Waitrose & Partners Weekend Issue 612

11 AUGUST 202 2 21 First Bites FOOD&DRINK Photography: Tara Fisher, Food stylist: Joss Herd, Prop stylist: Wei Tang LITTLE GEMS Nuggets of culinary wisdom that make life so much easier MASTER OF WINE PI ERPAOLO PETRASS I A posset is a wonderfully summery dessert and simple to make. To make the lemon version, heat up double cream with sugar, simmer for 3 minutes, then leave to cool before whisking in the zest and juice of an unwaxed lemon. Spoon into serving glasses and transfer to the fridge to set. Once you’ve mastered that, try other åavours, such as raspberry, clementine or lime. Find recipe inspiration at waitrose.com. Visit waitrosecellar.com for the full range of wines, offers and expert advice, including Pierpaolo’s recommendations. Use the Click & Collect service – free for orders over £100. Own-label products from Waitrose aremade with free range eggs, which is good news for the hens and also for mayo fans. Our Essential Mayonnaise is rich and thick, made with eggs and oil, then balanced with mustard and seasonings. As summer slides by, a big jar of mayo is perfect for dolloping and dipping, but it does have a limited fridge life once opened. Pop the lid for the final time with one of these ideas. 1CHOCOLATE MAYO MUG PUDS WITH BERRIES You’ll need 4microwave- safe co ee cups. Half-fill 1 cup with caster sugar. Weigh, then stir into an equal weight of mayo. Dissolve cocoa powder in just-boiled water (2 tbsp and 6 tbsp respectively works for 100g sugar) and stir in. Match the sugar quantity with that of sifted self-raising flour, add½quantity ground almonds and fold in. Oil the 4 cups, spoon in the batter, thenmicrowave each at 900w for 1 minute, turning halfway, until just risen. Serve warm, topped with berries and ice cream. You won’t taste themayo – that’s a promise. 2END-OF-THE-JAR DRESSINGS Stop fishing about in the jar to get the last few spoonfuls and get shaking. For a simple tahini yogurt dressing ready to douse roasted veggies, add lemon juice, then shake vigorously. Add a little tahini, some crushed garlic, ground cumin and natural yogurt, then repeat. Season, then loosen with water if needed. The same goes for a punchy lemon, herb and parmesan number. Shake in some lemon zest and juice, olive oil, and fresh chopped parsley or chives, and finish with grated parmesan – this is perfect with leafy greens or asparagus. 3PANKO CHICKEN DIPPERS WITH WASABI MAYO Rub oil into seasoned panko breadcrumbs. Dunk chicken mini fillets into plain flour, then intomayonnaise loosened with a little water, then into the crumbs, to coat. Bake on a lined baking sheet at 220ºC, gas mark 7 for 25minutes, or until golden and cooked through with the juices running clear and no pinkmeat remaining. Mix wasabi and a squeeze of lime intomoremayonnaise, then serve together. 3 ways with... Essential Mayonnaise My picks for this week are new additions to our spirit and liqueur shelves. This sector of the drinks business has deänitely put its creative hat on in the past few years, and this selection has some really interesting twists on well-known brands. TANQUERAY RANGPUR LIME DISTILLED GIN £27/70cl (selected stores) Rangpur limes, a rare fruit originating from India, carry all the zest of lime and the juiciness of mandarin oranges, and they star here with ginger and bay leaves, elevating Tanqueray’s perfect balance of four classic gin botanicals – piney juniper, peppery coriander, aromatic angelica, and sweet liquorice. HENDRICK’S NEPTUNIA GIN £30/70cl A limited release gin infused with Scottish coastal botanicals, it supports Project Seagrass, a charity which conserves and restores seagrass ecosystems. Try a Hendrick’s Neptunia äzz: 50ml gin and 25ml each of lime juice and sugar syrup, plenty of ice, topped with soda water and garnished with cucumber. GLENFIDDICH ORCHARD EXPERIMENT SINGLE MALT Save £11 £32/70cl (was £43, offer ends 30 August, selected stores) The äfth bottling from Glenäddich’s Experimental Series. This is an exceptionally smooth, crisp whisky, bursting with ripe orchard fruits on the palate and developing into sweet creamy toffee, caramelised apple, and woody spice. BALVENIE CARIBBEAN CASK 14 YEAR OLD SINGLE MALT £52/70cl (selected stores) Matured in traditional oak whisky casks for 14 years, then änished in casks that previously held Caribbean rum, this exceptional single malt marries the smooth, honeyed character of The Balvenie with notes of toffee and a hint of fruit. MERSER & CO SIGNATURE RUM £28/70cl (selected stores) Made from the best rums from Jamaica, Barbados and the Dominican Republic, this is aged for eight years before being blended, then stored in barrels to allow the åavours to harmonise. With hints of tropical fruits, butterscotch notes and an oaky sweetness. BAILEYS ETON MESS £17.50/70cl This is Baileys’ summery take on the Original Irish Cream, with åavours of strawberries and raspberries, meringue and whipped cream. To make an Eton Mess martini, shake 50ml Baileys Eton Mess, 25ml vodka, 50ml milk and 5ml sugar syrup over ice, then strain into a martini glass and garnish with berries and whipped cream.

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