Tatha Bar & Kitchen Is Perched on Top of the World-Famous V&A Dundee
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The International Magazine of Taste and Esthetics 2015
THE INTERNATIONAL MAGAZINE OF TASTE AND ESTHETICS 2015 04 05 Editorial Perspectives Dear Friends and Partners, First, I would like to thank those of you who gave us such wonderful com- pliments and encouraging feedback, on the first edition of our magazine “Perspectives”. This new publication has confirmed that RAK Porcelain will strive to find creative ways to enhance our relationships with you, our custom- ers and affiliates. Coinciding with our tenth anniversa- ry, we have taken new steps to expand our product offering. Inside this edition you will meet the designer of our new cutlery collection and follow his/her creative process. These new collections align perfectly with the spirit of our por- celain program. They will be delivered with the same high levels of quality that From here we will move forward to forged our brand’s reputation. respond to your challenge. Under the label POLARIS a range of new porce- Also in this edition you will meet three lain will soon be presented in a ‘’white’’ very talented Chefs from various culi- body. An advanced technical process nary backgrounds with creative styles achieved by our engineers has enabled from different regions of the world. Yet us to produce this exciting new series. they all have a common thread, all are We will provide further details in the fans of RAK Porcelain. next edition of “Perspectives”. Again, many thanks to you all, and I wish you an enjoyable read. Abdallah Massaad, CEO of RAK Porcelain | ISSUE 02 06 Overview 07 Perspectives Overview - RAK AROUND HOTELS AROUND THE WORLD -
STEAK Braised in Ale & Top W/ Puff Pastry Scottish - Steak Pie
STEAK braised in ale & Top w/ Puff Pastry scottish - Steak Pie One of the great Hogmanay traditions is to eat some hearty steak pie. It’s not a pie in the traditional sense - there’s only puff pastry covering the op - but it carries the same robust savory flavors that you would hope for. Add some stout or ale to your filling, and you’ve got a winning dinner. minutes 30 PREP TIME 3 hoursminutes 20 INGREDIENTS COOK TIME Steak Pie Shell • 3 stalks of celery, chopped into large pieces • 1 package (400 g or 14 oz) ready-made puff • ½ cup homemade vegetable stock pastry - we used DuFour’s • ½ cup red wine • 1 egg, beaten for eggwash • 1 bottle of non-hoppy beer, preferably a dark ale, porter or stout Steak Pie Filling • 2 tablespoons chickpea flour • 1 pound braising steak, cut into 1 inch cubes and seasoned with salt & pepper Bouquet Garni (Add/Subtract As You Like) • 1 tablespoon butter • 1 handful fresh flat leaf parsley • ½ cup mushrooms, chopped into large pieces • 3 sprigs of fresh thyme • 2 medium onions, chopped into large pieces • 1 bay leaf • 3 garlic cloves, chopped into large pieces • Cheesecloth and kitchen string to enclose the • 2 large carrots, chopped into large pieces bouquet TOTAL TIME: 3 HOUR 50 MINUTES SERVES: 6-8 PEOPLE LEVEL OF DIFFICULTY: INTERMEDIATE 1. SCOTTISH - STEAK PIE You can find out more about Scottish cuisine, its history and the Steak Pie recipe (including more pictures) by clicking here. Stage 1: Pre-cook Steak Pie Filling 1. Start by preheating your oven to 350 degrees Fahrenheit 2. -
Welcome to Aberdeen & Aberdeenshire
WELCOME TO ABERDEEN & ABERDEENSHIRE www.visitabdn.com @visitabdn | #visitABDN A day on the coast ITINERARY Deep in the majestic Cairngorms mountain range, along 165 miles of outstanding coastline, in the heart of an architecturally vibrant city, Aberdeen & Aberdeenshire is where your true Scottish adventure begins. Here is your three day Scottish break inspiration: Breakfast with a view Scotland - the birthplace of golf. Start your day with the breakfast of champions at Stonehaven Golf Club as you enjoy glorious panoramic views over the coastline and Dunnottar Castle in the distance. Visit a famous castle ruin Dunnottar Castle is a dramatic and evocative ruined cliff top fortress that was the home of the Earls Marischal, once one of the most powerful families in Scotland. The Scottish crown jewels were famously hid here too. Dip your toes in the sand Located only five miles north of Aberdeen is the beautiful Balmedie Beach which stretches 14 miles along the Aberdeenshire coastline. It is known for its idyllic sandy beach and towering dune system which is the fifth largest dune system in the UK. Lunch at the Kilmarnock Arms Steeped in history, have lunch at the Kilmarnock Arms Hotel. In the late 1800’s this small hotel was a regular vacation spot for Bram Stoker while he wrote Dracula (1897). Enjoy locally sourced fayre with a modern twist. Walk along the sand Let your food settle as you take a wander down to Cruden Bay Beach. A peaceful and beautiful sandy beach. Bare your fangs On the coast of Cruden Bay lies the remains of Slains Castle. -
A Taste of Glasg W
BRINGING GLASGOW’S FAVOURITE RESTAURANT DISHES HOME A TASTE OF GLASG W A generous serving of recipes featuring Brian Maule, Martin Wishart, The Blythswood, Campbell Mickel, Café Gandolfi, Gary MacLean, Hutchesons City Grill, Tony Macaroni, Ubiquitous Chip and many more Ž ALL PROCEEDS OF THIS BOOK GO TO CHILDREN 1 S T, SCOTLAND’S NATIONAL CHILDREN’S CHARITY A Taste of Glasgow is a recipe book with a purpose. The biggest names in Glasgow’s restaurant scene have shared their favourite recipes with us. Our headliners include culinary legends Brian Maule and Martin Wishart; the original champion of contemporary Scottish cuisine: Ubiquitous Chip; and the ever-sophisticated Hutchesons City Grill. By recreating these dishes in the comfort of your home, you are not only enjoying the best of Glasgow’s cuisine but supporting Scotland’s National Children’s Charity, Children 1st. © Copyright of the EY Glasgow Dragon’s Glen team 2018. All rights reserved. The publisher cannot accept liability for errors or omissions. On no account may any part of this book, including images, be reproduced, transmitted, or stored in a retrieval system without the written permission of the copyholder(s) and publisher, application for which should be made to the publisher. Photographs printed in this book remain the copyright of the contributors. With thanks to photographers Richard Chaudhry: front cover, pages 22, 23, 25, and 26; Daniel McAvoy: pages 49, 50, 51, 73, 75, 78, 79, 108, 109, 112 and 114; Peter Sandground: pages 04, 07, 10, 31, 36, 37, 42, 43, 45 (top), 55, 57, 63 (top), 70, 72, 87 (top), 88, 89, 116 and 124; Vincenzo Severino: pages 90 and 91. -
Film Food at TIFF 2019
Film Food at TIFF 2019 Film Food returns to the 18th edition of the Transilvania International Film Festival to surprise cinephiles and foodies alike with delicious tales and juicy details from Europe’s best-known restaurants. This year’s selection presents ancient recipes revisited, star ingredients, and secrets of world famous chefs. Screenings at Sapientia will be followed at Bricks by dinners with menus are inspired by the films. The secrets of Scottish cuisine are explored in Chef’s Diaries: Scotland (dir. Laura Otálora), in which the celebrated Catalan brothers Joan, Josep, and Jordi Rocca, explore the country meeting fishermen, farmers, and cheesemakers, discovering local traditions and seeking inspiration for new menu additions at El Celler de Can Roca — their three Michelin star restaurant in Spain that was twice designated the best in the world. The Monday, June 3rd, screening will be followed by a creative and delicious dinner, powered by Bistro de l’Arte and Viscri 32, prepared by 2 Women Chefs: Oana Coantă and Mara-Elena Oană. Screened in the Berlinale and at San Sebastián, Miguel Ángel Jiménez’s Y en cada lenteja un dios / A God in Each Lentil tells an emotional family story whose protagonists spend a year in their native village in Spain remembering moments from each generation’s history while working on a book about their family restaurant, L’Escaleta, recently awarded two Michelin stars and listed among the top 25 in the Iberian peninsula. Following the Tuesday, June 4th, screening, Chef Adi Hădean, who has over two decades of experience in professional kitchens, will prepare a surprise dinner supported by NESPRESSO. -
a - TASTE - of - SCOTLAND’S Foodie Trails
- a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
Dundee Cake Recipe
DUNDEE CAKE RECIPE INGRÉDIENTS (ingredients) 100 g d'amande mondées (hulled almonds) 180 g de beurre (butter) 180 g de vergeoise (brown sugar) Le zeste d’un citron (lemon zest) 3 cuillères à soupe de marmelade d’oranges (orange marmalade) 200 g de farine (floor) 1 cuillère à café de levure chimique (baking powder) 100 ml de whisky (whiskey) 3 œufs (eggs) 100 g de poudre d'amande (almond powder) 2 cuillères à soupe de lait (milk) 50 g d’écorces d’oranges confites (candied orange peel) 200 g de raisins secs (raisins) 200 g de raisins de Corinthe (currants) 150 g de cerises confites (candied cherries) 2 cuillère à soupe de mélange à pain d'épices (gingerbread mix) PRÉPARATION (preparation) ● Préchauffer le four à 180⁰C Preheat the oven to 180⁰C ● Faire macérer les raisins, les cerises et les écorces d'orange dans le whisky. Macerate the grapes, cherries and orange peel in the whiskey. ● Melanger la farine, la levure,les épices et la poudre d'amande. Mix the flour, baking powder, spices and almond powder. ● Battre le beurre avec la vergeoise, la consistance doit être légère, rajouter la marmelade et les zestes de citron . Beat the butter with the brown surgar, the consistency should be light, add the marmalade and lemon zest. ● Incorporer les œufs un à un avec le beurre puis la farine. Add the eggs one by one with the butter and then the flour. ● Une fois la préparation homogène rajouter le lait, les cerises, les raisins et les écorces d'orange. Once the preparation is smooth, add the milk, the cherries, the grapes and the orange peel. -
Cakes Making
CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing, butter cream, or crumble topping. Traditionally, cakes served with tea are not too sweet . Dessert cakes are beautifully decorated cakes with mouth – watering fruits, whipped cream and ice creams. Appearance: top – crust slightly rounded pale golden brown. Texture: uniform small gas holes, thin cell walls, tender crumb and should melt in the mouth. No resistance to bite. Taste: should feel velvety in the mouth, crumb slightly moist, mild sweet buttery flavor. CAKES Sponge Cakes Sponge cake 9basic recipe) Chocolate sponge Swiss roll Chocolates Swiss roll Lemon curd filling Jam filling Pineapple pastry Chocolate pastry Assorted pastry Orange gateau Black forest gateau Plain cream cake Chocolate cake Orange / Lemon cake Marbled cake Dundee cake Victorian sandwich cake Pineapple upside down pudding/ cake Eggless cake Chocolate eggless cake Orange eggless cake Cake Icings Glace icing Chocolate glace icing Butter icing Chocolate butter icing Royal icing Cakes may be served as snacks, or as desserts. Tea/ coffee cakes, butter cakes, fruit cakes, cup cakes, upside – down cakes, pastries and gateaux are a few examples of cakes. All cakes, however, fall into tow basic categories: cream / butter cakes and sponge cakes. A standard recipe for a cream cake has equal amounts 9i.e. by weight) of flour, sugar, butter and egg. The presence of butter makes the cake heavy and therefore it needs chemical leaveners for a light porous texture. -
To Know Christ and to Make Christ Known
DECEMBER 29, 2019 NOTES FROM THE PASTOR Fr. Mark Brauer, Pastor Today, we gather together with family and friends to celebrate the feast of the Holy Family. This feast continues Fr. Paul Graney the Christmas season when we recall Associate Pastor the birth of Jesus the Christ, the Son of God, we find ourselves in the presence of Fr. Derik Peterman the powerful mystery of the Incarnation Associate Pastor and we are reminded of just how much God loves us and all the people of the world. OUR VISION As our parish anticipated Christmas, To know Christ and I was very much moved to see the different ways our parish community reaches out with love to one and another, our neighbors and to those in to make Christ known need. Your response to the needs of others shows in a tangible way Christ’s love for those who grieve the death of a loved one and the poor and homeless M in their name, Thank You! Also, it is clear that many countless gestures of generosity take place here each and every day and they are an expression of your deep faith and love. The light of Christ’s love confronts the darkness of poverty, prejudice, hatred and illness through the goodness and love of our parish community M this love is their hope. Those in need can most perfectly see themselves as precious children of God when they look into the loving heart of a neighbor who cares. When we join our hearts, inspired by the Christmas light of Christ, we proclaim the joy and the power of the Kingdom of God. -
TEA ROOM I MENU Verdant Café Menu Layout 1 29/03/2017 15:14 Page 3
Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 1 PLEASE PLACE AND PAY FOR YOUR ORDER AT THE COUNTER (come back soon) (two mince pies and an onion one as well) Local/Fresh/Sustainable At Verdant Works we always aim to source and provide the finest quality local and sustainable products from all our suppliers. Our raspberry jam is from Heather Hills, Bridge of Cally, and we use Brodies in Edinburgh for our Dundee Cake. Our Tablet Cheesecake is from Cedarwood Desserts in Dundee and all other cakes supplied by Fife Creamery. Food Allergies; Customer Information (yes, I ate it all!) We understand that food allergies can present a serious concern for some of our customers. If you would like information on the allergen content of our foods, please speak to a member of staff who will be happy to assist. (may I have a sandwich please) TEA ROOM I MENU Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 3 Hot Drinks Toasted Sandwiches £4.95 Choose from: Espresso £2.20 Tuna Melt, Cheese & Ham, Americano £2.20 Cheese & Onion. Latte £2.20 Served with mixed dressed leaves Cappuccino £2.20 and crisps. Decaffeinated coffee £1.70 Herbal Teas £1.75 SPECIAL COMBO OFFERS Breakfast & Fruit Teas £1.75 Hot chocolate Soup & sandwich served with £7.95 with marshmallows £2.20 Tea/coffee Soup & cake served with £6.95 Soft Drinks Tea/coffee Cans £0.95 Afternoon Tea Cartons £0.95 Tea/coffee with a Scone, Fentimans Traditional £1.49 Jam and Butter. £4.25 Tea/coffee with Traditional Soup of the Day £4.25 Dundee Cake. -
Page 1 Openlearnworks Unit 6: Food Drink by Annie Mattheson
OpenLearn Works Unit 6: Food Drink by Annie Mattheson Copyright © 2019 The Open University 2 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Contents Introduction 4 6. Introductory handsel 4 6.1 Traditional foods 7 6.2 Drink 14 6.3 Scran, piece and jeelie piece 19 6.4 Fish 21 6.5 Herrin, caller an saut: herring, fresh and salt 23 6.6 What I have learned 28 Further research 29 References 29 Acknowledgements 31 3 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Introduction Introduction In this unit we look at the role of the Scots language in an important area of Scottish life and in Scotland’s economy. Food and drink make up the largest sector of Scottish exports and this very successful industry employs almost 1 in 5 (18.8%) of all workers, most of them in small local businesses (Gates, 5 top exports for Scotland right now, 2017). You will learn about traditional Scottish fare; food and drink which are created from produce grown or sourced in Scotland. Not surprisingly, it is largely the geography of the country, its rugged hills and cool, damp climate that have determined the crops which can be grown and the animals which can be reared. With just under 17,000 km of coastline, it is equally unsurprising that seafood features prominently on our menus. Scotland’s food and drink are celebrated so vibrantly in the nation’s literature and folk culture that there are references throughout to examples of these.