Food Club February 2017
This will be a tricky year to predict what is happening in the food industry. Post-Brexit is certainly beginning to cause a few supply problems, and industry experts are expecting up to a 10% increase in your cost of food and some household goods. It could be time to evaluate your food budget, and get working on some cost-saving ideas.
On the reverse side of the coin, more and more restaurants are joining the ‘discounting’ brigade and cutting prices in their eateries in this ever increasing and competitive industry. Even well-known chefs such as Michel Roux Jr. and Marco-Pierre White are offering deals, the latter offering 50% off in his Chelsea Steakhouse. That’s a huge saving for a top class menu.
Verjuice is back in stock!
There is good news though on the horizon! After an unprecedented demand at the back end of 2016, and in spite of our attempts to hurry on production, we finally have Verjuice back in stock! Yippee!
Verjuice is still extremely popular on chefs’ menus, used in a variety of ways, so if you haven’t tried it yet you are missing out! Remember, our Verjuice can be used to make dressings, sauces, casseroles and desserts – you are not limited in either savoury or sweet dishes. We do apologise to those of you who were disappointed prior to Christmas, and we will make every attempt to avoid this in the future. Thanks for sticking with us, and rest assured that any back orders are being despatched as we speak!
Here is a great recipe using our Verjuice that will impress the most discerning palate!
Mushroom and Pearl Barley Risotto
This delicious and earthy flavoured risotto is easy to make, and a very impressive dish to serve to family or guests at a dinner party. Risotto is traditionally made with white wine as a liquid, but we have used our own, very special Verjuice. Pearl barley is full of health enhancing properties, and makes a great change from using rice.
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1tbsp butter
- 1tbsp olive oil
- 1 small white onion or 2 shallots, finely sliced
- 2 garlic cloves, minced or crushed
- 2 sprigs thyme
- 250g wild mushrooms, sliced or torn into bite-sized pieces (alternatively, use dried ceps that have been soaked in water overnight)
- 300g pearl barley
- 150mls Verjuice
- 1 litre vegetable stock
- 180g light cream cheese
- 1tbsp parsley, finely chopped
- 115g parmesan cheese, grated or cut into fine slivers
Optional: you could add peas or lightly grilled asparagus spear tops
- Mix the butter and oil in a large frying pan. Toss in the onion/shallot and garlic and sauté until softened.
- Throw in the thyme sprigs and mushrooms. Sauté until golden and toss in the pearl barley. Mix thoroughly to coat ingredients in the oils.
- With the heat on high, pour in the Verjuice.
- Cook until the Verjuice has been completely absorbed. Following on, gradually add the stock, ensuring that with each addition, it is soaked into the ingredients, before adding more. When coming to the end of the stock, make sure that the barley has softened enough to be edible.
- Season to your taste (ground black pepper is good), turn off the heat and then stir through the last amount of stock and the cream cheese.
- Leave to rest for a few minutes, portion into bowls and sprinkle with the parmesan and parsley.