food/drink
RECIPE And
Thai Pumpkin
Coconut Soup
words NATHAN PHILPOTT
www.ejcatering.co.uk
From pumpkin soup to pumpkin pie... The
pumpkin is definitely the king of the veggie
patch and so easy to cultivate. Leave a
manure pile rot down for a season and simply
poke your seed in and watch the beauties
grow. Whether you’re carving them up for
Halloween or roasting to eat... Enjoy!
SERVES TWO
pic: GABRIEL AMADEUS
MIXING IT UP
Getting schooled in
the world of spirits
MY drink was infront of me, waiting to be
sipped, but I was hesitant to be the first one
out of the 12 people lined up at the bar to grab
my glass.
In fact the first thing we were asked to taste
wasn’t even a drink. Resident ‘mixologist’ Jamie
instead asked us to hold our noses and pop a
basil leaf into our mouths. After a few seconds
of tasting we freed our noses and breathed in.
The experiment was a lesson in the importance
of smell, as once our noses were free the basil
flavours came to life.
We swiftly moved on to lesson two: cocktails
don’t have to be complicated. As a group we all
combined peach puree and champagne and hey
presto, we had a Bellini! As the night went on,
however, the drinks and the mixing got more
complicated and more exciting.
“We’re going to make a flamethrower with
an orange!” exclaims Jamie as he burns an
orange peel and drips the resulting oils into
a Cosmopolitan, which turns out to be both
the strongest and most delicate cosmo I have
ever tasted, and was just one of the many
intoxicating concoctions we put together.
Radisson Blu’s mixology sessions take an
already fun pass time, drinking, and turn it into
a creative and informative evening. In the words
of our mixologist, “this is cocktails – you’ve got
to get a bit creative!” HA
Mixology Masterclass, Radisson Blu,
Cardiff. Info: 029 2044 1511 / www.
radissonblu.co.uk
INGREDIENTS 2kg of pumpkin, peeled and
chopped / 2 tbs sesame oil and 1 tbs veg oil
/ 2 large shallots / I garlic clove / 1 thumb of
ginger, peeled and chopped / 1 lemongrass
/ 4 tbsp Thai red or green curry paste / 1 can
coconut milk – keep back a little for garnish/
650ml chicken or veg stock / lime juice / 1
red chilli sliced / A generous pinch of fresh
coriander
PREPARATION
• reheat the oven to 180?C. Put the pumpkin in a
P
bowl and cover generously with the sesame oil.
• lace tray in the oven with 1/2 of the veg oil for 5
P
minutes. Add pumpkin and roast until golden.
• dd the remaining oil to a pan AND add the
A
chopped onion, garlic, ginger and lemongrass.
• auté until the onions are translucent and stir in
S
the red or green curry paste.
• dd the roast pumpkin, coconut milk and stock.
A
THE WORLD IS
YOUR OYSTER
pic: CHEFMATTROCK
Mumbles Oyster and Seafood Festival is back
for 2013 and, after so much popularity, it has
been extended to a four-day event. Seafood fans
can expect cooking demonstrations and tasters
from local chefs, plus plenty of food and drink to
indulge in. You will also be able to take the local
tastes home with you as there will be a produce
market with plenty of local cuisine on offer to
try and buy.
However, the festival isn’t just for ardent seafood
fans. It will also prove to be a fun experience
for the whole family. You can expect live music
and performances, an ‘Under The Sea’-themed
parade, cooking activities for the kids, a marine
safari and lots of exhibitions. That’s just to
name but a few of the fun and food-fuelled
activities. BG
Mumbles Oyster And Seafood Festival, Thurs 17-Sun 20 Oct. Info: 01792 361012 /
www.mumblesdevelopmenttrust.org
BUZZ 30
• emove lemongrass and blitz with a hand
R
blender.
• oor into large bowls, add a little coconut milk
P
swirl, lime juice, some fresh chopped chilli and
plenty of chopped coriander.
• erve with crusty warm bread and a cold beer...
S
Enjoy!
pic: SHOSHANAH