fine cuisine december 2014

+HOW TO ROAST A

TURKEY TO

APPRECIATION

CHOPPING BOARD

WINE

CHOOSING A

in LOVE WITH

DECEMBER 2014

(inside)Non-Alcoholic Cocktails

{Mahi Mahi}

i

DEC

COMPLIMENTARY

Perfect ion{

2 FineCuisine | DECEMBER 2014

FPublisher: 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:

KELLY JOHNALLY – TEL: (246) 430-5515

Email: [email protected]

Advertising Executive:

DANIELLE BECKFORD – TEL: (246) 430-5495


Advertising Executive:

ADRIAN ISHMAEL – TEL: (246) 430-5519


Advertising Coordinator:

WENDEY DELANEY – TEL: (246) 430-5517

Printers: PRINTWEB CARIBBEAN LTD – TEL: (246) 434-6719 EditorEdi

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 eff ort 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.

A member of The OCM Group

Editor’s NoteChristmas 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 fi sh 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 fi nd 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. Th ere’s truly something in here for everyone, so enjoy!

FContents

04

06

08

10

12

14

18

23

Wine Appreciation

How to Choose Your Chef Knife

Ham Baking Tips

In Love With Mahi Mahi

4 Healthy Foods Debunked

How To Roast Turkey To Perfection

Choosing A Chopping Board

Non-Alcoholic Cocktails

BEST PRICES Available at all Courts LocationsGUARANTEEDPrices are inclusive of VAT and subject to any legislative adjust-ments which may be imposed. All Finance terms are subject to credit approval.

Traditional roasted turkey by Scott Ames

Photography by Jaryd Niles-Morris


Tasting Room

Whether you have a lot of wine lovers on your gift list or you’re like me and just love wine, here are some pointers to help you know the basics of wine pairing, wine tasting and wine terms.One of the most important aspects of entertaining is sometimes overlooked – proper pairing of the food and 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 & PairingWhen 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 fl avours 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 fl avours are derived from specifi c components: sugar, acid, fruit, tannin and alcohol. Foods also have fl avour components that range between fatty, acidic, salty, sweet and bitter. Th e 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 fl avour 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):

THE ESSENTIAL WINE GUIDE

Appreciation

by Tyson Henry

Wine

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 fi sh), 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.

d just love wine, here are some e terms.d – proper pairing of the food and spired dish without considering

5FineCuisine | DECEMBER 2014

Aacidity — 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 (diff erent than “bouquet”).

Bbalance — 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

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.

Ccomplex — a wine exhibiting numerous odours, nuances, and fl avours.cork taint — undesirable aromas and fl avours in wine often associated with wet cardboard or mouldy basements.corked — a term that denotes a wine that has suff ered cork taint (not wine with cork particles fl oating about).

Ddemi-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.

Eearthy — an odour or fl avour reminiscent of damp soil.

Ffermentation — the conversion of grape sugars to alcohol by yeast.fi nish — the impression of textures and fl avours lingering in the mouth after swallowing wine.fruity — a tasting term for wines that exhibit strong smells and fl avours of fresh fruit.full-bodied — a wine high in alcohol and fl avours, often described as “big”.

Hherbaceous — a tasting term denoting odours and fl avours of fresh herbs (e.g., basil, oregano, rosemary, etc.).hot — a description for wine that is high in alcohol.

Mmature — ready to drink.mouth-feel — how a wine feels on the palate; it can be rough, smooth, velvety, or furry.

Ooak/oaky — tasting term denoting smells and fl avours 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.

Ssec — French word for “dry”.spicy — a tasting term used for odours and fl avours reminiscent of black pepper, bay leaf, curry powder, baking spices, oregano, rosemary, thyme, saff ron 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.

Ttannins — 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 fl avour 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.

Vvinifi cation — 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.

Wweight — similar to “body”, the sensation when a wine feels thick or rich on the palate.wine — fermented juice from grapes.

Yyeast — 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 fl avours.

WHITE WINE PAIRINGS

Sauvignon Blanc: Salmon, shrimp, swordfi sh, tuna, red snapper, mussels, crab, scallops, clams, oysters (raw), pasta with shellfi sh, pasta with vegetables, pasta salad, Nicoise salad, asparagus, antipasto, foie gras, curry (fi sh or chicken), soft goat cheese.Chardonnay: Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fi sh, tuna, oysters (raw), pasta with shellfi sh, pasta with clam sauce, crudité, chicken, turkey, veal.Riesling: Chicken, white fi sh, smoked fi sh (trout, herring), oysters (raw), rabbit, sausage, pasta salad, pasta with vegetables, paté, prosciutto, quiche, frankfurters, curry (fi sh or chicken).Pinot Blanc: Shrimp, striped bass, mussels, smoked fi sh (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

WHITE WINE PAIRIN

Sauvignon Blanc: Salll


Essentials

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 plea-surable, precise, and eff ortless — 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.

How To Choose Your

Chef Knifeby Chris Layne

What To Look For In A Knife Once you’ve got a knife in your hand you should immediately get a sense of its fi t. It should feel comfortable, like a natural exten-sion of your hand. It should inspire confi -dence, 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 charac-teristics.

Finding A Chef’s Knife To Fit Your HandTh e 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.

SizeAn 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 off er 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.

Finding your

ideal knife might

take a little time,

but you’ll know

it when you’ve

found it.


Th e bolster is only found on forged knives. It is a thick band of steel between the heel and handle. Th e bolster helps balance the knife and prevents the user’s hand from slipping across the blade.

You’ll need to try several knives to fi nd 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 fl ows more freely and lets you maneuver the knife more skillfully. Bottom line: Choose the style that feels right to you.

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 or the other.

In order to start the search for a sound chef’s knife, it’s important to fi rst understand the anatomy of a knife. Knowing these basics will

Anatomy of a Knife

Balance

Weight equip you to make an educated decision on your fi rst cutlery investment. Th e parts of a knife consist of:

Th e 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.

Th e 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.

Edge

Tip

Th e spine is the top of the blade, directly opposite the edge.

Spine

Th e heel is the rear portion of the blade and is

Heel

used to cut thick or tough products that require more force.

Bolster

Th e 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.

Th e handle, also called the scales, provides the knife’s gripping surface. Handles are constructed of wood, plastic or stainless steel.

Handle

Th e butt is the end of the knife handle.

Butt

Tang


• First defrost your ham. Th is 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.

• Th e 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.

GETTING THE BEST OUT OF YOUR

Ham+ Baking Tips


FCEditor’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 fl ies.

• A cooked ham should always be cooled promptly. If desired the whole ham can be sliced and placed in the refrigerator.


FCEditor’s Picks

Mahi Mahi is popularly known as Dolphin in Barbados. Th is fi sh is prized among locals and appears on most menus in the many restaurants across the island. I enjoy cooking fi sh and matching it up with diff erent fl avours that will complement the delicacy of fi sh. Cooking fi sh is a skill that I continue to perfect each time I make it and each time it is diff erent. Too often people tend to overcook fi sh, it is for that reason that I almost never order fi sh when eating out.

Some people get tired of only cooking fi sh one way and quickly become bored with fi sh. If you like spicy food, you’ll love this dish and I’d recommend you make it with any white fi sh. Actually, I think that it will work with any fi sh, the key is not to overcook the fi sh when making the dish.

Th e 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.

Pan-Seared Mahi Mahi with Sambal Sauce

METHOD Season fi sh with salt and pepper to taste.

Heat oil in pan until very hot but not smoking.

Add fi sh to pan and let sear for 2 minutes, fl ip and cook the other side for 1 minute (these times will vary depending on the thickness of the cut of your fi sh steaks).

by Cynthia Nelson

Ingredients

2 lbs Mahi Mahi steaks, pat drySalt & Pepper to taste

2 tbsps oil1 tbsp butter

2 tbsps sambal1/2 cup boiling water

In Love With Mahi Mahi

1.

2.

3.


SCALLOPED POTATOES & HAM CASSEROLE

DIRECTIONS: Preheat the oven to 375 degrees F.

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.

INGREDIENTS:1/2 yellow onion, diced1/3 cup all-purpose flour3 cups Sun Gold Evaporated MilkFreshly ground black pepper2 pounds potatoes, washed thoroughly3 cups diced cooked ham2 cups grated Cheddar Cheese4 tablespoons (1/2 stick) butter, plus extra for greasing dishChopped fresh parsley, for sprinkling, optional

Add butter to pan to melt. Push the fi sh 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 fi sh and then rest pan squarely on the stove.

Add sambal to pan along with the boiling water, stir and cook for 1 minute. Taste for seasoning and adjust if necessary.

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.

4.

5.

6.


4‘Healthy’FOODS DEBUNKED

FCNutrition

Th ere’s no force quite like an overloaded bandwagon. With brilliant marketers at the helm and consumers leaping on board at every point, it’s diffi cult convincing the masses that gluten for example, is not health’s greatest villain. But as our take on the old saying goes, if at fi rst you don’t succeed, keep writing!

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 benefi ts 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 fi ltration 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 artifi cial fl avorings to be mix. Sometimes the only thing worth retaining is the cute bear shaped container. Best Alternatives: Raw honey, 100% pure honey

Instant/Quick OatmealUnhealthy oatmeal? Impossible! – Or so it may seem. Grandma could tell us that in years past,

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. Th ese were then slow cooked for forty-fi ve minutes to an hour, greatly exceeding the prep time of today’s fi ve-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-fl avouring, contributing to the upsurge in nutrient defi cient foods. Th ese 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 diffi culty to accept that these foods know nothing of health. Best Alternatives: Whole oats, steel cut oats, old-fashioned rolled oats

Some Gluten Free ProductsLet’s examine this for a moment. If persons are not suff ering from celiac disease or gluten intolerance, then why are non-suff erers 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. Th ese are

Studies have shown that

during pasteurization,

heating and fi ltration strips

honey of most essential

phytonutrients. Further

processing alters its natural

composition, rendering

honey as nutritionally dead

as table sugar

by Malissa Brathwaite


Editor’s Picksnaturally 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. Th e 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 muffi n 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 fi nd 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. Th is he attributes to a concoction of plant based blood, mimicking the taste of hemoglobin in real meat. Th ere 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 isofl avones 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 eff ects on bone health and the endocrine

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 fi sh


T O P E R F E C T I O NT O P E R F E C T I O N

TurkeyH O W T O

R O A S T A

by Scott Ames

FCFood Diary


A good non-stick pan is a must have in the kitchen.

For this recipe, to cut down on the cooking time, I removed and deboned the leg, pounded it fl at with a meat mallet, put the forcemeat stuffi ng (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 fl avour 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. Th is is called barding, and it helps to protect the meat from drying out. Now we’re ready to roast!

DIRECTIONS:


FCFood Diary

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.

TIP: Basting the turkey at regular intervals will prevent it from drying.

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 fi nish. 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.

If you have a turkey popper, remove the turkey right before it fully pops out. Th e turkey will continue cooking when it’s resting out of the oven.

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.

GravyTo make the gravy, you fi rst have to remove the fat from the roasting tray. Th is 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. Th is 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 fl our 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. Th is will allow all the fl avour 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. Th at’s how you make a proper gravy. Slice the turkey and dig in.

Stuffi ng (18lb turkey/15 servings)

Stuffi ng

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

To me, a traditional turkey is all about the stuffi ng, because it gives fl avour to everything

17FineCuisine | JULY 2014


by Chris Layne

Wisely

Choose Your

Chopping

BoardIt 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. Th is 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 fi sh, 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 fi bres (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). Th e 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. Th ey 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.

20 FineCuisine | DECEMBER 2014 20 FineCuisine | DECEMBER 2014

Black For est Ham & Past a Alfr edo

FARMER’S CHOICE

Ingredients

Half of One Farmer’s Choice Black Forest Ham

1/8 cup of Fresh Basil leaves1/8 cup of Fresh Oregano

One pound of pastaSix quarts of water

Four tbsps of Extra Virgin Olive Oil1 1/2 cups of Alfredo Sauce

1 1/2 cups of freshly washed BroccoliA pinch of salt

• 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

Directions

FCRecipes

21FineCuisine | DECEMBER 2014 21FineCuisine | DECEMBER 2014

Ingredients

16 slices of 3 day old bread6 large slices of Farmer’s Choice Picnic ham

3 eggs A pinch of salt

1/2 cup of gartered cheese1/2 tsp of Oregano

FARMER’S CHOICE Ham Mini

Quich e

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.

Directions

22 FineCuisine | DECEMBER 2014 22 FineCuisine | DECEMBER 2014

Ingredients

Half of one Farmer’s Choice Turkey Ham10 leaves of Iceberg lettuce shredded

1/8 cup of Fresh Basil One Large Tomato

4 tortillas2 tbsps Italian Vinaigrette

3/4 Cup of freshly gartered Cheddar

• 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

• Lay the tortillas out and brush lightly with Vinaigrette

• Combine cheese, lettuce, tomatoes, basil and Vinaigrette in a small bowl

• Spread the Cheese and Vegetable Mixture onto tortillas

• Divide the Farmer’s Choice Turkey Ham equally among the tortillas

• Sprinkle with a little Cheese

• Roll each tortilla into a tight cylinder.

Sliced Turkey Ham Wraps

Directions

FARMER’S CHOICE

FCRecipes


by Coretta Joe

Th e 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 fi zzy beverage all night is defi nitely not the recipe for a festive time. Fine Cuisine rounded up a selection of fancy non-alcoholic “mocktails” so good that you won’t even miss the tequila.

PREPARATIONPlace 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. Th en half-fi ll 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.

COCKTAILS FOR THE HOLIDAYS

Alcoholic Non

INGREDIENTS8 mint leaves

15ml freshly squeezed lime juice 15ml pure cane syrup

85ml blueberry juice drinkSoda water to taste

Mint sprig, lemon twist and fresh blueberries to garnish

BLUEBERRY MOJITO


INGREDIENTS15ml/½fl oz lemon juice5ml/1 tsp agave syrup or

plain sugar syrup2 fresh blackberries2 fresh raspberries

50ml/2fl oz cranberry juiceTO GARNISH

1 blackberryPREPARATION

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.

BERRY NICEMANGO TANGOINGREDIENTS

15ml/½fl oz lemon juice5ml/1 tsp agave syrup or

j

plain sugar syrupp g pp

2 fresh blackberriesp g pp g

2 fresh raspberries50ml/2fl oz cranberry juice

p

TO GARNISH1 blackberry

PREPARATION

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.

BERRY NICEMANGO TANINGREDIENTS

1/2 cup mango juice1/2 cup pineapple juice2 Tbsp. fresh lime juice

8–12 oz. tonic water4 mint sprigs

3/4 cup pomegranate juice

PREPARATION

Combine juices in a pitcher fi lled with ice and stir until cold. Divide among 4 Collins glasses fi lled with crushed ice and ad

email: [email protected]: www.chooenterprises.com


ocean

INGREDIENTS1/2 cup sugar

1/2 cup fresh lime juice8–12 oz. club soda

4 whole star anise pods4 lemon twists2 chai tea bags

CHAI BLOSSOM

PreparationCombine 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 fi lled with ice and add 2–3 oz. club soda to each. Garnish with anise pods and lemon twists.

[email protected]

[email protected]

M

Y

Y

fine cuisine december 2014

Documents

wine tasting

wine terms

quality wine

basics of wine pairing

lot of wine lovers

foodies love food

scott amesphotography

nation publishing