MyDish TV: Carol on Angel Funding and the Credit Crunch

When is ‘British Pork’ not British?

When it’s not actually from Britain, really is the answer. A pig can be born and raised overseas, in Holland for instance, brought to Britain and slaughtered and be declared, quite legally, British. Who knew? It hardly seems accurate and it seems misleading to we the people. But does it much matter?

It actually makes rather a lot of difference. Britain has more stringent regulations promoting pig welfare during their short lives than most of Europe. Pigs that live their life on these islands have a better time of it. Of course, this means that genuinely British pigs can be more expensive to raise. But you wouldn’t know it. ‘Foreign British’ pork costs consumers much the same and ‘British British’ pork. Yes, you’ve guessed it. The supermarkets like it because they get to pocket the difference.

But fear not. Jamie Oliver is on the case. He’ll be looking into the issue and helping us all become more clued up consumers in a documentary on Thursday night: Jamie Saves our Bacon. Oink Oink.

The True Cost of Cheap Food

As the credit crunch bites and recession looms, it won’t be a surprise to anyone that sales of supermarket ‘value’ ranges have soared. According to an article by Jay Rayner, the Observer’s restaurant critic, who has put together a documentary called ‘The True Cost of Cheap Food’ shown today, premium range sales have fallen 6% in the last year, organic produce is down nearly 15% and ‘value food sales have leapt 46%.

Bad news? It’s difficult to be certain because only the most starry-eyed purist could argue that people shouldn’t have the choice of cheap food. We can’t all be dining on local, in-season, free range, organic meat and produce all the time: it’s simply too expensive.

Rayner isn’t suggesting we could or should either. His point is that the cost of dramatically improving the quality of some ‘value’ products is miniscule. We’re talking a matter of pence. A beef pie with 18% beef and a few % of ‘beef connective tissue’ (known as ‘eyelids and arseholes’ to any plain-speaking person) can become a 25% beef pie without the gristle for a penny. A pork sausage with 40% pork and a load of pig skin chucked in to bulk it up can become a 54% pork sausage without the skin for 0.7p. Would people pay this extra for better ‘value’ food’? Probably. But they don’t have the choice.

Jay Rayner is surprisingly sanguine in his Observer article. But this needs to be another ‘turkey twizzler’ moment for the nation, doesn’t it? Surely it isn’t beyond the wit of man (or even British supermarket executives) to significantly improve the quality of ‘value’ ranges with only a tiny, tiny increase in price?

It’s also a useful reminder that if you’re worried about what’s in your food but need to be conscious about price, then cooking from scratch offers your more options and greater control. ‘Value’ veg and staples such as rice and pasta are hard to go wrong with. It’s totally possible to feed a family, stay within budget and avoid some of the more industrialized food products with a bit of cooking know-how.

Detox is Bollox

Ben Goldacre is an NHS doctor and the author of the Guardian’s ‘Bad Science’ column where myths are debunked with the appliance of science (and usually basic science at that). In an article in The Times he’s recently turned his test tube of truth to discrediting the fad for detox diets.

There’s no ambivalence. “The notion of detox is medically meaningless,” he writes. Needless to say, especially in excess, burgers and beer can be bad for you. But the idea that they somehow leave toxins in your body that can be removed by a ‘physiological mechanism is nothing more than a marketing invention’. The human body has no such system. Detox is bollocks.

Likening detox diets to fasts and cleansing rituals favoured by many ancient religions, detox is just slowing down, giving your body a rest, cutting down on excess and stocking up on stuff your body needs. It’s about giving your body a rest. Granny told us that.

Most tellingly, Goldacre laments that the passion for detox distracts from genuine, long-term lifestyle changes that could be an improvement. Once a detox is over, people go back to their old unhealthy ways. Temporary change, it seems, isn’t really change at all.

Cook the Cold Out: Risotto Time!

One of the most delicious Italian dishes is the humble Risotto. It has all the hallmarks of a classic Italian favourite: it easy, filling, delicious and all the better when made from quality, natural ingredients. A traditional risotto is easy: onion, garlic, stock, rice, a lot of stirring, a good grind of pepper and no scrimping on the parmesan! It’s wonderful warming food: it gets cold in Italy too, you know.

But importantly, risotto is a great base for more exotic and exciting dishes. You can all manner of delicious extras to bring taste and fun. Chorizo, chicken, prawns, broccoli, baby corn, mushrooms. Pretty much anything you can think of.

We’ve had a look round MyDish and here are some delicious risottos for your delectation:

Vegetable Risotto

Watercress and Pea Risotto

Butternut Squash Risotto

Gammon Risotto

Goat’s Cheese Risotto

MyDish Recipe: Sussex Hotpot with Pork Chops or Steaks

Sussex Hotpot with Pork Chops or Steaks

The Basics

* Dish: Main Course
* Cuisine: English
* Serves: 4
* Prep Time: 0hrs 15 mins
* Cooking Time: 1hrs 0 mins

Ingredients

* 4 -6 Pork chops or steaks
* 4 English apples
* 2 large onions
* Juice of 1 Lemon
* Handful of Fresh sage
* A grind Salt and Pepper
* 2 500ml bottles of Good cider

Method

Chop your onions finely. Decore, peel and cut the apples into chunks.

Fry the onions for a few minutes to soften and add to a casserole dish. Also, fry the apples in a little oil for a moment to soften and add to casserole.

Seal the meat and brown a little in pan too and then add to the casserole. Add lemon juice and sage too.

Deglaze the pan with a glug of the cider and then add that to the casserole. Then add more cider, enough to cover the meat. If you have cide left over, you’ll just have to drink it.

Put the lid on the casserole and pop in the oven on a medium for an hour. Longer if you like. Take the lid off for the last twenty minutes or so.

Serve up with potatoes and generous spoonfuls of the cider onoin and apple sauce. It’s delicious.

Tips

Get good quality cloudy still cider for the best results. A tin of strongbow won’t have the same results!

(Find this recipe on MyDish.co.uk.)

MyDish’s Carol Savage on Building an Online Community

Our latest video blog from Carol talking about building a  community and learning as you go along.

Crazy January Dieters

At MyDish we’re bewildered by the concept of a January diet. We’re all for healthy eating (whatever time of year it is!) but to go from feast to famine in a matter of daysis a surefire road to misery.

In January, a pile of ryvita and a meagre salad isn’t what the Doctor ordered. You want warming soups, nourishing stews and casseroles and hearty meals. A cold, dark January is miserable enough without adding hunger pangs voluntarily to your list of woes.

With all the nasty flus and lurgies doing the rounds, giving your body plenty of protein and vegetable goodness makes obvious sense but the sums add up too. ‘Big Pot’ cooking can be inexpensive and provide plenty of leftovers for lunch tomorrow. A slow cooked casserole is often the best way to cook cheaper cuts of meat like pork belly or lamb shoulder. Vegetables are still pretty cheap and you can bulk up with nutritious beans and pulses.

So, for the whole of January, mydish.co.uk is officially a ‘diet free zone’. Think cottage pie, chicken casserole, vegetable soup, bean cassoulet because, baby, it’s cold outside.

How MyDish Came about…

Check out this video of Mydish.co.uk founder Carol Savage talking about how Mydish.co.uk came around.

The 48 bird Christmas Roast

As you chomped on the turkey on Christmas day, did you think:  “Next year, it would be nice to be more adventurous?”

If you did, it’s time to start planning now and here’s the most adventurous choice of them all. Heal Farm have constructed and sell a 48 bird christmas roast that is everything but boring.

The roast has a bird for each of the 12 days of Christmas and eight different types of stuffing all inside a great big turkey.  It’s the meat of 48 birds in total including goose, duck, pheasant, partridge, quail, pigeon and chicken.

It takes 10hrs to cook 25kg roast that will feed about 125 people.  It’s not cheap, needless to say, but the £665 price ticket includes a roasting tin and delivery and if you’re having a REALLY big christmas dinner it could work out as pretty good value for money. You’ll need a huge oven though. And a second one for the roast spuds.