Introducing Delicious Days, the official online magazine of The Delicious Group. Take the time to browse our array of articles, tips, news, offers and recipes!

70 Years of Tradition- All in One Bite | Delicious Ingredients

Posted on September 1, 2010 | No Comments

Artisan Biscuits started over 70 years ago in the Derbyshire Peak district. Now 70 years later, they still use the same bronze rollers and biscuit-moulding methods. In the last 50 years, they have only had two Head Bakers. In 2009, Terry retired, and Paul, his understudy, took Terry’s place. Paul now sifts, weighs, mixes, and works the dough in the same old-fashioned way.

The handmade biscuits from the Our Generation series is not to be missed.

Our Generation Pecan & Maple Butter Crunch 150g (MYR18.50)

Our Generation Gingerbread Men 100g (MYR18.50)

Our Generation Double Chocolate Chip 150g (MYR18.50)

Category: Ingredients

The Gloved One

Posted on August 26, 2010 | No Comments

When you have problems opening jars, reach for your latex gloves. It will give you an added non-slip grip to tackle even the toughest jars.

Category: Delicious Tips

THE CHUCK | KNOW YOUR MEAT

Posted on August 26, 2010 | No Comments

What do you ask for if you want to cook a pot roast, beef stew or when you want a good old steak to quickly season and slap on the charcoal grill? Our Know Your Meat series will take you through each section of a side of beef and share recipes too.

A side of beef is divided into several main sections called the primal cuts, as illustrated here.

We begin with the chuck. This is economical cut of meat is from around the animal’s shoulder. A good mix of fat, meat and connective tissues makes cuts from this region result in rich flavoured, tender, melting flesh when cooked correctly.

Use in chunks or as a large roast in stews, pot-roasts, and braises as the meat benefits from a long, slow cooking process. Thin steaks such as the 7-bone steak and top blade steak, can also be quickly broiled, or use flavoursome chuck mince in burgers and pasta sauce.

Here is a recipe for Braised Chuck Stew.

Ingredients

1kg beef chuck cut into largish chunks
Half a bottle of red wine (only cook with wine that you would drink)
2 litres of beef stock
200g whole, peeled shallots
300g whole baby carrots
50g flour
20g fresh thyme
4 bay leaves
125ml olive oil
Salt and pepper to taste

Instructions

Heat oven to 180-200 °C
Season the beef cheeks with salt and pepper, then sprinkle with flour, toss to coat.
Heat a heavy-based, ovenproof casserole, add olive oil then sear the pieces of meat until golden brown on each side, turning only once. Try not to overcrowd the pan or the beef will steam instead of sear. Once all the meat is seared remove from the pan and set aside.
Turn heat to medium and add onions and carrots to the pan and sauté till fragrant.
Pour in all the red wine and beef stockand bring to a gentle simmer, then add the beef, herbs, then cover and put the casserole in the oven.
Cook for 3-4 hours, checking tenderness every hour. Once meat is meltingly tender, season to taste before serving.

Serves 6-7. Serve with risotto, mash or polenta or over pasta. This recipe can also be used for other tough cuts of beef such as cheek, round, brisket and flank.

For more tips on the grades of beef, aging process and choosing the perfect steak, pick up your complimentary copy of The Delicious Times at any Delicious Café.

Category: Know Your Meat, Recipes

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