Medlow Gels Promotion for August

Get your orders in now to take full advantage of this Medlow Fine Gels promotion for August.
Contact the Gershgoods office on 4759 1100 today.

Sami's Kitchen - Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower

Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower - Recipe by Matt Rothman, Chef at Single Origin Roasters
Serves 4 People

Shawarmais a popular Mezze staple across the Middle East and has become probably the most renowned Eastern fast food worldwide, maybe second only to the humble Falafel ball. In fact, it is sometimes called the Arabian Taco!




Pork Belly
1kg pork belly, bone out and skin on
40g Shawarma blend
30ml olive oil

Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes, oil and 40g of Sami’s Kitchen Shawarma Spices. Rub all over pork belly, including the rind. Work into both sides of the belly. Place pork, skin side up in oven pre-heated to 250C and cook for 20 minutes then turn oven temp down to 140C and cook for an additional 1 ½ hours.

Nettles
200g picked nettle leaves
1 garlic clove minced
30 ml olive oil

Wearing gloves, place fresh nettles on a large cutting board (both top leaves and the fine stems can be used). Chop the nettles coarsely and add them to a pan with the garlic and olive oil and sauté until the nettles are wilted.
Note: Baby spinach can be substituted for nettles using the same quantity and method.

Cauliflower
½ head of cauliflower
25g butter
300ml milk
Seasoning

Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan, add cauliflower and simmer until softened. Strain and liquidise the cauliflower then season and pass through a fine sieve.

Rosnay Organic Whole Figs in Syrup - Coming in August

On the Rosnay farm they don't only grow olives and grapes, they have 120 fig trees too. Their largest organic figs go to market fresh, however there are a lot of smaller figs that are are perfect for bottling.
Using organic raw sugar , Rosnay port, vinegar, lemon juice, cinnamon and nutmeg, Florence Statham has spent years getting the recipe just right. They are absolutely delicious, great with icecream, on the cheese platter, or with careme puff pastry to make a divine fig gallette.

Order them now for delivery in August. Contact Gershgoods for more details.
http://rosnay.blogspot.com/2011/03/figs-are-in-seaon.html

Cunliffe & Waters Slow Cooked Lamb Kasoundi

This mouth-watering recipe is featured in the winter warmers selection by Cunliffe & Waters, we at Gershgoods recommend it as the perfect dish to comfort you from the harsh cold outside.
Slow Cooked Lamb Kasoundi

This mild but very aromatic Indian style curry will undoubtedly become one of your firm favourites. It is so simple to prepare (as we have very kindly done most of the work for you) and yet it has the most wonderful depth of flavour. If you start cooking it the night before it will be even tastier.

• 1kg diced lamb shoulder (or similar cut)
• 1 large leek, finely sliced
• 1 jar Cunliffe & Waters Tomato Kasoundi
• 1 tin diced tomatoes
• a little flour, salt and pepper
• Toss the lamb in seasoned flour.

1. Sautee the leek in a good splash of vegetable oil (olive is fine) in a heavy based pot on a medium-low heat until it softens, but does not start to change colour.
2. Turn up the heat and add the lamb. Stir continuously until browned.
3. Add the jar of Cunliffe & Waters Tomato Kasoundi, 250ml water and the tin of tomatoes.
4. Simmer on a low heat with the lid on for 2 hours - checking occasionally to see if more liquid is required.
5. Season and serve with basmati rice, Cunliffe & Waters Lime and Date Chutney, cucumber raita and naan bread. You will be very popular indeed!

Heilala Vanilla Plantation Trip 2011

HEILALA VANILLA PLANTATION TRIP 2011

Take A Trip To The Kingdom Of Vanilla With Chef Damien Styles

Don your summer linens and an appetite for new discoveries and delicacies and be one of only a few to witness the magical world of vanilla on an intimate journey with highly acclaimed chef, Damien Styles to the Heilala Vanilla plantation, located on the Vava'u Islands in the Kingdom of Tonga.

Over seven glorious days (Mon 24 Oct - Mon 31 Oct 2011) in the Tongan sunshine, intrepid

gourmands will be immersed in the humble village life and the Tongan way, appreciating and learning

the complex and intricate processes of growing and harvesting vanilla. This trip will be on Tongan time

i.e. very relaxed and not a five star hotel, butlers and spas kind of holiday! Read More...

 

Duck in Peter Watson Thai Yellow Curry

Darren made this for the gershgoods team last Friday, it was delicious!

This recipe uses the Peter Watson Thai Yellow Curry Paste

Ingredients:
1/2 jar Peter Watson Thai Yellow Curry paste
1 tin of Coconut Cream
1 tin of Coconut Milk
2 tablespoons Fish Sauce
100 grams (ish) Palm Sugar (about 1 heaped tablespoon)
1 large or 2 smaller ducks from the Chinese butcher, cooked (roasted) and cut into bite sized pieces.

Method: Place the coconut milk and cream in a flat pan and place over heat, cook till reduced and starting to split, add the half jar of Peter Watson Thai Yellow Curry paste to the milk mix along with the fish sauce and sugar... allow to cook until the sugar is melted and a great sauce results.

Place the chopped up duck into the sauce and allow to simmer for a short time. (I added 5 dried birds eye chilli's as well )

To Serve: Have a good bed of rice and spoon a generous portion of the duck over and a good squeeze of lime juice. For those who like it, some chopped coriander.

So easy and so good.

Original Hot Chocolate

One of our newest suppliers is warming us up today for the chilly winter solstice.

The Original Hot Chocolate Company produce a fun and indulgent way of enjoying a favourite hot drink, using premium couverture Belgian chocolate from Callebaut. 

Their handmade creation is a delicious chunk of chocolate set onto a wooden spoon, available in milk, white and dark varieties. All are stunningly stir-able and delightfully gluten free!

We love that it's so easy to use:

Simply heat or extend approximately 200ml of milk then whirl and stir The Original Hot Chocolate Company spoon until the sweet silky chocolate has melted away, leaving you a steaming cup of premium quality hot chocolate.

For order information please head to our website: www.gershgoods.com.au