Taunton and South Somerset Living Dec 2021 - Jan 2022

More documents

Recommendations

Info

ADVERTISING FEATURE MEET THE CHEF We chat with Head Chef at Keepers Kitchen and Bar, Kane Edwards, to find out what makes him tick. We also delve in to what we can expect to see on the menu this Christmas... Firstly, let’s get straight into it; what made you want to train to become a chef? Have you always had a love of food? As far back as I can remember I’ve always really loved cooking and, so naturally, I wanted to become a chef. A lot of our family get togethers involve huge amounts of food! Everyone gathered in the Kitchen cooking or other family members bringing food with them for us to enjoy. My mother has always been the family cook and a wonderful host for everyone. She is a big reason why I love to cook! Growing up I watched her bring pleasure to everyone else with her cooking. It’s the creative nature of cooking that I love, the simplicity of taking just a few ingredients and making something tasty! Do you have a favourite festive dish? I think it’s all the sweet dishes around Christmas time that I love, like stollen and mince pies. The classics! What would you say is your favourite ingredient, one that you couldn’t live without? Everything from my spice shelf! I was brought up on lots of spicy foods, from my mums pakistani foods, and my dad’s Bajan roots, I don’t think my taste buds could live without some heat! When you aren’t working hard in the kitchen, do you have any hobbies? I normally spend my days just relaxing with my partner or I’ll take my dog out for a walk and listen to some music. With Christmas just around the corner, what can we expect to see on the menu at Keepers Kitchen and Bar this year? We’ve all worked really hard to make our Christmas menu a bit different from the usual and have some fun with the classic dishes. Our ethos is to provide sanctuary amid a hive of activity and our food needs to reflect this; so alongside our twist on the classic Christmas Dinner, you’ll find our Christmas pizza with sprouts and our turkey burger with all the trimmings! Why not try something different this Christmas. Keepers Kitchen & Bar ibis Bridgwater, Woodlands Court Business Park, Bristol Road, Bridgwater TA64FJ Email: hb670@accor.com Tel: 07767 656298 Website: www.ibis-bridgwater.com Follow @ibisbridgwaterkeepers
ROLLED PORCHETTA WITH PISTACHIOS, FENNEL AND LEMON Porchetta makes a wonderful alternative to Turkey for your festive centrepiece. Porchetta originates from Italy and is a rolled joint of pork belly stuffed full of fragrant herbs. It is slow cooked for soft tender meat but still with beautiful crispy crackling on the outside. Serve this Porchetta alongside rosemary roast potatoes and fresh sautéed greens. Serves: 6 people Prep time: 20 minutes, plus chilling overnight Cook time: 2 hours 30 minutes INGREDIENTS: 2kg pork belly, boneless 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, crushed 1 tbsp fennel seeds 1 lemon, zested 50g pistachios, finely chopped 10g sage, finely chopped 15g parsley, finely chopped 50g fresh breadcrumbs 1 tbsp Maldon salt METHOD: Begin by prepping your pork. Score the skin of the pork belly with a knife in lines at an angle across the whole skin, then place in the fridge uncovered overnight – this will help dry out the moisture in the skin and ensure you have super crispy crackling. Meanwhile you can make the stuffing for the porchetta. In the olive oil lightly fry the onion with a pinch of Maldon salt for 5 minutes until softened. Then add the crushed garlic and fennel seeds and fry for another 2 minutes. Remove from the heat and tip into a bowl to cool. Once cooled add the lemon zest, chopped pistachios, sage, parsley, breadcrumbs and season with Maldon salt and cracked black pepper. Mix well and set aside. Preheat the oven to 200C°. Once you are ready to cook your pork remove from the fridge. Place it on a board skin side down, and then cover the flesh with your stuffing mixture. Using butchers string carefully roll your meat and bind together in 3 or 4 places tightly to keep it in a roll. Place the rolled joint onto a baking tray and drizzle the skin with olive oil, rubbing it in and then sprinkle liberally with Maldon salt. Place the tray into your preheated oven for 30 minutes until the crackling is crispy and golden. Then turn your oven down to 180C° and cook for a further 2 hours. If the crackling begins to look a little too dark, then you might want to cover it with some foil. After the cooking time remove your porchetta from the oven and rest for 20 minutes until ready to serve! www.minervamagazines.co.uk | 17
Page 2 and 3: A UNIQUE EXPERIENCE AWAITS YOU Visi
Page 4: COMPETITION To enter any (or all!)
Page 8 and 9: CHOOSING A NEW SIXTH FORM The Good
Page 10 and 11: The Best of the SOUTH WEST THE SOUT
Page 12 and 13: Kaloo Lapinoo Rabbit, £17.99, jojo
Page 14 and 15: Amanda Owen The yorkshire Shepherde
Page 18 and 19: BBQ PRAWNS, LOBSTER AND CRAYFISH WI
Page 20 and 21: paragliding, and options to learn t
Page 22 and 23: KITCHEN DESIGN ADVICE FROM AN EXPER
Page 24 and 25: Tough on all Pathogens BACTERIAL, V
Page 26 and 27: THE HOME hit list JOBS TO TACKLE TH
Page 28 and 29: Acorn Solicitors are a friendly, lo
Page 30 and 31: Putting people first - 30 years of
Page 32: discover our world michaelspiers.co

Taunton and South Somerset Living Dec 2021 - Jan 2022

Create successful ePaper yourself

Delete template?

Save as template?