Once again we delve into the fabulously varied world of Brazilian culture and cuisine, this time looking at a dish that is remarkably simple to make and one that should be an easy addition to any summertime menu for caterers who are looking to include a little bit of samba influence over the coming months.
Much like Brazil’s national cocktail the caiprihna, the components of the feijoada can be altered to taste and regional presence making it a wonderfully versatile dish. A black bean stew, very similar to a chili, it is easy to prepare and tastes exquisite when left to cook slowly.
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Anglo-American researchers who have been looking into the health benefits associated with traditional Mediterranean staples have recently discovered, they claim, the secret combinations that help keep us all fit and healthy.
According to the researchers the presence of olive oil and leafy salad or vegetables is the key to good health.
The combination produces nitro fatty acids which help lower blood pressure levels.
The scientific bit of research, which was part-funded by the British Heart Foundation, found that nitro fatty acids would reduce blood pressure by blocking an enzyme called epozide hydrolase. Professor Philip Eaton, from King’s College London, said that “It’s nature’s protective mechanism. If we can tap into this we could make new drugs for treating high blood pressure and preventing heart disease.”
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Earlier on this year it transpired that five portions of fruit and vegetables a day may not be enough and that figure should be revised upwards to seven.
To quickly recap, the research, conducted by scientists from University College London, stated that having at least seven healthy portions was associated with a 42% lower risk of death.
This came at a time when the World Health Organisation is warning the childhood obesity is on track to become the norm.
One question that people have been constantly asking since the results of the study were made public is ‘how do I fit seven servings in to my eating routine?’
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Easter weekend is just around the corner.
It is so close that we can already visualise butter melting into lightly toasted hot cross buns; guiltily take pleasure from a plethora of indulgent Easter eggs and frankly, we cannot wait for our traditional roasted leg of lamb sat on the kitchen table come Sunday afternoon.
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Some foods can perk you up a little bit, meaning that if you cannot fit a little siesta into your daily schedule and are wanting to stay away from heavily caffeinated pick-me-ups like supersized lattes and neat espressos, then these bites can give you a little boost of energy.
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They say that no food disappears from the culinary bibles altogether. Sometimes they may vanish for a while and then make a renaissance decades later, or they may lay dormant before somebody brands them as ‘cool’ and markets them as the latest in a long line of ‘super foods’. Or, as is the case with this tale, you could be sat wistfully reminiscing and then, suddenly, flavours and memories come flooding back.
When I was younger there was fennel in the garden; growing tall – or maybe I was just short – it tended to act as a quasi-fence separating grass, soil and path; other times the clumps became battered goalposts; and then, it was used to cook with.
But, for some reason, it vanished.
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Today, for those who are unaware, is Saint Patrick’s Day. The one day a year where everybody, including myself, becomes Irish, celebrates and dons some emerald coloured clothes.
So, what could be better than combining Ireland and food for today’s entry to the CS Catering blog?
The answer, clearly, is nothing.
References to the tradition of Irish food can be traced back right to the formative years of Irish literature. The hero of Irish mythology, Fionn mac Cumhaill, gained his intelligence and wisdom from eating a salmon.
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So today is the day where we all rummage through the cupboards, find all the eggs, flour, milk and butter we can find, mix them all together and whack it in a pan.
Surely it hasn’t creped up on you?
Poor puns aside, today isn’t solely about naleśniki, panqueques or palačinka. As lovely as crepes are accompanied by a modicum of freshly squeezed lemon juice drizzle and a sprinkling of sugar, sometimes we just want a little bit more.
Not that there’s anything wrong with that, variety is, after all, the spice of life. [ Read More ]
To round off our potato themed week of blog posts where we pondered if the perfect chip could exist, talked about chip week and genetically modified potatoes, and introduced the Bake-King Mini, it is time to round these past few days off with a tip or two on how to make some of the best baked potatoes around.
Chips may reign supreme, whilst mash is incredibly adaptable, but sometimes you can’t beat a great jacket; crisp, crunchy skin covering the white fluffy innards with a topping, gently melting over it.
It doesn’t get better than that.
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It is certainly soup weather at the moment.
On these gloomy – and being British, decidedly wet and windy – days, it often takes more than an alluring smell to perk up interests and inject a little spring in the steps of people who are feeling the ill effects of the endless horizon of grey clouds.
It is a time of year when the family meal would often consist of hearty foods: stews, puddings and casseroles, that kind of thing.
To preface most main Sunday meals a soup would be served.
In order to provide a little uplift in spirits, here’s a soup recipe that will immediately grab the attention of your senses and leave you with a lovely little fuzzy feeling (the good kind!) in your stomach.
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Author
Damien Wilde