By Kim Haasarud, Alexandra Grablewski
A James Beard venerated mixologist provides this new addition to the one hundred and one Cocktails sequence, offering over a hundred recipes for blender beverages emphasizing clean culmination and herbs that placed a brand new twist on vintage recipes.
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2 Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool. 3 Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, fnishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill. 4 When ready to serve, heat oven to 200C/180C fan/gas 6.
Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the faked almonds. Can now be frozen for up to 1 month. 4 Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels frm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold. com NOVEMBER 2015 Food styling JANE HORNBY | Styling SARAH BIRKS 2 large Bramley apples, peeled, cored and fnely chopped to give 450g/1lb 450g/1lb each currants, sultanas and raisins 200g pot mixed candied peel zest and juice of 1 orange and 1 lemon 450g/1lb dark muscovado sugar 11/2 tsp ground mixed spice 100ml/31/2f oz Armagnac or brandy, plus more if needed 200g pack beef or vegetable suet The Only Gruyère AOP in the World 900 Years in the Making, Available Today 100% Natural, 100% from Switzerland – for 900 Years.