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AROUND
THE SUPERMARKET
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
. . .
Goo or Gü . . .
The other day I published a video recipe for a Hot
Chocolate drink by Fred Ponnavoy the Head Chef
at Gü. This got me to thinking that, whilst I had tried
a couple of desserts from Gü, I had not tried the more
sumptuous sounding ones.
Now I have!
These are not the cheapest pudding on the supermarket
shelves but they are the quality one . . . and trying
to resist them as you pass by is difficult after you
have succumbed once. There is no point boring you with
descriptions of each dessert as no matter how eloquent
I was you would still not know how good they are. Anyway
why spoil the fun – you should try them out for
yourself.
My local supermarket only stocks a limited range so
I shall have to go further afield to satisfy myself
as to the quality of these wonderful desserts. These
two are on my short-list to try:
Hot
chocolate souffle
Chocolate
torte
Potted background to Gü
Gü is one of those products you have regularly
seen on the supermarket shelves but have you ever wondered
who or what Gü is?
Gü was started by James Averdieck when he came
up with the idea for a top-notch chocolate pud brand
when he was working in Belgium and fell in love with
the local patisseries and their chocolate.
He then met Perry from Big Fish who helped him brand
the range and together, they sneakily slipped some Gü
sample boxes on to the shelf of the local supermarket
and watched shoppers grab them immediately. It was a
triumph!
So Gü was launched with three products in 2003
and now it is estimated that a Gü pud is eaten
somewhere in the world every 2 seconds. These days there
is a whole range and you can find out more on the
Gü web site.
Now get tempted by one of the great Gu ads:
Editorial note: This site is not
paid to promote any of the products or places featured
in this newsletter.
AROUND
THE SUPERMARKET FOLLOW UP
Follow up to Last month's Around the Supermarke
Last month saw Morrisons new range of ready
meals featured in this section and they were
a big recommendation. Those featured still are
but having just tried the Beef Wellington I
have to say I will never buy it again. Very
disappointing, and if that was fillet steak
it was the poorest piece of fillet steak I have
ever eaten . . . and since when did fillet steak
have fat in the middle?
I am not someone who usually leaves food on
a plate but I left two-thirds of it. The dog
was not so fussy and he enjoyed the meat!
LIVING
THE GOOD LIFE IN SPAIN
Spanish Cooking Chorizo
The
Spanish chorizo has gained worldwide fame for flavour,
character and versatility in cooking, ask any Spanish
butcher and his recipe will without doubt be the best,
secret ingredients and all . . . Spanish chorizo (pronounced:
‘chor-ee-tho’) is a cured pork sausage
widely available in Spain in many different varieties.
Chorizo can be smoked in the north of Spain whereas
in the south it is simply left to cure unsmoked –
both are good but where chorizo is concerned nothing
beats pure Spanish quality and that means searching
out the local family run businesses that have been
making these sausages for generations.
We are talking about the kind of chorizos you see
hanging behind every ‘carniceria’
in Spain, the strings of paprika infused pork sausages
hand tied together in the blink of an eye by family
members that once stood behind the rustic counter
of the now bright and shining work tops of the rural
village butchers. Run by their sons and daughters,
there is something about quality hand made produce
like this in Spain that will never die and nor should
it as artisan chorizo really is in a class of its
own.
To taste good chorizo is to experience a real flavour
of Spain, sliced chorizo in a vacuum pack may have
its place as a quick ‘tapa’ but when
it comes to cooking the artisan chorizo excels. Chorizo
can be used as an ingredient in many dishes from soups
and stews to being braised in red wine and barbequed
along with chicken and other meats. There is also
something about chorizo with beans such as the Asturian
dish ‘Fabada Asturiana’ which works
with such perfection only a fool would dare to change
the traditional recipe. When cooked or lightly fried
the chorizo releases all its flavours and colours
turning and flavouring partners like chicken a paprika
red and adding that unmistakable Spanish twist on
tapas or main meals.
Fresh
not raw – Chorizo by its very nature is a cured
sausage, most ‘fresh’ chorizos will have
been cured for around seven to ten days and feel soft
yet firm to the touch. Young chorizo sausages such
as these can be classed as ‘cooking chorizos’
which are great for the barbeque, grilling or using
as an ingredient. Chorizo should be a deep red in
colour and you may often notice a white mould on the
outer skin which is a sign that the chorizo has been
hung and cured in the right conditions just like a
fine cheese. When buying freshly cured Spanish chorizo
from Spain it will usually arrive vacuum packed (depending
on type, variety and supplier) once the pack is opened
the sausages should be hung in a cool dry place where
they will continue to cure and firm up.
Fresh chorizo sausages straight from the vacuum pack
are exactly that – fresh and although cured your
chorizos will need a little air to circulate around
them. Put them back in their natural environment,
release them from frustration and let them cure to
perfection in natural air where you can then slice
them for the next casserole or tapas dish. Chorizo
sausage storage does tend to be and will continue
to be a burning issue, depending on how they come,
type and where they originate. For comprehensive,
easy to understand advice from the experts and from
Spanish producers contact www.orceserranohams.com
Cooking Chorizo:
The barbeque is the chorizo’s best friend and
where it arguably performs best, grilled chorizo deserves
a status all of its own in the gastronomic world over
red hot charcoal or naked flame and no matter which
strength you choose (mild or spicy) those typical
flavours of Spain will ooze out over the flames ending
up on the tapas table, in the casserole or perhaps
the rustic broth producing a fabulous and unique Spanish
flavour.
This cake makes a great alternative to the normal
Christmas fruit cake or better still used to compliment
it. Why not serve the fruit cake on Christmas Day and
the chestnut cake on Christmas Eve with a deep, rich,
strong cup of coffee.
Brush
the cake tin (25 - 27cm round) lightly with some
melted butter and lightly flour
With
a small sharp pointed knife, make two slits on the
flat side of the chestnuts in a cross formation
Place the chestnuts on a roasting tray in a very
hot oven for 10 to 15 minutes (you can buy them
whole or puréed in tins, jars or frozen but
fresh taste better)
Remove from the heat and allow to cool slightly
and peel. The chestnuts must still be hot to warm
while peeling, if allowed to cool too much they
will be difficult to peel
To prepare the cake break the chocolate into pieces
and melt in the microwave or in a double boiler
(bain-marie) and set aside
Place the peeled chestnuts in the milk with a little
extra sugar, bring to the boil and simmer for approximately
15 minutes until soft
Drain and puree the chestnuts in a food processor
Place the sugar and eggs in a bowl and whisk until
thickened
Add the melted butter and combine
Add the chopped almonds, chocolate, zest and juice
of the lemon and the brandy and combine
Whisk the egg whites to the stiff peak stage and
fold gently into the above mixture
Pour into the prepared cake tin and bake in the
middle of a preheated oven at 180ºC for 45
minutes.
SOUP
OF THE MONTH
TUSCAN
BREAD AND TOMATO SOUP
Ingredients:
500g tomatoes
2 garlic cloves
crushed chillies
basil
1lt beef stock
300g day old bread
extra virgin olive oil
How
to make:
Heat
some oil in a large saucepan or pot.
Gently fry the garlic and some chillies, removing
the garlic when golden brown.
Puree the tomatoes then add to the pot with some
basil and cook for a couple of minutes.
Then add the bread, thinly sliced and mix.
When the bread has soaked up the sauce, add the
hot stock.
Season with salt and pepper.
Cook for 15 minutes adding more stock if necessary.
Rest for an hour, then mix again to dissolve the
bread.
Serve hot, but not piping hot, with a drizzle of
olive oil and garnish with fresh basil leaves.
Stir
in the sugar, almonds and the almond essence.
Using
your hands press the mixture into a 18cm x 28cm
x 4cm tin.
Mark
into 18 bars with a knife and sprinkle with almonds
and a littel caster sugar.
Bake
in preheated oven for approximately 35 minuites
until golden brown.
Remove
form oven and cut into bars.
Leave
to cool on a wire rack.
THE
MIXING BOWL . . . RANDOM BITS AND PIECES
Christmas Dinner
So you want to cook a roast turkey but lack the
confidence or the know how?
The Hub-UK step-by step guide takes you through how
to cook a roast turkey Christmas dinner from preparing
the turkey, planning the meal to finally pouring the
gravy!
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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
. . .
The
Spanish chorizo has gained worldwide fame for flavour,
character and versatility in cooking, ask any Spanish
butcher and his recipe will without doubt be the best,
secret ingredients and all . . . Spanish chorizo (pronounced:
‘chor-ee-tho’) is a cured pork sausage
widely available in Spain in many different varieties.
Chorizo can be smoked in the north of Spain whereas
in the south it is simply left to cure unsmoked –
both are good but where chorizo is concerned nothing
beats pure Spanish quality and that means searching
out the local family run businesses that have been
making these sausages for generations.
Fresh
not raw – Chorizo by its very nature is a cured
sausage, most ‘fresh’ chorizos will have
been cured for around seven to ten days and feel soft
yet firm to the touch. Young chorizo sausages such
as these can be classed as ‘cooking chorizos’
which are great for the barbeque, grilling or using
as an ingredient. Chorizo should be a deep red in
colour and you may often notice a white mould on the
outer skin which is a sign that the chorizo has been
hung and cured in the right conditions just like a
fine cheese. When buying freshly cured Spanish chorizo
from Spain it will usually arrive vacuum packed (depending
on type, variety and supplier) once the pack is opened
the sausages should be hung in a cool dry place where
they will continue to cure and firm up.
500gm
chestnuts - peeled 
Ingredients:
Ingredients
