Ingredients for success

There’s no better way to demonstrate the value of protected name foods to shoppers than through tastings and recipe suggestions. We asked top chefs, deli owners and suppliers for inspiring ideas featuring PFN favourites.

Bryndza Podhalañska (Poland, PDO)

WHY NOT TRY...

Aceto Balsamico Tradizionale di Modena (Italy, PDO)

❝We make a strawberry tart topped with a balsamic vinegar caramel, which delivers the perfect mix of sharpness and sweetness. We use the Aceto Balsamico Tradizionale di Modena because it has the right balance of acidity and sweetness. You can’t make a good caramel out of balsamic if it’s too sweet.❞

Jean Sancey, co-owner, Locatelli Deli

Aubocassa (Mallorca, PDO)

❝Aubocassa is an unusual island oil, produced by Bodegas Roda on the Manacor estate on the island of Mallorca. It is made from arbequina olives and the company’s philosophy is that olive oil is a fresh fruit juice and should be treated as such, so that all stages of harvesting and production get the best from the olives. This fragrant oil is delicious drizzled on bread, used to dress fish or used to create a surprising but delicious dish of fried egg finished with a dash of oil.❞

Claire Roff, marketing controller, Brindisa

Cidre de Normandie (France, PGI)

❝French ciders tend to be more sparkling, cloudier, weaker and drier than English ciders and would probably be drunk more as an aperitif. I’d say chill it down and have it predinner to get you in the mood, much as you might enjoy a prosecco.❞

Charles May, owner, Abbey Stores

❝This is like a soft Quark style cheese, so is very adaptable. It is great as an ingredient in a cooked or uncooked cheesecake, or as a stuffing for pancakes or pasta. We use it to make a cooked savoury cheesebake using herbs, lemon zest, chilli and beaten eggs, mixing them all together, placing the mixture in a flan tin and baking it in the oven. Then serve it hot or warm in slices with salad.❞

Patricia Michelson, founder, La Fromagerie

Kölsch (Germany, PGI)...

❝It is similar to Pils in appearance but not usually as hoppy. It is delicate and refreshing and therefore suits dishes such as stew or a Sunday roast but also sweet desserts.

...Rieser Weizenbier (Germany, PGI)

With a fruity and zesty taste - lemon or banana is often detected - and a crisp finish, this wheat beer is suitable for dishes which are light, mild or carry some sweetness, such as salads, poultry, seafood and steamed fish.❞

Joachim Oertel, director, CMA Foods UK

Beef simmered in Kentish Ale (PGI) with flat mushrooms. Adapted from Britain: The Cookbook by Phil Vickery.

Serves 2

Ingredients:

350g good chuck steak, cut in 2cm pieces

1 beef stock cube

300ml water

300ml Bishops Finger Kentish Ale

1 large carrot, peeled and chopped into 1cm pieces

1 small onion, peeled and finely chopped

A couple of pinches of caster sugar

Salt and freshly ground black pepper

2 tbsp good quality tomato purée

Olive oil

4 large flat mushrooms

1 tbsp flour

40g unsalted butter, softened

Method:

Place the beef, stock cube, water, beer, carrot, onion, sugar, salt, pepper and tomato purée into a saucepan and bring to the boil. Turn the heat down and barely simmer, partly covered, for 2-2½ hours. Keep checking the meat and do not overcook it or it will be dry and stringy. You may need to occasionally top up the liquid with a little extra boiling water to keep the meat covered.

Meanwhile, preheat the grill to its highest setting. Brush olive oil over the mushrooms and season well with salt and pepper. Grill for 15 minutes to dry out the mushrooms – once cooked they take on an almost meaty texture. Cut into 5mm slices and reserve.

Mix the flour and softened butter together. Once the meat is tender, and the stock has reduced somewhat, stir in the flour and butter paste and the stew will thicken nicely. If it ends up too thick, add a little water. Once thickened, stir in the cooked mushrooms and warm through.

Serve with plenty of mashed potatoes and a few roasted parsnips.