Worthing Lifestyle Nov - Dec 2021

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Dinner is served Tasty recipes from Amanda Owen Wild Mushroom Soup with Wood Sorrel & Hazelnut Pesto Prep time 10 minutes Cooking time 35 minutes Serves 4 2 tbsp Yorkshire rapeseed oil, plus extra for garnish 1 medium onion, finely chopped 1 large clove garlic, crushed or grated 450g wild mushrooms, such as yellow chanterelle, roughly chopped 50ml Madeira or sweet sherry 850ml hot vegetable stock 3 sprigs fresh thyme 200ml double cream 1 tsp mushroom powder Salt and black pepper Pesto 25g chopped toasted hazelnuts 1 small bunch wood sorrel 2 tbsp olive oil 10g Parmesan Garnish Handful of wild mushrooms Heat the oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes, until softened but not coloured. Next, add the mushrooms and fry on a 14 | www.minervamagazines.co.uk medium heat for 8 minutes, until they are golden. Pour the Madeira over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates. Lower the heat and pour in the hot stock, then add the sprigs of thyme. Bring to the boil then cover and simmer gently for 20 minutes. Remove the pan from the heat, blitz with a hand blender or in a liquidizer until the soup is smooth. Return the soup to a clean pan, stir in the cream and sprinkle over the mushroom powder, then season the soup and gently reheat over a low heat. Meanwhile, place the pesto ingredients into a small food processor and blitz for a few seconds until combined. Add extra oil if the pesto is a little thick and season to taste. For the mushroom garnish, drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden. To serve, ladle the soup into warm bowls, scatter over the whole fried mushrooms, and top with a spoonful of pesto. Tip Try serving with homemade spelt bread. Moroccan Lamb Tagine with Jewelled Couscous Prep time 15 minutes Cooking time 1 hour 15 minutes Serves 4 Tagine 2 tbsp olive oil 600g lamb shoulder, diced 1 large onion, sliced 2 cloves garlic, crushed 1 tbsp ground cumin 2 tsp ground coriander 1 tbsp hot smoked paprika 40g tomato purée 400g can cherry tomatoes 1 cinnamon stick 50g dried apricots, chopped 2 large pieces orange peel 285ml lamb stock 1 small bunch coriander, chopped Jewelled couscous 200g couscous 200ml hot vegetable stock 1 red onion, chopped 100g pomegranate seeds 1 small bunch mint, leaves roughly chopped 1 small bunch coriander, chopped 3 spring onions 20g almonds, toasted Salt and black pepper Preheat the oven to 180°C/160°C fan/ gas 4. Heat 1 tablespoon of the oil in a large heatproof casserole dish, then add the lamb and sear and brown on all sides for about 5 minutes. Remove the lamb from the casserole dish with a slotted spoon and set aside. Return the casserole dish to the heat and add the remaining oil. When hot, add the onion and fry gently for approximately 8 minutes until golden. Add the garlic and fry for a further minute. Sprinkle over the ground spices and stir in the tomato purée then fry for a further minute. Return the meat and any juices to the pan with the remaining Tagine ingredients (except the fresh coriander), bring to the boil then cover with a lid and transfer to the middle shelf of the oven. Cook for 1 hour, or until the meat is tender. Meanwhile, while the Tagine cooks, put the couscous into a bowl and pour over the hot vegetable stock. Cover the bowl tightly with cling film and set aside for 10 minutes until the couscous has absorbed the liquid. Season the couscous, then stir through the remaining ingredients, saving a few almonds and herbs to garnish. To serve the Tagine, remove the cinnamon stick and check seasoning, then sprinkle over the chopped coriander. Serve in warm bowls with the jewelled couscous. Tip This recipe can also be cooked slowly in a Tagine over a barbecue.
It has been over two and half years since Wine & Reason first opened its doors on Montague Place in <strong>Worthing</strong>. If you have yet to have been, be prepared for a large selection of about 80 bottles to choose from, with at least 30 different wines available by the glass! This includes several local sparkling wines and Champagne, Port and Sherry, dessert wines and many other offerings, all available in various sized glasses and carafes. There is definitely something for all lovers of fermented grape juice! And if you don’t like wine, don’t worry, as they also have a large selection of spirits, as well as local craft beers, kombucha, lagers and soft drinks. The wine list itself is updated regularly, with several guest wines, bin ends and special offers available at all times. If you’re ever unsure of exactly what to try, wine flights are also available, where you can sample several different wines, before deciding on a bottle. Wine & Reason is, however, actually a restaurant. And it’s also a predominantly vegan restaurant! Prior to opening, the owner Fergus had been working in the wine trade for over 20 years. But he doesn’t eat meat! The only thing on the menu that is not actually vegan is their excellent cheese boards, which would be foolish not to offer, with so many excellent wines to drink! Although best known for their incredible vegan tapas, Wine & Reason now also offers an extended, fully vegan menu, including a large selection of burgers, wraps, nachos and desserts, as well as some meals for kids, including nuggets, fish fingers and burgers (yes, all vegan!), and they do also have a few gluten-free options available! The extended menu, as well as a small selection of wines, beers and soft drinks, is also available for home delivery via Just Eat. Or you can call the restaurant directly to arrange a collection and you’ll receive 10% off your entire order! They will be open seven days a week throughout August and often get very busy, so booking is highly recommended. 01903 297470 | info@wineandreason.co.uk 14 Montague Place, <strong>Worthing</strong> BN11 3BG Peckhams Butchers WE BUY - WE SELL - WE TRADE OPENING HOURS TUES 11AM - 5PM WEDS 11AM - 5PM THURS 11AM - 5PM FRI 11AM - 5PM SAT 10AM - 5PM SUN 11AM - 4PM NOW TAKING ORDERS FOR CHRISTMAS We specialise in locally sourced meat cut to your requirements. We also sell a wide selection of homemade sausages and burgers THE SQUARE, FINDON, WEST SUSSEX BN14 0TE TEL: 01903 873202 www.minervamagazines.co.uk | 15
Page 3 and 4: Contents A Note from the EDITOR 18
Page 6 and 7: putting our pets first We may feel
Page 9 and 10: CHOOSING A NEW SIXTH FORM The Good
Page 11 and 12: Tabitha Ribbed Cashmere Socks, £32
Page 13: means that there’s plenty of room
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Page 20 and 21: Bromley Chest, £399, Made.com Blac
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Page 30: PLANNING FOR DEMENTIA Woodlands Hou

Worthing Lifestyle Nov - Dec 2021

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