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Jan-Feb '11 - Artichokes, Peppercorns, Wine Promotion, and Kanagaroo Striploin for Australian Week

Transcript of the foodie 07

  • the foodieIssue No: 7 JaN - Feb 2011

  • the foodie - 3

    Welcome to the second year of the foodie, Arkadia Foodstores publication aimed to change the way you feel about food.

    Every other month, well be bringing you delicious, easy-to-achieve recipes and regular updates on seasonal ingredients arriving in store as well as top tips and money saving buys. Above all, the foodie is about making cooking and eating great food as relaxed, easy and enjoyable as possible. We hope you enjoy it.

    Whats Cooking?Getting the year off to a great start, in this edition of the foodie, we experiment with local seasonal produce, achieve more for four with less than 20, dabble with an unusual strip loin from the land down under and spice things up for the winter with a quick, easy and impressive pasta dish.

    Weekly OffersYou may have already spotted some fantastic weekly promotions in-store this year, such as Super Detox Week, where customers had the opportunity to sign up for a FREE gym membership or the Love at First Scent campaign offering a FREE Camay Shower Gel and impressive savings on hair care products such as Fructis and Elvive, but this is just the start of a year full even more quality, choice and value at Arkadia Foodstores. On a weekly basis, throughout 2011, we will be presenting time-limited special offers, introducing

    you to new products and reducing costs on essential everyday items, so stay tuned to the foodie by *signing up to our weekly email alerts and you can be safe in the knowledge that you will never miss out again!

    January Blues?Christmas a distant memory? New Years resolutions fast fading? The summer still too far out of reach? January can be a gloomy time after all frivolity of December, so we feel there is no better time for an early Spring clean and a generally thorough makeover and that is why we are investing in change. Over the coming weeks we will be phasing in a new look to enhance your experience when you visit us at Arkadia Foodstore in Portomaso. Please know we will ensure any disruption will be limited, however, in advance, we apologize for any inconvenience as we undertake the work to get us looking tip top.

    Until Next TimeWith that news, some great savings in-store and quick and easy recipes that will impress even the most seasoned culinary expert in your circle, youll have to agree things are already beginning to look up! Take all of that and throw in a 3 for 2 wine offer on some fantastic local and foreign tipples and you have a winning combination for beating the winter blues. So until next time, eat, drink, be merry and then eat and drink some more!

    Opening Hours After providing extended opening hours throughout the month of December, we have reverted to our regular hours of operation, which include evenings throughout the week and Sunday trading for your convenience.

    Gozo (Tel: 2210 3316)Mon-Sat: 8AM 7PM Sun: 9AM-1PM

    Portomaso (Tel: 2138 2333)Mon-Sat: 8AM 9PM Sun: 8AM 8PM

    Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt

    Published by:Arkadia Foodstore Gozo | Portomaso

    Content & Photography by:Claire Borg, George Larry Zammit & Matthew Green

    Arkadia Marketing Ltd.Fortunato Mizzi Street, Victoria, GozoTel: 2210 3000 E-mail: thefoodie@arkadia.com.mt

    To advertise please contact :Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt

    the foodie January - February 2011

  • 4 - the foodie

    zinfandel bavette with spicy spinachIngredients Serves 2250g Bavette Pasta250ml of Red Wine, preferably ZinfandelExtra Virgin Olive Oil2 Cloves of GarlicTeaspoon Chilli Paste, or a pinch of chilli flakes (optional if you like a bit of a kick in your pasta)3 Fresh Spinach Leaves (use frozen when not in season)Sea SaltFreshly Ground Black Pepper50g Pecorino Cheese

    MethodIn a large post of the salted boiling water, cook the spinach leaves for a 3 minutes. Transfer the spinach leaves to a baking sheet and spread out to cool. In the same boiling water then half cook the bavette for 3 to 5 minutes by keeping the pasta very al dente. Reserve a cup of the pasta water while you drain the pasta.

    Heat a large sauce pan and pour in some extra virgin olive oil. Peal and crush the garlic and cook in the oil until slightly brown. Pour in the wine and bring to a boil. Add the pasta to the pan and shake regularly to prevent the pasta from sticking to the pan. Gently stir with tongs as the pasta infuses with the pasta and becomes red.

    Once the wine is absorbed by the pasta, spoon in the chilli pasta and add some of the reserved pasta water if needed to loosen up the pasta and not let it dry up and get sticky.

    Shred the cooked spinach leaves and transfer to the sauce pan. Use thongs to stir the spinach within the pasta and toss gently. Add salt and pepper to taste.Transfer the pasta to individual pasta bowls. Freshly grate the pecorino cheese on top.

    Cittadella Red (75cl)

    Cittadella Rose (75cl)

    Cittadella White

    (75cl)

    Was 2.57 Now 2.05

    also greatoffers on

    Organic Tomato

    Pesto (190g)

    WAS 2.63NOW 2.10

    Provolone Dolce

    (200g)

    WAS 2.65NOW 2.12

    Salame Napoli (80g)

    WAS 1.82NOW 1.46

    Spianata Romana

    (80g)

    WAS 1.82NOW 1.46

    Grana Padano(200g)

    WAS 3.98NOW 3.18

    Great Value onItalian Produce

    Offer Valid Monday 24th to Sunday 30th January 2011.

  • the foodie - 5

    Try out or stock up on Zinfandel, Gavi, Chardonnay & Ros DAnjou between Monday 17th and Sunday 23rd January 2011 only!

    for3 2on seleCteD Wines

    zinfandel bavette with spicy spinach

    WINE WEEK

  • 6 - the foodie

    The Artichoke

    A very traditional dish using this crop is stuffed and stewed artichokes. However, artichokes are very versatile and can be used in many interesting ways. Artichokes can be made into a paste and served with raw vegetables and crackers as a dip, eaten raw in salads, steamed, stewed, fried as tempura, used with pasta and risottos, made into a pesto for pasta and also used in egg dishes with scrambled eggs or in quiches.

    Yes, they do stain your hands when they are being cleaned and peeled but simple rubber gloves can solve the problem. And to avoid them changing colour, always dip them in fresh water with a lemon squeezed in it. When they become very abundant they can be bought in bundles and preserved in oil.

    In Italy, a popular liqueur is made using artichokes. In Vietnam, a herbal tea is made out of them. The artichoke was used as a food and medicine by the ancient Egyptians, Greeks, and Romans. This ingredient is said to be one of the oldest foods known to men.

    Artichokes contain no fat and are a source of many vitamins, including Potassium, Magnesium, Folic Acid and Vitamin C. This crop is well known for its health properties. It clears toxins in liver, it is a liver and gallbladder bile stimulator and also lowers cholesterol.

    scrambled eggs with artichokesIngredients Serves 44 Artichokes6 eggs a glass of milk1 onion peeled and finely choppedParsley finely choppedKnob of butterCooking oil MethodHeat some cooking oil and gently cook the peeled, cleaned and cut artichokes and onion. When done, add a knob of butter. In a bowl, beat the eggs. Season and add the milk, mix well, then add to the onion and artichoke mix. Cook, stirring continuously, until the eggs firm up. Add the parsley and serve.

    anchovy, lemon and artichoke pastaIngredients Serves 4300 grams SpaghettiLemon Zest 1 tsp finely grated 3 Pieces Fresh Garlic peeled and finely chopped2 new potatoes - peeled and finely sliced4 anchovy fillets (Renna Brand)Borges Olive oilFresh Parsley4 ArtichokesPecorino Cheese - GratedSea Salt and Black Pepper

    Precisely known as globe artichoke, cynara cardunculus, or Qaqocc in Maltese. A very abundant seasonal crop that is very popular in our markets during the winter months.

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    scrambled eggs with artichokes

    stewed lemon and black peppercorn artichokes with tuna

    raw artichoke salad

    artichokes with rosemary and bitter olives

    anchovy, lemon and artichoke pasta

  • 8 - the foodie

    MethodPeel, clean and cut the artichokes. Place in a small pan, together with half the garlic, some olive oil, salt and pepper and a little water. Cook just until tender and set aside.

    In a pan of cold water, place the chopped potatoes and bring to the boil. Cook until nearly done, then add the pasta to the same water. Cook the pasta al dente, and drain potatoes and all. In a separate pan, heat some olive oil and gently cook the remaining garlic and anchovies for about a minute. Turn off. In a large bowl, mix the pasta, potatoes, garlic, anchovies and artichokes. Season to taste, add a little olive oil, the lemon zest and grated Pecorino. Serve warm.

    stewed lemon and black peppercorn artichokes with tunaIngredients Serves 44 Artichokes1 lemon1 piece fresh garlic peeled and chopped1 tsp whole black peppercornsBorges Olive Oilfresh parsley finely chopped MethodPeel, clean and cut artichokes. Place in pan, add half the lemon cut in 4 and the rest of ingredients and some water. Cover and cook until tender. Cool, discard lemon pieces and serve with tuna. Can also be served as a side dish with steamed vegetables, grilled chicken or fish.

    raw artichoke saladIngredients Serves 44 Artichokes a lemonBorges Olive Oil1 tsp Apple Cider Vinegar tsp sugarsalt and black pepper

    MethodPeel, clean and very finely slice the artichokes. Place in a large bowl. Add the juice of the lemon, olive oil, vinegar, sugar and season. Mix well. Set aside for at least 20 min. Serve with Parmesan shaving