Allergico Magazine Winter 2022

ALLERGICO

WINTER

Editor's note

HELLO ALLERGICOS!

Happy Christmas! I hope you're all keeping well at this time.

Welcome to Allergico's winter magazine, packed with all manner of delicious content and a celebrity interview!

You heard me right, we'll be talking to Janusz Domgala from The Great British Bakeoff about all things baking and life after the show.

Also featured is Pound for Pound, a company specialising in delicious

Sophie Wallace Founder & Editor of Allergico

Janusz

Domagala

Credit (all images): ©Love Productions 2022

As a Semi finalist on The Great British Bake Off, Janusz won the nation over with his enthusiasm, kindness and skill on the much-loved cooking show. We were lucky enough to talk to him about his time on the show and what a traditional Polish Christmas looks like!

What was it like to be on Bake Off?

Being on Bake Off was sometimes stressful but equally the most fun I’ve ever had and the best experience of my life In the same week ! When I started Bake 0ff my partner and I had just moved into our first home we purchased together and I had started a new job too!

What’s the most fun thing about being on the show? The most fun thing about the show is being given a brief for each challenge and being creative and coming up with ideas to wow the judges.

How did it feel to participate in the show?

Getting to be a part of my favourite show was just out of this world but to make it through to the semifinals took me to another dimension!

What’s been the biggest change to your life since being on the show?

Throughout the show, you became known for your enthusiasm and kindness to other competitors, why is that so important to you?

All the bakers bonded instantly this year. To have 11 other people know exactly how you’re feeling in such a unique time was really nice and I knew that when I struggled, I always appreciated their own kindness and enthusiasm.

Being recognised and contacted daily by fans of the show has been a big adjustment to life but one that I’ve loved! It’s so great to hear from so many people that they love what you are doing and support you and it’s really been such a positive change.

Many of your bakes have themes from your homeland of Poland, why was it important to feature this element?

Poland has such great bakes that we just get to see or hear about over in the UK. I was actually the first Polish national contestant so felt I had a lot to represent.

What’s the funniest thing that happened to you on the show? Definitely when I phoned my boyfriend Simon and told him that I won ‘star caker in the bake week!’

show and for this reason I wouldn’t go back and change one thing.

What did your family think of you being on the show? They were super excited! The Bake Off is getting bigger and bigger in Poland and I’ve had so many Polish people message me saying how proud they are to have the first Polish contestant on the show, my family included! What are classic baked goods in Poland?

If you could do the show again what’s the one thing you’d change?

I know it sounds really cheesy but I really felt I was true to myself on the

Baked goods in Poland vary by region but in my home town of Sosnowiec the most popular baked goods are Doughnuts (especially rose flavoured ones) and a Poppy seed cake roll called ‘Makowiec’.

What’s your favourite type of cake?

I think everyone can tell by now that it’s a drip cake!

What does traditional Polish Christmas food look like?

I couldn’t sum up just how different the Christmas food is. We actually start celebrating Christmas on Christmas Eve with something called Wigilia which is a twelve course meal which starts when the first star is seen in the sky that evening.

If you had to use three words to describe Polish cuisine, what would they be and why?

Hearty, Flavourful and Filling! We struggle with portion control in Poland!

What advice would you have for people considering going on Bake Off?

I would advise people to just be true to themselves. The show isn’t looking for people acting on camera, they’re just looking for 12 people that enjoy

baking and have fun doing it so if this is you, apply and see what happens!

Is

than some nice smoked salmon at Christmas? We think not! With that delicious thought in mind, we spoke to Barney and Lizzie from Pound for Pound Smokehouse in Northampton to find out their advice for this delicious product!

When and why did you set up Pound for Pound smokehouse?

We had been producing smoked salmon for ourselves for some years however, in 2019 we had the opportunity and the time to set up as a smokehouse business. We were approaching the age for retirement but knew that we wanted to have a project that we could both work on that would get us out and about. Having a passion for good quality foods and a love of cooking we

decided to build on Lizzie’s background in catering to turn what had been a hobby into a business. We chose to focus on smoked fish using the traditional method of dry curing with salt, sugar and dill followed by cold smoking using oak.

What inspired the name “Pound for Pound”?

We are joining two cottages together and needed to rename the property. The initials of our names are LB

there anything better

which older readers will know is the abbreviation for a pound in weight hence we named our home Pound Cottage. It followed that when we set up the business, we should incorporate the name and so “Pound for Pound” was borne, good quality at a fair price.

What are the benefits of curing and smoking fish?

Fish is cured and smoked to preserve it, curing and smoking fish takes place in three stages. Firstly, the fish is rubbed with a mixture of salt, sugar and any flavouring required, this is the cure. The fish if left to steep in the cure for twelve hours during which time moisture is drawn out of the fish, surface bacteria are killed and the fish is flavoured. The second process is rinsing and drying the fish for 12 hours. During the drying time an outer layer is formed, called the pellicle, this not only acts as a protective layer it also helps the smoke adhere to the surface of the fish during the smoking process. Lastly, the cold smoking process in oak smoke, this takes 30 hours. Smoking creates an acidic

coating on the surface of the fish which preserves it. This coating prevents oxidation and slows the growth of bacteria, which in turn slows the decomposition of the fish, it also adds flavour.

What’s your most popular product?

Our smoked salmon pâté goes down a storm. We started making the pate to use up the end pieces of salmon that were too small to use in our sliced product. Little did we know that it would be so popular that we now have to not only use the end pieces but also whole fish! We wanted to produce a pâté that retained the essence of the salmon and are proud that the pâté contains 66% salmon. We have also introduced yoghurt into the mixture which give a lighter, fresher product.

The pâté can be used for so much

more than spreading on toast, it makes a great base for a pasta sauce or a fish stock, added to quiche mix or added as layer under a grill cheese toasty. What’s your most unusual product?

Whilst we concentrate on producing smoked salmon, we also smoke scallops. We cure the scallops in a sugar and salt mix, without the dill, and then lightly smoke them over the oak. As with smoked salmon the scallops can be eaten without any cooking because of the curing and smoking process. They make a superb starter when sliced and served with some pickled cucumber, as the centre piece of a salad or they make great canapés.

One product you’re known for is the smoked salmon, what herbs do you feel are essential in making the product?

To complement our method for curing and smoking the salmon we add dill which is a member of the celery family Apiaceae; this is the traditional herb used in producing

smoked salmon. Dill is a natural partner for salmon paring a mild aniseed flavour with the stronger flavour of the salmon. The dill is added to the other two ingredients: demerara sugar and salt. Our salt is a special part of our cure coming from an ancient natural hot water spring in the town of Salies de Bearn in southwest France. We came across the salt when Barney’s sister moved to the town some years ago and were struck by its soft floral flavour trips to France mean we bring back bags of salt rather than wine and cheese!

Smoked salmon is a popular festive treat, why do you think that is?

In the past the price of smoked salmon made it a festive treat served

only on special occasions and it is still something that people add to their celebration menus. Thankfully, over recent years the price of salmon compares favourably with meat and is now an affordable choice providing a good source of protein whilst being low in saturated fat. It is also a source of vitamins B12 and D, potassium and iron.

What serving suggestions do you have for your products?

Many people immediately think of serving smoked salmon with a slice of lemon and some melba toast or with a bagel and cream cheese. As an oily fish smoked salmon pairs well with stronger flavours such as horseradish and pickles. What many people don’t know is that smoked salmon can be cooked just the same as fresh salmon; for a Christmas lunch treat bake a side of salmon en papillote’ and serve with a cranberry and orange sauce.

Have you heard of any unexpected serving suggestions from customers for your products?

As we have said smoked salmon can be used in cooking.A recipe a customer sent to us was for Spiced Salmon Broth. The broth is made with stock, ginger, chilli, garlic and lemongrass which can be made in advance and frozen. Once the broth is good and hot add the chunks of smoked salmon and after a few

minutes serve with crusty bread perfect for Boxing Day.

What drinks would you recommend serving your product with?

Traditionally white wines have been served with smoked salmon. The king of choice is champagne however, for a more affordable options a crisp Chablis or dry Reisling from Australia are an excellent accompaniment. Other options are dry sherry or light pilsner, as for a spirit we would suggest chilled vodka. Non alcoholic suggestions would be cranberry juice with a twist of orange or iced green tea.

What has the response been to your product?

We are delighted that customers not only rate our smoked products highly but are also interested in learning about the traditional methods that we use. Keeping the old skills alive is important to us and we are always happy to chat to customers about this simple but effective way of preserving and enhancing a quality product such as salmon. The number of repeat purchases speaks for itself!

If you could describe the company in three words, what would they be?

Traditional, quality, friendly.

Take advantage of our offer of 15% your first order over £20. Just go to the website and use the promo code ALLERGICO22, offer ends Friday 16th December. website www.poundforpound.uk Facebook www.facebook.com/PoundForPoundFoods/

Where to find Pound For Pound Smokehouse: www.poundforpound.uk

Markets in the Midlands and London (see website for details)

Jargon-buster: Salmon

Smoked Salmon:

Both types are smoked over wood (the type can vary due to recipe). However whereas cold smoked salmon isn't cooked, hot smoked salmon is, resulting in a firmer texture.

Gravdlax:

This Nordic salmon dish is cured using a mix of salt, sugar and either dill or spruce twigs. Occasionally it is also cold smoked. Gravdlax is often served as an appetiser.

Lox:

Not to be confused with smoked salmon, Lox is brined and salt cured but never smoked. Most famously it's served with a "schmear" (cream cheese) in a classic bagel combination.

Allergico Explains: Port Wine

Once considered an enigma of a drink and a preserve of the rich, Port Wine has its beginnings among the people of the Douro Valley in Portugal, specifically the town of Oporto. Whilst we may be more used to the rich red Ruby Port, there's an entire family of drinks under this category for you to enjoy. From after-dinner sips to canapé accompaniments, we'll show you the best this family of drinks has to offer!

Term decoder:

Ruby Port:

The most common variety, it's rich and fruity and bright, this is made from red grapes. It's usually aged in a steel or concrete tank to prevent oxidation.

Tawny Port:

This is made with red grapes and has a goldenbrown texture with a slightly nutty flavour due to oxidation. It must be aged for at least three years (Reserve Tawny must be aged for around seven years).

Photo credit: pullthatcork.com

White Port: Made from white wine grapes, this can sit anywhere on the dry to sweet taste scale. White Colheita must be produced from a single grape harvest and aged in huge tanks to get a paleyellow colour. White Reserve Port has to be aged for at least seven years.

Rosé Port: The newest of the varieties, first produced by the Croft Port Wine Lodge in 2008, it is made like a Rosé wine, with exposure to grape skin being limited to gain the pale pink colour.

Vintage Port: Made from grapes from a 'vintage year', this is sourced from different farms (known as 'Quintas') and aged in barrels or stainless steel for up to two and a half years. Afterwards, it ages for 10 - 40 years in its bottle to gain complexity.

Photo credit: the buyer.net & Fonseca

Late Bottled Vintage Port:

Sometimes known as LBV, this Port spends four to six years barrel-aging, when it matures and settles down. Afterwards, it is bottled and is ready to drink as it doesn't require to be decanted (carefully poured to avoid sediment).

Crusted Port:

Also known as "Vintage Character Port", it spends at least four years ageing in wood barrels, is bottled unfiltered and kept in a Port cellar for three years. The name comes from the crust which forms in the bottle due to the lack of filtration.

Garrafeira Port: It is aged three to six years in wood and another eight in glass demijohns (large, narrow-necked bottles) before bottling. Nowadays, it's only made by Niepoort and unusually is described as tasting like bacon due to the oils that it can create during its second maturation phase!

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P h o t o c r e d i t : . W a i t r o s e / S y m i n g t o n

Allergico Recommends:

Here's two of our favourite Port wines to get you started, enjoy!

Fonseca Bin 27 Reserve Port

This Port is rich, fruity and full of warming spice notes. If you're looking for a good ready-to-drink Port which fits the festive season like a glove, this is your go-to drink.

The amount of character in this Port is matched only by the number of awards it has. With rich, dried fruit notes, it is a stellar example of a Vintage Port. As a traditionally pricier option, it would make a great Christmas present!

Graham's 20-year-old Tawny Port

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Tipple Tips

this edition's tipples will be sure to help you celebrate the season. Whether you're drinking alcohol or not, we have a range of cocktails, mocktails and drinks to warm the cockles of your heart. Also, we'll be bringing back an Allergico favourite recipe, our much-loved mulled cider!

Cider:

Napton Cidery Spiced Ginger Cider:

If you love Mulled Cider, this is the one for you! It is best served warm and makes for a delicious seasonal drink.

Where to buy:

Napton Cidery website and a pop-up store in the Royal Priors Shopping Centre, Leamington Spa.

Aspall Cyder:

This delicious cyder from Suffolk is strong but it contains all the classic festive notes. With flavours of candied fruits, it works beautifully with sweet and savoury festive dishes.

Where to buy:

Most major UK supermarkets

Credit: Napton Cidery

Cider:

Fortnum & Mason Devon Vintage

Cider:

This is a refreshing and rich cider, showcasing the quality that this iconic department store is known for. It's a good all-rounder so would work with a range of seasonal dishes.

Where to buy: Fortnum & Mason stores and online

Seacider Winter Spiced Sussex Cider:

With a flavour as impressive as its artwork, this is a classic mulled cider. It's best served warm and it could be garnished with a little cinnamon stick or orange slice.

Where to buy: Seacider online shop

Credit: Fortnum & Mason PLC

Credit: Seacider

Beer:

Mahou Cerveza:

A brilliant example of Spain's brewing heritage. This is an easy drinker which would work with all dishes.

Where to buy: Marks & Spencer, selected online stores

Driftwood Spars Brewery Bolsters

Blood Porter:

If this deliciously rich porter doesn't encapsulate the spirit of winter we don't know what does.

All the dark and rich notes of a classic porter combine to make a great beer.

Where to buy:

Driftwood Spars Brewery website

Spirits & Liqeurs:

Fishers Smoked Gin:

Arguably one of the most unique gins we've ever tried. Its smokiness is punchy enough for it to be sipped on the rocks, but it'd also be a remarkable addition to a dry martini.

Where to buy: Fishers Gin website

Matugga Golden Rum:

Another deliciously unique spirit, the wood spice and smoky notes give it almost a whisky-esque smell to it. When sipped, it is a classic golden rum.

Where to buy:

Matugga website, online retailers

Credit: Fishers Gin

Credit: Matugga Rum

Low & No-alcohol

Feragaia Spirit:

From the first sip, this spirit blew us away with its quality. Botanicals like blackberry leaf and lemon verbena come together to make a fresh and vibrant spirit.

Where to buy: Feragaia website

Big Drop Brewing Co. Galactic Milk Stout: With all the richness of a classic milk stout, it is a brilliant alternative. This style is difficult to replicate in an alcohol-free format and Big Drop Brewing Co. do a stellar job.

Where to buy:

Most major UK supermarkets

Credit: Feragaia Spirits

Recipe Corner: Dirty Martini

Ingredients:

50ml Dry Gin (London Dry recommended but any dry kind works)

25ml Dry White Vermouth

1 olive and some of the olive brine Method:

1. Get your chosen glass and make sure it's ideally chilled, but at the very least room temperature. Chill your Vermouth for as long as you can.

2. Add the vermouth to the glass (be careful if it's a traditional martini glass as they are easy to knock over).

3. Add your gin, the general recommended ratio for a classic dirty martini is for every measure of vermouth, add double that amount of gin.

4. Add in one teaspoon of the olive brine and the olive (it is crucial to be exact as too much brine overpowers the drink).

5. Serve alongside your favourite salty snacks (plain crisps or truffle popcorn work well here) and enjoy!

Flavour ideas:

Spicy Martini: Sparingly add a chilli liqueur or some pickled jalapenos.

Mango & Ginger Martini: Add some mango juice and some Ginger liqueur

Smoky Martini: use a smoked gin

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Warm up those brain cells with this winter trivia!

Thank you for reading, see you in the spring!