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Fancy some Fennel?
Fennel is an underused and underrated
vegetable. Most people have heard of it but many
people have never eaten it. In Roman Britain bunches of fennel were
hung outside houses to ward off witches. But did you know that fennel
is a natural digestive aid - in fact, the crushed seeds are used
in infants gripe water to help with colic. It is also a mild diuretic
and can soothe an irritated stomach. Fennel can be eaten raw but
its delicious lightly steamed and is especially good to offset fatty
foods such as pork and oily fish. |
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Herb Butter
1 tbsp fresh tarragon
1 tbsp fresh parsley
1 tbsp fresh chervil
2pz (50g) butter
1 spring onion
Put parsley, chervil and tarragon into a bowl and
chop finely.
Cream the butter until soft.
Chop spring onion and add this and herbs to the butter
and cream gently.
Chill until ready to serve.
Mustard Butter ~
serve with beef, lamb, and ham
2oz (50g) Butter
2 tsp French or Wholegrain mustard
Cream butter until soft
Beat in mustard gradually
Chill until required.
Lemon Butter -
serve with veal or chicken
2oz (50g) Butter
1 tsp grated lemon rind
1 tsp lemon juice
Cream butter until soft
Beat in lemon juice slowly
Add lemon rind and cream mixture
Chill until ready to serve |
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Freezer Facts
Freezing does not kill bacteria
but stops them from multiplying as long as the freezer is
kept at the correct temperature of 0° C or below.
Only freeze fresh food as if the
food contains bacteria before it is frozen it will also do
so when thawed.
Remember to defrost your freezer regularly to ensure its efficiency.
Never put steaming food into the freezer. Always allow cooked
food to cool before freezing.
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With
the varieties of milk on the shelf these days do you really know
which is which?
Pasteurised
Pasteurised milk has been heated
to not less than 72° C for 15 seconds and then rapidly cooled. This
destroys harmful bacteria and prolongs its keeping qualities. Varying
coloured tinfoil tops denote the different varieties.
Whole milk - most of the cream rises
to the top and contains an average of 3.9% fat.
Homogenized - processed so that the
cream is evenly distributed throughout.
Semi-skimmed - over half of the cream
has been removed to an average fat content of 1.6%
Skimmed - almost all of the cream is
removed to leave an average fat content of 0.1%
Channel Island - known as 'gold top'
this milk comes specifically from Jersey or Guernsey cows and has
a whopping 5.1% fat.
Untreated
This is raw milk that
has not been through the pasteurisation process. It must be sold
under licence and labelled accordingly. The milk is not heat treated
and therefore contains organisms which could be harmful to health.
Its average fat content is 3.9% fat.
Sterilised
This homogenised milk
has been heated to boiling point and vacuum sealed to sterilise
it. It is usually recognised by its tall, long-necked bottle.
Ultra-Heat Treated (UHT)
Also known as
long-life milk this is homogenised milk which
is then ultra-heated to 132 and packaged in foil-lined cartons.
It is also available in semi-skimmed and skimmed varieties, and
has an unopened shelf life of around 6 months. Once opened, treat
as pasteurised milk. |
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