Welcome again....

Another week, another yummy menu and a new cheese of the month (ok, it's almost the end of the month, but here it is). And although Easter is still a few weeks away, the rabbits and eggs are starting to arrive at the deli.

Email us your suggestions to alimentodeli@optusnet.com.au and we will try to include your recepy in our repetoire.

Starting Tuesday 20th March

Tuesday & Wednesday:
Gypsy Pork Stew ($8.60)

Wednesday & Thursday:
Veal, mushroom and rosemary risotto ($8.60)

Friday & Saturday:
Chicken fricasse with garlic mashed potato ($8.80)

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

Cheese of the month

Comte Gruyere: This cow’s milk cheese is one of the richest and most popular in France. It is traditionally produced in the mountains of the Jura, where local farmers bring their milk down to the local cooperatives (fruitieres) which are managed by a group of villages. It takes as many as 530 litres of milk to make one Comte cheese. The AOC restricts production to the Franche-Comte, eastern Bourgogne, and parts of Lorraine, Champagne, and the Rhone-Alpes. Hence quality is strictly controlled. It has a firm pate with a sweet taste and nutty tang. This is complimented by its even creamy coloured interior and slightly elastic texture. The cheeses are regularly rubbed and wiped with brine. As Comte De Gruyere is a very versatile cheese it has many uses, including appetizer’s, to compliment a salad or as an addition to a fondue.

Verjuice: What on earth do you do with that?

Made from the juice of unfermented grapes, use it as a gentle acidulant wherever you might find lemon juice or vinegar too tart - which means whenever you want the gentlest bite of flavour.

Serving suggestions: Use in salad dressings, deglazing the pan when cooking fish and chicken or poaching dried fruit to serve with a glossy dollop of mascarpone.

Serve Verjuice and walnut oil vinaigrette or verjuice hollandaise with fresh asparagus or green beans.

Use to deglaze pan fried fish, chicken or quail.

Pot roast chicken pieces in a mixture of Verjuice and chicken stock, then reduce juices to a sauce consistency to serve.

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