We all know Wimbledon’s signature strawberries and cream. Either in an Eton mess, strawberry trifle, Victoria sponge, or just on their own. The flavour combination is legendary. 

This year, we’re updating the iconic sport locations’s traditional flavours with a strawberry and raspberry eclair recipe.

Strawberry and raspberry eclair recipe

Ingredients

• 50g unsalted butter, diced small
• 65g plain flour, sieved onto baking paper
• 2 eggs, beaten
• 600ml double cream
• 225g raspberries
• 15 strawberries, sliced
• 150g icing sugar, sieved

Method

1. Preheat oven to 200°C/180°C fan/gas 6 and line two baking sheets with greaseproof paper.
2. Place 150ml water and the butter into a saucepan over a medium heat. Once the butter has melted and the water starts to boil, turn off the heat, slide the flour into the mix and beat with a wooden spoon until you have a ball of dough. Transfer to a mixing bowl and cool for 10 mins.
3. Little by little, beat in the egg with a wooden spoon. You might not need all the egg – you want the mix to fall from the spoon after a count of 5.
4. Transfer to a piping bag with a 1.5cm nozzle and pipe out straight lines of choux pastry, 12cm long, with plenty of space in-between. Bake in the oven for 20-25 mins until risen, golden and crisp.
5. Remove from the oven, make a hole with a skewer in the base, lay them upside down on the baking sheet and return to the oven for another 5 mins to dry out. Then remove from the oven and allow to cool.
6. Crush 150g of the raspberries. Whisk the double cream to medium peaks and stir through the crushed raspberries.
7. Push the remaining 75g of raspberries through a sieve and mix with the icing sugar to make the icing.
8. Once fully cool, slice the eclairs in half and spread cream over the bases, followed by the strawberry slices. Use a little more cream inside the lid to stick it on. Top them all with the pink icing.

To see more strawberry-inspired recipes, visit Ocado’s page.

Planning to make your eclairs for a garden party? Check our garden party top tips

Lana Hall

Lana can usually be found spinning her collection of records, or writing odd poems in her phone notes. Her mixer of choice is a ginger beer, and you’ll never find her away from the sea for more than a few weeks.

The post Strawberry and raspberry eclair recipe appeared first on Silver Magazine.

If you’re thinking of eating in rather than out, this cherry bakewell galette recipe is a lush winner for pud. Add lashings of cream and lotsa love.

CHERRY BAKEWELL GALETTE

Prep:  minutes
Cook: 20-25 minutes
Serves 6

For the pastry:

125g plain flour
100g butter, cubed
25g light brown soft sugar
1 medium egg yolk

For the frangipane filling:

50g butter, softened
50g golden caster sugar plus 25g
2 medium eggs
½ tsp almond essence
75g ground almonds
25g plain flour
400g can Cooks&Co Pitted Black Cherries in Light Syrup
2 tsp demerara sugar 

Method

Preheat the oven to 200^oC, gas mark 6.

For the pastry, place the flour, butter and sugar in a food processor and pulse until it resembles breadcrumbs.  Add the egg yolk and 1-2 tbsp water until a soft dough is formed.  Wrap in clingfilm and chill.

Meanwhile, make the filling. Whisk together the butter and 50g sugar until pale and fluffy. Add 1 egg and the almond essence and whisk until combined.  Stir in the almonds and flour.

Drain the cherries, reserving the juice. Beat the remaining egg.

Roll out the pastry on a lightly floured surface to a 30cm circle. Spread with the frangipane leaving a 3cm border, top with the drained cherries. Fold the pastry edges over the filling, brush with beaten egg and sprinkle with the demerara.  Bake for 20-25 minutes until golden.

Meanwhile, place the cherry juice in a small saucepan with remaining sugar and boil until reduced and syrupy, about 50ml.  Brush this syrup over the cherries just before serving.

Cooks tip

Great served warm with ice cream as a dessert, or cold with afternoon tea.

Five pancake recipes to really jazz up your Shrove Tuesday

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The post The food of love – cherry bakewell galette recipe appeared first on Silver Magazine.

The Caribbean is full of so many wonderful food, so much so, we thought we’d give you an insight into said flavours to spice up your summer.

The Caribbean is made up of 13 countries and several territories/dependencies that are part of other countries. And, of course, each one has their own national/known for dishes. And boy are some of them tasty.

But I can’t simply go to the Caribbean for the food

No, most of us can’t just drop everything and jet off to the Caribbean to sample some of their delicious cuisines. But there’s lots of ways you can bring that Caribbean flavour to your home.

Dream Caribbean

Bringing you the taste of The Caribbean across the UK and supporting small speciality producers from the Caribbean. Created by Peter Martin, who has worked with Caribbean producers for year, the company offers a wide range of authentic flavours.

Some of our favourites include:

Pepper Jelly. This is a gradual sweet heat, and the perfect condiment to add a Caribbean spice to your cheese board. Pack of two jars £14.95

Sorrel Syrup. This is a sharp syrup made from hibiscus, and can be mixed with champagne or prosecco to make a fabulous Caribbean summer cocktail. Pack of two jars £14.95

Spicey Fruit Sauce. Bottled in Barbados, this is a sweet/savoury sauce, perfect with your summer barbeque. Pack of two jars £14.95

Classic Caribbean Gift Box – £29.95
This gift box is a combination of the most loved Caribbean flavours (picture does not show actual box, but range of products). The Classic box includes:

• Golden Rum Cake, which is from Barbados and is made with Cockspur rum
• Hot Pepper Sauce, hot and spicy
• Guava Jelly, delicious and sweet and delish on buttered toast
• Jerk Seasoning x 2, spicy and fiery and perfect to baste onto food or marinate

Dream Caribbean

Merchant Gourmet

Recently released, Merchant Gourmet is bringing The Caribbean essence to their beans and pulses with their new ‘Fiery Jamaican-Style Grains and Pulses’. They have teamed up with Tomekah George who works with lots of textures and takes inspiration from her Caribbean family to create this pouch.

Available in Ocado and Morrisons from 22 May 2022

Soul Fruit

With jack fruit as fruit that is grown and known for in The Caribbean, Soul Fruit brings you a healthy, natural snack.

Crunchy, dried jack fruit bag 20g – £1.79

Jamaica On Ice

Jamaica On Ice delivers the taste of Jamaican food to your door in frozen meals. Ready for you to eat and enjoy, with classic and flavourful meals right from the heart of The Caribbean. Their meals are quality food, authentic taste and very convenient and perfect for the summer Caribbean experience.

With a range of tasty meals, we’ve narrowed it down to our favourite two:

Ackee and saltfish – above – £7.99

Jamaica’s national dish and a gorgeous blend of herbs, spices, and sweet peppers to go with a tasty, salted cod fish.

Curry goat with plain rice – above – £7.99

A beautiful boneless goat curry with potato, chilli, and a mix of wonderful seasonings and spices.

And for those of you maybe with big families or big Jamaican food enthusiasts, get your hands on a bundle of 10 Jamaican meals to keep you going for a while.

A meal bundle of 10 meals is £69.50

The bundle includes a variety of dishes, including:

• Classic Jerk Chicken with Rice and Peas x 2
• Curry Chicken with Plain Rice x 2
• Curry Goat with Plain Rice x 2
• Oxtail with Rice and Peas x 1
• Pepper Steak with Rice and Peas x 1
• Steam Okra with Fresh Vegetables x 1
• Ackee and Salt Fish with Plain rice x 1

Jamaica on Ice is a pioneering new business with a real family feel. And we think the first of its type in the UK. For more information and to see their story, and range, check them out…

Jamaica On Ice – check out their foods

Caribbean rum

Hey, it’s what a lot of people know The Caribbean for, right? So it would be remiss not to mention the delights of rum! Here are a few favourites to kick your summer off.

Rhum Barbancourt from Haiti. From arguably the best distillery in Haiti, aged in limousin oak casks for four years. You can enjoy it either on the rocks or with a mixer.

Appleton Estate 8 Year Reserve Rum, from Jamaica. Crafted by Master Blender Joy Spence to mark 25 years of the estate, this is a warm honeyed rum, with hints of vanilla, spice, and orange. Heaven.

Ron Barcelo from the Dominican Republic. We sadly haven’t tried this one but it comes highly recommended. For those who like tasting notes: Intense coppery amber colour. Brilliant coppery amber colour. Aromas of butter cream, dried cherries, intense vanilla, pineapple jam and caramelized nuts followed by a mild entry to a dry but fruity flavour. Medium and exuberant body with great depth and balance. Finish with a flavour of carrot ice cream cake, kola nut, Mocha and a strong toasted taste that gradually fades.

Mount Gay from Barbados. Who doesn’t love Mount Gay? The Eclipse is an absolute classic – some burnt sugar notes, plenty of vanilla and caramel, and event banana. A lush summer drink.

Black Tot from across the Caribbean. A broad sweeping taste from rums from Guyana, Barbados, and Jamaica, expertly blended for the tastes of today.

And last but by no means least, House of Rum, brings you Diablo Aged Rum. A sipping rum, born in column stills in the Dominican Republic and pot stills in Jamaica. There is also aged white rum, spiced rum and XO Reserve.

Diablo Aged Rum – £69 per 70cl bottle

Marshall and Brown

Marshall and Brown offer a wide selection of Caribbean themed food, plus, they have a couple of brands on their site that also offer Caribbean flavours to spice up your summer

If you fancy a wide variety of chutneys to accompany your cheese, meat or maybe vegan platters, look no further than the Marshall and Brown Chutney Collection.

Featuring six different chutneys:

• Apple cider
• Beetroot and orange
• Pear and ginger
• Sun-dried tomato and garlic
• Red onion marmalade
• Rhubarb apple and ginger

The collection is £39.95

One of their companies is Mama Brown’s, who make Jamaican rum cake in a variety of flavours. If you want to try a little of each, we suggest the Rum Cake Collection.

The buddle includes all six flavours:

• Banana
• Pineapple
• Coconut
• Chocolate
• Key lime
• Golden original

This delicious collection is £35

And finally, their other company, The Jerk House which offers a variety of sauces to give your food a Caribbean kick.

The Jerk House Collection gives you on of each sauce to give you a variety of flavours, including:

• Caribbean hot mustard sauce
• Jamaican crushed red pepper sauce
• Jamaican jerk sauce
• Jerk seasoning
• Jamaican yellow scotch bonnet pepper sauce
• Jerk barbeque sauce

And this fiery collection is £17.95

So keep it tropical this summer

With these items and snacks, you’re sure to have a fiery summer that’ll perk up your taste buds. Of course you can try your hand at things from scratch and follow some online recipes. Fancy making your own Barbados Custard Ice Cream with Kitty Travers’ recipe?

Find some more Caribbean recipes here – BBC Good Food.

Lili Lowe

Lili works across all the channels; writing articles, taking photographs, creating content, and designing eye-capturing imagery. She’s an animal-lover who cries just seeing a picture of a baby sloth.

The post Caribbean flavours to spice up your summer appeared first on Silver Magazine.

Not everyone is locked down, but more of us are spending time at home. And hey, the rule of six is a teeny bit restrictive. So here’s some things to do at home, online, with friends, or on your tod.

1. Pizza in a box to your door

No, we don’t mean delivery pizza. We mean the fun of making a pizza, with all the basic, traditional ingredients delivered in a box. The boxes come with balls of dough to make the base, plus tomato sauce, fresh basil, mozzarella, parmesan etc.

The best bit here is that you get great pizza ingredients. And then get to add your own toppings without breaking the bank. Call us old-fashioned but we don’t think adding olives and extra cheese to a pizza should cost the best part of a tenner on top. Fun to do as a group, fun with famalam. And stand away from that pineapple.

Comes in two sizes –
The Due – for two at £17.50
The Famiglia – for four @ £27.50
www.dough-re-me.co.uk

2. Cocktail making and exclusive masterclass online

There’s quite a few box kits out there with the ingredients for specific cocktails, with a recipe card included. But this one is a bit different, and we love it. Watch the video.

We like this because it comes with an online masterclass. Learn how to make it like a pro, with a proper class from a highly experienced cocktail master! Great fun to do as a group online. Love that they offer non-alcoholic options too, as it’s Stoptober.

You pay for the class, which is £100 for 45 minutes, but obviously you can split the cost with chums.

Use your own ingredients, or they have box kits starting from £30
www.mixologygroup.co.uk

3. Make your own Indian feast – spice kits and recipe box

Everything you need to make an authentic Indian feast at home. The kit includes a recipe booklet to start you off, and six exclusive spice blends, created specifically by Mandira. Suitable for vegetarians and vegans. Gluten, nut and preservative free.

The kit contains onion bhaji masala, chicken or meat masala, Bombay potato masala, chilli masala, chai masala and garam masala. Cook up a Ruby in your bubble.

Spice kits £21
www.mandiraskitchen.com

4. Messy Halloween baking, with little kids (or big kids)!

This is a really fun activity bundle for Halloween, complete with a spooky mummy biscuit baking kit, monster slime popcorn kit, and monster biscuit bag craft activity. Each box fits though your letterbox and comes with everything you need to make monster slime and spooky biscuits, as well as a kit for decorating.

Fun with friends, but probably more fun with little fingers. Something to muck about with the children or grandchildren.

Halloween Activity Bundle £19.99
www.craftandcrumb.com

5. Whisky Festival in a Box, with tasting boxes

This is a fairly large scale event and one for those who love a drop of malt or peat or whatever. It’s a three day festival with tastings classes online, but also quizzes and other stuff. Everything will be available online and for free all weekend. But if you want to join in the tastings, you buy a box for £35 for one of the sessions.

The boxes include six whiskies, a tasting glass, can of Larkfire Wild Water for Whisky, a pin badge, and a pipette. Themed tasting sessions include Scotch whiskies, Asian whiskies, world whiskies etc. A whisky lover’s dream. If you miss it live you can watch it afterwards.

Whisky Festival in a Box, 16 – 18 October 2020
www.thewhiskylounge.com

6. Luxey grooming kit for men – because good hands are important

It’s not just women who like to look and feel good. Treat your hands to a bit of love – especially as you’re washing them so much more.

This kit includes things like hand scrub and cream; grooming items such as clippers, scissors, tweezers etc; and a nifty little pouch. Maybe not exactly a party in a box, but a box to prepare you for a party!

Available from Boots – the Champneys Men Deluxe Grooming Kit £14
www.boots.com/champneys

7. Cove Vodka cocktails in a box – Cosmos or Royales?

Nice and straightforward, this is cocktail combos in a box. We loved the look of a few of these cocktail boxes and kits. But came down in favour of the Cosmo, or maybe the Royale. We like it classic and classy, what can we say? Also how cute are those little bottles of Cointreau?!

We say try a few of these kits with friends, either online or together in the flesh. Not exactly challenging, but fun, and quality ingredients.

Cove Cocktails Cosmopolitan Kit – contains enough for four cocktails £30
www.devoncove.co.uk

8. ESPA – the full body pampering experience in a kit

Literally launching today (2 October), this is the ultimate in spa at home luxury. Those that know, know that ESPA is guaranteed to make you feel magical. And this collection includes an embarrassment of riches. Spa night at home with girlfriends? Absolutely perfect for this. Crack open the champagne and revel in the goodies, which include body polish, serum, hair mask, Gua Sha tool for massage, plenty of creams… grownup sleepover anyone?

Create a sanctuary at home from top to toe – The Complete Retreat Collection £180
www.espaskincare.com

9. And relax, with this gentle box of relaxing goodies

If you’re looking for something a bit more holistic and relaxing, this is the one for you. Particularly if you fancy a bit of me-time. The box contents have been selected to give you seven ways to reduce stress, relax the mind and soothe a tired body.

The box contains a wellbeing rollerball, heated eye mask, rose quartz crystal, singing bowls download and mint tea. Something to take along to your small yoga group perhaps, or just indulge yourself with at home. Ommm.

RRP £25 available from
www.sensoryretreats.com

10. Make your own gin with botanicals

Missing your favourite gin bar? Did you know it’s pretty easy to make your own gin blend at home, champions? This box comes with a recipe booklet and a bunch of fragrant botanical ingredients in little tins. Which you can use for garnishing your already-made gin, or make your own. Everything you need is included.

Gin Botanicals Tin with 7 Botanicals, £24.99
www.spicekitchenuk.com

11 Time of Your Life beauty boxes

TOYL is a beauty subscription box created specifically for mature skin. Packed with beauty products, specifically chosen for our age group and themed to meet your beauty needs throughout the year, TOYL is unique. The luxey, high quality contents are always worth over £100, and each month you receive products relevant to the time of year. From a shake-up of skincare in the Autumn, to travel products in May, glamour in December and home spa for January.

Monthly box subscription only £35, cancel any time
www.toyl.co.uk

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We love chocolate, but it can be a bit, well, heavy sometimes. So this white chocolate mousse recipe from new collaboration between Montezuma’s and food writer Rosie Birkett is welcome relief. It’s a chocolate hit, but it’s got lilt and lightness.

A huge 47 percent of Brits say they’ve spent loads of lockdown cooking. So if you’re looking for inspiration, this might be for you. It’s a new series of online recipes, tutorials, and tips to inspire creativity and nurture culinary skills. And it’s all about chocolate.

‘Montezuma’s Moments’ is a summer-long programme where a series of experts will be sharing their creative skills with home cooks. It kicks off this week with cook and food writer Rosie Birkett, who offers her top tips as well as two heavenly chocolate recipes, one of which we’ve shared with you here.

Love food? Try this easy steak pie recipe

In this perfect make-ahead dessert, the sweet, creamy character of the white chocolate is balanced with sharp, fruity mango and zesty lime. If you want to be extra classy (course you do), serve in delicate cocktail glasses.

Mango and white chocolate mousse with toasted coconut

Serves 4

100g Greek yoghurt, strained over a sieve
180g Montezuma’s Great White chocolate
150ml double cream
1 sachet veggie gelling agent (I use Dr.Oetker Vege-Gel)
200g ripe mango, diced (or tinned mango pulp)
1 tsp golden caster sugar
Juice and zest of 1 lime

To serve

2 tbsp toasted coconut
Half a ripe mango, diced

Method

Puree 200g mango with the sugar. Whip the cream until it’s thick and fluffy – slightly more whipped than soft peaks, so it holds its shape but doesn’t break up. Lightly fold through the strained yoghurt.

Set up a bain-marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and combine with the mango puree. Place it over the pan so that the bottom isn’t touching the water, then melt the chocolate into the mango, stirring with a whisk until you have a smooth curd. Whisk in the lime zest, half the lime juice and the gelling agent.

Leave to one side to cool.

Once slightly cooler (so as to not melt the whipped cream), pour a third of the cream and yoghurt into the chocolate and mango mixture and fold together, then repeat with the remaining two-thirds.

Pour into glasses and set in the fridge for a couple of hours or overnight. When you’re ready to serve, toss some diced mango with the remaining lime juice and pile it on top of the mousses with some flakes of toasted coconut. Grate over lime zest to finish.

More about Montezuma’s Moments

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The post Celebrate World Chocolate Day with something that isn’t icky sweet appeared first on Silver Magazine.

I love to cook, and I love to eat. So when the team behind ‘Chef Simon McKenzie’ asked me if I’d like to try his new live cooking date on a Saturday night my nostrils quivered immediately.

It’s a fairly new venture – Simon is a real chef, and like many chefs, not super busy right now, so the idea of doing a live cookalong thing is clever. Food-focused muggles like me get to make a lovely meal alongside a proper chef. Plus *bonus* a delicious, fancier-than-normal meal at the end, and a sense of smug satisfaction. One hopes.

“Doing Stroganoff this week,” said Nick Mosley, who was the one to get in touch. “Do you want to do beef or chicken?” Not exactly a difficult question. Beef, I said. And lo, on Friday afternoon, the lovely Julia Claxton dropped my bag of food safely at my front door.

What’s in the bag?

Mostly ingredients. There is an instruction sheet, and a little handwritten postcard from Simon, which is a nice touch. And a teatowel. There’s no recipe/method included, on purpose. But there is a list of stuff you need from your kitchen, and directions on how to join the Facebook Live.

Everything seemed packaged up pretty safely – there was a little pot of brandy, a bag of cream – that kind of stuff, and no leakages. Things were wrapped in cling film though, and it did feel like maybe sealed bags would be better, if only for the meat. More important if I’d had chicken or pork I guess, but still.

The ingredients are really fresh, and of excellent quality. Couldn’t fault a single thing in the bag – the beef particularly was impressive. So fresh, I ate a raw chunk whilst I was chopping it. I’d have loved to know where the foods came from – are they local? Organic? Free range? Maybe something to add to the included notes?

How does it all work?

The premise is really simple. There’s a list of things you need on the enclosed sheet (2 x frying pans, sieve, chopping boards etc). And you simply get your kit together, log on to the Facebook Live at around 6.10pm, and wait for everyone to arrive. Then he kicks off and you cookalongaSimon, usually at around 6.30pm.

It’s a good idea to have your kit ready, and to have unpacked everything before you start. Simon’s partner Aisling monitors the comments, and handles the camera work – we get some zooms for close-ups, for example, although the whole live is shot on a single camera. It’s a clean, simple setup.

What’s wrong with it?

I’m going to do it this way round because I want to finish on the positives – and this was overall a really positive experience. But there are some issues.

Firstly and most obviously, connectivity. I lost connection two or three times, and it was glitchy occasionally, and I have superfast fibre at my gaff. So that’s something to be aware of.

Also, because it’s shot on a single device (I’m going to guess iPhone) without a mic, I really struggled to hear him. Especially once I was cooking and there were sizzling noises my end. Also, speaking personally I prefer to watch video in landscape, but perhaps it’s impossible to get all the action in shot that way round. Lighting is quite bleak and the tech felt a bit basic. We are all so used to video quality around food being high these days, so it feels a little unpolished.

Cooking along at the same time would work better if everyone had the same amount of food. I had a kit for four people, and it simply takes longer to dice for four than two. I found myself playing catch-up a fair bit. Also I missed a couple of instructions partly because I couldn’t hear, and partly because I was behind.

Does it need to be ‘live’?

There was one point where he cooked the beef and did the flambé and suggested we watch him first, and then do it afterwards. And I can’t help thinking that maybe that’s a better way of doing it all. So rather than all trying to do it at the same time, we watch him and then take our turn?

Check out my flambé!

It’s also really hard to ask questions and type when you’ve got sticky food-covered fingers and no time. The live banter would be improved, I think, if the chef and the cooks took turns. You’d have time whilst you were watching him. And then he’d have time to respond whilst you were doing your own cooking. Doing everything all together is a bit frantic.

The list of equipment didn’t mention a lighter or matches, although it is in the ‘stages’ part on the reverse of the sheet. So when it came to flambéing the beef we had a mad scramble looking for a lighter. Also there’s mention of a QR code for help joining the Live, but that isn’t on there either. So maybe some double checking on the sheet would be useful.

What’s right with it?

So although this is a slightly hectic way of cooking, it’s really good fun. There are comments coming in from other cooks, and there’s a great sense of all being in it together.

Simon is really likeable, and comes across well. He does a good job of looking comfortable in front of the camera although I suspect he’s strapping that on a bit. But his corny jokes and obvious passion for the food make him a genial host. He’s also, y’know, easy on the eye. Am I allowed to say that?

When I could hear him properly, he was generous in explaining how to do things – cut this thing 2mm thick, cut the meat this way, freeze your pancetta for better slicing results etc. So if you have the time to hear him, he’s giving away some nice little tricks of the trade and nuggets of cooking gold.

Delving back into the way it flows – I really enjoyed hearing him talking in a more sciencey way about the food, and wish we’d had more time for that. He spent some time explaining why he was using double cream and lemon juice instead of sour cream, for example. And some really supportive advice about methodology going along. You could learn a lot doing regular sessions.

All in all I had a really fun time, and the end result was great.

How was the food?

So the end result was Beef Stroganoff, cous cous, and French beans with shallots and pancetta. And it was delicious.

The Stroganoff

Green beans with pancetta and shallots

Ultimately we ended up with a really lovely meal. And I learned some really nice little tricks along the way. For example how cous cous (misery sand, for Peep Show fans) is transformed by using some stock and fresh thyme in the water. We were all pleasantly surprised in my house by how much difference that makes.

The meal was delicious, the quality of ingredients really helps with that. My Live froze literally as I was plating up but I didn’t care by then. We were too busy shoveling it in.

Other things to mention…

This was a round trip of about 2.5 hours in the end, so be aware of that if you’re starving!

I see that the live is also on Instagram, but there’s no mention of that on the instruction sheet. It’s also shot on a different camera for that, which I thought was at a better angle. And if you miss the fb Live you can still use your bag of food by watching it on IGTV afterwards. It’s also available to watch on Facebook afterwards too.

I didn’t buy a ticket in the usual way so maybe cooks get sent that kind of information when they buy the tickets. I’m assuming when you buy your ticket you get a bunch of info emailed to you. If so, ignore me. I’m flying blind here a bit.

Also I looked but there doesn’t seem to be any kind of option to share your results and hashtag it? There’s a competition that’s something to do with the teatowel which I heard about for the first time once the Live started, but I still didn’t quite understand. (I found it on the Insta account in the end; post your finished dish with the teatowel on Simon’s fb page for a chance to win two free meals).

But no specific hashtag? For a food-based activity on social media I think this is missing a huge UGC/marketing opportunity. Also you have to actively seek out and look at the Visitor Posts on the Facebook page to even see them. This thing could use a bit more user showboating I think; be great to see everyone posting their own results on their own feeds with a unique hashtag.

Would I do it again?

Absolutely. It was a bit hectic, and there was shallots and mushrooms and chopping boards and stuff everywhere at the end! The kitchen looked like a bomb had hit it. You’re cooking at someone else’s pace so there’s no time to clear up as you go along.

But the whole thing was great fun, and the food at the end really was super tasty. It’s a dish I’d never normally think of making, which is a delight. Just having someone else tell you what to cook for a change is lovely (parents everywhere will understand that one). And having it all measured out for you was also great.

Alice, sous chef and hooverer of dropped bits

I did this on my own (unless you count Alice pug) but I suspect it might be more fun with two of you. You can play tag, watching and listening in (and commenting and getting involved) – and then doing cooking and prepping as well.

All in all it’s a fun night in on a Saturday and is exceptionally good value for money. Essentially it’s a tenner a head plus delivery (varies depending on where you are). Right now you can do Brighton area, Henley and Newbury. It’s not UK-wide yet but they have plans to expand it. Keep your eyes peeled. Some amazing recipes coming up in the weeks ahead.

Simon’s website
Simon’s Facebook page,
And Simon’s Instagram

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post I had a hot date on Saturday night – cooking with chef Simon McKenzie appeared first on Silver Magazine.

The first definition of a cocktail was described in 1806, on 13th May. A New York publication, The Balance and Columbian Repository, defined a cocktail as “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters…” And now we celebrate cocktails – if not every day, then at least once a year. Because it’s World Cocktail Day! And yes that’s a thing, but you can make this excellent cocktail any day of the year.

We’re here for this, and definitely here for making our own cocktails at home. So we asked our cocktail expert friends at the Mixology Group for a classic recipe with a modern update. And they’ve come up trumps. You’re welcome.

Ginger Whiskey Sour

50ml bourbon whiskey
20ml ginger syrup
20ml simple sugar syrup
30ml lemon juice

DIRECTIONS

This one couldn’t be easier. Shake all ingredients with ice and double strain into a rocks glass filled with ice.

We use the delicious House of Broughton syrup range from Fentimans, but you can make your own syrups. Create your own ginger syrup using 1:1 sugar and water boiled up with a chunk of fresh ginger for 15 mins. Sugar syrup you know how to make. You ought to.

Shake it all together and pour over ice. Garnish with orange, or sliced orange peel, or go crazy and use some candied ginger. Sip and ahhhhhhhh…

* * * * * * * * *

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The post Celebrate with a new twist on a classic – Ginger Whiskey Sour recipe appeared first on Silver Magazine.

But here’s an interesting thing. According to the search phrases most often typed in by Brits looking for pies, actual pie isn’t top of the list. And we’d have lost money on this.

No.1 is actually ‘Cottage Pie’ (which is not a reel PIE as any fule kno) with the first actual pie-pie coming in at No.4 with Chicken and Leek. If you’re interested in seeing the full top ten, it’s at the bottom.

But first, to pie! See, when we think of pie we think of stuff like steak and kidney, or a nice veggie option. But definitely with pastry. And gravy. So that’s what we’re bringing you today – a super easy pie recipe that’ll warm the cockles. Tuck in with a good red wine, and probably a snooze on the sofa afterwards…

EASY PEASY STEAK PIE

3 tbsp oil
1kg diced braising steak
2 onions, chopped
3 tbsp plain flour
Salt & pepper
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water
1 x 225g ready-rolled shortcrust pastry
1 x 375g ready-rolled puff pastry
1 egg yolk, beaten

FILLING

Heat oven to 160C/140C fan/gas mark 3. Heat half the oil in a good sized casserole dish (a Le Creuset type thing is perfect) and brown the meat. Fry in batches so it doesn’t get crowded and go soggy, and remove from the heat and set aside. In the same pan (don’t wash it) add a bit more of the oil and gently fry the onions until they’re softly coloured.

Sprinkle the flour over the top of the onions and stir, then stick the meat back in, juices and all, together with the ketchup, stock and seasoning, cover with lid and simmer for a good couple of hours. You can make this whenever you like – chill it for 3-4 days or freeze it. If you want to add kidneys use lambs’ not beefs, and give them the same pre-treatment as the beef. Same with mushrooms.

ASSEMBLY

OK so feel free to make your own pastry but this is called Easy Peasy for a reason. Heat oven to 220C/200C fan/gas mark 7. Grease a 24-26cm pie dish and line with the shortcrust pastry. Don’t use puff pastry as the base or it’s just going to be unpleasantly soggy and greasy. Blind bake this a bit if you fancy but it’s not the end of the world if you don’t. Tip the filling in and top with the puff pastry, sealing the two pastry layers with brushed beaten egg and pressing all round the edges. Go crazy with the designs using your trimmings, brush the top with more egg and pop a couple of slits in to let the steam out. And in it goes. Bake for 40 minutes or until golden and ready to scoff. Let stand for a while before serving.

HERE’S THE TOP TEN PIES SEARCHED BY BRITS ON THE ‘NET

1. Cottage Pie
2. Fish Pie
3. Shepherd’s Pie
4. Chicken & Leek Pie
5. Chicken and Mushroom Pie
6. Steak and Ale Pie
7. Meat and Potato Pie
8. Pork Pie
9. Steak and Kidney Pie
10. Corned Beef Pie

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post National Pie Week – show off in the kitchen with this easy steak pie recipe appeared first on Silver Magazine.

Beer & Bacon Pancakes

For those that prefer a savoury pancake and fancy a treat with a powerful flavour punch, these pancakes are exactly what you need to be making come next Tuesday.

You will need;
1 cup of all-purpose flour
2 teaspoons of baking powder
2 tablespoons of sugar
1 egg
2 tablespoons of melted butter
3 rashers of cooked bacon chopped into small pieces
½ – ¾ cup of good quality beer/ale

Method;
Whisk together the sugar, salt, flour and baking powder
In a separate bowl, beat the egg and mix with the beer and butter
Heat your griddle pan, grease with butter and add a small amount of the pancake batter
Add a few pieces (or as many as you want) of the bacon
Flip after 2-3 mins and cook on the other side until golden brown
Serve with a generous amount of maple syrup

Basic pancakes, with a pink citrus twist

Making pancakes with grandchildren!? Or just prefer your pancakes in a more classic style? It’s a time-tested recipe which only requires only a handful of ingredients. Make a bit special by trying pink tiger lemons if you can find them (M&S, Tesco Finest); not only do they look pretty with their stripes and their pink flesh, they’re also more aromatic and perfumed, with less acidity than a standard lemon.

You will need;
3 large free-range eggs
125g plain flour
250ml milk
Butter for cooking
Lemons and sugar

Method;
Blend or mix well the eggs, flour, milk and a pinch of salt
Leave to stand for 15 minutes
Melt the butter in a frying pan
Pour in a small amount of the mixture and wait until it starts to lift around the edges
Flip and repeat on the other side until golden brown
Serve with a generous sprinkling of sugar and a wedge or two of pink tiger lemon

Boozy Pancakes

Inspired by the classic Crepes Suzette recipe, these Cointreau-flavoured pancakes are the perfect way to fall of the January booze-free wagon.

Firstly, use the above basic pancake recipe to make your pancakes. Then for the filling and sauce see below;

You will need for the filling;
85g soft unsalted butter
25g golden caster sugar
3-4 tablespoons Cointreau or Grand Marnier
Grated zest of half an orange

Method;
Cream together the butter and sugar in a large bowl
Add the liqueur and orange zest
Spread a small amount onto each pancake
Fold pancakes into quarters and arrange on an oven dish
Bake for 15 mins (covered) at 190 degrees.

You will need for the sauce;
Juice of 2 oranges
Grated zest of 1 lemon
175g caster sugar
3 tablespoons Cointreau or Grand Marnier
248ml double cream (to serve with if desired)

Method;
Add the juice, zest and sugar to a pan and heat until the sugar has dissolved
Add the liqueur and bring to the boil
Simmer for 10 mins until the liquid has reduced by half
When the pancakes are ready add another tablespoon of liqueur to the sauce, warm and pour liberally over the pancakes
Warning: Do not drive or operate heavy machinery after consuming these pancakes!

Vegan Pancakes

If you are carrying on with Veganuary (becoming a vegan for the month of January) and want to create delicious vegan pancakes that don’t compromise on taste, the below recipe is for you.

You will need;
150g plain flour
2 tablespoons caster sugar
½ teaspoon salt
2 teaspoons baking powder
300ml water
1 tablespoon oil (plus additional for frying)

Method;
Combine the flour, sugar, baking powder and salt in a large bowl
Whisk the water and oil together in a separate bowl
Make a well in middle of the dry ingredients and gradually pour in the mixed water and oil.
Mix well
Heat a lightly oiled frying pan or griddle and add a few spoonfuls of the mixture.
Cook until bubbles start to appear, and the edges start to come away from the pan
Flip and cook on the other side until golden brown
For a bit of sweetness and spice why not trying adding a handful of raisins or sultanas to the mixture along with a good pinch of cinnamon and mixed spice!

Pancake Canapés or ‘Panapés’

Fancy something a bit different? Want to wow your family and friends? New trend pancake canapés are ideal for sharing and for those who can’t decide on just one flavour combination. How about a Knickerbocker Glory pancake stack, or just cram them with fruit, chocolate spread etc. The sky’s the limit (or how wide you can open your mouth!)

Do you have any tried and tested indulgent pancake recipes? Please share them with us on Twitter or Instagram – we would love to see them.
#PancakeDay #SilverMagazine #Pancakesforadults

Tabatha Fabray

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Consistently seen as a quality, high end tipple, whiskies are starting to remarket and even repackage (Glenfiddich we’re looking at you) to attract a younger market. Whilst cocktail pods that dissolve in your mouth might be fun, surely the secret of the drink’s enduring appeal is about its quality and class? The experience of drinking it slowly, and savouring it? We wanted to find out.

As the nights get darker, longer and colder, there is nothing more enticing than a warm, amber drink by the fireside. We spoke to Myles Cunliffe from The Mixology Group to find out more about one of the longest-standing favourites in the world of spirits, and where it’s going.

TELL US ABOUT WHISKY AND HOW IT’S MADE

Put really simply, whisky is made from beer. Beer is made from a grain which is processed into a rough flour, and mixed with hot water. The hot water dissolves the starches and sugars in the grain, making a sugary liquid.

This is fermented into an alcoholic liquid via the addition of yeast. It can then be distilled in various types of stills; from copper pot stills for single malt whisky through to continuous stills for bourbon. The still concentrates the alcohol and adds to the flavour.

A minimum of two years in the barrel is used for a straight whisky from the States, whereas Scotch requires a minimum three-year sitting in the barrel

Then the alcoholic liquid is aged in a variety of barrels which may have previously held bourbon, sherry or even port and dessert wine, lending the drinks yet deeper and more complex flavours.

The time it spends in the barrel varies from country to country, but it can be anywhere between a matter of weeks or years. A minimum of two years in the barrel is used for a straight whisky from the States, whereas Scotch requires a minimum three-year sitting in the barrel.

One thing to remember when looking at a Scotch whisky bottle is to look at the label. The label always features a declaration of the malt or grain whiskies used. A single malt is one that is wholly produced from malt in one distillery.

When it comes to blended whiskies, and if it has an age statement, that refers to the youngest whisky in the bottle.

WHAT IS THE DIFFERENCE BETWEEN ‘WHISKY’ AND ‘WHISKEY’?

Strictly speaking, the difference between the two is where they’re from. Scotch is always spelt ‘whisky,’ and bourbon and Irish is ‘whiskey’, although you’ll find people who might disagree. It’s because of the similarities between Gaelic – both Irish and Scottish – with regards to pronunciation.

WHAT MAKES WHISKY SO PRESTIGIOUS?

The days of 15- and 20-year-old whiskies ruling the shelves of a bar are over

Generally, it’s due to the time it takes to produce. It’s also to do with the continual barrage from marketers that the older the whisky the better it is, making it harder for producers to sell younger whiskies.

However, the days of 15- and 20-year-old whiskies ruling the shelves of a bar are over. The increase of new distilleries brings an increase in young whiskies being released as limited editions, and new markets opening up.

HOW SHOULD WE BE DRINKING IT?

This varies from person to person; it’s about finding what works best for you. A little water, perhaps a crystal-clear ice cube, or even a splash of your favourite mixer all work just fine, as long as you enjoy it.

A big trend at the moment is serving whisky in the ‘High Ball Serve’. Essentially, whisky served long over ice with soda water. A very refreshing change from highly sugared gin and tonics. I also love a Ginger Whiskey Sour, a really tasty twist on an absolute classic.

MYLES’ FAVOURITES

If you’re a whisky drinker, you’ll already have your own favourite way of drinking it. Traditionally it’s generally been served neat or with a drop of water, and in the UK, without ice. But times change, and so do our habits. Here’s a few new ways to enjoy the amber fire…

NAME: Islay Malt Old Fashioned

TASTING NOTES: Smokey, bittered with the addition of Angostura bitters or the Aromatic Bitters from Mrs Better’s Bitters, with a hint of sweetness by adding the sugar of your choice. It could be honey, agave or even golden sugar.
BEST TO HAVE WITH: Great after dinner but exceptional with a great steak.
NEVER DO THIS: A common garnish are those horrid cocktail cherries. Ditch those in favour of some orange zest squeezed over the top.

NAME: Speyside High Ball with Fentimans Soda Water

TASTING NOTES: Tall and refreshing. Depending on your choice of whisky, it can be rich and complex or light and floral.
BEST TO HAVE WITH: Bar snacks. Have fun making your own, from candied nuts and bacon bits to hand fried crisps with white truffle mayonnaise. Be as decadent as you like.
NEVER DO THIS: Always use fresh bottles of soda water. Avoid the temptation of using the bottle of soda in the back of the fridge from last week. Instead, looking for smaller bottles, and don’t forget to store it in the fridge.

NAME: Bourbon Manhattan

TASTING NOTES: I make mine with the full-bodied red vermouth from Bolney Wine Estate, but look for a rich red vermouth to make this with to give the drink proper depth.
BEST TO HAVE WITH: Cheese!
NEVER DO THIS: Don’t use old vermouth. Treat your vermouth like wine – keep in the fridge once opened and safely consume within four weeks.

Myles Cunliffe is a specialist mixologist and viticulture expert who has worked globally, opening venues for clients all over the world, creating cocktail menus and training teams. A qualified WSET trainer, his work in the industry and training field has seen him awarded an Imbibe Educator of the Year gong. Thanks to him and The Mixology Group for their help with this feature.

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