The Jervaulx Blue cheese has just been launched by the Wensleydale Creamery. The launch venue was the Launceston Place restaurant, the award-winning restaurant is home to star chef Tristan Welsh.
Although it might sound French, Jervaulx Blue is named after Yorkshire’s famous Jervaulx Abbey. The blue cheese is targeted at the sector of the market that is adopting a more continental taste and blends the traditional sharp blue cheese characteristics with a more creamy and sophisticated texture. The Wensleydale Creamery has launched the new branded blue range under the name Jervaulx Blue – not to appear more French but to reflect more than eight centuries of cheese making in the famous Yorkshire Dales.
Jervaulx Abbey was the home of the monks who originally crafted Wensleydale cheese around the year 1150. The Abbey is at one end of the Dale and the Wensleydale Creamery at the other end. The Abbey was destroyed by Henry VIII but the Wensleydale Creamery lives on and has kept the recipes pioneered by the monks alive and tasty!
David Hartley, Managing Director of The Wensleydale Creamery, said: “Jervaulx Blue has the texture and taste that will appeal to the modern British palate. We are becoming more continental in our tastes and this cheese mixes the best of the traditional British Blue with the creamy and soft texture more associated with continental cheeses. We are confident it will find favour with the customers of our supermarket, delicatessen and wholesaler clients.”
Jervaulx Blue will be available in shops from April. It comes in original new packaging depicting the window of the Abbey.
TV’s favourite astrologer, Russell Grant, will be taking part in Marco’s Kitchen Burnout Show will start tonight (16th April 2010) at 9pm on ITV1 for a 7 week run.
Russell has revealed the Cooking Styles for each Star Sign, plus a list of favourite cooking ingredients too:
Aries – Throw all the ingredients together and get the cooking over with as quickly as possible will be the Arian’s motto when it comes to food. Aries is an enthusiastic cook but they have no patience with dishes that take hours to prepare. They can surprise others by their inventive creations and Arians can be competitive in the kitchen!
Favourite ingredients: Garlic, spices, ginger, cloves, curry powder and anything that’s red!
Taurus – Taureans love their grub and are generous when cooking for others. They will be methodical in their cooking style and quite precise when it comes to measuring out ingredients. Taureans love baking and will always fall back on their favourite dishes; these are likely to be family recipes handed down to them from their grandparents.
Favourite ingredients: Flour, yeast, sugar, eggs, parsley, black pepper, sorrel and chocolate
Gemini – Spontaneous and versatile the Gemini cook will go with the mood of the moment. This might mean preparing a quick meal in next to no time or spending hours experimenting with new dishes. Geminis learn through reading and are likely to have a large store of cookery books.
Favourite ingredients: Chicken, lentils, sardines, soybeans, macaroni, bananas, and cucumbers
Cancer – Cancer is strongly influenced by the foods that were served to them as a child and they will be keen to follow on family traditions. Home baked goodies are what the Cancerian will regularly offer their loved-ones and they love to cook for their family. They will gladly provide others with cooking advice whenever it is needed!
Favourite ingredients: Cheese, grains, ham, milk, cinnamon, suet, almonds, eggs, fish and fresh vegetables
Leo – Intensely passionate about the food they eat and prepare, Leos love to cook for their family and friends and their aim is to impress their guests! They will enjoy cooking popular dishes for the family and experimenting with new ones for when they entertain.
Favourite ingredients: Red wine, garlic, carrots, chilli, garlic, red meats, tomato, chocolate and yoghurt
Virgo – Health-conscious Virgo will choose healthy methods of cooking with lots of fresh ingredients. They’re sticklers for following recipes precisely. Virgo will be creative about using leftovers, using leftover rice and pasta for instance in salads and whipping fruit up into a smoothie. Health often comes first for Virgo even if it means sacrificing taste.
Favourite ingredients: Vegetables, fruit and nutritious dairy products, dried herbs, spices, prawns and mayonnaise
Libra – Librans will put the creative skills into their cooking and everything they make will be beautifully presented. All dishes will be decorated and will look as if they have been lovingly prepared. Colour is also important to the Libran who will have turned cooking into an art!
Favourite ingredients: Apples, banana, noodles, pasta, lemons, cloves and cinnamon
Scorpio – Scorpios are perfectionist in the kitchen and there will be occasions when these dedicated cooks will follow recipes step-by-step. Other times they will guess the ingredients and seem to intuitively know what’s needed to turn out a delicious meal. Somehow they always seem to get the right quantity and mixture right.
Favourite ingredients: White wine, lemon juice, basil, veal and lobsters
Sagittarius – Sagittarians love to travel and will often go for ethnic foods, wok dishes and they respect the cultural rituals that go into preparing food. They learn through experimentation and will never be put off by failure. Sagittarius will also go for any recipe that lets them fire up the grill or barbecue.
Favourite ingredients: Meat, red peppers, cranberries, curry, pizza sauce and game
Capricorn – The Capricorn cook will prefer to roast and bake and will go for recipes that take hours to prepare. Capricorns actually find it quite therapeutic to give painstaking attention to their cooking and making their favourite dishes will help them unwind. Chopping vegetables is great for Capricorn to release pent-up emotions.
Favourite ingredients: Oatmeal, chicken stock, steak and salmon
Aquarius – The trend-setting Aquarius has an innovative and creative cooking style. They will rarely consult recipe books and will happily experiment by mixing weird ingredients together often to come up with something wonderfully delicious! From bread machines to panini grills, Aquarius will love their cooking gadgets.
Favourite ingredients: Spaghetti, pasta, corn, sour cream and chicken
Pisces – Pisceans will enjoy experimenting with fish dishes and other fresh produce.
Steaming will be their favourite method of cooking. Once they have a basic knowledge of cookery, they will enjoy trying out new recipes and will occasionally surprise by going for something different and exotic.
Favourite ingredients: Rice, noodles and pasta, seafood, caviar and wine
You can also win a dinner cooked personally by Russell Gran
Russell Grant Competition – Win a Dinner with Russell Grant!
What better way to spend time with your partner or friend than by indulging in a lavish dinner cooked by Russell Grant. Russell will prepare and cook a 3 Course Dinner at his home in Snowdonia, North Wales and then join you whilst you enjoy your exclusive dinner with the UK’s No.1 Astrologer. The Winner will be amazed at the 3 Course Dinner prepared, thanks to Russell’s new culinary skills!
To enter this exclusive and once in a lifetime competition, simply visit WWW.KITCHENBURNOUT.COM plus you can read all the latest show gossip from Russell too. Remember to tune into ITV1 9pm on Friday’s to catch up on the show!
Credits: www.kitchenburnout.com and www.russellgrant.com
When we think about cooking with cheese we tend to think of using parmesan in our pasta, or some mature cheddar topped on toast, but there are a lot of different recipes out there involving cheese and similarly there are a lot of different cheeses.
In fact in France alone, there are over 1,000 different kinds of cheeses made, that range from Camembert to Époisses and of course the well known goat’s cheese which delight’s everyone’s palate. This creamy cheese comes in lots of flavours and textures from the mildest soft cheese to the hardest strong cheese and tastes great when baked in the oven and spread on bread.
Goat’s cheese is made all over France and especially in the Loire Valley and Poitou regions; it is great tasting and also makes a great alternative for those that are allergic to cow’s milk.
In the following video, chef Sophie Wright shows you just how simple it is to create a simple but tasty goat’s cheese, roasted beetroot and parsnip salad that you can enjoy anytime.
There is still tiem to enter the Home Baker of the Year compeition. The first 100 recipes will receive a pair of tickets to the Ideal Home Show and the chance to attend a champagne reception on March 25th at the Ideal Home Show.
Furthermore, the best 5 recipes will be decided by our panel of expert judges, and go into a LIVE BAKE OFF FINAL, at the Ideal Home Show, on 30th March.
The winner of the bake-off challenge will also receive a chance to be published in the Ideal Home Show’s official recipe book to be launched at the show in 2011, as well as a cake decorating course with Baketique chef Mychelle in her London based kitchen, a VIP nights stay for two at Hotel Rafayel, London, including dinner for two and a spa treatment in the hotels beauty spa.
Deadline for entry is 10th March 2010.
For further information visit http://www.idealhomeshow.co.uk/home_baker/
Or email your entries to: homebakeroftheyear@stuart-higgins.com
Action Duchenne, the Duchenne Muscular Dystrophy charity launches second cook book after success of ‘Caledonian Kitchen’ with all proceeds to support research.
Action Duchenne has launched its newly published cook book, “Looks Good, Tastes Great – Jewish Culinary Favourites” this month. The cook book features recipes from celebrities and well known personalities in the Jewish community, including Nigella Lawson, Michael Grade, Maureen Lipman, Ed Miliband, Michael Winner and David Pleat. All proceeds from the book will raise money for the charity, which has an introduction by Denise Phillips, professional chef and cookery writer and foreword written by Helena Bonham Carter, patron of the charity.
According to Hollywood actor and Patron of Action Duchenne, Helena Bonham Carter: “So many celebrities from within the Jewish Community have donated recipes for Looks Good, Tastes Great, but the book will appeal to anyone with a love of cooking. Jewish and British cooking are closely linked and a dish celebrating its 150th anniversary this year – fish and chips – is known to have been a Jewish invention from the East End of London. So forget the calories and enjoy the recipes! At the same time, you’ll be supporting Action Duchenne and its vital work in bringing forward treatments for Duchenne Muscular Dystrophy.”
The official launch of the book is to be held at Let’s Meat restaurant in Boreham Wood on Tuesday 16th February 2010, when guests will enjoy a three course meal with a cookery demonstration by Denise Phillips. They will have the opportunity to have their own copy signed by Denise, who trained with renowned restauranteur Prue Leith and who has written four books, including Modern Jewish cooking with Style and Jewish Mamas Kitchen.
Nick Catlin, CEO of Action Duchenne said; “It is fantastic to see such a worthwhile project come to fruition with this book launch. Not only does the book feature genuinely desirable recipes, it is a great way to raise more funds for our charity. Our previously launched cook book Caledonian Kitchen sold over 8000 copies, which was a tremendous boost to our fund raising efforts. From the funds raised we have been able to support scientific and clinical studies that have a strong chance of therapeutic treatments being developed. We extend thanks to all of those who have helped achieve the successes that we have seen so far in our aim to help improve the quality of life for patients living with Duchenne.”
Copies of the Looks Good, Tastes Great – Jewish Culinary Favourites will be available to order from the Action Duchenne on 020 8556 9955
or emailing mark@actionduchenne.org
The Southbank’s Chocolate Festival returns this Easter with even more attractions and special activities, running from Friday 26 until Sunday 28 March. Included in the event will be an afternoon (Friday 26 March from 2-7pm) of demonstrations by top pastry chefs from some of the best five star hotels and renowned restaurants in the capital using Valrhona products in their chocolate infused recipes.
The chefs will include Valrhona’s own pastry chef Andrew Gravett, Abel Vieilleville from Skylon restaurant, Tal Hausen head pastry chef at The Lanesborough, Johannes Bonin executive pastry chef Connaught Hotel and Mourad Khiat The Berkeley’s head pastry chef. BBC Master Chef winner Steven Wallis will also be using Valrhona chocolate for his demonstration of courgette flower tempura & duck salad with dark chocolate vinegrate on Saturday 27 March at 1pm. All demonstrations will take place in the main marquee.
Pastry chefs will also join master chocolatiers to create a beautiful display of sculptures made entirley from chocolate. Visitors can see this at Festival Riverside Level 1 entrance in the Royal Festival Hall. It will be open for the public on the days of the festival, from 10am – 11pm.
The Festival will also feature dozens of stalls, all individually focused on one area of the delicious world of chocolate as well as a range of workshops, tasting talks, demonstrations and book signings. Exhibitors include Best British Chocolatier William Curley, Damian Allsop and Paul Wayne Gregory, as well as chocolate companies like Rococo and Hotel Chocolat.
