|Shelf life june |
|PocoGelato for The Modern Pantry|
|Summer wouldn't be summer without ice cream & this year we've been working with the wonderful PocoGelato to produce ice creams & sorbets showcasing a selection of some of our best loved flavours. |
Based at the seaside in sunny Leigh-On-Sea, the small batch ice creams & sorbets are all handmade from organic milk.
We’ve asked Joe to make 3 of each for you to take away from our shop so make sure you drop by & give them a try.
With Bitter Chocolate & Urfa Chilli, Hazelnut & Tonka Bean & Miso Tamarind Caramel Ripple ice creams plus Blackcurrant & Liquorice, Turmeric & Yoghurt and Coconut Nutmeg sorbets, there’s going to be something to take your fancy.
|With the threat of sunshine & barbecue season hoving imminently into view our old favourite BBQ Hamper is back for the summer season. |
And to make things even easier this year we're launching a selection of ready marinaded meat & vegetable packs which will be available
from both of our restaurants.
Featuring some of our signature flavour combinations these vacuum-packed goodies will make it even easier to put together a tasty al fresco feast at home
with minimal effort.
Choose from Persian spiced chicken, fenugreek & amchur lamb or our special quinoa veggie burgers – or grab one of each so there’s something for everyone.
|Grilled Rose Marinated Quail with Roast Plums & Rose Yoghurt |
|Serves 6 as a starter or 3 as a main|
6 plums, halved and stoned
100ml umeshu (Japanese plum wine)
50ml extra virgin olive oil
1 tbsp demerara sugar
1tbsp lemon juice
2 tsp dried rose petals
200g Greek yoghurt
Flaky sea salt
4 tbsp olive oil
50ml pomegranate molasses
4 tbsp umeshu1
½ tsp cumin seeds, toasted then ground
2 tsp dried rose petals
|A delicate & fragrant summer dish perfect for cooking on the barbecue.|
Using scissors, remove the spine of each quail & lay them out flat. Whisk together all of the marinade ingredients then thoroughly coat the birds & leave in the fridge to marinate for at least an hour & up to 1 day.
Preheat the oven to 140C, lightly oil a roasting dish just large enough to accommodate the plums in a single layer & put them in skin side down. Sprinkle over the umeshu, extra virgin oil & demerara sugar. Season with salt & pepper & roast for 15 minutes or so until tender but still holding their shape.
Remove from the oven and set aside.
Put the lemon juice, rosewater & petals into a small pan & heat very gently for a minute or 2 without boiling then remove from the heat and leave to cool. Strain through a fine sieve into the yoghurt, pushing down with a spoon to extract as much colour and flavor as possible. Take half of the petals from the sieve and chop roughly then add to the yoghurt, mix & season with salt.
Taste & add more rosewater if you think it needs it.
Remove the marinaded quails from the fridge at least 30 minutes before you plan to cook them. Prepare your barbecue (or heat a ridged grill pan) then lay the quails on spine side down. Grill for 5 minutes or so then turn over and cook for another 4-5 minutes until just cooked through but still pink & juicy. Remove from the heat when ready then leave them to rest in a warm place for 5 minutes
before serving with the yoghurt & plums.
|Image copyright Chris Terry with permission of Ebury Press|