Innholdsfortegnelse for February 2023 i Olive Magazine

Comfort food is at its best when it soothes the body, is pleasing to the eye, and doesn’t cost much. So, this month, it’s about smart but easy flavour combinations that wake up the palate and instantly brighten the last winter months. Here are four fabulous ways to make more of a few simple ingredients this February. Heat up some olive oil and sprinkle in a little ground turmeric and dried chilli, then drizzle over some fried eggs, chickpeas and kale (page 48). Fill a mini pumpkin or squash (page 39) with a fragrant (effortless!) prawn curry, adding a squeeze of lime to give it some extra zing. Use storecupboard staples such as fish sauce, rice wine, vinegar and ginger to transform white fish into a very special supper (page…

Cacio e pepe risotto SERVES 4–6 | PREP 20 MINS | COOK 45 MINS | EASY Cacio e pepe, that classic combination of cheese and freshly cracked black pepper, is showcased here in a risotto. You’ll have more cacio e pepe butter than you need for this recipe — which is good! Roll the left-over butter in baking paper and foil to form a sausage and keep it in the freezer. You can then cut off slices as you need them to flavour-bomb everything from steaks to steamed greens. 1.5 litres chicken stock or vegetable stock2 tbsp extra-virgin olive oil, plus extra to serve1 small onion or 2 shallots, finely diced440g arborio or carnaroli rice125ml white wine120g crème fraîchesmall bunch of chopped flat-leaf parsley (reserve some leaves to garnish)100g parmesanCACIO…

COSY (not costly) MAKES 15 | PREP 25 MINS COOK 15 MINS | EASY 150g unsalted butter100g golden caster sugar50g golden syrup1 tsp bicarbonate of soda100g desiccated coconut100g plain flour 1 Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet, or two medium baking sheets, with baking paper. 2 Melt the butter, sugar and syrup together in a pan. Mix the bicarb with 2 tbsp of boiling water and stir into the butter mixture. Remove from the heat, then stir in the remaining ingredients with a pinch of salt to make a stiff dough. 3 Using two spoons, put heaped tablespoons of the mixture onto the prepared tray, well spaced apart as they’ll spread quite a lot. 4 Bake for 8-10 mins or until golden brown and…

eat in, eat out The term small but mighty applies perfectly to The Palomar. The greeting is warm, the music lively, the cocktails potent and the wait to be seated at the counter a long one if you haven’t booked ahead. And wait you should, as eating at the bar is where the party’s at. Highlights of head chef Omri McNabb’s Israeli small-plates sharing menu include the spiced lamb cutlets featured over the page, as well as crab kofta and wild seabass sashimi. For a quieter evening, take a seat at one of a handful of cosy tables in the back. thepalomar.co.uk MENU DECODER CARLISTON PEPPERS Originating in Turkey, these mild green or red peppers are long and slender. Perfect sliced thinly in salads. MOROCCAN PAPRIKA Sweeter than its Hungarian…

Sitting at the junction of Central Asia, the Indian subcontinent, Eastern Europe and the Middle East, it’s no surprise that Iran is a rich, complex, storied region with a resonant interplay of produce, flavours and cooking styles. There are many points of intersection with Middle Eastern food but there are also Ottoman elements, Indian flavours, Zoroastrian lore, and ingredients that found their way along long trade routes from China and beyond. Herbs are ever present, used in lavish quantities in soups and on platters. Rice and lamb are popular, often in combination. Flatbread is a must with every meal. Splashes of colour come from pomegranate arils and the gentle warmth of saffron. Sweet and savoury elements are very often combined in one dish: there’s the pomegranate molasses in a stew,…

I’m a chef, TV presenter, content creator and author who specialises in Middle Eastern and North African cuisines. My kitchen is built within one massive room that works as a living space, dining area and kitchen. It’s where I film everything for my social media channels, TV appearances and shoots. The space is designed first and foremost to entertain, with maximum room to sit down and eat, and then have a full-on kitchen disco late into the night; and secondly so I can film. There is a hob on the kitchen island and loads of natural light. It’s very clean lines, with plenty of storage and a vibrant blue splashback. The space was designed to let in as much natural light in as possible for filming, so we have huge…

Have you ever considered the idiom ‘humble pie’? It’s thought to derive from the term ‘numble pie’ (later the ‘n’ was dropped, becoming ‘umble’), which referred to the deer offal meat pie served to the lower classes in medieval times. But, for me, a pie is a truly beautiful thing. Breaking through that golden, flaky crust to reveal a rich, unctuous braise steaming underneath has got to be up there with the most exciting dinner table moments. The reason that I love pies goes beyond the fact that they are warming and comforting to eat. There’s so much pleasure to be taken in the crafting of a homemade pie, from the browning of the meat or veg for the filling, to the bringing together of the pastry – this is…

CRAVING Brunch doesn’t get much better than this Californian-style oven-baked apple and almond pancake – known as a Dutch baby – from Where the Pancakes Are. Turn over to try the recipe, and follow our favourite eating-out trends using the #olivecraving hashtag on Instagram Where the Pancakes Are’s apple and almond Dutch baby Dutch babies are a Californian take on the baked pancakes German immigrants brought to the US. We’ve made this into one large dish but you can also make two using a smaller pan. SERVES 4-6 | PREP 15 MINS | COOK 45 MINS | EASY 1 Bramley apple, cored, peeled and cut into 2cm chunks1 Cox apple, cored, peeled and cut into 2cm chunks1½ tsp demerara sugar½ tsp ground cinnamon60g unsalted butter, plus 1 tsp120g plain flour3…

What is effortless ? Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 mins or fewer of prep – they’re go-to ideas for entertaining special guests. What’s on the menu Paprika crisps and fennel crudités with mojo verde Baked squash with red curry prawns Espresso martini crêpes Play around with your choice of dippers – opt for carrots, cucumber, broccoli, breadsticks or whatever crunchy snacks you have to hand effortless buys Visit shop.olivemagazine.com for a unique selection of goodies, guaranteed to make your cooking even more fun. World of Zing salted caramel espresso martini is available on the Olive shop and is a great liquid dessert when entertaining. Paprika crisps and fennel crudités with…

1 Turmeric fried eggs and kale salad SERVES 2 | PREP 20 MINS | COOK 5 MINS EASY | V GF 50g tahini 1 lemon, zested and juiced to make 3 tbsp1 tbsp runny honey 3 tbsp olive oil2 tsp rose harissa 1 garlic clove, grated70g kale, tough stems removed, chopped400g tin of chickpeas, drained and rinsed1 chargrilled red pepper, cut into strips small handful of flat-leaf parsley, roughly chopped, plus extra to garnish½ tsp ground turmeric pinch of dried chilli flakes 1 In a small bowl, whisk together the tahini, 1 tbsp of the lemon juice, the honey, 1 tbsp of the olive oil, the harissa and 40ml of hot water. Season to taste and set aside. 2 In a large bowl, whisk together the remaining lemon juice, zest…

Manchester’s Climat, the second venue from Chester’s Covino team, is a wine-led rooftop restaurant, where the 300-bottle list ranges from classic grand crus (in Burgundy, a climat is a unique, prized vineyard plot), to hip orange, pét-nat or small-producer wines from less-celebrated areas. Executive chef Luke Richardson’s love of the new wave of informal, internationalist Parisian bistros informs Climat’s menu, created with head chef Simon Ulph. Signature vol-au-vents sit alongside sharing plates of, for example, sardines, salsa verde, lemon and pine nuts; tandoori quail, chilli carrot salad and lime pickle; or duck with clementine and radicchio. restaurantclimat.co.uk Our pro says As a seasoned food writer, I regard most restaurant openings with healthy scepticism. Many are hyped, few matter. But Climat is genuinely exciting. With its cool wines and artisan snacks,…

1 The oldest pierogi dough recipe is very simple – just plain flour, oil, salt and hot water. A lot of babushkas still use this recipe today. Modern recipes often include eggs which enrich the dough and is probably a culinary influence that has come from Italy. 2 There are lots of different shapes to experiment with – half-moon, round, envelope or rectangles are common, or uska (little ears), and the way they are sealed can differ, from crimping with a fork to folding over the edges, pleating or pinching. 3 Pierogi ruskie is probably the most popular dumpling the world over (recipe overleaf ). I think this is because the filling is so adaptable – traditionally it would be curd cheese, potato and caramelised onion. The curd cheese we…

Recipe QUIQUE DACOSTA SERVES 2 | PREP 20 MINS | COOK 1 HR MORE EFFORT At the restaurant this is served with kimchi foam, which is made with a siphon – we’ve simplified it here. 25g sofrito oil (see below)45g tomato sofrito (see below)240g bomba rice1.2 litres strong-flavoured seafood stock75g brown and white crab meat (txangurro), with the crab shell (optional)50g kimchi, blended to a paste and sieved2 eggs1 tbsp olive oilpinch of sugarfinely chopped flat-leaf parsley, to finishTOMATO SOFRITO180ml extra-virgin olive oil100g onion, finely chopped30g garlic, finely chopped3g smoked paprikapinch of saffron600g tomatoes, grated 1 To make the tomato sofrito, put the oil in a pan over a medium heat and, once hot, cook the onion and garlic until translucent. Make some space in the pan, add the paprika…

in season this month brussels sproutscodforced rhubarborangessalsifyswedeturnipswinter cabbage Curried swede and coconut soup A winter warmer that’s perfect served with crusty bread. SERVES 6 AS A STARTER OR 4 AS A MAIN | PREP 5 MINS COOK 40 MINS | EASY | LC 2 tbsp olive oil1 onion, roughly chopped2 garlic cloves, finely chopped900g swede, peeled and roughly chopped400g sweet potato, peeled and roughly chopped2 tbsp mild curry powder½ tsp cayenne pepper (optional)400ml tin coconut milk900ml vegetable stock1 tsp lime juice2 tbsp finely chopped coriander 1 Heat half the oil in a large pan over a medium heat and cook the onion for 4-5 mins or until just beginning to soften. Season, then stir in the garlic, swede, sweet potato, curry powder and cayenne, if using. Cook, stirring, for 3-4…

SUPPORT SMALL Jess Lea-Wilson from Halen Môn Sea Salt, Anglesey The oak-smoked sea salt from Halen Môn is the kitchen ingredient I use above all others. It’s produced by the food-obsessed Lea-Wilson family whose love of all things culinary comes through in everything they do. “Halen Môn started when my parents left a saucepan of seawater to boil on the Aga in our kitchen. As the salt crystals started to form, they knew they’d struck culinary gold,” explains Jess Lea-Wilson. “We make Halen Môn from the crystal-clear waters that surround the island of Anglesey, off the coast of North Wales. We have protected designation of origin status – the same accreditation as champagne – to show that we make a unique and authentic product. Our salt is used by lots…

wine Portugal’s Douro wine region takes its name from the river that flows from high in the remote mountains on the Spanish borderlands to the east and winds down to the gorgeous city of Porto on the Atlantic coast. It is most famous for port, those red or tawny fortified wines most of us know as traditional accompaniments to cheese, as well as the now trendy dry white ports we love to mix with tonic for a summery aperitif. Aged white ports, seductive with a touch of sweetness, are less well known, and made in far smaller quantities, but can also be wonderful to drink. The Douro also makes fantastic table wines which deserve attention. Mainly reds but with some notably good whites, the wines are usually made from blends…

Jerusalem artichoke soup SERVES 4 | PREP 20 MINS | COOK 40 MINS | EASY | V 1kg jerusalem artichokes, unpeeled1 tbsp olive oil, plus extra to serve1 litre vegetable or chicken stock500ml double cream20ml white truffle oil20g unsalted butter300g wild mushrooms, roughly choppedsmall handful of flat-leaf parsley, finely chopped4 slices of toasted sourdough bread 1 Thoroughly scrub the artichokes to remove any grit, then finely slice. Heat the olive oil in a medium pan over a medium-low heat. Season the artichoke slices with salt and cook for 20 mins, stirring occasionally, until the they start to turn translucent and soften. 2 Add the stock (chicken stock will give a fuller flavour) and simmer over a low heat for 10 mins. Stir through the cream, then blitz the mixture with…