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Welcome again.... to the "new look" Alimento Deli Newsletter. Thank you for your support over the last six months. Slowly but surely the word has spread around and our home cooked meals have become increasingly popular, as have our menu suggestions. We would 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. Menu for the week Tuesday & Wednesday: Wednesday & Thursday: Friday & Saturday: 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 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. Baharat: What on earth do you do with that?
Description & Use: Baharat may be best described as an exotic spice blend that fills your head with diverse aromas, is not hot, yet conveys all the romantic fragrances of everything that is spice. A traditional mix of Baharat, added to recipes in much the same way as Indians would add garam masla, is made by blending a well-balanced combination of sweet, pungent, hot and amalgamating freshly ground spices. The result is a beautifully balanced spice with a woody bouquet, aromatic bay-rum notes, mellifluous cinnamon/cassia sweetness, deep pungency and an apple-like fruitiness. The flavour is round and full-bodied, sweet and astringent yet with a satisfying and appetite-stimulating pepper bite. While each spice makes its own distinctive contribution and may leave one with a lingering hint of its individuality, no single flavour should dominate. Baharat adds a nuance of the exotic Middle East to winter warming dishes and is delectable rubbed onto lamb shanks that are browned in a pot and made into a casserole. Baharat compliments lamb so well, cutlets and even roasts are improved greatly when the meat is dusted with Baharat and a little salt to taste, allowed to dry-marinate in the fridge for an hour and then cooked. Ox-tail stew, or for that matter any beef casserole gets a full-bodied taste and deep rich colour by adding baharat in the same way. Baharat features in recipes for tomato sauces, soups, fish curries and barbecued fish. For the warmer weather which is now with us, a delicious chicken salad can be made by dusting chicken tenderloins with Baharat, pan-fry them till golden, slice and allow to cool. Place the sliced baharat chicken on a green salad and drizzle over a dressing made from 2 parts olive oil, 1 part pomegranate molasses and ½ a part of toasted sesame seeds. Baharat also compliments seafood when used sparingly and can be simply sprinkled on fish before grilling, pan-frying or baking. We got this information from the Herbies website.
Galaktobouriko
That's all folks for now and we hope you tune in next week.
Kiri & Ana To subscribe visit www.alimentodeli.com.au
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Starting
Tuesday 17th October
Contains: Paprika, Pepper, Cumin, Cassia, Cloves, Coriander Seed,
Cardamom, Nutmeg. 
For those of you who like galaktobouriko Effie has started making
it for us, so come and ask us for it. |
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