N16Life_SUMMER2017

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FOOD WATERMELON, LEMON & ROSEMARY SLURP • 500ml water • 185g caster sugar • 2 sprigs rosemary stripped & chopped • 18 lemons, juice only • 1 medium watermelon, de-seeded & cubed • 8 cups ice cubes Over a high heat bring the water and sugar to a boil in a saucepan. Stir in the rosemary, and set aside to steep for 1 hour. Place the lemon juice with the watermelon in a blender. Strain the rosemary syrup through a mesh strainer into the blender, puree until smooth. Refrigerate until very cold, give it a good stir before serving over ice. LEMON STYLE COUSCOUS I like to eat this with lamb chops, but it accompanies most meats or fish, as well as being a meal on its own perhaps with some grilled haloumi for the vegetarians out there... SERVES 4 Libya CUSCUS BIL-BOSLA Libya's national dish, traditionally shared and eaten from one large bowl, accompanied by small salad's, and a host of other snacks surrounding it, for example dolma (rice and mince stuffed bell peppers) however, the dish alone, is certainly satisfying… • ½ tsp cinnamon • 2 tsp cumin seeds • 3 tsp turmeric • 2 tsp dried chilli flakes • 90ml olive oil • 4 large cloves garlic • 2 large onions, sliced • 600g lamb leg meat, cubed • 2 potatoes, cubed • 2 tsp salt • 880ml boiling water • 2 tbsp tomato paste • 230g cooked chickpeas • 1 lemon, juice & zest • 400g couscous • Pinch salt • Garnish • 2 lemons, wedges Begin by pounding together the spices in a mortar and pestle, set aside. Heat 50ml olive oil in a large frying pan, add the onions and meat, cook until the onions start to caramelise, throw in the potato and 1 tsp salt, stir until golden. Transfer to a casserole dish, de-glaze the pan by pouring 480ml water into the frying pan, collecting all the pan juices, pour into the casserole dish. Now add the spices and tomato paste, stir well, cooking until potatoes are soft and then add the chickpeas, lemon juice and zest. Next cook the couscous, place in a bowl with 400ml boiling water, 40ml olive oil and 1 tsp salt, stir and cover with cling film, leave for 10 minutes. When the couscous is ready, place on a serving plate topped off with the lamb mixture, serve with lemon wedges. BLUEBERRY & LEMON RICOTTA CAKE GLUTEN FREE • 250g ricotta cheese • 140g soft butter • 140g ground almonds • 140g golden caster sugar • 6 medium eggs, separated • 1 lemon, zest & juice • 75g dried blueberries • 25g fine polenta flour • Icing sugar, for dusting Heat the oven to 180ºC. Grease and line the base of a 23cm diameter spring-form tin. Put the ricotta, butter, almonds, sugar and egg yolks in a large bowl and beat together with a wooden spoon until creamy. Add the lemon zest and juice with the dried blueberries. Whisk the egg whites in a clean bowl until they peak softly. Fold the polenta into the ricotta mixture, then gently fold in the whisked egg whites. Pour the cake mix into the prepared tin and bake for 35 minutes. The cake is cooked when it is golden and just firm to the touch. Allow it to cool in the tin, then transfer to a serving plate and dust with the icing sugar before serving up. N16 Life readers get FREE POSTAGE if they are order a copy of the Lemon Compendium for £25. Email yasemen@parmuto.com and mention this magazine when ordering. Signed copies also available. 28
Q&A You are a professional musician. What drew you to a career as a chef? Where does your love of cooking come from? Cooking is something that has always been a huge part of my life. Over the years music and cooking have become inextricably linked. I think the inspiration for both comes from the same place, both are a way of communicating with other people. Good food that tastes amazing Musician, broadcaster, cook and Great British Menu judge Andi Oliver has opened her first restaurant in Stoke Newington Church Street You have got two jobs-was that transition difficult? I've always had a few jobs so no! It's weirder for me to only be doing one thing at a time. What is your favourite kind of food to cook and why? I love it all really, and the lovely thing about what we're doing at Andi's is that I can explore all kinds of cooking. We have our all-day brunch setup which is more hearty and comforting. Then at night we get to be more refined: the most important thing for me is the yummy factor, it has to be delicious! Is there any particular reason you've chosen to open your restaurant in Stokey? Well I only live down the road in Clapton and have done for about 18 years, so Stokey is part of my stomping ground, and I've always spent time here and when this particular site came up we fell in love with it, it has such a great vibe and just fit our needs perfectly. 29
Page 1 and 2: HACKNEY | SUMMER 2017 free New Unit
Page 3 and 4: Summer 2017 ISSUE #3 29 Andi Oliver
Page 5 and 6: THE BIRDCAGE BAR + KITCHEN 58 Stamf
Page 7 and 8: Brasserie Only the freshest and top
Page 9 and 10: culture OLIVER TWIST CREATED FOR EV
Page 11 and 12: culture New music showcase with an
Page 13 and 14: STORIES we put out a solo 7” by Y
Page 15 and 16: STORIES We are great advocates of l
Page 17 and 18: PROPERTY N16 postcode still offers
Page 19 and 20: FEATURE The home of outdoor water s
Page 21 and 22: FEATURE “These are usually most c
Page 23 and 24: community Andrew Pakula One of our
Page 25 and 26: FOOD Neighbourhood favourite Floyds
Page 27: FOOD CHAMPAGNE LIMONCELLO COCKTAIL
Page 31 and 32: Bira, the world’s first ever beer
Page 33 and 34: REVIEW It’s great fun trying to s
Page 35 and 36: SUMMER COURSES Cocktail Masterclass
Page 37: FEATURE Hackney: London’s fashion
Page 40 and 41: ADVERTISEMENT FEATURE A beer only f
Page 42 and 43: Istanbul: two continents in two day
Page 45 and 46: getaway Asitane Restaurant's stuffe
Page 48: BE GOOD TO YOUR TASTE BUDS Discover

N16Life_SUMMER2017

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