June, 2010

 

Courvoisier® Punch A’Capello!

With 2010 Football World Cup is just around the corner, we rather like the idea of watching the games with a glass of Courvoisier Punch A’Capello!

Courvoisier Punch A’Capello is a bold combination of Courvoisier VS cognac, bitter-sweet and spicy Campari and fruity cider to boot. Follow this simple recipe below and provide a great summer drink for your match get-togethers.

For a punch bowl:

1 part Courvoisier VS

1/2 part Campari

cider or perry

(optional lemonade top)

 

For one glass:

25mls Courvoisier VS

15mls Campari

90mls cider or perry

(optional lemonade top, 20mls)

Fill the punch bowl halfway with cubed ice,
Add fresh lime, Courvoisier VS, Campari and top with cider or perry,
Serve in a small tumbler with an orange or lime slice.

It's here! South African Verjuice Launches Nationwide

The UK launch of the new South African Verjuice range has got passionate home cooks and leading chefs talking – and experimenting – in their kitchens. Fast becoming a staple ingredient for foodies ‘in the know’, the UK is catching on to the popularity of Verjuice in South Africa.
Verjuice (also known as ver jus) is featured in the latest recipes by creative chefs such as Nigel Slater and Skye Gyngell, yet, for passionate home cooks, Verjuice has been almost impossible to obtain in the UK – until the launch of www.verjuice.co.uk.

So what is Verjuice?

Verjuice is produced from the unfermented juice of unripe wine grapes, pressed from the green-harvested thinnings that are high in acid and low in sugar. It is naturally versatile as a premium flavour enhancer and has many culinary uses. Verjuice can be used as a refreshing alternative to lemon juice, vinegar or wine (if you are trying to avoid cooking with alcohol but still want maximum flavour).

MILLIONAIRE’S DRESSING: IDEAL SERVED ON SALADS AND ROASTED VEGETABLES

Recipe by Janice Botha, Cape Town food entrepreneur and owner of The Verjuice Company

75ml Verjuice
75ml walnut oil
75ml olive oil
1½ teaspoons Dijon mustard
1 large garlic clove (or to taste), crushed or grated
Sea salt and black pepper to taste

Shake together all ingredients or blend with hand blender for a thicker, creamier emulsion. Variations: For an everyday dressing, substitute the walnut oil with more olive oil; add your favourite herbs such as parsley, chives, oregano, and basil. (You can replace smooth Dijon mustard with whole-grain Dijon mustard for potato salads; reduce oil and add four tablespoons of fromage frais or crème fraiche)

 

 

Lemony Carrot Dhal

High in fibre and very, very tasty!

Preparation: 10 mins

Cooking: 30-35 mins

Serves 4

Per serving: 312 calories, 8.1g fat, 0.8g saturates, 14.3g sugars, 0.97g salt

Contains a over a third of your RDA of iron and counts for 3 of your 5-A-DAY

30ml/2tbsp vegetable oil

1 onion, chopped

450g/1lb carrots, peeled and chopped

1 clove garlic, crushed

1 green chilli, deseeded and chopped

2.5cm/1in piece root ginger, peeled and chopped

225g/8oz split red lentils

15ml/1tbsp medium curry paste

zest and juice 2 lemons

1.15ltr/2pts vegetable stock

30ml/2tbsp chopped fresh coriander

salt and freshly ground black pepper

coriander to garnish

rice and/or naan bread to serve

1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.

2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30mins or until the carrots are tender and the lentils have broken down. Remove from the heat, stir in the coriander and season to taste. Serve hot with rice and naan bread.

 

A slice of cake heaven

One of the most fashionable treats of all time, cupcakes are enjoying a huge revival.

They may be an affordable treat that you don’t have to share, yet cupcakes require a creative flair and a real passion for baking. And making great tasting, stunning cakes, has been Elizabeth Solaru’s deep seated passion since she was a child.

Believing that she was not at all artistic and in her own words ‘could not draw a straight line even with a ruler’, Elizabeth became a scientist. A number of career changes later led to the rediscovery of her passion for cakes and the belief that it was possible to create visually stunning cakes that taste and look amazing.

Fascinated by how sugar could be used to create a work of art, Elizabeth set up Elizabeth’s Emporium in 2007, and soon earned the title of ‘Cake Queen’.

Creating feminine, beautiful and romantic cakes reminiscent of a bygone era, Elizabeth’s baking has a unique style. She uses the best and freshest ingredients in all her cakes, combined with the uniqueness of her designs, to create a rich, spectacular and unforgettable impact. Each cake can be made to a vegetarian or vegan recipe, or suited to diabetic, gluten free and even egg free diets.

Beside cupcakes, the range includes wedding cakes, signature cakes, celebration cakes and delicious cookies, with prices starting from £1.50 for a cookie.

Find out more at: www.elizabethscakeemporium.com/

 

Healthy Burger and Sweet Potato Chips from Tossed

For the burger
200g extra lean minced beef
¼ onion, diced
1 egg white to bind,
beaten pinch of parsley, fresh
preferably pinch of thyme, as above
salt & pepper
extra virgin olive oil
1 tomato, sliced
1 small lettuce head, shredded 1 onion, chopped wholemeal bun (optional)

For the chips
1 medium sweet potato
salt & pepper
dried chilli (optional)

Method

1. Preheat the oven to 200C/Gas mark 6.

2. Fry onion in a little olive oil until soft and pale golden. Leave to cool.

3. Mix all the other burger ingredients (using your hands) with the diced onion, using the egg white to bind. Season with salt and pepper.

4. Divide mixture in two and mould into burger patties and leave in fridge for 10 minutes to set.

5. Whilst these are setting, cut the sweet potato into wedges, toss in olive oil (and chilli if you are using it), season and bake in the oven for 30 minutes or until golden.

6. Fry the burgers in a little olive oil for several minutes on each side. To take out any extra fat you can lay them on some kitchen paper towel and press down gently.

7. Serve with the sliced tomato, torn lettuce and chopped onion, and with the bun cut in two.

Why It’s Healthy

Using lean mince and just the egg white reduces the saturated fat.

After cooking, if you press the burger gently with kitchen towel, this will remove any excess fat 9also a good tip to remove 5g of fat from a pizza).

Having sweet potato chips instead of normal chips provides you with Vitamins A, D & Beta-carotene. Sweet potatoes are also low GI compared to normal potatoes so they keep you full for longer. Adding chilli to the chips will increase your metabolism so you burn even more calories.

Preparation time: 20 minutes, plus 2-3 hours chilling time

Enjoy!

Chocolate tarts with GOO sauce have a night in
Cadburys Creme Eggs!

Preparation time: 20 minutes, plus 2-3 hours chilling time
25g unsalted butter
50g digestive biscuits, crushed
3 Cadbury Creme Eggs
50ml double cream
Grated chocolate, for decoration

1. Melt the butter in a small saucepan, then stir in the crushed biscuits. Divide between 2 x 8cm loose – bottomed round tart tins and using a teaspoon, press the mixture over the base and up the sides of the tins. Chill in the fridge
2. Carefully cut the Creme Eggs in half down the seam and pull apart, then using a teaspoon scoop out the “goo” from the centre and place in a small saucepan(Alternatively place the “goo” in a microwaveable bowl and microwave on high power for 10-20 seconds depending on microwave rating).
3. Break the chocolate shells into pieces, then place in a small bowl with the cream. Place the bowl over a pan of simmering water and stir until you have a smooth chocolate mixture. Allow to cool slightly, then pour into the tart cases. Chill for 2-3 hours until set.
4. Just before serving remove the tarts form the tins. Place the “goo” in the saucepan and heat gently until melted together, do not stir, but shake the pan from time to time. Pour over the tarts and serve immediately decorated with a little grated chocolate. Serves: 2

GRILLED KING PRAWNS WITH LIME, CHILLI & CORIANDER BUTTER WITH BOK CHOI & ROASTED TOMATOES

INGREDIENTS

16 Fresh or frozen king prawns with shells removed
125g Kerrygold butter
3 large red chillies finely chopped
Zest & juice of 2 limes
100g Coriander
4 Bok choi separated & washed
4 tomatoes
2 cloves of garlic
Salt & pepper to season

1. Slice tomatoes in half and place on oven proof dish. Finely slice garlic and place on top of each tomato, sprinkle with salt and olive oil. Roast in preheated oven at 150°C.

2. Using softened butter, stir in chopped chillies, lime zest and chopped coriander then slowly add the lime juice, beating well. Season with salt. Roll butter into a sausage shape in cling film or greaseproof paper, then leave to set in the fridge.

3. Bring a large pan of water to the boil then briefly plunge the Bok choi into the
boiling water for 1 minute. Drain and return to the empty pan, covering to keep warm.

4. Place prawns in a grill proof dish and drizzle with olive oil and season with salt & pepper. Grill for 2 minutes, turning prawns over and grilling for a further 2 mins. Slice butter into disks and place on top of prawns. Grill until the butter has melted. Serve with the bok choi and the roasted tomatoes, placing prawns on top and spooning any melted butter over the top. For that extra touch garnish with a few coriander sprigs.

Fragrant Tofu and Noodle Soup

250g plain or organic Tofu, drained

1 tbsp sesame oil

l.2 litre vegetable stock

2.5cm piece fresh ginger, peeled and thickly sliced

1 fat clove garlic, sliced

2 Kaffir lime leaves, torn in half, optional

1 stalk lemon grass, the outer husk removed and lightly crushed

1 fresh red chilli, deseeded and finely sliced

125g rice noodles, soaked in boiling water for 2 minutes

2 heaped tablespoons fresh coriander

1 tbsp Thai fish sauce Limes wedges and chilli sauce, to serve

1. Place the tofu on a plate and pat dry with absorbent kitchen paper and slice into cubes.

2. Heat the oil in a wok or frying pan, once the oil is really hot add the tofu and stir fry for 8 minutes, stirring, or until the tofu is golden brown.

3. Place the stock in a large saucepan. Add ginger, garlic, lime leaves, lemon grass and chilli and bring to the boil.

4. Reduce the heat add the tofu, noodles and heat through for a couple of minutes.

5. Stir in the herbs and the fish sauce, then spoon into deep soup bowls. Serve with a squeeze of lime juice.

Serves 4

Preparation: 10 mins

Cooking time: 15 mins

271kcals/9g fat/2g saturated fat

Beef, Shallot and Red Pepper Stew

Feeds: 6
Time to prepare: 20 minutes
Time to cook: 2 1/2 - 3 hours
Oven temperature: Gas mark 3, 170 C, 325 F

Take..

900g (2lb) lean braising or stewing steak, cut into 5cm (2 inch) pieces
Salt and pepper
30ml (2 tbsp) dried mixed herbs
25g (1oz) plain flour
15-30ml (1-2 tbsp) sunflower oil
675g (1 1/2lb) shallots, peeled and left whole
2 large red peppers, cored, deseeded and cut into large chunks
1 bottle good red wine
300ml (1/2 pint) good, hot beef stock
2 bay leaves

To garnish:

Small sprig fresh thyme.

Make...

1. Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.

2. Heat the oil in 1.7L (3pint) ovenproof casserole dish and brown the beef in batches with the shallots.

3. Stir in the pepper, wine, stock and bay leaves, scraping the base of the dish to release any sediment. Bring to the boil, reduce the heat, cover and cook on the hob or in the oven for 2 1/2-3 hours, or until the beef is tender.

Eat...

Garnish the stew and serve with mustard mash and seasonal vegetables.

The Precious Wine Column continued

Seafood and wine: A match made in heaven?

The tasty dish of Fish’n-Chips has long been a national treasure, but us Brits are no longer simply getting our Omega 3 from the Chippie. We’re now taking advantage of the abundance of seafood readily available all year round.

According to recent research by New Zealand winery, Nobilo, salmon has taken over from cod as the seafood of choice for people in the UK, and never before has fish of all kinds - from pollack to cockles to John Dory - been so popular.

Seafood is, after all, quick and easy to cook - despite some people’s trepidation at preparing it - and is particularly enjoyable with a nice glass of wine! So, if we’re being more adventurous with our seafood selections, it makes sense that the breadth of wines that work with these different kinds of fish will also be expanding.

Despite perceived wisdom, white is not the only style of wine to pair with seafood. Rules are there to be broken after all, and not all fish are the same. The trick is to choose a wine that complements the flavours and texture of the seafood being served.

Nobilo has come up with some invaluable tips to help you pick the right wine to enjoy with seafood. Prepare to impress your friends, family and loved ones, whether cooking at home or choosing from the wine list at your favourite restaurant.

Top five tips to help you find the perfect ‘boisson’ for your ‘poisson’:

1. Red can join the table, too! Red wines contain tannins, which combined with fish can often create an unpleasant, metallic taste. However, a meatier fish such as tuna, or a pasta dish with sardines in a tomato sauce, would happily partner a soft, light-to-medium bodied red, such as Merlot or Pinot Noir.

2. Butter me up! White fish with a classic buttery sauce requires a fresh, crisp wine to balance the flavours. An unoaked Chardonnay is ideal because its natural acidity will cut through the richness of the dish.

3. Cockles and Mussels, alive alive-oh! Shellfish such as cockles, whelks, mussels and oysters would match well with the crisp citrus flavours of a Sauvignon Blanc.

4. Think pink, eat pink, drink… Pink! Grilled salmon goes beautifully with a light, fresh Rosé. Choose a richer Rosé to accompany a dish like a seafood paella, which can benefit from a fresh pink wine, bursting with ripe, red fruit, to lift the delicious flavours in the meal.

5. A hearty wine with a hearty fish pie. Try to balance the weight of the food with the weight of the wine. A hearty fish pie for example, needs a full-bodied Chardonnay to complement the creamy texture of the mashed potato topping and sauce, and the mixture of delicious seafood ingredients.

If you would like to put these theories to the test but need some inspiration, you will find a wide range of recipes, created by New Zealand food guru Miles Kirby, at www.nobilo.co. Seafood Fortnight is taking place between the 5th and 21st of September this year, with a range of events and promotions taking place throughout the UK. If you would like to see what is are going on in your area, visit www.seafish.org/2aweek

Bubbling Over

So, you’ve been invited to a dinner party and need to bring a bottle. You don’t want to make the grand statement of bringing vintage champagne, but feel like something bubbly. What do you do? Champagne is no longer the only option. Today, there is a large array of fizzy wines from virtually every winemaking corner of the world. Many of these are both socially acceptable AND offer fantastic quality and value for money. Indeed, you would be much wiser to pick up a good quality cava than a cheap bottle of champagne.

Choosing bubbly should never be chore, but unfortunately, when faced with a vast array of bottles in the supermarket, it can sometimes feel that way. To ease the stress, here are some handy hints to set you on your path to choosing the right bottle of fizz every time!

Codorníu Teresa Rosado Brut NV

Spanish wine producer Codorníu has been around for centuries and is by far the most consistent quality producer in the region. It has a huge range but the rosado (rosé en Español) is a good place to start.

A deliciously refreshing sparkling rosé with aromas of strawberry and citrus, a fruit salad of raspberries and blueberries compliments a hint of white pepper spice. Hints of spicy berry and sherbet lend this quality fizz a fantastic depth of flavour.

£8.49 in Morrisons

Cuvée Royale Brut A.O.C. Crémant de Limoux NV

Sparkling wine can only be called Champagne if it comes from that particular region of France. However there are a plethora of sparkling wines made throughout the country. The highest quality ones are made in exactly the same way as champers, but called Crémant.

This sparkling wine is pale yellow in colour colour with fine bubbles. Mineral and floral aromas are complimented with honey and brioche notes. Cuvée Royale is fresh and smooth with buttery and apple flavours on the palate and a long finish.

£6.99 Waitrose

Prosecco Ca' Rosa NV

Prosecco is finally getting the kudos it deserves, and this classic Italian fizz from the Veneto region of North East Italy, is the ONLY thing that makes a proper bellini!

It is a lightweight and gently aromatic sparkling wine, with crisp, delicate fresh apple flavours; a perfect aperitif or delicious served with seafood.

£7.99 at Oddbins

Banrock Station - Sparkling Shiraz (pictured above)

Australians are well known for pushing the winemaking barriers. They didn’t stop with sparkling; yes, this is a red sparkling wine. It is as full of personality as it sounds - in fact its plumy, coconut flavours, tucked away in a dark berry, spiced body with an effervescent texture – will come as a genuine surprise. Try it with apple stuffed sausages, pork chops or baby-back ribs – honestly!

It is £8.76 at Sainsburys, Asda, Threshers, Somerfield, Tesco

 

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