Flowers and cake are the perfect match. Our favourite @lilyvanillicake created the masterpiece for our joint birthday with @Beastmag_london! pic.twitter.com/w80qzwVlyr
— McQueens (@mcqueensflowers) June 9, 2019: #AceFoodDesk reports
Zu Beginn werden das Suppengemüse, der Speck, die Zwiebel sowie das Fleisch in kleine Stücke geschnitten. Dann in einem Topf etwas Schmalz zerlassen und die Zwiebel, den Speck und auch das Gemüse darin anrösten. In einem zweiten Topf wiederrum etwas Schmalz zerlassen und das Fleisch scharf anbraten. Bierfleisch im Topf köchelnd. Etwas Tomatenmark hinzufügen und kurz durchrühren (tomatisieren). Danach das Fleisch mit Knoblauch, Pfeffer, Salz, Kümmel, Majoran und Wachholderbeeren würzen und mit Suppe und dunklem Bier aufgießen. Einmal aufkochen lassen und etwa 1,5 Stunden leicht köcheln lassen (je nach Fleischgröße). Davor noch die Gemüsemischung hinzufügen.
Bei den Beilagen werden allerdings unterschiedliche Varianten angeboten. Vom klassischen Serviettenknödel, Kräuternudeln oder einer einfachen Scheibe Schwarzbrot bis hin zu Stampfkartoffeln oder auch Wurzelgemüse.
Topfen, Joghurt, Zitronenschale und Staubzucker verrühren. Gelantine in Wasser einweichen und im heißen Zitronensaft auflösen, zur Topfenmasse geben und sehr gut verrühren. Zum Schluss steifgeschlagenen Rahm unterheben und einige Stunden kühl stellen. Erdbeeren mit etwas Zucker und einem Schuss Amaretto marinieren und kurz durchziehen lassen. Mit zwei Löffel Topfennockerl formen und daraufgeben, mit Pfefferminz- oder Zitronenmelisseblatt garnieren.
Rosinen kurz in kochendes Wasser legen, abseihen, in ein kleines, verschließbares Glas füllen und so viel Rum zugießen, dass die Rosinen bedeckt sind. Glas verschließen und Rosinen ca. 1 Tag marinieren. Für die Zubereitung der Strudelfülle Butter rechtzeitig aus dem Kühlschrank nehmen, in kleine Würfel schneiden und Zimmertemperatur annehmen lassen. 15 dag Butter mit geriebener Zitronenschale, Salz und ½ TL Vanilinzucker cremig rühren. Eier in Dotter und Klar trennen, Dotter nach und nach in die cremige Butter einrühren. Unter diesen Abtrieb, Grieß. Sauerrahm und die Hälfte der Rosinen rühren (Rosinen vorher abtropfen lassen). Eiklar mit Zucker zu steifen Schnee schlagen und behutsam unter die Grießmasse heben.
Strudelteig auf ein Tuch breiten, mit flüssiger Butter bestreichen und auf jedes Teigblatt im unteren Drittel ein Viertel der Fülle ca. 10 cm breit und daumendick aufstreichen. Strudelteig seitlich und unten einschlagen und mit Hilfe des Tuches Strudel einrollen. Jeden Strudel mit einem Kochlöffelstiel abdrücken, so dass acht oder zwölf „Päckchen“ entstehen.
Wasser mit wenig Salz, einem Schuss Rum und ca. 1 TL Vanilinzucker aufkochen. Strudelpäckchen einlegen, auf jeder Seite ca. 8 Minuten gar ziehen lassen (das Wasser sollte nicht kochen).
In der Zwischenzeit Butter erhitzen, Brösel beigeben und langsam zu goldbrauner Farbe rösten. Pfanne vom Feuer nehmen und Brösel zuckern. Strudel am besten mit einem Schaumlöffel aus dem Wasser heben, jedes Päckchen einmal durchschneiden und je drei Stück Grießstrudel pro Portion anrichten. Strudel mit Butterbröseln bestreuen und mit Rumrosinen und Zwetschgenröster servieren (damit im Zwetschgenröster keine groben Fruchtstücke stören, kann man ihn vor dem Anrichten durch ein feines Sieb passieren).
#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.
‘Passion’
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.”
Jamie Oliver restaurant worker ‘devastated’
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.”
Fame
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.
Getty Images
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.
Closed notices have been posted on a number of outlets, including Jamie’s in Glasgow
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.
About Salmonella:
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.
