FEBRUARY 2016 NEWSLETTER
Welcome to our February newsletter – the nights are starting to get lighter and we are all trying to cheer ourselves up during this icy cold spell.
As you know, we are champions of home grown or home supplied produce, with a little help from great quality suppliers that may not be so near, but provide us with the most supreme additions to our food ethics.
The good news is OUR VERJUICE IS BACK IN STOCK! After a successful year with our own product, stock ran very low towards the end of 2015, but we are so pleased to announce that we now have it back in plentiful supply. Available in 375ml, 750ml and 1 litre sizes, Verjuice can help you create restaurant quality dishes that are simple to make – if you haven’t tried cooking with it, you are missing out on a unique taste that enhances almost any foodstuff. Whether you want a subtle sauce or a delicious dressing, versatile Verjuice is your answer to pleasing your family or guests. For all you Verjuice virgins – (its name comes from the French ‘vert jus’) it has a very distinct taste. With the tartness of lemon juice and the acidity of vinegar, but without the harshness of either, it’s a great alternative to vinegar in dressings and sauces. Give it a whirl, and you will be delighted with the results. Read on to find out one of our favourite recipes using Verjuice and the plentiful supply of current seasonal produce.
At this time of the year, fish is in abundant supply in the waters around the UK and should be treated with the respect it deserves in terms of healthy and tasty food. Most fish contains Omega 3 fatty acids, although oily fish contain far more than our traditional ‘white fish’.
Fish in season during February and early March include:
- Mussels, Oysters, Cockles, Scallops, Clams
- Haddock, cod, whiting, sole, monkfish, bream, bass, skate, hake, pollock
- Mackerel, sardines ….to name but a few!
Here is one of our favourite recipes that we love to serve either as a small starter portion, or as a main course. Nothing beats freshly caught scallops with a simple but memorable dressing.
The Verjuice butter sauce in this dish complements perfectly the saltiness of scallops while the dill adds the slight savoury taste and the lemon provides a citrus lift the dish needs to finish it off. Serve with generous shavings Parmesan cheese.
Preparation Time: 5 minutes
Cook Time: 20 minutes
- 200g/7oz scallops
- 180g/6¼oz unsalted butter, cubed and kept cool
- 1 shallot, finely diced
- ½ cup/120ml/4fl.oz Verjuice
- 1tbsp double cream
- 2tbsp Dill, chopped
- Squeeze of lemon juice
- 200g/7oz spaghetti
- Boil the pasta in salted water.
- When just tender, drain.
- Fry scallops in a knob of butter for no more than 1 minute – 30 seconds each side.
- Remove scallops from pan and set aside.
- Melt a knob of the butter in a large frying pan.
- Add shallot and cook over a low heat for 1 minute.
- Add Verjuice to frying pan and reduce by half so it is syrupy.
- Add remaining butter into sauce and whisk through over a low heat, placing on and off the heat as needed. Do not allow sauce to boil.
- When butter has completely melted and sauce is combined, whisk through cream.
- Add the squeeze of lemon juice and whisk through.
- Add scallops and cooked pasta to frying pan.
- Toss through to combine.
- Toss through dill and serve.
Don’t delay – try Verjuice if you never have before, available on our website www.adampittaway.co.UK/verjuice