Foodie Offerings - December Issue

Foodie Offerings

3

December 2013

Discover Amazing UK Food and Drink for Less

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EDITORIAL WELCOME... It’s beginning to look a lot like Christmas... well, it definitely is in our house! The decorations are up, the cards are written, the presents are purchased (if not all wrapped) and the house is constantly full of the smells of Christmas food such as my wife’s specialities, homemade fudge and chilli jam. Thankfully I have not yet been subjected to the smell or taste of brussels sprouts (one part of Christmas that I really don’t like), however the rest of the family loves them so I thought it only right to include a section by “Love Your Greens” about this festive staple. Christmas can be an expensive time of year, especially if like my wife you start getting excited in September, so the revelation by “Love Food, Hate Waste” that one in three of us think we waste more food at Christmas than any other time of the year will really make you think about how you can make the most of those Christmas leftovers. December is also the time of year for indulgence, (and often over indulgence!), so why not spoil yourself with a little something from Cocoa Boutique and to really kick start those winter mornings, why not check out the offerings of Sea Island Coffee.

If, like me, you’ve not really started your Christmas shopping, our round up of the latest popular books and new releases on Amazon along with some great discounts from Lilly’s Chillies and Fine Food Specialist are sure to provide inspiration for those foodies amongst your friends and family. And finally our two regular columnists are here to provide their individual takes on Christmas from across the globe. Wishing you all a great Christmas and New Year and we’ll be back with some fantastic new offers in 2014!

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IN THIS MONTHS ISSUE... Acclaimed winners of numerous awards including the 2013 Great Taste Awards (the most trusted and recognised food awards in the UK), Cocoa Boutique draws on the knowledge and experience of a number of the UKs most prestigious Chocolatiers to offer a mouth watering selection of visually inspiring, premium chocolates. Find out how Cocoa Boutique has evolved over the last 18 months , see there amazing alternative to the traditional Advent Calendar and grab a massive discount when joining the Cocoa Boutique Chocolate Club.

Author Chuck Ross tells us about Thanks Giving Day and how he’s deep frying something tasty for this holiday period.

Sea Island Coffee, providers of Luxury Coffee, give us some insight into the origins of coffee regions from across the globe whist offering our readers a quenching 10% discount off first orders.

Resident foodie columnist Sally Richards is back in Blighty for the Christmas period giving her the chance to ponder what other countries are doing this coming holiday period.

If you enjoy food with a bit of a kick, Lily’s Chillies offer an award winning selection of jellies, ketchups and preserves whilst offering some great discounts to readers of Foodie Offerings.

Check out our recommended selection of books available purchase directly via Amazon.co.uk. From the latest releases to popular best sellers, we’ve got the book for you.

Nestled in a corner of New Covent Garden Market, a new business concept is gradually making itself known – find out why Fine Food Specialist offers a whole lot more than your average gourmet brands.

Do you love bacon? Discover the love story between Bacon and Humanity in this in-depth guide to the world's favourite porky morsel.

THE CHOCOLATIERS CHOCOLATE STORE Cocoa Boutique is the brainchild of Amy Kershaw who, in her own words, “never wanted to finish a box of chocolates, nor [was she] a huge fan of chocolate.” She could never quite put her finger on the reason as to why she didn’t like chocolate boxes all that much; after all, it is one of those things everyone enjoys – right? So, she began to do a little research into the vast world of confectionary and soon discovered her answer… She realised it was not chocolate as a whole she lacked a taste for, instead it was the mass produced produce so many of us munch on a daily basis. Much of the confectionary available at the end of the shopping aisle has a very low cocoa content, is packed full of sugar and other unnatural ingredients to help preserve shelf life.

These needless additions can have a severely detrimental effect on the flavour, texture and general deliciousness of chocolate. Not to mention individual nuances of the cocoa used is more than often lost. After a few weeks trying out her theory, Amy quickly developed an intense passion for top quality, natural and origin chocolate. This passion inspired her to find a way to bring proper chocolate, made with 100% natural ingredients, to the UK masses as well as push their flavour boundaries to the max. It was quickly apparent, though, that despite their professions of grandeur, it is impossible for one Chocolatier to produce the “best” caramel, fondant, truffle or origin chocolate – and so, the concept of Cocoa Boutique was born. Amy made it her mission to bring together the finest creations from the hands of the world’s greatest Master and Artisan Chocolatiers and pop them into one delicious monthly selection for you, the Great British public, to enjoy.

Of course, having had no experience in the ruthless chocolate world meant Amy needed to enlist someone with a great knowledge of not only confectionary, but also the industry. She got in touch with one of the UK’s most prestigious Chocolatiers, Barry Colenso, who loved the idea, and a perfect chocolate union was formed! Now, Barry Colenso isn’t your average Chocolatier. He began his culinary career as a Pastry Chef and at just 27 years old was offered the Chef Patissier’s position at The Savoy Hotel in London. During his time there he baked for Royalty, cooked for the world’s elite and even presented the Queen Mother with her 85th birthday cake at the Drury Lane Theatre. He loved working at The Savoy but after a few years he felt the need to spread his wings and chocolate was the perfect medium. So, he left The Savoy and became the Master Chocolatier of a well-known Chocolatier for 22 years, but in 2008 he decided to go it alone.

A self proclaimed perfectionist, he spent the next few years determined to create the tastiest praline, caramel and truffle possible, so when Amy and Cocoa Boutique came knocking in 2012 – it was almost as if it was destiny that he joined the team. According to Amy, meeting Barry was a euphoric experience. Chatting to someone as passionate about chocolate as he spurred her and the Cocoa Boutique team to really push to create not just a “nice box of chocolates,” but the very best box on the market. Once word got out of Amy’s desire to showcase real, revolutionary and unique chocolate creations to the masses, hundreds of samples arrived at Cocoa Boutique headquarters from Award Winning, Artisan and Master Chocolatiers based in the UK – and further afield. There were hand made beer infused truffles, curry inspired caramels, decadent chilli trinkets, balsamic and berry creations, British pudding inspired wonders (that truly tasted like the real things) and ground-breaking inventions all of which had to be trialled.

Hours upon hours of taste testing ensued with Barry personally critiquing each and every creation. He even gave the Cocoa Boutique team and Amy a crash course in how to taste chocolate the right way – incidentally you need a darkened room and a lot of water… The first comment arrived in a matter of days, then another, and another - and within a week hundreds of chocolate fans had been in touch. The result was unanimous – Cocoa Boutique had put together one undeniably delicious box. Feedback plays an invaluable role for Cocoa Boutique as Amy and Barry personally read each and every comment to find out what people loved about their selections and what the VICs (that’s Very Important Chocolate Lovers) think could be improved. This feedback is then relayed to the contributing Chocolatiers, along with the scores of their creations. As a result of Cocoa Boutique’s committed fan base the Best of the Best Tasting Selection is already on its third iteration! The VICs critique ensures the selection is always

fresh, new and tongue tingling. In fact, the current selection even has an enchanting Jam Roly Poly creation, which was chosen by Cocoa Boutique’s loyal Facebook and Twitter fans. Dozens of chocolate tasting sessions and thousands of members feedback later, Amy proudly launched the Cocoa Boutique shop with the cream of the chocolate crop from the Tasting Boutique. Now everyone can enjoy a vast array of individual chocolate wonders as well as indulge their taste buds with Cocoa Boutique’s monthly selections. From exclusive Cocoa Concepts to Cocoa Petites for that quick chocolate fix and even terrific Cocoa Tablets and wonderful World Origins, there’s something to suit everyone’s chocolate taste. The Cocoa Boutique community continues to grow to this very day, and is showing no signs of slowing any time soon. Great Taste Award winning Chocolatiers are clamouring to have their creations featured in the monthly selections, and on site, and Cocoa Boutique was actually a Great Taste Award gong 2013 for their house chocolate!

http://www.cocoaboutique.com https://www.facebook.com/cocoaboutique https://www.twitter.com/Cocoa_Boutique http://www.pinterest.com/cocoaboutique

In just 18 months, Cocoa Boutique has developed from a pipe dream to a tour-de-force in the UK’s Chocolate industry. Amy’s vision, along with Barry’s guidance, keeps getting bigger and better and this year you will be able to grab an incredibly indulgent, decadently delicious Advent Calendar. Behind each door lies a chocolate surprise that’s been chosen especially for the calendar. Each creation is unique, be that the flavour combination, the way it is made or the skill of the Chocolatier who created it. It is unlike any other calendar you’ll see this year… In the long-term, however, Amy intends to continue pushing the chocolate boundaries as well as hunt out new and exciting Artisan Chocolatiers. It’s her goal to put the UK on the chocolate map – and if the last 18 months are anything to go by, she’s not far from achieving this ambitious dream.

Save Over 70% With Foodie Offerings

Code: CBSTORE Offer Ends: 31st December 2013

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The Chocolate Club at Cocoa Boutique provides a monthly delivery of exquisite delights for you to sample. The Chocolate Club usually costs £34.95 however Cocoa Boutique have given all readers of Foodie Offerings a whopping 70% off allowing you to grab this incredible selection of chocolates for just £9.95.

Brussel Sprouts

For more information and recipes, visit LoveYourGreens.co.uk

Nothing divides the nation more than Brussels Sprouts – you either love ‘em or hate ‘em! Most people who don’t like sprouts have been put off for life by memories of the soggy, overcooked sprouts of their childhood. But if you haven’t eaten them in a while, give sprouts another chance as modern varieties are a lot less bitter. Often thought of as a Christmas vegetable because they were traditionally available through the cold winter months, sprouts are now available almost year-round thanks to modern growing techniques and varieties. The most important thing to remember is not to cook the sprouts for too long – 7-8 minutes and no more! Overcooking sprouts makes them release their bitter tasting compounds and sulphur-like smells which is what most people find off-putting. Sprouts are a rich source of Vitamin C and folic acid. One 80g serving of cooked sprouts provides you with 80% of the recommended daily allowance (RDA) of vitamin C - four times the amount of vitamin C than an orange, and 44% of your RDA of folic acid. Buying and storing: You can buy sprouts either loose, in nets or on the stalk, or even fully prepared for convenience. Buying sprouts on the stalk keeps them fresher for longer – stand the stalk in water to keep them really fresh, and just pick what you need. Loose or bagged sprouts should be stored in the fridge. How to cook: Steam or boil for up to 8 minutes; add shredded sprouts to stir fries; or steam for a minute then toss in butter and sauté until cooked. Can also be eaten raw. Sprouts love: bacon, chestnuts, lemon, almonds, nutmeg, cream, garlic

In season: August - April


Stir fried Brussels sprouts with lemon and chilli Preparation time: 5 minutes Cooking time: 10 minutes Serves: 2 You'll need: 2tsp sesame oil 2 chicken breasts sliced into thin strips 4 shallots thinly sliced 250g Brussels sprouts shredded 1 clove garlic finely diced Half tbsp chilli flakes Zest of 1 lemon 1 tbsp soy sauce What to do: 1. In a wok or large frying pan heat the oil till very hot then throw in the chicken strips, stir fry then for 1-2 minutes until brown on all sides. 2. Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5 minutes until the sprouts are tender. 3. Stir through the lemon zest and soy sauce and serve. Why not try: Add more chilli if you like it hot


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LUXURY COFFEE FROM KNIGHTSBRIDGE & BEYOND Everyone recognises a roasted coffee bean but unless you have lived or traveled in a coffee growing country, you might not recognise an actual coffee tree. Pruned short in cultivation, but capable of growing more than 30 feet high, a coffee tree is covered with dark-green, waxy leaves growing opposite each other in pairs. Coffee cherries grow along the tree's branches. It takes nearly a year for a cherry to mature after the flowering of the fragrant, white blossoms. Because it grows in a continuous cycle, it is not unusual to see flowers, green fruit and ripe fruit simultaneously on a single tree. The trees can live as long as 20 - 30 years and are capable of growing in a wide range of climates, as long as there is no harsh fluctuation in temperature. Optimally, they prefer a rich soil and mild temperatures, with frequent rain and shaded sun. Coffee traces its biological heritage to a genus of plants known as Coffea. Within the genus there are over 500 genera and 6,000 species of tropical trees and shrubs. Considering that coffee plants can range from small shrubs to tall trees, with leaves from 1 to 40 centimeters in size, and from purple or yellow, to the predominant dark green, in colour, it has been estimated that there are anywhere from 25 to 100 species of coffee plants.

In the commercial coffee industry, there are two important coffee species -- arabica and canephora, more commonly called robusta. Coffea arabica is descended from the original coffee trees discovered in Ethiopia. These trees produce a fine, mild, aromatic coffee and represent approximately 70 percent of the world's coffee production. Coffea robusta is grown in Central and Western Africa, parts of Southeast Asia, including Indonesia and Vietnam, and in Brazil. Production of robusta is increasing, though it accounts for only about 30 percent of the world market. Compared with arabica, robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine. Robusta is primarily used in blends and for instant coffees. Coffee is grown in about 70 countries around the world, so it's difficult to decide where the very best beans are produced. Here Guy Eardley-Wilmot, Coffee Taster at Sea Island Coffee spills the beans and takes us on a quick voyage around some of the world's main coffee growing regions.

CENTRAL AMERICA Central American coffees are generally light-bodied and relatively high in acidity. Countries such as Costa Rica started producing coffee in 1779 with a range of diverse taste profiles, vivid brightness and clean fruit notes. Over in Mexico, coffee was brought into the country from the Antilles at the end of the 18th century. By 1980, Mexican coffee - with its light-bodied mild taste with delicate flavors - became an important export crop. By this time Mexico was the largest source of coffee for the USA Pick of the Central American Beans Geisha, grown on the Coffea Diversa plantation in Costa Rica, close to the Panamanian border, is an Ethiopian wild coffee variety with a soft, delicate profile and notes of lavender, cocoa and hints of molasses. The plantation is incredibly special as it grows the largest number of different coffee varieties in the world.

SOUTH AMERICA Moving further south, South American countries tend to have slightly heavier bodies than Central American coffees, somewhat less acidity, and more balanced overall taste. If you are a coffee drinker, one of the first countries you will think of for producing some of the best coffee is Brazil, with its nutty, sweet, and low acidity levels. Brazil has maintained the top spot for producing some of the best coffee for more than 150 years. In comparison, coffee from Colombia has its own identity, due to its high quality coffee beans. Pick of the South American Beans Jacu Bird, Brazil - The Camocim Estate in Brazil is inhabited by Jacu birds, which are herbivores and feast on coffee cherries. The coffee beans are then collected, cleaned and roasted (in the UK) resulting in a sweet, full-bodied coffee (more acidic than typically found in the region) with a smoothness and lack of bitterness.

AFRICA Africa, the source of all coffees, boasts sweet, fruity, spicy, and exotic cup profiles with a vibrant aftertaste. Ethiopia is considered the birthplace of coffee and it is the seventh largest coffee producer in the world, with half of the coffee produced by the country consumed domestically. Pick of the African Beans Lake Tana Monastery Islands, Ethiopia. Ethiopian Orthodox monks located on several islands Lake Tana grow Lake Tana Coffee. The coffee has an intense creamy body and distinct Mocca flavour with nuances of chocolate, malt and cherry. Last but certainly not least…. Jamaica There are two well defined coffee growing regions in Jamaica. The first one is the world famous Blue Mountain region, located on a mountain range on the eastern side of the island. The second coffee

region where Jamaica High Mountain Supreme coffee is produced is located in a mountain range in the central western part of the island in the parish of St Ann. Many connoisseurs agree that Jamaica Blue Mountain coffee is one of the world’s best. An exquisite balance of aroma, body and acidity is the medley which makes Blue Mountain Coffee very special. However, it is the mellow sweet aftertaste that separates this unique brand from all others. Jamaica High Mountain Supreme coffee is produced using the same seedlings as Jamaica Blue Mountain®, that is, Arabica typical. However, this coffee type is grown in a different mountain range with its own particular weather and soil conditions that produce a coffee with a distinctively smooth full-bodied flavour, light acidity, clean taste and pleasant aroma.

10% OFF Your First Order

Code: Foodie Offer Ends: 31st December 2013


Sea Island Coffee is offering Foodie Offerings readers 10% off their first purchase when shopping at SeaIslandCoffee.com. Simply enter the following discount code at the checkout to receive your promotional saving.

http://www.seaislandcoffee.com https://www.facebook.com/seaislandcoffee

ONE IN THREE OF US THINK WE WASTE MORE FOOD AT CHRISTMAS THAN AT ANY OTHER TIME!

Eat, drink and be merry! That’s the order of the day at Christmas – a time to indulge, treat yourself, and forget about your worries for a few days. Of course, this means that many of us buy foods at Christmas that we wouldn’t necessarily have all year round … foods that we might not be sure of the best way to store, or how long they will last, or how to use up certain leftovers. We also often end up buying more than we need as we’re cooking for more people than normal or simply to make sure we have enough in the house for unexpected guests.

But there’s no need! Love Food Hate Waste

can help make sure you buy just the right amount

and all your festive food get eaten.

More than two million of us have already made changes to the way we shop, prepare, store and use food, to help reduce the amount of good food and drink that is bought and then thrown away in our homes. And there’s no reason to let these good habits slip over Christmas!

Avoiding food waste remains important all year round, and saving money is especially important in the run up to Christmas which is why Love Food Hate Waste has all the information and tools you need to make sure you’re making the most of all your festive foods. Check out our advent calendar on www.lovefoodhatewaste.com for the ultimate selection of festive food waste-busting tips. Buying good food and drink which is then thrown straight in the bin currently costs a typical household £480 a year, rising to £680 for a family. Don’t let it hit you in the pocket – especially at Christmas, an expensive time for all of us. live from 1st December 2013.

THE FREEZER – YOUR FESTIVE FRIEND

You’d be amazed at how many foods you can freeze. And you can freeze food right up until the use by date – so if you’ve spotted something in the fridge that’s just about to go over its date, you’ll be able to extend its life by popping it in the freezer! Did you know you can freeze all of these foods? Potatoes and other root vegetables – just blanche in boiling water for a few minutes, cool, and freeze in bags or tubs Hard cheeses – it’s very tempting to splurge on lots of yummy cheese at Christmas, but it doesn’t always get eaten. Thankfully, cheddar and parmesan can be grated and stilton crumbled before popping in the freezer – then add straight into soups, pasta, lasagne, gratins – the possibilities are endless! Lemons – got lemons about to go past their best? Slice them up and freeze, they make refreshing ice cubes for your New Year parties! Leftover roast meat – don’t let it go to waste, pop it in the freezer then use it again in a tasty pie or curry. Fresh herbs – add them to oil and/or butter then freeze to use again another time Bread - when buying bread over the Christmas holidays, remember to put some straight into the freezer. It keeps perfectly for when it is needed, and you can use a sliced loaf at breakfast by toasting slices straight from frozen.

PLAN YOUR PERFECT CHRISTMAS

Some simple, quick planning before the chaos begins will mean that you have just the right amount of food for the festive period. It needn’t be boring – get the family involved and see how much money you can save by only buying food that will get eaten. And if you’re smartphone-savvy, there’s a handy meal planner on the Love Food Hate Waste app – it’s free to download so you’ve got nothing to lose. If you’re not sure how much food to buy check out the Love Food Hate Waste portion calculator. The calculator helps work out how many sprouts, roasties and turkey might be needed by simply entering the number of people that will be around the festive table. Make sure you write a shopping list as well before you hit the shops – and stick to it – this will make sure you’re not tempted to buy things you don’t need. But if you are – check the date & storage guidance and plan them into your meal to ensure they get eaten.

For anything that’s left over, get creative! Christmas can generate some delicious leftovers to be turned into tasty new dishes. If you come up with a delicious new creation, take a pic and let us know! You can get in touch with us via the website, drop us a tweet, or join our Facebook community.

Getting Creative with Christmas Leftovers

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Get the Love Food Hate Waste App The all new Love Food Hate Waste App has arrived on the iPhone & iPad and allows you to easily keep track of food planning, shopping, cooking meals and making the most of leftovers. The App also has lots of great recipe ideas and tips for using forgotten foods and leftovers to make great tasting meals.

FROM NEW YORK TO NEPAL I recently flew back to the UK, from Kenya, to come and have Christmas with my family here. Having spent a few months out in Kenya, in the sunshine, without a hint of Christmas looming, it was a shock to land back in Blighty and be bombarded with Christmas adverts, supermarkets selling Christmas puds and mince pies, and friends excitedly announcing how many more ‘sleeps’ to go on Facebook. Especially as it was only the middle of November. This Christmas, we plan to go out for a Christmas meal at a restaurant in the days leading up to 25th December and then on the Big Day relax, eat our weight in Quality Streets, drink Baileys, and watch the festive offerings on TV. A very typical British Christmas Day. Given that my column focuses on foods from my travels, it got me wondering about what is eaten as part of a traditional Christmas Day meal in other countries. I have to admit, I’ve never been overseas at Christmas time, so I have no real direct experience of this. The closest I’ve come is a holiday to Gran Canaria, the week before Christmas, many years ago, which mostly just involved a heady mix of Santas, sunshine and sangria. I decided to do a bit of online research, and unearthed a variety of tasty morsels from around the globe, which you could include as an interesting addition to your own Christmas Day menu, for the family to enjoy. In all the different Christmas day favourites from around the world, meat and fish seem to feature very heavily, so apologies to the vegetarians among our readers! There are some non-carnivorous treats to tempt your taste buds though and expand your cultural horizons beyond the usual turkey and cranberry sauce offering we have at the British Christmas Day dinner table. Visiting South America first, let’s take a look at Argentina and Peru! Both of these countries hold their Christmas feast on Christmas Eve. In Argentina, the main ingredient for the meal is usually beef, pork, or turkey, although it is known for some families to dine on roasted peacock! A typically Argentinian Christmas Day dish is ninos envuettas, which is steak cut into large squares, stuffed with hard-boiled eggs, onions and spices and then baked. Alcohol and desserts feature, as they do in most Christmas menus, with champagne a popular accompaniment to serve with dinner, along with a beverage combining chunks of fruit, cider and fruit juice.

Pannetone and sweet puddings are served for dessert. Pannetone is, of course, the Italian leavened sweet bread dotted with raisins and flavored with lemon and orange zest, which is cut into slices and sometimes served with zabaglione or a sweet cream made from mascarpone and dried fruit. In not-too-distant Peru, celebrations begin from early December, with Peruvian churches holding Chocolatadas. Using money donated by townspeople, organisers bake panettone and make spiced hot chocolate in huge kettles. The pastry and chocolate is then served to the less fortunate as a celebration of the season. Peruvians hold the traditional Christmas feast around midnight on December 24, with turkey usually as the centrepiece, sometimes garnished with fresh fruit, and served alongside applesauce, tamales and a variety of salads. For dessert, flan, panettone and marzipan are all popular. In Europe, our neighbours all have their own cuisines and customs to celebrate the special day. In Italy, dinner is again served on Christmas Eve and is known as the Feast of Seven Fishes, and the tradition of serving fish is very popular in Southern Italy. Elsewhere in Italy, the main meal usually occurs on Christmas Day and features roasted meat, antipasti, pasta and sparkling wine, followed by panettone. Nearby, in France, Christmas dinner is traditionally served after midnight mass, and is known as Le Reveillon. Though it varies from region to region, it's almost always served with champagne. Foie gras (goose or duck liver) is a common appetizer, as are oysters and smoked salmon. The main course often features roasted goose stuffed with chestnuts, although turkey is gaining popularity, and other roasted meats like beef and lamb are not uncommon. The traditional dessert of La Reveillon is a buche de noel (yule log), a rolled sponge cake filled with flavoured buttercream and decorated to look like a fallen log, finished with powdered sugar (for snow) and meringue mushrooms. Spanish citizens also hold their festive meal on Christmas Eve, starting between 10 p.m. and midnight. The meal usually begins with assorted tapas consisting of various cheeses, pates and hams. Seafood including angulas (baby eels), langostinos (king prawns) and besugo (baked sea bream) is very popular, especially in coastal regions.

One 30-something-year-old woman’s globe-trotting gourmet adventures

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For dessert, the Spanish often eat marzipan cookies, churros and turron, a brick-shaped confection made with honey, sugar, roasted almonds and egg whites. Originally stemming from the pagan tradition, the Lithuanian 12-course meal known as Kucios is nothing if not highly ritualized. The meal traditionally begins when the first star appears in the sky, prompting the mother of the household to break bread with each guest. A place at the table is always left empty (a custom shared in several other Baltic nations), and no meat or dairy is to be served. Fish such as carp, pike and herring are mainstays, as are various types of pickled vegetables. Dishes involving poppy seeds are common, with kuciukai — small, sweet, unleavened pastries soaked in poppy seed milk — being a favourite. There are many beliefs surrounding the meal, including that ill fortune will befall anyone who leaves the table before the meal is complete. Over in Poland, after a day of fasting, the traditional Polish Christmas Eve dinner is a welcome respite. Similar to Lithuania, their meal is also traditionally meatless. The meal starts with the breaking of bread, and again it’s seen as good fortune to set an extra place at the table for any lonely traveller who might come to the door. Fish dishes such as herring in sour cream, fish au gratin, and pike served with hard-cooked eggs and boiled potatoes are common features. Dessert features honey and poppy seed cookies, as well as babka, a type of sweet bread. In Sweden, the festivities begin on December 13 with the celebration of St. Lucia’s Day. Traditionally, the eldest daughter of the family, dressed all in white and wearing a crown of lingonberry branches, serves her family St. Lucia Day buns (lussekatts) and coffee. The celebration continues for the next two weeks, culminating on Christmas Eve with the serving of the julbord (the Christmas equivalent of the smorgasbord). Served buffet style, the julbord typically includes an assortment of cold fish dishes and cold meats, including the traditional julskinka (Christmas ham), and warm dishes such as meatballs, sausage, red cabbage and caramel potatoes. The traditional dessert is risgrynsgrot (rice pudding) served with a single almond hidden inside, the receiver of which is entitled to an extra gift. Glogg (warm mulled wine) is also a staple of the season. In Asia, things are not quite as different to South America and Europe as you might expect. The Philippines, for

example, is a former Spanish colony, and a predominantly Catholic country whose Christmas celebrations are known as some of the world’s best. The celebration begins officially on December 16 with the first of nine consecutive dawn masses. Street vendors park themselves near the churches and offer a wide variety of Filipino staples, including tsokolate (drinking chocolate) and puto bumbong, a dish consisting of coloured rice that’s steamed and served in a bamboo tube and flavoured with coconut and brown sugar. After midnight mass on Christmas Eve comes the main event, the Nocha Buena. The meal is served family style and usually consisting of a dozen or more dishes; the centrepiece of the meal is usually cured ham or roasted pig. Other popular dishes include queso de bolo (edam cheese) and oxtail stew. For dessert, flan is popular, as is kalamay, a dessert made from sticky rice, coconut, peanut butter, brown sugar and fried coconut milk curd. If the idea of cooking this year doesn’t really appeal, then you can always take a leaf out of the Japanese’s book; no, not sushi. In fact, the traditional Christmas day meal in Japan, for nearly 40 years, has been KFC. Yes, Kentucky Fried Chicken. Thanks to a marketing campaign aimed at ex-pats in 1974, the KFC Christmas meal, complete with champagne and cake, retails at a little over £20. It is so popular that many people place orders for their festive chicken treat two months or more in advance, in order to avoid the two-hour long queues, on the day. However you’re spending Christmas this year, and whatever you choose to cook that day, make it a special time with your loved ones and cherish every moment. See you on the other side, in the New Year!

FROM NEW YORK TO NEPAL (cont...) One 30-something-year-old woman’s globe-trotting gourmet adventures

Lily’s Chillies is an award-winning producer of handmade chilli jellies, ketchups and preserves run by husband and wife team Charlotte and Jason from their base in West Sussex. My husband and I love food. We love restaurants, we love cooking and we love poring over recipe books. And more than anything we love chillies. Jason and I met in Australia. He is a chef and his mother was a chef; he was trained in a kitchen from the age of twelve and was one of the youngest chefs ever to qualify in Australia. I have always been a keen amateur cook with an instinctual feel for cooking (which means I don’t always stick to the recipe). But Jason and I from our early years together always talked of starting a business – our first master plan was Pie in the Sky, bringing the Aussie Pie to Britain… and I think you already know how that ended.

However, our love of chillies has not been so short-lived. Three years ago my father brought a jar of chilli jelly over from the States and it blew us away. A sweet but hot condiment, it is great with curries, roasts, cheeses, fish, burgers….you name it. But when we tried to buy some here we struggled – the jellies were bland or didn’t pack enough punch. Whilst making a bramble jelly from the Sussex hedgerows, we decided to pop a couple of chillies in and an obsession was unleashed. When our lovely friend Louise suggested we enter some of our homemade jellies at the Brighton & Hove Chilli Festival she didn’t know what she was starting. Winning the Amateur Best Taste award for our Lime & Ginger Chilli Jelly told us we were on to a good thing. So Lily’s Chillies, named after our daughter, was born.

LILY’S CHILLIES - FLAVOUR WITH FIRE!

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Many of us dream of starting a business but putting that into practice is a very different matter. My day job is as a TV editor so it has been a steep learning curve to run a food business but we both felt strongly that if we stuck to our ideals we had a pretty good chance of making a go of it. We wanted to use local produce wherever possible and in searching for that we’ve come across some lovely local farmers. Three of our jellies are apple based so we tracked down apples just five miles away from us at Old Mill Farm. Father & son team, Glyn and Tom, have a fabulous business making apple juices and ciders for their Wobblegate brand and they have been very supportive of our own ventures. We tracked down tomatoes from Eric Wall near Arundel, local strawberries, plums, quinces and we even go as far as to pick sloes from the hedgerows for our award-winning Lime & Sloe Gin Chilli Marmalade.

We are as excited by the taste of the chillies as we are by the fruits; we use different chillies in each of our products to complement the other flavours - Asian Bird’s Eye, African Fatalii and the Dorset Naga. However, because flavour is paramount to us, we have a heat to suit every palate for mild to super-hot. From our fledgling first product we now have a core range of eight chilli Jellies and two ketchups inspired by the seasonal fruit and produce we find around us. At the mild end we have Mint and Lemon & Tarragon – both designed to complement roasts; the floral Quince Chilli Jelly is designed to serve with cheese and roast pork; Lime & Ginger Chilli Jelly to serve with fish and curries; both the Smoked and the Tomato are suited to red meats & cheeses, and for the hard-core chilli fans we cooked up our mind-blowing Naga Tomato & Pepper Jelly. We also have seasonal varieties throughout the year and I am particularly excited as Christmas approaches because the cranberries are back and we can make my absolute favourite Spiced Cranberry & Shiraz Chilli Jelly. This is one of our mildest jellies and is great with turkey, chicken, lamb, nut roast and creamy soft cheeses. The great thing about being a small family business is that we have personal contact with many of our customers, whether it is at the farmers markets, food fairs and chilli festivals we attend, or feedback from the delis we supply. We always listening to your feedback and continue to improve our products and

introduce new ones - like our chilli ketchups and marmalades. “I have tried plenty of hot ketchups before but this is without a shadow of doubt my favourite.” Martin Arnold – reviewer for Chile Foundry In fact so many diehard chilliheads have asked for a hot sauce that we will be rolling out our Double Trouble Hot Sauce in the New Year. Our continuing desire to make the tastiest products possible has shown in our awards – two commendations from the Dalemain Maramalade awards and an amazing five Great Taste awards including a Two Star for our Lime & Ginger Chilli Jelly. Known as the ‘Food Oscars’, the Great Taste awards involves over 400 acclaimed judges blind tasting products and is an assurance of quality products. You can’t imagine how great it is to have those hours of chopping chillies, cooking and labelling till two in the morning recognised - it makes it all seem worthwhile. But of course, the most important recognition is that of our customers and the rave reviews we’ve received. “You don't need to like chilli to love these products” Miranda Papadopoulos – happy customer “Thank you for some truly wonderful products” Marina Christopher – happy customer

20% OFF Gift Packs For Christmas, we’ve decided to introduce gift packs so that you can share our passion with your friends and family. For not much more than the price of a pair of socks, you can give a unique handmade gift in its own presentation box. As a special offer to Foodie Offering readers we are giving a 20% discount on your first purchase with this code FOODIE20 – valid until 24th December.

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Save with Jamie: Shop Smart, Cook Clever, Waste Less

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Jamie gets the nation cooking clever, shopping smart and wasting less with his new cookbook, Save with Jamie. This year, I've got the message loud and clear that as everyone comes under bigger and bigger financial pressure, they want help to cook tasty, nutritious food on a budget, so this book was born completely out of public demand. Save with Jamie draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, get the most out of your ingredients, save time and prevent food waste. And there's no compromise - I'm talking big flavours, comfort food that makes you happy, and colourful, optimistic dishes. Our biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and smash the recession. Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. His television and publishing career began in 1999 with The Naked Chef series. Since then he has set up Fifteen restaurant in London, changed school dinners in the UK and revolutionized home cooking. His charity, The Jamie Oliver Foundation, seeks to improve people's lives through food. He writes for publications in the UK and around the world, including his own Jamie Magazine. Jamie lives in London and Essex with his wife Jools and their children. Hardcover: 288 pages Publisher: Michael Joseph (29 Aug 2013) Language: English ISBN-10: 0718158148 ISBN-13: 978-0718158149 Product Dimensions: 26 x 20.2 x 3.4 cm

Rick Stein’s India Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish - the perfect curry. Hardcover: 320 pages Publisher: BBC Books (6 Jun 2013) Language: English ISBN-10: 1849905789 ISBN-13: 978-1849905787 Product Dimensions: 24.8 x 20 x 3.2 cm

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5:2 Vegetarian: Over 100 easy fasting diet recipes The 5:2 Diet, also known as The Fast Diet, is gaining momentum worldwide as thousands of people who try it see how effective it is for weight loss and improving their general well-being. Many books about the diet focus on fish and meat and ignore the fact that as a vegetarian you are perfectly placed to follow the diet with amazing low-calorie vegetables. This book makes fast days interesting, fun and painless. Everything here is nutritious and vegetarian, with many vegan-friendly recipes. Most recipes are also gluten-free. The fast-day meal recipes are all super quick (30 minutes or less), accessible, satisfying, and nutrient-rich, yet all under 300 calories. If you're cooking for non-fasters, there are suggestions for multiplying and bulking out the meals for family members. With an introduction to the 5:2 lifestyle, advice on how to stock your kitchen, and easy and delicious fast-day recipes for breakfast, snacks, main meals, flavour bombs, drinks, weekly meal planners, calorie charts and plenty of fasting tips, this is the book to change your life, for good. Paperback: 224 pages Publisher: Pavilion Books (19 Dec 2013) ISBN-10: 1909815012 ISBN-13: 978-1909815018

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Recipes for a Good Time The kitchens of Argentina are the inspiration for the sensational food at Sydney restaurant Porteño. Voted Best New Restaurant by the Sydney Morning Herald, Time Out Sydney and Gourmet Traveller in 2011, chefs Ben Milgate and Elvis Abrahanowicz continue to wow packed houses with super-slow-cooked meats and seafood, alongside fresh and inventive vegetable dishes. This relaxed and exuberant atmosphere translates perfectly to their new book - collecting 50 of their best known recipes from Slow-Cooked Lamb to Suckling Pig, mouth-watering crispy-fried brussel sprouts, accented by their luscious cocktails the beautiful photography will transport you to Buenos Aires by way of Sydney. Beautifully made, this is a book which captures the spirit of Argentina and the joy of good food, eaten well. Hardcover: 288 pages Publisher: Murdoch Books (5 Dec 2013) Language: English ISBN-10: 1743369700 ISBN-13: 978-1743369708

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NOT JUST YOUR AVERAGE GOURMET BRANDS... Nestled in a corner of New Covent Garden Market, a new business concept is gradually making itself known – a food supplier which specialises, not simply in your average gourmet brands but in specialist and seasonal ingredients at chef quality, sold in retail price ranges and quantities. It is within every member of staff’s nature to always keep an eye out for trickier and new-on-the-block products which elude the shelves of your average supermarket. The ethos of Fine Food Specialist is to provide the best possible customer service with the best possible products. There is always a general buzz of excitement about new and exciting foods to be found around the world; every staff member believes that every product has a life to lead and a story to tell. Some people see a bottle of olive oil, but at Fine Food Specialist it is seen as a potential accompaniment to the most romantic meal of someone’s life or the olive oil that brought two friends together over a mutual obsession. Here, headed by resident fizzy, straight-talking food expert Drogo Montagu, a team of dedicated foodies processes a multitude of orders and enquiries every

day. As you might expect from a kitchen ingredients buff, Drogo was a chef for 10 years before venturing into the online food industry. He began his career working for celebrity chef Ed Baines at ‘The Ilfield’ pub in Fulham. Quickly realising that food and the kitchen was his true calling Drogo worked hard to learn all about kitchen ‘herb lore’ and knife skills. Within 8 months he had been promoted to Randall and Aubin on Fulham Road, where the cooking was a little more complicated. ‘This was a great chance to move around the kitchen and get some experience in all the different sections – hot starters, cold starters, larder, pastry and sauces. After a year and a half at Randall & Aubin Drogo soon realised that he wanted to pursue food at the top level and get into Michelin Kitchens. Drogo soon found himself a job as a commis chef in Switzerland. He arrived thinking he knew how to cook, but quickly came to realise that he didn’t have a clue. It was here training at ‘Hotel Walserhoff’ a 2 star Michelin star kitchen in the prestigious ski resort of Kloster that Drogo truly began to gain in depth knowledge of fine food.

From here Drogo went on to do a 6 month stint in Marco Pierre White’s Mirabelle – a big restaurant with between 200 and 600 covers per day, cooking at 1 michelin star standard. During his time in this kitchen Drogo was diagnosed with Chronic spinal arthritis (ankolosing spondyltus), he became seriously ill and came to learn that he would have to hang up his chef’s hat forever. Disheartened and missing the culinary world Drogo moved to Spain, where he spent a lot of time learning about Spanish cuisine, this knowledge later serving to builld the extensive range of Spanish meats and products available at FineFoodSpecialist.co.uk. Deep in the heart of the Spanish countryside one evening came the epiphany that would birth finefoodspecialist.co.uk. Whilst eating some home cooked cuisine from ingredients that Drogo had sourced himself from local market named ‘La

Boqueria’ he realised that what the British marketplace was missing was an accessible place for foodies to get hold of the food they need to make their home cuisine in one place. From this epiphany Drogo decided to begin researching the British fine food market and came to learn that his epiphany was one of the good ones... like the ones usually had in the shower or right before falling asleep. After a couple of failed attempts focusing initially on luxury salads, finefoodspecialist.co.uk began to blossom and bear fruit shortly after its launch in October of 2010, beginning with 300 products on offer, including truffles, foie gras and luxury chocolates. Housed in Drogo’s west London flat it went from strength to strength, with the help of confidant and advisor of another successful ecommerce business, Paul Cowan.

Christmas being the first season the company had to contend with, business began to boom! Since then adding products has become a daily task, as there is always something new out there for foodies all over the world to discover. And just as the world is discovering these new and exciting foodstuffs, so is Fine Food Specialist. Over the years Fine Food Specialist has grown hugely, and now houses over 1500 products. Fine Food Specialist boasts not only a huge range but also some of the most intriguing and exciting high quality products on the market. As well as stocking staple luxury foodstuffs such as caviar and foie gras, it also houses some absolutely delectable goodies such as Wagyu beef, which is beef that is genetically predisposed to intense marbling to create a succulent and intense flavour that outshines all other types. But if you’re not into your meat it’s not a problem at Fine Food Specialist, because they have something for everyone, including a beautiful range of chocolate products - with some choice hot chocolates, both liquid and dry, and some mind blowing salted caramel creations, this section is holy ground for any chocolate worshipper. But if you have a sweet tooth and you’re not inclined to chocolate, look no further - Fine Food Specialist are also very excited by their new range of fabulous, award winning handmade marshmallows, with flavours venturing from sumptuous salted caramel and peanut to passion

fruit or mango, Indulgence has never been easier! It is a general belief that every meal is a work of art, and any artist will tell you that only the finest paints and tools should be used; it is with this philosophy that the team at Fine Food Specialist regard every product they source. Fine Food Specialist is perfect for those self proclaimed ‘foodies’ or ‘home chefs’ who appreciate true quality food in the comfort of their own kitchen. Many ‘foodies’ or ‘home chefs’ will tell you how hard it can be to find good quality or rare food offered in portions that are suitable for home cooking as opposed to commercial cooking. Fine Food Specialist are aware of this and that’s why they offer chef quality products in home cooking quantities. Fine Food Specialist also cater for dinner parties aplenty, providing all the ingredients but not only that, they provide the services and advise you might need whilst preparing for your dinner party. Customers planning a feast can often need advice on how to handle products or what is ‘in vogue’ to serve at a dinner party at the current time, and at Fine Food Specialist they are guaranteed to be advised by professional foodies who can’t get enough of talking about food and what to do with it. As Fine Food Specialist goes from strength to strength it constantly has to bend itself and be as versatile as possible to the fine food market and also the seasons.

What’s in and what’s out can change like clothing fashion trends, so Fine Food Specialist’s staff obsess over what is popular, what people are eating and what chefs are cooking in their restaurants to make sure they keep up with the market and what people want. At the current time Fine Food Specialist is selling mostly quails eggs, pomegranate molasses and Artisan Du Chocolat Liquid Salted Caramels, no.1’s. But they’re always prepared for the change in the foodie tides and this time next month it could be their Salmon Tsar Nikolai or Bone Marrow Butter that is flying of the shelves, but they’re always one step ahead of the game and prepared for the next ‘foodie trends’. Fine Food Specialist offers ‘foodies’ a haven for acquiring all the fresh produce need to create the most incredible dishes, They have an extensive mushroom range, specialist vegetables, fruits, micro herbs and even some easy on the eyes edible flowers. Fresh meat, fish and cheese bursts from the seams of Finefoodspecialist.co.uk - you can almost smell the tangy aroma, pungent aroma of their hoard of Cropwell Bishop, Blue Stilton or the musty and alluring scent of the ocean which wafts from the

seafood section, teaming with schools of fresh rock oysters, trout, salmon and much more (some would say there is an ocean of choice available). The future for Fine Food Specialist is exciting; as they have continued to grow they have become more adventurous, having just jumped into selling to customers via Amazon Germany, and intend to continue spreading around the world. They have perfected their delivery service and now offer a next service for almost all of their products, providing an order is placed before 11am. Given the huge inventory of 1500 products this is definitely an achievement and show of dedication to good customer service not to be ignored. Shopping at finefoodspecialist.co.uk means that you will become the envy of all your friends and your dinner parties will become neighbourhood renowned...and with its ever growing and ever shifting product list you’re guaranteed to hold this title.

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TWISTED TURKEY As some of you may have figured out, I am American, and as such I go along with the Thanksgiving Day holiday. Not so much because I am thankful for anything (I am, of course), but because I love eating turkey. Unless I am eating a sandwich, I rarely get the chance to shark down a plate of delicious turkey, so when the end of November comes, I tend to get a bit excited. Forgive me if my facts are a bit muddled, but as I understand it, people in the U.K. don’t celebrate Thanksgiving the way we do here. While it is true that the Harvest Festival is the basis of Thanksgiving for you and I, in the U.S. there is the added dimension of the original pilgrims who celebrating their independence from England, which has become attached (erroneously) to modern Thanksgiving.

Suffice it to say that the way I perceive the American Holiday is that we give thanks to our God for all we have, and for the year’s end harvest. It is believed that the first Thanksgiving feasts were centered on things that were readily available at the time, such as wild turkey, pumpkins and other squashes, corn, potatoes, and many other things. Our holiday is built around turkey as being the main dish, with a fine ham being a close second or a companion meat. I’m not a big ham eater, though I am an avid partaker of pork. So my Thanksgiving Day would be a sham without a fat turkey. I am the kind of person who shuns mainstream cooking wherever possible. I like to keep things interesting, and I am always on the prowl for something unique and delicious. The common method of roasting poultry is well and good if you want a hands-free approach, and you can make an excellent turkey in the oven, but what if I told you that it’s possible to make a good bird great? I currently live in the American Southwest in the state of Arizona, but I had the privilege of living in the southern U.S. as well. There are lots of rednecks residing there (who wrongly get a bad reputation for being inbred, illiterate, and socially backward) that have created some interesting cooking methods. (If you don’t know what a redneck is, it is the American equivalent of cockney, with no offense meant to anyone living in the East End of London, ha ha.) Anyway, it was in the state of Louisiana thirty years ago where I was first introduced to “injecting” meat of all types, poultry included. Injection marinating is a superb method for spicing up and tenderizing a turkey or chicken, and if you have never done it, I strongly advise you to look up injection marinades and learn how to do it. Basically, you take a horse needle with a turkey baster-sized syringe and inject your marinade directly into the center of the muscle. The amount of injections varies depending on whom you ask, but I prefer to inject in multiple sites if I am using a mild, non-spicy solution. Injection kits are available for the beginner – which often include a dry or wet seasoning mix—but I prefer to make my own. After “shooting up” my bird, I then go for the topical seasoning.

The Inept Cook’s Startup Guide

The next step is to get hold of a good bunch of fresh rosemary and some small cloves of garlic. I make small holes in the skin only, and insert small sprigs of rosemary just under the skin. Then I cut tiny slits in the meat and push in a clove of garlic here and there, but you don’t want to overdo it unless you are a particularly robust individual. I liberally dust the bird with freshly ground sea salt and newly cracked peppercorns (I always go for the medley of white, green, black, and red pepper) and then let it sit overnight in the refrigerator. Then I deep fry it. Some of you may be shaking your head at this point. So was I the first time I heard about deep-frying a twenty pound bird. But trust me: it is worth every bit of effort you put into it, and the cooking time is reduced to a fraction without sacrificing the juiciness. To deep-fry a big turkey, you will need a huge cauldron and several gallons of oil. Peanut oil is best, but the cost may put some of you off. Vegetable oil can be used instead, such as canola, safflower, or cottonseed. It should be noted that there are many ways to execute the cooking process, so you should do a little research on your own to find the way that will work best for you. Keep in mind, it can be dangerous if you don’t know what you are doing, so take care. Have a fire extinguisher on hand to be safe. To determine how much oil you will need, fill your cauldron a third or halfway with water and immerse your turkey in it. You can do this with the unwrapped turkey a few days prior to preparation so you can be prepared. You should have the bird covered by two inches of liquid and the liquid should be a few inches from the top of the pot, if possible. Once you have determined how much water it takes to do this, you can calculate your oil volume. Heat the oil to 375 degrees and be sure to have a good thermometer on hand. Remove any temperature pop up gizmos that may be attached to your turkey, and let the bird come to room temperature. Be sure it is dry before you put it into the hot oil! Truss the wings and legs, and attach some extra twine around the bird for lifting purposes. When you are all set to dunk the turkey, turn off the flame or

heat source in case the oil boils over. You will want to carefully and quickly dunk the bird once and then lift it out before the oil goes ballistic, which it will. Do this a few times until the oil calms down, and then leave it in the pot. Turn the flame back on and make sure you maintain the oil at 350 degrees. Now let the turkey fry while you go get a cocktail. The bird will need to cook approximately 3 to 4 minutes per pound. It is done when a meat thermometer inserted in the thickest part of the thigh measures 180 degrees. Let the bird rest for 20 minutes before carving. If you have done this successfully, you will never want to roast a turkey in the oven again. It is the best way I know to make a perfect bird that will have the entire family raving. One thing that I can personally guarantee is that you will be thankful once the cooking is complete, because there is a lot of prep involved. But it is worth every bit of work once you put the first juicy, crispy-skinned bite in your yearning mouth. Until next month, stay safe and take care of each other. Peace…

TWISTED TURKEY (CONT...) The Inept Cook’s Startup Guide


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Foodie Offerings - December Issue

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