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| RECIPES
ON THE WEB |
FOOD
& COOKING ARTICLE |
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For
recipes online is first port of call for a new generation
of food lovers
 Most
of Britain’s kitchens have a designated place for
recipes - be it books on a shelf or a page torn from
a magazine; the vast majority of us have turned to them
at some point -for inspiration, novelty or to impress
that certain someone.
Despite the continuing sales of the Delia, Jamie and
Nigella era cookbooks, a new generation of food lovers
are going online to expand their culinary repertoire.
Two-thirds of women and more than a third of men have
used the internet to find a recipe, whilst a fifth of
us have watched an online cookery show. This trend is
particularly strong among the young (nearly a third
of 16 - 24 year olds have clicked on an online cooking
tutorial) but by no means exclusively so.
Whilst the recession is forcing many of us to think
twice about dining in our favourite restaurants, recent
figures have highlighted that some consumers are prepared
to spend more money on food and drinks products with
a quality stamp of approval. Discover
the Origin’s three year campaign recognises
how important this is and believes that education of
provenance is the key to fully understanding and appreciating
the diversity and quality of some food and wines.
Furthermore the rise of online food blogging
and sharing of recipes and cooking ideas means we’re
getting more creative in the kitchen - particularly
when it comes to entertaining guests. One in five of
us now consider the internet to learn about food in
order to impress - the focus for Discover
the Origin being on enjoying food and wine at
home; getting people to take the time to enjoy the finest
quality products that Europe has to offer, together.
Recipes aren’t the only source of important food
information -issues of quality and production are also
key, as are the history and provenance of what we eat.
Whilst poorer quality substitutes can be tempting for
their price, our European neighbours are well-known
for their food for a reason. From Burgundy and Douro
Valley wines, Port to Parma Ham and Parmigiano-Reggiano
cheese, knowing where our food comes from and that it
is of the highest quality and flavour is essential,
which is why Discover
the Origin is educating people on the EU’s
‘PDO stamp of approval’ attributed to these
five food and drink products certifying that they are
unique to a particular region and of the finest standard.
Fine food and wine are one of life’s great pleasures
and should be explored in all their glory through whatever
means - online or otherwise. Here are some fantastic
European recipe ideas which, according to Peter Gordon,
Head Chef of two eminent London restaurants, can “help
create a restaurant style meal within your own home”.
To help support the campaign we asked chefs Peter Gordon
and Kevin Dundon to create some easy recipes using the
products, including Spiced pear tatin with Parmigiano-Reggiano
cheese puff pastry and Parma Ham wrapped pork on a bed
of savoy cabbage with roasted peppers topped with a
Parmigiano-Reggiano cheese crisp.
| Peter
Gordon cooks: |
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Kevin
Dundon cooks: |
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Spiced
Pear Tatin with Parmigiano-Reggiano cheese puff
pastry
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Parma
Ham Wrapped Pork on a bed of savoy cabbage with
roasted peppers topped with a Parmigiano-Reggiano
cheese crisp
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| Katie
Caldesi cooks: |
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Ed
Baines cooks: |
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| Pasta
al Forno - Neapolitan Baked Pasta |
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Porcini
Mushroom and Parma Ham Risotto with Peas and Rocket,
scattered with Parmigiano-Reggiano cheese shavings |
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For more information visit www.discovertheorigin.co.uk
Email
Hub-UK : info@hub-uk.com
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