Food and Travel Awards Book of the Year

Gather, Provence to Pondicherry and Citrus all nominated for Book of the Year. Cast your vote now!

27 Jun 2017 |

We're very honoured to have three of our beautiful books nominated for Book of the Year at the Food and Travel Magazine Reader Awards 2017. If you loved Gather by Gill Meller, Provence to Pondicherry by Tessa Kiros and Citrus by Catherine Phipps then cast your vote here.

 

If you haven’t as yet discovered any of these books then here are some recipes that are sure to whet your appetite.

 

 

Sorbet de Tamarin | Provence to Pondicherry by Tessa Kiros

I love the sharp surprise of tamarind. This sorbet is good served on its own after a spicy meal. Pour over a little cream, if you like.

Serves 4

150g (5oz) tamarind pulp

140g (scant ¾ cup) light brown cane sugar

Method

Put the tamarind in a saucepan and pour on 500ml (2 cups) water. Break it up with a wooden spoon then put over a medium heat and bring to the boil. Simmer for a few minutes, mashing the tamarind with the spoon or a potato masher.

Remove from the heat, cover and leave to cool. Pass the cooled mixture through a fine sieve into a bowl, pressing it to extract as much liquid as possible from the pulp. Put the pulp back into the pan, add 250ml (2 cups) water and bring to the boil. Simmer for a few minutes, again mashing it down with the spoon or potato masher.

Strain into the bowl with the other tamarind liquid and discard the pulp. Pour the contents of the bowl back into the pan and stir in the sugar. Bring up to the boil then simmer for 8–10 minutes, until thickened. Remove from the heat, leave to cool, then chill.

 

Pour into an ice-cream machine and churn until set, according to the manufacturer’s instructions. Transfer to a suitable container and store in the freezer.


 

Lemon & Gooseberry Tart with Elderflower Fritters |  Gather by Gill Meller

Lemon, gooseberry and elderflower – even the words taste good. I can almost smell                                                           the dusty elderflower pollen, feel the bur of the gooseberries, and taste the lively                                                                citrus of lemon oil. I’ve made loads of different lemon tarts over the years,                                                                         but none quite as simple as this one.

Serves 8

1 quantity pastry rolled out to 3–4mm (¹⁄8–¹⁄16in) thick

100g (3½oz) ripe gooseberries, halved

100g (3½oz) fragrant runny honey

juice of 1 large lemon (about 100ml/3½fl oz)

finely grated zest of 1 lemon

8 large egg yolks

50g (1¾oz) golden caster sugar

225g (8oz) unsalted butter, cubed and chilled, plus extra for greasing


 

For the fritters

20g (¾oz) cornflour

30g/1oz plain flour

sunflower oil, for deep frying

8 small elderflower heads

2–3 teaspoons golden caster sugar, for dusting the fritters

icing sugar, for dusting the tart (optional)

For the full recipe go to Cooked.com 

 


Blood Orange and Rhubarb Meringue Pie | Citrus by Catherine Phipps

Most meringue pies use a sweet pastry, but as I find the meringue so sweet, I think it is better served with

a very buttery shortcrust (pie dough), so I take out the sugar. The butter in the filling is optional – it’s not

always used and I think it adds a richness, making the filling more like curd and less like custard.

Serves 6

For the pastry

225g/1¾ cups plain (all-purpose) flour, plus extra for dusting

150g/²₃ cup butter, chilled and diced 1 egg yolk

A pinch of salt

For the filling

400g/14oz rhubarb, preferably the pink forced kind, cut into short (2cm/¾-in) lengths

60g/¹₃ cup caster (superfine) sugar Finely grated zest of 2 blood oranges

and juice of up to 4 blood oranges 1 tbsp cornflour (cornstarch)

3 egg yolks

30g/1 tbsp butter (optional)


 

For the meringue topping

4 egg whites (left from pastry and filling)

225g/1¼ cups caster (superfine) sugar

½ tsp cream of tartar

For the full recipe go to Cooked.com