Grazia's Weekly Food Round-Up: All Your Food News On One Plate

18 July 2013 by

GALLERY >> 6 Food Stories Of The Week

Welcome to Grazia's new weekly round up of all things food. Click through the gallery to see our picks of the best food happenings this week...

1. This Recipe For Jiggy Fried Grouse Comes Just In Time For Game Season

Game season is about to begin and whilst you won't see us out there in our plus fours, rifle in hand, if we can get our hands on some grouse, we've found this ace recipe from the head chef at the [a target="_blank" href="http://www.thejuggedhare.com/">Jugged Hare[/a] that we're totally going to try.

Ingredients
20 grouse legs
100g potato starch
100g corn flour
1 table spoon cayenne pepper
1 table spoon paprika
Salt and pepper
2ltrs duck fat

For the bread sauce
1 pint skimmed milk
1 onion
2 cloves
1 cinnamon stick
2 tblspoons chilli flakes
500g breadcrumbs

Method

Firstly trim the grouse legs of any excess fat or gristle and place in a shallow pan and cover with duck fat.

Heat slowly and keep the heat below 65 degrees, cooking for 90 minutes until the legs are soft to touch and fall apart.

Drain the fat (this can be kept for use another day) and allow to cool until firm.

To make the bread sauce, place the milk, peeled onion, cloves, cinnamon and chilli in a pan and heat gently to infuse flavour for 20mins.

Strain the infused milk and return to the pan, add the breadcrumbs a handful at a time and cook out slightly until the desired consistency is achieved. Correct seasoning and finish with a splash of double cream to give a silk texture.

To serve


Mix the potato starch, corn flour, cayenne, paprika and seasoning in a bowl. Take the cooked legs and dip into a little milk then into the flour mix and the deep fry until golden brown.

Dry any excess oil on parchment of kitchen cloth and serve with a dip of the spiced bread sauce.

2. Is The Royal Baby A Boy Or A Girl?

As the nation waits for Kate to give birth, pass the time in delicious style with these new curds from the [a target="_blank" href="http://www.englishprovender.com/natural-foods/3/lemon-curd-ginger-curd">English Provender Company[/a]. Blue blueberry for a boy and pink grapefruit for a girl. Cute!

3. Winner Of Scotland's Best Cupcake Gives Us A New Recipe To Try Out

Raspberry Daquiri Cupcake from [a target="_blank" href="http://www.cuckoosbakery.co.uk/">Cuckoo's Bakery[/a]. Yum!

INGREDIENTS
Unsalted Butter (soft)    165 g
Caster Sugar    165 g
Free-Range Eggs (large)    3
Plain Flour    160 g
Baking Powder    2 teaspoons
Limes    1 (Grated Zest)

Raspberry and Rum Filing

Raspberry Jam    200 g
Rum    3 tablespoons

Lime and Rum Buttercream

Unsalted Butter (soft)    125 g
Icing Sugar    250 g
Lime Juice    1 ½ tablespoon
Rum    1 tablespoon
Pink Food Colouring    As required

Decoration

Lime    1 (Cut in to small wedges)
Fresh Raspberries    12

Directions
For the sponge:
•    Cream the butter and sugar until soft and pale in a food mixer or with a hand held mixer for around 2 minutes.
•    Beat in the eggs, a little at a time with your mixer, until combined.
•    Next, sift the flour and baking powder on top of the mixture and add the finely grated zest of one of your limes to the bowl (keep the zested lime aside as you will use the juice in the buttercream!).
•    Fold everything together gently using a metal spoon until combined.
•    Divide the batter between 12 cupcake cases in a muffin tin and bake in a fan oven at 180C for 18 minutes. Remove from the oven and place the cupcakes on a wire rack to cool down.
To fill:
•    Once the cakes have cooled, use an apple corer to remove the centre of the sponge. Mix together the raspberry jam and rum and fill each cupcake with the mixture using a teaspoon. Keep some of the mixture back to drizzle for decoration! Finally, place the cored out sponge pieces back in to the centres.
For the buttercream:
•    Cream the butter, at a medium speed, preferably with a hand mixer or food mixer until soft and pale – around 2 to 3 minutes.
•    Sift the icing sugar on top of the mixture and blend on a medium speed on your mixer for 2 minutes. Scrape down the bowl, add the rum and continue to blend for one more minute.
•    Then, continuing to mix at a slow speed, add the lime juice ½ a tablespoon at a time until combined.
•    Colour your icing using pink food colouring.
To decorate:   
•    Use a palette knife or piping bag, frost each cooled cupcake with the buttercream.
•    Decorate the cupcakes by drizzling with the raspberry rum sauce and finish them with a lime wedge and a fresh raspberry. Finally – ENJOY!

4. It's BBQ Season! Try Out This Sausage Recipe From Newman's Own

STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS
 

Preparation time: 10 minutes, plus 30 minutes marinating time
Cooking time: about 30 minutes
 

Ingredients
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
large handful rocket leaves
6 hot dog rolls or French stick, cut into 6

Method
 
1.     Place the sausages in an ovenproof dish and cover with the sticky barbecue sauce, turning to ensure evenly coated in the sauce. Cover and leave to marinate in the refrigerator for about 30 minutes.
 
2.      Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for about 20 minutes, stirring often, until they are soft and starting to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
 
3.     Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
 
4.     Meanwhile cook the sausages under a preheated hot grill or barbecue for 5-6 minutes each side, basting with the marinade, until golden and cooked through.
 
5.     Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.

5. Perfect Your Park Day With Deliverance

[a target="_blank" href="https://www.deliverance.co.uk/">Deliverance[/a], London's favourite multi-cuisine delivery service is sorting your summer with their picnic packages which are delivered straight to your door. Yummy treats like spatchcock Peri Peri chicken come with pesto pasta salad, juicy sweetcorn and hearty coleslaw. Also available? Cocktail kits! Perfect for a day in the park.

6. Ditch Your Coffee This Summer

If the thought of a hot cup of coffee makes you balk on a hot day like today, look no further than Coco Cafe. Comprised of nothing more than coconut water, a shot of espresso and a dash of reduced fat milk it's your summer caffiene fix sorted.

Tags:

Comments

All posts must obey the house rules, if you object to any comments please let us know and we'll take the appropriate action.