Category Archives: Food

Sheppy’s Oak Matured Vintage Cider Review

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Sheppy’s Oak Matured Vintage Cider review

 

Sheppy’s Oak Matured Vintage Cider 

Sheppy’s vintage cider is matured in oak vats for up to 12 months and this dedication to flavour truly comes across in the cider. It is not as sweet as a lot of cider, it has an interesting balance of acidity and sweetness. It is fine and full flavoured. The oak really comes across and there is a strong, mature bitterness that balances well with the sweetness of the cider. It is interesting, tasty and strong. We liked it and think it will even suit people who don’t like cider because it is too sweet.

An interesting, strong, mature cider, the oak really comes out. Good and interesting.

 

 

Whiskey Cocktail Recipes | Cocktail Ideas

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With cocktail season fast-approaching, thirsty folk on the search for the perfect summer sundowner need look no further than The Wild Geese whiskey cocktails.

The super premium Irish whiskey makers have teamed up with renowned bartender Marian Beke of critically acclaimed, Nightjar, voted one of the world’s best cocktail bars, to create a range of exclusive cocktails perfect for those long sunny days. Multi award winning The Wild Geese, enlisted the expertise of Marian, to hand-craft an array of bespoke and soulful cocktails bursting with intense flavour and dressed with delicate garnishes.

The first in the line-up, The Irish Apple, will invigorate and refresh at the end of a hot, balmy summer’s evening. The Wild Geese Classic Blend is fused with dry apple cider and tart rhubarb juice to create a cocktail to enjoy whilst soaking up the last of the rays. Sweet caramel is drizzled over the top of the long drink to add a touch of sweetness to this artisanal cocktail.

The Sarsfield Swizzle is a twist on the classic swizzle cocktail with a hint of spice. The Wild Geese Classic Blend is firstly mixed with crisp, botanical gin syrup and a dash of green tea bitters. Tangy lemon balm is added to the drink to bring out the citrus notes in The Wild Geese Classic Blend, and finally topped up with lemongrass and chilli beer for a zingy finish. Named after Patrick Sarsfield, the Irish hero who led the original Wild Geese in 1691, this cocktail mixes innovation and tradition perfectly.

For the third recipe, Beke marries The Wild Geese Rare Irish with the exotic juices of the Ugly Fruit, to achieve the ultimate bittersweet serve. The Freedom Sour is an innovative take on the ever-popular Whiskey Sour, freshened up with maple syrup and a layer of Matcha tea foam.

The three times voted ‘Best Irish Whiskey’ collection is made with superb quality aged Irish Whiskey stock and uses a special Extended Double Distillation process, creating a unique smoothness and richness unlike any other whiskey. The subtle and complex flavours are created using a pioneering distillation process, providing an unusual balance between robust and spicy malt, and light smooth grain.

Irish Applecocktailrecipe

Irish Apple

2 parts The Wild Geese Classic Blend Irish Whiskey

1 part apple and rhubarb juice

3 parts dry cider

1/2 part Kamms & Sons

Mix the Classic Blend, dry cider and apple & rhubarb juice by ‘rolling’ them in a cocktail shaker. Pour into a highball glass and float a large ice ball on top. Add the Kamms & Sons to create a bittersweet taste and garnish with a crab apple and apple blossom. Drizzle fresh caramel over the garnish for the final touch.

Sarsfield Swizzlecocktailrecipe

Sarsfield Swizzle

2 part The Wild Geese Classic Blend Irish Whiskey

1 part gin botanical syrup or 1/2 part gin & 1/2 sugar syrup

Dash of green tea bitters

Lemon balm

Top up with homemade lemongrass and chili beer

Pour a full measure of The Wild Geese Classic Blend directly into the serving glass. Add gin syrup as a sweetener and a dash of green tea bitter. Add lemon balm leaves to compliment the citrus notes in the Classic Blend. Top up with lemongrass & chilli beer and ‘swizzle’ the ingredients to mix them. Serve with pinewood and sweet spice.

freedomsourcocktailrecipe

Freedom Sour

2 part The Wild Geese Rare Irish Whiskey

1/2 part maple/ honey syrup

2 parts fresh squeezed ugly fruit juice

Few dashes of bitter

Matcha tea foam

Shake and serve in martini glass, top it off with matcha tea foam.

One last one for the World Cup.

Gold Cup

goldcupworldcupcocktail

Ingredients
2 parts The Wild Geese Classic Blend Whiskey
1/2 part of lime juice
1/2 part coconut cream
1/2 part sugar syrup

Garnish
1/2 part of blue curaçao
lemon
passion fruit shell

Method
Blend a small handful of basil leaves, coconut cream and lime juice together until you have a liquid form. Pour into a cocktail shaker with sugar syrup and The Wild Geese Classic Blend Irish whiskey then shake hard with ice.

Serve in a rocks glass over crushed ice and add a passion fruit shell. Fill the shell with blue curaçao and garnish with the zest of a lemon. Add your nation’s flag to celebrate your team for the final, champion touch.

The combination of the triple citrus notes (orange, lime and lemon) with the coolness of the basil leaves make this a super refreshing cocktail with a mild and creamy, sweet finish.

Which one will you make?

Walker, Austen & Alexander

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Walker, Austen & Alexander is a fantastic new tea shop thats up market, quirky and modern, selling loose leaf teas that you can see brewing naturally… just the way it should be. Using filtered water and the finest bespoke teas, that have been blended by an English Master Tea blender.

This amazing new tea shop serves a lovely selection of sandwiches, cakes and hot food.The delightfully decorated tea boutique is clean and inviting with a very laid back feel and approach. Tea should be savoured and this is just the place to do just that.

We drank Strawberry & Champaign, pear & elderflower and Rooibos creme caramel infused herbal teas. We shared a goats cheese, sun kissed tomatoes and rocket ciabatta, a Mediterranean vegetable and mozzarella ciabatta and a whopping big slice of chocolate cake all served with delightful sides containing vegetable chips and a fresh salad with croutons. All the dishes where presented perfectly and we demolished the entire lot. We left happy, full and content knowing this will be a regular place to visit again and again!! Take a look at the lovely views that day!!

Walker, Austen & Alexander P1160868 P1160869 P1160871 P1160872 P1160875 P1160877 P1160883 P1160899 P1160906 P1160907 P1160908  P1160910 P1160912 P1160913 P1160914 P1160915

If you fancy taking a visit to see them they are based in Winchester

Walker, Austen & Alexander,
18a Little Minster Street,
Winchester SO23 9HB
T 01962 851 888
E info@walkeraustenandalexander.co.uk

Twitter @WAAwinchester

Come say hello over at twitter @sarahbacchus let us know what you think!!

 

Sainsbury’s Blanc de Blancs Brut NV Champagne Review

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We have been reviewing a lot of champagne here at Frost Magazine. It is a pretty awesome job made even better when you get a bottle of really good stuff to review. Enter Sainsbury’s Blanc de Blancs Brut NV Champagne. A crisp, dry, delicious, delicate and floral champagne made solely from the chardonnay grape. It comes from family producer Duval-Leroy. It is an excellent champagne, with good breadth, freshness and a dry finish. It is also very well balanced. 

 

Sainsbury's Blanc de Blancs Champagne NV review

 

This bottle may be Sainsbury’s own brand but it is just as good as the expensive brands. Really stunning.

 

All champagne comes from the champagne region in France because it creates the best sparkling wines in the world. It is blessed with a unique combinations of conditions. If it comes from somewhere else, it isn’t champagne. Prosecco comes from Italy, Cava from Spain. You probably already knew that, but worth noting.

 

£22.50 from Sainsbury’s.

 

Michael Caines Grilled Turbot or Brill With Sweet Potato Chips & Mushy Peas

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turbotrecipe

Prep time; 45 minutes/ 1 hour

 

Serves 4 

 

Ingredients 

4 x 130g fillets of brill or turbot skin off

1kg Sweet potatoes

100ml Olive oil

1 large sprig of lemon thyme

1 sprig of rosemary

1 Lemon

 

Mushy peas

400g frozen peas

50g unsalted butter

1 clove of garlic crushed

Salt and pepper

 

Method 

 

Sweet potatoes need to be peeled and cut into chunky chips. Now place them into a pan and cover them with water. Bring to the boil and cook for 3 minutes, strain off and leave to air dry in the colander.  Now place these into a roasting try and sprinkle with olive oil. Pick off the leaves from the lemon thyme and rosemary and chop finely, sprinkle the herbs over the sweet potatoes, mix well and season with salt and pepper.

Place into a preheated oven at 180°C for approximately 20-30 minutes.

 

Mushy peas, take the peas and cook in boiling salted water until soft, then strain them from the water and blend them in a food processor until a coarse puree with the butter and garlic. Place them back into a pan, season with salt and pepper and keep warm with a lid on top.

 

Grilling the fish, take a non-stick tray and brush with olive oil, lay the fillets onto the tray and season with salt and pepper, then drizzle with olive oil.

Pre-heat the grill and then place the fish under the grill, but not too near the heat as its better to cook it slowly until cooked through, this should take around 8-10 minutes, but it will depend of the thickness of the fish.

Once cooked, squeeze some lemon juice over the fish and some picked lemon thyme leaves, and then serve onto the plate with the sweet potatoes and mushy peas.

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes iOS, 69p
Please click here

Michael Caines Roast Pork Loin With Cider Sauce & Gratin Dauphinois Potatoes

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pork recipe

Prep time; 2 hours 30 minutes

 

Serves 4 

 

Ingredients 

1.5 kg loin of pork

Sea salt

Ground white pepper

1-2 tblsp groundnut oil

Cider sauce

20ml groundnut oil

1kg pork bones (ask your butcher), chopped small

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 Leek chopped

1 celery stick, chopped

2 garlic cloves, peeled and crushed

1 bay leaf

2 thyme sprigs

2 sage sprigs

1 tblsp Plain flour

1 granny smith apple, chopped

300ml dry cider

400ml chicken stock

1 tblsp Dark Soy sauce

 

Gratin Dauphinois potatoes 

 

Equipment: Pyrex dish 290 x 200cm

Ingredients:

300ml milk

200g whipping cream

3 garlic cloves lightly crushed

1 bay leaf

5g salt

2g white pepper

20g unsalted butter softened

1 kg Désirée, Maris Piper or King Edward potatoes

 

Method

Preheat oven to 200°C/ Gas Mark 6. Season the pork loin generously with salt, rubbing it in well to encourage a crispy crackling, then season with pepper. Place a roasting tray or large ovenproof pan over a high heat, add the groundnut oil and heat to almost smoking point. Add the pork loin and turn to seal all over. Now place in the 500gr of the pork bones into the oven tray and put the loin on top. Transfer to the oven and roast for 1 ½ hours or until cooked through.

 

In the meantime, prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, add the oil. Heat well before you add the pork bones and colour until golden brown stirring frequently.

 

Add the vegetables, garlic and herbs, lower the heat and cook or 8-10 minutes or until softened and golden, now add the plain flour and cook for 2 minutes. Add the chopped apple and cider. Bring to the boil and reduce by half before adding the stock and soya sauce. Bring back to the boil, skim and simmer again for 45minutes.

 

Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at

least half, to thicken and concentrate the flavour.  Keep warm.

 

Gratin dauphinoise potatoes, 

Pre heat your oven to 170°C / Gas Mark 3. Place the cream, milk, garlic, thyme, bay leaf, salt and pepper in a large saucepan and bring to the boil. Remove from heat and leave to stand for 10 minutes before using.

Take a piece of garlic and rub the Pyrex dish well with it, and then rub the dish with the softened butter.

Peel and slice the potatoes thinly using a mandolin and layer them into the dish, overlapping the slices evenly layer by layer. Finish off the top with a neat uniformed layer, now pass off the liquid over the top of the potatoes and down through the layers. Make sure that the potatoes on top are covered lightly with the cooking stock before placing them into the oven on a tray. After 10 minutes take a spatula and press down to ensure that potatoes remain covered.

Cook for 45 minutes to an hour then check to see if nicely coloured and continue to cook until the potatoes are soft.  Leave to stand for 5 minutes before serving.

 

Remove the pork from the oven, transfer to a warmed platter and rest in warm place for 10 minutes. Pour off the fat from the roasting pan, and then add the meat juices to the sauce. Carve the pork, first removing the crackling in one piece to make it easier to do so.

 

Arrange the pork slices on warmed serving plates. Add a portion of crackling and a large spoonful of gratin dauphinoise. Enjoy!

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iOS, 69p
Please click here

 

 

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

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vegcurry

Prep time; 1 hour

 

Serves 4

 

Ingredients 

 

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

 

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

 

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

 

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

 

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

 

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

 

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes, iOS, 69p
Please click here

 

 

 

Michael Caines Leek and Potato Soup Recipe

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leekandpotatoesoap

Prep time; 30 minutes

 

Ingredients

300g Peeled potatoes, cut to a medium dice

400g Leeks, chopped and washed

200g Onions, sliced

100g Butter

1 liter Water

500ml Chicken stock

Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)

4 Large scallops

1 tblsp Olive oil

Salt and Pepper

Chopped chives

4 tbsp. double cream

 

Method 

Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.

 

Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.

 

Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.

 

Sprinkle with chives and dribble a spoonful of double cream around the bowl.

 

Enjoy!

 

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

 

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

 

Uniform Foodies is available on iTunes iOS, 69p
Please click here