Estrella Damm, Spain’s leading premium beer brand today announced that a series of exclusive Estrella Damm Beer & Tapas Master Classes will be available to visitors at the ‘Taste of London’ food and drink festival, which is being held in Regent’s Park, London between 16th and 19th June.
During the festival, Tapas Revolution’s Omar Allibhoy, who was trained by El Bulli’s legendary head chef Feran Adrià, will create a feast for the senses with demonstrations of how to create innovative tapas such as ‘Roasted pepper and anchovy’, ‘Endives & Valdeon cheese foam’, ‘Morcilla de Burgos’ and ‘Mussels in escabeche’.
Food and drink lovers visiting the Estrella Damm stand at Taste of London will be able to sample these exclusive tapas – and as they have been created especially to compliment Estrella Damm beer, they may well be tempted to try the match themselves!
The brand’s appearance at the event coincides with the premiere of Estrella Damm’s new short film, ‘elBulli’ which was filmed in the legendary Spanish restaurant. It follows four young chefs in training at El Bulli during an idyllic summer. UK cinemagoers will have to wait until August to see the edited clip, but the full-length version is already available for on-line viewing.
After years of thinking that we really didn’t like Tofu, last night we knocked up a quick stir fry with wholewheat Soba noodles, fresh allotment greens and some marinated tofu chunks from Cauldron Foods.
It was a revelation, because it was really very tasty and nothing like we remembered from our earlier tofu experiences (which were admittedly, a good few years ago.) Suffice to say, we’ll definitely be having them again.
It does show though, that tastes do change and develop over time and it’s never too late to try new ingredients, or give something another taste test.
With National Vegetarian Week 2011 on the horizon, it’s a great time to invite friends and family around the kitchen table to tuck into seven tremendously tasty and daringly different dishes, which have been developed to help celebrate the week.
The Vegetarian Society have kindly provided us with a sneak preview of one of the new recipes for Chickpea and Cashew Korma with Spicy Rice which looks delicious – we can’t wait to try it out.
Sponsored by Cauldron Foods, National Vegetarian Week starts on Monday 23rd May 2011, with events going on up and down the country which will provide information and advice and plenty of opportunities to try out some delicious vegetarian food. A new Vegetarian Society guide – ‘Going Veggie’ will be available free of charge by telephoning 0161 925 2000 or visiting the National Vegetarian Week website and it is packed with information on going vegetarian and has all seven new recipes in it.
The week is being launched with a free public event in Albert Square, Manchester – ‘Meat Free Manchester’ – which will take place on Saturday 21 May and will be hosted by the Vegetarian Society and there will be interactive games, information, live cookery demos from chefs, plus a chance to try some veggie food.
If you don’t want to cook up your own vegetarian wonders, there are restaurants and cafes up and down the country offering special deals and events during the week.
On 20th May, Northorpe Hall in Mirfield, West Yorkshire, are hosting a seven course, meat free charity banquet. Or for an exclusive dining experience in chic surroundings, why not try No 35 Restaurant in Bayswater, London, where there will be a special Vegetarian Evening Menu available between May 23rd – 28th with two courses for £15 or three courses for £19.
Good news for the Cornish Pasty!
It’s been nearly ten years of waiting, but The Cornish Pasty Association (CPA) is at last celebrating after receiving Protected Geographical Indication (PGI) status for its world famous pasty. The decision from the European Commission means that from now on, only Cornish pasties made in Cornwall and following the traditional recipe can be called ‘Cornish pasties’.
The CPA submitted the application for PGI in 2002 to protect the quality and reputation of the Cornish pasty and to ensure that only Cornish bakers who make genuine Cornish pasties use this denomination when selling and marketing their produce.
Like other regional food specialities that have been awarded protected name status such as Yorkshire Forced Rhubarb, Stilton and Herefordshire Cider, this PGI status will work a bit like a Trademark, to ensure that anything that is called a Cornish Pasty really is a Cornish Pasty. Henceforth, a Cornish Pasty must have been prepared in Cornwall, although they can still be baked elsewhere in the country.
David Rodda from the Cornwall Development Company and spokesperson for the Cornish Pasty Association, comments: “Receiving protected status for the Cornish pasty is good news for consumers but also for the rural economy. By protecting our regional food heritage, we are protecting local jobs. Thousands of people in Cornwall are involved in the pasty industry, from farmers to producers, and it’s important that the product’s quality is protected for future generations.”
And how can you spot a genuine Cornish pasty you may ask?
Look for its distinctive ‘D’ shape and crimped edge which is on one side, never on top. Inside, the chunky filling should be made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato and onion with a light seasoning. The pastry is then glazed with milk or egg and slow baked to give a robust pasty with a golden pastry case.
And of course, it must also be made in Cornwall.