Indholdsfortegnelse for March 2024 i Olive Magazine

Every now and then, a complete blow-out of a restaurant is in order – for a celebration, special occasion or simply a self-caring treat. If there’s just the two of you (or perhaps just the one), then sitting at a chef’s table where you can chat to chefs and watch the magic happen is absolutely thrilling. On page 58 you’ll find a round-up of some of our favourite venues, from the swish feel of a Park Lane hotel like the Dorchester and exemplary local produce skilfully cooked on Skye, to the quiet, almost balletic drama of Simon Rogan’s Aulis. As the feature says: entertaining, enlightening and delicious. March is also a good month for baking, with Easter coming at the end – there’s always place for cake during a long…

Wuzetka (chocolate cream sponge) The wuzetka cake originates from Warsaw – it was said to have first been made in a bakery along a road named the W-Z route, shortly after the Second World War (the road connected the eastern parts of the city to the western, the Wschód-Zachód areas, hence ‘W-Z’). It is a classic chocolate sponge cake baked in a square tin, filled with cream (the line in the middle of the road) and topped with a cherry. If you are baking this for adults or a grown-up party, use cherry vodka to soak the sponges. SERVES 9 | PREP 40 MINS PLUS COOLING COOK 40 MINS | MORE EFFORT 120ml vegetable or light olive oil, plus extra for the tin200g soft light brown sugar 2 eggs 1…

Teriyaki salmon sushi bowl Created during the first lockdown, as my easy homemade alternative to sushi rolls, this dish became an online sensation on my Instagram feed @myglutenfreeguide and has since been made and enjoyed by thousands of people. I hope you love it, too. SERVES 2 | PREP 15 MINS | COOK 15 MINS | EASY | GF 180g sushi rice3 tbsp rice wine vinegar 1 tsp caster sugar1/2 tsp fine salt2 tbsp sesame seeds 2 salmon fillets2 tbsp maple syrup1 tsp sesame oil2 tsp gluten-free tamari, plus extra to serve (optional)1/2 tsp garlic granules or 1 garlic clove, minced1 tsp mirin150g edamame beans1 ripe avocado, sliced4 spring onions, sliced into small chunks 1 Cook the rice according to the pack instructions. Meanwhile, mix together the vinegar, sugar and…

Shiso pesto and ricotta cannelloni SERVES6 (MAKES 18 TUBES) | PREP 40 MINS COOK 35 MINS | EASY 18g (25-30 medium leaves) green shiso perilla leaves6 tbsp olive oil2 large garlic cloves100g breadcrumbs500g ricotta25g parmesan, grated1 lemon, zested and juiced200g ready roasted red peppers680-700g tomato passata225g dried cannelloni pasta tubes2-4 tbsp milk(optional)2 x 125g mozzarella balls dressed green salad, to serve (optional) 1Put the shiso, oil, garlic and a pinch of salt in a small blender or food processor, then whizz into a smooth pesto oil. 2Tip the breadcrumbs into a large mixing bowl and pour over most of the pesto oil, reserving about 2 tbsp to drizzle over the top. Mix well until the crumbs are a moist rubble. 3Add the ricotta, parmesan, 2 tsp of lemon zest, 4…

The mountains of eastern France form a natural border: a barrier to travel, trade and the march of armies. It is no coincidence that the frontiers of France, Switzerland and Italy meet at the highest peaks in Western Europe. As the height of the mountains rises and the passes become more inaccessible, the food becomes less nuanced and more direct. Mountain cookery is first and foremost about fuel. Up here the larder is restricted, for the soils are thin and sparse, but the pasture is excellent, the potatoes are good and the cheeses delicious. Although the shopping basket is limited, the French Alps are home to some great dishes. Cooks here have learnt to work with what they have: lake trout and char, crayfish, feathered game in season, wild mushrooms,…

KEEP AN EYE ON @Olivemagazine ON INSTAGRAM FOR A VIDEO TOUR I’m Martha Collison, a recipe creator, cookbook author and broadcaster living on the (sometimes) sunny Sussex coast. We picked Brighton and Hove as a place to make home because the food scene is electric, with more independent restaurants and cafés than you can shake a stick at. It has all the perks of being a sizeable city but with the benefit of being privy to fresh seafood – caught by fishermen and sold at the port each morning – and local produce grown and harvested across the South Downs. I live with my husband, Michael, and we are really excited to be welcoming our first baby in just a matter of weeks. Living in a place as popular as…

Roast pork with hasselback potatoes Make this spectacular roast pork belly dish for Sunday lunch, served with crispy hasselback roasties and gremolata for a splash of colour SERVES 6 | PREP 30 MINS PLUS RESTING AND OPTIONAL OVERNIGHT SALTING COOK 2 HRS 30 MINS | EASY | GF 1.75kg boneless pork belly, skin well scored in a crosshatch patternsea salt flakes 2kg medium-sized floury potatoes (such as Maris Piper)2 tbsp olive oil, plus extra for the pork large knob of butter 1 garlic bulb, broken into cloves few thyme sprigs 150ml white wine GREMOLATA small bunch of curly parsley, finely chopped1 lemon, zested1 garlic clove, finely chopped 1 If you have time, put the pork belly uncovered, skin-side up, on a large plate, sprinkle with sea salt flakes and put…

Trendspotting PATTY MELT Move over burgers, this is the year of the patty melt. In America a burger comes under the category of sandwich, as does the simpler but just as cultish patty melt. The New York Timesrestaurant critic Pete Wells recently called the latter “superior”. At its most simple the melt is made of bread, cheese, a burger patty and sometimes onions – we’d probably call it a toastie. Recently it’s been having a bit of a makeover in its home country and social channels are following new incarnations. Over here you can try a very updated version at Crunch in Spitalfields old market. Do not wear a white shirt. sandwichuprising.com BUDGET VS BLOWOUT Buy the best, whatever your budget – this month, spiralisers PROCOOK SPIRALIZER With a nice…

Toffee apple croissant tart Croissant dough makes a brilliant stand-in for pastry in this free-form tart. The caramel sauce melds with the juicy apple to make a luscious filling. SERVES 8 | PREP 10 MINS | COOK 30 MINS | EASY pack of ready-to-bake croissant dough 5 tbsp caramel sauce, plus extra for drizzling3 medium or 2 large Bramley apples, peeled and sliced3 tbsp demerara sugar 2 tbsp toasted flaked almonds cream or custard, to serve 1 Heat the oven to 190C/170C fan/gas 5. Unroll the dough and separate into six triangles along the perforations. Cut each triangle into two smaller triangles. Use the triangles to line a non-stick 28cm tart tin, starting with the sides, leaving some of the points overhanging the tin. Make sure you slightly overlap…

SERVES 4 | PREP 25 MINS COOK 35 MINS | EASY 1 litre of chicken stock 400g raw shell-on king prawns 2 tbsp butter 2 tbsp olive oil 1 onion, finely chopped2 garlic cloves, crushed1 red chilli, finely chopped700g arborio or other risotto rice 1 tbsp tomato purée 200ml white wine or vermouth 1 lemon, zested and juicedhandful of parsley or chives, finely choppedextra-virgin olive oil, to serve 1 Bring the stock to a simmer in a pan over a high heat and lower in the prawns, cooking for 2 mins until pink. Strain out the prawns, then remove the heads and shells, and put these back into the stock, setting aside the prawns for later. Keep the stock on a low simmer to infuse. 2 Heat the butter and…

HOME BAR HACKS Ice, ice and more ice Ice is vital to making great mixed drinks and cocktails at home. However, it can be difficult to remember to stock up, especially in the colder months. If you’re having people over, try to fill your ice cube tray a day or two in advance, then you can decant it into a reusable freezer box or bag, and repeat. If you’ve forgotten and your guests are due over soon but you’ve only got one tray worth of ice, don’t panic. Chill your other ingredients well (if the weather is still chilly, you can just leave sparkling water, fruit juice, etc, outside) and you can make what ice you have go a bit further. Alternatively make a quick dash to a local shop…

1 SARDINES AND SEASONALITY There’s no bad time of year to visit the Algarve, where even winter days can be over 20 degrees with perfect sunshine. My favourite month is June, the start of the sardinha (sardine) season – which usually runs until September – and it’s also my father’s birthday. My dad will put a sardine in between two slices of bread, expertly eating it so all that remains is the spine. As they would with many dishes, such as chicken, prawns and amêijoas (clams), many Portuguese will eat sardines with their hands. February is the month of carnival in Portugal, and my hometown of Loulé hosts one annually over three days. 2 FOOD AND FAMILY Very important to the Portuguese. Think loud and convivial local tascas filled on…

WHICH FOODS CONTAIN PHYTONUTRIENTS? fruits| vegetables|nuts and seeds beans, peas and lentils | wholegrains herbs and spices | tea Most people are aware that we should include more fruit and veg in our diets but variety is also important. Plant foods contain compounds called phytonutrients that contribute to their rich colour, as well as their distinct flavours. Different foods contain varying quantities of a whole range of phytonutrients, which is why we have such diverse spectrums of colour among fresh foods. While some fruits and vegetables are a source of more than one phytonutrient, others have small quantities. Numerous studies demonstrate the multiple benefits of colourful phytonutrients, including working as antioxidants and reducing inflammation. Simply choosing to eat a balanced and varied diet, which includes a variety of colours, is…

In season this month: purple sprouting broccoli • rhubarb • oranges • cauliflower • spinach Broccoli tempura with white miso mayonnaise Purple sprouting broccoli is my preferred choice of broccoli to use here. But, as I don’t want to limit tempura to spring, the year-round Calabrese broccoli is lovely, too. The batter is gorgeously light and crunchy, the perfect partner for the rich intensity of the miso mayo. Tempura is a great way to use up odds and ends of veg right through the seasons. Try doing it with slices of courgette or spring onion, spears of asparagus, cavolo nero leaves, pumpkin slithers... SERVES 4-6 AS A SHARING PLATE, STARTER OR SIDE PREP 10 MINS | COOK 10 MINS | EASY | V 250g purple sprouting broccoli 150g plain…

effortless! 1 Korean-style noodle stew This is based on budae jjigae, a spicy and savoury Korean stew. It includes Spam, which is a traditional addition, but you could also use frankfurter hotdogs. If you have happen to have any tteokbokki rice cakes, they would work well in this dish. You could also layer on some slices of American cheese, if you like. SERVES 2-3 | PREP 10 MINS | COOK 20 MINS | EASY 340g tin of Spam, cut into thick slices200g Enoki mushrooms 150g Shimeji mushrooms, sliced75g kimchi 125g pak choi 2 spring onions, sliced SAUCE 2 tbsp gochujang (Korean chilli paste)1 tsp gochugaru (Korean chilli flakes)90g pack of instant ramen (we used tom yum flavour)1 tbsp soy sauce 2 garlic cloves, grated½ tbsp brown sugar 500ml chicken stock,…

Med Salleh Kopitiam brings the flavours of owners Med Pang and Koi Lee’s childhood memories of Malaysian street food. The menu covers Malay, Chinese and Tamil cuisines in a setting that also looks back, paying homage to the 70s household aesthetic that Med and his family grew up with. There’s even a mini grocery corner (kedai runcit) with a variety of snacks. Med’s grandma’s recipe for Hainanese chicken rice is a highlight of the menu and sits alongside dishes such as satay, laksa, beef rendang, char kuey teow (stir-fried noodles) and ais kacang (shaved ice with a selection of toppings including red beans). A buffet breakfast including roti canai and nasi lemak is served each morning. medsalleh.co.uk, @medsalleh.official Hainan chicken rice Make the condiments while the chicken cooks and this…

Kar-Shing ‘KS’ Tong works in the City by day, but spends his free time exploring and eating wherever his palate takes him. From street food to Michelin-starred restaurants, nothing is off the table, and he shares it all on Instagram @ks_ate_here. Our pro says Talk about shattering expectations. Solis is billed as a chicken and steak grill – but it isn’t just any chicken and steak. It’s a beautifully marinated half spatchcock chicken with signature smoked ají-ají oil and a sous vide flat-iron steak with founder Ana Gonçalves and Zijun Meng’s moreish version of an entrecôte sauce. Solis is located in a food hall but, make no mistake, it is a restaurant in its own right. With its classic hardwood furniture and walls enriched with artwork and photography paying homage…

Stellenbosch Stellenbosch is South Africa’s most important wine region, dating from the 17th century when Huguenot refugees from France brought vines and know-how, and so kicked off the country’s now hugely successful wine industry. The vibrant university town of Stellenbosch, 30 miles to the east of Cape Town, is the heart of the region. It is the birthplace of pinotage, a muscly crossing of pinot noir and cinsault that, along with shiraz, and Bordeaux stalwarts cabernet sauvignon and merlot, is perfectly suited to the terroir. This terroir is the unique combination of landscape, soil and climate – hot, dry summers cooled by breezes from the Atlantic Ocean – that makes Stellenbosch so special, and with a range of micro-climates within the region, many other grapes now thrive here as well.…

HYDRATION More people are realising that sweetened, sugary drinks have a negative impact on our health, and the drinks industry is responding with innovations. Although simple plain water is the cheapest way to keep hydrated, some people struggle to drink this in sufficient quantities, so April recommends finding something that hydrates you without the bad effects of sugar. Kombucha – which has already been a big trend over the past few years – is evolving as it gains extra benefits and functionality. Already low in calories and sugar, make sure to look out for the ones with live bacteria which are great for gut health and, as a result, general health. The market is inundated with waters with additional benefits – think added collagen, electrolytes and vitamins. Hydration is key…