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| FOOD | GRILLED ZESTY SALMON SERVES 4 Cook this quickly in a non-stick pan or griddle pan. If you want the fish to colour well, don’t turn over before 4 minutes. 4 salmon fillets – medium sized 2 tbsp olive oil 80 gms butter 2 tbsp chopped chives 1 medium chilli, chopped or use flakes grated zest and juice of 2 limes lime wedges to serve Brush the salmon fillets with oil and season with salt and pepper. Heat a frying or griddle pan and when this is hot, add the fillets and cook lightly (about 4 minutes). Turn over and cook on the other side. Remove the salmon and keep warm. Add the butter, chives, chilli, lime juice and zest to the pan . When the butter starts to sizzle pour this sauce over the salmon and serve immediately with lime wedges. ALBERT BICHOT VDP PINOT NOIR Fresh and young, it has typical fruit with plum, black cherry and a hint of hawthorn. Deep garnet red colour, with good fleshiness, it has good body enhanced by gentle oaking CHICKEN SALAD SERVES 4 4 medium sized chicken breasts 100 gms sun dried tomatoes (or fresh cherry tomatoes) 2 tbsp basil leaves 4-6 slices of Parma ham, cut into strips olive oil 50 gms pine nuts (or toasted almonds) Bunch of rocket leaves (remove stalky bits) Heat the oven to gas mark 190. Season each chicken breast and sear quickly in a hot frying pan with some of the olive oil until just golden. Continue cooking in the oven skin side up until cooked through. When it’s cooled slightly, you can slice into pieces. Make the dressing by placing the lemon juice, garlic, olive oil, vinegar and mustard in a screw top jar and shake until mixed. Cover your serving plate with rocket leaves, then top with chicken slices. Put in the parma strips, tomatoes, basil and pine nuts and pour over the dressing and serve immediately. ALBERT BICHOT PETIT CHABLIS Very green gold in colour. It has tasty fruit with lemon and slight minerality, and is round and easy flowing with medium body. Dressing 1 clove garlic 100 ml olive oil (or 50 ml for a lighter version) 1 tbsp balsamic vinegar ½ tsp Dijon mustard 1½ tbsp lemon juice 32 L&S | SEPTEMBER ’06
| FOOD | SPAGHETTI WITH CHERRY TOMATOES SUMMER PUDDING SERVES 4 - 5 A no-fuss recipe which always works as long as the cherry tomatoes are full of flavour…delicious every time ! 500 gms spaghetti 600 gms cherry tomatoes, halved (try the different cherry tomatoes around and see which are the sweetest!) 3 cloves garlic, crushed Boil water in a large saucepan. While this is being done, mix in the tomatoes, garlic, chillies, olive oil, lemon zest and vinegar in a small bowl. When the pasta is ‘al dente’, drain and then return it to the saucepan. Pour over the tomato mixture and heat through with the rocket or fresh basil leaves. Serve immediately with the grated Parmesan MONTGRAS CABERNET ROSE’ The pink tones and design of our Rosé label depict the mystic sunsets and the moai’s of Chile’s Easter Island, an outdoor museum known as the most remote place on Earth. . Its appearance is a light pink, pale straw haze. It has scents of tropical fruit, grape juice, passion fruit & a hint of strawberries. A crispy wine with a light body. Very well balanced between its live acidity and some residual sugar. Many wild flavours. few chilli flakes 250 ml olive oil 4 tbsp good balsamic vinegar 150 gms rocket or basil leaves Grated zest of a lemon Grated Parmesan to serve 1 ½ loaves white sliced bread, crusts removed 1kg mixed berries (frozen is fine – allow to defrost) 250 gms soft brown sugar mint leaves and cinnamon double cream or ice cream to serve Line a rectangular 25 x 20 cms ovenproof dish with 10 slices of the bread. Mix the berries with the sugar. Place one-third of them over the first layer of bread. Add a second layer of sliced bread. Add more berries so that no white shows through. Repeat one more time, finishing off with a layer of bread. Weigh down the bread with another dish and heavy weight on top - such as a stone or small cast iron pan. Refrigerate overnight in this fashion, so that all the bread is well soaked through with berries and juice. Serve with double cream or ice cream, lightly sprinkled with cinnamon. Decorate with a sprig of mint. ROMANDIOLA ALBANA DI ROMAGNA This Albana is the sweet version of the only D.O.C.G. wine from this region and was also to first white wine to get this status. Straw yellow in colour, with golden reflections, it has a well-knit bouquet, with characteristics of fresh fruit notes on the palate, it is soft yet fresh, intensely flavored, fruity and appealingly sweet. Goes well with all types of desserts, and particularly with dry pastries or creamy dishes. All the wines are imported and distributed by Mirachem Marketing Limited. For more information, please call 21214434 or visit www.mirachemltd.<strong>com</strong> L&S | SEPTEMBER ’06 33
Page 1: SEPTEMBER 2006 - ISSUE 48 & S T Y L
Page 4 and 5: | COSMETICS 1 | COSMETICS PRODUCERS
Page 7 and 8: | CELEBRITY INTERVIEW | a lifetime
Page 10 and 11: | DATING | Pulling a FAST ONE In th
Page 13 and 14: | GROOMING | HAVING AN EDGE IN THE
Page 15: | ISSUES | How to be a DOMESTIC GOD
Page 18 and 19: | BITS | Home Remedy - When it all
Page 20 and 21: NET TELEVISION SCHEDULE 2006 House
Page 22 and 23: NET TELEVISION SCHEDULE 2006 Replay
Page 24 and 25: | LIFE&STYLE | | WELL-BEING | PILAT
Page 27: | HAIR | PERFECT GROOMING FOR YOUR
Page 31: | FOOD | LIGHT & EASY We’re havin
Page 36 and 37: | SPORTS | TOP LEFT: TYPICAL SAVE B
Page 38: | RADIO | A PRECOCIOUS HISTORIAN Fr

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