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COOKING
NEWSLETTER - FEBRUARY 2011
Welcome
to the Hub-UK Newsletter. If you have ideas that
you think might work we would love to hear from
you and by the same token if you think something
is rubbish let us know . . . but do it nicely! newsletter@hub-uk.com
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There is always something happening in supermarkets
- new products, product demonstrations, shelves reorganised
so you can't find anything. Not always interesting,
quite often boring and sometimes a chore but just occasionally
something catches your eye, something is interesting
. . .
Rhubarb!
 January
is a difficult month if you're looking for something
new and interesting around the supermarket. It is
not traditionally a time of year for new lines to
arrive on the shelves and nor is it a time when food
manufacturers are running promotions. As usual the
start of January sees the arrival, almost instantly
Christmas and the New Year has passed, of the obligatory
Hot Cross Buns and the Cadbury's creme eggs making
one forget that winter has long way to go before Easter
arrives.
There is one great crop that arrives on the supermarket
shelves in January and that is forced rhubarb. There
is nothing nicer than likely stewed rhubarb, with
its beautiful pink colours, search with a dollop of
clotted cream or some nice thick double cream. One
of the simplest and most enjoyable deserts in the
UK culinary calendar.
Did you know:
- Earliest
recorded use of rhubarb is 2700 BC
- Early
use of rhubrab was as a very important drug of the
time for gut, lung and liver ailments
- Rhubarb
was originally known as as the Rhacoma root
- Rhubarb
was brought to Europe in the 13th century by Marco
Polo
- The
drug from Rhacoma root (rhubarb) was so expensive
in mid-17th century England that it cost three times
the price of opium
- Rhubarb
was first used in English cooking in the late 18th
century
- The
forcing of rhubarb first began in Yorkshire in 1877
- Rhubarb
leaves are toxic
- Rhubarb
is considered to be a vegetable
- Rhubarb
is a native of Siberia
- Rhubarb
is a laxative . . . so don't be too greedy!
The rhubarb we buy these days in UK supermarkets
starts arriving in early January and comes from what
is known as the Rhubarb Triangle. The Rhubarb Triangle
is a small area in West Yorkshire approximately 9
square miles in size, located between Wakefield, Morley
and Rothwell hence the Wakefield Festival of Food,
Drink & Rhubarb (details of which you will
find below under the Food Calendar).
The rhubarb growing industry was considerably larger
before World War II and has contracted considerably
since then as rhubarb became unfashionable and with
the advent of overseas fruit being brought into the
country in chilled containers.
These days rhubarb is again gaining in popularity
but still something that a lot of people no longer
eat. If you have never tried rhubarb you really don't
know what you are missing and it is so easy to prepare
as the packs on the supermarket shelves are already
cleaned and trimmed. All you need to do is chop it
up, put it in a pan, add two or three tablespoons
of sugar and a splash of water then simmer for about
10 to 15 minutes and it is done!
for further information on rhubarb grown in Yorkshire's
rhubarb triangle have a look at the website of E Oldroyd
and Sons who have been growing rhubarb for several
generations - www.yorkshirerhubarb.co.uk
Editorial note: This site is not paid to promote
rhubarb and nor is it an expert on health matters.
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LIVING
THE GOOD LIFE IN SPAIN  |
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Lomo – the undiscovered Spanish delicacy
 What
is lomo? Spanish lomo can be purchased fresh
or cured, the latter being a real delicacy and a cured
Spanish meat with a wonderfully unique flavour. Premium
cured lomo per kilo is more expensive than its Spanish
ham counterpart and depending on our taste buds, rivals
Spain’s most famous cured export in the flavour
department. Iberico lomo from the acorn fed Iberian
pigs really is a gastronomic experience in every sense
of the word – nutty flavour, melt in the mouth
texture and fabulous aroma.
Lomo is a pork tenderloin, the finest choice of meat
from the pig. In Spain you can buy lomo in various
forms. Firstly there is Lomo de Cabeza
this cut is from the top end of the loin and is marbled
with fat – ideal if you prefer a little more
fat in your meat. Secondly there is Lomo de
Corteza, this is a piece of pure loin with
around half an inch of fat on one side, the main characteristic
of this piece is the rind which is also present. Lastly
we have simply Lomo, a prime piece of
cured tenderloin with hardly any fat present, this
is the most expensive but you will know where your
pennies have gone when your wafer thin slices literally
melt in the mouth.
One local speciality in the Altiplano region of Granada
in Andalucia is Lomo de Orza. This pork
is not cured but preserved, pork chunks are slowly
fried and seasoned before being preserved in extra
virgin olive oil, each butcher or “carniceria”
having their own preferred recipe passed down from
grandfathers and grandmothers. This pork is the most
expensive as every batch has to be hand made and all
the fat is trimmed resulting in something very special
indeed.
So there we have the finest four examples of Spanish
pork tenderloin, a cured meat definitely not for the
packed lunch box but to truly savour with a drizzle
of extra virgin, a fine red and perhaps a slim wedge
or two of Manchego…
Discover
Lomo and other hand made specialities from Spain
>>>
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EASY
TO MAKE RECIPES . . . CUTTING
CORNERS
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After last month's simple recipe for fish I thought
it would be nice to add another one to everyone's repertoire.
It is just so easy to do. Get your fishmonger to clean
and descale your fish and then you have to do very little
to cook a very impressive dish. Whilst
the recipe calls for trout you can use other fish according
to availability - small sea bass or grey mullet work
well. Simple food is often the best - when you have
tasted this dish you might agree!
Trout with Tarragon Baked in Sea Salt
 Ingredients:
2 rainbow trout
Bunch of fresh tarragon
Celery salt
1 egg
1 kg sea salt
1 tsp water
How to make:
- Mix
the sea salt with the egg and water so that the
salt is moistened and will be easy to mould around
your fish.
- Cover
the base of an ovenproof dish just big enough to
take both fish (I remove heads and tails), to a
depth of about 1/4 inch with some of the salt mixture.
- Stuff
cavity of trout with fresh Tarragon and rub outside
with celery salt.
- Place
trout on salt bed and cover with remaining salt
so that it is completely sealed.
- Bake
at 200ºC / Gas Mark 5 for 25 minutes.
- Serve
with green salad and some nice chunky chips.
Serves 2
This gives you the method but what you stuff the
fish with is entirely up to you . . . and of course
what is available. You can take one simple cooking
idea and create as many variations as you like.
Rustic
Potato, Leek and Smoked Haddock Soup
 Ingredients:
100g
butter
2 natural smoked haddock skin on bone in
60ml white wine
100g smoked bacon – diced 15mm
1 onion – peeled and finely chopped
4 large leeks – harsh green removed, quarter
and wash well then slice
2 large potatoes – peeled and cut into 15mm
chunks
250ml milk
600ml light fish stock or vegetable stock
120ml double cream
1 tablespoon flat parsley – chopped
Sea salt, white pepper and nutmeg
How to make:
- Place
a couple of knobs of butter on the flesh side of
each haddock add a splash of white wine, wrap each
haddock in tin foil and place in a hot oven for
five minutes.
- Remove
from oven and pick the fish clean of all skin and
bone, keep warm and reserve any juices.
- Melt
the remaining butter then add bacon, onions, leeks
and potatoes and sweat over a low heat for 10–15
minutes.
- Add
milk and stock and cook for a further 15 minutes.
Stir in the cream and any reserved juices from the
fish, bring back to the boil. The potatoes should
be cooked by this stage.
- Add
flaked haddock and chopped parsley and season with
pepper and nutmeg.
- You
may only need a little salt as the haddock can be
quite salty.
- To
serve ladle into bowls and swirl on some extra cream
and chopped parsley, serve with hunks of fresh bread.
If
you would like to see other recipes using Haddock <click
here>
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FEBRUARY |
EVENT |
DESCRIPTION |
LINK |
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06th |
British
Yorkshire Pudding Day |
Yorkshire
pudding is a traditional British dish eaten by most
Britons at least once in their life. Although its
name would suggest it originates from the North-east
of England, its ancestry isn't really known, save
that it's been eaten the length and breadth of the
UK for centuries.
Roast
beef and Yorkshire Pudding is one of the most
famous of British meals, however many people in
the UK eat Yorkshires with any roast meat or chicken,
and it has always been a firm favourite as part
of the "Sunday Roast Dinner".
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06th-13th |
Bramley
Apple Week |
Bramley
Apple Week 2011 takes place between 6-13 February
and is a celebration of the versatility of the world’s
best cooking apple. The Bramley Campaign has enlisted
the culinary talents and expertise of the BBC’s
Great British Menu winner, Mark Hix, to develop
some delicious recipes to coincide with Bramley
Apple Week.
Known as the ‘King of Cooking Apples’
due to its superior taste and fluffy texture the
Bramley’s versatility makes it the perfect
ingredient in a wide range of both sweet and savoury
dishes. Full details may be found at www.bramleyapples.co.uk,
along with dozens of delicious recipe ideas for
accomplished chefs or kitchen novices.
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for more |
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12th-20th |
Rye
Bay Scallop Week |
The
Rye Bay Scallop event runs from 12-20 February,
with demonstrations on how to prepare the local
speciality. The week long festival celebrates
Rye's local catch with a number of events, including
tastings and cookery demonstrations.Many of the
town's top restaurants will be creating inspiring
and imaginative dishes featuring scallops, the
event is looking certain to be a great success
again this year.
Rye, East Sussex
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for more
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21st–27th |
National
Chip Week |
One
half of the Great British takeaway receives well-deserved
praise this week. The Love Chips website allows
you to upload a picture of your perfect portion
of chips and compare tastes with the rest of the
nation as well as voting for your favourite chippie
in the Golden Chip competition. |
Click
for more |
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21st–27th |
National Dairy Week |
National Dairy Week is here to highlight how
important milk, cream, cheese, butter and yoghurt
are to a healthy diet and to dispel any myths
you might have heard about dairy being bad for
you. You can make sure you get a good dose of
calcium this week with our delicious.
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Click
for more |
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25th–27th |
Wakefield
Festival of Food, Drink & Rhubarb |
Wakefield’s
famous rhubarb has joined the hallowed ranks of
Europe’s protected foods. Yorkshire Forced
Rhubarb has been elevated to the same status as
Champagne and Parma Ham. The festival will include
street entertainment, cookery demonstrations, walks,
tours, a Deliciously Yorkshire market and visits
to the rhubarb growers. |
Click
for more |
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WHEN
SCHOOLS TAUGHT DOMESTIC SCIENCE
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Banana Tea Bread
Ingredients
110g margarine at room temperature
225g caster sugar
2 eggs
1 tsp lemon juice
3 bananas
225g plain flour
3 tsps baking powder
1/2 tsp salt
60g walnuts
Method
- Preheat
oven to 160°C / Gas Mark 3
- Break
the eggs into a jug and beat lightly
- Cream
the margarine and sugar and add the eggs
- Mash
the bananas with a fork and still into the mixture
with the lemon juice
- Gently
mix in the flower, salt, baking powder and chopped
walnuts
- Spoon
the mixture into the prepared tin smoothing the
top
- Bake
for an hour to an hour and a quarter until the top
is brown and the loaf is cooked through
- Turnout
onto a wire rack to cool completely
Makes
1 loaf
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THE
MIXING BOWL . . . RANDOM BITS AND PIECES
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When is the chip pan at the right temperature?
It's nice if you have the space in your kitchen for
a deep fat fryer but if like me space is at a premium
you have to make do with a good old-fashioned chip
pan. The biggest problem with a chip pan is that you
have no way of controlling the temperature accurately
and the most difficult part is making sure the fat
has reached the right temperature to start cooking.
You often see the tip of using a piece of dry bread
to test whether fat has reached the right temperature
- when the fat is hot enough the bread will be bubbling
on the surface. I have never bothered with this trick
as so often what I'm cooking in a chip pan is already
frozen. So my tip for checking that the fat has reached
the right temperature is to buy a pack of cheap frozen
potato wedges and add one of those to the pan. Once
it starts to bubble and then rises to the surface
you know your chip fat is hot enough.
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