Articles from ‘elocal magazine’ in ‘Food & Wine’

This is a very substantial dish, packed with a host of health-boosting ingredients. It’s also super-adaptable, so feel free to add or swap in some of the optional additions listed below to adapt it to your tastes and add some variety to your weekly lunches. Ingredients · - 100g (1⁄2 cup/3 1⁄2oz) long-grain brown rice - 1 large carrot, peeled and julienned or grated - 2 medium cooked vac-packed beetroots (beets), sliced - 1⁄3 cucumber,…

I’ve been making simple pancakes with oats and bananas for the longest time. One day, I saw a picture of some beautiful green pancakes and it inspired me to throw in a handful of spinach. It doesn’t affect the taste; it just adds nutrition. This is a great way to use up sweet, overripe bananas INGREDIENTS · For the sauce (this will make double the amount you need) · - 200g frozen mixed berries - 1 tbsp maple syrup · For the pancakes · - 1…

A moist and richly flavoured sponge served with booze-spiked whipped cream. This intensely appley bake works just as well for pudding as it does afternoon tea. The cake is so intensely appley and so moist – because of the olive oil – that it needs to be offered in all its naked glory. It’s better, as both a pudding and an afternoon cake, served with a flavoured whipped cream (Marsala is good, or apple brandy) or nothing at all. · Ingredients …

In my opinion, this is the best way to cook pork so that it’s still lovely and juicy. You can make the colcannon ahead of time and reheat it in a saucepan on a low heat. Just add a little more milk to loosen it. The sauce is very rich and has a strong flavour, so use sparingly. Ingredients · For the colcannon · - 40g butter - 2 onions, finely sliced - 150g savoy cabbage, shredded - 1kg potatoes (choose good mashers), peeled and cut into…

It’s amazing what mushrooms – and dried mushrooms – can do. The meat becomes more beefy, rich in umami flavours. This dish uses a simple batch of cooked minceas its base. Requires soaking time. · Ingredients · - 10g dried porcini mushrooms - 1 tbsp olive oil - 500g chestnut mushrooms, sliced - 1 garlic clove, grated to a purée - 5g butter - leaves from 1 thyme sprig (optional) - 75ml dry Marsala - ⅓ simple mince recipe, defrosted…