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category_outlined / Food & Wine
Olive MagazineOlive Magazine

Olive Magazine

February 2019

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world. In every issue: 100+ easy, stylish recipes all triple tested, 7 meals for under £35, great value restaurants, bargain travel ideas

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
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12 Issues

IN THIS ISSUE

access_time2 min.
welcome to february

You did it! You survived January. Double high fives for you. The sun is rising those few minutes earlier each day. There are not six weeks to wait until pay day. And soon it will be Pancake Day. In other words, life is looking up. I’ve always thought that there’s something incredibly rewarding about making a pie from scratch – as if the act of adding a lid to whichever delicious filling you decide on  (be it butter chicken, apples and clotted cream, or the satisfyingly monikered ‘mucky-mouth’ blueberries and blackcurrants) were the ultimate nod to wellbeing, before spirulina smoothies and HIIT workouts ruined everything. What better therapy is there, than the patient art of pastry-making, letting it and you rest, before that final, fruitful bake. And…

access_time3 min.
here & now

TRENDS TRANSLATOREach month, the Olive team spots a new trend appearing in restaurants, street-food stalls and supper clubs across the UK, and then translates it for you to cook at home. This time it’s all about revamping a classic Japanese sandwich. Celeriac katsu sando 35 MINUTES + COOLING | MAKES 4 A LITTLE EFFORT | V LC celeriac 1 large, peeled and cut into 4 x 1cm-thick slices, the same size as the breadolive oil a drizzleplain flour 50g, well seasonedegg 1, beatenpanko breadcrumbs 100gvegetable oil for frying TO SERVE buttermilk 2-3 tbsprice vinegar 1 tbspceleriac off-cuts shreddedwhite bread 8 slices, crusts removedtonkatsu sauce 4 tbsp (see cook’s notes) • Heat the oven to 190C/fan 170C/gas 5 and line a roasting tray with baking paper. Put…

access_time1 min.
trend spot

NEW-WAVE SARNIESYes, we’ve all grown a soft spot for so-called ‘real bread’ over the past few years, but it seems that we can’t quite shift our affection for the cheap, white and sliced stuff. Especially when it comes sandwiching something crisp and deep-fried.The katsu sando – the Japanese sarnie – traditionally features crustless white bread, breaded pork, tonkatsu sauce (think sweet brown sauce) and shredded white cabbage. But nowadays we are seeing different interpretations popping up across the capital, and beyond. Eagle-eyed readers might have spotted the recipe for sardine katsu sandwich by Two Lights in Shoreditch in January’s Olive magazine, and elsewhere we’ve seen a celeriac schnitzel sandwich in Brick House bakery in Dulwich, and Olive favourite Tim Anderson’s Brixton katsu hatch, Nanban Express, serves up sliced white…

access_time1 min.
kitchen kit reviews

KILNER CERAMIC FERMENTATION SET What is it? An eight-litre ceramic crock pot – perfect for making large batches of ’krauts and kimchis. Why should you buy it? It’s purpose-built for fermenting, with a water-sealed lid that creates a natural barrier for keeping nasties out while still – crucially – letting gas escape during the fermentation process (so no messy ‘explosions’). It also comes with two ceramic stones which keep the food weighed down underneath the brine to avoid spoilage. Add in built-in handles for easy lifting and it’s the perfect piece of kit for those wanting to make large batches of ferments without taking up lots of space. £68.95, silvermushroom.com TOUGHENED NON-STICK SHALLOW CASSEROLE What is it? Part of Le Creuset’s TNS range, this…

access_time1 min.
food director’s shopping basket

Janine Ratcliffe’s favourite productsThese tomatoes from Belazu have been slow-roasted with oregano then preserved in jars in a punchy chilli oil. The end result is a flavour explosion that will perk up a bowl of plain pasta, a grain salad, or work as a topper for an easy sharing bread. £4.50/330g, belazu.com ■…

access_time1 min.
quick bites

Border dark chocolate, ginger and orange biscuits Fiery ginger biscuits with a smooth chocolate coating and gentle citrus notes. £1.79/175g, Tesco Forest Feast dried mango With generous slices that are tender in texture with a slight chew, this dried fruit has a pure mango flavour. £3/100g, Waitrose Radnor Preserves raspberry and crushed cardamom preserve Handmade in Wales, this jam has well-balanced warmth from the cardamom. Add a dollop to your porridge for a sweet breakfast. £5.29/240g, ocado.com Eat Natural low-sugar granola Packed with whole almonds, oats, shredded coconut and sunflower seeds, this low-sugar, vegan granola is a perfect topping for yogurt. £2.99/450g, Waitrose Glorious! Middle Eastern spiced tomato soup With lots of chunky vegetables, rich tomato, subtle spice and chickpeas,…

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