New website - www.gastrogazette.co.uk

Hi guys! I've moved over to a new blog provider; you can catch my blog at www.gastrogazette.co.uk

Thanks, Claire

Update coming soon!

Hi guys - I apologise for the lack of posts in the last couple of weeks. I have been away and only now just sorting myself out. There will be some great New York food recommendations later this week (including the wonderful Macondo).

So sit tight!
Claire

The BBC Summer Good Food Show, bringing summer food to life

If you love food (like me) then you will be heading down to one of the many food festivals happening this year. One of my favourites is the BBC Summer Good Food Show, which is taking place from 10 – 14 June at The NEC in Birmingham.

Celebrity chefs such as Ainsley Harriott, James Martin, The Hairy Bikers and Gino D’Acampo will be leading live demonstrations in the Summer Kitchen sponsored by Sainsbury’s, where you will be able to find inspiration for great summer menus.

Tickets start at £18.50
To find out more visit www.bbcsummergoodfoodshow.com

How to lose weight, using your ear

What should we do when we can't see our toes anymore? Sarah Haskins has the answer.

New York Adventure - Joe's Shanghai Restaurant, Chinatown

It's hard to find good, affordable Chinese food in London and was wondering if it was the same for New York. So when my friends suggested 'the best [cheap] Chinese in Chinatown' I was a little dubious.

Arriving outside Joe's, I noticed a crowed of people queuing to get a table - this had to be a good sign. We took a ticket (like you would find at a deli counter) and was told that we had a 45 minute wait, so we went to Apothéke, one of New York's hidden bars. Visit here to read my review.

We made our way back to Joe's, before our 45 minutes were up, but our table had already been called. Advice from the waitress 'don't ever leave once you have your ticket', but they kindly gave us a new ticket and we were seated within ten minutes. Unless you are in a group of eight, you will be sharing a table, not that it matters as there is lots of room.

Joe's is not a fancy place, it's tables, chairs, plates of good food and nothing else. Service is fast, so I recommend you popping in a grabbing a menu to look at while you are waiting to be seated. I noticed that everyone had soup buns on their tables, I was told by my friend that they were amazing and cheap ($5 for eight buns). If you've never eaten soup buns before, be careful! They are hot, and unless you want a swollen lip from the steam I would suggest you waiting (although I did quite enjoy having Angelina lips for a brief moment).

The 'lip enhancing' dumplings

My friend had been there so many times she knew what she wanted without even looking at the menu. We had two poultry dishes, one prawn (shrimp) dishes and two vegetable dishes. The stars of the meal were the Kung Pao Chicken, Citrus Shrimp (this wasn't on the menu, my friend asked for it and I recommend you do too) and shoots of the snow pea, which were so tasty and not on the menu (it's worth asking your waiter what they recommend). It's also worth pointing out that you shouldn't order rice off the menu as rice normally comes free (which is normal for most restaurants that serve dishes with rice) or very cheap, so make sure you ask if rice comes with it first.

We were in and out in less than an hour and I really felt satisfied. The portions were huge, and I didn't feel like you were eating lots of food colouring and salt. Joe's is a great place to take your friends and it's cheap. Without a tip the meal cost $70.00 for four people (that's £47.00 based on the exchange rate when I wrote this), at just over £10.00 a head I would say that we got a really good deal.

If there is one place to eat in Chinatown it's Joe's, just make sure you have a flask ready to keep you warm while queuing.

Average price per person: $20.00 / £15.00 including tip
9 Pell Street New York, New York 10013
www.joeshanghairestaurants.com

New York Adventure - Apothéke, Chinatown

An apothecary-themed cocktail bar, Apothéke opened inside a former opium den in Chinatown. This is probably one of the most beautiful bars I have been in for a while, but sadly that is all I have good to say about it.

The mixologists wore white pharmacy coats and created cocktails which fell in to various categories such as 'Health and Beauty' and 'Stress Relief'. At the bar you can watch them crush herbs and spices, infuse different flavours and create a cocktail for every need; sounds exciting, right?

There were four people in my group, two of us had a cocktail, one a red wine and the other a fresh juice. It took over 25 minutes for our drinks to be made, and when they arrived we were told that 'each one was individually crafted' which is why they took so long. We wondered if there were people mashing grapes with their feet out in the back. I ordered 'Lychee three ways' which for some reasons tasted nothing like lychee, which was surprising as it was made with lychees - three ways.

A lychee, which I had 'three ways'

Our 45 minutes were up, so we guzzled our drinks, and nearly coughed them up again when we realised that the 'fresh, individually made juice' (which had approximately five sips) was $10. I also forgot to mention the service, which was bad, very bad, it was almost like the waitress didn't actually want us there. Overall I would say that this is one to miss, which is a shame as it has a lot of potential.

Average price for a cocktail: $15.00
Apothéke, 9 Doyers St., New York, NY 10013

New York Adventure - The City Bakery, Chelsea

If you want to have the most amazing mac 'n' cheese then the City Bakery is the place to go.

The City Baker has an industrial feel to it; it's very open, and has plenty of space for you to sit down. This self-serve eatery is very popular and offers a wide range of food; you know you're visiting a good place to eat when the majority of customers are from New York. From fresh salads, to hot soup, there is definitely something for everyone.

I had the macaroni cheese (which one reviewer claimed to be better than mom would make). Sadly my 'mom' has never made it for me, but I can safely say that it was pure heaven. The cheese was strong enough to give a pleasant tingle at the back of my jaw, and the consistency of the sauce and noodles (pasta) were smooth and not slimy.

My friend had the nacho soup, which came with lime, sour cream and nachos (of course). It was very rich and comforting and could quite easily be a fantastic base for a chili.

To drink I chose Boylan's Black Cherry soda and is now my new addiction. It smells of bakewell tarts and just tastes heavenly with an almost herb-like after-taste.

If there is one place you are going to eat in Chelsea it's the City Bakery, it's fast and satisfying - just remember they charge you by the weight of your food, so chose wisely (that means no heave potatoes!). It's easy to get carried away and pile your box high with everything.

Average price per diner: $15 - you don't have to tip as you serve yourself, but if you are as blown over by the mac 'n' cheese as I was you might want to throw in a few bucks.

City Bakery is at 3 West 18th Street, between 5th and 6th.

Gastro Glossary - D - Dictionary

If you take a trip to the US, you may find yourself wondering what cilantro or arugula are (they are coriander and rocket by the way). To help you on your next trip to the US I have put together a few foodie names that you might find useful.

Eggplant - aubergine
Biscuits – A scone usually servered with fried chicken
Zucchini - courgette
Half and half – half cream, half milk
Scallions – spring onions
Broil – grill
Cookies- biscuits
French fries – chips
Chips – crisps
Bell pepper – green pepper
Jelly – Jam
Rutabaga - Swede

New York Adventure - Cafeteria, Chelsea

The first eatery on my New York trip, Cafeteria is one of many hot spots where Sex and the City was filmed.

Bustling with young, trendy New Yorkers, Cafeteria is nestled in Chelsea on 7th Avenue. Chelsea offers many places to eat and this wouldn't necessarily be my first recommendation. However, if you want to feel like you are really in 'hip' New York then this might be it. All day breakfasts, big salads and fresh juices are fresh and filling and the clean decor gives a very young feel to the restaurant.

I checked out various online reviews to see what other diners thought and it's very hit and miss. Although it seems the majority of 'miss' reviews were based on the 'Sex and the City' experience (here's a heads up - if you expect a naked Samantha to walk through the door and ask you how you want your eggs you will be bitterly disappointed).

I had the Montery Eggs: fried eggs, black eye peas, warm tortilla, jack cheese, avocado and cherry tomato salsa with a side of turkey bacon. It's worth making a note about turkey bacon in New York; if you are from the UK you will only be used to the thick, fake smoked smelling stuff you can get in supermarkets. This is not what it's like in New York and if you are a non-pork eater I recommend you trying it. The Montery Eggs were great, although my eggs felt a little overdone, but not enough to fault the dish!


To drink I had Acai Tropical Punch: acai juice, strawberry puree, pineapple juice topped with seltzer. It was very refreshing, and I definitely wanted more than one, but at $5 a pop one was enough.


Make sure you go when it's not too busy; this way you can ensure fast service and and have the time to take in the atmosphere.

Visit menupages.com to see their full menu (please note that the menu is subject to changes)

Average price per diner: $20 plus tip
119 7th Ave, New York 10011 (At 17th St)

Depression Cooking with Clara

It's credit crunch time and we all need to learn how to cut back and make the most of what we've got. 91 year old Clara has made a series of YouTube cooking shows to teach us how to cook, and in this one she teaches us how to survive the Great Depression with cheap cooking.

Potatoes and hot dogs - otherwise known as the 'Poormans' Meal'.

I warn you, she talks very....slowly...

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Dates for your Diary - 28 March - The Fifteen Cornwall Spring Farmers' Market

With winter finally starting to disappear, Fifteen Cornwall (set up by Jamie Oliver) has decided to host its own Farmer's market to welcome in spring.

The market will share food and drink from local Cornish producers, farmers and growers, many of whom are suppliers to Fifteen Cornwall.

Jamie Oliver

The Fifteen Cornwall Spring Farmers’ Market will take place in the Extreme Academy car park in front of the restaurant on Watergate Bay. Entry is free and there will be ample car parking space.

For more information on Fifteen Cornwall or to book a table, call 01637 861000 or visit www.fifteencornwall.co.uk

The Fifteen Cornwall Spring Farmers’ Market - Saturday 28 March – 9am-3.30pm - Watergate Bay

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Food heaven at SKYLON

There are times when I eat food and I feel happy.

There are times when I eat food and I feel magical.

And then there are the rare times when I eat food and I feel like Barney in the Simpsons when he rediscovered alcohol.

Located within the Royal Festival Hall, Skylon offers a spectacular view along the Southbank. Dim lighting, amber glass and modern chandeliers provided a wonderfully relaxed eating environment. If Willy Wonka owned a restaurant then this would be it.

To start I ordered the 'Pumpkin', a pumpkin veloute with goat cheese beignet and onion crisp. A simple nugget of goat cheese sat in the middle of a bowl and at the table a thick, vibrant orange pumpkin sauce was poured on. As I dug in to the goat cheese its creamy white centre poured out into the perfectly seasoned pumpkin. The sweetness of the pumpkin combined with the sour bursts of cheese were delightful.

For my main I ordered 'Rabbit'; sauteed rabbit loin and leg with salsify, polenta and a salad of crispy shoulder and mache. I hadn't had rabbit since I was a child, and would always be served in a rich tomato sauce with lots of spaghetti (another Maltese Grannie favourite). The dish was presented beautifully, with each part of the rabbit laid out in a way that made me want to eat it even more.

This dish deserves to be broken down and admired. The polenta was the creamiest I had ever tasted, the rabbit was soft and seemed to be endless, but the star was the salsify. I knew what it was, but as yet had not tried it. The only way to describe it is take the yummiest, sweetest roasted parsnips you can find and then times that by ten - just magical. The crispy shoulder of rabbit was the poshest 'scratchings' I had ever eaten, and they were heavenly.

My final course was a chocolate torte with cherry and a sorbet which was magical. What I loved was that when I order it I was kindly told "You will have to wait ten minutes for this to be made, is that ok?" Of course it was ok! If the rest of my meal was anything to go by I would have waited all year for my desert. Every mouthful was absolutely divine, and when it ended I pouted my bottom lip out further than I ever thought possible.

Throughout the meal we were given various amuse-bouche. To a perfect tomato based soup, which was served in what can only be described as the smallest fish bowls in the world, to a mixture of truffle and goats cheese which was incredibly earthy and honest, every moment was exciting.

As it was my 30th birthday, I was presented with a plate which had "Happy Birthday" written in chocolate with a candle and several petits fours, which included spongy nougat and the best chocolate truffle I have ever eaten, ever.

The experience was wonderful, and although it cost more than I would normally spend, this is a restaurant that I would highly recommend. You aren't just paying for the food (and amazing cocktails) you are paying for the experience, and after three hours I truly felt like I had the most amazing experience.

My partner and I dined from the A La Carte menu. At £37.50 for two courses and £42.50 for three, this isn't the cheapest of meals, but I wouldn't think twice about going back.

Skylon - Southbank Centre, Belvedere Road, London SE1 8XX
Tel: 020 7654 7800

www.skylonrestaurant.co.uk

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Gastro Glossary - C - Chickpea

Chickpeas; cheap, sustainable and very, very versatile.

First grown in ancient Egypt, chickpeas are the major ingredient in the nations most popular dip: hummus. Whether ground into flour or soaked and used in Middle Eastern dishes, chickpeas are a great source of energy and quick to cook. Canned chickpeas are an excellent 'emergency food'; fry onion, garlic, chili, add some ground cumin, seasoning and chickpeas for a very quick meal.

You can buy chickpeas dried, which you need to soak overnight, or canned and can be found in all supermarkets and health food shops.

Make your own hummus

Ingredients
125g/4oz dried chickpeas, soaked in water overnight or canned
1 lemon, juice and zest
2 tbsp tahini
2 cloves garlic, peeled and crushed
120ml/4fl oz olive oil
salt

Mix all ingredients in a food mixer to a paste. Taste and check if you need to add any additional seasoning. Be careful with the tahini - it is very strong and can take you by surprise!

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The best chocolate cake....EVER

Ok, maybe not ever, but I swear by this recipe. I originally discovered it when reading In My Kitchen: Food for Family and Friends by Annie Bell. It is a fantastic book, and this recipe is one of the many that I have tried.

Based on Annie's 'Cupcake Mountain' recipe, I have taken her chocolate version and added some vanilla. What makes the cake so light is the addition of beaten egg whites, which makes the cake very light and fluffy.

Here is the cake I made this morning; my house now smells of wonderful, sweet chocolate.



If you would like to try out Annie's recipe then see below. Alternatively you could buy her book - it's one of my favourites.

Annie Bell's Cupcake Mountain (the chocolate version) - with a splash of vanilla

225g Unsalted butter
225g Golden caster sugar
3 Medium eggs, separated (whisk the whites)
150ml milk
1tsp Vanilla extract
225g Plain Flour
50g Cocoa powder
2tsp Baking powder
1/4tsp salt

Method:

1. Heat the oven to 170C fan oven/180c electric/gas 4
2. Cream the butter and sugar together in a food processor; the mixture should turn almost white
3. Incorporate the egg, followed by the milk and vanilla extract. Keep beating until it is thoroughly mixed. Don't worry if it looks like it has split, it will all come back together once you have added the dry ingredients
4. Transfer the mixture to a large bowl
5. Sift the dry ingredients twice, and then incorporate (in thirds) in to the butter mixture
6. Whisk the egg whites until stiff and then fold in two goes in to the mixture (be as light as you can)

Either fill 24 cake cases or (and this is what I do) pour in to six cake cases for a quick treat and the rest in to a greased sponge loaf tin.

Bake the cup cakes for 15 - 20 minutes.
Bake the sponge loaf for 45 - 50 minutes. To check if the cake is cooked slide a thin knife in the centre, if there is no wet mixture on the knife it is ready.

I hope you enjoy it as much as I always do.

You can also turn this cake in to a wonderful lemon cake:

Replace the 50g of cocoa with 50g plain flour
Grate the zest of 1 large or 2 small lemons in to the butter mixture

Home Made- Brungiel Mimli

Gastro Gazette isn't only about the latest food news, it's also about sharing recipes that are special to me, my friends and family. To kick off the 'home made' series, I am introducing 'Brungiel Mimli' otherwise known as 'stuffed aubergines'.

This is one of the first dishes I remember my Maltese grandmother serving me: a massive plate with a giant purple aubergine stuffed with meat and topped with melted Parmesan. This really is a special dish, perfect cold in the summer and comforting steaming hot on a cold day.

This is a very filling dish and requires a very simple green salad on the side. If you are preparing this for a dinner party you can prepare the meat a day in advance (but don't add the egg) and then stuff and bake the aubergines before your party begins.

Brungiel Mimli - Stuffed aubergines

Ingredients:
2 aubergines
200g of minced meat (pork or beef)
Grated Parmesan cheese
1 onion
Garlic
Fresh basil
2 eggs
1 tablespoon tomato puree
Salt and pepper

Parboil the aubergines (you will be able to easily slide a knife in). Strain and cool. When cool slice each aubergine in half lengthways and scoop out some of the aubergine, leaving a hollow in the centre.

Chop the onion and garlic and fry until translucent. Add the meat and fry until nearly cooked. Add the aubergine pulp and tomato puree and season. Simmer until the meat is cooked and add some chopped basil at the very end.

Take off the heat and add the beaten eggs.

Place the aubergine shells on a lightly greased baking tray, fill with the mixture and sprinkle with Parmesan.

Bake at 220C/425F/Gas 7 for 30 minutes or until golden.

Want to learn more Maltese recipies? Click here.

BBC TWO's 'The Restaurant' Set To Return For A Third Series

Super-chef and restaurateur Raymond Blanc is returning to BBC2 for a second series of 'The Restaurant', the grueling competition in which nine couples fight to win the opportunity to open a restaurant with him.

After being trained by Raymond and his team, last years winners are gearing up to opening their own restaurant. Front of house Michele commented: "working with Raymond is a dream come true. His creative input is so important to us and we still can't believe our luck." Chef Russell continued: "We would recommend anyone with a passion for food to apply. It was tough at times but now we're incredibly happy and I love going to work every day."

Raymond Blanc

BBC2 want to hear from any couples who they think they have what it takes to run their own restaurant. Experience of working in the industry is not necessary, you just need to be passionate about food.

See below for full details on how to apply.

DO YOU DREAM OF RUNNING YOUR OWN RESTAURANT?

Raymond Blanc is once again on the lookout for a couple to join him in opening and running a restaurant.

Couples will be chosen to compete for this once-in-a-lifetime opportunity for the third series of BBC2’s The Restaurant.

www.bbc.co.uk/restaurant

Email: therestaurant@bbc.co.uk

Call: : 03700 104 515*

Application closing date: 31st March 2009

*Calls to this number cost no more than calls to 01 / 02 geographic numbers, although calls from mobiles may vary

Olive Magazine Voted 'Best Restaurant Guide'

I am very pleased to announce that my favourite food magazine, olive, has won the 'Best Restaurant Guide' award at the Rosemount Taste Awards 2009.



The monthly food magazine went up against specialist reviewers such as toptable, Eat London, the Luxe City Guides and Hardens to win the people's vote. Over 55,000 votes were cast at the awards, and just six winners received the Taste Award.

The outstanding winners were:

Winner of Restaurant Guides- olive Magazine

Winner of 'Culinary Inspiration' category - bbc.co.uk/food

Winner of 'Designers' category - Helen Amy Murray

Winner of 'Furniture and Textiles' category - Donna Wilson – 'Hue' Sofa for SCP

Winner of 'Interior Accessories' category - LSA- Hula tumblers

Winner of Innovative Food Delivery - Abel & Cole

Tanqueray Treat

If chocolate isn't your thing then you may be interested in trying out one of Tanqueray's limited edition Easter cocktails this spring. Teaming up with some of the country's leading style bars, Tanqueray have ensured that each cocktail is easy to make at home and full of intense flavour.

If you would like to try out these cocktails at home then check out the recipes below, or you can try them out at one of the following bars:

‘Charles’ Easter Treat’
Available at Brookes Cocktail Bar, Cardiff, CF10 1BR

Ingredients
• 37.5 ml Tanqueray gin
• 25 ml of Coriander infused sugar syrup
• 5 ml of Elderflower cordial
• A splash of fresh lime juice
• ¾ fresh raspberries

Instructions
Muddle the raspberries, lime juice and coriander infused syrup, add the elderflower cordial and the Tanqueray gin and shake. Fine strain into a chilled margarita glass.
(1.6 units alcohol)

‘Sugar and Spice’
Available at Rick’s Bar, Edinburgh, EH2 1LH

Ingredients
• 50 ml Tanqueray gin
• One handful of red grapes
• 3/4 sage leaves
• 20 ml lemon juice
• 20 ml sugar
• Tonic water

Instructions
Squeeze and drop grapes into a shaker, rip sage leaves and add all ingredients except tonic. Shake with ice, pour all ingredients including ice into a long glass, top with tonic water and garnish with sage leaves or grapes.
(2.2 units alcohol)

Sugar and Spice Cocktail

‘Tanqueray triple chocolate’

Available at Massis Bar, London, W2 6HY

Ingredients
• 35 ml Tanqueray gin
• 25 ml Godiva white chocolate liqueur
• 15 ml dark crème de cacao
• 50 ml milk and double cream
• Yolk of one egg
• Bar of milk chocolate

Instructions
Shake all ingredients (except chocolate bar) vigorously. Double strain into a martini glass. Garnish with coarsely grated chocolate on the top.
(2.6 units alcohol)

‘Tanqueray Honeysuckle’
Available at Menzel Bar, Sheffield, SN11 8NX

Ingredients
• 40 ml Tanqueray gin
• 10ml Aperol
• 3ml Crème de Peche
• One spoon of honey
• Squeeze of Pink Grapefruit
• One egg white (optional)

Instructions
Shake all ingredients and strain. Serve in a chilled Martini Glass.
(2.3 units alcohol)

Visit: www.tanqueray.com

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

Brazilian Tourist Board Launch Free Online Recipe Guide

If you are looking to create a dish with a difference tonight then you may want to take a look at Braziltour.com. The Brazilian Tourist Board website contains a comprehensive online guide, created by four top Brazilian chefs, that will not only provide you with in-depth recipes but also with full video demonstrations.

The dishes range from simple baking through to complicated masterpieces, but can be made with ingredients from UK supermarkets. Each dish reflects different regions of Brazil, from the cosmopolitan city of Rio de Janeiro to the African influenced cuisine of Salvador.

Visit www.braziltour.com today to find out more, or why not have a go at my pick of the day, Brazilian Bean Risotto.

Brazilian Bean Risotto

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

2¼ pts chicken stock
15ml (1tbsp) corn or sunflower oil
50g unsalted butter
1 onion, chopped
2 cloves of garlic, chopped
150g smoked sausage or Chorizo, finely sliced
150g of smoked back bacon, diced
500g Arborio rice or any other Italian risotto rice
185ml dry white wine
75g freshly grated Parmesan cheese
1 x 400g can red kidney beans, drained and rinsed
4 kale or Savoy cabbage leaves
150g of pork loin steaks
1 red chilli, deseeded and finely chopped, plus extra for decoration



Place the chicken stock in a saucepan and place over a low heat, close to where the risotto will be cooked.

Heat the oil and half the butter in a heavy- bottomed pan and add the onion, garlic, smoked sausage and bacon. Cook over a moderate heat, stirring occasionally until the onion becomes translucent, then add the rice. Stir quickly and carefully until the grains of rice have absorbed the seasoning. Add the wine and cook the rice, stirring all the time with a wooden spoon and removing any rice that sticks to the sides and bottom of the pan, until all of the liquid has evaporated. Keep stirring the whole time and don’t forget to free the rice from the bottom of the pan to stop it from sticking.

When there is no more liquid in the pan, add a ladleful of stock, stirring all the time as described above. Keep adding the stock in batches, stirring continuously between each addition. After cooking the rice for 15 minutes, add the beans and chilli. Keep stirring and adding more stock, as the liquid becomes absorbed. Meanwhile, season the pork steaks with salt and black pepper. Place under a preheated hot grill and cook for 10-12 minutes, turning once. Keep warm.

Start trying the rice after cooking for around 20 minutes. It will be ready when it feels soft but firm in the centre. As this point approaches, begin reducing the quantity of liquid you add to the rice, so that when the rice is ready it remains slightly moist, but without much stock.

Remove from the heat, tear up half the kale or cabbage and add it to the risotto with the rest of the butter and the grated Parmesan. Add salt and freshly ground black pepper to taste. Chop the rest of the kale finely (chiffonade) and arrange it on the plates where the risotto will be served, making a nest with the risotto in the centre of the plate. Slice the pork steaks and place on top of the risotto and decorate with the extra chilli.

Serve immediately with extra Parmesan cheese.

Jus Rol Announces the face of British Pie Week 2009

Hurrah! It's British pie week.

The votes have finally been counted and the winner of the 2009 British Pie Week Challenge is the Keyston Game pie, created by Ashley Robins at the Keystone in Guildford, Surrey. A homely mix of mixed game, mushrooms and bacon topped with flaky pastry was the perfect winning combination.

Pie Guy, Ashley Robins

The winning game pie creator, Ashley Robins comments, “our game pie is a huge hit at the weekly Keystone Pie Night. Customers love the strong flavours pulled together in a hearty but exceptional value dish. All the game is sourced locally by our butcher, I cannot make them quick enough!”

If you would like to try out Ashley Robins winning pie then here is the recipe:

KEYSTONE GAME PIE

Ingredients:

2 tbsp olive oil
2 large red onions, peeled & diced
120g field mushrooms, sliced
120g smoked back bacon, diced
1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
1 clove garlic, peeled & crushed
Zest & juice of 1 orange
70ml port
300ml chicken stock
1 tbsp redcurrant jelly
4 bay leaves
30g plain flour
Salt & pepper to taste
1.2kg Jus-Rol shortcrust pastry
1 free-range egg, beaten
Round metal skillet, 33cm diameter

Method:

1.Heat a tablespoon of oil, brown the game in batches, keep on one side.
2.Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
3.Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
4.Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
5.Heat the oven to Gas 5.
6.Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg.
7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.

Cut a generous wedge & serve with creamy mash, steamed savoy cabbage & red onion gravy.

British Pie Week in association with JUS-ROL pastry runs from 2 - 8 March 09.

www.britishpieweek.co.uk
www.thekeystone.co.uk

Scoop me another one

As part of my birthday food extravaganza I was treated to some ice cream at Scoop in Covent Garden. I had walked past here many times and ogled the mountains of ice cream and this time there was no stopping me.

I hate having choices as I usually want everything, but luckily I had three scoops. I chose coconut, tiramisu and milk ice cream. While the coconut was not a smooth as I would have liked, and the tiramisu was not as strong as I had hoped, the milk ice cream was heavenly. I would have gladly eaten it with a hot waffle.

Why don't you visit Scoop and try out their magical milk ice cream for yourself www.scoopgelato.com

The Riverfront Bar and Kitchen, Southbank

If you've recently visited the secondhand book market at Southbank, London, you will have noticed that the Film Cafe is missing and has been replaced with a construction site.

Due to open later this month, the newly named 'Riverfront Bar and Kitchen' (operated by Ben and Hugo Warner of Benugo) will replace the infamous summer meeting point. A contemporary twist on the classic British pub, all dishes will promise to be under a tenner, and the modern, but traditional menu will include dishes such as prawn cocktail, scampi and chips and Ploughman's.

Riverfront will serve breakfast through to afternoon tea, and the bar will be open until 11pm. In direct competition with Canteen at Southbank, the Riverfront will be serving a variety of traditional British favourites to pull in the public.

The Benugo team already have the very successful 'Benugo Bar and Kitchen' within the BFI complex, and promise to provide the same level of quality and comfort at the Riverfront.

One of the biggest downfalls of the Film Cafe was its outside seating. Although there were many places to sit, there was no protection from the unpredictable weather. To avoid customers running away at the sign of rain, snow or riverbank winds, a permanent canopy, made of sailcloth will cover the seating area.

The Riverfront Bar and Kitchen will open late March 2009.
Visit - www.benugo.com for more information.

Thanks Mum

There was no way I wasn't going to show you this: birthday chocolate fudge cake made by my mum. It was especially made for my birthday and she hand made everything out of chocolate.

Warmed up and covered in cream, this was a fantastic treat.

Thanks Mum!

PS - if you would like to have a cake made let me know, I'll gladly offer my mothers talents (at a price!)

Happy Birthday!

Today I am 30 and to celebrate I am being treated to dinner at Skylon on Southbank (review to follow), but this is not what I am celebrating for today is national pistachio day!

What, no birthday card?

As it says on the pack: Wonderful Pistachios

Run your own sandwich and coffee shop

Ever sat at your desk at work wondering what it would be like to run your own sandwich shop? Ever dreamed about the milky foam of a coffee machine and endless mounds of sumptuous sandwich fillings flowing out of your shop? Well that's what happened to Jill Willis three years ago.

Once a very successful PR Manager in central London, Jill decided to give up the suit and throw on an apron. Three years later, Jill and her husband Richard own the very successful Taste Cafe in Romford: "when my husband and I started our own cafe three years ago the up-hill climb we had to make seemed enormous! However, through hard work and determination we have made our business an award winning success"

Not only has Jill set up her very own cafe, she has recently launched her own book titled: 'Start & Run a Sandwich & Coffee Shop'


The Taste Cafe has also made it to the regional finals of 'Sandwich designer of the year 2009', which is taking place on 24 March, where they will be showcasing their very modern 'wild cranberry rosti'. If successful they will make it through to the national finals.

If you want to see what all the fuss is about you can experience the Taste Cafe at 11 Western Road, Romford, Essex.

Visit www.tastesfresh.com to see their latest menu.

Gastro Glossary - B - Buckwheat

If you are one of the many people who suffer with an intolerance to wheat then buckwheat could be the perfect substitute. Slightly sweet and dark in colour, buckwheat is used a lot in Eastern European cooking, and probably most famous for being the main ingredient for blinis.

You can find buckwheat in most supermarkets and health food shops.

I personally like to make buckwheat pancakes, which taste a lot like Weetabix!

Buy buckwheat now:

Joshua's Harvest Store

Make your own Gastro Gazette buckwheat pancakes

Ingredients:

110g buckwheat flour
2 large eggs
200ml milk
75ml water
pinch of salt
butter

1. Sift flour and salt together in to a bowl
2. Whisk eggs and add to the dry ingredients
3. Mix together the water and milk and slowly add to the mixture until you have a smooth batter (similar to the consistency of single cream)
4. Melt a knob of butter in a pan on medium heat. Once melted, drain the butter in to a cup so the pan is only lightly covered
5. Spoon in approx 3 - 4 tbsp of batter and KEEP AN EYE ON IT!!
6. Once the pancake starts to look like it's going firm, use a spatula to look at the underside. If it is starting to go golden promptly turn the pancake
7. Once cooked serve with lemon and sugar, good maple syrup, or if you are adventurous, some poached rhubarb or pears in sugar syrup

If you want a firmer, American style pancake you can add a teaspoon of baking powder to the mix.

Don't be put off by the colour, buckwheat is dark in colour.

Young Chef of the Year

The search is now on for the UK's top young talent in an ambitious new television programme, Young Chef of the Year 2009. Young Chef of the Year is part of a new BBC Three series celebrating young trade talent across the country.

If you are a talented young chef the BBC Three wants to hear from you.

Can you be a true ambassador for food trade? Are you aged 16-25 years and up for a challenge? To enter email: youngtalent@bbc.co.uk, send an SEA to the Casting Team, at BBC TVC, room 3136, Wood Lane, London W12 7RJ, or call 03700 101 616*

Closing date is 6 March 2006.

Veglopedia

When watching Masterchef you may have found yourself asking: "I know who that John guy is, but who's the fella who makes strange noises every time he eats a desert?". Well, that desert lover is Gregg Wallace, and has been a very successful greengrocer for over 25 years.

To celebrate his love for veg, Gregg has released a vegetable cookbook titled Veg: The Cookbook. This new title takes you on a veggie world tour, and takes and in-depth A-Z look at everything green-fingered.



But don't think that this a just full of vegetable dishes and nothing else. Gregg incorporates fish and meat to compliment his dishes. From Carrot Cake and Red Tomato Chutney to Chilli Con Carne and Samphire and Salmon, Gregg has taken inspiration from some of the world's top chefs to create his veggie packed book.

Gregg also strongly believes in eating seasonally (that means no strawberries in winter!), as it is tastier and cheaper. To help readers he has created a seasonal chart to accompany the vegetables featured.

Veg The Cookbook by Gregg Wallace is available now
Price: £12.99

Buy it now

Want to know if your veg is in season? Visit CUESA to find out more.

Gastro Glossary - A - Agar-agar

If you've ever wanted to make a jelly without using beef or pork gelatin then agar-agar is the ingredient for you.

Made from various forms of seaweed boiled together (don't worry, your raspberry jelly will not taste of the sea), agar-agar can be bought in powder, bar or even flake form. You can buy it from most large supermarkets and independent Asian grocers.

It's also very useful for making pineapple or kiwi jelly. The enzymes in these fruits breakdown the protein in animal based jelling agents, leaving you with pineapple juice rather than jelly.

Buy agar-agar now:

Wing Yip Online Store

Cocktail Chemistry

There are two ways to make a cocktail; the relaible old-school way of mixing tastes and now the use of science to match substances up for the perfect liquid concoction.

Molecular gastronomy scientific approach to food and drink that is changing the face of restaurant and bar menus.

The technique matches food based on its genetic makeup, texture and temperature and claims to create an experience that the standard meal could not compete with. The Fat Duck's Heston Blumenthal has created a range of dishes that may sound like a forfeit on “I’m a Celebrity get me out of Here”, but they have earned him three Michelin stars, a book deal and a TV series. Dishes such as ‘snail porridge’, ‘Smoked bacon and egg ice-cream’ and ‘White chocolate and caviar’ are just some of Blumenthal’s obscure creations.

Inspired by molecular gastronomy, top London barman Tony Conigliaro has created a series of cocktails using award winning Tanqueray No. Ten gin. Using taste and smell, Conigliaro created the Apple White Lady. The drink contains egg white and comes with a violet-scented slice of apple, which should be eaten while drinking. Other cocktails in the range include the Super Soda, which contains pearls of cinnamon created with calcium and alginate (a gum extracted from seaweed which has thickening properties) and the Ciroc Vodka Prairie Oyster, which is designed to resemble an egg yolk served with foamed Worcestershire sauce.

Intrigued? You can try out Tony Conigliaro’s Molecular Gastronomy cocktails at Shochu Lounge, 37 Charlotte Street, London.

Inspired? Tony's given us two of his Tanqueray No. Ten recipes for you to try. They're hard work, but worth it:

Clover Club

50ml rhubarb infused Tanqueray No. TEN gin
25ml Lemon Juice
12.5ml Pomegranate Grenadine
25ml Gomme
2 sheets gelatine

(2.4 units of alcohol)

All the ingredients are placed into a soda siphon which is then charged with nitrous oxide. The liquid and canister are chilled, shaken vigorously and the foam is poured into a glass. The Clover Club is served immediately with the clove sugar on the side.

To make the rhubarb infused Tanqueray No. TEN:
200ml Tanqueray No. TEN gin
50 grams fresh rhubarb

The Tanqueray and rhubarb are cooked sous vide for one hour at 68 degrees.

To make the Pomegranate Grenadine:
200ml Pomegranate juice
100ml Sugar

The Pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.

For the Clove Sugar: Clove flavoured hard boiled sweets are put into a blender and turned into a powder. This powder is then placed into a candy floss machine with sweetener to create the spun sugar.

The Apple White Lady


50 mls Tanqueray No. TEN gin
30 mls Triple Sec
Dash of egg white
5ml Apple liqueur
Violet essence spray

(3 units of alcohol)

To create the Apple liqueur:

200ml of Tanqueray No. TEN and 50 grams of Granny Smith apple are cooked sous vide for 20 minutes at 52 degrees. Ice and all the ingredients are placed into a cocktail shaker, which is shaken and strained into a glass. A slice of apple, soaked in antioxidant liquid, is sprayed with violet essence and placed over the top of the glass for serving.

Don't be an idiot, Drink Responsibly www.drinkaware.co.uk

To view the original article visit www.canvasmag.net