Foodies Magazine December Issue 2014

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JAMES MARTINJAMES MARTINGetting comfortable

CALIFORNIA INTERIORS ● FESTIVE COOKING COURSES ● BACON COCKTAILS

WINA LUXURYCAMERON

HOUSEBREAK

ISSUE 60 DECEMBER 2014SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

MAKINGMERRY Home baked decorations

40and top chefsRuby Tandoh Natalie Coleman

40and top chefsRECIPES

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WELCOME

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THE highly anticipated festive season has fi nally arrived, and has brought with it the enchanting world of Christmas markets,

fi reworks displays and, best of all, party food. The excitement of Santa’s imminent arrival can also cause a lot of stress, especially with all the family coming together for the eagerly awaited (and occasionally dreaded) Christmas meal and all the events that precede and follow it. This Christmas, however, we have you covered with our utterly delicious recipes, so you don’t have to worry about getting your festive food on point and can enjoy the party.

Make your Christmas extra special with tips from The Great British Bake Off on page 22, which include a recipe for the stained glass tree biscuits on our cover, which taste as great as they look hanging from the tree.

James Martin’s smoked salmon, prawn and cucumber mousse on page 16 is the perfect appetiser for any dinner party. The combination of classic ingredients and retro 70s presentation will certainly get the conversation going.

Our Bloody Hell bloody mary on page 61 is also a showstopper, featuring bacon as its unusual star ingredient. And yes, it’s totally acceptable to have it for breakfast!

Win a wonderful luxury break to the fabulous Cameron House and a Champagne Cruise by entering our competition page 11. ●Sue Hitchen, Editor

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

CONTRIBUTORS

James Martin is one of the nation’s best-loved celebrity chefs and host of the BBC’s Saturday Kitchen

Ruby Tandoh was a runner-up on the Great British Bake-Off and recently published her fi rst cookbook.

Theresa Gilliam is a food stylist and fi ne dining chef, having worked at one of Seattle’s top restaurants.

Natalie Coleman won MasterChef in 2013 and has collaborated with Jamie Oliver and Michel Roux Jr.

Eat, drink andbe merry

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCaroline WhithamDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina Whyte

Advertising DesignCharis Stewart

ADVERTISINGBusiness DevelopmentSharon Little

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

however, we have you covered with our utterly delicious recipes, so you don’t have to worry about getting your

WINA FOODIESESCAPE TOCAMERON

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JAMES MARTINJAMES MARTINGetting comfortable

CALIFORNIA INTERIORS ● FESTIVE COOKING COURSES ● BACON COCKTAILS

WINA LUXURYCAMERON

HOUSEBREAK

ISSUE 60 DECEMBER 2014SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

MAKINGMERRY Home baked decorations

40and top chefsRuby Tandoh Natalie Coleman

40and top chefsRECIPES

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Front cover imagefrom The Great British Bake-Off Christmas, BBC Books

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

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

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

Tomatin.comPlease enjoy responsibly.

Experience the Softer Side of the Highlands.

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CONTENTS

foodies 5

SHOPPING 7

NEWS 9

BOOKS, TV AND WHAT’S ON 10

COMPETITION 11Win a luxury break at Cameron House

JAMES MARTIN 14Recipes for deliciously stylish comfort food

GREAT BRITISH BAKE OFF 22 CHRISTMAS Let the festivities begin with thesedelicious recipes

NATALIE COLEMAN 30 Hearty recipes to share with your loved ones

FESTIVE MENUS 39Welcome the year in true foodie fashion

RUBY TANDOH 42The Bake Off runner up shares her favourite recipes

BUTCHERS 49Find the fi nest meat in the country

BACON & COCKTAILS 50Unusual ways to make bacon delicious

COOK SCHOOLS 57Find the perfect class for you

INTERIORS 58 Add a Californian touch to yourkitchen

SPAS 63Get party ready with our best picks

NEW BARS 64

OUT & ABOUT 66

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t: 0141 353 4770 e: [email protected] w: www.houseforanartlover.co.uk

SHOP CAFÉ CELEBRATIONS WEDDINGS VISITOR ATTRACTION CONFERENCES

Celebrate the Festive Season at House for an Art Lover

Christmas FayreSun 7 Dec

11am - 3pmFree Entry

Festive Sunday Concert & Lunch Sun 14 & 21 Dec2.30pm, £32pp

Festive Concert & Dinner

Thurs 18 Dec7pm, £55pp

Festive Café Lunch

3 - 24 Dec£17.50pp / £20.50pp

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SHOPPING

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Underthe tree

Treat the foodie in your life to the perfect kitchen gift from

this innovative selection

Sophie Allport Chicken Wire egg rack stand, £8, www.sophieallport.com

Campervan toaster red, £42.99www.thegiftoasis.com

Contento Bio Buddy mini tin, red, £35.27,www.contento-shop.com

Tesco red retro bread bin,£15, www.tesco.com

Rice melamine cup, £17.97, www.artchateau.de

Egg cup and toast cutter,£6.95, Prezzybox.com

Combination bottle lock,www.no1gadgetstore.co.uk,£11.79

Wooden trivet,£16, www.stuffofdreams.com

Personalised enamel tin, £37,

www.jonnyssister.co.uk

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FOODIES NEWS

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Glasgow ginThe Glasgow Distillery Company has recently launched Makar Glasgow Gin. Distilled seven times using a state-of-the-art copper named Annie and left to rest for a minimum of two weeks, Makar’s blend of fl avours is great on the rocks or in a cocktail.

Recently awarded Best Pub in Scotland by the AA, the Bridge Inn in Ratho will be running Santa Cruises from 7th-24th December to welcome Christmas with a splash. The Pride of the Union will be turned into Santa’s own sleigh and will take visitors to a magical island grotto, while they enjoy a selection of refreshments, treats and gifts for children.

A TRIP TO SANTA CRUISE

In celebration of its own distinctive character, The Black Grouse will be hosting a very special event at The Hub in Edinburgh on Monday 8th December, which will bring together four of the UK’S leading adventurers: Sir Ralph Fiennes, Ben Fogle, Olly Hicks and Kenton Cool. The exciting event will give attendees the chance to listen to the explorers’ unbelievable life experiences in what promises to be an unforgettable evening.

NUTS ABOUT PESTO

Advocates for ‘proper food’ Cranks have teamed up with award-winning TV chef Richard Corrigan to devise a range of exciting new fl avoured loaves: The Brediterranean, the Carry on Carrot and the Hippity Homity. Using ingredients including olives, coriander, apples and fi gs, the loaves will appeal to the most adventurous taste buds and are perfect to enjoy on their own, toasted, as a sandwich or for use in cooking.

CRANK UP THE FLAVOUR

Roaming grouse

Award-winning food producers PINK’S have launched a range of delicious, handmade gluten-free pestos. With exciting fl avours such as Watercress and Wasabi or Smoked Sweet Pepper, the pestos can be enjoyed stirred through pasta, as a tasty meat and fi sh marinade or even as the perfect party dip.

Mrs Claus callsMrs Claus returns once again this year to the stunning Pollok House right up until Christmas Eve. Mrs Claus will be checking who’s been naughty and who’s been nice, hearing Christmas wishes and handing out presents while preparations are underway at the North Pole. The halls will also be transformed into a magical Christmas wonderland.

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The Glasgow Distillery

to rest for a minimum of

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BOOKS, TV AND WHAT’S ON

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WHAT’S ON

GLASGOW COFFEE FESTIVAL

6th December, The Briggait, GlasgowCoffee lovers will be delighted with

this one-day festival celebrating the mighty coffee bean and showcasing the speciality coffee scene in Scotland. Visitors can watch the country’s best baristas in action at the Scottish heat of the Barista Championship, and best of all, all proceeds will go to Coffee Kids UK and SocialBite.

BEER AND FOOD MATCHING EDINBURGH

9th December, Edinburgh New Town Cookery SchoolLearn how to match

the fl avours of a selection of craft beers, including Innis & Gunn and Harviestoun, with fresh Scottish produce in this exclusive event. Try beer paired with smoked salmon, venison, haggis and tasty Scottish cheeses. Leading the evening will be theHerald’s Tom Bruce Gardyne.

WORLD OF WINE6th December, Radisson Blu

Hotel, GlasgowSpend a full day travelling the globe on this special themed wine

tasting. Showcasing wines from remote corners of the world, unusual grapes and exciting origins, this day is perfect for those who like adventure and history in their glass. Choose from ‘World of Wine’, ‘Old World’, or ‘New World’ wine tasting workshops, and leave with a World of Wine notebook.

The Swedish Christmas TableJens Linder, Skyhorse Publishing, £16.99Set your Christmas table with seasonal delicacies such as mulled wine, egg

nog nougat, and marzipan Christmas ham.

COOKING THE BOOKS

New FeastGreg and Lucy Malouf, Hardie Grant Books, £30.00Greg and Lucy Malouf share their love of traditional Middle

Eastern cuisine in their new release, making vegetables the stars of their delicious and innovative dishes.

Wagashi: Little Bites of Japanese DelightsYamsita Masataka, Marshall Cavendish International, £16.99Learn how to make traditional Japanese

sweet treats that make the perfect home made gift.

FESTIVAL6th December, The Briggait, GlasgowCoffee lovers will be delighted with

this one-day festival celebrating

EDINBURGH9th December, Edinburgh New Town Cookery SchoolLearn how to match

the fl avours of a selection of craft

6th December, Radisson Blu Hotel, GlasgowSpend a full day travelling the globe on this special themed wine

tasting. Showcasing wines from

12 Chefs of ChristmasThis December Food Network has brought together twelve of the country’s most exciting chefs to share their tips for a perfect Christmas meal. Hosted by Jeni Barnett, the twelve chefs of Christmas, including Lisa Faulkner, Reza Mahmmad and Andy Bates, will showcase a combination of classic festive favourites with innovative and exotic fl avours, capturing the best seasonal dishes from around the world. From Eric Lanlard’s dessert medley to Shelina Permaloo’s turmeric and herb salt crust seabass, 12 Chefs of Christmas is the perfect show to get yourself excited about the best part of the party season: the food!Every day this December at 11am on Food Network UK, Freeview Channel 41

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FOODIES is offering a lucky reader and friend the chance to win a luxurious

loch side break at Cameron House, a beautiful Baronial mansion hotel on the shores of Loch Lomond. The winner will enjoy an overnight stay in a stunning loch view room with dinner in the acclaimed Cameron Grill Restaurant and bed and breakfast. Additionally, the winner will have the chance to choose between a luxurious sixty minute

Champagne Cruise on board the hotel’s luxury cruiser “Celtic Warrior” or a truly pampering experience at The Carrick spa.

Situated only a stone’s throw from Glasgow and set against a magnifi cent backdrop of 100 acres of woodland on the stunning Loch Lomond, Cameron House blends traditional Scottish infl uences with sumptuous contemporary décor, making for a truly memorable stay in the fi nest surroundings. ●

Win a luxuryCameron House break

Terms and conditions. The winner will be the fi rst correct answer drawn on January 6th. Must be used before the end of April 2015, subject to availability and not valid on a Saturday. Transport and beverages not included. Editors decision is fi nal. There is no cash alternative.

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

What is the name of the cruiser that takes guests on the ultimate Loch Lomond experience?

To win simply email [email protected] with the correct answer and include your name, address and telephone number so we can contact the winner.

WIN

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The perfect gift for whisky enthusiasts and novices alike, learn how to taste, savour and serve Scotland’s finest drink with this interactive online experience! A contemporary twist on a traditional tale, Whisky School offers a delicious blend of fascinating information, innovative interactions, games and gorgeous videos which, on completion, will lead to the award of an exclusive endorsed certificate in An Appreciation of Scotch Whisky.

To purchase Whisky School for only £19.95, simply visit whiskyschoolscotland.co.uk and quote FOD10.

“A splendid introduction to whisky; very informative and useful, great fun as well!”

Charles MacLeanLeading author, whisky expert and star of the film Angel’s Share.

THIS CHRISTMAS, TAKE A VOYAGE INTO THE WORLD OF WHISKY…

whiskyschoolscotland.co.uk

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Festive seasoningSalt House has brought together their favourite products in carefully curated collections. The gift sets feature a range of gourmet salts, from Hawaiian Salt Hot Black Lava to Iburi Shio Cherry Salt, and will bring the fl avours out of any dish. salthouseonline.com

SHOPPING

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Dear Santa,Please fi ll our stockings with these tasty gourmet gifts this Christmas

Kitchen funIf you’re looking to spoil the foodie in your life this Christmas with a gift that will stand the test of time and look stylish in any kitchen, Magimix’s appliance range is the perfect option. Including the fun and funky Le Mini Plus food processor and the see-through Vision Toaster, cooking has never been more fun.www.magimix.uk.com

Marshmallow kissesTreat your loved ones to some award-winning, locally made gourmet marshmallows. With fl avours ranging from Chocolate Orange, Eggnog, After Eight, Mulled Wine, and Cinnamon to Millionaires’ Shortbread and many more, your stocking won’t be complete without them. www.themarshmallowlady.com

Spanish hampers Spanish shop and deli Goya 23 recently opened in Stockbridge, and has put together a beautiful selection of hampers which make the perfect Christmas gift. Beautifully arranged, the hampers include a selection of gourmet products such as ethical foie gras, Cava Raimat Brut Nature and Zallo anchovies in olive oil.goya23.co.uk

Christmas puddingsChef Neil Forbes’s delicious handmade Christmas puddings are back this festive season. Pick yours up from his restaurant, Café St. Honoré, and surprise your loved ones on Christmas Day with its scrumptious, plump, brandy-soaked raisins and fruit.cafesthonore.com

Christmas

Miss Hope & Mr Greenwood’s sweet delightsAward-winning confectioners Miss Hope and Mr Greenwood’s dreamy gift selection offers a wide range of deliciously sweet and beautifully packed products, such as the Christmas Salt Caramel Pail, £9.99, the Fabulous Fudge Pudding Glutton Collection, £9.99, or the Curly Candy Canes Pack, £4.99.hopeand greenwood.co.uk

foodies 13

True Scotch The award-winning single malt Scotch Whisky from the Tomatin Distillery in the Highlands is the perfect gift for whisky lovers with a soft spot for light and delicate fl avours with vibrant and enticing sweetness. www.tomatin.com

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I ’VE BEEN doing this job for 20 years now and never have I had such an amazing response to an idea and a

show as I have with Home Comforts.I think that’s because, like most

of us, I work harder now than I’ve ever done, with longer hours and more stress. And after all those long days, there is nothing that I like more than chilling out at home with some delicious, comforting food. I don’t mean what we traditionally call ‘comfort food’, such as pie and mash or rib-sticking steamed puddings with custard; to me, comforting food can just as easily be a beautifully made and cleverly dressed salad, a magnificent fish with a piquant salsa verde or a fresh raspberry and vodka jelly.

I’ve been very lucky to travel the world with my job, learning more about food, but there truly is no place like home. The UK is a very special place and I only realised that when I was seeing less of it. So to do a show based at home seemed an obvious thing to do. And it made my dogs happy, not only to have me around more, but also because – as they bounced around

during the filming of the TV show and then afterwards in the photoshoot for this book – they got to hoover up the bits and bobs of food that fell off the tables... So they, like me, have really loved putting the book together!

Here are the recipes I love to cook at home. The ones I turn to when I’m away from the restaurant and from TV studios. These are all the things I’ve learned over my career, coupled with some new recipes inspired by local producers and suppliers. And what amazing people we have met along the way, from cordial brewers to pork farmers and fabulous cheesemakers. We should all look and see what is on our doorstep, there’s plenty of delicious stuff for us all to discover.

This is a project I should have done ages ago. It’s all about the food and working with food for as long as I have makes you understand it a little more. It makes you enjoy it more, too. And most importantly of all, it makes you crave that moment when you arrive home and get into the kitchen. We could all do with more home comforts. ●

Home, JamesJames Martin doesn’t get much time at home, but when

he does, he likes his food to be comforting

MEET THE CHEF JAMES MARTIN

The new series of James Martin: Home Comforts returns to BBC TWO in January. The official tie-in book, Home Comforts by James Martin is published by Quadrille, £20

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FOODIES JAMES MARTIN

16 foodies

SMOKED SALMON, PRAWN AND CUCUMBER MOUSSEAs I was making this, the team started laughing at me. They didn’t when they tasted it. It looks so impressive and, frankly, so 70s, but so what? My mum used to do something like this. Actually she used to buy it, hide the packaging and fob it off as home-made. Well mother, the shop you used to use is shut. This is the real recipe, and it’s so easy.

Serves 6

A little rapeseed oil1 large cucumber, peeled and very finely sliced400g unsliced smoked salmon, choppedJuice of 1 lemon, or to taste, plus lemon wedges to serve200g full-fat cream cheese450ml double creamSea salt and freshly ground black pepper300g cooked prawns, shelled and deveined50g watercress6 cooked tiger prawns in the shellMelba toast, to serve

● Use a little rapeseed oil to oil a shallow 22cm diameter, 4.5cm deep savarin mould, then line with cling film, making sure it overlaps the mould all the way around.● Layer most of the cucumber into the mould, overlapping the slices as if they were fish scales, so that they cover all of the inside of the mould. Set aside.● Put the chopped smoked salmon into a food processor with the lemon juice and blitz until smooth. Add the cream cheese and blitz once more, then, with the food processor running, slowly add the double cream until the mixture is thickened and smooth. Season with salt and pepper and adjust the lemon juice to taste. ● Carefully spoon half the mixture into the cucumber-lined mould. Top with half the prawns, then cover with the remaining mousse. ● Smooth it flat with a palette knife and cover the top with the remaining cucumber. Pull the cling film up to cover, then place in the fridge for 30 minutes or until ready to serve.● Peel back the cling film, then place the mould upside down on a serving plate. Gently lift off the mould and peel back the cling film.● Pile the watercress and remaining prawns into the centre of the mould. Decorate with the tiger prawns. Serve with wedges of lemon and plenty of melba toast.

1 2 3 4

1. First line the mould with cling film and the thinly sliced cucumber. 2. You can either spoon or pipe in the salmon mixture. 3. Keep a firm, steady pressure on the piping bag to ensure an even amount of mousse. 4. Cover with remaining cucumber and cling film and refregerate




18 foodies

SIRLOIN STEAK WITH RED WINE AND SNAIL SAUCE‘Snails, you say? Snails?’ But in the UK we have snail farmers and on the TV show you might have seen one. Don’t go fetching snails from the veg patch, they’re not the same thing! And don’t diss this recipe until you at least try snails. I was on the snail section once at a restaurant in Paris, so I learned to love them.

Serves 4

1kg floury potatoes, peeled and cut into chunksSea salt and freshly ground black pepper225g unsalted butter150ml double cream4 x 250g sirloin steaks, at room temperature1 tbsp olive oil4 banana shallots, two with skin on and cut lengthways in half, two peeled and finely chopped1 garlic clove, finely chopped25g caster sugar250ml red wine175ml veal stock12 cooked snails, chopped2 tbsp finely chopped tarragon leaves2 tbsp chopped flat-leaf parsley leaves

● Place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer until the potatoes are tender.● Drain the potatoes and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. ● Pass the potatoes through a ricer, then add 150g of the butter and the cream and beat to form a very smooth mash, seasoning to taste with salt and pepper. Cover and set aside while you cook the steaks.● Season the steaks with salt. Heat a large frying pan until very hot, add 25g of the butter, the olive oil, steaks and halved shallots, cut sides down. Fry the steaks for three to four minutes on each side, basting with the butter, but leave the shallots cut side down without turning them. Remove everything from the pan and leave to rest on a plate.● Now, working quickly, return the frying pan to the heat, add 25g more of the butter, the chopped shallots and garlic and cook without colour for two or three minutes until softened. Increase the heat to high, add the sugar and, when it’s caramelised, add the wine and cook until reduced by half. Add the stock, bring to a simmer and cook for two minutes, then add the snails and heat through.● Whisk in the last 25g of the butter, then season and stir in the herbs.● Lay the steaks on serving plates, take the halved shallots out of their skins and fan the layers over the top of the steak, then spoon the snail sauce over the top. Spoon some mash alongside.




20 foodies

SWISS ROLL WITH FRESH RASPBERRY JAMHaving this recipe in a book will have my chef mates laughing … but trust me, if this was on a dessert buffet it would be the first one they would go for. I grow my own soft fruit in my garden – the raspberry plants come from Scotland, the home of the best raspberries in the world – and this is the perfect way to use up what I have left. It’s not a jam recipe as you know it; this is quicker to make and will do nicely. Let the sponge cool fully before rolling and, if the tea towel you use to roll it up is damp, it shouldn’t crack.

Serves 6

For the jam450g raspberries400g jam sugar

For the sponge5 eggs125g caster sugar, plus more to dust2 vanilla pods, split, seeds scraped out95g self-raising flour500ml double cream75g raspberries8 tiny sprigs of mint1 tbsp chopped pistachio nuts (optional)

● Make the raspberry jam first. Place a large saucepan on the heat with the raspberries, sugar and 3 tbsp of water and cook gently for two to three minutes until the sugar has dissolved. Increase the heat and cook for a further six or seven minutes until just thick enough to coat the back of a spoon. Remove from the heat, pour into hot, sterilised jars and cool.● For the sponge, preheat the oven to 190°C and line a 38 x 25cm Swiss roll tin with a sheet of baking parchment.● Place the eggs, sugar and the seeds from one of the vanilla pods into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold it in with your hand: carefully lifting and mixing until it is all incorporated.● Pour into the lined tin and smooth with a spatula until evenly spread out. Bake for 10–12 minutes, or until just firm to the touch.● Place a damp, wrung-out tea towel that is slightly bigger than the Swiss roll tin on a work surface and dust it with caster sugar. Turn the sponge out on to the tea towel, then peel off the parchment on the bottom of the sponge. Starting at the longest edge nearest you, roll the sponge up in the tea towel, pressing gently as you go, then unroll and allow to cool.● When you’re ready to assemble the dish, whip the double cream and remaining vanilla seeds to firm peaks.● Spread the raspberry jam over the cooled sponge, leaving a 2cm border around the edge.● Spread the softly whipped cream over the top, then, taking the longest edge and using the tea towel underneath to help, roll up the sponge quite tightly, making sure the filling stays inside.● Roll the sponge off the parchment and dust with more caster sugar.Serve with the raspberries and sprigs of mint or lemon verbena. If you like – and are feeling flash – you can make ‘quenelles’ of leftover cream with two hot spoons, to decorate the Swiss roll, or sprinkle it with pistachios.



FOODIES FOCUS BAKE-OFF CHRISTMAS

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Christmas crackers

Join the Great British Bake-Offcrew for some classic festive favourites

foodies 23

CHRISTMAS is an undisputed highlight of the winter calendar.

As the nights draw in and the days shorten, thoughts turn to planning our festive celebrations.There is something about this time of year that draws you into the warmth and glow of the kitchen. Baking is an inherent part of the festivities and the familiar scents of cinnamon, cloves, ginger and nutmeg wafting around our homes are as much a part of Christmas as the giving of gifts.

For a festival that has its roots in medieval times, its common celebrations actually developed fairly recently. Queen Victoria and Prince Albert popularised many of the traditions we observe today. Cards, crackers, decorated trees and the giving of elaborate gifts all emerged over the course of the 19th century thanks to the pair’s fond enthusiasm for Christmas, and much of the dinner we consider “traditional” took shape during their reign. Wealthy Victorian families started to reject beef and goose as the centrepiece of the meal in favour of fatted turkeys; while the love of all things sweet also saw the mince pie’s meat filling replaced by today’s fruity offering.

Christmas has the ability to transport you back to your own childhood, to another time: if for you the season is all about getting your loved ones together for a generous dose of merriment, eating and drinking, you’ll find you haven’t strayed far from the quintessential family Christmas captured by Charles Dickens in his much-loved story, A Christmas Carol. ●

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STAINED GLASS TREE BISCUITSThese delicious butter biscuits look fabulous hanging on the tree with the lights catching the stained glass. You will need smaller decorative cutters to make the windows, and a range of flavoured boiled sweets to create different coloured glass.

Makes 30-35

1 tsp orange extract1 tbsp milk12 coloured boiled sweets125g butter, softened60g caster sugar200g plain flour, plus extra for dusting

You will need: Christmas biscuit cutters, about 8cm; smaller decorative biscuit cutters

● Put the sweets into freezer bags, keeping each colour in a separate bag, and bash with a rollingpin until they break into little pebbles of sugar. Set aside.● Using a hand-held electric whisk, beat the butter and sugar together in a bowl, until pale and creamy. Sift in the flour, then add the orange extract and the milk. Use your hands to mix everything together into a ball of dough. Wrap in clingfilm and chill for 10-15 minutes. Meanwhile, heat the oven to 180°C and line two baking sheets with non-stick baking paper.● Lightly flour a work surface and roll out half the dough to about 5mm thick. Using the biscuit cutters, cut out shapes and use the smaller decorative cutters to stamp out shapes from the middle of each biscuit. Carefully transfer the biscuits to the lined baking sheets, using a spatula. Repeat with the remaining dough and re-roll the trimmings to make more biscuits.● Put one good pinch of the crushed sweet pebbles into the middle of each biscuit hole. Place in the heated oven and bake for 15–18 minutes, until the biscuits are just golden and the sweets have melted and filled the cut out areas. Whilst still warm, use a skewer to make holes in the top of each biscuit so you can thread them with string or ribbon to hang on your tree.● Leave to cool on the baking sheets until the sweets have set hard, then transfer to a wire rack. Once completely cool, thread with a string or fine ribbon and hang on your tree.

Great British Bake Off: Christmas by Lizzie Kamenetzky is published by BBC Books, hardback £20

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BAKE-OFF CHRISTMAS FOODIES

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PASSION FRUIT AND POMEGRANATE PAVLOVA LAYER CAKEA beautifully tiered pavlova will make an impressive centrepiece for everyone to gather around at a celebration.

Serves 12–16

10 medium egg whites525g caster sugar

For the topping and filling4 passion fruit, scooped outand sieved, seeds discarded3 tbsp caster sugar750ml double cream2 tbsp Cointreau3 tbsp orange curd3 tbsp lemon curdZest of 2 limes, thinly paredSeeds of 2 pomegranatesRunny honey, for drizzling

● Heat the oven to 110°C. Line three baking sheets with baking paper, then draw a 27cm circle on one sheet and a 22cm circle and an 18cm circle on the other sheets.● Whisk the egg whites in a large bowl using a hand-held electric whisk, until they form stiff peaks. Still whisking, add the sugar, a little at a time, until the mixture is thick and glossy.● Spoon half the mixture over the largest circle, and divide the rest between the smaller two, putting slightly more on the middle-sized circle. Use the back of a spoon to spread the mixture to the edges of your circles and make pretty swirls and peaks. Transfer to the heated oven and cook for 5 hours, then turn off the heat and leave in the oven to cool completely.● To assemble, stir the passion fruit juice and sugar into the double cream – the mixture will thicken with the acid from the juice. Stir in the Cointreau and curds to make a luscious thick cream.● Place the largest meringue on a flat serving plate and spoon over one-third of the cream. Scatter with some pomegranate seeds and lime zest. Top with the second largest meringue and spoon over another third of cream and more seeds and zest. Top with the smallest meringue and finish with the rest of the cream, seeds and zest. Drizzle all over with the honey and serve.

TIPKeep your egg yolks for custards or quiches.You need to add a pinch of sugar or salt (depending on whether you want them for sweet or savoury dishes) and beat well before freezing in freezer bags or small containers. Label how many yolks you have and whether they are sweet or savoury. Defrost in the fridge before using.

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FRANGIPANE MINCE PIESMince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers.

Makes 24

For the frangipane130g butter, softened130g caster sugar2 medium eggs2 tsp dark rum2 tbsp plain flour150g ground almonds1 x 400g jar of mincemeatIcing sugar, for dusting

For the pastry300g plain flour, plus extrafor dustingPinch of salt135g cold unsalted butter,cut into cubes55g lard, cut into cubes2-3 tbsp ice-coldwater

You will need: a 7.5cm fluted pastry cutter; 2 x 12-hole bun tins

● For the pastry, put the flour and salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add enough chilled water, a little at a time, for it to come together in a soft dough. Knead gently into a ball, wrap in clingfilm and chill for 15 minutes. Meanwhile, heat the oven to 200°C.● For the frangipane, cream the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs and rum, then fold in the flour and ground almonds.● Roll out half the chilled pastry on a lightly floured surface to 3mm thick. Stamp out 12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining pastry to line the second tin. Place a teaspoonful of mincemeat in each pastry case.● Top each mince pie with a heaped teaspoonful of the frangipane mixture, place in the heated oven and bake for 20-25 minutes until golden. Cool on a wire rack before dusting with icing sugar and serving.

THINKING AHEADFreeze the cooked pies in their tins until solid, then transfer to freezer bags and freeze for up to 3 months.Warm through from frozen in a medium–high oven.

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M Y AUNT ELLEN was the one who suggested I apply for MasterChef, and she must have had an in-built

annual reminder in her diary because I filled in the questionnaire for three years in a row. The first two years I heard nothing, then the third year a researcher from Shine TV called about my application. I stuttered my way through a 20 minute interview but didn’t hear back. Year four, application completed, again I had a phone call, but this time the researcher was asking if I could come for a screen test and audition. I had to take along a cold dish to plate up in front of the researches and casting team. I made a vanilla panna cotta with honey-roasted peaches, raspberry coulis and almond crumble. I didn’t even really know what a panna cotta was, but it sounded impressive and thought that my take on peach melba was pretty special. At the end of the audition I was told I might get a call. I heard nothing.

Another year went by. After my nan died, I used to go round and cook for my grandad, so he became the taster all my “training”. Grandad’s dinners went from basic fish and chips or pie and mash to boeuf bourguignon and luxury fish pies. My hands were covered in burns and cuts but my granddad was happy. Year five came and I managed to get through the same stages as the previous year. But this time, the call I was anxiously waiting for did come. I ran out into the office stairwell to be told that I was one of the lucky 50 who would make

up hat year’s contestants on the “journey that will change your life”.

Being propelled into the scary, stressful, exciting world of food and the MasterChef competition for six weeks seemed like a dream. I was constantly pinching myself to see if I would wake up. From my first invention test and my slop of a stir-fry, to cooking for Marcus Wareing, Michael Caines and the chefs’ table, then making the poshest doner kebab in a three-star Michelin restaurant in Florence; it all felt so unreal. And never in a million years did I think I’d win, but of course it was a perfect end to the perfect dream. I’ve now had IX tattooed on my wrist. I think of it as my lucky number. I won series nine; the heat I was in was nine of ten; my locker at the studio, which I choose without thinking, was nine; the day before the final I turned off the timer for my hazelnut crumble biscuits on 0.09 seconds; and to top that off the house I grew up in was number nine. It just seems that nine is a magic number for me.

The MasterChef team help finalists find their way into the food world, so I presented the amazing Karen Ross with a list of about 30 Michelin-starred chefs I wanted to do

Master ofher destiny

It took five long years for Natalie Colemanto work her way from East End girl to MasterChef

MEET THE CHEFS NATALIE COLEMAN

30 foodies

030_037_FFNatalie Coleman_1214.indd 30 20/11/2014 16:41

a “stage” with (“stage” is a posh French Word for unpaid work experience). It was like a very ambitious kid’s Christmas list, but if you don’t ask, you don’t get. The following week I was in Michel Roux Jr’s kitchen at Le Gavroche, podding peas and turning potatoes. I then went on to meet

many of my heroes and work in their kitchens for anything from three days to a whole week. I podded a lot of peas but sometimes I got to be on the pass, plating up two-star Michelin food. I am very lucky to say that I have worked with the likes of Tom Kitchin, Tom Kerridge, Daniel Clifford, Nuno Mendes, Simon Regan and Marcus Wareing, and I still can’t really believe it’s happened to a girl like me. ●

foodies 31


SEA BASS SALSA VERDE This recipe is certainly one for impressing dinner guests. If you want a large sea bass, you may have to order it in advance from your local fishmonger, or you can always use smaller fish if you prefer. The salsa verde can be prepared ahead of time as it keeps for a few days in the fridge

Serves 4

1.5kg sea bass, gutted

For the salt crust 2kg coarse sea salt 3 tbsp fennel seeds, roughly ground with a pestle and mortar or spice blender ½ lemon, sliced

For the salsa verde 10g chives 15g parsley 7.5g mint 10g dill Grated zest of ½ lemon Juice of 1 lemon 6 anchovies 2 tsp capers, rinsed ½ red onion, diced 1 tsp Dijon mustard 1 garlic clove, peeled 100ml olive oil Salt and pepper

● Preheat the oven to 220°C. ● In a bowl, mix the salt and fennel seeds with 250ml of water. ● Put the lemon into the cavity of the sea bass. ● Pour about a quarter to a third of the salt in a layer at the bottom of a roasting tin and place the sea bass on top. Pour the remaining salt over the sea bass, then press all the salt (that isn’t directly underneath it) up to and around the fish so it is completely encased with tightly packed salt. Make sure every part is covered. Cook in the oven for 40 minutes. ● Meanwhile, make the salsa verde. Place all of the ingredients into a food processor and blend until you have a smooth purée or sauce. Season with salt and pepper and set aside until ready to serve. ● When the fish is cooked, remove it from the oven and let it stand for 5 minutes, then crack open the salt crust and discard. Peel the skin off the fish and gently remove the flesh. Serve with the salsa verde.

Winning Recipes for Everyday by Natalie Coleman is published by Quercus, £20.00



CRAB SWEETCORN TARTLETSCrab and sweetcorn go beautifully together, and these little tarts are great for a dinner party starter as they look and taste fantastic. It’s best to buy your crabmeat fresh from a fishmonger, as you’ll get much better quality and value for money than from a supermarket. Remember to check through the picked meat for any sharp bits of shell that may have been missed

Serves 4

For the tartletsPlain flour, for dusting375g ready-made shortcrust pastry1 egg beaten with 1 tsp water (for an egg wash), plus 1 whole egg100g white crabmeat50g brown crabmeat1 tbsp chopped coriander1 red chilli, deseeded and finely chopped40g cooked sweetcorn100ml double creamSalt and pepper

To serve100ml crème fraîcheHandful of rocket leavesJuice of ½ lemon2 tbsp olive oil

Equipment4 x 10cm round, fluted, loose-bottomed tart tins

● Preheat the oven to 180°C.● Dust a work surface with flour. Divide the pastry into four equal pieces and roll each one out into a rough circle about 16cm in diameter. Lift each piece into a tin and gently press it into the bottom and up the sides, but don’t trim off the edges yet.● Prick the pastry bases all over with a fork, place a circle of parchment paper on top of each base, fill the cases with an even layer of baking beans and place in the oven to bake for 15 minutes.● Take the cases out of the oven, remove the beans and paper and return to the oven for another 5 minutes.● Brush the base and sides of each tarlet case with the egg wash and return to the oven for a further 3 minutes. ● While the cases are baking, make the filling. In a large bowl mix the crabmeats, coriander, chilli and sweetcorn, and season with a little salt and pepper. Once the pastry cases have been baked with the egg wash, divide the crab mixture evenly between them. ● In a measuring jug, whisk together the whole egg and double cream, and season with salt and pepper. Pour about a quarter of the egg/cream liquid into each case and bake in the oven for a further 20–25 minutes until the filling has set. ● Remove from the oven and allow to cool slightly, then neatly trim the pastry edges and remove the tartlets from their tins.● Serve warm or cold with a dollop of crème fraîche and rocket leaves dressed with the lemon juice and olive oil.


foodies 35


CLEMENTINE MADELEINES WITH CLEMENTINE POSSET Clementines always remind me of Christmas, my favourite time of year. So I’ve gone all out and used them in two ways here: a smooth, creamy posset (a medieval drink that’s evolved into a set, thickened cream dessert), and lovely soft madeleine cakes

Serves 6 (makes 24 madeleines)

For the madeleines 3 eggs 125g caster sugar 125g plain flour Pinch of salt ½ tsp baking powder Finely grated zest of ½ clementine 1 tsp vanilla paste 100g butter, melted, plus extra for greasing Icing sugar, for dusting

For the clementine possets 125g caster sugar Juice of 4 clementines Finely grated zest of 1 clementine, plus strips of zest (use a zester) to decorate (optional) 500ml double cream

Equipment 1 x 12-hole madeleine tray 6 x 100ml ramekins or jars

● You need to begin this recipe the day before you want to serve it. Start by making the madeleine batter. Place the eggs and sugar in a mixing bowl and beat with an electric whisk for 5 minutes until they become pale, fluffy and thick. ● In another mixing bowl, combine the flour, salt and baking powder. Add the clementine zest and vanilla paste to the egg mixture, then sift in half the flour mixture and fold it in with a spatula or metal spoon. Repeat with the other half of the flour. Try not to over-fold, or the batter will deflate. ● Fold in half the melted butter, followed by the other half. Pour the mixture into an airtight container and leave to rest in the fridge overnight. ● The clementine posset also needs to be made a day ahead. ● Bring the sugar, clementine juice and zest to the boil in a saucepan. Remove from the heat as soon as it reaches boiling point (the sugar will have dissolved). ● In a separate pan, bring the double cream to boiling point, then remove from the heat. Whisk in the clementine mixture, pour it into the ramekins or jars and allow to cool. Once cooled, place in the fridge to set completely overnight. ● The next day, preheat the oven to 190°C. Remove the madeleine batter from the fridge about 30 minutes before you want to bake them (you’ll need to bake in two batches). ● Grease the madeleine tin with melted butter using a pastry brush, then spoon about a tablespoon of batter into each hole (remember that you are only using half the batter for the first batch). When all the holes are filled, tap the tin on the work surface to even out the batter and expel any air. ● Bake in the oven for 15–20 minutes until the cakes are golden and spring back when pressed. When ready, remove from the oven and allow to cool slightly on a wire rack. Repeat with the second batch. ● Dust the madeleines with icing sugar and serve two warm madeleines with each posset. Decorate the possets with a few strips of clementine zest. The remaining madeleines will keep for up to 2 days in an airtight container.


NATALIE COLEMAN FOODIES

foodies 37


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HOGMANAY MENUS FOODIES FOCUS

foodies 39

Taste explosionCelebrate Hogmanay and see in the New Year at

our choice of the best venues around the country

FAIRMONT ST ANDREWSSt Andrews, Fife KY16 8PN www.standrewsbay.comCelebrate the arrival of the New Year immersed in fi ve star luxury and surrounded by magnifi cent views at the Fairmont St Andrews. For £374.50 per person, you can enjoy a complete Hogmanay package, which includes a champagne and canapé reception followed by a delicious four-course meal and a spectacular fi rework display to bring in the New Year with a bang.

LOCH MELFORTArgyll, Arduaine, Oban PA34 4XG www.lochmelfort.co.ukGive 2015 a very special welcome surrounded by the spectacular raw beauty of the magnifi cent Scottish West Coast with Loch Melfort’s Hogmanay package. From £430 per person per stay, a three-day feast including a delicious seven course Hogmanay Banquet, followed by traditional Scottish entertainment, and a New Years Day seafood buffet dinner will see you bring in the bells in style.

039_041_FFFestive Menues_1214.indd 39 20/11/2014 16:43

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Spoil yourself this Christmas and join us for a wonderful Christmas within the classic grandeur of Melville Castle where you can celebrate with your friends and family in style! Christmas Day Lunch for Non-Residents: £35 Christmas Eve—24th December Festive Afternoon Tea on Arrival Dinner in the Brasserie ( optional ) Christmas Day—25th December Full Scottish Breakfast Christmas Lunch Christmas Day Dinner Buffet £225.00 Per Person Per 2-night stay

For bookings and enquiries, please contact [email protected] or 0131 654 0088 for further details.

Melville Gate, Gilmerton Road, Midlothian EH18 1AP

040_FFMIX_1214.indd 12 24/11/2014 19:58

HEADER FOODIES

foodies 41

GALVIN BRASSERIE DE LUXERutland St, Edinburgh EH1 2AB www.galvinbrasseriedeluxe.comWith its show-stopping four-course menu, stylish atmosphere and stunning views, the Galvin Brasserie de Luxe at the Waldorf Astoria is the perfect place for foodies to bring in the bells this Hogmanay. With a cheese course of baked Vacherin Mont d’or, you will give 2015 a truly delicious welcome, all for £100.

VITTORIA ON THE WALK113 Brunswick Street, Edinburgh EH7 5HR; vittoriagroup.co.ukCelebrate Hogmanay at Edinburgh’s favourite Italian, Vittoria on the Walk. The delicious food from their à la carte menu and friendly staff make it the perfect spot for families to give the New Year a warm welcome. In addition to classic dishes, fantastic wine and cocktails will be on offer to get you in the party mood, and you can watch the fi reworks while you sip on a complimentary glass of bubbly.

THE VOODOO ROOMS19a West Register Street, Edinburgh EH2 2AAthevoodoorooms.comFoodies and party animals alike will be delighted with the Voodoo

Rooms’ Hogmanay feast. For £35 you can enjoy a delicious three-course meal, which includes showstoppers such as the confi t duck leg in port and sour cherry sauce and the scrumptious butterscotch cheesecake with caramelized pecan nuts. Diners can also purchase a discounted ticket for the VEGAS! Grand Hogmanay Ball to dance the year away into the wee hours.

TWENTY PRINCESS STREET20 Princess Street, Edinburgh EH2 2ANtwentyprincesstreet.co.ukWith its extensive party menu and unrivalled vantage point to watch Edinburgh’s magnifi cent fi reworks display at midnight, Twenty Princes Street’s exclusive dinner party promises to be an unforgettable way to welcome 2015. A tasting drinks menu will match every one of the delicious seven courses for £120.

GAMBA225a West George Street, Glasgow, G2 2ND; gamba.co.ukGlasgow’s fi nest seafood restaurant has put together a deliciously indulgent festive menu. A three-course meal is on offer for £39.50, and includes dishes such as dressed Portland white crabmeat, chilli marie-rose, smoked caviar and rye crackers.

LA BONNE AUBERGE16 West Nile St, Glasgow G1 2RL labooneauberge.co.ukLa Bonne Auberge’s Hogmanay Gala Dinner includes a four-course meal with dishes such as a timbale of royal Greenland prawns with tomato and horseradish emulsion, and a party with disco in the Montmarte Suite, all for £59.

WESTTempleton Building, Glasgow Green, Glasgow G40 1AW www.westbeer.comJoin WEST this Hogmanay for their famous New Year Extravaganza, which includes a four-course menu showcasing star dishes such as the oven roasted rump of lamb with fondant potato and a WEST black and redcurrant jus for £39.95. ●

drinks menu will match every one of the delicious seven courses for £120.

Loch Melfort - exterior, Gamba - oysters, Vitoria - pasta

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THERE’S A LOT more to baking than meets the eye. Millions of air bubbles suspended in a

bowl of beaten egg whites can make a meringue melt on the tongue. There is science behind the deep brown crust of a brioche loaf and the tenderness of a pastry shell. Just a few degrees can nudge a pot of boiling sugar from sweet syrup to caramel (or to bitter cinder, if you’re unlucky). I’ve taken great care to explain the whys and hows of baking, in the hope that this will give you the confi dence to get started and adapt recipes to suit your tastes.

But science alone won’t bake a cake. It can’t replicate the feeling of cool pastry under your fi ngertips or describe the consistency of the perfect custard. Something happens between the numbered steps of a recipe and the end result that can’t be predicted or prepared for. This is where baking soars clear of plain chemistry. It’s not the kind

of things that can be dissected under bullet-pointed heading or jargon – it has to be witnessed fi rst-hand. For that reason I urge you to get stuck in, make a mess and don’t be squeamish. Enjoy the sensory pleasures that baking has to offer, from the exertion of a long knead to the crackle of a cob loaf cooling on the counter. You’ll soon fi nd that the processes of baking are every bit as exciting as tucking in to the fi nished product.

This sensuous side of baking is about more than just hedonism. A fi nger gently pressed into a rising loaf can tell you whether it’s ready for baking; a piece of dough is well kneaded if you can stretch it so thinly that, when it’s held up to the sun, you can almost see straight through it. Baking isn’t just about the tasting: prod, sniff, listen to and squeeze your food. This is not baking by rote. I bake for the love of it, and I hope that you will, too. ●

Modelbehaviour

Putting Bake-Off controversy behind her, Ruby Tandohis determined to let her skills speak for themselves

MEET THE CHEFS RUBY TANDOH

42 foodies

Crumb: The Baking Book by Ruby Tandoh is published by Chatto & Windus, £20.

042_047_FFRuby Tandoh_1214.indd 42 20/11/2014 16:44


37 Broughton Street, EH1 3JU8 Brougham Street, EH3 9JHFresh • local • seasonal • value

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We’ve got all your vegetarian, organic, Fairtrade, gluten-free and wheat-free needs covered this ChristmasNot just the organic brussels sprouts

Edinburgh’s favourite elf food shop since 1974www.realfoods.co.uk

044_FFMIX_1214.indd 12 24/11/2014 20:20

CHORIZO AND KALE FLATBREADNot one to be shoved to the sidelines, this bold fl atbread combines spicy chorizo and iron-rich kale to become very much a meal in itself. Although hearty chorizo is the fl avour powerhouse here, for me it’s the kale that steals the show

Serves 2

250g strong white fl our1 tsp instant dried yeast½ tsp of salt175ml lukewarm water5 tbsp olive oil100g chorizo, diced125g kale or cavolo nero, stalks removed and fi nely shredded

Large baking tray, swiss roll tin or roasting dish, approximately 22x33cm

● Combine the fl our and yeast in a large bowl, stir in the salt and add the water along with one tablespoon of the olive oil. Mix with your hands until well combined then tip out and knead for 10 minutes, or until elastic and less sticky. Let it rise for an hour or so: you’re looking for it to double in size.● While waiting for the dough to rise, bring a pan of water to the boil and add the kale or cavolo nero. Boil for 1 minute then drain and run through with cold water. Once cool, gently press out any excess water from the greens.● Knead just under half of the kale into the risen dough. It’ll be a little tricky due to the residual moisture on the leaves, but there’s no need to worry about it being perfect. Preheat the oven to 190°C.● Tip out the dough onto a fl oured

surface, dust it with more fl our and roll out to around 20cm in diameter. Now you’ll have to use your hands to stretch the dough the remaining distance: when held up by one edge the rest of the dough should stretch downwards under its own weight. Carry on stretching the dough until it’s approximately the size of the tin after shrinkage. Grease the bottom of the tin with two tablespoons of the remaining olive oil and lay the dough down. ● Let the bread prove at room temperature for 15 minutes then sprinkle over the remaining kale and then the chorizo. Gently pat the toppings down then dimple the dough using your fi ngertips. ● Let prove for a further 5 minutes then drizzle over the fi nal two tablespoons of olive oil and bake for 20 minutes.

RUBY TANDOH FOODIES

foodies 45


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BANANA BREADBanana bread has a magnetic pull. Don’t be surprised if its sweet, deep banana scent draws you nose-fi rst into the kitchen as it bakes. This is one of the best-smelling cakes I’ve made. The misty sugar glaze is an inessential but delicious afterthought. You can, of course, omit it if sugar levels are a concern

125g unsalted butter, softened110g agave nectar2 medium bananas, well mashed2 tbsp rum or brandy2 large eggs190g plain fl our1½ tsp baking powder ½ tsp cinnamon¼ tsp salt4 cardamom pods, seeds only, crushed

For the glaze, if desired100g icing sugar25ml water900g loaf tin

● Preheat the oven to 180°C Grease and line the loaf tin with baking parchment. ● Cream the butter, then stir in the agave nectar. Beat in the bananas and rum or brandy, then the eggs and a couple of teaspoons of the fl our. Beat until smooth, but don’t worry if it looks a little curdled. Combine the remaining fl our with the baking powder, cinnamon, cardamom and salt in a separate bowl then add this to the wet mixture. Fold the ingredients together then stir lightly until fully combined. ● Spoon the butter into the prepared tin

and bake for 45-50 minutes, or until a knife inserted into the centre of the cake comes out clean. While the cake is in the oven, make the drizzle icing: add the water to the icing sugar, a teaspoonful at a time, until combined. Set aside. ● Once the cake is done, let it cool in its tin for 5 minutes, then turn out onto a wire rack set over a tray (to catch any drips of surplus icing). Spoon the icing over the top of the cake while it’s still hot. It’ll cover the top and run down the sides in thick rivulets, but will set to a cracked sugar crust as the cake cools.

RUBY TANDOH FOODIES

foodies 47


& DelicatessenScot�i�� F�m�� But��r S�n�e 1979

John Lawson Butchers

WINNER of Scottish Butchers Shop of the Year 2014 - 2015

SCOTLAND’S BEST BUTCHERS

Shops in Uphall, Broxburn& Winchburgh Tel : 01506 85534

FOR SOMETHING SPECIAL THIS

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The Finest Scottish BordersMeats from Local Farms

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048_FFMIX_1214.indd 12 24/11/2014 20:08

LOCAL PRODUCE FOODIES FOCUS

foodies 49

A cut aboveIf you choose your meat from a traditional butcher,

you know you’re buying generations of skill and quality

SHAWS FINE MEATS 12 Market Place, Lauder, TD2 6SRwww.tendertaste.comFamily-run butchers Shaws Fine Meats has a great selection this festive season, ensuring your beef joints and pigs-in-blankets are of the best quality. Shaw’s stock is sourced locally from Borders farms and they use their chilling facilities to mature their carcasses, resulting in a premium product which is butchered with care.

MACBETHS BEEF11 Tolbooth St, Forres IV36 1PHwww.macbeths.comSourcing Highland and Aberdeen Angus beef from their very own farm, Macbeth’s is the place to go if you’re after fresh, high quality

turkeys for the big day, so be sure to order quickly before they sell out.

SIMON HOWIE Findony Farm, Muckhart Road, Perth, Dunning PH2 0RAwww.thescottishbutcher.comKnown for being one of Scotland’s leading butchers, Simon Howie’s high quality products are sold across the country as well as in their own shops in Perthshire. The team at Findony Farm have just launched their new Perthshire Black Pudding, which boasts a wonderfully flavoursome and balanced taste due to the addition of caramelized apples and select spices. It is available in most large Tesco stores throughout Scotland at an RRP of £1.50. ●

products. Their stock is hung for a minimum of three weeks to make it as tasty and succulent as possible, and, with festive specials including Supreme Beef Roasting Joint on the bone or Wild Venison from the North West of Sctoland, you will be spoilt for choice when deciding what to serve for Christmas dinner.

CROMBIES97 Broughton Street, Edinburgh, EH1 3RZwww.sausages.co.ukCrombie’s wide range of special roasts will be the Christmas stars this season, as they will not only make delicious meals that will bring the family together but they are also stress free and easy to cook. Crombie’s also stock COPAS

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L IFE IS BETTER with bacon. It’s a universal truth on par with the laws of gravity: bacon makes

things better. The glory of bacon is how it stimulates

all of the senses. Salt and fat mingle with sweetness, smoke and crunch. It is a primal ingredient, a staple from our remembered palate. It recalls days of feasting and celebrations after months of toil. It deserves so much more than to stand guard over a plate of scrambled eggs. ●

Out of thefrying pan

Bacon is so delicious that we forget how versatile it can be, says Theresa Gilliam

Makes 20 dates

20 pitted Medjool dates55g blue cheese, crumbled10 rashers of bacon, cut in half crossways, par-cooked120ml balsamic vinegarGrated zest and juice of 1 orange

● Preheat the oven to 230°C. Line a baking tray with baking parchment.● With a paring knife, make a slit in the centre of each date. Carefully stuff each date with 1 teaspoon of the crumbled blue cheese and wrap with bacon, securing the ends with a cocktail stick.● Place the wrapped dates on the prepared tray and bake for 5 minutes. Flip the dates and bake for an additional 5 minutes, or until the bacon is crisp and the blue cheese begins to ooze.

● While the dates are baking, combine the vinegar, orange zest and orange juice in a small saucepan. Bring the mixture to the boil over a high heat and then reduce the heat to medium-high and simmer until the mixture has reduced to a thick, syrupy glaze, about 10 minutes. Strain the glaze through a fine-mesh sieve.● Remove the cocktail sticks from the dates, arrange them on a serving platter and drizzle with the glaze.● Serve warm.

BACON-WRAPPED STUFFED DATESWe all could use a really hot date now and then, right? Make these ahead of time and pop them in the oven when your guests arrive. Medjool dates are particularly large, moist and meaty. The vinegar and orange juice adds a tangy balance to the sweet and salty flavours.

FOODIES FOCUS BACON

50 foodies

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FOODIES BACON

52 foodies

BLOODY HELL BLOODY MARYThere are multiple stories about who created the original bacon Bloody Mary. The battles about who was first or what drink is best have been contentious and slightly sordid. This version is a total bacon bust that includes bacon vodka, Bacon Salt and a bacon twist garnish. It is so flavourful, you theoretically don’t even need to add the booze.

Serves 4

2 tbsp Worcestershire sauce2 tbsp freshly squeezed lemon juice1 tsp prepared horseradish½ tsp hot sauce, such as Tabasco¼ tsp celery seed¼ tsp ground coriander¼ tsp freshly ground black pepper¼ tsp salt480ml tomato juice180ml bacon-flavoured vodka (orsubstitute plain vodka)Lime wedges2 tbsp Bacon Salt, available from speciality stores (optional)Bacon twists, to garnish

● In a measuring jug or pitcher, combine the Worcestershire sauce, lemon juice, horseradish, hot sauce, celery seed, coriander, pepper and salt. Add the tomato juice and vodka and stir well.● Refrigerate until ready to serve.● Prepare four 240ml tall glasses by

rubbing the rim with a lime wedge and dipping in the Bacon Salt. Fill each glass with plenty of ice and divide the Bloody Mary mixture evenly among the glasses. Garnish each glass with a bacon twist and a lime wedge and serve immediately.

Bacon by Theresa Gilliam is published by Jacqui Small, £25.


BACON FOODIES

Serves 4

450g Brussels sprouts, trimmed4 rashers of thick-cut bacon, coarsely chopped½ a red onion, thinly sliced1 tbsp olive oil70g honey1 tbsp grated lemon zestSaltFreshly ground black pepper

● Bring a large saucepan of salted water to the boil. Set up an ice bath alongside.● Boil the Brussels sprouts until they are almost tender, about 5 minutes. Drain the sprouts and then immediately plunge them in the ice bath to stop the cooking.● Drain well. Pat dry, and cut each sprout in half lengthways.● Cook the bacon in a large frying pan over a medium heat until just starting to crisp, about 6 minutes. Add the onions and continue to cook until the bacon is crisp and the onions are tender, about 2 minutes

longer. Transfer to a bowl and cover with foil to keep warm.● Add the olive oil to the same pan the bacon and onions were cooked in and turn the heat up to medium high.● Add the Brussels sprouts and cook until the sprouts are seared brown on the edges, 4–5 minutes.● Return the bacon and onions to the pan with the Brussels sprouts.● Add the honey and lemon zest.● Turn off the heat and stir until the honey is melted and the sprouts are evenly glazed, about 1 minute. Season to taste with salt and pepper.

BRUSSELS SPROUTS WITH LEMON AND HONEYThis side dish goes well with any kind of meat, but is especially nice with holiday dishes like roast turkey or prime rib. Look for fresh Brussels sprouts still on the stalk; you will find them to be less bitter than loose sprouts


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

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

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

Tomatin.comPlease enjoy responsibly.

Experience the Softer Side of the Highlands.

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Makes 1 cocktail

2-3 dashes bitters40ml bacon-infused bourbon15ml dry vermouth7ml sweet vermouth1 maraschino cherry or1 brandied cherry1 twist of orange rind1 strip of crisp, cooked bacon or candied bacon

● Swirl 2-3 dashes of bitters in a chilled martini glass. Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously.● Strain the cocktail into the prepared martini glass and garnish with the cherry, orange rind and bacon. Serve immediately.

BACON MANHATTAN

BACON FOODIES


Give a Cooking Course for Christmas

Gift vouchers available now

Call 0131 226 4314, visit www.entcs.co.uk or email [email protected] for the perfect present

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COOK SCHOOLS FOODIES FOCUS

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BELLINI COOKERY SCHOOLGino’s Italian Kitchen, 158 Dalkeith Road, Edinburgh EH16 5DXwww.bellinicookeryschool.co.ukFormer Bellini Restaurant owners Gina and Chef Angelo have added a festive touch to their busy December class timetable. In addition to their classic Italian masterclasses, which will be running throughout the month, you can join them for an afternoon of festive cooking and fun to ace this year’s Christmas lunch. Festive Entertaining will run on Saturday 6th and Tuesday 16th and Christmas SOS will run on Saturday 20th.

THE KRUA THAI COOKERY SCHOOL19 Liberton Brae, Edinburgh EH16 6AQ; www.kruathai.co.ukThe Krua Thai Cookery School’s individually tailored classes will take you through a delicious Thai cuisine journey, with expert chef Ru carefully guiding you through each step. The format of the classes is perfect for foodies with busy schedules as dates and times are arranged to suit your needs. In addition to unveiling the secret of traditional Thai cooking, chef Ru will also share her fruit carving skills to help you create beautiful table centerpieces.

TENNENT’S TRAINING ACADEMY 161 Duke Street, Glasgow, G31 1JDwww.tennentstraining academy.co.ukThe Academy’s December calendar is packed with a wide variety of exciting classes to suit cooks of every level. Fight the cold away with their Winter Warmers class, running December 7th, which will teach you how to cook a delicious three-

course meal, or, if you fancy a classy and sweet evening to get into the festive spirit, join the Academy for a Chocolate Masterclass on the 20th.

NICK NAIRN COOK SCHOOLPort of Menteith, Stirling FK8 3JZwww.nicknairncookschool.comThis December, expand your cooking horizons with the help of chef Nick Nairn, who, in case you were worried, will be wearing more than just his stockings. The Cook School’s packed class calendar includes a variety of festive themed classes such as the Quick Cook Cranberry and Honey Duck or the Quick Cook Filo Wrapped Loch Duart Salmon, both running regularly throughout the month. Additionally, you can surprise the foodie in your life with a Nick Nairn Cook School Gift Card. ●

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Uniquely cool and beautifully liveable, Californiahas an interior design culture all of its own

Californiadreaming

58 foodies

CALIFORNIA HAS a rich architectural heritage and William Wurster is one of its

luminary figures. This property, which was designed by him in the 1950s, is built in his signature ‘ranch style’ with locally sourced materials. With its essentially simple structure, it was designed specifically to engage with the climatic conditions of the area. This example, situated in the Portola Valley just outside California’s Silicon Valley, has been re-designed by the San Francisco-based designer Charles DeLisle, a long-term fan of Wurster’s work. Rather than set about faithfully re-creating his iconic mid-century style, he has done something radically different and new.

The house belongs to a young professional couple with children, who use it as their summer residence. DeLisle wanted to create a personal space for them with a timeless quality that could be enjoyed and appreciated

by future generations and would also be sophisticated yet playful. The house is naturally light, with large glazed double doors opening onto the outside spaces. DeLisle worked with the architect Ian Moller on the project, and together they decided on the key panelling of the interior walls, using a rich, warm-toned cedar wood. This reinforces one of the major characteristics of this style of architecture: the correlation between outside and inside.

The dining chairs are a set of mid-century vintage T.H. Robsjohn-Gibbings while the table is one of DeLisle’s own designs, with its modern, punchy turquoise surface. The light fitting, hanging low over the table, is another of his unique creations with echoes of the outdoors – a geometric angular design with lights that sprout like buds on the main branch of a tree. It’s supported by a hand-woven rope hanging from the ceiling.

FOODIES FOCUS KITCHEN DESIGN

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

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STYLE NOTESThe kitchen is part of an open-plan room. With its high wood-panelled ceiling, visible roof supports and doors into the garden, it’s a light and airy space. The tiled splashback exaggerates the architectural shape and runs right up to the open wooden eaves. The colours of the tiles (terracotta, sand and gold) were part of the scheme for the house, and the earthy tones are leavened in the fabrics and hard furnishings by adding bright modern greens, pinks and turquoise.

The island unit houses the hob, and a long recess runs the length of the reverse side, under which the pink-upholstered bar stools

are tucked away. DeLisle designed an asymmetric-shaped table out of a chunk of Douglas fir with proportionally thick column legs and an angled recessed edge to create a piece with a monumental quality. The white Magis chairs, with their lighter, more delicate touch and geometric cut-out backs, contrast with the visual weight of the table. The white is picked up in the layered, teardrop, organic-shaped lampshade, also designed by DeLisle. Continuing the theme of bringing the outside in, two small rectangular tables, fashioned out of raw hewn wood, are placed in front of a small pink daybed/sofa.

Set in a recess within a wall of storage cupboards is the kitchen library. Echoing the warm tones of the panelled walls and ceiling, it helps create a cohesive room, relieving the flat plane of the cupboard wall. This is a grown-up, timeless space – a kitchen designed to reflect the spectacular architecture of the building and the relationship between outdoors and indoors. The extension of the tiles and steel extractor chimney right up to the eaves makes the link visible. It’s a slick, well-executed environment that reinterprets our perceptions of what constitutes a modern, luxurious home. ●

60 foodies

FOODIES FOCUS KITCHEN DESIGN


kitchenbedroomliving

Discover passion, product and perfection atwww.cameroninteriors.co.ukCameron Interiors Glasgow Tel: 0141 334 9532bulthaup by Cameron Interiors Edinburgh Tel: 0131 556 2233

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15 North West Circus Place, Stockbridge, Edinburgh 0131 225 4431 www.bistromoderne.co.uk

StartersPressed Game Terrine, Soused Mushrooms, PrunesTempura Soft Shell Crab, Tartare SauceButternut Squash and Sage Soup, Pumpkin Oil

Mains Turkey joint carved table-side to be shared by the whole table,

Fish of The Day en PapilloteVegetarian options available

Desserts Christmas Pudding Parfait, Rum Soaked Raisins, Hazelnut Tuille Selection of 3 Cheese, Homemade Crackers and Fruit CakeBûche de Noël, Cherry, White Chocolate Snow

Served with All the Trimmings

book now for chrismas£25 per person for lunch£35 per person for dinner

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FOODIES SPA

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STOBO CASTLEStobo Castle Health Spa, Peeblesshire EH45 8NYwww.stobocastle.co.ukEnjoy a 15% discount in any of Stobo’s Darphin treatments and achieve perfect glowing skin this festive season. The natural skincare line, which blends plants and pure essential oils, will leave you feeling completely revitalised a feeling which you can prolong by purchasing any of its products with a 10% discount.

SPA UNIQCuil Mhor, Kinnaird, Pitlochry Perth and Kinross PH16 5JLwww.spauniq.co.uk

Pitlochry’s newest day spa is the ideal spot to calm and rejuvenate your mind and body. Their offer of the month includes an essential gel manicure and gel pedicure for £50 reduced from £65, or you can purchase a 10% off gift voucher.

PURE SPA138 Lothian Rd, EH3 9BGwww.purespauk.com

Head to Pure Spa in Edinburgh, Glasgow or Aberdeen and treat yourself to a day of pampering with one of their online vouchers. The treatment range includes a Top to Toe Spa Experience for £79 and a Party Ready treatment mix and match for £59.

LAVENDER SPAAtholl Palace, Pitlochry, Perthshire PH16 5LYwww.athollpalace.com/spaDrawing on its heritage as a Victorian health hydro and using the powers of natural water, the Lavender Spa at Atholl Palace offers the ultimate pampering experience, with packages starting from just £65.

ESSENTIAL THERAPY49 Broughton Street, Edinburgh EH1 3RJwww.essentialtherapy.uk.comLocated in the heart of Edinburgh, Essential Therapy

offers a wide range of treatments to decompress from the stresses of busy city life. Their December special offers are the perfect way to welcome festivities in style

and include express shellac to get your nails looking glam for £20, express lashes to flutter for £25 and a rejuvinating express facial for £25.

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64 foodies

THE PERCYEDINBURGHWith pics of The Proclaimers’ specs on the wall along with abstract

images of Hibs players, The Percy fi ts neatly into its Easter Road Home. Fans of Nineties Scottish hip hop will recognise the name of chef owner Joseph Malik. Joe calls his new restaurant ‘a love letter to Leith’ and that fondness is displayed in dishes named after local heroes such as eggs Irvine Welsh and chicken Mary Moriarty, named after the legendary former landlady at The Port of Leith pub.398 Easter Road, Edinburgh EH16 8HT Tel: 0131 554 0271

MARCO’SEDINBURGHIt was back to the future as Marco’s Pool Hall and Pizza Bar re-opened

on Grove Street recently. Closed for years, the well known Edinburgh pool hall re-launched with a funky new bar and futuristic, LED-lit pool tables in the

basement. In between fouling on the black, try the stone-baked pizza or the nachos. Be sure to check thebar tables made from old snooker balls and table parts.79 Grove Street, Edinburgh EH3 8FG Tel: 0131 290 2205; www.marcos.uk.com

THE WESTERN CLUB RESTAURANTGLASGOWThe Western Club Restaurant is the latest

venture from Alan Tomkins whose portfolio already includes venues such as Urban Brasserie and Vroni’s. Open to everyone, the restaurant is in the same Royal Exchange Square building as The Western Club, a business-oriented private member’s club. The current menu includes starters such as seared scallops with fennel and stem ginger alongside main courses like the roast venison loin with rosti potato, raspberry essence and heather honey.32 Royal Exchange Sq, Glasgow G1 3AB Tel: 0141 248 2214; theclubrestaurant.co.uk

FESTIVEWINE

Champagne Jacquart Brut Mosaïc NV with Gift Box, £19.99 on special offerSpice bread and fruit fl avours. Marques de Casa Concha Chardonnay 2012, £11.99, TescoPerfect to pair with Christmas turkey. Plaimont Producteurs Pacherenc du Vic-Bilh Duc de Termes 2011, £5.99, TescoIntensely aromatic, with peach fl avours.

What’s New

THE PERCYEDINBURGHWith pics of The Proclaimers’ specs on the wall along with abstract

images of Hibs players, The Percy fi ts

MARCO’SEDINBURGHIt was back to the future as Marco’s Pool Hall and Pizza Bar re-opened

on Grove Street recently. Closed for

THE WESTERN CLUB RESTAURANTGLASGOWThe Western Club Restaurant is the latest

venture from Alan Tomkins whose

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

TIGHT BROWN MAPLE BOURBON SHAKE Maple and bourbon go together like drum and bass and we fi rst started serving them at MEATmarket. When making this drink at home make sure you use a good-quality ice cream

Courtesy of Giles Looker

25ml Bulleit bourbon15ml maple syrup1 ½ balls of vanilla ice cream80ml whole milk

● Place all ingredients into a blender and blend until a good, thick consistency. ● Pour into highball glass. ● DRINK.

TOP TIPLily Allen will be

headlining the Hogmanay concert at the Gardens

this year. Head to new bar Juniper beforehand for

a few cocktails tokeep warm

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FOODIES FOCUS OUT AND ABOUT

66 foodies

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

CUE THE SHOTOpeningnight at the launch of Edinburgh’s Marco’s Restaurant where you can combine dining on a pool table with playing a game of American pool.

INVESTEC AWARDS SUCCESSScotlands food and drinks stars were garlanded at the House of Commons.

FABIO FLAVOURSTony Macaroni launches his new restaurant and Fabio Campolis new recipe book at Archerfield House.

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We source local, focus on fresh food and prepare everything in a very unique way. Try our signature dishes – like our steak; charred and crusty

on the outside yet juicily tender inside.

Christmas Menus now available:2-course Festive Menu – £18 per person3-course Festive Menu - £25 per personChristmas Day Menu - £65 per person

Hogmanay 2 course Menu - £40 per personHogmanay 3 course Menu – £45 per person

Nira Caledonia, 6-10 Gloucester Place, Edinburgh EH3 6EFTel: 0131 225 2720 | [email protected] | niracaledonia.com

Farmed, Caught, Bred in Scotland

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Documents

Foodies Magazine December Issue 2014