FLAVOUR OF THE FORTNIGHT
MrAjodani, the director ol Edinburgh's wholelood shop and restaurant, Nature's Gate, suggests a Persian speciality that Is suitable lor vegetarians and vegans.
PERSIAN SWEET AND SOUR CHESTNUTS WITH BROWN RICE Serves tour:
402 dried chestnuts
2 garlic cloves liner chopped
1 green pepper sliced
402 dried apricots
3-4 carrots peeled and thinly sliced 3 apples diced (not peeled)
V2 litre pineapple juice vs litre apple juice
2 tbsps concentrated apple juice
V4 litre coconut milk 2-3 tbsps comllour
1/2 cinnamon stick (whole)
2 tbsps lemon juice 2 tbsps vegetable oil
small pinch oi satlron (optional) 1Ib long grain brown rice, cleaned
«to: green lentils
Roll the chestnuts lor 20—30 mins until cooked. Lightly try the garlic and carrots in oil. Add 1/2 glass at water together with 3/4 ol the lruit juices and cinnamon stick and cook lor 5 mins. Add the green pepper, apricots,
chestnuts and lemon juice and cook tor a lurther 5-10 mins.
Saute the apples and add to the stew with the rest at the lruit juice. Mix the coconut milk with the cornllour— make sure there are no lumps and add to the stew. Cook tor a lurther 5 mins. Mix the
sattron with a small amount oI hot water and add il required. Remove cinnamon stick to avoid change in
Serve with brown rice: wash the brown rice and green lentils, add two tablespoons of vegetable oil and one teaspoon ol salt and boil until cooked.
Nature’s Gate, 83 Clerk Street, Edinburgh, 668 2067.
I Changes at Rab ila’s The Merchant City bar Rab Ha‘s at 83 Hutcheson Street, 553 1545, hasjust been bought over by Colin McDougal who has put Bobsie Mullen in charge. Mullen is keen to broaden the bar‘s appeal and is already promising the best five-aside football team in Glasgow. There’ll be no cosmetic changes. but when the restaurant re-opens in three of four weeks it'll be with a commitment to
consistently high standards. sizeable portions and accessible prices.
I Grand nosh-up Australia‘s Drew Blaser has joined the Baby Grand, 3/7 Elmbank Gardens, 248 4942, as head chef and he brings with him his experience of working at Sydney’s Cafe Brazil and hotels in Switzerland. He‘s developed a new menu based on the restaurant's ‘honest fare - no frills‘ traditional British and French country cooking, and brought a new exotic
dimension to the daily specials. The Baby Grand has also taken on the services of ace sausage-maker Kevin Brolly of Mamore Butchierie, 15 Mamore Place, who has added a touch of class to the bangers and mash.
I Relum to Grassroots Organic, healthy and wholefood specialist, Grassroots is back on the scene at 68 Woodlands Road, 353 3278, with a bigger-than-ever selection of cruelty-free. recycled and eco-friendly products. The co-operative-run
‘ retailer will be giving over
half its window space to green-related displays.
I Persian passion Nature‘s Gate, the health food shop at 83 Clerk Street. 668 2067. has extended the opening hours for its vegetarian, wholcfood and macrobiotic restaurant downstairs. You can now enjoy the Persian-inﬂuenced cooking Mon—Sat 9am—10pm and Sun noon—4pm. Bring your own bottle (or buy it in the
shop upstairs) and expect to pay around £3.50 for a main course.
I Victoirc victories French cuisine specialist Pierre Victoirc goes from strength to strength with a rapidly expanding empire. Already established in Victoria Street, Union Street and the Grassmarket, the company has now opened its first meat-free and fish-free vegetable restaurant, Pierre Lapin. in the Counting House. West Nicolson Street. Open Mon—Sat noon-3pm and 6—11pm. it provides a
p 5475 mini“
a Street Edinburgh """ 225 7306 Phone NOW for reservations
CHEST, HEART & STROKE SCOTLAND’S
welcome vegetarian alternative to the meat-based menus elsewhere in the chain and prices are similar or even cheaper. Meanwhile in Frederick Street, Pierre Victoirc Le Magasin allows you to order your favourite P. V. dishes to take away and heat up at home the next day. As
‘ well as the 50 ready-made
dishes, the shop stocks freshly-made bread and house wine at£2.50. Francophiles in Glasgow should look out for Pierre Victoirc moving westward
( II I liST, IIIZA RT & STROKE, SCOTLAN D‘S
A N smoking Restaurant
42 GRASSMARKET, EDINBURGH
H ante-made Soup Sam H otDir/zer Vegetarian F i/ka’ Rolls
W \lomlay to Saturday
Dr. EKYLL’S Coffee House
61‘ Gih Shop
HillllC-llllllil‘ Soup 0 Salads Hal Dis‘ht‘s ' Fillt‘tl Rolls Home Baiting 0 l't'gt'lariaa
.-l \Un-smalcing Rt'slaurani Hiin Chairs (1 Baht (imaging (Thildi't‘n's lirnu
9A (I.\S'I‘l.li S'I'Rlili'l‘ lil)l.\' Bl" RU II
open 0am — 4pm
74 The List 3- 16July 1992