tag:blogger.com,1999:blog-33105962758847108492018-03-06T03:00:18.930+00:00Ladies With BottleNickhttp://www.blogger.com/profile/13721320139555814484noreply@blogger.comBlogger760125tag:blogger.com,1999:blog-3310596275884710849.post-13016845533476365882014-04-16T11:46:00.000+01:002014-04-16T11:46:49.435+01:00Of Salt and Wine – The Philosopher Winemaker's Story <style type="text/css">H2 { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }H2.western { }H2.cjk { font-family: "DejaVu Sans"; }H2.ctl { font-family: "Lohit Hindi"; }P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AZ6ADTQT_VI/U05ed0bY9iI/AAAAAAAAEq4/ewmrPDTz31k/s1600/salt+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AZ6ADTQT_VI/U05ed0bY9iI/AAAAAAAAEq4/ewmrPDTz31k/s1600/salt+9.jpg" height="136" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">The Gironde is famed for being the home to Bordeaux's wines of the Medoc but in times gone by the great estuary was a source of salt. There are still salt marshes and salt pans along the estuary, although most of the land in the Medoc was transformed into vineyards in the 17<sup>th</sup>and 18<sup>th</sup> centuries. Salt and wine have been transported by boat up the estuary for centuries and I have a lovely tale about the discovery of '<span lang="en">Les Rubis de Valentine', a salt infused with wine, and its reinventor, the Philosopher Winemaker.</span></span></div><div align="JUSTIFY" class="western"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2YB6zxelbk8/U05ekx_dEKI/AAAAAAAAErA/Rw_v-kK6BRw/s1600/salt+100.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2YB6zxelbk8/U05ekx_dEKI/AAAAAAAAErA/Rw_v-kK6BRw/s1600/salt+100.jpg" height="155" width="200" /></a></div><div align="JUSTIFY" class="western" lang="en"><span style="font-family: Arial, sans-serif;">In the early 1900s, thanks to the vagaries of the waves and weather a sailor in Libourne discovered, to his horror, that his shipment of salt had become stained with wine that had spilt from the barrels. The white crystals of the salt were now ruby red and he was at a loss as to what to do with it. He could not trade it so he offered it to Valentine Cornier, a cellarman's wife. Captivated by its colour, Valentine infused the salt with spices and used it in dishes prepared in her family kitchen. The salt became a family secret and was named after her 'Les Rubis de Valentine' which translates as 'Valentine's Rubies'.</span></div><div align="JUSTIFY" class="western" lang="en"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TFMqCMSpFV4/U05etw4wh7I/AAAAAAAAErI/BSTeVj0Hsso/s1600/salt+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TFMqCMSpFV4/U05etw4wh7I/AAAAAAAAErI/BSTeVj0Hsso/s1600/salt+4.jpg" height="200" width="132" /></a></div><div align="JUSTIFY" class="western" lang="en"><span style="font-family: Arial, sans-serif;">Valentine Cornier was the grandmother of Pascal Delbeck, a 5<sup>th</sup>generation winemaker. Pascal must have inherited some of his grandmother's instinct for innovation as he is one of its unsung pioneers when it comes to inventions. Known as the 'Philosopher Winemaker' and the 'Leonardo da Vinci of Viticultural Research' Pascal worked with Madame Dubois Challon at the prestigious First Growths Chateau Ausone and Belair in Saint Emilion. Pascal turned his mind to developing inventions to assist in winemaking and it was he who introduced the first sorting tables, gravity flow systems and helicopigeurs to Bordeaux. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JV1fAigEAPU/U05e1QARc4I/AAAAAAAAErQ/1yoJ7XwLqwM/s1600/salt+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JV1fAigEAPU/U05e1QARc4I/AAAAAAAAErQ/1yoJ7XwLqwM/s1600/salt+7.jpg" height="156" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><span lang="en">Belair flourished under Pascal's care and in 2003 Madame Dubois Challon left it to him when she died. It was a fantastic gift but Pascal had no personal fortune of his own to maintain such a grand estate and he sold it to JP Moueix in 2008 due to the huge inheritance tax demands imposed on him by the French government. However Madame Dubois Challon also left Pascal her smaller, less well known vineyards, which he was able to keep: Chateaux Tour du Pas Saint Georges (Saint Emilion), Tresor du Grand Moine and Ame de Musset in Lalande de Pomerol and La Grave Moustey and Dubois Challon (AOC Bordeaux). These are now run under his company </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.delbeckvignobles.com/index.php">Delbeck Vignobles et Developpements</a></u></span></span><span lang="en">.</span></span></div><div align="JUSTIFY" class="western"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-voJLb9X-Yrw/U05fAvPYLgI/AAAAAAAAErY/vGQn2nilfTE/s1600/salt+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-voJLb9X-Yrw/U05fAvPYLgI/AAAAAAAAErY/vGQn2nilfTE/s1600/salt+10.jpg" height="98" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><span lang="en">Pascal's other great passion is marrying food and wine and his work has taken him overseas to Spain, the USA and Turkey. Not surprisingly he has turned his attention to recreating his grandmother's salt recipe. He takes the natural sea salt of the Ile de Ré and infuses it with wines from his own vineyards and spices. The result is </span></span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.seldevin.com/"><span style="font-family: Arial, sans-serif;"><span lang="en">Seldevin</span></span></a></u></span></span><span style="font-family: Arial, sans-serif;"><span lang="en">, a salt made with Merlot and Cabernet wines. </span></span></div><div align="JUSTIFY" class="western"><a href="http://4.bp.blogspot.com/-6Gas5FnuoUw/U05fJY_44rI/AAAAAAAAErg/ANft9nuhli4/s1600/salt+99.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6Gas5FnuoUw/U05fJY_44rI/AAAAAAAAErg/ANft9nuhli4/s1600/salt+99.jpg" height="200" width="119" /></a><span style="font-family: Arial, sans-serif;"><span lang="en"><br /> These wine infused salts bring flavour and originality to many dishes: from duck, lamb, beef, gravy and casseroles to seafood, salmon, scallops, squash, salads, pasta, pork and poultry. They are fantastic if used as a marinade rubbed over steak. </span></span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><span lang="en"> </span></span></div><div align="JUSTIFY" class="western" lang="en"><span style="font-family: Arial, sans-serif;">Salt and wine make an amazing combination and who would have thought that their rediscovery would lead to such a fascinating winemaker!</span></div><div align="JUSTIFY" class="western" lang="en"> <span style="font-family: Arial, sans-serif;"></span><br /><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-89825834188725736602014-03-19T13:26:00.001+00:002014-03-19T17:01:29.149+00:00The Scent of Saint Emilion<style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FXTdKlaGjm0/UymafUNlySI/AAAAAAAAEqA/nqlyBNfWpdU/s1600/st+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FXTdKlaGjm0/UymafUNlySI/AAAAAAAAEqA/nqlyBNfWpdU/s1600/st+e.jpg" height="194" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Saint Emilion has its own scent . . . literally. Alienor de Malet Roquefort has created </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.eau-de-saint-emilion.fr/index.php#.Uyjnc3h5-So"><span style="font-family: Arial, sans-serif;">Eau de Saint Emilion</span></a></u></span></span><span style="font-family: Arial, sans-serif;">a delicate perfume that is said to capture the soul of Saint Emilion – its rich history, the aroma of roses, the purity of the ancient limestone and its ancient wine making heritage. Alienor comes from the great wine making dynasty that own First Growth </span><span style="font-family: Arial, sans-serif;"><i>Chateau La Gaffeliere, Chapelle d'Alienor</i></span><span style="font-family: Arial, sans-serif;">and </span><span style="font-family: Arial, sans-serif;"><i>Chateau Armens</i></span><span style="font-family: Arial, sans-serif;">. The Malet Roqueforts are one of the oldest families in Saint Emilion, having lived there since the 16</span><sup><span style="font-family: Arial, sans-serif;">th</span></sup><span style="font-family: Arial, sans-serif;">century.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u-LnLS0Pc18/UymanbuVoSI/AAAAAAAAEqI/IYwH2uPoBMM/s1600/st+e+77.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-u-LnLS0Pc18/UymanbuVoSI/AAAAAAAAEqI/IYwH2uPoBMM/s1600/st+e+77.jpg" height="200" width="179" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Alienor was inspired to create her perfume in 2005. She says that she has always been sensitive to smells; wine has its own bouquet, as does perfume. Creating a perfume follows similar principles to that of wine making. Both wine and perfume making use a process of transformation – from grape to wine and from flower petal to essence and both rely on the oenologist and their 'nose'. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-CLPUoiWLjPE/UymauJD4_hI/AAAAAAAAEqQ/0yukTZR4uWQ/s1600/st+e+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CLPUoiWLjPE/UymauJD4_hI/AAAAAAAAEqQ/0yukTZR4uWQ/s1600/st+e+2.jpg" height="200" width="128" /></a><span style="font-family: Arial, sans-serif;">Eau de Saint Emilion was developed in close collaboration with an expert perfumier in Grasse (which is famous for its perfume industry). The perfume is bottled in Saint Emilion itself. The Eau de Saint Emilion perfume range consists of 4 fragrances: </span><span style="font-family: Arial, sans-serif;"><i>Vert Frais, Fleuri, Fruité </i></span><span style="font-family: Arial, sans-serif;">and </span><span style="font-family: Arial, sans-serif;"><i>Boisé</i></span><span style="font-family: Arial, sans-serif;">; </span><span style="font-family: Arial, sans-serif;"><i>Ar</i></span><span style="font-family: Arial, sans-serif;"><i>ô</i></span><span style="font-family: Arial, sans-serif;"><i>mes de Saint Emilion</i></span><span style="font-family: Arial, sans-serif;"> for men, and also includes scented soaps room sprays and candles.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-y_OEPhuhY5Q/Uyma1XPhhJI/AAAAAAAAEqY/0v-koH_Oxag/s1600/st+e+44.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-y_OEPhuhY5Q/Uyma1XPhhJI/AAAAAAAAEqY/0v-koH_Oxag/s1600/st+e+44.jpg" height="200" width="133" /></a><span style="font-family: Arial, sans-serif;">There are other perfumes that are made by chateaux owners, notably Mathilde and Bertrand Thomas of </span><span style="font-family: Arial, sans-serif;"><i>Chateau Smith Haut Lafitte</i></span><span style="font-family: Arial, sans-serif;"> founded Caudalie, which has a range of perfumes inspired by the fragrance of the grape flowers and vines: </span><span style="font-family: Arial, sans-serif;"><i>Fleur de Vigne, Zeste de Vigne, Th</i></span><span style="font-family: Arial, sans-serif;"><i>é</i></span><span style="font-family: Arial, sans-serif;"><i>de Vigne</i></span><span style="font-family: Arial, sans-serif;"> and </span><span style="font-family: Arial, sans-serif;"><i>Figue de Vigne</i></span><span style="font-family: Arial, sans-serif;">. Ginestet, part of the Taillan Group that own several well known chateaux across Bordeaux (</span><span style="font-family: Arial, sans-serif;"><i>Citran, Gruaud Larose, Broustet, Haut Bages Liberal, Chasse Speen</i></span><span style="font-family: Arial, sans-serif;">) have 3 perfumes inspired by wines: </span><span style="font-family: Arial, sans-serif;"><i>Sauvignonne, Botrytis</i></span><span style="font-family: Arial, sans-serif;"> and </span><span style="font-family: Arial, sans-serif;"><i>Le Bois</i></span><span style="font-family: Arial, sans-serif;"><i>é.</i></span><br /><span style="font-family: Arial, sans-serif;"><i><br /></i></span><span style="font-family: Arial, sans-serif;"> </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-60my0kZYes4/Uyma8SQxXcI/AAAAAAAAEqg/SzKdNP3Y4a4/s1600/st+e+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-60my0kZYes4/Uyma8SQxXcI/AAAAAAAAEqg/SzKdNP3Y4a4/s1600/st+e+3.jpg" height="200" width="177" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">However Eau de Saint Emilion is unique in that its intent is to express the spirit of Saint Emilion itself. It's a lovely concept and if you'd like to try it for yourself Alienor's range is available at <span style="color: navy;"><span lang="zxx"><u><a href="http://www.eau-de-saint-emilion.fr/index.php#.Uyjnc3h5-So">eau-de-saint-emilion.fr</a></u></span></span>and also at the Tourist Office in Saint Emilion <span style="color: navy;"><span lang="zxx"><u><a href="http://boutique.tourisme-saint-emilion.com/fiche.php?cat_id=8&art_id=17">boutique.tourisme-saint-emilion.com</a></u></span></span>.</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-10413571737601436452014-03-12T15:06:00.003+00:002014-03-12T15:06:52.074+00:00Irish Cuisine, Cheltenham Festival Week, Ardglass Potted Herring and Sparkling Wine from Alsace <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fK4WzfCo1PA/UyB2vPD0I0I/AAAAAAAAEpA/VUSWSKY3FdM/s1600/DSC_0105+gold+cup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fK4WzfCo1PA/UyB2vPD0I0I/AAAAAAAAEpA/VUSWSKY3FdM/s1600/DSC_0105+gold+cup.jpg" height="133" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There is a decidedly Irish theme around here at the moment; its Cheltenham Festival Week and Irish horseracing fans have flocked to the town en masse. The Festival has always been popular with the Irish, St Patrick's Thursday is the racing day before the famous Cheltenham Gold Cup. What's more Saint Patrick's Day falls on the 17<sup>th</sup>March so shamrocks and guinness are the flavour of the month. I have been looking for an Irish recipe to try and now Spring has a firm foothold with the weather turning warmer I thought a lighter dish would suit. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F5F7ToZU0L4/UyB21HvOFhI/AAAAAAAAEpI/HRFYXaTAH0U/s1600/herring+h.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-F5F7ToZU0L4/UyB21HvOFhI/AAAAAAAAEpI/HRFYXaTAH0U/s1600/herring+h.jpeg" height="199" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There is an old recipe that has really caught my attention. It's a traditional Irish dish called Ardglass Potted Herring. Ardglass sits on the east coast of County Down and a hundred years ago it was a booming centre of the herring fishing industry. The fishing fleet has long gone but Ardglass Potted Herring was still sold locally until a few years ago. Today the dish is kept alive by restaurants and countless family homes with each one having their own variant, handed down over the generations.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1FqdK0d0aR8/UyB28cCVx0I/AAAAAAAAEpQ/zOiQjThL4Ug/s1600/herring+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1FqdK0d0aR8/UyB28cCVx0I/AAAAAAAAEpQ/zOiQjThL4Ug/s1600/herring+a.jpg" height="66" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Potting – the sealing of meat, cheese and fish with fat or butter – has been used for centuries in the UK and it has delicious results. It has seen a bit of a revival recently with top chefs championing the method, such as Hugh Fearnley-Whittingstall, Nigel Slater and (in particular) James MacKenzie, to name a few. I have enjoyed Potted Shrimps in the past but the Ardglass Potted Herring is more like a Soused Herring as it is cooked in a mild vinegar marinade. I think the dish must have acquired the name 'Potted' as in the old days they were baked in a fireproof pot. I have a secret passion for Rollmops (pickled raw herring wrapped round slices of onion or gherkin) – which, incidentally are also seeing a revival thanks to the recent interest in Scandinavian cuisine. So I can recreate an old dish and yet be at the height of fashion!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9Vcv3AwfzBk/UyB3ECknhNI/AAAAAAAAEpY/JXQRQxBGYCg/s1600/herring.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9Vcv3AwfzBk/UyB3ECknhNI/AAAAAAAAEpY/JXQRQxBGYCg/s1600/herring.JPG" height="150" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;"><b>Ardglass Potted Herrings</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">8 herrings, fileted and heads removed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 bay leaves</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">allspice (or ground cloves)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">malt vinegar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mP8o3x22aoY/UyB3LDscNwI/AAAAAAAAEpg/MpF3xD0cM2c/s1600/herring+j.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mP8o3x22aoY/UyB3LDscNwI/AAAAAAAAEpg/MpF3xD0cM2c/s1600/herring+j.jpg" height="200" width="184" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Lie the herrings flat and dust with salt. Roll them from the tail up and place in a greased baking tray. Pack them in tightly so that they support one another and don't unroll. Pour in a 50/50 mix of malt vinegar and water to just cover the herrings. Add the bay leaves and sprinkle the allspice over the herrings. You can vary the recipe by scattering breadcrumbs or brown sugar over the herrings – or by drizzling honey. Bake in the oven for about 25 – 35 minutes until the herrings have browned. Serve with crusty bread.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YqiYRMZbKIA/UyB3zzRFHbI/AAAAAAAAEpw/Rb6XFbPvMHM/s1600/CRbrut+small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YqiYRMZbKIA/UyB3zzRFHbI/AAAAAAAAEpw/Rb6XFbPvMHM/s1600/CRbrut+small.jpg" height="200" width="96" /></a></div><div align="JUSTIFY" class="western"></div><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></span><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Sparkling wine from Alsace pairs very well with this dish. <a href="http://www.bordeaux-undiscovered.co.uk/champagnes/cremant-brut-dalsace-jean-baptiste-adam" target="_blank">Cremant d'AlsaceBrut </a>from Jean Baptiste Adam is very aromatic and enhances spicy cuisine with its flavours of baked apple, brioche and spice. It has floral and fruity notes of apricot and acacia blossom and a dense and fine mousse of bubbles.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-37315244215440548482014-02-12T14:29:00.001+00:002014-02-12T14:29:48.549+00:00Valentine's Day, Venus, Scallops and Chateau Climens <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1krPSteaO2E/UvuDeDfXs5I/AAAAAAAAEn4/-l2gKsRWXqs/s1600/val.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1krPSteaO2E/UvuDeDfXs5I/AAAAAAAAEn4/-l2gKsRWXqs/s1600/val.jpeg" height="203" width="320" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you are looking for the perfect Saint Valentine's Day dish to prepare for your loved one then Coquille St Jacques fits the bill very nicely. This is a famous French dish made of a blend of scallops in a cream and butter sauce and traditionally served in the shell of the scallop. The scallop is the symbol of Venus (Aphrodite), the goddess of beauty and love. Legend has it that Venus was born from the sea foam in the ocean, rising from the waves on a giant scallop shell. This myth has given scallops their reputation as an aphrodisiac and the sweet flesh of the scallop has been a favourite food for centuries. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Scallop shells appear in art, history and legend – Botticelli's masterpiece The Birth of Venus is one of the most famous. Coquille St Jacques takes its name from Saint James (Saint Jacques in French) and the scallop shell is his emblem. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JLG1ANBhlqA/UvuDmPjQ4eI/AAAAAAAAEoA/oCNzDItP_44/s1600/scallop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JLG1ANBhlqA/UvuDmPjQ4eI/AAAAAAAAEoA/oCNzDItP_44/s1600/scallop.jpg" height="200" width="320" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Saint James was the son of Zebedee, a fisherman of Galilee, and brother of John the Evangelist. He was one of the Twelve Apostles and legend tells of his mission to Spain and burial at Compostella, which then became one of the great centres of Christian pilgrimage. It was well-established as a place of pilgrimage by the 11th century, next in importance to Jerusalem and Rome. A scallop shell was carried by pilgrims to Santiago de Compostella and served both as a symbol of the pilgrimage as well as a drinking cup. Pilgrims would ask for sustenance at the churches, forts and abbeys along the way and it's said that they would be given as much sustenance as they could pick up with one scoop of the scallop shell. This meant that even the poorest household could give charity without being overburdened.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-mygRxbCeBG8/UvuDred3gvI/AAAAAAAAEoI/3Fd4CoWBTqM/s1600/scallop+2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mygRxbCeBG8/UvuDred3gvI/AAAAAAAAEoI/3Fd4CoWBTqM/s1600/scallop+2.jpeg" height="132" width="200" /></a><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><strong><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;">Coquilles St Jacques</span></span></strong></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><strong><span style="font-family: Arial, sans-serif;"><span style="font-weight: normal;">Some recipes actually use Sauternes rather than a dry white wine in the ingredients. You can pep the recipe up with grated ginger if you like and the choice of cheese varies from Gruyere to Parmesan.</span></span></strong></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tbsp olive oil or butter</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1/2 onion, finely chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 garlic cloves, crushed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">8 scallops</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">125ml white wine</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">150-160ml double cream </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 good handful freshly grated cheese </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of fresh parsley</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-jjKyM_uV3e0/UvuEMi5TJSI/AAAAAAAAEog/WO54h0I81tE/s1600/scallops+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jjKyM_uV3e0/UvuEMi5TJSI/AAAAAAAAEog/WO54h0I81tE/s1600/scallops+2.jpg" /></a><span style="font-family: Arial, sans-serif;">Preheat the grill. Heat the oil or butter in a frying pan. Add the onion and garlic and fry, stirring, for 2–3 minutes until softened and translucent. Add the parsley and season with salt and pepper. Remove the mixture from the pan and set aside, leaving any juices behind. Reheat the juices in the pan. When they are very hot, add the scallops and cook them for 20–40 seconds on each side until golden. Return the garlic and onion to the pan, followed by the white wine, and cook rapidly for 1–2 minutes until the liquid is reduced. Stir in the double cream and cook steadily until further reduced and thickened. Spoon the scallop mixture into a flame proof dish or scallop shell and cover with grated cheese. Place the dish under the grill until the cheese is golden. Garnish with parsley and serve immediately.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-DyVb-kU2IWY/UvuEf8lkXkI/AAAAAAAAEoo/Gt4o7tCC9i8/s1600/climens+17.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DyVb-kU2IWY/UvuEf8lkXkI/AAAAAAAAEoo/Gt4o7tCC9i8/s1600/climens+17.jpg" /></a><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-x-G6pO5PTMY/UvuEmZ44d2I/AAAAAAAAEow/1aQFBIN8Sls/s1600/val+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Arial, sans-serif;">The Pilgrim Way of Saint James actually runs through the Bordeaux wine region and the emblem of the scallop shell can still be seen on churches and buildings marking the Way or indicating that they were places offering food and shelter. The city of Bordeaux itself served as a port for pilgrims coming by sea and there were stopping points along the Way throughout the appellations. I mentioned earlier that Coquille Saint Jacques can be made with a splash of Sauternes so it seems appropriate to pair this dish with one of the best. </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/bin-ends/chateau-climens-2006-bin-end?cPath=47&"><span style="font-family: Arial, sans-serif;">Chateau Climens</span></a></u></span></span><span style="font-family: Arial, sans-serif;">is one of the great white sweet wines of Bordeaux and is a First Growth (Premier Cru) from the Barsac region. Climens lies opposite </span><span style="font-family: Arial, sans-serif;"><i>Chateau Roumieu</i></span><span style="font-family: Arial, sans-serif;">(the place name </span><span style="font-family: Arial, sans-serif;"><i>roumieu</i></span><span style="font-family: Arial, sans-serif;">means a stopping-off point on the Pilgrims Way) and Climens' reputation over the centuries has gained it the nickname of the 'Lord of Barsac.' </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://2.bp.blogspot.com/-x-G6pO5PTMY/UvuEmZ44d2I/AAAAAAAAEo0/b8zpkHfXFig/s1600/val+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-x-G6pO5PTMY/UvuEmZ44d2I/AAAAAAAAEo0/b8zpkHfXFig/s1600/val+7.jpg" height="320" width="201" /></a></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Climens is one of the rare single variety growths of region, it's made from 100% Semillon and its wines are stunning. They are renowned for their intense bouquet and have aromas of pineapple, vanilla and apricot with flavours of quince, honey and candied fruits. The wines of Climens have a wonderful balance of power and finesse and would be a fantastic accompaniment to this Valentine's Day dish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-9397141622510685332014-02-04T21:43:00.000+00:002014-02-05T00:09:56.612+00:00Cream of Parsnip Soup and Bordeaux White Wine<style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LZTWXY8qoow/UvFd0UAhnfI/AAAAAAAAEkA/jdIlnRAgpaM/s1600/soup+pars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LZTWXY8qoow/UvFd0UAhnfI/AAAAAAAAEkA/jdIlnRAgpaM/s1600/soup+pars.jpg" height="200" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">At this time of year there are a few vegetables left standing in the Kitchen Garden that have braved the winter; brussels sprouts and parsnips being amongst them. Parsnips actually taste sweeter after the first frosts but given our waterlogged winter we haven't seen much ice so far. Before sugar cane became Britain's source of sugar the parsnip was used to sweeten jams and cakes in the Middle Ages. I've read that the Ancient Romans enjoyed eating parsnips in honey and that the Emperor Tiberius had part of the tribute payable to Rome by Germany in the form of parsnips. Nowadays parsnips don't feature much in modern Italian cooking but they are fed to pigs that are bred to make Parma ham!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I have a lovely recipe for Cream of Parsnip Soup that is a great winter warmer. You can spice it up with a sprinkling of Feta cheese, crispy bacon pieces or with croutons tossed in chilli oil.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #a64d79;"><br /></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #a64d79;"><span style="font-family: Arial, sans-serif;"><b>Cream of Parsnip Soup</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b><a href="http://4.bp.blogspot.com/-0CC1Dlowwz0/UvFd7Aje3yI/AAAAAAAAEkI/TssbEvZGTpc/s1600/soup+par.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0CC1Dlowwz0/UvFd7Aje3yI/AAAAAAAAEkI/TssbEvZGTpc/s1600/soup+par.jpg" height="159" width="200" /></a></b></span></span></div><br /><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="https://www.blogger.com/null" name="result_box1"></a><span style="font-family: Arial, sans-serif;">1 lb parsnips, sliced</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 medium potatoes, cubed </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 onion, sliced </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 litre chicken stock </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 bay leaf</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100ml single cream </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">50g butter </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt and white pepper to taste </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EKAYi7v_at0/UvFeC67U0wI/AAAAAAAAEkQ/Fsu3fpW2LcU/s1600/pars.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EKAYi7v_at0/UvFeC67U0wI/AAAAAAAAEkQ/Fsu3fpW2LcU/s1600/pars.gif" height="177" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><br />Melt the butter in a saucepan and add the onions. When they are lightly browned, add the potatoes and parsnips. Sauté for about 5 minutes. Add the bay leaf. Cover the vegetables with chicken broth and simmer over low heat about 30 minutes. Remove the bay leaf and take the pan off the heat. Pur</span><span style="font-family: Arial, sans-serif;">é</span><span style="font-family: Arial, sans-serif;">e the mixture with a blender. Add the cream and stir until blended into the soup. Serve hot.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #a64d79;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><b><a href="http://2.bp.blogspot.com/-i7VXDCXZIV0/UvFeL2N74GI/AAAAAAAAEkY/-LyKxqOfKuc/s1600/Chateau+Les+Eymeries+white.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i7VXDCXZIV0/UvFeL2N74GI/AAAAAAAAEkY/-LyKxqOfKuc/s1600/Chateau+Les+Eymeries+white.jpg" height="200" width="133" /></a></b></span></div><br /><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">A fruity white wine will echo the sweetness in the parsnips but you will also need one that will cope with the cream in the soup. A Bordeaux Blanc with a blend of Sauvignon Blanc and Semillon grapes would be a good choice. </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/white-wine/chateau-les-eymeries-blanc-2008"><span style="font-family: Arial, sans-serif;">Chateau Les Eymeries</span></a></u></span></span><span style="font-family: Arial, sans-serif;">is made with a 50 / 50 blend of these grapes and has very good balance. It's well crafted and very moreish in its own right with crisp, fresh flavours of sweet melon, pink grapefruit and apple with a subtle hint of pineapple and honey.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Enjoy!</b></span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-8320935129085965582014-01-28T18:43:00.001+00:002014-02-05T00:10:23.464+00:00Chinese New Year 2014 - The Year of the Horse, Roast Duck and Melon Salad with Champagne<style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JG5IrbWapho/Uuf52qxyxKI/AAAAAAAAEjQ/tMmOslRlA5I/s1600/horse+y.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JG5IrbWapho/Uuf52qxyxKI/AAAAAAAAEjQ/tMmOslRlA5I/s1600/horse+y.jpg" height="199" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">This year the Chinese New Year begins on 31</span></span></i><i><sup><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">st</span></span></sup></i><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">January and is the Year of the Horse. There are several traditional foods that are served over the Chinese New Year to celebrate and to bring luck. Duck symbolises happiness and fidelity and is also a popular dish at Chinese wedding banquets. As the Lantern Festival (the Chinese Valentine's Day which marks the end of the New Year celebrations) falls on Saint Valentine's Day on 14</span></span></i><i><sup><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">th</span></span></sup></i><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">February this year I thought a duck recipe would be rather appropriate!</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #a64d79;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>Roast Duck and Melon Salad</b></span></span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 fresh duck (about 2kg / 4 lb)</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i><span style="font-style: normal;">1 ripe melon (you can use different melons if you want a more colourful salad, eg watermelon, cantaloupe and honeydew)</span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>Seasoning</b></span></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: Arial, sans-serif;"><b><a href="http://3.bp.blogspot.com/-8WmKQLc13Ag/Uuf58lDZ7MI/AAAAAAAAEjY/iZ1As4S70BE/s1600/horse+z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8WmKQLc13Ag/Uuf58lDZ7MI/AAAAAAAAEjY/iZ1As4S70BE/s1600/horse+z.jpg" height="148" width="200" /></a></b></span></i></div><br /><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">2 tbsp salted soya beans (mashed)</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">4 whole star anise</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 cinnamon stick</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 tbsp Light Soy sauce</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i><span style="font-style: normal;">½ tsp Dark Soy sauce</span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 tbsp sugar</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">2 tbsp Sweet and Sour sauce </span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 tsp sesame oil</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i><span style="font-style: normal;">red food colouring</span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>For Blanching</b></span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">2 litres water</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 cup Chinese Rice vinegar</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i>1 cup Chinese Rice wine</i></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">2 large lemons (or limes), sliced</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i><span style="font-style: normal;">3 tbsp honey</span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1LgyamxaDxQ/Uuf6Cpt_noI/AAAAAAAAEjg/TkCA9Ew9BL8/s1600/horse+x.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1LgyamxaDxQ/Uuf6Cpt_noI/AAAAAAAAEjg/TkCA9Ew9BL8/s1600/horse+x.jpg" height="163" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>Sauce</b></span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">4 tbsp Plum sauce</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">3 tbsp light Salad oil</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">1 tsp Sesame oil</span></span></i></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><i><span style="font-style: normal;">1 cup melon juice</span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">Wash the duck and pat dry with kitchen towels. Mix the seasoning ingredients in a bowl and then put inside the duck cavities. Close the duck cavities with skewers.</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">Bring the blanching ingredients to the boil in a large pan. Hold the duck firmly in one hand and use the other to ladle the liquid over the duck for about 1 minute. Rub the duck with red food colouring. Hang the duck up in an airy space for at least 2 hours to dry the skin thoroughly.</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JEE5oQLTQQk/Uuf6ISCI5FI/AAAAAAAAEjo/SU6w7HAzE0Q/s1600/horse+p.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JEE5oQLTQQk/Uuf6ISCI5FI/AAAAAAAAEjo/SU6w7HAzE0Q/s1600/horse+p.jpg" height="149" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">When the duck is dry, put it into a hot oven and roast for about 45 minutes. Allow to cool. Before serving, debone the duck and cut it into slices.</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">Slice open the melon and discard the seeds. Carve out melon balls using a scoop. Blend the remainder of the melon flesh to make your melon juice. Combine the rest of the sauce ingredients, stirring to mix well. </span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">To serve, arrange the duck slices and melon balls on a plate and pour over the sauce.</span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yBppNdAogxc/Uuf6QLn-weI/AAAAAAAAEjw/Sz0YZjVm8cw/s1600/Champagne+Morel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yBppNdAogxc/Uuf6QLn-weI/AAAAAAAAEjw/Sz0YZjVm8cw/s1600/Champagne+Morel.jpg" height="200" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #a64d79;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>Wine Pairing</b></span></span></i></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">As for what wine is suitable to celebrate the Chinese New Year, well it has to be Champagne, of course! Why not try a Grower Champagne such as </span></span></i><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagne-sparkling-wine/champagne-morel-brut-reserve"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">Champagne Morel Pere et Fils</span></span></a></u></span></span><i><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">? Unlike major brands (Mumm, Moet & Chandon, Veuve Clicquot etc) who buy in their grapes, Grower Champagnes are made by independent producers who own their own vineyards, grow their own grapes and make their own champagne. Champagne Morel's vineyards lie </span></span></i><i><span style="font-family: Arial, sans-serif;"><span lang="en-GB"><span style="font-style: normal;">over 18 acres on the chalky limestone slopes of the Laigne valley.<br /><br />Although perfect as an aperitif or a toast, Champagne Morel is also very versatile with food, pairing with salty and savoury appetizers, spicy curries, seafood, fish, poultry, cold cuts and salamis, creamy pastas and desserts.</span></span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span lang="en-GB"><span style="font-style: normal;">Champagne Morel is a superb Champagne, sophisticated and refined with a fine, long lasting mousse of bubbles. It's very well balanced, combining richness with elegance and is aromatic with generous flavours of dried apricot, toasted brioche and lime blossom with delicate hints of red berries, lemon and spice.</span></span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><i><span style="font-family: Arial, sans-serif;"><span lang="en-GB"><span style="font-style: normal;">Enjoy!</span></span></span></i></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-9392898660242211152014-01-01T12:30:00.002+00:002014-01-01T12:30:59.867+00:00Lucky Pigs for the New Year and Stuffed Belly Pork with Smoked Ham <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tdlur8bjzps/UsQJ4kv0ZTI/AAAAAAAAEig/QeKqp0EVkzA/s1600/new+c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-tdlur8bjzps/UsQJ4kv0ZTI/AAAAAAAAEig/QeKqp0EVkzA/s200/new+c.jpg" width="139" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Whilst looking for images for the New Year I came across lots of vintage postcards depicting lucky pigs. My curiosity roused, I decided to find out more about them. Apparently the New Year Lucky Pig (Glucksschwein) is Teutonic in origin and is a lucky symbol across Germany and Austria. Sources say that it was once popular in England and Ireland in the late 19<sup>th</sup> and early 20<sup>th</sup>centuries. I've never heard of this before and asked my elderly relatives if they can remember anything about it as children but they can't. However it's still used in the USA.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Pigs have been symbols of strength, wealth and fertility since ancient times – the Norse goddess Freyja rode a boar with golden bristles and pigs were sacred to her. Lucky pigs made from marzipan, sugar, fudge, chocolate or cookie dough are traditionally given in Germany as a gift on New Year's Eve. In Austria suckling pig is served on New Year's Day and often the table is decorated with sweet Lucky Pigs. The four leaf clover is also another symbol used with the Lucky Pig and sometimes green peppermint ice cream is served in the shape of a four leaf clover after the roast pig course. I wonder if this was inspired by the saying 'happy as a pig in clover'? </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://1.bp.blogspot.com/-GAOR6-HbDoA/UsQJ_nknehI/AAAAAAAAEio/nsmzk8rEXU4/s1600/new+a.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://1.bp.blogspot.com/-GAOR6-HbDoA/UsQJ_nknehI/AAAAAAAAEio/nsmzk8rEXU4/s200/new+a.JPG" width="200" /></a></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Dutch superstition says that eating pork on New Year’s Day brings good luck because a pig roots forward to look for its food, while chickens scratch backward and cows stand still. In Norway and Denmark, a tradition involves a rice pudding or porridge with a whole almond baked inside. The person who finds the almond in their dish receives a Lucky Pig as a prize.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uOFu3gCf73w/UsQKHtIrjYI/AAAAAAAAEiw/3ohlIUYPs9A/s1600/new+b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-uOFu3gCf73w/UsQKHtIrjYI/AAAAAAAAEiw/3ohlIUYPs9A/s200/new+b.jpg" width="125" /></a></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><span style="color: black;"><span style="text-decoration: none;"><br /></span></span><span style="font-family: Arial, sans-serif;">A common saying in Germany is 'ich habe Schwein gehabt' (I have had pig), which means 'I've been lucky!' The saying is thought to have come about as you were considered lucky to have fattened up a pig, which meant you would have meat to survive the winter. The pig's status as a lucky charm in Germany is also supposed to date back to old decks of playing cards in which the Ace was known as 'die Sau' (a sow). </span></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><span style="font-family: Arial, sans-serif;">There is a mouthwatering recipe for Stuffed Belly Pork (Der Gefuellte Schweinebauch) that might be fun to try out over the New Year. Who knows it might bring you a little luck too!</span></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Der Gefuellte Schweinebauch</b></span></span></div><div align="JUSTIFY" class="western" style="border: none; margin-bottom: 0cm; padding: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 kg belly pork</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt and black pepper to taste</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 swede, cubed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 onion, quartered</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cloves garlic, crushed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Stuffing</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><b><a href="http://4.bp.blogspot.com/-abCBuuXedto/UsQKPqsKFqI/AAAAAAAAEi4/s4XYswvjPaU/s1600/new+g.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="http://4.bp.blogspot.com/-abCBuuXedto/UsQKPqsKFqI/AAAAAAAAEi4/s4XYswvjPaU/s200/new+g.jpg" width="200" /></a></b></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100g beef mince</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100g smoked ham</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100g breadcrumbs</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 bunch fresh parsley</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">pinch of sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of fresh marjoram</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 onion, finely diced</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Cut a deep pocket into the belly pork. Mix the stuffing ingredients together in a bowl and stuff the pocket in the belly pork. Tie or sew the pocket shut with culinary string. Score the skin of the belly pork with a sharp knife and rub with salt so that it will form crackling as it roasts. Place in a deep roasting tin with the swede, onion and garlic cloves. Roast in an oven at 190</span><span style="font-family: Arial, sans-serif;">º</span><span style="font-family: Arial, sans-serif;">C until the skin is crispy. Serve with mashed potatoes, the vegetables cooked with roast and gravy made from the juices in the pan.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oKScOeLfYSY/UsQKZ3if8YI/AAAAAAAAEjA/4xvkxw5NE5g/s1600/lamothe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-oKScOeLfYSY/UsQKZ3if8YI/AAAAAAAAEjA/4xvkxw5NE5g/s200/lamothe.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Belly pork is actually the cut that produces streaky bacon or pancetta and Ros</span><span style="font-family: Arial, sans-serif;">é</span><span style="font-family: Arial, sans-serif;">pairs very well with these as well as pork, ham and gammon. Either </span><a href="http://www.bordeaux-undiscovered.co.uk/rose-wine/chateau-lamothe-vincent-rose-2009#.UsMNDnh5-So"><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">Chateau Lamothe Vincent Ros</span></u></span></span><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">é</span></u></span></span></a><span style="font-family: Arial, sans-serif;">or </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/rose-wine/chateau-roques-mauriac-rose-2007#.UsMNcXh5-So"><span style="font-family: Arial, sans-serif;">Chateau Roques du Mauriac</span></a></u></span></span><span style="font-family: Arial, sans-serif;">would be a good choice!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><br /></span><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-83413521039147043452013-12-31T14:05:00.000+00:002013-12-31T14:05:08.071+00:00Poached Salmon in Aspic <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Nx2XK3XkTn8/UsLNd1_9BiI/AAAAAAAAEho/XSnMxLcHysI/s1600/aspic.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="82" src="http://4.bp.blogspot.com/-Nx2XK3XkTn8/UsLNd1_9BiI/AAAAAAAAEho/XSnMxLcHysI/s200/aspic.jpeg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I remember my first encounter with aspic as a child and it wasn't an auspicious one. The dish was Chicken in Aspic and although beautifully decorated I was very reluctant to taste it. Pale, cold chicken covered in jelly just didn't appeal to a 7 year old me! However I have revisited the notion of aspic recently as I have decided to do a cold poached salmon over Christmas and was looking for something that little bit special to pep it up. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-9W-2vG1zGdE/UsLNmdzc6xI/AAAAAAAAEhw/nmePC-OpVGE/s1600/aspic+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="117" src="http://3.bp.blogspot.com/-9W-2vG1zGdE/UsLNmdzc6xI/AAAAAAAAEhw/nmePC-OpVGE/s200/aspic+1.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;">Aspic is a clear savoury jelly made of stock or consommé and gelatine and used to glaze meat, fish or vegetables. It is also used to make a mould and you can even it use a sweet version for desserts. It was an old way of preserving food and recipes for aspic date back several hundred years. Originally aspic was made from stock that set like a jelly when cooled (meat stocks have a high natural gelatin content so will set when cold). </span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Salmon in Aspic</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 large salmon</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">court bouillon for poaching</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">300ml of fish stock </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 egg white and the egg shell</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tbsp dry sherry</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">15g powdered gelatine</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2jU4nj2QpbY/UsLN1mB63LI/AAAAAAAAEh4/_w12TnhIcwo/s1600/aspic+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="130" src="http://3.bp.blogspot.com/-2jU4nj2QpbY/UsLN1mB63LI/AAAAAAAAEh4/_w12TnhIcwo/s200/aspic+4.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>To make Court Bouillon</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Court Bouillon is a flavoured liquid used to poaching foods (usually fish but sometimes vegetables and delicately flavoured meats). It differs to stock in that Court Bouillon has a short cooking time in comparison.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 pints water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 onions, chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 carrots, chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 stick celery, sliced</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of fresh parsley, chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 bay leaves</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">pinch of fresh thyme</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">6 black peppercorns, bruised</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">½ pint white wine</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HMBLjgM9I_4/UsLN8wRuPSI/AAAAAAAAEiA/Ryss6oTD_dM/s1600/aspic+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-HMBLjgM9I_4/UsLN8wRuPSI/AAAAAAAAEiA/Ryss6oTD_dM/s200/aspic+3.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Place all the ingredients in a large saucepan and bring to the boil. Simmer for an hour, strain and leave to cool.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Poach the salmon in a fish kettle (or baking pan covered with foil) with the court boullion. Once the salmon is cooked drain off the court boullion into a bowl. Peel the skin off the salmon when it has cooled, leaving the skin on the head and tail. Place on a flat plate and put aside in fridge.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-EwvN4_WkOt8/UsLOL9tITNI/AAAAAAAAEiI/J8Ok1MBw9wE/s1600/aspic+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-EwvN4_WkOt8/UsLOL9tITNI/AAAAAAAAEiI/J8Ok1MBw9wE/s200/aspic+7.jpg" width="124" /></a><span style="font-family: Arial, sans-serif;">To make the aspic add ½ pint of the court bouillon that the salmon was poached in to the fish stock in a saucepan. Boil so that the liquid is reduced by half. Remove from the heat and whisk in the egg white and add the broken egg shell to clarify. Strain the liquid through a muslin cloth and add the sherry. Stir in the powdered gelatin – keep stirring until it has dissolved. Leave to cool. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Spoon a thin layer of aspic over the salmon. Chill and leave to set. Decorate the salmon with the motif of your choice (you can use thinly sliced cucumber, radish, tomato, red pepper and carrot as well as sprigs of fennel or mint for your design) and then coat with another layer of aspic. Chill. Repeat by adding one last layer of aspic. Allow the Salmon in Aspic to set cold in the fridge for at least 2 hours. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Matching<br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wOp-sE5wxBk/UsLObDE4DZI/AAAAAAAAEiU/NGyBpa-EibU/s1600/Ballan+Larquette+Rose+3+small.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-wOp-sE5wxBk/UsLObDE4DZI/AAAAAAAAEiU/NGyBpa-EibU/s200/Ballan+Larquette+Rose+3+small.JPG" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-wOp-sE5wxBk/UsLObDE4DZI/AAAAAAAAEiU/NGyBpa-EibU/s1600/Ballan+Larquette+Rose+3+small.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/rose-wine#.UrDZpnh5-So"><span style="font-family: Arial, sans-serif;">Bordeaux Rosés</span></a></u></span></span><span style="font-family: Arial, sans-serif;">can accompany a broad spectrum of flavours and are characteristically well balanced wines: smooth, rounded and freshly aromatic. <br /><br />These crisp and elegant wines have the fruit and body to support full flavoured fish such as salmon and tuna and the acidity to match seafood. They lack the tannins of red wine and can be served chilled at the same temperatures for white wines. Alternatively you could choose a good </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/white-wine#.UrDZvnh5-So"><span style="font-family: Arial, sans-serif;">Bordeaux White</span></a></u></span></span><span style="font-family: Arial, sans-serif;"> or </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagne-sparkling-wine#.UrDZd3h5-So"><span style="font-family: Arial, sans-serif;">French Sparkling Wine</span></a></u></span></span><span style="font-family: Arial, sans-serif;">.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-38256788722190333912013-12-18T19:00:00.000+00:002013-12-18T19:00:04.110+00:00Battenberg Cake with a Christmas Twist <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NAGtaXT-deU/UrHv11Vl9AI/AAAAAAAAEg4/q1nVHMbaLFI/s1600/bat4.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-NAGtaXT-deU/UrHv11Vl9AI/AAAAAAAAEg4/q1nVHMbaLFI/s200/bat4.jpeg" width="153" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Battenberg Cake is one of my guilty pleasures and with its marzipan (almond paste) coating it always reminds me of Christmas. No one really knows its origins but it's thought that it was invented in the late 1880s. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There is a popular folk myth that Battenberg Cake was created to celebrate the wedding of Prince Louis of Battenberg to Queen Victoria's grand daughter Princess Victoria (grandmother to our Prince Philip, Duke of Edinburgh) in 1884. The theory behind the four sections of the cake is that they represent the four Battenberg Princes but I remember my grandmother making Battenberg Cake with 9 squares when I was a child! Early recipes did indeed have 9 squares and Battenberg Cake was also known as Domino Cake, Neopolitan Roll and Chapel (or Church) Window Cake.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The traditional recipe for Battenberg Cake is below but if you'd like to give it a Christmas twist simply use more red food colouring to deepen the pink colour to red, use green food colouring in the other portion and cover the outer layer of almond paste with white icing.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Battenberg Cake</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b><a href="http://3.bp.blogspot.com/-uCuBR5EHDAo/UrHv751UyeI/AAAAAAAAEhA/oKWLD39KI6o/s1600/bat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="http://3.bp.blogspot.com/-uCuBR5EHDAo/UrHv751UyeI/AAAAAAAAEhA/oKWLD39KI6o/s200/bat.jpg" width="200" /></a></b></span></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">125g butter</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">125g caster sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 beaten eggs</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">125g self raising flour</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">a couple of drops of red food colouring</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tbsp raspberry jam</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp apricot jam</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-sMVzjivYwLc/UrHwCsbYkZI/AAAAAAAAEhI/g3Ne-tUTQDA/s1600/bat+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="http://3.bp.blogspot.com/-sMVzjivYwLc/UrHwCsbYkZI/AAAAAAAAEhI/g3Ne-tUTQDA/s200/bat+1.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;"><b>Almond Paste</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">75g ground almonds</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">25g semolina</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">75g caster sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">75g icing sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">a few drops of almond essence</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">beaten egg to bind</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Grease two 450g loaf tins and line the bases with greaseproof paper. Cream the butter and sugar together, beat in the eggs and fold in the flour. Divide the mixture into 2 portions and colour one pink with a couple of drops of red food colouring. Place a portion in each tin. Bake in a moderate over (Gas 4, 180ºC) for approx 25 minutes until firm. Remove from tins and cool. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-f6cA7XORHIg/UrHwIMUE6_I/AAAAAAAAEhQ/kFluDQ1420M/s1600/bat2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="100" src="http://2.bp.blogspot.com/-f6cA7XORHIg/UrHwIMUE6_I/AAAAAAAAEhQ/kFluDQ1420M/s200/bat2.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;">Trim the sides of each loaf and level the tops. Cut each cake in half lengthways – keeping the pieces the same size. Using the raspberry jam sandwich the 4 portions together, arranging pink and white alternately.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>For the Almond Paste</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qo7VSjHkY9E/UrHwZBWf-oI/AAAAAAAAEhc/lWU4kViNSV0/s1600/CRros%25C3%25A9+SMALL+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Qo7VSjHkY9E/UrHwZBWf-oI/AAAAAAAAEhc/lWU4kViNSV0/s320/CRros%25C3%25A9+SMALL+a.jpg" width="139" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Combine the ingredients using enough beaten egg to make a firm paste. Use a piece of waxed paper, sprinkle well with caster sugar and on it rollout the paste to fit around the sides of the cake. Spread the paste with apricot jam and place the cake on the paste at one end. Carefully wrap the paste around the cake, pressing so that it sticks. Press the edges together to seal. Trim the ends of the cake, flute along the top edges and dredge with caster sugar.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Matching</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-weight: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you have a sweet tooth then Dessert Wine such as <span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/sauternes/chateau-sainte-helene-2004">Sauternes</a></u></span></span>would be lovely with the marzipan flavour of the Battenberg Cake, those of you who prefer a little zesty fizz to tingle on their tastebuds might like <span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagnes/cremant-dalsace-brut-rose-jean-baptiste-adam">Crémant d'Alsace Brut Rosé</a></u></span></span> which pairs very well with sweets and desserts.</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-64784811081332252902013-12-10T22:11:00.000+00:002013-12-10T22:11:39.956+00:00Bread and Butter – Savoury Puddings and Christmas Dessert <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-V2Wy28JfXZY/UqePsNUYDvI/AAAAAAAAEgE/xGfgoWLRZTs/s1600/bread+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="114" src="http://2.bp.blogspot.com/-V2Wy28JfXZY/UqePsNUYDvI/AAAAAAAAEgE/xGfgoWLRZTs/s200/bread+3.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Bread and butter are two of the staple foods of Britain but they can be turned into delicious winter dishes. The traditional Bread and Butter Pudding has long been a nursery favourite but its origins lie long in the past and the puddings were once known as 'whitepot' in Devon and South West England. In Elizabethan times bone marrow was used as an ingredient and I have a savoury recipe for you to try (minus the bone marrow!).</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Savoury Bread and Butter Pudding</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 large slices of wholemeal or white bread</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://1.bp.blogspot.com/-Py10WZ3d2Jg/UqeP6QACXnI/AAAAAAAAEgM/DQnpmvtUEDI/s1600/bread+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="http://1.bp.blogspot.com/-Py10WZ3d2Jg/UqeP6QACXnI/AAAAAAAAEgM/DQnpmvtUEDI/s200/bread+1.jpg" width="200" /></a></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Butter</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Yeast extract</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">125g grated cheddar cheese</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 small onion, grated</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 beaten eggs</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">300ml milk</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt and pepper</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">pinch of dry mustard powder</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Butter the bread and spread lightly with yeast extract. Cut into small cubes. Grease an oven proof dish and spread half of the bread cubes on the bottom (buttered side up). Cover these with half of the cheese and then onion. Add the rest of the bread cubes and finally the rest of the cheese. Add the milk and seasoning to the beaten eggs and strain this over the pudding. Bake in a moderate oven (Gas 4, 180ºC) for 35 – 40 minutes.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0n-mTR9x98w/UqeQR8g5WeI/AAAAAAAAEgU/pqy9JfNa5cs/s1600/ballan_larquette_blanc_1_570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0n-mTR9x98w/UqeQR8g5WeI/AAAAAAAAEgU/pqy9JfNa5cs/s320/ballan_larquette_blanc_1_570.jpg" width="188" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There are a few variations on this recipe – you can add bacon, chanterelle mushrooms, leeks. pancetta or spinach and change the cheese to Gruyere (excellent with chanterelle mushrooms) or Blue Cheese (good with pancetta). </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Christmas Bread and Butter Pudding</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I usually make my Bread and Butter Puddings with slices of stale white bread spread with butter, marmalade with a splash of whiskey for good measure but there is a lovely recipe for Christmas Bread and Butter Pudding that uses Panettone (which is great for using it up if you have some left over!).</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">50g butter, softened (optional)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">250g panettone (about 5 medium slices) </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 eggs </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">142ml carton double cream </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">225ml milk </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Couple of splashes of vanilla essence </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">pinch of grated nutmeg</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp caster sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FTQVkhZCm9Y/UqeRG_xmW9I/AAAAAAAAEgg/SpVFVVQo-Ww/s1600/bread+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-FTQVkhZCm9Y/UqeRG_xmW9I/AAAAAAAAEgg/SpVFVVQo-Ww/s200/bread+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Butter the slices of panettone and cut into wedges. Grease an oven proof dish and spread the panettone wedges in the dish (buttered side up). Whisk the eggs, cream, milk, vanilla essence, grated nutmeg and sugar together in a bowl and pour over the panettone. Bake in a moderate oven (Gas 4, 180ºC) for 35 – 40 minutes.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you wish you can also add left over mincemeat from making mince pies (or even left over Christmas Pudding) or cranberries.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wCaeU-uVpoM/UqeRbErZdII/AAAAAAAAEgo/m8t_ydgKzoQ/s1600/saint+helene+sauternes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-wCaeU-uVpoM/UqeRbErZdII/AAAAAAAAEgo/m8t_ydgKzoQ/s320/saint+helene+sauternes.jpg" width="108" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Matching</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There are a number of Bordeaux white wines that marry well with cheese but </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/bordeaux-white-wine/chateau-ballan-larquette-2012#.Up5o3Hh5-So"><span style="font-family: Arial, sans-serif;">Chateau Ballan Larquette Bordeaux Blanc</span></a></u></span></span><span style="font-family: Arial, sans-serif;">is made with 50% Semillon and 50% Sauvignon Blanc grapes and pairs beautifully with cheese – from salty feta to tangy roquefort. A good Sauternes such as </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/dessert-wine/chateau-sainte-helene-2004-sauternes#.Up5ogXh5-So"><span style="font-family: Arial, sans-serif;">Chateau Sainte Helene 2004</span></a></u></span></span><span style="font-family: Arial, sans-serif;">would pair very well with your Christmas Bread and Butter Pudding – it has gorgeous notes of orange peel and cinnamon that will complement the dish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-62515918129300883772013-12-03T21:01:00.001+00:002013-12-03T21:01:43.172+00:00Winter Warmers - Jamaican Jerk Chicken and Bordeaux Moelleux <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mAbNjSaGQv4/Up5Fjlsio2I/AAAAAAAAEfc/mmACOdc9Ruk/s1600/jerk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="http://4.bp.blogspot.com/-mAbNjSaGQv4/Up5Fjlsio2I/AAAAAAAAEfc/mmACOdc9Ruk/s200/jerk.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I have been craving hot and spicy food since the winter has started to set in and have found a great recipe for Jamaican Jerk Chicken. Jerk is a style of cooking from Jamaica in which meat is dry rubbed or marinated with hot Jamaican Jerk seasoning. Jerk seasoning can be used on chicken,pork, beef, lamb, sausage, shellfish and tofu. It's main ingredients are Scotch Bonnet chilli peppers, allspice berries and thyme but can also include cinnamon, ginger, cloves, garlic and onion. Once the Jamaican Jerk seasoning has been applied to the food it is oven baked or grilled.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ED8gzdwEOMY/Up5F2-CouCI/AAAAAAAAEfk/4zOYCLsx6Z4/s1600/jerk1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-ED8gzdwEOMY/Up5F2-CouCI/AAAAAAAAEfk/4zOYCLsx6Z4/s200/jerk1.JPG" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Scotch Bonnet chilli peppers are named for their resemblance to the Tam o'Shanter hat and are exceptionally hot so please be very careful when you are handling and cutting them! They are grown in the Caribbean (where they are called 'Ball of Fire') and change through green to yellow and then red as they ripen.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Allspice (pimenta diocia) is also grown in Jamaica and the berries look like black peppercorns when dried. They are aromatic and smell like a combination of cloves, nutmeg and cinnamon (hence their name 'allspice') but they also have a slight peppery flavour. In Jamaica the wood of the allspice tree is used to smoke Jerk and its used as wood chips on barbecues.</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Jamaican Jerk Chicken</b></span></span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3lb chicken breasts</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">6 scotch bonnet peppers, sliced</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp dried thyme</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp ground allspice</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">8 cloves garlic, finely chopped</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 onions, finely chopped</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp sugar</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp salt</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tsp black pepper, freshly ground</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tsp ground cinnamon</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tsp ground nutmeg</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tsp ground ginger</span></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">½ cup olive oil<br />½ cup soy sauce<br />Juice of one lime<br />1 cup orange juice<br />1 cup white vinegar</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EyrRsXRRYSY/Up5GH19QDUI/AAAAAAAAEfs/F6Ony8l1HoE/s1600/jerk3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="182" src="http://2.bp.blogspot.com/-EyrRsXRRYSY/Up5GH19QDUI/AAAAAAAAEfs/F6Ony8l1HoE/s200/jerk3.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Put the chicken breasts to one side and blend all the other ingredients in a blender to make the Jerk seasoning. Rub the jerk seasoning into the chicken breasts (if there is any left over keep to for basting and dipping). Leave the chicken breasts to marinate in the fridge overnight. Bake in the oven at low/medium heat for 1 hour, turning and basting regularly. Serve with rice cooked in coconut milk, kidney beans, petit pois peas and roasted sweet potatoes.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-80I-RI03aZM/Up5GfwV1D1I/AAAAAAAAEf0/krO4ckfCKnI/s1600/rondailh+z.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="http://4.bp.blogspot.com/-80I-RI03aZM/Up5GfwV1D1I/AAAAAAAAEf0/krO4ckfCKnI/s200/rondailh+z.JPG" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Bordeaux Moelleux such as </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/dessert-wine/chateau-le-rondailh-2011#.UpUjLnh5-So"><span style="font-family: Arial, sans-serif;">Chateau Le Rondailh 2011</span></a></u></span></span><span style="font-family: Arial, sans-serif;">pairs very well with Afro-Caribbean food and is the perfect companion for spicy, hot dishes. Bordeaux Moelleux is a </span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: small;">semi-sweet / off-dry white wine and is absolutely delicious. The sensation of sweetness is both ethereal and light and I think this style of wine is quite exceptional – rounded and supple with mouth quenching acidity and superb balance. I</span></span></span><span style="font-family: Arial, sans-serif;">t's also good with salty cheeses like Roquefort, Feta and Stilton, seafood, poultry and desserts. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com2tag:blogger.com,1999:blog-3310596275884710849.post-12811466487336320462013-10-09T18:52:00.002+01:002013-10-09T18:52:42.390+01:00Time to Spice Things Up! Harissa Roasted Leg of Lamb with Pumpkin Couscous <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zvifeWdZA5U/UlWXUzni5gI/AAAAAAAAEbs/0ZxCAs8DiSE/s1600/harissa.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-zvifeWdZA5U/UlWXUzni5gI/AAAAAAAAEbs/0ZxCAs8DiSE/s200/harissa.JPG" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I'm hunting for warming recipes this Autumn and spotted a great dish that uses a Harissa marinade for Lamb. Harissa is a fragrant fiery chilli sauce that is used in the Arab cuisine of Tunisia, Algeria, Morocco and Libya. It's an orangey red colour and is made from made with red chilli peppers, garlic, mint, caraway, coriander, cumin and cayenne pepper mixed with oil. The word 'Harissa' comes from the arabic 'Harasa' which means 'to pound' (as in pounding the paste in a pestle and mortar!). Harissa is used in North Africa as a condiment – a little like Mustard or Ketchup - but it is also used as the flavour base for soups, stews, curries, couscous and pastas as well as a salad dressing, dipping sauce and marinade for fish and meat. Apparently once tasted it's very moreish so I can't wait to try this recipe. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dguctQKKEU4/UlWXa5HJ-0I/AAAAAAAAEb0/nRaPC6EucGg/s1600/harissa+3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-dguctQKKEU4/UlWXa5HJ-0I/AAAAAAAAEb0/nRaPC6EucGg/s200/harissa+3.png" width="170" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you love spicing things up and enjoy chilli </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.dartmoorchillifarm.com/"><span style="font-family: Arial, sans-serif;">Dartmoor Chilli Farm</span></a></u></span></span><span style="font-family: Arial, sans-serif;">sell a wide range of sauces, oils and vinegars and seasonings (including </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.dartmoorchillifarm.com/Harissa_Seasoning/p967684_8780864.aspx"><span style="font-family: Arial, sans-serif;">Harissa Seasoning</span></a></u></span></span><span style="font-family: Arial, sans-serif;">) – as well as chilli chocolate, fudge and cheese! They also sell chilli plants and seeds They are a green company, farming naturally and holistically without the use of herbicides or pesticides and are also off grid, creating their own electricity (winning the Best Green Business at the South Devon Excellence Awards in 2010).</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Harissa Roasted Leg of Lamb with Pumpkin Couscous</b></span></span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 leg of lamb</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 tbsp Harissa paste</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">olive oil</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L-tKnNiynHo/UlWXjg3UHXI/AAAAAAAAEb8/H8Aj4TQ9v9c/s1600/harissa+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" src="http://1.bp.blogspot.com/-L-tKnNiynHo/UlWXjg3UHXI/AAAAAAAAEb8/H8Aj4TQ9v9c/s200/harissa+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Score the leg of lamb with a sharp knife and coat with the Harissa paste. Wrap the leg of lamb in foil or cling film Cover with olive oil and salt. Roast in a preheated oven for 25 mins at 180</span><span style="font-family: Arial, sans-serif;">º</span><span style="font-family: Arial, sans-serif;">C and then cook for a further 25 mins per each kg of meat. Serve with Pumpkin Couscous.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>For the Pumpkin Couscous</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">½ pumpkin (around 500g), peeled and cubed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 red onion </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cloves garlic, crushed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tbsp olive oil</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">200g couscous</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">250ml boiling water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 tsp ground cumin</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tsp ground coriander</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of raisins</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of walnut halves</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of fresh parsley, chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-syvuCIR9qmk/UlWXpSGmKMI/AAAAAAAAEcE/cM47FSMUkY8/s1600/harissa+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-syvuCIR9qmk/UlWXpSGmKMI/AAAAAAAAEcE/cM47FSMUkY8/s200/harissa+6.jpg" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Heat the olive oil in an ovenproof dish on the hob. Add the crushed garlic, onion, raisins and pumpkin and fry until they are slightly browned. Add the spices and walnut halves and cook for a further 2 mins, stirring frequently. Remove from hob.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Preheat the oven to 220°C and roast uncovered for about 15 mins until the pumpkin is tender.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Add the couscous and butter to a heatproof bowl; pour in the 250ml of boiling water. Cover and stand until the water is absorbed, fluffing with fork occasionally to separate the grains (usually takes about 5 mins). Add the pumpkin mixture to the couscous and stir in the parsley.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-hoUkBLLaeHI/UlWXzHC7ORI/AAAAAAAAEcM/6S1NWo7H7Ss/s1600/harissa+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="134" src="http://3.bp.blogspot.com/-hoUkBLLaeHI/UlWXzHC7ORI/AAAAAAAAEcM/6S1NWo7H7Ss/s200/harissa+5.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">White wines, especially Sparkling Wines , pair well with spicy food but a Bordeaux Ros</span><span style="font-family: Arial, sans-serif;">é</span><span style="font-family: Arial, sans-serif;">such as </span><a href="http://www.bordeaux-undiscovered.co.uk/bordeaux-rose/chateau-ballan-larquette-bordeaux-rose-2012#.UlSkyXi3OSo"><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">Chateau Ballan Larquette Ros</span></u></span></span><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">é</span></u></span></span></a><span style="font-family: Arial, sans-serif;">or </span><a href="http://www.bordeaux-undiscovered.co.uk/rose-wine/chateau-lamothe-vincent-rose-2009#.UlSk3Xi3OSo"><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">Chateau Lamothe Vincent Ros</span></u></span></span><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">é</span></u></span></span></a><span style="font-family: Arial, sans-serif;">would be great with the succulent roast lamb. Both are smooth, well rounded and have depth of body. Both have a little note of citrus and good acidity which will counter the richness of the dish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"> </div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-75925596567035790782013-09-18T16:11:00.000+01:002013-09-18T16:11:22.203+01:00Butternut Squash Risotto with Sancet, Cotes de Gascogne <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7pvVuhBxoEQ/UjnCLVq4qvI/AAAAAAAAEbE/IeGKDkMqPbE/s1600/squash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-7pvVuhBxoEQ/UjnCLVq4qvI/AAAAAAAAEbE/IeGKDkMqPbE/s200/squash.jpg" width="150" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Butternut Squash is lovely roasted or pur</span><span style="font-family: Arial, sans-serif;">é</span><span style="font-family: Arial, sans-serif;">ed into Autumn soups but it can also be used in casseroles, breads, muffins and risottos. We have grown it in the Kitchen Garden but ours developed into a monster plant sending its tendrils everywhere! I do like the taste of Butternut Squash, it has a sweet, nutty flavour with a hint of muskiness. When it's ripe it has a gorgeous orange flesh. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Squashes originate from the Americas. The Spanish Conquistadores found the Incas cultivating it in the 15th century and brought it back to the Old World on return from their voyages of discovery. You'd think that they acquired their name from their 'squashy flesh' but the word actually comes from the Massachuset Indian word <i>askutasquash</i>, meaning <em>"eaten raw or uncooked."</em> </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8vv8KP91z9c/UjnCRgGz0qI/AAAAAAAAEbM/kvfghjMCvFU/s1600/squash+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8vv8KP91z9c/UjnCRgGz0qI/AAAAAAAAEbM/kvfghjMCvFU/s1600/squash+1.jpg" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The squash was grown by the native American Indians as one of the Three Sisters - beans and corn completed the trio. Whole communities could survive on these alone if game and other foods were scarce. They were also one of the first Companion Plantings, each contributing to the growth and well-being of the others. The corn supplied support for the beans to climb on, and shade for the squash plants during the heat of the day. The squash plants large leaves shaded the ground, prevented weeds, and deterred hungry wildlife that didn’t like to walk through the fuzzy vines. The beans fixed nitrogen in the soil to feed the corn and the squash.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I have a great Risotto recipe using Butternut Squash to share with you that's perfect for Autumn.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7jp2MTVSl0E/UjnCZTofR4I/AAAAAAAAEbU/txXJGag4_mo/s1600/squash+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="130" src="http://4.bp.blogspot.com/-7jp2MTVSl0E/UjnCZTofR4I/AAAAAAAAEbU/txXJGag4_mo/s200/squash+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;">Butternut Squash Risotto</span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 big butternut squash (about 2lb in weight), peeled, seeded and chopped into small cubes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 tbsp olive oil</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 leeks, sliced</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">250g arborio rice</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">450ml vegetable stock</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of fresh basil, chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">grated Parmesan cheese (to taste)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">freshly ground black pepper</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-S0Lx9QM9eCs/UjnCfvfsqZI/AAAAAAAAEbc/JF5_QBloMKg/s1600/squash+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-S0Lx9QM9eCs/UjnCfvfsqZI/AAAAAAAAEbc/JF5_QBloMKg/s200/squash+4.jpg" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Heat 2 tablespoons of olive oil in a saucepan and sauté the butternut squash until it starts to soften and brown. Remove the squash. Add another tablespoon of olive oil to the pan and cook the leeks until tender. Add the arborio rice and a third of the vegetable stock and simmer until all the liquid has been absorbed, stirring frequently. Keep adding the remaining liquid until it has all been used up. Pop the squash back into the pan and cook till its heated through and creamy. Stir in the basil, parmesan and black pepper. Serve with a sliver of parmesan on top.</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Butternut Squash Risotto is great with <span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/bordeaux-white-wine/sancet-cotes-de-gascogne-2011#.UjmrT6y3OSo">Sancet, Côtes de Gascogne</a></u></span></span><span style="color: black;"> – this is a wine made with Colombard, Ugni Blanc, Gros Manseng and Sauvignon Blanc grapes.is beautifully balanced, bright, and refreshing with lush flavours of ripe pear, melon, guava, cucumber, apple and lemon. There is a light beeswax note which adds complexity, a hint of slight sweetness and a touch of minerality on the finish.</span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: black;"><span style="font-family: Arial, sans-serif;">Enjoy! </span></span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-76254196868771568952013-09-11T14:56:00.000+01:002013-09-11T14:56:52.525+01:00Spice Up This Autumn – Rich Coconut Beef and Sparkling Wine <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qvfH7mU4WDg/UjB1gb-JMsI/AAAAAAAAEaU/oEvAkPpSOlk/s1600/curry+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-qvfH7mU4WDg/UjB1gb-JMsI/AAAAAAAAEaU/oEvAkPpSOlk/s200/curry+5.jpg" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">As Autumn starts to settle in and the temperature begins to drop I find myself thinking of warming foods such as curry. I have a good recipe for Rendang Daging (rich and spicy coconut beef) which is packed full of flavour from Malaysia. Malaysia has been a melting pot of different cultures over the centuries including Indian, Chinese, Thai, Indonesian and Portuguese, and Malay cuisine is where all these different influences and flavours meet and mingle. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Coconut milk adds a delicious smoothness to curries and Rendang Daging is traditionally prepared during festive and ceremonial occasions. Tamarind pulp is used in this dish and Tamarind is a fruit that is native to Malaysia. It adds a fragrant sourness to the dish and is actually an ingredient in Worcestershire Sauce! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://4.bp.blogspot.com/-8CksxbQ-KhM/UjB18jB9uvI/AAAAAAAAEac/gCTAgvdynBE/s1600/+malay.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-8CksxbQ-KhM/UjB18jB9uvI/AAAAAAAAEac/gCTAgvdynBE/s200/+malay.jpg" width="159" /></a></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Rich Coconut Beef (Rendang Daging)</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">½ cup of olive oil</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 cm cinnamon stick</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cloves</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 star anise</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cardamom pods</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">500g topside beef, cubed</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 cup coconut milk</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tsp dried tamarind pulp (soaked in warm water for juice). Alternatively you can use tamarind paste which is more commonly available,</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">a splash of lime juice (or 2 kaffir lime leaves if you can get them)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">pinch of turmeric</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 ½ tsp sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">salt to taste</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp kerisik (grated coconut roasted in a slow oven until brown)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DuwwQ_rIJUg/UjB2B21nyqI/AAAAAAAAEak/CLVPcXXhl-A/s1600/curry+3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-DuwwQ_rIJUg/UjB2B21nyqI/AAAAAAAAEak/CLVPcXXhl-A/s200/curry+3.jpeg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Spice paste</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 shallots</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 lemon grass</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cloves of garlic</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2cm of fresh ginger root</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">10 dried chillies, soaked in hot water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Chop the spice paste ingredients and then puree in a blender until fine, Heat the oil, add the spice paste, cinnamon, cloves, star anise and cardamom and fry for 5 mins.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T2EopteSaeA/UjB2HxWVLZI/AAAAAAAAEas/0q47hVIuNkY/s1600/curry+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="125" src="http://4.bp.blogspot.com/-T2EopteSaeA/UjB2HxWVLZI/AAAAAAAAEas/0q47hVIuNkY/s200/curry+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Add the beef, coconut milk and tamarind juice. Simmer uncovered, stirring frequently, until the meat is almost cooked, Add the lime juice, tumeric, kerisik, sugar and salt. Lower the heat and simmer (about 1 – 1 ½ hours) until the meat is really tender and the juices have dried up. Serve with rice.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CMBMzJ0qksM/UjB2jylQb0I/AAAAAAAAEa0/AfB9pNHxbQg/s1600/comte+de+ferrand+small.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-CMBMzJ0qksM/UjB2jylQb0I/AAAAAAAAEa0/AfB9pNHxbQg/s200/comte+de+ferrand+small.JPG" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Matching</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Sparkling wine can complement the exotic aromas and spices in Asian foods: it is refreshing and has a good level of acidity which creates a mouth watering effect. Too high an abv can add to the heat of the chillies so to avoid a burning sensation stick to a sparkling wine that is around 12% or below. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagne-sparkling-wine/comte-de-ferrand-blanc-de-blancs-french-sparkling-wine?zenid=76a2s9853nmjlbng1jamasne30#.Ui-3Sqy3OSo"><span style="font-family: Arial, sans-serif;">Comte de Ferrand Blanc de Blancs</span></a></u></span></span><span style="font-family: Arial, sans-serif;">is a good choice at 11% abv. Made from Ugni Blanc grapes it's fresh, clean and has nicely balanced acidity. In the mouth it's bursting with soft fruits: white peach, quince and subtle hints of mandarin orange abd apricot. The bouquet is one of floral aromas such as magnolia and jasmine. It's delicious with spicy food!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-36315463781178138192013-09-04T13:30:00.000+01:002013-09-04T13:30:39.277+01:00Elderberries, Wine and Sorbet <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gufUL2UyVDk/UicnHPVaQdI/AAAAAAAAEZ0/PbEaGINZ13g/s1600/elder+b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-gufUL2UyVDk/UicnHPVaQdI/AAAAAAAAEZ0/PbEaGINZ13g/s200/elder+b.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">At this time of year elderberries are dangling in lacy fronds of black berries and they are great to use in cooking if you can beat the bird to it! Elderberries medicinal uses too – they are an excellent source of vitamin C and are rich in antioxidants. They are used to lower cholesterol and boost the immune system. Elderberries have been used to fight coughs, colds and flu for centuries; in fact Elderberry juice was used to treat a flu epidemic in Panama in 1995.</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9ciSkx93PCo/UicnONDDe8I/AAAAAAAAEZ8/9tZqqKQe0Fo/s1600/elder+a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-9ciSkx93PCo/UicnONDDe8I/AAAAAAAAEZ8/9tZqqKQe0Fo/s200/elder+a.jpg" width="185" /></a></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The berries come from the Elder tree which was traditionally planted around Dairies and it was thought to keep the milk from 'turning'. Cheese cloths used in the Dairy were hung out to dry on Elder trees and the trees were also planted near Bakeries where loaves and cakes put out to cool under the leaves. (The elder leaves are a natural insecticide so they help to keep flies away).</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><em><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">In the 17</span></span></em><em><sup><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">th</span></span></sup></em><em><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">and 18</span></span></em><em><sup><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">th</span></span></sup></em><em><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;">centuries elderberries were sometimes added to Claret – it was a common practice for London merchants to add colour to wine by blending in a little elderberry juice. If these were in short supply, the juices of the sloe, bullace, damson, mulberry and even beetroot were resorted to! Elderberries can make a good home made wine and in the North of England a drink called Ebulon was very popular which is a sort of ale. Nowadays elderberries are used in desserts, cakes, syrups, sauces and pickles and I have a lovely recipe for Elderberry Sorbet to share.</span></span></em></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LENAlo-_YrA/UicnYTUJKwI/AAAAAAAAEaE/SBe6kL1QnnI/s1600/elder+c.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-LENAlo-_YrA/UicnYTUJKwI/AAAAAAAAEaE/SBe6kL1QnnI/s200/elder+c.jpg" width="150" /></a></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;">Elderberry Sorbet</span></span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 ½ lb (680g) elderberries – removed from stalks (be careful not to include any bits of leaf)</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100g caster sugar</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">½ lemon</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">120ml water </span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 egg white</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Place the sugar, elderberries and the juice of ½ lemon into a saucepan with 120ml water. Heat until the mixture boils. Allow to cool and then liquidise. Strain into a bowl through a fine sieve (I use a piece of muslin). Pour into a container and freeze until almost firm. Remove from the freezer, cut the mixture into chunks and whip in the egg white with a blender. Transfer back into the container and freeze once again until almost firm. Remove from freezer and blend once more until the sorbet is very smooth and then freeze again. </span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div><div align="JUSTIFY" class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="western" style="font-style: normal; margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-37468602353600264422013-08-28T12:55:00.000+01:002013-08-28T12:55:56.495+01:00Plums, Passion and Pudding <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pd3ZE4FzE8E/Uh3kbEtWG0I/AAAAAAAAEYU/K-CsdgGm6BM/s1600/plum+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Pd3ZE4FzE8E/Uh3kbEtWG0I/AAAAAAAAEYU/K-CsdgGm6BM/s200/plum+5.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><span lang="en">Our Czar Plum tree is festooned with fruit this year and I have a fantastic crop of plums. Czar Plums are traditional culinary plums, a lovely blue / black colour and have yellow insides. They originated in Hertfordshire in 1871 thanks to one family's passion for fruit growing. The Rivers family came to Sawbridgeworth in 1725 and established a nursery there – it's said to be Britain's oldest Nursery and is </span></span><span style="color: navy;"><span lang="zxx"><u><a href="http://riversnurseryorchard.org.uk/"><span style="font-family: Arial, sans-serif;"><span lang="en">still run today</span></span></a></u></span></span><span style="font-family: Arial, sans-serif;"><span lang="en">by volunteers. </span></span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-6w3ScPB1cas/Uh3kig-847I/AAAAAAAAEYc/BYa-XgR1bRE/s1600/plums.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-6w3ScPB1cas/Uh3kig-847I/AAAAAAAAEYc/BYa-XgR1bRE/s200/plums.jpg" width="149" /></a><span style="font-family: Arial, sans-serif;"><span lang="en">Much of the River's family's business was providing plants and trees for great houses with estate gardens. Successive generations of the family introduced some familar plants we have in our gardens today - the standard rose being one of them. The family bred more than 75 new varieties of apple, peach, nectarine, plum, cherry, apricot and pear as well as publishing books on the topic. They developed the Conference Pear and went on to supply Charles Darwin with an almond and peach trees for his garden. The Czar Plum was raised from a </span>cross between Prince Englebert and Rivers Early Prolific Plums. As the Russian Emperor was on a visit to the UK at the time the variety was named 'Czar' in his honour.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-7FTynV5JAB4/Uh3kqa3lE7I/AAAAAAAAEYk/xvL-Bv32I94/s1600/plum.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="http://2.bp.blogspot.com/-7FTynV5JAB4/Uh3kqa3lE7I/AAAAAAAAEYk/xvL-Bv32I94/s200/plum.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;">Although Plum jam is my favourite you can only make so much of it so I have been looking for alternative ways of using them up. Plums and chocolate go really well together, in the same way that black cherries and chocolate do (I'm thinking of Black Forest Gateau!). You can also use Plums to make cheesecakes, ice creams, tarts, mousse and to moisten cakes. <br /><br /> I've found a lovely Romanian recipe that uses Plum mousse in layers with chocolate cake </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bucataras.ro/retete/prajitura-cu-mousse-de-prunebranza-de-vaci-si-frisca-38391.html"><span style="font-family: Arial, sans-serif;">here</span></a></u></span></span><span style="font-family: Arial, sans-serif;">but have opted to make a Plum Flummery. It's light and easy to make – just right for late Summer days.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Flummery is an old British pudding that was popular in the 17<sup>th</sup> – 19<sup>th</sup> centuries. They were traditionally made with oat meal and flummeries still use it today although gelatine has taken its place in many modern recipes.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-heL_EJZqCRQ/Uh3k0vnmfBI/AAAAAAAAEYs/qqXTneZPNS8/s1600/plum+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-heL_EJZqCRQ/Uh3k0vnmfBI/AAAAAAAAEYs/qqXTneZPNS8/s200/plum+3.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;">Plum and Almond Flummery</span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">500g (1 lb) plums, stoned and sliced</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 tbsp water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 leaves of gelatin</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">120ml hot water</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">120g caster sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp lemon juice</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">120ml evaporated milk</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">couple of drops of almond essence</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">flaked almonds to garnish</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">sliced plums to garnish</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Put the plums and a tbsp of water in a saucepan and simmer for 5 – 10 mins until they are soft. Remove from the heat and allow to cool. Dissolve the gelatin in a cup of hot water and stir into the cooled plums. Add the sugar, lemon juice and almond essence. Stir well until the gelatin and sugar have dissolved. Chill the mixture in the fridge until it starts to thicken. Whip the evaporated milk in a bowl until thick and then fold into the plum mixture. Whip the mixture until it is fluffy and then chill for a few hours before serving. Garnish with plum slices and flaked almonds.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-uSn-U2eXIzg/Uh3lKl5t2rI/AAAAAAAAEY0/1vqi2Ng2g1o/s1600/CRros%C3%A9+SMALLa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-uSn-U2eXIzg/Uh3lKl5t2rI/AAAAAAAAEY0/1vqi2Ng2g1o/s200/CRros%C3%A9+SMALLa.jpg" width="86" /></a><span style="font-family: Arial, sans-serif;"><b>Recommended Wine:</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">A glass of pink fizz! </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagnes/cremant-dalsace-brut-rose-jean-baptiste-adam#.Uh0Oaqy3OSo"><span style="font-family: Arial, sans-serif;">Crémant d'Alsace Brut Rosé</span></a></u></span></span><span style="font-family: Arial, sans-serif;">is made from 100% Pinot Noir and is a pale salmon pink in colour with shades of rose petals. With a bouquet of red and black currants, cherry and quince this is a lovely wine. In the mouth it is expressive, well balanced and refreshing with a dense, very fine mousse lasting to the very last sip in the glass. It is a super aperitif but is also great with desserts!</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-67900117293827790872013-08-21T16:26:00.001+01:002013-08-21T16:26:45.859+01:00Three Great Kebab Recipes for Bank Holiday Barbecues <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DBuFvNySVLk/UhTatRjItDI/AAAAAAAAEXc/FCYhoF_nedE/s1600/monk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="113" src="http://1.bp.blogspot.com/-DBuFvNySVLk/UhTatRjItDI/AAAAAAAAEXc/FCYhoF_nedE/s200/monk.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">With the last Bank Holiday of the Summer fast approaching I thought it would be a good idea to share some great kebab recipes to spice up the barbecue! I have kept the core ingredients very simple so you can add to them – or even mix and match!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you are using wooden skewers soak them in a bowl of water for around half an hour before using them on the barbecue. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Monkfish Mushroom and Smoked Bacon Kebabs</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Monkfish are firm textured and meaty white fish so they won't fall to bits on the barbecue. We normally buy the tails from the shops and they have a flavour similar to lobster.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-18jZFU18d0w/UhTax40yZ_I/AAAAAAAAEXk/U--JcU1qJng/s1600/monk+7.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/-18jZFU18d0w/UhTax40yZ_I/AAAAAAAAEXk/U--JcU1qJng/s200/monk+7.jpeg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1kg monkfish tails, cut into cubes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">250g rindless smoked bacon</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">150g small button mushrooms</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">6 to 8 skewers</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">olive oil for brushing</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">There are two ways you can prepare these kebabs: one is to wrap each cube of monkfish with a rasher of smoked bacon and then stick it on the skewer followed by a mushroom, alternating until the skewer is full. The other is to stretch a rasher of smoked bacon with the back of a knife and thread it on to a skewer, weaving it between cubes of monkfish and bacon. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Place the kebabs on a hot barbecue and cook for between 10 - 15 minutes, or until done through. As you turn the kebabs brush them with olive oil. Serve hot.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Recommended Wines:</b></span><span style="font-family: Arial, sans-serif;"> Try </span><a href="http://www.bordeaux-undiscovered.co.uk/rose-wine?zenid=ea5ephagof8u4mdjat561dokd5#.UhPnhay3OSp"><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">Bordeaux Ros</span></u></span></span><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">é</span></u></span></span><span style="color: navy;"><span lang="zxx"><u><span style="font-family: Arial, sans-serif;">s or Clairets</span></u></span></span></a><span style="font-family: Arial, sans-serif;">– they pair beautifully with seafood, fish, hams, bacon, chorizo and salamis.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0U7BUduh41U/UhTa3tLBrHI/AAAAAAAAEXs/7kWuKAseT-0/s1600/monk+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="http://3.bp.blogspot.com/-0U7BUduh41U/UhTa3tLBrHI/AAAAAAAAEXs/7kWuKAseT-0/s200/monk+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Steak and Halloumi Cheese Kebabs</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Halloumi cheese comes from Cyprus and is brilliant for using on barbecues as it keeps its shape and doesn't melt into a mess all over the place. It's a little like Mozzarella in texture and you can find it in most supermarkets. It's made from goat's and sheep's milk and has a nice tangy flavour.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">600g rump steak, cut into cubes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">250g haloumi cheese, cut into cubes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">olive oil for brushing</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dex1lQxPHfM/UhTbXQWqP9I/AAAAAAAAEX0/WAJs-1AN3e8/s1600/claret.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-dex1lQxPHfM/UhTbXQWqP9I/AAAAAAAAEX0/WAJs-1AN3e8/s200/claret.bmp" width="133" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Season your cubes of rump steak and thread them on to the skewer, alternating with the Halloumi cheese. Brush the kebabs with olive oil and place on a hot barbecue. Cook for 2 minutes on each side. As you turn the kebabs brush them with olive oil. Serve hot. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Recommended Wines:</b></span><span style="font-family: Arial, sans-serif;"> Good </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/red-wine#.UhPn96y3OSp"><span style="font-family: Arial, sans-serif;">Clarets</span></a></u></span></span><span style="font-family: Arial, sans-serif;">go very well with steaks and strong cheeses so a Bordeaux red wine would be perfect.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Lamb and Mango Kebabs</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Mangoes are delicious when barbecued (you can cook them separately as a dessert if you like – just cut them in half and coat them with honey so that they caramelise on contact with the barbecue). When making Lamb and Mango Kebabs make sure you cut the mango into quite large cubes as they will soften and shrink on the barbecue (smaller pieces are prone to fall off).</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://4.bp.blogspot.com/-k1dfFNXJoUA/UhTbdqrBd9I/AAAAAAAAEX8/FFtMGFcojC8/s1600/monk+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-k1dfFNXJoUA/UhTbdqrBd9I/AAAAAAAAEX8/FFtMGFcojC8/s200/monk+3.jpg" width="112" /></a><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">450g lamb, cut into cubes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">60ml hoisin sauce</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp light soy sauce</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp rice wine vinegar (or white wine vinegar)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbsp olive oil</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 large mangoes</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Marinade the cubes of lamb in the hoisin sauce, light soy sauce, vinegar and oil overnight in the fridge. Thread the skewers with alternating cubes of lamb and mango. Place on a hot barbecue and cook for 2 minutes on each side. Serve hot.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://1.bp.blogspot.com/-oRU2ErnD7Nw/UhTb1U7Z-7I/AAAAAAAAEYE/rQIhNtYs_z8/s1600/white+wines.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-oRU2ErnD7Nw/UhTb1U7Z-7I/AAAAAAAAEYE/rQIhNtYs_z8/s200/white+wines.jpg" width="160" /></a></span></div><br /> <b></b><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Recommended Wines:</b> There are a couple of choices here – </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagne-sparkling-wine#.UhPoq6y3OSo"><span style="font-family: Arial, sans-serif;">Sparkling Wine</span></a></u></span></span><span style="font-family: Arial, sans-serif;"> is great with Chinese cuisine and copes with the sweet/sour flavours. Alternatively if you prefer an off-dry, slightly sweet white wine try a </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/dessert-wine/chateau-le-rondailh-2011#.UhPoxKy3OSo"><span style="font-family: Arial, sans-serif;">Bordeaux Moelleux</span></a></u></span></span><span style="font-family: Arial, sans-serif;">as they are excellent food wines that marry up with Asian cuisine remarkably well.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-85101597432380328782013-08-14T15:42:00.002+01:002013-08-14T15:42:27.731+01:00Chicory, Camp Coffee and Sauternes <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Zk9CQn5VYSo/UguRTEPF2FI/AAAAAAAAEWU/YW9N7FhD9ts/s1600/chicory.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-Zk9CQn5VYSo/UguRTEPF2FI/AAAAAAAAEWU/YW9N7FhD9ts/s200/chicory.jpg" width="119" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">My wild chicory plant in the kitchen garden has loved the hot summer weather this year and each morning it is festooned with sky blue flowers. Sadly they don't last long as by the evening they are over but I am treated to another great show the following morning. I decided to grow it from seed having seen it flourishing by the roadside and I loved the pretty flowers. It's a big plant, well over a metre tall and next year I'll try using the spring leaves in cooking. They taste a little bitter but apparently when cooked you can use them like spinach. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1p8XnP4U87k/UguSUlaD7DI/AAAAAAAAEWg/ak8CDF2BtXQ/s1600/chicory+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-1p8XnP4U87k/UguSUlaD7DI/AAAAAAAAEWg/ak8CDF2BtXQ/s200/chicory+7.jpg" width="60" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />I have grown cultivated Chicory as a vegetable (Radicchio, Sugarloaf and Belgian Endive are all types of chicory) but I've never tried growing Root Chicory before. This is the variety that's used as a coffee substitute. I have nostalgic memories of 'Camp' from when I was younger. Camp Chicory and Coffee Essence originated in Scotland and was produced in 1876 by Paterson & Sons Ltd. I like the taste - roasted Chicory root has a sweeter aroma, sort of like caramel or chocolate. </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Chicory has been used as a coffee substitute for 2 centuries. It seems it was first roasted in Holland around 1750 and in a short period of time it became a replacement for coffee. In 1766 Frederick the Great banned the imports of coffee into Prussia hoping to bolster sagging beer sales. An innkeeper developed a chicory substitute and manufactured it in Brunswick and Berlin. By 1795 there were up to 24 factories producing it. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CeLx4qyqrFY/UguTqYeGAaI/AAAAAAAAEWs/0kTeMEhb08o/s1600/chicory+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" src="http://4.bp.blogspot.com/-CeLx4qyqrFY/UguTqYeGAaI/AAAAAAAAEWs/0kTeMEhb08o/s200/chicory+9.jpg" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />France adopted the practice and in 1806 when Napoleon attempted to make France totally self sufficient chicory replaced coffee there entirely for a while. Today Leroux is Europe's largest chicory producer. Established in France in 1858 it processes 125,000 metric tons of chicory root in Orchies, near the border with Belgium. Their website has some lovely recipes using roasted chicory </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.leroux.com/en/our-activities/non-domestic-catering/recipes"><span style="font-family: Arial, sans-serif;">here</span></a></u></span></span><span style="font-family: Arial, sans-serif;">.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-d8rBnl_pfog/UguVVkBgQRI/AAAAAAAAEW8/04xO2JRMj-c/s1600/chicory+11.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-d8rBnl_pfog/UguVVkBgQRI/AAAAAAAAEW8/04xO2JRMj-c/s200/chicory+11.jpeg" width="112" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Roasted Chicory root is also used to add flavour to beers and stouts and there are even a few recipes for making home made liqueurs and wines from it (especially in France). The only commercial Chicory liqueur I know of is produced in Mississippi by the Bottle Tree Beverage Co and is made at Cathead Distillery. It's called </span><span style="color: navy;"><span lang="zxx"><u><a href="https://www.facebook.com/HoodooLiqueur"><span style="font-family: Arial, sans-serif;"><i>Hoodoo</i></span></a></u></span></span><span style="font-family: Arial, sans-serif;"><i></i></span><span style="font-family: Arial, sans-serif;">and was launched last year.</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />I love coffee ice cream and have a recipe that is really delicious. I use Camp in it but you can use liquid Chicory essence if you prefer.</span></div><div align="JUSTIFY" class="western"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b><br />Chicory Coffee Ice Cream</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;"><br />4 eggs, separated</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;">100g fine brown sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;">300ml double cream</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;">3 tbsp Camp Coffee (or liquid Chicory essence)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;">2 tbsp brandy</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-35ANGi99oJE/UguWrU4jUyI/AAAAAAAAEXE/uQ3GKlaUsmU/s1600/chicory+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="http://2.bp.blogspot.com/-35ANGi99oJE/UguWrU4jUyI/AAAAAAAAEXE/uQ3GKlaUsmU/s200/chicory+5.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="font-family: Arial, sans-serif;">Add the egg yolks and brown sugar to a bowl and beat until thick. In a separate bowl whip the double cream and add the Camp Coffee (or liquid Chicory essence) and brandy when the mixture begins to thicken. Continue to whip until stiff. Fold the egg yolks and sugar mixture into the whipped cream. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><br />In a separate bowl whisk the egg whites until stiff. Fold the stiffened egg whites into the egg yolk/cream/ chicory mixture.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><br />Spoon into a container, cover with lid and freeze for 4 – 6 hours until it is firm. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-a90G7x8tWyA/UguW1ylv-VI/AAAAAAAAEXM/GEX5i5ZxMyQ/s1600/sainte+croix+deu+mont+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-a90G7x8tWyA/UguW1ylv-VI/AAAAAAAAEXM/GEX5i5ZxMyQ/s200/sainte+croix+deu+mont+5.jpg" width="73" /></a><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm; text-decoration: none;"><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">Try serving it with a chilled </span></span></span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/dessert-wine#.UgqzRKy3OSo"><span style="font-family: Arial, sans-serif;">Sauternes</span></a></u></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">– Baron Philippe Rothschild famously used to serve his Sauternes (a bottle of First Growth </span></span></span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.interestinwine.co.uk/index.php?main_page=index&cPath=36&zenid=9g65811tesq2ir7al8phnkgqo2"><span style="font-family: Arial, sans-serif;">Chateau d'Yquem</span></a></u></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">no less) so cold at the end of the meal that it was nearly frozen. It's said that at his chateau, </span></span></span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.interestinwine.co.uk/index.php?main_page=index&cPath=345&zenid=9g65811tesq2ir7al8phnkgqo2"><span style="font-family: Arial, sans-serif;">Mouton Rothschild</span></a></u></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">, the d'Yquem used to arrive at table encased in a block of ice which absolutely infuriated the Marquis de Lur Saluces the owner of d'Yquem! Admittedly this is extreme and served this cold you would lose some of its fragrance and flavour but served chilled between 10 – 12</span></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">º</span></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="text-decoration: none;">C Sauternes is lovely with desserts. </span></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-37841015469614025942013-08-07T17:56:00.001+01:002013-08-07T17:56:55.353+01:00Martini Cocktails, Vermouth and Olive Liqueur <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_wt7IR5U-4E/UgJ54IbbQFI/AAAAAAAAEVY/_X8kaRX72_4/s1600/olive+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-_wt7IR5U-4E/UgJ54IbbQFI/AAAAAAAAEVY/_X8kaRX72_4/s200/olive+8.jpg" width="130" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">A chilled Martini garnished with cocktail olives is heavenly on hot summer days. I love the olives that are stuffed with anchovies as their briny flavour gives a salty tang to the sweetness of the drink and starts your mouth watering. There are traditionally 3 olives in a Martini cocktail, the first is eaten after the first sip, the second midway through and the last is saved till the drink has finished. It soaks up some of the flavours of the Martini and is very moreish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Traditional Three Olive Martini</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 1/2 oz gin</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1/2 oz dry vermouth</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">3 green olives skewered on a pick for garnish</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-8aOuFuLBT2U/UgJ7nFekFhI/AAAAAAAAEWA/0yZreVyEf_A/s1600/olive+11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-8aOuFuLBT2U/UgJ7nFekFhI/AAAAAAAAEWA/0yZreVyEf_A/s200/olive+11.jpg" width="169" /></a><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Pour the gin and dry vermouth into a mixing glass. Stir and strain into a chilled cocktail glass. Garnish with the olives.<br /></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><br />The Martini dates back to the late 19<sup>th</sup> century and no one knows where it originated or who invented it but in 1863 an Italian Vermouth maker started marketing their product under the brand name of Martini & Rossi. Vermouth is a fortified wine flavoured with herbs, spices, barks, roots and seeds. Its name comes from the German word 'Wermut' for Wormwood and it was made in Germany, the Piedmont in Italy and France in the 16<sup>th</sup> century. <br /><br /></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-00TgOO4ABZo/UgJ6Ra0w2MI/AAAAAAAAEVg/kxb8e9qDVv8/s1600/olive+20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-00TgOO4ABZo/UgJ6Ra0w2MI/AAAAAAAAEVg/kxb8e9qDVv8/s200/olive+20.jpg" width="148" /></a><span style="font-family: Arial, sans-serif;">Vermouth was usually made from the white grapes Ugni Blanc (Trebbiano), Clairette Blanche, Piquepoul and Catarratto, flavoured with cloves, cinnamon, quinine, citrus peel , cardamom, marjoram, chamomile, coriander, juniper, hyssop, gentian, nutmeg and ginger. Grape spirit (Brandy or Eau de Vie de Vin) was added to fortify the wine and in sweeter versions sugar syrup was added. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-3k8GY6D7hbM/UgJ6eqC1LNI/AAAAAAAAEVo/ZcnYqAJYPvo/s1600/olive+66.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3k8GY6D7hbM/UgJ6eqC1LNI/AAAAAAAAEVo/ZcnYqAJYPvo/s1600/olive+66.jpg" /></a><span style="font-family: Arial, sans-serif;"><br />Vermouths can come in dry white versions but are also made golden, ros</span><span style="font-family: Arial, sans-serif;">é and red versions – Chambéry (Savoie) in France has its own AOC for Vermouths produced there, which include a strawberry one called Chambéryzette. I can remember my grand mother drinking the very dry white Noilly Prat Vermouth whose company is based in Marseillan in the Languedoc Roussilon. It was founded in 1813 by Joseph Noilly who matured wines in oak barrels outside in the open air as part of the process. (If you'd like to know more about Vermouth check out Nick's blog on </span><span style="color: navy;"><span lang="zxx"><u><a href="http://bordeaux-undiscovered.co.uk/blog/2009/04/fortified-wines-ancient-egypt-and-vermouth/"><span style="font-family: Arial, sans-serif;">Fortified Wines, Ancient Egypt and Vermouth</span></a></u></span></span><span style="font-family: Arial, sans-serif;">).<br /></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-mQRNnjbxjdM/UgJ6vtCpIWI/AAAAAAAAEVw/vLkjiSbwuLo/s1600/olive+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-mQRNnjbxjdM/UgJ6vtCpIWI/AAAAAAAAEVw/vLkjiSbwuLo/s200/olive+3.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;"><br />Strangely enough there is actually a liqueur made from olives that is made in Italy. It's made in the home or by artisan producers. It's made from olive leaves and bark steeped in Grappa. Dante mentions it in his poetry so it has been made since at least the 13</span><sup><span style="font-family: Arial, sans-serif;">th</span></sup><span style="font-family: Arial, sans-serif;">century. <br /><br />Producers are </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.liquordulivi.it/italiano/liquore_olio.html"><span style="font-family: Arial, sans-serif;">Giuliano Berloni</span></a></u></span></span><span style="font-family: Arial, sans-serif;">, (Marche) </span><span style="font-family: Arial, sans-serif;"><i>Liquor d'Ulivi</i></span><span style="font-family: Arial, sans-serif;">, the Cazzetta family, </span><span style="font-family: Arial, sans-serif;"><i>Infusione di Olive a Base di Grappa</i></span><span style="font-family: Arial, sans-serif;">(Apuila) and </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.trecolline.it/english/rosoli_eng.html"><span style="font-family: Arial, sans-serif;">Masseria Il Frantoio</span></a></u></span></span><span style="font-family: Arial, sans-serif;">(Apuila) – which is a farm, guest house and restaurant and produce several liqueurs, </span><span style="font-family: Arial, sans-serif;"><i>Rosoli di Foglie d'Olivo</i></span><span style="font-family: Arial, sans-serif;">. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://1.bp.blogspot.com/-eeMGpq4cUF0/UgJ67vfbSUI/AAAAAAAAEV8/MO5Kqt3jRaA/s1600/olive.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-eeMGpq4cUF0/UgJ67vfbSUI/AAAAAAAAEV8/MO5Kqt3jRaA/s200/olive.JPG" width="61" /></a><span style="font-family: Arial, sans-serif;">There are some producers in France that make Olive Liqueur as well: Philippe Bronzini of </span><span style="color: navy;"><span lang="zxx"><u><a href="http://boutique.moulindelachartreuse.com/produits.php?SF=LIQO"><span style="font-family: Arial, sans-serif;">Moulin de Chartreuse</span></a></u></span></span><span style="font-family: Arial, sans-serif;">and the </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.manguin.com/en/"><span style="font-family: Arial, sans-serif;">Manguin Distillerie</span></a></u></span></span><span style="font-family: Arial, sans-serif;">in Villeneuve les Avignon near Nimes in the Languedoc Roussillon. I have never tasted an Olive Liqueur before but they are said to have digestive virtues, a sweet balsamic flavour and can be slightly bitter. It does sound like an acquired taste – has anyone tried it?</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-31251618441486528672013-07-31T15:16:00.000+01:002013-07-31T15:16:33.012+01:00In Search of Tutti Frutti Ice Cream <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jEyS7lYWwgA/UfkbyN-EouI/AAAAAAAAEUw/V0WhKS2qPEc/s1600/fruit+b.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-jEyS7lYWwgA/UfkbyN-EouI/AAAAAAAAEUw/V0WhKS2qPEc/s200/fruit+b.png" width="162" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Do you remember Tutti Frutti Ice Cream? I enjoyed eating it when I was young. Walls Ice Cream (now owned by Unilever) used to make it at the Ice Cream factory in Gloucester. Nowadays it just doesn't seem to be made anymore. Apparently Tutti Frutti Ice Cream was created in the USA during the 1950s by Roy Motherhead, who ran an ice cream business in Okolona, Kentucky. Although <i>'tutti frutti' </i>is Italian for <i>'all fruit',</i> the ice cream was named after its inventor's daughter, who had the nickname 'Toodie'. The flavour won several national awards and later became so popular that Little Richard used the name in his song <i>Tutti Frutti </i>in 1955.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tP1K314ZSA4/Ufkb4H1hnFI/AAAAAAAAEU4/3kQMxYWXREk/s1600/fruit+k.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/-tP1K314ZSA4/Ufkb4H1hnFI/AAAAAAAAEU4/3kQMxYWXREk/s200/fruit+k.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Tutti Frutti Ice Cream is made with chopped glacé (candied) fruits and raisins. The ice cream I remember eating had a slight rum flavour and traditional Italian tutti frutti contains raisins steeped in brandy so perhaps Walls added a little rum essence to their mix. The glacé fruits can be of any variety but those used in Tutti Frutti Ice Cream are commonly cherry, pineapple, apricot, ginger and angelica. Tutti Frutti Ice Cream is popular in India and contains glacé fruits of papaya and mango. Sometimes nuts are added as well.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GMPUv0K1Sq0/Ufkb9hMi9UI/AAAAAAAAEVA/Mera7iI_raM/s1600/fruit+z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GMPUv0K1Sq0/Ufkb9hMi9UI/AAAAAAAAEVA/Mera7iI_raM/s320/fruit+z.jpg" width="99" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Glacé fruits have a long history as this method of preserving fruits by poaching them in sugar syrup was a way to keep your fruit over the winter months. You can find them today at some supermarkets but if you want to try making Tutti Frutti Ice Cream at home </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.countryproducts.co.uk/glace-fruits/"><span style="font-family: Arial, sans-serif;">Country Products</span></a></u></span></span><span style="font-family: Arial, sans-serif;">have a fantastic range of glacé fruits available to buy online.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Strangely enough Tutti Frutti seems to have made it into the flavoured vodka market and I have spotted <i>Aivy Tutti Frutti Vodka</i> from Sweden and <i>Poppin' Tutti Frutti Vodka</i> from the USA. Brothers also brought out a <i>Tutti Frutti Pear Cider </i>(Perry) after people mixed their Strawberry, Lemon and Toffee Apple flavours together to create a new flavour at the Glastonbury Festival in 2009. It was replaced with the similar Wild Fruit flavour this year. I think I'll stick to the ice cream!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Tutti Frutti Ice Cream </b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">4 eggs, separated</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">300ml double cream</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">200g caster sugar</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">2 tbsp chopped green glacé cherries</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">2 tbsp chopped red glacé cherries</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">2 tbsp chopped glacé pineapple</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">1 tbsp chopped glacé ginger</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">1 tbsp raisins</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">2 tbsp rum</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-g1QprZoBdR4/UfkcDVYtrHI/AAAAAAAAEVI/efoaiVUXxFg/s1600/fruit+a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="http://3.bp.blogspot.com/-g1QprZoBdR4/UfkcDVYtrHI/AAAAAAAAEVI/efoaiVUXxFg/s200/fruit+a.jpg" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Add the egg yolks and sugar to a bowl and beat until thick. In a separate bowl whip the double cream and add the rum when the mixture begins to thicken. Continue to whip until stiff. Fold the egg yolks and sugar mixture into the whipped cream. Add the glacé fruits and raisins. </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />In a separate bowl whisk the egg whites until stiff. Fold the stiffened egg whites into the egg yolk/cream/ glacé fruits mixture.</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Spoon into a container, cover with lid and freeze for 4 – 6 hours until it is firm. </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-56415013793596070122013-07-24T21:15:00.000+01:002013-07-24T21:15:04.580+01:00Gooseberries and Sauvignon Blanc <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2tXzS6yw1Ds/UfA1TyDk6NI/AAAAAAAAEUA/QNKR_wZ93Fw/s1600/gooseberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-2tXzS6yw1Ds/UfA1TyDk6NI/AAAAAAAAEUA/QNKR_wZ93Fw/s200/gooseberry.jpg" width="150" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Gooseberries are ripening at the moment and I have just picked a basket of sweet red ones. We've always had them in the garden but the red ones are a recent addition and they are lovely. Years ago Gooseberries were so popular that Gooseberry Clubs flourished in the north of England, mainly in Cheshire, Yorkshire, Lancashire and the Midlands. These clubs organised annual shows where the largest and heaviest Gooseberries won prizes such as copper kettles and brass pans. At their height in 1845 there were over 170 Clubs in existence and some of the Gooseberries shown were the size of plums! </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Gooseberry bushes can attain great age and size. In 1821, at Duffield, near Derby, a bush had been planted for at least 46 years, and was 12 yards in circumference, while two, trained against a wall near Chesterfield, reached upwards of 50 feet in growth from end to end. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://2.bp.blogspot.com/-BQdAYDN-Kq4/UfA1aBDRwyI/AAAAAAAAEUI/WPWcNx59qXw/s1600/gooseberry+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-BQdAYDN-Kq4/UfA1aBDRwyI/AAAAAAAAEUI/WPWcNx59qXw/s200/gooseberry+3.jpg" width="140" /></a></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Size wasn't the Gooseberry's only claim to fame, colour was too. As enthusiasts selected seeds for cultivation Gooseberries were developed with purplish red, blue, greenish white and yellow shades. </span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Gooseberries were first grown in Britain in the 16<sup>th</sup> century and had medicinal uses – they were recommended to plague victims in London. The Gooseberry is quite high in Vitamin C so perhaps this helped its reputation as a cure. Gooseberries often grow wild in Britain in copses and hedgerows – they are actually members of the currant family, <i>Ribes</i>. Folklore has it that fairies would shelter from danger in the prickly bushes and hence Gooseberries became known as 'fayberries.'' </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sKvolVuXk5w/UfA1fk70FtI/AAAAAAAAEUQ/rFZdzdAim68/s1600/gooseberry+2%23.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-sKvolVuXk5w/UfA1fk70FtI/AAAAAAAAEUQ/rFZdzdAim68/s200/gooseberry+2%23.jpg" width="142" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">No one really knows where they acquired the name 'Gooseberry' from. Some say it's because it was once customary to send out a chaperone with young lovers to make sure they didn't get up to any mischief and more often than not the chaperone would make themselves scarce by going off to pick Gooseberries. Perhaps this is where we get the sayings of 'to play gooseberry' and 'born under a gooseberry bush' from?</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Gooseberries have been used in the kitchen in lots of different ways – as jams and jellies, chutney’s, pies and crumbles, in home made wine making and in sauces for fish (they are great with mackerel). One of the oldest Gooseberry desserts is the Gooseberry Fool which dates back to 1598. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Gooseberry Fool</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b><a href="http://1.bp.blogspot.com/-vspz1MssQoA/UfA1lnQsGxI/AAAAAAAAEUY/rZoIuMdQ6EU/s1600/fool+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="126" src="http://1.bp.blogspot.com/-vspz1MssQoA/UfA1lnQsGxI/AAAAAAAAEUY/rZoIuMdQ6EU/s200/fool+2.jpg" width="200" /></a></b></span></span></div><br /> <div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">450g gooseberries</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 tbsp caster sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">300ml double cream</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">handful of gooseberries and flaked almonds for garnish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Top and tail the gooseberries and add them to a saucepan with the caster sugar and a little water (not too much, a few tablespoons of water will do). Simmer until the gooseberries have popped and burst. Remove from the heat to cool – chill in the fridge if necessary. If you want a smooth Fool then sieve the gooseberry mixture to remove the pips and skins. You can also set aside some of the mix to serve as a base for the Fool if you prefer. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3zbxnAT7a2s/UfA1rQlvs4I/AAAAAAAAEUg/JvKZRwLoa_E/s1600/fool.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-3zbxnAT7a2s/UfA1rQlvs4I/AAAAAAAAEUg/JvKZRwLoa_E/s200/fool.jpg" width="150" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Whip the double cream until it is thick and will stand in peaks, Fold in the gooseberry mixture. Serve chilled with a sprinkling of gooseberries and flaked almonds as a garnish.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">'Gooseberry' is a commonly used flavour descriptor for wines made with the Sauvignon Blanc grape, especially if they come from cooler climates. The Gooseberry's flavour is tart but tangy-sweet and its fragrance is a little like an unripe grape. A good example of a wine expressing a gooseberry flavour is <span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/bordeaux-white-wine/chateau-le-rondailh-2011#.Ue_8b-EQ66g">Chateau Le Rondailh 2011</a></u></span></span> (red gooseberry). The blend of grapes used in the wine are 20% Semillon and 80% Sauvignon Blanc and it comes from Saint Macaire in Bordeaux.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-58306973880751067462013-07-17T17:00:00.000+01:002013-07-17T17:00:48.298+01:00Add a Little Sparkle to Summer: Cool and Refreshing Desserts Using Bubbly <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Pik9dmSXwR4/Uea_CdibdGI/AAAAAAAAETY/jK1UJQHeyXQ/s1600/champ13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="121" src="http://3.bp.blogspot.com/-Pik9dmSXwR4/Uea_CdibdGI/AAAAAAAAETY/jK1UJQHeyXQ/s200/champ13.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">If you are feeling the heat this summer I have 2 recipes that will cool you down nicely and both use sparkling wine to add some refreshing fizz. You can use Champagne if you wish but as some Champagnes can verge on the dry side I use a fruity sparkling wine instead such as <a href="http://www.bordeaux-undiscovered.co.uk/champagne-sparkling-wine/comte-de-laube-blanc-de-blancs-brut-french-sparkling-wine#.UeasauEQ66g">Comte de Laube, Blanc de Blancs</a>. In fact Nick has a new wine arriving shortly called <i>Comte de Ferrand </i>and I can't wait to try this one. </span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">And, of course, if you have any sparkling wine left over from making these chilled desserts you know what to do with it . . . Cheers!</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-if-bhxEfHYw/Uea_JhSTHjI/AAAAAAAAETg/K12cvuKLuFI/s1600/shots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-if-bhxEfHYw/Uea_JhSTHjI/AAAAAAAAETg/K12cvuKLuFI/s320/shots.jpg" width="166" /></a></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Sparkling Wine and Raspberry Jellies</b></span></span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The best advice when it comes to keeping those bubbles when making the dishes is to use chilled glasses or bowls and to pour the wine very, very slowly. </span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 cups raspberries</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">80g of caster sugar</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">30g icing sugar</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 leaves of gelatine</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">200ml of Rosé Sparkling Wine, well chilled</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"> <span style="font-family: Arial, sans-serif;">200ml double cream A few drops of red food coloring</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Boil 295ml of water with the caster sugar for 5 minutes to make a sugar syrup. Remove from thge heat. Soak the gelatine in a bowl of cold water until soft. Drain and then squeeze out the excess liquid. Add to the sugar syrup, mix well and set aside to cool.</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Once cooled, divide the raspberries up into chilled glasses (or bowls) and then very slowly pour the sparkling wine to the sugar syrup and gelatine mix. Pour this over the raspberries and leave to set in the fridge overnight.</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The next day whip the cream, adding the icing sugar and food colouring at the end of the process. Use this to decorate the sparkling wine and raspberry jellies and serve chilled.</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WHqnJC_U84s/Uea_YQp-rCI/AAAAAAAAETo/IAJWsKr2UtE/s1600/bubbly2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-WHqnJC_U84s/Uea_YQp-rCI/AAAAAAAAETo/IAJWsKr2UtE/s200/bubbly2.jpg" width="200" /></a></div><div class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Sparkling Wine Sabayon with Mango and Pistachios</b></span></span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Sabayon is the French version of Zabaglione (which is an Italian dessert usually made with sweet Marsala wine - however the Italians often make it with sparkling Moscato d'Asti. In France its made with Champagne). </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><a href="http://www.blogger.com/null" name="result_box2"></a><span style="font-family: Arial, sans-serif;">8 egg yolks</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">100g caster sugar</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">175m Sparkling Wine</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 mango, plus 80g caster sugar</span></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Handful of pistachios, finely chopped</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q7UlHqMp2po/Uea_fmeOhJI/AAAAAAAAETw/zLouHPqdS5M/s1600/shots+4.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://4.bp.blogspot.com/-Q7UlHqMp2po/Uea_fmeOhJI/AAAAAAAAETw/zLouHPqdS5M/s200/shots+4.jpeg" width="200" /></a></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Peel the mango and dice into cubes. Dissolve the 80g of caster sugar with a little water in a saucepan on low heat, add the diced mango and cook for a few minutes. Remove from the heat and let it cool. Place the mango into glasses and set aside.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Place the egg yolks and caster sugar in a heatproof bowl over a saucepan of simmering water. Using an electric whisk, whip the Sabayon mixture (which should become pale and thick like whipped cream – you want it to be soft and frothy). Very slowly add the sparkling wine to the mixture. Pour the Sabayon over the mango and sprinkle with chopped pistachios. Serve chilled.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" lang="en" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-76417589815752169762013-07-10T13:13:00.000+01:002013-07-10T13:13:19.078+01:00The World's Most Expensive Cocktails and Some French Summer Cocktails To Try at Home <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eC4B9b4MGM0/Ud1OrJ2PoMI/AAAAAAAAESg/hYYsdpjXtjo/s1600/cocktails+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="http://2.bp.blogspot.com/-eC4B9b4MGM0/Ud1OrJ2PoMI/AAAAAAAAESg/hYYsdpjXtjo/s200/cocktails+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">According to the Guinness World Records the (latest) world's most expensive cocktail was made in February. The cocktail was made by Joel Heffernan at Club 33 in Melbourne, Australia. It sold for £8,583 and the reason it was so expensive is down to its ingredients: </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.cognac-croizet.fr/index.php?langue=en"><span style="font-family: Arial, sans-serif;">Cognac Croizet's</span></a></u></span></span><span style="font-family: Arial, sans-serif;">1858 'Cuvee Leonie,' </span><span style="color: navy;"><span lang="zxx"><u><a href="http://en.grand-marnier.com/"><span style="font-family: Arial, sans-serif;">Grand Marnier</span></a></u></span></span><span style="font-family: Arial, sans-serif;">Quintessence, </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.chartreuse.fr/"><span style="font-family: Arial, sans-serif;">Chartreuse</span></a></u></span></span><span style="font-family: Arial, sans-serif;">Vieillissement Exceptionnellement Prolonge and a dash of Angostura bitters. It is called the </span><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;">'Winston'</span></span><span style="font-family: Arial, sans-serif;">after Prime Minister Winston Churchill, who once enjoyed a bottle of 1858 Cognac Croizet with Allies commander General Dwight Eisenhower on the night before D-Day in 1944. The cocktail was presented alongside sugar vines crafted by a pastry chef and garnished with chocolate nutmeg dust and essence of poppy seed and roses. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://4.bp.blogspot.com/-kZ256YGT1ow/Ud1O1ViXGuI/AAAAAAAAESo/TrZ8FXrDxEQ/s1600/cocktail+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-kZ256YGT1ow/Ud1O1ViXGuI/AAAAAAAAESo/TrZ8FXrDxEQ/s200/cocktail+3.jpg" width="135" /></a></span></div><br /> <div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">The second most expensive cocktail in the world was made in 2012 by Salvatore Calabrese at the Playboy Club in London and cost £5,500. Named <span style="color: #b80047;">'Salvatore's Legacy'</span> the cocktail is made up of ingredients more than 200 years old: <span style="color: #b80047;">1778 Clos de Griffier Vieux Cognac, 1770 Kummel Liqueur, Dubb Orange Curacao</span> circa 1860 and two dashes of Angostura Bitters circa 1900s.</span></div><div align="JUSTIFY" class="western"><br /></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">The third most expensive cocktail in the world hails from Dubai and was made in 2008. The chief mixologist at the Skyview Bar in the Burj Al Arab Hotel created the </span><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;">'27.321,'</span></span><span style="font-family: Arial, sans-serif;">which is named for the floor where the Skyview Bar is located (27th) and the height of the Burj Al Arab (321 metres). </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br /></span></div><div align="JUSTIFY" class="western"><a href="http://2.bp.blogspot.com/-lOMU1qHQILA/Ud1O8uIbljI/AAAAAAAAESw/sOCbiEGokU4/s1600/cocktail+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" src="http://2.bp.blogspot.com/-lOMU1qHQILA/Ud1O8uIbljI/AAAAAAAAESw/sOCbiEGokU4/s200/cocktail+4.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;"> The 27 .321 costs £3,766 a glass and is made from </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.themacallan.com/"><span style="font-family: Arial, sans-serif;">Macallan</span></a></u></span></span><span style="font-family: Arial, sans-serif;">55 year old single malt natural colour whisky, exclusively produced 'dried fruit bitters' and homemade passion fruit sugar. It is served over ice cubes made of water from the Macallan distillery in Scotland, along with an oak stirrer made from a Macallan Cask and is presented in a Baccarat 18-karat gold glass, which the buyer gets to take home.</span></div><div align="JUSTIFY" class="western"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Rb6oSOJuvNc/Ud1PIVDEroI/AAAAAAAAES4/nClJLT_cUQ4/s1600/cocktails.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://2.bp.blogspot.com/-Rb6oSOJuvNc/Ud1PIVDEroI/AAAAAAAAES4/nClJLT_cUQ4/s200/cocktails.jpg" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">Lastly the cocktail that started all this 'world's most expensive' competitiveness off in the first place is the </span><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;">Ritz Sidecar</span></span><span style="font-family: Arial, sans-serif;"> which was created at the Bar Hemingway of the Ritz Hotel in Paris. The Sidecar cocktail was invented there for a regular customer who always arrived by motorcycle with a sidecar to warm him up after his journey. The Ritz Sidecar is made with the rare </span><span style="color: #b80047;"><span style="font-family: Arial, sans-serif;">Ritz Reserve 1830 Cognac</span></span><span style="font-family: Arial, sans-serif;">, </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.cointreau.com/"><span style="font-family: Arial, sans-serif;">Cointreau</span></a></u></span></span><span style="font-family: Arial, sans-serif;">and lemon juice. The price tag in 2011 was around £1,160.</span></div><div align="JUSTIFY" class="western"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>French Summer Cocktails</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-o-z1MzAvtw8/Ud1PPIn7UAI/AAAAAAAAETA/GE9PQjllt9k/s1600/summer+punch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-o-z1MzAvtw8/Ud1PPIn7UAI/AAAAAAAAETA/GE9PQjllt9k/s200/summer+punch.jpg" width="140" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Marquisette</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">The Marquisette is a cocktail that comes from the Ardèche in the Rhone-Alpes region of France. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">20 cl White Rum</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">10 cl Mandarin Liqueur (the French use </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.mandarine-napoleon.com/"><span style="font-family: Arial, sans-serif;">Mandarine Napoleon</span></a></u></span></span><span style="font-family: Arial, sans-serif;">)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 bottles of White Wine</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 litre Sparkling White Wine (chilled)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">33 cl Orange Syrup</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 Lemons</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 Oranges</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 litre of Lemonade (chilled)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Cut the oranges and lemons into small pieces and place into a large bowl. Add the orange syrup, Mandarin Liqueur, White Rum and White Wine. Mix and let stand 48 – 72 hours in the fridge. Just before serving add the chilled Lemonade and Sparkling Wine.</span></div><div class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-sfeVzWDEVc8/Ud1PWOm5XYI/AAAAAAAAETI/7KXT9U__OsM/s1600/cocktail+11.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-sfeVzWDEVc8/Ud1PWOm5XYI/AAAAAAAAETI/7KXT9U__OsM/s200/cocktail+11.JPG" width="117" /></a><span style="font-family: Arial, sans-serif;"><b>Soupe Angevine</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Soupe Angevin hails from Anjou (a province centred on the city of Angers in the lower Loire Valley) – which is the home of the liqueur Cointreau.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 bottle of Sparkling White Wine (for authenticity use </span><span style="color: navy;"><span lang="zxx"><u><a href="http://bordeaux-undiscovered.co.uk/blog/2010/01/other-sparkling-wines-from-france-%E2%80%93-the-loire/"><span style="font-family: Arial, sans-serif;">Cremant de Loire</span></a></u></span></span><span style="font-family: Arial, sans-serif;">)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">10 cl Lemon juice</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">10 cl of Sugar syrup</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">10 cl Cointreau</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Pour the Cointreau, Lemon juice and sugar syrup into a large bowl. Mix well and let it stand overnight in the fridge. Before serving add the bottle of chilled Sparkling Wine and stir very gently so that you don't lose too many bubbles!</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Enjoy!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-46776454273964878532013-07-03T19:02:00.000+01:002013-07-03T19:02:50.388+01:00Sweet Cicely, Chartreuse and Summer Salad <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bE5NBS5ZfsA/UdRmcHfZr7I/AAAAAAAAERw/pkIE3Q40xk0/s477/cicely+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-bE5NBS5ZfsA/UdRmcHfZr7I/AAAAAAAAERw/pkIE3Q40xk0/s200/cicely+.jpg" width="200" /></a></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><span style="font-weight: normal;">Fennel Tops are the </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.fdin.org.uk/2013/06/new-fennel-tops-and-sweet-leaves-from-steves-leaves/"><span style="font-weight: normal;">latest variety of leaf</span></a></u></span></span><span style="font-weight: normal;">that is being added to bags of salad leaves (</span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.stevesleaves.co.uk/"><span style="font-weight: normal;">Steve’s Leaves</span></a></u></span></span><span style="font-weight: normal;">have just launched fennel fronds, which have been added to baby spinach, green batavia and red chard which </span>are now available from Waitrose). The young fennel tops have an aniseed flavour and fennel itself is a classic partnership with fish. However there is a lovely plant that is native to Britain that I think is far superior: Sweet Cicely (Myrrhis odorata). The whole plant is edible: its leaves, seeds and roots taste a little like anise or subtle sweet liquorice and it has been used for centuries as a sweetener in cooking. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, sans-serif;"><a href="http://4.bp.blogspot.com/-TvBpZHtUryM/UdRmjX28owI/AAAAAAAAER4/nKe22vBgxA4/s500/cicely+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-TvBpZHtUryM/UdRmjX28owI/AAAAAAAAER4/nKe22vBgxA4/s200/cicely+3.jpg" width="200" /></a></span></div><br /> <div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">Sweet Cicely is an old cottage garden favourite and was traditionally grown near to the kitchen door. Bees love the flowers which open in early Spring and Sweet Cicely in flower looks a little like Cow Parsley or Queen Anne's Lace but is much prettier. The bright green, soft fern-like leaves are used to sweeten jams, desserts and cakes (they are particularly good with rhubarb, red currants and gooseberries); they are also good in salads, pasta, soups, omelettes, quiches, custards, ice creams and with fish. </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"> </span></div><div align="JUSTIFY" class="western"><a href="http://4.bp.blogspot.com/-Ebmxu3nUGrI/UdRmsYWg8oI/AAAAAAAAESA/5MAEhKrgkws/s400/cicely+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Ebmxu3nUGrI/UdRmsYWg8oI/AAAAAAAAESA/5MAEhKrgkws/s200/cicely+2.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;">I usually stuff the belly of sea bass, trout or mackerel with the leaves of Sweet Cicely and it gives the fish a lovely flavour. </span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />The un-ripe seeds can be used in salads and in salad dressings, when ripened they can be ground into a spice or used like cloves in apple pies and the roots can be roasted like parsnips or boiled and sliced into stir fries or salads. </span></div><div align="JUSTIFY" class="western"><a href="http://3.bp.blogspot.com/-5MI4zHEprfs/UdRm1tte8bI/AAAAAAAAESI/H8UGzyJtna4/s390/cicley+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="http://3.bp.blogspot.com/-5MI4zHEprfs/UdRm1tte8bI/AAAAAAAAESI/H8UGzyJtna4/s200/cicley+4.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;"><br />Charlie Lee-Potter has a great recipe for Crab Salad with Sweet Cicely, Wild Flowers and Avocado as well as Sweet Cicely and Cucumber Cocktail with a Lovage Straw over on her blog </span><span style="color: navy;"><span lang="zxx"><u><a href="http://eggsontheroof.com/wagners-crab/"><span style="font-family: Arial, sans-serif;">Eggs On The Roof</span></a></u></span></span><span style="font-family: Arial, sans-serif;">.</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br />Years ago the seeds were pounded into a paste and used to make a fragrant furniture polish in the north of England and children used to suck the ripe black / dark brown seeds as sweets. Apparently chewing the un-ripe seeds aids digestion. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Xy4FBxhJnqI/UdRm-WuOq0I/AAAAAAAAESQ/boMCO7w1IUQ/s200/cicely+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-Xy4FBxhJnqI/UdRm-WuOq0I/AAAAAAAAESQ/boMCO7w1IUQ/s200/cicely+8.jpg" width="139" /></a></div><div align="JUSTIFY" class="western"><a href="http://www.blogger.com/null" name="BLOGGER_PHOTO_ID_5366432193481291874"></a><span style="font-family: Arial, sans-serif;"><br />You can make wine from Sweet Cicely, though I have never tried it, and it is famously used to make the liqueur, </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.chartreuse.fr/"><span style="font-family: Arial, sans-serif;">Chartreuse</span></a></u></span></span><span style="font-family: Arial, sans-serif;">. Chartreuse is made by Carthusian monks to a recipe that was given to them in 1605. The recipe for the liqueur was a gift from the Marshal of Artillery for King Henri IV and was an ancient manuscript titled "An Elixir of Long Life". </span></div><div align="JUSTIFY" class="western"><br /></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;">Today only two monks have been entrusted by the Order with the secret of producing the liqueur. Only these two know the recipe and how the ingredients are prepared!</span></div><div align="JUSTIFY" class="western"><span style="font-family: Arial, sans-serif;"><br /></span><br /><br /></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com0tag:blogger.com,1999:blog-3310596275884710849.post-7813762159952687562013-06-26T14:29:00.000+01:002013-06-26T14:29:51.241+01:00Elderflowers, St Germain and Water Ice <style type="text/css">P { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); }P.western { font-family: "Times New Roman",serif; font-size: 12pt; }P.cjk { font-family: "DejaVu Sans"; font-size: 12pt; }P.ctl { font-family: "Lohit Hindi"; font-size: 12pt; }A:link { }</style> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9LKVIW01yj4/Ucrr-xp78vI/AAAAAAAAEQ4/aZucKipXmUk/s1600/elder+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-9LKVIW01yj4/Ucrr-xp78vI/AAAAAAAAEQ4/aZucKipXmUk/s200/elder+2.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Our hedgerows are festooned with creamy white elderflowers and their scent is hanging in the air all around us. I love their intoxicating fragrance and every so often I make Elderflower Wine (Frontiniac). (Elderflower Champagne is heavenly but after finding a lot of bottles that had exploded I play safe and make the still version). </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://2.bp.blogspot.com/-7aF6LVIfYqk/UcrsJYnD2GI/AAAAAAAAERA/zIVRE3Dw4fk/s1600/elder+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-7aF6LVIfYqk/UcrsJYnD2GI/AAAAAAAAERA/zIVRE3Dw4fk/s200/elder+3.jpg" width="58" /></a><span style="font-family: Arial, sans-serif;">Elderflowers are edible and are best picked in the last weeks of June or the first week of July on a sunny day when the clusters of flowers are in full bloom. Always smell the flowers before you pick them as some wild varieties can smell musty. The flowers are traditionally used to flavour cordials, custards, sorbets, fritters, vinegars, jams and jellies – they are lovely when used with gooseberries or rhubarb. In Alsace they are distilled to make a liqueur and a famous brand, <i>St Germain</i>, was so popular it was acquired by Bacardi recently.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><a href="http://3.bp.blogspot.com/-ltFGlNKl_eE/UcrsROaLwYI/AAAAAAAAERI/Z6CUqY9vvXg/s1600/elder+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="164" src="http://3.bp.blogspot.com/-ltFGlNKl_eE/UcrsROaLwYI/AAAAAAAAERI/Z6CUqY9vvXg/s200/elder+5.jpg" width="200" /></a><span style="font-family: Arial, sans-serif;">Elder takes its name from the Anglo Saxon word for fire, <i>aeld</i>, as its hollowed out branches were used to blow the flames (the soft pith inside the stems is easy to remove and the Romans used to hollow out twigs to make into musical pipes, flutes and horns). The tree is steeped in folklore – traditionally it is thought of as the Witches Tree and even today some country folk are reluctant to cut it down (or even worse, burn it), lest they suffer bad luck. In times past it was believed that the elder guarded against evil spirits, thunderbolts and plagues if grown outside your door (the elder's leaves keep flies away and the diseases they carry. I have used elder leaves stuck into my horse's bridle to ward off flies – it does work!). It's said that if you sit under an elder tree on mid summer's eve you will see faeries.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KvxGa1zLmGg/Ucrsa8NRVuI/AAAAAAAAERQ/3RKLkhG4_e0/s1600/elder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-KvxGa1zLmGg/Ucrsa8NRVuI/AAAAAAAAERQ/3RKLkhG4_e0/s200/elder.jpg" width="200" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">I have a recipe for Elderflower Water Ice which is light and refreshing. The recipe uses dried elderflowers and if you collect your own, spread them out to dry on trays in a warm place out of direct sunlight. When dry the flowers can easily be rubbed from their stems and stored in airtight containers in a dark place. If you are unable to gather your own elderflowers you can either buy dried ones online or use elderflower cordial as a replacement.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KNONjUVhJ08/UcrshQDWVlI/AAAAAAAAERY/hwOycK9Iuf0/s1600/elderflower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KNONjUVhJ08/UcrshQDWVlI/AAAAAAAAERY/hwOycK9Iuf0/s1600/elderflower.jpg" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="color: #00ae00;"><span style="font-family: Arial, sans-serif;"><b>Elderflower Water Ice</b></span></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Serves 4</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 ¼ pints water (or if using elderflower cordial, 1 pint of cordial and ¼ pint of water)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">4 oz sugar</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">6 fl oz lemon juice</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">2 tbps grated lemon rind</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">1 oz dried elderflowers (omit if using cordial)</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Add the water and sugar to a saucepan and boil, stirring regularly, until the sugar has dissolved. Continue to boil for a further 5 minutes and then add the lemon juice and grated lemon rind. </span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-csE_llaSRjk/UcrstVqIwrI/AAAAAAAAERg/BCr0jVg_eAI/s1600/CRbrut+small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-csE_llaSRjk/UcrstVqIwrI/AAAAAAAAERg/BCr0jVg_eAI/s320/CRbrut+small.jpg" width="154" /></a></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Place the dried elderflowers in a cheesecloth, tie the ends with string and add to the mixture in the saucepan. Heat for 5 minutes. Remove saucepan from the heat and allow to cool. Remove the elderflowers and squeeze out excess liquid back into the saucepan.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Pour the mixture into a container and freeze. Stir every hour for 4 hours or until the ice is well blended and firm.</span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;"><b>Wine Pairing</b></span></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><br /></div><div align="JUSTIFY" class="western" style="margin-bottom: 0cm;"><span style="font-family: Arial, sans-serif;">Sparkling wine is super with desserts and Cremant d'Alsace pairs beautifully with Elderflower Water Ice. </span><span style="color: navy;"><span lang="zxx"><u><a href="http://www.bordeaux-undiscovered.co.uk/champagnes/cremant-brut-dalsace-jean-baptiste-adam"><span style="font-family: Arial, sans-serif;">Cremant d'Alsace Jean Baptiste Adam</span></a></u></span></span><span style="font-family: Arial, sans-serif;">has a fine mousse of bubbles and expressive aromas of apricot, pear and lime blossom which compliments the fragrance and taste of the elderflowers. Rounded and well balanced with notes of spice and brioche it has a a delicious depth and is well worth trying if you haven't done so before!</span></div>Suehttp://www.blogger.com/profile/00497527514675744541noreply@blogger.com2