Food for Thought – May 2018

Inspirational recipe ideas for late Spring menus

A shining example The inventive bods at Sosa have come up with this clever edible wax concept to add a bit of theatre to your bread basket. Add 3g of Wax Concept to 80g extra virgin olive oil and a little truffle oil for added flavour. Pour into your serving dish, insert a couple of wicks and allow to set. Light and serve with a selection of breads.

Nourish This black rice nourish bowl from Luke Turner is sure to appeal to healthy eaters. Full recipe http://leathams.com/wp-content/uploads/2018/01/Black-Rice-Nourish-bowl.pdf.

Awesome aubergine Mayfair restaurant Black Roe Poke Bar & Grill has launched a new menu, bringing the finest cuisine from the Pacific Rim to the capital with dishes inspired by Hawaii, Japan and Southeast Asia, including this sweet and Sour Japanese aubergine with chilli, spring onion and coriander.

Super salad With Food Allergy Awareness Week and National Vegetarian Week both happening this month, Major’s allergen free and incredibly healthy Quinoa, Bean and Pea Salad is the perfect dish to tantalise the tastebuds! For more great recipes go to www.majorint.com/magazine/recipes.

Beet the choc Nordic restaurant Aster’s executive chef Helena Puolakka has created this extraordinary spiced beetroot sponge with a chocolate ganache and smoked beetroot sorbet, inspired by her ex-pastry chef at Aster, Olivier Mourellon.

Thai treat This yellow chicken curry (Massaman Gai) by Sanguan Parr, head chef at Nipa Thai in London, is a sight to behold. Full recipe at www.stiritupmagazine.co.uk/recipes.

Asparagus tips Celebrate National Vegetarian Week – and the English asparagus season – with this tasty and vibrant roasted asparagus and feta cheese salad from Eurilait. Full recipe available at www.stiritupmagazine.co.uk/recipes.

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk.

>> Click here to read the rest of the May 2018 issue of Stir it up Magazine << 

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