MARKET 5: BRITISH
Q: How big is the catering operation at the Olympics?
The world’s eye is fixed squarely on the London Olympics this week and while the weather has been mixed and the Badminton players suspect, the quality of the games overall has been exceptional. Beyond the individual sports, British culture is also in the limelight, so to capture the Olympic Spirit this week we are sharing our Market 5 for British cuisine. There is much more to British cuisine than Bangers ‘n Mash and to highlight the versatility of these everyday (and often overlooked) kitchen staples, I have included some world class recipes from some of Britain’s best Chefs.
1. PARSNIP:
While Don Burke may have controversially called parsnips an “affront to human dignity”, there are many Brits who couldn’t imagine a Sunday roast without them- in fact before the arrival of the potato from the Americas, the parsnip was a staple across Europe. So much so that during the Tudor dynasty, the parsnip was more commonly consumed than bread. Closer to home this cost-effective, nutritious and versatile vegetable is wonderful buying at the markets with quality, flavour and supply at its peak until October. For more information on parsnip selection and availability, please click here.
Host Nation inspiration: Chris Horridge’s Veal sweetbreads, parsnip air and curry oil
2. ENGLISH SPINACH:
Spinach first appeared in England in the 14th century and was adopted quickly due to its availability in early spring when other vegetables were scarce. Spinach was brought to Australia by the first fleet but as it was difficult to grow here, Silverbeet soon became the crop of choice. Today many still refer to Silverbeet as Spinach in Australia for this reason. At its best until September-October, Spinach is a tasty, healthy addition to the menu, especially while other leaf lines are battling with frosty conditions.
Availability: all year, best Mar-Sept
Appearance: bright green, slightly crinkled, flat leaves on a firm green stem
Flavour: bittersweet- finer in texture and flavour than silverbeet
Best for: suitable for eating raw, blanched, braised
Host Nation inspiration: Adam Gray’s Spinach soup with wild garlic toasts
3. RHUBARB:
Rhubarb is yet another ingredient that isn’t native to Britain, yet it is strongly linked to the national cuisine due to its popular use in desserts and wine making prior to WW2. In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds, where all other light is excluded, in order to produce a sweeter, more tender stalk. In Australia. Our rhubarb season peaks during Autumn-Winter, so now is the time to enjoy this tart vegetable at its best. For more information on selection or availability of rhubarb click here.
Host Nation inspiration: Nathan Outlaw’s Rhubarb and crumble trifle
4. LEEK:
The leek brings a Celtic flavour to the celebrations. As one of the National emblems of Wales, this humble vegetable root has a proud history in Britain and is currently enjoying a resurgence in popularity. Brought to Australia on the first fleet, the leek is used widely in Australia with most production coming out of Victoria and an annual production value of over $16 million in 2007/2008. While it is grown commercially in other states across Australia, Victoria’s cooler temperatures allow for a top quality, consistent harvest over a longer period.
Appearance: long thick white stalk with hard green leaves
Flavour: mild sweet, onion flavour
Best for: commonly used insoups (cock-a-leekie), stock, stews and other dishes, they can also be boiled, fried or eaten raw in salads
Host Nation inspiration: Martin Wishart’s Leeks vinaigrette with eggs mimosa
5. PEAS:
Growing up in Manchester there was nothing I liked more than mushy peas- popular across Northern Britain (Scotland/Yorkshire etc) this signature dish has become synonymous with stereotypical English fare- in particular meat pies and fish ‘n chips. Realistically peas shouldn’t be featuring in our Market Five as they are very expensive at the moment (due to cold snaps in QLD slowing supply) however we couldn’t help by include this British classic on our list. Prices should ease over the coming month as the weather warms up, in the meantime Sugarsnaps are performing well and are a good substitute.
Availability: generally all year
Appearance: round green seeds in a long green pod
Flavour: sweet, juicy
Best for: mushy peas- other than this they aretasty raw or cooked- often used in soups, risottos, pastas, salads, sides
Host Nation inspiration: Nathan Outlaw’s Ham hock with pea purée and wholemeal bread
A: The Olympics (in this instance London 2012) is recognised as being the largest peacetime catering operation in the world and the Brits have stepped up to the plateas the first Olympic organisers to produce a food vision with a focus on sustainability. Over the course of the Olympic and Paralympic Games, Olympic venues are forecast to serve up 14 million meals across 40 locations. The Olympic Village alone is being supplied with 25,000 loaves of bread, 232 tonnes of potatoes, over 82 tonnes of seafood, 31 tonnes of poultry items, over 100 tonnes of meat, 75,000 litres of milk, 19 tonnes of eggs, 21 tonnes of cheese and more than 330 tonnes of fruit and vegetables. Now that’s a mouthful.
PEAR SHAPED
Q: What gives a pear its unique melting texture?
While the cold weather is having an adverse reaction on many fruit and veg lines, apples and pears are a reliable addition to the menu with quality consistent and stock readily available. With harvesting taking place between Jan-May each year, apple and pear varieties have been relatively unaffected by recent weather and therefore will be both good quality and in steady supply over the coming months.
Having recently discussed apple varieties, the bulletin this week explores the pear varieties currently available in Australia. While often overlooked, pears are still a key player in the horticulture industry and are growing in popularity. In fact, Australian pear production increased by 30% last year taking it to more than 123,000 tonnes. While Victoria still accounts for the majority of Australia’s production at 88%, our local farmers are upping the ante with NSW increasing production by 63% in 2010/2011.
The secret to enjoying pears is knowing which pear to eat when. A pear eaten too early is an opportunity missed, as it has not yet had a chance to develop its full flavour and the unique, buttery texture. As stated by Edward Bunyard, author of The Anatomy of Dessert, "The pear must be approached, as its feminine nature indicates, with discretion and reverence; it withholds its secrets from the merely hungry." So with a little reverence, here’s our guide to getting the most of winter pears:
Fast Facts:
Selection: Look for fairly firm, fragrant fruit that is unblemished.
Storage: Store firm, unripe fruit at room temperature until it changes to a ripe yellow and/or gives a little when pressed at the stem. Once ripe, keep in refrigerator and use quickly.
Preparation: Handle gently, pears bruise easily. Once cut, brush surfaces with citrus juice to prevent discolouration prior to serving
BEURRE BOSC:
Available: Mar – Oct, best Apr – May
Appearance: med to largepear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens
Flesh: juicy, white flesh
Flavour: aromatic, sweet, buttery and juicy
Best use: great all-rounder. Suitable for most cooking methods and lovely fresh. Often used for poaching
CORELLA: aka Forelle Pears
Available: April – end August
Appearance: squat with a bright, glossy pink-red blush on green – yellow base
Flesh: tender, soft white to creamy yellow flesh
Flavour: sweet and juicy
Best use: fresh – striking addition to salads
Watch for: sometimes smaller fruit is sold as baby corellas, these retain the unique flavour and are practical for salads and portion control
HONEY: aka Winter Nelis, Quall
Available: Mar - Nov
Appearance: small – medium in size, squat, round pears with green, heavily russetted skin that yellows when ripe
Flesh: creamy white
Flavour: tender, sweet, buttery– very juicy and aromatic
Best use: very versatile- good cooked and fresh
JOSEPHINE: aka Josephine de Malines
Available: Apr –Aug
Appearance: medium sized fruit withlight-green soft skin and slight russet
Flesh: fine grained, creamy yellow-white
Flavour: rich, juicy and very sweet
Best use: excellent fresh eating variety
NASHI PEAR:
Available: Mar – Nov (best May – Aug)
Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)
Flesh: creamy white, crisp and juicy flesh (like an apple)
Flavour: subtly sweet with medium sugar and high acid
Best use: its crisp texture makes it an interesting apple substitute for a variety of dishes (salads, cheese platters) or eaten fresh
PACKHAM: aka Packhams Triumph
Available: Mar – Dec (best- May-Jun)
Appearance: med – large green pear (turns golden yellow when ripe) with a short neck (skin can sometimes appear bumpy)
Flesh: white and slightly firm yet juicy
Flavour: juicy and sweet
Best use: great baked in desserts, poached or fresh
RED D’ANJOU: aka Red Angou
Available: Apr - Nov
Appearance: medium sized, deep red fruit with yellow-green mottling
Flesh: fine, white flesh
Flavour: juicy
Best use: salads
A: It is the unique texture of the pear that sets it apart from its popular pome brethren. From harvest to consumption the quality of a pear is reliant on knowing when to act. If allowed to stay on the tree too long, the pear develops a gritty, coarse texture as it ripens. To avoid this, farmers pick their pears when mature (but not ripe) and then hold them in cold storage (a key step in achieving their unique character) before they hit the markets and begin to ripen naturally. As pears ripen from the inside it can be difficult to gauge when to indulge, but it is worth the wait. If you press the point where the stem meets the neck and if it gives evenly without applying proper pressure – then the pear is ready to melt in your mouth.
MARKET 5: Spanish Cuisine
Q: How did the Spanish navy influence Spanish cuisine?
At this time of year there really is nothing like indulging in the rich, earthy flavours of Spanish food (and a glass or two of sangria) to keep the winter chills at bay. Inspired by the Spanish tradition of preparing simple, seasonal food (and a Euro 2012 win), this week we have produced our ‘Market 5’ guide to the best performing (and buying) produce at the Sydney Markets for bringing an authentic, Spanish twist to your menu.
PIMENTOS: aka Peppers, Capsicums, Chillies
Peppers (or pimentos in Spanish) play a key role in Spanish cuisine. The markets at the moment are full of peppers (both capsicums and chillies) that are crisp, vibrant and full of flavour making them an easy choice for the ‘Market Five’. We have chosen to profile the habanero chilli, however for more information on the varieties of ‘pepper’ available and their unique characteristics, please click here.
1. Habanero Chilli
Availability: all year – best Nov – Mar
Appearance: look like a small bell pepper that has had the air sucked out
Flavour: very hot and spicy, with a hint of citrus. Average between 100,000 and 350,000 on the Scoville scale depending on growing conditions
Best For: a very angry tomato sauce, spicy salsa
TOMATOES:
Originally imported from Mexico, tomatoes were believed to be unfit for consumption however they are now at the heart of many Spanish dishes, including Sofrito, Patatas bravas (crisp spiced potatoes), Pan con Tomate (tomato bread), Gazpacho (cold tomato soup) and Paella. Today we have featured the all purpose truss tomato, however to view a more comprehensive overview of Simon George & Sons varieties click here.
2. Truss tomatoes: (available in gourmet, cherry, baby roma, roma)
Availability: all year, best Dec - Feb
Appearance: rich, red fruit still attached to vine
Flavour: usually ripened on the vine, these have a wonderful rich flavour and are suitable for eating fresh and for cooking
Best for: suitable for eating fresh and cooked
POTATOES:
Potatoes are a key ingredient in a number of famous Spanish dishes, the most obvious being potato tortilla (Tortilla de Patata) and Patatas Bravas mentioned above. Most potato varieties are at their peak this time of year and all are currently performing well at the markets. For tortilla de patata and patatas bravas the potatoes are fried, therefore I would recommend using either an all-rounder or waxy variety, here I have featured Bintje. For a list of varieties under these headings click here.
3. Bintje:
Available: all year, best Nov- Aug
Appearance: small – medium elongated oval, with yellow skin (brown flecks) and cream white flesh
Flavour: our most popular waxy potato it is firm fleshed and creamy
Best for: any dish that requires the potato to be fried. A good cooking potato.
ORANGES:
Spain is the 6th largest producer of oranges in the world and with two orange varieties (Seville/Valencia) named after growing regions in Spain, it is safe to assume that this wonderful citrus contributes to their national food identity. Here I have featured two different orange varieties that sadly boast short seasons at the Sydney Markets but are wonderful while they are here.
4. Blood Oranges:
Available: late Jun – Aug (having just come into season they need a week to be at their best, but will be worth the wait)
Appearance: medium sized fruit boasting orange skin with a red blush and orange-red flesh
Flavour: sweet, juicy and less acidic that regular oranges
Best for: Sangria, they bring a wonderful colour and refreshing zest to this traditional Spanish wine
5. Seville Oranges:
Available: Jul- Aug
Appearance: medium sized fruit with thick, orange skin that is difficult to peel
Flavour: very acidic and therefore very tart
Best for: whilst often used in marmalades, the acid in Seville oranges makes them perfect for serving with particularly oily or fatty dishes. In Southern Spain they are also frequently served with fish dishes, such as salted cod, to bring out the flavours of the fish
A: Many of the dishes we know as being distinctively ‘Spanish’ came about as a result of the bold venturing of the Spanish navy, in particular the discoveries of Christopher Columbus. Of the ingredients listed above, all of which are considered synonymous with traditional Spanish food, none are actually native to Europe. It was the Spanish conquest (and colonisation) of the Americas, made possible by a thriving navy, that brought the wonders of peppers, tomatoes and potatoes into the Spanish diet. This ‘new world’ produce was adopted into the Spanish cuisine over time, resulting in native dishes renowned for their rich combination of Moorish spice and exotic flavours.
BETTER BY THE BUNCH
Q: What is a bouquet garni?
While the cold and wet weather has impacted on some fruit and vegetables lines (read: beans, rocket, zucchini flowers), we are pleased to say that our locally-grown ‘bunch’ herbs are holding up well this winter. Not only are they high quality, but in good supply and therefore fantastic buying at the moment. Simon George & Sons has an extensive range of ‘bunch’ herbs available and while Thai Basil and Garlic Chives are currently in short supply, the varieties listed below should continue to be among our best buys over the coming weeks. So why not take advantage of the favourable conditions and stock up on some of nature’s most vibrant, mouth-watering flavour enhancers.
Selection & Storage: When selecting herbs the general rule is to look for bright, fresh leaves, free of bruising or yellowing that boast healthy, firm stems. To maximise the shelf life of most bunch herbs place them in a glass of water, cover the top of the glass with plastic, seal and place in the fridge- change the water daily.
BASIL:
Availability: all year, best Dec - Apr
Appearance: bright green, oval leaves
Flavour: slightly sweet, grassy cloves
Storage: place stems in water, cover with plastic and refrigerate. Change water daily and use within a week
Preparation: delicate herb, once sliced it browns very quickly. Quite versatile, basil can be used fresh to accent a dish or can be used as the base of a sauce or to accent flavours such as tomato
BAY LEAF:
Availability: all year
Appearance: bright green, pointed, smooth leaves
Flavour: earthy aroma, almost bitter edge
Selection: leaves should be bright green with a glossy top and boast a strong aroma
Storage: store in airtight container in fridge or freeze in an airtight bag
Preparation: slow cooking specialist, removed before consumption
CHERVIL: aka French parsley
Availability: Apr - Dec
Appearance: looks similar to parsley or a carrot top
Flavour: aniseed, parsley
Preparation: flavour is lost when dried or cooked, so use fresh in salads or as a garnish
CORIANDER: aka cilantro
Availability: all year
Appearance: broad bright green, feathered leaf
Flavour: pungent, distinct aroma
Preparation: use in Thai or Asian cooking especially curries, stir-fries, salads. Add stems of leaves as base of sauce, then delicate leaves prior to serving to get maximum flavour and as a striking garnish.
DILL: aka dill weed
Availability: all year
Appearance: fine, feathered, blue-green leaves
Flavour: light, aromatic grassy flavour
Selection: leaves should be nicely feathered and stems firm and healthy
Preparation: add just before serving to fish, egg, potato dishes or as a garnish
LAVENDER:
Availability: Spring - Autumn
Appearance: green stems and distinctive small, purple flowers
Flavour: delicate, floral flavour, with citrus overtones
Preparation: flowers and leaves can be used. Most often used in baking (ground into sugar), desserts, meaty stews, salads or as a garnish (even as a garnish in a glass of champers)
LEMON BALM: aka balm mint, sweet balm
Availability: short season, spring-summer
Appearance: heart shaped, veined leaves covered with coarse hairs
Flavour: fresh lemon aroma and flavour
Preparation: Fantastic with fish. Add late in the cooking process or use fresh in salads or as a garnish. Combines well with Chervil
LEMON GRASS:
Availability: all year- peak in warm weather
Appearance: long grass –like stalks
Flavour: pungent, distinctive lemon hit
Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc
MARJORAM: aka sweet marjoram
Availability: all year
Appearance: woody stems, small, oval leaves (that fall on opposite sides of the stem) and white flowers
Flavour: delicate and aromatic- sweeter and milder than oregano
Preparation: fantastic with roast meat dishes, in stuffing (vege, chicken or meat) and as a garnish on salads, egg and potato dishes
MINT:
COMMON MINT:
Availability: all year
Appearance: wrinkled leaves,
Flavour: refreshing, unique aroma and flavour
Preparation: savoury and sweet
VIETNAMESE MINT: aka hot mint
Availability: all year
Appearance: long, pointed leaves with a purple tint at base (distinct band across leaf)
Flavour: spicy, citrusy, pepper flavour – common in South East Asian, Vietnamese cuisine
Preparation: rinse gently and use raw in salads, summer rolls, shredded into laksa or stews
SPEARMINT:
Availability: all year
Appearance: light green, wrinkled leaves
Flavour: sweet, refreshing mint flavour
Preparation: most commonly used mint variety for cooking – fantastic in savoury meat dishes, salads, desserts (chocolate) or cocktails
OREGANO: aka wild marjoram
Availability: all year
Appearance: tiny leaves and pink/purple edible flowers on a woody stem
Flavour: slightly sharp, warm, pungent flavour
Preparation: quite hardy, add early in the cooking process as slow cooking enhances flavour
PARSLEY:
CONTINENTAL PARSLEY aka Italian parsley
Availability: all year
Appearance: flat, cut leaves
Flavour: refreshing aroma, mild flavour
Preparation: best variety for cooking as its bright flavour holds up well and will enhance the accompanying flavours in the dish
CURLY PARSLEY aka English Parsley
Availability: all year
Appearance: dark green leaves that curl up at the edges
Flavour: coarser flavour than continental parsley
Preparation: edible stems and leaves, refreshing and visually appealing garnish
ROSEMARY:
Availability: all year
Appearance: long, sharp leaves
Flavour: warm, pepper
Preparation: a hardy plant, rosemary is often used as a base to roasting meat dishes such as lamb and poultry- firm woody stem also serves as a fantastic skewer that subtly flavours the meat as it marinades and cooks
SAGE: aka kitchen sage
Availability: all year
Appearance: green, leathery leaves that are covered in fine hairs. They can be long and slim or slightly broader
Flavour: musky, pepper flavour
Preparation: good cooking herb especially with fatty or oily foods. Also good in soups, mash potato, marinades or baking
TARRAGON: a very delicate herb, tarragon tends to wilt after harvest. This does not impact the flavour
TARRAGON:
Availability: all year
Appearance: long, slim leaves on a woody stem with a stunning edible, yellow flower that appears in winter as its natural season ends
Flavour: spicy, aniseed with a slightly sweet, tart aftertaste
Preparation: a classic French herb, tarragon is a well known ingredient in béarnaise sauce and compound butters – popular herb for flavouring fish and chicken dishes
FRENCH TARRAGON:
Availability: all year – easily affected by weather therefore supply can fluctuate throughout the year
Appearance: long, slim, glossy green leaves
Flavour: stronger than regular tarragon but still boasts the same slightly tart, aniseed punch
Preparation: use more sparingly due to its powerful flavour
THYME: best with strong flavoured dishes as it can overpower a dish very easily
THYME:
Availability: all year
Appearance: woody stem with tiny, grey-green rounded leaves
Flavour: strong, pungent aroma – spicy, pepper flavour
Preparation: fantastic for slow cooking as holds flavour well
LEMON THYME: aka citrus thyme
Availability: all year
Appearance: small, heart shaped leaves (green/yellow) on a woody stem
Flavour: strong lemon aroma and mild flavour
Preparation: sweet and savoury
WATERCRESS:
Availability: all year
Appearance: small, rounded pale green leaves on light green stems
Flavour: zesty, slightly bitter
Preparation: use torn into soups, salads, sandwiches or as a garnish
A: A bouquet garni is a bundle of aromatic herbs tied together with string and dropped into soups, stews, stocks and casseroles to add flavour. The bouquet garni allows chefs to capture the flavour of the herbs, while also having the freedom to remove them at any stage of the cooking process. While there is no set recipe, the Bouquet Garni is traditionally known to feature parsley, thyme, bay leaves and possible marjoram- however celery, leeks, carrots and a variety of other herbs are often added into the mix. In fact, the Larousse Gastronomique notes that in ancient times the bouquet garni contained cloves and was wrapped up using a thin slice of lard.
QUESTION TIME:
Q: What do eggs and potatoes have in common?
At Simon George & Sons we like to work closely with our clients, listen to their needs and then shape our service accordingly. So this week, I thought I would take the opportunity to answer our most frequently asked questions about produce. It is interesting that some of the more ‘commonplace’ produce on our quote tends to generate the most questions, for example one of the most FAQ of our team relates to the classification of eggs (what do they mean and how should they affect my purchasing decisions?). Meanwhile, the #1 most searched product on our blog (by a long way) is the humble potato – with people wanting to know what varieties are out there and how to use them. I have done my best to answer these questions below, should you have any products or produce trends that you would like to see featured on the blog, please don’t hesitate to contact me.
EGGS: Simon George & Sons is HACCP accredited for the storage and distribution of eggs
Purchasing eggs has become much more difficult. With no centralized classification system, egg producers can be accredited by one of any number of different associations, each with very different requirements to achieve accreditation. So what do these mean?
ORGANIC: organic and humane
Buying organic states that the eggs have been produced on a certified ‘organic’ farm by chickens who have been fed only certified organic feed/grain and treated humanely (roam free, outdoor access, no beak-trimming or wing-clipping).
Simon George & Sons stock 60gm organic eggs
FREE-RANGE: access to outdoor areas
There has been some controversy surrounding ‘free-range eggs’ of late, with the lack of a formal definition coming under fire. The number of hens per m² can vary hugely from farm to farm, however 90% of free-range egg producers in Australia are accredited by the Egg Corporation of Australia, which allow farmers to keep an equivalent of 2 hens/m². Free-range hens are housed in sheds but must have access to outdoor area.
Simon George & Sons stock 70gm free-range eggs
BARN-LAID:
Barn-laid is an alternative system to Free-Range farming- the chickens do not have outdoor access but roam freely around a multi-tiered barn that accommodates fundamental needs such as dust-bathing, scratching, enclosed nest boxes. Density of the hens in the barn varies per farmer and accreditation.
Simon George & Sons stock 60 & 70 gm barn-laid eggs from Llandilo farm
CAGE EGGS:
Simon George & Sons sells caged eggs in 50, 60 and 70 gram sizes, these can be supplied in tray pack or carton.
POTATOES:
There are hundreds of potatoes on the markets and with more varieties being developed all the time, the question seems to be- which should you use for what? Below is a list of the most common commercial potato varieties, their classification i.e. waxy vs floury and recommended use.
Waxy: low starch (16-18%) and high moisture content
Best for salads, stews, soups or anything where you want the potato to hold shape
Bintje
Dutch Cream
Kipfler
Nadine
Nicola
Patrone – the salad potato
Pink Eye
Pink Fir Apple
Purple Congo – avoid roasting
Red Delight
Ruby Lou
All-rounders: Are neither waxy nor floury
Lend themselves to a variety of cooking methods
Desiree – avoid frying
Kennebec – chip
Pontiac
Purple Jester
Red Rascal
Royal Blue
Sebago
Spunta
Toolangi delight - gnocchi
Floury: high starch (20-22%) and low moisture content
Release starch when boiled or fried, best for roasting, baking (in skins) and mashing. If you want to make chips or use them in a salad, soak first.
Coliban
Golden Delight
King Edward - mash
Russet Burbank
A: They come alive when you add fresh truffles!
While fresh black truffles are as expensive as they are delicious, they also add a whole new dimension to potato and egg dishes. Simon George & Sons has fresh Black truffles available, with extra class, first class and pieces selling by the gram. With the WA season up and running , the first of the NSW truffles being dug up this week and Tasmanian truffles yet to come -we are looking at a harvest to remember.
Eggs: add unique character to egg dishes without using a single gram. Grab a large glass jar and place a bed of rice at the bottom. Layer your eggs, truffles (wrapped in absorbent paper) and finally a knob of butter on top of the rice. Close the jar and refrigerate for 48 hours, after which the egg, rice and butter will all be infused with the unique truffle aroma.
Potatoes: with your truffle still whole and ready to use, why not add that gourmet touch to your potatoes and finely slice or shave fresh black truffle through a rich, creamy mash.
IN THE FINEST TRADITION
Q: What is the oldest recipe collection in the world?
It seems that wherever you turn at the moment, Europe is on the tip of everyone’s tongue. Whether it's the Euro versus the dollar, the babushkas performance at Eurovision or the early morning Euro 2012 matches - European Culture is well and truly on the agenda in Australia. So without further ado, this week we're featuring traditional dishes from the hot contenders at the Euro 2012’s competition and celebrating the fresh produce that makes them odds on favourites.
GERMANY
Red Cabbage:
Availability: all year, best Mar – May
Appearance: compact head of smooth red-purple leaves with small white veins
Selection: choose heads that are heavy for size, with crisp, bright leaves
Prep: when cooking add lemon or vinegar to water to protect colour, beware of colour bleeding into other ingredients
Traditional dish: ROTKOHL (sweet & sour red cabbage) - often served with winter dishes such as beef in buttermilk
Modern inspiration: Mustard and sage pork cutlets with red wine cabbage and lentils
SPAIN:
Tomatoes (Heirloom):
Availability: all year, fluctuates
Appearance: compact head of smooth red-purple leaves with small white veins
Selection: choose heads that are heavy for size, with crisp, bright leaves
Prep: when cooking add lemon or vinegar to water to protect colour, beware of colour bleeding into other ingredients
Traditional dish: GAZPACHO – raw vegetable soup served cold
Modern inspiration: Hand-pounded Gazpacho
FRANCE:
Aubergine: aka eggplant
Availability: all year, best Jan - Jul
Appearance: smooth purple fruit- pear shaped with glossy skin
Selection: look for firm, glossy, bright, skin. Should feel heavy for size.
Prep: highly versatile, can be sauteed, baked, roasted, fried, stuffed, stir fried, steamed or grilled
Traditional dish: RATATOUILLE – vegetable dish often used as a side
Modern inspiration: Yotam Ottolenghi's Indian ratatouille recipe
ENGLAND:
Rhubarb:
Availability: all year, best Jun - Dec
Appearance: look likes red celery
Selection: choose stalks that are crisp, firm, glossy and bright
Prep: once leaves are removed, cook and add to pies, crumbles or even slice finely and add to a salad
Traditional dish: RHUBARB & CUSTARD
Modern inspiration: Rhubarb semifreddo and pistachio cream with a honey madeleine
ITALY:
Tuscan Cabbage: aka Black Cabbage or Cavalo Nero
Availability: all year
Appearance: sold in bunches of long dark green leaves. The leaves are heavily bubbled with a thick, white vein from stem to tip
Selection: look for firm, plump stalks and bright, fresh leaves
Prep: traditionally used in soups and pastas or steamed, also a fantastic stir-fry vegetable
Traditional dish: RIBOLITTA: Tuscan Cabbage bread soup
Modern inspiration: Ditalini, borlotti bean and cavolo nero soup
RUSSIA:
Beetroot:
Availability: all year, best during cooler months
Appearance: bright red – deep purple tuber (often has white streaks)
Selection: choose beets that are crisp, firm, glossy and bright- fresh leaves are a good indicator
Prep: rinse in cold water, cook in boiling water, then remove skin
Traditional dish: BORSCHT
Modern Inspiration: Beetroot Soup with fetta
A: While many chefs have heard of ‘De re coquinaria’ (The Art of Cooking by Apicius) there is actually a much older recipe book in the Yale University Collection. The recipes are carved into ancient tablets dating back to approximately 1700BC. Originally believed to be pharmaceutical/medicinal in nature, it was only when successfully deciphered in the mid 80s that they were identified as recipes. Jean Bottero who translated the tablets describes the food as "a cuisine of striking richness, refinement, sophistication and artistry, which is surprising from such an early period. Previously we would not have dared to think a cuisine 4,000 years old was so advanced."
PUMPKIN PATCH
Q: How did pumpkins become associated with Halloween?
While they may have started out as cattle-fodder, nowadays the pumpkin features widely in kitchens due to their versatility, shelf-life and cost-efficiency. To meet year-round demand pumpkins are grown in every state of Australia, however nigh on three quarters of the pumpkins consumed domestically are produced in NSW or QLD. In 2010 the Food Service industry accounted for around 17% of fresh pumpkin sales, that equates to a healthy 16,743 tonnes.
The fruit (or culinary vegetable) that Australian’s refer to as ‘pumpkins’ are actually a mix of pumpkins and winter squash from three different species of the Cucurbita genus: Cucurbita Maxima (Jarrahdale, Queensland Blue, Golden Nugget), Cucurbita Moschata (Butternut Pumpkin, Jap) and Cucurbita Pepo (Sweet Dumpling, Orange Minikin)
Selection: It is the skin of the pumpkin that protects the wonderful orange flesh from deterioration, so avoid any that are scarred, bruised or cracked. Look for a bright, plump pumpkin that is heavy for its size and boasts a thick, hard rind.
CUCURBITA MAXIMA:
QUEENSLAND BLUE:
Availability: all year
Appearance: big, heavy, ribbed, deep blue-grey skin and orange flesh
Characteristics: drier that other varieties, full flavoured
Best for: scones, boiling or baking
JARRAHDALE:
Availability: all year
Appearance: large round variety with light blue/grey skin and a lovely deep yellow-orange flesh
Characteristics: cuts easily, sweet, firm flesh
Best for: baking – very moist therefore doesn’t lend well to boiling
GOLDEN NUGGET:
Availability: all year
Appearance: small, round pumpkin with orange - red, lightly ribbed skin and bright orange flesh
Characteristics: up to 1.5kg/15cm diameter, easily cut – appearance is its main selling point though it has sweet, creamy flesh
Best for: soup or stuffed as a single serve vessel – high seed ratio if you need roasted pumpkin seeds
CUCURBITA MOSCHATA:
BUTTERNUT PUMPKIN: aka Butternut Squash
Availability: available all year but at best in April, Jul-Aug, Dec-Jan
Appearance: elongated pear shape with smooth, golden-brown skin and orange flesh
Characteristics: dense, dry flesh with a lovely smooth texture and nutty flavour – flavour improves with storage – no need to peel
Best for: everything- especially roasting. Butternut is one of the most popular varieties due to its versatility
JAP: aka Ken Special, Kent, Delica
Availability: all year
Appearance: small mottled green/grey pumpkin (1-3kg), yellow to orange flesh
Characteristics: softer and drier than most, cuts easily and boasts a mild, sweet flavour
Best for: stuff, bake, steam, mash
CUCURBITA PEPO:
SWEET DUMPLING:
Availability: all year
Appearance: small pumpkin with white and green stripes and creamy, firm flesh
Characteristics: mildly sweet, honey nut flavour
Best for: perfect for roasting and stuffing
ORANGE MINIKIN: aka baby pumpkin
Availability: all year
Appearance: small, squat pumpkin, with ribbed, orange skin and yellow-light orange flesh
Characteristics: high seed content, ideal for hollowing and using as a single serve vessel
Best for: baking whole and stuffing with a savoury meat or rice filling – soups or roast the seeds
A: Samhain (All Hallows Eve) was believed to be the day that the souls of the departed (good and bad) were free to roam amongst us. It was Celtish tradition on this day to carve ‘Jack-o-Lanterns’ to both welcome the souls of loved ones and ward off unwelcome spirits. Traditionally Jack-o-lanterns were carved from beets, turnips or potato, however when almost ¾ million people fled to America during the Irish potato famine they brought the tradition but not the beets or gourds to carve. Therefore the pumpkin (native to central and south America) became a larger, easily accessible substitute.
FULL OF BEANS
Q: What does the term ‘Three Sisters’ have to do with beans?
After a difficult start due to wet weather conditions, the winter bean season will be kicking into gear over the next few weeks. So to help you get the most of out these nutritious, tasty pods we’re spilling the beans (pardon the pun) on what to watch out for this season.
Beans have played a powerful role in the development of civilisation as we know it, due to their simple cultivation, high protein/amino-acid content and ability to rejuvenate the soil in which they grow. Beans are loaded with vitamins, minerals and protein which is highly valuable to those who have limited meat in their diet or choose to forego it altogether.
Fresh beans varieties can be divided into two categories: edible pods and edible seeds. The beans eaten ‘pod and all’ are picked immature and crisp, while shell beans (those we eat for their seeds) are picked when the pods are swollen (but still not fully mature) so the seeds are meaty but tender. If the beans are allowed to fully mature, the resulting seeds are classified as ‘dried’ beans, which require different preparation methods to their fresh counterparts.
Beyond these distinctions, when buying edible pod varieties such as green beans (or baby green beans), it is important to differentiate between hand and machine picked pods. Machine-picked beans are more cost-effective, however the manner in which they are harvested can cause damage or bruising that blackens when cooked. Therefore if the appearance of the beans is important for the dish, opt for hand-picked, they may be a little more expensive but they are much less likely to display these kinds of flaws. The tough string which gave these beans their ‘string bean’ mantle has now been all but made redundant due to selective breeding of non-string varieties, however some flatter varieties do still need to have the string removed.
Getting the most out of fresh beans can be difficult, with some bean varieties having multiple names, or even worse the same name being applied to completely different beans. Here’s our guide to the beans we’re buying this Autumn/Winter season.
EDIBLE PODS:
GREEN BEANS: aka French beans, snap beans, string beans, common beans, haricot vert
What: most common fresh bean in Australia, these are crisp and juicy with barely noticeable seeds
Availability: all year, best May – Jul and Sept-Oct
Appearance: can be flat or round but all have approximately finger length crisp pods. Most commonly green with small light green seeds inside, however they are also available in pale yellow or purple varieties
Selection: choose beans that are firm, crisp with no soft spots or obvious damage -avoid those with obvious seed bumps, as this means they are over-mature
Storage: store in a plastic bag in refrigerator, unwashed
Prep: trim stem end, cook uncovered in lots of water to stop the colour darkening
Best for: stir-fry, blanch and serve as a side-dish or in a salad
BABY GREEN BEANS:
What: small, very immature green beans, slightly more expensive but offer a wonderful crisp, sweet bean flavour
Availability: all year, best May – Jul and Sept-Oct
Appearance: can be flat or round but all have approximately finger length crisp pods.
Selection: choose beans that are firm, crisp with no soft spots or obvious damage
Storage: store in a plastic bag in refrigerator, unwashed
Prep: trim stem end, cook uncovered in lots of water to stop the colour darkening
Best for: interchangeable with green beans, just more delicate in appearance
SNAKE BEANS: aka yard long bean, Chinese long bean
What: long, thin green bean very popular in Asian, Middle Eastern cuisines – eaten fresh or cooked
Availability: all year, best Dec-May
Appearance: very long, thin olive-green pod that bends and constricts as it matures
Selection: firm, slender beans with minimal external damage i.e. bruising or yellowing
Storage: best fresh so buy as required, store in plastic bag in refrigerator
Prep: trim stem- end, snake beans are stringless so chop and cook as desired
Best for: Asian and Iraqi cuisine- best stir-fried or braised, otherwise use much like a green bean once chopped (soups, curries, salads)
ROMAN BEANS: aka Continental bean, Italian Flat
What: a large flat bean that is used while immature and crisp
Availability: all year
Appearance: long, flat pale green pod that is slightly curved.
Selection: bright, firm beans with no signs of bruising or discolouration – should snap when broken
Storage: store in a plastic bag in refrigerator, unwashed
Prep: trim stem end, cook uncovered in lots of water to stop the colour darkening
Best for: used interchangeably with green beans however the flat pod and larger seeds offers a very different texture
BUTTER BEANS: aka yellow wax pole beans
What: the yellow green bean
Availability: Dec - Jun
Appearance: yellow pod with slight ridging on the sides, houses small white-pale yellow seeds
Selection: look for crisp, firm pods that are bright in colour
Storage: store in a plastic bag in refrigerator, unwashed
Prep: trim stem end, cook uncovered in lots of water to stop the colour darkening
Best for: adding colour and crisp, juicy texture to a dish
EDIBLE SEEDS:
BROAD BEANS: aka Lima Beans (dried), Fava Beans (mature)
What: thick bean – grown mainly for the delicious seed, however can be eaten fresh when immature
Availability: Jun – Dec – there are some early season broad beans on the market now but in short supply
Appearance: leathery, round pod with a distinctly pointed tip – changes from green to black-brown as it matures. Seed is large and flat contained within a cotton-like lining
Selection: look for moist, firm beans. Smaller pods mean the beans inside will be smaller but also more delicate of flavour
Storage: store in a plastic bag in refrigerator, unwashed
Pod vs Seed: seed – though when immature and crisp (under 12cm) they are sometimes prepared like a green bean
Prep: double shell for best possible flavour: shell seed, then blanch, drain, rinse and peel off the tough outer skin
Best for: used widely in all manner of ways; in pastas, casseroles, soups, side-dishes, roasting, purees, dips, salads,
BORLOTTI BEANS: aka cranberry beans
What: variety of kidney bean with a delicious creamy texture and slightly sweet, nutty flavour
Availability: all year, best Mar - May
Appearance: beige pod with purple marbling. Seed is speckled in the same colours as the pod, however they turn light brown when cooked
Selection: fresh, crisp pods that are full and brightly coloured- avoid any with signs of wilting or dampness
Storage: buy as required and store in a plastic bag in refrigerator, unwashed. To prolong life, shell, blanch, drain and freeze in airtight container/bag
Prep: shell and cook gently to prevent its skin from splitting
Best for: Italian and Portuguese cuisines- soups, stews, casseroles and salads
A: Broad beans are the only beans native to Europe, all other bean varieties were introduced following the discovery of the Americas by Christopher Columbus. It was observed that the indigenous people grew corn (maize), beans and squash together in a system later known as the ‘Three Sisters’. This was sustainable farming at its best!! The corn provided shelter for the squash and a trellis for the bean vines, the beans returned nitrogen to the soil crucial for the growth of the corn and the thick vines and coarse leaves of the squash deterred predators from trampling or eating the crop. Simply brilliant.
KEEP IT IN THE FAMILY
Q: What plant did these vastly different vegetables stem from?
While they may seem an unlikely grouping, the Winter vegetables listed below are all from the same species. They are all classified as cultivars of Brassica Oleracea, one of the world’s most diverse plant species which includes kale, collard greens, broccoli, broccolini, chinese broccoli, cauliflower, cabbages, Brussels sprouts and kohlrabi. Due to human cultivation and careful selection over thousands of years, the various cultivars of Brassica Oleracea have grown to be distinctively different in both appearance and flavour. One thing they all share however, is their nutritional value, supplying much needed Vitamin C, A, K, Dietary Fibre and Folate during the cooler winter months. What is often overlooked when talking about Brassica Oleracea is the wonderful diversity of textures, flavours and colour they can bring to a winter menu.
BROCCOLI:
Availability: all year, best May – Sept
Appearance: tightly formed head of flowers on thick, green stalks. Flowers range from blue-green to purple in colour
Selection: avoid heads with open or yellowed flowers, as these have a bitter taste
Storage: in vented plastic bag in refrigerator
Prep: cook lightly to retain flavour and nutritional value
Claim to Fame: Australia’s 10th largest vegetable crop, broccoli is considered a super-food due to its anti-cancer properties and nutritional value
CAULIFLOWER:
Availability: all year, best May – Sept
Appearance: white ‘curd’ (tightly packed florets) on a thick white stem
Selection: avoid brown discolouration of the curd and look for fresh leaves at the base of the curd (if still attached)
Storage: remove thick, outer leaves and store in a plastic bag in the refrigerator
Prep: cut into florets and wash under cool water. It’s subtle creamy, nutty flavour make it perfect roasted, braised or fried in a warm winter salad, as a side-dish, pureed in soups or pickled
Claim to fame: good raw or cooked, cauliflower is packed with dietary fibre, folate and vitamin C
PURPLE CAULIFLOWER:
Availability: all year, best May – Sept
Appearance: purple ‘curd’ (tightly packed florets) on a thick white-purple stem
Selection: avoid brown discolouration of the curd and look for fresh leaves at the base of the curd (if still attached)
Storage: remove thick, outer leaves and store in a plastic bag in the refrigerator
Prep: in the same manner as cauliflower
Claim to fame: vibrant purple colour caused by anthocyanins (antioxidant also found in red wine and red cabbage), delivers a sweeter, nuttier flavour than its white counterpart
BROCCOFLOWER:
Availability: all year – best April to late August
Appearance: looks like a cauliflower that has a light green tinted curd
Selection: similarly to cauliflower look for tightly pressed florets with no discolouration
Storage: remove thick, outer leaves and store in a plastic bag in the refrigerator
Prep: in the same way as you would cauliflower – steam, stir-fry, or use in salads, crudités or dips
Claim to fame: a cross between cauliflower & broccoli, broccoflower is milder and sweeter than either parent and is high in Vitamin C
BROCCOLINI:
Availability: all year
Appearance: long, thin stems topped with small florets of tight green flowers (can also get purple sprouting broccolini)
Selection: look for glossy, bright green stalks and florets
Storage: in sealed plastic bag in refrigerator
Prep: wash, trim stalk and stir-fry, steam or boil
Claim to Fame: An Australian development, broccolini is a cross between broccoli & Japanese kale- it has an intense broccoli flavour yet looks more delicate on the plate
CHINESE BROCCOLI: aka Gai-lan, Kai-lan, Chinese Kale
Availability: all year
Appearance: long white-green stem, large dark green leaves and a small number of tiny florets
Selection: look for clean, crisp leaves, firm stems
Storage: loosely closed plastic bag in refrigerator
Prep: rinse, then snap florets and leaves from stem. Most often used chopped into stir-fries or as a side-dish. Can be steamed, blanched, braised or stir-fried
Claim to Fame: no wastage, both stem and leaves are eaten. Has a slightly stronger broccoli flavour, which can be slightly bitter
GREEN CABBAGE:
Availability: all year, best in Jun –Aug or November
Appearance: compact head of leaves that can be round, conical, loose or tight- with creamy white to green leaves and small white veins
Selection: choose heads that are heavy for size, with crisp, bright leaves
Storage: in bag in refrigerator
Prep: chop with a knife and use quickly to make the most of the flavour and nutrition.
Claim to fame: historically used as both food & medicine. It is very low in kilojoules but high in vitamin C, folate, potassium and dietary fibre
RED CABBAGE:
Availability: all year, best Mar - May
Appearance: compact head of smooth red-purple leaves with small white veins
Selection: choose heads that are heavy for size, with crisp, bright leaves
Storage: in bag in refrigerator
Prep: when cooking add lemon or vinegar to water to protect colour, beware of colour bleeding into other ingredients
Claim to fame: has been used for pickling since the middle ages, however also lovely braised
SAVOY CABBAGE:
Availability: all year
Appearance: round to elongated cabbage with wrinkly leaves that have serrated margins. Colour can be anywhere between yellow-green to blue-green
Selection: look for bright, fresh leaves and a head that is heavy for its size (though be aware that Savoy being less tightly furled that your standard green will be lighter)
Storage: place in plastic bag and store in fridge
Prep: prepare similarly to green cabbage, remove outer leaves and rinse before shredding into coleslaw, steaming, etc. Leaves can also be used to wrap ingredients
Claim to fame: slightly sweet with a tender crunch, Savoy is perfect for coleslaw. Often used in the place of green cabbage
TUSCAN CABBAGE: aka Cavalo Nero, black cabbage, Tuscan kale
Availability: all year
Appearance: sold in bunches of long dark green leaves. The leaves are heavily bubbled with a thick, white vein from stem to tip
Selection: look for firm, plump stalks and bright, fresh leaves
Storage: store unwashed in a sealed plastic bag in fridge
Prep: traditionally used in soups and pastas or steamed, this is also a fantastic stir-fry vegetable. Tuscan cabbage can survive longer cooking times without turning to mush and is also eaten raw (without the vein)
Claim to fame: used both raw and cooked, Tuscan cabbage has a mild cabbage flavour which can sometimes be a little bitter. Quintessential cabbage for Italian dishes. SG&S also sells ‘black cabbage’ - a salad mix of baby Tuscan Cabbage leaves that taste similar but are more tender and delicate
WOMBOK: aka Wong bok, Chinese Cabbage, Chinese leaves, Celery Cabbage
Availability: all year, best in May or between Sept - Dec
Appearance: elongated cabbage with large, broad leaves that are pale green with white ribs and veins. The leaves are not as tightly packed as ballhead etc
Selection: look for fresh, crisp leaves with no blemishes
Storage: loosely closed plastic bag in refrigerator
Prep: all purpose cabbage. Absorbs flavours so is fantastic in casseroles, stir-fries, soups or pickled (as with kimchi). Alternatively shred into dumplings, coleslaw, salads or burgers
Claim to fame: While not technically from Brassica Oleracea, this is so widely considered a cabbage we have included it in this summary. Renowned for its good shelf life, mild, sweet flavour and crunchy texture, its leaves have a slight pepper flavour while the ribs are juicy, mild and sweet.
BRUSSELS SPROUTS:
Availability: Mar - Sept
Appearance: look like tiny, green ballhead cabbages
Selection: look for small, firm, compact heads with fresh, green leaves
Storage: store untrimmed in plastic bag in the fridge
Prep: trim stem, remove tatty outer leaves then cut a shallow cross into the stem , this assists in even cooking. Do not overcook or a sulphur like odour will be released, drain thoroughly. Roasted with pancetta to bring out a lovely sweet, nutty flavour, alternatively boil, deep-fry, stir-fry or steam
Claim to Fame: Far out Brussels Sprout, these mini cabbages are undervalued as bitter old varieties and overcooking have given them a bad reputation. High in Vitamin C and K they are also shown to assist in cancer prevention
A: All Brassica Oleracea cultivars are believed to have been derived from Wild Cabbage which was native to the limestone cliffs of England and France (think the white cliffs of Dover) thousands of years ago. The Romans and Greeks were known to have cultivated cabbage widely in their gardens and according to ‘Classical’ texts by Theophrastus and Pliny, diverse cultivars were already available. Over thousands of years Wild Cabbage has seen every trait manipulated to our culinary needs. With the Cambridge World History of Foods still citing over 400 types of cabbage, we can only imagine how many Brassica Oleracea variants have come and gone.
THE PERFECT COMPLEMENT
Q: How do meats, fruit and other produce enhance a cheese course?
After a month of refining our taste buds at the NSW Wine Festival (winding up this weekend), we couldn’t help but be inspired by the ability of the gourmet cheese platter to cater to even the most discerning palate. While purists like their cheese with little distraction, most cheese courses use a carefully crafted selection of cheeses, cured meats and fresh produce to achieve a complex balance of flavours and textures. With this in mind, our bulletin this week profiles seasonal produce that will bring out the best in your Autumn cheese platter.
COOKED FRUIT: Slow-baked quinces are delicious, however jam and pastes with a tart or sweet flavour are also suitable
QUINCE:
Available: Mar - Aug
Growing Areas: Goulburn Valley, Granite Belt, Bathurst, Adelaide Hill
Appearance: round - pear shaped with hard, yellow skin
Flesh: hard, golden flesh which turns pale-dark pink when cooked
Flavour: highly fragrant. Very bitter making them unpleasant raw, however this deepens to a sweet, musky flavour when cooked
Selection: pick firm, yellow fruit with only a touch of green. Avoid fuzzy fruit as this indicates immaturity
Preparation: high pectin levels make quince perfect for making jams, jellies & preserves. The slower and longer a quince is cooked, the darker the end colour
FRESH FRUIT: APPLES, pears and GRAPES are platter favourites, however FIGS and FUJU PERSIMMON are also in season and are a colourful, delicious alternative
NASHI: aka Asian Pear, Oriental Pear, Apple-Pear, salad pear
Growing Areas: Goulburn Valley (90%)
Appearance: medium, round fruit with yellow-green slightly rough skin (can be flecked with white or brown depending on variety)
Flesh: creamy white, crisp and juicy flesh (like an apple)
Flavour: subtly sweet with medium sugar and high acid
Selection: choose light yellow-green fruit that are firm
Preparation: fresh and juicy- or cook similarly to apple or pear
BEURRE BOSC PEARS:
Growing Areas: predominantly Victoria however grown across Australia (ex. NT)
Appearance: med to large pear with an elongated neck, green-brown skin and a golden-brown russet that darkens as it ripens
Flesh: juicy, white flesh
Flavour: aromatic, sweet, buttery and juicy
Selection: fragrant and firm, ripe pears give a little when pressed at the stem
Preparation: fresh and juicy, poach in wine and spices
SWEET PERSIMMON: aka Fuji Fruit, Fuju Persimmon or Fuyu Fruit
Available: late Feb - June
Appearance: round fruit with a somewhat flat top and orange skin
Flesh: orange
Flavour: mild, sweet flavour
Selection: Should be bought when crisp and crunchy.
Preparation: When fresh, best enjoyed like an apple, otherwise can be used when soft/mature in cooking
SEMI-DRIED FRUIT: California dates are superb at the moment. Dried muscatel are also a good addition, however these will not be available for some time yet
CALIFORNIA MEJDOOL DATES:
Available: all year
Appearance: rich gold to dark brown, slightly wrinkled skin
Flesh: soft, slightly chewy
Flavour: rich and sweet- caramel tones
Selection: look for plump dates which are slightly glossy and gold-brown in colour. Avoid any with crystals on the skin
Preparation: slice and remove stone, fantastic fresh but can be also be used in cooking, baking, dipped in chocolate or stuffed
ROASTED NUTS: chestnuts are great eating at the moment, however almonds, pistachios, walnuts and hazelnuts are also suitable
CHESTNUTS:
Available: Apr - Jul
Growing Areas: North East VIC (70-80%), growers in all states
Appearance: heart shaped tree nut that has a tough, shiny dark brown shell
Flesh: creamy white nut - when cooked is similar to a roast potato in texture
Flavour: sweet and nutty - not suitable raw
Selection: buy heavy for size and firm as this indicates freshness
Preparation: short shelf life (1-2wks in fridge) though frozen nuts can be used for soups/purees. Lie chestnut on flat side and score the outer skin vertically, this stops them bursting when roasting (for your platter) or cooking them remove tough outer shell and thin inner skin (pellicle) prior to eating
A: A cheese course usually consists of 3-5 cheeses with different milk types (i.e. sheep milk, cows milk or goat milk) and textures (i.e. firm, washed-rind or blue) represented. The fruits, nuts and other accoutrement are used to enhance the unique character of these cheeses in different ways. For example, the sweet tones of fruit pastes/jams complement the rich taste of blue or French Brie, while fresh fruit provides a crisp, sweet contrast to salty cheeses and refreshes the palate. Warm, crunchy nuts are also popular (especially in the cooler months) as they provide a crunchy texture and enhance the nutty flavours in some cheeses. Other favourite additions to a cheese course include chewy fruits which complement firm cheeses, salty olives and crostini, crackers or specialty breads which help to cleanse the palate.