Ever found yourself in a fluster at the mention of a Roux? Do you quiver at the thought of making your own mayonnaise, or call the window cleaner when a recipe calls for “deglazing”?

Sauce-making can be a minefield of technical terms and complicated processes. But never fear, Natoora is here to explain all! It’s so rewarding to tuck into a delicious home-made sauce, and with the help of some good instructions it can be stressfree and enjoyable!

We know it can be a bit daunting so this week we’ll start with an easy but a goody…Vinaigrette. Now that spring’s on its way it’s the perfect time to whisk up a beautiful salad dressing. Here are the basics, but don’t be afraid to experiment with different flavours!

Basic Vinaigrette

A Vinaigrette is a dressing made from a mix of vinegar, oil, pepper and salt. It is of course best known for dressing salads, but you can also pour over cold meats, roasted potatoes and fish.

1. Dissolve a pinch of salt in 1 tbsp of vinegar (salt does not dissolve in oil!).
2. Add 3 tbsp of oil and some pepper.
3.Then add other flavourings if any (we love it with mustard…).
4. Beat well with a fork until emulsified, or place in a screw-top jar and shake.

Mix and Match

Try different types of vinegar.

Instead of vinegar, replace with lemon juice or other citrus. Use half lemon juice, half oil.

The oil can be replaced with crème fraîche.

Instead of mustard try shallot, capers, garlic, boiled eggs, basil, anchovies, whatever you fancy…!

If you’re in need of inspiration, visit www.natoora.co.uk for some ideas! We’d love to see your creations so send us any pictures to food@natoora.co.uk. Happy whisking!

There’s so much to look forward to now that Spring is well and truly on the way. From succulent spring lamb, to crunchy fresh peas, tender asparagus and rich cherries, there’s something to suit every taste.

While we wait for the new arrivals, it’s time to make the most of some winter greats. The citrus season is ending, but there’s still time to enjoy juicy blood oranges and aromatic bergamot. It’s also your last chance to try our Italian favourites – incredible cime di rapa and bittersweet radicchio tardivo.

Get £40 off your shopping*

So that you can explore everything that the season has to offer, we are giving you £40 off your order!*

1. Order before 28th March

2. Place an order of £80 or more. (Restrictions apply to certain ranges: see terms and conditions for details)

3. Enter the code SPR40SL

4. Get £40 off*

Go to www.natoora.co.uk to start shopping now!

*Terms and Conditions:

Item restrictions: Minimum order £80 excluding delivery and does not include value of any wine, bottled water or tinned olive oil purchased. Total must include £50 or more of non-butchery items.

Offer can only be redeemed once per address or account holder. Valid until 28^th March 2010. Not valid in conjunction with any other offer except price discounts. No cash alternative. We reserve the right to refuse or restrict orders.

A delicious pairing…

Spring is well on its way, but there’s still time to enjoy some winter treasures such as bold and syrupy blood oranges. They make a deliciously interesting match to the rich flavours of mackerel. Try it today!

2 Mackerel Fillets
Butter
1 Shallot
1 Blood Orange
1/2 Glass Dry White Wine
250g Broad Beans
Salt
Pepper

Fry the fish in some butter until golden, making sure not to overcook them. Season with salt and pepper and keep warm.

Blanch the broad beans for a few minutes in salted boiling water, then remove from their skin and set aside.

In the same pan where you cooked the fish, fry some thinly sliced shallot. Add the wine and let it evaporate, then add the juice of the orange and reduce to about half. Add the broad beans, taste and adjust the seasoning.

Place the fillets on the plates and pour over the sauce. Garnish with orange segments. Happy eating!

There’s so much to look forward to now that Spring is well and truly on the way. From succulent spring lamb, to crunchy fresh peas, tender asparagus and rich cherries, there’s something to suit every taste.

While we wait for the new arrivals, it’s time to make the most of some winter greats. The citrus season is ending, but there’s still time to enjoy juicy blood oranges and aromatic bergamot. It’s also your last chance to try our Italian favourites – incredible cime di rapa and bittersweet radicchio tardivo.

Get £40 off your shopping*

So that you can explore everything that the season has to offer, we are giving you £40 off your order!*

1. Order before 28th March

2. Place an order of £80 or more. (Restrictions apply to certain ranges: see terms and conditions for details)

3. Enter the code SPR40SL

4. Get £40 off*

*Terms and Conditions:

Item restrictions: Minimum order £80 excluding delivery and does not include value of any wine, bottled water or tinned olive oil purchased. Total must include £50 or more of non-butchery items.

Offer can only be redeemed once per address or account holder. Valid until 28^th March 2010. Not valid in conjunction with any other offer except price discounts. No cash alternative. We reserve the right to refuse or restrict orders.

As if that wasn’t enough, we are also offering the chance for five lucky food lovers to win a delicious Natoora Fresh Discovery Box. Click here to enter!

Jane Clarke is one of the UK’s must trusted nutritionalists. She not only knows what’s good for you, but as a trained Cordon Bleu Chef, know’s how to make it taste fantastic. Her belief is grounded in the simple statement that “food nourishes your life, not just your body”. This week, find out her views on the greatest of spring meats – lamb…

“One of the easiest and yet most delicious meals to throw together when you have meat-loving friends round is lamb chops; if you can get them as a small rack, they look impressive (with or without the little white curly hats) – small enough to satisfy, but not over fancy and they’re very easy to cook. And nothing could be simpler or more delicious to serve with them than new potatoes and a big serving bowl of steamed greens-drizzle over some extra virgin olive oil, sprinkle with plenty of freshly ground black pepper, throw in some very finely chopped mint, add a squeeze of fresh lemon juice to bring out the flavours, and lightly mix together.

Or you could give your lamb meal a North African theme by serving the chops (or any other cut of lamb) with couscous, maybe flavoured with lots of chopped herbs such as parsley, coriander and the classic served-with-lamb herb, mint.

Lamb, like most meat, needs a little fat on it to help give it flavour, but because like any other animal fat it’s high in saturated fat, a little balancing is necessary. It’s important to avoid animal fat in the rest of your meal, so skip butter on the vegetables and go for a dash of virgin olive oil instead.  I wouldn’t overpower vegetables or your meat with buttery sauces either, otherwise you will find that your lamb meal contains a lot of animal fat, which can increase the amount of bad LDL cholesterol in your blood.

Without sacrificing anything in flavour, this can all be avoided if you cook your lamb chops on a raised grill, so that the excess fat runs off. If it’s a leg of lamb you’re wanting to tuck into, drain the juices off from the bottom of the pan, allow to cool, and then, using either a spoon or one of the fancy but oh-so-useful brushes or pipettes that you can buy in cooking shops, remove the excess fat before using the juices in the gravy.

Nutritionally, lamb is a great source of protein, which is needed to build, repair and maintain body tissues, organs and cells in all parts of the body. Mineral-wise, although it contains less than beef, lamb is still a good source of iron a mineral needed for healthy blood, and for brain development in babies and important for many functions in the body including growth, sperm production,  our sense of taste and smell, maintaining a strong immune system and wound healing – so lamb is deliciously good news all round.”

Keep up to date with Jane Clarke at www.janeclarke.com where you’ll find tips on healthy eating and a weekly diary. If your mouth is watering at the thought of tender, succulent (and nutritious) lamb, click here to view our selection!

Blood oranges are a fantastic late winter treat and not one that you’ll always be able to find in the supermarkets. We only get our blood oranges  from the best producers in Sicily, an area renowned for its quality oranges. They taste amazing – full of juice and sweetness, and are even cheaper than the supermarket alternatives…

Taste: Sweet and juicy with a slightly bitter taste, less acidic than other orange varieties. The flavour is just beautiful – sweet and with a hint of raspberries. No wonder they are so popular for juicing, creating cocktails, marmalades and even ice cream.

Region: Our blood oranges are from Sicily, arguably the best orange producing region in the world. These Moro variety are simply outstanding, grown on the rich soil surrounding Mount Etna.

Quality: We only buy the absolute finest grade oranges available in the market.

Aspect: Our blood oranges are fairly small and with a pitted reddish skin. The flesh is an amazingly rich colour and its distinctively dark tones hide intense aromas.

Cost: We always let you know the price per kg so you can easily compare our prices. These superb blood oranges work out cheaper per kilo than so called “premium” varieties found in the supermarket:

Natoora “Blood Oranges” £2.75/kg, £0.52 each
Ocado/Waitrose “Blush Oranges“ £2.85/kg
Sainsbury’s “Blood Oranges, Taste the difference” £0.62 each

(prices checked on 15/03/2010)

For more information and to buy, click here.

We really think we’ve found Parma Ham perfection with our melt-in the mouth slices from Pio Tosini, one of the top 3 producers of Parma Ham in the world. It is so good that it has been on the menu at River Café for over 5 years. What’s more, we freshly slice the ham according to your order, the same day we send it out. That means freshness and quality that is absolutely incomparable to the pre-packed supermarket versions! It’s also amazingly good value being cheaper than many supermarket options – read on to find out why…

Taste: This ham is incredibly sweet due to the curing process – only the minimum amount of salt is used. This first class ham has a delicate aroma and when thinly sliced, its silky texture melts in your mouth.

Region: Parma Ham can only come from the area surrounding Parma, in the Emilia Romagna region. This Pio Tosini in particular is produced in the town of Langhirano, also known as the “pig city”, where the best Parma hams are produced. Langhirano’s location provides the ideal conditions for curing. Slotted between a small mountain range, the plains and a small stream to the north provides an idyllic setting. Windows are left open during the spring and summer to let the fresh air circulate. After six months the hams are hung to cure for the rest of their stay on huge wooden beams.

Quality: Pio Tosini has over 100 years experience in making hams, and now at the 3rd generation, has improved what was already astonishing in quality!  We really think this is Parma Ham perfection!

Inspection: Each prosciutto is serially stamped, with the number of the farmer who bred the pigs, the abattoir and the curer. The final stamp is that of the Consorzio di Prosciutto di Parma, which ultimately decides whether a ham is good enough. It is bestowed by an independent inspector with the help of a pointed piece of horsebone. Once the ham has passed this final test it receives its most conspicuous Ducal stamp and is on its way around the world.

Production: What makes our prosciutto so special is the timing. The hams are left to hang for as much as 24 months, first having been salted, massaged and cured. After being salted twice, the hams rest for 24 days before passing through a pummelling tunnel which takes away any excess salt and relaxes the tissue to allow the salt to penetrate evenly. Then, before they are put to rest for the next 100 days, one very important man steps forward and squeezes the ham around the bone to ensure that, crucially, the last drop of blood is removed.

Cost: We always let you know the price per kg so you can easily compare our prices. Our Prosciutto di Parma is not only superior in quality (and freshly sliced on the day of your delivery) but it’s also cheaper than the pre packed so called “premium varieties” found in the supermarkets:

Natoora freshly sliced “Prosciutto di Parma“ £34.50/Kg
Ocado/Waitrose pre packed“Assured Reserva Parma” £49.80/Kg
Abel and Cole “Riserva Prosciutto Crudo” £85.27/Kg

(prices checked on 11/03/2010)

For more information and to buy, click here.

A crusty delight…

Our reblochon is organic, aromatic and has some lovely nutty flavours. It makes a great match to our fantastic quality rocket! Don’t forget to visit our Real Food section to find out more…

Serves 4

For the Pastry:
1Tsp Poppy Seeds
Salt
1Tbsp Marjoram
100Gr Butter
200Gr Flour

For the Filling:
2Tbsp Breadcrumbs
2 Eggs
Butter
Salt
200Gr Wild Rocket
300Gr Ricotta
Pepper
200Gr Reblochon

Mix the flour with the poppy seeds, some salt and the chopped marjoram. Add chunks of butter, then start working the dough, adding enough lukewarm water to obtain a soft dough. Cover in cling film and leave to rest for an hour.

Wash the rocket and blanch for a minute in salty boiling water, drain and squeeze to get rid of any excess water. Place the rocket, all the cheeses, eggs and breadcrumbs in a mixer and blend at minimum speed for a minute or so.

Roll out the dough, place on the pie dish, cut out all excess dough, roll it out again and cut some strips. Pour the mix into the pastry, then arrange the strips in a lattice. Cook for 40 minutes at 180°C. Enjoy!

We love the strong flavours of Rocket, and the Italian Wild Rocket we source from the markets is absolutely unmissable! A versatile, peppery leaf, ours is not only fantastic quality, but much better value than many versions you’ll find elsewhere…

Taste: Strong flavoured, peppery and rich, it’s incredibly flavoursome for a leafy green. That’s why it is mainly used as an additional ingredient in salads or other dishes, and rarely on its own.

Region: It’s found in the wild in all the Mediterranean area, but it’s now mainly cultivated in the Veneto region of Italy.

Quality: We only source the finest grade available on the market. Our buyers only select what is looking and tasting best!

Growing: Although this type of rocket is actually cultivated, it is still known as “wild” to differentiate it from the “domestic” variety, a larger leaf with a milder flavour.

Cost: We always let you know the price per kg so you can easily compare our prices. Our wild rocket is not only superior in quality, but also better value than what is usually found in the supermarket:

Natoora “Wild rocket“ £15.00/Kg
Ocado/Waitrose “Wild rocket” £19.60/Kg
Abel and Cole “Rocket salad” £16.13/Kg

(Prices checked on 08/03/2010)

For more information and to buy, click here.

In need of some inspiration for Mother’s Day?

Mum’s everywhere are probably looking forward to a bit of rest and a big treat on Sunday 14th and we have a few ideas up our sleeve to help make sure that happens…

Thanks to home foodie and blogger Beth Sachs of Jam and Clotted Cream, we have created two delicious recipe boxes for hard-working mums. Inside you’ll find all the main ingredients to create a delicious treat…

	Mother’s Day Brunch Box (even the kids can help with this one!) All the ingredients to make Spanish style scrambled eggs, sweet rhubarb muffins and home-made pear and apple smoothies. £42.95/box
	Mother’s Day 3 Course Recipe Box Treat your mum to a 3 course meal at home! For starters is a refreshing endive, pear and roquefort salad followed by succulent lemon roast chicken and sides. Dessert will be tangy rhubarb and ginger crumble (plus a bottle of prosecco!) £89.95/box

Recipe: Rhubarb Delight

Serves 4

16 Thin Stalks of Rhubarb
200g Caster Sugar
2 Tbsp Water
200g Mascarpone
180ml Double Cream
2 Tsp Finely Grated Orange Rind
2 Tsp Gelatine
60ml Freshly Squeezed Orange Juice
2 Blood Oranges (optional)

First wash the rhubarb, scrubbing away any dirt. Cut away the leaves and white part of the stalk, then slice into 3cm pieces.

Heat a medium pan and add the rhubarb with 100g of the caster sugar and 1 tablespoon of water. Stir until the sugar is dissolved, then bring to the boil, simmer and cover for 10 minutes until thickened. Transfer to a bowl and leave to cool, then refrigerate.

Now in a small heatproof jug, add 1 tablespoon of water and sprinkle gelatine over the top. Stand the jug in a pan of simmering water, stirring the liquid until the gelatine is dissolved. Remove from the heat and stir in the orange juice.

Beat the mascarpone with 100g caster sugar until smooth. Add the cream and orange rind and beat until. Then beat the warm gelatine mixture into the mixture until combined.

Now the rhubarb is cooled, dived the mixture into eight serving glasses. Divide the creamy mixture evenly over the rhubarb and refrigerate for 3 hours or until set.

Serve decorated with fresh orange segments.