We were very lucky to work with the talented Maria Elia in issue 2 of Chasing Vintage. Maria treated us to a deliciously simply recipe for Rhubarb, rosewater and ginger trifle.

Maria, knew she wanted to be a chef at
the age of four. Her first head
chef position was at Delfina in London, a position Maria held for nearly a decade
before setting up The Whitechapel Gallery Dining Room, a role that garnered her
rave reviews, 2AA rosettes, and a Michelin recommendation. Maria’s deceptively simple, multilayered
dishes influenced by the cuisine from the Orient to the Occident, have won her
many accolades. Her Gourmand award winning second cookbook, Full of Flavour published in 2011 by
Kyle Books, develops themes expounded in her bestselling debut title, The Modern Vegetarian, published in
2009, where she coaxes the reader to wake their palates with unique flavour
combinations. Not only has she appeared on numerous television programmes, including Saturday
Kitchen, Market Kitchen and the Perfect
series. Maria has also contributed to a wide variety of publications from
the Guardian to BBC Good Food, Waitrose, Red,
Delicious and Olive Magazines and has been hailed by The Independent as one of 10 Female Chefs to watch.
Her third book ‘Smashing Plates’ (Kyle Books) is due to be published in September
2013.
If you loved Maria's tasty recipe in issue 2 of Chasing Vintage, you'll love this topping for the trifle, also from Maria.
Take your trifle to new
heights by making a rosewater rhubarb jelly:
For the
rose scented rhubarb jelly
400g
rhubarb, trimmed, chopped into 2cm pieces
2cm piece ginger, peeled and grated
150g caster sugar
2 leaves of gelatine
1 tbsp rose water
Soak the
gelatine in cold water.
Place the
rhubarb in a saucepan with the ginger, sugar and 100ml of water. Cover and
simmer on a medium heat until the rhubarb is soft enough to mash, approx 10
minutes.
Strain and
push through a fine sieve into a bowl.
Squeeze
the gelatine of water and stir into the warm rhubarb syrup until dissolved.
Cool, then stir in the rosewater. Once the jelly has just begin to set pour
over the second layer of rhubarb and place in the refrigerator until completely
set, approx 2 hrs; top with rose scented cream as above.
The
quality of rose waters can vary considerably. Look out for the Costas brand
which you’ll find in Middle Eastern supermarkets-it’s flavour is much more
intense.
Further information: