#amongst all the research I do to recreate dishes it was fun to simply make something up!

[najia-cooks]

Roasted celery and potato soup

This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.

Recipe under the cut!

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Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

4-5 cups (950 to 1000mL) vegetable stock

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)

1/2 tsp red pepper flakes, or chili oil

To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.

Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.

Instructions:

1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).

2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.

3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.

4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.

5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.

If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.

6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.

7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.

For the tempering:

1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.

2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.

3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.

[horacecatt72703-blog]

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[scottishfoodreview]

Prue Leith: Great British Bake Off Judge (and Legend) Joins Edinburgh Foodies Festival line up 4-6 August 2017

Foodies Festival is delighted to announce that Prue Leith, the new Great British Bake Off judge set to fill Mary Berry’s shoes alongside Paul Hollywood on Channel 4’s new series, will be joining Edinburgh Foodies Festival this summer.

"I could not be more delighted by who will be joining me on the show. Prue is a hugely respected culinary legend."  -- Paul Hollywood

Visitors to Edinburgh’s Foodies Festival will be given the chance to ask Prue their questions about her illustrious career, cooking tips and of course, insight into the Great British Bake Off.   Prue set up Leith’s at the EICC, Edinburgh in 1995, which was one of her original catering venue partnerships and continues to build its world-class reputation. Following in Mary Berry’s footsteps is a huge challenge, but the producers of the show have said they are confident that Prue, the former Great British Menu judge, has all the attributes to match her predecessor. Born in South Africa, Prudence Margaret “Prue” Leith, CBE, has been a restauranteur, caterer, chef, television presenter/broadcaster, journalist, cookery writer and novelist. Her eventful career following training at Le Cordon Bleu has included everything from cooking lobsters for Princess Margaret to catering for the Orient Express Train.

  Chefs Theatre   Foodie fans can look forward to a celebrity and Michelin-starred chef line-up in the Chefs Theatre this summer, with Scotland’s top chefs showcasing their culinary skills and inspiring the audience with their delicious dishes. There will be a focus on culinary wellness, with farm-to-table dishes, sugar-free cooking and ‘feel good’ food trends. We’re delighted to announce that MasterChef Winner 2016 Jane Devonshire will also be cooking up her family favourites and showing the Foodies visitors how to make gluten-free healthy, comfort food.

"I'm really excited to return to the Chef's Theatre at Foodies Festival this summer. I love Foodies Festival and being a part of the show, having taken part last year shortly after winning MasterChef. When I'm not in the Chef's Theatre you'll find me exploring the exhibitor stalls to see what delicious treats are on offer, getting lured in by the Street Food Village or chatting to visitors. I love the opportunity to cook for my fans and to pass on my cooking tips to fellow foodies."  -- Jane Devonshire

Other top chefs include Great British Bake off Perthshire star Flora Shedden, Paul Wedgwood, Co-Owner and Head Chef at Wedgwood The Restaurant, Mark Greenaway, Michael Bremner of 64 Degrees and Great British Menu, Scott Davies of The Three Chimneys on Skye, Neil Forbes of Café St Honore, Jamie Scott of The Newport in Fife and Winner of MasterChef Professionals, Marcello Tully, Head Chef at Kinloch Lodge and the first Brazilian Michelin Starred Chef, Fraser Allen of Galvin Brothers at the Waldorf Astoria, Stuart Ralston of Aizl and Adam Newth of Tayberry restaurant.           The Art of Healthy Living in Association with Lululemon   Foodies Festival is introducing a new health and wellbeing focus to Foodies Festival this summer and is collaborating with Lululemon for the first time to provide an exciting timetable of yoga classes, mindfulness, meditation and nutrition talks from Olympic Silver medallist Keri-Anne Payne. There will be Eating for Energy talks and top chefs demonstrating how to cater for food intolerances and inspiring people to reconnect with ‘real’, unprocessed food. Essentially, how to indulge the foodie in you and still maintain a healthy image; how to have your cake and eat it! ‘Ask the Experts’ sessions will highlight the latest trends in ‘feel good foods’ and healthy living to educate visitors on why what we cook is key to a happy, balanced lifestyle.    Creative Summer Workshops   2017 Foodies Festival will see the launch of brand new Creative Summer Workshops by creative chef and Vogue featured food stylist Cicely Violet, with practical masterclasses on how to create Psychedelic Pavlovas, MidSummer Cupcakes or Summer Cocktail Classes. These hands on workshops will continue the theme of healthy living with a creative twist on homemade herbal cordial cocktails and fruit sorbets.    Live Music, Restaurant Tents and Pop-Up Bars   Find out why Foodies Festival was hailed the “Gastronomic Glastonbury” by dancing along to the live music on our Entertainment Stage, and soaking up the atmosphere with a glass of Pimms from the Giant Pimm’s Teaport or double-decker BarBus. The Unsigned Music Stage is set to be bigger and better than ever and our VIP tent will have an exclusive acoustic music stage for the first time.

  Cook with Critters: Creative Healthy Living   There is a new bug-eating trend in healthy living, with Chef Dan Barber having declared that “Sushi of 30 years ago is the insects of today”. Don’t shy away from this new trend too quickly, as the insect food industry is booming and the Vietnamese Street Food Stand will be demonstrating how to cook with critters and the health benefits of doing so. Amongst growing research that eating insects may be the road to a more sustainable future, stop by to learn about the benefits of chocolate-dipped and candy-coated worms, scorpions, locusts, ants, caterpillars, mealworms and crickets! These tasty critters will also be sold in powder and flour form – a high source of protein - to bake, season and cook with.   For those brave enough, there’s a daily Bug-Eating Contest, where visitors compete against one another by eating jungle insects, from small ants to large juicy grubs, with the contestant eating the biggest and the most being crowned champion. The famous Chilli-Eating Challenge also continues in 2017, inviting fans of spice to compete in a challenge for only the bravest of visitors!   Drinks Theatre   Rum is the drink of choice for 2017, with experts predicting a similar innovation amongst premium rum brands as 2016 witnessed with gin. Our expert cocktail masterclasses will demonstrate that there is a lot more to rum cocktails than just mojitos.   Expert mixologists and sommeliers, including Neil Phillips and Charles Metcalfe, host wine, whisky, champagne and gin tastings, and beer connoisseur and writer Melissa Cole is on-hand with craft beer tutorials (well known in the UK for “taking the beard out of beer”). The Gin craze of 2016 is set to continue through 2017 and we will also have expert gin tasting and food pairing masterclasses, so there is something for everyone! As part of the ‘Healthy Living’ aspect of the festival, there will be more focus on health conscious drinks, including Monday Mocktails, teaching you how to cheer up your Monday without the hangover!   Street Food Avenue   Now in its 12th year, Foodies Festival attracts street food vendors from around the world, offering visitors the chance to take a culinary trip to all corners of the world. Japanese, Thai, Malaysian, Argentinian, Turkish, Indian, Korean, Mexican, French and African are just some of the flavours to feast on this summer. With everything from Crème Brulee campervans to flavours of Morocco and paella, we challenge you not to be lured in by the sensory overload of the Street Food Avenue.   Artisan Producers Market   A stunning array of Great Taste Award winners will be exhibiting at Foodies Festival 2017, each being hailed as a producer of ‘Exquisite, Outstanding and Simply Delicious’ food and drink. This is a fantastic opportunity for visitors to meet artisan producers from the local area and across the country, ask questions about their produce and story, and stock up on award winning produce. With over 200 stalls to peruse at each festival, visitors will be spoilt for choice while they meander between smoked salmon tasting stands, outstanding local cheeses, melt-in-your-mouth brownies, award-winning oils and chutneys, and much, much more.

Cakes & Desserts Theatre   From Great British Bake Off winners to baking extraordinaire Charlotte White, master chocolatier Fiona Sciolti and top local cake-makers and patisserie chefs, the Cakes & Desserts Theatre 2017 is set to be our best yet. This re-named theatre is set to expand to include not only top local bakers but also local chefs renowned for their outstanding desserts. From delectable desserts to show-stopping cake towers, these chefs and bakers will be inspiring visitors to reach for their spatulas and whisks at home to recreate their delicious summer bakes. Avid bakers can get hands on with our practical baking masterclasses or take part in our very own Bake Off competition. A neighbouring Chocolate, Cake and Dessert Village sells freshly baked breads, sponges, tarts, jellies and desserts gives you the opportunity to taste, decorate and learn from local experts.    Afternoon tea can be enjoyed in the beautifully decorated Vintage Tea Room, where teas, handmade cakes and scones with clotted cream and jam are served on china from a tea trolley by vintage styled tea ladies and gentlemen, and vintage music for ambience.   Kids Cookery School   In the Kids Cookery School, little foodies can make and decorate their very own pizza, cupcakes and other favourites, inspiring the next generation of Junior MasterChef and Great British Bake Off contestants! It’s a chance for the whole family to join in while the children are introduced to new food and flavours from around the world. There will be fun healthy living masterclasses for kids too, which include healthier masterclasses such as making Strawberry Ladybirds and Rainbow Fruit Pizza. The Kids Zone will be extended to include giant Jenga, giant Chess, bouncy castles, trampolines and we have partnered with The Week Junior who will be providing fun, educational material for the children to enjoy.     BBQ Arena & Restaurant Tents   Don’t forget to stop by one of the amazing restaurant tents, which champion new restaurants and provide visitors with the first taste of newly launched menus – the only difficulty is deciding where to dine with such a culinary feast on offer! Restaurant tents include Bilbao Tourist Board, celebrating the new direct Edinburgh-Bilbao route with Spanish delicacies, CAU Steak Restaurant with it’s distinct Buenos Aires twist and Maki and Ramen restaurant with freshly made sushi and steaming hot ramen.

  VIP: The Red Carpet Welcome   The Foodies Festival VIP experience will be taken to a new level in 2017, with exclusive VIP creative summer workshops, champagne tasting sessions, and ‘Meet the Chef’ sessions held in the comfort of the VIP area, complimentary glass of fizz in hand. The VIP lounge will also have a new deli and gourmet snacks area and complimentary, exclusive Foodies Festival tote bags with VIP goodies inside. Live music on the VIP acoustic music stage will add to visitors’ luxury experience in VIP and make their time at Foodies Festival all the more memorable.   Festival Highlights: · Art of Health Living and Balanced Lifestyle with Yoga Classes · Grow Your Own · Brand New Creative Summer Workshops · Michelin-star, celebrity and top local chefs cooking in the Chefs Theatre · More award-winning producers than ever before · Champagne, wine, gin, rum and craft beer masterclasses · Bug-Eating competition and the famous Chilli-Eating Challenge · Live Music from local bands at the Unsigned Music Awards Stage · Burlesque Baker Charlotte White and patisserie chefs whipping up summer bakes in the Cakes & Desserts Theatre

Tickets:  Tickets are on sale now at www.foodiesfestival.com   Ticket prices: Friday adult ticket £10.00/£8.00 concession Saturday or Sunday adult ticket £14.00/£11.00 concession Three day adult ticket £20.00/£16.00 concession   VIP day ticket £38.00/£35.00 Friday - includes a welcome glass of bubbly, use of the VIP area with private bar and refreshment, priority entry to food and drink masterclasses, exclusive VIP only masterclasses, showguide, and tote goody bag to take home.   Children aged 12 and under go free to all Foodies Festivals when accompanied by an adult.   Open times: 4th August: 11am-7pm 5th August: 10am-8pm 6th August: 10am-7pm   Social Media: Facebook - @foodiesfestival Twitter - @foodiesfestival Instagram - @foodiesfestival   About Foodies Festival: Foodies Festival launched in 2005 with a single event in Edinburgh and over the last 12 years Foodies Festival has expanded across the UK, celebrating its 10th anniversary in 2015 with 13 festivals (10 summer and 3 winter events). It is now the largest celebration of food and drink in the UK. To date, Foodies has welcomed over 3 million visitors and helped launch hundreds of new businesses and supported thousands of small producers. Foodies Festival proudly celebrates local produce in each festival region and showcases the most exciting and talented chefs, bakers and producers in the UK. This year, Foodies Festival launches itself as a food, drink and wellbeing festival with a new healthy living zone.

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