Food

Pickling with Herbs

The art of pickling is easy and once the knack is learned almost everything from the veggie patch can be pickled to either prolong its life or give away as presents in a hamper at Christmas time.
There are many vegetables that can be pickled along with a few larder store favourites, however choosing the right herbs to add flavour is a must for a gorgeous display and a pretty pickling jar that will be welcomed by any family member.
Eggs
Most people like a pickled egg, and these can be used as great sides on a boxing day buffet. Hard boil the eggs first and then leave to cool in the fridge. Eggs from your own chickens can make an especially good gift that is entirely homemade. Bantam eggs are beautiful and will not be found in any supermarket, whereas duck eggs are popular as pickled in the Philippines.
Using a big jar (ironically one that is used for pickled eggs from the supermarket will do, or for a few extra pennies, buy sterilized jars from the internet), half fill with the pickling vinegar. This should be transparent in colour.
Add the eggs one by one, creating an egg wall inside the jar. Don’t overfill as this may mean not all eggs pickle at the same time. Add a few coloured, pink or green, peppercorns to the vinegar, and then poke in some stalks of dill.
Leave for up to a month before giving to friends to enjoy!
Beetroot
Pickled beetroot is a firm favourite amongst any table of cold meats, making it the perfect side for Boxing Day leftover turkey and ham. Using beetroot from the veggie patch will not only give it a homemade feel, it will also taste much better. With the varieties of beetroot on offer, yellow beetroot can be used also, giving a unique twist to an age old condiment.
Boil the beetroot with the leaves on poking out of the pan. This helps keep all the dye contained as once the leaves are cut the beetroot will bleed losing some of its glorious colour and making a mess of the kitchen.
Using paper towel once cool enough to handle let the skins be rubbed off gently, then cool completely before adding to the jar with pickling vinegar.
Beetroot can be pickled whole, if baby beetroot, or in slices for larger varieties.
Martina Mercer recommends sprigs of rosemary for red beetroot pushed close up against the side of the jar so their decorative effect is not lost in the red liquid.
Other Pickling Partners
For yellow beetroot, lemon or orange thyme works very well and gives a subtle flavour throughout the vinegar that is lost in supermarket brands.
Other vegetables that can be pickled from the vegetable patch include:
• Onions
• Pea Asparagus
• Corn
• Tomatoes
• Cabbage
 
Boxing Day Beef
This time of year the whole focus is on the turkey, however as Christmas Day comes and goes we all like to prolong the festivities a little longer by producing a welcome buffet for friends and family on Boxing Day.
The meat of choice is usually beef. Either hot or cold, beef makes a welcome change from the white meats of the day before, and treated with a little Martina Mercer magic, the most succulent flavoursome beef can be created in minutes.
Don’t Skimp
A good joint of beef is necessary as this won’t work with brisket or offcuts, so choose topside, silver side, or even a fillet joint, quite simply the better the beef the better the result.
Go shopping around the garden and pick ANY and ALL herbs. Chives flowers are an MM secret however as these are not available this time of year, thank the mild winter and make the most of any chives left. Thyme, Rosemary, Sage, Parsley all culminate in the most wonderful way.
Chop the herbs finely then in a bowl mix mustard, soy sauce, salt and the herbs with pureed garlic. Cover the meat and wrap tightly in Clingfilm and leave in the fridge for up to 24hours. This still works if left for only a few minutes, however the salt in the mix will seal the beef from the outside, making sure those juices are sealed inside.
When ready remove the Clingfilm and leave the beef just as it is and then, with a hot frying pan laced with butter and olive oil, carefully put the fat side down first. There may be a little spitting from the moisture of the soy sauce so take care with this.
Seal the Deal
Seal each side for two minutes each making sure the ends are sealed too. Use two wooden spoons to manoeuvre the meat; don’t try the chef’s tip of using fingers!
Cover with more butter and place in the oven: 20 minutes per 500grams for rare, plus another 20 minutes, or 30 minutes for medium.
Once out of the oven leave to rest for at least thirty minutes, covered in a little foil but not encased as this will make the beef continue to cook.
Slice thinly and either serve as a cold meat addition to a buffet or as part of a New Year’s day roast dinner.
Guests will agree that this is the most perfect beef ever tasted and will beg for the recipe. It’s up to you whether you divulge the secret or not.
 
What your curry choice says about you on a first date.
So you’re taking your date to an Indian restaurant for food, chat and hopefully love to follow, did you know your choice of curry sauce can speak volumes?
Vindaloo – This is a brave choice for a first date! The man is probably trying to prove his strength and resistance to all things super spicy. Is he Too Hot to Handle? The woman is probably thinking she doesn’t want to wake up to that in the morning!
 Madras – A great compromise, spicy enough to show your Indian passion, delicious enough to share.
Tikka Masala – has Yorkshire written all over it. You may love Indian food, but with this one you’re actually proving you love Indian food in ready meal form rather than being a connoisseur of the restaurant variety.
Pasanda – Ah you’re a lucky date if your amour chooses the pasanda, nutty yet fruity, can you handle them?
Korma – Can’t handle spice? Get out of the restaurant. This screams, “I’d much prefer steak pie and chips but I’ll humour you”. If you can’t handle curries with a bit of a kick and you’ve chosen an Indian restaurant to entertain be careful you don’t get the boot!

Eat yourself Slim
Did you ever think you’d be able to eat your way to a slimmer you?
Try adding these to your diet, or, if you’re serious about your weight loss targets, try replacing your existing foods with them and see the weight fall off!
Eggs – Don’t be scared, buy a chicken! Organic, Free Range Eggs have been proven to have absolutely no effect on cholesterol, furthermore they actually pack a great punch of essential fatty acids which are excellent for burning fat, so go on, have an omelette!
Oats – Not only will they keep you fuller for longer, they will release a steady stream of energy throughout the day. This means your metabolism is always working, constantly ticking over burning that fat! Avoid sugar to sweeten, instead try honey or even fruit.
Nuts – These may have you running for the hills at them mention of the fats inside them, but nuts are full of good fats. Essential fatty acids break down fat and help your body to burn calories. As an added bonus these are all packed with fibre which will aid digestion and clear out your intestines quicker!
Beans – fancy a Mexican? Avoid the meat, have bean burritos instead. Avoid refried beans as these can be high in bad fats, but any other and you’re onto a winner. Full of protein and fibre these will help you stay full for longer and give your digestion a workout too.
Berries – No matter what type, berries are full of antioxidants, just a handful a day can help with weight loss. Try picking fresh from the garden, or buy frozen. Avoid adding cream, jelly and sugar, this will just cancel out all the goodness these lovely juicy red friends will give you.
Dairy Products – Milk, yogurt, cheese, and a new study has shown that calcium helps to break down fat, and eating a small chunk of cheese with every meal can bind to fat and help it find its way swiftly out of your body. Stick to slim line milk and yogurt and low fat cheeses and you’ll be losing weight whilst eating great in no time!