Welcome again.... This week we are starting a little subsection: "what on earth is that?". For us opening the deli has been a learning curve in many ways,one of the most interesting bits has been learning about ingredients we weren't quite sure what to do with. So, we are going to aim to introduce you to a new one every week. If any of you would like to know about any particular ingredient, please email us... |
What on earth do you do with that? Juniper Berries: Best known for their application in flavouring gin, these dark-blue, almost black, soft, aromatic berries are used in many traditional European recipes. Add a few juniper berries to stews and casseroles, particularly those made with game. Poultry stuffings are given a delicious lift when about 3 or 4 juniper berries are slightly crushed and added to the stuffing with herbs. (Dictionary of herbs and spices from Herbies)
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| Menu for the week |
This week's menu (starting Tuesday 12th September): Tuesday & Wednesday Gypsy pork stew with paprika, sweet potato and canellini beans ($8.80) Wednesday & Thursday Beef Stroganoff served with rice ($8.80) Friday & Saturday Chicken ,pommegranate molasses & walnut with mashed potato ($8.60) Please call us if you'd like to order in advance. |
| New Products |
Cheese of the month Tortalpina: sumptuous Italian washed & smeared rind from the region of Lombardy. As a result of the combination of clean air, spring waters & lush pastures of the area the milk stock is rich & filled with nutrients. With a delicate and refined sweetness within the savory flavours of the cheese it also shows a rather pronounced meatiness & hint of acidulation on the palate. The pate texture is velvety & almost melting in the mouth. The rind has a fine granular/crystal texture, with a nutty nuance lingering on the palate. The presence of yeasts & white surface ripening moulds on the rind produces enzymes which feed on the acid in the cheese,making the cheese sweeter & breaking down the casein(cheese protein) giving a softer, smoother and more digestible cheese. That's all folks for now and we hope you tune in next week. Kiri & Ana To subscribe go to www.alimentodeli.com.au |
