Food for Thought – October 2017

Go Greek Pork medallions are quick and easy to cook, versatile, delicious and healthy – and these Souvlaki Pork Skewers created by AHDB Pork offer a delicious taste of Greece.

Authentic Italian Want to cook authentic Italian? New book ‘Recipes from an Italian Butcher’ shows you how with mouth-watering dishes such as this orange-scented entrecôte pancetta.

Frights, Camera, Action! The Royal Lancaster London’s spooktacular Halloween Afternoon Tea, inspired by 1960s classic horror movies, includes Axe-Carved Beef with horseradish; the Ominous Crab Sushi and the Pitch Black Pudding Scotch Egg. Sink your fangs into an array of sickly-sweet confections including a Cursed Blackbird Macaroon; Psycho Marbled Lollipops; Black Sunday Battenberg; Night of the Living Tart; and a Haunted Panna Cotta.

Hot Stuff Stagolee’s, South West London’s hot-chicken and liquor joint, has announced the launch of its catering service, bringing their renowned authentic Southern American flavours to guests outside of their restaurant, with delights such as this ‘skillet fried chicken dipped in heat’.

Sticky or Twist? Lyle’s Golden Syrup have created a series of puddings and desserts with an innovative twist on the much-loved sticky British classics. These recipes are designed to help you increase and meet demand during baking season. Dishes include a traditional sticky apple & berry crumble (5), which is then given a unique twist by adding an extra crunch of almonds, coconut and wild rice to the crumb and using a caramel coated baked apple to hold the filling (6) – perfect for autumn and Halloween menus but which one will you pick? For these recipes and more visit www.stiritupmagazine.co.uk/ recipe-packs/lyles .

 

>> Click here to view the rest of the October 2018 Stir it up Magazine <<

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