Category Archives: Food

How to get the most out of that special meal, the best restaurant tips from toptable

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Eating out is always a treat, whether it be for a celebration such as a birthday or anniversary, a hot date or even just a catch-up with an old friend or family member. Special meals can be made even more memorable if you bag a hard to get reservation at an exclusive restaurant, secure the best table or even get more for your money by receiving money off your meal.

 

Lucy Taylor, head of restaurant relations at toptable, the leading consumer destination site for restaurant reservations in the UK, shares her top tips on how to ensure that you make the most of your dining experience:

 

Eat at a less popular time to bag a table: If you have always wanted to eat at that exclusive restaurant but have never been able to get a reservation why not to make a booking at a time that is less in demand such as dinner before 6pm, brunch or lunch.

 

The time of day and week that you go out can also have an impact on how much you spend with some restaurants offering mid-week or ‘early-bird’ special offers. Look out for toptable’s special 1,000 point booking slots at top restaurants that allows users to earn bonus points for booking at selected restaurants and times. Book two 1,000 point tables and receive a £10 dining cheque, which can be used at most restaurants on toptable

 

Don’t be afraid to make a special request: If you want to impress during your meal and make it a memorable experience, don’t be afraid to put in a special request upon booking. Are you celebrating? Tell the restaurant. Do you want that table by the window? Well why not go ahead and ask. It is however, important to arrive on time and be polite and well-mannered at all times as first impressions do count.

 

Special Offers: Look out for special offers and money off vouchers, these allow your money to stretch further when eating out. The toptable mobile site and app available for iPhone, iPad and Android, allows you to see a list of all restaurants that have special offers available within close vicinity of your current location.

 

Try something you wouldn’t try at home: When dining out, try dishes that you wouldn’t be able to make yourself at home. Instead of a pasta dish why try delicacies such as sashimi or monkfish and try deserts such as chocolate fondant or crème brulee to ensure a truly memorable experience.

 

Always read the reviews: If you are venturing somewhere a bit more lavish for that special meal, always ensure that you read up on the restaurant first to ensure that you are happy with your choice, that it works for your budget and that you like the menu it offers.

 

Diner reviews can often be deciding where to eat. toptable.co.uk features reviews that are written by people that have actually visited and eaten at the restaurants. These reviews can be filtered by categories such as ‘good for kids’ ‘good for romance’, ‘good for special occasions’ and help to ensure that you pick the right restaurant to suit what you are looking for.

 

 

Mateus Rosé Original | Drink Review

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Forget Diamond – Platinum & Pink are a girl’s best friend

this year with Mateus Rosé Original

 

I am a fan of rosé in general. When I received this wine I loved the design of the bottle. It is a beautiful colour too. The wine itself is delicious, refreshing, a good colour and not too sweet. In fact I think this is one of the best rosé I have ever tasted, and it is inexpensive too. The newly redesigned Mateus is excellent as aperitifs or with food, such as fish, seafood, Chinese and Asian cuisine and light meals

 

Reigning for longer than Her Royal Highness, Mateus celebrates its Platinum Jubilee this year toasting 70 years as the Queen of rosé wines. With the redesign of its iconic bottle, Mateus is refreshed and ready to be the taste of summer 2012.

 

To mark this impressive milestone, Mateus want to know what the nation is celebrating this summer and in return people will receive a free bottle of Mateus Rosé Original to help their special occasion go with a bang. All they have to do is visit mateusrose.net/win and fill in the blank “This Summer, I’m celebrating…”.

 

While this world famous rosé in its distinctively shaped bottled has been revitalised with a new contemporary pink-hued label and easy screw cap, Mateus keeps its same great taste. With its refreshing Mediterranean flavours, from picnics to evening parties, Mateus Rosé Original is the perfect drinking partner during this summer of celebration.

Raise your glass to the celebration of true greats this summer and join in the fun with Mateus at mateusrose.net/win. Mateus Rosé Original is available from all good stores and off licences at RRP £5.49.

 

The Mateus Rosé Original bottle giveaway/competition is for over 18s only

 

 

New Recipes For National Curry Week

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To celebrate National Curry Week this October (8th – 14th), British Onions have partnered with Indian street food entrepreneur, Vinod Patel of Chula Fused Foods, to devise some mouth-watering Indian recipes using the best homegrown ingredients, ensuring the highest quality.

 

Onions are a vital ingredient to adding distinctive flavour to any curry, sauce or Indian side dish, and these quick and easy recipes show off this essential vegetable at its best.  Whether you’re an experienced chef or a beginner in the kitchen you’ll be able to impress your family and friends with these delicious recipes and celebrate an Indian summer!

 

Chula Fused Foods is Vinod Patel’s reinvention of the Burrito, through which he has taken the beloved Mexican concept and added an Indian fusion twist. Travelling from San Francisco to London, via Bangalore, Vinod immersed himself in all types of food, from dining at high end restaurants to trying out pop-up cafes on the roadside and was drawn to the creative side of creating high quality food for those on the go. His menu is a combination of slow-cooked meats and bean curries, roasted tomato chutneys, Gujarati yoghurt dips and crunchy salads, or as he says, a balanced lunch that will give you energy using less fat and salt than the norm.  His first street food stall launched in June 2011 and he hasn’t looked back since. To discover more about Chula Fused Foods and to find your nearest market visit www.chulafusedfoods.com

 

Lamb Curry
Serves 4
Ingredients
Prep: 20 min
Cooking 50 min
3 tbsp sunflower oil
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp green cardamom powder
1/2 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1 tsp ground cumin
1 kg lean lamb, diced
2 British onions, peeled and sliced into thin wedges
2 bay leaves
400ml boiling water
2 tomatoes, halved and thinly sliced
Juice of half a lime
1 tsp garam masala
Method
1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon,
cardamom, turmeric, salt, chilli powder and cumin.
2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the
spices.
Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil,
then reduce the heat, cover the pan loosely and simmer for 40 minutes.
3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5
minutes.

Onion Bhajis with Roasted Tomato Chutney
Serves 7
Bhaji Ingredients
3 large British onions cut into medium half rings
1 cup chickpea flour, also know as gram flour
1 tblsp coriander powder
½ tsp caraway seeds (ajwain)
1 tsp turmeric powder
1-4 Green chillies, depending on how spicy you want it
1 tblsp coriander leaves, chopped
1 tblsp cumin seeds
1 inch of ginger, chopped finely
Salt to taste
1 tsp red chilli powder
Method
1) In a large bowl mix together the onions, chickpea flour, coriander powder, caraway seeds,
turmeric powder, green chillies, chopped coriander, cumin seeds, ginger, salt, red chilli
powder
2) Add sufficient water to form a moldable paste, and mix well.
3) Heat some oil in a non-stick wok, then make small dumplings of the mixture and deep fry
until golden brown.
Chutney Ingredients
2 medium tomatoes, roasted evenly until slightly black
3/4 tsp of salt or to taste
1 green chili
1/4 of a red British onion, diced
3 strands of coriander, finely chopped
1/4 lime squeezed
Method
1) Wash the tomatoes and place on a baking tray lined with foil. Grill the tomatoes on a high
setting, so that all the outside edges are slightly black.
2) Pulse all the other ingredients except the coriander and onion together in a blender.
3) Add the coriander and red onion and mix well. Serve alongside onion bhajis.
Onion & Potato Curry
Serves 5
Ingredients
4 medium potatoes, diced into small to medium cubes
2 medium British onions diced into medium cubes
3 tblsps sunflower oil
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp red chili powder
1 tsp salt, add more to taste
1 tblsp heaped coriander powder
Method
1) Heat the oil in a wok or deep pan, then add the mustard seeds, cooking until warm
2) Add the potatoes and onions, then cover with a lid and cook for 2 minutes.
3) Add the turmeric, red chili powder, salt, and coriander powder then cook for 5 – 10 minutes
on a low to medium heat with the lid on.
4) Remove the lid and stir, then put the lid back on and repeat the process for up to 30 minutes
or till potatoes are cooked through.

Edwina Currie, Ben Shephard go head-to-head to help young people cook

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The oven gloves are off as Edwina Currie and Ben Shephard go head-to-head to help young people master their signature dishes

 

Will Edwina’s Curry or Ben’s Shepherd’s Pie triumph in the
Red Tractor beef and lamb 5by25 challenge?

 

Celebrities Ben Shephard and Edwina Currie are hitting the road as part of the 5by25 campaign which calls for young people to master at least five simple dishes by the age of 25.  On 12th and 13th September, in an election-style campaign, Ben will be visiting southern England, whilst Edwina tours the north of England, in a bid to get young people up and down the country cooking and mastering their signature dishes.

 

Each celebrity is aiming to gain the biggest following for their dish by encouraging people to vote for their favourite via the campaign website www.5by25.com and by spreading the word through Facebook and Twitter.

 

TV presenter Ben Shephard will be visiting youth organisations and community centres in Southampton, Bristol and Watford, teaching young people to cook his very own version of the traditional Shepherd’s Pie.  Former politician, novelist and Strictly Come Dancing star Edwina Currie will be cooking her simple lamb curry – with her own special twist – in Wigan, Birmingham and Halifax, Yorkshire.

 

The young people taking part in the initiative are 16-25 years-olds currently involved with organisations around the country including The Prince’s Trust Fairbridge Programme, Kids Count, Food Positive, Southampton Voluntary Services and Focus on Food.  Each of these organisations have recognised how important learning to cook is as a life skill and that teaching the young, whatever their background or circumstance, is a key priority.  The organisations have been working with the Red Tractor beef and lamb 5by25 campaign to help make this happen.

 

Ben Shephard says: “I’m really looking forward to going on tour with 5by25 and, in the spirit of friendly competition, I am fired up about winning this challenge as I believe cooking is such a vital skill to learn.  More important than beating Edwina, success in this competition means ensuring young people master my simple shepherd’s pie and can cook the dish for their friends and family for years to come.”

 

Edwina Currie, novelist and Strictly Come Dancing star said: “All young people should have the choice to cook and feel empowered by the knowledge of how to select, prepare and cook simple dishes from fresh food. I can’t wait to get on the road and start teaching my delicious lamb curry to all the young people I will meet. Beating Ben aside, seeing my lamb curry become the champion dish means that young people across the country will learn the skills to cook from scratch and feel confident in the kitchen for years to come.”

 

The Red Tractor beef and lamb 5by25 campaign was launched in October 2011 after research revealed almost 60% of Britain’s 16-25 year-olds are leaving home without the ability to cook even a simple Spaghetti Bolognese.   The website is core to the campaign and contains a selection of simple but tasty recipes including Edwina’s Curry and Ben’s Shepherd’s Pie as well as guidance on selecting the best ingredients and food preparation.  Young people are encouraged to cook these simple meals from scratch and complete the ‘Master the Dish’ challenge.

 

Jane Ritchie-Smith, Head of Consumer Marketing at EBLEX, the organisation that founded the Red Tractor beef and lamb 5by25 campaign, said: “We’re very excited to have Ben Shephard and Edwina Currie involved in this year’s campaign which we hope will really boost the profile of 5by25.  It’s all about helping young people learn skills for life including time management, planning and self-sufficiency through cooking; but we’re hoping to have a bit of fun along the way as well!”

Get Front Row Ready with Dr. Dukan’s ‘Fashion Week Bento Box’ Recipes.

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FOOD FIT FOR A FASHIONISTA

Get Front Row Ready with Dr. Dukan’s ‘Fashion Week Bento Box’ Recipe Collection


As models and journalists from across the globe get ready to hotfoot it from show to show and grab a quick lunch on the go at London Fashion Week, Dr. Dukan helps you stay in shape with a runway-ready Bento Box selection – bang on trend, delicious and diet-friendly!

So if you’re looking to achieve a slimmer silhouette and confidently channel next season’s styles, make sure you get the look you desire with these Asian inspired recipe ideas: Salmon Temaki, Sweet and Sour Rolls, Thai Style Noodle Salad and Little Chocolate and Matcha Cream Cakes. It’s fashion-forward food for fashion-ready bodies!

Thanks to Dr. Dukan – the man behind the plan – we can enjoy healthy food packed with goodness and flavour as well as designer looks and still lose those extra inches in fashionably fast time. Hailing an “eat as much as you want” policy with an extensive list of over 100 approved foods to choose from, the Dukan Diet can help you successfully shift those unwanted pounds without going hungry or missing out.

Please see Dr. Dukan’s “Fashion Week Bento Box” recipes below, which are ideal for the Cruise phase and for the PV days (protein and vegetable).

Salmon Temaki
1 serving
Preparation time: 5 min



1 fresh salmon fillet or 1 slice of smoked salmon
1 nori (seaweed) sheets, cut in half
1 tsp of Dijon mustard
1 tsp of low fat fromage frais


·     Cut the salmon in squares.
·     Mix the mustard with fromage frais (add more according to taste).
·     Mix the salmon with sauce and spread on 1 nori sheet, then roll it.


* Tip: you can add some cucumber sticks or other greens in each Temaki.

* Health Benefits: Salmon is full of Omega 3, and the seaweed is full of nutritional vitamins.


Sweet and Sour Rolls with Goji Berry Jam

1 serving
Preparation time: 5 min
Cooking time: 10 min



For the jam:
Can be refrigerated for up to 4 days

5 tbsp of Goji berries • water (enough to cover the berries)
1 tbsp liquid sweetener (or more to taste)
1 tsp of agar-agar powder
1 tsp lemon juice
2 tsp strawberry flavouring

·     Pour Goji berries into a small nonstick saucepan and cover them with water.
·     Add the liquid sweetener and lemon juice then bring to the boil.
·     Finally, add the agar-agar, mix thoroughly then leave to simmer for 7 minutes, constantly stirring the                            mixture as to prevent it from burning and sticking to the pan (add a little water if necessary).
·     When cooked, the berries must be inflated and caramelised
·     Place jam in a glass jar (it will keep for several days in the fridge).

For the paste:
30 g corn flour
1 tbsp skimmed milk powder
100 g low fat fromage frais or Quark
1 egg
30 g of baking powder or dried yeast


·      Mix all the ingredients together
·      Spread on to on a non-stick foil and bake it until brown at 180° C.
·      When cold, spread some Goji berry jam on it, add some turkey slices and a few salad leaves. Roll it and                      then cut into small pieces.

* Health Benefits: Goji Berries are a great source of antioxidants

Thai Style Noodle Salad

1 serving
Preparation time: 10 minutes
Cooking time: 10 minutes


½ pack of shirataki noodles
Chopped fresh coriander
1 chicken breast
1 tbsp of low fat cream
1 drop of coconut flavouring (optional)
2 pinches of curry powder
1 tsp of sesame seeds
1 tbsp of soya sauce
1 tsp of rice vinegar (mirin)
1 or 2 pieces of steamed broccoli, chopped


·     Cook the shirataki noodles in boiling water for five minutes and then rinse them with cold water.  Leave              aside for later.
·     Cut the chicken breast in small pieces and cook it with low fat cream, curry powder and coconut
flavouring.  Let it cool.
·     Prepare the sauce by mixing soya sauce, rice vinegar, coriander and sesame seeds.
·     Add the chicken pieces to the shirataki noodles, add the steamed broccoli and pour the sauce over.

* Shirataki Noodles are calorie free and low in carbohydrates!


Little Chocolate and Matcha Cream Cakes

6 serving (two little pieces of cake for your dessert)
Preparation time: 30 minutes
Cooking time: 10 minutes



For the biscuit:

4 eggs
2 tsp of corn flour
2 tsp of baking powder
2 tbsp of sweetener
1tbsp of low fat sugar free cocoa powder


For the Matcha cream:

200ml of skimmed milk
1 tsp of corn flour
1 tsp of Matcha powder
1 egg
3 sheets of gelatine
2 tbsp of sweetener

·      Separate the egg yolks from the whites, and put the egg whites in a large mixing bowl. Beat them at              high speed until stiff peaks form. In another bowl, mix the egg yolks with the sweetener, corn flour                baking powder and cocoa powder. Gently whisk in the egg whites. Mix everything well using a metal               whisk. Pour the mixture into a medium-sized square cake baking tin and bake for 10 mins, at 180° C in a                 pre-heated oven.

·      When the biscuit is done, put it in the fridge to cool.
·      Place the gelatine sheets into a mixing bowl with cold water and leave for 5 mins.
·      In another mixing bowl, combine the egg, corn flour and sweetener.
·      In a small saucepan, warm up the milk and add the Matcha powder.
·      Next, take the gelatin leaves, squeeze out the excess water and add them to the warm milk. Mix well to               make sure the gelatine is dissolved completely.
·      Slowly pour the warm milk over your egg mixture, mixing constantly. Pour the mixture back into the       saucepan and let it cook on a medium heat. You must continue to mix the cream and make sure it cooks        on a medium temperature.
·      After 5-6 mins the cream should start to thicken. Pour it into a mixing bowl and leave it in the fridge to               cool. In 1-2 hours, when the cream has cooled, you can start assembling the cake.
·      Cut the biscuit lengthwise in the middle and spread out the cream in the middle. Leave the cake in the               fridge over night.
·     Cut some little squares of this cake for your fashion week bento box!


* Top tip: Handbag staples for those on the go, during London Fashion Week, are Goji berries, Dukan Diet Oat Bran Bars, bottled water and Dukan Diet Oat Bran Biscuits!

Morrisons Christmas Range: What To Buy For Christmas

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It may seem strange to see a Christmas article so early but there is a reason: most companies have their Christmas PR days in July. There is always a lead up needed for Christmas articles. It is the same in acting, you film the Christmas specials six months early. By the time Christmas comes I feel I have been celebrating it for at least half the year.

Morrisons has launched an excellent Christmas range. The food is well-selected, reasonably priced and sourced by professionals in their field. Here are some reasons why I think Morrisons is great for Christmas….

Morrisons source livestock straight from farmers. They also sell black summer truffles at £99.99 a kilo…which means you can buy your own truffles for £3 or £4.

In 2011 they pledged to have more than 50 promotions each week to make it cheaper for customers to get their 5 a day. They average 93 promotions a week.

None of their fruit or veg goes to waste, what is not good enough for customers is given to animals.

I was lucky enough to taste some food made by Neil Nugent who is Morrisons Executive Chef and Head of Innovation, Ray Craven, meat specialist and Martin Clayton, bakery specialist. I have picked out my highlights below from the UK’s fourth-largest grocer.

Mince Pie & Cream Flavoured Popcorn.
The acronym OMG was made for this popcorn. It just tastes divine. Available from October 15.

Morrisons Best Champagne Brut has won the Which? Best Champagne Award twice.
“I am very prod of our Morrisons Best Champagne Brut as I handpicked the blend myself. It is multi-award-winning and adds a certain elegance and style to any meal or celebration.” Arabella Woodrow, Wine Specialist. I have tasted a lot of champagne and this is now my favourite. It just tastes amazing. No wonder is has been voted Best Champagne twice.

Beetroot Smoked Salmon, Smoked Halibut and Smoked Salmon
This salmon is delicious. I really liked the Beetroot salmon. The halibut was good too. A tip from Morrisons is to buy your salmon in advance and freeze it. Salmon has a long shelf life.

Christmas Tree Tear and Share Bread
This tastes great and it looks fun too. Wrap uneaten piece in cling film to make them last longer.

Panettone
Freshly baked and with 15% more fruit this year. Morrisons makes good panettone. I will be buying this again for Christmas.

Other highlights: Soda bread by Bryn Williams, White Christmas Pudding created by Claire Clarke MBE, Crusted Turkey by Nigel Haworth and Rustic Country Pate created by Pierre Koffmann.

Join celebrity hair stylist Errol Douglas at nutritional wellbeing event, beat hair loss

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Join celebrity hair stylist Errol Douglas at nutritional wellbeing event and beat hair loss blues. Frost Magazine has nine tickets to giveaway! Just follow us on Twitter and Tweet: “I want to go to Alive2Life wellness event with @Frostmag”

Black and Brown is hosting an Alive2Life wellness event in advance of October’s Lupus Awareness Month

Nutrition and what goes into the body often has an impact on what comes out, including hair growth. Food Doctor’s Anne-France Rix and award winning hairstylist Errol Douglas will be appearing on Saturday 15th September at the Alive2Life event, offering helpful advice about styling options for people experiencing hair loss caused by illnesses such as Lupus. Taking place at the De Vere conference centre, in Canary Wharf, the holistic event will promote healthy wellbeing and is the brainchild of Stephanie Jarrett, 26, who developed extreme reactions to her usual body products, after being diagnosed with Lupus in 2008.

Errol Douglas, hair stylist says, ‘I’m passionate about the role my industry plays in contributing to confidence in both men and women through the right cut, style and look for the individual. Everybody has their own look, and I love being part of my clients discovering what works for them…and rocking it!’

Stephanie Jarrett, organiser of the Alive2Life event reveals, ‘At it’s worst, I found that my skin and scalp were suddenly so sensitive to products that I’d been using for years, and the resulting soreness and hair loss were really devastating. This led me to found Black and Brown, sourcing natural and organic products, free of harmful ingredients to help others in the same position.’

Errol Douglas will host a Q&A session and encourages readers to submit their hair loss styling questions via Facebook or online, for a chance to win free tickets.

The specialists will be in good company, as an outstanding panel of experts will also be on hand to impart their collective wisdom at theAlive2Life event. Speakers from a multitude of industries ranging from skin care’s Lucy O’Brien to trichology with the Philip Kingsley Clinic’s Glenn Lyons, who will also be in attendance.

For more information about the event visit www.alive2life.co.uk

How To Throw A Successful Dinner Party

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Julia Dowling, Managing Director of Snapdragon Parties, shares her tips on dinner parties

People don’t come to a dinner party for the quality of food, they come for the company and to be entertained. Many hosts make the mistake of putting too much time into the food and not enough time into other things.

1. Invite: set the tone, first off by the way that you invite people. While it’s old fashioned and highly unusual, hand written invites, particularly on ‘at home cards’ are classy and a great way to invite people to a dinner party.

2. Connect: a good host thinks about the connections between people – a successful dinner party is one where people get on. When you think about who to invite, think about who you believe will genuinely get on together, particularly if they don’t know each other.

3. Plan: plan the flow of your evening and inject some pieces of originality into the way you do things. Decorate your home, try to serve your guests something a little unusual during the course of the evening, such as an unusual dry sherry as a pre-dinner aperitif, or for an injection of entertainment, get in a mixologist.

4. Embellish: find a way to use candles and flowers intelligently without breaking the bank. A beautifully laid table helps the food taste better!

5. Breathe: as a general rule, red wine should be served at room temperature, opened in advance and poured into a decanter to let it ‘breathe’ – allowing the oxygen to bring out its flavour. However, with particularly mature red wine (15 years old or more), you should be careful about opening it too long in advance as old wine can ‘deteriorate’ relatively quickly.

6. Match: give consideration to food and wine pairings – there are many good examples on the web. Take people a little off piste to introduce them to something new and get them talking.

7. Eat: Although it might open up a whole can of worms, make sure you are aware of any intolerances or allergies and look after your vegetarian guests every bit as much as the others!

8. Listen: make sure there is a good flow of conversation (each guest should be involved) and be careful with your music choices. If you have music playing whilst you eat make sure it doesn’t make it difficult to talk.

9. Sit: really think about the seating plan and don’t leave it to chance. Don’t worry about the boy-girl thing too much and if people are having a ball don’t insist everyone moves.

10. Relax: Remember that this is a dinner party in your home. Relax and entertain, don’t feel like you need to be on parade. If you aren’t enjoying yourself, your guests won’t be either. If something goes wrong make a joke of it and don’t worry. Line up some taxis to arrive at midnight to ensure your guests get home in comfort.