at home with James Martin - December 2012 - (Page 38)

What’s new on the menu? ritain is fast becoming a nation of foodies: from the burgeoning pack of food bloggers to the rise of food markets, exotic restaurants with increasingly long waiting lists, online specialty shops and dedicated TV channels, the fascination with food is greater than ever before. So, with the constant smell of something new wafting from around the corner, we look at what’s drawing a crowd right now, and what we can look forward to in 2013 and beyond. humble Scotch egg has had a Michelin star-style makeover. The modern British fare is popping up in swanky food stores and restaurants across the country, offering revamped fillings such as black pudding, smoked haddock Thai Red curry and puréed crayfish, and, for the ultra posh, there are now quail and duck egg varieties. This year, one chef took things a step further; Michelin-starred head chef at London’s Launceston Place, Tim Allen, created a £500 Scotch egg. The decadent dish was based around a simple hen’s egg, which was then wrapped in 24-carat edible gold leaf, rare, rod-caught wild salmon and coated in Japanese panko bread crumbs. The egg was later raffled off at the Taste of London food festival. The UK is riding a wave of exciting culinary delights, and the nation is hungry for more B SnackS: Gourmet PoPcorn Boasting low calorie counts and all natural ingredients, gourmet popcorn is the healthy snack of the moment. Fitting in to the growing trend for customised food, purveyors of the popped kernel can choose their choice of flavouring. This ranges from reinvented cinema classics to the downright exotic offerings – and often made fresh while you wait. With innovative new flavours like goat’s cheese and black pepper, wasabi, honey and hazelnut, and toffee apple and cinnamon, could this be the perfect guilt-free treat? Bold flavourS: salted caramel Renowned chocolatier, William Curley, predicted earlier this year that salted caramel was moving on to bigger things, saying: ‘Sweet and savoury flavour combinations, particularly sea salt caramel, is becoming hugely popular and I think this will develop even further in 2012.’ And he wasn’t wrong! You know when coffee giant Starbucks launches a Salted Caramel Mocha as their new winter cheer-up, that the flavour is here to stay. For an indulgent taste of the trend, try Heston from Waitrose Salted Caramel Popcorn ice cream, £2.79, www.waitrose.com or a Rigoletto (macaroon with salted caramel ganache) from £1.15 each, www.lamaisonduchocolat.co.uk mexican Tequila is not the only shot of Latin American flavour on nights out anymore; pub nachos have gone gourmet, burrito stalls are fast becoming a festival staple and, if you feeling a bit worse for wear the next day, most major supermarkets now have a dedicated Mexican dining range sure to sort you out. Think quesadillas, burritos, fajitas and spicy meat and rice dishes. Speaking on the fiery food’s growing demand, Romilly Edelmann, product developer at Sainsbury’s, said: ‘As the trend for Mexican restaurants and food trucks is on the rise, we’re proud to have developed a range of dishes that capture the flavours and vibrancy that are proving so popular.’ And if the kids don’t like spicy food just yet, makers of Mexican cooking convenience kits, Old El Paso, have launched an extra mild version of their fajita kits this year so the whole family can be included and enjoy them. No weekend market worth its salt is without a churro stall these days. The fried batter sticks are a real taste of Spain, and usually come with sprinklings of sugar or cinnamon and a small pot of thick hot chocolate for dipping. Served warm, these ridged doughnut treats are also making an appearance on restaurant menus, stuffed with chocolate or cream. WasaBi Forget wasabi peas and nuts, the hot Japanese condiment is fast making its way into a variety of food aisles. You can now cook your dinners in wasabi scotch eGG No longer the domain of budget picnics and dodgy pub fodder, the 038 | december 2012 words: holly quaylE | photograph: gEtty imagEs churros http://www.waitrose.com http://www.lamaisonduchocolat.co.uk

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012