Welcome again....

We did want to get organised, send a fortnightly letter... but we haven't managed yet. So this is this week's menu (a little late, we know)...

As always, we love to hear your feedback, why not email us your comments or suggestions to alimentodeli@optusnet.com.au or forward the Alimento Deli Newsletter to a friend.

Starting Tuesday 30th January

Tuesday & Wednesday:
Coconut chicken curry served with rice ($8.00)

Wednesday & Thursday:
Chicken salsa verde served with roasted beetroot and sweet potato salad ($8.90)

Friday & Saturday:
Roast pork with apple and onion wedges ($8.90)

Did you know that if you buy 12 meals your 13th meal is free?

Please call us if you'd like to order in advance on 02 9797 2484

'If there is a meal that you have really enjoyed and would like a repeat of, send us an email/call and let us know.

New Products

Cantal: One of the oldest French cheeses, Cantal was originally produced by putting the curd into le formage, the wooden cylinder that is believed to be the origin of the French word for cheese - fromage. When young, the cheese is moist, open textured & springy with a slight tang on the palate. Cantal Entre Deux is released between 2 and 6 months of affinage. At this stage the cheese is dense, moist and buttery and the flavour is enhanced by the addition of salt during curing of the curd. As it matures the cheese is also prone to blueing, which further intensifies the strong flavours. It is related to the French Laguiole and Salers and also has a similarity to the clothbound English cheddars. With age this cheese is fantastic.

Goose Fat: What on earth do you do with that?

Best known for making perfect crispy roast potatoes, goose fat is soft and creamy with a light texture. It doesn’t taste gamey or leave a cloying fatty taste in the mouth.

Chicken and mushroom risotto

Risotto is cooked with a lot of butter normally to give it a rich flavour. Using goose fat gives richness without having to use as much fat. Use this as a base for other risottos.

Serves 4

3 level tablespoons Highgrove Goose Fat
6 chicken thigh fillets or 4 small chicken breasts, skinned and cut into short strips
200g cup mushrooms, sliced
15g dried porcini, or mixed dried mushrooms
1 onion, peeled and sliced
2 cloves garlic, peeled and chopped
250g Arborio risotto rice
600ml hot good quality game stock or good quality chicken stock
Salt and freshly ground black pepper
Good handful of freshly chopped parsley
2 leeks, trimmed and finely sliced, optional

1. Heat 1 tablespoon of goose fat in a large pan, add the chicken strips and cook 4-5 minutes turning them a couple of times until lightly browned all over. Take out of the pan with a draining spoon and set aside.

2. Add another tablespoon of goose fat to the pan and when hot, add the mushrooms and stir-fry until browned. Take out and set aside. Put the dried mushrooms into a bowl, pour over 300ml hot water and leave them to re-hydrate.

3. Heat the last tablespoon of goose fat in the pan, add the onion, turn the heat down to medium and cook the onion 5 minutes until softened. Add the garlic and rice and stir-fry for a couple of minutes. Put the chicken back in the pan.

4. Stir in the re-hydrated mushrooms with the soaking water and cook the risotto over a low heat until the liquid is almost absorbed. Pour in half the stock and cook another 10 minutes then add the rest of the stock. Cook, stirring occasionally until the rice is softened and the stock almost absorbed –another 10 minutes. Add more hot water if necessary to ensure the rice is cooked.

5. Add the cooked cup mushrooms, taste and season well then stir in a generous amount of fresh parsley. Top the risotto with a large handful of freshly cooked finely sliced leeks, if you like, for extra colour.

We got this recepy from Higrove Goose Fat

That's all folks for now and we hope you tune in next week.

Kiri & Ana
alimentodeli@optusnet.com.au

To subscribe visit www.alimentodeli.com.au

Alimento Deli
99 Smith Street,
Summer Hill NSW 2130
Ph / Fax: 02 97972484
Mon to Fri 9.00am to 7pm
Sat 9.00am to 4pm
Sun 9am to 1pm