& COOKING ARTICLE
. . . and you thought they were just for chips
A unique taste of the past for Kitchens of the
from Alan Coxon
For the past eight years TV chef Alan
Coxon has been creating and developing ingredients,
that are about to take the world by storm, in the form
of a Mediaeval Fifteenth century Old English Ale-Gar,
an Ancient Greek Vinaigre and a Roman Vinaigre.
Alan Coxon's new Historic Vinaigre
range scoops the highest accolade in the catering industry!
November 2008 Alan Coxon's Historic Vinaigre range
won two top prizes at the prestigious Excellence in
Food and Drink awards hosted by Caterer and Hotelkeeper.
The judges were so impressed with the three vinegars
that they went straight to the top of the scoreboard
and scooped the Innovation award as well as the coveted
Gold award, chosen from all of the category winners.
Alan, TV Chef and Food archaeologist said of the
win "I am over the moon to have won the two
awards for my Historic Vinaigre range. The range has
been nearly 10 years in development requiring vast
amounts of time and commitment to create something
truly unique for kitchens and tables around the globe.
The daily challenges to get to market have been vast
and often intense, so this recognition by such a panel
of respected judges and peers within the food industry
is fantastic, the wins also confirm and support my
personal belief and quest for quality."
By delving back in time, Alan has taken a page from
cookbooks of old to reproduce the flavours and ingredients
that once adorned the tables of Mediaeval Knights,
mighty Roman Emperors and Ancient Greek temples and
thus created the three Historic Vinaigres; Mediaeval
Ale-Gar, Ancient Greek Vinaigre and Roman Vinaigre.
Each holds a unique combination of flavours that will
enhance all aspects of modern cooking.
All three of the Historic Vinaigres reduce down to
sweet and sour syrups that work incredibly well with
desserts, ice creams, crispy roast pork or fresh baked
breads. They are all presented in a stylish glass
bottles, combining ancient and modern aesthetics to
create a stunning look for any home kitchen.
Alan Coxon's Ale Gar
Ale-Gar is possibly the biggest contender to
Italian Balsamic style vinegar in 150 years. It is
dark in colour like stout and can be used in exactly
the same way as a balsamic. However the big difference
is that Ale-Gar offers a completely different
Alan Coxon's Ale Gar is produced from an original
recipe once brewed in Mediaeval England. Its base
is hops, as opposed to wine, and it has a natural
hint of chocolate and cinnamon giving a warm and comforting
Its usage is equally as diverse as it can be added
to beef dishes such as a bolognaise sauce, beef and
venison casseroles, drizzled over oysters, reduced
and drizzled over strawberries, ice cream or with
parmesan cheese. It is also great when used in marinades
or simply used as a dipping sauce for crusty bread
instead of a Balsamic.
Alan Coxon's Ancient Greek Vinaigre
Ancient Greeks were historically respected far and
wide as leaders in the culinary field. The dominant
flavours of Greek cuisine were honey, vinegar, fish
sauce and a carefully balanced selection of herbs
and spices. Their aim was to achieve a blend between
the sweet and the sour offering an all round experience.
Alan Coxon's Ancient Greek Vinaigre has taken
a route of balance and simplicity, while bringing
out the individual flavours. The sweetness comes from
honey and sun drenched vine fruits, whilst a fresh
clean acidity is delivered from quality wines used
in its production. Finally the infusion of his secret
blend of herbs and spices adds to this unique product.
This Vinaigre lends itself well to replace rice wine
vinegar in oriental stir-fries and soups, marinades,
sweet and sour dishes, salad dressings and hot and
cold sauces. It is fruity, fresh and fragrant - naturally
befitting any Greek Goddess.
Alan Coxon's Roman Vinaigre
the Roman Vinaigre Alan was influenced by three
of Ancient Rome's greatest gastronomes. All three
were named Apicious and lived during the rise of Julius
and Augustus Caesar, Emperors Tiberius and Trajan.
By the end of the first century AD the name Apicious
had become a symbol of wealth and all of the good
things in life.
The Roman Vinaigre is made using Cape wine
infused with some of Ancient Rome's favourite spices.
Look out for warming flavours such as cinnamon, hints
of chamomile and a touch of peppercorn, sweetened
by one of the oldest sugars known to man, honey -
a favourite and much used ingredient in the Roman
period. This Roman Vinaigre is warming both
on the palate and to the nose. It oozes herbs and
spices, fruit and floral undertones.
The Roman Vinaigre is great for adding to
salad dressings, as a dip for crusty bread with a
dash of olive oil, added to hot butter or egg based
sauces or as a marinade for pork or poultry. Flavours
fit for an Emperor!
World class vinegars
All three products have been trialed by many distinguished
names in the culinary arena including top Celebrity
and Michelin starred chefs across the UK and Switzerland
with glowing results. These are just a few examples:
Gennaro Contaldo of La Passione Restaurant
"I think that Alan Coxon's historic range tastes
sublime. The quality and flavour of the Ale -Gar is
outstanding, I use it in my Guinnea Fowl dish instead
of Balsamic now. The Roman is great in my salads as
a dressing and the Greek, I use in Marinades. Alan
is truly a great chef, now he has some great products
that I will continue to use."
James Martin TV celebrity chef of Ready Steady
"Absolutely fantastic product, I'd like to
sell the boxed set at my Winchester Deli."
Daniel Galmich Michelin starred Chef
"Wow, they are truly wonderful, amazing flavours."
In addition to a stunning product, Alan has designed
and created a distinctive looking bottle to store it
in, incorporating a contemporary and contradictory blend
of old yet modern presentation to maximum effect with
a slight frosting around the top quarter of the bottle.
Alan Coxon's Historic range has been specially selected
and included within the Naturally Best portfolio of
quality fine foods.
For further information please visit www.alancoxon.com
RECIPES USING ALAN COXON'S VINEGAR RANGE
28 April 2008
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