Olive Magazine January 2017

For many reasons, too many reasons, 2016 was a bit of a rotter as years go, wasn’t it? And so it seems more relevant than ever to think about making positive changes in 2017. For us at Olive , that’s all about trying new things, adding to our life experiences, not subtracting from them. No deprivation or diets here! For a start, we’re incorporating turmeric into our diets. It has so many incredible beneficial health properties (which only come from consuming it in its natural form – supplements just won’t do), besides which, and it adds a beautiful golden hue to anything it touches. Our sunshine bowl of turmeric broth on the front cover, with ginger chicken dumplings, ticks every box for us. Noodles? Good. Dumplings? Good. Greens? Good. Broth?…

Turmeric broth with chicken and ginger dumplings 30 MINUTES I SERVES 4 I EASY Turmeric is thought to have anti-inflammatory and immunity-boosting properties. Fresh can be hard to come by, so use organic ground. ginger 50g, sliced light chicken stock 1.5 litres spring onions 3, greens and whites separated star anise 2 ground turmeric 2-3 tsp baby leaf greens 200g, chopped cooked egg noodles 300g red chilli 1, finely chopped DUMPLINGS chicken or turkey breast mince 500g ginger 1 tbsp of finely grated red chilli 1/2 , seeded and finely chopped coriander a handful, finely chopped sesame oil cornflour 1 tbsp egg white 1 white pepper Put the sliced ginger, chicken stock, spring onion greens, star anise and turmeric in a large pan. Bring to a simmer and cook with a lid on for 20 minutes. Meanwhile, finely chop the spring onion whites and put in a bowl with the chicken…

TREND SPOTTER Each month, the Olive team spots a hot new trend appearing in restaurants across the UK, and translates it for you to cook at home. This time, food director Janine reveals how to make a gourmet sausage roll » TREND SPOT GOURMET SAUSAGE ROLLS For the last five years or so, one bar snack has reigned supreme: the scotch egg. There’s no gastropub in the land (probably) that doesn’t have these golden globes taking pride of place on its menu. At the recently-opened Jikoni, in Marylebone, Ravinder Bhogal went one step further, putting three varieties of quail scotch eggs on the menu, including a prawn-toast version with banana ketchup and pickled cucumber. But in 2017, we predict the sausage roll will take the top spot in the bar-snack charts. After Hawksmoor caused a…

At adults-only Cornish retreat, The Scarlet, chef Tom Hunter serves a sausage roll with Tregothnan Estate venison, red cabbage, chard and plum purée. scarlethotel.co.uk The sausage rolls made by the Great North Pie Co. are “awesome” according to our own Tony Naylor. Find them at Market House in Altrincham. greatnorthpie.co If you ever find yourself at a food festival or farmers’ market in the Southwest and spot a Little Jack Horner tent, make a beeline for it. Try the pheasant, partridge and mushroom roll while you can, until March. ljhorners.com Olive contributor Adam Coghlan says that the rolls at Quality Chop House in London are “infinitely better” than its competitors. Rare breed pork is mixed with breadcrumbs and duck fat-cooked shallots, so there’s no reason to doubt him. thequalitychophouse.com…

Janine Ratcliffe’s favourite new products It can take days to make an authentic Mexican mole, and some recipes have over 25 ingredients. If you fancy skipping a few steps, Willie’s Cacao packs ancho, pasilla and mulato chillies, almonds, peanuts and spices into a cacao (raw chocolate) block so all you need to do is melt it into your sauce. Mexican mole cacao, £9/135g, williescacao.com Cheat’s chicken mole 40 MINUTES | SERVES 4 | EASY red onion 2, 1 chopped, 1 sliced into rings garlic 2 cloves, crushed olive oil chicken thighs 6 skinless, cut into strips chopped tomatoes 400g tin chicken stock 500ml Willie’s Mexican mole cacao ¼ block chilli powder a pinch coriander a small bunch, leaves picked cooked rice to serve lime wedges to serve • Cook the chopped onion and garlic in 1 tbsp olive oil until softened. Add the chicken…

HEALTHY Multi-coloured heritage carrots are all the rage, and Savse Smoothies has blended antioxidant-rich purple carrot with apple, blackcurrants, pomegranate and blueberry to create an earthy, cold-pressed juice to battle off winter colds. £2.49/250ml, available at Harvey Nichols and Waitrose For a punchy immunity boost this winter, add Ginger Zinger’s handy juice shots to smoothies and juices, or enjoy on their own. With extra hot, turmeric and lime varieties, these shots are an intense hit. £1.49/7cl, Waitrose There are plenty of snack bars out there, but Cocofina’s new organic coconut and pineapple bars have one of the best textures around – super light and crisp with a tangy flavour, and only 142 calories. £1.49/35g, Available at Holland & Barrett and cocofina.com Made from British parsnips, Leighton Brown’s parsnip and manuka honey crisps are high…