Food 'n' Drink - Food and Drink news

Young’s London Gold – not to late to enjoy the Indian Summer

admin — Thu, 02 Sep 2010 10:09:59 +0000

Frankly the second half of summer this year has been miserable. However, now the sunshine has returned and the weather looks set fair and sunny for the next week, it’s not too late to make up for lost time. Young’s London Gold, a lovely refreshing summery beer which is a light, golden and full flavoured bottle conditioned beer with a refreshing bite, makes the ideal companion to savour these last summery days.

This bottle conditioned beer (alc 4.8 vol) is the closest you’ll get to cask beer, so is ideal for that pub -pulled real beer taste but ideal for entertaining at home, or for picnics, BBQs and al fresco eating with friends and family.

Brewed with the same passion and dedication to quality as the entire Young’s range, London Gold is brewed with 100% farm assured English barley and proudly carries the Red Tractor logo. Young’s were one of the first beers to be accredited with this accolade because they use only the highest quality English Maris Otter barley, helping to assure the future of local farmers.

London Gold is fresh and slightly floral but with plenty of fruit flavour, so perfect matched with grilled chicken, pasta, tarts and quiches or enjoyed on its own. London Gold is brewed with natural mineral water from the brewery’s very own well, sunk by the founder, Charles Wells, in the early 1900’s.

Each bottle of beer is made with just four key ingredients – barley, hops, water and yeast, and matures in the bottle for the freshest taste.

Young’s London Gold is available in Sainsbury, Waitrose, Booth’s, Ocado, Morrisons, Budgens and Londis with a RRP of £1.89 per bottle.

Beck’s Vier and 580 free summer music and artists tour Beck’s Vier and 580 have announced their much anticipated...
Cairnsmhor win Great Taste Awards for their biscuits Cairnsmhor products, a range of hand baked biscuits, oatcakes and...
Wedgwood restaurant Edinburgh voted best outside London Edinburgh’s Wedgwood has been named the best new UK restaurant...

Related posts brought to you by Yet Another Related Posts Plugin.

Glasgow food event attracts over 5000 visitors

admin — Wed, 01 Sep 2010 17:54:17 +0000

The third and final event on the Tesco Enjoy the Taste of Scotland road show in Glasgow last Saturday attracted over 5,000 visitors. It was a real opportunity to showcase the best in Scottish food and drink, both in terms of cooking talent as well as products.

Audiences were treated to a range of Cookery demonstrations from chefs at The Sisters restaurants, Hotel du Vin, Red Onion, Cail Bruich, Two Fat Ladies, Mushtaqs, The Glasgow Restaurateurs Association. There were also tastings with Tesco’s Home Economist and some Whisky cocktails with Gordon & Macphail.

As well as live demonstrations, the event included a large collaboration of local suppliers who were keen to showcase their local produce available in Tesco, including delicious cakes and biscuits from Tunnocks, Scotland’s No 1 pastry brand Bells Bakers, award winning Seriously Strong cheddar from Lactalis McLelland, childhood favourites Millions Sweets, creamy treats from Robert Wiseman Dairies, thirst quenching spring water from Highland Spring and the famous Irn Bru from AG Barr.

Gordon Ramsay gives students event experience Motherwell College students from Lanarkshire were chosen to help TV...
Southbank’s Easter Chocolate Festival returns The Southbank’s Chocolate Festival returns this Easter with even more...
5000 free meals to highlight wasted food In an effort to show how absurd the current food...

Related posts brought to you by Yet Another Related Posts Plugin.

Using Turkey for classic dishes

admin — Wed, 01 Sep 2010 16:50:58 +0000

If you’re a bit of a masterchef at home, try turkey in your recipes and make some fabulous new versions of classic dishes.

Where you’re thinking of chicken – go turkey. How about swapping turkey for your usual meat not only in family favourites – like spaghetti Bolognaise or Stir Fry – but in upscale gourmet dinners to impress your friends? How about Turkey Tikka Masala? Or Turkey Kebabs – Turkish-style? There are so many recipes for turkey that you can try, and lots of reasons to eat and serve more turkey – good value, great flavour, and amazing versatility.

Turkey recipes can also help towards a healthier balanced diet. Bernard Matthews Farms supports http://changeyourmeatnotyourmenu.co.uk/ a website that is packed with ideas and on how you can serve your family’s favourite recipes, but give them a healthier twist by simply substituting turkey for your usual meat choice. For example by using turkey mince instead of beef mince in spaghetti Bolognese or pasta Carbonara, you can reduce your saturated fat intake by up to two thirds, that’s 11g per average portion! It really is that easy.

And turkey breast meat is also high in protein and low in fat, which makes it the top option to give your family a more nutritious and balanced diet.

Bernard Matthews Farms turkey cooked meat products such as slices, wafer thin and chunks are also a healthier choice – typically under 3% fat – and are equally versatile in recipes for family favourites. Their website has loads of great recipe ideas and inspirations using their cooked meat products and there are even ideas for recipes using turkey leftovers.

Browse the recipe section of their website you’ll come away with some exciting new ideas.

Iconic Bernard Matthews “Bootiful” TV ads return In a return to the 1980s, Bernard Matthews reintroduces its...
FSA wants smaller Coke cans Drinks that have sugar as an ingredient such as soda...
Quick, Easy and Free Online Recipes Making dinner can be quite an ordeal, especially when...

Related posts brought to you by Yet Another Related Posts Plugin.

Pre packed salads have more salt than a burger

Alan — Sat, 28 Aug 2010 05:35:17 +0000

Many office workers that are trying to diet will quickly snatch up readymade pasta bowls or salads under the impression that they are healthy purchases. However, analysis performed by the Consensus Action on Salt and Health (Cash) shows that most actually have a high salt level that can be dangerous if consumed on a regular basis.

Even though the items may look innocent, about six out of the 270 readymade choices had less salt than one normal packet of Salted crisps. Another one out of ten had over the amount of salt in a Big Mac from McDonald’s offering over a third of the daily recommended salt allowance.

This is not the first survey that has showed that salads can be an unhealthy choice as well, as last year a survey showed that some salads can actually be worse than consuming a Big Mac.

Most of the saltiest items come from upmarket high street cafes, even though the establishments often market the salad items as healthy and fresh meal choices.

Eat is the worst café of them all, offering a Spicy Crayfish Noodles salad that offers about 3.51g of salts which is approximately 17x more salty than a No Bread Tricolor from Pret A Manger which contains .2g of salt.

Other extremely salty salads from cafes and fast food restaurants include KFC’s Zinger Salad with 3.1g of salt, KFC’s Original Recipe Chicken salad with 2.9g, Pret’s Super Humous salad with 3.2g, and McDonald’s Crispy Chicken and Bacon Salad with 2.6g of salt.

Supermarket salads can be just as bad with Marks & Spencer salads topping the top ten list seven times.

Are mums tricked by clever food labelling? A survey from the British Heart Foundation found that nine...
More control on junk food needed The National Institute for Health and Clinical Excellence has decided...
Food profiling to be scrapped by EC The MEP’s are considering a move to stop profiling nutrients...

Related posts brought to you by Yet Another Related Posts Plugin.

London keeps seeing new restaurant openings

Alan — Sat, 21 Aug 2010 00:35:02 +0000

London restaurant openings are continuing to occur despite the effects of the economic downtown according to a survey that was announced today. Over the last year period ending in August there were 140 restaurant launches, which was almost two times more than the amount of closures.

According to the Hayden’s London Restaurants guide, this is the largest amount of restaurant launches seen since 2007 and the third largest amount of openings ever.

Many large names welcomed diners into their area including the Galvin bothers’ Glavin La Chapelle in Spitalfields, Daniel Boulud’s Bar Boulud in Knightsbridge at the Mandarin Oriental, and Russel Norman’s Polpo in Soho.

Over the past few weeks other large openings have been the five million pound Shaka Zulu and the Pierre Koffmann bistro titled Koffmann’s.

Outside of restaurant openings, the survey also revealed that the overall cost of eating out has stayed the same due to the fact that restaurant owners are still launching special menus and deals in order to keep their tables full.

The average bill for the year on year period ending in August was £41.75 which is only a .3% increase from the year before.

Co-author of the guide, Peter Harden, stated that London restaurants are currently in ‘rude health’ given the fact that when they first started the guide everything seemed to be closing since no one could afford to eat out. He added that now it seems different with more people turning to eating out as an affordable option.

Wedgwood restaurant Edinburgh voted best outside London Edinburgh’s Wedgwood has been named the best new UK restaurant...
Edible soil makes Copenhagen restaurant the best in the world Heston Blumenthal’s iconic British restaurant The Fat Duck has been...
Restaurant discount vouchers Eating out is great, gives a fun relaxing time with...

Related posts brought to you by Yet Another Related Posts Plugin.

Parma Ham and Seafood Skewers Recipe

admin — Fri, 13 Aug 2010 18:28:42 +0000

Parma Ham and seafood skewers make for a stylish dinner party starter, and they only take minutes to make.

All you need to do is to simply wrap slices of Parma Ham around scallops and thread on to rosemary spears, along with king prawns. Cook on a griddle or barbeque and serve with a delicious caper and coriander salsa. Done! The full recipe is given below.

Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour. Prosciutto di Parma, is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.

For more information on Parma Ham, please visit www.prosciuttodiparma.com

Recipe for Parma Ham-wrapped scallop and king prawn surf ‘n’ turf skewers with a caper and coriander salsa

Serves 4 as a starter or 2 as a main

4 long stems of fresh rosemary

4 slices Parma Ham, sliced in half lengthways

8 scallops

8 raw king prawns

olive oil

salsa:

2 handfuls chopped coriander

3 tbsp chopped capers

3 tbsp diced cucumber

1 tbsp finely chopped red onion

½ green chilli, finely chopped

4 tbsp extra virgin olive oil

zest and juice of 1 lemon

zest and juice of 1 lime

salt and black pepper

1. Strip the leaves off the rosemary spears, leaving 2-3cm leaves at the end of each

2. Wrap a strip of Parma Ham around each scallop

3. Thread a prawn onto each rosemary skewer followed by a Parma Ham-wrapped scallop. Alternate prawns and scallops so that each skewer has 3 prawns and 2 scallops

4. Combine all of the ingredients for the salsa and season to taste

5. Heat a lightly oiled heavy based frying pan, griddle or barbecue and cook the skewers for 1-2 minutes per side until the prawns are pink and no longer raw, and the scallops are firm to touch

6. Serve the skewers with plenty of salsa and green leafy salad leaves

Cook’s tip: If you are short of time, prepare the skewers in advance and refrigerate until you are ready to cook. The salsa can also be made and chilled for 3-4 hours in advance

Chinese BBQ recipes courtesy of Wing Yip How about firing up your taste buds with a delicious...
Luxury Chocolate Cupcake Recipe Luxury Chocolate Cupcakes Xmas is the most exciting time of...
Free Moroccan Recipe Book Following on from the huge success of their Little Yellow...

Related posts brought to you by Yet Another Related Posts Plugin.

Mail order wine: Buying your favourite bottle has never been easier

admin — Fri, 13 Aug 2010 15:01:33 +0000

The Internet has helped make wine lovers’ jobs so much easier. The process of finding your favourite bottle now couldn’t be simpler, as with just a few clicks you can have a case sent directly to your door. This is all thanks to mail order wine services. You don’t even have to leave the comfort of your own home to ensure that you’re fully stocked up with enough good wine for every occasion.

One of these occasions might be an upcoming dinner party for which you want to buy red wine, plus a couple of bottles of white, as you know that your guests have individual tastes.

Both grape colours are also needed so that your wine can match the food as closely as is possible; when creating your ideal menu, you should always take the varieties of wine which you have available into account.

There are certain wines that go well with specific dishes, but a good basic rule is that red wines go well with red meats, while white wines match up well with poultry and fish. Therefore, if you’re serving a range of meats across your menu then it may be worth having a different bottle for each course. This will ensure that your wine always perfectly compliments the food that you serve.

If your main course is a classic, like beef wellington or something similar, though, then you can’t go wrong if you just buy Cabernet Sauvignon. This is one of the most widely consumed red grape varieties and, if you know your red wines, then it’s likely that you’ve had a glass of it before.

The Cabernet Sauvignon grape variety is grown in a number of regions around the world and you can take your pick from all of them online. Some of the newer grape regions – including South Africa and Chile – are growing some fantastic produce at the moment and their wines will probably feature heavily in your choice of this deep red. The Brampton Cabernet Sauvignon, for example, which is grown in the Stellenbosch mountain region of South Africa, features a particularly distinctive flavour.

If you’ve never tried a Cabernet Sauvignon before, then your first sip should look out for the taste of blackcurrants and cherries. These fruits don’t only off-set beef well, but also compliment meats such as venison. The wine could even be used in a tasty sauce.

Cabernet Sauvignon is just one of the red wine grape varieties that you can choose from online. If you’re partial to a Merlot or a Pinor Noir, then you can head straight for these red grape varieties. Whichever bottle you choose, you can rest assured that the people at Formula Wine know their stuff – illustrated by their WSET Diploma, the wine trade’s professional qualification.

So, if you’re looking to stock up for an upcoming dinner party or just want to keep your reserves ticking over, head online for a wine choice that will leave you speechless.

The Best Wines for Beginners to Buy Online What types of wine to choose can feel like...
Buying Fine Wines Fine wine is a delightful experience if the wine is...
2010 Great Value Wine and Trophy Awards – Cornish sparking wine success The results of the 2010 Great Value Wine and Trophy...

Related posts brought to you by Yet Another Related Posts Plugin.

Cloned cow meat and milk debate begins

Alan — Wed, 11 Aug 2010 03:40:27 +0000

Last week it was found that meat from a handful of cloned cows was sold on the market and ended up being consumed by several British families. It was added later that milk from the animals may also have ended up on supermarket shelves.

The news caused headlines to cry out that ‘supercalves’ were now being used within the diary industry. It was claimed later that hundreds of cloned cows were found in farms throughout the UK. The headlines claimed that meat from the cloned animals would soon fill up the meat shelves at grocers.

Although one might expect the FSA to lash out with a sense of calm, it instead announced that any items from a cloned animal should be thought of as a novelty item and thus would need to be approved by the FSA before it was sold and that they simply had not given permission.

However, the EU responded by saying that approval for the goods was not needed and that milk could be sold from the animals without any need to tell the authorities.

With this interpretation in mind, the milk and meat from cows could be all over the place without people being aware of the fact.

Grahame Bulfield, the past director of Roslin Institute where the first sheep was cloned, stated that the FSA is simply making itself look ridiculous because it cannot actually prove that cloned meat or diary is being used in any way or is in fact different than any other type of meat that may be consumed. He added that since there is not any evidence, it must be the same.

Zingolo Singing about Cadbury Dairy Milk’s Fairtrade certification Cadbury Dairy Milk’s Fairtrade certification in the UK and Ireland...

Related posts brought to you by Yet Another Related Posts Plugin.

Global climate pushing up food prices

Alan — Fri, 06 Aug 2010 03:55:46 +0000

According to the British Retail Consortium, a group that represents about 80% of Britain’s retailers, the cost of food has gone up and the cost of non-food has gone down.

Stephen Robertson, director general of the BRC, said that the rise in food costs was due mainly to global factors including the record heat wave in Russia that damaged much of the wheat crop, driving wheat to its highest cost in 22 months.

Other climate-related problems around the world, i.e. the draught in Australia and floods in Canada, India and Pakistan contributed to the increase, as both livestock feed and many fruit crops suffered from either too much or not enough water.

The drop in cost of non-food goods such as clothing, flooring and furniture was the greatest in 18 months, according to the same report. This decrease resulted from retailers offering major discounts, so it is not really a reflection of the overall economic situation.

Policy makers at Bank of England are divided as to the degree of risk to the economy of inflation and budget cuts.

It is expected that they will vote to keep temporary stimulus measures in place at present. Economists also predict that the planned increase in the VAT as of January 2011 will cause a significant rise in the rate of inflation.

Public trying to save money on food buying Almost half of all UK consumers have been attempting to...
Healthy school dinners pushing kids to burgers A draconian approach to healthy eating within the secondary schools...

Related posts brought to you by Yet Another Related Posts Plugin.

Ozzy’s go crazy for Beeton cookbooks

Alan — Fri, 30 Jul 2010 04:49:03 +0000

Isabella Beeton is easily known as one of the most important contributors to British cooking as her books were a popular wedding present and most women ended up with her recipe books on their shelves.

However, it seems the Australians are now starting to appreciate her cooking as there has been a surge in the amount of Aussies looking for original copies of her Every Day Cookery and Housekeeping Book as well as her Book of Household Management.

Although Beeton passed on in 1865, her legacy has continued to impact people via reprints and according to Antique dealer reports many of her books have landed overseas via eBay Australia and independent sellers. In fact, the prices for her cookbooks are much higher in Australia versus the UK.

It is hard to figure out exactly what Australians find so fascinating about Beeton compared to UK readers, but it is not so hard to comprehend why people want to read her novels given her recipes are divine.

For example, in her book about Household Management, she wrote about nutritional qualities and food chemistry stating the need to stop boiling stock long before Heston was even alive and writing about the same matters.

In 1984 her books were reprinted in both paperback and hardcover so today there are still many copies still floating around for those that want their own piece of cultural history.

Looks Good, Tastes Great Jewish Culinary Favourites book launched by Action Duchenne charity Action Duchenne, the Duchenne Muscular Dystrophy charity launches second cook...

Related posts brought to you by Yet Another Related Posts Plugin.