❤ LOVE LOCAL ❤
strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Lift the pastry sheet over the pie and press down the edges to seal. Trim off the excess pastry and make a steam hole in the centre of the pie, exposing the funnel. Crimp the edges. Cut leaves and shape little berries from the pastry trimmings to
decorate the pie.
7 Brush the pastry lid with beaten egg. Arrange the pastry leaves and berries on top of the pie and brush these with egg too. Bake for 35–40 minutes until the pastry is crisp and golden.
8 Let stand for 10–15 minutes before serving, with mash and greens.
Paul Hollywood’s Pies & Puds, publisher: Bloomsbury
Quality award winning MOROCCAN CHICKEN
Lemon curd yogurt with a Moroccan spice mixture stirred in – such a good marinade for chicken. Serve it all up with couscous and roasted veg for a great Moorish supper.
❤ 8 organic chicken pieces (thighs and drumsticks)
❤ 450ml Lemon curd yogurt ❤ 2 cloves garlic, crushed ❤ 1 tsp ground cinnamon ❤ 2 tsp ground cumin ❤ 1 tsp ground chilli ❤ Half a tsp salt ❤ 3 preserved lemons, quartered and pips removed
❤ 100g pitted olives ❤ 100ml chicken stock ❤ Handful coriander leaves
1 Make a few slits in the chicken pieces and pop into a large dish or tin.
2 Mix together the yogurt, garlic, cinnamon, cumin, chilli and salt and pour it over the chicken. Leave it to marinate for 2-3 hours.
3 Preheat the oven to 200C/gas mark 6. Remove the chicken pieces from the marinade and put them in a roasting tin with the preserved lemons. Roast for 40 minutes, add the olives to the tin and then continue cooking for a further 10-15 minutes. Test whether the chicken’s cooked – slip a sharp knife into the chicken, and if the juices run clear it is cooked.
4 Put the chicken, lemons and olives onto a serving plate, then simmer the juices and chicken stock for 3-4 minutes, scraping the cooked juices from the bottom of the pan. Pour it over the chicken and scatter over the coriander.
Serve with couscous and roasted vegetables.
www.yeovalley.co.uk
Order online at www.eversfi
eldorganic.co.uk Ellacott Barton, Bratton Clovelly, Devon EX20 4LB
organic pasture-fed meat delivered to your home
Eversfi eld Organic is a family run farm and meat business situated close to Dartmoor in Devon. We hang, butcher and package our organic
meat on the farm in our state of the art fully EU licensed butchery. This ensures that the Eversfi eld quality is maintained throughout the process: from farming our organic livestock to hanging the organic meat on-site to develop the fl avour;to the all-important skilled butchery; and fi nally to the packaging and shipping of our customers’ orders. We only sell 100% organic meat; pasture fed beef
and lamb,
outdoorbred pork, free
range poultry
including Bronze and Norfolk Black turkeys, geese, duck and wild game. You can order from the Eversfi eld Organic on-line farm shop www. eversfi
eldorganic.co.uk and
have it delivered directly to your door or collect from the farm.
All our beef is from
SPECIAL OFFER
Eversfi eld are offering 15% off your
fi rst order on all orders over £50. Enter the promo code FOODLOVERMEAT at the checkout when placing your order. *valid until 31st April 2014
traditional breeds and slowly reared on the luscious Devon pastures through the summer months and silage and hay in the winter. We do not fi nish on any grains or cereals. We hang our beef for a minimum of 21 days and you can be assured it is the fi nest quality meat available. All the meat is reared to the highest animal welfare standards and is
traceable
right back to the fi eld.
Organic meat does not have to be expensive: we also
sell inexpensive cuts like Jacobs ladder. Call and speak to one of the team on 01837 871400 to create the meat box perfect for you.
PROMOTION
FOODLOVERMAGAZINE.COM | 41
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68