J is for Jerusalem artichoke (Helianthus Tuberosus)

The Jerusalem artichoke, not to be confused with the Globe artichoke                                       (Cynara cardunculus var. scolymus) is a statuesque species of Sunflower           (Helianthus annus) which is native to North America, it has no connection to Jerusalem and it isn't actually related to any other artichoke! The origin of its name is uncertain though the artichoke part is believed to be from the similarity in the taste of its tuber with that of the true artichoke.

Jerusalem artichoke

This herbaceous perennial plant, a northern member of the Lettuce family is cultivated from October-March worldwide mainly for its below ground tubers which are used as root vegetables that can be eaten either raw in salads where it is sweet, crunchy and moist or it can be cooked by way of steaming or boiling gently until tender, after peeling it used in soups,risottos and various other dishes. 

The flavour of the tuber is sweet and nutty, similar to that of the water chestnut.

Popular varieties of Jerusalem artichoke include, the Fuseau- a large, smooth skinned cultiver which is easy to peel and the Dwarf Sunray which has long smooth skinned tubers.

Other names for the Jerusalem artichoke are Sunchoke, Sunroot, Topinambour and Earth apple.

 

 

 

 

 

 

A-Z of Cookery Ingredients

I is for IDIAZABAL

 

IDIAZABAL is a unpasteurised DOP sheep's milk cheese

made in the Basque region of Spain.

It is a cooked and pressed cheese with a typical fat content of 45-50% which is shaped into 5-7In/13-18Cm diameter wheels weighing
between 2.5-4.5KG/51/2-10lb.

The cheese is yellow-beige in colour and its texture

is that of a firm paste with many tiny holes.

This cheese is mainly smoked with natural wood chippings

giving it a rich and buttery flavour.

A-Z of Cookery ingredients

H is for Hyssop (Hysoppus Officinalis)
 
Hyssop is an aromatic plant from the eastern Mediterranean. The plants leaves have a pungent, minty and also Slightly bitter taste.

The main use of the Hyssop plant today is in the
distillation of certain liqueurs, such as Chartreuse and Benedictine. It is also one of six major herb ingredients used in the production of Absinthe.

Other uses of the young leaves include the
flavouring of Mediterranean soups and stews,
the seasoning of stuffing's, oily fish and certain Charcuturie products.

Understanding egg codes and The Lion Mark

The Lion Mark of Quality is a registered trademark and it can only be used by those Farmers who have subscribed to the British Egg Industry Council. 

This mark of quality is therefore only used on eggs produced in accordance with both UK and EU law and the strict Lion Quality Code of Practise.
The Lion Mark is essentially a guarantee that the eggs are of the best quality available and that they are laid by British hens that have been vaccinated against salmonella.
*More than 85% of UK eggs are now produced to Lion Quality Standards.
Codes are also printed on most good quality eggs.
These codes indicate how the hens were kept, their country of origin
 and the ID of the farm where they were produced. 



An egg displaying The Lion Mark and egg codes.

                                                    

The Lion Quality Mark

 

Understanding egg codes

0 = Organic          BB = Best Before

1 = Free Range   UK = Origin

2 = Barn               13239 = Farm ID

3 = Cage

The typical nutrition of hens eggs

                                         Per egg         Per 100g

Energy                               326KJ                   615KJ

                                          78KCAL            148KCAL

Protein                                  6.6g                    12.4g

Carbohydrate                    Trace                  Trace

  Of which sugars              Trace                 Trace

Fat                                          5.8g                   10.9g

Of which saturates             1.5g                    2.9g

Fibre                                       Nil                      Nil

Sodium                                 0.07g                  0.14g

Vitamin A                            100µg                190µg

                                     (13% RDA)       (24% RDA)

Vitamin D                             0.9µg                 1.8µg

                                     (19% RDA)       (35% RDA)

Riboflavin                             0.2mg                0.5mg

(Vitamin B2)              (19% RDA)       (34% RDA)

Vitamin B12                          1.3µg                 2.5µg

                                     (53% RDA)       (100% RDA)

*RDA=Recommended daily allowance

For more information see http://www.britegg.co.uk/ or http://www.lioneggs.co.uk/    

     

 

A-Z of Cookery ingredients

G is for Gewürztraminer
Gewürztraminer is a white Alsace wine and it is made from the spicy Gewürztraminer grape.
These wines have a particularly aromatic bouquet and the Gewüztraminer variety of grape is also grown in Austria, California, Italy and Germany as well as some other New World vineyards.
Gewüztraminer is an excellent accompaniment to dishes
from the Far East, China and Thailand.