Second Helpings, has been created to help busy families deal with the challenge of getting a balanced, home-cooked meal on the table every day. Its not necessarily fancy food, but these dishes are designed to be simple to prepare, using plenty of fresh produce, and taste great. </p><p>What we really liked about this book, by Romilla Arber, is that it is formed of weekly menus, which help you plan what you are going to cook and the ingredients you need at the start of a week. And it is also seasonal, meaning the recipes featured in this issue of Fine Foodies are all made with ingredients that are available in the UK now. As an added bonus, all the proceeds from the book go to the Food Education Trust, which was set up to promote the benefits of a home-cooked, balanced diet. </p><p>One person whose love of home-cooking has paid off is Shelina Permalloo. The recently-crowned winner of MasterChef 2012 took time out from her busy schedule to talk to Fine Foodies about how her passion for food which harks back to her Mauritian origins and her dreams for a future in the kitchen prompted her to enter the popular competition. Turn to page 12 to find out what she had to say.</p><p>Dont forget you can keep up to date with all the latest Fine Foodies news via our Twitter page @finefoodies. Why not log on and join the conversation, or alternatively, drop me an email at editor@finefoodiesmag.com</p><p>RachelRACHEL SYMONDS</p><p> SUMMER 2012 FINE FOODIES 3</p><p>Welcome</p><p> contents.indd 3 07/06/2012 15:00</p></li><li><p>Contents</p><p>4 FINE FOODIES SUMMER 2012</p><p>COvEr StOry</p><p>12 Shelina Permaloo The triumphant MasterChef champion tells all to Fine Foodies</p><p>FEaturES</p><p>20 Food Focus The perfect accompaniment Jennifer Britt uncovers the producers making some wonderfully characterful accompaniments</p><p>26 Recipe Simple cooking at home; Romilla Arber details some mouth-watering dishes from her new book and in aid of charity</p><p>32 Recipe Fuchsia Dunlop offers some ideas on cooking Chinese food at home </p><p>36 Global foodie Leticia Schwartz whets the appetite with Brazils mixed flavours </p><p>rEgularS</p><p>6 Foodie bites Latest news from the world of fine food 8 Shelf life Explore the latest products in store16 UK fare Fine Foodies explores all that Wiltshire has to offer</p><p>24 In season Whats ideal for eating and cooking with at this time of year? Riverford Organic tells all</p><p>40 Drink up From wines and cocktail ideas to the newest hot drinks</p><p>42 Fine Foodie hero Sybille Wilkinson</p><p>SUMMER2012</p><p>Fine FoodiesPassionate about good food</p><p>12 20 32</p><p>323624</p><p>Cover image courtesy of Shine TV</p><p> contents.indd 4 07/06/2012 15:00</p></li><li><p>Contents</p><p>4 FINE FOODIES SUMMER 2012</p><p>COvEr StOry</p><p>12 Shelina Permaloo The triumphant MasterChef champion tells all to Fine Foodies</p><p>FEaturES</p><p>20 Food Focus The perfect accompaniment Jennifer Britt uncovers the producers making some wonderfully characterful accompaniments</p><p>26 Recipe Simple cooking at home; Romilla Arber details some mouth-watering dishes from her new book and in aid of charity</p><p>32 Recipe Fuchsia Dunlop offers some ideas on cooking Chinese food at home </p><p>36 Global foodie Leticia Schwartz whets the appetite with Brazils mixed flavours </p><p>rEgularS</p><p>6 Foodie bites Latest news from the world of fine food 8 Shelf life Explore the latest products in store16 UK fare Fine Foodies explores all that Wiltshire has to offer</p><p>24 In season Whats ideal for eating and cooking with at this time of year? Riverford Organic tells all</p><p>40 Drink up From wines and cocktail ideas to the newest hot drinks</p><p>42 Fine Foodie hero Sybille Wilkinson</p><p>SUMMER2012</p><p>Fine FoodiesPassionate about good food</p><p>12 20 32</p><p>323624</p><p>Cover image courtesy of Shine TV</p><p> contents.indd 4 07/06/2012 15:00 PG 5 - ADS.indd 1 08/06/2012 10:36</p></li><li><p>Your foodiesTWEET CORNERFine Foodies asked the twitter-world for some interesting breakfast recipes. </p><p>@NEWJUSTINE Breakfast? Pancakes with bacon and maple syrup made with wind-milled flour and free-range eggs, of course!</p><p>@BOBBYSBANGERS Weve developed a full breakfast sausage containing everything but the egg.</p><p>@YUMMYYORKSHIRE How about our Bacon &amp; Egg ice cream? Plus 12 other patriotic flavours!</p><p>@POLLYRRScrambled egg and smoked salmon a classic!</p><p>Star letter could it be you?Do you have something that youd like to share with other readers, something that will inspire them, encourage them to visit their local store or is just good news? Wed love to hear from you. And, of course, wed also like your comments about the magazine.</p><p>The winner of the Star Letter will receive a years subscription to Fine Foodies magazine, direct to their door. This will mean you never have to miss an issue of Fine Foodies.</p><p>Write to: Rachel Symonds, Editor, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Bishops Stortford CM22 6HJ or email editor@finefoodiesmag.com</p><p>A FINE FOODIE FANI just picked up a copy of your latest mag and I was really impressed, especially with the variety of recipes you offer. I love challenging myself in the kitchen and these recipes really open my eyes to different dishes I particularly loved having a go at Gordon Ramseys Indian recipes. Thanks for such an informative magazine.LOUISE CHAPMAN, HEREFORDSHIRE</p><p>Letters</p><p>6 FINE FOODIES SUMMER 2012</p><p>AN OIL CHANGEIm enjoying your magazine; I read with interest your piece with Gregg Wallace about rapeseed oil (Fine Foodies, January/February) and decided to try some. I bought a litre bottle of Goldenfields (sounds British enough) rapeseed oil (the only brand on the shelf) for a very reasonable 1.69, but was disappointed to find when I got home and read the small </p><p>print that it was produced in Belgium. Ive since been on the lookout for British-produced rapeseed oil </p><p>and have found it in a couple of stores near me, but at the outrageous price of around 4.50 for a 500ml. bottle, i.e. 9 per litre. I can only think that the British rapeseed oil </p><p>producers are having a joke. At 9 per litre it will never catch on and will remain a niche product. How </p><p>can oil produced from something which is growing in fields all </p><p>around my house cost four times as much as top quality olive oil from the Mediterranean? CHARLES MAPLESTON, LINCOLNSHIRE</p><p>GordonsGordonsgreat escapeFollowing h</p><p>is culinary adventure ac</p><p>ross India, Gordon Ram</p><p>say offers 100 classic </p><p>recipes in his latest boo</p><p>k, Gordon Ramsays Gre</p><p>at Escape.</p><p>Recipes</p><p>26 FINE FOODIES</p><p> SPRING 2012</p><p>Ingredients: </p><p> 800g boneless and ski</p><p>nless </p><p>chicken thighs, cut into </p><p>3-4cm pieces</p><p> 2 garlic cloves, peeled</p><p> and finely </p><p>crushed</p><p> 2cm ginger, peeled an</p><p>d finely grated</p><p> tsp fine sea salt</p><p> tsp hot chilli powde</p><p>r</p><p> 1 tbsp lemon juice</p><p> 75ml natural yoghurt</p><p> tsp garam masala</p><p> tsp ground turmeric</p><p> 1tsp ground cumin</p><p> 1-2tbsp vegetable oil, </p><p>for brushing</p><p>Sauce:</p><p> 1 tbsp ghee or melt</p><p>ed unsalted butter</p><p> 2 garlic cloves, peeled</p><p> and finely chopped</p><p> 2cm ginger, peeled an</p><p>d finely chopped</p><p> 1 cardamom pod, see</p><p>ds lightly crushed</p><p> 2 cloves</p><p> 1tsp ground coriander</p><p> 1tsp garam masala</p><p> 1tsp ground turmeric</p><p> 1tsp hot chilli powde</p><p>r, or to taste</p><p> 275ml tomato puree </p><p> 1tbsp lemon juice</p><p> 40g unsalted butter</p><p> 100ml double cream</p><p> 1tbsp chopped corian</p><p>der, </p><p>to garnish</p><p>Method:</p><p> Place the chicken in a </p><p>bowl with the garlic, </p><p>ginger, salt, chilli powd</p><p>er and lemon juice. </p><p>Mix, cover with cling film</p><p> and chill for 30 </p><p>minutes. Mix together </p><p>the yoghurt, garam </p><p>masala, turmeric and cum</p><p>in and add to the </p><p>chicken, making sure th</p><p>at each piece is well </p><p>coated with the mixture</p><p>. Cover again and chill </p><p>for three to four hours.</p><p> Preheat the oven to 1</p><p>80C/Fan 160C/Gas </p><p>4. Put the marinated ch</p><p>icken pieces on a </p><p>grill rack set on a baking</p><p> tray and bake </p><p>for eight to 10 minutes</p><p>. Brush the </p><p>chicken pieces with a li</p><p>ttle oil and </p><p>turn them over. Bake fo</p><p>r another </p><p>10 to 12 minutes until </p><p>just cooked </p><p>through.</p><p> For the sauce, heat the</p><p> ghee or </p><p>butter in a pan and add</p><p> the garlic </p><p>and ginger. Fry for a m</p><p>inute or so </p><p>then add the cardamom</p><p>, cloves, </p><p>coriander, garam masal</p><p>a, turmeric </p><p>and chilli powder. Stir w</p><p>ell and fry for </p><p>one to two minutes un</p><p>til they give off a </p><p>lovely aroma. Stir in the</p><p> tomato puree </p><p>and lemon juice and co</p><p>ok for another </p><p>couple of minutes. Add</p><p> the chicken </p><p>pieces to the sauce and</p><p> stir well to </p><p>coat. Finally, add the bu</p><p>tter and cream </p><p>and stir continuously u</p><p>ntil the butter </p><p>has melted and the sau</p><p>ce is smooth. </p><p>Taste and adjust the se</p><p>asoning. Transfer </p><p>to a warm bowl and ser</p><p>ve hot, </p><p>garnished with chopped</p><p>coriander.</p><p>Butter chicken Serves 4</p><p>Butter chicken, or murg</p><p>h makhani, was one of </p><p>the first dishes I tasted w</p><p>hen I went to India. Its </p><p>origins can be traced b</p><p>ack to Moghul times, b</p><p>ut the dish </p><p>and its history is most c</p><p>losely associated with D</p><p>elhis famous Moti Mah</p><p>al restaurant, where I h</p><p>ad the pleasure of eatin</p><p>g this fantastic dish. Ov</p><p>er time, </p><p>numerous chefs have a</p><p>ttempted to emulate th</p><p>e rich buttery sauce, an</p><p>d flavours vary slightly </p><p>between restaurants. T</p><p>his is my version of the</p><p> classic dish.</p><p> gordon ramsay.indd 26</p><p>7/3/12 10:54:20StarLetter</p><p>The winner of the Star Letter will receive a years subscription </p><p>Write to: Rachel Symonds, Editor, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Fine Foodies</p><p>Janu</p><p>ary</p><p>/Fe</p><p>bru</p><p>ary</p><p> 201</p><p>2</p><p>Plus:] INDIAN FOOD CULTURE] WARMING WINTER RECIPES] MICHELIN STARS EXPLAINED</p><p>Fine FoodiesPassionate about good foodIssue.6 Vol.1January/February 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>HOW TO SOURCE FISH ETHICALLY AND SUSTAINABLY</p><p>Sustainable catch</p><p>INTERVIEW</p><p>Greggsthe wordGreggsthe wordTHE MASTERCHEF STAR ON HIS MISSION TO SWITCH THE NATION TO RAPESEED OIL</p><p>Sustainable catch</p><p>COVER.indd 1</p><p>16/12/11 13:44:43</p><p>SPRI</p><p>NG</p><p> 201</p><p>2</p><p>Plus:] DELI DELIGHTS] SEASONS IN GREECE] MARY BERRYS TOP RECIPES</p><p>Fine FoodiesPassionate about good foodSpring 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>INTERVIEW</p><p>MICHEL ROUX JR ON LIFE IN THE FAMOUS CULINARY DYNASTY</p><p>MICHEL ROUX JR ON </p><p>The RouxlegacyThe Rouxlegacy</p><p>BE INSPIRED BY THE TV CHEFS INDIAN ADVENTURE</p><p>GordonRamsays Indian adventure</p><p>GordonRamsays Indian adventure</p><p>Plus: DELI DELIGHTS ] SEASONS IN GREECE ] MARY BERRYS TOP RECIPES ]</p><p>a.indd 1</p><p>7/3/12 10:25:11</p><p>SUM</p><p>MER</p><p> 201</p><p>2</p><p>Plus: CHINESE CUISINE THE PERFECT ACCOMPANIMENTEVERYDAY FAMILY COOKING</p><p>Fine FoodiesPassionate about good foodSUMMER 2012</p><p>Pick up your free </p><p>foodie magazine</p><p>INTERVIEW</p><p>Recipe for successRecipe for success</p><p>LETICIA SCHWARTZ EXPLORES BRAZILIAN FOOD CUISINE</p><p>BraziluncoveredBraziluncovered</p><p>THE 2012 WINNER OF MASTERCHEF ON MANGOES, MAURITIUS AND MAKING IT ALONE</p><p>cover.indd 1</p><p>07/06/2012 14:51</p><p> LETTERS.indd 6 08/06/2012 10:13</p></li><li><p>Your foodiesTWEET CORNERFine Foodies asked the twitter-world for some interesting breakfast recipes. </p><p>@NEWJUSTINE Breakfast? Pancakes with bacon and maple syrup made with wind-milled flour and free-range eggs, of course!</p><p>@BOBBYSBANGERS Weve developed a full breakfast sausage containing everything but the egg.</p><p>@YUMMYYORKSHIRE How about our Bacon &amp; Egg ice cream? Plus 12 other patriotic flavours!</p><p>@POLLYRRScrambled egg and smoked salmon a classic!</p><p>Star letter could it be you?Do you have something that youd like to share with other readers, something that will inspire them, encourage them to visit their local store or is just good news? Wed love to hear from you. And, of course, wed also like your comments about the magazine.</p><p>The winner of the Star Letter will receive a years subscription to Fine Foodies magazine, direct to their door. This will mean you never have to miss an issue of Fine Foodies.</p><p>Write to: Rachel Symonds, Editor, Fine Foodies, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Bishops Stortford CM22 6HJ or email editor@finefoodiesmag.com</p><p>A FINE FOODIE FANI just picked up a copy of your latest mag and I was really impressed, especially with the variety of recipes you offer. I love challenging myself in the kitchen and these recipes really open my eyes to different dishes I particularly loved having a go at Gordon Ramseys Indian recipes. Thanks for such an informative magazine.LOUISE CHAPMAN, HEREFORDSHIRE</p><p>Letters</p><p>6 FINE FOODIES SUMMER 2012</p><p>AN OIL CHANGEIm enjoying your magazine; I read with interes...</p></li></ul>