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| Eating in with Diana Warrings Black rice with warm winter greens, roasted chestnuts and orange dressing After the Christmas period, we all like to eat healthy meals that are packed with nutrients but still are delicious. This tasty antioxidant-rich black rice dish fits the brief nicely; it delivers a good amount of plant based proteins, minerals, vitamins and fibre. It can be eaten warm or cold, so it is worth making a bigger batch. You can also top up on proteins by adding a boiled or poached egg or some leftover chicken (Serves 2) Image: Diana Warrings Ingredients (organic if possible) 300g cavolo nero (1 bunch) 40g samphire (a handful) 100g chestnuts 150g black rice 1 garlic clove – finely sliced 1 organic lemon 5 tbsp olive oil A pinch of sea salt For the dressing: (mix ingredients in a jam jar and set aside) Juice of one orange 3-4 tbsp olive oil 1-2 tsp maple syrup 1/2 tsp Dijon mustard 1 tbsp raw apple cider vinegar A pinch of pepper 26 LOVEEAST Method 1. Pre-soak the rice for 3-4 hours (or overnight), rinse well and cook per instructions on the packaging. Once cooked, drain, rinse, add 1 tbsp of olive oil and a pinch of sea salt, mix well and set aside. Black rice is particularly nutty and keeps a little crunchy even when cooked. 2. For dry roasting the chestnuts, pre-heat the oven at 200C. To prepare the nuts for baking, use a sharp small kitchen knife and carefully cut a small cross into the peel on the flat side. This will make it easier to peel them later. Spread the chestnuts on a baking tray and bake for 25-30 minutes until the skin opens at the cross you cut in and they are tender inside. Remove the peel when they are still warm, the peel won´t come off as easily once they are cold. 3. In the meantime, place the samphire in a bowl, cover with boiling water and leave to sit for 5 minutes, then drain and set aside. Do not add any salt as samphire is naturally very salty. Mix the dressing by simply putting the ingredients in a jam jar and shaking them well. 4. Next, rinse the cavolo nero well and roughly chop into bite-size pieces. Bring well-salted water to a boil, add the cavolo nero pieces and simmer for 5 minutes. Then drain, rinse with cold water to keep the green colour and set aside. 5. Heat 3-4 tbsp of oil in a medium size pan, add the finely sliced garlic and sauté at low heat for 1-2 minutes, next add cavolo nero and samphire, mix well and stir fry for 2-3 minutes. Finish with a squeeze of lemon. Again, do not add any extra salt before tasting the vegetables. 6. Thinly slice the chestnuts. Serve the black rice topped with the winter greens, sliced chestnuts and a generous drizzle of orange dressing. Enjoy! Diana Warrings is a Health & nutrition content producer, recipe developer & well-being cook. Follow her on Instagram: irmagreen.com
The verdict is in: Judge & Jury at the Courthouse Hotel, Shoreditch If you’re looking for a sophisticated atmosphere where you can actually have a conversation over a pleasant meal without having to shout, Judge & Jury is a great choice. | Eating out Sitting in what was once the courtroom of the Grade II-listed Old Street Magistrate’s Court, diners are surrounded by rich, wood panelling and some courtroom memorabilia. There’s a lot of history to the building itself and the Krays stood in this very room at their first criminal hearing back in 1965. Leaving the past aside, let’s get onto the food. The menu covers all the usual bases (fish, meat, chicken, veggie) and we felt it had just the right amount of choice. We had a bottle of House Red (Le Troubadour) alongside rib-eye and chicken mains with a duck breast starter and a side of broccoli, which, I am happy to say, was not overcooked. Portions were generous but not overwhelming and the food was tasty indeed. We skipped dessert and finished with an espresso to round out the evening. The service was excellent and our waiter was helpful yet unobtrusive. Prices are not exactly inexpensive, but certainly not overpriced, with a very reasonably priced wine list, and our meal came to £77 excluding service. Hotel restaurants can often serve merely as a convenient and – dare I say – rather bland stop-off for guests, so it’s refreshing to find one on our doorstep that has some character and personality. Images courtesy of The Courthouse Hotel JUDGE & JURY The Courthouse Hotel 335–337 Old Street EC1V 9LL W: shoreditch.courthouse-hotel.com/ eat-and-drink/judge-jury/ E: Shoreditch@Courthouse-hotel.com T: 020 3310 5555 T @HotelCourthouse I courthousehotelshoreditch FB @Courthousehotelshoreditch OPENING HOURS Sun – Mon: 12.00 – 17.00 Tue – Sat: 12:00 – 23:00 (last order 22:30) FOOD & DRINK Starters from £6.50 Mains from £14.50 Sides: £4.50 House Wine from £20.50, £6.50/glass Desserts from £6.00 LOVEEAST Jan/Feb 2020 27
Page 1 and 2: Jan/Feb 2020 ISSUE 53 FREE Hooksmit
Page 3 and 4: Hello East London! Happy New Year!
Page 5 and 6: | Culture “Give us a cardboard bo
Page 7 and 8: Award winning local Estate Agents |
Page 9 and 10: “Is it me, or is Newham | East li
Page 11 and 12: t | East life Start your new year r
Page 13 and 14: | East life daunting for most peopl
Page 15 and 16: Big days and little days, we can he
Page 17 and 18: | Culture A few of Guardians' numer
Page 19 and 20: | It's Art baby, Art! It’s no sec
Page 21 and 22: V A L E R I A N S P I C E R F I T N
Page 23 and 24: | The Gentle Author Walter Seabrook
Page 25: | Roger Love on Fitness Making a di
Page 29 and 30: Stronger, Fitter, Faster Lose Weigh
Page 31 and 32: Splish Splash Find an indoor pool n
Page 33 and 34: | What's on February MON 10 FEB Arc
Page 35 and 36: Hackney personal trainer P R O J E

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