Olive Magazine - October 2015

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Cooking Magazine

Text of Olive Magazine - October 2015

  • * Marmite bagels* Tear-and-share garlic bread* Apple turnovers* Really simple muesli loaf

    READY IN 10 MINUTES!MOROCCAN PRAWN RICE

    EASY TAPASMENU FOR 6

    MAKE OURSalted maple

    chocolate brownies

    FOOLPROOF DULCE DE LECHE CHEESECAKE (p62)

    OCT

    OBE

    R 20

    15

    MEAT-FREE MONDAYS:

    }BRILLIANT Italian sausage stuffed peppers | Quick fish curry Ultimate chicken burrito | Chicken noodle soup Watermelon and feta salad | Antipasti rigatoni

    Easy autumn baking

    * ALLOTMENT BURGER * GINGER-GLAZED SQUASH WITH SESAME * GRILLED MUSHROOMS WITH RICOTTA AND PESTO * SMOKY CANNELLINI BEANS ON GARLIC TOAST

    Britains brightest

    food mag

    Omagazine.com

    WEEKNIGHT MEALS

  • A TASTE OF NEW YORK

  • Welcome to October

    for new recipes, trends, reviews and inspiration every day

    OCTOBER 2015 O 3

    Marmite bagels page 40

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    Pillow-sof or with a good hard crackle to the

    crust, great bread arriving at your restaurant table

    generally means that good things will follow.

    Bread is back, in restaurants, on high streets

    anywhere an independent baker can ft an oven

    (railway arches seem to be in vogue). In this issue,

    were baking bread at home, and we hope you will

    too. Whether youre a dab-hand at kneading,

    or have never made a loaf in your life, theres

    a recipe for you, from quick cornbread favoured

    with herbs, a muesli loaf packed with fruit and

    nuts, and a garlic bread youll want to serve to

    all your friends, to these marmite bagels.

    We constantly work on Omagazine.com, and

    add new content every day. Youll fnd all your

    favourite recipes there, even those youd thought

    youd lost years ago: search for them

    individually or check out our best-

    ever recipe collections. Our site is

    mobile- and tablet-friendly, making it

    even easier to use our recipes, and with

    our sticky ingredients bar you can

    easily bounce back to the ingredients list

    with one tap. Omagazine.com is where

    we give our hot-of-the press restaurant

    recommendations more space, create seasonal

    travel round-ups, and post on-trend news and

    cooking videos, demonstrating everything from

    how to whisk egg whites to making scotch

    eggs and candied bacon. Wed love you to

    visit! See you next issue, out 9 October.

    Lulu Grimes, Acting editor

    @Omagazine @LuluGrimes

    How to take great food

    photos for Instagram

    VisitOmagazine.com

    Carrot cake with

    maple frostingTop 11 gin cocktailsSecret foodie destinations

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    OCTOBER 2015 Omagazine.com 5

    CONTENTS

    9545

    NEED TO KNOW

    9 Recipe index 11 Here & now An indulgent cheats pud, herby

    gin cocktail, and why Bath is the place to be

    in October. Plus, restaurant reviews from

    London and Margate

    25 IMHO Tony Naylor on craft beer83 Next months O 105 Subscribe to O Get Rick Steins new

    book when you subscribe

    120 Reader offers 122 Lulus lowdown Everything you need

    to know about food trends and techniques

    125 Small print

    COOK weekend28 In season Apples, rabbit, cobnuts, pears,

    mussels and Jerusalem artichokes

    36 Daily bread Making homemade bread is easy with these inspired recipes, including

    Marmite bagels, tear-and-share garlic bread,

    really simple muesli loaf, cheats bacon brioche

    subs, crispbreads and earl grey teacakes

    48 Use your noodle Expand your repertoire with these six new noodle recipes including

    Chiang Mai noodle curry, green papaya

    and crispy pork salad, and dim sum duck

    wonton soup

    56 Apple tart Step-by-step help from Os test kitchen

    59 Menu of the month A quick and easy Spanish tapas menu for four from Lobos

    64 Wine match Victoria Moore suggests wines to drink with onion tart

    66 Cook like a local: Indonesia Central Java special fried chicken, stuffed and poached

    prawns, sago and pork rolls, and Jakarta-style

    fried fish

    70 Muscovado tart Caf Muranos luxurious and elegant dessert

    124 Coconut bar cake

    COOK everyday74 Weeknight simple Quick and easy midweek

    meals including Italian sausage-stuffed peppers,

    10-minute Moroccan prawn rice bowl,

    watermelon and feta salad, antipasti rigatoni,

    and the ultimate chicken burrito

    85 Healthy choices Low-calorie, low fat, 5:2 diet- or paleo-friendly meals including

    allotment burgers, quick fish curry, Vietnamese

    beef one-pot, and homemade energy balls

    93 3 ways with butternut squash Inspiring recipes for this in-season ingredient

    97 Freezer filler Dauphinoise potatoes

    October

    Salted maple brownies1 HOUR + COOLING

    MAKES 16 SQUARES|EASY

    How do you make

    brownies even better? Add sea salt and maple!

    butter 50g

    dark chocolate 100g, chopped

    eggs 2

    golden caster sugar 100g

    plain flour 50g

    baking powder tsp

    cocoa 15g

    maple syrup 2 tbsp

    salt flakes

    BASE

    digestive biscuits 150g, crushed to crumbs

    milk powder 2 tbsp

    maple syrup 2 tbsp

    salt flakes a large pinch

    butter 50g, melted

    double cream 2 tbsp

    Heat the oven to 180C/fan 160C/gas 4. Line a 22cm square tin with baking parchment, leaving some

    overhanging so you can lift the whole lot out easily.

    To make the base, mix the biscuit crumbs with the

    milk powder, maple syrup, salt, butter and cream and

    squeeze some in your hand, it should stick together.

    Press the mixture into the base of the tin.

    Melt the butter and chocolate in a microwave or in a bowl set over a pan of simmering water, then

    cool to room temperature. Whisk the eggs and sugar

    until the mixture is pale and thick. Fold the chocolate

    mixture into the eggs then sift over the flour, baking

    powder and cocoa. Fold this in to make a thick

    batter and pour it onto the base. Drizzle over the

    maple syrup and sprinkle on some salt flakes.

    Bake for 15-20 minutes, or until the top is cracked but the middle just set. Cool completely in the tin

    then lift it out and cut it into squares.

    PER BROWNIE 214 KCALS|FAT 12.7G|SATURATES 7.2G

    CARBS 21.3G|FIBRE 1G|PROTEIN 3.2G|SALT 0.7G

    Make our cover recipe

  • 6 Omagazine.com OCTOBER 2015

    CONTENTS

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    68

    33

    Eat EXPLORE enjoy100 Sustainable heroes Five good-for-your-

    conscience restaurants from across the

    UK that still deliver great food

    106 Pro vs punter Tom Parker Bowles and Alison White review Le Chabanais

    108 Away from it all Whether your dream break involves gin cocktails, salty seaside

    air, Michelin dining or a secret city retreat,

    weve got the weekend for you

    115 Weekender: Bordeaux Pork loin with preserved lemons and tiny choux pastry cakes

    make Frances wine capital a must-visit

    118 Lisbon on a shoestring Audrey Gillan discovers theres more to Portugals capital

    than salt cod and custard tarts

    Got an iPad or iPhone? Youll love our award winning interactive app, packed with extra recipes,

    videos and photo galleries. Plus, shopping lists, bookmarks and more! Turn to p117 to fnd out more and download from the App Store now for just 2.99.

    Get our award winning app

    STYLING: IRIS BROMET. FOOD STYLING: ANNA GLOVER

    Healthy choicesGreat low-calorie, low-fat and 5:2 diet-friendly ideas including

    a kale chicken caesar and how to make your own energy balls

    Recipes ANNA GLOVER Photographs SAM STOWELL

    1 of 7

    cook everyday

    Make the most of apples, rabbit, cobnuts, pears,

    mussels and Jerusalem artichokes this monthRecipes LULU GRIMES Photographs MOWIE KAY

    In season

    1 of 7

    cook weekend

    JUST

    2.99 SUBSCRIPTION AND BACK ISSUE ENQUIRIES 0844 848 9749 O@servicehelpline.co.ukO, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne, Kent ME9 8GU

    EDITORIAL ACTING EDITOR Lulu Grimes FOOD EDITOR Janine Ratcliffe ART DIRECTOR Gillian McNeill WEB & COMMISSIONING EDITOR Charly Morgan TRAVEL EDITOR Rhiannon BattenCHIEF SUB/PRODUCTION EDITOR Gregor ShepherdPICTURE EDITOR Gabby HarringtonCOOKERY WRITER Anna Glover SUB EDITOR Sarah Kingsbury SENIOR DESIGNER Nicki SmithJUNIOR DESIGNER Guy GoodwinEDITORIAL ASSISTANT Alex CrossleyTo email us, please use frstname.surname@immediate.co.uk

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