Ludlow Lifestyle Sep - Oct 2021

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2 cloves garlic Small piece fresh root ginger 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste 1 tbsp reduced salt soy sauce 1 tbsp Shaoxing rice wine 1 tsp maple syrup 500g pack lean minced pork ½ x 25g pack Thai basil, leaves shredded Steamed rice, to serve METHOD Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the aubergines and fry for 20-25 minutes, stirring occasionally, until softened and golden all over. Meanwhile, finely slice the salad onions, separating the whites and greens, crush the garlic and finely grate the ginger. In a bowl, mix the gochujang, soy sauce, Shaoxing rice wine and maple syrup with 1 tbsp water. Tip the aubergine onto a plate and return the pan to a high heat with the remaining 1 tbsp oil. Add the salad onion whites, garlic and ginger, and stir-fry for 1 minute until fragrant. Add the pork and fry for 3-4 minutes until there is no pink meat remaining and any excess liquid has bubbled off from the pan. Add the sauce and aubergine to the pan and fry for 2-3 minutes until everything is coated in the sauce. Take off the heat and toss in the Thai basil leaves. Serve on rice, with the salad onion greens sprinkled over. COOK’S TIP This recipe would work well with minced turkey instead of the minced pork. Turkey mince is also lower in fat than pork mince. CHICKEN SHAWARMA FLATBREADS WITH YOGURT Prep time: 20 minutes + marinating Cooking time: 20 minutes Serves: 4 INGREDIENTS 8 British chicken thigh fillets 3 tbsp Cooks’ Ingredients Shawarma Paste ½ red onion, finely sliced 2 lemons, juice of 1, 1 cut into wedges 1½ tsp Cooks’ Ingredients Sumac ½ large cucumber 250g Yeo Valley Organic Greek Style Natural Yogurt 1 small clove garlic, finely grated 15 mint leaves, finely shredded, plus extra to garnish 4 Waitrose & Partners Hand-Stretched Flatbreads 50g pomegranate seeds 1-2 handfuls wild rocket METHOD Slash each chicken thigh a few times, concentrating on the thicker parts of the fillet. Season, then rub all over with the shawarma paste. Cover and chill for 20 minutes (up to 2 hours). Meanwhile, mix the onion, lemon juice and sumac with a good pinch of salt. Set aside until ready to serve. To make the sauce, coarsely grate the cucumber and put in a sieve. Toss with a pinch of salt and leave over a bowl for 10 minutes to drain, then gently press with a wooden spoon to extract as much liquid as possible. Tip into a bowl and stir in the yogurt, garlic and mint. Heat a griddle pan over a high heat. Cook the chicken for 5-8 minutes on each side (depending on the fillets’ size) until the juices run clear and there is no pink meat, then set aside for 2 minutes. Clean the pan then use it to griddle the flatbreads for 30 seconds on each side. Arrange them on plates and top with the chicken, pickled onion, pomegranate, rocket and the cucumber and yogurt sauce, finishing with the extra mint leaves and lemon wedges for squeezing over. COOK’S TIP This recipe also works well with lamb or pork steaks instead of chicken (adjust cooking times accordingly). CHEWY BROWN SUGAR COOKIES Prep time: 15 minutes plus chilling Cooking time: 20 minutes Makes: 12 - 14 INGREDIENTS 200g unsalted butter, roughly chopped 300g Billington’s Dark Brown Soft Natural Unrefined Cane Sugar 300g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp ground cinnamon ½ tsp fine salt 1 large British Blacktail Free Range Egg 1 tsp vanilla bean paste METHOD Put the butter and sugar in a large saucepan and set over a medium heat. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside off the heat for 5 minutes to cool. Meanwhile, mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. With a wooden spoon, beat the egg and vanilla into the butter-sugar mix, then beat in the dry ingredients until completely combined. Transfer to a bowl, cover with a plate and chill for at least 2 28 | www.minervamagazines.co.uk
Ludlow’s only authentic Spanish Tapas Bar Open Wed & Thurs 10am until last food order 8pm Friday & Saturday 9am until last food order 9pm Contact us on 01584 873130 Find us between Corve Street and Ludlow library Griffiths A.H. PRODUCERS OF AWARD WINNING SMOKED MEAT, POULTRY, GAME FOR WEDDINGS & EVENTS TRY OUR BUFFET STYLE PORK/BEEF ROASTS AND BBQ • HOMEMADE PRESERVES, FREE RANGE EGGS • SPECIALITY MEATS FOR DINNER PARTIES & SPECIAL OCCASIONS • OWN PRODUCED MEATS • GAME IN SEASON • HOME-MADE PIES, AWARD WINNING SAUSAGES & BURGERS Off Corve Street, Ludlow, SY8 2PG Tel: 01584 873130 - Email parkwaytascabar@gmail.com www.parkwayrestaurant.co.uk ADVICE ON CUTS & COOKING LUDLOW 01584 872141 11 Bull Ring LEINTWARDINE 01547 540231 22 High Street ENTERTAINING ELEPHANTS LOCAL, FAIR TRADE, ORGANIC & FREE-FROM Everyday shopping & SPECIAL day treats & UPSTAIRS Elegant ETHICAL beautiful FASHION and accessories The Old Barn 43 High Street Church Stretton SY6 6BX (01694) 723922 www.enterta1mng-elephants.co.uk * OPEN Tuesday to Saturday * Don’t miss our next edition which includes our exclusive interview with Amanda Owen. Amanda will also share her wonderful recipes with us.... plus tales of her life in Yorkshire www.minervamagazines.co.uk | 29
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Page 6 and 7: COMPETITION Time WIN A a two-night
Page 8 and 9: OPEN DAY DIARY 2021- 2022 Attending
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Page 27: COMFORT When the darker nights set
Page 31 and 32: . Do you want to make money while h
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Ludlow Lifestyle Sep - Oct 2021

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