So… a pandemic and menopause has caused me to reflect, re-think and return to Food Freelancer..
A lot of friendship & a canny name caused me and BBF to come up with a cousin once removed variant of Limoncello…
That being …Clemencello… morphed into McLemancello in honour of bestest swimming buddy Rhona McLeman.. (see what I did there!?)
We used pared clementine peel and supermarket vodka with caster sugar.. and seeped the peel with vodka, sugar and water syrup for about 5 weeks in the dark, agitating occasionally .. and then, to combat any waste I used the vodka seeped pared peel as flavouring in Cantucci...
McLemancello
10 Clementines (or 6 Oranges)
70cl Vodka ( supermarket brand is fine)
500g caster Sugar
600ml boiling water
2. Put the peel into a large clean jar with a tight fitting lid, and pour over the vodka. leave for 1 week, agitating occasionally
3. A week later, put the sugar in a heatproof bowl or wide jug and pour over the boiling water, stirring until the sugar has dissolved. Cool slightly and then pour this over the peels and vodka. Can leave this for a week or longer before decanting.
4. When you are ready to decant, strain into bottles. Retain the seeped peel, shredding a little for each bottle. Decorate with label and Christmasy ribbon.
PS: I used plastic bottles for a "sip and dip" of McLemancello.. the reason for a small plastic bottle is that McLemancello is best served from the freezer, over ice.. it thickens up slightly in the freezer. Served with the complimentary Almond, Walnut, Peanut & Clementine Cantucci, for a dip.. the combination is sublime
5. Retain the remaining vodka soaked peel if you'd like to make the Almond, Walnut, Peanut & Clementine Cantucci
Almond, Walnut, Peanut & Clementine Cantucci
Retained vodka soaked peel, cut into thin strips (will be about 50g)
50g caster sugar
250g plain flour (plus some for the board when mixing
1/2 tsp baking powder
250g caster sugar
3 medium free range eggs, beaten
200g Almonds, Walnuts, Roasted unsalted peanuts, chopped
1. place the sliced rind and 50g caster sugar in a pan and without stirring, heat gently until the sugar melts ( shake the pan to prevent sticking). it will be a thick liquid when hot, but this will be sticky and set hard, so pour out the mixture on to a plate and allow to cool. Soak the saucepan and wash up straightaway. break up and re-chop the peel into small pieces, if necessary, set aside until making the Cantucci
2. preheat the oven to 170 C 150 C Fan Gas 3 and line a large baking tray with baking parchment or greaseproof paper
3. Mix together the flour, baking powder, sugar in a large bowl. Add the eggs and combine, stirring all the time to make a dough, add the chopped nuts and crystallised peel. The dough is very sticky, but keep going, making sure the flour from the bottom of the bowl is combined into the mixture.
4. Flour a surface or board well and turn out the mixture. Knead the mixture gently and divide into 2. shape into logs each approx 25cm long (or to fit your baking tray). Place the logs side by side, but not touching onto the lined baking tray. Bake for 25 minutes.
5. Remove from the oven, retain on tray. allow to cool for 30 mins or so. Then cut each log acrossways into just under 2cm thick pieces, and lay flat on the same baking tray so cut surface is flat.
6. return to the oven and bake at same temperature for 7-8 minutes, turn over and continue to bake for a further 7-8 minutes until golden brown.
7. Remove from the oven and cool on a wire rack.
Is Food a Fashion? Chaat Magazine Article
31 May 2013 07:00 am
Food undoubtedly trends but is it fashionable? Thinking about recent crazes that have occurred, one could definitely say yes – well an accessory at least. These days it's the done thing to be seen with a bag of flavoured popcorn and macaroons to match your outfit. The sliced white loaf is packed off to the charity shop in favour of its upmarket artisanal walnut loaf which has to been eaten alongside a craft beer.
D.O.M Redicovering Brazilian Ingredients with Alex Atala
29 May 2013 09:00 am
Acclaimed Brazilian Chef Alex Atala will launch his first book in the English language in September 2013. D.O.M. – Rediscovering Brazilian Ingredients/Alex Atala will be published by Phaidon and will be a journey into the true flavours of Brazil, including Alex's research deep into the heart of the Amazon rainforest.
This concisely photographed hard backed volume will tell the story of 150 of Brazil's ingredients throughout its 320 pages and will be as much a pictorial story about the peoples and lifestyle of Brazil as the food that finds its way onto the nation's plates.
American Heritage Historic Chocolate
24 May 2013 08:00 am
Mars Chocolate North America announced it will debut an expanded collection of American Heritage Chocolate products—now including four different formats—available in colonial-inspired, commemorative packaging. American Heritage Chocolate is an authentic historic line of products—based on a recipe from the 1750s—that celebrates chocolate's important role in the lives of Americans during the 18th century.
Hot New 'Spaceship Air Fryer' Descends into Kitchens
22 May 2013 08:00 am
Hometech Spaceship Air Fryer is patented in China (it's a Chinese company) and Europe. Its patent turbo air technology makes it possible to make the tastiest chips that contain up to 99.8% less fat! Requiring less than half a teaspoon of oil, if that, it is truly a fat & oil free fryer.
Sparkling Ice Lemonade
20 May 2013 08:00 am
Sparkling ICE®, part of the TalkingRain® portfolio of beverages has expanded its brand with a new zero calorie Lemonade product line. Raspberry Lemonade, Strawberry Lemonade and Lemonade with Tea are a complement to the Classic Lemonade flavour successfully launched in 2012.
Food Revolution Day
17 May 2013 08:00 am
Today is the second Food Revolution Day which aims to raise awareness about the importance of good food and food education. It's the chance for people to come together within their communities, whether that be school, work or families, to cook together and share their kitchen skills. They believe that food skills are among the most valuable skills you can ever learn and that every child should learn about food, where it comes from and how it affects our bodies.
Monty Bojangles Cocoa Dusted Truffles dubut in America
16 May 2013 08:00 am
Monty Bojangles, the United Kingdom's fastest growing premium and all-natural French double cocoa dusted truffles are going to the United States. The company will introduce four contemporary truffle flavours to start: "Rich & Intensely Chocolatey," "Crumbly & Soft Cookie," "Flirty & Fruity Orange," and "Sea Salt Infused Toffee." Each premium truffle is double dusted with a generous coat of exquisite bitter sweet cocoa.
Urban Garden Yields Bountiful Harvests in Small Space
13 May 2013 08:00 am
City dwellers longing to grow their own produce can learn a lot from Gary and Katie Bachman 's urban garden in Ocean Springs, Mississippi. On less than 1/10 of an acre, the Bachmans' Heritage Cottage Urban Nano Farm yields enough fresh vegetables and herbs to supply three local restaurants and a weekly farmers market, as well as the Bachmans' own needs. The produce is grown in container gardens, including 111 EarthBoxes
Burger King Survey USA
10 May 2013 04:15 pm
To celebrate National Burger Month, the fire-grilling experts at the BURGER KING® brand surveyed more than 150,000 people in U.S. on their grilling preferences and burger eating habits. Known for fire-grilling burgers rather than frying them, the BURGER KING® brand investigated the ties between personality attributes and burger preparation.
Oblix at The Shard, London opens today
07 May 2013 03:00 pm
Rainer Becker, the creator and founding force of Zuma and Roka restaurants, opens OBLIX in The Shard, today.
Domino's Live - Cameras catch all the action
06 May 2013 09:00 am
Continuing to revolutionize the digital experience, Domino's Pizza is truly opening its doors. Digitally, that is. The recognized world leader in pizza delivery has launched its new Domino's Live online platform – a destination where customers can follow the action of an in-store lunch or dinner rush live, and experience something unique and innovative to the world of pizza and quick service restaurants.
Shhh! It's a soft launch for The Pearson Room
03 May 2013 10:00 am
Food aside (we'll come on to that), The Pearson Room has some good credentials. Firstly it's located in Canary Wharf – captive audience, tick. Secondly it's designed by the people behind Bubbledogs and Le Gavroche's bar – style, tick. Now for the food, after all, that's what you go there for!
Head Chef is Vagner Matos (previously at The Swan, Shoreditch and Cecconi's) who creates a menu focusing on sharing platters with dishes such as fish tacos with chipotle aioli, queenies and a buttermilk fried chicken burger all featuring. There's a Pearson Burger too, which offers tobacco onions, pulled pork or wild boar bacon as optional extras. Gourmet twists on everyday dishes such as lobster mac'n cheese, steaks, pies and a meat board also put in an appearance.
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