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Recipe of the Month
| Remember: | 06/10/2009 |
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| You only live once; food is absolutely essential and is one of life`s great pleasures-------so, why not enjoy it! |
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| Kam Wah Yuk Shu Chicken/Smoked Chicken | 22/09/2008 |
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 Ingredients:
2pcs free range chicken breast/corn-fed chicken breast/smoked chicken breast from Dorset Smokery
1 pint chicken stock
2 to 4 slices of air-dried ham – Parma or Serrano
200g Chinese broccoli/baby spinach
2 red shallots, finely chopped
Salt and pepper
Chinese rice wine
Sesame oil
Cornflour
Preparation:
Portion the Chinese broccoli/baby spinach and steam/bring to the boil in very little water, put aside, keeping the water, if any.
Bring to the boil the chicken stock and water from the greens, if any.
Add 1 tablespoon of Chinese rice wine.
Add 1 tablespoon of sesame oil, salt and pepper to taste, along with the chicken breast and blanch for 5 minutes. Then turn the gas off and leave it to rest for 7 minutes.
Remove the chicken and slice at an angle, cutting the breasts into 7-10 pieces.
Sandwich the chicken and air-dried ham and place in the centre of the plate, putting the cooked vegetable around it.
Heat your wok and add a tablespoon of vegetable oil. Add the shallot and stir-fry until fragrant. Add 1 teaspoon of rice wine, a ladle of chicken stock and a few drops of sesame oil, along with the cornflour. Bring to the boil, rest for one minute then pour over the chicken and vegetables. |
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| Andy Chu Recipes | 17/09/2008 |
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 Just fantastic! yes 'FANTASTIC'
East Asian Cuisine Hands-on Workshops
Andy Chu presents
at
The Artisan Food Centre at Hurn
Andy Chu is a leading Chinese Cookery Consultant and award-winning Patisserie, Confectionary and Savoury cook. He excels in delivering delicious East Asian cuisine for the Western palette, having first developed his craft in the kitchens of his parental hotel in Macau, Mainland China. Arriving in the UK, Andy fulfilled his fascination with Western delicacies by completing training in European Patisserie and Confectionery techniques. He continues to broaden his knowledge on Eastern and Western cooking techniques through extensive travel and aims to create simplified, tasty, Oriental dishes, so that everyone can learn and prepare them with relative ease,
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| www.artisan-centre.com |
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| Now Availble | 21/06/2008 |
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Fresh Fish by Post. Landed overnight, finest selected early morning, preparation starts at 6:00am, boxed and dispatched that morning, to arrive to you next morning – How about that for FRESHNESS!
(see: www.freshfishbypost.com)
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| www.freshfishbypost.com |
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| Smoked Honey Ham on the Bone | 30/04/2008 |
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 A treat from Dorset Smokery |
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| Smoked Coq au Vin Casserole | 07/03/2008 |
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(serves 4/6)
4/6 Smoked Chicken Leg & Thighs
Olive Oil
Clove of Garlic (optional)
Salt and Freshly Ground Black Pepper
3 Rashers Smoked Back Bacon
6 Shallots/Small Onions (cut into small chunks if large)
4oz Button Mushrooms
3/4pt Beef Stock
1/4pt Red Wine
1tbsp Tomato Puree
1tbsp Juniper Berries
1tbsp Madeira (optional)
Heat olive oil, and crushed garlic, seasoned with salt & freshly
ground black pepper in an oven proof casserole dish.
Saute bacon, shallots, and mushrooms until softened in olive oil.
Add smoked chicken leg & thighs and warm through.
Stir in stock, wine, puree and juniper berries.
Bring to boil.
Thicken sauce if required with cornflour.
Cook in oven (gas mark 3/170C/375F) for ½ hour.
Check sauce consistency and adjust if necessary.
Add madeira.
Serve garnished with parsley.
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| www.theclubgourmet.com |
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| By the by - Chillies | 29/01/2008 |
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 They are a tonic and antiseptic, stimulate your digestive system i.e.speed up your metabolism and they have more vitamin C than any other fruit.(Yes they are a fruit)The hotter the chilli the more vitamin C they contain. A must for diabetics |
| www.facingheaven.co.uk |
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| Smoked Chilli Chicken | 09/01/2008 |
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 A fiery and aromatic oriental dish produced in minutes.
Ingredients:
4 Smoked Chicken Breast Fillets cut into 10cm strips
5 Finely Chopped Spring Onions
2"(5cm)Peeled and finely chopped Ginger
1 jar of Facing Heaven Chilli and Garlic Oil
Pre-heat a wok, adding sufficient Chilli and Garlic Oil to create a 2"(5cm) circle in the base. When the oil is hot and just smoking, add half the chicken and warm through until coloured at the edges. Remember hot smoked Chicken is already cooked and just needs to be warmed through. Remove the cooked chicken from the wok and add more oil to warm through the remaining chicken. Add the chopped ginger and allow to cook through and colour.
Add the reserved chicken to the wok along with the spring onions. Take one teaspoon of the base Chilli and Garlic oil and add to the mixture, stirring until all the chicken pieces are entirely coated. More base can be added if a hotter dish is required. Remove from the heat and serve immediately.
This dish goes particularly well with plain noodles and bean sprouts. A small dish of Facing Heaven Chilli and Garlic Oil can be served as a condiment. |
| www.facingheaven.co.uk |
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| Guide to essential vitamins & minerals | 02/01/2008 |
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The Vitamins
Vitamin A
What does it do? Essential for healthy eyes and skin and helps growth
How much do you need? 800 micrograms a day
Where to get it: Dairy products, egg yolks, oily fish
Vitamin B1 (Thiamin)
What does it do? Helps releases energy from carbohydrates which powers the brain and nerves
How much do you need? 1.4mg a day
Where to get it: Breakfast cereals, nuts, meat
VitaminB2 (Riboflavin)
What does it do? Releases energy from fats and protein and helps maintain healthy skin
How much do you need? 1.6mg a day
Where to get it: Liver, dairy products, eggs
Vitamin B3 (Niacin)
What does it do? Releases energy from food
How much do you need? 1.8mg a day
Where to get it: Red meat, fortified breakfast cereals, fish, bread
Vitamin B6
What does it do? Builds muscles and is important for healthy blood
How much do you need? 2mg a day
Where to get it: Fish, bread, meat
Vitamin C
What does it do? An antioxidant that boosts healing and immunity, makes collagen, absorbs iron
How much do you need? 60mg a day
Where to get it: Citrus fruit, green leafy veg
Vitamin D
What does it do? Absorbs calcium to strengthen bones
How much do you need? 5 micrograms a day
Where to get it: Sunshine, egg yolks, fortified breakfast cereals, oily fish, dairy products
Vitamin E
What does it do? An antioxidant that helps maintain a healthy body
How much do you need? 10mg a day
Where to get it: Nuts, vegetable oils, avocados
The Minerals
Calcium
What does it do? Makes and maintains healthy bones and teeth
How much do you need? 800mg a day
Where to get it: Dairy products, green leafy veg, white bread
Iron
What does it do? Carries oxygen in red blood cells around the body
How much do you need? 14g a day
Where to get it: Red meat, dark green leafy veg, fortified cereals, pulses, nuts, seeds
Potassium
What does it do? Helps regulate fluid balance, nerves, heartbeat and blood pressure
How much do you need? No specific amount
Where to get it: Bananas, potatoes, dried fruit
Phosphorous
What does it do? Builds and maintains bones and teeth
How much do you need? 800mg a day
Where to get it: Meat, dairy products, eggs
Magnesium
What does it do? Helps you release energy and absorb nutrients, regulates temperature
How much do you need? 300mg a day
Where to get it: Dark green leafy veg
Selenium
What does it do? An important antioxidant essential for good health
How much do you need? No specific amount
Where to get it: Fish, meat, brazil nuts, seeds
Sodium
What does it do? Maintains fluid balance
How much do you need? No specific amount
Where to get it: Table salt, ready meals, bacon, peanuts
Zinc
What does it do? Helps repair damaged tissues, boosts immunity, helps fertility
How much do you need? 15mg a day
Where to get it: Shellfish, meat, milk, bread |
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| Liquids in Cooking | 01/01/2008 |
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LIQUID ASSETS
Stock, broth, consommé, bouillon, demi-glas, jus…..
Is it wordplay or is there a difference?
Stock
Bones (or shellfish shells) and meat simmered with small amounts of vegetables and water.
Broth
Similar to stock except made with meat rather than bones. Interchangeable with bouillon.
Jus
French for juice, this refers to fruit and vegetable juice, as well as natural juices, exuded from meat during cooking.
Demi-Glace
A reduction of brown veal stock and brown sauce (sauce espagnole).
Fumet
Similar to fish stock, made by sweating fish bones with vegetables then simmering in water and white wine.
Court Bouillon
“Short” broth, used as cooking liquid for fish or vegetables. Made from herbs, vegetables, water and an acid such as vinegar or lemon juice.
WHAT IS DEMI-GLACE?
A French word meaning “half-glaze”. This is a rich concentrated brown stock that is carefully reduced until it forms a velvety deep flavoured glaze.
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| Ingredients worth a try: | 26/12/2007 |
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Acai-The thick-skinned purple berry from Brazil contains abundant levels of vitamins A and C, and twice as many antioxidants as the Blueberry.
Pomegranate-Antioxidants in it`s juice reduce low density lipoprotein oxidation and blood pressure and thickening of the arteries.
Aronia-Known as Chokeberry,a dark (purple to black) coloured berry from a deciduous shrub grown in Eastern Europe and North America. Its benefits are based on high levels of anthocyanins and flavonoids - five times the amount found in cranberries. It contains high levels of antioxidants, polyhenols, minerals and vitamins. General good health by stimulating circulation, protecting the urinary tract and strengthening the heart.
Yacan
From the Andean region of South America (Peru), now grown in Thailand, Japan, Brazil and New Zealand. A crunchy root with a potential use for diabetes, weight control and gut health, The high-sugar content contained in this root is largely oligofructose, a dietary sugar that cannot be absorbed by the body. It is therefore naturally low in calories and can lessen the blood-sugar peaks from which diabetics suffer. In addition, oligofructose promotes beneficial bacteria in the colon. Yacon is low in fat, contains large amounts of potassium and has a high anti-oxidant content; it also aids the absorption of calcium and vitamins in the body. It can be eaten raw or incorporated into the diet by adding it to drinks, syrups, cakes, pickles or stir-fries. |
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| 10th Annual Club Gourmet Dinner | 25/12/2007 |
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Evening of the 30th April 2008
10th seasonal gourmet dinner, prepared by our executive chef Ian Smith
Menu
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Local Fish Soup with Pernod, Gruyere and Croutons
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Blue Vinny with Sweet Potato and Pear Soup
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Provencal herb scented breast of Guinea Fowl on a pressed terrine of Ratatouille with crisp Parmesan wafer
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Terrine of Dorset Bay Crab with roasted Vine Tomato & Basil dressing
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Roulade of Test Valley Trout & Langoustines with a Sour Cream & Caviar dressing
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A parfait of Duck & Chicken Livers, spiked with Cognac & Green Peppercorns with toasted Brioche
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Club Gourmet Salad
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Roast Loin of New Forest Venison resting on a crispy Bacon, Parsnip & Chestnut Rosti, Sloe Gin sauce
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Supreme of Turbot filled with a Scallop mousse, Saffron, French Bean & Leek fondue
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Saute of local Pheasant, thyme, Cider & Green Apple sauce
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Fillet of Lamb wrapped in Rosemary mousse with a Gratin of Potatoes & Celeriac with a truffled jus
All served with seasonal vegetables
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A Paw-Paw & Mango mousse on a compote of Tropical Fruits with Coconut wafers
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Chilled dark Chocolate soufflé warm au gratin of marinated Liqueur, soaked Pears
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A trio of Citrus Fruit desserts, tart, mousse & iced parfait
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A selection of Regional Cheeses with Homemade Winter Chutney
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Coffee & Petit Fours
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| Bread Competition Winner | 10/05/2007 |
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 Mr Nigel Allen of Wimborne, Dorset was declared the winner of The Gourmet World bread competition at the first day of the Christchurch Food Festival 2007. The judges found the loaf had a good crust and crumb, with a most unusual flavour ..it was delicious, quite original and it puts a totally different facet on bread – exciting! It makes French toast to die for! The recipe he submitted suggested using a breadmaking machine, however we used traditional folding methods to make the loaf.
We would like to thank those people from all over the world who sent in recipes, unfortunately there can only be one winner, however we would certainly recommend bread lovers to try this recipe, it is something else! Well done Mr Allen.
The Wimborne Loaf
Ingredients:
16 oz (460g) White Flour. Carrs
1 Teaspoon (5ml) Salt. Saxa
2 Teaspoons (10ml) Dry Mustard. Colemans
1 Teaspoon (5ml) Dried Chilli Powder Mild. Schwartz
1 Teaspoon (5ml) Sugar. Golden Granulated
2 oz (50g) Grated Cheddar Cheese. Wyke Farms Mature
10 floz (275ml) Milk, warm. Cravendale
2 oz (50g) Butter, in the milk. Lurpak spreadable
1 Teaspoon (5ml) Molasses. Potters
Water to make mix up to 16/17 floz.
1 Teaspoon (5ml) Dried Yeast. Doves
Optional Ingredients:
1 Teaspoon Sesame Seeds, toasted if preferred
2 Rashers Parma Ham finely shredded and placed in machine dispenser on top of sesame seeds.
Method:
Place yeast in machine pan, add mixed flour, mustard, salt, chilli powder and grated cheese. Pour over milk containing the melted butter, sugar, molasses and added water. Place, if being used, toasted sesame seeds in raison dispenser with parma ham on top of seeds. Set machine to 4 hour cycle with raison bake setting, medium loaf, dark crust. If no dispenser, add seeds and parma ham at suitable moment during mixing cycle. Machine: Panasonic SD 253
Features:
The addition of the mustard and chilli brings out the flavour of the cheese fully.
This loaf keeps well, slices well, makes delicious sandwiches and toast, and fried bread to die for!
A good all rounder for all ages. Cut and come again.
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| www.artisan-centre.com |
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| Who Said This? | 25/04/2007 |
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 "One can not trust people who have such bad cuisine" !
See Competition |
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| 2007 Programme of Hands-On Workshops | 04/03/2007 |
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 The International Guild of Master Food Artisans has been establised to recognise the contibution that individuals have made in the pursuit of excellence, development, and the promotion of their craft.
Guild members are actively involved in workshops designed to stimulate, enrich and further the knowledge of those interested in traditional food crafts.
One, two and half-day workshops are held at the 'Artisan Food Centre' Hurn, Dorset (by Bournemouth Airport). The 2007 program will be available 21st March 2007. This programme of 'hands on' workshops will cover: Baking: Bread Making part 1; Bread Making Part 2; Bread Making Speciality Breads (signature breads); Patisserie, Canape and Petits Fours; Sausage and Salami Making; Air Drying (hams and Biltong etc.); Basic Butchery; Fundamentals of Chinese Cooking; Cooking with Chillies; Sauces, Salsas, Relishes, Marinades and Dressings.
Workshops for 2007;
Sausage and Salarmi making
Bread making
Pasta
Pastry/Pastissiere
Sauces
Soups
Sugar Craft
Preserving
Meat Curing
Air-drying & Smoking
Cheese making
Cider making
For full programme, contact Todd sadler Tel:01202 471133
e-mail todd@thegourmetworld.com |
| www.artisan-centre.com |
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| Bread Recipes Competition | 14/02/2007 |
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 The Gourmet World.com in conjuction with the Artisan Food Centre (home of the hand made loaf), are running a bread recipe competition.
The basis of this competition is that we are trying to locate some 'forgotten' / pre-war/ old recipes for bread. What recipes we receive, Boyd our master baker will try them out, select the best ten against a set range of agreed criteria. The final asessment will take place on the 11th May 2007 12.30pm at the Christchurch Food Festival - Tastings, held in the main marquee Saxon Square, Christchurch, Dorset. The selection panel will be 'The Club Gourmet' team (+) along with a host of celeb chefs etc.
All recipes sent in will be put up on our website with the name of the sender.
The winner will receive a three-day hands-on bread-making course, (Bread 1,2&3) at the Artisan Food Centre, Hurn, Dorset, with B&B accommodation provided.
Recipes should be sent to;
BREAD COMPETITION
Artisan Food Centre,
Hurn Court Farm,
Hurn Court Lane,
Hurn, Dorset BH23 6AX.
or e-mail boyd@thegourmetworld.com
or use the feed back page at the end of this section. |
| www.artisan-centre.com |
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| Dorset Lardy Cake | 30/01/2007 |
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 Is this the world's best Lardy Cake??
If you have recepies for lardy cakes and/or old fashioned breads, please let us know.
We are running a competition for the best recipe, the prize being a one-day hands-on breadmaking workshop at the centre which includes breakfast, lunch etc. |
| www.artisan-centre.com |
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| Bread Workshops | 29/01/2007 |
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 2007 Bread workshops start with the Fundamentals of Bread Making.
Tel 01202 471133 |
| www.artisan-centre.com |
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| Hands-on Bread Making Workshops at Hurn | 28/01/2007 |
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 Just another fantastic day at Hurn.
Tel 01202 471133 |
| www.artisan-centre.com |
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| Artisan Hands-On Workshops | 26/01/2007 |
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 New workshop facilities now available at the Artisan Centre of Production and Training - Hurn, based on the domestic kitchen so that students can relate to the equipment etc. The facilities are from an Ikea kitchen combination. |
| www.artisan-centre.com |
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| Hurn Bread Workshops | 24/01/2007 |
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 Fantastic hands on bread making workshops held at Hurn |
| www.artisan-centre.com |
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| Bread Workshops | 18/01/2007 |
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 Hands-on bread making workshops start again in January 2007 |
| www.artisan-centre.com |
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| Sauces for Courses | 11/07/2006 |
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 Paul James and Marcus Hartnell display their skills in the development of new sauces for the 'Healthy Eating Range' of Club Gourmet - 'Gourmet Meals'. These unique sauces will form part of one of the one day workshops - Sauces, Salsas, Relishes, Marinades and Dressings held at the Hurn Centre of Artisan Food Excellence. The teams ever expanding repertoire is the envy of the culinary world, and is now enriched by the skills of Mr Lau (Master Chef Oriental Cuisine),who joined The Gourmet World Development team in January 2005 as Senior Consaltant Oriental Cuisine. |
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| Hands on Workshop-Salami Making | 06/07/2006 |
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The International Guild of Master Food Artisans has been establised to recognise the contibution that individuals have made in the pursuit of excellence, development, and the promotion of their craft.
Guild members are actively involved in workshops designed to stimulate, enrich and further the knowledge of those interested in traditional food crafts.
One, two and half-day workshops are held at the 'Hurn Centre of Artisan Food Excellence' and the 2007 program will be available 21st March 2007. This programme of 'hands on' workshops will cover: Baking: Bread Making part 1; Bread Making Part 2; Bread Making Speciality Breads (signature breads); Patisserie, Canape and Petits Fours; Sausage and Salami Making; Air Drying (hams and Biltong etc.); Basic Butchery; Fundamentals of Chinese Cooking; Cooking with Chillies; Sauces, Salsas, Relishes, Marinades and Dressings. |
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| Facilities at Hurn | 05/07/2006 |
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 Some of the facilities available for the workshops held at the 'Hurn Centre of Artisan Food Excellence'. |
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| Hurn Kilns and wee Work Stations | 04/07/2006 |
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 The place to express yourself. |
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| Quinney's Bakery Hurn | 03/07/2006 |
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 The Dough Centre. |
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| Hurn Tasting | 02/07/2006 |
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 Experience what you have produced |
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