Welcome again.... Sorry, this week I am running late with this, again.... |
What on earth do you do with that? Annatto Seed: Annatto seeds are small, indented,pyramid-shaped seeds with a powdery, red-oxide-like covering. The flavour is mild, somewhat pepery and earthy. The popularity of natural colours in processed foods has made annatto a common ingredient,replacing many of the artificial colours that some people are allergic to. Annato is essencial for making achiote paste, a South American seasoning that is rubbed onto meat, particularly chicken, before cooking. To make achiote paste: blend equal parts annatto, oregano, cumin seed, black peppercorns and whole allspice. Grind finely and add sufficient water to create a paste. Store in the freezer then to season meat, mix paste with garlic, salt and vinegar to taste and rub onto meat to allow to marinate for 30 minutes before cooking. Information and recipe
from Herbies |
| Menu for the week |
This week's menu (starting Tuesday 10th October): Tuesday & Wednesday pork schnitzel served with warm potato salad with almond and garlic dressing ($8.90) Wednesday & Thursday chicken fricasse with garlic carrots ($8.60) Friday & Saturday Belgian beef carbonade with roasted potatoes ($8.90) Please call us if you'd like to order in advance. |
| New Products |
Cheese of the month Fromage D'Affinois: Made in the traditional method of adding cream to the milk during production, resulting in the richer double & triple crèmes. This very special cheese is a double cream with 60% butterfat content. The use of the ultra filtration method results in a clean finish on the palate, as opposed to the normal buttery coating left from double & triple creams. The rind is slightly washed and develops a covering of fine white mould that grows on the surface during affinage. The pate is soft & sweet, dissipating quickly and leaving the elegance of the satiny, buttery texture to linger with a sweet lactic aftertaste. That's all folks for now and we hope you tune in next week. Kiri & Ana To subscribe go to www.alimentodeli.com.au |
