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Monthly Archives: July 2010

Heinz have developed a new style container for its iconic brand, the baked bean. The new plastic ‘fridge pack’ is a screw-toped jar which allows the
contents to be used a little at a time, with the remainder being kept in a fridge until required. The new fridge pack contains the equivalent of just under two and a
half standard tins. Consumers will be able to serve exactly the quantity they require, putting the remainder back into the fridge. Lid firmly in place. Heinz said: ‘The fridge pack has been designed primarily for busy
families looking for convenience and flexibility when it comes to
consuming beans, as well as the opportunity to reduce waste and
leftovers.’


What will they think of next, home-made cupcakes without having to turn on an oven? May well sound too good to be true, but the electric cupcake machine from Lakeland does just that. As simple as making cheese toasties and  ready in no time. Simple to use. Prepare your cake mix using one of the included recipes.Plug in and wait for the lights to indicate when it is ready to go.Pour the prepared cake batter into the paper lined moulds and in about 10 minutes your cupcakes are baked to perfection. Fantastic…

Click here to see more of Lakelands electric cupcake maker

 

www.thefoodieshandbook.com

 

The Food Standards Agency is reminding caterers to make sure chicken
livers are handled hygienically and cooked thoroughly when used in
products such as pâté or parfait. This follows a number of outbreaks of
campylobacter food poisoning linked with chicken liver products where
the livers may have been undercooked. Some recipes indicate that searing chicken liver is enough to kill
any bacteria that may be present. However, food safety experts at the
Agency advise that chicken liver should not be treated like a piece of
steak and must be cooked all the way through. Campylobacter can be
present throughout the liver, not just on the surface. The most recent figures suggest that 65% of shop-bought chicken is
contaminated with campylobacter. The bug is responsible for more than
300,000 cases of food poisoning and 15,000 hospitalisations a year in
England and Wales. The FSA has identified the reduction of human
foodborne disease, and in particular tackling campylobacter infections
acquired from chicken, as a key priority for the next five years. Data provided by the Health Protection Agency shows that during 2009
the number of outbreaks of campylobacter associated with chicken liver
products increased substantially: nine of the 15 outbreaks reported
between 2005 and 2009 occurred during 2009. An additional five outbreaks
associated with consumption of chicken liver pâté or parfait were
reported in the first half of 2010. The majority of the outbreaks between 2005 and 2010 associated with
pâté or parfait products have been at catering establishments, like
restaurants and hotels, and have involved products that have been
prepared on site as opposed to purchased ready-made.
The Agency advises that liver, kidneys, and other types of offal
should be handled hygienically to avoid cross-contamination and cooked
thoroughly until they are steaming hot all the way through, reaching a
core temperature of 70°C for two minutes.


www.thefoodieshandbook.com

Traditionally the holiday month, August sees the beginning of the fresh game and shooting season. As with July, eating in the open air is common practice. This a fantastic month for both salad vegetables and fruit salads, and the abundance of quality foods make crudités a must. Vegetables in season are: aubergines, beetroot, broccoli, cabbages, carrots, courgettes, cucumbers, fennel, garlic, green beans, kohlrabi, leeks, lettuce, mangetout, marrows, okra, onions, parsnips, peppers, potatoes, radishes, sweet corn and tomatoes. Fruits in season are: apricots, Asian pears, bilberries, blackberries, blackcurrants, blueberries, cherries, gooseberries, grapes, loganberries, mangos, melons, nectarines, peaches, plumbs, raspberries, redcurrants and strawberries. Seafood’s in season are: Dover sole, grey mullet, haddock, halibut, herring, lobster, pilchards, plaice, prawns, red mullet, salmon, sardines, sea bass, sea bream, shrimps, squid and turbot. Meats in season are: duck, grouse, guinea fowl, quail and rabbit.

Marmite may well be an iconic British brand but its Oven Baked Cashew Nuts are just a step to far. Why ruin a perfectly good nut by flavouring it with the distinctly strong savoury tang of our much-loved yeasty extract? No, no and again no. Cashew Nuts (88%), Marmite Yeast Extract (8%), (Yeast Extract, Salt,
Vegetable Extract, Niacin, Thiamin, Spice extracts (contain celery),
Riboflavin, Folic Acid, Vitamin B12), Marmite Yeast Extract Flavour
(Yeast Extract, Lactose (from milk), Salt, Sugar, Citric Acid, Onion
Powder, Garlic Powder, Flavouring)


Gordon Ramsay will be fronting the American version of the BBC’s Marsterchef. He will act as presenter and judge together with fellow chef Graham Elliot. The culinary competition series will be broadcast on the Fox Network from Tuesday July 27th  2010.

Purchase I Only Have A Kitchen Because It Came With The House today and save 15% with our special discount coupon.

Disclaimer: Use coupon code BEACHREAD305 at checkout and receive 15% off I Only Have A Kitchen Because It Came With The House. Maximum savings with this promotion is $10. You can only use the code once per account, and you can’t use this coupon in combination with other coupon codes. This great offer ends on August 15, 2010 at 11:59 PM so try not to procrastinate! While very unlikely we do reserve the right to change or revoke this offer at anytime, and of course we cannot offer this coupon where it is against the law to do so.
Mise-En-Place is a gastronomic handbook. A kitchen companion. An indispensable guide to culinary terms, cheeses, herbs, spices, equipment, ethnic cuisine, fish, meats, pastries, nutrition, hygiene and much more besides. A reference manual. An alphabetical listing of concise and reliable definitions, a selection of listings intended to help the reader understand and appreciate the culinary art. Mise-En-Place is the essential foodie companion, an invaluable guide containing the terms an experienced chef might use when addressing customers and staff or when preparing menus.

The ploughman’s launch is meal devised in the 1950s by the Cheese Marketing Board, as a way of promoting the use and sale of English cheeses. A cold lunch dish often served as a bar meal and consisting of a selection of cheeses, a pickle or chutney, fruit, salad and a rustic bread roll. The Goat Herders Lunch is a variation of this English classic, a warm cheese based dish with added Mediterranean flavour. To produce take a round of goats cheese, a scoop of ricotta, a wedge of Halumi, some Parmesan shavings, a yellow and green pepper, a red onion, a courgette, vine tomatoes, a clove of garlic, slices of chorizo, rocket, fresh rosemary, a dash of olive oil, balsamic vinegar and sea salt. Preheat an oven to a medium heat. Preheat a grill. Crush the garlic. Heat some olive oil in a pan. Slice the peppers, red onion, and courgette. Add to the hot pan along with the garlic and a little sea salt. Cook until just turning brown. Add the vine tomatoes and fresh rosemary. Place in an oven and roast for 20 minutes. Cut the goats cheese into one inch rounds, Drizzle with a little oil and place under the grill. Remove when just beginning to bubble. Place a thin slice of chorizo on top of the cheese and return to the grill. Cook for a few minutes. Remove from the grill and add a small scoop of ricotta, another slice of chorizo and a sliver of Halumi. Return to the grill and cook until golden. Remove the roasted vegetables from the oven. Place the grilled cheese mix onto a plate. Add a spoon of the roasted vegetables. Add some rocket. Add some Parmesan shavings. Drizzle with olive oil and balsamic vinegar. Serve.

This curry paste consists of  garlic, ginger, roasted peppers, paprika, garam masala, turmeric, sea salt, red chillies, coriander, cumin seeds, coriander seeds, black peppercorns, groundnut oil and tomato puree. Prepare the garlic and ginger, toast in a dry pan together with the other ingredients. When golden brown remove from the heat and crush in a mortar until a fine powder is obtained. Blend with a the oil and tomato puree to form a smooth paste. Use as required.