Archive for July, 2010

Continuing our bread theme in support of the Real Bread campaign, we thought we should take a closer look at the bread we supply. Thankfully, our producers care as much about real bread as we do. Today, we’re getting inside the production of Poilane breads. If you haven’t yet had the chance to try their rich sourdough creations, click here to explore our range.

Traditional Bread, Made by Hand

Poilane bread is special in that it is an old fashioned style bread. They bake it in an oak-fired brick oven which gives it a beautiful thick crust. Most importantly though, what goes into this fantastic bread?

The Ingredients….

Poilane use 7 basic ingredients to make their different varieties of bread. Each have been carefully selected to respect tradition and to ensure Poilane’s unique flavour:

1)       Wheat Flour: From near-organic farming, their wheat is exclusively stone ground.

2)       Leaven: This is the crux of the method used to make Poilane breads. The leaven comes from a starter reserved from the previous batch.

3)       Rye Flour: Cultivated in the central region of France, their rye flour is 100% wholemeal.

4)       Water: Nothing special, just tap water which they analyse once a year.

5)       Sea Sat: From the Atlantic coast.

6)       Raisins: Dried in the beautiful Greek sun.

7)       Walnuts: Sourced from Perigord in France.

The Method….

Poilane bread is leavened bread, created using an ancient fermenting technique, discovered about five or six thousand years ago. Legend has it, the lady who discovered it had forgotten to bake her dough so she cooked it some time later and found to her delight a lighter, tastier result! So sometimes forgetfulness is a good thing!

A portion of the previous batch of dough is preserved to “start” the next batch – a leaven. Mixed with flour, water, sea salt and plenty of tender loving care, this natural starter means that no yeast is needed. This gives Poilane breads a greater resistance to mould without the need for nasty additives.

Baking

After weighing, shaping and making sure everything is perfect (by hand!), each Poilane baker gently pops their loaves in a wood-heated brick oven. They even make sure to use only recycled wood.

Try it for yourself!

So, now you know exactly how it was made, try some of Poilane’s fantastic bread for yourself. Choose from the basic  sourdough loaves through to moreish walnut bread and super healthy rye loaves. Click here to explore the full range.

There has been a lot in the news recently about so called “fresh” supermarket bread and it’s starting to be very difficult to de-code what they actually mean by the term “fresh”. For example, Tesco’s advertisements of “bread baked fresh in store” have been judged as misleading, and who can blame that judge when it can be mean “bread re-heated in store after being cooked days or weeks before in a factory many miles away”!

Yesterday, the Daily Mail claimed that some of supermarket bread’s hidden ingredients can include biological catalysts, which can be composed of such delights as animal guts. Delicious! I think I’ll be staying well clear of the supermarket bread aisle for a very long time.

Never fear bread lovers, to help you through the minefield of additives and processes, we’ve come up with our simple fresh bread guide…

How long should my bread stay fresh?

This depends on the sugar content but a freshly baked baguette should only stay fresh for a day or two. A sweeter dough can stay fresh for several days.

Sourdough bread, such as Poilane, can stay fresh for longer. They make it using a traditional method which requires no yeast, using sea salt instead as a natural starter. This particular flour-water mixture has stable cultures which are harder to penetrate by yeasts and bacteria – meaning resistance to mould and spoilage – it should last just under a week. It is also really easy to freeze if you can’t eat it straight away.

TIP: If your fresh bread has gone rock hard, wrap it in a damp cloth for 10 minutes, then cook in the oven for 10 minutes to get a nice crispy bread – perfect for dunking in soup.

Supermarket bread can stay “fresh” for an unnatural length. Read on to find out how…

What should be in my fresh loaf?

The basic ingredients are:
Wheat flour
Water
Yeast
Vegetable Oil
A pinch of salt

Hidden Extras – bread hell for sensitive tummies

You might find more in your supermarket bread than flour, water and yeast. Watch out for these very nasty hidden treats…

Calcium Propionate: This is used to stop mould growth in bread. Great for supermarkets – they can stock bread without it going off. Bad for tummies, heads and skin though because it can cause stomach upsets, rashes, tiredness and headaches!

Hydrogenated fats vs. Fractionated fats: Recent studies have shown hydrogenated fats as a major contributor to heart disease. Hard fat such as this is an important part of the Chorleywood Process (a speedy method of producing lots of bread, quickly, with long shelf lives). Beacause of the bad press surrounding hydrogenated fat, producers have been switching to fractionated fats. They don’t have the same bad press…yet. But they have the same properties of hydrogenated fats and could cause the same health problems.

Vegetarians beware: Some supermarket breads contain E471 which is an emulsifier with 2 sources – one being animal fats. They can also contain E920 which is made of animal fat and human hair. Lovely!

Intolerances: The Chorleywood process uses two or three times the normal amount of yeast than that used to traditionally make bread. This could be a cause of the growth of yeast and gluten intolerances, irritable bowel syndrome and thrush. Anyone else feeling a bit queasy?

Bread Heaven

Never fear sensitive guts out there, and frankly anyone who doesn’t want to risk eating human hair and animal guts in their toast, there is an alternative…

1)      Bake your own delicious fresh bread – it’s VERY satisfying to get flour all over yourself and the kitchen and believe me, it’s worth it!

2)      Buy from a ‘real’ bakery! At Natoora, we have the amazing sourdough breads from Poilane. They make all their bread the traditional way, handmade, with no preservatives. For deliveries in London you can also choose from Boulangerie de Paris’ range – all freshly baked the morning of your delivery. And when we say freshly baked, we really mean it!

How to make wholemeal bread

25g fresh yeast
400ml warm water
675g strong plain wholemeal flour
2 tsp salt
15 g butter

Blend the fresh yeast with a little warm water taken from your 400ml. Add a more water to thin the paste to a milky consistency. Cover and leave in a warm place until frothy.

Mix the flour with the salt. Rub in the butter, then add the yeast mixture. Mix to form a firm dough. If it is too sticky, add a little extra flour.

Knead thoroughly until smooth and elastic.

Shape the dough into a ball and place inside a large, oiled bowl. Leave to rise until doubled in size. Knock back and shape into loaves or rolls. Cover with a cloth and leave to rise once more.

Bake in a preheated oven at gas 6 (200C) for about 40 minutes for large loaf, 30 minutes for small loaves or 15 minutes for rolls.

Pressure cooking is a great way of cooking certain types of food which usually require cooking for a long time. It saves time and for some foods, it actually intensifies the flavours.

The only problem is, it can put both the cook and food under pressure, especially after the urban legend that the pot can explode! (we have done our research and there is no evidence of this ever happening so DON’T PANIC!)

The best way to avoid culinary disaster is to know the exact cooking times for what you’re making (see below) and always follow the manufacturer’s guidelines to take good care of your pot.

The best things to cook under pressure

Pressure cooking can cut cooking times up to 70%, so it’s a great way of cooking pulses, rice, of braising or boiling meats or to quickly steam vegetables. You can even use it for cooking hard fish like octopus in no time. We find the food benefits in flavour as less water is required and less will evaporate while cooking.

What can’t I put in the pressure cooker?

Aside from anything that only needs a short amount of cooking, we don’t recommend it for recipes which require checking the process in order to make sure the perfect cooking time is reached (i.e. risotto).

How to pressure cook

Once the food and a little amount of water is in the pot, close and put on the stove at a high heat until maximum pressure is reached (valve starts whistling). At that point you can reduce the heat to minimum, and cook for the required time. When time’s up, just switch off the heat, but make sure all steam has come out before opening the lid!

General pressure cooking guidelines:

1)     Make sure the valve is always free to release the pressure, so do not overload the pot (A 5ltr pot should serve a maximum of 5 people)

2)     Open the pot only once the pressure in it is equal to the external one (once all steam has come out the valve)

3)     Do not cook any food that is wrapped in paper or cloth

4)     Cooking time should be considered from when the maximum pressure is reached (valve whistling)

5)     Reduce heat as soon as maximum pressure is reached

6)     Clean thoroughly after use, making sure valve is kept free to exhaust pressure

Pressure cooker cooking times (in minutes)

Roast meats (add at least a glass of water after searing on all sides in the same pot):

Lamb……………………….18-22
Duck………………………..20-25
Rabbit………………………15-18
Pheasant…………………..20-25
Guinea fowl……………….28-30
Pork…………………………18-22
Beef………………………….30-35
Cockerel……………………12-15
Chicken……………………..18
Veal………………………….25-30
Roast beef- rare…………..6-8
Roast beef- medium……..8-10
Roast beef- well done…..10-12

Boiled meats (cover in water or stock):

Cotechino………………..20-25
Pork………………………..25-30
Beef toungue……………..60
Beef…………………………..45-50
Chicken……………………18-20
Veal tongue……………30-35
Veal…………………………25-30
Zampone………………….25-30

Braised or stewed meats (with own cooking liquid –wine or stock):

Lamb………………….20-25
Rabbit…………………15-20
Hare……………………30
Pork…………………..25-30
Beef……………………50
Goose……………………..45
Veal osso buco………..12-15
Poultry………………….20-25
Veal………………….20-25
Tripes…………15-20

Fish (1-2 glasses of water):

Eel………………8-10
Lobster………………8-12
Carp…………………4-6
Shellfish…………4-6
Prawns…………….4-6
Cod………………8-10
Perch/Bass……………….4-6
Octopus………………..15-20
Scampi………………..4-6
Squid………………..2-4
Trout………………8-12
Fish soup…………6-8

Dried Pulses (abundantly cover in water):
Chickpeas……………….20-30
Beans…………….30-40
Broad beans……………….30-40
Lentils………….12-15
Peas…………….18-25

Fresh pulses (abundantly cover in water):

Chickpeas…………………15-20
beans………………20-25
Broad beans…………………10-15
Lentils……………10-12
Peas………………15-20

Rice: 5-7

Dried fruits (1-2 glasses of water):

Apricots…………..4-6
Chestnuts ……………30-40
Figs……………….10-12
Apples………………..4-6
Peaches………………4-6
Plums………………8-10

Fresh fruits (1/2 glass of water):

Apricots…………..2
Cherries…………….2
Peaches………………2
Apples………………..5
Pears………………..3

Fresh vegetables (if boiled, cover in water. If steamed, 1-2 glasses water)
Asparagus…………………………4-6
Whole beetroot……………….8-12
Beetroot -cut……………..15-18
Broccoli…………………………8-10
Baby artichokes or artichokes chunks…………8-10
Whole artichokes…………………..10-12
Cardoons……………………………12
Carrots chunks……………………3-4
Whole carrots…………………….5-6
Cauliflower florets……………..4-5
Cauliflower whole…………………8-12
Brussels sprouts……………..4-5
Savoy cabbage…………………………..6-8
baby onions………………………..5-6
Onions………………………….8-10
Swiss chard……………………………6-8
Extra fine beans…………………..4-5
Aubergines chunks…………………4-6
Potatoes chunks……………………5-6
Potatoes whole…………………….10-15
New potatoes………………….6-8
Peppers sliced………………….15
Peas………………………….2-5
Tomatoes chunks………………….3-5
Leeks……………………………4-6
Turnips chunks……………………..8-10
Turnips whole………………………10-15
Celery chunks……………………6-8
Spinach………………………….3-4
Pumpkin diced…………………….4-5
Zucchini…………………………2-3

Got a favourite pressure cooker recipe? Why not share it with us!

These small golden drops (as the name translates) are incredibly sweet, refreshing and juicy, with a tart edge towards the center of the fruit.  For the softness of the flesh they are best enjoyed as they are or used in jams, chutneys and cakes.

Region: Plums are said to originate in Asia, and the Goccia d’oro is also known as “Shiro” plum in Asia. We get ours from the Milan market, where plums are abundant in the summer.

Quality: July is the peak of the season for this variety of plum. Later in the summer we will get some amazing Reine Claude and Mirabelle plums from France, but for the moment the ones from Italy are the best on the market.

Cost: We always let you know the price per kg so you can easily compare our prices. You will struggle to find this variety for sale anywhere else!

Natoora“ Baby “Goccia d’oro” plums“ £4.77/kg

This week we’re celebrating our beautiful tomatoes. It’s the perfect time of year to enjoy sunkissed sweet datterini and meaty San Marzanos grown at the base of Mount Vesuvius. We have all the best varieties, expertly picked every week from the finest markets and growers in Southern Italy. They are so good that they even appear on the menus of some of London’s top restuarants, and have been featured in Theo Randalls “Pasta”, The Metro and Eat In Magazine.

Amazingly tasty this week are the rich San Marzano tomaotes. They are ideal for making sauces and soups and are just delicious in this traditional Tuscan recipe…

500g San Marzano tomatoes
2 garlic cloves
Pinch of crushed chillies
Handful of basil
1ltr beef stock
300g slightly stale bread
extra virgin olive oil

Heat some oil in a large saucepan or pot. Gently fry the garlic and some chillies, removing the garlic when golden brown.

Puree the tomatoes then add to the pot with some basil and cook for a couple of minutes. Then add the bread, thinly sliced. Mix. When  the bread has soaked up the sauce, add the hot stock. Season with salt and pepper.

Cook for 15 minutes adding more stock if necessary. Rest for an hour, then mix again to dissolve the bread. Serve hot, but not piping hot, with a drizzle of olive oil and garnish with fresh basil leaves.

Have your own favourite tomato recipe? Let us know! View our whole range of  fresh tomatoes online today.

Summer is the perfect time to enjoy the refreshing and seasonal flavour of cucumber.  It is of course fantastic in a jug of Pimm’s or in a smoked salmon sandwich, but try it as a sauce with cod and you will be blown away!

4 tbsp. chopped parsley
2 tbsp.  chopped chives
8 tbsp. flour
6 tbsp. milk
750g cod fillets
75g butter
2 tbsp. olive oil
2 cucumbers
25cl white wine
120g sour cream
salt and freshly ground black pepper

Rinse the fish and pat it dry. Then mix the herbs with the flour, salt and pepper on a big plate. Dip the fillets into a bowl of the milk, then roll them into the herby flour and put on the side.

Heat 50gr of butter and some oil in a large pan and fry the fish on a high heat. Rest it on some kitchen paper to absorb any excess oil then keep warm in the oven while you prepare the sauce.

Peel the cucumbers, cut them lengthways and scrape out the central seedy part. Cut in thick slices. Fry them in the remaining butter for 30 seconds, then add the wine and season with salt and pepper. Bring to the boil and cook for a few minutes. Remove from the heat and allow to cool down, then add the cream.

Arrange the fish on a serving plate and spoon over the sauce.

To celebrate the launch of Theo Randall’s “Pasta”, we are giving you the chance to win one of 10 exclusive signed copies! Click here for more information and to enter.

“This is one of my favourite books of the year, and a must-have for any pasta lover. Theo’s cooking is sublime” – Jamie Oliver.

“This restaurant served me the best meal I have eaten all year” – Jay Rayner, The Observer

We also have another exclusive recipe preview, from the ‘Tomato’ section of the book. It uses our deliciously sweet Datterini tomatoes. You can make this recipe with the very same tomatoes that Theo uses by ordering online with Natoora!

Pappardelle with Roasted Datterini Tomatoes, Taggiasche Olives and Basil

500g Datterini tomatoes
2 garlic cloves, finely sliced
75g Taggiasche olives, stoned
a small bunch of basil
3 tablespoons olive oil
250g fresh papparedelle (or dried egg pappardelle)
75g young pecorino cheese, grated
sea salt and freshly ground black pepper

Cut the tomatoes in half widthways and squeeze out the seeds. Put the tomatoes in a bowl and toss with the garlic, olives, half the basil, torn into small pieces, 2 tablespoons of the olive oil and some salt and pepper. Transfer to a roasting tin or an ovenproof dish and place in an oven preheated to 190C/Gas Mark 5. Roast for 20 minutes; the tomatoes will break up slightly but this is a good thing. Most importantly, their flavour will be concentrated. Remove from the oven and leave to stand for a few minutes.

Cook the pappardelle in a large pan of boiling salted water for 3-4 minutes, until al dente (or cook according to the packet instructions for dried pappardelle). Drain and add to the tomato mixture. Add the remaining tablespoon of olive oil, then rip up the remaining basil and add that too. Toss together until the pasta is coated in the tomato juices. Serve immediately, with the grated pecorino and some black pepper.

(Taken from Theo Randall, “Pasta“.)

Love Pasta?

You can buy fresh pasta online from the best pasta maker in London at Natoora. VIMA makes their pasta by hand, especially for your order and it is the same fresh pasta supplied to top London restaurants.

Or try making your own fresh pasta with our pasta dough kit.

Find more amazing pasta recipes in Theo’s new cookbook – you can win a signed copy if you enter our competition!

Celebrate the launch of Theo Randall’s “Pasta”

This month, Theo Randall launched his first cookbook, “Pasta“. Theo Randall was head chef at River Cafe for 10 years and now runs his own award-winning restaurant, Theo Randall at the Intercontinental. This friendly, accessible and stylish cookbook will prove will prove indispensable for all who love unfussy yet delicious food.

Simplicity and the quality of the ingredients are the keynotes to Theo’s cooking. Shop at natoora and you’ll be getting the same quality seasonal foods as supplied to Theo Randall both at home, and at his restaurant.

Thanks to our close friendship we Theo, we are able to provide this exclusive sneak preview of one of the mouthwatering recipes featured in Theo’s book…

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Spaghetti with Lobster, Fennel, Tomatoes and Zucchini

“Lobster is considered the king of shellfish but it can be disappointing when you buy it pre-cooked. In my experience, the best lobsters are the native Scottish ones or the Dorset Blue lobster, which is an almost electric blue before it is cooked. When I buy a lobster I always ask for some seaweed, which is put on top of the lobster in its polystyrene box. The seaweed tends to keep the lobster clam while it is stored in the fridge.”

1 600g lobster, cooked
2 small zucchini, cut into slices 5mm thick
1 fennel bulb, cut into slices 5mm thick
2 tablespoons olive oil
1 garlic clove, finely sliced
400g can of chopped tomatoes
1 tablespoon chopped flat-leaf parsley
400g spaghetti
sea salt and freshly ground black pepper

Put the lobster down with the tail flat on the board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a  heavy knife and remove the meat, then remove any meat from the head (the head and claws can be kept to make soup or stock). Cut each half tail into 3 pieces – leaving the tail in the shell in this way will add flavour to the sauce.

Cook the zucchini and fennel in a pan of boiling salted water until tender but not mushy, then drain and set aside.

Heat the olive oil in a saucepan, add the garlic and cook gently until soft. Add the tomatoes and cook slowly for 10 minutes. Add the lobster, zucchini, fennel and chopped parsley, season well and add a dash of good olive oil.

Cook the spaghetti in a large pan of boiling salted water until al dente, then drain. Add to the lobster sauce, toss well and cook gently for a couple of minutes. Serve with black pepper.

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Don’t forget, you can buy the same ingredients as used by Theo Randall at www.natoora.co.uk!

Watch this space for more exclusive previews of Theo Randall recipes.