Archive for December, 2010

All our oranges are tasting superb at the moment and they make a wonderful match the fresh flavours of fennel and red onion…

2 oranges
2 fennels
half red onion
2 anchovies in oil
extra virgin olive oil
salt and pepper
oregano

Thinly slice the washed fennel, dress with a drizzle of balsamic vinegar and leave to marinate on the side.

Thinly slice the red onion and add to the fennel. Divide the orange segments and cut in half. Drain and roughly chop the anchovies. Add everything to the fennel, dress with salt, pepper, oregano and plenty of extra virgin olive oil.

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Taste: It is no surprise that they are one of the most popular oranges in Italy! Now at the beginning of the season, they’re beautifully perfumed, very juicy and with hints of red. The colour will get deeper as the season progresses.

Region: Our Tarocco oranges are from Sicily, arguably the best orange producing region in the world. These Tarocco are the best of the best, especially when compared with supermarket varieties imported from places such as Morocco and South Africa.

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

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

Natoora “Tarocco Nocellara Oranges” £0.32 each, £2.66/kg

Ocado “Medium Oranges” £0.40 each, price per kg not given

This risotto is wonderfully fragrant with a touch of nutty sweetness. Perfect enjoyed this time of year when chestnuts are at their very best…

50g roasted and peeled chestnuts
150g risotto rice
50ml gravy
25g grated parmesan
25g butter
half a small onion
1/2ltr vegetable stock
1 rosemary sprig
a dash of cognac
salt and pepper

Cook the roasted and peeled chestnuts in the gravy diluted with water, for half an hour. In the meantime, boil the stock with the rosemary sprig for 5 minutes, then remove the sprig and keep on the side.

Sweat the finely chopped onion in half the butter, then add the rosemary, stir and cook gently until the onions are soft and golden. Add the risotto rice and “toast” it for a couple of minutes, then add the cognac and let evaporate.

Remove the rosemary and start adding the stock, little at a time. Half way through the cooking process, add the drained chestnuts with a bit of gravy stock. Add more stock if necessary. When the risotto is “al dente”, remove from the heat, add the remaining butter and the parmesan.

Leave to rest for a couple of minutes, and serve hot.

Taste: Chestnuts from Italy are renowned for being sweet and delicately flavoured, but with a lovely distinctive crunchy texture They are amazing roasted of course, but are also extremely versatile in the kitchen and often used in baking or as an ingredient in savoury dishes. They go extremely well with gamey dishes.

Quality: We buy chestnuts twice a week from the Milan market, so you can be sure you get the freshest, loveliest fruits on the market.

Growing: Chestnuts are of course an Autumn fruit so they are in full season at the moment… enjoy them while they are at their best!

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

Natoora “Chestnuts“ £7.05/kg
Ocado “Chestnuts” £7.09/kg
Abel and Cole “Chestnuts” £8.23/kg

(prices checked on 06/12/2010)

For more real food comparisons, visit our blog!

Serves 2

200g swordfish steak (sushi quality)
juice of half a bergamot, plus grated zest
1 spring onion (optional)
salt and pepper
2 tbsp extra virgin olive oil
mint leaves for garnish

Mix together the finely diced swordfish, the grated bergamot zest and the olive oil, season with salt and pepper to taste.

Swordfish has a quite intense “raw” flavour, so if you want to disguise it a bit, add the juice of the bergamot and the finely sliced spring onion as well.

Spoon the mix into two small chef’s rings and press down until firm, then place in the fridge until it’s time for serving.

Place the rings on the serving dish, remove them and garnish with a few mint leaves. You may drizzle some extra olive oil to taste.