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Olive MagazineOlive Magazine

Olive Magazine November 2018

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_time1 min.
welcome to november

Sundays at this time of the year are the best, aren’t they? Lazy lie-ins, chilly walks punctuated by a pint, or two, then a packet of crisps torn down the middle for sharing, while you wait for someone else to make you a roast dinner (and wash up afterwards). If that sounds like your cup of tea (or jug of gravy), we’ve got just the guide for you – with our list of some of the country’s top gastropubs and the great walks that surround them. If you’re staying in and cooking, we’ve also got a great way to save a bit of pocket money so you can buy all of the Christmas gifts we’ve pulled together for the favourite foodies in your life (or just you – that’s…

access_time3 min.
xmas gift guide

£10 and under DOIY SALAMI NOTEPADNever run out of cured sausage again! £9.95, amazon.co.uk ICE CREAM SOCKSChoose between mint choc chip, raspberry ripple or hundreds and thousands; £6.95, shop.balticmill.com ROCOCO GOLD, FRANKINCENSE AND MYRRH CHOCOLATE BARA kingly gift, slightly spiced and with a real fruity kick. £5.95/70g, rococochocolates.com FORTNUM & MASON’S DAMSON, BLACKBERRY AND APPLE CHUTNEYSpend Boxing Day dolloping this fruity, spiced condiment onto crackers and tangy cheddar. £5.50/230g, fortnumandmason.com FIASCONARO PISTACHIO CREAMSpread onto waffles, sandwich between macarons or just spoon straight from the jar. £8.50/180g, souschef.co.uk MONKI AVOCADO SOCKSAvocado and toasty feet. £3, monki.com HERB & VEG SEEDSFoolproof seed packs to grow your own – including jalapeños, and aubergines. £3, notanotherbill.com LINDOR MINT CHOCOLATESIf you’ve tried them, you know... £4.99/200g, Tesco…

access_time7 min.
seasonal

Quick-cured beetroot salmon with beetroot and apple salad 20 MINUTES + CURING SERVES 2 | EASY | LC ready-cooked beetroots 300gsea salt flakes 1 tbspcaster sugar 1 tspcoriander seeds 1 tsp, toasted and lightly crushedsalmon fillets 2 x 120g, skin onenglish mustard 2 tspolive oil 2 tbspred wine vinegar 1 tbspwatercress 2 handfuls, woody stems removedflat-leaf parsley a small handful, tornsharp eating apple ½, quartered, cored and thinly slicedwalnuts 25g, toasted • Put one of the cooked beetroots into a small blender with the salt, sugar and coriander seeds, and whizz. Put the salmon fillets into a container, pour over the beetroot salt and rub well into the salmon. Cover and chill for 1 hour.• Wash the salt off the salmon under gently running cold water…

access_time10 min.
sunday best

Stuffed butternut squash with cider cream sauce 2 HOURS 30 MINUTES | SERVES 4 | EASY | V This veggie main becomes a real centrepiece when carved into slices at the table. You can make this vegan by omitting the egg from the stuffing and using a vegan cream substitute in the sauce. butternut squash 1 large, halved lengthways and deseededcider 500mldouble cream 150mlwholegrain mustard 1 tbspkale 100gextra-virgin olive oil 2 tbsppumpkin seeds 1 tbsp, toasted STUFFING vegetable oil 2 tbsponion 1 small, finely choppedcelery 1 stick, finely choppedcarrot 1 small, gratedgarlic 2 cloves, finely choppedsoft white breadcrumbs 50gapple 1, peeled, cored and finely dicedsage ½ a bunch, leaves shreddedegg yolk 1 • Heat the oven to 190C/fan 170C/gas 5. Scoop out some…

access_time12 min.
big in japan

Marmite chicken Marmite chicken 45 MINUTES + CHILLING + SALTING + MARINATING SERVES 4 | EASY Just like soy sauce and balsamic vinegar, soy sauce and marmite is an umami-bursting combination. This recipe was inspired by a recent trip to Malaysia, where a similar nyonya dish is ubiquitous. I tweaked it though, increasing the Marmite kick and making it less sweet. This is one of my favourite recipes. boneless chicken thighs 500g, skin ongarlic 1 clove, crushedsoy sauce 1 tbspsunflower oil for deep-fryingJapanese katakuriko (potato starch) or cornflour 4 tbsp (see ingredients notes)spring onions thinly sliced on the diagonal to make 2 tbsp SWEET CUCUMBER AND WAKAME PICKLE rice vinegar 160mlgranulated sugar 120gcucumbers 2 large, thinly slicedsea salt 2 tbspred chilli 1 large, thinly sliceddried…

access_time1 min.
japanese larder ingredients

• Dashi is a stock made from kombu seaweed and katsuobushi (flakes of dried tuna) used to add umami flavour to soups and sauces. Instant dashi powder is available.• Dried wakame is a dark green seaweed with a mild flavour of the sea and a slightly chewy texture.• Harusame are glass noodles that can be made from starchy ingredients like potato or mung bean. They become semi-transparent when cooked.• Kaiso seaweed mix – kaiso refers to all types of seaweed in Japanese – is a selection of different colours, sizes and textures of seaweed that may include wakame, kombu, agar-agar and nori.• Katakuriko (potato starch) is used in a similar way to cornflour, as a coating for fried foods to make them crisper or dissolved in a little water…

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