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Freshly Baked Cheese Straws

24 Feb

What can be better than waking to the smell of freshly baked cheese straws.
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My delicious cheese straws can be cooked to order with what ever cheese you want , Parmesan , cheddar, an old style Edam , the combinations are endless .

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Per order there is a minimum of 10 cheese straws
For more info and pricing email or phone:
simon.bingham@simons-sauces.com
0642297107

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My Wild Mushroom, Chicken and Truffle Risotto

20 Dec

Risotto a brief history

Arborio rice

Risotto comes from northern Italy; it is common in Piedmont and other northern Italian regions .This traditional Italian creamy rice dish is a versatile food that can be used as a main course or as a side dish to jazz up any meal. It can be made with so many different ingredients that the flavors are never the same twice.

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The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

There is a lovely little story, urban legend perhaps, of a young apprentice called Valerius, who is supposed to have invented the yellow risotto recipe that Milan is so famous for.

The story goes that while he was working on the stain-glass window for the Cathedral Duomo in Milan in 1574 the towns’ people made fun of him, accrediting saffron to his work, instead of himself. He was incensed, and decided to take revenge. It came when his master got married. Valerius decided to overdose the rice with saffron which was going to be served as the main dish at the wedding feast. However, his retribution plans backfired as the guests were enthralled, and so the yellow risotto recipe of Milan became famous.

Afbeelding 003My risotto is made using a homemade stock, the freshest of wild mushrooms, organic chicken and to finish it off fresh black truffle.

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For more info mail or call: simon.bingham@simons-sauces.com 0642297107

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Thai food history, and of course my Thai Curry

3 Nov

Until 1939, the country we call Thailand was known as Siam. It was the only Southeast Asian country never colonized by the West. This helped Thailand to maintain its own special cuisine (cooking style). However, that cuisine had already been influenced by Thailand’s Asian neighbors. Outside influences such as Chinese cooking methods, IE, the introduction of frying, be it stir frying or deep frying have become what is now probably Thailand’s favorite cooking method, especially stir frying and the use of the Wok.

From nearby India came not only the Buddhist religion, but also spicy seasonings such as cumin, cardamom, and coriander, as well as curry dishes. The Malays, to the south, further shared seasonings, as well as their love of coconuts and the satay.

From the 16th and 17th centuries onward, when the powerful European trading nations began establishing their trading routes between Europe and South East Asia the Thais were ideally placed to benefit from the introduction of some more ingredients which would contribute further to the development and history of Thai food. One such introduction is one which we would be forgiven for thinking as a very Thai commodity, “The Chili ” was actually introduced by Portuguese Missionaries who brought them over from South America in the 1600’s.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy, most Thai dishes are not considered satisfying unless they combine all four tastes. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

Green curry and red curry are easily the most popular curries, utilizing chili peppers, garlic, lemon grass, and coconut milk, among other essential herbs and spices. Green curry is made with fresh, young green chili’s, and is significantly hotter than other curries.

 Red curry is made with bigger red chili’s, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.

Yellow curry is highly aromatic and brightly colored due to roasted spices and an infusion of turmeric, and is typically paired with fish or poultry. The curry has a rich, bold taste, sweet with subtle hints of spices, and is effectively hot without being overpowering. Yellow curry hails from southern Thailand and is usually made with the addition of yellow peppers.

Masaman curry is by far the sweetest of all the curries, and is an excellent pairing with shrimp or chicken. A rich authentic flavor, usually with hints of tangy tamarind, this mildly hot curry is actually Indian-influenced, and is a popular favorite. A good introduction to curry if you are worried about trying something overly hot.

Panang Curry shares many of the same ingredients and is very similar in flavor to Red Curry, but for a slightly sweeter taste, and is slightly less fiery on the tongue. It is extremely flavorful when made with vegetarian dishes or stir-fries

My authentic red curry is made using chicken and the freshest of herbs, but for something more luxurious try it with “Tiger Prawns”,

 For info, ordering and pricing mail; simon.bingham@simons-sauces.com or call 0642297107

Green Tomato Chutney

10 Oct

The tomato season is winding down around here as the days grow shorter. Our tomato plants are loaded with green, unripe tomatoes; this chutney is one way to make excellent use of them.

We love chutney with baked chicken or pork chops. The chutney would work as a relish for hot dogs, a side for crab cakes, or with a little strong cheese on a cracker for an appetizer a glass of red wine wouldn’t would top it all off.

.De tomaat seizoen is afgelopen. Onze tomatenplanten worden geladen met groene, onrijpe tomaten.,deze chutney is een manier om uitstekend gebruik van te maken. Wij houden van chutney met gebakken kip of varkensvlees karbonades. De chutney zou werken als een smaak voor hete honden(hot dogs lol hehehe), een sauce voor krabtaartjes, of met een beetje sterke kaas op een cracker voor om te smullen met een glas rode wijn.

for information and pricing mail or call/voor informatie en prijzen mail of bel

simon.bingham@simons-sauces.com 0642297107

The history of paella

29 Sep

The original paella was considered a poor man’s fare, and was usually made with a little bit of whatever was on hand. Today, it has become one of Spain’s most popular and best-loved dishes!

Paella takes its name from “paella” – the Valencian word for pan, and the meal takes its name from the dish in which it is cooked. “La Paella” is a circular and shallow pan with two round handles and a flat base traditionally made of iron.

During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan to cook rice with readily available ingredients from the countryside: Tomatoes, Onions and Snails. On special occasions Rabbit or Duck might be included, and the better off could afford Chicken. Little by little this Valencian rice” became more widely known.  By the end of the nineteenth century “paella valenciana” had established itself.

 

 

 

 

Paella is really a Sunday dish eaten when the whole family is together. It is best cooked outside over an open wood fire and this is how it is often done. In Spain, grandmothers can still be found making it in the back garden for the family on a special occasion.

 My paella ready to be delivered.

 All paellas are from a 2 persons pan   to a 6 persons pan

For pricing and info call or mail

0642297107  simon.bingham@simons-sauces.com

Mackerel with my Chargrilled paprika sauce

17 Sep

My chargrilled paprika sauce is not only for meat and pasta , how about fish , I pan fried this super fresh mackerel and served with new potatoes mixed with watercress, tomato and spring onions , the paprika sauce compliments this  oil rich fish and adds an extra dimension to the vegetables.

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