That's Food and Drink

Friday, 15 November 2024

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Breathing New Life into Ordinary Recipes: Creative Twists to Make Your Meals Exciting

Cooking at home often means falling back on a roster of tried-and-tested dishes: a classic pasta bake, a staple curry, a dependable roast.

While there's nothing wrong with turning to these old favourites, it’s easy to fall into a culinary rut.

The truth is, with a bit of creativity and experimentation, you can transform your everyday recipes into something new and exciting, turning even the most ordinary meal into a memorable feast.

In this post, we'll explore ways to give your go-to recipes a fresh twist, helping you rediscover the joy of cooking and impress your family or friends along the way.

Whether it’s by experimenting with new ingredients, adding unexpected flavours, or exploring techniques from different cuisines, there are countless ways to elevate your meals. Here’s how you can do it:

1. Change or swap Ingredients for a New Perspective

One of the simplest ways to reinvent a familiar recipe is to swap out some of its main ingredients. Think of this as an exercise in culinary creativity. Here are a few ideas to get you started:

Try alternative grains: If your favourite stir-fry is usually served over white rice, switch to quinoa, bulgur, or pearl barley for a nutty texture and additional nutrients. For pasta dishes, why not try spiralised courgettes or sweet potato noodles for a lighter, fresher feel?

Experiment with proteins: If you always use chicken in your curries, try substituting it with prawns, tofu, or even jackfruit for a different texture. The same applies to shepherd's pie—switching minced lamb for lentils or mushrooms can create a hearty yet plant-based version.

Play with herbs and spices: Adding a dash of sumac to your roast vegetables, sprinkling za’atar over your avocado toast, or infusing your stews with warming cinnamon and star anise can introduce entirely new flavour profiles. Spices can take your meal from familiar to fantastic with just a pinch.

2. Embrace Fusion Flavours for a World of Inspiration

Why stick to a single cuisine when you can combine the best of multiple worlds? Fusion cooking allows you to blend flavours and techniques from different traditions, resulting in an exciting hybrid dish. Here are some fusion ideas to try:

Mexican-Italian mashup: Make a lasagne with a twist by using tortillas instead of pasta sheets and adding layers of spicy black beans, salsa, and jalapeños.

Asian-Mediterranean fusion: Give your classic Greek salad a flavour boost by drizzling it with a miso-ginger dressing instead of the usual olive oil and lemon.

British-Indian comfort food: Add a teaspoon of garam masala and a splash of coconut milk to your traditional cottage pie filling to bring a gentle curry warmth to the dish.

3. Play with Textures for Added Excitement

Texture can be just as important as taste when it comes to enjoying a meal. If you’ve got a dish you’ve made a hundred times, consider ways to change up its texture:

Add a crunch: Top creamy soups with toasted nuts, crispy bacon bits, or a scattering of crispy chickpeas. For pasta dishes, sprinkle breadcrumbs mixed with olive oil, garlic, and herbs before serving for a delightful crunch.

Go creamy: If your stir-fry or salad feels a bit one-note, try adding a dollop of creamy tahini sauce, yoghurt, or an avocado dressing for extra richness.

Layer the textures: In dishes like casseroles or gratins, adding a layer of thinly sliced potatoes, a topping of crispy panko breadcrumbs, or even caramelised onions can elevate the dish's overall texture and flavour.

4. Elevate with Garnishes and Finishing Touches

Never underestimate the power of a garnish. It's the final touch that can transform a dish from good to great, adding both flavour and visual appeal:

Fresh herbs: Finely chopped basil, coriander, or mint can instantly lift a dish, adding a burst of freshness. Consider using herb oils for drizzling as well.

Citrus zest: Grating a bit of lemon or lime zest over roasted vegetables, pasta, or risotto adds brightness and an unexpected zing.

Flavoured oils: Finish off your dishes with a drizzle of chilli oil, truffle oil, or even garlic-infused olive oil for a boost of aroma and depth of flavour.

Cheese: Adding grated cheese to a homemade soup recipe can really help pick it up a notch

5. Rethink Presentation for a Restaurant-Worthy Finish

Sometimes, it’s not about the ingredients or techniques but how you present the dish. A few tweaks to plating can make your everyday recipes feel gourmet:

Use different serving vessels: Serve soups in a hollowed-out bread bowl, layer desserts in mason jars, or present salads on a wooden board for a more rustic feel.

Embrace the art of plating: Take cues from fine dining by arranging your ingredients thoughtfully. Swirl sauces, stack components, and use garnishes to add colour contrast.

Incorporate edible flowers or microgreens: These can make even the simplest dishes look special. Try adding a few to your next salad, pasta, or dessert for that “wow” factor.

6. Explore Seasonal and Local Produce

Lastly, focusing on seasonal ingredients is an excellent way to breathe new life into old recipes. Seasonal produce is often fresher, more flavourful, and more sustainable:

Autumn inspiration: Use butternut squash, chestnuts, and figs to create comforting, hearty dishes with a touch of sweetness.

Summer flavours: Brighten up your salads with juicy tomatoes, fresh berries, and fragrant herbs like basil and mint.

Winter warmers: Incorporate earthy root vegetables like parsnips, turnips, and celeriac into your roasts and stews for a rich, comforting meal.

Conclusion: Rediscover the Joy of Cooking

Taking ordinary recipes and making them new again is not just about breaking out of a routine—it’s about rediscovering the joy of cooking. It’s a way to see your kitchen not as a place of duty but as a playground for creativity. By experimenting with ingredients, playing with textures, or embracing bold new flavours, you can transform your everyday dishes into exciting meals that delight the senses.

So, the next time you reach for that familiar recipe, pause for a moment and think: how can I make this dish something extraordinary today? You'll be surprised at how a little imagination can turn the ordinary into the extraordinary.

Happy inventive cooking!

Thursday, 14 November 2024

James May - Launches California Dreamgin' - a Vegan Gin Made With Mushrooms & Patchouli

James May has spent a considerable amount of time in California, driving around in fast cars, mostly at other people's expense (note: see the opening credits of 'The Holy Trinity' the first episode of The Grand Tour).

Now he's been back for a different reason: “Selling my Gin of the People to the Land of the Free.”

Inspired by the Californian's laid-back lifestyle, sunny climate and the fact that Californians seem to drink more of his gin than anyone else, James decided to work with Hugh at Downton Distillery to create a brand new flavour to add to the James Gin collection.

California Dreamgin' - distilled with mushroom and patchouli can be perfectly paired with tonic, a slice of counterculture, and a dash of peace and love.

It joins a range that includes Asian Parsnip, American Mustard and London Drizzle, (inspired by the smell of rain on London pavements.) However, this is the first time one of James' creations has been officially certified vegan.

As James explains: "California Dreamgin' is a compassionate, plant-based product certified by the Vegan Society and it's based on mushrooms, since mushrooms are a vital source of protein for those who have recognised that meat is murder. However, it should not be used as a dietary supplement or part of a balanced programme of food intake. It's more of a gin, man.”

Initially created as a bit of fun and to stand on the back bar of the pub he co-owns in Wiltshire, James Gin's batches consistently sell out on www.jamesgin.com, serving online customers in over 40 countries, worldwide.

The range is now also available through selected retailers, pubs and bars in the UK and the US.

James May's Planet Gin YouTube Channel now has over 300k subscribers and the brand's social media channels have attracted over 7 million followers.

James May goes on to say: “This gin is a bit of thank you - it celebrates California's role in the establishment of the hippie movement while allowing us to create a very clever joke out of nothing more than an apostrophe.”

Hugh Anderson - the remarkable astute Distiller at Downtown Distillery adds: “This is a true umami gin using girolle mushrooms to provide a light fruity, yet peppery note with a hint of apricot, paired with the delicate earthy woody notes of patchouli which lingers at the back of the mouth. Oregano enhances these savoury, herbaceous notes whilst balancing out the citrusy notes from the coriander and lemon peel.”

Even before its official global launch, California Dreamgin' has been awarded a silver medal in the prestigious Spirits Business Autumn Blind Tasting Awards.

Suggested serve: 50ml California Dreamgin' over ice, topped with premium soda water. Garnish with a lemon slice.

We think this will make a food Christmas gift for the vegan gin lovers in your life. And might also be something you need for your Christmas drinks cabinet.

https://www.instagram.com/jamesmaygin

www.jamesgin.com

https://www.youtube.com/@JamesMayDrinks

Wednesday, 13 November 2024

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Enter Veganuary With Bonne Maman

To many people Veganuary is all about delicious vegan pasta bakes, a delicious vegan casserole or a pizza made using vegan cheese. But what about a gorgeous and somewhat decadent vegan dessert to follow the vegan main course?

Not sure how to go about creating a lovely vegan dessert? Why not add a spoonful of fruitiness to Veganuary 2025 with a selection of delicious vegan recipes from Bonne Maman?

Using a selection of classic Conserves plus flavours from the Compote and Intense range – made with an exceptionally high percentage of ripened fruit, Intense has a slightly softer set and naturally contains 30% less sugar.

Apricot Intense Overnight Oats

A super quick and delicious breakfast that can be made the night before in an empty jar, perfect for on-the-go. A healthy mix of chia seeds, rolled oats and almond milk topped with nuts, seeds and a generous spoonful of Apricot Intense.

Super Green Smoothie Bowl

For an extra healthy start to the morning, blend together fruity Bonne Maman Apricot Compote with avocado, banana, spinach leaves, fresh ginger and coconut water. Enjoy on the go or serve in a bowl and top with extra fruit, granola or coconut flakes.

Vegan Apricot Crêpes with toasted nuts & seeds

These vegan crêpes with Bonne Maman Apricot Intense and dairy-free Greek style vanilla yoghurt are packed full of flavour and an extra crunch of cinnamon toasted nuts and seeds. A perfect recipe to get practising for a vegan Pancake Day!

Vegan Strawberry & Orange Traybake

A simply delicious vegan traybake to enjoy with a cup of tea or coffee or as a sweet treat after dinner. A vibrant combination of a light, moist citrus sponge with an intensely fruity topping of Bonne Maman Strawberry Intense, orange zest and coconut.

Chocolate Cherry Truffles

Enjoy a chocolate treat after dinner by making a batch of these scrumptious Chocolate Cherry Truffles. Bite-sized pieces bursting with Bonne Maman Black Cherry Conserve, plant-based milk and chocolate, plus a splash off Cointreau.

To learn more about the recipes visit https://www.bonnemaman.co.uk/recipes

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Top Cambridgeshire Winery Reports Promising Grape Harvest Despite Challenging Weather Conditions

Williams Family Wines, which is based in Buckden, Cambridgeshire, is reporting that this year's harvest is yielding grapes of promising quality and expects another successful vintage despite the challenging changes in weather that it has had to endure.

The family business is looking to repeat the success of its first vintage, having received multiple awards for its 2023 range. The medal haul included recognition for their Rosé wine which was the most highly rated English Still Rosé at the International Wine & Spirit Competition (IWSC), and ranked in the top 15 in the world.

Williams Family Wines is operated by husband and wife team, Nick and Julia Williams, who only started to explore planting a small vineyard near their home in Cambridgeshire in 2018, with each vine being cared for by hand to produce the best quality grapes.

Fruit is also sourced from some of the finest English vineyards and they work closely with those trusted growers to produce wines they can all be proud of.

“Choosing when to harvest the grapes is a delicate balance” commented Nick Williams “but the extremes of wet and warm weather over the summer has presented us with some distinct challenges this year."

He went on to say: "We also had to contend with an early, unexpected frost at the start of October, so have been working long hours to minimise the impact of the Great British weather. However, we are encouraged by the quality of the grapes we have harvested, as they have a perfect balance between sugar and acidity and are bursting full of flavour.

"We have made a promising start to our wine making process and are excited about how these wines will taste and, following the success of our initial range, we're already noticing interest in the Williams Family Wines 2024 vintage. We'll continue to give the wine-making process our characteristic attention, with every detail closely monitored from grape to glass to produce the best quality wines possible.”

The first Williams Family Wines vintage, released earlier this year, saw the Solaris dry white, and Rosé wines being awarded medals at the IWSC whilst the Solaris and off-dry white wine Bacchus received medals at the 2023 International Wine Challenge. The couple were overwhelmed by the phenomenal results, especially considering the larger, established wineries in more familiar wine producing regions that were judged alongside their own wines.

“For a family business that runs a small vineyard and small-batch winery in Cambridgeshire, we couldn't have imagined that our wines would receive such great feedback so quickly so it's reassuring to know that our attention to quality is already proving worthwhile” added Nick.

“Receiving a silver medal with 92 points for our Rosé wine in the IWSC was the ultimate accolade for Williams Family Wines in our first year, as this was the highest rating for an English Still Rosé. The success surpassed our wildest dreams, especially when we realised that this also placed our Rosé wine in the top 15 in the world, and we could never have imagined such recognition when we first established our exciting new business.”

Williams Family Wines currently produce four wines – Solaris, a still, dry white wine; Bacchus, a still, off-dry white wine; Rosé, a harmonious blend of Bacchus and Pinot Noir grapes; and Sweet Rebel sweet wine which has just been added to the hand-picked wine list of Michelin starred Pine Restaurant in Northumberland. They are also planning to launch a red pinot noir and a sparkling wine is on the lees, with the 2024 vintage expected to be available from Spring 2025.

We feel these wines would make excellent wines for drinking over Christmas.

For stocking queries and further information, please contact info@williamsfamilywines.com.