Magazine February 2018

A Party Must-have: Charcuterie Platter

Discerning gourmets always appreciate a good charcuterie platter, whether it’s at a house party or at a cocktail reception. Here’s what you need to put together your own charcuterie platter:

Thinly sliced savoury goodness (ham and sausage):
- Citterio Prosciutto San Daniele 16 months
- Primavera Organic Mortadella Bologna with Pistachio

Something hand-sliced to add bite and texture:
- Mayte Le Beret Basque

Something spicy:
- Chorizo (Alejandro Spicy Chorizo)

Something rich and creamy:
- Poultry terrine (Thiol Duck Meat Terrine)

On the side:
- Olives, dried fruits, nuts, and baguette or crackers

Take Your Pick: Milk Cheese Chart

Cow’s milk, goat’s milk and sheep’s milk are no doubt the most common when it comes to cheese-making, and each type of milk cheese differs in production quantity, taste and nutritional value. The most commonly used dairy for cheese is cow’s milk, which is four times the amount of goat’s milk cheese, and seven times that of sheep’s milk cheese. Check out this chart to see the types of milk cheeses you can find at city'super!

Cow’s milk cheese (often milky white or pastel yellow in colour with a fresh, sweet milkiness)
- Les Frères Marchand Mimolette Cheese 24 Months
- Lye Cross Farm Oak Smoked Cheddar Cheese
- Les Freres Marchand 24 Months Comté Cheese

Goat’s milk cheese (white in colour with a tangy, “goaty” flavour)
- Les Frères Marchand Valencay Cheese
- Les Frères Marchand Chabichou Cheese AOP

Sheep’s milk cheese (yellow in colour with a milky sweetness followed by a lingering nutty taste)
- Pecorino Al Tartufo Cheese

Huevos Rotos “Broken Egg” with Iberico Ham

Served at taverns across Spain, this incredibly simple recipe with egg, potatoes and Iberico ham can be enjoyed any time of the day.

Huevos Rotos “Broken Egg” with Iberico Ham

Ingredients (Serves one):

Egg 1 pc Baked potato wedges 15 pc Eiriz Iberico Bellota Ham 36 months 8 slices Olive oil For cooking Salt and ground black pepper To taste

Steps:

1. Place potato wedges on a flat plate and season with salt. Set aside.

2. Fry egg in olive oil on medium heat until egg white is no longer transparent. Place fried egg over potato wedges. Season with salt and pepper.

3. Put slices of Iberico ham on top of the egg and leave them for 2 to 3 minutes for the fats to melt and for the aroma of the ham to be released.

4. Just before eating, break the egg and mix well with potatoes and ham. Enjoy!

Artisanal Cheese vs. Industrial Cheese

There are so many cheeses on the market. Some are mass-produced “industrial” cheese, while others are considered rare and “artisanal”, but how are they different?

Artisanal Cheese:
- Delicate procedure
- Produced in small quantities by hand
- Has ageing potential and more complex flavours that change over time
- Usually made with unpasteurised milk (the milk was heated at 37°C to 40°C for 12 to 16 seconds)
- Shorter shelf life

Industrial Cheese:
- More readily available
- More consistent in flavour and appearance
- Made with pasteurised milk (the milk was heated at 65°C to 72°C for 12 to 20 seconds)
- Longer shelf life

Jamón Ibérico vs Prosciutto: Do You Know the Difference?

Who doesn’t love ham? But do you know the difference between the Spanish jamón ibérico and the Italian prosciutto? Watch this video to find out!

Iberico Ham (Jamón Ibérico):
- Mainly produced in Spain
- Come from black Iberian pigs; a bellota grading indicates that the pig is acorn-fed
- Usually aged for 24 to 48 months
- Darker coloured meat with marbling
- Rich, nutty flavour
- Often eaten by itself or paired with wine

Prosciutto:
- Produced in Italy
- Come from white pig breeds
- Usually aged for 12 to 24 months
- Pink coloured meat
- Delicate and well-balanced in flavour
- Can be eaten by itself or paired with fruits like melon or figs; can also be used in cooking

The Major Parts of Iberico Ham

Here’s a beginner’s guide to Iberico ham (arguably the best cured ham in the world!) - the different parts of the leg and their unique marbling and flavour.

Punta (the hip): Contains the most fats and is almost translucent; rich in flavour and marbling
Maza (near the hip): Plenty of marbling with an oily, milder taste
Babilla (front thigh): Rich, meaty flavour; drier and leaner than other parts
Hock (back of knee): Chewy and dry; pairs well with wine when diced

Baked Lobster with Truffle Cheese Blanket

We love everything covered in cheese, especially if lobster and black truffles are involved. Check out this drool-worthy recipe of baked lobster topped with a truffle cheese blanket!

Baked Lobster with Truffle Cheese Blanket

Ingredients:

1/2 cooked lobster	1/2 lobster
Melted Butter	1 tbsp
Les Frères Marchand Raclette Cheese with Truffles	Thinly sliced
Salt and pepper	For seasoning

Steps:

1. Preheat oven to 200°C. Brush melted butter onto lobster meat.

2. Place lobster onto oven pan (meat side up) and bake for 3 to 4 minutes. Remove from heat; place lobster on a plate and set aside.

3. Place 2 to 4 slices of truffle raclette onto Boska Partyclette Cheese Melter and heat until just melted.

4. Pour the cheese over lobster, then season with salt and pepper on your preference.

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