KEVINAA 129 Posted December 16, 2024 Share Posted December 16, 2024 (edited) Here is links to the French + African island Mayotte hit by cyclone and many feared dead. https://en.wikipedia.org/wiki/Mayotte Off the coast of Madagascar and Mozambique. https://www.theguardian.com/world/2024/dec/15/hundreds-feared-dead-as-cyclone-chido-devastates-french-island-of-mayotte https://www.bbc.com/news/articles/c205wnvlqn6o https://www.reuters.com/world/europe/cyclone-slams-into-frances-mayotte-archipelago-killing-least-11-2024-12-15/ https://news.sky.com/story/close-to-1-000-people-feared-dead-after-cyclone-in-french-territory-of-mayotte-13274095 Edited December 16, 2024 by KEVINAA Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted December 20, 2024 Share Posted December 20, 2024 (edited) This was uploaded on September 8 2024 - NZ date. AI RECONSTRUCTS HITLER'S SPEECH TO ENGLISH (Extended) Video length - 6:23 Edited December 20, 2024 by KEVINAA Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted December 21, 2024 Share Posted December 21, 2024 Gordon Ramsay: my 12 tweaks of Christmas — that really work How does a man with 17 Michelin stars to his name make festive celebrations special? Well, there won’t be any turkey or Christmas pud https://www.thetimes.com/life-style/food-drink/article/gordon-ramsay-christmas-meal-tips-advice-87ckwzpvq Gordon Ramsay with a slice of his favourite Christmas centrepiece, beef Wellington Gordon Ramsay has got a busy 2025 ahead of him, with his opening early in the year of three restaurants, a cookery school and a bar in a skyscraper near Liverpool Street in London. The 12-seat chef’s table on the 60th floor will be the highest restaurant in Europe and he describes the project as “the biggest launch I’ve done, not just in the UK but the world”. But any hopes of a quiet Christmas to prepare himself have fallen by the wayside. He had thought it was just going to him, his wife Tana, and their two youngest sons, Oscar, 5, and Jesse, 1, at home in southwest London, but his older children had other plans. “We’ve been out of the house for the last three years and it’s undergone a complete refurb, including digging three metres down, so obviously [his older children] Meg, Jack, Holly and Tilly all moved out. Lo and behold I found out last week that they’ve all put their apartments up for rent and they’re going to be moving back in. It’s going to be crazy.” He calculates that there will be 25 of them for Christmas dinner, including girlfriends, boyfriends and fiancés (24-year-old Holly announced her engagement to the Olympic swimmer Adam Peaty recently). There will be a party for the couple and 300 guests on Christmas Eve. “Not in the house,” the chef, 58, hastens to add, but in one of his London restaurants, Bread Street Kitchen. “Oh my God, just the thought of the house being trashed …” The next day, Oscar will be bouncing on Ramsay’s bed by 6am. “So we’ll go downstairs together and do presents for the boys. I never like to rush Christmas Day. For us it is all about enjoying the day and not stressing out.” • Four celebrity chefs and their favourite Christmas recipes Most of the kitchen prep will have been done the day before, with each of the older children specialising in their own area. “The rule for a happy Christmas is delegate, delegate, delegate. Everybody will muck in. Meg and Tilly love their vegetables so they’re brilliant on veg prep. Holly takes care of decorations and Jack’s obsessed with cooking meat. He does it brilliantly.” On Christmas Day there will be a late breakfast at about 11am of scrambled eggs on homemade brioche with smoked salmon and, as a real treat, thinly shaved white truffle. “We’ll be there around the table for at least 90 minutes and enjoy a couple of glasses of buck’s fizz or champagne before heading out on to the common for a long walk.” Finally they’ll sit down to dinner at about 5.30pm. “We like to stretch the day out and enjoy as much daylight as possible because it goes quickly.” Not too quickly. Celebrations in the Ramsay household continue until New Year’s Eve, when there will be a lunch party to celebrate twins Holly and Jack’s 25th birthdays, and it’s only then that the chef can properly relax — that’s when he, Tana and their younger two will head down to their house in Cornwall for a week. “There’s something so nice about getting that wetsuit on and getting in the cold water,” he says. He may feel he needs the practice. Ramsay, who is a keen Ironman triathlete, can’t help but feel the competition of having an Olympic athlete in the family. Talking of the 140-mile swimming, cycling and running competition, he says, “He may spank me on that swim but I will absolutely kill him on that bike. No one will catch me on the bike.” Gordon Ramsay’s favourite festive tips and recipes 1. Up your brunch game The thing about eating on Christmas Day is it’s not a sprint, it’s a marathon. Don’t try to cram too many meals and too much food into one day. By having a proper brunch at about 11am, it will see you through to dinner later. There’ll be some in our house wanting waffles with berries and honey, but for me it’s got to be smoked salmon and scrambled eggs. People cook their eggs too fast — the key is to take your time, and use a very gentle heat. The pan should never get too hot to touch. Then keep folding the eggs with a spatula rather than stirring them to create beautiful soft curds. 2. Everyone loves roasted nuts A few days ahead of Christmas, I’ll make a bit batch of spiced roasted nuts, and when the smell of the cayenne pepper and smoked paprika fills the house it signals Christmas is here. Put 250g mixed nuts in a frying pan over a medium heat and toast them with a couple of pinches of salt. Then sprinkle ½ tsp each of cayenne pepper and sweet paprika and finally add a sprig of rosemary. Give the pan a good toss to make sure they are all coated and they are done. 3. Have fresh figs, beetroot and ham to start I’ve already had salmon for brunch, but I want a starter to be something equally light, easy and vibrant. So we’ll put plates of ham — San Daniele and Pata Negra — in the middle of the table and garnish it with some lovely ripe fresh figs and beetroot that’s been peeled and roasted in advance with balsamic vinegar and olive oil so it is beautifully caramelised. Then everyone dives in and helps themselves. 4. Ditch the turkey Beef Wellington is the new Christmas Day turkey. There, I’ve said it. Bin the bird and go all-in for a proper showstopper. My mum will be furious because she loves the Christmas traditions, but a beef Wellington is such a thing of beauty, a table centrepiece and so much more delicious. If you are making it yourself, for four to six people you’ll need 1kg beef fillet (ask your butcher for a centre cut so it’s an even thickness) and don’t even think about making your own pastry, not when there are so many other tasks to do. Then you’ll need a mushroom mix called a duxelles. Don’t get too bogged down about which mushrooms to use — any type will do. Beef Wellington SHUTTERSTOCK Beef Wellington recipe Serves 4-6 Ingredients • 2 x 400g beef fillets • Olive oil, for frying • 500g mixture of wild mushrooms, cleaned • 1 thyme sprig, leaves only • 500g puff pastry • 8 slices of Parma ham • 2 egg yolks, beaten with 1 tbsp water and a pinch of salt • Sea salt and freshly ground black pepper For the red wine sauce • 2 tbsp olive oil • 200g beef trimmings (ask the butcher to reserve these when trimming the fillet) • 4 large shallots, peeled and sliced • 12 black peppercorns • 1 bay leaf • 1 thyme sprig • Splash of red wine vinegar • 1 x 750ml bottle red wine • 750ml beef stock Method 1. Wrap each piece of beef tightly in a triple layer of clingfilm to set its shape, then chill overnight. 2. Remove the clingfilm, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool. 3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 min until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelles). Remove the duxelles from the pan and leave to cool. 4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator. 5. Lay a large sheet of clingfilm on a work surface and place four slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelles evenly over the ham. 6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the clingfilm, roll the Parma ham over the beef, then roll and tie the clingfilm to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 min. 7. Brush the pastry with the egg wash. Remove the clingfilm from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with clingfilm and chill for at least 30 min. 8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay leaf and thyme and continue to cook for about 5 min, stirring frequently, until the shallots turn golden brown. 9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside. 10. When you are ready to cook the beef Wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200C/gas 6 for 15-20 min until the pastry is golden brown and cooked. Rest for 10 min before carving. 11. Meanwhile, reheat the sauce. Serve the beef Wellingtons sliced, with the sauce as an accompaniment. From Gordon Ramsay’s Ultimate Cookery Course (Hodder & Stoughton £30). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members Roast potatoes with thyme and garlic GETTY IMAGES 5. The secret to the perfect roast potato Simmer your potatoes in water with bay leaves, fresh thyme and garlic. Then, once they are parboiled, drain off the water, crank up the gas and put them back on the heat for 30 seconds, shaking the pan. Then leave them to steam, the longer the better. The edges will become fluffy and they will absorb more of the flavours of the herbs and garlic. Then roast them in hot oil — people get obsessed by goose fat but to be honest, vegetable oil is just fine — but don’t use too much. You want the potatoes to roast, not to deep fry. • James Martin’s ultimate potato recipes: roast, dauphinoise or mashed? Roasted sprouts GETTY IMAGES 6. Roast your sprouts This is a game-changer. Sprouts get a bad rap because no one, and I mean no one, likes an over-boiled sprout, so roast them instead. Blanch the sprouts the day before and plunge them in iced water so they keep their colour, then dry them between two tea towels. On the day, add a little oil and a few chunks of pancetta to a roasting tray, tip in the sprouts and cook them for 15 minutes or so alongside the potatoes, until they are slightly charred on the outsides. 7. Add clotted cream to your bread sauce You don’t have to be a super-confident chef to add something special that will elevate the flavour of the accompaniments. Try whisking a good dollop of clotted cream or mascarpone into bread sauce before finishing it with a grating of fresh nutmeg, or add a splash of port to the gravy or cranberry sauce to get things a little richer. 8. I’m not a big drinker but at Christmas I do like a glass of … Champagne. I mean, it’s a time for celebration, isn’t it. It’s been a big year for the Ramsay household, what with Meg joining the police, Jack coming home on leave from the Royal Marines and Holly getting engaged to Adam [Peaty]. There’ll be sauvignon blanc and pinot noir on the table too, but I won’t overdo it. I don’t want to fall asleep on the sofa and wake up to find Oscar has drawn whiskers all over my face. Mint-flavoured ice cubes GETTY IMAGES 9. Up your ice game A simple way of making drinks a bit more special is to make herb and fruit-flavoured ice cubes to garnish simple cocktails or soft drinks. You can use anything from raspberries, mint or even rosemary to jazz up a G&T or a glass of sparkling water. Alternatively, add a few pomegranate seeds and a splash of juice to a glass of fizz to create an instant festive cocktail with a lovely red colour. 10. Christmas pudding is too rich I have a sweet tooth, and I do love a great dessert, but much as I love flambéeing a Christmas pudding, it’s so rich I can normally only manage a small spoonful. One thing I do love to finish a meal with is my Christmas bombe, made with shop-bought Swiss roll, cherries in kirsch and meringues and cream. You can make it a month in advance and keep it in the freezer for when you want a hit of creamy, chocolatey, boozy goodness. Gordon Ramsay’s christmas bombe CHRIS TERRY Christmas bombe recipe Serves 8-10 Ingredients • 400g good-quality chocolate Swiss roll (jumbo size) • 390g jar cherries in kirsch-flavoured syrup • 180g caster sugar • 75ml water • 2 large egg whites • 300ml double cream • 50g preserved stem ginger in syrup, chopped, plus 1 tbsp syrup from the jar • 1 tbsp Grand Marnier or Cointreau • 50g chopped mixed glacé fruit • 30g marron glacé (optional), chopped • 30g shelled pistachio nuts, toasted and roughly chopped • Few redcurrant sprigs, to finish (optional) • Icing sugar to dust (optional) Method 1. Line a 2-litre bowl with a double layer of clingfilm, leaving some excess overhanging the rim. Cut the Swiss roll into 1cm slices and use to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary. Drain the cherries, reserving the syrup. Drizzle the Swiss roll slices with the kirsch syrup, saving a few tablespoonfuls for the top. Set aside. 2. Put the sugar and water into a small heavy-based saucepan and stir over a low heat to dissolve. Increase the heat to high and boil until the syrup registers 120C on a sugar thermometer. Meanwhile, in a clean large bowl, whisk the egg whites to stiff peaks. 3. When the sugar syrup is ready, gradually pour onto the egg whites in a steady stream, whisking as you do so. Continue to whisk until the meringue has doubled in volume and the sides of the bowl no longer feel hot. 4. In another bowl, whisk the cream to soft peaks. Fold in the ginger syrup and orange liqueur, followed by the meringue. Taste and sweeten with a little more ginger syrup if required. Stir through the cherries, chopped ginger, glacé fruit, marron glacé, if using, and chopped pistachios. Spoon into the Swiss roll-lined bowl and level the top. 5. Cover with the remaining Swiss roll slices, cutting them to fit as necessary. Drizzle with the rest of the kirsch syrup, then fold the excess clingfilm over the top to seal. 6. Place a flat plate on top (one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, then remove the weight, wrap and freeze the bombe. 7. To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with sprigs of redcurrants dusted with icing sugar if you like, or serve it just as it is. Let it stand at room temperature for about 15 min before slicing. From Christmas by Gordon Ramsay(Quadrille £15). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members 11. End with a British cheeseboard Britain makes some of the best cheese in the world, so rather than cramming my board with loads of inferior cheeses, I like to offer a few of my favourites: stichelton, which is similar to stilton but made from unpasteurised milk; a mature farmhouse West Country cheddar; Baron Bigod, which is like a British brie, and a soft goat’s cheese such as Ragstone, Dorstone or Rosary. 12. Leave enough for leftovers With so many youngsters in the house, things you had your eye on can disappear overnight. The older kids will go out to see friends and come back at midnight with the munchies and the next day you find the beef Wellington’s gone. But no waste! That’s the Ramsay mantra. Boxing Day will be cold meats with piccalilli and nice salad, or my favourite, a kind of hash brown made with grated potato and finely sliced sprouts, and then a fried egg on top. Restaurant Gordon Ramsay High, Lucky Cat Bishopsgate and the Gordon Ramsay Academy open from February 3. gordonramsayrestaurants.com Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted December 21, 2024 Share Posted December 21, 2024 The best bottles of wine to serve on Christmas day, from red to fizz Jane MacQuitty picks this year’s best wines to serve on the big day, from starters through to pudding https://www.thetimes.com/life-style/food-drink/article/best-bottle-wine-serve-christmas-day-xm9l05j5c Christmas is coming, and it’s time to stock up on special bottles for the big lunch. If you’re kicking off with a smoked salmon starter, then leafy, lemony, limpid chablis is the answer. The golden, smoky 2023 Brocard Chablis has the acidic persistence to cut through the oiliness of the fish and would also work well with a seafood platter, as will Cloudy Bay’s Sauvignon. If you’re serving punchier fish dishes, try a big flavour-friendly orange wine instead — Bonny Doon’s quirkily elegant 2023 Le Cigare Orange is just the job. After a hearty white to drink with turkey and all the trimmings? My vote goes to Hunter’s awesome, flinty, French oak barrel-fermented, sandalwood-scented 2021 Offshoot Marlborough Chardonnay. If it’s got to be a red wine, New Zealand again has the answer with its delicious, silky, cranberry and red cherry-fruited 2021 Dog Point Pinot Noir. At a pinch, this would also work with fatty goose and duck, but really you need more acidity and savoury oomph, so Berry Bros Chianti Classico is the better bet. Festive game, especially venison, need bigger, bolder reds still and M&S Collection Ebenezer & Seppeltsfield Barossa Shiraz should be just the ticket. Fortnum’s Christmas Pudding Madeira with the plum pudding, of course, but snap up Aldi’s lip-smacking, crystallised peach and pineapple licked 2020 Specially Selected Sauternes too. Last but not least is great champagne. Pol Roger is renowned for its fine mousse, wonderful flavour and length; if you can afford to splash out, magnums look especially generous and festive and they are down £25 to £95 at Waitrose. Or let a wine merchant do the heavy lifting for you and order six standard Pol Roger bottles for £40 a pop each from The Wine Society, with free pre-Christmas delivery if you order by 20 December. Happy Christmas! From left: Allende Rioja Blanco, Brocard Chablis, Cloudy Bay Sauvignon Blanc, Hunter’s Offshoot Marlborough Chardonnay, Kendall-Jackson Vintner’s Reserve Chardonnay White 2022 Kendall-Jackson Vintner’s Reserve Chardonnay, California, 13.5 per cent, Majestic, £19.99, or 6 for £12.99 each until Monday Get your skates on — there’s a fiver off this big, bold, beautiful, nutty buttered toast of a white, but only until Monday. 2023 Brocard Chablis, France, 12.5 per cent, Asda, £15, down from £17 Leafy, lemony, limpid chablis cuts through the oiliness of smoked salmon, and this would also work well with a seafood platter. 2024 Cloudy Bay Sauvignon Blanc, New Zealand, 13.5 per cent, Majestic, £31.99, or 6 for £23.99 each The 40th vintage of this cult Marlborough sauvignon is a cracker, bursting with lemongrass, gooseberry and grapefruit. 2021 Hunter’s Offshoot Marlborough Chardonnay, New Zealand, 13.5 per cent, thewinesociety.com, £19.50 After a hearty white to drink with turkey and all the trimmings? My vote goes to this awesome, flinty, French oak barrel-fermented, sandalwood-scented chardonnay. 2020 Allende Rioja Blanco, Spain, 13.5 per cent, bbr.com, £28.95 Another winner with turkey, but with a lighter, vanilla-pod shtick. Order from Berry Bros & Rudd by December 20 for delivery before Christmas. Orange Bonny Doon Le Cigare Orange, California, 10.5 per cent, Tesco, £15 Quirkily elegant, savoury, tangy, baked quince of an orange wine. Lower in alcohol but still big flavour-friendly. From left: Dog Point Pinot Noir, Berry Bros Chianti Classico, Granite Hill Old Vine Zinfandel, Barossa Valley Shiraz Red 2021 Dog Point Pinot Noir, New Zealand, 13.5 per cent, bbr.com, £34 If it has to be a red wine for turkey, New Zealand has the answer with this delicious, silky, cranberry and red cherry-fruited pinot. 2022 Granite Hill Old Vine Zinfandel, California, 14.5 per cent, Tesco, £12 A French and American oak-aged, turkey-loving, full-bodied beast, brimming with rich, curranty, tobacco leaf fruit. 2021 Berry Bros Chianti Classico, Italy, 13.5 per cent, bbr.com, £18.50 Seriously delicious, tangy, savoury, herb and potpourri-heady chianti, from a top producer, Badia a Coltibuono. Perfect with goose and duck. 2022 Collection Ebenezer & Seppeltsfield Barossa Valley Shiraz, Australia, 14.5 per cent, Marks & Spencer, £14 Festive game, especially venison, need bigger, bolder reds, and this spicy, dark-hearted and black-fruited shiraz is just the ticket. From left: Quinta da Cavadinha Vintage Port, Christmas Pudding Madeira, Specially Selected Sauternes, Alfred Gratien Brut Champagne, Pol Roger Brut Réserve Champagne Sweet and fortified 2020 Specially Selected Sauternes, France, 14 per cent, half bottle, Aldi, £7.49, down from £9.99 Lip-smacking, crystallised peach and pineapple-licked sauternes from the great first-growth estate, Château Suduiraut, no less. 2006 Quinta da Cavadinha Vintage Port, Portugal, 20 per cent, Waitrose, £29.99, down from £36.99 Drop-dead gorgeous, single quinta vintage port, all seductive spice box and beefy plum and mulberry fruit. Christmas Pudding Madeira, Malvasia Reserva, Portugal, 19 per cent, half bottle, Fortnum & Mason, £18.50 Surprisingly silky yet zingy, golden raisin and sweet toffee-stashed madeira with a fine smoky finish. Fizz Pol Roger Brut Réserve Champagne, France, 12 per cent, Waitrose, £42.99, down from £54.99 Scrumptious White Foil is a fragrant brioche and white flowers-scented, creamy, pinhead bubble triumph. 2015 Alfred Gratien Brut Champagne, France, 12.5 per cent, thewinesociety.com, £55 Splurge on this brilliant, smoky, digestive biscuit of a vintage champagne from a hot year and a little-known house. Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted December 21, 2024 Share Posted December 21, 2024 Three easy dessert recipes to make ahead of Christmas Jane Lovett prepares poires belle Hélène, blueberry tart with amaretti crumb and lemon cream pots https://www.thetimes.com/life-style/food-drink/article/easy-dessert-recipes-christmas-make-ahead-time-m2rk226mx Poires belle Hélène Christmas comes but once a year”, as the proverb goes, so it beats me why we’re always taken by surprise at its impending arrival. “Gosh, only two weeks to go,” we all say in a flustered tone when it creeps up apparently “unexpectedly”. Preparing as much as possible in advance is the key to success in the kitchen and will reduce stress levels considerably. Doing a little here and there in the days beforehand really does make the final task much easier. So, with that in mind, here are three puddings that can be prepared well ahead, so they can be brought to the table with minimal fuss. Poires belle Hélène Cold poached pears adorned with hot chocolate sauce — simple but delicious. A classic French pudding that makes a lovely fruity alternative to Christmas pudding. Cook the pears in a sugar syrup if you prefer to skip the alcohol. Serves 4 Ingredients • 4 firm pears (preferably Williams or Conference), peeled but left whole • 1 bottle dessert wine • 1 tbsp caster sugar, or more to taste, depending on the wine • 1 cinnamon stick, split in half lengthways • 2 star anise • A handful of flaked almonds, toasted • Vanilla ice cream, to serve • For the chocolate sauce: • 100g dark chocolate, broken into small pieces • 150ml whipping cream • ½ tbsp golden syrup • 1 tsp strong brewed coffee • Knob of butter Method 1. Put the pears into a saucepan into which they fit neatly (about 20cm diameter), then add the wine, sugar and spices. Cover, slowly bring to the boil and then taste, adding more sugar if you like. Simmer for between 5-20 min, or until tender when pierced with a sharp knife. 2. Remove from the heat and leave to cool completely in the pan, then transfer to a container, cover and chill for at least 4 hours (overnight is even better) before serving. 3. Make the chocolate sauce. Put all the ingredients into a small pan and stir on a very low heat until melted and combined. Set aside. 4. Remove the pears from the syrup and, if necessary, cut the thinnest sliver off their bases so they stand upright. Arrange the pears standing up in a pretty bowl or in individual bowls or plates, spoon over the sauce, scatter with the flaked almonds and serve with scoops of ice cream. Get ahead Complete the recipe up to three days ahead; keep both components chilled separately (the pears will keep for a day or two longer if required and the sauce for several weeks). Reheat the sauce gently on a low heat and, if necessary, thin to a coating consistency with a little pear syrup or warm water. Blueberry tart with amaretti crumb The juicy blueberries, which pop pleasingly in the mouth, are set in just enough rich custard to hold them together, with the amaretti and crisp pastry adding some contrasting crunch as they pop. The pastry is quite crumbly but is very malleable and can be easily patched up before cooking. Serves 12 Ingredients • For the pastry: • 180g plain flour, plus extra for dusting • 90g butter, chilled and diced • 2 tbsp caster sugar • 2 egg yolks • For the filling: • 400g blueberries • 225ml double cream • 75g caster sugar • 4 egg yolks • 1-2 amaretti biscuits (depending on size) Method 1. Find a loose-bottomed, round 24cm x 2.5cm tart tin and a baking sheet. To make the pastry, put the flour and butter in a food processor and whizz together briefly until you have fine breadcrumbs. Add the sugar, whizz briefly, then add the egg yolks and 1½ tablespoons of cold water and whizz until the mixture begins to come together. Turn out onto a floured worktop, knead lightly into a ball, then flatten into a round shape. 2. Roll out the pastry thinly into a circle slightly larger than the tin (so it comes ½-1cm above the rim), line the tin and trim the edges to neaten. The pastry is malleable enough to mould and repair any cracks — save the trimmings for any repairs needed later. Prick the base all over with a fork, place on the baking sheet and chill for 30 min. 3. Heat the oven to 160C fan/gas 4. Line the pastry case with baking parchment and fill with enough baking beans (or dried rice or pulses) to cover the base and come halfway up the sides of the tin. Bake blind for 20 min until the pastry is firm, then remove the beans and paper. Return to the oven for a further 8-10 min until the case is a pale biscuit colour and cooked through. Remove from the oven. 4. For the filling, put the blueberries into the tart case in one layer, then lightly whisk the cream, sugar and egg yolks together to combine and pour this over the blueberries. Bake for about 30-35 min until barely set in the middle. Leave the tart to cool completely in the tin before transferring to a serving plate. Just before serving, crush the amaretti biscuit or biscuits in your fingers, scatter sparingly over the tart and serve with cream or crème fraîche, if you like. Get ahead Make the tart up to three days in advance, cool, cover and chill. Or freeze for up to a month. You can serve it chilled or at room temperature. Lemon cream pots Sometimes I feel that putting in this little effort when I’m entertaining is cheating, but these lemon cream pots always go down a storm — so why not, I say. Very refreshing and great for feeding a crowd, they take a matter of minutes to make, are inexpensive and can be made well in advance. It’s best to use strained Greek yoghurt, which is thicker than regular Greek-style yoghurt. Serves 6 Ingredients • 200g lemon curd • 200g crème fraîche • 200g strained full-fat Greek yoghurt • Grated zest of 1 lemon Method 1. Put the lemon curd into a bowl, stir in the crème fraîche and then the yoghurt and mix until smooth. Spoon into six small pots, ramekins or pretty glasses, but don’t smooth over the tops — leave the “spooned-in” pattern. Cover and leave to set in the fridge overnight. 2. Just before serving, decorate with the grated lemon zest. Get ahead Make to the end of step 1 up to 4 days in advance and keep chilled. A thin rim of liquid may appear around the top edge, which is fine. Extracted from The Get-Ahead Christmas Cook by Jane Lovett (Headline £28). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted December 23, 2024 Share Posted December 23, 2024 (edited) Don't Look Up - release date to Netflix on 24 DEC 2021 [CHRISTMAS EVE - 2001] Release dates December 5, 2021 (New York City) December 10, 2021 (United States) December 24, 2021 (Netflix) https://en.wikipedia.org/wiki/Don't_Look_Up https://www.imdb.com/title/tt11286314/ Two low-level astronomers must go on a giant media tour to warn humankind of an approaching comet that will destroy planet Earth. Huge 'Christmas Eve asteroid' the size of a 10-story building will skim past Earth at 14,743mph tonight, NASA warns, Daily Mail reports Edited December 23, 2024 by KEVINAA Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted December 24, 2024 Share Posted December 24, 2024 HONDA and NISSAN of JAPAN merging to become one car company. Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted December 24, 2024 Share Posted December 24, 2024 Video length - 4:48 Sketch comedy channel. Channel name - wizards with guns Uploaded over 2 days ago. How did Osama Bin Laden make the nice list? Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted December 25, 2024 Share Posted December 25, 2024 Vesper 1 Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted January 1 Share Posted January 1 Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted January 18 Share Posted January 18 The only seven Greek recipes you’ll ever need From kleftiko and the perfect Greek salad to spanakotyropita — here’s how to rustle up authentic Hellenic dishes at home https://www.thetimes.com/life-style/food-drink/article/simple-greek-recipes-odysea-fk6ggn5tx Horiatiki (Greek salad) and spanakotyropita. “Never tell a Greek to buy a 200g bag of feta. They will laugh at you. It’s too small,” says Odysea’s Panos Manuelides When Panos Manuelides decided he was going to sell Greek sea bass to Londoners in the Nineties, he didn’t ask for advice from anyone. Instead, armed with a box of fish that had been caught off the Greek island of Chios less than 24 hours before, put on ice and flown overnight to Heathrow, he looked up the address for Tesco’s HQ, drove there and knocked on the door. “Fish doesn’t keep, so I had to be quick,” he says. “They asked if I had an appointment, which I didn’t, but I think they felt sorry for me and let me in.” Less than a year later, Manuelides had brokered a deal that got his fresh fish on the supermarket’s counter. Today, Manuelides’s specialist food company, Odysea, which he founded 34 years ago, imports award-winning foods from Greece. Odysea was the first to bring high-polyphenol extra virgin olive oil to market this year and is the only supplier in the country to sell raw honey. “Our products must be special. They need to have a PDO (protected designation of origin) or have a story,” Manuelides says. He doesn’t have the background you would expect for a food specialist. He has a degree in mathematical science and a master’s in information technologies from LSE. But he wasn’t a typical student when he arrived, aged 18, in the mid-Eighties from Athens, where he was born. “I knew how to cook. In a Greek family, life evolves in the kitchen. I did my homework there, and when someone knocked at the door we invited them into the kitchen,” he tells me. “A friend once asked me to buy mayonnaise. I said, ‘Don’t be so silly — we make it ourselves.’ ” You cannot talk about Greek food and Odysea without also mentioning cheese. In 1998 Greece was the biggest consumer of cheese in the world, with the average person eating more than 27kg each year. “There is a joke at home that you will never tell a Greek to buy a 200g bag of feta. They will laugh at you. It’s too small.” But feta is not the only cheese Greeks eat. Odysea sells manouri, mizithra, galotyri and mastelo to name a few. Does Manuelides have a favourite? “No, I am Greek. I love them all.” Hannah Evans ROMAS FOORD FOR THE TIMES MAGAZINE 1. Gigante yahni (oven-baked giant beans) Serves 8 as a side dish It’s one of the unofficial dishes of Greece. Ingredients • 250g dried giant beans – we use Agrino Fasolia Gigantes Elefantes, but you can also use 2 x 400g jars of pre-cooked beans in brine • 240ml extra virgin olive oil • 3 garlic cloves, crushed • 1 large onion, chopped quite small • 1 x 400g tin of peeled tomatoes, liquidised • 1 large carrot, grated • 1 tbsp chopped celery • 1 tsp oregano • 1 tbsp sugar • Small bunch of finely chopped flat-leaf parsley • Salt and pepper Method 1. If using dried beans, soak them in water overnight, then drain and place in a pot of cold water. Bring to the boil and simmer for 5 minutes. Drain, wash off all the froth, then place again in a saucepan and cover with cold water by about 15cm. Bring to the boil, add salt and simmer for about 60 minutes or until cooked al dente. Drain and keep the cooking liquid aside. 2. Preheat the oven to 165C fan/gas 4½. In another saucepan place the extra virgin olive oil, garlic, onion, tomatoes, carrot, celery, oregano and sugar, stir and cook until all the water has evaporated and the mixture starts to sizzle in the oil. 3. Add the cooked beans, parsley, salt and pepper to taste and 230ml of the reserved liquid (or hot water). Mix well, empty into a deep ovenproof dish and top with lots of freshly ground black pepper. 4. Bake for 45-60 minutes until all the water has been absorbed. Enjoy the beans at room temperature. ROMAS FOORD FOR THE TIMES MAGAZINE 2. Kleftiko Serves 4 This is a slow-cooked lamb dish and the slower you cook it, the better. My twist is preserved lemon rather than fresh lemon. Ingredients • 4 medium-sized potatoes, peeled (optional) • 100ml extra virgin olive oil • 1 tsp Dijon mustard • 4 lamb shanks • 4 garlic cloves • 4 bay leaves • 1 preserved lemon skin only, quartered (optional) • Salt and pepper, to taste • 1 tbsp dried oregano Method 1. Preheat your oven to 130C fan/gas 2. 2. Cut 4 pieces of parchment large enough to hold 1 shank and one potato (if using). 3. Cut the potatoes in 4 segments vertically, place in a bowl with the extra virgin olive oil and mustard and toss the potatoes to cover them with the mixture. 4. In each parchment add 1 lamb shank, 4 potato segments, 1 garlic clove, 1 bay leaf and a quarter of the lemon skin, then sprinkle with salt, pepper and oregano.Fold the parchment carefully around the lamb and potatoes and secure with string to make a parcel. 5. Spray the parcels with water, place in a heavy oven dish and cover securely with foil by folding the foil around all the edges of the oven dish; or use an ovenproof casserole with a lid. 6. Cook in the oven for 4-5 hours. ROMAS FOORD FOR THE TIMES MAGAZINE 3. Tzatsiki Serves 5-6 as a dip My top tip: make sure you squeeze all the water out of the cucumber. Ingredients • 1 large cucumber, skin on, grated • 500g authentic Greek yoghurt • 50ml extra virgin olive oil • 2 large garlic cloves, crushed • 1 tsp salt • 1 tbsp white wine vinegar (optional) Method 1. Strain the cucumber in a sieve for a while, then squeeze out as much of the liquid as possible. 2. Put everything in a bowl and mix until the oil blends with the yoghurt. ROMAS FOORD FOR THE TIMES MAGAZINE 4. Skordalia (Greek garlic dip) Serves 8 It will keep in a sealed glass jar for one week in the fridge. Ingredients • 140g blanched almonds • 70g bread (you can use up any stale bread you may have) • 6 garlic cloves (more or less according to taste), with any green centres removed • 60ml white vinegar • 2 tsp salt • 210g mashed potato • 280g Greek strained yoghurt • 240ml extra virgin olive oil Method 1. Soak the almonds in water for 1 hour, then drain. Soak the bread in water for about 30 minutes until it’s completely saturated, then squeeze the water out. 2. In a food processor, blend together the garlic, almonds, vinegar and salt until smooth. Add the potato, bread and yoghurt then blend again. 3. With the motor running slowly, pour in the olive oil to blend with the mixture. The skordalia should be thick enough to hold its shape, with a consistency similar to that of hummus. Taste and adjust the salt and vinegar if necessary. 4. Refrigerate for 1 hour before serving. Serve with warm pitta bread or a selection of meze. In Greece, we eat it with fried battered fish and beetroot. ROMAS FOORD FOR THE TIMES MAGAZINE 5. Spanakotyropita Serves 8 You can use other cheeses in this recipe, but cheese in Greece is feta. Ingredients • 1kg fresh spinach • Salt and pepper • 1 medium-sized onion, chopped • 120ml extra virgin olive oil, plus extra for brushing the baking dish and pastry, as needed • 80g chopped spring onions • 1 leek, thinly sliced • 12g chopped dill • 2 eggs • 200g-300g feta cheese, crumbled • 10-12 sheets filo pastry Method 1. Preheat your oven to 165C fan/gas 4½. 2. Wash the spinach, chop coarsely and place in a bowl, then sprinkle with salt. Leave for 10 minutes, then squeeze the spinach to remove excess water, put in a colander and set aside. 3. Gently fry the chopped onion in the olive oil for 10 minutes or until a light golden colour, add the spring onions and leek and cook until they wilt. Add the spinach and stir everything together until it’s a light colour. Stir in the dill and salt and pepper to taste, then cook until the mixture starts sizzling. Remove from the heat and let the mixture cool. All the water from the spinach should be absorbed. 4. In another bowl, beat the eggs and add the crumbled feta. Add the egg and feta mixture to the cooled spinach mixture and mix well. 5. Brush a 25cm x 30cm baking dish with extra virgin olive oil, then line with a sheet of filo. Repeat the process using a total of 6 sheets, brushing each sheet with extra virgin olive oil before adding the next and leaving any sections of overhanging filo as they are for now. Spread the spinach mixture evenly over the filo, then fold the overhanging parts of filo back over the spinach filling, brushing with extra virgin olive oil as you go. 6. Lay the remaining sheets of filo on top, brushing each sheet with extra virgin olive oil. Trim off the edges as necessary and tuck in the pastry all around the dish. Brush the top with extra virgin olive oil and use a sharp knife to lightly score the filo in squares, making sure you do not cut too deep to expose the filling. 7. Bake for approximately 45 minutes until the top is golden brown. Remove from the oven and leave to stand for 30 minutes before cutting into portions for serving. ROMAS FOORD FOR THE TIMES MAGAZINE 6. Horiatiki (Greek salad) Serves 4 In Greece we don’t cut the feta into cubes: we place a whole slab on top of the salad (you use your fork to break off what you want). It should only be dressed with the best virgin olive oil and dried oregano. Ingredients • 80ml extra virgin olive oil • 1 tbsp red wine vinegar • ½ tsp Dijon mustard (optional) • ½ tsp Odysea Pine & Fir Tree Raw Honey • Pinch of salt • 1 red onion, sliced • 1 or 2 large tomatoes, roughly chopped — use more or less according to size and preference • 1 large cucumber, skin on, sliced • Handful of large capucine capers • Handful of Kalamata olives • 1 x 200g block of good-quality feta • Oregano, to taste Method 1. To make the dressing, put the olive oil, vinegar, mustard, honey and salt in a jar, seal and shake vigorously for about 30 seconds until emulsified. 2. Put the onion, tomatoes and cucumber in a bowl, add the capers and olives and mix well. Drizzle over the dressing and mix again; any unused dressing can be kept in the fridge. Place the block of feta on top and scatter with oregano. ROMAS FOORD FOR THE TIMES MAGAZINE 7. Baked feta parcels with raw honey Serves 2-4 as a side dish If you don’t have sesame seeds, use other seeds, oregano or spicy pul biber instead. Ingredients • 2 sheets filo pastry • Extra virgin olive oil, as needed • 1 x 200g block of good quality feta, cut in two • Raw Greek honey • Sesame seeds (optional) Method 1. Preheat oven to 160C fan/gas 4. 2. Lay a sheet of filo on a flat surface and brush the top side with olive oil. Place one block of feta towards the bottom of the shorter side of the filo, then lift the bottom part of the filo over the feta. Keep rolling up the feta in the filo, tucking in the ends of the filo as you go to form a parcel and brushing with olive oil before each fold. Repeat with the second sheet of feta and the second block of feta. 3. Place on a baking tray, seam-side down, and bake for 20 minutes or until the filo is a golden colour. 4. Gently toast the sesame seeds if using, taking care as they catch quickly. When the parcels are cooked, drizzle them immediately with honey and sprinkle with sesame seeds. NikkiCFC 1 Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted January 18 Share Posted January 18 The best whiskies for Burns Night From a bargain supermarket single malt to boutique blends, Jane MacQuitty picks her top bottles https://www.thetimes.com/life-style/food-drink/article/best-whiskies-burns-night-9phlztf0k A warming smoke, fire and peat dram to celebrate Robbie Burns’s birthday next Saturday is just what this cold, dreary month needs. What amazes me is the flood of new blends, casks, ages, strengths and wood regimes that wash up here every year. Scotland has about 150 distilleries but its whisky blenders are hellbent on creating not just the signature styles that made them famous but hundreds of different expressions. Getting to grips with Scotland’s five leading whisky regions — smoky, peaty Islay, soft Lowland, fruity Speyside, the silky fudge of Campbeltown and heathery Highland — is not enough. There’s an explosion of complex new flavours to digest, from citrus and floral, through butterscotch and spicy Dundee cake, right up to the medicinal, tarry whack of an aged Islay. Unlike gin and vodka, which can be distilled in a day, good whisky takes at least ten years to show its true class. Still, even at the Aldi and Lidl single malt level, where the oldest whisky won’t be much more than the statutory minimum of three years, there are some decent drams here for less than £20 — see star buys. Spend twice that, if you can, on the tasty Kilchoman 46 per cent Islay blend at Marks & Spencer. It’s from a family-run field-to-bottle distillery that does the lot, including growing and malting its own barley. Or plump for Johnnie Walker’s brilliant Green Label 15-Year-Old blended malt (43 per cent, Waitrose, £49). It’s an elegant, ginger biscuit snap mix of four different distilleries’ malts, with the woodsmoke and fruit of Skye’s Talisker at its heart. Talisker’s own 10 Year Old is a sparky, sea spray and richly fruited 45.8 per cent wonder, well worth splashing out £51 for at Sainsbury’s. Each whisky cask is unique, regardless of the same water, air, still and malt used in its creation, and batches do vary despite distillers’ determination to maintain consistency in big brands. If that’s not difficult enough, I am in awe of the skill required by boutique whisky makers such as Compass Box and Woven to create their showstopping blends. Check out Compass Box’s amazing 46 per cent Nectarosity, thewhiskyexchange.com, £52.25, with its glorious, silky, cinnamon-spiced stone fruit and tingly, salt lick finish care of sherry, bourbon and American oak butts. Woven goes a step further, combining whisky aged in Scottish, Irish and even English casks, plus American bourbon barrels, to create an aptly named but very unusual 46.1 per cent Superblend, thewhiskyexchange.com, £48.50, bursting with toffee, smoke, spice and all things nice. From left: Ben Bracken Islay Single Malt; Kilchoman Single Malt; Ledaig Aged 10 Years Single Malt; Glen Marnoch Single Malt Whisky stars Ben Bracken Islay Single Malt Whisky 40 per cent, 70cl, Lidl, £17.99 A wonderful smoky, peaty, seaweed-and-tobacco-leaf star, it’s the best bargain supermarket single malt. Kilchoman Islay Single Malt 46 per cent, 70cl, Marks & Spencer, £40 A strong, stylish, peaty Islay single malt with an appealing toffee, golden raisin and citrus peel finish. Ledaig Aged 10 Years Mull Single Malt 46.3 per cent, 70cl, thewhiskyexchange.com, £39.95 A gorgeous, fruity, sea breeze-tangy peat smoke and black pepper malt from Mull’s Tobermory, founded in 1798. Glen Marnoch Speyside Single Malt 40 per cent, 70cl, Aldi, £17.99 A satisfying digestive biscuit and rich fruitcake of a single malt with a pleasingly fiery, citrus finish. From left: Bordeaux Supérieur; Macerao Moscatel Naranjo; Antonin Rodet Chardonnay; Kanonkop Kadette Pinotage Supermarket wines of the week 2022 Bordeaux Supérieur, France 14 per cent, Lidl, £5.99 A bordeaux glut steal of an easy-swigging, fruit-first claret with lashings of juicy, plump, plummy merlot fruit. 2022 Macerao Moscatel Naranjo, Chile 13.5 per cent, Waitrose, £7.99, down from £8.99 Cheer up a dull day with a musky, spiced quince of a moscatel grape orange wine — it’s a handy big food bottle. 2023 Antonin Rodet Chardonnay, France 13 per cent, Morrisons, £9 A rich, nutty, creamy, oaked Midi chardonnay, from the burgundy house of Boisset, that punches well above its weight. 2022 Kanonkop Kadette Pinotage, South Africa 14 per cent, Booths, £13, down from £15 A peerless, dark, dusky pinotage with complex, velvety tannins and fat bramble fruit from a stellar Stellenbosch estate. Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted February 12 Share Posted February 12 (edited) 2 Wine Pros Choose Their Favourite Bottles For Valentine's Day Frederic Grappe is the founder of Dynamic Vines, the UK’s leading importer of premium biodynamic and organic wines – which recently opened a great wine bar and shop in East Dulwich. Hannah Crosbie is the Guardian's new wine critic and a Sunday Brunch regular. Here, they pick some of their favourite bottles for Valentine’s Day. FREDERIC GRAPPE SPARKLING Cru Mari ‘Vermell’, £49 Sicus 2013 This sparkling rosé is from a single vineyard called La Masia that produces at high altitude in Catalonia, Spain with strong maritime influences. Sexy, bright and with delicate bubbles, it’s a light rosé from hand-harvested grapes with ten years on the lees before disgorgement. Perfect to enjoy on its own to start the evening and with fish or shellfish. Available here WHITES VDF ‘Coeur Vaillant’, £43 Caroline Bain 2020 Translating as 'Brave Heart', this is for all those who are feeling a little courageous this Valentine’s Day. Rich, pure, complex and with mineral notes from limestone soils, this textured wine from producer Caroline Bain in the Loire Valley offers a little slice of heaven. Best paired with a rich cheese tart or poached fish with classic sauce. Available here Côtes-Du-Rhône ‘Bloom’, £25 Rémi Pouizin x Vin des Potes 2021 For an extra touch of luxury, this exceptional white wine represents an authentic sense of place from L`Enclave des Papes at Visan in France. Aromatic, outgoing and charming, it’s the ideal accompaniment for an Asian-style dinner or some cold cuts and cheese. Available here Blaye Côtes De Bordeaux, £23 Matthieu Cosse This is a blend of sauvignon and muscadelle grapes, perfect for a fruity night in. The goal of the winemakers is to showcase the gluttonous character of the grapes grown in Bordeaux soils, often lacking in other wines produced in the region. Best paired with asparagus spears or a flat fish with creamy sauce or – if you're feeling lazy – a charcuterie board. Available here REDS IGP ‘Terres Burgondes’ Pinot Noir, £40 Emmanuel Giboulot 2022 Producer Emmanuel Giboulot goes for a ‘less is more’ approach with his pure, precise and elegant Burgundian wines. Anyone searching for the perfect red, a bottle of his 2022 works in harmony with grilled meat or something hearty like a beef bourguignon. Available here IGP Pella ‘Bucephale’, Xinomavro 2019, £48 Ktima Ligas This intense, savoury wine is a deep expression of Xinomavro. For the adventurous drinker, it’s considered a more ’serious red’ with high tannins and good structure from long ageing. It’s an ideal match for a rich tomato sauce with pasta, capers and cioppino to warm you through in the cold weather. Available here ORANGE VDF ‘L'Orange’, £25 Domaine de Courbissac Bring a clean, elegant freshness to your Valentine’s Day celebration with L’Orange. It’s a very classy affair with this bottle. Grown in high temperatures, winemaker Brunnhilde Claux’s orange wines have a fresh and floral aroma which balances perfectly against the more savoury elements of orange wine. Pairs well with olives, light salads or a selection of cheeses. Available here Dynamic Vines, 149 Lordship Lane, Dulwich, SE22 8HX Visit DynamicVines.com HANNAH CROSBIE SPARKLING Blanc de Meunier, £69 Chavost Special occasions always call for champagne – and people are starting to cotton on that you can get decent champagne outside of the big houses and brands. Everyone seems to be going a bit nutty for Champagne Chavost at the moment – its bottles pop up in cool wine bars from Copenhagen to New York. This wine is made from pinot meunier, the unsung hero grape in a champagne blend that’s edging ever closer to the spotlight. This wine shows its strengths: weight, texture and aromatics. Available here Billecart Salmon Rosé Champagne NV in Gift Box, £75 Fortnum & Mason If you’re after a reliable grande marque, you truly can’t go wrong with Billecart Salmon: my favourite is the rosé. It’s energetic yet not overly fruity like some other rosé champagnes are – it’s poised and elegant. Available here Brut Rosé, £15 Graham Beck If you’re on more of a budget, Graham Beck’s sparkling wines punch well above their price point, with both a rosé and a white sparkling ready to be picked up at any Majestic. Available here Piggy Pop Pét-Nat Rosé, £24 Wildman Wine Looking for something a little funkier? The Piggy Pop rosé is a pét-nat bursting with red fruit flavours and a real gastronomic versatility. Available here WHITES Classic Pinot Blanc, £16.90 Famille Hugel A delightful and bright pinot blanc, balanced by a real weight and minerality. This is a good gateway drug into delicious Alsace wine. Available here Gemischter Satz, £8.75 Familie Mantler I can’t get enough of aromatic white wines at the moment. This absolute steal of a bottle is from Austria, with a peach-laden nose and a vibrant palate. Available here REDS Tom's Block Pinot Noir, £22.99 (was £27.99) Neudorf This wine is a truly special pinot noir, currently on offer at Waitrose. Expect aromatic notes of dark cherry and spice, with a gorgeous light body. Available here Cotes Du Rhone Villages, £9 Tesco Finest Signargues This is a rich, intense wine from Tesco’s Finest range. This is a meatier wine, perfect for pairing with red meats or earthy vegetables, if you’re going veggie. Available here Hannah Crosbie’s debut book Corker is published by Ebury. Follow Hannah for more wine recommendations here. Edited February 12 by Vesper Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted February 16 Share Posted February 16 The best cocktail recipes — according to bartenders This week the Noble in Glasgow shows you how to make the Martinez. Plus: the top drinks from around Scotland https://www.thetimes.com/uk/scotland/article/the-best-cocktail-recipes-according-to-bartenders-jflz2ck20 The Noble’s Martinez swaps curacao for orange gin e love a cocktail at Alba, so we’ve asked mixologists from across Scotland to share the recipe for their signature drink. We’ll update the list regularly, so if you’re a cocktail fan, make sure you save this page. And please let us know if you’ve come across any bars or drinks worth shouting about in the comments section below. We’ll check them out ourselves, and add the best of them to our list. Slainte mhath! Drink of the week: The Martinez by the Noble, Glasgow “The Martinez is an age-old classic,” says Ewan Angus, who created this strong but smooth cocktail for the Noble, a new addition to Bothwell Street’s pub scene. “We swap curacao for orange gin and add a small hit of peach bitters and agave or honey to tie it all together.” Ingredients • 40ml Malfy Gin Con Arancia • 30ml Lillet Rosé • 10ml agave or runny honey • 2 drops peach bitters • 1 maraschino cherry or a twist of lemon peel, to garnish Method 1. Combine all the liquid ingredients in a mixing glass. Fill to the brim with ice and stir for 25-30 seconds until ice cold and slightly diluted. 2. Strain into a chilled coupe or Nick and Nora glass and garnish with the cherry or lemon peel. Matty Tomaszewski created the Violet Kiss to have luscious berry flavours to suit February 14 Violet kiss by Fingal hotel, Edinburgh “I wanted to make something with luscious berry flavours for Valentine’s Day,” says Matty Tomaszewski, the sommelier at the floating Fingal hotel. “You get a zesty, fruity hit from the vodka, smooth berry notes from the liqueurs, and sweetness from the syrup and pineapple juice. We serve it with violet and cassis macarons, made by our pastry chefs.” • Fingal hotel, Edinburgh review — indulgence and nostalgia in Leith Ingredients • 35ml Belvedere blackberry and lemongrass vodka • 15ml creme de cassis • 10ml Chambord • 5ml gomme syrup • 75ml pineapple juice Method 1. Pour all ingredients into a cocktail shaker and dry shake. 2. Add ice and shake again. 3. Fine strain into a Nick and Nora glass. A dance in a glass: the Bolero from the Fife Arms ALEXANDER BAXTER ALEXBAXTER.CO The Bolero by the Fife Arms, Braemar “We call this one the Bolero because just as the dance combines tango, waltz and Latin, so the flavours in this drink intertwine as if dancing,” says Tomas Smazinas, the head bartender at the Fife Arms, who created this tart, silky, sour cocktail with the bar manager Skirmante Vosyliute. Ingredients • 30ml tonka tequila • 10ml mezcal • 25ml raspberry cordial • 5ml Tio Pepe sherry • Tonka bean dust, to garnish • Raspberry dust, to garnish Method 1. If you can’t get hold of tonka tequila, you can add half a teaspoon of vanilla extract to a bottle of tequila and leave to infuse overnight. 2. Add all the ingredients to a cocktail shaker and hard shake for about 20 seconds. Double strain into a chilled glass (we suggest a coupe, rocks or Nick and Nora). 3. Garnish with a sprinkle of tonka bean and raspberry dust. • It’s the best-looking hotel in the Highlands, but does the food match up? The Praline Irish Coffee from Hawksmoor in Edinburgh works just as well with Scotch as Irish whiskey Praline Irish coffee by Hawksmoor, Edinburgh “Winter is the perfect excuse for any kind of boozy coffee,” says Liam Davy from Hawksmoor. “This Irish coffee riff uses an Irish whiskey — but feel free to play around with a good Scottish single malt. A richer-style blend or a young single malt work beautifully here, just nothing too smoky.” Ingredients • 2 tsp demerara sugar • 250ml double cream • 25g praline paste (or Nutella) • A shot of hot coffee • 25ml Irish whiskey • Pinch of sea salt • 10ml Frangelico hazelnut liqueur Method 1. Dissolve the sugar in 1 teaspoon of hot water to make 15ml syrup, chill. 2. Whisk together the cream and praline paste, chill. 3. Warm a heatproof glass with boiling water, then discard the water. Add the syrup, coffee, whiskey, salt and liqueur, leaving 1cm at the top for some of the cream. 4. Float the praline cream slowly on top — you will have more than you need, so keep the rest in the fridge for another drink. Not just a cocktail: the Crime Scene is also a clue in Somewhere by Nico’s murder mystery experience The Crime Scene by Somewhere by Nico, Edinburgh andGlasgow “The key to this light and refreshing cocktail is to pour the cherry syrup in first and keep the glass nice and cold, so the syrup lies undisturbed at the bottom of the glass when you add the rest of the ingredients,” says Jack McGhee, bar manager at Somewhere by Nico. The bar, which opened branches in Glasgow and Edinburgh in 2024, changes its menu every six weeks. The Crime Scene is part of the Murder on the Midnight Express menu, where the cocktails themselves act as clues in an immersive two-hour cocktail tasting/murder mystery experience. Ingredients • 10ml maraschino cherry syrup • 15ml maraschino liqueur • 15ml RinQuinQuin peach aperitif • A splash of prosecco Method 1. Add ice to a chilled martini glass and pour in the cherry syrup. 2. Add the liqueur and RinQuinQuin then gently top with prosecco, taking care not to disturb the syrup at the bottom. 3. Once served, you can stir the syrup at the bottom into the drink, depending on how sweet you like it. . Watch out for Calabrian chilli flakes if you don’t like it hot, says James Clark, the owner of Sotto CHRISTINA LEAHY Calabrian margarita by Sotto, Edinburgh “This is a simple, classic cocktail with a southern Italian twist,” says James Clark, the owner of Sotto, a new enoteca and trattoria that opened in Stockbridge in October. “Try to get the bergamot from an Italian deli if you can — they’re much more floral than limes. Calabrian chilli flakes are hot, so you can adjust to your taste.” Ingredients • Calabrian chilli flakes • Salt • 50ml tequila, • 25ml Italicus bergamot liqueur • 12.5ml bergamot juice • 12.5ml lime juice • A small splash of simple sugar syrup • A bergamot slice, to garnish Method 1. Chill a martini glass. Grind some chilli flakes (enough to coat the rim of the glass) with some salt with a pestle and mortar to a fine powder. Coat the rim of the glass with some lime juice and dip into the chilli salt. 2. Add the liquid ingredients to a shaker with ice, shake hard then double strain into the glass. Garnish with a slice of Bergamot. • Read Chitra Ramaswamy’s review of Sotto The rhubarb rose cocktail has a flavour profile that will refresh visitors to Newhall Mains’ bar Rhubarb and rose cocktail by Newhall Mains, nr Dingwall “The combination of rhubarb and ginger brings a unique tartness that is balanced by the sweetness of the sugar cube and the floral notes from rose water,” says Rebecca Darden from Newhall Mains hotel on the Black Isle. “It creates a really complex and refreshing flavour profile.” • Read Jeremy Watson’s review of Newhall Mains Ingredients • 1 sugar cube • 25ml Edinburgh Gin’s Rhubarb & Ginger Liqueur • 2 sprays of rose water • Champagne (to top up) Method 1. Add the sugar cube to a glass, pour in the gin liqueur to dissolve the sugar. Add two sprays of rose water. 2. Top up the mixture with champagne, stir gently to combine, without losing too much carbonation from the champagne. The Bobby Burns is the creation of Cameron Ewen, the bar manager at Scotch at the Balmoral Hotel Bobby Burns by Scotch at the Balmoral Hotel, Edinburgh “I use Benedictine in this twist on a classic Rob Roy,” says Cameron Ewen from Scotch, the whisky bar at the Balmoral Hotel. “It complements the complex nature of Johnnie Walker Black Label. The subtle smoke found in Black Label adds intrigue, I always think.” Ingredients • 45ml Johnnie Walker Black Label whisky • 45ml Italian vermouth • 7.5ml Benedictine DOM liqueur • Twist of lemon zest, to garnish Method 1. Fill a mixing glass with ice and add the whisky, vermouth and liqueur. 2. Stir it all together, strain into a cocktail glass and add a twist of lemon zest. Dean Banks says drinking his elderflower fizz is like sipping champagne Elderflower fizz by Dulse, Edinburgh “This drink highlights one of my favourite ingredients, elderflower,” says Dean Banks from the Edinburgh restaurant Dulse. “Its crisp, floral notes bring a touch of warmth to autumn gatherings. It’s light, bubbly and gives you that luxurious feeling, much like sipping champagne.” This recipe requires a bit of planning in advance, since a week of steeping is needed to get a full elderflower flavour. Ingredients • 400g sugar • 1 lemon, zested and juiced • 1g yeast • 10 heads of elderflower Method 1. Combine 800ml water with the sugar, lemon zest and juice in a large saucepan. Bring to the boil. Allow to cool, then mix in 1.2L water and the yeast. 2. Add to a sterilised container, mix with the elderflower heads and leave in a dark place at room temperature for 7 days. 3. Strain then pour into sterilised bottles. Chill in the fridge until ready to serve. • Read Chitra Ramaswamy’s review of Dulse Mitch Murray from the Kylesku Hotel and his cocktail, Beyond the Tea Beyond the Tea by Kylesku Hotel, Sutherland “This is my favourite creation of all time,” says Mitch Murray, the bar manager at the lochside Kylesku Hotel. “It blends floral notes of lavender and the tried-and-tested, robust citrus flavours of Earl Grey tea.” Ingredients • 50ml vodka • 35ml sugar syrup • 2-3 heaped tsp loose-leaf Earl Grey tea and dried lavender petals, plus extra to garnish • 20ml lemon juice • 20ml egg white Method 1. Infuse the vodka and syrup for 2-3 hours with the tea and lavender petals. 2. Use a jigger to add the infused vodka and syrup to a cocktail shaker. Add the lemon juice, egg white and a generous serving of ice. Shake vigorously. 3. Double strain into the top half of the shaker and ditch the ice. Shake once more. 4. Double strain into a coupe glass and garnish with a line of Earl Grey tea and lavender petals. High-quality ingredients are the way to make a margarita stand out, says Rory Cox from the Prancing Stag Peach margarita by the Prancing Stag, Glasgow “This fruity margarita is inspired by the fizzy peach sweets I used to get from the hospital shop when I visited my granddad as a wee boy,” says Rory Cox from the Prancing Stag restaurant in Jordanhill. “Margaritas are one of the most popular cocktails in the world and they lend themselves to lots of variations. There’s nothing in the way of mixer, so choosing high-quality ingredients is what makes the cocktail stand out. The Bandero tequila is beautifully smooth, and the peach liqueur is a French one made from vineyard peaches that smells a bit like those fizzy peach sweets.” Ingredients • 25ml Giffard Pêche de Vigne liqueur • 50ml Bandero Tequila Blanco • Juice of 1 lime • 1 tsp citric acid • 2 tsp caster sugar • Sprig of mint, to garnish • Lime wedge, to garnish Method 1. Add the liqueur, tequila and lime juice to a shaker with ice and shake. 2. Rim a rocks glass with some liqueur, then dip it in a mixture of the citric acid and sugar. 3. Fill a glass with ice and double strain the liquid into it. Garnish with a sprig of mint and a wedge of lime. Danny Mcmanus from the alcohol-free brewery Jump Ship Jump Ship punch By Jump Ship Brewing Created by Danny Mcmanus, a mixologist at the dedicated alcohol-free brewery Jump Ship, this refreshing mocktail balances zesty clementine and lime juice with herbal thyme syrup and crisp fruity notes from Jump Ship’s Gooseberry Gose. Ingredients • 15ml lime juice • 30ml clementine juice • 10ml Lyre’s Non-alcoholic Italian Spritz • 50ml Jump Ship Gooseberry Gose • Lime slice and a sprig of thyme, to garnish For the thyme syrup (needs steeping overnight) • 200g caster sugar • 10g fresh thyme Method 1. Mix the sugar and thyme in 200ml boiling water until the sugar is dissolved, leave to steep overnight. 2. Add the rest of the liquid ingredients and 15ml of the thyme syrup to a wine glass with ice, garnish with the lime slice and thyme sprig. Iain McPherson from Panda & Sons says his Wilderness cocktail is “as if Ribena and red wine joined forces” Wilderness By Panda & Sons, Edinburgh Fresh from being crowned winner of the Altos Bartenders’ Bartender Award as part of the World’s 50 Best Bars, Iain McPherson shares this recipe from his buzzy New Town speakeasy, Panda & Sons. “The key ingredient here is Aelder Elixir, a liqueur made by Buck & Birch in East Lothian mixing wild elderberries, whisky and wild botanicals,” McPherson says. “I add it here for its lovely berry yet tannic notes — it’s as if Ribena and red wine joined forces. The sherry gives it a lovely long finish, going side by side with the maple.” Ingredients • 20ml Makers Mark • 15ml Aelder Elixir • 20ml manzanilla sherry • 15ml lemon juice • 15ml maple syrup • Soda water, to top up • 1 blackberry Method 1. Add the liquid ingredients except the soda water to a high-ball glass. 2. Add ice and top up with soda water. 3. Give a gentle stir to mix and garnish with the blackberry on a skewer. The Downstair’s at Betty’s team Matt Colagiuri and Stefan Creran have created a twist on the El Capitán El Capitán By Downstairs at Betty’s, Edinburgh “I came up with this recipe myself,” says Stefan Creran, general manager at Downstairs at Betty’s, a new cocktail and piano bar on Charlotte Lane. “It is a blend of an El Capitán to represent my Chilean roots, and a classic Manhattan, a nod to my business partner Matt Colagiuri.” Ingredients • 25ml Ragtime Rye whisky • 10ml Aba pisco • 10ml Lucky Liqueurs Smoky Cherry • 10ml Cocchi Vermouth di Torino • 3 dashes saline • Cherry bitters • Black walnut bitters • 1 cherry, frozen, to garnish Method 1. Add the whisky, pisco, smoky cherry, vermouth and saline to a mixing glass, stir for 15-20 seconds until ice cold and slightly diluted. 2. Strain into a Nick and Nora or cocktail coupe, mist the glass with 1 spray of cherry bitters and 1 spray of black walnut bitters. 3. Garnish with a frozen cherry. Meadowsweet, tart cranberry and elderflower are a dream accompaniment to Sonas gin Sonas gin fix by Knipoch House hotel nr Oban This refreshing summer drink uses Sonas gin, made with apples, kelp, hawthorn berries and meadowsweet from the shores and gardens at Knipoch’s sister hotels on Skye. “Enhanced by the delicate flavour of elderflower and tart cranberry,” says Knipoch’s Cameron Campbell, “it transports you to perfect summer days on the Isle of Skye.” Ingredients • 50ml Sonas gin • 12.5ml elderflower cordial • 12.5ml lime juice • 50ml cranberry juice • 50ml apple juice • 2 cucumber slices • 1 sprig mint Method 1. Add all ingredients to a shaker filled with ice and shake vigorously. 2. Pour into a chilled glass and garnish with two cucumber slices and a sprig of mint. The Guard Bridge banana sour is a “smooth, rich, nostalgic summer serve” Guard Bridge banana sour By Eden Mill distillery near St Andrews “Our beautiful banana sour is reminiscent of foam banana sweets,” says Hannah Ingram from Eden Mill, the Fife distillery that runs cocktail masterclasses at the Huxley bar in Edinburgh. “The sweetness of the banana syrup blends wonderfully with the whisky, and there’s a touch of tartness from the lemon juice, plus a pleasing mouthfeel from the foam. It all culminates in a smooth, rich, nostalgic summer serve.” Ingredients • 50ml The Guard Bridge blended whisky • 35ml Monin banana syrup • 20ml lemon juice • 1 egg white or foamer • Dried banana chips, to garnish Method 1. Add all the ingredients (except the banana chips) into a shaker and shake. 2. Open the shaker, fill it with ice then shake again until the outside is cold. 3. Strain into a Nick and Nora glass and garnish with a dried banana chip. Borders Distillery like to add a dollop of raspberry jam to their whisky-based cocktail for sweetness That’s My Jam By Borders Distillery, Hawick “This cocktail makes me think of juicy jam-filled doughnuts,” says its creator, Olivia Pattison, from Borders Distillery in Hawick. “Based on our WS:02 blended Scotch whisky, we add a dollop of raspberry jam to create a lovely summer drink that bursts with frothy, fruity sweetness.” Ingredients • 50ml The Long & Short of It • 20ml lemon juice • 10ml ruby port • 10ml grenadine • Spoonful raspberry jam • Egg white • Ice Method 1. Place all ingredients except ice into cocktail shaker and dry shake hard. 2. Now add ice and shake again. Strain into a chilled coupe. Celantano’s tequila-twist on a negroni White tequila negroni By Celantano’s, Glasgow Celentano’s mixologists Anna Parker and Erin Calvin make their own liqueurs and cordials for their cocktails, using herbs grown in the restaurant garden and honey from bees kept in their own courtyard. The good news is you can just use a shop-bought vermouth if making your own from wine, spices and orange peel feels like too much bother. If you are buying vermouth, choose one on the dryer side. Ingredients • 50ml Cazcabel tequila • 37.5ml dry white vermouth • Fresh orange peel • Slice of orange, to garnish Method • Add the tequila and white vermouth to a mixing glass or tin. • Twist the orange peel over a the glass, expressing its oils into the liquid. Fill to the brim with ice and stir with a bar spoon for 30-45 seconds until icy cold and slightly diluted. • Strain into a rocks glass, over one large ice cube. Garnish with the slice of orange. Iona Buick from Isle of Bute Distillery making a Bute martini Bute martini by Isle of Bute Distillery, Rothesay “Our Oyster Gin makes the perfect base for this martini,” says Iona Buick from Isle of Bute Distillery in Rothesay. “To make the gin, we charge our still with the shells of wild oysters — it creates a delicate but distinctive maritime essence. So this martini pairs really well with seafood.” Ingredients • 50ml Isle of Bute Oyster Gin • 12.5ml fino sherry • Pinch of salt Method 1. Add all ingredients to a mixing glass with ice cubes and stir gently to combine. 2. Finely strain into a chilled martini glass of your choice. The St Kilda sour at Rascal balances sweetness and acidity The St Kilda sour by Rascal, Glasgow “The combination of spirit, lime and sugar is a classic,” says Jack Cain at Rascal, a buzzing new cocktail bar in the West End of Glasgow. “The balance of sweetness and acidity is the foundation of any good cocktail. Isle of Harris Gin’s flavour profile of juniper, citrus and dry maritime notes is accentuated by the tart lime juice and balanced by sweet strawberry, making a well-rounded and delicious cocktail. “The name itself is inspired by a tradition in St Kilda, where men who wished to marry would prove their worthiness by walking to the edge of the Lover’s Stone. There, high on a cliff edge, they would have to balance on one leg to prove their ability to support their future wife.” Ingredients • 50ml Harris gin • 25ml fresh lime juice • 25ml strawberry syrup • 1 egg white Method 1. Separate egg white into the shaker then add all other ingredients. 2. Shake hard without ice to emulsify egg white, then fill shaker to the top with ice and shake hard for 15 seconds. 3. Double strain into a chilled coupe or Nick and Nora glass. Garnish with a fresh strawberry slice on the rim. Douglas Murray, the bar manager at Lady Libertine, and the tonka bean-infused Grasshopper The Grasshopper by Lady Libertine, Edinburgh Douglas Murray, the bar manager at Lady Libertine, infuses this creamy cocktail with a dash of cognac. “It has a tantalising hint of fruitiness,” he says. “And the tonka beans in the double cream complements the boozy ice cream flavours beautifully.” Makes 2 Ingredients • 10g tonka beans • 100ml sugar syrup • 45ml double cream • 30ml crème de menthe • 50ml Rémy Martin VSOP cognac • 30ml crème de cacao • 4 dashes of bitters • Mint leaves and grated dark mint chocolate, to garnish Method 1. Grate the tonka beans into the sugar syrup in a saucepan, then heat gently so it steeps, then strain and cool. 2. Stir 15ml tonka-infused syrup into the double cream, then mix this and all the other liquid ingredients into a cocktail shaker with ice, shake hard and double strain into rocks glasses. 3. Garnish with the mint and a sprinkle of chocolate. Holyrood Distillery’s mixologist Elsie Cinnamond making a Clover Club cocktail Clover Club by Holyrood Distillery, Edinburgh “Texture is key to this cocktail,” says Holyrood Distillery’s mixologist, Elsie Cinnamond. “Egg white makes it frothy and our Height of Arrows gin uses beeswax at distillation, which adds a silky creaminess. “Not all recipes call for dry vermouth but we included it as it adds dimension and layers to a drink that could easily be overwhelmed by raspberry. It brings out the complex herbal notes of the juniper berry; highlighting the beautiful flavours of our classic gin.” Ingredients • 45ml Height of Arrows gin • 15ml dry vermouth • 25ml lemon juice • 25ml raspberry syrup • 3-4 drops of cocktail foamer or 1 egg white or 20ml aquafaba (chickpea water) • Raspberries, to garnish Method 1. Dry shake (shake without ice) all the liquid ingredients for about 10 seconds to emulsify the foaming agent. 2. Once frothy, add ice to the shaker and shake again to chill and dilute. 3. Fine strain into a chilled coupe glass. Garnish with a few raspberries. The Ruma co-founder Steven Aiken making the Dominicana The Dominicana By Ruma, Edinburgh This rum cocktail recipe was created by Sasha Petraske, the owner of Milk & Honey bar in New York, one of the first speakeasy-style cocktail bars now seen in hipster hoods the world over. “We had to have it on our launch menu,” says Steven Aitken, who with co-founder Jamie Shields has opened Ruma, a specialist rum bar on Broughton Street, Edinburgh. “We pair delicious Dominican rum with coffee liqueur made in Scotland. We top it with an indulgent layer of velvety cream. It’s simple but elegant, a perfect rum alternative to an espresso martini.” Ingredients • 45ml Dominican rum • 45ml Cross Brew coffee liqueur • Oat cream, whipped • A few shavings of 70 per cent dark chocolate Method 1. Shake the rum and coffee liqueur with ice and double strain into a coupe glass. 2. Top with whipped oat cream and sprinkle with shaved chocolate. • 120 of Scotland’s best restaurants — where to book in 2024 “It’s a great cocktail to drink with dessert — or even instead of it”, says Sarah Peel from the Cromlix hotel Chocolate and orange espresso martini By Cromlix hotel, Dunblane The Scotland the Best author Peter Irvine reckons Cromlix has the best hotel art in Scotland. We reckon the drinks ain’t bad either, especially its take on an espresso martini, which Cromlix’s sommelier and beverage manager, Sarah Peel, garnishes with orange zest and chocolate popping candy. “I love the aroma of the fresh zest and the fun of the crackle. It’s a great cocktail to drink with dessert — or even instead of it.” Ingredients • 25ml dark crème de cacao • 25ml Kahlúa or coffee liqueur • 25ml Grand Marnier • 1 double shot of espresso coffee • Orange zest and chocolate popping candy, to garnish Method 1. Add the liquid ingredients to a boston glass or shaker. Add ice and shake until chilled (30 to 60 seconds). 2. Strain into a chilled martini glass and garnish with the orange zest and a sprinkle of popping candy. The Lady Libertine Ingredients • 50ml Courvoisier VSOP cognac • 25ml vermouth • 2 dashes Angostura bitters • A strip of orange zest, to garnish Method 1. Add the cognac, vermouth and bitters to a glass. Give it a nice long stir and strain into a chilled, but preferably frozen, coupette glass. 2. Gently twist the orange zest to express the oils over the drink, then use it to garnish. The Buckfast mulled cider is a real winter warmer Buckfast mulled cider By Café Cùil, Skye Not a cocktail, rather a winter warmer from Clare Coghill, the head chef at Café Cùil, which sits at the head of Loch Harport in the shadow of Skye’s Cuillin Hills. “I was creating my own mulled cider at home, and didn’t have any port or red wine,” she says. “So I reached for the next best thing — Buckfast!” “It’s not just a drink to be enjoyed in our younger drinks years,” Coghill says. “Its sweet, almost medicinal flavour pairs perfectly with the winter spices. It’s a great drink to take with you in a flask at this time of year.” Buckfast mulled cider Serves 6 Ingredients • 1 tbsp brown sugar • 1 cinnamon stick • ½ tbsp cloves • 1 star anise • 2 x 440ml cans of dry cider • ½ orange, plus slices, to garnish • 150ml Buckfast Tonic Wine Method 1. Place a heavy-bottomed pan on the hob over a medium heat. Add the sugar and spices and warm until the sugar begins to caramelise and melt. 2. Add the cider and orange, simmer for a few minutes. 3. Pour into a jug or teapot, top with the Buckfast and stir. Serve in mugs, or pour into a flask to take somewhere. The Bru and Stormy — only available in Glasgow TURTLE BAY Bru & Stormy By Turtle Bay, Glasgow “What drink could better marry Caribbean flair with the spirit of Glasgow than a rum cocktail with an Irn-Bru mixer?” says Ben Hibbard, the marketing director at the Caribbean-inspired Turtle Bay chain, which has opened a fun restaurant on the corner of Hope Street and St Vincent Street. “We found that the hint of ginger you get in Irn-Bru, along with its sweet, tangy flavour, works really well with common Caribbean ingredients,” Hibbard says. “Pairing Irn-Bru with a smooth, spiced rum like RedLeg cuts the sweetness, while the addition of falernum — a syrup made with ginger, lime, almond and cloves — brings a tropical twist that accentuates the citrus and spices.” Ingredients • 25ml RedLeg spiced rum • 25ml falernum syrup • About 200ml Irn-Bru • 2 dashes of bitters • A slice of lime, to garnish Method 1. Add ice cubes to a highball glass with the rum and falernum syrup, and stir well with a bar spoon until the glass is cold to the touch. 2. Add ice cubes to the top of the glass and top up with Irn-Bru. 3. Add the bitters, garnish with a lime slice, and serve with a straw. Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted February 19 Share Posted February 19 (edited) 1991 to 1994 TV SERIES - DINOSAURS Dinosaurs (1991) This show follows the life of a family of dinosaurs, living in a modern world. They have televisions, refrigerators, et cetera. The only humans around are cavemen, who are viewed as pets and wild animals. https://www.imdb.com/title/tt0101081/ THESE CLIPS was posted over 9 years ago. They deleted these from archives to not be shown again, due to awakening the masses to critical thinking. Corporate Profits soar at the end of the world. The Dinosaurs Ending Edited February 19 by KEVINAA Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted February 26 Share Posted February 26 Michelle Trachtenberg dead at 39. Quote Link to comment Share on other sites More sharing options...
KEVINAA 129 Posted March 16 Share Posted March 16 At least 51 people are reported to have died in a fire at a nightclub in North Macedonia. Vesper 1 Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted March 19 Share Posted March 19 Martinis Are Trending: Here's What To Know & Where To Drink Them Once the epitome of old-school glamour, the martini is having a modern moment. Helping to shake off its stuffy reputation, spots across the capital are putting their own spin on the classic, serving ice-cold, crystal-clear concoctions to a new generation of cocktail fans. To find out why this iconic drink is back in fashion, what separates a good martini from a great one and how to master the art of making one at home, we asked the experts to share their insights (and recipes)… https://slman.com/life/food-drink/martinis-are-trending-heres-what-to-know-where-to-drink-them The Martini Resurgence Martin Kuczmarski, former COO of the Soho House Group, has a wealth of hospitality experience, having worked at some of the finest establishments across the world, including The Hyde Park Hotel and The Ritz in Paris. His latest venture, The Dover, has its own and exclusive martini menu. “People are craving that old-school hospitality – white tablecloths, candle-lit rooms, a romantic atmosphere. That’s exactly what we’ve recreated at The Dover. People are tired of loud, overcomplicated bars serving fruit-laden cocktails that take forever to make. They want something that is simple, quick and can be trusted, but still feels glamorous, elegant and has a sense of ceremony about it.” Cocktail maestro and Lyaness founder Mr Lyan – also the creative mind behind the bar menu at impossible-to-book Bébé Bob – confirms this. “It is the most iconic cocktail and emblematic of the notion of 'greater than the sum of its parts', but I think it has found new audiences of late as people are using cocktails around the dining and whole night out better, and they are gravitating towards drier style drinks.” Ilias Mehili, bar manager at buzzy hot spot Milk Beach Soho, agrees: “The martini has never really gone out of style, and I don’t think it ever will. It’s the ultimate minimalist cocktail – just spirit, vermouth and a simple garnish, yet it is, undeniably, endlessly sophisticated. I’ve noticed a lot of top cocktail bars are stripping things back – focusing on perfect technique and clean, precise flavours. Recently, I came across a feta-washed gin dirty martini, and it was surprisingly good. But for me, a martini should stay true to itself – simple, elegant and ice-cold.” Polina Kovaleva/Pexels Valeriya Kobzar/Pexels The Tiny ‘Tini While martinis are timeless, the latest buzz on bar menus comes in a smaller form: the tiny 'tini. Mr Lyan is all in on the trend. “A martini needs to be very cold – our Bone Dry Martini at White Lyan was famously tiny, and served very cold – so more people have realised that a few small, perfectly made martinis are far better than one big lukewarm one. The Mini Bébé Bob Martini is an embrace of this idea, especially as it suits the snacks it sits alongside.” Ilias is on board too. “Mini martinis make perfect sense – temperature plays a huge role in how much you enjoy a martini and with a smaller serve, you experience it at its coldest and best.” Where To Find A Good One… At the aforementioned The Dover, the martini list reflects old-world glamour – but in a cool, modern way. There’s the gibson, a classic gin-based martini garnished with onion, as well as the ‘Hot & Dirty’, a heady mix of chilli and olive brine, and the inimitable vesper martini – made famous by James Bond. Martin has a few more recommendations on where to find a good martini in London. “At The Dover, we are purists at heart, but we don’t mind mixing high with low. For example, we serve this glamorous drink alongside bar snacks like popcorn and mini hot dogs. Aside from The Dover, the best martinis I’ve had in my life were at the Dukes Bar at the Dukes Hotel in London, the Polo Bar in New York and, of course, the Hemingway Bar in Paris at The Ritz.” Mr Lyan adds to the list. “Hotel bars are a given – The Connaught, American Bar, Dukes – but newer spots like Three Sheets, Kol Mezcaleria, Tayer, and Elementary are also nailing it.” “If you love martinis, The Connaught Bar is a must – the range is spectacular, and the technique is flawless,” adds Ilias. “Recently, I went with friends to Soma, and the martini blew me away. Indian gin, bay leaf sake, and pickled shallot – it was balanced, unexpected and seriously impressive.” Tips From Those In-The-Know The biggest mistake home bartenders make? Ilias suggests it’s not stirring their martini long enough. “A great martini needs proper dilution – so the alcohol doesn’t hit too hard on the first sip,” he says. “It should glide. For a flawless martini at home, choose a high-quality gin or vodka – this is 90% of what you’ll taste. Stir patiently for 35-40 seconds – let the ice do the work, then strain. Use good-quality cubed ice while stirring – this makes all the difference in dilution.” “You need cold glasses, and lots of ice,” adds Mr Lyan “From there, you can make it quite easily. And at home, people often think more is better – bars don't control the amount of booze to be stingy, it's because a balanced drink is more delicious, better metered, and more fun. Use the best ingredients you can – this doesn't mean expensive but choose the ones you actually love – it's very hard to put bad in and get good out.” Finally, Martin is a stickler when it comes to ingredients. “The best, and only true, champagne comes from the region. You need to take this same approach with your vodka for your martini – go for Russian or Polish. Otherwise, freezing-cold glasses are key and a proper martini glass is the only way to go. To elevate things further, go for crystal.” Now, Try These Recipes… The Dover Martini Serves 1 Total Time 5 Minutes Ingredients 3 drops of orange bitter 75ml of Konik’s Tail vodka Vermouth Cocchi Extra Dry (To spray or rinse the glass) For the garnish: Orange zest The glass: Frozen coupette martini Method Step 1 Pour the Konik's Tail and orange bitter into a mixing glass, add ice and stir gradually, moving the ice in a continuous motion. Step 2 Once the ice starts to melt, keep adding fresh ice on top – this will further chill the drink without adding dilution. Step 3 Taste as you go; the drink should taste very clean with only tasting notes of the spirit. The Dover Martini takes time to chill down and dilute to deliver the perfect taste. Step 4 Spray or rinse (if so, discard the extra vermouth) the frozen glass with Cocchi Extra Dry. Strain into the glass and garnish with orange zest. Recipe courtesy of TheDoverRestaurant.com Tomato Martini Serves 1 Total Time 2 Minutes Ingredients 1 oz of Sapling Vodka 1.5 oz of farm tomato juice 2 tbsp of sherry vinegar ¼ oz of sugar syrup For the garnish: Black pepper Method Step 1 Shake all the ingredients in a shaker with ice and strain into the glass. Step 2 Garnish with black pepper. Recipe courtesy of HeckfieldPlace.com Martini Tuxedo Serves 1 Total Time 2 Minutes Ingredients 40ml of East London Liquor Gin 20ml of Bodegas Baron Micaela Manzanilla Dash of orange bitters For the garnish: 1 large green olive Method Step 1 Combine all ingredients and stir over ice. Step 2 Finish with an XL olive (Picante Gordals). The result should be a salty, savoury martini that can be finished in two or three sips. Recipe courtesy of BarValette.com Milk Beach Martini Serves 1 Total Time 4 Minutes Ingredients 50ml of Four Pillars Rare Dry 15ml of Noily Prat Vermouth Infused with Sea Herbs 1 dash of Bitter Truth Celery Bitters For the garnish: Oyster leaf Method Step 1 Add all ingredients in a cocktail stirring tin glass or a shaker with ice. Step 2 Stir for 35-40 seconds, then strain into a chilled martini glass and add on top an oyster leaf. Step 3 A good tip is to have a nibble of the oyster leaf before you sip to enhance the flavour. Recipe courtesy of MilkBeach.com SHOP THE PRODUCT EDIT The Martini: The Ultimate Guide to a Cocktail Icon Alice Lascelles £19.37 Set Of 2 Lismore Martini Glasses Waterford £170 Set Of 4 Garnish Cocktail Spoons Anthropologie £26 Vodka Konik's Tail £39.50 Garnish Stemless Martini Glass Anthropologie £16 Piper Icon Cocktail Tray Anthropologie £78 Lennon Bar Cart Drinks Trolley Anthropologie £378 (was £548) Beaumont Cocktail Shaker Soho Home £95 Palazzo Ice Bucket Soho Home £325 Set Of Two Cocktail Glasses The Forest & Co £45 Vodka Grey Goose £42.90 (was £47.90) Set Of 4 Assorted Colour Tapered Cocktail Glasses So’Home £39.99 The Connaught Bar: Cocktail Recipes and Iconic Creations Agostino Perrone £22.02 All products on this page have been selected by our editorial team, however we may make commission on some products. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected]. Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted March 22 Share Posted March 22 Maison François founder François O’Neill’s favourite London restaurants He’s one of the capital’s foremost restaurateurs and the man behind Maison François and Café François. But where else does he eat in the capital — and beyond? https://www.thetimes.com/uk/london/article/maison-francois-founder-francois-oneills-favourite-london-restaurants-c7xl3qnwn François O’Neill’s first job was as a potwasher at a Knightsbridge brasserie. Since then he’s given London two of its best restaurants: Maison François in St James’s and its punk little brother, Café François in Borough Market. The Times restaurant critic Giles Coren described the latter as a “sublime” restaurant and the former features regularly on lists of the capital’s finest restaurants. O’Neill is at the heart of both, buzzing around in the finest tradition of London restaurateurs. With that in mind, we asked him for his list of London’s best restaurants — from west London seafood pubs to a Clapham bistro. As one would expect from a generous hospitality entrepreneur, he threw in a little extra too — five restaurants in the rest of the country he particularly rates. The Cow, Westbourne Grove The “OG” of pubs and the original trailblazer, and in my opinion the finest poured Guinness in town. Tom Conran beautifully combines the essence of an Irish pub with the simplicity of French cooking. Dressed crab and fish stew are the standouts. The Cow has a management team who have been there from day one, a rare accolade and one that underlines what a local gem this is. thecowlondon.com Bouchon Racine, Farringdon BOUCHON RACINE/INSTAGRAM Bouchon Racine, Farringdon Henry Harris’s cooking has been an inspiration to me since I got interested in restaurants. I even picked up a copy of his Harvey Nichols cookbook from the 1990s recently and the dishes still hold up and feel current. At Bouchon Racine he continues the trend with simple, classic French cooking, expertly finished with finesse. There is always a dash of naughtiness, with indulgent butter and tangy vinegar. The crème caramel is also the best around. bouchonracine.com Clipstone, Fitzrovia SAM HARRIS SAM HARRIS Clipstone, Fitzrovia The corner Parisian bistro that you always want to find in Paris but you never can. And here it is off Great Portland Street, hitting multiple high notes. The pared-back design is elegant. The wine menu is very well thought out with depth in choice and accessibility in price. All complemented by a delicious, seasonally led menu. clipstonerestaurant.co.uk Trinity restaurant in Clapham Trinity, Clapham Adam Byatt and his team are truly inspirational. He is a leader of chefs, still on the front line and cooking from the heart. What they created in this beautiful corner of London is French cooking of the highest standard, gastronomic food impeccably executed. This is three-star cooking and showcases why Michelin are so blind in their assessments. This is how Bocuse, Brazier and Fernand Point cooked. It is so wonderful to have this restaurant in London. trinityrestaurant.co.uk Palomar, Piccadilly MICKAËL A BANDASSAK MICKAEL A BANDASSAK Palomar, Piccadilly Zoë and Layo Paskin’s first London restaurant still holds itself so well. The freshness and flavour in the food is outstanding and their kubaneh bread is a must-have. Their attention to detail is admirable and they define a great vibe as well. It’s fun, classy and accessible. A must for me on anyone’s 48-hour layover in the city. palomar.co.uk Le Colombier, Chelsea A restaurant that runs deep in my own history. Didier Garnier ran my father’s restaurant business, St Quentin, in the 1980s and 90s. Here at Le Colombier, Didier carries on the tradition of wonderful regional French food with one of the finest and best priced wine lists in London. As well as French classics aplenty he delivers an immaculate whole roast grouse in season. lecolombier.restaurant Jamavar, Mayfair Jamavar, Mayfair With such an abundance of great Indian food in London, Jamavar stands out as an experienced hand, excelling in regional Indian cooking, with a beautifully presented dining room on Mount Street. My menu favourite is the Bhatti Ka octopus with black pepper. Samyukta Nair is an exceptional restaurateur who exudes charm and hospitality. jamavarrestaurants.com The Park, Queensway Jeremy King’s new world grand café has drawn inspiration from the west coast of the United States. The warm and inviting dining room is set overlooking Hyde Park. It’s my perfect place to start a working day with its wonderful breakfast and free-pour filter coffee. The team are warm, welcoming and professional. The dining room, and menu of reassuring dishes, lends itself to all occasions, which is the hallmark of any institution. theparkrestaurant.com Sweetings, City of London This landmark is more than 100 years old, specialising in seafood and set within the City of London. It never fails to make me smile . The simplicity of dishes like prawn cocktail, fish pie and Dover sole never disappoint. There is always hospitality aplenty from the charming and charismatic team, some of whom have worked there for 40 years. This is unique to London and so very special. sweetingsrestaurant.co.uk Fez Mangal, Ladbroke Grove When I lived in Ladbroke Grove for 11 years, Fez Mangal was my most frequented restaurant. A traditional Turkish restaurant with an open fire grill. Chicken kebab, chicken wings and a bring-your-own policy — all the best things in a neighbourhood restaurant. It is also fantastically good value. fezmangal.net And outside London … Updown Farmhouse, Deal, Kent YUKI SUGIURA Updown Farmhouse, Deal, Kent Ruth Leigh and Oli Brown have not only created a beautiful hotel and restaurant, but they have created a cult following. It’s frequented by locals and foodies. The menu is seasonal, fresh and inviting. It’s a pleasure to be there, set within the walled garden, and their hospitality is welcoming and special. Their cocktails are also standout, particularly in the garden on a summer evening. updownfarmhouse.com Crocadon, St Mellion BRIAN DANDRIDGE Crocadon Farm, St Mellion, Cornwall I was simply blown away by Crocadon. This is beyond creative. Dan Cox and his team are exceptional. Incredible ingredients from their garden and dishes that leave you speechless. A true gastronomic journey that will blow your senses apart. Again, Michelin need to take off their night mask and recognise Crocadon for what it is — a masterpiece in culinary excellence. crocadon.farm The Walnut Tree, Abergavenny, Wales KEITH DAVIES The Walnut Tree, Abergavenny, Monmouthshire A true leader in our nation’s restaurant scene. Seasonal, simple, accessible and hospitable. A masterclass in how to run a country house hotel and restaurant. Shaun Hill is a gentleman and inspiration. thewalnuttreeinn.com The Woolpack, Gloucestershire The Woolpack, Stroud, Gloucestershire When I first walked into the Woolpack, I realised it had everything I loved in a pub: understated design, retro vibes, quirky wine list and a beautiful food menu. All set within the stunning Stroud Valley. This is a truly exceptional pub and worthy of a serious detour on any journey. thewoolpackslad.com Wine and Brine, Moira Wine and Brine,Moira, Co Armagh This is a staple and thoroughbred stallion in the foodie scene of Northern Ireland, its classic menu executed to perfection by the ever-present Chris McGowan. It’s always a pleasure to arrive there and is always bustling with life. A true inspiration in the restaurant scene in and around Belfast. wineandbrine.co.uk Quote Link to comment Share on other sites More sharing options...
Vesper 30,226 Posted March 24 Share Posted March 24 Dewar’s is launching a 21-year-old expression finished in volcanic magma toasted barrels Dewar's is taking a unique route with the finishing of it newest whisky https://www.themanual.com/food-and-drink/dewars-double-double-21-year-old-magma-stone-toasted/ To say that Dewar’s is a big name in the blended Scotch whisky world is a massive understatement. It’s well known for its flagship expressions like Dewar’s White Label, Dewar’s 12, and Dewar’s 15, as well as its limited edition expressions. These include the recently announced Dewar’s Double Double 21-Year-Old Magma Stone Toasted. Dewar’s Double Double 21-Year-Old Magma Stone Toasted The most recent addition to its award-winning Double Double Series, Dewar’s Double Double 21-Year-Old Magma Stone Toasted. Crafted by Master Blender Stephanie Macleod and her team, this unique expression is made up of a blend of whiskies that were all matured for at least twenty-one years and finished virgin French oak barrels that were stone toasted with Icelandic magma rock. According to Dewar’s, this creates a truly memorable 46% ABV whisky with notes of cinnamon, cloves, caramelized sugar, baked apples, toasted cereal, and oaky wood. “Our motivation is to always aspire to make ever greater whisky,” Stephanie Macleod, Master Blender at Dewar’s said. “Curiosity and experimentation allow us to respond to the present and future desires of whisky lovers, and the Magma Stone Toasted expression embodies this philosophy, as we believe we are the first whisky to use this technique. We are always looking to push the boundaries and find new ways to do things, and this new finishing process has unlocked an entirely new spectrum of flavor for Scotch.” Quote Link to comment Share on other sites More sharing options...
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