tag:blogger.com,1999:blog-88495806023569542482024-03-14T07:22:52.792+00:00A Letter from PimlicoCooking with John and Maureen it’s just the two of us chatting about recipes, what’s in season, recipe books, general cooking, what's happening, what’s on, where to go in Pimlico and London.johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-8849580602356954248.post-83202621624082016292017-04-12T10:55:00.000+01:002017-04-12T10:55:10.125+01:00Our Daily Recipe, Boursin and Bacon on Rustic Bread<h1 style="background-color: white; clear: both; color: #333333; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 22px; font-weight: normal; line-height: 1.5em;">
<strong>Boursin and Bacon on Rustic Bread</strong></h1>
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<strong>I’m not too sure, how this came about but we have been making it since the early 1980’s, our nephew Dan might remember as he was always saying “Go on Aunty Maureen, just one more Please.”</strong></div>
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<strong>He really loved Boursin cheese and his mother (My Sister Jayne) wasn’t all that happy as we were introducing him to expensive foods that were hard to obtain in Rishton, Lancashire back then.</strong></div>
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<strong>However, whatever year it was it makes a superb lunch or supper dish, served with a tomato salad, and a chilled Chardonnay.</strong></div>
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<strong>Serves / Makes: 4 servings</strong></div>
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<strong>Prep-Time: 10 minutes</strong></div>
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<strong>Cook-Time: 5 minutes</strong></div>
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<strong>You Will Need;</strong></div>
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<strong>340 grams, Boursin cheese</strong></div>
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<strong>8 slices, cooked bacon</strong></div>
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<strong>8 slices bread, any type of rustic country bread such as Pan de Campagne</strong></div>
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<strong>1 tablespoon butter, softened</strong></div>
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<strong>Method;</strong></div>
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<strong>Spread each of 4 slices of bread with 85 grams of Boursin cheese, cut each bacon slice in half lengthwise.</strong></div>
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<strong>Place 2 pieces of bacon (4 halves) on top of each of the prepared slices of bread and cover each prepared half with another slice of bread.</strong></div>
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<strong>Evenly butter the top of each sandwich, place each sandwich butter side down in a frying pan over a medium heat.</strong></div>
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<strong>While the first side is grilling, butter the second side of bread, cook until golden and crusty, about 1 to 2 minutes.</strong></div>
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<strong>Carefully turn and cook until second side is golden, about 1-2 minutes more.</strong></div>
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<strong>Serve and Enjoy</strong></div>
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<strong> 😀</strong></div>
johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-33404515042405997382011-07-19T13:50:00.001+01:002011-07-19T13:50:12.918+01:00July, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/07/july-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p><font size="3">To us July means long warm lazy days spent outside having picnics or barbeques, not had much luck this July with the picnics or barbeques however the variety, and quality of the fresh food available, from home grown produce to the imported foods are simply the best.</font></p> <p><font size="3">The salad leaves such as lamb’s lettuce, <a class="zem_slink" title="Lettuce" href="http://en.wikipedia.org/wiki/Lettuce" rel="wikipedia">lollo rosso</a>, oak leaf lettuce, curly endive and frisee, are wonderful simply served with a little lemon juice and a drizzle of extra virgin olive oil, or do as we do mix extra virgin olive oil with a little walnut or hazelnut oil for an extra special taste.</font></p> <hr size="2" width="100%"> <p><font size="2">Berries are in season along with strawberries, loganberries, redcurrants, blackcurrants, tayberries, melon and peaches, and blackberries make their first appearance, </font></p> <p><font size="2">Sweetcorn, broccoli, beetroot, and courgettes come into season as well as summer cabbage, spring cabbage, new potatoes, broad beans, fennel, the first outdoor French beans, tomatoes, watercress, new cauliflower, carrots, lettuce, cucumber.</font></p> <p><font size="2">Seafood lovers can enjoy fresh, seasonal scallops.</font></p> <hr size="2" width="100%"> <p><b><font size="4">Fruit at Its Best</font></b></p> <p><font size="2">Apricots, Bilberries, Blackberries, Blueberries, Cherries, Gooseberries, Greengages, Loganberries, Peaches, Raspberries, Redcurrants, Strawberries, Tomatoes And Whitecurrants.</font></p> <hr size="2" width="100%"> <p><b><font size="4">Vegetables at Their Best</font></b></p> <p><font size="2">Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.</font></p> <p><font size="3"><font size="2">Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, And Thyme.</font> </font></p> <hr size="2" width="100%"> <p><b><font size="4">Meat, Poultry and Game at Its Best</font></b></p> <p><font size="2">Beef, Chicken, Lamb, Pork, Rabbit, and Wood Pigeon.</font></p> <hr size="2" width="100%"> <p><b><font size="4">Fish and Seafood at Its Best</font></b></p> <p><font size="2">Cod, Crab, Dover Sole, Haddock, Halibut, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops, Sea Bass, Sea Bream, Sea Trout, Shrimp, Whelks And Whitebait.</font></p> <p><a name="OLE_LINK1"><b><font size="2"></font></b></a></p> <hr size="2" width="100%"> <h3>The Latest Grocery News for July 2011</h3> <li><font size="2">Consumers will have to be told where most of their meat comes from under new EU food labelling rules. The European Parliament has approved new food labelling laws designed to help consumers make more informed choices. Beef already had country-of-origin labelling but this is now being extended to poultry, pork and lamb. The new system will be implemented over the next 5 years. But consumers hoping to see country of origin marked on dairy produce and on processed meat such as sausages and ready meals will have to wait as EU ministers rejected including these in the new rules. So you still don't know if that British banger, Cottage Pie or ice cream really is British. </font> <li><font size="2">Sainsbury's gave away 6 tonnes of sustainable fish this month as part of its Switch the Fish initiative. Sainsbury's offered free portions of 6 alternative sustainable fish species to shoppers asking for cod, haddock, tuna, salmon or prawns at its fish counters. Rainbow trout emerged the UK's favourite ‘alternative fish’! </font> <li><font size="2">Londis has pledged to get its British strawberries on shelf nation-wide just 36 hours after picking – a commitment that beats the large supermarket chains by 12 hours! </font> <li><font size="2">Asda is claiming it stocks over 6,000 local products in partnership with more than 600 suppliers. The supermarket says it is working with some of the smallest UK suppliers to give them the opportunity to grow their businesses and at the same time increase the amount of local products available in its 400 stores. </font> <li><font size="2">An array of celebrity chefs – including Jamie Oliver, Aldo Zilli and Raymond Blanc – have all signed up to a new campaign to promote British pork. A new recipe book, ‘Choose It and Use It’, has been launched featuring the chefs’ pork, ham and sausage recipes and encouraging shoppers to buy Red Tractor-assured British pork. </font> <li><font size="2">England's vineyards have grown 75 per cent to more than 1,300 hectares in the last 7 years. </font> <li><font size="2">The Women's Institute is gearing up to launch its first range of WI-branded food! The range will include the obligatory jams and baked goods and cakes all ‘home-grown with British produce’ </font> <li><font size="2">Asda is stocking a new premium East Anglian potato, Norfolk Peer, from Heygate Farms, which is said to be ‘smaller and tastier’ than other new potatoes. </font> <li><font size="2">A quarter of all British pigs are now being reared to Freedom Food standards. The rise in Freedom Food pigs and pork products highlights the demand for higher-welfare pork products, even in economically hard times. </font> <li><font size="2">Sainsbury's has announced increased prices to its pig farmers will continue until the end of August at 3p extra per kilo. Sainsbury's originally stated they would review their commitment once DAPP reached £1.50 per kilo but when the DAPP reached this figure earlier this month Sainsbury's decided to continue its support. </font> <li><font size="2">UK pear growers will soon be tapping into the premium market for Sweet Sensation pears. AG Thames, a supplier of top fruit to the multiples, is creating the first UK orchard for Sweet Sensation in Kent and produce is hoped to hit retailer's shelves by next year. Sweet Sensation pears have been sold in small quantities in the UK for several years, but have always previously been imported from the Netherlands and Belgium. </font> <li><font size="2">Trade talks have officially opened up the lucrative Chinese market to pork exports. Pork prices are currently at a record high in China and there's a fantastic opportunity to improve the returns from selling all parts of the pig, which is much-needed as pig prices in the UK still lag behind the cost of production. China has also lifted the ban on British poultry exports but the beef and lamb sector are still waiting to gain direct access to the Chinese market. </font> <li><font size="2">Worthington's Ale has been certified by the Red Tractor assurance scheme. Worthington's ales are made using 100 per cent British barley sourced from Red Tractor-certified suppliers! </font> <li><font size="2">Welsh MEP, <a class="zem_slink" title="John Bufton" href="http://en.wikipedia.org/wiki/John_Bufton" rel="wikipedia">John Bufton</a>, has hit out against the EU's labelling rules which prevent meat under the age of 24 months being labelled as ‘Welsh’ despite Scottish farmers being able to use country of origin labels on meat of any age. The disparity in the labelling rules is the result of the wording of Wales and Scotland's applications for Protected Geographical Indicator (PGI) scheme. </font> <li><font size="2">Red Lion Foods, which has raised £400,000 for Help for Heroes and other charities, has admitted it cannot guarantee its products are from the UK despite its patriotic packaging. A typical package of Red Lion ham reads ‘Support our UK Forces. Purchase this ham” on the front but on the back reads ‘cooked and packed in the UK using pork from the EU and South America’. Make sure you read the fine print labels!</font> <hr size="2" width="100%"> <h3><b>Dates for Your Diary:</b></h3> <p><b><font size="2">British Food Fortnight 17th September – 2nd October 2011, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.</font></b></p> <p><b></b> <hr> <h1><b>Local Shopping</b></h1> <h3>Tachbrook Street Market</h3> <p><a href="http://lh6.ggpht.com/-0lu7cuSs7H0/TiV9C0K9a0I/AAAAAAAAAmU/xMICilaJWfY/s1600-h/image2.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/-l7mRbKM8Twk/TiV9DUElwnI/AAAAAAAAAmY/is2CYd0-5rQ/image_thumb.png?imgmax=800" width="204" height="154"></a><font size="2">Address: Tachbrook Street, SW1</font></p> <p><font size="2">Trading hours: Monday to Saturday: 8am to 6pm</font></p> <p><font size="2">Nearest tube: Victoria or Pimlico</font></p> <p><font size="2">Bus: 2, 24, 36, 185, 436</font></p> <p><font size="2">Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.</font></p> <p><b></b></p> <hr align="center" size="2" width="100%"> <h3>On Sonny’s Stall on Tachbrook Street Market</h3> <p><a href="http://lh6.ggpht.com/-wEmkwqs6nPQ/TiV9EPnE7aI/AAAAAAAAAmc/vB1mzD4wQbk/s1600-h/image5.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh6.ggpht.com/-MXJaO9wiCww/TiV9E_YVaUI/AAAAAAAAAmg/tk2fc2ksWXk/image_thumb1.png?imgmax=800" width="204" height="148"></a><font size="2">On this stall they have it all, Artichoke, Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lettuces And Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Potatoes (Maincrop), Radishes, Rocket, Runner Beans, Spring Onions, Turnips And Watercress.</font></p> <p><font size="2">Herbs: Basil, Chives, Dill, Mint, Oregano, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sage, Sorrel, Tarragon, and Thyme. </font></p> <p><font size="2">Be prepared on sunny days to have to wait your turn, although they can move pretty fast when they have to.</font></p> <p><a href="http://lh5.ggpht.com/-7wrIXHqWSWI/TiV9G44EGcI/AAAAAAAAAmk/AvhB7Ol3IFE/s1600-h/image8.png"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh4.ggpht.com/-dBL8Jj7QrxQ/TiV9H2RvmBI/AAAAAAAAAmo/DjvTT-n1MTY/image_thumb2.png?imgmax=800" width="204" height="155"></a><a href="http://lh6.ggpht.com/-Zzf3jSfSP3Y/TiV9MD5403I/AAAAAAAAAms/3HN8lfIFDas/s1600-h/image11.png"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh6.ggpht.com/-Wzp-6XdpFoM/TiV9NIUU5BI/AAAAAAAAAmw/cLEGJPVcal8/image_thumb3.png?imgmax=800" width="204" height="154"></a></p> <p><b></b> <hr> <h3>Freeman’s of Lupus Street, Our Local Butchers have been getting in</h3> <p><a href="http://lh5.ggpht.com/-AzYxo8wzd8k/TiV9VV6CNxI/AAAAAAAAAm0/fm0ImZO3Q4c/s1600-h/image14.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/-LPMpUWhXug8/TiV9V3u8jgI/AAAAAAAAAm4/tetfFI1uGd4/image_thumb4.png?imgmax=800" width="204" height="149"></a><font size="2">Some outstanding chicken with a superb texture and colour and it’s at the right price too!</font></p> <p><font size="2">Chicken is the definitive healthy convenience food; it cooks up fast and is an excellent source of protein to help keep you feeling full. We like boneless, skinless chicken breasts because they're a real diet bargain at 140 calories and 3 grams of fat per 3-ounce serving. But don't rule out dark meat, while it's slightly higher in fat and calories (174 calories and 8 grams of fat per 3-ounce serving), it has a richer flavour and stays moister than white meat, plus, there's more iron and almost twice the zinc, not bad for a small increment in calories. </font></p> <p><b></b></p> <hr align="center" size="2" width="100%"> <h3>Our Local Fishmonger Jon Norris on Tachbrook Street Market <b>Has Been Getting In</b></h3> <p><a href="http://lh3.ggpht.com/-yDii2suFptA/TiV9WkFj2fI/AAAAAAAAAm8/cKjkkRO5oxQ/s1600-h/image17.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh6.ggpht.com/-VeIW7WurEak/TiV9XC_sTmI/AAAAAAAAAnA/LzUnkk1Eipc/image_thumb5.png?imgmax=800" width="204" height="147"></a><font size="2">Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, and there’s a great selection of fish being landed at local Cornish ports of Looe and Newlyn on the south coast and Newquay on the north coast at the moment.</font></p> <p><font size="2">Jon’s stall was a picture, not only did we see Line-Caught Mackerel direct Cornwall, there was also some superb quality Bass, Brill, Monkfish, lovely large fish which remain it seems are in great demand and don’t forget those silver jewels of the west coast the Sardine fantastic on the BBQ or under the grill.</font></p> <p><font size="2">Silver Mullet, in season now, is jam packed with flavour and Bass, Hake, Haddock, and Pollack all remain in season, We can't recommend the Wild Black Bream highly enough, it's fantastic! And the Gurnard is a really tasty, underrated fish, why not give it a try? At the moment Crab is exceptionally flavoursome and it would be near the top of our list from all the shellfish Jon has to offer at this time of year, his Lobsters are also fantastic, and don’t forget Jon’s smoked fish offerings you can’t go wrong.</font></p> <p><a href="http://lh3.ggpht.com/-BfR52tvHCSM/TiV9bDuBQ8I/AAAAAAAAAnE/1EBLPI-D3pI/s1600-h/image22.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh3.ggpht.com/-2tPrDSMAZE0/TiV9cUaEA-I/AAAAAAAAAnI/qwJtWWWUaKs/image_thumb8.png?imgmax=800" width="194" height="266"></a><a href="http://lh3.ggpht.com/-q8foFnxunYY/TiV9erPrzlI/AAAAAAAAAnM/GxLL7lx0Ujw/s1600-h/image26.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh5.ggpht.com/-Xv6DR_-9S40/TiV9f3Gw8_I/AAAAAAAAAnQ/jQg42Q9z4qQ/image_thumb10.png?imgmax=800" width="266" height="206"></a></p> <li> <p><b>Jon’s tips to buying fish and shellfish;</b></p> <p>Fresh Whole Fish </p> <ol> <li>The eyes should be clear and convex, not sunken <li>The flesh should be firm and resilient to finger pressure <li>The fish should smell freshly and lightly of the sea <li>Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia. <li>Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </li></ol> <p><b>Fresh Fillets</b></p> <ol> <li>The surface of the fillet should be moist, with no signs of discolouration. <li>The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. <li>As with whole fish, the smell should be fresh and light, with no ‘off’ odours. <li>Live bi-valves (including mussels, clams and oysters) <li>The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t. </li></ol> <p><b></b></p> <hr align="center" size="2" width="100%"> <h3><b>In The Garden</b></h3> <p><font size="2">Nothing this month except for greenfly</font></p> <p><b></b></p> <hr align="center" size="2" width="100%"> <h3>Recipes for July,</h3> <p><font size="3">Our recipes for summer can be found at MyDish just click on the links;</font></p> <p><b><font size="3"><a href="http://www.mydish.co.uk/recipe/20841/molly%E2%80%99s-egg-and-bacon-salad" target="_blank">Molly’s Egg and Bacon Salad</a></font></b><font size="3">, Bacon and eggs are not just for breakfast, try them this way for a starter or brunch its a very tasty dish</font></p> <p><b><font size="3"><a href="http://www.mydish.co.uk/recipe/10189/californian-cioppino" target="_blank">Californian Cioppino</a></font><font size="3">, </font></b><font size="3">A generous seafood spectacular of crab, clams, mussels, monkfish, calamari, shrimp, and tomatoes braised in a fennel perfumed stew, served with fresh crusty sourdough</font></p> <p><b><font size="3"><a href="http://www.mydish.co.uk/recipe/29601/lamb-steaks-with-rosemary-and-redcurrant-glaze" target="_blank">Lamb Steaks with Rosemary and Redcurrant Glaze</a></font></b></p> <p><font size="3">Mmm Lamb and rosemary! The redcurrant glaze tastes so good. Good idea for the BBQ as well.</font></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://thehungrysparrow.wordpress.com/2011/07/17/sausage-broad-bean-and-potato-casserole/">sausage, broad bean and potato casserole</a> (thehungrysparrow.wordpress.com) <li class="zemanta-article-ul-li"><a href="http://www.ecademy.com/node.php?id=166072">Now I know the world is mad [Alan Rae - Business R&D]</a> (ecademy.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_e.png?x-id=a5b5c509-0b4a-4105-a722-d67c96ac453b"></a></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:62a07866-c92f-4a7e-9dad-b5d615a738fc" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/Summer" rel="tag">Summer</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Recipes%e2%80%9d" rel="tag">“Seasonal Recipes”</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Foodstuffs%e2%80%9d" rel="tag">“Seasonal Foodstuffs”</a>, <a href="http://www.example.com/%e2%80%9cTachbrook+Street+Market%e2%80%9d" rel="tag">“Tachbrook Street Market”</a>, <a href="http://www.example.com/%e2%80%9cJonathan+Norris%e2%80%9d" rel="tag">“Jonathan Norris”</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a>, <a href="http://www.example.com/Freeman%e2%80%99s" rel="tag">Freeman’s</a>, <a href="http://www.example.com/Alhayat" rel="tag">Alhayat</a>, <a href="http://www.example.com/Greengrocers" rel="tag">Greengrocers</a>, <a href="http://www.example.com/Fruiterers" rel="tag">Fruiterers</a>, <a href="http://www.example.com/July" rel="tag">July</a>, <a href="http://www.example.com/%e2%80%9cWhat%e2%80%99s+in+Season%e2%80%9d" rel="tag">“What’s in Season”</a>, <a href="http://www.example.com/markets" rel="tag">markets</a>, <a href="http://www.example.com/shops" rel="tag">shops</a>, <a href="http://www.example.com/supermarkets" rel="tag">supermarkets</a></div></li> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-54433869016257449782011-06-18T12:12:00.001+01:002011-06-18T12:12:05.698+01:00June, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/06/june-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p>Our Favourite month and not just because of what is in season and available on the 14<sup>th</sup> of this month we will have been married for 38 years yes 38 years and is really doesn’t <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/-fusXNP3Rrjw/TfyHc-cIKZI/AAAAAAAAAi4/S9ZOYCWDEL4/image%25255B2%25255D.png?imgmax=800" width="180" height="200">feel like it, here is a photo of us on that day just before we left for Mallorca. <p>Now June is here and the sun is warm, our thoughts turn to lighter foods, picnics and barbeques, and out comes the salad bowl, do you think that there is anything better than fresh summer produce? Biting into a sweet strawberry or munching your way through a bag of glistening red cherries is as much a part of a British summer as sunburn and short shorts. <p> <hr> This month our own British foodstuffs really begin to emerge, soft fruits, vegetables and seafood are abundant the asparagus is still good and the Jersey Royals are still as tasty as ever. <p>The wealth of June is just what we’ve been waiting for, the days grow longer, and it’s a joy to go shopping with the markets, shops, and supermarkets just overrunning with the best of British produce especially The first of the Kentish fruit so we say welcome to the strawberries and gooseberries and now’s the time to make the most of the young broad beans, peas and new potatoes, to be enjoyed with new season lamb and don’t forget June is also a good month for quail, beef and guinea fowl and there is lots of fish in season, including mackerel, plaice and lemon sole. Look out for the fish and shellfish from Scottish and Western waters especially lobster and crab, monkfish is at its best, Salmon is relatively cheap right now and sardines are terrific just grilled with a little seasoning and lemon. <hr align="center" size="2" width="100%"> <p>Most butchers will by now supplying you with barbeque packs of meats, but beware there are a few unscrupulous butchers who just use the barbeque season as an excuse to get rid of inferior meat. <hr align="center" size="2" width="100%"> <p>It’s time to fill your basket with herbs and tender young veggies our diminutive balcony garden is now giving us a steady supply of Rocket, Baby Salad Leaves, Mint and Parsley. <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/-oQ_v6B33VyM/TfyHd4vpNCI/AAAAAAAAAi8/lYy0pDRg7SU/image%25255B5%25255D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/-GhqYTW5MhC4/TfyHecRo-CI/AAAAAAAAAjA/-FyT3giY5Og/image%25255B8%25255D.png?imgmax=800" width="200" height="152"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/-ImAHLaQ_xkc/TfyHfA_RV3I/AAAAAAAAAjE/3kIN7-zTzfk/image%25255B11%25255D.png?imgmax=800" width="200" height="152"> <p>Summer is beckoning us June asks us to luxuriate in the sumptuous range of produce it has to offer, Strawberries are reaching their best, with the earliest varieties from Hampshire and the Cheddar gorge available in the first couple of weeks and by the end of the month the strawberries from Kent will be in full flow and the prices will plummet. Apricots, cherries, and gooseberries are worth looking out for.<b> <hr align="center" size="2" width="100%"> </b> <p><b>Fruit at Its Best</b> <p>Apricots, cherries, Strawberries, and gooseberries <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>Vegetables at Their Best</b> <p>Artichoke, Asparagus, Aubergine, Broad Beans, Broccoli, Carrots, Courgettes, Fennel, Jersey Royal New Potatoes, Lettuces and Salad Leaves, Mangetout, New Potatoes, Onions, Peas, Radishes, Rocket, Runner Beans, Samphire, Spinach, Spring Onions, Turnips and Watercress. <p>Herbs: Basil, Chervil, Chives, Dill, Elderflower, Mint, Nasturtium, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sorrel, Tarragon, and Thyme. <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>Meat, Poultry and Game at Its Best</b> <p>Beef, Guinea Fowl, Hare, Lamb, Mutton, Pork, Rabbit, Veal, Quail, and Wood Pigeon.<br><b></b> <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>Fish and Seafood at Its Best</b> <p>Line-Caught Mackerel are getting bigger and it's definitely the time to be eating flat fish, Lemon Sole and Plaice are especially succulent and plentiful at the moment. <p>Cod, Crab, Haddock, Herring, <a class="zem_slink" title="John Dory" href="http://en.wikipedia.org/wiki/John_Dory" rel="wikipedia">John Dory</a>, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Sea Bream, Sea Trout, Shrimp, Whelks, and Whitebait. <p><a name="OLE_LINK2"></a><a name="OLE_LINK1"><b> <hr align="center" size="2" width="100%"> </b></a> <p><b></b> <p><b>Local Shopping</b> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/-VkJBPV5NSk4/TfyH24VIZII/AAAAAAAAAjU/OiJ7bDlJrcw/image%25255B14%25255D.png?imgmax=800" width="200" height="150"><b>Tachbrook Street Market</b> <p>Address: Tachbrook Street, SW1 <p>Trading hours: Monday to Saturday: 8am to 6pm <p>Nearest tube: Victoria or Pimlico <p>Bus: 2, 24, 36, 185, 436 <p>Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days. <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>Dates for your diary:</b> <p><b><i>11-12 June</i></b><b>, </b><a href="https://www.eventelephant.com/nigelhaworthsfantasticfoodshow2011"><b>Nigel’s Fantastic Food Show</b></a><b>, Ewood Park, Blackburn</b> <p>Nigel Haworth is returning for a second year to host a two day foodie’s extravaganza. <a href="https://www.eventelephant.com/nigelhaworthsfantasticfoodshow2011">The Fantastic Food Show</a> promises to be an example of real northern hospitality, which means you’ll be leaving with a smile on your face! <p>The Cookery Theatre is the place to go to pick up handy tips with the likes of Simon Rimmer and Nigel himself showing what they’re made of. <p>There are plenty of local producers keen to answer your questions and show off what they’ve got, so if the cupboard are looking a bit bare, this is a great place to stock up. <p><i>Website: </i><a href="https://www.eventelephant.com/nigelhaworthsfantasticfoodshow2011"><i>Nigel’s Fantastic Food Show</i></a> <p><b><i> <hr align="center" size="2" width="100%"> </i></b> <p><b>16 - 19 June, </b><a href="http://london.tastefestivals.com/"><b>Taste of London</b></a><b>, Regent’s Park, London.</b> <p>Right in the heart of the capital, some of the country’s best chefs and produce come together in a food fest that will tickle the taste buds and get the creative juices running. You will have the unique opportunity to dine from 40 of London’s top restaurants, try and buy from 200 top quality foods and drink producers and see the pros demonstrate their skills live on stage. 2011 will see the addition of ‘The Secret Garden’, an exclusive area where visitors will have the chance to take part in Q&A sessions with chefs while feasting on canapés and champagne. <p><i>Website: </i><a href="http://www.tastefestivals.com/"><i>Taste of London</i></a> <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>On Sonny’s Stall, Tachbrook Street Market;</b> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh6.ggpht.com/--3oc6Vl01js/TfyH3tIHQrI/AAAAAAAAAjY/cd8Pf4mehKI/image%25255B60%25255D.png?imgmax=800" width="200" height="144">Asparagus, broad beans, carrots, cauliflower, lettuce, new potatoes, peas, radishes, rocket, sorrel, spring onions, watercress along with the most tasty fruits such as Cherries, elderflowers, gooseberries, redcurrants, rhubarb, strawberries, and Raspberries. <p> </p> <p> </p> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/-LJyOFxBWfJc/TfyH4Ko57dI/AAAAAAAAAjc/3jtQwyJnbzk/image%25255B20%25255D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/-VftQxKXqjK8/TfyH4wQCeeI/AAAAAAAAAjg/LfybVTogjcI/image%25255B23%25255D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh3.ggpht.com/-15-XxbMJApI/TfyH5tW8ghI/AAAAAAAAAjk/NbECkxIuWt8/image%25255B26%25255D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="100_0186" border="0" alt="100_0186" align="left" src="http://lh4.ggpht.com/-dXM0uBA-QXk/TfyH6FnfV9I/AAAAAAAAAjo/rw7C4l_PmKQ/100_0186%25255B3%25255D.jpg?imgmax=800" width="200" height="150"></p> <p> </p> <p> </p> <p> </p> <p> </p> <p><b> <hr align="center" size="2" width="100%"> </b> <p><b><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/-g5S0MQEKga0/TfyH625ROZI/AAAAAAAAAjs/-eyCpK4ApA4/image%25255B29%25255D.png?imgmax=800" width="200" height="145">Our Local Butchers Freeman’s have been getting in;</b> <p>Beef, Guinea Fowl, Lamb, Pork, Rabbit, Veal, Quail, and Wood Pigeon. <p><b></p></b> <p><b></b> <p><b></b> <p><b> <hr> Our Local Fishmonger Jon Norris, Tachbrook Street Market Has Been Getting In;</b> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh3.ggpht.com/-agAkRsvwVDY/TfyH7XD1qEI/AAAAAAAAAjw/48x5UkQiFuc/image%25255B32%25255D.png?imgmax=800" width="200" height="143">Another great display from Jon including a small shark, to day he was showing amongst others live Crab, South coast Flounder, Cornish Octopus, Cornish Haddock, Cornish Hake, Hake is an under-rated fish, which is a shame because it has a subtle and delicious flavour, similar to cod. Best of all, it is environmentally sustainable, yet inexpensive. It is also easy to prepare as it has relatively few bones. Heating the fish fillets slowly in a cold pan prevents them from curling up during frying. This works really well for firm fish with thin skins, such as hake. <p>There was also wild Scottish Sea Trout, Cornish Dover Sole, Scottish Squid, Scottish<img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/-BAeluUdCVyU/TfyH8YkYZPI/AAAAAAAAAj0/6tW3MrPOdrs/image%25255B44%25255D.png?imgmax=800" width="200" height="150"> Langoustines, Halibut, Herring, Lemon Sole, line caught Mackerel, Plaice, Pollack, Sea Bass, and Cornish Turbot as you will all know by now most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, just look at the photos and see just how passionate Jon and his family and friends are about the produce they sell, oh we're also recommending Jon’s Dressed Crab it's a simple, healthy meal using a mixture of brown and white Crab meat and prawns so delicious with salad and a light dressing. <p> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="100_0191" border="0" alt="100_0191" align="left" src="http://lh3.ggpht.com/-vFJ-UndxguY/TfyH82ZLa0I/AAAAAAAAAj4/xS5uiW9AVxM/100_0191%25255B3%25255D.jpg?imgmax=800" width="200" height="150"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/-eKuel1GDSL0/TfyH_l0GgdI/AAAAAAAAAj8/HYY50fcsEtM/image%25255B59%25255D.png?imgmax=800" width="640" height="480"></p> <h3><b>Jon’s tips to buying fish and shellfish;</b></h3> <p>Fresh Whole Fish <ol> <li>The eyes should be clear and convex, not sunken <li>The flesh should be firm and resilient to finger pressure <li>The fish should smell freshly and lightly of the sea <li>Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia. <li>Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </li></ol> <p><b>Fresh Fillets</b> <ol> <li>The surface of the fillet should be moist, with no signs of discolouration. <li>The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. <li>As with whole fish, the smell should be fresh and light, with no ‘off’ odours. <li>Live bi-valves (including mussels, clams and oysters) <li>The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</li></ol> <p><b> <hr align="center" size="2" width="100%"> </b> <p><b></b> <h1><b>Recipes for June</b></h1> <p>We bought some Hake from Jon as it is a while since we had some and his looked very fresh and tasty, here are two of my favourite recipes for Hake. <h3><b><font size="3"> <hr> Hake with Peas and Asparagus (Merluza con Guisantes y Esparrgos)</font></b></h3> <p><a name="OLE_LINK4"></a><a name="OLE_LINK3">Fancy giving cod a rest and trying a different fish for a change?</a> <p>I remember having this dish many, many years ago at a friend’s house and then in 1972 in the little fishing villages of Cala Bona and Calla Millor (not so small now though) on the island of Mallorca we had it again and again. This recipe is as original as it gets, modern versions differ somewhat but we like this better especially in June when we serve it with steamed Jersey Royal Potatoes. <p>Serves / Makes: 4 servings <p>Prep-Time: 10 minutes <p>Cook-Time: 30 minutes <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>You Will Need</b> <p>1 small onion <p>1 small carrot <p>1 sprig, parsley <p>2 tablespoons, olive oil <p>1 kilo, peas, frozen or fresh <p>1 kilo, hake, cut into portions <p>Salt and pepper to taste <p>300mls, fish or vegetable stock, if we have no fish stock we like to use Knorr vegetable gel stockpots <p>12, cooked asparagus tips, we like to use the jumbo asparagus <p><b> <hr align="center" size="2" width="100%"> </b> <p><b>Method</b> <p>Chop the onion, carrot, and parsley and fry gently in a saucepan in oil, without browning. Add the peas and the hake, season, add the stock and simmer for 30 minutes; put the asparagus tips in at the last moment, just to heat through. <p>Serve the hake surrounded by the peas, with the asparagus tips on top and Enjoy! <p><b> <hr align="center" size="2" width="100%"> </b> <h3><a name="OLE_LINK9">Pan-Fried Hake with Lemon and Parsley</a></h3> <p><a name="OLE_LINK12"></a><a name="OLE_LINK11">This is a very popular recipe in Spain its quick and easy and just right for a light lunch or supper.</a> <p><strong>Serves / Makes: 4 servings</strong><strong></strong> <p><strong>Prep-Time: 10 minutes</strong><strong></strong> <p><strong>Cook-Time: 12 minutes</strong><strong></strong> <hr align="center" size="2" width="100%"> <p>You Will Need <p>2 tablespoons, seasoned plain flour <p>2 tablespoons, lemon zest, finely grated <p>10 grams, fresh flat leaf parsley, chopped <p>4 small fillets or steaks of hake about 80 to 90 grams each <p>2 tablespoons, olive oil <hr align="center" size="2" width="100%"> <p>Method <p>Mix together the seasoned flour, lemon zest and parsley, pat onto the fish on both sides well, shaking off any excess. Heat the oil in a large frying pan over a moderate heat; cook the fish for 11 to 12 minutes turning occasionally. Drain on kitchen paper and serve with lemon wedges and seasonal vegetables. <p>Enjoy! <hr> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://worldwright.wordpress.com/2011/06/08/wales-a-foodies-paradise-hiraeth-for-beginners/">Wales: a foodie's paradise - Hiraeth for beginners</a> (worldwright.wordpress.com) <li class="zemanta-article-ul-li"><a href="http://www.thelondonfoodie.co.uk/2011/05/londons-best-cookery-schools-feng-sushi.html">London's Best Cookery Schools - Feng Sushi</a> (thelondonfoodie.co.uk) <li class="zemanta-article-ul-li"><a href="http://mycookingathome.blogspot.com/2011/06/report-nigel-slater-herb-recipes.html">Report: Nigel Slater's herb recipes</a> (mycookingathome.blogspot.com) <li class="zemanta-article-ul-li"><a href="http://lizzieeatslondon.blogspot.com/2011/05/barbequed-prawns.html">Barbequed Prawns</a> (lizzieeatslondon.blogspot.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=4fc9ddaa-91cd-4847-8e3c-36a1628d53bc"></a></div> <p> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:188a8d22-b612-49e8-8780-2dd246dfefc8" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Recipes%e2%80%9d" rel="tag">“Seasonal Recipes”</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Foodstuffs%e2%80%9d" rel="tag">“Seasonal Foodstuffs”</a>, <a href="http://www.example.com/%e2%80%9cTachbrook+Street+Market%e2%80%9d" rel="tag">“Tachbrook Street Market”</a>, <a href="http://www.example.com/%e2%80%9cJonathan+Norris%e2%80%9d" rel="tag">“Jonathan Norris”</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a>, <a href="http://www.example.com/Freeman%e2%80%99s" rel="tag">Freeman’s</a>, <a href="http://www.example.com/Alhayat" rel="tag">Alhayat</a>, <a href="http://www.example.com/Greengrocers" rel="tag">Greengrocers</a>, <a href="http://www.example.com/Fruiterers" rel="tag">Fruiterers</a>, <a href="http://www.example.com/November" rel="tag">November</a>, <a href="http://www.example.com/%e2%80%9cWhat%e2%80%99s+in+Season%e2%80%9d" rel="tag">“What’s in Season”</a>, <a href="http://www.example.com/markets" rel="tag">markets</a>, <a href="http://www.example.com/shops" rel="tag">shops</a>, <a href="http://www.example.com/supermarkets" rel="tag">supermarkets</a>, <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Fish" rel="tag">Fish</a>, <a href="http://www.example.com/Hake" rel="tag">Hake</a>, <a href="http://www.example.com/Spain" rel="tag">Spain</a>, <a href="http://www.example.com/Mallorca" rel="tag">Mallorca</a>, <a href="http://www.example.com/Calla+Bona" rel="tag">Calla Bona</a>, <a href="http://www.example.com/Cala+Millor" rel="tag">Cala Millor</a>, <a href="http://www.example.com/lemon" rel="tag">lemon</a>, <a href="http://www.example.com/parsley" rel="tag">parsley</a>, <a href="http://www.example.com/quick" rel="tag">quick</a>, <a href="http://www.example.com/easy" rel="tag">easy</a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-71155236158202391362011-05-24T11:34:00.001+01:002011-05-24T11:34:17.815+01:00May, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/05/may-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Well, I’m late again my apologies to one and all, I did think about not putting a blog up for May as it is so late however one or two have asked for a May blog so here it is.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">As the weather gets warmer in May, beautiful British produce can be found in abundance especially large, juicy spears of <a class="zem_slink" title="Asparagus" href="http://en.wikipedia.org/wiki/Asparagus" rel="wikipedia">asparagus</a> which are at their very best and cheap too, when I say asparagus I mean proper English asparagus, not that stuff from Peru or America, which is a bit wishy-washy not that I have anything against overseas asparagus but English is something special and I like the short period in which we can get it, and Jersey royals the new potatoes with attitude are mouth-watering sprinkled with sea salt flakes, black pepper and golden Jersey butter melted and poured over them.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The English asparagus season officially starts on 1st May, but depending on the weather can start as early as mid-April the harvest lasts for approximately 6 weeks, until mid-June. Although asparagus was once only grown in certain areas of the United Kingdom, such as the <a class="zem_slink" title="Evesham" href="http://en.wikipedia.org/wiki/Evesham" rel="wikipedia">Vale of Evesham</a>, East Anglia, Kent, and London, it is now grown in most of the United Kingdom. It's a great accompaniment to seasonal meats and fish, steam, grill or roast it, add it to tarts or blend it into soups no matter which way you cook it you are going to be in for a tasty treat.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">British asparagus, with its deep, intricate flavour, is considered by the British, at least to be the best in the world. Its profound, lush flavour is ascribed in large part to Britain’s cool growing conditions. Traditionally only green asparagus has been grown here, but there are several types and varieties, in any case <span style="mso-spacerun: yes"> </span>whether you’re buying tips thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than dry and wrinkly. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Avoid any stems that are discoloured, scarred or turning slimy at the tips. If you're using whole spears, then make sure the buds are tightly rolled. If you're making soup, though, you could also use the cheaper, loose-tipped spears you sometimes find on market stalls.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Regardless of what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to tie the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water. Then trim the stalks and, if the lower part of the stem seems tough when sliced and eaten raw, lightly peel the bottom third of the stem. Drop loose spears into a pan of boiling water and cook until just tender.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The cooking time varies according to the thickness of the stems but ranges between 3 to 5 minutes; the Roman’s use to have a saying similar to “In a New York Minute” it was “Quick as Asparagus”. Once it's cooked, drain, and pat dry on kitchen paper. If you're serving it cold, you'll get the best flavour if, rather than cooling under the cold tap, you spread the hot asparagus out to cool on some kitchen paper.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Conventionally coordinated with hollandaise sauce, asparagus picked just a day or so ago (try your nearest farmers' market) needs no messing with. Enjoy it with a mizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Earliest records of asparagus cultivation trace it back to Greece some 2,500 years ago. The Greeks believed that asparagus possessed medicinal properties and recommended it as a cure for toothaches. It was highly prized by the Romans who grew it in high-walled courtyards. Asparagus has been grown in England since the sixteenth century (it is not widely cultivated anywhere else in the UK) and during the nineteenth century it caught on in North America and China</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asparagus contains more folic acid than any other vegetable. It also a source of fibre, potassium, vitamins A and C and glutathione, a phytochemical with antioxidant and anticarcinogenic properties</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">BUYING</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Look for firm but tender stalks with good colour and closed tips. Smaller, thinner stalks are not necessarily tenderer; in fact thicker specimens are often better due to the smaller ratio of skin to volume.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">STORING</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Once picked, asparagus rapidly loses flavour and tenderness, so it really is worth eating it on the day you buy it. If that isn't possible, store asparagus in the fridge with a damp paper towel wrapped around the bottom of the stalks and you can get away with keeping it for a couple of days.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">PREPARING AND COOKING</font></p><span style="line-height: 14pt; font-family: ; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; mso-fareast-language: en-us; mso-bidi-language: en-us; mso-ansi-language: en-gb"><font style="font-size: 12pt" color="#000000">Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly). Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.</font></span> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">For us (Maureen and meself) May is the start of our summer and as the days get longer and warmer we look forward to barbeques, picnics and lunches in the garden and the parks here in London, we always look forward to the new season asparagus delicious served cold with a nice tasty vinaigrette or a velvety, opulent <a title="Hollandaise Sauce" href="http://www.mydish.co.uk/recipe/2517/debbis-easy-hollandaise-sauce" target="_blank">Hollandaise sauce</a>, we take pleasure in the delicate and unsophisticated texture of sea trout lightly poached in white wine with herbs or pan-fried with butter, lemon and capers we also<span style="mso-spacerun: yes"> </span>look forward to the new season parsley, carrots, raspberries and the first of the cherries.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">I remember when we were at The Whitewell Hotel, The Willow Tree Restaurant and The Great Tree Hotel we always competed with other hotels and restaurants who would be the first to serve the first of British asparagus, strawberries and jersey royal potatoes, at Whitewell we almost always won and the same can be said for the Willow Tree but down in Devon it was always a real competition with <a href="http://www.gidleigh.com/" target="_blank">Gidleigh Park</a> and I am miserable to say they won more than we did, however it is still always nice to get the first of this seasons new fruit and veg with such magnificent flavours.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">May is unquestionably the time for new vegetables, and at this time there are so many that get going at the end of April that are either just coming into season or are in full swing it seems we are bursting at the seams with seasonal luxury this month so you must try to mix and match sumptuous asparagus, tender peas and spicy watercress to make mouth-watering salads and soups.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">There are not surprisingly, other vegetables that we can look forward to see this month; New Season Carrots, Mint, Wild Mushrooms, Nettles, Parsley, Radishes, Rocket, Samphire, Sorrel, Spinach and Watercress are all on offer outdoor grown salad leaves of all types come along, as do Radishes, Broad Beans, Spinach, Broccoli, Courgettes, all start to appear this month too, English tomatoes will start to become quite evident and get better as May fades into June.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The summer vegetables will be starting but the British fruit will still be a little limited, but the first of the strawberries will be appearing. We will also begin to find that the choice of meat and fish becoming more plentiful and that the farmhouse cheeses are at their best.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Fruit at Its Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Rhubarb and form abroad, melons such as Cantaloupe, Charentais and Gallia and cherries and apricots.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">British Fruit coming in now are Strawberries from Kent, Devon, and Cornwall May customarily sees the beginning of the English strawberry season; we have always related them with much later in the year more like late June, July and August but we now get tasty early strawberries, another fruit that surprises me at this time of year is the cherry, imported of course but once these and strawberries appear in the shops then you instinctively know summer is just around the corner. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Late May also sees the first flush of summer berries, gooseberries, red currants, black currants and probably even raspberries, now that's something to look forward to isn't it?</font></span><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"></span></b></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Vegetables at Their Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Asparagus, spinach, radishes, spring greens and purple sprouting broccoli, cucumbers, primo cabbages and cauliflowers.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Vegetables just appearing are: Main crop carrots, new potatoes especially Jersey Royals, and those other tasty varieties such as those from Pembrokeshire, and Anglesey, new season turnips, young tender broad beans and tender sweet cucumbers, plus that tasty peppery arugula/rocket. It is probably your last chance to buy Leeks, parsnips and kale.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">And don’t forget the herbs basil, chervil, chives; dill, elderflower, mint, nasturtium, parsley (curly), parsley (flat-leaf), and sorrel are all now becoming widely available.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Meat, Poultry and Game at Its Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">All the usual suspects are available but it is the new season lamb you want to keep a lookout for and the outdoor reared pork, Welsh Black Beef is another that id beginning to show itself more and more.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Fish and Seafood at Its Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">After particular beautiful Cornish weather in April which as always is excellent for catching and landing fish and seafood, May is and has been more of a challenge what with strong winds at the beginning of the month and now more winds this week netting and landing the catch has become a bit more difficult of a task for the boats and the same can be said for Scotland joyfully, what's being landed is really superior produce.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">For all that wonderful fresh fish look for Sea bass, Turbot and Monkfish, Salmon, Sea Trout, River Trout are at their best, Dover sole and Lobster are coming back after their low season, and Cornish crab and other shellfish are simply superb.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Line-Caught Mackerel is luscious, tasty, and plentiful right now, we are seeing reasonable sized fish, which makes for some lovely dishes whether you're eating at home with your family or cooking for a few friends too.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">The first sardines should soon be appearing at the fishmongers (for those in Pimlico look at the Cornish Chins) so get the barbecue out and start grilling, even though they have always been popular with the Spanish and Portuguese they have never really caught on in this country. We all eat them quite cheerfully while on holiday but it seems when we get back to our own patch, if they do not come in tins then we don't seem to want to know them, it’s a shame really as when they are fresh they are very yummy. Drizzled with a good quality olive oil and grilled till the skin turns crispy, served with a salad of tossed leaves with a hint of lemon juice and some homemade crusty bread what could be better?</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">May is great for buying Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font color="#000000"><font style="font-size: 12pt">A new online consumer guide to sustainable seafood has been launched today. The Good Fish Guide at </font></font><font style="font-size: 12pt"><a href="http://www.mcsuk.org/enewsletter/direction.php?nid=228&link=http://www.goodfishguide.org.uk"><font color="#0000ff">www.goodfishguide.org.uk</font></a><font color="#000000"> gives straightforward advice and cooking recipe ideas to make buying sustainable and varied seafood much simpler. The MCS Pocket Good Fish Guide has also been updated and now includes a credit card-sized guide to buying fish including top buying tips and questions to ask the fishmonger or at the fish counter. </font></font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><a name="OLE_LINK2"></a><a name="OLE_LINK1"><span style="mso-bookmark: ole_link2"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></span></a></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bookmark: ole_link1"><span style="mso-bookmark: ole_link2"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font color="#000000"><font style="font-size: 14pt">The Latest Grocery News for May 2011</font></font></span></b></span></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bookmark: ole_link1"><span style="mso-bookmark: ole_link2"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"></span></b></span></span><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt"><font color="#000000">from </font></font><a href="http://lovebritishfood.co.uk/british-food/supermarket-watch/supermarket-watch-may-2011/"><font style="font-size: 14pt" color="#0000ff">Love British Food</font></a></span></b></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Mandatory rules for country of origin labelling are one step closer! The EU Committee for Environment, Public Health, and Food Safety has voted unanimously for country of origin labelling for all meat, poultry, dairy products, fresh fruit, and vegetables with a country of origin. Members also backed country of origin labelling for meat, poultry, and fish when used as an ingredient in processed foods. The decision will now be taken back to European Parliament in July where members must back a plenary vote. </font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Tesco has started to import Black Angus beef from America, a direct competitor to Aberdeen Angus. British farmers produce 64 per cent of the beef we eat. Most of the rest comes from Ireland, but also increasingly Brazil and now, for the first time in many years, the USA. British farmers fear this increased competition will undercut their beef on price and shoppers will move away from British! Don't let this be the case – buy British today!</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Waitrose has become the first supermarket to commit to offering English only cherries for the key window of the UK season – five weeks at the height of the summer. They will begin selling cherries from May with imported produce from N. America, Turkey, and Spain. Imported cherries will then be phased out for the five week 100 per cent English season and then in August, as the English season draws to a close, it will be English topped up with imported fruit.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Look forward to a bumper strawberry crop! The warm weather has brought crops out 2 weeks earlier than usual and is predicted to be the best harvest in 20 years. As a result the number of strawberries imported from countries like Spain has been reduced by 50 per cent. Tesco has pledged to sell predominately English strawberries from the month of May.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Get your English aubergines now! The Yorkshire grown aubergines, supplied by English Village Salads Ltd, have come into season and will be available in supermarkets now until November.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Tesco has met the local target it set itself back in 2006 this month. The supermarket has broken its £1bn barrier for sales of locally sourced products.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda is exclusively stocking the branded Cornish Crystal potatoes this year. The Cornish new potatoes have already hit supermarket shelves, making them one of the earliest UK mainland potatoes currently being sold.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Volume sales of English apples have risen by 6 per cent this year and could grow by a further 50 per cent on the back of recent strong support for the industry by the multiples.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Harvey Nichols has announced it will be holding summer dining events to take urbanites out of the city and closer to traditionally produced foods. The Hand Picked by Harvey Nichols events include tours, culinary master-classes, communal lunches, and activities showcasing ethical fishing and traditional pig rearing.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">East of England Co-operative has launched a new ‘Sourced Locally’ brand in-store. 200 stores across Norfolk, Suffolk and Essex have been using shelf barkers to highlight food miles for some time but they are now broadening the marketing so all local foods are flagged up under the Sourced Locally brand.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">A new study by The People's Trust for Endangered Species has found that nearly half of England's traditional apple, pear, and cherry orchards have been abandoned or are being neglected. The loss severely threatens rare, historic varieties of fruit such as Sheep's Snout and Slack my Girdle apples.</font> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Finally, planning applications are in place for at least six rabbit battery farms across the UK. Britain eats 3,000 tonnes of rabbit meat each year, virtually all of it imported, however many have concerns about the increased traffic and the animal welfare rights. Some state “They are moving away from battery farming in chickens, so it seems like a retrograde step”. </font></li></ol> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Seasonal foods at their best to look out for in the supermarkets this month: </font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Vegetables: asparagus, aubergine, broad beans, broccoli, carrots, cauliflower, cucumber, jersey royal new potatoes, kohlrabi, lettuces and salad leaves, new potatoes, onions, peas, potatoes (main crop), radishes, rhubarb, rocket, samphire, spinach, spring onions, watercress and wild nettles.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Fruit: cherries, elderflowers, raspberries, strawberries and tomatoes.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Herbs: basil, chervil, chives, coriander, dill, elderflowers, mint, mushrooms (cultivated), mushrooms (wild), nasturtium, oregano, parsley (curly), parsley (flat-leaf), rosemary, sage, sorrel and tarragon.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Meat: beef, chicken, lamb, pork, rabbit, turkey, and wood pigeon.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Fish: Cockles, Cod, Coley, Conger Eel, Crab, Herring, John Dory, Lemon Sole, Lobster, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, sea trout, shrimp, whelks and whitebait.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt" color="#000000">Local Shopping</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TduJj4-9eoI/AAAAAAAAAiY/9z40F0HNTkE/s1600-h/image2.png"><img style="background-image: none; border-right-width: 0px; margin: 4px 3px 1px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TduJkk819tI/AAAAAAAAAic/j7xxwd0l0GM/image_thumb.png?imgmax=800" width="204" height="154"></a><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Address: Tachbrook Street, SW1</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Trading hours: Monday to Saturday: 8am to 6pm</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Nearest tube: Victoria or Pimlico</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Bus: 2, 24, 36, 185, 436</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"> <hr align="center" size="2" width="100%"> </b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TduJlbtZssI/AAAAAAAAAig/sMEotGbPz_I/s1600-h/image5.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh6.ggpht.com/_GJKTYQutc1M/TduJmEYqspI/AAAAAAAAAik/BRad-pWf94g/image_thumb1.png?imgmax=800" width="204" height="148"></a><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">On Sonny’s Stall on Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Sonny’s stall once again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Well there were Apples English Braeburns and Bramleys, Artichokes, British Asparagus, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Jersey Royal Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition. He has also obtained some of the finest tasting British Strawberries and Raspberries we have had in a long time</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Our Local Butcher Freemans (Butchers)</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">1<a href="http://lh4.ggpht.com/_GJKTYQutc1M/TduJmz41D-I/AAAAAAAAAio/7EUaALbfE0k/s1600-h/image8.png"><img style="background-image: none; border-right-width: 0px; margin: 0px 5px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TduJncVPfeI/AAAAAAAAAis/TrKqXUPadcc/image_thumb2.png?imgmax=800" width="204" height="149"></a>17 Lupus street, sw1v 3en 020 7821 1414),</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">Are displaying and ordering; </font><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">The lamb is some of the best we have seen and his beef is well hung, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on, we chose this week to have a small pork loin joint just for the two of us and at £4.25 for the joint we had a good 4 meals from it, The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.</font></span></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt"> </span></b> <hr align="center" size="2" width="100%"> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt"><font style="font-size: 14pt" color="#000000">Our Local Fishmonger Jon Norris on Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TduJoL1i9GI/AAAAAAAAAiw/14obI-7SlT4/s1600-h/image11.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh3.ggpht.com/_GJKTYQutc1M/TduJou39bUI/AAAAAAAAAi0/z7FHqc-hHOQ/image_thumb3.png?imgmax=800" width="204" height="147"></a><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Jon’s display was as usual a stunning menu of all the best the sea can offer, his Wild Black Bream was simply the best we have seen in a long time and Brown Crab, Haddock, Lemon Sole, Langoustines, Sardines, Sea Bass, and Sea Trout along with Sea Urchins, live Lobster, Brill and Dover Soles and the line caught Mackerel made it very difficult for us to make a choice.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">There was Cornish Octopus, Plaice from Scotland so plump and sweet, and we chose for our meal this week some beautiful Cornish Whiting so simple to cook with just a little olive oil and butter cooked in the pan seasoned with salt and pepper and a squeeze of lemon and the served with those fantastic Jersey Royals and divine English asparagus.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font color="#000000"><font style="font-size: 12pt">We also bought a superb brown crab so we could make my Crab Paté you can find my recipe on MyDish just click on this link </font></font><a href="http://www.mydish.co.uk/recipe/7625/crab-p%EF%BF%BDt%EF%BF%BD"><font style="font-size: 12pt" color="#0000ff">Crab Paté</font></a></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Jon’s tips to buying fish and shellfish;</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="text-transform: uppercase" class="MsoIntenseReference"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: arial"><span style="mso-spacerun: yes"><font style="font-size: 16pt" color="#2da2bf"><strong><em> </em></strong></font></span></span></span><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Fresh Whole Fish </font></span></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The eyes should be clear and convex, not sunken</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The flesh should be firm and resilient to finger pressure</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The fish should smell freshly and lightly of the sea</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </font></span></li></ol> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Fresh Fillets</font></span></b></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The surface of the fillet should be moist, with no signs of discolouration. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">As with whole fish, the smell should be fresh and light, with no ‘off’ odours. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Live bi-valves (including mussels, clams and oysters) </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</font></span> </li></ol> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">In The Garden;</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">We are not growing a lot this year because of the upcoming work on our windows, we have put in some mixed spicy salad and of course our much-loved Rocket (Arugula) and they are all coming along nicely, as well as our favourite herbs of Parsley, Sage, Mint, and Thyme.</font><span style="mso-bidi-font-family: arial"></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Recipes for Month</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><a href="http://www.mydish.co.uk/recipe/7625/crab-p%EF%BF%BDt%EF%BF%BD"><font style="font-size: 12pt" color="#0000ff">My Crab Paté find it here on MyDish</font></a></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><a name="OLE_LINK34"></a><a name="OLE_LINK31"></a><a name="OLE_LINK30"><span style="mso-bookmark: ole_link31"><span style="mso-bookmark: ole_link34"><b style="mso-bidi-font-weight: normal"> <hr align="center" size="2" width="100%"> </b></span></span></a></div> <p style="line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt; padding-top: 0px" class="MsoTitle" align="center"><span style="mso-bookmark: ole_link30"><span style="mso-bookmark: ole_link31"><span style="mso-bookmark: ole_link34"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong>Spiced Tempura Asparagus with Asian Dipping Sauce and Cucumber Salad</strong></font></span></span></span></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">A tasty Summer treat with all the flavours of Asia</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>4 servings</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">You Will Need;</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Vegetable oil for deep frying</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">100 grams</font><font style="font-size: 12pt">, self raising flour</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">15 grams</font><font style="font-size: 12pt">, paprika</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 teaspoon, sea salt</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">150ml, sparkling water</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">16, asparagus spears</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">For the Dipping Sauce</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">150ml, light soy sauce</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">20 grams</font><font style="font-size: 12pt">, garlic, crushed</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">10 grams</font><font style="font-size: 12pt">, chopped red chilli pepper</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 teaspoons, caster sugar</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">For the Cucumber Salad</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1, Romano pepper seeded and cut into finger length strips</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">100 grams</font><font style="font-size: 12pt">, sugar snap peas</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">10 grams</font><font style="font-size: 12pt">, fresh coriander, roughly chopped</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1, cucumber cut into finger length strips</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Toasted sesame seeds to garnish</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Method;</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Put the salad ingredients into a large bowl and mix well, using another bowl mix the dipping sauce ingredients and put to one side.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">Heat the oil in a large deep pan or fryer to </font><font style="font-size: 12pt">180°C</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Whisk together the flour, paprika and salt with enough sparkling water to make a batter, dip the asparagus spears into the batter until well coated, shake of the excess and place in batches into the hot oil, deep fry for 3 to 4 minutes or until golden and crisp, remove from the oil and drain on kitchen paper.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Place the warm tempura asparagus over a mound of the cucumber salad sprinkle with toasted sesame seeds and along with the dipping sauce serve and Enjoy!</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt; padding-top: 0px" class="MsoTitle" align="center"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong>Spring Lamb Cutlets with a Wild Garlic & Herb Crust</strong></font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><a name="OLE_LINK4"></a><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><font style="font-size: 12pt" color="#000000"><font style="text-decoration: none">Have you ever made a recipe that smelled so good while it was cooking that you had to leave the kitchen because you wanted to try it before it was done? That's what happens in our house when I make this delicious dish of lamb with fresh herbs, and it's a very simple recipe to follow.</font></font></span></a></p><span style="line-height: normal; mso-bookmark: ole_link4"></span><span style="line-height: normal; mso-bookmark: ole_link3"></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>4 servings</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>8 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>15 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">You Will Need</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">4 small or 2 large lamb cutlets </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">For the crust: </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">50 grams, white bread, torn into chunks </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 tablespoons, wild garlic leaves </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 teaspoon fresh rosemary </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 teaspoon fresh thyme </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Salt and pepper </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 tablespoon olive oil </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Knob of butter</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000"> </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Method</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Pre-heat the oven to 220°c. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Heat the olive oil and butter in a heavy frying pan until foaming but not coloured and pan fry the cutlets for a few minutes on each side until browned. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Meanwhile, in a small blender whizz the bread, garlic leaves, rosemary, thyme and salt and pepper.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Press the mixture onto each cutlet, and roast in the oven for 15 minutes. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Serve with Jersey Royal potatoes or new potatoes and buttered primo cabbage and Enjoy!</font><b></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Notes</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">If you go down to the woods today, it's likely the smell of wild garlic (ramsons) will fill the air. This wild relative of the chive can be eaten in many ways, both raw and cooked - in soups, salads, or taking basil's place in pesto. In this month's recipe it partners traditional rosemary to flavour some equally seasonal spring lamb</font></span></p> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <div class="zemanta-related"> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/asparagus-with-lemon-mayonnaise-2285842.html">Asparagus with lemon mayonnaise</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://foodfromthegarden.wordpress.com/2011/05/20/asparagus%25e2%2580%2594a-healthful-choice/">Asparagus - A Healthful Choice</a> (foodfromthegarden.wordpress.com) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/features/bring-me-my-spears-skye-gyngells-asparagus-tips-2285845.html">Bring me my spears: Skye Gyngell's asparagus tips</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a 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href="http://www.example.com/Wild+Garlic" rel="tag">Wild Garlic</a></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=a0049d5f-ab60-405f-a683-e00fa3c73121"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-9924621778468353982011-04-27T13:12:00.000+01:002011-04-27T13:13:17.188+01:00Catch of the Day<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/04/catch-of-day.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><div style="margin: 1em; width: 310px; display: block; float: left" class="zemanta-img"> <p style="font-size: 0.8em" class="zemanta-img-attribution">Image via <a href="http://commons.wikipedia.org/wiki/File:Solea_solea.jpg">Wikipedia</a></p></div> <p><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TbgIRQPHwYI/AAAAAAAAAhs/L92yj_3-pN8/s1600-h/image%5B1%5D.png"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh3.ggpht.com/_GJKTYQutc1M/TbgIR9NT3jI/AAAAAAAAAhw/Mu9HSfS-Wo8/image_thumb.png?imgmax=800" width="538" height="84"></a></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Cooking fish is clear-cut, if you just follow a few basic rules and you will plate up dishes to contend with the best of restaurants. It is recommended that we eat at least three or more portions of fish a week, as the experts have proved that if you eat more fish you are less likely to suffer from heart disease and cancer.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The fat in fish is omega-3, which seems to keep blood from getting sticky and to reduce the chances of having a stroke.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Maureen and myself well, we just like fish and seafood for its handiness, simplicity of cooking, taste and if it’s good for us well, that’s a bonus!</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Fish and seafood is available to buy fresh, frozen, or cured, your fishmonger or supermarket fish counter should stock a large choice of each of the groups of seafood there are 3 main groups of fish;</font></span></p>Technorati Tags: <a href="http://technorati.com/tags/Catch%20of%20the%20Day" rel="tag">Catch of the Day</a>,<a href="http://technorati.com/tags/Fish" rel="tag">Fish</a>,<a href="http://technorati.com/tags/supermarket" rel="tag">supermarket</a>,<a href="http://technorati.com/tags/restaurants" rel="tag">restaurants</a>,<a href="http://technorati.com/tags/seafood" rel="tag">seafood</a><br> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-fareast-language: en-gb; mso-bidi-language: ar-sa; mso-no-proof: yes"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TbgISczM3wI/AAAAAAAAAh0/a2RV4n-_4lY/s1600-h/clip_image0033.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image003" border="0" alt="clip_image003" src="http://lh3.ggpht.com/_GJKTYQutc1M/TbgITIpqsXI/AAAAAAAAAh4/fiQGU3_Ak4I/clip_image003_thumb.jpg?imgmax=800" width="663" height="511"></a></span><span style="line-height: 14pt; mso-bidi-font-family: arial"></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt"><a class="zem_slink" title="White Sea" href="http://maps.google.com/maps?ll=65.6547222222,36.8541666667&spn=0.1,0.1&q=65.6547222222,36.8541666667 (White%20Sea)&t=h" rel="geolocation">White Sea</a> Fish</font></span></b></p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="An Exotic Fish Display" border="0" alt="An Exotic Fish Display" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TbgITlrBmuI/AAAAAAAAAh8/vDscRHuH1KU/An%20Exotic%20Fish%20Display%5B3%5D.jpg?imgmax=800" width="235" height="307">White Fish (wet fish) including Cod, Haddock, Plaice, Whiting, Pollack, <a class="zem_slink" title="Pollachius virens" href="http://en.wikipedia.org/wiki/Pollachius_virens" rel="wikipedia">Saithe</a> (Coley), Hake, Monkfish, <a class="zem_slink" title="Common sole" href="http://en.wikipedia.org/wiki/Common_sole" rel="wikipedia">Dover Sole</a>, <a class="zem_slink" title="Lemon sole" href="http://en.wikipedia.org/wiki/Lemon_sole" rel="wikipedia">Lemon Sole</a>, <a class="zem_slink" title="Megrim" href="http://en.wikipedia.org/wiki/Megrim" rel="wikipedia">Megrim</a>, Witch, Brill, Turbot, Halibut, Dogfish, Skates, Rays, <a class="zem_slink" title="John Dory" href="http://en.wikipedia.org/wiki/John_Dory" rel="wikipedia">John Dory</a>, Bass, Ling, Catfish, and Redfish</font></span> </p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">White fish are divided into two types round and flat.</font></span> </p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Large round white fish such as Cod and Coley are usually sold in steaks, fillets, or cutlets.</font></span> </p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The small round species such as Whiting and Haddock are usually sold in fillets.</font></span> </p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">With <a class="zem_slink" title="Flatfish" href="http://en.wikipedia.org/wiki/Flatfish" rel="wikipedia">flat fish</a>, the larger species such as Halibut and Turbot are sold whole in fillets and as steaks</font></span> </p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Smaller flat fish like Plaice and Sole are usually sold whole, trimmed, or filleted.</font></span></p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"></span> </p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt"><a class="zem_slink" title="Oily fish" href="http://en.wikipedia.org/wiki/Oily_fish" rel="wikipedia">Oil Rich Fish</a></font></span></b></p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo2" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Herring, Mackerel, Pilchard, Sprat, <a class="zem_slink" title="Horse mackerel" href="http://en.wikipedia.org/wiki/Horse_mackerel" rel="wikipedia">Horse Mackerel</a>, Whitebait, and Tuna</font></span></p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo2" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Oil-rich fish such as Herring and Mackerel are rich in <a class="zem_slink" title="Omega-3 fatty acid" href="http://en.wikipedia.org/wiki/Omega-3_fatty_acid" rel="wikipedia">omega 3 fatty acids</a>, which have been shown to have a lowering effect on blood fats; this decreases the chance of blood vessels clogging up with cholesterol.</font></span> <span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Oil-rich fish is also a good source of vitamins A and D.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Fresh Water Fish</font></span></b></p> <p style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Salmon, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Trout, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Perch, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Bass, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Bream, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Pike, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Arctic Char</font></span></p><span style="line-height: 14pt; mso-bidi-font-family: arial"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt"> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"> <hr> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TbgITxDFFCI/AAAAAAAAAiA/5xp9stXA-48/s1600-h/clip_image001%5B4%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 9px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TbgIUTaIZ7I/AAAAAAAAAiE/yNouQWqd1U8/clip_image001_thumb%5B2%5D.jpg?imgmax=800" width="300" height="450"></a>And then there are Shellfish</font><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt"> (Molluscs and Crustaceans)</font></span></b></span></p> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 13pt; text-indent: 0pt; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo4" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Clams, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Cockles, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Whelks, P</font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">eriwinkles, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Mussels </font></span><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#0070c0">(Today’s Catch), </font></span></b><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Oysters, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Lobster, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Crab, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Prawns, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Crayfish, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Scallops, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Sea Urchins, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Shrimp, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Squid, </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Octopus, and </font></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Cuttlefish</font></span></li></ul> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Always ask for assistance when selecting your fish and shellfish especially if you are not sure how it should be prepared and cooked your fishmonger should be happy to prepare fresh fish for you in exactly the way you want, if what you want is not available, species of the same type can always be substituted and once again a good fishmonger can help you out.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">We should be eating at least two portions of fish a week including one of oily fish. Fish and shellfish are good sources of a variety of vitamins and minerals, and oily fish is particularly rich in omega 3 fatty acids. But if we want to make sure there are enough fish to eat now, and in the future, we need to start thinking about the choices we make when we choose which fish we eat.</font></span></p> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt"><font style="font-size: 14pt">Anyway enough of all that lets get to the main point of what we hope will be a weekly or fortnightly part of our blog;</font></span></p> <div style="border-bottom: windowtext 1pt solid; border-left: medium none; padding-bottom: 1pt; line-height: normal; padding-left: 0cm; padding-right: 0cm; border-top: medium none; border-right: medium none; padding-top: 0cm; mso-border-bottom-alt: solid windowtext .5pt; mso-element: para-border-div"> <p style="padding-bottom: 0cm; margin: 0cm 0cm 10pt; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.25pt; padding-top: 0cm; tab-stops: 117.75pt" class="MsoTitle"><font style="font-size: 26pt">Mussels</font><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TbgIUwClKII/AAAAAAAAAiI/SJSNHZLWBSY/image6.png?imgmax=800" width="200" height="146"><span></span></p></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Mussels have earned an eminent place in the culinary echelon. The Romans adored them and the French King Louis XVIII was a great enthusiast. Known to man for thousands of years, mussels are abundant in the Atlantic, though they are now often commercially cultivated. All along the coast, you'll find mussels attached to small stones, seaweed and rocks; the larger ones are collected during low tide at the water's edge.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">It is said that in 1235, a ship loaded with sheep was wrecked in Aiguillon Bay. An Irishman named Walton, the only one of three crewmen to survive, lowered a net stretched over four pilings into the silt to collect his food. He soon noticed clusters of mussels appearing on the wooden posts, growing at a faster rate than in their natural banks. The first site for cultivating mussels was established in 1246 and the collecting stakes were called "bouchots" or "posts”.</font></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><a name="OLE_LINK4"></a><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium, and iron while being low in fat and they are low in calories they contain a number of vitamins and minerals and are easily digested, not to mention they are decidedly inexpensive and good value for money.</font></span></span></a></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Did you know that in 2009 one of Scotland’s leading shellfish companies clinched a deal to supply thousands of kilos of Scottish mussels per week to Belgium, the world’s biggest consumer of mussels, their national dish Belgians consume around a hundred thousand tonnes of mussels each year. Delhaize came to Isle of Shuna because they are one of the few companies in the world that can supply the best quality and consistency of supply of Scottish rope grown mussels, as well as extending availability and sustainability throughout the year.</font></span></span></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><span style="line-height: 16pt; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt"><font style="font-size: 14pt">Shetland Mussels </font></span></span></span><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">themselves received the ultimate accolade by celebrity French chef Jean-Christophe Novelli during a visit to the islands to attend Shetland’s Food Festival visiting the shellfish farm Blueshell Mussels for a boat trip to see at first hand the mussels being harvested from their growing ropes, followed by a tasting session back ashore, he said </font><i style="mso-bidi-font-style: normal"><span><font style="font-size: 12pt" color="#0070c0">“I was particularly impressed by the quality of the mussels grown in the clean waters around Shetland. These mussels are in my opinion the best in the world.”</font></span></i></span></span></span></p><span style="line-height: normal; mso-bookmark: ole_link4"></span><span style="line-height: normal; mso-bookmark: ole_link3"></span> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">They are also excellent for your heart, containing the highest amount of omega-3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The protecting shells of the blue mussel are smooth, glossy, and dark blue or navy in colour, whilst the juicy meat contained within may range from a bright orange to a pale cream. </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The difference in colour of the meat has nothing to do with a difference in taste, although some do say that the orange meat is fleshier and tastier. </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The orange meat is found in the shell of a mature female mussel, whilst the pale cream meat mussels are males or immature females. </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Mussels can grow in the wild or as is most popular nowadays, due to a huge demand and consumption, they can also be cultured or farmed.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">BUYING</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not ‘fishy’. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light. </font><b style="mso-bidi-font-weight: normal"></b></span></p> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">STORING</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Best eaten within a day of buying</font><b style="mso-bidi-font-weight: normal"></b></span></p> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">PREPARING AND COOKING</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">The ritual of cleaning and To Prepare them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water, first of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">For the greatest authenticity, use a shell to crack open the mussels, not your fork.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Did I say that they are very good for you an 85 gram portion of cooked blue mussels contain 20 grams of protein and only 147 calories; it is rich in iron, manganese, phosphorous, selenium, zinc and vitamins C and B12. Mussels are low in fat, only containing 0.7 grams of saturated fat in an 85 gram portion. They are, though an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body. The consumption of Omega-3 fatty acids helps prevent cardiovascular and heart disease and is an important part of a healthy diet, promoting a healthy brain as well as a healthy body. Mussels in fact contain higher levels of Omega-3 fatty acids than any other shellfish.</font><b style="mso-bidi-font-weight: normal"></b></span></p> <div style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Here below is one of our favourite recipes you can find more on our </font></span></b><font style="font-size: 12pt"><a href="http://www.mydish.co.uk/profile-recipes/238886/recipes#holder"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font color="#5f5f5f"><u>MyDish page</u></font></span></b></a></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">.</font></span></b></p> <p><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Alfredo’s Steamed Mussels" border="0" alt="Alfredo’s Steamed Mussels" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TbgIVGG7ysI/AAAAAAAAAiM/nbyut5RPrAE/Mussels-Alfredo-17.jpg?imgmax=800" width="200" height="150"></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt"><font style="font-size: 14pt">Thyme Steamed Mussels</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">In the 1970’s when we served fresh mussels at the Willow Tree Restaurant, Bolton-le-Sands, this was the dish that got the most praise and using the freshest mussels from Morecambe Bay, the thyme which grew in the garden and serving it with the watercress that grew in the stream that ran through the property it was no wonder it got the praise it did. Now when we decide to have mussels for a meal we do have a little difficulty in choosing which recipe to use, Maureen has her favourite and I have mine, oh what a hard life we lead‼</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Serves / Makes:<span style="mso-tab-count: 1"> </span>2 main course servings, or 4 starters</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Prep-Time:<span style="mso-tab-count: 2"> </span>8 minutes</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Cook-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">YOU WILL NEED;</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">1 kilo, fresh mussels</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">6 rashers, smoked streaky bacon, chopped into small pieces</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">2 baby leeks, sliced on the diagonal</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">30 grams, butter</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">1 red onion, peeled and chopped</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">3 cloves garlic, peeled and chopped</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">250mls, white wine</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">4 sprigs fresh thyme</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">250mls, double cream</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Salt and freshly ground black pepper</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">20 grams, freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">METHOD;</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped. </font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft. </font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels are open Discard any that remain closed.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them. </font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt">Serve with crusty bread to mop up all the juices and Enjoy!</font></span></b></p> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"> <hr align="center" size="2" width="100%"> </span></b> <p style="line-height: 13pt; margin: 0cm 0cm 10pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt"></font></span></b></p> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Alfredo’s Steamed Mussels" border="0" alt="Alfredo’s Steamed Mussels" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TbgIVXgW-wI/AAAAAAAAAiQ/hHhUlB0Tro8/Mussels-Alfredo-103.jpg?imgmax=800" width="200" height="150"></p> <p><img style="background-image: none; border-right-width: 0px; margin: 2px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Alfredo’s Steamed Mussels" border="0" alt="Alfredo’s Steamed Mussels" src="http://lh5.ggpht.com/_GJKTYQutc1M/TbgIV-edHbI/AAAAAAAAAiU/ME0CJH3_slQ/Mussels-Alfredo-113.jpg?imgmax=800" width="200" height="150"></p> <blockquote> <p align="center"><font size="4">If you like the Moules Pots Why Not Purchase Them From Where We Buy Ours at Amazon.co.uk</font></p></blockquote> <p><font size="4"></font></p> <p><iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B001NSRAD8&ref=tf_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe></p> <p> <hr> <p><font size="3">Also for more recipes For Mussels Try These sites;</font></p> <p><font size="3"><a href="http://www.seafish.org/eating-seafood/seafood-recipes" target="_blank">Seafish the authority on seafood</a>, </font><font size="3"><a href="http://www.bbc.co.uk/food/mussel" target="_blank">BBC-Food-Mussel Recipes</a>, <a href="http://www.mydish.co.uk/recipe/10629/steamed-mussels-with-fyne-ales-highlander-beer-and-arran-mustard" target="_blank">Steamed Mussels with Fyne Ales Highlander Beer and Arran Mustard</a>, <a href="http://www.mydish.co.uk/recipe/999/mussels-with-leeks-cider-and-cream" target="_blank">Mussels with Leeks, Cider & Cream</a>, and finally but not least is <a href="http://www.mydish.co.uk/recipe/4258/mussels-with-beer" target="_blank">Mussels with beer</a>.</font></p> <hr> <p><font size="3"></font></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.thejc.com/lifestyle/food/46489/cast-your-nets-wide-sustainable-fish">Cast your nets wide for sustainable fish</a> (thejc.com) <li class="zemanta-article-ul-li"><a href="http://lizzieeatslondon.blogspot.com/2011/04/spanish-style-seafood-rice.html">Spanish-Style Seafood Rice</a> (lizzieeatslondon.blogspot.com)</li></ul></div> <div style="padding-bottom: 0px; 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height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=26855cb7-3ec4-48a3-ba5a-b837e7f4aa6f"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-58251356883279245542011-04-06T11:07:00.001+01:002011-04-06T11:07:08.714+01:00April, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/04/april-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="left"><font style="font-size: 12pt">April, one of our favourite months spring has been switched on the clocks have been put forward the days are getting longer and the sun is coming out to play a little more.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="left"><font style="font-size: 12pt">This is the month when the kitchen rouses itself, we ourselves liven up, and it is also the annual point in time when keeping it uncomplicated means just that, so little needs to be done with the fresh crops of English foodstuffs.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="left"><font style="font-size: 12pt">It depends on what the weather is like if the commencement to this brand new season is sluggish, however you can be sure that fresh young carrots and tender spinach will be in the shops about the middle of April.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="left"><font style="font-size: 12pt">Furthermore by the end of April we will have the real celebrities to look forward to; English Asparagus keep your eyes open for it in this country it only has a short 6 week season, so begin buying it as soon as you see it and don't forget that those exquisite Jersey Royals will be making their yearly debut at the end of April.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The first of the new season lamb should now be coming through we have always looked forward to the spring lamb and we both </font><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">think that new season lamb from <a class="zem_slink" title="The Fylde" href="http://maps.google.com/maps?ll=53.837,-2.861&spn=0.2,0.2&q=53.837,-2.861 (The%20Fylde)&t=h" rel="geolocation nofollow">the Fylde</a> and <a class="zem_slink" title="Morecambe Bay" href="http://maps.google.com/maps?ll=54.1166666667,-3.0&spn=0.1,0.1&q=54.1166666667,-3.0 (Morecambe%20Bay)&t=h" rel="geolocation nofollow">Morecambe Bay</a> is superior, although when we were at Lodge Hill Mr. F used to have between 10 to 20 sheep which he kept on the game farm and every spring<span style="mso-spacerun: yes"> </span>we all helped with the lambing and when they were old enough all went to the butchers and some came back already for the freezer now you can’t get much organic and greener than that!</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><span style="mso-ansi-language: en-us" lang="EN-US"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">New season lamb is available from April and through the summer months, but it is at its best in June.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">Lamb</font></span><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt"> usually comes to market between 6 and 7 months old, with a dressed weight of between 36-50 pounds. The smallest lambs (sometimes called Paulliac Lamb), are sometimes less than 4 weeks old and weigh as little as 8 pounds.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">Lamb in the United Kingdom is still called lamb until it is 12 months old then it is known as mutton, I believe that mutton is a greatly unappreciated meat, cuts of mutton are similar to those of lamb, but the meat is darker in colour and much richer in flavour.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">When choosing lamb do not look for meat marbled with fat, this is not an indication of quality and tenderness as with beef. </font><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">Better to look for lamb cuts with a thick, well shaped eye muscles in the loin and rib cuts, look for meat that is moist and bright, the colour depends on the age of the lamb ranging from pinkish rose to pale red, the fat should be waxy white.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en-us" lang="EN-US"><font style="font-size: 12pt">Mutton is significantly underrated in this country the cuts are similar to lamb, but tend to be larger, darker in colour with richer flavour Choose mutton of a rich red brown colour; avoid any grey meat with yellowy fat. Mutton lacks the mildness and tenderness of lamb and tends to have more fat.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b> <hr align="center" size="2" width="100%"> </b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#0000ff"><b><font style="font-size: 12pt">Definitions for lamb, hogget and mutton</font></b><font style="font-size: 12pt"> differ significantly between countries, below are the common definitions</font></font></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Baby lamb, a milk-fed lamb between six and eight weeks old</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt"><a class="zem_slink" title="Lamb and mutton" href="http://en.wikipedia.org/wiki/Lamb_and_mutton" rel="wikipedia nofollow">Spring lamb</a>, a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1st</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Yearling lamb, a young sheep between 12 and 24 months old.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Milk-fed lamb, meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the UK and the USA, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, <a class="zem_slink" title="Cantabria" href="http://maps.google.com/maps?ll=43.3333333333,-4.0&spn=1.0,1.0&q=43.3333333333,-4.0 (Cantabria)&t=h" rel="geolocation nofollow">Cantabria</a>, <a class="zem_slink" title="Castile and León" href="http://maps.google.com/maps?ll=41.3833333333,-4.45&spn=1.0,1.0&q=41.3833333333,-4.45 (Castile%20and%20Le%C3%B3n)&t=h" rel="geolocation nofollow">Castile and León</a>, and <a class="zem_slink" title="La Rioja (Spain)" href="http://maps.google.com/maps?ll=42.25,-2.5&spn=1.0,1.0&q=42.25,-2.5 (La%20Rioja%20%28Spain%29)&t=h" rel="geolocation nofollow">La Rioja</a>. Milk-fed lambs (and kids) are especially prized for <a class="zem_slink" title="Easter" href="http://en.wikipedia.org/wiki/Easter" rel="wikipedia nofollow">Easter</a> in Greece, when they are roasted on a spit.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Hogget a young male sheep or maiden ewe having no more than two permanent incisors in wear</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Mutton A female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Salt marsh lamb the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs such as samphire, sparta grass, sorrel and sea lavender. Depending on where in the world the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the United Kingdom include Harlech and the Gower Peninsula in Wales, the Somerset Levels and the Fylde coast and Morecambe Bay.</font></li></ol> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"> <hr align="center" size="2" width="100%"> </b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt"><font color="#0000ff">Although available, all year round, British lamb and mutton are seasonal products.</font> </font></b></p> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Spring lamb is available from early spring until the summer. It is very tender but does not have as much flavour as lamb later in the year as it has not had as much time to graze. It should be cooked simply spring lamb is fantastic for roasting simply with garlic and herbs, why not try some of these recipes;</font></li></ul> <ol> <li> <div style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font size="3"><a href="http://www.mydish.co.uk/recipe/22801/spanish-lamb" target="_blank">Spanish Lamb</a></font></div> <li> <div style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><a href="http://www.mydish.co.uk/recipe/6720/lamb-and-rosemary-skewers" target="_blank"><font size="3">Lamb and Rosemary Skewers</font></a></div> <li> <div style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font size="3"><a href="http://www.mydish.co.uk/recipe/4471/lamb-burgers-with-cucumber-relish" target="_blank">Lamb Burgers and Cucumber Relish</a></font></div></li></ol> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Autumn lamb is available from the summer until December. It has had more time to graze and grow thus developing stronger flavours that can take spicier, more adventurous treatment</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Lamb from Christmas until the following spring is called ‘hogget’, though few retailers and caterers use this term. Hogget has a pronounced flavour, which works well with seasonal root vegetables. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Mutton is at least two years old. Mutton is available year-round but is best, and most readily available, from October until March. It has a much stronger, gamier flavour than lamb. For hundreds of years, mutton was the staple meat of the British household, considered superior in texture and flavour to lamb. Changes in farming and cooking lead to mutton’s sudden decline and for the last fifty years mutton has almost disappeared from our shops and restaurants.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">The Mutton Renaissance campaign was launched in 2004 by HRH the Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates.</font></li></ul> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#0000ff">Accompaniments That Go Well with Lamb and Mutton</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Mint and rosemary spring to mind at once, but lamb is well-matched with many different ingredients including French mustard, tarragon, tomatoes, olive oil, aubergines, yoghurt, couscous, apricots, coriander and cumin.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Try baking with aubergines, tomatoes, courgettes, olives, and garlic for a Mediterranean twist or pot roast with root vegetables or butternut squash and red onions</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Flavoured butters also work well with lamb steaks and chops make by simply softening butter and mixing through the grated rind of a lemon or lime, some thyme and rosemary, or try some chilli paste and a few leaves of freshly torn basil.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Slivers of garlic, sprigs of rosemary and/or anchovies can be pushed into slits cut in the meat. Why not try grating or grinding lemon rind, root ginger and garlic, or mint and rosemary, into a paste to fill the slits. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">If roasting serve with mint sauce and red wine gravy for a yummy dish</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">While lamb doesn't often feature in oriental cookery, however, it's mouth-watering with soy sauce, ginger, or honey.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">And finally, because of its seasonality and its mild flavour, new season lamb goes well with spring vegetables.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><span style="mso-ansi-language: en-us" lang="EN-US"> <hr align="center" size="2" width="100%"> </span></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">And don’t forget to keep an eye out for wild sea trout, which is brilliant just now, as is Monkfish, Halibut, Prawns, and Crab are all very good now, please try to avoid Turbot, Brill, Dover, and Lemon sole as they are all spawning now, so leave them alone and take advantage of the new season shellfish, April is the time for buying Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles. And Wild Salmon</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">As the spring sun warms the soil, we can look forward to an abundance of wonderful ingredients coming into season over the next few weeks, the first herbs are appearing now, allowing us to add some fresher flavours to our food look out for wild garlic, chives, sorrel and wild sorrel.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Leeks, wild mushrooms, Jersey Royal potatoes, radishes, spinach and watercress, broad beans, peas, asparagus, and cauliflowers will be fresh in season towards the end of British springtime.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"> <hr align="center" size="2" width="100%"> </div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt">Vegetables at Their Best</font></span></b></p> <ol> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">Purple Sprouting Broccoli;</font></b><font style="font-size: 12pt"> just make certain it is very purple to make sure it is at its prime.</font></div> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">Spring Greens;</font></b><font style="font-size: 12pt"> check that they are English and very green, we always say that the spring greens from Cornwall are the best with those from Lancashire a close second.</font></div> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">Spring Onions; </font></b><font style="font-size: 12pt">are really good at the moment just pick those with pale green tails.</font></div> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">English Carrots; </font></b><font style="font-size: 12pt">are now beginning to make themselves known we like to buy the small ones in bunches along with their feathery tops.</font></div> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">British Watercress;</font></b><font style="font-size: 12pt"> it’s a sensation in uncomplicated salads; classy salads, with fish and with cheese, always try to avoid the plastic wrapped bunches.</font></div> <li> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">New Season Kale;</font></b><font style="font-size: 12pt"> kale is called a "super food" because it packs more nutrition per calorie than almost any other food. Unfortunately many people haven't a clue how to prepare the stuff usually seen only as garnish, follow these simple instructions for delicious, tender, steamed kale: </font></div></li></ol> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Select dark green crisp leaves. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Wash kale in cold water to remove sand or dirt. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Fold the kale in half, lengthwise, hold the base of the stem and rip the leaves from the stem. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Chop leaves and add to a steamer basket and place in a pan of boiling water, filled just to the base of the basket, and cover. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Steam for about 4 to 5 minutes, then check for tenderness. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Kale cools rapidly, so enjoy immediately.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">You can eat it plain, spritz it with soy sauce, sauté it with garlic and olive oil, or toss it into soups.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l1 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt">Use it in place of cooked spinach in your favourite recipes.</font></li></ul> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt">Meat, Poultry and Game at Its Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">As we said new season lamb is now available and is absolutely fantastic but it will be at its very best in June, Beef, Pork, Chicken, and Wood Pigeon are still all very good.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt">Fish and Seafood at Its Best</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Fishing has been improving with the better weather conditions, although the tides have been very big, which affects the practicality of netted catches especially obvious in smaller ports like Looe.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Lobster prices have been mulishly high this year for our own British caught lobsters, as ever, you can get cheaper from elsewhere, although they will be of the Canadian or American type and apart from being in general awfully small, they will have travelled countless miles to reach your plate.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">The West Country boats are starting to land more and you can expect prices to start to come down, having said all that, Cornish Lobster is scrumptious and worth paying that bit more for as an indulgence.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Plenty of Bass and Pollack are being landed, but the Plaice are also terrific at this time of year and the first landings of Wild Black Bream have started, while regular landings are a couple of weeks off it looks like we are going to have plenty to go around.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">All the usual suspects, </font></span><font style="font-size: 12pt">Brown Crab, Cockles, Conger Eel, Crab, John Dory, Lobster, Razor Clams, Salmon, Sea Bass, Sea Trout, Shrimp, Whitebait, Winkles, and Wild Salmon </font><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">are very good, so please support your local fishmonger and eat fish.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><a name="OLE_LINK2"></a><a name="OLE_LINK1"><span style="mso-bookmark: ole_link2"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></span></a></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bookmark: ole_link1"><span style="mso-bookmark: ole_link2"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">The Latest Grocery News for insert month 2011</font></span></b></span></span><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"></span></b></p> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Pig farmers are demanding a fair price for British Pork and are urging national retailers to sign up to a voluntary labelling initiative. With rising cereal prices and increased fuel costs, farmers are losing money on every pig produced. So far Morrison's has been praised for their commitment to the supply chain but the industry is urging Tesco and Asda to follow suit in selling British produce rather than relying on cheap imports, which are often produced under far less stringent animal welfare conditions. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Asda has pledged to work with its suppliers to ensure none of its products will contain egg from battery cages as of next year. All eggs in shell sold by Asda are British, making it relatively easy to verify which rearing systems they come from, but products using liquid egg can be trickier, given EU cross-border trade. Sainsbury's has also pledged that all suppliers will be legally required to use non-battery eggs by 2012. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">KFC is set to become the first fast-food chain to be certified by the Red Tractor assurance scheme. KFC already source their chicken-on-the-bone products from Red Tractor certified British suppliers, but the company itself has until now not been certified. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">The Cornish Pastie has been give 'protected geographical indication' status by the European Commission; joining the 42 other British protected products such as Melton Mowbray pork pies and Arbroath Smokies. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Sainsbury's has teamed up with Ladies in Beef to help promote the new 'Great British Beef Week' which runs from 29-30 April. The retailer will offer on-pack promotions during this time. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">When buying British make sure you read the small print as almost a fifth of foods labelled as ‘local' on sale are making the claim falsely, a study by The Local Government Regulation has revealed. Examples include 'Welsh lamb' from New Zealand, 'Somerset butter' from Scotland, and 'Devon ham' from Denmark. Restaurants have the highest incidence of false claims with 19 per cent, while manufacturers had the fewest with 11 per cent.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Asda and Defra are working with key players in the UK dairy industry to create a new milk roadmap. Dairy 2020 will build on the work of the Dairy Supply Chain Forum's Milk Roadmap – the industry's environmental sustainability strategy - but will also include social and economic sustainability. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo2" class="MsoNormal"><font style="font-size: 12pt">Finally, according to a Tesco survey French food is still the fastest growing cuisine in the UK, with a recent 27 per cent increase in French ready meal sales. Chinese cuisine is close behind in second place with British cuisine in third. So come on everyone, buy British! </font></li></ul> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">Dates for Your Diary:</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt">Spring 2011 - Pimlico Food Festival at Tachbrook Street Market</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt"></font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt">Local Shopping</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt"><img style="background-image: none; border-right-width: 0px; margin: 2px 11px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Tachbrook Street Market (2)" border="0" alt="Tachbrook Street Market (2)" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TZw7LBosLCI/AAAAAAAAAg8/88AobpFPxR0/Tachbrook%20Street%20Market%20%282%29%5B2%5D.jpg?imgmax=800" width="200" height="150">Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Address: Tachbrook Street, SW1</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Trading hours: Monday to Saturday: 8am to 6pm</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Nearest tube: Victoria or Pimlico</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Bus: 2, 24, 36, 185, 436</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TZw7LxyZr4I/AAAAAAAAAhA/nTDTSpKJWNE/image%5B11%5D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TZw7MbtES7I/AAAAAAAAAhE/M7V821CIhWY/image%5B14%5D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TZw7NAmJJGI/AAAAAAAAAhI/6PMOKq_vKBE/image%5B17%5D.png?imgmax=800" width="200" height="151"></p> <p> </p> <p> </p> <p> </p> <p> </p> <hr> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TZw7NjYV93I/AAAAAAAAAhM/yzHcd4CG49U/image%5B2%5D.png?imgmax=800" width="200" height="144"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">On Sonny’s Stall on Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Sonny’s stall once again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer?</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Well there were Apples English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TZw7ODY_mKI/AAAAAAAAAhQ/ZKlMw5Ca5Zk/image%5B5%5D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TZw7OirDpaI/AAAAAAAAAhU/cmBfBKNYyrs/image%5B8%5D.png?imgmax=800" width="200" height="151"></p> <p> </p> <p> </p> <p> </p> <p> </p> <hr> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TZw7O-B9hAI/AAAAAAAAAhY/UtYzF-Hr8ow/image%5B23%5D.png?imgmax=800" width="200" height="145"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">Our Local Butchers have been getting in</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">The lamb is some of the best we have seen and his beef is well hung, Scottish and the steaks we had were absolutely great, the pork is outdoor reared and has a great taste with the fat to meat ratio spot on.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">The corn-fed chickens looked plump with a nice colour to them; this butcher is very proud of his offerings and has every right to be so.</font></span></p> <hr> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TZw7PoWdQYI/AAAAAAAAAhc/UmyVBUSW_QA/image%5B26%5D.png?imgmax=800" width="200" height="143"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt"><font style="font-size: 14pt">Our Local Fishmonger Jon Norris on Tachbrook Street Market.</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Once more Jon has brought to market an incredible selection of fish and shellfish including some rope grown mussels from the Shetlands (see below)</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">He was very busy again this week and yet again we see more and more people queuing up for his produce.</font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Taking advantage of all that fishing in British waters can turn out, he had to offer Cornish Brill, Clams, Cod fillets, Cod steaks, Crab whole and dressed, Haddock, Cornish Hake steaks, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Line Caught Mackerel, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell, there were Native Oysters, Rock Oysters, Cornish Scallops, wild Scottish Salmon, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting.</font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">And remember almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise, just see for yourselves with the pictures below!</font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TZw7QAnjTzI/AAAAAAAAAhg/cueZ0ed5-vU/image%5B29%5D.png?imgmax=800" width="200" height="151"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TZw7Q2DwyXI/AAAAAAAAAhk/powDUzWrtHI/image%5B32%5D.png?imgmax=800" width="200" height="150"></p> <p> </p> <p> </p> <p> </p> <p> </p> <hr> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TZw7RWAMC1I/AAAAAAAAAho/T0PFoJe227k/image%5B35%5D.png?imgmax=800" width="200" height="146"> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Mussels are truly one of nature’s most delightful delicacies; they are extremely high in proteins, calcium, and iron while being low in fat and they are low in calories they contain a number of vitamins and minerals and are easily digested, not to mention they are decidedly inexpensive and good value for money.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">They are also excellent for your heart, containing the highest amount of omega-3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure).</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The protecting shells of the blue mussel are smooth, glossy, and dark blue or navy in colour, whilst the juicy meat contained within may range from a bright orange to a pale cream. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The difference in colour of the meat has nothing to do with a difference in taste, although some do say that the orange meat is fleshier and tastier. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The orange meat is found in the shell of a mature female mussel, whilst the pale cream meat mussels are males or immature females. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Mussels can grow in the wild or as is most popular nowadays, due to a huge demand and consumption, they can also be cultured or farmed.</font></p> <p style="line-height: 14pt; margin: 4.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">BUYING</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Look for bright, clean, tightly closed unbroken shells. Fresh mussels smell briny-fresh, not ‘fishy’. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">STORING</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Best eaten within a day of buying</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">PREPARING AND COOKING</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The ritual of cleaning and To Prepare them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water, first of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">For the greatest authenticity, use a shell to crack open the mussels, not your fork.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Did I say that they are very good for you an 85 gram portion of cooked blue mussels contain 20 grams of protein and only 147 calories; it is rich in iron, manganese, phosphorous, selenium, zinc and vitamins C and B12. Mussels are low in fat, only containing 0.7 grams of saturated fat in an 85 gram portion. They are, though an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body. The consumption of Omega-3 fatty acids helps prevent cardiovascular and heart disease and is an important part of a healthy diet, promoting a healthy brain as well as a healthy body. Mussels in fact contain higher levels of Omega-3 fatty acids than any other shellfish.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">Jon’s tips to buying fish and shellfish;</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="text-transform: uppercase" class="MsoIntenseReference"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: arial"><span style="mso-spacerun: yes"><font style="font-size: 16pt" color="#2da2bf"><strong><em> </em></strong></font></span></span></span><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">Fresh Whole Fish </font></span></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The eyes should be clear and convex, not sunken</font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The flesh should be firm and resilient to finger pressure</font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The fish should smell freshly and lightly of the sea</font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.</font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l1 level1 lfo1; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </font></span></li></ol> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt">Fresh Fillets</font></span></b></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The surface of the fillet should be moist, with no signs of discolouration. </font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. </font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">As with whole fish, the smell should be fresh and light, with no ‘off’ odours. </font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">Live bi-valves (including mussels, clams and oysters) </font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; color: ; mso-list: l0 level1 lfo2; mso-themecolor: text2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#464646">The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</font></span></li></ol> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt">In The Garden</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Not a lot happening yet, we are still waiting word for when they are going to put the new windows in so realistically we cannot start anything on our balcony for this year. We will of course plants some salads and our herbs but that will be it for this year.</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; mso-bidi-font-size: 10.0pt"> <hr align="center" size="2" width="100%"> </span></b></div> <h1 align="center"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt">Recipes for April</font></span></b></h1> <p style="line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt" class="MsoTitle" align="center"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong>Potted Crab</strong></font></span></p> <blockquote> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Push the boat out with the respected English custom of potting seafood, combine the tender, sweet flesh of crab with sherry, herbs and lemon juice, its same idea as potted shrimp, but used for delectable crab meat using the most superb white claw meat and creamy brown meat, mixing with spices then topping it with the finest English, Welsh or Cornish butter.</font></p></blockquote> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Serves / Makes:<span style="mso-tab-count: 1"> </span>2 large ramekins, 4 small ramekins</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Prep-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Cook-Time:<span style="mso-tab-count: 2"> </span>15 minutes plus 2 hours chilling</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="background-color: #ffff00; font-size: 12pt"> <hr> You Will Need</font></b><span style="mso-bidi-font-weight: bold"></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">150 grams, white crab meat</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">150 grams, brown crab meat</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 banana shallot, peeled and finely chopped</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">2 tablespoons, dry sherry</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 pinch, cayenne pepper</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 pinch, ground mace</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 pinch, freshly grated nutmeg</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">150 grams, unsalted butter, cubed</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 ½ teaspoons, anchovy essence</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 teaspoon, lemon juice, plus extra if needed</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Salt and freshly ground black pepper to taste</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Extra butter for sealing the ramekins</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="background-color: #ffff00; font-size: 12pt"> <hr> Method</font></b><span style="mso-bidi-font-weight: bold"></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Start off by placing the chopped shallot, sherry, and spices in a saucepan, bring to a simmer, then boil rapidly until the liquid has reduced by at least half, it should only take about 2 minutes.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Next, stir in the butter; when melted, turn the heat down, and simmer gently for 12 minutes, stirring from time to time, remove from the heat and allow to cool then using a sieve over a bowl, pour through the cooled spiced butter and set the bowl over another bowl filled with ice then, using an electric hand whisk, whisk until the butter becomes thick and creamy, but not hard.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Now mix in the crab meat, anchovy essence, lemon juice, salt, and pepper spoon this mixture into ramekins, cover the surface with melted butter to seal off the air and cover with cling film, and chill for 2 hours.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">To serve remove the potted crab from the fridge about half an hour before serving we like to serve ours with a little mixed salad, toasted granary bread or melba toast.</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"></div> <p style="line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt" class="MsoTitle" align="center"><a name="OLE_LINK170"></a><a name="OLE_LINK169"><span style="mso-bookmark: ole_link170"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong> <hr> Greek Aromatic Roast Lamb</strong></font></span></span></a> <span style="line-height: normal; mso-bookmark: ole_link170"></span><span style="line-height: normal; mso-bookmark: ole_link169"></span> <blockquote> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><a name="OLE_LINK174"></a><a name="OLE_LINK173"><span style="mso-bookmark: ole_link174"><font style="font-size: 12pt">What a magnificent dish, more or less identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses (This restaurant is on the top floor above one of the island's more popular patisseries). We tried it at Wilton Lodge for a dinner party, which was a triumph, so much, so that in the winter/spring of 1992 at Norwood West, Palm Springs it was a great favourite.</font></span></a></p></blockquote><span style="line-height: normal; mso-bookmark: ole_link174"></span><span style="line-height: normal; mso-bookmark: ole_link173"></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Serves / Makes:<span style="mso-tab-count: 1"> </span>8 servings</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Prep-Time:<span style="mso-tab-count: 2"> </span></font></span><font style="font-size: 12pt">4 hours to 24 hours</font><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt">Cook-Time:<span style="mso-tab-count: 2"> </span>2 hours</font></span></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b> <hr align="center" size="2" width="100%"> </b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="background-color: #ffff00; font-size: 12pt">You Will Need</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">2 kilograms, leg of lamb, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1.2 kilos, potatoes, about 4 to 6 ounce each, we use a variety called Lady Balfour, available from Sainsbury’s or </font><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 12pt">Desiree</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 whole, lemon, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">2 tablespoons, honey, preferably Greek</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">2 tablespoons, olive oil, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">30 grams, butter, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">2 sprigs, fresh rosemary, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 sprig, fresh thyme, </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">1 sprig, oregano, I like to use the Greek or Italian dried oregano</font></p> <div style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal" align="center"><b> <hr align="center" size="2" width="100%"> </b></div> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt">Method</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Put the leg of lamb into a large roasting pan. Bruise the leaves of the sprigs of rosemary, thyme, and oregano and sprinkle them over the meat, add plenty of pepper and 1 tablespoon of honey. Rub the mixture into the meat with your hands then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours.</font><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Peel and quarter the potatoes, then arrange them in a single layer round the lamb.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Squeeze lemon juice over the potatoes, use at least half a lemon, or up to one and a half lemons for a strong lemony flavour.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Carefully pour ¼ pint of water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Drizzle on 1 to 1 ½ teaspoons of honey and 1 tablespoon of olive oil, then dot with 1 oz of butter.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Bake at 425°f/220°c/gas mark 6 for a further 1 to 1 to 1¼ hours</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">The ingredients will become golden and will caramelize to a rich brown in places.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt">Serve and Enjoy!</font></p> <div style="line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 0pt; letter-spacing: 0.5pt" class="MsoTitleCxSpFirst" align="center"><span lang="EN-US"></span></div> <p style="line-height: 18pt; text-transform: uppercase; margin: 0cm 0cm 3pt; letter-spacing: 0.5pt" class="MsoTitleCxSpLast" align="center"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong> <hr> Thyme Steamed Mussels</strong></font></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">In the 1970’s when we served fresh mussels at the Willow Tree Restaurant, Bolton-le-Sands, this was the dish that got the most praise and using the freshest mussels from Morecambe Bay, the thyme which grew in the garden and serving it with the watercress that grew in the stream that ran through the property it was no wonder it got the praise it did. Now when we decide to have mussels for a meal we do have a little difficulty in choosing which recipe to use, Maureen has her favourite and I have mine, oh what a hard life we lead‼</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Serves / Makes:<span style="mso-tab-count: 1"> </span>2 main course servings, or 4 starters</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Prep-Time:<span style="mso-tab-count: 2"> </span>8 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Cook-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt"> <hr> YOU WILL NEED;</font></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">1 kilo, fresh mussels</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">6 rashers, smoked streaky bacon, chopped into small pieces</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">2 baby leeks, sliced on the diagonal</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">30 grams, butter</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">1 red onion, peeled and chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">3 cloves garlic, peeled and chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">250mls, white wine</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">4 sprigs fresh thyme</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">250mls, double cream</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Salt and freshly ground black pepper</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">20 grams, freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt"> <hr> METHOD;</font></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels is open Discard any that remains closed.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt">Serve with crusty bread to mop up all the juices and Enjoy!</font></span></p> <hr> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <div class="zemanta-related"> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.huffingtonpost.com/daniel-klein/how-to-butcher-a-lamb_b_844771.html" rel="nofollow">Daniel Klein: How to Butcher a Lamb</a> (huffingtonpost.com) <li class="zemanta-article-ul-li"><a href="http://www.asliceofcherrypie.com/blog/the-food-blogging-community-food-urchin/" rel="nofollow">The Food Blogging Community: Food Urchin</a> (asliceofcherrypie.com)</li></ul></div> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://thebeststuffever.wordpress.com/2011/04/05/meat-you-dont-eat-enough-of-lamb/" rel="nofollow">Meat you don't eat enough of- Lamb</a> (thebeststuffever.wordpress.com) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/around-the-world-in-80-dishes-no-45-mutton-and-swede-pie-2230531.html" rel="nofollow">Around the world in 80 dishes No. 45: Mutton and swede pie</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.asliceofcherrypie.com/blog/the-food-blogging-community-food-urchin/" rel="nofollow">The Food Blogging Community: Food Urchin</a> (asliceofcherrypie.com)</li></ul> <div style="padding-bottom: 0px; 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height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=af25e224-9be9-43c7-90a9-c1b0e88659cb"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-44720038799560550982011-03-06T11:36:00.001+00:002011-03-07T10:39:48.826+00:00March, What’s in Season This Month<p>In March, the weather starts to warm up (or so it should be doing), the time from now until about the middle of May is a tricky one for the shopper, grower, and greengrocer, winter vegetables are fading out whereas the spring veggies haven’t so far really got under way, however there is plenty of purple sprouting broccoli around so make use of it. The commencement of the purple sprouting broccoli season heralds a much wanted addition to the winter vegetable enjoyment. <p>Merely steamed or boiled, this lively cousin of broccoli can be used in the same way it is leafier and deeper in colour than Calabrese; it always adds vitality and crunch to vegetable dishes and it goes well with almost any fish or meat dish. Broccoli is a cruciferous plant, from the same genus as the cabbage, and is associated to the cauliflower; cruciferous foods are nowadays hailed as having a number of significant health benefits. Purple <a class="zem_slink" title="Broccoli" href="http://en.wikipedia.org/wiki/Broccoli" rel="wikipedia nofollow">Sprouting Broccoli</a> contains the phytochemical sulphoraphane, which is thought to help prevent cancer. Furthermore it could provide resistance against heart disease, osteoporosis, and diabetes. It is packed with vitamin C and is a good source of caretenoids, iron, folic acid, calcium, fibre, and vitamin A. <p>Did I mention that it tastes great just simply steamed and served with melted butter and a squeeze of lemon juice? <p>As with the British asparagus season, the Jersey Royals season and the first of the British Artichokes we always look forward to the first of the purple sprouting broccoli, in our opinion events like these are what makes British seasonal produce the finest in the world. <hr> Even so we are seeing more and more spring vegetables in the markets and some supermarkets earlier than in the past (Climate Change?), so with excited expectation our thoughts are turning to lighter dishes as we see Chicory, Chives, Mint, Parsley, Radishes, Rosemary, Sorrel, <a href="http://www.mydish.co.uk/recipe/3354/spring-greens-and-mushroom-saut��" target="_blank">Spring Greens</a>, Thyme, and Watercress coming into their season, and Cornish Spring greens are also becoming more plentiful and are very tasty jam packed full of flavour and very sweet, the two biggest enemies of cabbage are water and overcooking, the one thing you don’t want to do is boil it to death in a large saucepan of water. Simply remove any damaged outer leaves, cut it in quarters, removing the tough white ‘core’ in the middle, and slice it finely then you can either stir-fry it in a wok with oil, a little water and soy sauce or tip it into a saucepan with about 3 cm boiling water and cook it fast for about 3 minutes, turning it over as you go. Drain it thoroughly, add a good chunk of butter, and season with salt and plenty of freshly ground black pepper. A small to medium size cabbage will easily serve four persons. <hr> <p>In the spring month of March (yes it’s a spring month), Saint David’s day proclaims the month of March, and with St Patrick's Day on the 17th, now is the time to think what we can be doing with all those tasty expected spring veggies, Lincolnshire starts to harvest carrots, beetroot, purple sprouting broccoli and calabrese broccoli as do other regions of Britain, so make the most from the first bloom. <hr> <p>New season's artichokes from Italy, Cyprus, and Egypt are making their first appearance on the shelves, together with the first of the tomatoes with taste from Sicily and the black volcanic soil of Tenerife and Fuerteventura. Fast on their heels will be new potatoes from around the Mediterranean, asparagus from the Murcia and Valencia provinces in Spain, and strawberries from Huelva in Andalucia. <hr> <p>Leeks are good in early spring, and we like to use them, not only as vegetables to go together with poultry, meat and fish, but in <a href="http://www.mydish.co.uk/recipe/7599/leek-and-potato-soup" target="_blank">soups</a>, salads and tarts for first courses we like to lightly braise baby leeks as a lovely light side dish. <p>Don’t be afraid to buy them loose and covered with dirt the taste is much better than ones that have been washed and pre-packed. <p>Just cut off the top half of the green leaves and remove the root and any damaged outer leaves, cut vertically down the leek almost to the base and wash thoroughly between the leaves with cold running water slice the leeks thickly and wash again then cook in a little butter and oil. They also make superb soups and we think they are very good in egg and cheese dishes. <hr> Tasty tender spring carrots, you can get a good sized carrot enough to make a salad for under 15p which makes it a brilliant student buy. Even organic ones which generally have much more flavour are affordable. Use them raw and freshly grated or just slice them, toss them in a pan with a little oil and melted butter, season them with salt, pepper and a pinch of ground cumin or coriander, add a couple of tablespoons of water, cover the pan with a lid or a piece of foil and let them cook very slowly in their own juices for about 20 minutes. They also make great soup and are a must for casseroles stews and stir-fries <hr> The one (and only) awful feature about the appearance of spring is that our beloved native mussels are off the seasonal menu until September we still have the rope grown imported mussels but they are not quite the same so, fill up on these juicy morsels while you can native oysters are now becoming more difficult to find and will soon be out of season however the pacific or rock oyster will always be a good substitute (just about) as they offer smaller portions with a more subtle taste. <p><b> <hr> </b> <h3>Fish And Shellfish At Their Best This Month Are:</h3> <p>Brill, Clams, Cockles, Cod, Conger Eel, Crab, Dabs, Dover Sole, Eel, Elvers, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Plaice, Pollack, Scottish Wild Salmon is back in season, Sardines, Scallops, Sea Bream, Sea Trout, Skate, Squid, Turbot, Whitebait, and Winkles. <hr> <h3><b>Vegetables At Their Best This Month Are:</b></h3> <p>Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (new), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Spring Greens, Swede and Turnips. <hr> <h3>Fruit At Their Best This Month Are:</h3> <p>Apples, Forced Rhubarb, Pears <hr> <h3>Meat, Poultry, and Game This Month;</h3> <p>Beef, Chicken, Duck, and Pork are all very good and we are eagerly waiting for the first of British Spring Lamb, make the most of Rabbit this month wild rabbit meat, which is leaner and tastier than the farmed kind, has a wonderful delicate, gamey taste, very different from splendidly flavoured hare. Local Rabbit dishes reveal the fact that rabbit is very flexible and works well with those flavours used in chicken dishes, such as mustard and cream, tomato and herbs, and believe it or not chilli, I have had some superb rabbit dishes in Mexico, Turkey, Venison and Wood Pigeon are still good. <hr> <h3>The Latest Grocery News for March 2011</h3> <p>Bringing you the hottest news on products in the high street, markets, corner stores, supermarkets and other major items of interest about British food; here is our analysis of what we think is of interest. <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001" border="0" alt="clip_image001" src="http://lh5.ggpht.com/_GJKTYQutc1M/TXS06NGkjOI/AAAAAAAAAf0/7-BAZFhuWEo/clip_image0013.png?imgmax=800" width="32" height="32"> Following on from channel 4’s fish fight campaign sales of sustainable fish species such as Atlantic Pollock or Coley have risen. Sainsbury's say sales of Pollack have jumped 167 per cent and Waitrose state an increase of 163 per cent on Dover sole. The campaign has even encouraged Waitrose to start new fish selections like Sprats and Welsh flounder. <hr> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[4]" border="0" alt="clip_image001[4]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS06TTUU2I/AAAAAAAAAf4/DzbkfqbAcWQ/clip_image00142.png?imgmax=800" width="32" height="32"> Asda and Tesco's have been criticised for rejecting home produced pork and chicken in support of cheap imports. An NFU Scotland investigation found that Practically all' Asda's bacon is imported, as are their gammon and bacon joints, while its value range of pork chops is a mix of French and German. A recent 3 for £10 offer in Tesco was on Dutch chicken and pork and no British bacon appeared to be had. In contrast Morrisons was found to continue to demonstrate a substantial allegiance to Scottish and British produce. <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[5]" border="0" alt="clip_image001[5]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS06pQf-AI/AAAAAAAAAf8/D3-6BZkM1Mg/clip_image00152.png?imgmax=800" width="32" height="32"> Sainsbury's is gearing up for a major push on regional foods. New signage, such as local images and claims about the products and number of farms involved, has been rolled out to stores in Northern Ireland, Scotland, and Wales this month, with plans for Devon and Cornwall to follow in the next few months. Sainsbury's currently sells about 3,000 regional lines. <p> <hr> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[8]" border="0" alt="clip_image001[8]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TXS07IH_HlI/AAAAAAAAAgA/HjKqnFXu6YY/clip_image00182.png?imgmax=800" width="32" height="32"> Tesco has started a new website about the local foods it sells in an attempt to boost online sales of locally sourced products. The site will display all Tesco’s suppliers within 50 miles of your nearest store and gives you the choice to change this to either 30 or 100 miles. The site what's more permits you to propose a supplier as well as letting producers put themselves forward as probable suppliers. <a href="http://www.tescorealfood.com/our-food/local-sourcing.html">Click here to visit the site</a>. <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[9]" border="0" alt="clip_image001[9]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TXS07UIjA2I/AAAAAAAAAgE/NVA_afbeqoY/clip_image00192.png?imgmax=800" width="32" height="32"> A group of 40 Yorkshire based farmers are launching the first ever regional frozen pea brand, Yorkshire Peas</p> <p> <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[10]" border="0" alt="clip_image001[10]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TXS07voNwGI/AAAAAAAAAgI/LnyP9648tpU/clip_image001102.png?imgmax=800" width="32" height="32"> Blueberries have overtaken raspberries as the UK's second favourite fresh berry. Strawberries remain the UK's best-selling fresh berries, but shoppers bought 11.4 per cent more blueberries last year than previous while volume sales of raspberries fell 12.9 per cent. <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[11]" border="0" alt="clip_image001[11]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TXS074CLyHI/AAAAAAAAAgM/6zCWv_1LUv8/clip_image001112.png?imgmax=800" width="32" height="32"> The British Beekeeper's Association fear we may lose all our bees within a decade if we are not careful. Honey bees are essential for the pollination of nuts and berries and play varying roles in pollinating apples, onions, broccoli, cabbage, sprouts, courgettes, peppers, aubergines, cucumbers, tomatoes, and broad beans. <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[12]" border="0" alt="clip_image001[12]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS08LjJzsI/AAAAAAAAAgQ/kDxnQdFKBjg/clip_image001122.png?imgmax=800" width="32" height="32"> US cereal maker Kellogg has said that it will support the development of sustainable palm oil by purchasing GreenPalm certificates to offset all of its palm oil use. <hr size="2" width="100%"> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[13]" border="0" alt="clip_image001[13]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS08oor0KI/AAAAAAAAAgU/L5li9W7xZfM/clip_image001132.png?imgmax=800" width="32" height="32"> Last but not least elevated worldwide wheat costs are a massive expenditure for farmers using wheat-based grain to feed their animals. If the meats on the shelves are a few pennies more please don't be tempted to switch to a low-priced imported substitute. Join in supporting our farming industry and buy British! </p><b> <h4> <hr> </h4> <h4>Seasonal foods at their best to look out for in the supermarkets this month:</h4> <p><b>Vegetables: </b>Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips <p><b>Fruit: </b>Apples and Pears <p><b>Herbs: </b>Chives, Coriander, Mushrooms (Cultivated), and Parsley (Curly) <p><b>Meat: </b>Beef, Chicken, Guinea Fowl, Hare, Mallard, Partridge, Pork, Rabbit, Turkey, Venison, and Wood Pigeon <p><b>Fish: </b>Brill, Clams, Cockles, Conger Eel, Crab, Dab, Dover Sole, Eel, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Mussels, Oysters, Salmon, Scallops, Shrimp, Skate, Turbot, Whitebait and Winkles</b><b> <hr size="2" width="100%"> </b> <h3>Dates for Your Diary:</h3> <p><b>Spring 2011 - Pimlico Food Festival at Tachbrook Street Market</b> <p><b>23rd April to 21st June 2011 - British Asparagus Festival, </b><b>The town of Evesham is launching the world’s, first-ever Asparapancake Race as a prelude to the <a href="http://www.britishasparagusfestival.org/ceremony.html">British Asparagus Festival </a>which runs from 23rd April to 21st June. Evesham will host the race at 11am on Shrove Tuesday and participants, including <a href="http://www.britishasparagusfestival.org/images/P1010039.JPG">Gus the Asparagus Man</a>, will all be sporting green in tribute to this special vegetable. Local celebrity chef, Felice Tocchini, will be cooking up the pancakes for the race which will incorporate – you’ve guessed it - asparagus.</b> <p><b>12 - 13 March, <a href="http://www.southbankcentre.co.uk/find/literature-spoken-word">World of Women Festival</a>, Southbank centre, London</b><b></b> <p><b>Listen to Fatima Ali and Harriet Boatemaa, two cocoa farmers from Kuapa Kokoo co-operative in Ghana (which owns Divine Chocolate); speak at the World of Women Festival (WOW) at the Southbank Centre in London. Fatima Ali at 29 is the youngest person ever to be voted onto Kuapa Kokoo’s National Executive, while Harriet Boatemaa, at 27, has aspirations to be the co-operative President so she can inspire other young people to stay in villages and farm rather than migrate to the city in search of non-existent jobs.</b> <p><b>18 – 27 March, <a href="http://www.discoverroyaldeeside.com/Larder/dine-on-deeside.">Dine on Deeside</a>, towns and village across Deeside.</b><b></b> <p><b>This is a new foodie event which celebrates passion for regional cuisine. Royal Deeside and the Cairngorms produce is some of the finest quality in the UK and chefs from towns and villages across this beautiful area (including Ballater, Braemar, Banchory and Aboyne) will be serving up seasonal spring menus of everything from rustic bistro to fine dining. Special menus in cafes, restaurants, hotels, and bars will be on offer in price bands – - up to £10; £11 to £20; £21 to £30 and over £30 </b> <p><b>18 – 20 March, <a href="http://www.cheesewinefestival.com/">Cheese and Wine Festival</a>, the Southbank Centre, London </b><b></b> <p><b>This gastronomic delight of an event is now in its third year and is going from strength to strength. The weekend will host a whole array of cheese and wine specialists giving talks and demonstrations including Patricia Michelson founder of La Fromagerie, the Guardian’s wine writer Fiona Beckett, French Chef and Baker Richard Bertinet, renowned restaurateurs’ such as Henry Harris from Racine, Luisa Welch and John Quilter; and specialist premium suppliers such as Vintage Roots, Casa Leal and Auswineonline. Don’t miss it!</b> <p><b> <hr size="2" width="100%"> </b> <h3>Local Shopping</h3> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS09fkw1iI/AAAAAAAAAgY/bLZqN5Jt720/image6.png?imgmax=800" width="262" height="203"></p> <h3><b>Tachbrook Street Market </b>Address: Tachbrook Street, SW1</h3> <h3>Trading hours: Monday to Saturday: 8am to 6pm</h3> <h3>Nearest tube: Victoria or Pimlico</h3> <h3>Bus: 2, 24, 36, 185, 436</h3> <p>Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’. <p>Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days. <hr> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TXS0-XGYHJI/AAAAAAAAAgc/gcggnJ6l88M/image7.png?imgmax=800" width="256" height="191"> <h3><b>On Sonny’s Stall on Tachbrook Street Market</b></h3> <p>Sonny’s stall this week again was a picture it is great to see such fresh produce full of lively colours, especially the Rhubarb it really looked vibrant and cooked up a treat when we made one of our favourite puddings so what else was on offer? <p>Well there were Apples English Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Butternut Squash, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition. <hr> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TXS0_M_7oyI/AAAAAAAAAgg/HaHLU5f95BQ/image11.png?imgmax=800" width="251" height="188"> <h3><b>Our Local Butchers have been getting in</b></h3> <p>Beef, lamb, and pork is good this month and our local butcher Freemans has some ox-tails and beef brisket in that is just so tasty his fore-rib of beef looked just about perfectly hung and at under £14 per kilo is probably the cheapest in London you really must give the classically trained butcher a go and just to see a real traditional butcher shop is a treat. <p>His special offer this week was corn-fed chicken leg portions at half price and very tasty they were too. <hr> <img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TXS0_3it21I/AAAAAAAAAgk/Q4ag197cXWw/image16.png?imgmax=800" width="298" height="226"> <h3><b>Our Local Fishmonger Jon Norris on Tachbrook Street Market</b></h3> <p>Once again Jon has brought to market a fantastic array of fish and shellfish including some plump tasty razor clams (see below) <p>Every time we go to his stall we see more and more people queuing up for his wares and this week was no exception especially as he had plainly been taking advantage of all that fishing in British waters can produce. <p>He put on good show as usual with Cornish Brill, Clams including Razor Clams, Cod fillets, Cod steaks, Crab, Haddock, Cornish Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster, Scottish Mackerel, rope grown Mussels from the Shetland Isles, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell, there were Native Oysters, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting. <p>And remember almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise.<b></b> <h4> <hr> Razor Clams</h4> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Clams, Razor Shell" border="0" alt="Clams, Razor Shell" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TXS1AVEL0WI/AAAAAAAAAgo/US9kWVYH5y8/Clams%2C%20Razor%20Shell%5B2%5D.jpg?imgmax=800" width="200" height="150">For the most part people couldn’t describe a razor clam, as they can be tricky to find, but like the name suggests they are shaped like an old-fashioned cut-throat razor and when we were small and went to Wales on holiday I can remember my father warning us to be careful not to cut ourselves on the razor sharp shells of this strange looking creature. <p>This extraordinary mollusc lives nestled in the sand and is collected by hand. The razor clam can reach 25 cm (10 inches) in length and is usually six times longer than it is wide, the Atlantic razor clam is sharp enough to cut skin, while other variety have an oval shape. <p>They are extremely easy to cook and have a superbly rich flavour the only way I can describe it is as a fusion of cockles and scallops that’s sweet and salty all at once, which means with a little seasoning of some lemon juice and maybe a splash of Tabasco they are simply superb. <p><b><font size="3"><font size="4">Buying,</font> </font></b>Most likely to be found January and early summer, I mainly see them on the stall of my local fishmonger Jon Norris and the one place I see them all year round although infrequently is in oriental supermarkets.</p> <p>They will usually be sold in bunches of half a dozen or so, and must be alive, this is easy to check Many of the clams will have extended themselves beyond the reach of their shells and will retract when picked up and they should smell of the seaside but not be pungently fishy.</p> <p><b><font size="3"><font size="4">Storing,</font> </font></b><b>I</b>t is always best to use bivalves the day you purchase them but if you need to keep them, wrap razor clams in a damp tea towel and leave them in the fridge. It is an error to soak all clams and cockles overnight as you can drown them.<br><font size="4">Preparing and Cooking, </font>It's best to give them a quick wash first under cold running water then lay them on a baking or roasting tray and give them a very quick go under a hot grill for a minute or so This should jolt open the shells as soon as they open remove them from under the grill. <p>As soon as they are cool enough to handle, take out the long, white, meaty clam. The digger (the dark bit at one end) needs to be cut off, as it is always gritty. You might also slice the clam open lengthways to check for sand. <p>Once they are clean, the clams can to go back under the grill, back in their shells and with another two minutes of cooking and they should be ready. <ul> <li>As I said before, razor clams love a simple seasoning a classic recipe, popular in France and Spain, is to serve them plainly grilled, in the shells, with sizzling garlic butter spooned over at the last minute. <li>Salsa Verde or Aioli set off all clams beautifully. <li>If you don’t feel like grilling the clams, try steaming them open in a covered pan just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a mariniere style sauce within two minutes. <li>Cooking in water seasoned with salt and pepper takes about 10 minutes for 30 or so razor clams (enough for 2 people). <li>Cook in boiling water, and then finish in a frying pan with cream, garlic, and chives and serve with tagliatelle or rice.<b> <hr align="center" size="2" width="100%"> </b></li></ul> <h3><b>Jon’s tips to buying fish and shellfish;</b> </h3> <p>Fresh Whole Fish <ol> <li>The eyes should be clear and convex, not sunken <li>The flesh should be firm and resilient to finger pressure <li>The fish should smell freshly and lightly of the sea <li>Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia. <li>Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </li></ol> <p><b>Fresh Fillets</b> <ol> <li>The surface of the fillet should be moist, with no signs of discolouration. <li>The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. <li>As with whole fish, the smell should be fresh and light, with no ‘off’ odours. <li>Live bi-valves (including mussels, clams and oysters) <li>The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</li></ol> <p><b> <hr align="center" size="2" width="100%"> </b> <h3><b>In The Garden</b> </h3> <p>Nothing happening on our little balcony garden at the moment, although we are still cutting Parsley, Thyme, Rosemary and Sage, it will soon be time to have a good clean down and sow our salads, radish and spring onion seeds outside and tomato seeds inside. <p><b> <hr align="center" size="2" width="100%"> </b> <h3>Recipe for March</h3> <h1>Rhubarb Sponge Pudding</h1> <blockquote> <p><a name="OLE_LINK28"></a><a name="OLE_LINK27">Perfect for a Sunday lunch served with rich, smooth, velvety custard or thick Jersey cream, Maureen can’t remember when she first made this it was probably at home in Longridge when she was small, Maureen says “ I have been making for a long time and John calls it real comfort food and always asks for it when the new season rhubarb appears”.</a></p></blockquote> <p>Serves / Makes: 4 servings, Prep-Time: 15 minutes, Cook-Time: 45 minutes <h3>You Will Need</h3> <ol> <li>100 grams soft butter <li>100 grams caster sugar <li>2 large eggs <li>100 grams self-raising flour, sifted <li>500 grams ripe rhubarb stalks <li>100 grams, extra caster sugar</li></ol> <h3>Method</h3> <ul> <li>Heat the oven to 180°C/ 360°F/gas mark 4. <li>Beat the butter and caster sugar in a bowl until light and creamy add the eggs one at a time, beating well. Gently fold in the sifted flour until you have a batter of dropping consistency. <li>Cut the rhubarb stalks into 2cm lengths; discarding any, leaves arrange loosely in a buttered one-litre pie or baking dish and scatter with the 100 grams of extra caster sugar. <li>Spoon the batter mixture on top of the fruit in clumps then smooth out the clumps to cover the rhubarb bake for 45 minutes, or until the topping is golden. <li>Serve with rich cream or with velvety smooth custard and enjoy</li></ul> <h3><b> <hr> Notes</b></h3> <p>The outlandishly coloured vegetable that thinks it's a fruit. Rhubarb makes deliciously comforting puddings but its sharpness works extremely well with meat and oily fish dishes (the duck recipe below is a resounding success). Forced rhubarb (grown in the dark) has yellowish leaves and usually appears in January. The field-grown variety replaces it around April and is less tender but often more flavourful. Rhubarb was used as a medicine in ancient China. It was brought to Europe by Marco Polo and has been eaten as a food since the eighteenth century. Rhubarb is a good source of fibre and contains moderate levels of vitamin C and calcium. Studies have linked the fibre from rhubarb in the diet with reduced cholesterol levels. When buying choose crisp, firm, plump stalks with good colour. When kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well. To prepare, wash and trim both ends of the stalks, and discard the poisonous leaves. Rhubarb, in particular the later field-grown variety, is very tart and requires considerable sweetening. <p>As with other relatively acidic foods it is recommended that it’s not cooked using aluminium pots <p> <hr> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:5c1040a7-3021-4559-bb35-19d6feb74193" class="wlWriterEditableSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Recipes%e2%80%9d" rel="tag">“Seasonal Recipes”</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Foodstuffs%e2%80%9d" rel="tag">“Seasonal Foodstuffs”</a>, <a href="http://www.example.com/%e2%80%9cTachbrook+Street+Market%e2%80%9d" rel="tag">“Tachbrook Street Market”</a>, <a href="http://www.example.com/%e2%80%9cJonathan+Norris%e2%80%9d" rel="tag">“Jonathan Norris”</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a>, <a href="http://www.example.com/Freeman%e2%80%99s" rel="tag">Freeman’s</a>, <a href="http://www.example.com/Alhayat" rel="tag">Alhayat</a>, <a href="http://www.example.com/Greengrocers" rel="tag">Greengrocers</a>, <a href="http://www.example.com/Fruiterers" rel="tag">Fruiterers</a>, <a href="http://www.example.com/November" rel="tag">November</a>, <a href="http://www.example.com/%e2%80%9cWhat%e2%80%99s+in+Season%e2%80%9d" rel="tag">“What’s in Season”</a>, <a href="http://www.example.com/markets" rel="tag">markets</a>, <a href="http://www.example.com/shops" rel="tag">shops</a>, <a href="http://www.example.com/supermarkets" rel="tag">supermarkets</a>, <a href="http://www.example.com/Razor+Clams" rel="tag">Razor Clams</a>, <a href="http://www.example.com/Rhubarb" rel="tag">Rhubarb</a>, <a href="http://www.example.com/Puddings" rel="tag">Puddings</a>, <a href="http://www.example.com/Comfort+Food" rel="tag">Comfort Food</a>, <a href="http://www.example.com/Traditional" rel="tag">Traditional</a></div> <hr> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/8328621/Purple-broccoli-shortage.html&a=35767022&rid=7a931071-3f3c-42b3-9c39-5f39be224b01&e=11569b009c4a6934168d70c8acd61853" rel="nofollow">Purple broccoli shortage</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://notecook.com/desserts/fruits/boost-the-health-benefits-of-broccoli/" rel="nofollow">Boost The Health Benefits of Broccoli</a> (notecook.com) <li class="zemanta-article-ul-li"><a href="http://www.fivestarfoodie.com/2010/12/penne-with-romanesco-broccoli.html" rel="nofollow">Penne with Romanesco Broccoli, Gorgonzola, Pine Nuts, and Leek Cream</a> (fivestarfoodie.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=7a931071-3f3c-42b3-9c39-5f39be224b01"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-47711854989002376532011-02-17T16:29:00.001+00:002011-02-17T16:44:35.289+00:00Potted, Meat, Fish, and Shellfish<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/02/potted-meat-fish-and-shellfish.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p>A colleague asked what ever happened to potted salmon, potted shrimp, and potted beef?</p> <p>Well that is certainly a tough question to answer and one that we had been talking about quite recently, when we found that we could only obtain <a class="zem_slink" title="Morecambe Bay" href="http://maps.google.com/maps?ll=54.1166666667,-3.0&spn=0.1,0.1&q=54.1166666667,-3.0 (Morecambe%20Bay)&t=h" rel="geolocation nofollow">Morecambe Bay</a> potted shrimps online, Maureen loves Morecambe Bay potted shrimp especially from Baxters and I adore potted crab and potted ham and yes my friend you are right potted meats are very hard to find. </p> <p> <hr> <p>At Baxters they have been producing Morecambe bay potted shrimps since 1799 and are extremely proud to be the oldest and most traditional such company in the country let alone Morecambe. They pride themselves on quality and their potted shrimps have achieved the highest accolade with the granting of royal warrant in the 1970’s which they retain to this day based on a totally unique recipe which has been handed down through the family for seven generations. </p> <p> <hr> <p>We now make our own, and it seems we our not alone in thinking that chefs today must start putting them on their menus once again, below is a quote from Michael Smith found in his book “<a href="http://www.amazon.co.uk/gp/product/0571111289?ie=UTF8&tag=astandmolskit-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=0571111289">Fine English Cookery</a>” </p> <p>“The great British skill of potting meat and fish seems to have been for the most part forgotten by most of today's chefs. Well made potted foods are national dishes of which we should be justly proud." (Michael Smith, Fine English Cookery). </p> <p> <hr> <p>Maureen and I have been making, serving and eating potted meats and fish for most of our working lives, potted beef, potted shrimps, potted salmon and potted game we think are national treasures and the meat and fish pastes we see in the shops and supermarkets no matter how bland are all based on the cooking technique we call potting and it is such a disgrace that this form of cooking is/has been forgotten by our leading chefs.</p> <p> <hr> <p>There was a minute, about 15 years ago, when potted meats and fish should/could have made a comeback, contemporary British cooking had rejected the so called “Nouvelle Cuisine” both chefs and their customers were responding quite angrily in opposition to daft combinations associated with miniscule portions and astronomical prices. Rustic, homemade, home cooked and other descriptions started being used and it was thought that a return to good British culinary practices was making a return, what happened?<br></p> <p>Nothing and we blame the experimental chefs with their scientific attitude, in some ways it was fusion cuisine, and we could blame Jamie and his continental influence, it was sous-vide (to me that was just a way to get “Boil-in-the-Bag” a respectable image), water baths and other new equipment, the modern chef and the celebrity chef/cook was too busy trying to find new producers or crafting new dishes that took 20 minutes or less to prepare to look back in time to a period of good honest simple cooking.</p> <p> <hr> <p>If they had looked back to that period of time when chef’s like Albert and <a class="zem_slink" title="Michel Roux" href="http://en.wikipedia.org/wiki/Michel_Roux" rel="wikipedia nofollow">Michel Roux</a> were setting up La Gavroche, when John Tovey of Miller Howe was being his brilliant self, or even further back to <a class="zem_slink" title="Elizabeth David" href="http://en.wikipedia.org/wiki/Elizabeth_David" rel="wikipedia nofollow">Elizabeth David</a> and Isabella Mary Beeton they would have found vanished parts of our very own repertoire such as: Pâtés, Terrines, Mousses, <a class="zem_slink" title="Rillettes" href="http://en.wikipedia.org/wiki/Rillettes" rel="wikipedia nofollow">Rillettes</a> and of course Potting meat, which when you think about it is the cooking cousin of Rillettes.<br>Just have a browse through old recipe books and you'll find ways of potting every kind of meat and fish, from kippers, salmon, and shellfish to beef, pork, ham, and chicken, and from rabbit to venison.<br></p> <p>Potted meats and fish are likely to be more or less rich, both from rendered fat or butter; than Rillettes, also British potted foods tend to have more diverse seasonings than would be used in France, Spain, and Italy. Mace is the most usual spice used, although cayenne, ginger, nutmeg and black or white pepper is commonly used as well.<br></p> <p> <hr> <p>Potted foods were meant to be used as stored foods pretty much like the meat pastes of today and when I was learning my craft they were frequently made from leftovers you can make potted meat from any leftover roast. Just chop the meat and mix with melted butter, cayenne, lemon zest, salt, pepper, and mace with a little nutmeg, set into a dish with a few herbs or a bay leaf on top, this is my take on rillettes, an uplifting meal they should keep for about 2 weeks in the fridge although why keep them in the fridge just eat them with some toast, homemade relish and some salad.<br></p> <p> <hr> <p>So we say bring back our potted meats, fish and seafood, bring back our terrines, mousses and pastes they make a great starters, snacks and sandwich fillers and what’s more they are kind to your pocket and it is beginning to happen!<br></p> <p> <hr> <p>Michel Roux serves a beautiful classic duck foie gras terrine at La Gavroche, Mike Robinson owner of the highly acclaimed Pot Kiln Pub and Restaurant in Yattendon, Berkshire makes a delightful potted venison and other brave chefs and establishments such as “The Walrus and The Carpenter” 45 Monument Street, London serve a tasty potted beef at under a fiver.<br></p> <p> <hr> <p>Hugh Fearnley-Whittingstall is a great advocate of potting and making terrines and even Jamie has got back on track with a recipe for “Old-fashioned potted crab” although I can’t see a lot of differences between that recipe and a traditional recipe that we use, having said that it is wonderful to see that other chefs across the land are now serving potted meat, fish and shellfish in their restaurants, pubs and bistros.<br></p> <p> <hr> <p>Below and on MyDish you will find recipes from myself and others for potted meat, fish and shellfish recipes and served with crusty bread, toast, and some salads and chutneys you will be able to serve up to friends and families a amazingly flavoursome meal. <p><a title="MyDish Recipes" href="http://www.mydish.co.uk/" rel="tag" target="_blank">On MyDish you will find recipes for</a>; <p><a href="http://www.mydish.co.uk/recipe/13481/potted-beef">Potted Beef</a> and <a href="http://www.mydish.co.uk/recipe/833/potted-crab">Potted Crab</a> <p><a title="Potted Beef" href="http://www.mydish.co.uk/recipe/13481/potted-beef" rel="tag" target="_blank"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Potted Beef[1]" border="0" alt="Potted Beef[1]" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TV1M5eOMsZI/AAAAAAAAAfY/YhB8jS-cFUQ/Potted-Beef122.jpg?imgmax=800" width="224" height="177"></a> <p><a title="Potted Crab" href="http://www.mydish.co.uk/recipe/13481/potted-beef" rel="tag" target="_blank"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Potted Crab" border="0" alt="" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TV1M5pjcElI/AAAAAAAAAfc/oAf3Hih0-mg/Potted-Crab10.jpg?imgmax=800" width="200" height="182"></a> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p> <h1>Jo Pratt's Potted Prawns and Crab</h1> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Jo Pratt's Potted Prawns and Crab" border="0" alt="Jo Pratt's Potted Prawns and Crab" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TV1M6GFwSxI/AAAAAAAAAfg/Eg5GnIy0CDA/Jo-Pratts-Potted-Prawns-and-Crab4.jpg?imgmax=800" width="200" height="161">These little pots of juicy prawns and sweet crabmeat in a delicate, dill-flavoured butter are perfect for a beach picnic. Spread over some rye or crusty bread for a light, tasty nibble, so says Jo Pratt from the Mail online and we have just got to agree with her and you do not need to change any of this recipe it is as tasty as it is scrumptious! <p>Serves / Makes: 2 servings Prep-Time: 10 minutes plus 1 hour to chill <p>YOU WILL NEED <p>75 grams, unsalted butter <p>100 grams, cooked and peeled small Atlantic prawns <p>100 grams, white crabmeat (preferably fresh but tinned is fine) <p>1 teaspoon chopped dill <p>Finely grated zest of ½ lemon <p>Sea salt <p>Cayenne pepper <p>Rye or crusty brown bread <p>METHOD <p>Gently melt the butter in a saucepan and pour into a jug for all the milky solids to sink to the bottom. <p>Mix together the prawns, crab, dill and lemon zest and season with salt and a shake of cayenne pepper. Divide between a couple of small pots or ramekins and pack down really well with the back of a spoon. Pour over the clear (clarified) butter to just cover the mixture, leaving behind the milky solids. Chill in the fridge for about 45 minutes to set the butter. <p>Cover each pot with cling-film and pack in a cool bag with your chosen bread. Don’t forget some napkins and a couple of knives to scoop out, spread the potted prawns, and crab on to the bread. Serve and Enjoy! <p>NOTES <p><a href="http://www.dailymail.co.uk/home/search.html?s=y&authornamef=Jo+Pratt">Read more see Jo Pratt on the Mail Online</a> <p>Jo Pratt is a regular face on Market Kitchen cooking delicious no-fuss recipes. <p>Jo graduated in July 1995 from Liverpool John Moores University with a BA honours degree in Home Economics. She went on to work with Gary Rhodes at the BBC Good Food Show in November 1996, before becoming the main home economist for all his series and books. <p>Jo has worked with many other celebrity chefs including Ainsley Harriot, Anthony Worrall Thompson, Jamie Oliver, Tony Tobin, and Brian Turner on various television, demonstrations, and photography projects. <p>Readers of Elle magazine will be familiar with her monthly food column, Elle's Kitchen. She co-wrote The Nation's Favourite Food in 2003, and provided the recipes for dishes voted for by the British public to accompany the eponymous titled TV series. This year, Jo published her new book In the Mood for Food <h1> <hr> Potted Shrimp</h1> <p><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Cooked Boiled Shrimp" border="0" alt="Cooked Boiled Shrimp" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TV1M6emkdkI/AAAAAAAAAfk/xvIwDnl-nkc/Cooked-Boiled-Shrimp2.jpg?imgmax=800" width="200" height="188">Sweet succulent brown shrimp enveloped in a seasoned butter encapsulating a revered stylishness that is simply wonderful for a summery starter or light lunch. <p>Coming from Lancashire we have always had Morecambe bay potted shrimps, and when we were at the Willow Tree restaurant at Bolton-le-Sands just outside Morecambe we always used to serve Baxters of Morecambe potted shrimps. After a couple of years and we were moving down to the Great Tree Hotel, Chagford, Devon this was about 1979, I cheekily asked for their recipe, they refused of course but with a little persistence I was able to obtain this recipe not the original but close enough and it quickly became very popular with the patrons at the Great Tree Hotel. <p>At Baxters they have been producing Morecambe bay potted shrimps since 1799 and are extremely proud to be the oldest and most traditional such company in the country let alone Morecambe. They pride themselves on quality and their potted shrimps have achieved the highest accolade with the granting of royal warrant in the 1970’s which they retain to this day based on a totally unique recipe which has been handed down through the family for seven generations. <p>Serves / Makes: 6 servings <p>Prep-Time: 15 minutes <p>Cook-Time: 5 minutes <p>YOU WILL NEED <p>170 grams unsalted butter <p>1 teaspoon, ground black pepper <p>½ teaspoon, ground mace <p>½ teaspoon, ground cayenne pepper <p>1 small bay leaf <p>500 grams, peeled brown shrimps <p>Wholemeal brown bread, to serve <p>3 lemons cut into wedges <p>METHOD <p>In a saucepan melt the butter then add the ground black pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf. <p>Place the shrimp equally into 6 ramekins cover with the spiced butter and a little salt place into the fridge and chill until set. <p>Toast the bread and serve warm with the potted shrimp and a wedge of lemon and enjoy! <p>NOTES <p>Potted shrimps, old fashioned and buttery are eternally associated with Morecambe bay in Lancashire, where shrimps are potted to this day. The main season for them is from August bank holiday (the last Monday in August) to Christmas and it is the peeling that makes potting shrimps so labour intensive thus expensive. <p>Morecambe bay brown shrimps are celebrated for their delicate taste and unique texture; they have been caught by local fishermen for hundreds of years. Even though the fishing methods have changed, with the horse and cart being replaced by the tractor, locals still follow the same traditional recipes that have been passed down in their families. Locally caught shrimps, boiled in butter with a secret combination of spices until they are tender they are then sealed with butter and packed into pots, they can be eaten either warm or cold. <hr> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" class="wlWriterSmartContent"></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/Food+Blog" rel="tag">Food Blog</a>, <a href="http://www.example.com/Blog" rel="tag">Blog</a>, <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Shellfish" rel="tag">Shellfish</a>, <a href="http://www.example.com/Seafood" rel="tag">Seafood</a>, <a href="http://www.example.com/Lancashire" rel="tag">Lancashire</a>, <a href="http://www.example.com/Morecambe" rel="tag">Morecambe</a>, <a href="http://www.example.com/Bolton-le-Sands" rel="tag">Bolton-le-Sands</a>, <a href="http://www.example.com/Potted+Shrimp" rel="tag">Potted Shrimp</a>, <a href="http://www.example.com/Baxters" rel="tag">Baxters</a>, <a href="http://www.example.com/Brown+Shrimp" rel="tag">Brown Shrimp</a>, <a href="http://www.example.com/The+Great+Tree+Hotel" rel="tag">The Great Tree Hotel</a>, <a href="http://www.example.com/Devon" rel="tag">Devon</a>, <a href="http://www.example.com/The+Willow+Tree+Restaurant" rel="tag">The Willow Tree Restaurant</a>, <a href="http://www.example.com/Prawns" rel="tag">Prawns</a>, <a href="http://www.example.com/Crab" rel="tag">Crab</a>, <a href="http://www.example.com/Mail+Online" rel="tag">Mail Online</a>, <a href="http://www.example.com/Jo+Pratt" rel="tag">Jo Pratt</a>, <a href="http://www.example.com/Ainsley+Harriot" rel="tag">Ainsley Harriot</a>, <a href="http://www.example.com/Anthony+Worrall+Thompson" rel="tag">Anthony Worrall Thompson</a>, <a href="http://www.example.com/Jamie+Oliver" rel="tag">Jamie Oliver</a>, <a href="http://www.example.com/Tony+Tobin" rel="tag">Tony Tobin</a>, <a href="http://www.example.com/Brian+Turner" rel="tag">Brian Turner</a>, <a href="http://www.example.com/potting" rel="tag">potting</a>, <a href="http://www.example.com/meat" rel="tag">meat</a>, <a href="http://www.example.com/potted+meat" rel="tag">potted meat</a>, <a href="http://www.example.com/potted+fish" rel="tag">potted fish</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/8133746/The-Kitchen-Thinker-Potted-food.html&a=28997108&rid=c74b351a-8435-41f8-81a1-ba37ae511a26&e=29f2e69628c46d86410f44f950d348a0" rel="nofollow">The Kitchen Thinker: Potted food</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.thelondonfoodie.co.uk/2010/11/londons-best-independent-pubs-fox-and.html" rel="nofollow">London's Best Independent Pubs - Fox and Anchor</a> (thelondonfoodie.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.boston.com/lifestyle/food/articles/2010/12/15/potted_shrimp_recipe/?rss_id=Top+Stories" rel="nofollow">Potted shrimp</a> (boston.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=c74b351a-8435-41f8-81a1-ba37ae511a26"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-45651640070064392882011-02-07T09:46:00.001+00:002011-02-07T09:46:19.118+00:00February, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:4px 0px 4px 0px;"><iframe src="http://www.facebook.com/widgets/like.php?href=http://astrochef.blogspot.com/2011/02/february-whats-in-season-this-month.html" scrolling="no" frameborder="0" style="border:none; width:450px; height:80px"></iframe></div><p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"> <blockquote> <p><font size="3">February the shortest month and the only month with fewer than 30 days, so we have to pack a lot in, within a short space of time, at the start of every month we plan and see what’s available, where it comes from and then we somewhat plan our menus around the information we have, not that we stick firmly to them, cooking is too much fun for that and when shopping in the markets and smaller stores you always seem to find something that the mainstream shops and supermarkets don’t have. </font></p></blockquote> <p><font size="3"> <hr> I have to say though that February is not one the finest of months for the cook although this year we have been blessed and had a good sharp frost that means that the Brussels sprouts are very sweet and the cabbages, kale, carrots, and parsnips are good. </font> <p><font size="3"> <hr> All the winter root crops are still going strong and this is the month for early winter cauliflower, leeks are really flourishing now, so turn them into </font><a href="http://www.mydish.co.uk/recipe/7599/leek-and-potato-soup"><font size="3">creamy soups </font></a><font size="3">or blanch them and serve in salads, turnips, protected spinach, swede, celeriac, chard, forced rhubarb, and carrots potatoes, apples, and pears are still available and mushrooms are available most of the year, so that all important date this month the 14<sup>th</sup> St. Valentine’s day you will be able to cook up a very romantic meal with some superb ingredients. </font> <p><font size="3"> <hr> I think that this is the time of year for all those </font><a href="http://www.mydish.co.uk/recipes/search/roast%20dinners"><font size="3">delightful roasts</font></a><font size="3">, slow cooked, </font><a href="http://www.mydish.co.uk/recipes/search/casseroles"><font size="3">rich warming casseroles</font></a><font size="3"> with lots of perfect floury potatoes like Maris Piper and King Edwards, along with rich earthy root vegetables and sweet onions</font> <p><font size="3"> <hr> Also don’t forget to look out for savoy and green cabbages, which should be coming in now these come in all shapes and sizes at this time of year, the pointed spring cabbages are particularly sweet, while dimpled savoy cabbage leaves are ideal for stuffing.</font> <p><font size="3"> <hr> This weekend we had the first of the British greens from Tesco’s and they are superb jam packed full of flavour and very sweet.</font> <p><font size="3">The fishing has been quite good this last couple of weeks and although somewhat scarce cod is at its best this time of year as is Hake, Pollack, Whiting, and Pouting.</font> <p><font size="3"> <hr> You know we must start using these four fish a lot more they are all cousins to the cod and haddock plus they are full of flavour and much more affordable so come on be bold and give them a try.</font> <p><font size="3"> <hr> Mussels are affordable, delicious, and provide a superb meal for all the family, and although not as inexpensive as mussels, the </font><a href="http://www.mydish.co.uk/recipe/7555/halibut-steaks-with-arugula-rocket-pesto"><font size="3">halibut is a majestic fish </font></a><font size="3">and outstanding pan fried, poached or baked; the same can be said for brill and turbot.</font> <p><font size="3"> <hr> Beef, lamb and pork is good this month and our local butcher has some ox-tail and beef brisket in that is just so tasty we have already cooked a beef pot-roast and slow braised ox-tail, just have a look at my recipe for beef pot-roast</font> <p><font size="3"> <hr> Fresh wild game is just about finished for the season now but hare is still in season and </font><a href="http://www.mydish.co.uk/recipe/10227/venison-and-wild-mushroom-sauce-with-truffle"><font size="3">wild venison</font></a><font size="3"> is still good as are rabbit. What is more guinea fowl is widely available, this petite bird is related to the chicken, and its slightly gamey but tantalizing flavour makes it an exciting alternative it's smaller so all through cooking, keep it moist, in addition why not try a delicious goose this month they really are a flavoursome bird.</font> <p><a href="http://www.mydish.co.uk/" target="_blank"><strong><font size="3">On MyDish there are plenty of recipes for all of us to try out this month just have a look around and discover some outstanding dishes</font></strong></a> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000"> <hr> Fruit at Its Best</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Apples, Forced Rhubarb, Pears</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000"> <hr> Vegetables at Their Best</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: arial"><font style="font-size: 16pt" color="#000000"> <hr> Herbs, nuts etc. this month;</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Chestnuts, Chives, Coriander, Mushrooms (Cultivated), and Wild Mushrooms, Parsley (Curly) Truffles (Black)</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000"> <hr> Meat, Poultry and Game at Its Best</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Beef, Chicken, Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pork, Rabbit, Turkey, Venison And Wood Pigeon,</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000"> <hr> Fish and Seafood at Its Best</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Brill, Clams, Cockles, Cod, Conger Eel, Crab, Dab, Dover Sole, Eel, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bream, Skate, Squid, Turbot And Winkles.</font></span></p> <blockquote><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"> <hr> </blockquote> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal">Look out for our very own native oysters they are in season and at their very best now, delicately flavoured with a taste that compares to the sea itself they are just about the most sought after oyster in the world, I also suggest that you look for farmed Pacific (rock) oysters which have an altogether subtler taste at this time of year again they are in their prime and a lot easier on the pocket. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Oysters are regarded as a special treat but restaurateur Ben Wright, who runs the Duchy of Cornwall Oyster Farm, argues: “Oysters are for us all to enjoy and we should dispel the mystery that surrounds them”.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Is it true you should only eat them if there is a letter “r” in the month, between September and April?</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">“It’s true of native oysters which can’t be harvested in the summer spawning period, Pacific’s are all year round,” says Ben. How should you eat them? “Add lemon juice and let the oyster speak for itself. Pacific’s stand up better to cooking and are great deep-fried in breadcrumbs.”</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Try them grilled with Parmesan, in beef and oyster pie or fried in cornflour and served in a buttered baguette (The Original Po'boy Sandwich). They are high in protein, low in fat and contain testosterone-boosting zinc, hence their aphrodisiac reputation.</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Pick those with undamaged shells and a pleasant smell. They should be tightly closed or should snap shut when tapped. If not the oyster is dead and should not be eaten. Store live oysters in the fridge wrapped in a damp tea towel and eat as soon as possible. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">To open (or shuck) an oyster, use a knife with a short, thick blade and wear protective gloves. Insert at the hinge and twist, sliding the blade up to cut the muscle that keeps the shell shut.</font></span></p> <p style="text-align: ; line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt" class="MsoTitle" align="center"><a name="OLE_LINK1"><span style="mso-bookmark: ole_link2"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong> <hr> The Latest Grocery News for February 2011</strong></font></span></span></a> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Sales of sustainable seafood soar in UK supermarkets;</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Consumers are favouring Coley, Dab, Mussels, Squid, and Sardines over the staple Salmon, Cod, and Tuna following the programmes on television, which highlighted the wasteful use of "discard" in fishing practices while encouraging shoppers to take the pressure off popular fish stocks by being more adventurous in what they eat.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The cook and Guardian writer Hugh Fearnley-Whittingstall, credited with boosting demand for higher-welfare chicken three years ago, has taken the lead in the new campaign. Programmes from fellow chef Jamie Oliver have shown consumers new ways of cooking less popular species such as Mussels, Squid, and Trout.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Sainsbury's said sales of "by catch" from its fresh fish counter had been "promising" overall, while sales of Pollack had leapt by 167% week on week. It said customers had responded well to the fish featured in Jamie Oliver's programmes with sales of British and MSC-certified mackerel up 60% and mussels up 16%.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Sales of its sustainable "line and pole caught" canned tuna increased by 17% over the last week, while sales of organic salmon grew by 16% and normal salmon sales remained unchanged.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Tesco, the UK's biggest fish retailer, said it had seen an increase in sales of between 25 and 45% for fresh sardines, coley, brown crab, sprats, and whiting in the week since the first programmes. It said in a statement: "We sell around 40 species of fish on our fresh counters and our staff are trained to advise customers on trying new varieties. Sales of fresh cod, herring, mussels, mackerel, and canned tuna also increased compared to last week."</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">But the supermarket was singled out by Fearnley-Whittingstall for misleading labelling on its canned tuna, leading the company to pledge to catch 100% of its own-brand canned tuna using the "pole and line" method. Tesco last week came fifth out of the major supermarkets in a 2011 league table of sustainable tuna, compiled by Greenpeace.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Waitrose said sales of seafood overall were up by 15% – with most of this increase being attributed to species that have traditionally been less popular. Sales of frozen coley were up by 36%, frozen mackerel up 31% and Dover sole up 163%. A spokeswoman for Waitrose said: "There has also been strong demand for dabs, which we sell frozen. This week we are launching sprats (a fish that has almost been forgotten by UK consumers) and are looking at introducing dabs and coley on our service counters over the coming weeks. We are also introducing Welsh flounder - a species commonly discarded."</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Ally Dingwall, aquaculture and fisheries manager at Sainsbury’s said: "Fish Fight has had a direct impact on consumer behaviour. It's encouraging to see a positive shift towards less popular and by catch fish, and if we can establish continued demand, fishermen will land and sell more of these species, and it may potentially become targeted species. In the last week, our fish sales have risen across the board: from fresh to counter to frozen fish.”</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda reported "really strong sales across the whole of the fish category in the last week, up 10% on the previous week" with particular growth in the sales of products included in Jamie Oliver's recipes. Sales of trout fillets, for example, rose by 56%, whole sardines 66% and whole mackerel up by 115%.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Marks & Spencer said it had ordered in over a third more stock than it did for its peak Christmas week. Richard Luney, M&S fish expert, commented: "We had our biggest ever week in the history of M&S on fish sales last week, sales were up 25% versus this time last year. One of the key highlights was on our line–caught tuna that had a record week – so the importance of avoiding purse seined [a large net that catches entire schools of fish] fishing methods obviously really hit home."</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">As part of the Fish Fight campaign, consumers have been urged to add their signatures to a letter to the European fisheries minister, Maria Damanaki, calling for the elimination of discards to be elevated to a top priority in the forthcoming review of the European common fisheries policy. Even before the programmes were aired, the letter attracted over 35,000 signatories but this has now risen to well over 500,000. Today, Fearnley-Whittingstall urged consumers: "Please keep spreading the word. Half a million supporters today – less than a week after our shows went out! I wonder if a million sign-ups is a crazy dream.</font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"> <hr> School children cook in Clarence House kitchens for the first time,</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">For the first time, lunch in Clarence House was cooked by school children today. Her Royal Highness the Duchess of Cornwall invited the winning schools from last year’s British Food Fortnight School Challenge to Clarence House to cook their chosen dishes for lunch. And with a special twist, Her Royal Highness invited the BBC’s Hairy Biker chefs, Dave Myers & Simon King, to work with the children to help them prepare their meal. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The competition was held last year as part of the national food promotion, British Food Fortnight. Inspired by the Hairy Bikers’ ‘Mums Know Best’ television programme, secondary schools were challenged to design and cook a meal based on recipes that would have been used in their school’s part of the country by previous generations.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">The winners, Northfield Academy near Aberdeen and Greencroft Business & Enterprise Community School in Durham, travelled to London to cook their winning dishes: Cock-A-Leekie Soup, Rabbit Pie, and Cranachan with Petticoat Tails.</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">The lunch, which was attended by leading supporters of the national food promotion, commemorated the 10th anniversary of British Food Fortnight and the event’s plans for 2012 when it will run at the same time as the London Olympics making sure that British food is number one when the eyes of the world are upon us.</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Jake Mossom, from Greencroft Business & Enterprise School said: “How many people can say they have cooked for royalty? To come to Clarence House to cook a meal is a dream come true – I will never forget it. It has been such fun learning about recipes that used to be cooked by previous generations and has really made me appreciate all the wonderful local ingredients there are. And Her Royal Highness said it was delicious!”</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"> <hr> Retailers urged to follow Asda on pork;</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">THE National Pig Association (NPA) has praised Asda for ‘leading the way’ in helping pig farmers during the current crisis period.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The Leeds-based retailer has agreed to pay an additional 8p/kg for its Asda Pork Link members.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The NPA welcomed the move as ‘good start’ but is urging he retailer to extend the price increase to all its pig meat suppliers and has urged other retailers to follow suit.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">“The NPA is pleased to see Asda leading the way in addressing the current pig farmer profitability crisis. This is a good start and NPA will be working with Asda to ensure that the full 8p goes directly to ALL producers supplying Asda,” NPA chairman Stewart Houston said.</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">“We trust that Asda’s initiative will encourage others to follow suit quickly so that very soon the price paid to producers will increase significantly to reflect the true production cost of high welfare, British pigs for Red Tractor pork, bacon, ham, and sausages.”</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">He said the NPA was also pleased with Asda’s commitment to review their sourcing policy with a view to including more high welfare, assured British pork, and pork products on their key lines. Mr Houston said he hoped the moved would take Asda ‘to the levels of their competitors’ in its sourcing policy.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda stores chief executive and President Andy Clarke said: “We understand it’s a difficult time for pig farmers and we hope the feed price supplement being offered to our Pork Link members will help ease some of the pressure.”</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">High feed costs and competition from cheap imports, compounded by the recent German dioxin crisis, mean UK producers are currently losing more than £21 per pig, while the industry as a whole lost £27 million in 2010, according to levy body BPEX.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Earlier this week NFU Scotland named and shamed Asda and Tesco as the worst offenders among the major retailers for ‘shunning home produced pork and chicken in favour of cheap imports’. An NFUS investigation of supermarket shelves found that ‘virtually all’ Asda’s bacon was imported, as were gammon and bacon joints, while its value range of pork chops were a mix of French and German.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Tesco’s ‘3 for £10’ offer was on Dutch chicken and pork and ‘no British bacon appeared available’, while fresh pork shelves, despite carrying a ‘Specially Selected Scotch’ banner, were stocked with Dutch, French and Northern Irish product, NFUS said.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">“At the very time when we need UK supermarkets to stand by UK producers, this quick look at the shelves has found Tesco and Asda appearing to shun producers here while making the most of the opportunities presented by the collapse in prices seen in Europe,” NFUS president Jim McLaren said.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">In contrast, Morrisons ‘continued to demonstrate a considerable commitment to Scottish and British produce’, NFUS said.</font></p> <h4><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"> <hr> Asda Told To Change Price Guarantee Advertising;</font></span></b></h4> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda has been ordered to change its "misleading" price guarantee adverts following complaints from rival supermarkets.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The retailer’s original price guarantee advertising promised to refund customers the difference during their next shop if they found groceries cheaper at the other major supermarket chains.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">However, Tesco and Morrisons complained to the Advertising Standards Authority (ASA) that the ads were misleading as they suggested that Asda was generally cheaper than its main competitors, despite the including groceries and non-food items which they claim were excluded from the price comparison.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda responded to the complaints by insisting that their methodology for comparing prices between the retailers was robust, accurate and supported by Clearcast, which approves ads before they go on TV.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">But the ASA upheld, or partly upheld, four of the nine complaints against the Walmart-owned retailer, after ruling that it failed to make it clear that the price guarantee did not apply to non-grocery products that appeared prominently in the ads.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">A statement from the advertising watchdog said: "We told Asda to ensure their ads did not suggest their price guarantee applied to all items, including non-grocery items and items that were specifically excluded, or that their savings claims referred to shopping generally rather than specific items, if that was not the case."</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The ASA ruled that the five adverts involving the Asda Price Guarantee tagline must not appear again in their current form. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Asda said it was satisfied with the outcome and remains committed to the Asda Price Guarantee and its recently launched 10 per cent cheaper price promise.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt" color="#000000"> <hr> Local Shopping</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TU-_CI2dTqI/AAAAAAAAAdk/PuPSNY043Zo/s1600-h/Tachbrook-Street-Market-22.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 10px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Tachbrook Street Market (2)" border="0" alt="Tachbrook Street Market (2)" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_DG_ngII/AAAAAAAAAdo/2uQYS8VD7h0/Tachbrook-Street-Market-2_thumb.jpg?imgmax=800" width="200" height="150"></a>Tachbrook Street Market</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Address: Tachbrook Street, SW1</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Trading hours: Monday to Saturday: 8am to 6pm</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Nearest tube: Victoria or Pimlico</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Bus: 2, 24, 36, 185, 436</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"> <hr> Dates for your diary:</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 9pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Spring 2011 - Pimlico Food Festival</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"> <hr> <a href="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_ELCLX2I/AAAAAAAAAds/h8_1ES-VbAY/s1600-h/image13.png"><img style="background-image: none; border-right-width: 0px; margin: 2px 10px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_FPhYK-I/AAAAAAAAAdw/Lt4jzSMRXwo/image_thumb5.png?imgmax=800" width="238" height="177"></a><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">On Sonny’s Stall on Tachbrook Street Market</font></span></b> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Sonny’s stall this week was a picture it is great to see such fresh produce full of lively colours, what was on offer? Well there were Apples Cox’s from Kent to be exact, English <a href="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_G4NRJOI/AAAAAAAAAd0/BuOQE2SO4Jk/s1600-h/Sonnys-Fruit-and-Veg-Stall-195.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Sonny's Fruit and Veg Stall" border="0" alt="Sonny's Fruit and Veg Stall" align="right" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_HrYe84I/AAAAAAAAAd4/pgZJFCzSuy4/Sonnys-Fruit-and-Veg-Stall-19_thumb2.jpg?imgmax=800" width="204" height="154"></a>Braeburns and Bramleys, Artichokes, Beets, English Broccoli, Butternut Squash, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), <a href="http://lh5.ggpht.com/_GJKTYQutc1M/TU-_I9DSS2I/AAAAAAAAAd8/TpKKpWhc5zY/s1600-h/Sonnys-Fruit-and-Veg-Stall-173.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Sonny's Fruit and Veg Stall" border="0" alt="Sonny's Fruit and Veg Stall" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_Jcoz0hI/AAAAAAAAAeA/gy5BOJ3611U/Sonnys-Fruit-and-Veg-Stall-17_thumb.jpg?imgmax=800" width="200" height="150"></a>Parsnips, Purple Sprouting Broccoli, Radish, Watercress, you can plainly see that all of what was available was in first-rate condition.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"></font></span></b> </p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000"></font></span></b> </p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Our Local Butchers have been getting in</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TU-_KJrpieI/AAAAAAAAAeE/frj05rWzjRQ/s1600-h/image8.png"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TU-_LHehKuI/AAAAAAAAAeM/pcvbYUjR5pI/image_thumb2.png?imgmax=800" width="200" height="145"></a><font style="font-size: 12pt" color="#000000">Beef, lamb, and pork is good this month and our local butcher Freemans has some ox-tails and beef brisket in that is just so tasty his fore-rib of beef looked just about perfectly hung and at under £14 per kilo is probably the cheapest in London you really must give the classically trained butcher a go and just to see a real traditional butcher shop is a treat.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">At Alhayat we bought some British veal chops at under £9 a kilo and they were very tasty and their Scottish lamb is fantastic.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"></font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_L-JoavI/AAAAAAAAAeQ/AbE4yTHA_ww/s1600-h/image12.png"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_M2B5VYI/AAAAAAAAAeU/nWEaBcJgAQk/image_thumb4.png?imgmax=800" width="261" height="193"></a><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: "><font style="font-size: 14pt" color="#000000">Our Local Fishmonger</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: "><font style="font-size: 14pt" color="#000000">Jon Norris on Tachbrook Street Market;</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TU-_O5NrbwI/AAAAAAAAAeY/IwMtYTBBvK0/s1600-h/Fishmonger-Jon-Norris-53.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 7px 2px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Fishmonger, Jon Norris (5)" border="0" alt="Fishmonger, Jon Norris (5)" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TU-_PiuESwI/AAAAAAAAAec/SnkexCC6aRc/Fishmonger-Jon-Norris-5_thumb.jpg?imgmax=800" width="200" height="150"></a>Every time we go to his stall we see more and more people queuing up for his wares and its no wonder as this week he had on offer some outstanding plump succulent Cornish Pollock (see below for my recipe).</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">You had your choice of steaks and fillets and we had 2 large thick fillet pieces for under £6.00 so along with the sweet rough brown shrimps we also bought our Saturday night special, dinner was less than £10.00</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">His display as usual was a picture with Cornish Brill, Clams including sweet plump Razor Clams, Cod fillets, Cod steaks, and a whole Cod one of the biggest I had seen for a while, Crab, Haddock, Cornish Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, grey Mullet, Lobster,<a href="http://lh6.ggpht.com/_GJKTYQutc1M/TU-_Rzt7CUI/AAAAAAAAAeg/I70sviJwk_U/s1600-h/Fishmonger-Jon-Norris-57.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Fishmonger, Jon Norris (5)" border="0" alt="Fishmonger, Jon Norris (5)" align="right" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_SKlgojI/AAAAAAAAAek/2iAyBMbnxDw/Fishmonger-Jon-Norris-5_thumb1.jpg?imgmax=800" width="200" height="150"></a> Scottish Mackerel, Mussels, Monkfish, Cornish Octopus, there was Plaice from Scotland so plump and sweet, Prawns in the shell we bought a pint of them and they were so sweet and succulent we both wished we had purchased more, there were Native Oysters, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting, and <a href="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_TU8e1PI/AAAAAAAAAeo/njKUFTq-3ps/s1600-h/Fishmonger-Jon-Norris-83.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Fishmonger, Jon Norris (8)" border="0" alt="Fishmonger, Jon Norris (8)" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_T3r1e-I/AAAAAAAAAes/Hp7t4Z9VdKs/Fishmonger-Jon-Norris-8_thumb.jpg?imgmax=800" width="200" height="150"></a>some of the biggest Whelks (Buckies) that I have seen in many a year</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Almost all Jon’s fish is sourced from around the Cornish, Devon and Scottish coasts and his prices are so reasonable you have got to give this gifted and extraordinary fishmonger a try, you won’t be sorry, I promise.<img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_URgOPAI/AAAAAAAAAew/BZovcbEjB7I/wlEmoticon-smile2.png?imgmax=800"></font></span></p> <p style="text-align: ; line-height: 18pt; text-transform: uppercase; margin: 12pt 0cm 3pt; letter-spacing: 0.5pt" class="MsoTitle" align="center"><span lang="EN-US"><font style="font-size: 16pt" color="#474b78"><strong> <hr> Recipes for February</strong></font></span> <p style="line-height: 16pt; text-transform: uppercase; margin: 7.5pt 0cm 13.5pt; letter-spacing: 0.5pt" class="MsoSubtitle"><font face="Lucida Sans Unicode"><font style="font-size: 14pt" color="#595959"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_VZJnreI/AAAAAAAAAe0/8nDEjZcebC4/s1600-h/Roasted-Fillets-of-Pollack-with-Brow%5B4%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Roasted Fillets of Pollack with Brown Shrimps (1) [1600x1200]" border="0" alt="Roasted Fillets of Pollack with Brown Shrimps (1) [1600x1200]" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_WEgj9hI/AAAAAAAAAe4/fOBS6MxllTQ/Roasted-Fillets-of-Pollack-with-Brow%5B5%5D.jpg?imgmax=800" width="200" height="150"></a>Roasted Fillets of Pollack with Brown Shrimps</font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><a name="OLE_LINK4"></a><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><font style="font-size: 12pt" color="#000000">Fat Juicy Pollack Fillets Roasted With Tangy Lemon Zest and Served With Brown Shrimps in Delicious Spiced Butter.</font></span></a></p><span style="line-height: normal; mso-bookmark: ole_link4"></span><span style="line-height: normal; mso-bookmark: ole_link3"></span> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">When we were at the Great Tree Hotel our fishmonger used to ring early every morning letting me know what the local catch was and the prices and during February, March and April Pollack was always plentiful and this was one of the ways we cooked it. It was especially popular with our French guests, we still cook it today but now just for the 2 of us, and sometimes I use cod, haddock or whiting if the Pollack isn’t available.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>2 servings</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>60 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>8 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">You Will Need</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">For the Pollack</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 x 200 gram fillets, Pollack, use the thickest part</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 teaspoon, sea salt</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 tablespoons, olive oil for frying/roasting</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">15 grams, plain flour for dusting</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 teaspoons, fresh thyme leaves</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Zest of ½ a lemon, finely shredded</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">For The Shrimps</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">200 grams, brown shrimps, cooked and peeled</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">100 grams unsalted butter</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">¼ teaspoon, ground white pepper</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">¼ teaspoon, ground mace</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">¼ teaspoon, ground cayenne pepper</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 small bay leaf</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">½ tablespoon, lemon juice</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 tablespoon each of finely chopped fresh chives and curly parsley</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Method</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_W2hswkI/AAAAAAAAAe8/n243U4dEtJc/s1600-h/Roasted-Fillets-of-Pollack-with-Brow.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 9px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Roasted Fillets of Pollack with Brown Shrimps (8)" border="0" alt="Roasted Fillets of Pollack with Brown Shrimps (8)" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TU-_XbaQrvI/AAAAAAAAAfA/Bsy60LfoK3w/Roasted-Fillets-of-Pollack-with-Brow%5B1%5D.jpg?imgmax=800" width="200" height="150"></a>Place the Pollack fillets on a plate and sprinkle with the salt, chill uncovered for at least 1 hour, this will draw out the excess moisture and make the fish a little firmer, brush off the excess salt and pat dry with kitchen paper and chill.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Preheat the oven to 220°C/400°F/Gasmark 7. Put the flour and thyme into a shallow dish or plate, season with salt and pepper and stir to mix, add the fish, and coat well shaking off the excess flour. Heat the olive oil in a frying pan over a high heat, add the fish skin side down and cook for 1 to 2 minutes to crisp the skin, transfer to a roasting tin, skin side down, scatter with the lemon zest and roast for 5 to 8 minutes or until just cooked through.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">While the Pollack is roasting prepare the shrimps by melting the butter in a frying pan then add the ground white pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf. Bring back to a medium heat until foaming and add the shrimps mix well to coat the shrimp and cook for 1 to 2 minutes now add the lemon juice and herbs.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">By this time the Pollack should be cooked place the pollock onto 2 plates and pour the shrimps and foaming butter over the Pollack fillets, serve, and Enjoy!</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Notes</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Pollock or Pollack is one more of those fish which is frequently disregarded by consumers in this country, who instead plump for Cod or Haddock.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Our Celtic cousins across the Channel take another view stop at any fish restaurant in Brittany and ‘Lieu Jaune’ (Pollock) will habitually be the daily special or main attraction on the menu.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The worth that the French place on Pollack is reflected by the price they are will charge, conventionally Pollock have been caught either by inshore fishermen using hand lines around the rocks or as a extra catch by fishermen fishing for cod and other round fish type. Nevertheless, improved access to the French market has resulted in increasingly rising prices paid at first auction for Pollock. As a consequence, local fishermen are fishing for Pollock with hand lines and gill nets, fishing in their preferred locale; </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><font style="font-size: 12pt">In reaction to mounting prices and the ever-increasing price placed on line caught fish, talks are presently being held about the labelling of Pollock in the same way that line caught Bass are labelled (see </font></font><font style="font-size: 12pt"><a href="http://www.linecaught.org.uk/"><font color="#0000ff"><u>www.linecaught.org.uk</u></font></a><font color="#000000"> ) providing “line-to-plate” traceability. </font></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Another good reason to try Pollack is that around 90% of the Pollock landed in the UK is caught off the south west coast and landed into Cornish Ports landings are steady at just over 1000 tonnes per annum and the stock levels are said to be ‘stable’ by ICES Fisheries Scientists.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Pollack is available most of the year but more plentiful in the first and second quarters of the year, with 60% of the annual catch being taken in February, March and April.</font></p> <p style="line-height: 16pt; text-transform: uppercase; margin: 7.5pt 0cm 13.5pt; letter-spacing: 0.5pt" class="MsoSubtitle"><font face="Lucida Sans Unicode"><font style="font-size: 14pt" color="#595959"> <hr> Beef Pot Roast with Vegetables</font></font> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TU-_X2NobQI/AAAAAAAAAfE/7EQ7TbotK2E/s1600-h/Brisket3.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Brisket" border="0" alt="Brisket" align="left" src="http://lh4.ggpht.com/_GJKTYQutc1M/TU-_YTnHB4I/AAAAAAAAAfI/URPoZ0k4yZw/Brisket_thumb.jpg?imgmax=800" width="88" height="88"></a>An inexpensive, satisfying, and oh-so-rich feast roasted in the pot and once assembled it needs little attention this dish makes its own gravy while it cooks. Furthermore it is so delicious the next day when used for leftovers, seeing that the flavours mature with time.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Lord and Lady Hanson enjoyed a good beef pot roast especially when made with the wine they were going to have with the meal and we still enjoy this beef pot roast above all in the winter months when you can just put it in the oven and leave it for 2 or 3 hours while you just chill out and wait for a very unique dish.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>30 minutes</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-bidi-font-weight: bold"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>3 hours</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">You Will Need</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 ½ to 2 kilos rolled brisket</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 tablespoons, olive, or vegetable oil</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">6 shallots, peeled and left whole, or 1 large onion, roughly chopped</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 large carrot cut into 5cm/2inch chunks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">4 celery stalks, cut into 5cm/2inch chunks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">300 grams, swede, cut into 5cm/2inch chunks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">300 grams, potatoes, cut into 5cm/2inch chunks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">6 regular or 1 large Portobello mushroom, cut into 1 inch chunks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">200mls vegetable stock, we sometimes use the Knorr gel stocks</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">100mls, good red wine</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 tablespoon, Worcestershire sauce</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">2 tablespoons, tomato purée</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">1 bay leaf</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">3 sprigs fresh thyme</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Beurre Manié made with 1 tablespoon flour and 25 grams softened butter</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Salt and freshly ground black pepper</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Method</font></b><span style="mso-bidi-font-weight: bold"></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Preheat the oven to 150°C / 300F° / gas mark 2.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Heat the oil over a high heat in a large oven-proof casserole and brown the meat on all sides. Place on a plate. Add the shallots or onion, carrot and celery to the casserole and fry until beginning to go brown at the edges, about 5 minutes. Place the meat on top of the vegetables and add the swede, potatoes, and mushrooms. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Make up the stock, add the Worcestershire sauce and tomato purée and pour over the roast add the bay leaf and thyme, salt and pepper and bring to the boil, Secure with a tight-fitting lid and cook in the oven for 2½ to 3 hours. </font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">After the cooking time, drain off the liquid, arrange the meat and vegetables on a serving platter, and keep warm. Make the Beurre Manié by mixing the butter and flour to a paste. Bring the liquid to the boil and whisk in the Beurre Manié to thicken the sauce taste for seasoning and serve with the pot roast.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Serve and Enjoy!</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b><font style="font-size: 12pt" color="#000000">Notes</font></b><span style="mso-bidi-font-weight: bold"></span></p> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Moist heat is a must</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Instead of wine and stock, you can use just wine, beer, ale, stout or all stock it all depends on you.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The cuts of meat used for pot roast have less fat than steaks and long, slow cooking with liquid (also called braising) tenderizes the meat fibres. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Whether the pot roast is cooked on the stove, in the oven or in the crock-pot, you may brown the meat first on all sides. This improves the flavour and appearance of the meat.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">The high heat used during browning caramelizes the sugars and proteins in the meat, which results in a rich flavour.</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">If the recipe doesn't call for browning, you don't have to worry about it. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Season the meat before browning for best flavour. </font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Common cuts used for pot roast include: chuck, brisket, top round and bottom round</font> <li style="line-height: 14pt; text-indent: 0pt; margin: 1.5pt 0cm 3pt; mso-list: l0 level1 lfo1" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Did you know that Sauerbraten is a famous German variety of pot roast and that our own Lancashire Hotpot is a type of pot roast?</font></li></ul> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Beurre Manié (French "kneaded butter"), is a dough, made up of equal parts of soft butter and flour, it is used to thicken soups and sauces. By kneading the flour and butter together, the resulting paste/dough is a good thickener. When the Beurre Manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.</font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Beurre Manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use. Unused Beurre Manié can be stored in a covered dish or jar for up to two weeks in the refrigerator. </font></p> <p><span style="line-height: 14pt; font-family: ; font-size: ; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; mso-fareast-language: en-us; mso-bidi-language: en-us; mso-ansi-language: en-gb"><font style="font-size: 12pt" color="#000000">Start with 1 tablespoon of all-purpose flour and 1 tablespoon of softened butter, Work the butter and flour together by hand, once the flour is incorporated into the butter your Beurre Manié is finished and prepared to add to your stews, soups, and sauces, remember though to just add it a little at a time, making sure that it is stirred well in.</font></span></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:cd19533f-4a27-4c8e-b4d7-4b818a3a2f6a" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/February" rel="tag">February</a>, <a href="http://www.example.com/pot-roast" rel="tag">pot-roast</a>, <a href="http://www.example.com/pollock" rel="tag">pollock</a>, <a href="http://www.example.com/brisket" rel="tag">brisket</a>, <a href="http://www.example.com/news" rel="tag">news</a>, <a href="http://www.example.com/Fish+Fight+campaign" rel="tag">Fish Fight campaign</a>, <a href="http://www.example.com/Tachbrook+Street+Market" rel="tag">Tachbrook Street Market</a>, <a href="http://www.example.com/Jonathan+Norris" rel="tag">Jonathan Norris</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a></div> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <div class="zemanta-related"> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8214980/Roast-pheasant-with-savoy-cabbage-pancetta-and-chestnut-recipe.html&a=31052721&rid=688e75d1-b8b3-4b22-b46b-84fc5af719d0&e=178cec393f5b2e58f07ac2090deb4736" rel="nofollow">Roast pheasant with savoy cabbage, pancetta and chestnut recipe</a> (telegraph.co.uk) </li></ul></div> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8147470/Recipe-Celeriac-and-apple-soup-with-turbot-and-shellfish.html&a=28805657&rid=688e75d1-b8b3-4b22-b46b-84fc5af719d0&e=1db09c72c795d4e081ebf18ab640cfa6" rel="nofollow">Recipe: Celeriac and apple soup with turbot and shellfish</a> (telegraph.co.uk) </li></ul> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.guardian.co.uk/lifeandstyle/2010/oct/23/red-cabbage-recipes-fearnley-whittingstall&a=26953873&rid=688e75d1-b8b3-4b22-b46b-84fc5af719d0&e=56aebe880df9cf3e5fd3b8d70b2d51b5" rel="nofollow">You: Red cabbage recipes</a> (guardian.co.uk) </li></ul> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.brighthub.com/health/diet-nutrition/articles/59184.aspx" rel="nofollow">Seasonal Eating for Health: What Foods to Eat in Winter</a> (brighthub.com)</li></ul> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=688e75d1-b8b3-4b22-b46b-84fc5af719d0"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-59563946447233119982011-01-17T10:50:00.001+00:002011-01-17T10:50:41.963+00:00January, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2011/01/january-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><blockquote> <p align="left"><font size="3"><font face="Arial Unicode MS">At the commencement of the year, we are starting to crave for fruit other than apples and pears, its time to look out for the first early forced rhubarb. It’s still really the season for root vegetables and cabbages of all types and whilst we are awaiting for the new season lamb we can still enjoy the last of the game, and while fish is plentiful, some boats have hit really bad weather so expect some fish prices to be a little high.<b></b></font></font></p></blockquote> <blockquote> <p><font size="3"><font face="Arial Unicode MS">The weather has been freezing or miserable, many of us are thinking they should be on a diet or a detox cure after the Christmas excesses, and no-one’s got any money so it must be time to make soup it’s easy, it’s quick, it’s nourishing and it’s cheap.<b></b></font></font></p> <p><font size="3" face="Arial Unicode MS">Why spend money on expensive supermarket ready-prepared soup when you can make a large panful yourself in less than 20 minutes with fresh vegetables bought on the market? <a href="http://www.mydish.co.uk/recipe/7599/leek-and-potato-soup">Make enough to feed the family and have some left over for the freezer.</a></font></p> <p><font size="3"><font face="Arial Unicode MS">British winter fruit and veg is not just for Christmas; feast on it especially after a sharp frost and don’t forget Spring is not long in coming!<b></b></font></font></p> <p><font size="3" face="Arial Unicode MS">Cheshire and Stilton cheeses are at their best this time of year, Kale, Spinach, <a title="Leek" href="http://www.mydish.co.uk/recipe/999/mussels-with-leeks-cider-and-cream">Leeks</a>, Swedes, <a class="zem_slink" title="Celeriac" href="http://en.wikipedia.org/wiki/Celeriac" rel="wikipedia nofollow">Celeriac</a>, Cabbage, Turnips are at their peak and just coming in are Winter cabbages, new carrots and the first of the early forced rhubarb.</font></p> <p><font size="3" face="Arial Unicode MS">Cauliflowers from Cornwall make a tasty cauliflower cheese and the leeks from Lancashire are simply great for those soups and casseroles.</font></p> <p><font size="3" face="Arial Unicode MS">Mussels, Crabs, Oysters and Lobsters are really delicious now and I find that British beef is very good value Maureen and I have just had a pot roast made with a jolly good bit of brisket.</font></p> <p><font size="3" face="Arial Unicode MS">I can’t emphasise enough that the winter months are the time to enjoy British root vegetables and stores of local fruit and being harvested this month are leeks, green cabbages, parsnips, turnips, sprouts, celeriac, <a class="zem_slink" title="Jerusalem artichoke" href="http://en.wikipedia.org/wiki/Jerusalem_artichoke" rel="wikipedia nofollow">Jerusalem artichokes</a>, shallots, mushrooms and forced rhubarb.</font></p></blockquote> <h2><font size="3" face="Arial Unicode MS">Fruit at Its Best</font></h2> <p><font size="3" face="Arial Unicode MS">Apples, Cranberries, Passion Fruit, Pears, Pineapple, Pomegranate, Clementine’s, Satsuma’s, and Tangerines, Almonds, Brazil Nuts, Chestnuts, Hazelnuts, Truffles (Black And White), and Walnuts.</font></p> <h2><font size="3" face="Arial Unicode MS">Vegetables at Their Best</font></h2> <p><font size="3" face="Arial Unicode MS">The humble carrot is best in January as are Beetroot, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes (Maincrop), Purple Sprouting Broccoli, Radishes, Rhubarb, Rocket, Salsify, Shallots, Spinach, Swede and Turnips.</font></p> <h2><font size="3" face="Arial Unicode MS">Meat, Poultry and Game at Its Best</font></h2> <p><font size="3" face="Arial Unicode MS">Beef, Duck, Goose, Grouse, Guinea Fowl, Ham, Hare, Lamb, Partridge, Pheasant, Pork, Rabbit, Turkey, Venison, And Wood Pigeon.</font></p> <h2><font size="3" face="Arial Unicode MS">Fish and Seafood at Its Best</font></h2> <p><font size="3" face="Arial Unicode MS">Brill, Clams, Cockles, <a class="zem_slink" title="Cod" href="http://en.wikipedia.org/wiki/Cod" rel="wikipedia nofollow">Cod</a>, Conger Eel, Crab, Dab, Dover Sole, Eel, Haddock, Halibut, Hake, John Dory, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Scallops, <a class="zem_slink" title="Sparidae" href="http://en.wikipedia.org/wiki/Sparidae" rel="wikipedia nofollow">Sea Bream</a>, Skate, Squid, Turbot and Winkles.</font></p> <h2><font size="3" face="Arial Unicode MS">Herbs etc. at their best</font></h2> <p><font size="3" face="Arial Unicode MS">Chestnuts, chives, coriander, mushrooms (cultivated), parsley (curly) and wild mushrooms. </font></p> <h4>The Latest Grocery News for January 2011</h4> <blockquote> <h4><font size="3" face="Arial Unicode MS"><font style="font-weight: normal">Last month this section was about the supermarkets but it has been pointed out that doing a section on all the news about our groceries would be much better so here we are bringing you the hottest news on products in the high street, markets, corner stores, supermarkets and other major items of interest about British food and what is our analysis of what we think is of interest. </font></h4></blockquote></font> <p><b><font size="4">EU orders U.K trawlers to dump 1million tons of fish,</font></b></p> <p><font size="3" face="Arial Unicode MS">Fresh anger over “mad” <a class="zem_slink" title="European Union" href="http://en.wikipedia.org/wiki/European_Union" rel="wikipedia nofollow">European Union</a> fishing quotas erupted last night after an investigation showed that British fishermen are being forced to throw back nearly half of every haul into the sea.</font></p> <p><font size="3" face="Arial Unicode MS">New figures revealed that nearly a million tons of edible fish are chucked overboard every year across the whole North Sea trawler fleet.</font></p> <p><font size="3" face="Arial Unicode MS">The shocking extent of the waste caused by the EU’s <a class="zem_slink" title="Common Fisheries Policy" href="http://en.wikipedia.org/wiki/Common_Fisheries_Policy" rel="wikipedia nofollow">Common Fisheries Policy</a> will be shown next week in a Channel 4 documentary by <a class="zem_slink" title="Celebrity chef" href="http://en.wikipedia.org/wiki/Celebrity_chef" rel="wikipedia nofollow">TV chef</a> <a class="zem_slink" title="Hugh Fearnley-Whittingstall" href="http://www.imdb.com/name/nm1136041/" rel="imdb nofollow">Hugh Fearnley-Whittingstall</a>.</font></p> <p><font size="3" face="Arial Unicode MS">“It’s not just a few undersize or damaged fish. It’s basket after basket of prime cod and coley,” Mr Fearnley-Whittingstall said. He calculated that around 600 kilos of fish were thrown back after one five-hour trawl of the nets.</font></p> <p><font size="3" face="Arial Unicode MS">“I could have fed 2,000 people with these fish but EU law says they can’t be landed, they must be thrown back”, the TV chef said.</font></p> <p><font size="3" face="Arial Unicode MS">EU fish quotas were introduced to protect dwindling stocks of fish by curbing excessive fishing of certain species. But the regulations mean crews are forced to dump millions of dead fish when over the maximum limit.</font></p> <p><font size="3" face="Arial Unicode MS">English and Welsh fishing vessels have discarded 4.8 million cod, 3.9 million haddock, 4.9 million plaice, 737,000 sole, and 17 million whiting in the last 10 years, according to Government statistics.</font></p> <p><font size="3" face="Arial Unicode MS">Tory backbencher Peter Bone, a member of the Better off Out group of MPs, said: “Nobody in their right mind would think it sensible to chuck millions of perfectly edible fish into the sea. This is purely to support an EU fishing law that has failed.</font></p> <p><font size="3" face="Arial Unicode MS">“<a class="zem_slink" title="United Kingdom" href="http://maps.google.com/maps?ll=51.5,-0.116666666667&spn=10.0,10.0&q=51.5,-0.116666666667 (United%20Kingdom)&t=h" rel="geolocation nofollow">Britain</a> must get back its powers over fishing rights. And the best way to do that is to get out of the EU.”</font></p> <p><font size="3" face="Arial Unicode MS">The Channel 4 programme shows how the 600-ton trawler the Seagull fished for monkfish, megrim, and ling after using up its quota for cod months ago.</font></p> <p><font size="3" face="Arial Unicode MS">Gary Much, skipper of the Seagull, tells the programme: “I can’t put a sign on the nets saying: ‘No cod today, please.’ “If we could land all the fish we catch, we could go to sea for half as many days using half the fuel and no fish would be wasted. It’s madness.” </font></p> <p><font size="3" face="Arial Unicode MS">Hugh’s Fish Fight is to be broadcast on Channel 4 next Tuesday to Thursday at 9pm. </font></p> <p><b><font size="4">Celebrity chefs make gurnard and dab fashionable</font></b></p> <p><font size="3" face="Arial Unicode MS">Strange species of fish could become the trendiest dish for a dinner party following a TV campaign by celebrity chefs to promote more sustainable fisheries off Britain.</font></p> <p><font size="3" face="Arial Unicode MS">The new campaign is being launched to persuade people to consider trying a new piscine experience. The campaign will feature on a celebrity chef-fronted Channel 4 season and Hugh Fernley-Whittingstall will take the lead in advising viewers that for every meal of salmon, cod and tuna, people should eat one containing abundant species such as gurnard and dab.</font></p> <p><b><font size="4">Other News </font></b></p> <ul> <li><font size="3" face="Arial Unicode MS">The Co-operative has become the first retailer to switch its own label sliced bread to 100 per cent British wheat. Note, both Tesco and Sainsbury's use 100 per cent British wheat for products made in their in-store bakeries but not in sliced pre-packed loaves. </font> <li><font size="3" face="Arial Unicode MS">Goose producers have launched the first ever label for British free-range geese so look out for it in-store! </font> <li><font size="3" face="Arial Unicode MS">The Co-operative has launched one of its biggest ever food campaigns. The supermarket is trying to encourage people to change their shopping habits and shop locally: 'Good food within easy reach.' </font> <li><font size="3" face="Arial Unicode MS">M & S has launched a new 'Lovely Vegetable' range, which will contain a minimum of two of the recommended 5 A DAY. Seasonal British vegetables will be used where possible, with new dishes being introduced depending on what's in season. </font> <li><font size="3" face="Arial Unicode MS">Sainsbury's and Morrisons lead the sales of English top fruit. Figures by the English Apples and Pears organisation show Morrison has increased its share from 19.6 per cent to 21.2 per cent this season and Sainsbury's holds a 25 per cent share. Meanwhile, Asda has struggled to perform this season with their share falling from 13.5 per cent to only 11 per cent.</font> </li></ul> <p><b><font size="5" face="Arial Rounded MT Bold">Local Shopping</font></b></p> <p><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TTQeroHTGVI/AAAAAAAAAcM/EGcAOL-k6xc/s1600-h/image%5B2%5D.png"><img style="background-image: none; border-right-width: 0px; margin: 4px 5px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh5.ggpht.com/_GJKTYQutc1M/TTQesW4v47I/AAAAAAAAAcQ/BL83PX96MC8/image_thumb.png?imgmax=800" width="204" height="154"></a><b><font size="3" face="Arial Unicode MS">TACHBROOK STREET MARKET</font></b></p> <ul> <li><font size="3" face="Arial Unicode MS">Address, Tachbrook Street, SW1<br>Trading hours, Monday to Saturday, 8am to 6pm<br>Nearest tube, Victoria or Pimlico<br>Bus 2, 24, 36, 185, 436</font></li></ul> <p><font size="3" face="Arial Unicode MS">Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days</font></p> <h2><b><font size="3" face="Arial Unicode MS">Dates for your diary: </font></b><b><font size="3" face="Arial Unicode MS">Spring 2011 - Pimlico Food Festival</font></b></h2> <h2><b><font size="3">On Sonny’s Stall Tachbrook Street Market</font></b></h2> <p><font size="3"><font face="Arial Unicode MS"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TTQetJuqI7I/AAAAAAAAAcU/ryXoonGXyyM/s1600-h/image%5B5%5D.png"><img style="background-image: none; border-right-width: 0px; margin: 1px 5px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TTQet77qemI/AAAAAAAAAcY/0rX_XbTleUA/image_thumb%5B1%5D.png?imgmax=800" width="204" height="148"></a>What a pleasure it is to see such fresh produce full of vibrant colours this week was no disappointment with what was on offer. There was Apples, Gala, English Russets, Braeburns and Bramleys, Artichokes, Beets, Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, English Raspberries, </font></font><font size="3" face="Arial Unicode MS">Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, While Peaches, some fantastic pumpkins and squashes and you can plainly see that all of what was available was in first-rate condition</font>.</p> <p><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TTQevHRjORI/AAAAAAAAAcc/-Si9rqlEoZ8/s1600-h/image%5B8%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh4.ggpht.com/_GJKTYQutc1M/TTQewHvfPGI/AAAAAAAAAcg/a2mt8dOj23Q/image_thumb%5B2%5D.png?imgmax=800" width="204" height="154"></a> <a href="http://lh4.ggpht.com/_GJKTYQutc1M/TTQexSvqOGI/AAAAAAAAAck/EhnGEKXCOSs/s1600-h/image%5B11%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh5.ggpht.com/_GJKTYQutc1M/TTQeyDFATuI/AAAAAAAAAco/QMq5QU2oZX8/image_thumb%5B3%5D.png?imgmax=800" width="204" height="154"></a></p> <h2><b><font size="4" face="Arial Unicode MS">Our Local Butchers have been getting in</font></b></h2> <p><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TTQey0O1VRI/AAAAAAAAAcs/sQMexv7lsuU/s1600-h/image%5B14%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh5.ggpht.com/_GJKTYQutc1M/TTQe0HDsPvI/AAAAAAAAAcw/pfEQTudPKjc/image_thumb%5B4%5D.png?imgmax=800" width="204" height="149"></a><font size="3" face="Arial Unicode MS">As well as the customary cuts of meat on offer at Freemans they also had some exceptional beef we had a fantastic piece of brisket for pot-roast, also on show was some truly fine oxtail and at under £6 a kilo you just can’t go wrong.</font></p> <p><font size="3" face="Arial Unicode MS">We had some excellent pork loin chops at a much more attractive price and quality than is offered by the supermarkets.</font></p> <p><font size="3" face="Arial Unicode MS">Alhayat had some exceptional Heather Fed Scottish lamb, British rosé veal and chicken and at a fantastic price, you can’t go wrong giving this shop a go.</font></p> <h2><b><font size="4" face="Arial Unicode MS">Our Local Fishmonger Jon Norris Tachbrook <a href="http://lh4.ggpht.com/_GJKTYQutc1M/TTQe0yxAlJI/AAAAAAAAAc0/6MGXqTB_RoA/s1600-h/image%5B27%5D.png"><img style="background-image: none; border-right-width: 0px; margin: 5px 4px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" align="right" src="http://lh3.ggpht.com/_GJKTYQutc1M/TTQe1oioH6I/AAAAAAAAAc4/37wYRwd7j64/image_thumb%5B9%5D.png?imgmax=800" width="248" height="185"></a>Street Market</font></b></h2> <p><font size="3" face="Arial Unicode MS">After a short Christmas break Jon is back and I think the people queuing up for his wares are getting longer and its no wonder as this week he had on offer some outstanding plump succulent Cornish Pollock (see below for my notes on this versatile cousin to the Cod) on his stall, you had your choice of steaks and fillets and one lady was buying a whole Pollock which Jon gladly cleaned and prepared it for her</font></p> <p><font size="3" face="Arial Unicode MS">His display as usual was a picture with Brill, Clams including sweet plump Razor Clams, Cod fillets, Cod steaks, Crab, Haddock, Hake, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Cornish Gurnard, Lobster, Scottish Mackerel, Mussels, Monkfish, Native Oysters, Cornish Octopus, Plaice so plump and sweet, Pollock this is a must to try, Prawns, Rock Oysters, Scallops from the Isle of Man, wild Sea Bass, Skate, Sprats, Squid, Turbot, and Cornish Whiting, most all Jon’s fish is from around the Cornish, Devon and Scottish coasts and his prices are so competitive you must give this talented and exceptional fishmonger a try, you won’t be sorry.</font></p> <p><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TTQe3tNcHMI/AAAAAAAAAc8/B8lNjLCZH6M/s1600-h/image%5B20%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh3.ggpht.com/_GJKTYQutc1M/TTQe4W8xnqI/AAAAAAAAAdA/stEEs-2dkrE/image_thumb%5B6%5D.png?imgmax=800" width="204" height="154"></a><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TTQe5_JvX5I/AAAAAAAAAdE/yXFAwWJpFL8/s1600-h/image%5B23%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh6.ggpht.com/_GJKTYQutc1M/TTQe6oR3FEI/AAAAAAAAAdI/LQH548BKT0w/image_thumb%5B7%5D.png?imgmax=800" width="204" height="154"></a></p> <p align="left"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TTQe8C--wxI/AAAAAAAAAdM/HyO72q9qZ5c/s1600-h/image%5B28%5D.png"><img style="background-image: none; border-right-width: 0px; margin: ; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh6.ggpht.com/_GJKTYQutc1M/TTQe9a6wWrI/AAAAAAAAAdQ/owOqh1AkZU0/image_thumb%5B10%5D.png?imgmax=800" width="289" height="225"></a></p> <h1><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Jon’s Tips to </font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000">Buying Fish and Shellfish;</font></span></b></h1><strong><span style="text-transform: uppercase" class="MsoIntenseReference"><span style="line-height: 16pt; font-size: ; mso-bidi-font-family: arial; mso-bidi-font-size: 10.0pt"><span style="mso-spacerun: yes"><font style="font-size: 14pt" color="#2da2bf"><em></em></font></span></span></span></strong> <h2><strong><font style="font-size: 12pt" color="#000000">Fresh Whole Fish </font></strong></h2> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The eyes should be clear and convex, not sunken</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The flesh should be firm and resilient to finger pressure</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The fish should smell freshly and lightly of the sea</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.</font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l1 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </font></span></li></ol> <h2><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Fresh Fillets</font></b></h2> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l0 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The surface of the fillet should be moist, with no signs of discolouration. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l0 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l0 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">As with whole fish, the smell should be fresh and light, with no ‘off’ odours. </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l0 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">Live bi-valves (including mussels, clams and oysters) </font></span> <li style="line-height: 14pt; margin: 1.5pt 0cm 3pt; color: ; mso-themecolor: text2; mso-list: l0 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; font-size: ; mso-bidi-font-family: arial"><font style="font-size: " color="#464646" size="3" face="Arial Unicode MS">The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</font></span> </li></ol> <h5><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 16pt" color="#000000">Pollack our Fish of the Week</font></span></b></h5> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font color="#464646"><font face="Arial Unicode MS"><b style="mso-bidi-font-weight: normal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt">Pollock or Pollack</font></span></b><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt"> is one more those fish which is frequently disregarded by consumers in this country, who instead plump for Cod or Haddock.</font></span></font></font></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt" color="#464646" face="Arial Unicode MS">Our Celtic cousins across the Channel take another view stop at any fish restaurant in Brittany and ‘Lieu Jaune’ (Pollock) will habitually be the daily special or main attraction on the menu.</font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt" color="#464646" face="Arial Unicode MS">The worth that the French place on Pollack is reflected by the price they are will charge, conventionally Pollock have been caught either by inshore fishermen using hand lines around the rocks or as a extra catch by fishermen fishing for cod and other round fish type. Nevertheless, improved access to the French market has resulted in increasingly rising prices paid at first auction for Pollock. As a consequence, local fishermen are fishing for Pollock with hand lines and gill nets, fishing in their preferred locale; </font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt" color="#464646" face="Arial Unicode MS">In reaction to mounting prices and the ever-increasing price placed on line caught fish, talks are presently being held about the labelling of Pollock in the same way that line caught Bass are labelled (see <a href="http://static.zemanta.com/plugins/livewriter/14/www.linecaught.org.uk" target="_blank">www.linecaught.org.uk</a>) providing “line-to-plate” traceability. </font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt" color="#464646" face="Arial Unicode MS">Another good reason to try Pollack is that around 90% of the Pollock landed in the UK is caught off the south west coast and landed into Cornish Ports landings are steady at just over 1000 tonnes per annum and the stock levels are said to be ‘stable’ by ICES Fisheries Scientists.</font></span></p> <p style="line-height: 18pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 18pt; color: ; mso-bidi-font-family: arial; mso-bidi-font-size: 12.0pt; mso-themecolor: text2"><font style="font-size: 12pt" color="#464646" face="Arial Unicode MS">Pollack is available most of the year but more plentiful in the first and second quarters of the year, with 60% of the annual catch being taken in February, March and April.</font></span></p> <h1 align="center"><font style="font-size: " color="#000000" size="5">Recipes for January</font></h1> <h2><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: " color="#000000" size="4">Pan Fried Pollack</font></span></b></h2> <p style="line-height: 14pt; margin: 3.75pt 0cm; padding-top: 0px" class="MsoNormal"><font size="3" face="Arial Unicode MS">A tasty fish dish from Raymond Blanc, don’t forget that the French think Pollack much more important that we Brits do and I think this dish is one of the best ways to introduce family and friends to this beautiful fish.</font></p> <p style="line-height: 14pt; margin: 3.75pt 0cm; padding-top: 0px" class="MsoNormal"><font color="#000000"><span><font style="font-size: 12pt"><strong>Serves / Makes:<span style="mso-tab-count: 1"> </span></strong></font><font style="font-size: 12pt">4 servings</font></span></font></p> <p style="line-height: 18pt; margin: 4.5pt 0cm; padding-top: 0px" class="MsoNormal"><font color="#000000"><span><font style="font-size: 12pt"><strong>Prep-Time:<span style="mso-tab-count: 2"> </span></strong></font><font style="font-size: 12pt">15 minutes</font></span></font></p> <p style="line-height: 18pt; margin: 4.5pt 0cm; padding-top: 0px" class="MsoNormal"><font color="#000000"><span><font style="font-size: 12pt"><strong>Cook-Time:<span style="mso-tab-count: 2"> </span></strong></font><font style="font-size: 12pt">30 minutes</font></span></font></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">You Will Need</font></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 14pt" color="#000000" face="Arial Unicode MS">For the pommes purées</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 kilo / 1lb 2oz potatoes, such as Desirée, Belle de Fontenay, Estima or Maris Piper, peeled, cut into quarters</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">2 litres / 3 pints 10½ fl oz. cold water</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">200mls / 7 fl oz full-fat milk</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">60 grams / 2½oz unsalted butter</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">2 pinches sea salt</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">2 pinches freshly ground white pepper</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 14pt" color="#000000" face="Arial Unicode MS">For the Pollock</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30 grams sliced white bread, cut into 1cm/½in cubes </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">4 x 180 grams / 6 ounce Pollock fillets, about 3cm/1¼in thick, skin on, bones removed</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">4 pinches sea salt</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 pinch freshly ground white pepper</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">60 grams / 2½ ounces unsalted butter</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">50mls / 2 fl oz hot brown chicken stock</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">50ml / 2 fl oz hot water </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30 grams / 1¼ ounces capers, drained, rinsed</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">½ lemon, peeled, segmented, roughly chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30 grams / 1¼ ounces shallot, peeled and finely chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30 grams / 1¼ ounces caper berries</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">10 grams /½ ounce chopped fresh flat leaf parsley</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">10 grams / ½ ounce chopped fresh chervil</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Method</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Reduce the oven temperature to 200C/400F/Gas 6.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. </font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs.</font></span></p> <h3><b style="mso-bidi-font-weight: normal"><span style="line-height: 21pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 18pt" color="#000000" face="Arial Unicode MS">Ham Hocks the Irish Way</font></span></b></h3> <p style="line-height: 14pt; margin: 3.75pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Sweet succulent ham hocks served with a colcannon mash and cheese cream, this is a very tasty dish and will keep family and friends coming back for more.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">It seems like I have been cooking this dish all my life although it has been tweaked a little from the original dish I first cooked for a young farmer’s dinner way back in 1974.</font></span></p> <p style="line-height: 18pt; margin: 9pt 0cm 4.5pt; padding-top: 0px" class="MsoNormal"><strong><span style="line-height: 18pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Serves / Makes:<span style="mso-tab-count: 1"> </span>8 servings</font></span></strong><strong><span style="line-height: 18pt; font-family: ; font-weight: ; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold"></span></strong></p> <p style="line-height: 18pt; margin: 4.5pt 0cm; padding-top: 0px" class="MsoNormal"><strong><span style="line-height: 18pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Prep-Time:<span style="mso-tab-count: 2"> </span>overnight</font></span></strong><strong><span style="line-height: 18pt; font-family: ; font-weight: ; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold"></span></strong></p> <p style="line-height: 18pt; margin: 4.5pt 0cm; padding-top: 0px" class="MsoNormal"><strong><span style="line-height: 18pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Cook-Time:<span style="mso-tab-count: 2"> </span>2 hours</font></span></strong><strong><span style="line-height: 18pt; font-family: ; font-weight: ; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold"></span></strong></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">You Will Need</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For The Ham Hocks</font></span></b></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">2 x 350 gram ham hocks, soaked in a bowl of cold water overnight</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 medium onion, chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">2 medium carrots, chopped</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 bay leaf</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 tablespoon, white peppercorns</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">200 grams, clear runny honey</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">50 grams, wholegrain mustard, I use grey Poupon</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For The Colcannon</font></span></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 tablespoon, vegetable oil</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 medium onion, finely sliced</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">250 grams, mashed potato</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30 grams, unsalted butter</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">30mls, double cream</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">250 grams, cabbage or kale, blanched and sliced, we use Savoy, January king, or green pointed</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 tablespoon, wholegrain mustard, again I use grey poupon mustard</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Salt and freshly ground black pepper</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For The Cheese Cream</font></span></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">450mls, double cream</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 teaspoon, garlic paste</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">1 bay leaf </font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 0pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">250 grams, cheddar cheese, grated, we have used both Lancashire and Cheshire cheese</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Method</font></p> <p style="line-height: 14pt; margin: 12pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For the ham hocks, rinse the ham hocks with fresh water. Place them into a large pan and cover with water. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Add the onion, carrots, and bay leaf and white peppercorns, bring to the boil reduce the heat to a simmer and simmer for two to three hours, or until the meat is tender and falling from the bone. Set aside to cool.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Preheat the oven to 200°C/400°C/Gasmark 6.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Trim the outer layer of fat from the cooled ham hocks, and then make criss-cross patterns in the remaining soft fat on the hocks using a sharp knife. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">In a bowl, mix together the honey and mustard until well combined. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Line a large roasting tray with aluminium foil fill the tray with the ham hocks and the boiled vegetables spread the honey and mustard mixture all over the ham hocks then roast in the oven for 25 to 30 minutes, basting frequently with the juices that collect in the roasting tray, or until the ham is tender and completely cooked through. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Meanwhile, make colcannon, heat the oil in a frying pan over a medium heat add the onion and fry for 8 to 10 minutes, or until softened and golden.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">In a large bowl, mix together the mashed potato, butter, cream, blanched cabbage and mustard until well combined and season, to taste, with salt and freshly ground black pepper. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Transfer the potato mixture to the frying pan with the onions in and press down to form a large potato cake. Fry for 4 to 5 minutes, or until crisp and golden-brown on one side turn over, using a plate if necessary to help you, and fry on the other side for a further 4 to 5 minutes, or until crisp and golden-brown on both sides.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">For the cheese cream, in a separate pan, bring the double cream, garlic clove and bay leaf to the boil.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Reduce the heat to a simmer, then simmer the mixture until the volume of liquid has reduced by a third, this takes about 10 to 12 minutes.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Strain the mixture through a fine sieve and discard the garlic clove and bay leaf and return the liquid to the pan add the grated cheese and stir until completely melted. </font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">To serve, carve the ham into thick slices, and divide equally among eight serving plates, place a spoonful of the colcannon alongside each now spoon over the cheese sauce.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Serve and Enjoy!</font></span></p> <p style="line-height: 14pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 16pt; font-size: ; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#000000" face="Arial Unicode MS">Notes</font></span></b></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Side dishes don’t come more Irish than creamy colcannon; it is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about that dish.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">Colcannon is traditionally made from mashed potatoes, kale or cabbage, butter, salt, and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham, or Irish bacon. At one time it was a cheap, year-round staple food, though it is usually eaten in autumn/winter, when kale comes into season An old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it, as the Irish and English do with Christmas pudding.</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font style="font-size: 12pt" color="#000000" face="Arial Unicode MS">The song "Colcannon", also called "The Skillet Pot", is a traditional Irish song that has been recorded by many artists, including Mary Black. It begins:</font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Did you ever eat Colcannon, made from lovely pickled cream?</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">With the greens and scallions mingled like a picture in a dream.</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Did you ever make a hole on top to hold the melting flake</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Of the creamy, flavoured butter that your mother used to make?</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">The chorus goes:</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Yes you did, so you did, so did he and so did I.</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">And the more I think about it sure the nearer I'm to cry.</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">Oh, wasn't it the happy days when troubles we had not,</font></font></font></span></p> <p style="line-height: 14pt; margin: 3.75pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-family: arial; mso-bidi-font-size: 11.0pt"><font color="#000000"><font face="Arial Unicode MS"><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span><font style="font-size: 12pt">And our mothers made Colcannon in the little skillet pot.</font></font></font></span></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.guardian.co.uk/theobserver/2011/jan/16/profile-hugh-fearnley-whittingstall&a=32812286&rid=1df8a082-5e98-4655-babb-695bd4c89747&e=2a97ac499c68a509214d75e42a5f5ca5" rel="nofollow">Hugh Fearnley-Whittingstall: The fisherman's friend sails to the rescue | Ian Tucker</a> (guardian.co.uk) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/culture/tvandradio/8252926/Channel-4s-Big-Fish-Fight-season-previews.html&a=32440122&rid=1df8a082-5e98-4655-babb-695bd4c89747&e=69c4795da5088f73c027292ffd8c7fe3" rel="nofollow">Channel 4's Big Fish Fight season, previews</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"> <li class="zemanta-article-ul-li"><a href="http://www.dailymail.co.uk/news/article-1345709/Theres-fishy-minister-TV-chef-catches-politician-doesnt-know-subject.html?ITO=1490" rel="nofollow">There's something fishy about this minister: TV chef catches out politician who doesn't know his subject</a> (dailymail.co.uk) <li class="zemanta-article-ul-li"><a href="http://wcs4.blogspot.com/2010/12/back-to-market.html" rel="nofollow">Back to the market</a> (wcs4.blogspot.com) <li class="zemanta-article-ul-li"><a href="http://laist.com/2011/01/11/seasonal_eats_the_story_of_celeriac.php" rel="nofollow">Seasonal Eats: The Story of Celeriac</a> (laist.com) </li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; float: right; border-right-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=1df8a082-5e98-4655-babb-695bd4c89747"></a></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:510e666a-ffa6-4b22-a4ff-f553bd4a731b" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/Seasonal" rel="tag">Seasonal</a>, <a href="http://www.example.com/Recipes" rel="tag">Recipes</a>, <a href="http://www.example.com/Tachbrook+Street+Market" rel="tag">Tachbrook Street Market</a>, <a href="http://www.example.com/Jonathan+Norris" rel="tag">Jonathan Norris</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a>, <a href="http://www.example.com/Freemans" rel="tag">Freemans</a>, <a href="http://www.example.com/Alhayat" rel="tag">Alhayat</a>, <a href="http://www.example.com/Greengrocers" rel="tag">Greengrocers</a>, <a href="http://www.example.com/Fruiterers" rel="tag">Fruiterers</a>, <a href="http://www.example.com/Pollock" rel="tag">Pollock</a>, <a href="http://www.example.com/Ireland" rel="tag">Ireland</a>, <a href="http://www.example.com/Irish" rel="tag">Irish</a>, <a href="http://www.example.com/Hocks" rel="tag">Hocks</a>, <a href="http://www.example.com/Ham" rel="tag">Ham</a>, <a href="http://www.example.com/Colcannon" rel="tag">Colcannon</a>, <a href="http://www.example.com/cheese" rel="tag">cheese</a>, <a href="http://www.example.com/ham" rel="tag">ham</a>, <a href="http://www.example.com/Raymond+Blanc" rel="tag">Raymond Blanc</a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-40132227857877456692010-12-10T11:53:00.001+00:002010-12-10T11:53:25.979+00:00The Latest Grocery News, December<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/latest-grocery-news-december.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 4.5pt 0cm; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">The most recent news on British products in the supermarkets and other key bits and pieces of interest about <a class="zem_slink" title="British cuisine" href="http://en.wikipedia.org/wiki/British_cuisine" rel="wikipedia nofollow">British food</a>; here is a summary for December.</font></span></p><br><font size="3"><b><i>Quote of the day: </i></b><br>Much of the social history of the Western world over the past three decades has involved replacing what worked with what sounded good. - Thomas Sowell</font> <hr> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUTiZveWI/AAAAAAAAAY0/gyuaRqhY9gg/s1600-h/clip_image001%5B50%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[50]" border="0" alt="clip_image001[50]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUUXn43BI/AAAAAAAAAY4/V_M16m1fUUE/clip_image001%5B50%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Defra has announced a new <span style="mso-bidi-font-weight: bold">Labelling </span>Standards Code. The Country of Origin Labelling Code will strengthen the information provided by companies on the origin of their meat and dairy products. So far, the British Retail Consortium, the British Meat Processors Association, British Hospitality Association, Dairy UK, Food and Drink Federation and Business Services Association have all signed up to the principles of the code.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUUsJWAbI/AAAAAAAAAY8/-GE72UOPB0o/s1600-h/clip_image001%5B51%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[51]" border="0" alt="clip_image001[51]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUV5Lyq2I/AAAAAAAAAZA/JuK40-7uNlM/clip_image001%5B51%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">British <span style="mso-bidi-font-weight: bold">sprouts</span> are in jeopardy! Directly as a result of the dry weather in July and August and the freshly freezing temperatures suppliers have become increasingly worried over the past year with some retailers already turning to emergency Dutch crops to comply with demand.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUWWbCsLI/AAAAAAAAAZE/B8Sv3RgEt9U/s1600-h/clip_image001%5B52%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[52]" border="0" alt="clip_image001[52]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUWvXWpcI/AAAAAAAAAZI/q9_wRxZgstE/clip_image001%5B52%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">The <span style="mso-bidi-font-weight: bold">pork</span> industry has gone from sinner to saint on country-of-origin labelling. Sausages and bacon now lead the way in clearer, easier to understand labelling. The prerequisite for clear labelling on all pork products will be put into practice from 1 January 2011, but 85 percent of product is already meeting standards</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUXFZiMAI/AAAAAAAAAZM/GOzZUnDlKfg/s1600-h/clip_image001%5B53%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[53]" border="0" alt="clip_image001[53]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUXiMKg_I/AAAAAAAAAZQ/qAPa86Zesdw/clip_image001%5B53%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Greengrocers are closing at the rate of 2 a week and are in danger of vanishing completely! Only 1,765 are left, down from almost 7,000 in 1997 so starting using your local shops today, or face losing them forever, remember if you do not use it you lose it!</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUX__XwcI/AAAAAAAAAZU/mvAL8R0xMQA/s1600-h/clip_image001%5B54%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[54]" border="0" alt="clip_image001[54]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUYbObBUI/AAAAAAAAAZY/O-JdkG6Cxtg/clip_image001%5B54%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">The Co-operative has given an undertaking to use 100% <span style="mso-bidi-font-weight: bold">British wheat</span> in its own brand sliced bread range, across all its stores in England. The move encompasses 10 lines across its premium Truly Irresistible range, standard and Simply Value ranges, and equates to in the region of 7.9 million loaves of bread a year.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUY82NDvI/AAAAAAAAAZc/3UQkrnOpfGo/s1600-h/clip_image001%5B55%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[55]" border="0" alt="clip_image001[55]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUZSGvh0I/AAAAAAAAAZg/B21W9qFiLL4/clip_image001%5B55%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Non-native foods such as olives, chillies, and even tea are more and more being grown in the United Kingdom. Warmer temperatures, brought together with more exploratory British eating and growing practices, have created local need for exotic foods to be produced on our own shores.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUZ_CvtKI/AAAAAAAAAZk/HBZ_tRv2wwM/s1600-h/clip_image001%5B56%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[56]" border="0" alt="clip_image001[56]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUaceWZaI/AAAAAAAAAZo/soSd69tNO0w/clip_image001%5B56%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font color="#000000"><font style="font-size: 12pt">Despite the age of austerity, sales of organic food and drink have increased by 15.5% in the last month.</font><span style="mso-spacerun: yes"><font style="font-size: 12pt"> </font></span></font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUa-uYrrI/AAAAAAAAAZs/LMS7PeNiWAM/s1600-h/clip_image001%5B57%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[57]" border="0" alt="clip_image001[57]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUbGxd8KI/AAAAAAAAAZw/ECAi6hWaVKs/clip_image001%5B57%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Sainsbury's sales of Woodland eggs and chicken have paid for 300,000 trees to be planted this autumn by schoolchildren across the UK. Sainsbury's donates 1p per dozen eggs sold and 2p per chicken sold to the Woodland Trust who have used the funds to send out ‘hedge and copse' packs, containing trees for schoolchildren to plant. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUbtfpzrI/AAAAAAAAAZ0/el-kkDlhdvc/s1600-h/clip_image001%5B58%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[58]" border="0" alt="clip_image001[58]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUb_Oom1I/AAAAAAAAAZ4/itaM_tOgTIs/clip_image001%5B58%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Sainsbury’s has announced plans to develop their <span style="mso-bidi-font-weight: bold">speciality food</span> selection, promising to take on over 500 butchery, fish, and deli counter staff in the New Year.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUcTHN-0I/AAAAAAAAAZ8/Xtr1t7x7udU/s1600-h/clip_image001%5B59%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[59]" border="0" alt="clip_image001[59]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUc7QTtiI/AAAAAAAAAaA/Z16-yuO90z0/clip_image001%5B59%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Growers in Ireland have enjoyed such a plentiful potato crop that supplies are now being exported to mainland Europe for the first time in years.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUdawAv7I/AAAAAAAAAaE/fbhU4ukFO0g/s1600-h/clip_image001%5B60%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[60]" border="0" alt="clip_image001[60]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUdsYRNAI/AAAAAAAAAaI/kZGh00RR0Ho/clip_image001%5B60%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Morrisons and Sainsbury's have launched new initiatives to support British farming. Morrisons' farm in Scotland will showcase more sustainable agricultural methods. The aim is for the farm to demonstrate how sustainable farming methods can be commercially viable in the long term and aims to show farmers the benefits of using environmentally friendly methods.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUeJJOhFI/AAAAAAAAAaM/K3hPYmQ6-fA/s1600-h/clip_image001%5B61%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[61]" border="0" alt="clip_image001[61]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUei57uZI/AAAAAAAAAaQ/6vVyJLexL_8/clip_image001%5B61%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Sainsbury's has pledged £40 million over the next three years for farming ‘development groups'. Part of the money will be paid directly to farmers as bonuses for adopting ‘good agricultural practice' and the rest will be invested in improving infrastructure and efficiency, offering benefits such as vets bill payments and training courses. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUewpxKoI/AAAAAAAAAaU/Kga80Jggt2E/s1600-h/clip_image001%5B62%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[62]" border="0" alt="clip_image001[62]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUfZpoUlI/AAAAAAAAAaY/AoBdepmQhN8/clip_image001%5B62%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">The <span style="mso-bidi-font-weight: bold">cabbage</span> is becoming increasingly popular thanks to the help of celebrity chefs Gordon Ramsay and Nigella Lawson. 500,000 more cabbages have been sold over the past 12 weeks compared to the same period last year.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUf4Gj-4I/AAAAAAAAAac/EvBeOZDNjSw/s1600-h/clip_image001%5B63%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[63]" border="0" alt="clip_image001[63]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUgNcXJzI/AAAAAAAAAag/cu7-obbihBE/clip_image001%5B63%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">English vineyards are producing record harvests of English bubbly this year as sparking wine is set to account for more than half the country's total production for the first time. The rapid increase in planting of champagne-variety grapes has pushed up the production of sparkling wine from 300, 00 bottles of a total 1.8m in 2000 to half of the total 3m bottle production last year.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUgnVQ8UI/AAAAAAAAAak/eyfIfZNMCbE/s1600-h/clip_image001%5B64%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[64]" border="0" alt="clip_image001[64]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUhOom55I/AAAAAAAAAao/aAMEjajIZYU/clip_image001%5B64%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Consider the red sprout! A new variety of the Brussels sprout has been launched in Asda, which is a milder and sweeter version of the bitter-tasting Brussels sprout. Grown in Cambridgeshire and harvested between October and February, they can be served raw in salads or simply steamed like their green cousins.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUhsujmiI/AAAAAAAAAas/FQ3SVQ-Glns/s1600-h/clip_image001%5B65%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[65]" border="0" alt="clip_image001[65]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUiEh2u3I/AAAAAAAAAaw/XwO3agODRWA/clip_image001%5B65%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Morrisons has won gold in the retailer pre-packed category for its pork, oak-smoked bacon, and cheddar cheese sausage at the annual British Sausage week awards.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUiVshpBI/AAAAAAAAAa0/YeHjW7ikse8/s1600-h/clip_image001%5B66%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[66]" border="0" alt="clip_image001[66]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUi9oGURI/AAAAAAAAAa4/ENe0F-A4v-k/clip_image001%5B66%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">M&S is to sell mince pies year-round due to shopper demand. Supermarket Morrisons have been stocking the festive treats through the summer for the last ten years. Now Marks & Spencer are planning to put the pies on shelves throughout the year after sales rocketed.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUjOQxKEI/AAAAAAAAAa8/Il5B-g9RdBo/s1600-h/clip_image001%5B67%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[67]" border="0" alt="clip_image001[67]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUj_LwleI/AAAAAAAAAbA/kkKGxe1RRec/clip_image001%5B67%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">A number of other chains are also though to be considering the move. Normally the savoury goodies are reserved for the weeks before Christmas. But this year Brits have been asking retailers to stock them from the end of August.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUkDepaXI/AAAAAAAAAbE/AwD0APW8YlU/s1600-h/clip_image001%5B68%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[68]" border="0" alt="clip_image001[68]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUkeKlV9I/AAAAAAAAAbI/r82-XIhdFMA/clip_image001%5B68%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Last year M&S sold 12million pies before December — over a third of its stock. And shoppers snapped up 2.4million in September alone. The pies have a shelf life of just three weeks so customers are buying them to eat, not saving them for the festive season. Nicola Brown, M&S Mince Pie Buyer, said: "Our customers don't wait just for Christmas Day. They have become such a popular treat we are actually thinking about selling them all year round." The store said it will sell more than 40million mince pies in the run up to this Christmas. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUkyk31gI/AAAAAAAAAbM/4ZDwXaXPa80/s1600-h/clip_image001%5B69%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[69]" border="0" alt="clip_image001[69]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUlTiyA6I/AAAAAAAAAbQ/T2RLFWW15gA/clip_image001%5B69%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">And hungry Brits are eating 119 mince pies every minute before December begins. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUl0EhVqI/AAAAAAAAAbU/d_5MKrV9Czs/s1600-h/clip_image001%5B70%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[70]" border="0" alt="clip_image001[70]" src="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUmN94nnI/AAAAAAAAAbY/plgNYbVSieI/clip_image001%5B70%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Traditional mince pies contain mincemeat made from vine fruits and vegetable suet. New variations include puff pastry, all-butter, and chocolate mince pies. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUm-9OIZI/AAAAAAAAAbc/X9FRxePe6wA/s1600-h/clip_image001%5B71%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[71]" border="0" alt="clip_image001[71]" src="http://lh4.ggpht.com/_GJKTYQutc1M/TQIUnhX7J4I/AAAAAAAAAbg/fSSaJjktwv4/clip_image001%5B71%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">A Morrison’s spokeswoman said: "Due to customer demand, we have been selling mince pies all year round for the last ten years. “ During our peak festive period we sell an average of 30million mince pies. They are a quintessential British treat."</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUoIq2XmI/AAAAAAAAAbk/x_dVTHd7a-0/s1600-h/clip_image001%5B72%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[72]" border="0" alt="clip_image001[72]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUouQMQaI/AAAAAAAAAbo/WcQnx3zigV0/clip_image001%5B72%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Supermarket chain Lidl offers £4.99 lobster supermarket chain Lidl has begun offering cut-price lobsters for less than a fiver. "As they say in the retail trade, "when it's gone, it's gone", but you can expect our rivals to wage a lobster price war with us once they realise we have caught them on the hop." The pre-cooked, frozen product is targeted at shoppers in the run up to Christmas, a Lidl spokesman said. Tesco now has its own promotion on frozen lobsters, priced £6. A spokesman said: "We have promotions on a range of items, which change every week. In these difficult times we try to make our produce as affordable as possible." Lidl's offer comes amid a trend of "credit crunch cuisine", with supermarkets enticing customers on a budget. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUo9NZrmI/AAAAAAAAAbs/y3u-h9Rnjsw/s1600-h/clip_image001%5B73%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[73]" border="0" alt="clip_image001[73]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUpag-erI/AAAAAAAAAbw/huodbP8AzAA/clip_image001%5B73%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">The Feed Your Family for a Fiver campaign by Sainsbury's has sparked huge sales boosts with each different recipe. </font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 3pt 0cm 3pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUprqA0NI/AAAAAAAAAb0/P4u_oxq7_2U/s1600-h/clip_image001%5B74%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[74]" border="0" alt="clip_image001[74]" src="http://lh5.ggpht.com/_GJKTYQutc1M/TQIUqZbBqCI/AAAAAAAAAb4/Sqh2WR7LIjw/clip_image001%5B74%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Not to be outdone, Tesco has also worked out a weekly planner where a family of four can be fed healthily for £5 per day.</font></span></p> <p style="line-height: 13pt; text-indent: -18pt; margin: 4.5pt 0cm 4.5pt 25.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="line-height: 14pt; font-family: ; mso-fareast-font-family: symbol; mso-bidi-font-family: symbol"><span style="mso-list: ignore"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TQIUquKWo_I/AAAAAAAAAb8/AsXM7tHVh2w/s1600-h/clip_image001%5B75%5D%5B2%5D.gif"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="clip_image001[75]" border="0" alt="clip_image001[75]" src="http://lh6.ggpht.com/_GJKTYQutc1M/TQIUrF4DAyI/AAAAAAAAAcA/6YnrmkwuAAc/clip_image001%5B75%5D_thumb.gif?imgmax=800" width="15" height="15"></a><span style="line-height: normal; font-family: "><font face="Times New Roman"><font style="font-size: 7pt" color="#000000"> </font></font></span></span></span><span style="line-height: 14pt"><font style="font-size: 12pt" color="#000000">Finally, it is good news for those travelling by train from Manchester. Travel food company, SSP, is to provide an alternative to Panini and ciabatta in a new ‘Best of British On-the-Go' kiosk due to open in Manchester's Piccadilly railway station. </font></span></p> <div style="border-bottom: medium none; border-left: #d16349 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #d16349 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #d16349 .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #d16349 .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; text-transform: uppercase; margin: 1.5pt 0cm 2pt; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm"><span style="line-height: 16pt; text-transform: none; mso-bidi-font-size: 16.0pt"><font face="Times New Roman"><font style="font-size: 14pt" color="#6f2c1c">Look Out For In the Supermarkets This Month: </font></font></span></h3></div> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#6f2c1c">FRUIT; </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Apples (Bramley’s, Russets, Spartan and Worcester), Chestnuts, Walnuts, Pears (Comice and Conference), Forced Rhubarb</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#6f2c1c">VEGETABLES; </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Artichoke, Aubergine, Beetroot, Broccoli, Butternut Squash, Carrots, Celeriac, Celery, Chillies, Courgettes, Fennel, Garlic, Horseradish, Kale, Leeks, Marrow, Onions,<span style="mso-spacerun: yes"> </span>Peppers, Potatoes (Maincrop), Pumpkins, Radishes, Rocket, Sweet Corn, Turnips And Watercress.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#6f2c1c">HERBS AND STUFF; </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Chestnuts, Chives, Mint, Parsley (Curly), Sage and Wild Mushrooms</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#6f2c1c">MEAT; </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Beef, Chicken, Grouse, Guinea Fowl, Lamb, Partridge, Pork, Rabbit, Turkey, Venison, and Wood Pigeon</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 14pt" color="#6f2c1c">FISH; </font><b style="mso-bidi-font-weight: normal"></b></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Brill, Clams, Coley, Crab, Grey Mullet, Haddock, Halibut, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Pilchard, Plaice, Pollack, Prawns, Scallops, Sea Bass, Sea Bream, Squid, Turbot And Winkles.</font></span></p> <hr> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt; padding-top: 0px" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font color="#000000" size="3"></font></span></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.bbc.co.uk/go/rss/int/news/-/news/business-11830421" rel="nofollow">Meat origin labelling to change</a> (bbc.co.uk) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/finance/newsbysector/retailandconsumer/8035543/Food-prices-risen-twice-as-fast-in-UK-compared-with-Europe-Defra-says.html&a=25559860&rid=b5895d3a-79e0-492b-ab6c-bad19e2e1e0b&e=d9a48493e2599996c93858da26eeb298" rel="nofollow">Food prices risen twice as fast in UK compared with Europe, Defra says</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.dailymail.co.uk/news/article-1328898/Supermarkets-urged-follow-French-label-food-ISNT-GM.html?ITO=1490" rel="nofollow">Supermarkets urged to follow French and label food that ISN'T GM</a> (dailymail.co.uk) <li class="zemanta-article-ul-li"><a href="http://homepaddock.wordpress.com/2010/12/03/no-need-for-complusion-in-labelling/" rel="nofollow">No need for compulsion in labelling</a> (homepaddock.wordpress.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/finance/personalfinance/consumertips/8128334/Inflation-five-ways-to-cut-your-food-bill-by-35pc.html&a=28538623&rid=b5895d3a-79e0-492b-ab6c-bad19e2e1e0b&e=80e8247dc6870d00a660a6a2e699a7c7" rel="nofollow">Inflation: five ways to cut your food bill by 35pc</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.guardian.co.uk/politics/2010/dec/09/health-policy-extent-corporate-influence&a=30057190&rid=eb835959-0c1d-4be7-9f1a-45b27c894dad&e=86f401380782d77024411ca116500831" rel="nofollow">Health policy: extent of corporate influence revealed</a> (guardian.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.bbc.co.uk/go/rss/int/news/-/news/health-11911405" rel="nofollow">Sunday roast salt level warning</a> (bbc.co.uk)</li></ul></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:d876b13a-4f44-40bd-86f6-ef5a6077dae7" class="wlWriterSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Seasonal" rel="tag">Seasonal</a>,<a href="http://technorati.com/tags/Supermarkets" rel="tag">Supermarkets</a>,<a href="http://technorati.com/tags/shopping" rel="tag">shopping</a>,<a href="http://technorati.com/tags/news" rel="tag">news</a></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=eb835959-0c1d-4be7-9f1a-45b27c894dad"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com1tag:blogger.com,1999:blog-8849580602356954248.post-11761985079843413132010-12-10T09:22:00.001+00:002010-12-10T09:22:24.255+00:00Students or Vandals? You Tell Me<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/students-or-vandals-you-tell-me.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><div style="border-bottom: medium none; border-left: #d16349 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #d16349 1pt solid; border-right: medium none; padding-top: 2pt; mso-element: para-border-div; mso-border-top-themecolor: accent1; mso-border-left-themecolor: accent1; mso-border-top-alt: solid #d16349 .75pt; mso-border-left-alt: solid #d16349 .75pt"> <h3 style="padding-bottom: 0cm; line-height: 14pt; text-transform: uppercase; margin: 1.5pt 0cm 2pt; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm"><font face="Times New Roman"><font style="font-size: 12pt" color="#d16349">Tuition fees protests <a class="zem_slink" title="Student" href="http://en.wikipedia.org/wiki/Student" rel="wikipedia nofollow">students</a> march against education cuts</font></font></h3></div> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">Protesters set fire to an empty <a class="zem_slink" title="Security guard" href="http://en.wikipedia.org/wiki/Security_guard" rel="wikipedia nofollow">security guard</a> shelter in the middle of <a class="zem_slink" title="Parliament Square" href="http://maps.google.com/maps?ll=51.5005555556,-0.126666666667&spn=0.01,0.01&q=51.5005555556,-0.126666666667 (Parliament%20Square)&t=h" rel="geolocation nofollow">Parliament Square</a>, sending a massive plume of black smoke across the road towards Parliament.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">Others set off red flares and I don't for one minute believe these violent incidents are the acts of genuine students and if any are students they should lose their place in University.<br>And to say it is the fault of the police is either the most stupid or most dim-witted headline of the day! <br> <hr> </font></span> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000"><strong><font size="3">What did the police get wrong?</font></strong> Did they throw paint, break windows or start fires?<br>The police can only act in response to a given situation, we live not 10 minutes away from Parliament and even we were a little afraid of these so called peaceful protestors charging their way down our street. In our too liberal society the police after an event are blamed for lack of <a class="zem_slink" title="Police" href="http://en.wikipedia.org/wiki/Police" rel="wikipedia nofollow">policing</a> and yet if they pre-empt action like this they are considered as too violent.<br> <hr> </font></span> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">We must PUT the <a class="zem_slink" title="Blame" href="http://en.wikipedia.org/wiki/Blame" rel="wikipedia nofollow">blame</a> where it clearly lies, on the managers of the protest and the student leaders.<br>These student leaders, typified by one I saw on the <a class="zem_slink" title="BBC" href="http://www.bbc.co.uk/" rel="homepage nofollow">BBC</a> appear to be professional agitators in training and the only item on the agenda is gratuitous devastation that makes no proclamation at all about the tuition fees.</font></span></p> <hr> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">This is not about the rich dominating the poor; it is about paying for education and from what I remember further education is a privilege not a <a class="zem_slink" title="God" href="http://en.wikipedia.org/wiki/God" rel="wikipedia nofollow">God</a> given right you must pay for your privileges!</font></span></p> <hr> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000"><a class="zem_slink" title="London" href="http://maps.google.com/maps?ll=51.5072222222,-0.1275&spn=0.1,0.1&q=51.5072222222,-0.1275 (London)&t=h" rel="geolocation nofollow">Londoners</a> and taxpayers have to pay for the students’ right to protest, how much has it cost Londoners to pay for all the policing including the cost of 3 helicopters and crews for about 10 hours yesterday and in the last 3 weeks about 120 plus hours!!! And with all the police costs, clean up, and damage to private property all these protestors have done is made sure that some other section of society will now have less money for their needs. <br> <hr> The police are a bit player here they must respond, and that response is brought about by the action of the protester, and how they control a disruptive rabble should have our full support.<br></font></span> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">Aggressive protest is one thing but the genuine students should be aware that their protest is being taken over by major trouble makers who have no interest at all in student fees, just meaningless aggression against the state that they sponge off; we want to see these violent vandals arrested and punished. </font></span></p> <hr> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="mso-ansi-language: en" lang="EN"><font style="font-size: 11pt" color="#000000">And don’t forget inadequate politicians equals weak policing, so don’t blame the police blame the rioters and then the government for its liberal soft approach this sort of action is going to continue till it’s stamped out and stamped out hard.</font></span></p> <hr> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//news.sky.com/skynews/Home/UK-News/Running-battles-In-London-As-Student-Tuition-Fees-Protest-Becomes-Violent/Article/201012215850996%3Ff%3Drss&a=30080064&rid=c2679f9c-b060-4628-8f55-c1b3d5638146&e=dad3a227847d3a8e4cc60cdd946a6e6a" rel="nofollow">Running Battles As Student Protest Turns Violent</a> (news.sky.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/news/newstopics/politics/8191404/Tuition-fees-policemen-injured-and-fires-started-as-protest-violence-worsens.html&a=30041109&rid=c2679f9c-b060-4628-8f55-c1b3d5638146&e=d9e27d9065ca16c1b9d2c5f3d6c3c8a2" rel="nofollow">Tuition fees: policemen injured and fires started as protest violence worsens</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//news.sky.com/skynews/Home/UK-News/Student-Protests-Clean-Up-Operation-In-London-After-Worst-Unrest-For-More-Than-A-Decade/Article/201012215850996%3Ff%3Drss&a=30086767&rid=c2679f9c-b060-4628-8f55-c1b3d5638146&e=69c6383339add4e6f94797606ed17545" rel="nofollow">Clean-Up In Capital After Student Protests</a> (news.sky.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/education/8192330/Tuition-fees-Angry-scenes-as-students-demonstrate-in-Parliament-Square.html&a=30045899&rid=c2679f9c-b060-4628-8f55-c1b3d5638146&e=a106058d7e9eabeabd7f4187fc6020c3" rel="nofollow">Tuition fees: Angry scenes as students demonstrate in Parliament Square</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.mirror.co.uk/news/top-stories/2010/12/10/bloody-riot-in-london-as-students-rampage-after-tuitions-fees-vote-goes-through-115875-22773312/" rel="nofollow">Bloody riot in London as students rampage after tuitions fees vote goes through</a> (mirror.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.dailymail.co.uk/news/article-1337315/TUITION-FEES-VOTE-PROTEST-The-Cenotaph-Churchill--young-thugs-broke-taboo.html?ITO=1490" rel="nofollow">TUITION FEES VOTE PROTEST: The Cenotaph, Churchill... how young thugs broke every taboo</a> (dailymail.co.uk)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=c2679f9c-b060-4628-8f55-c1b3d5638146"></a> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:cd45dcf8-48a7-46fc-9fc6-bbb82114f1e7" class="wlWriterSmartContent">BuzzNet Tags: <a href="http://www.buzznet.com/tags/London" rel="tag">London</a>,<a href="http://www.buzznet.com/tags/Students" rel="tag">Students</a>,<a href="http://www.buzznet.com/tags/Riots" rel="tag">Riots</a>,<a href="http://www.buzznet.com/tags/Police" rel="tag">Police</a></div></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-25576712658212357722010-12-07T11:58:00.001+00:002010-12-07T11:58:19.464+00:00December, What’s in Season This Month<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/december-whats-in-season-this-month.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">December it’s time to think about Christmas is it not? Scores of food writers concentrate on <a class="zem_slink" title="List of Christmas dishes" href="http://en.wikipedia.org/wiki/List_of_Christmas_dishes" rel="wikipedia nofollow">Christmas food</a> in December as do we but we also reflect on all those rich warming stews, hotpots, and casseroles, the advantage of stews is that they take a few run of the mill ingredients and as if by magic transform them into incredible heart warming dishes that are always more than welcoming on a cold winter’s day, and they are so easy to prepare.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Try our recipes for <a class="zem_slink" title="Lancashire hotpot" href="http://en.wikipedia.org/wiki/Lancashire_hotpot" rel="wikipedia nofollow">Lancashire Hotpot</a>, <a class="zem_slink" title="Irish stew" href="http://en.wikipedia.org/wiki/Irish_stew" rel="wikipedia nofollow">Irish stew</a>, and Beef, Ale and mushroom casserole.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Like I said, it’s difficult not to talk about turkeys at this time of year and of course, there are some good free range turkeys in the shops around this time. The conventional white turkey is ok and we often have it during the year starting from about Easter, but at Christmas time, we prefer the Bronze because its meat has a darker colour with a much gamier flavour.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Having said that though this year we are considering a free range goose.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">we are still at the height of the game season so we might at sometime during the holidays have a brace of pheasant which is at its best in December, if they are quite large we pot roast them for the most succulence.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">There are more than enough of vegetables to be had now to put together delicious, warming winter dishes, for a change from sprouts why not look for something more out of the ordinary, such as salsify or scorzonera (the Oyster Plant) these have a tough skin that require peeling before cooking in boiling water but after that, you can transform them into a gratin, with a silky-smooth texture and yummy, delicate taste. </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">It’s an excellent time for <a class="zem_slink" title="Leaf vegetable" href="http://en.wikipedia.org/wiki/Leaf_vegetable" rel="wikipedia nofollow">leafy green vegetables</a> and those earthy, tasty roots I think there is nothing sweeter than a nice tasty bowlful of Harvard Beets and a plate of greens may not be the most exciting dish nevertheless with the addition of a little cream and bacon it is magically transformed into a magnificent side dish, the same goes for red cabbage braised in a red wine vinegar with red onions and juniper berries it will go so well with your Christmas goose.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">We also like to serve creamed leeks as a mouth-watering addition to our roasts and grilled meat as well as fish particularly good with Pollack.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">All you have to do with them is to trim, slice, and rinse thoroughly under cold running water then put them in a saucepan with a knob of butter, cover with a lid, and cook them gently until tender. Now fork to a purée with a little more butter, cream, and a little freshly grated nutmeg.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">And don’t forget the oysters and smoked salmon and caviar for those who can afford it are holiday classics what makes them so perfect for entertaining is that they need nothing doing to them.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">A good substitute for caviar is Onuga or <a class="zem_slink" title="Avruga caviar" href="http://en.wikipedia.org/wiki/Avruga_caviar" rel="wikipedia nofollow">Avruga</a> available at most good supermarkets.</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font color="#000000"><font style="font-size: 12pt">You can find all our recipes on </font></font><font style="font-size: 12pt"><a href="http://www.mydish.co.uk/profile-recipes/238886/recipes#holder"><font color="#0000ff">MyDish</font></a><font color="#000000"> and on this blog of course</font></font></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Fruit at Its Best</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Apples, Cranberries, Passion Fruit, Pears, Pineapple, Pomegranate, Clementine’s, Satsuma’s, and Tangerines, Almonds, Brazil Nuts, Chestnuts, Hazelnuts, Truffles (Black And White), and Walnuts. </font></span></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Vegetables at Their Best</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Beetroot, <a class="zem_slink" title="Brussels sprout" href="http://en.wikipedia.org/wiki/Brussels_sprout" rel="wikipedia nofollow">Brussels Sprouts</a>, Cauliflower, Celeriac, Celery, Chicory, Horseradish, <a class="zem_slink" title="Jerusalem artichoke" href="http://en.wikipedia.org/wiki/Jerusalem_artichoke" rel="wikipedia nofollow">Jerusalem Artichoke</a>, Kale, Leeks, Parsnips, Potatoes (Main Crop), Pumpkin, <a class="zem_slink" title="Salsify" href="http://en.wikipedia.org/wiki/Salsify" rel="wikipedia nofollow">Salsify</a>, Swede, and Turnips.</font></span></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Meat, Poultry and Game at Its Best</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Beef, Duck, Goose, Grouse, Guinea Fowl, Ham, Hare, Lamb, Partridge, Pheasant, Pork, Rabbit, Turkey, Venison, And Wood Pigeon.</font></span></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Fish and Seafood at Its Best</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Brill, Clams, Coley, Conger Eel, Eel, Haddock, Halibut, Hake, John Dory, Lemon Sole, Lobster, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bass, Sea Bream, Skate, Turbot And Winkles.</font></span></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Look for smoked wild Scottish salmon, or at Tesco’s they have a wonderful smoked wild Alaskan salmon or smoked organic salmon for a real treat.</font></span></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Fish to enjoy at this time of year are, carp a traditional much-loved favourite in Germany on Christmas Eve, bake it stuffed with breadcrumbs, herbs, onions and garlic.</font></span></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: arial"><font style="font-size: 12pt">Baked </font></span></b><font style="font-size: 12pt"><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial">Sea Bass</span></b><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: arial"> or </span></b><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial">T</span></b></font><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: arial"><font style="font-size: 12pt">urbot would make a good alternative.</font></span></b></font><b style="mso-bidi-font-weight: normal"><span style="mso-bidi-font-family: arial"></span></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">What’s Happening in the Supermarkets</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; mso-list: l2 level1 lfo4" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">This is a new section by popular demand, and while we have nothing against the big supermarkets most of the time we in truth make use of two of them Tesco’s and Sainsbury’s and they can sell very good seasonal and organic foods while we hardly ever use them for fruit, vegetables and butchers meats we do buy game from them when the have it.</font></span> </p> <p style="line-height: 14pt; margin: 3pt 0cm; mso-list: l2 level1 lfo4" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">We under no circumstances use them for fish and shellfish our local fishmongers have the finest and freshest available.</font></span> </p> <p style="line-height: 14pt; margin: 3pt 0cm; mso-list: l2 level1 lfo4" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Sometimes we think that they are just too large and their buying power can be detrimental to the British food industry and with all those strip lights many of which don’t work, freezer cabinets that need a good defrost and clean, never-ending queues of strangers and endless shelves of packets, tins, and bottles, sham smiles from uninterested checkout assistants we just keep asking ourselves “Isn't there a better way to get our food”?</font></span> </p> <h1><font style="font-size: 12pt" color="#243f60">SUPERMARKET NEWS;</font></h1> <ul style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="disc"> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">English vineyards are producing record harvests of English bubbly this year as sparking wine is set to account for more than half the country's total production for the first time. The rapid increase in planting of champagne-variety grapes has pushed up the production of sparkling wine from 300, 000 bottles of a total 1.8 million in 2000 to half of the total 3 million bottle production last year.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Consider the red sprout! A new variety of the Brussels sprout has been launched in Asda, which is a milder and sweeter version of the bitter-tasting Brussels sprout. Grown in Cambridgeshire and harvested between October and February, they can be served raw in salads or simply steamed like their green cousins.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Morrisons has won gold in the retailer pre-packed category for its pork, oak-smoked bacon, and cheddar cheese sausage at the annual British Sausage week awards.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">M&S is to sell mince pies year-round due to shopper demand.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Supermarket Morrisons have been stocking the festive treats through the summer for the last ten years.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Now Marks & Spencer are planning to put the pies on shelves throughout the year after sales rocketed.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">A number of other chains are also thought to be considering the move. Normally the savoury goodies are reserved for the weeks before Christmas. But this year Brits have been asking retailers to stock them from the end of August. Last year M&S sold 12million pies before December, over a third of its stock.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">And shoppers snapped up 2.4million in September alone. The pies have a shelf life of just three weeks so customers are buying them to eat, not saving them for the festive season.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Nicola Brown, M&S Mince Pie Buyer, said: "Our customers don't wait just for Christmas Day. They have become such a popular treat we are actually thinking about selling them all year round." The store said it will sell more than 40 million mince pies in the run up to this Christmas. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Hungry Brits are eating 119 mince pies every minute before December begins. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Traditional mince pies contain mincemeat made from vine fruits and vegetable suet.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">New variations include puff pastry, all-butter, and chocolate mince pies. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">A Morrison’s spokeswoman said: "Due to customer demand, we have been selling mince pies all year round for the last ten years. “ During our peak festive period we sell an average of 30 million mince pies. They are a quintessential British treat."</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Supermarket chain Lidl offers Lobster at £4.99 "As they say in the retail trade, "when it's gone, it's gone", but you can expect our rivals to wage a lobster price war with us once they realise we have caught them on the hop." </font></span><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">The pre-cooked, frozen product is targeted at shoppers in the run up to Christmas, a Lidl spokesman said.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Tesco now has its own promotion on frozen lobsters, priced £6. A spokesman said: "We have promotions on a range of items, which change every week. In these difficult times we try to make our produce as affordable as possible."</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Lidl's offer comes amid a trend of "credit crunch cuisine", with supermarkets enticing customers on a budget. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">The Feed Your Family for a Fiver campaign by Sainsbury's has sparked huge sales boosts with each different recipe. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-list: l0 level1 lfo3" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Not to be outdone, Tesco has also worked out a weekly planner where a family of four can be fed healthily for £5 per day.</font></span> </li></ul> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#243f60">Look Out For In the Supermarkets This Month: </font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#243f60">FRUIT; </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Apples (Bramley’s, Russets, Spartan and Worcester), Chestnuts, Walnuts, Pears (Comice and Conference), Forced Rhubarb</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#243f60">VEGETABLES; </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Artichoke, Aubergine, Beetroot, Broccoli, Butternut Squash, Carrots, Celeriac, Celery, Chillies, Courgettes, Fennel, Garlic, Horseradish, Kale, Leeks, Marrow, Onions,<span style="mso-spacerun: yes"> </span>Peppers, Potatoes (Maincrop), Pumpkins, Radishes, Rocket, Sweet Corn, Turnips And Watercress.</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#243f60">HERBS AND STUFF; </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Chestnuts, Chives, Mint, Parsley (Curly), Sage and Wild Mushrooms</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#243f60">MEAT; </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Beef, Chicken, Grouse, Guinea Fowl, Lamb, Partridge, Pork, Rabbit, Venison, and Wood Pigeon</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#243f60">FISH; </font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Brill, Clams, Coley, Crab, Grey Mullet, Haddock, Halibut, John Dory, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Pilchard, Plaice, Pollack, Prawns, Scallops, Sea Bass, Sea Bream, Squid, Turbot And Winkles.</font></p> <div style="border-bottom: #4f81bd 3pt solid; border-left: #4f81bd 3pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 0cm; padding-right: 0cm; background: #4f81bd; border-top: #4f81bd 3pt solid; border-right: #4f81bd 3pt solid; padding-top: 0cm; mso-background-themecolor: accent1; mso-border-themecolor: accent1; mso-element: para-border-div"> <h1 style="padding-bottom: 0cm; line-height: 14pt; text-transform: uppercase; background-color: #4f81bd; margin: 3pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm"><font style="font-size: 12pt" color="#ffffff"><font style="font-weight: normal">Local Shopping</font></font></h1></div> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">TACHBROOK STREET MARKET</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Address: Tachbrook Street, SW1</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Trading hours: Monday to Saturday: 8am to 6pm</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Nearest tube: Victoria or Pimlico</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Bus: 2, 24, 36, 185, 436</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TP4hNvUo7sI/AAAAAAAAAYM/pBPvyQlLbEo/s1600-h/Tachbrook%20Street%20Market%20%288%29%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 4px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Tachbrook Street Market (8)" border="0" alt="Tachbrook Street Market (8)" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TP4hOKhwu_I/AAAAAAAAAYQ/GpxpvjENX4U/Tachbrook%20Street%20Market%20%288%29_thumb.jpg?imgmax=800" width="204" height="204"></a>Open every day except Sunday, the number of stalls in this ancient street market increases as the week moves forwards, the market offers a wide array of goods from home furnishings and gardening equipment, to fruit and veg, fresh meat, fish, shellfish and bread and cakes, the market is home to an array of events counting late night shopping, gourmet lunchtime offers, ‘Fashion Thursdays’ and it will be hosting a brilliant Christmas market. Managed by Westminster Artisans Ltd on behalf of Westminster Council it is set to be a community hub thanks to its lively diverse array of stalls with scrumptious international hot food the paella is superb, fresh food, chocolate, cheese, olive oil, bread, funky fashion, and lots more. Discover different stalls on different days.</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Dates for your diary:</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">All December - CHRISTMAS MARKET</font></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 12pt" color="#000000">Spring 2011 - Pimlico Food Festival</font></b></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">On Sonny’s Stall on Tachbrook Street Market</font><span class="MsoSubtleReference"><span style="mso-bidi-font-weight: normal"></span></span></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000"><a href="http://lh5.ggpht.com/_GJKTYQutc1M/TP4hQg1QtQI/AAAAAAAAAYU/UN05VYTphOs/s1600-h/Sonny%27s%20Fruit%20and%20Veg%20Stall%20%2813%29%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 0px 0px 3px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Sonny's Fruit and Veg Stall (13)" border="0" alt="Sonny's Fruit and Veg Stall (13)" align="right" src="http://lh5.ggpht.com/_GJKTYQutc1M/TP4hREeGrlI/AAAAAAAAAYY/WQ9iTQc_dQo/Sonny%27s%20Fruit%20and%20Veg%20Stall%20%2813%29_thumb.jpg?imgmax=800" width="204" height="154"></a>What a pleasure it is to see such fresh produce full of vibrant colours this week was no disappointment with what was on offer. There was Apples, Gala, English Russets, Braeburns and Bramleys, Artichokes, Beets, Broccoli, Cabbage, Cauliflower, Courgettes, English King Edward Potatoes, English Raspberries,</font><b style="mso-bidi-font-weight: normal"></b></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#000000">Fennel, Field Mushrooms, Leeks, Mache (Lambs Lettuce), Parsnips, Purple Sprouting Broccoli, Radish, Watercress, While Peaches, some fantastic pumpkins and squashes and you can plainly see that all of what was available was in first-rate condition. Also on sale were some very nice looking Christmas trees.</font><span class="MsoSubtleReference"><span style="line-height: 14pt; mso-bidi-font-weight: bold; mso-bidi-font-size: 12.0pt"></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span class="MsoSubtleReference"><span style="line-height: 14pt; mso-bidi-font-weight: bold; mso-bidi-font-size: 12.0pt"><font style="font-size: 12pt" color="#4f81bd"> </font></span></span></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Our Local Butchers have been getting in</font></font></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TP4hR0_Z56I/AAAAAAAAAYc/31q18XhzWek/s1600-h/Beef%20Steaks%2C%20Angus%20%28Small%29%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 4px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Beef Steaks, Angus (Small)" border="0" alt="Beef Steaks, Angus (Small)" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TP4hScVuRrI/AAAAAAAAAYg/KIc1Jlz4hzI/Beef%20Steaks%2C%20Angus%20%28Small%29_thumb.jpg?imgmax=800" width="204" height="204"></a>As well as the customary meat on offer at Freeman’s they also had some nice game birds and truly fine oxtail and we had some excellent pork loin chops at a much more attractive price than is offered by the supermarkets.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">Alhayat had some exceptional Heather Fed Scottish lamb, British rosé veal and chicken and at a fantastic price, you can’t go wrong giving this shop a go.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font color="#000000" size="3"></font></span> </p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"></span> </p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"> </font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"></font></span></p> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div"> <h3 style="padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; padding-top: 0cm" align="center"><font face="Times New Roman"><span class="MsoSubtleReference"><span style="mso-bidi-font-weight: bold"><font color="#4f81bd"><font style="font-weight: normal"><font style="font-size: 16pt">Our Local Fishmonger </font></font></font></span></span><font style="font-size: 16pt"><font color="#1f497d">on Tachbrook Street Market </font></font><span class="MsoSubtleReference"><span style="mso-bidi-font-weight: bold"><font style="font-size: 16pt" color="#4f81bd"><font style="font-weight: normal">Has Been Getting In</font></font></span></span></font><span class="MsoSubtleReference"><span style="mso-bidi-font-weight: normal"></span></span></h3></div> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TP4hS5aET1I/AAAAAAAAAYk/xHevjwtBb1o/s1600-h/Fishmonger%2C%20Jon%20Norris%20%20%282%29%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px 4px 0px 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Fishmonger, Jon Norris (2)" border="0" alt="Fishmonger, Jon Norris (2)" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TP4hTfdOSXI/AAAAAAAAAYo/-h9mxj2sKFg/Fishmonger%2C%20Jon%20Norris%20%20%282%29_thumb.jpg?imgmax=800" width="204" height="125"></a>Most all Jon’s fish is from around the Cornish, Devon and Scottish coasts, and this week he had on offer some outstanding plump succulent plaice on his stall, ask him to fillet them then once home just lightly flour the fillets and fry them for a short time on each side in a little oil and serve with a pat of garlic butter, prepared by mixing butter with a little crushed garlic and chopped parsley it’s so tasty, so easy and very quick.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">This week we had some superb haddock and one of the best dressed crabs of the season the meat both brown and white was so sweet and tasty.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000">His display as usual was a picture with Brill, Clams including sweet plump Razor Clams, Cod fillets, Cod steaks, Crab, Haddock, Hake including a whole whopper, Halibut, John Dory, Lemon Sole, Megrim Sole, Dover Sole, Gilthead Bream, Gurnard, Lobster, Mackerel, Mussels, Monkfish, Native Oysters, Plaice so plump and sweet, Pollock this is a must to try, Prawns, Rock Oysters, Scallops, line caught Sea Bass from the Isle of Wight, Skate, Sprats, Squid, Turbot, and Whiting. He even had some really plump sea urchins and as they are at the end of their season you must be quick to snap these up.</font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span style="mso-bidi-font-family: arial"><font style="font-size: 12pt" color="#000000"> <a href="http://lh5.ggpht.com/_GJKTYQutc1M/TP4hT9tbOTI/AAAAAAAAAYs/NQsXB5fqm4M/s1600-h/Fishmonger%2C%20Jon%20Norris%20%20%281%29%5B2%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Tachbrook St. Market, Jon's Fish Stall" border="0" alt="Tachbrook St. Market, Jon's Fish Stall" align="right" src="http://lh3.ggpht.com/_GJKTYQutc1M/TP4hU8epIbI/AAAAAAAAAYw/XSkTA1_A4ug/Fishmonger%2C%20Jon%20Norris%20%20%281%29_thumb.jpg?imgmax=800" width="154" height="204"></a> </font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font style="font-size: 12pt" color="#243f60">Jon’s tips to buying fish and shellfish;</font></p> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><font color="#4f81bd"><span class="MsoIntenseReference"><span style="line-height: 16pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: arial"><span style="mso-spacerun: yes"><font style="font-size: 14pt"><em> </em></font></span></span></span><span class="MsoSubtleReference"><font style="font-size: 12pt"><strong>Fresh Whole Fish </strong></font></span></font></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l3 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The eyes should be clear and convex, not sunken</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l3 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The flesh should be firm and resilient to finger pressure</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l3 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The fish should smell freshly and lightly of the sea</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l3 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">Don’t buy fish with a strong ‘fishy’ or sulphurous odour, or that smells of ammonia.</font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l3 level1 lfo1" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">Oily fish like herring, mackerel, and salmon should have a light, fresh oil smell, like linseed oil. If they smell of rancid oil, don’t buy. </font></span></li></ol> <p style="line-height: 14pt; margin: 3pt 0cm; padding-top: 0px" class="MsoNormal"><span class="MsoSubtleReference"><font style="font-size: 12pt" color="#4f81bd"><strong>Fresh Fillets</strong></font></span></p> <ol style="line-height: normal; margin-top: 0cm; margin-bottom: 0cm" type="1"> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l1 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The surface of the fillet should be moist, with no signs of discolouration. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l1 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The texture should be firm, with no mushiness. Some separation of the muscle flakes (caused by the filleting process) is completely normal, but it shouldn’t be excessive. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l1 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">As with whole fish, the smell should be fresh and light, with no ‘off’ odours. </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l1 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">Live bi-valves (including mussels, clams and oysters) </font></span> <li style="line-height: 14pt; margin: 3pt 0cm; mso-themecolor: text2; mso-list: l1 level1 lfo2" class="MsoNormal"><span style="line-height: 12pt; mso-bidi-font-family: arial"><font style="font-size: 10pt" color="#1f497d">The general rule of not buying bi-valves during any month spelled without an ‘r’ (i.e. May to August) still holds true, as this is the spawning season and quality will be poorer. When raw, the shells should be closed tight. Any slightly open shells that don’t close up in response to a few light taps should be discarded. When cooked, the shells should open – discard any that don’t.</font></span> </li></ol> <div style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: normal; padding-left: 2pt; padding-right: 0cm; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 2pt; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div" align="center"><iframe style="border-bottom-style: none; border-right-style: none; border-top-style: none; border-left-style: none" height="240" marginheight="0" border="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=15&l=st1&mode=kitchen-uk&search=Pans%2C%20Cook%2C%20Roast%2C%20Braise%2C%20Grill&fc1=000000&lt1=&lc1=3366FF&bg1=FFFFFF&f=ifr" frameborder="0" width="468" marginwidth="0" scrolling="no"></iframe></div> <h3 style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 0cm; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div" align="center"><font face="Times New Roman"><font style="font-size: 16pt" color="#1f497d">Recipes for December</font></font></h3> <h3 style="border-bottom: medium none; border-left: #4f81bd 1pt solid; padding-bottom: 0cm; line-height: 18pt; margin: 5.25pt 0cm; padding-left: 0cm; padding-right: 0cm; letter-spacing: 0.75pt; border-top: #4f81bd 1pt solid; border-right: medium none; padding-top: 0cm; mso-border-top-alt: solid #4f81bd .75pt; mso-border-top-themecolor: accent1; mso-border-left-alt: solid #4f81bd .75pt; mso-border-left-themecolor: accent1; mso-element: para-border-div" align="center"><font face="Times New Roman"><font color="#1f497d"><font style="font-size: 16pt">Just follow this link for our favourite December recipes </font><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 16pt">and don’t forget to order your goose or turkey early</font></span></font></font></h3> <p style="line-height: 16pt; text-transform: uppercase; margin: 3pt 0cm 6pt; letter-spacing: 0.5pt; padding-top: 0px" class="MsoTitle" align="center"><font style="font-size: 14pt" color="#4f81bd"><a href="http://astrochef.blogspot.com/2010/12/thinking-about-christmas.html" target="_blank">Thinking About Christmas</a></font></p> <h1 align="center"><font color="#ff0000"><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'">Have </span><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt">a Good </span><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'">Christmas</span></font></h1> <h1 align="center"><font color="#ff0000"><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"></span><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt">and a</span></font></h1> <h1 align="center"><font color="#ff0000"><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt">Very Happy New Year</span></font></h1> <p><span style="line-height: 23pt; mso-bidi-font-size: 10.0pt"></span></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:ac884ee5-a322-4748-82ef-416f9a2ca6bf" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/London" rel="tag">London</a>, <a href="http://www.example.com/Pimlico" rel="tag">Pimlico</a>, <a href="http://www.example.com/Tachbrook" rel="tag">Tachbrook</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Recipes%e2%80%9d" rel="tag">“Seasonal Recipes”</a>, <a href="http://www.example.com/%e2%80%9cSeasonal+Foodstuffs%e2%80%9d" rel="tag">“Seasonal Foodstuffs”</a>, <a href="http://www.example.com/%e2%80%9cTachbrook+Street+Market%e2%80%9d" rel="tag">“Tachbrook Street Market”</a>, <a href="http://www.example.com/%e2%80%9cJonathan+Norris%e2%80%9d" rel="tag">“Jonathan Norris”</a>, <a href="http://www.example.com/Fishmongers" rel="tag">Fishmongers</a>, <a href="http://www.example.com/Butchers" rel="tag">Butchers</a>, <a href="http://www.example.com/Freeman%e2%80%99s" rel="tag">Freeman’s</a>, <a href="http://www.example.com/Alhayat" rel="tag">Alhayat</a>, <a href="http://www.example.com/Greengrocers" rel="tag">Greengrocers</a>, <a href="http://www.example.com/Fruiterers" rel="tag">Fruiterers</a>, <a href="http://www.example.com/December" rel="tag">December</a>, <a href="http://www.example.com/%e2%80%9cWhat%e2%80%99s+in+Season%e2%80%9d" rel="tag">“What’s in Season”</a>, <a href="http://www.example.com/markets" rel="tag">markets</a>, <a href="http://www.example.com/shops" rel="tag">shops</a>, <a href="http://www.example.com/supermarkets" rel="tag">supermarkets</a>, <a href="http://www.example.com/%e2%80%9cSupermarket+News%e2%80%9d" rel="tag">“Supermarket News”</a>, <a href="http://www.example.com/News" rel="tag">News</a>, <a href="http://www.example.com/Sea+Urchin" rel="tag">Sea Urchin</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.asliceofcherrypie.com/blog/wild-rabbit-stew-with-cooks-treat/" rel="nofollow">Wild Rabbit Stew (with Cook's Treat)</a> (asliceofcherrypie.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8173087/Poached-brussels-sprouts-on-a-parsnip-bed-with-cardamom-and-coriander-recipe.html&a=29489472&rid=38e369a2-1b78-4f63-8326-0d28c6311eb2&e=29585408822b537931f013c6fac2b3e9" rel="nofollow">Poached Brussels sprouts on a parsnip bed with cardamom and coriander recipe</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://ckenb.blogspot.com/2010/12/blanquette-de-dinde.html" rel="nofollow">Blanquette de dinde</a> (ckenb.blogspot.com) <li class="zemanta-article-ul-li"><a href="http://www.brighthub.com/health/diet-nutrition/articles/96778.aspx" rel="nofollow">How to Cook Brussels Sprouts</a> (brighthub.com) <li class="zemanta-article-ul-li"><a href="http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-vegetarian-thanksgiving.html" rel="nofollow">Gluten-Free Vegetarian Thanksgiving Recipes</a> (glutenfreegoddess.blogspot.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=dab54a5f-7144-43ef-9ed0-286d98d175b5"></a></div> <p align="center"></p><iframe style="border-bottom-style: none; border-right-style: none; border-top-style: none; border-left-style: none" height="90" marginheight="0" border="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=48&l=bn1&mode=kitchen-uk&browse=392546011&fc1=000000&lt1=&lc1=3366FF&bg1=FFFFFF&f=ifr" frameborder="0" width="728" marginwidth="0" scrolling="no"></iframe> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com1tag:blogger.com,1999:blog-8849580602356954248.post-70262371181988095612010-12-05T12:24:00.001+00:002010-12-05T12:24:09.772+00:00Thinking about Christmas<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/thinking-about-christmas.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Yes, it’s that time of the year again and we have been asked for a few recipes for this much loved occasion also at this time of year when we spend so much on gifts and store bought foods we think that homemade <a class="zem_slink" title="Christmas" href="http://en.wikipedia.org/wiki/Christmas" rel="wikipedia nofollow">Christmas</a> foods taste better and can save you money, the whole family can get involved in making <a class="zem_slink" title="Christmas pudding" href="http://en.wikipedia.org/wiki/Christmas_pudding" rel="wikipedia nofollow">Christmas puddings</a>, <a class="zem_slink" title="Mince pie" href="http://en.wikipedia.org/wiki/Mince_pie" rel="wikipedia nofollow">mince pies</a> or our mincemeat palmiers.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Homemade chocolates and candy can make lovely gifts along with soup mixes, attractive bottles of fruits in brandy, or homemade fruit flavoured bottles of vodka, friends and relatives will be pleased to receive a gift that you have made yourself won’t they?.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Whether you choose to spend your Christmas solemn and contemplative or festive, Santa and child focused, or maybe a bit of both?</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">We are certain that for lots of you as well as us, Christmas is one of the most special times of the year.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">We bake special foods, give loads and receive lots of presents and maybe even go to church a time or two, but no matter where you are and however you enjoy yourself, we hope you have a good one.</font></span></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt"><font style="font-size: 12pt" color="#000000">Our recipes for this time of year on this blog are just some of our favourites and we hope that they will become yours. </font></span></p> <h3 align="center"><span style="mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-bidi-font-weight: bold" lang="EN-US"><font color="#ff0000" size="5">Soups, Starters, and Salads</font></span></h3> <p><span style="mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-bidi-font-weight: bold" lang="EN-US"></span></p> <table style="border-bottom: medium none; border-left: medium none; border-collapse: collapse; border-top: medium none; border-right: medium none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-border-alt: solid windowtext .5pt; mso-yfti-tbllook: 1184" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" width="506" sizset="0" sizcache="4156"> <tbody sizset="0" sizcache="4156"> <tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes" sizset="0" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="0" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="0" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="0" sizcache="4156"><font color="#000000" size="4" sizset="0" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/baby-cos-and-beetroot-salad-with-soft.html" target="_blank">Baby Cos and Beetroot Salad with Soft Boiled Egg</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="1" sizcache="4156"><a name="OLE_LINK83"><span style="mso-bookmark: ole_link84"><strong>A light tasty start to any meal a modern variation on egg mayonnaise</strong></span></a></p></td></tr> <tr style="mso-yfti-irow: 1" sizset="2" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="2" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="2" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="2" sizcache="4156"><font color="#000000" size="4" sizset="2" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/battered-dublin-bay-prawns.html" target="_blank">Battered Dublin Bay Prawns</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><strong><font style="font-size: 11pt" color="#000000"> </font>A great traditional British dish perfect for a snack or starter, try our version of deep frying succulent Dublin bay prawns coated with a light beer batter deep fried to a golden colour, serve with a garlic mayonnaise to dip</strong></p></td></tr> <tr style="mso-yfti-irow: 2" sizset="3" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="3" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="3" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="3" sizcache="4156"><font color="#000000" size="4" sizset="3" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/crab-and-leek-tart.html" target="_blank">Crab and Leek Tart</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="4" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="4" sizcache="4156"><a name="OLE_LINK92"><span style="mso-bookmark: ole_link93"><font style="font-size: 11pt" color="#000000">A rich indulgent tart flavoured with sweet white crab meat, herbs, and saffron, served as a starter or a lunch or supper dish.</font></span></a></b></p></td></tr> <tr style="mso-yfti-irow: 3" sizset="5" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="5" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="5" sizcache="4156"><font color="#000000" size="4" sizset="5" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="5" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/jo-pratts-potted-prawns-and-crab.html" target="_blank">Jo Pratt's Potted Prawns and Crab</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'">These little pots of juicy prawns and sweet crabmeat in a delicate, dill-flavoured butter are perfect for a </span>Christmas starter</b></font><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">. Spread over some rye or crusty bread for a light, tasty nibble</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 4" sizset="6" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="6" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="6" sizcache="4156"><font color="#000000" size="4" sizset="6" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="6" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/mollys-egg-and-bacon-salad.html" target="_blank">Molly’s Egg and Bacon Salad</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">This recipe just rather evolved back in about 1992 we use/used American bacon for this recipe as it does cook nice and crisp we have used pancetta and it is really tasty. We have made it with quail’s eggs to use as a starter for a few dinner parties.</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 5; mso-yfti-lastrow: yes" sizset="7" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="504" sizset="7" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="7" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="7" sizcache="4156"><font color="#0000ff" size="4" sizset="7" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/mussels-in-cream-with-fresh-herbs.html" target="_blank">Mussels In Cream with Fresh Herbs</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">Plump succulent fresh mussels served in a bowl with plenty of crusty bread to mop it up with.</font></b></p></td></tr></tbody></table> <p><span lang="EN-US"></span></p> <h3 align="center"><span lang="EN-US"><font color="#ff0000" size="5">Main Courses</font></span></h3> <p><span lang="EN-US"></span></p> <table style="border-bottom: medium none; border-left: medium none; border-collapse: collapse; border-top: medium none; border-right: medium none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-border-alt: solid windowtext .5pt; mso-yfti-tbllook: 1184" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" width="100%" sizset="8" sizcache="4156"> <tbody sizset="8" sizcache="4156"> <tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes" sizset="8" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="8" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="8" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="8" sizcache="4156"><font color="#000000" size="4" sizset="8" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/classic-roast-turkey-and-all-trimmings.html" target="_blank">Classic Roast Turkey with all The Trimmings</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">Keep Christmas straightforward this year, with this timeless recipe a succulent golden roasted turkey with all the trimmings</font></b></p></td></tr> <tr style="mso-yfti-irow: 1" sizset="9" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="9" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="9" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="9" sizcache="4156"><font color="#000000" size="4" sizset="9" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/guinea-fowl-normande.html" target="_blank">Guinea Fowl Normandé</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">This exquisite, classic dish isn't as rich and fattening as it sounds and it is terrifically yummy, we get our guinea fowl from Sainsbury’s when they have them on special offer at less than £5 per bird. Waitrose also have some very nice guinea fowl on their meat counter, more expensive but theirs is free range from the Loire valley. Your local butcher should be able to get guinea fowl for you and there are lots of on-line suppliers of game birds etc..</font></b></p></td></tr> <tr style="mso-yfti-irow: 2" sizset="10" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="10" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="10" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="10" sizcache="4156"><font color="#000000" size="4" sizset="10" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/mustard-baked-gammon-ham.html" target="_blank">Mustard Baked Gammon Ham</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">At times, a ham just isn't a ham unless you have cooked it yourself! Enjoy a timeless British dish, gammon joints come smoked or unsmoked, the taste is somewhat distinct moreover both tastes good using this recipe</font></b></p></td></tr> <tr style="mso-yfti-irow: 3" sizset="11" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="11" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="11" sizcache="4156"><font color="#000000" size="4" sizset="11" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="11" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/pan-fried-breast-of-partridge-with.html" target="_blank">Pan Fried Breast of Partridge with Black Pudding</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and rosti potatoes.</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 4; mso-yfti-lastrow: yes" sizset="12" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="12" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 6pt" class="MsoNormal" sizset="12" sizcache="4156"><font color="#000000" size="4" sizset="12" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="12" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/simple-roasted-pheasant.html" target="_blank">Simple Roasted Pheasant</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 6pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">At Lodge Hill, Kimber cottage, and Wilton Lodge this was a popular dinner party dish served with all the trimmings during the late autumn and winter months.</font></span></b></font></p></td></tr></tbody></table> <h1><span style="text-transform: none" lang="EN-US"><font color="#ff0000">Potatoes</font></span></h1> <table style="border-bottom: medium none; border-left: medium none; border-collapse: collapse; border-top: medium none; border-right: medium none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-border-alt: solid windowtext .5pt; mso-yfti-tbllook: 1184" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" width="100%" sizset="13" sizcache="4156"> <tbody sizset="13" sizcache="4156"> <tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes" sizset="13" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="13" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="13" sizcache="4156"><font color="#000000" size="4" sizset="13" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="13" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/crisp-and-fluffy-roast-potatoes.html" target="_blank">Crispy and Fluffy Roast Potatoes</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">The flawless roast potato is crispy on the outside and fluffy on the inside. Forget the intricate creations of top chefs, if you can perfect the roast potato you will be deemed a culinary specialist by friends and family. At the end of the day, who doesn’t love a good roast potato? No matter where in the world we have cooked them we always made almost double the amount needed they were so popular and believe me Lord Hanson being the Yorkshire man He was loved having roasties with a roast joint or bird.</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 1" sizset="14" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="14" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="14" sizcache="4156"><font color="#000000" size="4" sizset="14" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="14" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/hasselback-potatoes.html" target="_blank">Hasselback Potatoes</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">This is a Swedish recipe called hasselbackspotatis - Hasselback Potatoes. It is a very easy way to bake potatoes in the oven. Goes very well with steak of any kind or chicken</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 2" sizset="15" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="15" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="15" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="15" sizcache="4156"><font color="#000000" size="4" sizset="15" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/pommes-de-terre-anna-anna-potatoes.html" target="_blank">Pommes de Terre Anna (Anna Potatoes)</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">Crispy golden outside and rich buttery and creamy on the inside Anna potatoes are a classic French dish.</font></b></p></td></tr> <tr style="mso-yfti-irow: 3" sizset="16" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="16" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="16" sizcache="4156"><font color="#000000" size="4" sizset="16" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="16" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/scalloped-potatoes-with-goats-cheese.html" target="_blank">Scalloped Potatoes with Goats Cheese and Herbes De Provence</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">A wonderful complement to a beef or lamb roast, the mix of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. On occasion lavender is also included, which adds a flavour that is the most reminiscent of Provence.</font></span></b></font><b style="mso-bidi-font-weight: normal"><span style="font-family: "></span></b></p></td></tr></tbody></table> <h1><span lang="EN-US"><font color="#ff0000">VEGETABLES and SIDE DISHES</font></span></h1> <table style="border-bottom: medium none; border-left: medium none; border-collapse: collapse; border-top: medium none; border-right: medium none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-border-alt: solid windowtext .5pt; mso-yfti-tbllook: 1184" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" width="100%" sizset="17" sizcache="4156"> <tbody sizset="17" sizcache="4156"> <tr style="mso-yfti-irow: 1" sizset="17" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="17" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="17" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="17" sizcache="4156"><font color="#000000" size="4" sizset="17" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/basic-sage-and-onion-stuffing.html" target="_blank">Basic Sage and Onion Stuffing</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="18" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="18" sizcache="4156"><font style="font-size: 11pt" sizset="18" sizcache="4156"><a name="OLE_LINK99"><span style="mso-bookmark: ole_link100"><font color="#000000">A tasty easy stuffing to make and ideal for chicken and pork, and what’s more it tastes so much better than that packet stuff especially if you grow your own herbs. </font></span></a><font color="#000000">This recipe is almost the same as the recipe I first learnt to make in 1968 when in the Army Catering Corps some things have been left out like pork or goose dripping and brown stock as what I wanted to create was a light tasty stuffing.</font></font></b></p></td></tr> <tr style="mso-yfti-irow: 2" sizset="19" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="19" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="19" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="19" sizcache="4156"><font color="#000000" size="4" sizset="19" sizcache="4156"><a href="http://astrochef.blogspot.com/2010/12/buttered-swede-with-bacon.html" target="_blank">Buttered Swede With Crispy Bacon</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">Creamy, orange-fleshed swede has a wonderful nutty, sweet flavour that is perfect with the Sunday roast. </font></b></p></td></tr> <tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000" size="4"><b style="mso-bidi-font-weight: normal"><a href="http://astrochef.blogspot.com/2010/12/chantenay-carrots-glazed-with-butter.html" target="_blank">Chantenay Carrots Glazed With Butter</a></b></font></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 11pt">A bright and scrumptious way to dish up carrots shimmering in butter and dazzling green parsley, a Chantenay carrot is a small, sweet variety of carrot with a crisp, orange flesh and a sweet texture.</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-alt: solid windowtext .5pt" valign="top" width="100%"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font color="#000000" size="4"><a href="http://astrochef.blogspot.com/2010/12/thyme-and-honey-roasted-carrots.html" target="_blank">Thyme and Honey Roasted Carrots</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">Carrots are a delightful complement to roasts of any kind beef, pork, lamb, or poultry, and this recipe is a delicious way to serve carrots, and if you’ve got the oven on for a roast, why not stick the carrots in as well</font></b></p></td></tr></tbody></table> <h1><span lang="EN-US"><font color="#ff0000">DESERTS, BISCUITS, PUDDINGS</font></span></h1> <table style="border-bottom: medium none; border-left: medium none; border-collapse: collapse; border-top: medium none; border-right: medium none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-border-alt: solid windowtext .5pt; mso-yfti-tbllook: 1184" class="MsoTableGrid" border="1" cellspacing="0" cellpadding="0" width="100%" sizset="20" sizcache="4156"> <tbody sizset="20" sizcache="4156"> <tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes" sizset="20" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: windowtext 1pt solid; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="20" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="20" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="20" sizcache="4156"><font sizset="20" sizcache="4156"><font color="#ff0000" size="4"><a href="http://astrochef.blogspot.com/2010/12/aunt-mary-glens-shortbread.html" target="_blank">Aunt Mary Glen’s Shortbread</a></font></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="20" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="20" sizcache="4156"><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><font style="font-size: 11pt" color="#000000">A Rich, Light Golden Colour And So Buttery How Can One Resist A Taste Of Scotland In One Or Two Little Biscuits.</font></span></a></b></p></td></tr> <tr style="mso-yfti-irow: 1"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font color="#ff0000" size="4"><a href="http://astrochef.blogspot.com/2010/12/christmas-pudding-our-best-ever.html" target="_blank">Christmas Pudding (Our Best Ever)</a></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt" color="#000000">A wonderful rich pudding, with a light texture and a unique depth of flavour</font></b></p></td></tr> <tr style="mso-yfti-irow: 3"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%"> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#ff0000" size="4"><b style="mso-bidi-font-weight: normal"><a href="http://astrochef.blogspot.com/2010/12/mincemeat-palmiers.html" target="_blank">Mincemeat Palmiers</a></b></font></p> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><font style="font-size: 11pt">An easier and fruitier alternative to mince pies, </font></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-bidi-font-family: arial"><font style="font-size: 11pt">We first started making these last year after seeing Gordon Ramsey making them, we have of course tweaked them since then with the addition of cranberries, apple and brandy and we think they are superb.</font></span></b></font></p></td></tr> <tr style="mso-yfti-irow: 4; mso-yfti-lastrow: yes" sizset="22" sizcache="4156"> <td style="border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; border-top: medium none; border-right: windowtext 1pt solid; padding-top: 0cm; mso-border-top-alt: solid windowtext .5pt; mso-border-alt: solid windowtext .5pt" valign="top" width="100%" sizset="22" sizcache="4156"> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="22" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="22" sizcache="4156"><font style="font-size: 11pt" sizset="22" sizcache="4156"><font color="#000000"><a href="http://astrochef.blogspot.com/2010/12/our-best-mince-pies.html" target="_blank">Our Best Mince Pies</a></font></font></b></p> <p style="line-height: normal; margin: 1.5pt 0cm 3pt" class="MsoNormal" sizset="22" sizcache="4156"><b style="mso-bidi-font-weight: normal" sizset="22" sizcache="4156"><a name="OLE_LINK112"><span style="mso-bookmark: ole_link113"><font style="font-size: 11pt" color="#000000">Exquisite light sweet, sharp, scrumptious mince pies with all the flavours of Christmas an absolute delight and indulgence I like my mince pies with a little custard sometimes as an extra special treat.</font></span></a></b></p></td></tr></tbody></table> <p style="line-height: 13pt; margin: 1.5pt 0cm 3pt" class="MsoNormal"><font style="font-size: 11pt" color="#000000"></font> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:24a9a01c-3330-410a-9f0b-43ca011d2bb9" class="wlWriterSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Christmas" rel="tag">Christmas</a>,<a href="http://technorati.com/tags/Christmas+dumpling" rel="tag">Christmas dumpling</a>,<a href="http://technorati.com/tags/festive+food" rel="tag">festive food</a>,<a href="http://technorati.com/tags/holidays" rel="tag">holidays</a>,<a href="http://technorati.com/tags/soups" rel="tag">soups</a>,<a href="http://technorati.com/tags/starters" rel="tag">starters</a>,<a href="http://technorati.com/tags/turkey" rel="tag">turkey</a>,<a href="http://technorati.com/tags/ham" rel="tag">ham</a>,<a href="http://technorati.com/tags/vegetables" rel="tag">vegetables</a>,<a href="http://technorati.com/tags/christmas+pudding" rel="tag">christmas pudding</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li" sizset="24" sizcache="4156"><a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/scrumpy-battered-dublin-bay-prawns-with-herb-mayonnaise-2105844.html">Scrumpy battered Dublin Bay prawns with herb mayonnaise</a> (independent.co.uk) <li class="zemanta-article-ul-li" sizset="25" sizcache="4156"><a href="http://www.independent.co.uk/life-style/food-and-drink/features/once-bitten-mark-hixs-guide-to-autumns-most-delicious-canap233s-2105839.html">Once bitten: Mark Hix's guide to autumn's most delicious canapés</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.thelondonfoodie.co.uk/2010/12/christmas-aboard-orient-express.html" rel="nofollow">Christmas Aboard the Orient Express</a> (thelondonfoodie.co.uk) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8171172/Christmas-Lunch-with-Josceline-Dimbleby.html&a=29489468&rid=f26bbb90-109a-4d92-a863-ff197cbde20c&e=63af72905d17c34a83bade23efa5b4a2" rel="nofollow">Christmas Lunch with Josceline Dimbleby</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.mademan.com/mm/5-easy-christmas-starter-recipes.html" rel="nofollow">5 Easy Christmas Starter Recipes</a> (mademan.com) <li class="zemanta-article-ul-li"><a href="http://blondescribe.wordpress.com/2010/12/01/mr-foods-top-10-budget-friendly-soup-recipes/" rel="nofollow">Mr. Food's Top 10 Budget-Friendly Soup Recipes</a> (blondescribe.wordpress.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=f26bbb90-109a-4d92-a863-ff197cbde20c"></a></div> <p align="center"><iframe style="border-bottom-style: none; border-right-style: none; border-top-style: none; border-left-style: none" height="60" marginheight="0" border="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=26&l=ez&f=ifr&f=ifr" frameborder="0" width="468" marginwidth="0" scrolling="no"></iframe></p> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-35248554548282364852010-12-05T11:55:00.001+00:002010-12-05T11:55:09.392+00:00Aunt Mary Glen’s Shortbread<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/aunt-mary-glens-shortbread.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TPt9mK3IxNI/AAAAAAAAAYE/9XM9OvWTiqI/s1600-h/Image.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top: 0px; border-right: 0px; padding-top: 0px" title="Aunt Mary Glen’s Shortbread" border="0" alt="Aunt Mary Glen’s Shortbread" align="left" src="http://lh6.ggpht.com/_GJKTYQutc1M/TPt9mZDF6sI/AAAAAAAAAYI/qpt1G6zeugQ/Image.jpg?imgmax=800" width="211" height="164"></a>A </strong></font></font></span></a><font face="Times New Roman"><font color="#000000"><strong><font style="font-size: 12pt"><span style="mso-bookmark: ole_link4"><span style="mso-bookmark: ole_link3">Rich</span></span></font><span style="mso-bookmark: ole_link4"><span style="mso-bookmark: ole_link3"><font style="font-size: 12pt">, Light Golden Colour And So Buttery How Can One Resist A Taste Of Scotland In One Or Two Little Biscuits.</font></span></span></strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Aunt Mary Glen’s <a class="zem_slink" title="Shortbread" href="http://en.wikipedia.org/wiki/Shortbread" rel="wikipedia nofollow">shortbread</a> was in our eyes the best in the world and Maureen and meself would always look forward to a visit to Scotland as we knew that the shortbread would be out on offer with a good cup of tea and if I was lucky or unlucky as some of the family might say, a glass of Uncle James’ home-brew.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>I have had to adapt the recipe from Aunt Mary’s measure to metric and I think I have got it just about right, Aunt Mary when telling me the recipe just use to say “<i style="mso-bidi-font-style: normal">Oh its just a handful or 2 of flour a bit of butter, a shaking od sugar</i>” and so on but why not try it yourself and let me know what you think.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>18 to 20 shortbreads</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>35 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 14pt" color="#000000">You Will Need;</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>200 grams, plain flour<br>100 grams, cornflour<br>100 grams, icing sugar<br>200 grams, butter cut into small pieces<br>Caster sugar for sprinkling</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 14pt" color="#000000">Method;</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Sieve the flours and icing sugar together, add butter and rub in until the mixture resembles fine breadcrumbs, then knead together to give a stiff dough.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Divide into four and form into rounds about ¼ inch thick onto a lightly floured baking sheet, prick all over and mark into sections with a sharp knife then crimp the edges with thumb and fingers and cook at 160°C/325°F) for about 35 to 40 minutes or until pale golden brown.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Re-mark into sections and leave to cool on baking sheet and then sprinkle with caster sugar.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>We almost always use a cookie cutter 2 ½ inch (7cm) to cut individual biscuits after rolling out the dough to a ¼ inch thickness, place them onto a silicone baking sheet and bake for about 30 minutes.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>To keep store in airtight container for up to 1 week</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Serve and Enjoy!</strong></font></font></p> <h1><span style="letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="text-transform: none; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font face="Times New Roman"><font color="#215868" size="4">Notes:</font></font></span></span></h1> <p><b style="line-height: normal; mso-bidi-font-weight: normal"><span style="line-height: 14pt; font-family: ; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-bidi-theme-font: minor-bidi; mso-fareast-language: en-us; mso-bidi-language: en-us; mso-ansi-language: en-gb"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">The story of shortbread begins with the medieval "biscuit bread". Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word "biscuit" means "twice cooked". Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread. Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and <a class="zem_slink" title="New Year" href="http://en.wikipedia.org/wiki/New_Year" rel="wikipedia nofollow">New Year</a>. In Shetland, it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes that symbolised the sun. In Scotland, it is still traditionally offered to "first footers" at New Year.</font></font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:6039e0ef-034c-491d-a35e-3ea88754a68d" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Festive+Food" rel="tag">Festive Food</a>, <a href="http://www.example.com/Cooking+for+Christmas" rel="tag">Cooking for Christmas</a>, <a href="http://www.example.com/Mary+Glen" rel="tag">Mary Glen</a>, <a href="http://www.example.com/Glen" rel="tag">Glen</a>, <a href="http://www.example.com/Scotland" rel="tag">Scotland</a>, <a href="http://www.example.com/Scottish" rel="tag">Scottish</a>, <a href="http://www.example.com/Baking" rel="tag">Baking</a>, <a href="http://www.example.com/Shortbread" rel="tag">Shortbread</a>, <a href="http://www.example.com/Biscuits" rel="tag">Biscuits</a>, <a href="http://www.example.com/Cookies" rel="tag">Cookies</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.chroniclebooks.com/blog/2010/12/01/from-the-chronicle-kitchen-very-merry-cookie-party-how-to-plan-and-host-a-christmas-cookie-exchange/" rel="nofollow">From the Chronicle Kitchen: Very Merry Cookie Party How to Plan and Host a Christmas Cookie Exchange</a> (chroniclebooks.com) <li class="zemanta-article-ul-li"><a href="http://www.mademan.com/mm/5-easy-easter-biscuit-recipes.html" rel="nofollow">5 Easy Easter Biscuit Recipes</a> (mademan.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=f26bbb90-109a-4d92-a863-ff197cbde20c"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-18684546078732362602010-12-05T11:42:00.001+00:002010-12-05T11:42:25.092+00:00Mincemeat Palmiers<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/mincemeat-palmiers.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p><a href="http://lh4.ggpht.com/_GJKTYQutc1M/TPt6myqdorI/AAAAAAAAAX8/_DxYAgSopPQ/s1600-h/Mincemeat%20Palmiers%20%281%29%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Mincemeat Palmiers (1)" border="0" alt="Mincemeat Palmiers (1)" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TPt6nbiG0lI/AAAAAAAAAYA/D5FcAUQOJRo/Mincemeat%20Palmiers%20%281%29_thumb.jpg?imgmax=800" width="200" height="150"></a></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK4"></a><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"></span></a><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">An easier and fruitier alternative to mince pies</font></span></b></span></span><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">We first started making these last year after seeing <a class="zem_slink" title="Gordon Ramsay" href="http://www.myspace.com/everything/gordon-ramsay" rel="myspaceeverything nofollow">Gordon Ramsay</a> making them, we have of course tweaked them since then with the addition of cranberries, apple and brandy and we think they are superb.</font></span></p> <p style="line-height: 17pt; margin: 4.5pt 0cm; tab-stops: 36.0pt 72.0pt 108.0pt 144.0pt 213.75pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font color="#000000"><font style="font-size: 11pt"></font></font></span></strong> </p> <p style="line-height: 17pt; margin: 4.5pt 0cm; tab-stops: 36.0pt 72.0pt 108.0pt 144.0pt 213.75pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font color="#000000"><font style="font-size: 11pt">Serves / Makes:<span style="mso-tab-count: 1"> </span>4 servings</font><span style="mso-tab-count: 1"><font style="font-size: 11pt"> </font></span></font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>20 to 25 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">2 sheets of ready made, ready rolled puff pastry</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 x 400 gram jar of <a class="zem_slink" title="Mincemeat" href="http://en.wikipedia.org/wiki/Mincemeat" rel="wikipedia nofollow">mincemeat</a>, we like to use our own or the luxury kind from M</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Finely grated zest of 1 orange </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">75 grams, <a class="zem_slink" title="Dried cranberry" href="http://en.wikipedia.org/wiki/Dried_cranberry" rel="wikipedia nofollow">dried cranberries</a></font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 apple, peeled and diced</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">2, tablespoons, brandy</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Oil, to grease</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 egg, lightly beaten for <a class="zem_slink" title="Egg wash" href="http://en.wikipedia.org/wiki/Egg_wash" rel="wikipedia nofollow">egg-wash</a></font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Icing sugar to dust</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Preheat the oven to 220°C/450F/Gas 7. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Mix together mincemeat, <a class="zem_slink" title="Zest (ingredient)" href="http://en.wikipedia.org/wiki/Zest_%28ingredient%29" rel="wikipedia nofollow">orange zest</a>, apple, cranberries and brandy, unroll one sheet of pastry onto a lightly floured work surface, with a short end facing you, spread over half mincemeat mix, leaving a 1 inch border along the short edge furthest away from you; brush this pastry edge with egg.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Roll up the sheet of pastry from both ends, so that they meet in the middle, <span style="mso-spacerun: yes"> </span>repeat for the second sheet of pastry and place in the fridge to chill for 30 minutes, then slice into ½ inch thick pieces place the slices onto greased baking sheets, we tend to use silicone baking sheets now so much easier and guaranteed not to stick, and place in the oven for 10 to 15 minutes, or until cooked golden brown and crisp, place onto a wire rack to cool when cool dust with icing sugar.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serve and Enjoy!</font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:04fabd8a-3547-4efb-89c5-e6ba6e5ac403" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/festive+food" rel="tag">festive food</a>, <a href="http://www.example.com/mincemeat" rel="tag">mincemeat</a>, <a href="http://www.example.com/Palmiers" rel="tag">Palmiers</a>, <a href="http://www.example.com/cooking+for+Christmas" rel="tag">cooking for Christmas</a>, <a href="http://www.example.com/Gordon+Ramsay" rel="tag">Gordon Ramsay</a></div> <p><iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B0025CKUC4&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe><iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B001EN0K0C&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//tmagazine.blogs.nytimes.com/2010/12/04/a-very-heston-holiday/&a=29715448&rid=6218b93b-cf89-450f-b023-ca1256f3551a&e=718b3cf196ae931470df41e18cdd9f3b" rel="nofollow">T Magazine: A Very Heston Holiday</a> (tmagazine.blogs.nytimes.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8178809/Its-time-for-our-just-desserts.html&a=29648394&rid=6218b93b-cf89-450f-b023-ca1256f3551a&e=64f77e635d888683132fbd5ca03eb26f" rel="nofollow">It's time for our just desserts</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/features/skye-gyngell-the-pud-the-ham-and-the-bubbly-2151372.html" rel="nofollow">Skye Gyngell: The pud, the ham and the bubbly</a> (independent.co.uk)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_a.png?x-id=6218b93b-cf89-450f-b023-ca1256f3551a"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-38494130891741053912010-12-05T11:24:00.001+00:002010-12-05T11:24:04.044+00:00Christmas Pudding (Our Best Ever)<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/christmas-pudding-our-best-ever.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">A wonderful rich pudding, with a light texture and an exceptional depth of flavour</font></span></b></span></a><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">This <a class="zem_slink" title="Christmas pudding" href="http://en.wikipedia.org/wiki/Christmas_pudding" rel="wikipedia">Christmas pudding</a> recipe was given to me in 1971 by the then executive chef of the QE 2 and we have been using it ever since although we have lightened it a little bit, so that we feel it is a little healthier.</font></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">The secret to this pudding is by making it a few months before Christmas day and feeding it with alcohol on a regular basis and by allowing all the flavours to mature, when at the <a class="zem_slink" title="Whitewell" href="http://maps.google.com/maps?ll=53.913,-2.524&spn=0.1,0.1&q=53.913,-2.524 (Whitewell)&t=h" rel="geolocation">Whitewell</a> hotel which is where I got the recipe we used to make a couple of dozen puddings in April.</font></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Christmas pudding is traditionally served on <a class="zem_slink" title="Christmas" href="http://en.wikipedia.org/wiki/Christmas" rel="wikipedia">Christmas Day</a> where It has its origins in England and Ireland, and is sometimes known as plum pudding or <a class="zem_slink" title="Spotted dick" href="http://en.wikipedia.org/wiki/Spotted_dick" rel="wikipedia">plum duff</a>, although this can also mean other kinds of boiled pudding concerning dried fruit.</font></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Many families used to have their own recipe for Christmas pudding, some handed down through families for generations. But in effect, these recipes bring together what by tradition were exclusive or sumptuous ingredients especially the sweet spices that are so important in developing their characteristic rich fragrance.</font></span></p> <p style="line-height: normal; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000"><span style="mso-tab-count: 1">This recipe will make </span>10 servings, in one large pudding in a 2-pint (1.2 litres) pudding bowl or if you want two smaller puddings, use two 1-pint (570 ml) bowls, but give them the same steaming time.</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">110 grams, sultanas</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">110 grams, raisins</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">300 grams, currants</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">20 grams, chopped dates</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">110 grams, shredded suet</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">110 grams, white breadcrumbs</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 level teaspoon ground <a class="zem_slink" title="Mixed spice" href="http://en.wikipedia.org/wiki/Mixed_spice" rel="wikipedia">mixed spice</a></font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">¼ level teaspoon freshly grated nutmeg</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 good pinch ground cinnamon</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">225 grams, soft dark brown sugar</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">30 grams, mixed candied peel, finely</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">25 grams, almonds, skinned and chopped</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font color="#000000"><font style="font-size: 11pt">1 small cooking apple, peeled, cored and finely chopped</font></font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">50 grams, self-raising flour, sifted</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">½ an orange zest and juice</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">½ a large lemon, zest and juice</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">2 tablespoons rum</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">125mls, brandy</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">75mls, stout</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">2 large eggs</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Start on the day before you want to steam the pudding.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Get your biggest mixing bowl and get going by putting in the suet, sifted flour, breadcrumbs, spices and sugar mix these ingredients completely together, then steadily mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">At this point in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together next pour this over all the other ingredients, and begin to mix thoroughly.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">It's traditional to get together all the family around, especially the children, and encourage everyone to have a really good stir and make a wish!</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">The mixture should have a fairly sloppy consistency that is to say, it should fall instantly from the spoon when this is tapped on the side of the bowl if you think it needs a bit more liquid add a tad more stout, cover the bowl and leave overnight. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">The next day cram the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) or greaseproof paper and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!)</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">It's also a good idea to tie a piece of string across the top to make a handle so you won’t have any problems when its time to take the pudding out of the steamer.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours please do make sure you keep a reliable eye on the water underneath and top it up with boiling water from the kettle from time to time.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">When the pudding is steamed, let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">At this point, your Christmas pudding is all set for Christmas Day, keep it in a cool place away from the light a cool cellar is ideal or do as we do keep it on the bottom shelf at the back of the fridge. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Christmas Day; fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer, place the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours you'll need to check the water from time to time and top it up a bit. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">To serve, remove the pudding from the steamer and take off the wrapping, slide a palette knife all round the pudding, then turn it out on to a warmed plate.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">We put a sprig of holly on top and warm a ladleful of brandy over direct heat, and as soon as the brandy is hot set light to it, you might need help with this.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Place the ladle, now gently flaming, on top of the pudding but don't pour it over until you reach the table when you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheering of your family and friends</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">When the flames have died down, serve the pudding with rum sauce, or rum, or brandy butter. </font></span></b><b style="mso-bidi-font-weight: normal"><span style="font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serve and Enjoy!</font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:e678c388-793d-470e-b94c-8252dcf3cf16" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Cooking+for+Christmas" rel="tag">Cooking for Christmas</a>, <a href="http://www.example.com/Pudding" rel="tag">Pudding</a>, <a href="http://www.example.com/plum+duff" rel="tag">plum duff</a>, <a href="http://www.example.com/Christmas+dumpling" rel="tag">Christmas dumpling</a></div> <p align="left">How about these for a Christmas Gift!! <iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B0048LU6HY&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe> <iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B0034Q6NIA&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8173094/Dickensian-plum-pudding-recipe.html&a=29489469&rid=1139755d-7363-484c-89fe-90ce90be24ba&e=3a0868b3347d39cb71e554b3fec2b9dd">Dickensian plum pudding recipe</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/christmas-pudding-2151391.html">Christmas pudding</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.prweb.com/releases/prwebchristmaspuddings/xmaspuddings/prweb4634094.htm">Bringing Tradition Back in to the Family's Christmas Puddings</a> (prweb.com) <li class="zemanta-article-ul-li"><a href="http://www.thestar.com/news/article/898909--rare-526-christmas-pudding-served-up-on-ebay">Rare $526 Christmas pudding served up on eBay</a> (thestar.com) <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.guardian.co.uk/commentisfree/2010/dec/05/heston-blumenthal-christmas-pudding-ebay&a=29739788&rid=1139755d-7363-484c-89fe-90ce90be24ba&e=a1b64e39e696fb7e3f1c46bbe3a39176">Can a Christmas pudding ever be worth £250?</a> (guardian.co.uk)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=1139755d-7363-484c-89fe-90ce90be24ba"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-24680049741380249102010-12-05T11:00:00.001+00:002010-12-05T11:04:25.942+00:00Our Best Mince Pies<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/our-best-mince-pies.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><a name="OLE_LINK112"><span style="mso-bookmark: ole_link113"><font face="Times New Roman"><font color="#000000"><strong><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font style="font-size: 12pt"><a href="http://lh6.ggpht.com/_GJKTYQutc1M/TPtxtRzdGjI/AAAAAAAAAX0/K-wREHG4q5M/s1600-h/Mince%20Pies%20%284%29%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 2px 6px 2px 4px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top: 0px; border-right: 0px; padding-top: 0px" title="Mince Pies (4)" border="0" alt="Mince Pies (4)" align="left" src="http://lh3.ggpht.com/_GJKTYQutc1M/TPtxtzWU5vI/AAAAAAAAAX4/whJsVQrxkLI/Mince%20Pies%20%284%29_thumb%5B2%5D.jpg?imgmax=800" width="150" height="200"></a>Exquisite light sweet, sharp, scrumptious mince pies with all the flavours of Christmas an absolute delight and indulgence</font></span><font style="font-size: 12pt"> </font></strong></font></font></span></a><span style="mso-bookmark: ole_link112"><span style="mso-bookmark: ole_link113"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>I like my mince pies with a little custard sometimes as an extra special treat.</strong></font></font></span></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>We must have made thousands of these little beauties from the Whitewell Hotel, The Willow Tree Restaurant, The Great Tree Hotel and on and on, now we just make a couple of dozen, but we think that they are still the best especially if you make your own <a class="zem_slink" title="Mincemeat" href="http://en.wikipedia.org/wiki/Mincemeat" rel="wikipedia">mincemeat</a>.</strong></font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>12 pies</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>12 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>20 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-bidi-font-weight: bold"><font face="Times New Roman"><font style="font-size: 12pt" color="#215868">You Will Need</font></font></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>350 grams, mincemeat, preferably homemade</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>200 grams, plain flour, sifted</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>40 grams, golden caster sugar, plus extra for sprinkling</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>75 grams, ground almonds</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>125 grams, unsalted butter, diced</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>1 large egg, beaten</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>2 tablespoons, milk, to glaze</strong></font></font></p> <p style="line-height: 14pt; margin: 6pt 0cm 4.5pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-bidi-font-weight: bold"><font face="Times New Roman"><font style="font-size: 12pt" color="#215868">Method;</font></font></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Lightly butter a 12-hole pie or bun tin, place the mincemeat into a bowl and stir so that any liquid is uniformly dispersed.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Place the flour, sugar, almonds and butter into a food processor and process for a moment until the mixture resembles breadcrumbs, then slowly add the egg through the feeder tube. (Otherwise, do it the old-fashioned way and rub the butter into the dry ingredients by hand and stir in the egg.)</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Bring the mixture together with your hands, wrap in cling film, and chill for an hour or so.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Roll out the pastry on a floured surface, roll it quite thin, and cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin press them gently into each hole, then fill with the mincemeat.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Cut out another 12 slightly smaller discs and use to cover the mincemeat press the edges together to seal.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Make a small slit in the top of each, and then using a pastry brush, gently brush a layer of milk or egg white over the tops of the pies and sprinkle around a quarter of a teaspoon of caster sugar over the top of each pie to glaze them, chill for about 30 minutes. Preheat the oven to 200° c, 400° f, and Gas mark 6 and bake the pies for 20 minutes until golden brown. Remove to a wire rack and Serve and Enjoy!</strong></font></font></p> <h3><span style="letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="text-transform: none; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font face="Times New Roman"><font color="#215868">Notes</font></font></span></span></h3> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>A mince pie (occasionally also minced, minced meat or mincemeat pie) is a British festive sweet pastry, traditionally eaten during the Christmas and New Year period. Mince pies as a rule have a pastry top, but adaptations may also be found without the top in which case they are known as mince tarts. Mince pies are filled with mincemeat; a preserve characteristically containing apple, dried fruits such as raisins and sultanas, spices, and either suet or vegetable shortening.</strong></font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Modern mince pies typically do not contain any meat, but because suet is raw beef or mutton fat, mince pies made with suet are not suitable for vegetarians, although you can now buy a vegetarian suet.</strong></font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Individual mince pies are usually 6 to 7.5 cm (2½ to 3 inches) in diameter, although larger mince pies, suitable for slicing, may also be baked.</strong></font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Did You Know?</strong></font></font></span></p> <ul style="line-height: normal; margin-top: 0cm; padding-left: 0px; padding-right: 0px; margin-bottom: 0cm; margin-left: 30pt" type="disc"> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Centuries ago, mince pies were large dishes filled with various meats, mixed with fruits, peels, and sugar.</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>In the 17th century, Oliver Cromwell made the eating of mince pies on Christmas day illegal. This was voted the 4th most ridiculous British law in 2007</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>It's considered good luck to eat 12 mince pies in 12 different houses over the 12 days of Christmas, even luckier to eat each one in a different home</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>English tradition demands that the mincemeat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Mince pies should always be eaten in silence</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>The most expensive mince pie is the 'ultimate' £100 (€149) being offered by London bar, Dion, which includes organic cranberries, stem ginger, orange blossom water and Hennessy cognac.</strong></font></font></span> <li style="line-height: 14pt; text-indent: 0pt; margin: 3pt 0cm 4.5pt; mso-list: l0 level1 lfo1" class="MsoNormal"><span style="mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>The humble mince pie has been subjected to many makeovers in the name of improvement.</strong></font></font></span></li></ul> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:e37c9e61-088d-427e-8ae8-86a99533d253" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Cooking+for+Christmas" rel="tag">Cooking for Christmas</a>, <a href="http://www.example.com/Sweet" rel="tag">Sweet</a>, <a href="http://www.example.com/Pies" rel="tag">Pies</a>, <a href="http://www.example.com/Puddings" rel="tag">Puddings</a>, <a href="http://www.example.com/Tarts" rel="tag">Tarts</a>, <a href="http://www.example.com/Quiches" rel="tag">Quiches</a>, <a href="http://www.example.com/Mince+Pies" rel="tag">Mince Pies</a>, <a href="http://www.example.com/Holidays" rel="tag">Holidays</a>, <a href="http://www.example.com/Festive+Food" rel="tag">Festive Food</a>, <a href="http://www.example.com/Whitewell+Hotel" rel="tag">Whitewell Hotel</a>, <a href="http://www.example.com/The+Great+Tree+Hotel" rel="tag">The Great Tree Hotel</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.telegraph.co.uk/foodanddrink/recipes/8173112/Indulgent-mince-pies-with-orange-pastry-recipe.html&a=29489470&rid=1139755d-7363-484c-89fe-90ce90be24ba&e=f6be1d77e3188c542965525b5da9fd9a">Indulgent mince pies with orange pastry recipe</a> (telegraph.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/features/skye-gyngell-the-pud-the-ham-and-the-bubbly-2151372.html">Skye Gyngell: The pud, the ham and the bubbly</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.asliceofcherrypie.com/blog/a-touch-of-spice-for-a-winters-chill/">A Touch of Spice for a Winter's Chill</a> (asliceofcherrypie.com) <li class="zemanta-article-ul-li"><a href="http://www.thesun.co.uk/sol/homepage/news/3222786/MS-to-sell-mince-pies-all-year.html?OTC-RSS&ATTR=News">M&S to sell mince pies all year</a> (thesun.co.uk)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=1139755d-7363-484c-89fe-90ce90be24ba"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-37909433447839290342010-12-05T10:50:00.001+00:002010-12-05T10:50:56.412+00:00Thyme And Honey Roasted Carrots<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/thyme-and-honey-roasted-carrots.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK159"><span style="mso-bookmark: ole_link160"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Carrots are a delightful complement to roasts of any kind beef, pork, lamb, or poultry and this recipe is a delicious way to serve carrots</font></span></b></span></a></p><span style="line-height: normal; mso-bookmark: ole_link160"></span><span style="line-height: normal; mso-bookmark: ole_link159"></span> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">I like to use baby carrots or small Chantenay for this dish there is no need to cut them into batons roasted carrots have a wonderfully sweet, intense flavour and silky velvety texture and this recipe is one that we used to put on the menu a lot in <a class="zem_slink" title="Palm Springs, California" href="http://maps.google.com/maps?ll=33.8238888889,-116.530277778&spn=0.1,0.1&q=33.8238888889,-116.530277778 (Palm%20Springs%2C%20California)&t=h" rel="geolocation">Palm Springs</a>, so if you have the oven on for a roast why not stick the carrots in as well</font></span></b></p> <p style="line-height: 17pt; margin: 9pt 0cm 4.5pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>5 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>20 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">450 grams, carrots, washed and trimmed</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 tablespoon, olive oil</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 tablespoon, runny honey</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">2 tablespoons, lemon juice</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Salt and freshly ground black pepper</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 teaspoon, fresh <a class="zem_slink" title="Thyme" href="http://en.wikipedia.org/wiki/Thyme" rel="wikipedia">thyme</a> leaves, please make sure that there is no stalk left attached</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Preheat the oven to 200°C/400°F/Gasmark 6.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cut the carrots into thick batons, and making sure they are the same size and then they will cook evenly.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Place in a roasting tin, add the oil, honey, and lemon juice, and seasoning, and toss well to mix. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Roast the carrots for 20 to 25 minutes, stirring halfway through this time, until the carrots are golden and tender.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Scatter the fresh thyme leaves over the carrots and serve warm Serve and Enjoy!</font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:c22970e2-9b2d-4f32-a3ca-283f560a0690" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Vegetables" rel="tag">Vegetables</a>, <a href="http://www.example.com/root+vegetables" rel="tag">root vegetables</a>, <a href="http://www.example.com/Carrots" rel="tag">Carrots</a>, <a href="http://www.example.com/Glazing" rel="tag">Glazing</a>, <a href="http://www.example.com/Honey" rel="tag">Honey</a>, <a href="http://www.example.com/Thyme" rel="tag">Thyme</a></div> <p><b></b> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.asliceofcherrypie.com/blog/wild-rabbit-stew-with-cooks-treat/">Wild Rabbit Stew (with Cook's Treat)</a> (asliceofcherrypie.com) <li class="zemanta-article-ul-li"><a href="http://eatdrinkbetter.com/2010/09/22/roasted-carrot-preserved-lemon-and-barley-salad-vegan-recipe/">Roasted Carrot, Preserved Lemon, and Pearl Barley Salad (vegan recipe)</a> (eatdrinkbetter.com) <li class="zemanta-article-ul-li"><a href="http://wanderlustfood.blogspot.com/2010/04/seder-sides-vegetable-tian-green-beans.html">Seder Sides: Vegetable Tian & Green Beans, Cucumber, Chicken Salad</a> (wanderlustfood.blogspot.com) <li class="zemanta-article-ul-li"><a href="http://www.pbpulse.com/dining/2010/11/17/divas-of-dish-roasted-carrots-a-candy-sweet-side-dish/">Divas of Dish: Roasted carrots a candy-sweet side dish</a> (pbpulse.com) <li class="zemanta-article-ul-li"><a href="http://omg.yahoo.com/news/access-hollywood-live-sunny-andersons-thanksgiving-recipes/51103">Access Hollywood Live: Sunny Anderson's Thanksgiving Recipes!</a> (omg.yahoo.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=1139755d-7363-484c-89fe-90ce90be24ba"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-14414939947626282092010-12-05T10:37:00.001+00:002010-12-05T10:37:29.905+00:00Chantenay Carrots Glazed With Butter<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/chantenay-carrots-glazed-with-butter.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">A bright and scrumptious way to dish up carrots shimmering in but</font></span></b></span></a><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">ter and dazzling green parsley</font></span></b></span></span></p><span style="line-height: normal; mso-bookmark: ole_link4"></span><span style="line-height: normal; mso-bookmark: ole_link3"></span> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt">A</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"> Chantenay carrot (see notes) is a small, sweet variety of carrot with a crisp, o</span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt">range flesh and a sweet texture and are one of our favourite varieties of carrot, just steam or boil them sprinkle with freshly ground black pepper a little salt and butter or honey serve them in a plain white dish and there you have them a dish of gleaming orange jewels, perfect for the <a class="zem_slink" title="Christmas dinner" href="http://en.wikipedia.org/wiki/Christmas_dinner" rel="wikipedia">Christmas dinner</a> table.</font></span></b></font></p> <p style="line-height: 17pt; margin: 9pt 0cm 4.5pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>5 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>12 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">900 grams, Chantenay carrots, peeled or scraped</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">. </span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">You can use baby carrots if you can’t get Chantenay</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">3 tablespoons, butter</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">2 tablespoons, freshly chopped parsley, or you can use mint, lemon balm, or lemon thyme, freshly chopped</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">1 pinch, <a class="zem_slink" title="Sea salt" href="http://en.wikipedia.org/wiki/Sea_salt" rel="wikipedia">sea salt</a></font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Freshly ground black pepper, to taste</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Place the carrots in a heavy saucepan and barely cover with water.</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"> </span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'">Add the butter and cover, bring to a boil, lower the heat, and cook for 12 minutes or until the carrots are still firm but easy to pierce with a fork. Remove the cover and reduce down until the liquid has evaporated and the carrots are coated with butter. Watch t</span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">hem carefully or they will burn, a</span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">dd the chopped herbs, and season with salt and pepper.</font></span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: normal; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serve and Enjoy!</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Notes</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">As the name suggests, the Chantenay carrot originated from the Chantenay region of France. Early references to the Chantenay carrot can be found back in the mid 1800's where it was used in medicine. </font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">As food, production became more organised after the war there was a rise in the popularity of Chantenay carrots</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">. </span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">This peaked in the 60's but the Chantenay fell out of favour as the market place developed and food production became increasingly mechanised.</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Production of Chantenay for the fresh market almost ceased in the 1970's although Chantenay remained a favourite with the canned carrot market due to their sweetness and size.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Chantenay carrots have recently been revived in the UK, having not been available in this country since the 1960s</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">. </span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">They are crisp, sweet and have a pronounced 'carroty' flavour.</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font color="#000000"><span style="mso-spacerun: yes"><font style="font-size: 11pt"> </font></span><font style="font-size: 11pt">The Chantenay carrot is a natural product that can be tricky to grow but it is its very ‘naturalness’, which gives it its flavour and results in carrots that taste 'as carrots used to taste'. Chantenay carrots are perfect for everyone, no need to peel, quick and easy to cook and they taste delicious, perfect straight from the fridge for an easy snack with dips.</font></font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:b452c5fe-9a9b-4ab2-874d-1139ec35bbd7" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Vegetables" rel="tag">Vegetables</a>, <a href="http://www.example.com/Carrots" rel="tag">Carrots</a>, <a href="http://www.example.com/Chantenay+carrots" rel="tag">Chantenay carrots</a>, <a href="http://www.example.com/Glazed+carrots" rel="tag">Glazed carrots</a>, <a href="http://www.example.com/Butter" rel="tag">Butter</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul" sizset="0" sizcache="1720"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www10.nytimes.com/2010/11/09/health/nutrition/09recipehealth.html%3F_r%3D5&a=28116556&rid=1139755d-7363-484c-89fe-90ce90be24ba&e=9be10c1a09f610658608804d786004a4">Recipes for Health: Roasted Carrots With Parsley and Thyme</a> (nytimes.com) <li class="zemanta-article-ul-li"><a href="http://seattletimes.nwsource.com/html/foodwine/2013384890_xmascarrots10.html?syndication=rss">Recipe: Butter-Braised Carrots</a> (seattletimes.nwsource.com) <li class="zemanta-article-ul-li"><a href="http://www.independent.co.uk/life-style/food-and-drink/recipes/chicken-pie-2136889.html">Chicken pie</a> (independent.co.uk) <li class="zemanta-article-ul-li"><a href="http://ladybirdinfrance.blogspot.com/2010/09/autumn-definitely-autumn.html">Autumn, definitely Autumn</a> (ladybirdinfrance.blogspot.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=1139755d-7363-484c-89fe-90ce90be24ba"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-73124595244457675572010-12-03T12:14:00.001+00:002010-12-03T12:14:55.748+00:00Buttered Swede with Bacon<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/buttered-swede-with-bacon.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK7"><span style="mso-bookmark: ole_link8"><span style="mso-bookmark: ole_link11"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Rich, orange fleshed swede has an amazing nutty, fresh taste that is just the thing with roasted meats.</font></span></b></span></span></a></p><span style="line-height: normal; mso-bookmark: ole_link11"></span><span style="line-height: normal; mso-bookmark: ole_link8"></span><span style="line-height: normal; mso-bookmark: ole_link7"></span> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">This was always a popular vegetable dish at The Whitewell Hotel, Lodge Hill Estate, and Kimber Cottage.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">we mainly served it with roast lamb or beef but we think this dish goes really well with roast turkey and often have it with roast pheasant and pigeon.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Sometimes we substitute the bacon with thinly sliced salami, pepperoni, or chorizo and grill until crisp just like the bacon.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">I especially like it served as a light lunch or supper, served with a softly poached duck egg on top.</font></span></b><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></p> <p style="line-height: 17pt; margin: 9pt 0cm 4.5pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>12 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>20 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 medium sized swede</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">4 rashers, streaky bacon, you could use smoked and when we have it we use American bacon or pancetta</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">50 grams, butter</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">1 bunch fresh chives or spring onions, these are optional</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Sea salt flakes and coarsely ground or cracked black pepper</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Peel the swede and cut into large dice, to small and they will absorb too much water put into a pan of lightly salted boiling water and cook, uncovered, until very tender about 20 minutes.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">At the same time as the swede is cooking grill or fry the bacon until very crisp leave to cool a little then chop quite roughly.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Snip the chives or if using spring onions finely chop them drain the swede and mash with the butter, any fat from the bacon, and pepper until almost smooth Serve and Enjoy with the crispy bacon and chives or spring onions scattered on top.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Notes</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000"><strong>Bigger than the turnip and with a rough skin that is partly tan and partly purple, the Swede’s dull exterior gives the lie to its fine texture and distinctive, sweet tasting flesh.</strong></font></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000"><strong>In Scotland, the swede is famous as neeps and is served mashed alongside The <a class="zem_slink" title="Haggis" href="http://en.wikipedia.org/wiki/Haggis" rel="wikipedia">Haggis</a> as part of the traditional supper on <a class="zem_slink" title="Burns supper" href="http://en.wikipedia.org/wiki/Burns_supper" rel="wikipedia">Burns Night</a> and in America, they are known as <a class="zem_slink" title="Rutabaga" href="http://en.wikipedia.org/wiki/Rutabaga" rel="wikipedia">Rutabaga</a>.</strong></font></span></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:b387e1a8-e88a-46c8-a82f-502b0f544ffe" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/vegetables" rel="tag">vegetables</a>, <a href="http://www.example.com/swede" rel="tag">swede</a>, <a href="http://www.example.com/turnip" rel="tag">turnip</a>, <a href="http://www.example.com/neeps" rel="tag">neeps</a>, <a href="http://www.example.com/bacon" rel="tag">bacon</a>, <a href="http://www.example.com/rutabaga" rel="tag">rutabaga</a>, <a href="http://www.example.com/Burns+Night" rel="tag">Burns Night</a></div> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://r.zemanta.com/?u=http%3A//www.guardian.co.uk/lifeandstyle/2010/nov/20/swede-parsnip-recipes-fearnley-whittingstall&a=28828275&rid=1cf94421-9363-48af-8f45-394fc0e2432c&e=4289d96ab4eefec7a99c5cea100232b2">You: Root masters</a> (guardian.co.uk) <li class="zemanta-article-ul-li"><a href="http://www.mademan.com/mm/how-make-grilled-cheese-bacon-national-grilled-cheese-month.html">How To Make A Grilled Cheese With Bacon For National Grilled Cheese Month</a> (mademan.com) <li class="zemanta-article-ul-li"><a href="http://nami-nami.blogspot.com/2010/11/roasted-cauliflower-with-bacon-and.html">Roasted cauliflower with bacon and garlic</a> (nami-nami.blogspot.com)</li></ul></div> <div style="margin-top: 10px; width: 572px; height: 132px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=1cf94421-9363-48af-8f45-394fc0e2432c"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-82777498513444605422010-12-03T10:46:00.001+00:002010-12-03T10:46:09.990+00:00Basic Sage and Onion Stuffing<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/basic-sage-and-onion-stuffing.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><a name="OLE_LINK99"><span style="mso-bookmark: ole_link100"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>A tasty easy stuffing to make and ideal for chicken and pork, and what’s more it tastes so much better than that packet stuff especially if you grow your own herbs.</strong></font></font></span></a></p><span style="line-height: normal; mso-bookmark: ole_link100"></span><span style="line-height: normal; mso-bookmark: ole_link99"></span> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>This recipe is almost the same as the recipe I first learnt to make in 1968 when in the Army Catering Corps some things have been left out like pork or goose dripping and brown stock as what I wanted to create was a light tasty stuffing.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>30 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span><font face="Times New Roman"><font style="font-size: 12pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>60 minutes</font></font></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="mso-bidi-font-weight: bold; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font face="Times New Roman"><font style="font-size: 12pt" color="#215868">You Will Need;</font></font></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>1 onion, peeled and finely chopped</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>1 tablespoon, vegetable oil</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>1 tablespoon, fresh sage, finely chopped</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>2 teaspoons, chopped parsley</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>80 grams, fresh white breadcrumbs</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Salt and pepper</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>1 egg, beaten</strong></font></font></p> <p style="line-height: 14pt; margin: 6pt 0cm 4.5pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="mso-bidi-font-weight: bold; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font face="Times New Roman"><font style="font-size: 12pt" color="#215868">Method;</font></font></span></span></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Sweat the onion in the oil, until soft but not coloured, mix together the onion, sage, parsley, and breadcrumbs and season well.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls, if making stuffing balls, cook in the roasting tin with the meat for 30 minutes.</strong></font></font></p> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><font face="Times New Roman"><font style="font-size: 12pt" color="#000000"><strong>Serve and Enjoy!</strong></font></font></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:fb2c46f5-d191-430b-bf60-87f907e3018a" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/Side+Dishes" rel="tag">Side Dishes</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Accompaniments" rel="tag">Accompaniments</a>, <a href="http://www.example.com/Stuffing" rel="tag">Stuffing</a>, <a href="http://www.example.com/Sage" rel="tag">Sage</a>, <a href="http://www.example.com/Onion" rel="tag">Onion</a>, <a href="http://www.example.com/ACC" rel="tag">ACC</a>, <a href="http://www.example.com/Army+Catering+Corps" rel="tag">Army Catering Corps</a></div> <p style="line-height: 14pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"> </p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.rightcelebrity.com/?p=10970">Turkey Stuffing Recipes</a> (rightcelebrity.com) <li class="zemanta-article-ul-li"><a href="http://www.rightcelebrity.com/?p=10981">Tasty Cornbread Stuffing Recipe</a> (rightcelebrity.com) <li class="zemanta-article-ul-li"><a href="http://chefhermansfood.com/2010/11/18/marilyn-monroes-stuffing-recipe/">Marilyn Monroe's stuffing recipe</a> (chefhermansfood.com)</li></ul></div> <div style="margin-top: 10px; width: 417px; height: 44px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=689e3b57-f9e4-421b-930f-35a0e799a1a0"></a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-44525556911130446962010-12-03T10:29:00.002+00:002010-12-03T10:34:55.069+00:00Scalloped Potatoes with Goats Cheese and Herbes de Provence<div class="wlWriterHeaderFooter" sizcache="5" sizset="0" style="float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div sizcache="5" sizset="0"><a buzz_button_rendered="true" class="google-buzz-button" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/scalloped-potatoes-with-goats-cheese.html" href="http://www.google.com/buzz/post" style="text-decoration: none;" title="Post on Google Buzz"><span class="buzz-link-ltr buzz-link" dir="ltr">Buzz</span></a><script src="http://www.google.com/buzz/api/button.js" type="text/javascript">
</script> </div></div><div class="MsoNormal" sizcache="5" sizset="1" style="line-height: 13pt; margin: 3pt 0cm;"><a href="" name="OLE_LINK141"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">A wonderful complement to a beef or lamb roast, the mix of dried herbs known as </span></span></b></span></a><span sizcache="5" sizset="2" style="color: black;"><span sizcache="5" sizset="2" style="font-size: 11pt;"><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">Herbes</span></b></span></span><span sizcache="5" sizset="2" style="mso-bookmark: ole_link141;"><span sizcache="5" sizset="2" style="mso-bookmark: ole_link142;"><b sizcache="5" sizset="2" style="mso-bidi-font-weight: normal;"><span sizcache="5" sizset="2" style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> de <a class="zem_slink" href="http://en.wikipedia.org/wiki/Provence" rel="wikipedia" title="Provence">Provence</a> usually</span></b></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> </span></b></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">consists of basil, thyme, </span></b></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">rosemary, and oregano. </span></b></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">On occasion</span></b></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> we also include lavender</span></b></span></span></span><span style="mso-bookmark: ole_link141;"><span style="mso-bookmark: ole_link142;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">, which adds a flavour that is the most reminiscent of Provence. </span></span></b></span></span></span><b sizcache="5" sizset="3" style="mso-bidi-font-weight: normal;"><span sizcache="5" sizset="3" style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span sizcache="5" sizset="3" style="color: black; font-size: 11pt;">I’m not sure, where this recipe came from, I have a sneaking suspicion that it might have been in <a class="zem_slink" href="http://www.gourmet.com/" rel="homepage" title="Gourmet (magazine)">Gourmet magazine</a> sometime about 1992 and Lady Hanson cut it out for me to try at the next dinner party, I always had to adapt recipes for Lord and Lady Hanson as they didn’t want garlic and only wanted the flavour from onion not texture. </span></span></b><span sizcache="5" sizset="4" style="color: black;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">I can recall that we </span></span></b><span sizcache="5" sizset="4" style="font-size: 11pt;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">first </span></b><b sizcache="5" sizset="4" style="mso-bidi-font-weight: normal;"><span sizcache="5" sizset="4" style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">served it with a Prime <a class="zem_slink" href="http://en.wikipedia.org/wiki/Standing_rib_roast" rel="wikipedia" title="Standing rib roast">Rib Roast</a> for a dinner party</span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> on the run up to Christmas </span></b><b sizcache="5" sizset="5" style="mso-bidi-font-weight: normal;"><span sizcache="5" sizset="5" style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">which included Lord and Lady Hanson, Bill Creasy, Jimmy Ross, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Evelyn_Robert_de_Rothschild" rel="wikipedia" title="Evelyn Robert de Rothschild">Sir Evelyn de Rothschild</a>, Kirk and Anne Douglas plus a couple more </span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">p</span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">robably The </span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">Michael </span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Caine</span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;">’</span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">s and The </span></b></span><b sizcache="5" sizset="6" style="mso-bidi-font-weight: normal;"><span sizcache="5" sizset="6" style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"><span sizcache="5" sizset="6" style="font-size: 11pt;"><a class="zem_slink" href="http://www.myspace.com/everything/roger-moore" rel="myspaceeverything" title="Roger Moore">Roger Moore's</a>, what I do remember is that it was as popular as the beef. </span></span></b></span></div><strong>Serves / Makes: 8 servings<br />
Prep-Time: 10 minutes<br />
Cook-Time: 60 minutes</strong> <div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 3.75pt;"><span class="MsoIntenseEmphasis" style="letter-spacing: 0.5pt; text-transform: uppercase;"><span style="line-height: 14pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-theme-font: minor-bidi;"><span style="color: #4f81bd; font-size: 12pt;"><strong>You Will Need</strong></span></span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">1½ cups, whipping cream</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">1½ cups, chicken stock</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">1 cup, dry white wine</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">½ cup, minced shallots</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">1 tablespoon, minced garlic</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><span style="color: black;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">4 teaspoons, Herbes de Provence (Provençal herbs)</span></span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"><span style="font-size: 11pt;">, see my recipe on MyDish</span></span></b></span><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">¾-teaspoon sea salt</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">285 grams, soft fresh goat’s cheese, crumbled</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">1 ¾ kilos, potatoes, peeled, thinly sliced</span></span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 3.75pt;"><span class="MsoIntenseEmphasis" style="letter-spacing: 0.5pt; text-transform: uppercase;"><span style="line-height: 14pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-theme-font: minor-bidi;"><span style="color: #4f81bd; font-size: 12pt;"><strong>Method</strong></span></span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><span style="color: black;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">Preheat the oven to 400°F / 190°C / Gasmark 7.</span></span></b><span style="font-size: 11pt;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> </span></b></span><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">Butter a 13 x 9 x 2-inch glass-baking dish, mix the first 7 ingredients in large pan, and bring to simmer over a medium to high heat. Add half of the cheese, whisk until smooth. </span></span></b></span><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">Chill the remaining cheese.</span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm;"><span style="color: black;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-size: 11pt;">Add the potatoes to the pan and bring back to a simmer, transfer the potato mixture to the prepared dish, spreading evenly, cover with foil and bake for 15 minutes.</span></span></b><span style="font-size: 11pt;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Uncover and bake until the potatoes are very tender and the liquid bubbles thickly, about 40 minutes. Dot the potatoes with the remaining cheese and bake until the cheese softens, about 5 minutes.</span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"> </span></b><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Let coo</span></b></span><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt;"><span style="font-size: 11pt;">l for 10 minutes before serving Serve and Enjoy!</span></span></b></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 3.75pt;"><span class="MsoIntenseEmphasis" style="letter-spacing: 0.5pt; text-transform: uppercase;"><span style="line-height: 14pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-theme-font: minor-bidi;"><span style="color: #4f81bd; font-size: 12pt;"><strong>Notes</strong></span></span></span></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 4.5pt;"><b style="mso-bidi-font-weight: normal;"><span style="line-height: 13pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: black; font-size: 11pt;">The Mediterranean flavour of these herbs is essential to many meat, poultry, and game, and vegetable dishes, particularly tomato-based and grilled dishes. </span></span></b><b style="line-height: normal; mso-bidi-font-weight: normal;"><span style="color: black;"><span style="mso-ansi-language: en-gb; mso-bidi-language: en-us; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: en-us;"><span style="font-size: 11pt;">Provençal cuisine has by tradition used many herbs, which were often considered collectively as "Herbes de Provence,” but not in any exacting recipes, and not sold as a blend. Herbes de Provence can be different in content and quantity; more often than not, the blend will comprise thyme, bay le</span></span><span style="font-size: 11pt;"><span style="mso-ansi-language: en-gb; mso-bidi-language: en-us; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: en-us; mso-fareast-theme-font: minor-fareast;">af, rosemary, savory, and basil</span><span style="mso-ansi-language: en-gb; mso-bidi-language: en-us; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: en-us;"> </span><span style="mso-ansi-language: en-gb; mso-bidi-language: en-us; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: en-us; mso-fareast-theme-font: minor-fareast;">y</span></span><span style="mso-ansi-language: en-gb; mso-bidi-language: en-us; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: en-us;"><span style="font-size: 11pt;">ou can prepare your own blend using these herbs alongside with other quantities of aromatic herbs as lavender, fennel seeds and sage all depending on your personal taste, I personally like a little lavender added to the blend.</span></span></span></b></div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 4.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13pt; margin: 3pt 0cm 4.5pt;"><br />
</div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=689e3b57-f9e4-421b-930f-35a0e799a1a0" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right;" /></a></div>johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-84269984666750297602010-12-03T10:12:00.001+00:002010-12-03T10:12:33.851+00:00Pommes de Terre Anna (Anna Potatoes)<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/pommes-de-terre-anna-anna-potatoes.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><a name="OLE_LINK3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000"><a href="http://lh3.ggpht.com/_GJKTYQutc1M/TPjCimOQavI/AAAAAAAAAXk/MPWu7CnPlJo/s1600-h/Anna%20Potatoes%5B4%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: right; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Anna Potatoes" border="0" alt="Anna Potatoes" align="right" src="http://lh5.ggpht.com/_GJKTYQutc1M/TPjCjWzPN3I/AAAAAAAAAXo/vOTwmUfzobM/Anna%20Potatoes_thumb%5B2%5D.jpg?imgmax=800" width="232" height="275"></a>Crispy golden outside and rich buttery and creamy on the inside Anna potatoes are a classic French dish.</font></span></b></span></a><span style="mso-bookmark: ole_link3"><span style="mso-bookmark: ole_link4"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></span></span></p><span style="line-height: normal; mso-bookmark: ole_link4"></span><span style="line-height: normal; mso-bookmark: ole_link3"></span> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">We used to make and serve dozens of portions everyday at The Whitewell Hotel in the 1970’s and in the 1980’s they became a daily addition to the menu at the Great Tree Hotel. And when I first served them to Lord and Lady Hanson they became really passionate about them for dinner parties.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">We just love this dish but have to limit ourselves to only cooking them 2 or 3 times a year now because of all the butter, I have tried other fats but none come near to that intense buttery flavour.</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 17pt; margin: 9pt 0cm 4.5pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>10 to 15 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>30 to 40 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">900 grams, potatoes, I like to use a Charlotte or Nicola as they are a nice small waxy varieties</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">340 grams, butter</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">1 pinch, Salt to taste</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">1 pinch, pepper to taste</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Peel the potatoes and cut them into thin round slices, wash them thoroughly in cold water to take o</font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">ut the starch and </span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">dry them with a cloth and make sure that they are well dried.</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Put some butter into a casserole or sauté pan and arrange the potatoes in layers overlapping each other, reversing t</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt">he overlapping with each layer, when at the Whitewell Hotel we used to serve them in individual pots turned out onto the plate.</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Dot each layer with butter and sprinkle with salt, </font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">cover, and cook in a hot oven </span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'">425°</span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">F</span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'">/220°C/Gasmark 8. </span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">For</span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"> between 30 and 40 minutes</span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt"> until the potatoes are tender.</font></span></b></font></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Pour off the excess butter before serving, I like to turn the potatoes onto a platter for serving the potatoes ought to be rich, golden, and crisp on the outside with a creamy buttery centre.</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: normal; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serve and Enjoy!</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Notes</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm 4.5pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Pommes de Terre Anna or Anna potatoes is made up of sliced, layered potatoes cooked in melted butter. The recipe calls for firm-fleshed potatoes, butter, salt, and pepper and only, and I only add the pepper after cooking pepper does tend to go a little bitter when cooked.</font></span></b></p><iframe style="border-bottom-style: none; border-right-style: none; border-top-style: none; border-left-style: none" height="60" marginheight="0" border="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=26&l=ez&f=ifr&f=ifr" frameborder="0" width="468" marginwidth="0" scrolling="no"></iframe><iframe style="width: 120px; height: 240px" marginheight="0" src="http://rcm-uk.amazon.co.uk/e/cm?t=astandmolskit-21&o=2&p=8&l=as1&asins=B0001IWUPE&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" marginwidth="0" scrolling="no"></iframe> <p><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">Small pudding basins like these are great for individual portions</span></b></font></p> <p><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></font></p> <div class="zemanta-related"> <h6 style="font-size: 1em" class="zemanta-related-title">Related articles</h6> <ul class="zemanta-article-ul"> <li class="zemanta-article-ul-li"><a href="http://www.mademan.com/mm/5-christmas-side-dish-recipes.html">5 Christmas Side Dish Recipes</a> (mademan.com) <li class="zemanta-article-ul-li"><a href="http://mamasbagoftricks.blogspot.com/2010/11/simple-potato-dish.html">Simple Potato Dish</a> (mamasbagoftricks.blogspot.com) <li class="zemanta-article-ul-li"><a href="http://www.mademan.com/mm/5-healthy-side-dish-recipes-christmas.html">5 Healthy Side Dish Recipes For Christmas</a> (mademan.com)</li></ul></div> <div style="margin-top: 10px; height: 15px" class="zemanta-pixie"><a class="zemanta-pixie-a" title="Enhanced by Zemanta" href="http://www.zemanta.com/"><img style="border-bottom-style: none; border-right-style: none; border-top-style: none; float: right; border-left-style: none" class="zemanta-pixie-img" alt="Enhanced by Zemanta" src="http://img.zemanta.com/zemified_c.png?x-id=689e3b57-f9e4-421b-930f-35a0e799a1a0"></a></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:a7b854cf-5f8c-4cbd-9d52-57d2f7db1544" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Christmas" rel="tag">Christmas</a>, <a href="http://www.example.com/Cooking" rel="tag">Cooking</a>, <a href="http://www.example.com/Whitewell+Hotel" rel="tag">Whitewell Hotel</a>, <a href="http://www.example.com/the+Great+Tree+Hotel" rel="tag">the Great Tree Hotel</a>, <a href="http://www.example.com/Lord+Hanson" rel="tag">Lord Hanson</a>, <a href="http://www.example.com/Lady+Hanson" rel="tag">Lady Hanson</a>, <a href="http://www.example.com/French+Classics" rel="tag">French Classics</a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0tag:blogger.com,1999:blog-8849580602356954248.post-71239226104121374182010-12-03T09:48:00.001+00:002010-12-03T09:48:52.121+00:00Hasselback Potatoes<div class="wlWriterHeaderFooter" style="float:none; margin:0px; padding:0px 0px 0px 0px;"><a title="Post on Google Buzz" class="google-buzz-button" href="http://www.google.com/buzz/post" data-button-style="link" data-url="http://astrochef.blogspot.com/2010/12/hasselback-potatoes.html"></a><script type="text/javascript" src="http://www.google.com/buzz/api/button.js"></script></div><p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">This is a Swedish recipe called Hasselbackspotatis (Hasselback Potatoes) and they look so good they are bound to impress they are a very easy way to bake potatoes in the oven and go well with roasts, steak, chops, and chicken.</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">We used to serve these at some dinner parties when we wanted to impress the guests with a different style of baked, roast potato, sometime we used to top them with fresh herbs or even grated cheese<a href="http://lh4.ggpht.com/_GJKTYQutc1M/TPi8_UGCYTI/AAAAAAAAAXc/DXFr-CqTELg/s1600-h/Hasselback%20Potatoes%201%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Hasselback Potatoes 1" border="0" alt="Hasselback Potatoes 1" src="http://lh5.ggpht.com/_GJKTYQutc1M/TPi8__VJT_I/AAAAAAAAAXg/SqDY6cJ_zw0/Hasselback%20Potatoes%201_thumb%5B3%5D.jpg?imgmax=800" width="254" height="178"></a></font></span></b></p> <p style="line-height: 17pt; margin: 9pt 0cm 4.5pt" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Serves / Makes:<span style="mso-tab-count: 1"> </span>6 servings</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Prep-Time:<span style="mso-tab-count: 2"> </span>10 minutes</font></span></strong></p> <p style="line-height: 17pt; margin: 4.5pt 0cm" class="MsoNormal"><strong><span style="line-height: 17pt; font-family: ; mso-bidi-font-size: 11.0pt"><font style="font-size: 11pt" color="#000000">Cook-Time:<span style="mso-tab-count: 2"> </span>30 to 40 minutes</font></span></strong></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>You Will Need</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">6 medium, potatoes, washed, scrubbed and cleaned</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">3 cloves garlic, thinly sliced</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">2 tablespoons, olive oil</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">30 grams, butter</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Sea salt flakes</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Freshly ground black pepper</font></span></b><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm 3.75pt" class="MsoNormal"><span style="text-transform: uppercase; letter-spacing: 0.5pt" class="MsoIntenseEmphasis"><span style="line-height: 14pt; mso-bidi-font-size: 10.0pt; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi"><font style="font-size: 12pt" color="#4f81bd"><strong>Method</strong></font></span></span></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Preheat the oven to 220C/425˚F; put the potatoes on a chopping board, It helps to first cut a thin slice off the base of the potato so that they sit evenly and then place two knives or forks on either side of the potato this helps by stopping you from cutting all the way through the potato.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Starting from one end of the potato cut almost all the way through, at about 3 to 4mm intervals.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt" color="#000000">Arrange the potatoes in a baking tray and insert the garlic in between the slits, put some butter on top of each potato and then drizzle the olive oil over the potatoes and sprinkle some sea salt flakes and freshly ground black pepper over them.</font></span></b></p> <p style="line-height: 13pt; margin: 3pt 0cm" class="MsoNormal"><font color="#000000"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt">Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh </font></span></b><font style="font-size: 11pt"><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt">are</span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'"><font style="font-size: 11pt"> soft.</font></span></b></font><b style="mso-bidi-font-weight: normal"><span style="line-height: 13pt; font-family: ; mso-bidi-font-size: 11.0pt"></span></b></p> <p><b style="line-height: normal; mso-bidi-font-weight: normal"><span style="font-family: ; mso-fareast-font-family: 'Times New Roman'; mso-fareast-theme-font: minor-fareast; mso-fareast-language: en-us; mso-bidi-language: en-us; mso-ansi-language: en-gb"><font style="font-size: 11pt" color="#000000">Serve and Enjoy!</font></span></b></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:988ae85b-2132-4eac-9d62-cdbacd8a2615" class="wlWriterSmartContent">John & Maureen Glen Tags: <a href="http://www.example.com/food" rel="tag">food</a>, <a href="http://www.example.com/recipe" rel="tag">recipe</a>, <a href="http://www.example.com/Vegetables" rel="tag">Vegetables</a>, <a href="http://www.example.com/Potatoes" rel="tag">Potatoes</a>, <a href="http://www.example.com/Swedish" rel="tag">Swedish</a>, <a href="http://www.example.com/Sweden" rel="tag">Sweden</a>, <a href="http://www.example.com/Hasselback" rel="tag">Hasselback</a>, <a href="http://www.example.com/hasselbackspotatis" rel="tag">hasselbackspotatis</a></div> johnhglen@gmail.comhttp://www.blogger.com/profile/16150345313363125752noreply@blogger.com0