( IV7 M4-.fr R’l c.fro«i:.s s!»:r.V,j'.i:alnnviA.-60iriaiiC!-' ,*18 Clitheroe Advertiser & Times, June 17th, 2004


1 L'.t : \ 5 Vli3 i i s 1:i)3 VJV.W.t ,• www.clitheroetoday.co.uk - - •


•'"*.Ts'8sl3K(''££&*:^^lr.uS\-5n:e1tt:vo;V,V ie2 ^ 1 ,5v|rd;t3)'flrC5-.;;,,JrlT3^Ij^LTv .'-'clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331,(Classified)


Make your kitchen a celebrity-style one


Rebecca’s special ideas


REBECCA TANQUERAY author of a new book “101 Ideas Kitchens” gives her tips on how to create a contemporary kitchen. □ Opt for clean-lined units and keep


them simple, with no fussy handles. □ Choose sliding unit doors - swing doors are so last century.


GORDON RAMSAY'S kitchen, with the slatc-of-thc-arl Rorguc stainless steel stove in the centre (S)


V:;giS||5rsj| iftf* . ■ : □ Use glass and stainless steel wherever


you can. Frosted glass can also work well as a unit front. □ Choose a chunky worktop - slate,


concrete, recycled plastic. □ A floating island unit in an open plan


■ kitchen is ultra fashionable. □ Hide everything behind closed doors,


as uncluttered surfaces are key. □ Keep walls plain or, if you want pat­


Excellent service,


good advice and a great range of


\ products to make •\ your BBQ perfect.


tfr Choose from kebabs, w->^sausages, marinated meats, burgers and cooked meats


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tern, opt for textured plaster finish or a retro 1970s wallpaper. □ If you opt for wood, make it dark. □ Floors should be sleek and unfussy-


smooth stone, wide floorboards or a sweep of coloured rubber. □ Choose a streamlined sink in steel or


stone and dress with modern taps.


ANTONY WORRALL THOMPSON inside his kitchen created for hint by furniture design­ er Mark Wilkinson (S)


by Gabrielle Fagan


HI-TECH kitchens have never been so hip, with celebrity chef Gordon Ram­ say confessing that he spent £500,000 on his home kitchen - and provided a separate one for his wife. The man who grilled hapless celebrities


on TV’s “Hell’s Kitchen” treated himself to state-of-the-art appliances. They include a £67,000 Rorgue stove, cupboard handles mimicking the shape of a Ferrari gearstick and a walk-in size fridge. His kitchen was designed by Richard


Baker Furniture, and the TV chef says: “I wanted a large square sink, granite work­ tops and splashbacks, none of which have square edges so nothing chips easily.”


Another celebrity chef, Antony Worrall


Thompson also has a bespoke kitchen, cre­ ated for him by furniture designer Mark Wilkinson. I t has a bright yellow range cooker, which stands in the centre of the room furnished with Provence fitted units. “The kitchen is the heart of our home,


and also where I film the ‘Food and Drink’ programme,” he explains. “I needed it to be user friendly, and also


comfortable and welcoming for the family.” We might not all be able to afford a Ram­


say room, but slick, sleek kitchens are hot. Kitchen design companies report that


homeowners are spending huge amounts on what is now seen as the most important room in the house, a perfect place for not only showing off our cookery skills (hope­ fully!), but also gadgets, stunning units and expensive lighting and decor. Designer Sebastian Conran says: “People


are much more interested in food and they want a great room to do it in. “Gone are the times when the kitchen


was set aside and guests wouldn’t enter it. Jamie, Nigella and others have shown you can cook well from raw materials and you don’t just have to stick a plastic box in the microwave.” Graham Hayden, chief executive of


Kitchen Bathroom Bedroom Specialists Association, adds: “The luxury kitchen market is certainly growing. The kitchen is no longer a functional room, but a reflection of people’s design aspirations and lifestyle. Luckily there’s plenty of well-priced,


quality kitchen ranges around. David Roth, marketing director at B&Q


Call for a FREE no obligation quotation


100 Lowergate, Clitheroe Tel: 01200 426010 e-mail - l8afield@lineon8.net. web site - www.leatield.cnm


says: “People are favouring seriously sleek kitchens, much more than the country look. We are selling lots of birch or beech units, stainless steel, granite worktops and splash­ backs. The emphasis is on uncluttered, practical work surfaces making it easy for people to look like star chefs.”


WITH summer here and the idea of eating al fresco more appetising, here are some suggestions to make sure your barbecue goes to plan. • When you first buy a barbecue, it is a


good idea to remove the impurities that have built up in the grill during the manu­ facturing process. Light the barbecue and let it bum for about 30-45 minutes at high temperature. When it has been turned off and cooled down rub the whole barbecue cooking area with an oiled cloth. A stan­ dard cooking or groundnut oil is ideal for this purpose. • Plan your bigger barbecues well in


advance. Although after-work “barbies” can be both spontaneous and fun, a little planning works wonders for larger grilling. ® I t can be hard to decide how to season


meat when new to barbecuing. However it is a good idea to use marinades, as this not only imparts flavour, but also protects food on the grill from the intense and direct tem­ peratures present in grilling. • A simple tip that will speed up the


marinating time by around half is to place meat, fish, poultry in a plastic bag with a suitable marinade, seal and massage-in marinade for a few minutes then place in coldest part of the fridge for around 30 min­


utes. • Vegetables, even fruit can also be mar­


inated and go great on the grill. ® Remember, there is no perfect temper­


ature or length of time to cook to create fantastic barbecue food, so be prepared to experiment and get it wrong a few times. However the hand test always works as a good guide. Hold your hand about six inch­ es from the surface of the grill, being careful not to actually touch it or any hot surface, and then hold it there - if you can keep it there for two minutes the temperature is very hot, three minutes reasonably hot, four to five minutes medium hot, five to six min­ utes fairly hot and any longer the barbecue is not really ready for grilling. Do not ever place your hands directly on the grill bars. ® When using wooden skewers, always


soak well in water before us. 0 Ensure that the grill-bars are well oiled


and turn meat or poultry once to sear and then once more to cook through. Do not keep turning food, as this removes it from the heat and delays cooking. Food should


not stick to the grill! O Do not try to grill too quickly, as this


will cause food to burn on the outside and


be undercooked in the middle. • Do not burn the sausages - or, indeed,


anything! Burnt food on the barbecue is a real “no-no.” However, do ensure that all food, particularly poultry, sausages and


burgers are cooked through! • Ensure that you baste meats, poultry


and fish to retain moisture and flavour. Remove food at end of grilling process and leave to cool for a few minutes before serv­


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BARBECUES let you show your flair with food (S)


Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified)


How to ensure a great ‘barbie’


www.clitheroetoday.co.uk


Clitheroe Advertiser & Times, June 17th, 2004 19 Tips to make your barbecue special


YOU can use some simple tricks to create a sense of fun and the­ atre at your barbecue. If you are very careful you can increase the level of smoke or “flare” the flames, which all helps to make your barbie look good! 9 Increasing the smoke level


should only really be done with charcoal and can be achieved by either throwing on wet wood chips or damp herb branches. A similar, although less pronounced effect, can be achieved on gas, as long as the grill has a “free-flo” lava rock or pellet bed. • Flaring the flames can be


done with either gas or charcoal and is achieved by briefly press­ ing down on meats or poultry with a long handled spatula, releasing the natural fats onto the grill and causing a brief flare-


up. However, please take great care when attempting and keep your body well clear of grill. Do not under any circumstances attempt to enhance the effect by adding extra oil! ® Barbecues look great with a


mixture of colours-red, green or yellow bell peppers look good and can be flame-roasted to increase their flavour. Once the skin has blackened place in a plastic bag and allow to cool before removing skin. Green and yellow courgettes also look good and grill well, as do chillies, asparagus and aubergine. ® To achieve professional


“cross-hatch” grill-lines, sear meat, fish, poultry or fruit/veg- etables on highest heat section at right angles to grill bars and then


remove, lightly wipe with oil and turn and repeat. Once both sides are seared, turn meat/fish/poul- try lengthwise to grill bars and repeat process. Once achieved, return to normal cooking heat. • You can even grill fruit such


as bananas, pineapple, papaya and mango, all of which add colour, flavour and appeal to a barbie! • Believe it or not, there is no


end to what you can cook on the barbecue. The classic English breakfast - yes, even an egg can be barbecued. Simply pierce the shell with a needle and place directly on grill bars! Perhaps the most impressive barbecued dish is a pavlova. It is very diffi­ cult to do, but i t will enhance your barbecue street-cred no end!


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