Tabla de contenidos para December 2022 en Olive Magazine

Being curious about cooking and sharing foods from all cultures and countries makes for the best celebrations. This month, we’re making recipes chefs cook when inviting people over – to suit all cooking styles (p28). If you’re a quick-prep, cost-savvy cook who likes to entertain lots of friends, san choy bau by Cornwall’s food delivery experts Lola’s is the answer, whereas show-offs might try miyan taushe by Akoko’s Ayo Adeyemi, a rich Nigerian stew which he’s updated with miso to emphasise its umami and smoky qualities. Kolamba’s black pork curry (p66) is an easy crowdpleaser, and Bubala’s hummus with burnt butter (you had me at burnt butter) requires soaking chickpeas overnight but is worth that extra effort (p122). In our signature effortless menu (p40), I’ve also used shortcuts such as…

Manhattan Mayfair’s Bibi serves contemporary Indian cuisine. For chef-owner, Chet Sharma, a classic cocktail is the best way to entertain your guests. “For me, a manhattan is the most elegant way to start a meal. In the colder months, I love to explore the warmer, darker spirits. Wherever I tend to have a negroni during the summer, I find myself replacing that with a manhattan in the winter. Opt for your favourite whiskey or bourbon – my favourites include Maker’s Mark. bibirestaurants.com SERVES 1 | PREP 5 MINS | EASY 40ml bourbon (we used Four Roses Small Batch Bourbon)20ml vermouth (we used Martini Rosso)2.5ml maraschino liqueur 3 dashes of Angostura bitters 1 cocktail cherry 1 Combine the bourbon, vermouth, maraschino liqueur and bitters in a mixing glass with a few…

SERVES 4 | PREP 5 MINS COOK 40 MINS | EASY | ✱ 225g spicy chorizo ring,sliced into half moons1 onion, finely chopped2 garlic cloves, finely chopped300g arborio rice2 tbsp tomato purée150ml dry white wine (we used sauvignon blanc)1.2 litres chicken stock, hot200g frozen peas2 tbsp finely grated parmesan2 tbsp chopped flat-leaf parsley 1 In a frying pan, fry the chorizo (with no oil) over a medium-low heat until the oil begins to release. Cook for 5-6 mins, stirring, until crispy, then remove with a slotted spoon and set aside. 2 Add the onion to the pan, season well and cook for 8-10 mins, stirring occasionally, until soft but not coloured. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting…

Bartender tip: Jack Sotti Step into The Standard hotel’s sleek red pill lift and zoom up to the 10th floor to visit Sweeties, where retro interiors combine with city views and playful cocktails. The bar takes its cue from the 70s, with opulent velvet sofas, mirrored tables, gold accents, wood panelling and patterned carpets. Cocktails feature “feel-good ingredients and mood-enhancing mixes”. Jack Sotti has worked across the drinks industry, from head of advocacy at Diageo to co-founding drinks consultancy agency Supernacular. He joined Sweeties as head bartender early this year. What to order: The Purple Rain – Johnny Walker whisky, amazake, salted plum, cherry bark and blossom wine – is like an extra fruity old fashioned, bursting with berry flavours, smoky and subtly savoury. standardhotels.com Jack’s best cocktail tip: “A…

“The kitchen we inherited hadn’t been updated for years – it was an opportunity to strip everything back and start from scratch” I’m James Rich, home cook and author. I live in Somerset with my husband, Pip, dogs Henry and Ted, and cat Kiki. My rectangular kitchen has two large windows looking out over an orchard, and the dining room, utility, hallway and snug all come off it, so it’s really the heart of the home. Our house is an 1840s ‘gentleman’s house’ built in bath stone, and we’re fortunate to have spacious, Georgian-style rooms with tall ceilings. We love the period style of the house but wanted it to feel fresh and light, too. Our kitchen has original flagstone flooring and an Aga, which give it a country house…

This recipe from chef and founder of Lyle’s, James Lowe, is served throughout the year at his acclaimed Shoreditch restaurant. Add a pinch of nutmeg and cinnamon for a festive twist, or bake as is and serve with quince or pear jelly and cream. MAKES ABOUT 30 BISCUIT SHARDS PREP 15 MINS | COOK 25 MINS | EASY 150g unsalted butter125g demerara sugar100g oats100g plain flour1 tsp bicarbonate of soda 1 Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or do this in a bowl using an electric whisk. Beat until just combined. Add all the remaining ingredients and 1/2 tsp of salt, and mix to combine. 2 Tip the dough out onto a clean worksurface and divide into two balls.…

CRAVING Does it get more deliciously comforting than a bread and butter pudding? How about one layered up with tangy marmalade, a glossy orange glaze and smooth rich scoops of cinnamon ice cream. It’s classic pudding heaven. Turn over to try the recipe from London pub The Chelsea Pig (thechelseapig.co.uk) and follow our favourite eating-out trends using the #olivecraving hashtag on Instagram. The Chelsea Pig’s marmalade bread and butter pudding with cinnamon ice cream SERVES 4-6 | PREP 25 MINS PLUS OVERNIGHT FREEZING | COOK 30 MINS MORE EFFORT CINNAMON ICE CREAM330ml whole milk 90ml double cream 120g caster sugar 100g egg yolks (about 7 egg yolks)1 tsp vanilla extract½ tsp ground cinnamon CUSTARD110ml whole milk 110ml double cream50g caster sugar1 egg 20g egg yolks (about 1-2 egg yolks)BREAD AND…

1 Negroni salmon SERVES 8-10 AS A SNACK OR STARTER | PREP 10 MINS PLUS CURING | COOK 5 MINS | EASY | GF 850g rock salt 375g granulated sugar 1 tsp whole black peppercorns1 tsp whole pink peppercornszest of 2 oranges 50ml Campari50ml london dry gin 50ml sweet vermouth 1.1kg salmon side, skin on and pin-boned (ask your fishmonger to do this)½ tsp fennel seeds 150ml soured cream1 blood orange, thinly sliced blinis and finely chopped flat-leaf parsley, to serve 1 Put the salt, sugar, peppercorns, orange zest, Campari, gin and vermouth in a large bowl, and mix to combine. 2 Lay out three pieces of clingfilm overlapping each other, wider and longer than the salmon. Spread half the salt mixture along the middle of the clingfilm. Put the…

SUPPORT SMALL Bringing Pakistani traditions to London Numra Siddiqui is chef-creator of Empress Market Pakistani street food and supper clubs in London. Her evocative food is filled with stories, history and flavour. “My menus centre around my Desi heritage – family recipes from India and Pakistan, handed down through generations. Pakistani food is a melting pot of flavours and techniques, and I share the multicultural nature of Karachi and Pakistani cuisine on my menus here in London. “The name Empress Market is after a 19th-century Victorian market based in the heart of Karachi. Its colonial history is a complex one but the red brick building still functions as a market. I like to call my girl gang of staff the Shehzadis – the princesses of Empress Market, capturing my feminist…

Mexican cuisine is full of stories, myths and traditions. In every region of our vast country, we cook to share. Mexican cuisine is one of the most varied and sophisticated in the world. The further back we go in the history of the region, the more vegetarian the roots of its cuisine become – from the domestication of corn by the ancient inhabitants of Mesoamerica (today’s Mexico) more than 8,000 years ago to the domestication of certain farmyard animals such as rabbits and turkeys. And the great natural biodiversity of the vast Mesoamerican lands manifests in the large quantity of its endemic ingredients: fruits, vegetables, legumes, seeds and edible flowers. Beyond corn, beans and chilli, the multitude of produce that defines Mexican cuisine is woven across the different regions of…

in season this month apples cauliflowers clementines cranberries jerusalem artichokes pumpkins sweet potatoes savoy cabbages Sweet potato muffins Get ahead and bake several sweet potatoes for lunch in the week – they keep well in the fridge. MAKES 12 | PREP 35 MINS | COOK 1 HR 35 MINS | EASY | ✱ 2 medium sweet potatoes (you will need 300g mashed flesh)175g self-raising wholemeal flour100g soft light brown sugar 1 tsp ground cinnamon 85ml vegetable oil2 eggs1 tsp vanilla extract STREUSEL TOPPING100g soft light brown sugar70g pecans, chopped½ tsp ground cinnamon 50g salted butter, cubed15g self-raising wholemeal flour 1 Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes with a fork and put on a baking tray. Bake for 45 mins until tender and easily pierced with…

50/50 martini Fondue flavours Red salad with a punchy dressing Mince pie parfait What is effortless? Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 mins or fewer of prep – they’re go-to ideas for entertaining special guests. effortless buys Visit the olive shop online and find a huge selection of specially picked goodies that will make your entertaining a breeze. Serve Cajuu salt and pepper cashews and plump Gregori Ascolana olives to snack on before dinner, try one of the many sloe gins on offer to perk up your parfait (we love Two Birds) and, for after dinner, Two Chimps coffee with The Chocolatier’s almond florentines is a perfect pairing. shop.olivemagazine.com Red salad…

Porchetta with salsa verde This is a more manageable version of a whole porchetta, and is great to get in the oven on the morning of eating – your house will smell amazing for it. A great festive treat, it would make a perfect Hogmanay supper. SERVES 6 WITH LEFTOVERS | PREP 40 MINS | COOK 6 HRS MORE EFFORT 2kg pork loin with belly attached200g carrots, halved lengthways200g leeks, cut into 5cm chunks2 celery sticks, cut into 5cm chunks100ml white wineSTUFFINGolive oil, for frying and drizzling2 large red onions, finely chopped5g sage leaves, finely chopped1 apple, peeled, cored and grated100g smoked streaky bacon, finely chopped20g chives, finely sliced4 garlic cloves, minced100g sourdough3 tbsp white wine3 tbsp vin santo dessert wineSALSA VERDE25g flat-leaf parsley25g coriander75ml olive oil2 tbsp lime juice,…

It might be small but Kolamba’s kitchen is mighty, sending out sharing plates layered with flavours to awaken your taste buds. From thin, delicate hoppers ready to be heaped with fragrant curries, to classic desserts you’ll find hard to get anywhere else in London; it also does a brunch for those who want an extra spicy kick in the morning. kolamba.co.uk MENU DECODER JAGGERY This dark, coarse, unrefined sugar is made from the sap of a palm tree. In Sri Lanka, kithul jaggery is especially prized, sourced from the fishtail palm. Fudgy and dark in colour, it’s nibbled on with cups of tea and, in this case, used to add richness and sweetness to wattalapam. COCONUT VINEGAR Popular in Southeast Asia and India, coconut vinegar is made from the sap…

wine Most of us pick up a bottle or two from a supermarket or wine shop for our everyday drinking but at Christmas it makes sense to plan ahead and buy online by the case. Whether you want a collection that contains all you’ll need for the big day itself, from fizz to kick off with a bang to stickies to have with pudding and cheese, a bargain box for a party, some popular favourites to have on hand, or a clutch of unfamiliar treasures to pique jaded palates, the choice can be overwhelming. The trick is knowing where to shop. Most major retailers offer reliable (if not the most exciting) mixed cases. Waitrose Cellar has a good choice, often on promo at substantial discount, while M&S has put together…

Martin Moses, former Swedish chef of the year, headed up Gothenburg’s Michelin-starred SK Mat & Människor before opening his own restaurant, Human, in late 2021. New Nordic dishes include tiny crab croquettes topped with langoustine emulsion, fired Arkør prawns with tangy fennel salad and local tomatoes, and Swedish peas and beans with burnt lardo, buttered onion beurre blanc and raw liquorice powder. humanrestaurang.se; @chefmartinmoses 1 Archipelago day boats Sweden’s waters are free to fish. Most of the surrounding islands have their own shrimp boats, from which you can buy fresh shrimp and langoustines, sometimes cooked by the fisherman. Freshly caught shrimp from the fisherman’s Saturday boat is a unique archipelago ritual. 2 Pickled herring Gothenburg’s coastal position means it has an eclectic array of seafood. During the cold season, the…

Mince on toast (pictured on p108) SERVES 6 AS A STARTER | PREP 30 MINS COOK 1 HR 35 MINS | EASY 50g beef dripping, plus extra for the toast3-4 onions (about 400g), finely diced500g beef mince (15-20% fat)6 garlic cloves, finely sliced1 tbsp tomato purée300ml red wine500ml good-quality beef stock1 tbsp thyme leaves4 small slices of sourdough60g mature cheddar 1 Put the beef dripping in a large, wide frying pan over a medium heat. Once hot, cook the onions over a low heat for 18-20 mins or until soft and lightly caramelised. 2 Remove the onions, leaving as much of the fat in the pan as possible. Add the beef, gently frying for 10-12 mins and stirring only occasionally, until there’s no moisture and the meat is brown. Return…

Quite unexpectedly, weaning my nine-month-old baby daughter has become a journey of culinary rediscovery for me. While it’s not without its challenges (let’s just say that the dog and kitchen floor have never been better fed), what’s fascinating to me is watching her tastes and preferences develop over time as she explores her emerging palate, and this enthralling new world of textures and flavours. Some things are immediately rejected, while others are mushed around and mulled over, but one thing that’s usually guaranteed to stay within the bounds of her high chair tray is seasonal fruit. We have a sweet tooth on our hands. In summer, it was plums, which she had an almost insatiable appetite for – to the point where every meal ended with a greengage, Victoria, Mirabelle…

relax and listen Hanan Margilan One of my favorite restaurants is Hanan Margilan. I discovered it about 10 years ago but it’s been around forever. The owners are from Bukhara, and the food is fascinating because they do simple grilled meat skewers on one hand but also have dishes like special dumplings stuffed with lamb that come in a meaty broth that’s so delicious. It’s similar to a Chinese dumpling in a soup but the flavours are different. It’s very deep and meaty but also really fresh, because they use a lot of coriander and lemon. It’s a simple, casual place. There’s a term that we don’t really use here but they are called ‘workers’ restaurants’ because they used to be a place for workers to go and have something…