#AceFoodReport – May.22: The group, which includes the Jamie’s Italian chain, Barbecoa and Fifteen, has appointed KPMG as administrators: Twenty two of the 25 restaurants in Jamie Oliver’s restaurant group have now closed: Mr Oliver, who put in £4m cash this year, said: “I appreciate how difficult this is for everyone affected.”
Two Jamie’s Italian restaurants and Jamie Oliver’s Diner at Gatwick Airport will continue to trade in the short term while the administrators explore options for the outlets.
“The group had recently undertaken a process to secure additional investment into the business and, since the beginning of this year, Jamie Oliver has made available additional funds of £4m to support the fundraising,” said the administrators in a statement.
“However, with no suitable investment forthcoming and in light of the very difficult current trading environment, the directors resolved to appoint administrators.”
Jamie Oliver’s Fifteen Cornwall at Watergate Bay, which operates under a franchise, is unaffected. The international restaurants trading as Jamie’s Italian, Jamie’s Pizzeria and Jamie’s Deli will also continue to trade as normal.
Mr Oliver tweeted that: “I’m devastated that our much-loved UK restaurants have gone into administration.”
And in a statement he added: “I would also like to thank all the customers who have enjoyed and supported us over the last decade, it’s been a real pleasure serving you.
“We launched Jamie’s Italian in 2008 with the intention of positively disrupting mid-market dining in the UK High Street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that.”
Notices have appeared in the windows of the 22 branches which have already closed.
The Unite union said the development was a “devastating blow for the chain’s hardworking and loyal workforce”.
“Restaurants are not being helped by the current economic uncertainty, although those businesses like Jamie Oliver’s that dashed for expansion in recent years seem particularly precarious. As ever, it is the workers at the restaurant and in the supply chain who bear the heavy cost of boardroom decisions.”
The union also asked for assurances that staff will be “protected and paid all the money they’re owed, including wages, holiday and redundancy”.
One Jamie’s Italian worker in Birmingham, Valentine Balbinot, said: “It was just so devastating, we were not expecting this… it is really brutal.”
Mr Oliver is known for his Naked Chef books and TV shows, broadcast in dozens of countries, after first being shown in the UK 20 years ago.
He has also campaigned for healthier eating, including in school meals.
His chain is the latest victim of a tough trading environment on the UK High Street.
Earlier this year, cafe chain Patisserie Valerie fell into administration, and 70 outlets closed, with the loss of 920 jobs, although 96 shops were saved.
Other mid-market chains that have struggled in recent years have included Byron Burger, Prezzo and Carluccio’s.
Mr Oliver’s business has faced difficulties over the past two years, with a number of Jamie’s Italian and Barbecoa restaurants shutting.
In 2017, he closed the last of his Union Jacks restaurants and also shut his magazine Jamie, which had been running for almost 10 years.
In December of that year the chef also put £3m of his own money into his restaurant businesses.
Simon Mydlowski, a partner at law firm Gordons and an expert in the hospitality industry, said Jamie’s had failed to keep up with changing trends.
“To be successful in this sector you have to be constantly evolving – from the menus and the drinks choice, to the way you engage with customers.”
“Faced with higher rent, rising food prices and increased competition, restaurants need a point of difference – it’s no coincidence that smaller brands with the freedom and flexibility to keep things fresh are currently the ones performing well.”
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration are investigating a multistate outbreak of Salmonella Concord infections linked to Karawan brand tahini imported from Israel.
On May 15, 2019, Brodt Zenatti Holding LLC of Jupiter, Fla., recalled Karawan brand tahini because it might be contaminated with Salmonella.
Four ill people have been reported from three states (Mass., N.Y., and Texas).
One person has been hospitalized. No deaths have been reported.
Illnesses started from March 9, 2019, to March 23, 2019.
This outbreak is not related to a recent multistate outbreak of Salmonella infections linked to tahini.
This investigation is ongoing and CDC will provide updates when more information is available.
Advice to consumers, retailers, and restaurants:
Do not eat, sell, or serve tahini labeled as “Karawan Tahini” or “El-Karawan Tahini” or products made with this tahini, such as hummus.
Retailers and restaurants should not use any Karawan brand tahini. Retailers and restaurants should throw the product out and sanitize any surfaces that may have come in contact with recalled tahini or products made with recalled tahini.
Consumers should not eat any Karawan brand tahini. Throw out any food you made with Karawan brand tahini. Even if some tahini was eaten and no one got sick, do not eat it.
Wash containers that held foods made with recalled Karawan brand tahini with hot, soapy water or clean in the dishwasher.
Wash surfaces that came into contact with recalled tahini with hot, soapy water.
Contact a healthcare provider if you think you got sick from eating Karawan brand tahini products.
Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12-72 hours after eating contaminated food.
The illness usually lasts 4 to 7 days, and most people recover without treatment.
.@jamieoliver said: “I am deeply saddened by this outcome and would like to thank all of the staff and our suppliers who have put their hearts and souls into this business for over a decade. I appreciate how difficult this is for everyone affected… https://t.co/EK9lpCB4Jh
„… süß wie die Liebe und zart wie ein Kuss“, so wird das Gericht besungen. Für manche ist es die Leichtigkeit, für andere der einzigartige Geschmack, der sie so besonders macht, die Salzburger Nockerl.
Zutaten für 4 Personen
250 g Eiweiß
125 g Zucker
10 g Mehl
Vanillezucker nach Geschmack
1 Prise Salz
ca. 50 g Preiselbeeren, Butter und
Zucker für die Form
Die wichtigste Zutat für die Original Salzburger Nockerl sind die Eiklar. Diese müssen zu Beginn sehr steif geschlagen werden. Dabei nach und nach auch den Zucker daruntermischen, dann den Rum, den Vanillezucker, eine Prise Salz sowie die Zitronenschale beifügen und fertig schlagen.
Am besten macht man eine kleine Probe – Jungköche üben so, ob das Eiklar auch wirklich steif geschlagen ist: Zieht man den Mixer aus der Masse, muss sie steif stehen bleiben. Oder noch extremer: Stellen Sie das Gefäß, in dem Sie das Eiklar geschlagen haben, einfach einmal auf den Kopf. Bleibt die Masse fest im Gefäß, haben Sie die richtige Konsistenz.
Dotter wird unter die Eischneemasse gezogen
Danach werden vorsichtig Dotter und Mehl unter die Masse gezogen, am besten machen Sie das mit einem einfachen Schneebesen. Die einzelnen Zutaten sollten sich gut vermischen und die Masse einen schönen goldenen Farbton haben.
Marmelade dünn verstreichen
Danach geben Sie rund 4 Eßlöffel gut abgerührte Preiselbeermarmelade in eine gebutterte und gezuckerte Auflaufform und verstreichen diese am Boden. Es sollte eine dünne Marmeladeschicht entstehen. Anschließend am besten mit einer Teigkarte drei etwa gleich große Nockerl formen und in die befettete Form geben.
Gebacken werden die Salzburger Nockerl bei 180 Grad Umluft oder 200 Grad Ober- und Unterhitze für zehn bis 15 Minuten im Backrohr backen. Vorsicht an dieser Stelle: Öffnen Sie keinesfalls das Backrohr, um zwischendurch nach dem Rechten zu sehen. Das mögen Salzburger Nockerl nicht besonders – Sie riskieren, dass die Süßspeise zusammenfällt.
Fertig sind die Salzburger Nockerl, wenn Sie eine schöne, goldbraune Farbe haben. Zum Schluss aus dem Backrohr nehmen und mit Staubzucker bestreut und noch heiß servieren.
Das Joghurt mit der Vietnamesischen Gewürzmischung glatt rühren. Die Hälfte davon abnehmen, mit Chili Salz und einer Prise Zucker würzen und zugedeckt im Kühlschrank als Dipsauce zum Anrichten aufbewahren.
Die Hähnchenbrustfilets mit dem übrigen, ungesalzenen Gewürz-Joghurt einstreichen und am besten über Nacht, mindestens aber mehrere Stunden zugedeckt und gekühlt marinieren lassen.
Den Backofen auf 100°C vorheizen und ein Abtropfblech in die mittlere Einschubleiste schieben.
Von den Hähnchenbrustfilets das Joghurt etwas abstreifen. Die Cornflakes in einer Plastiktüte mit einem Nudelholz zu Bröseln zerreiben. Die Semmelbrösel mit den Cornflakes mischen und auf einen flachen Teller geben.
Die Hähnchenbrustfilets in der Mischung wenden und in einer Pfanne mit etwas Öl auf beiden Seiten knusprig anbraten.
Auf ein Backblech legen und im vorgeheizten Ofen in 20-30 Minuten, je nach Größe, saftig durchziehen lassen.
Die Gurken waschen und dünn hobeln. Ingwerscheiben in feine Streifen schneiden, mit dem Einlegesaft, Essig und Olivenöl unter die Gurken mischen. Mit Chili Salz, Pfeffer und einer Prise Zucker würzen und mit Dill mischen.
Den Salat auf Tellern verteilen, die gebackenen Hähnchenbrustfilets schräg in Scheiben schneiden und darauf anrichten. Den Joghurt-Gewürz-Dip außen herum träufeln.Falls dir Ingwer nicht schmeckt kannst du ihn auch ohne Probleme weglassen.
Butter, Zucker und Vanillezucker flaumig rühren, danach die Eier einrühren (nicht alle auf einmal). Dann das Mehl, Maizena und Backpulvergemisch nach und nach darüber sieben und einrühren. Gerne etwas Milch dazu geben, damit es nicht so „staubt“.
Die Hälfte dieser hellen Masse in eine gefettete und gemehlte Guglhupfform füllen. Den Rest des Teigs mit Kakao, Milch und Rum verrühren (wenn nötig oder gewollt auch noch etwas Zucker dazugeben). Nun auch die dunkle Masse in die Guglhupfform füllen und mit einer Gabel Schlingen im Teig ziehen, sodass die Marmorierung entsteht. Bei mittlerer Hitze circa 50 Minuten backen. Den Spießtest machen, um zu sehen, ob noch etwas kleben bleibt.
It’s perhaps the most popular cookie at graduation parties and wedding receptions and to wrap up Cookie Table Week on Pittsburgh Today Live, we have the recipe for the Italian Peach Cookie!
Italian Peach Cookies
7 ½ to 8 cups all-purpose flour
2 TBL baking powder
1 ½ cups white sugar
1 ½ cups milk
1 cup butter, melted and cooled
1 tsp, almond
Preheat oven to 350 F.
Line 2 baking sheets with parchment paper, or lightly grease 2 sheets
Place eggs and sugar in bowl and beat with an electric mixer till light, @3 minutes.
Add butter and beat till creamy, then mix in milk and almond flavoring.
Mix flour with baking powder, then add this to the batter, beating just till combined.
Take a small amount of batter in your hands, and roll into a ball: 1 ½ inches for large, ¾ of an inch for the small sized cookies, and place on the baking sheets.
Continue to roll out all the batter into balls, then bake for about 15-20 minutes or until very light brown on the bottom. Cool well.
Filling: use a sharp knife and cut out a circle at the bottom of the cookie, removing the cookie centers and placing these in a bowl.
Mix cookie crumbs and enough peach jam until you have a sticky filling.
Fill each cookie, then match cookies for shape and size. Clean any filling from seam.
Place about ½ cup of peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place fine white sugar.
Carefully dip each cookie pair into the red mixture ¾ way up the cookie, then dip the other end in the yellow mixture.
Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.
Place on waxed paper to dry. Once dry garnish with plastic peach leaves, or fresh mint leaves.
While some Levantine countries make their version with semolina and leave out the filling, in Oman we wrap a creamy-based cheese in filo pastry, deep fry it, then finish it off by soaking it in a rich saffron and cardamom syrup. Something similar is made in Palestine, where it goes by the great name of znoud el sit (“forearms of the lady”).
Despite the Ramadan link, Zainab herself was not known to be religious: legend has it that she made these sweet delicacies, which look like fingers, more than 100 years ago, sharing them out among her village. Neighbours and others were so impressed by their beauty that they eventually became known as Zainab’s fingers.
During Ramadan, there is not one of my aunties who will not have these at the table as an after-iftar treat. Growing up, I always wondered why we didn’t have them more often (and wished that we did). But my mother always reminded me that if we had them every day, then we would no longer be grateful for Zainab’s gift to us, and so Ramadan held onto that spirit of gratitude.
As I grew older, I would join the women of my family in making hundreds of fingers. But while I was quick to eat them, I was not so fast when it came to rolling and sealing the pastry. I remember my grandmother always telling me not to overstuff the fingers with cheese and only to use a little. “The cheese is like your knuckle, it is small and in the middle of your finger,” she would say.
Learning the method made me appreciate why we save asabe zainab for Ramadan and the odd special occasion, as well as being thankful to Zainab for how she brought families together for generations to come.
In Oman, asabe zainab are traditionally made with cream cheese but I prefer to use ricotta and mozzarella, which combine a creamy texture and melted cheese when you eat them fresh.
The best part about this recipe is that it lets you make both the syrup and the fingers in advance. The pastries will also last up to a month in the freezer: perfect throughout Ramadan so you can easily whip out just enough to fry each evening. The syrup will also keep for up to two weeks if stored in an air-tight glass container.
Makes: 30 pieces
Preparation time: 20 minutes
For the pastry fingers
30 rectangle sheets of filo or samosa pastry
125g (4oz) mozzarella cheese
125g (4oz) ricotta cheese
1tsp ground cardamom
1l (4 cups) of vegetable frying oil
2 tbsp of flour mixed with 1 tbsp water to form a paste
For the sugar syrup
450g (2 cups) of caster sugar
250 ml (1 cup) of water
a good pinch of saffron strands
half of a fresh lemon
3 cardamom pods
a thermometer is helpful if you have one
Begin by making the sugar syrup (you’ll need this to be cold by the time it comes to frying the pastry).
In a saucepan, combine all the syrup ingredients and place on a high heat.
Keep stirring till the syrup starts boiling.
Reduce the temperature to a medium to low heat for a further 10 minutes, until all the sugar has dissolved and the syrup has become slightly golden and thicker. If you are using a thermometer, you are looking for a temperature of 110°C (230°F).
Remove the syrup from the heat and allow it to cool at room temperature.
For the pastry fingers
Shred the mozzarella into tiny pieces and then combine them with the ricotta and the ground cardamom.
Mix it all together and place to one side.
Separate the pastry sheets and keep them wrapped in a damp cloth to ensure that they don’t dry out.
To roll the fingers
Take one sheet of pastry and place about ¾ tsp of the cheese mixture at the bottom (leave a slight edge to grab the pastry).
Make sure your cheese is in the centre, otherwise some of it may escape when it comes to rolling the pastry.
To begin the roll, first turn both corners into the middle to form a triangle (as if you are about to create a paper airplane, see below) so that the cheese is covered.
Next, carefully take the bottom corner of the triangle and fold it over tightly. Then continue to roll all the way to the top.
When you get to the top, leave a slight edge. Take your finger, dip it into the flour paste, rub it along the end part of your pastry and seal it across. This will ensure that the fingers don’t unravel when they are frying.
Repeat the steps above for the rest of the fingers.
Frying the fingers
When using filo or samosa pastry you’ll need to fry from cold to hot oil. This ensures that all the layers come out crispy and also retain their crispiness.
Fill a medium sized wok or sauce with oil (don’t use a big pan as you want the oil to be deep).
Place all the fingers inside the oil and then turn the heat up high.
Once the fingers begin to brown, reduce the heat slightly to ensure that they cook evenly. Keep turning them until they are completely golden.
As soon as they are ready, turn them onto some kitchen roll to soak up excess oil.
Then carefully drop them into the syrup and mix until they are fully coated.
#AceFoodReport – May.05: Julie Raskin, executive director of the Foundation for New York’s Strongest, stopped by CBS2 to discuss the event.“So the fair is a whole day targeted mostly at business owners in the food industry where they can learn how to reduce their food waste,” Raskin said.
The evening event is called the ‘Zero Food Waste Challenge: ’ That’s the grand finale of the fair. Basically we have eight famous New York City chefs competing to make the most delicious zero food waste dish.”As an example, Raskin showed off chips made from sweet potato skins, where the rest of the sweet potato was used in another dish.