Tag Archives: Food

Brits would rather share meal with Stephen Fry than Hollywood stars

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Brits would rather share meal with Stephen Fry than Hollywood stars

* Stephen Fry most popular well-travelled celebrity to share a meal with
* Italian food is British people’s favourite foreign cuisine
* Half of Britons say food is important factor when choosing holiday destination

A new survey by Intrepid Travel has found that more people would like to share a meal with TV presenter Stephen Fry than with Hollywood stars such as Angelina Jolie or George Clooney.

When asked to choose from a list of well-travelled celebrities, Stephen Fry was the most popular person to share a meal with (15%), followed by Frozen Planet presenter Sir David Attenborough (11%) and adventurer Michael Palin (9%). Just one in 20 people said they’d most like to share a meal with Hollywood stars Angelina Jolie or George Clooney (both 5%). Three times as many people chose Jamie Oliver compared with Gordon Ramsay (6% and 2% respectively).

The poll, which was carried out for the small group travel specialist by YouGov, found that although Chicken Tikka Masala may be thought to be the nation’s favourite dish, Italian food is British people’s favourite foreign cuisine, with one in six (17%) saying it’s their top choice.

Italian was voted the most popular cuisine among 18 to 34 year-olds*, Indian cuisine is the top choice for 35 to 44 year-olds**, while 45 and overs are more patriotic in their choice of meal and most likely to favour British food***.

Almost half of those surveyed who have been on holiday abroad (47%) said that the local cuisine is very or fairly important when choosing their holiday destination abroad. But although almost 9 in 10 with a favourite cuisine (87%) have eaten it in a restaurant, and 8 in 10 have cooked it at home, less then four in ten (38%) have eaten their favourite cuisine in a restaurant in the country that it comes from.

Within the UK, Londoners are the most likely to seek out the most authentic food they can find when travelling, eating from street stalls and markets whenever possible (18%), while Scots are the most likely to stick to Western chain restaurants or familiar cuisines (15%).

“It’s refreshing to hear that British people would rather share a meal with someone famed for their great wit and conversation, than with a Hollywood heartthrob,” says Rebecca McKernan, Manager at the Intrepid My Adventure Store.

“Sharing a meal is a great way to get to know people, their tastes and their culture. That’s why eating in family-run restaurants, local markets and people’s homes features so highly on Intrepid’s itineraries. Whether your favourite cuisine is Italian or Indian, Mexican or Malaysian, you haven’t tasted it at its authentic best until you’ve enjoyed it in the country where it comes from,” adds McKernan.

Throughout February, Intrepid Travel is offering 15% off gastronomic tours in more than 15 countries known for their fabulous cuisine, from India to Vietnam, Sri Lanka to Mexico, as well as destinations closer to home including Italy, Spain and France.

The discounted trips showcase global food at its most authentic, with cooking classes, street food and local markets featuring prominently on many of the itineraries. Trips can be booked at www.intrepidtravel.com/deliciousdiscoveries.

Cooking With Spice

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Add Spice To Your Life

Winter is well and truly here, and it’s cold outside. To warm yourself up why not start cooking with spices. To keep costs down, and to support your local shops, buy spices from an ethnic grocer rather than a supermarket. Good brands of spices will have a strong aroma. Many experts insist that you should toast and grind whole spices yourself as the flavour will be better, the aroma and colour of ready-ground spices can quickly fade.

After you have located your spices should invest in a spice rack. Spices are best used within three months of purchase (not kept for years!) They should be kept in airtight containers and away from direct sunlight and heat.

Fill up your spice racks as you go, if you are low on space get a wall spice rack.

It’s a good idea to have a clear out and replace any old packages of spices with new ones. It’s also better to buy small amounts frequently than to buy bulk amounts that will take you a long time to get through. Spices don’t last for forever, even if people do seem to keep them for years.

Here is a basic spice list to start with: Bay leaves, Black peppercorn, cayenne pepper, chilli powder, cinnamon ground, Cloves, Cream of tartar, Cumin, Curry powder, Ginger, Kosher salt, Nutmeg, Oregano, Paprika, Crushed red pepper, Rosemary, Sesame seeds, Thyme, Vanilla extract.

Happy cooking!

Sophie Mitchell Tweet Yourself Thin: Sunday

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Frost hopes you have enjoyed the week of ‘tweet yourself thin’. Lots of healthy eating, and hopefully you lost a few pounds.

Best Breakfast Burritos
Prep time 10 minutes
Cooking time 5 minutes
Serves 4

Ingredients

Small handful of fresh coriander leaves
3 spring onions
1 tbsp of pickled jalapenos
2 tomatoes
100g tinned beans (like pinto or borlotti)
8 eggs
100g grated cheddar
4 wholemeal or seeded tortillas

Chilli sauce to serve with chicken

1. First add the coriander leaves, jalapenos and spring onions to a blender and blitz until fine. Then
transfer the mix to a bowl.

2. Lay the tortillas on a clean work surface and spread a spoonful of the coriander mix on each one.
Then sprinkle over the cheese.

3. Whisk the eggs together and season. Dice the tomatoes, then heat up a frying pan and add the
tomatoes and beans, cook for 5 minutes in a little olive oil, then add the eggs, stirring occasionally
cook the eggs for about 5 minutes, do not overcook them.

4. Divide the eggs between each tortilla and then roll up the tortilla. Heat a large frying pan up and
fry on each side, then serve.
Barbecued Lemon and Oregano Chicken Legs with Green Olive and Basil Salad
Serves 4
Prep time 20 minutes
Cooking time 20 minutes

Ingredients

5 cloves of garlic
1 tbsp extra virgin olive oil
2 lemons
100ml white wine
1 tsp dried oregano
8 chicken legs and thighs
Salad;
1 tin of artichoke hearts
100g pitted green olives
2 heads little gem lettuce
Small handful of shredded basil
Dressing;
75ml olive oil
25ml white wine vinegar
1 tsp mustard
1 tsp honey
Sea salt and pepper

1. Mix the white wine, garlic, oregano, olive oil and then mince the garlic and also add. Cut the
lemons in half, squeeze in the juice and chuck in the lemon skins as well. Mix then add the chicken
legs. Cover and leave for at least 30 minutes. Preheat the oven to 220C or get the BBQ ready.

2. Pour the chicken marinade and the lemon pieces in a roasting tray, season and place in the oven.
If barbecuing, season the legs and thighs and then place on the barbecue, brush with some extra
marinade occasionally. They will take about 30 minutes in the oven (or basically just cook until
golden brown with clear juices). On the barbecue they should take about 20/30 minutes, just make
sure you turn them.

3. While they are cooking make the salad. Drain the artichokes off and pat dry with some kitchen
towel. Then cut in half and add to a large bowl, then cut the olive in half and add. Take the little gem
and trim the base, then break into the natural leaves. Mix together with the olives and artichokes.

4. To make the dressing simply whisk all of the dressing ingredients together, then drizzle to
personal taste over the salad.

5. When the chicken pieces are cooked, pile up on plates with some of the lovely salad on the side.

Spiced Pollock, Roasted Butternut Squash and Chickpea Salad
Prep time 15 minutes
Cooking 10 minutes
Ingredients

4 fillets of OCADO Pollock
1 tbsp tikka masala paste
1 tbsp olive oil
1 packet of Waitrose butternut squash peeled slices (350g)
250g rocket leaves
1 lemon
150g chickpeas
1 tsp mango chutney
100ml natural yoghurt
1 tsbp of chopped fresh mint

1. First place the fillets of Pollock into a bowl and spread in the spice mix, make sure it gets all over
the fish on both sides, then preheat the oven to 250C.

2. Pop the butternut squash on to a tray, drizzle with oil, season and roast for 20 minutes, until
golden round the edges.

3. While the squash is cooking mix the chickpeas, mango chutney, yoghurt and mint together and
season.

4. Heat the grill up and place the fillets on a baking tray, season and then grill for about 6/8 minutes,
depending on the thickness, until cooked throughout.

5. Pile up the squash, salad, and then fish, top with a big scoop of the chickpea mix and serve.

Sophie Mitchell Summer Recipes; Tweet yourself thin: Friday

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Pancetta, cherry tomato and ricotta frittatas
Prep time 10 minutes
Cooking time 10 minutes
Makes 12 mini frittatas
12 slices of pancetta
6 cherry tomatoes
200g ricotta
25g watercress
10 eggs
100ml milk
Sea salt and black pepper
1. Preheat the oven to 200C/400F/Gas 6. Oil a 12 cup mini muffin tray or a 6 cup larger one.
2. Line each muffin cup with a slice of pancetta. Then halve the cherry tomatoes and add one half to
each cup. Divide the ricotta between the cups as well.
3. Whisk the eggs and milk together, then season. Roughly chop the watercress and mix in with the
eggs. Pour the mix between the muffin cup and pop in the oven 10 minutes, until just set.
4. Then cool slightly, remove from the tray and serve.

Wholemeal linguine with crab, chilli and white wine
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g wholemeal linguine
2 tbsp extra virgin olive oil
4 cloves of garlic, roughly chopped
1 dried chilli
2 lemon, zest and juice
Small handful of chopped flat leaf parsley
400g of white crab meat
1. Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.
2. While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the
chilli, fry for a couple of minutes, but do not get any colour on the garlic.
3. Add the crab, lemon and parsley then season well.
4. When the pasta is done (this should take about 20 minutes, but read the individual packet
instructions and cook al’dente) Then drain off the pasta, retaining about 1 tsbp of pasta water and
add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of
olive oil.

Pan Fried Salmon with fennel shavings and saffron aioli
Serves 4
Prep time 15 minutes
Cooking time 10 minutes
4 skinless salmon steaks (about 200g each)
2 bulbs of fennel
1 tbsp capers
1 red onion, sliced
Juice of lemon
2 tsp olive oil
Saffron aioli;
1 clove of garlic
Juice of 1 lemon
1 free range egg yolk
1 pinch of saffron
100ml olive oil
1. Firstly trim the fennel and then cut it as thinly as possible (I use a mandolin for this) then mix with
the lemon juice, capers and onions finally add the olive oil and season. Do this about 1 hour
beforehand if possible.
2. Then make the aioli, place the garlic in a blender with the egg yolk and saffron, then blitz for 2
minutes. Then very gradually pour the olive oil, while the machine is still on. It should become pale
and thicker. Season and add some lemon juice.
3. Heat griddle pan or a frying pan up hot and then add a little oil, season the salmon and cook for
about 4 minutes each side then serve up with the salad and a drizzle of aioli.

Sophie Mitchell Summer Recipes: Thursday

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THURSDAY
Pomegranate, Papaya, Raspberry and mint yoghurt bowl

Serves 4
Prep time 5 minutes
500ml 0% Fat Greek yoghurt
250g raspberries
1 papaya peeled, de-seeded and diced
Small handful of fresh mint leaves
1 tsbp of agave syrup
Squeeze of lime
200g pomegranate seeds
100g pistachios
1. Chop the mint leaves and mix with the raspberries, lime juice and the
agave syrup.
2. Take four bowls and divide the raspberries between each bowl, then add a layer of papaya, then
top with the Greek yoghurt and sprinkle over the pomegranate and pistachios.

Duck, lentil flat leaf parsley and apricot salad
Serves 4
Prep time 15 minutes
Cooking time 30 minutes
200g puy lentils
400ml vegetable or chicken stock
4 duck breasts scored
1 red onion
1 tsp wholegrain mustard
25ml white wine vinegar
57ml olive oil
1 small handful of flat leaf parsley
2 ripe apricots
1. Place the lentils and the stock in a saucepan, bring to the boil and then turn down and simmer for
30 minutes or until cooked. then drain and cool.
2. Heat a frying pan up to medium heat and the season the duck breasts on both sides. Lay the
breasts, skin side down in the pan and slowly cook. You don’t want to cook them too quickly; you
want to render the fat out. So cook them skin side down for about 10 minutes. Draining the fat off as
you go along. For the last 2 minutes turn up the heat to crisp the skin up. Then flip over and brown
the flesh side, cook for 5 to 8 minutes this side then take off the heat and rest.
3. When then the lentils are cool, mix in the mustard, vinegar, olive oil and parsley, season and stir
well. Then de core the apricots and slice.
4. To serve pile up the lentils on four plates then add the sliced duck and apricots.

Quinoa, broad bean, pea and radish salad with pan-fried lamb fillet
Serves 4
Prep time 20 minutes
Cooking time 30 minutes
200g Quinoa
400ml water
4 lamb fillets (approx 6oz per person)
3 cloves garlic
1 lemon
150g frozen peas, de frosted
4 spring onions
150g pink radishes
2 tsbp olive oil
Juice of one lemon
Small handful of mint
1. Pour the quinoa and the water into a saucepan and then bring to the boil and cook for about 30
minutes, or until cooked according to the packet instructions. The water should be evaporated, but if
not cook off the rest and then cool.
2. When the quinoa is cool, slice the spring onions and radishes, then add along with the peas, mint,
lemon and olive oil. Mix well and season.
3. Then heat up a frying pan and add some oil, season the lamb fillets and then add to the pan along
with the garlic cloves, squashed. Cook for about 10 minutes on all sides until golden brown, add a
squeeze of lemon then take out of the pan and rest for 20 minutes.
4. Slice the lamb and serve with the quinoa salad.

Sophie Michell & Ocado- Tweet Yourself Thin-recipes for summer: Tuesday

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TUESDAY

Coconut, Mango and banana smoothies

Makes 4
Prep time 5 minutes
300ml of natural coconut juice (like Vita coconut)
1 ripe mango
3 ripe bananas
1 lime
1. Peel and roughly chop the mango and bananas.
2. Place the fruit and the coconut juice into a blender and blitz until smooth,
then add the lime to taste and serve!
Sweet chilli and soy chicken wrap
Prep time 10 minutes
Cooking time 1o minutes
3 chicken breasts (approx 180g each)
1 tsp soy sauce
2 step sweet chilli sauce
½ cucumbers
2 spring onions
2 carrots
Handful of rocket
4 flour tortillas
1. Cut the chicken breasts into strips and then mix with the soy sauce and a table spoon of the chilli
sauce. Leave while you prep the veggies.
2. Cut the cucumber into strips, and then do the same with the spring onions and the carrots.
3. Heat up a frying pan and then pan fry the chicken strips for about 10 minutes, turning
occasionally. Make sure the chicken is cooked throughout.
4. Then build the wraps, by piling up some veggies, chicken strips and rocket, in a tortilla with an
extra drizzle of chilli sauce if wanted.

Pecorino, Pear and watercress salad with char grilled turkey breasts
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
4 turkey breast steaks (approx 180g per steak)
4 ripe pears
2 celery sticks
150g pecorino cheese
150g watercress leaves
50ml olive oil
Squeeze of lemon
Sea salt and pepper
2 tsp thick balsamic

1. Heat a griddle pan up very hot and then oil and season the turkey steaks. Then lay each steak
down on the griddle and cook for about 5 minutes each side.
2. Finely slice the pears and the celery (on an extreme diagonal looks great) then using a peeler add
shavings of the cheese and add the watercress. Mix with the lemon and the olive oil, and then
season.
3. Pile up the turkey breast and salad on the plates then drizzle with a little balsamic

Food and Wine To Make Mother's Day Special

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All mums deserve a treat, like relaxing with a glass of wine from this fabulous range whilst you prepare her one of the expertly chosen complimentary dishes.

Fish Hoek Shiraz

This juicy red wine is a delicious addition to a number of meals. It’s a good, strong, superb wine. It’s not too tangy. Full of flavour and with not much after taste. You can taste berries. Try it with a hearty cottage pie, lasagne, or roast beef. Even better how about a delicious classic bistro Mother’s Day feast of steak, green beans and potato dauphinoise.

Banrock Station Sparkling Rose

This sparkling rose works perfectly as a standalone aperitif before a meal, or as an interesting desert choice. Best served with a light, red fruit desert such as pavlova or fruit tart. It is a good, light and refreshing wine. Perfectly fruity and with just the right amount of sweetness. One of the best Rose’s I have ever tasted.

Mother’s day is on April the 3rd. So treat her with these superb wines and some good food.

Complimentary dishes suggested by Constellation’s in-house wine expert, Sam Caporn.

The nation’s favourite meal

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A survey of favourite meals commissioned by The Fat Panel revealed that Sunday Roast with all the trimmings was the nation’s favourite, showing that traditional English fare is top choice.

Over 35 per cent of men and women in the UK enjoy tucking into a traditional Sunday roast more than any other meal and more than one in three polish off the meal with a helping a chocolate fudge cake and cream for dessert, a survey of favourite meals commissioned by The Fat Panel, can exclusively reveal.

Second place in the nation’s food hot-list is occupied by steak and chips with 11% of the vote. The British steak and kidney pie and toad in the hole came last. For desserts, apple pie and ice cream is the second favourite choice (20%).

The research also shows that cooking from scratch is not greatly popular, with only 20 per cent managing it every day. Nearly half of people say that the biggest obstacle to cooking more often is that it takes too long. Another reason given by 13 per cent of people is that buying ingredients for home cooking is too expensive.

Chinese food is the takeaway of choice for 30 per cent of people, followed by twenty nine per cent favouring an Indian.

Fat Panel expert and nutritionist, Sarah Schenker, says it comes as no surprise that the Sunday roast comes out on top and as for takeaways, it is the easier option that comes at a price.

“This research shows that takeaways are very popular, however we need to be careful not to eat meals high in saturated fat too often. It’s much easier to stay in control of what we are eating when we cook ourselves. Being aware of what’s in the food we buy, using sensible cooking methods, such as grilling, and opting for common sense swaps like using 1% milk instead of full-fat or margarine and spread instead of butter will all have a positive effect on the amount of saturated fat we eat.

The nation’s favourite main meals

1.Sunday Roast with all the trimmings
35.6.%

2.Steak and Chips
11.85%

3.Lasagne
11.75%

4.Fish & Chips
10.55%

5.Chicken Tikka Masala
7.4%

6.Spaghetti Bolognaise
6.15%

7.Shepherd’s/Cottage Pie
5.3%

8.Sausages and Mash
4.8%

9.Toad in the Hole
3.8%

10.Steak and Kidney Pie
2.8%