COMPLIMENTARY
DECEMBER 2014 DEC
CHOOSING A
CHOPPING BOARD
iin LOVE WITH
{Mahi Mahi}
WINE
APPRECIATION
HOW TO ROAST A TURKEY TO
+
{
Non-Alcoholic Cocktails (inside)
Perfection
F
Publisher: VIVIAN-ANNE GITTENS Editor: TYSON HENRY
Advertising Manager: PAULETTE JONES
Deputy Business Manager: LYLE JONES Writers: TYSON HENRY, CORETTA JOE,
SCOTT AMES & CHRIS LAYNE Consulting Chef: SCOTT AMES
Photography: JARYD NILES-MORRIS
Design/Layout: IMAGEWORX Senior Advertising Executive:
Editor’s Note
KELLY JOHNALLY – TEL: (246) 430-5515
Email: kellyjohnally@nationnews.com Advertising Executive:
DANIELLE BECKFORD – TEL: (246) 430-5495
Email: daniellebeckford@nationnews.com Advertising Executive: ADRIAN ISHMAEL – TEL: (246) 430-5519 Email: adrianishmael@nationnews.com Advertising Coordinator:
Christmas in Barbados is the ultimate time for guiltless feasting, so what better way to satiate your palate (and your tummy) than with some of the tastiest, nostalgia-inducing dishes? Because we are well aware that foodies love food as well, we provided a nice mix of ham, turkey and fish recipes that’ll keep you busy in your kitchen discovering what traditional, hearty food is all about. Also in this issue, you’ll learn how to choose the perfect knife that will drastically improve your chopping skills, as well as find out which chopping board is best. Looking forward to a liberating libation at the end of a long day? Read about wines and pairing them with foods and learn how a good bottle can make or break a meal. Pull up your favourite patio chair and relax while you read this issue. There’s truly something in here for everyone, so enjoy!
WENDEY DELANEY – TEL: (246) 430-5517 Printers: PRINTWEB CARIBBEAN LTD – TEL: (246) 434-6719
A member of The
Edi Editor
OCM Group
Fine Cuisine is produced by The Nation Publishing Co. Limited; a subsidiary of The Nation Corporation, which is a member of the One Caribbean Media (OCM) group of companies. Every effort has been made to ensure that the information contained within this magazine is accurate, however The Nation Publishing Co. Limited cannot be held responsible for any consequences that may arise from any errors or omissions. This publication cannot be copied in whole or in part without explicit permission from the Publisher.
2 FineCuisine | DECEMBER 2014
Traditional roasted turkey by Scott Ames Photography by Jaryd Niles-Morris
Contents Wine Appreciation
04
How to Choose Your Chef Knife
06
Ham Baking Tips
08
In Love With Mahi Mahi
10
4 Healthy Foods Debunked
12
How To Roast Turkey To Perfection 14 Choosing A Chopping Board
18
Non-Alcoholic Cocktails
23
BEST PRICES
GUARANTEED Available at all Courts Locations
Prices are inclusive of VAT and subject to any legislative adjustments which may be imposed. All Finance terms are subject to credit approval.
Tasting Room
Wine Appreciation THE ESSENTIAL WINE GUIDE by Tyson Henry
Whether you have a lot of wine lovers on your gift list or you’re like me and d just love wine, here are some pointers to help you know the basics of wine pairing, wine tasting and winee terms. One of the most important aspects of entertaining is sometimes overlooked d – proper pairing of the food and spired dish wine. Even if you have a bottle of top quality wine and an amazing chef-inspired dish, without considering how the food and drink combine, you will likely ruin the taste of both. Tasting & Pairing When it comes to wine and food pairings, there are those who carelessly match any dish with any drink and those who painstakingly try to balance the flavours of the food with the perfect wine. Whether you’re a total neophyte or you consider yourself more advanced, there will always be some dishes that remain challenging, so having knowledge of ways to properly pair wine with your food can truly intensify the enjoyment of eating. Wine flavours are derived from specific components: sugar, acid, fruit, tannin and alcohol. Foods also have flavour components that range between fatty, acidic, salty, sweet and bitter. The most successful food and wine pairings feature complementary components, richness and textures. You can try for either a similar pairing or a contrasting one. For pasta in a rich cream sauce, for example, you can scythe through the creamy fat with a crisp, dry, un-oaked white wine, or wrap the flavour of the wine around the richness of the sauce by choosing a bold, ripe chardonnay. Here are some great, basic red and white wine combinations that will make your food sing (while you and your guests harmonize):
RED WINE PAIRINGS Pinot Noir: Bruschetta, pork, ham, salmon, duck, lamb, roasted mushrooms. Zinfandel: Chicken, steak, turkey, duck, lamb, rabbit, hamburger, sausage, venison, curry (chicken or fish), moussaka, pizza, hard cow and sheep cheese. Merlot: Chicken, steak, turkey, tuna, duck, ham, lamb, rabbit, veal, couscous, moussaka, spicy Chinese foods, soft or hard goat cheese. Cabernet Sauvignon: Chicken, steak, duck, lamb, venison, hamburger, soft or hard goat cheese, hard cow and sheep cheese, chocolate, berries. Malbec: Chicken, pork, steak, spaghetti, lamb, duck, roasted beef, sausages.
4 FineCuisine | DECEMBER 2014
of wine in the mouth. A wine can be light, medium, or full bodied. Bordeaux — the area in Southwest France considered one of the greatest wine-producing regions in the world. bouquet — a term that refers to the complex aromas in aged wines. brut — French term denoting dry champagnes or sparkling wines. C complex — a wine exhibiting numerous odours, nuances, and flavours. cork taint — undesirable aromas and flavours in wine often associated with wet cardboard or mouldy basements. corked — a term that denotes a wine that has suffered cork taint (not wine with cork particles floating about).
WHITE WINE PAIRIN PAIRINGS Sauvignon Blanc: Sal Salmon, shrimp, swordfish, tuna, red snapper, mussels, crab, scallops, ll clams, oysters (raw), pasta with shellfish, pasta with vegetables, pasta salad, Nicoise salad, asparagus, antipasto, foie gras, curry (fish or chicken), soft goat cheese. Chardonnay: Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fish, tuna, oysters (raw), pasta with shellfish, pasta with clam sauce, crudité, chicken, turkey, veal. Riesling: Chicken, white fish, smoked fish (trout, herring), oysters (raw), rabbit, sausage, pasta salad, pasta with vegetables, paté, prosciutto, quiche, frankfurters, curry (fish or chicken). Pinot Blanc: Shrimp, striped bass, mussels, smoked fish (trout, herring), clams, oysters (raw), antipasto, pasta with cream sauce, pasta with vegetables, crudité, prosciutto, chicken salad. Moscato: Foie gras, prosciutto, hard cow and sheep cheese, berries, custards, puddings. Pinot Grigio: Salmon, salmon tartare, oysters (raw), mussels, antipasto. GLOSSARY A acidity — the liveliness and crispness in wine that activates our salivary glands. aeration — the deliberate addition of oxygen to round out and soften a wine. aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state.alcohol — ethanol (ethyl alcohol), the product of fermentation of sugars by yeast. appellation — a delineated wine producing region particular to France. aroma — the smell of wine, especially young wine (different than “bouquet”).
B balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way. barrel — the oak container used for fermenting and aging wine. bitter — a taste sensation that is sensed on the back of the tongue and caused by tannins. blend — a wine made from more than one grape varietal. body — a tactile sensation describing the weight and fullness
D demi-sec — French term meaning “half-dry”, primarily used to describe a sweet sparkling wine. dry — a taste sensation often attributed to tannins and causing puckering sensations in the mouth; the opposite of sweet. E earthy — an odour or flavour reminiscent of damp soil. F fermentation — the conversion of grape sugars to alcohol by yeast.finish — the impression of textures and flavours lingering in the mouth after swallowing wine.fruity — a tasting term for wines that exhibit strong smells and flavours of fresh fruit. full-bodied — a wine high in alcohol and flavours, often described as “big”. H herbaceous — a tasting term denoting odours and flavours of fresh herbs (e.g., basil, oregano, rosemary, etc.). hot — a description for wine that is high in alcohol. M mature — ready to drink.mouthfeel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry. O oak/oaky — tasting term denoting smells and flavours of vanilla, baking
spices, coconut, mocha or dill caused by barrel-aging. oenology — the science of wine and winemaking. open — tasting term signifying a wine that is ready to drink. oxidation — wine exposed to air that has undergone a chemical change. S sec — French word for “dry”. spicy — a tasting term used for odours and flavours reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saffron or paprika found in certain wines. structure — an ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins.sweet — wines with perceptible sugar contents on the nose and in the mouth. T tannins — the phenolic compounds in wines that leave a bitter and dry feeling in the mouth. tartaric acid — the principal acid in grapes, tartaric acid promotes flavour and aging in wine. texture — a tasting term describing how wine feels on the palate. typicity — a tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape. V vinification — the process of making wine.vintage — the year a wine is bottled as well as the yield of wine from a vineyard during a single season. W weight — similar to “body”, the sensation when a wine feels thick or rich on the palate. wine — fermented juice from grapes. Y yeast — a microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol. yield — the productivity of a vineyard. young — an immature wine that is usually bottled and sold within a year of its vintage. Wines meant to be drunk “young” are noted for their fresh and crisp flavours.
FineCuisine | DECEMBER 2014
5
Essentials
Finding your ideal knife might take a little time, but you’ll know it when you’ve found it.
How To Choose Your
Chef Knife by Chris Layne
When it comes to knives and selecting one that feels best in your hand, the statement “to each his own” applies. A knife that feels comfortable and graceful in your hand might feel cumbersome to someone else. Before you start shopping for that perfect chef’s knife — the one that will make slicing, dicing, chopping, and mincing more pleasurable, precise, and effortless — it’s important to identify your personal preferences, and to realize that there isn’t one knife that’s right for everyone. Finding your ideal knife might take a little time, but you’ll know it when you’ve found it.
6 FineCuisine | DECEMBER 2014
What To Look For In A Knife Once you’ve got a knife in your hand you should immediately get a sense of its fit. It should feel comfortable, like a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good, start chopping (or mock chopping) and take careful note how you respond to the knife’s physical characteristics. Finding A Chef’s Knife To Fit Your Hand The list of characteristics to pay attention to when trying out knives is short, but important. It will pay off in your long-term investment to give special attention to how the knife feels as you try it out. Size An 8-inch chef’s knife is the most popular among home cooks because of its versatility. A 10-incher’s longer blade can cut more volume but may feel intimidating. A 6-inch chef’s knife can offer an element of agility, like that of a paring knife, but falls short when working with volume or when slicing through something large, like a watermelon.
Weight You’ll need to try several knives to find your ideal knife weight. One school of thought believes a hefty chef’s knife cuts through foods easier, while another opines that a lighter chef’s knife flows more freely and lets you maneuver the knife more skillfully. Bottom line: Choose the style that feels right to you.
Balance Judge the balance by gripping the knife by its handle. If it feels uncomfortably weighted toward the back of the handle or toward the blade, then it probably isn’t for you. An unbalanced knife will make you work harder. Side-to-side balance is also important. When you come down on the blade, the knife shouldn’t feel unstable, as if it wants to teeter toward one side
equip you to make an educated decision on your first cutlery investment. The parts of a
Bolster Tip The tip is the front part of the blade and does most of the cutting and separating. Knives with a pointed tip are used to easily pierce food and cut very small portions. Rounded tips produce better contact between the food and blade, ideal when cutting or slicing into very thin servings.
Edge The edge is the sharp part of the knife blade and extends from heel to tip. Maintaining a sharp edge is crucial for both easy slicing and user safety. Spine
In order to start the search for a sound chef’s knife, it’s important to first understand the anatomy of a knife. Knowing these basics will
require more force.
knife consist of:
or the other.
Anatomy of a Knife
used to cut thick or tough products that
The spine is the top of the blade, directly opposite the edge.
The bolster is only found on forged knives. It is a thick band of steel between the heel and handle. The bolster helps balance the knife and prevents the user’s hand from slipping across the blade. Tang The tang is the metal extension of the blade enclosed by the handle. It gives the knife strength, stability, and balance. In good knives, a full tang extends all the way to the butt. Handle The handle, also called the scales, provides the knife’s gripping surface. Handles are constructed of wood, plastic or stainless steel.
Heel
Butt
The heel is the rear portion of the blade and is
The butt is the end of the knife handle.
FineCuisine | DECEMBER 2014
7
GETTING THE BEST OUT OF YOUR
Ham
+ Baking Tips
8 FineCuisine | DECEMBER 2014
•
First defrost your ham. This can be done by either placing the whole package in the refrigerator 24 hours prior to use, or by placing it in a bowl in the sink and defrosting under running water.
•
The ham has already been pre-cooked but for best results we recommend baking. Boiling it in water is not necessary as the salt level is already perfect for consumption.
FC
Editor’s Picks
•
For best results preheat your oven to 350˚F (175˚C). A 3.0kg ham (6.5lbs) will take at least 2 - 2 ½ hours to bake if properly defrosted. As a guide to baking time use 20 mins per lb. or 45 mins per kg.
•
Place the ham in a baking pan with the skin facing upwards and cover loosely with foil to prevent it drying out.
•
If a ham glaze is desired apply this about 20 minutes before the end of the cooking time so that it will brown but not burn.
•
After baking remove the ham from the oven, cover and cool for no more than two hours before refrigerating.
•
When cutting the ham remember to use a clean knife and always handle with clean hands.
•
Always keep the ham well-covered to prevent access by flies.
•
A cooked ham should always be cooled promptly. If desired the whole ham can be sliced and placed in the refrigerator.
FineCuisine | DECEMBER 2014
9
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Editor’s Picks
In Love With Mahi Mahi by Cynthia Nelson
Ingredients 2 lbs Mahi Mahi steaks, pat dry Salt & Pepper to taste 2 tbsps oil 1 tbsp butter 2 tbsps sambal 1/2 cup boiling water
10 FineCuisine | DECEMBER 2014
Mahi Mahi is popularly known as Dolphin in Barbados. This fish is prized among locals and appears on most menus in the many restaurants across the island. I enjoy cooking fish and matching it up with different flavours that will complement the delicacy of fish. Cooking fish is a skill that I continue to perfect each time I make it and each time it is different. Too often people tend to overcook fish, it is for that reason that I almost never order fish when eating out.
The recipe calls for sambal, which is a spicy Asian condiment made of shrimp paste, hot peppers, onions, tomatoes, tamarind and a few other ingredients. It is not sold or available here, so you’ll have to make it or use Asian chili garlic sauce as a substitute.
Some people get tired of only cooking fish one way and quickly become bored with fish. If you like spicy food, you’ll love this dish and I’d recommend you make it with any white fish. Actually, I think that it will work with any fish, the key is not to overcook the fish when making the dish.
2. Heat oil in pan until very hot but not smoking.
Pan-Seared Mahi Mahi with Sambal Sauce METHOD 1. Season fish with salt and pepper to taste.
3. Add fish to pan and let sear for 2 minutes, flip and cook the other side for 1 minute (these times will vary depending on the thickness of the cut of your fish steaks).
SCALLOPED POTATOES & HAM CASSEROLE INGREDIENTS: 1/2 yellow onion, diced 1/3 cup all-purpose flour 3 cups Sun Gold Evaporated Milk Freshly ground black pepper 2 pounds potatoes, washed thoroughly 3 cups diced cooked ham 2 cups grated Cheddar Cheese 4 tablespoons (1/2 stick) butter, plus extra for greasing dish Chopped fresh parsley, for sprinkling, optional
DIRECTIONS: Preheat the oven to 375 degrees F.
4. Add butter to pan to melt. Push the fish aside in the pan and tilt pan so that the butter runs to the bottom of the pan, working quickly, spoon the melted butter over the fish and then rest pan squarely on the stove. 5. Add sambal to pan along with the boiling water, stir and cook for 1 minute. Taste for seasoning and adjust if necessary. 6. Sprinkle with parsley or green onions and serve with rice, pasta or mashed potatoes, or white sweet potatoes or anything you prefer.
*Cynthia Nelson is a food writer and the owner of the food blog www.tasteslikehome.org and also writes a weekly column, Tastes Like Home that is published in print and online at www.stabroeknews.com (Guyana). She is a regular contributor to www.caribbeanbelle.com (Trinidad), www. citystyleandliving.com (Canada) and www.about.com (USA), a New York Times-owned company.
Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm. Slice the potatoes really thin; the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top. Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
FineCuisine | DECEMBER 2014
11
4
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Nutrition
‘Healthy’ by Malissa Brathwaite
FOODS DEBUNKED There’s no force quite like an overloaded bandwagon. With brilliant marketers at the helm and consumers leaping on board at every point, it’s difficult convincing the masses that gluten for example, is not health’s greatest villain. But as our take on the old saying goes, if at first you don’t succeed, keep writing!
Studies have shown that during pasteurization, heating and filtration strips honey of most essential phytonutrients. Further processing alters its natural composition, rendering honey as nutritionally dead as table sugar
Pasteurized Honey Honey is deserving of every accolade given. Naturally sweet, nutritious and brimming with medicinal properties, there’s no wonder why it was emanated to superfood status. Unfortunately, in one of the greatest marketing ploys to date – these benefits are actually derived from raw, minimally processed honeys and are virtually non-existent in your average store brought brands. Studies have shown that during pasteurization, heating and filtration strips honey of most essential phytonutrients. Further processing alters its natural composition, rendering honey as nutritionally dead as table sugar. Let’s not forget the brands that add syrups and artificial flavorings to be mix. Sometimes the only thing worth retaining is the cute bear shaped container. Best Alternatives: Raw honey, 100% pure honey Instant/Quick Oatmeal Unhealthy oatmeal? Impossible! – Or so it may seem. Grandma could tell us that in years past,
12 FineCuisine | DECEMBER 2014
preparing oats involved a necessary overnight presoaking. A step though often skipped, that is vital for improving absorption and neutralizing the phytic acids in grains. These were then slow cooked for forty-five minutes to an hour, greatly exceeding the prep time of today’s five-minute varieties. But have you ever considered how manufactures have achieved this feat? It all comes down to loads of processing. Instant oats are the bi-products of rolling, pre-cooking, pre-drying and sometimes pre-flavouring, contributing to the upsurge in nutrient deficient foods. These porridges are consequently demoted to the list of high-glycemic carbohydrates, known to absorb quickly and spike glucose levels in the blood. Yet, even after the disclosure of guar gum, calcium bicarbonate and other toxins in the ingredients panel, it can be difficulty to accept that these foods know nothing of health. Best Alternatives: Whole oats, steel cut oats, oldfashioned rolled oats Some Gluten Free Products Let’s examine this for a moment. If persons are not suffering from celiac disease or gluten intolerance, then why are non-sufferers so convinced that they must go gluten free? Yes, there is freedom of choice, but the explosion of gluten-free products on the market has certainly weighed in on this decision. Gluten, literally derived from the word glue, is a combination of the two proteins gliadin and glutenin. These are
naturally occurring in wheat, rye and barley, helping foods to maintain their elasticity and structure. Sadly, what consumers fail to realize, is that the removal of gluten from a product does not make it healthy. In fact, as far as manufacturing goes, the natural binding agent is now replaced by food binders like xantham gum, egg substitutes, agar-agar and gelatin. The growing tendency to isolate a lone perpetrator in foods has also hindered our ability to look at nutrition holistically. If this were not the case, one would automatically realize that choosing a gluten-free muffin over a regular one, is by no means a healthier decision. Both foods are equally depleted of nutrients. Best Alternatives (If needed): Nutritional gluten-free foods, natural homemade thickeners and binding agents Faux Meat (Meat Substitutes) For several reasons, people all over are embracing meat-free lifestyles. In a bid to find suitable alternatives, they have turned to products such as soy chunks (Gran Burger), vegetarian ham and even questionable whole chickens, artfully crafted from soy. Not to be outdone, CEO of Impossible Foods and Stanford University professor Patrick Brown; is currently engineering a burger that looks like meat, sizzles on the grill and even bleeds. This he attributes to a concoction of plant based blood, mimicking the taste of hemoglobin in real meat. There are four things these products all have in common – unhealthy doses of soy, preservatives, sodium and chemicals. In a series of studies conducted by the American Society for Nutrition, researchers have shown that unfermented soy wreaks havoc on the entire system. High levels of isoflavones in the bean stimulate the body’s estrogen hormones, causing an on over production in women and testosterone imbalance in men. Once our hormones have gone haywire, things can go downhill pretty fast. It therefore came as no surprise, when case studies also revealed soy’s ill effects on bone health and the endocrine
Editor’s Picks
functions. Increased susceptibility to breasts and prostate cancers were also recurring areas of concern, present in several cases. Best Alternatives: 100% meat free or white organic lean meats and fish
FineCuisine | DECEMBER 2014
13
FC
Food Diary
Turkey HOW TO ROAST A
TO PERFECTION
by Scott Ames
14 FineCuisine | DECEMBER 2014
A good non-stick pan is a must have in the kitchen.
DIRECTIONS: For this recipe, to cut down on the cooking time, I removed and deboned the leg, pounded it flat with a meat mallet, put the forcemeat stuffing (see next page for recipe) on it and roll it like a sausage in tin foil to form what is called a ballontine. By doing the ballontine method, you halve the cooking time of the turkey and help preserve the moisture and flavour of the breast meat. Take a roasting tray and place the onion halves, garlic, the neck of the turkey, and the bones from the leg to form a stock mixture (that can be used to make gravy). Rest the turkey and the ballontine on top of this stock mixture. Smear butter over the skin, season heavily with salt and pepper, and lay six strips of bacon over the breast. This is called barding, and it helps to protect the meat from drying out. Now we’re ready to roast!
FineCuisine | DECEMBER 2014
15
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Food Diary
Stuffing
To me, a traditional turkey is all about the stuffing, because it gives flavour to everything
You’ll need: • 1 1/2lbs pork shoulder • 1/2 lb dried apricots • 1 large red onion • 6 cloves garlic • hearts gizzard liver from turkey • 1 cup panko bread crumbs • 6 oz smoked bacon • salt (to taste) • pepper (to taste) • 1 tbsp fresh thyme Stuffing (18lb turkey/15 servings)
Preheat the oven to 400˚F (205˚C) and then cook the turkey for 2 1/2 to 2 3/4 hours maximum. After 20 minutes, baste the turkey using juices from the bottom of the pan and return to oven.
If you have a turkey popper, remove the turkey right before it fully pops out. The turkey will continue cooking when it’s resting out of the oven.
TIP: Basting the turkey at regular intervals will prevent it from drying.
CHEF’S NOTE: Never cook a piece of meat until it’s perfectly cooked in the pan, because it’ll continue cooking when you remove it. Remove turkey from roasting pan.
Remove after 20 minutes (total 40 minutes) and baste again. At this point the turkey should be golden brown. Reduce the heat to 285˚F (140˚C), and lightly place foil over the breast and wings of the turkey. Do not attach the foil to the edges of the roasting pan because this will cause the meat to sweat. Having the tin foil will prevent the meat from browning too much and drying out. Leave the turkey for another hour. After this hour (total 1 hour and 40 minutes), lift the foil, baste the turkey and remove the ballontine. Cover the turkey with the foil and return to the oven for another 30 minutes (total 2 hours 10 minutes). TIP: At this point you should start to see juice at the bottom of the roasting pan. If you’re not, it means your oven is too high. Remove again and baste, then return to the oven for the last time where it will take between 20 and 45 minutes to finish. When you think the turkey is done, there are two methods to check. Take a sharp knife and push it into the very centre of the knuckle where the breast meets the wing, and quickly remove it. If the tip of the knife is hot, it’s done.
16 FineCuisine | DECEMBER 2014
Gravy To make the gravy, you first have to remove the fat from the roasting tray. This is how we do it. Take the roasting pan with all the vegetable, bones and fat juices and place on a stove as is, and gently bring liquid to a boil and evaporate the liquid. This will leave you with the sediment and fat from the turkey. Now you can tip most of the fat off, leaving some remaining. Add a tablespoon of flour to the remaining fat to make a roux. Very gently cook the roux until golden brown, constantly turning and stirring. Very slowly, add 1/2 litre of water in intervals. Bring this to a boil and let it simmer for 20 minutes. This will allow all the flavour from the herbs, bones and fat to create a stock. If it’s too thick, add water. If it’s too thin, continue cooking. Strain into gravy jug and it’s good to go. That’s how you make a proper gravy. Slice the turkey and dig in.
FineCuisine | JULY 2014
17
Choose Your
Chopping
Board Wisely by Chris Layne
18 FineCuisine | DECEMBER 2014
It isn’t a stretch to say that a chopping board is one of the most necessary tools in the kitchen. Without it and a knife, almost no prep can be done. This is why it’s important to note that not all cutting boards are created equal. Some look great and are stylish, but wreak havoc on your knives. Others may appear to be hygienic but actually harbor bacteria as dangerous as salmonella and E. coli. Not every cutting board is good for every task. Some are too porous to use for cutting raw meat, poultry and fish, because they absorb bacteria. Other boards are so hard that they dull the blades of your knives. Here’s a guide to help you discover which cutting boards you should avoid and which are safe to use. Let’s start with wood. One of many arguments suggests that wood possesses anti-microbial properties. In reality this means that bacteria are drawn into wood. Once inside, the bacteria can’t reproduce and dies. Another pro-wood argument concerns an end-grain cutting board’s apparent “self-healing” properties; the knife slices between wood fibres (as opposed to cutting into them), thereby leaving no mark. In addition to this, they don’t blunt the cutting edge as quickly as other materials and, providing you oil them, they stay waterproof. Now on to plastic. Plastic is non-porous, meaning bacteria can be washed off without soaking into the board (though they can collect within ridges and rough spots created by knife wear). The biggest positive about plastic boards is that they’re made from a relatively inexpensive material, so most people can prevent cross-contamination by simply buying separate boards for meat and vegetables. Finally, a look at glass. Whilst they are pretty, nonporous and easy to clean, stay away from these kinds of boards. They dull knives and have no grip when chopping. Whichever material you prefer, be sure to disinfect your board regularly and discard any that have become excessively worn.
FineCuisine | DECEMBER 2014
19
FC Recipes
Black Forest Ham & Pasta Alfredo
FARMER’S CHOICE
Ingredients Half of One Farmer’s Choice Black Forest Ham 1/8 cup of Fresh Basil leaves 1/8 cup of Fresh Oregano One pound of pasta Six quarts of water Four tbsps of Extra Virgin Olive Oil 1 1/2 cups of Alfredo Sauce 1 1/2 cups of freshly washed Broccoli A pinch of salt
20 FineCuisine | DECEMBER 2014
Directions •
Dice Farmer’s Choice Black Forest Ham into cubes of 1/2” by 1/2”
•
Warm in a frying pan with 2 tablespoons of Extra Virgin Olive Oil
•
Finely chop half of the Basil and Oregano and add to the Ham
•
In a separate saucepan, bring water to boil then add a pinch of salt and 2 tablespoons of Extra Virgin Olive oil
•
Add Pasta and boil for approximately 9 minutes or until slightly soft Remove Pasta from stove, drain and rinse with cool water
•
Return Pasta to stove on low to medium heat Add the Alfredo Sauce
•
Stir in the Farmer’s Choice Black Forest Ham and the remaining Basil and Oregano
•
Serve Hot
FARMER’S CHOICE
Ingredients 16 slices of 3 day old bread 6 large slices of Farmer’s Choice Picnic ham 3 eggs A pinch of salt 1/2 cup of gartered cheese 1/2 tsp of Oregano
Ham Mini Quiche Directions Using a circular cookie cutter, cut 8 circles from 8 slices of bread. Trim and cut the other 8 slices into rectangles. In an 8 pocket cup cake pan, place a circle in the base and use 2 rectangles each to line each of the pockets. Beat the 3 eggs until stiff and add a pinch of salt. Dice the ham into small pieces and add to the beaten eggs. Top each quiche and dust each with the oregano. Bake in a pre-heated oven at 350 for 20 minutes or until golden brown.
FineCuisine | DECEMBER 2014
21
FC Recipes
Sliced Turkey Ham Wraps
FARMER’S CHOICE
Ingredients Half of one Farmer’s Choice Turkey Ham 10 leaves of Iceberg lettuce shredded 1/8 cup of Fresh Basil One Large Tomato 4 tortillas 2 tbsps Italian Vinaigrette 3/4 Cup of freshly gartered Cheddar
22 FineCuisine | DECEMBER 2014
Directions •
Cut Farmer’s Choice Turkey Ham into strips of about 1/2” Wide and about 3” long
•
Warm in a medium frying pan with a drizzle of Olive Oil
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Lay the tortillas out and brush lightly with Vinaigrette
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Combine cheese, lettuce, tomatoes, basil and Vinaigrette in a small bowl
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Spread the Cheese and Vegetable Mixture onto tortillas
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Divide the Farmer’s Choice Turkey Ham equally among the tortillas
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Sprinkle with a little Cheese
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Roll each tortilla into a tight cylinder.
Non
Alcoholic
COCKTAILS FOR THE HOLIDAYS by Coretta Joe
The holidays are traditionally a time for food, festivity and fun. And of course, drinks. Whether it’s the pre-holiday get-together or the big family dinner, alcoholic drinks like wine, beer and cocktails are served in sheer abundance. But for the teetotal, sipping a fizzy beverage all night is definitely not the recipe for a festive time. Fine Cuisine rounded up a selection of fancy nonalcoholic “mocktails” so good that you won’t even miss the tequila.
PREPARATION Place the mint leaves into the base of a tall glass and muddle (bruise leaves slightly). Add the lime juice, sugar syrup and half of the blueberry juice drink. Then half-fill the glass with ice and stir. Fill the remainder of the glass with ice and stir once again. Top with the remaining juice and add soda water to taste. Garnish with a sprig of mint, a lemon twist, and fresh blueberries.
BLUEBERRY MOJITO INGREDIENTS 8 mint leaves 15ml freshly squeezed lime juice 15ml pure cane syrup 85ml blueberry juice drink Soda water to taste Mint sprig, lemon twist and fresh blueberries to garnish
FineCuisine | DECEMBER 2014
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BERRY NICE
MANGO TAN TANGO
INGREDIENTS 15ml/½fl oz lemon jjuice p agave syrup g p or 5ml/1 tsp p g p plain sugar syrup 2 fresh blackberries p 2 fresh raspberries 50ml/2fl oz cranberry juice TO GARNISH 1 blackberry
INGREDIENTS 1/2 cup mango juice 1/2 cup pineapple juice 2 Tbsp. fresh lime juice 8–12 oz. tonic water 4 mint sprigs 3/4 cup pomegranate juice PREPARATION PREPARATION Combine juices in a pitcher filled with ice and stir until cold. Divide among 4 Collins glasses filled with crushed ice and ad
24 FineCuisine | DECEMBER 2014
Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a martini glass, garnish with a berry and serve.
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CHAI BLOSSOM Preparation Combine tea bags and 1 cup boiling water in a small bowl; cover and let sit 8–10 minutes. Add sugar; stir to dissolve. Discard tea bags and let cool. Stir chai syrup and lime juice in a pitcher to combine. Divide among 4 rocks glasses filled with ice and add 2–3 oz. club soda to each. Garnish with anise pods and lemon twists.
INGREDIENTS 1/2 cup sugar 1/2 cup fresh lime juice 8–12 oz. club soda 4 whole star anise pods 4 lemon twists 2 chai tea bags
ocean 26 FineCuisine | DECEMBER 2014
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