Couture chocolates from L'Artisan du Chocolat at Forman & Field

There are times when writing a food and drink blog really does pay dividends – and this was one of those days. As I opened our inbox and scanned the subject-lines I was greeted by that one little word that can brighten even the most unpromising of days: sample. The email was from Forman & Field, a London-based company who deliver gourmet foods across the UK.

There are fewer things closer to Kelly’s heart than chocolate. She’s a discerning woman (obviously!) and not any old chocolate will do – but the offer of a selection of chocolates and ganaches from couture house l’Artisan du Chocolat would surely fit the bill. We sat back and bided our time, awaiting our special delivery..

If there were any doubt that you were about to spoil yourself, this is banished as soon as you open the packaging: The chocolate-box itself is a little work of art, extremely chic and sophisticated with white crocodile skin-like exterior and a warm orange lining. We managed to restrain ourselves from unwrapping the chocolates just long enough to read the guidance on the inside – “Best devoured within 2 weeks of purchase”. No fear.

There were 12 chocolates in our box, enough to allow you to dip into the box with some regularity over the course of a week, the majority filled with subtly flavoured ganaches and wrapped in dark chocolate. Kelly and I thoroughly enjoyed ourselves, sharing the divine chocs and trying to detect, identify, and savour the various infusions which are almost ethereal, so delicate are they.

The range of flavours was impressive: from the ginger, to rose water, to star anise, to cinnamon (which had the word “Christmas” on both our lips) – a very up-market selection box. Despite all of the inventive flavours, however, there was no disagreement as to our favourite, which wasn’t one of the decadent ganaches at all, but the sea-salted caramel – the buttery, soft toffee was complemented by a whisper of astringent salt to deliver a wonderful contrast.

The chocolate in which these flavour-infused centres were wrapped also deserves a mention. The chocolate for each piece was perfectly selected – not just the choice of milk or dark, but for the character of the chocolate itself and how it would complement the ganache.

I started this review with one word, and I’ll end it with another: heaven.

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Forman & Field

Our delivery also included the Forman & Field catalogue and, as if the chocolates weren’t delicious enough, the range of gourmet foods and the food-photography had our mouths watering.

Being stuck over here in Northern Ireland, it can be difficult/impossible to get some of the ingredients which seem to be a staple part of the food programmes aired on TV, particularly the regional fine foodstuffs. Forman & Field could be the answer though: Port of Lancaster kippers; Maldon Rock Oysters; Suffolk Black Ham; Mrs King’s Pork Pies; Northfield Farm Salt Beef. The list goes on.

I will say that delivery isn’t cheap (£15.95 for Northern Ireland and £29.95 for the Republic) but the ice-filled packaging does ensure that you purchases arrive in tip-top condition.

Definitely one to consider for a splurge at Christmas.

Our 12-piece Couture Box is £10.16 from Forman & Field. You can find out more about them by visiting the couture chocolates at Forman & Field.

L’Artisan du Chocolat

L’Artisan are London-based chocolatiers par excellance.

You can see the whole range of flavours by clicking here.

You can also find out more about L’Artisan du Chocolat by visiting www.artisanduchocolat.com.

Other information

Speaking of Christmas, you should check out the patisserie and chocolate gifts section at Forman & Field.. very tempting.

Carluccio's delivering to Northern Ireland

When Kelly and I visit London our itinerary always includes at least one meal (and a bottle of wine or two) at a Carluccio’s restaurant. Aside from the delicious, authentic Italian food, the friendly staff, and the pocket-saving prices, the in-store deli is a treasure-trove of mouth-watering treats: from truffle butter to dried porcini, imported Italian liqueurs and wines to specialty chocolates.

Carluccio’s was founded in 1991 by chef Antonio Carluccio and has flourished ever since, with 43 locations across mainland UK. When we noticed that they had opened a branch in Dublin (March 2008) Kelly and I were over-the-moon, hoping that a Belfast location was on the cards.

While we’re waiting, however, we can now get our Carluccio’s “fix” online. Until recently they couldn’t deliver to Northern Ireland – but that has all changed! So, as a special treat for Kelly, I ordered a box of Italian delicacies..

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The delivery from Carluccio’s

• Limoncello Di Sorrento 70cl – £19.50
• Vin Santo D.o.c. 37.5 Cl – £16.50
• Cantucci Al Cioccolato (Chocolate Cantucci Tuscan Biscuits) 300g – £4.95
• Burro Al Tartufo (Truffle Butter) 80g – £4.95
• Sugo Al Nero Di Seppia (Cuttlefish Ink Sauce) 140g – £2.95

Limoncello Di Sorrento

Limoncello is a lemon liqueur from Southern Italy, and Sorrento in particular. Served after a meal, it’s an intensely lemon-flavoured digestif that was particularly to Kelly’s liking.

Vin Santo and Cantucci Al Cioccolato

A Tuscan dessert wine, and similar in some ways to sherry. We followed the directions from Carluccio’s an dunked our Cantucci biscuits into the sweet, fiery drink which really enhanced the almond flavour of the biscuits. Delicious, and a nice way to finish a meal when you have guests for dinner.

Burro Al Tartufo

The truffle butter is the one product that we longed for when Carluccio’s didn’t deliver to Northern Ireland – we’d lament the delivery policy as we salivated over the thought of the white, creamy butter infused with the dark, earthy flavours and aromas of the truffle. We enjoyed ours on toasted crusty bread, which was delicious – but I have a feeling that the scrambled eggs with a dollop of truffle-butter melting over the top that we have planned will be amazing.

Sugo Al Nero Di Seppia

We haven’t tried this yet – but I have a great recipe for Spaghetti in Squid Ink Sauce. Make sure you check the blog in the near future for the recipe and photos of how I got on.

What we thought

Finding ingredients and specialist goods in Northern Ireland can be frustrating – impossible, at times – but with the change in the delivery policy at Carluccio’s a world of authentic Italian tastes are a mouse-click away.

We both loved the various products – each and every one was delicious and had us looking up the site to see what else we could order.

The delivery charge was £5.60 – it sounds a lot but, considering the weight of our parcel, I thought that it was fair enough.

You might have already picked up on the fact that we love Carluccio’s.

Other information

You can visit Carluccio’s online at: www.carluccios.com/.

After some wrangling over their rental agreement for the Dawson Street premises in Dublin, and after the reported closure of the Dublin branch, I’m pleased to report that all is well. A week after closing it’s doors an agreement was reached between the restaurant chain and the landlord, saving around 60 jobs and ensuring the future of one of our favourite restaurants in Dublin.

You can find Carluccio’s in Dublin at:
Carluccio’s
53 Dawson Street
Dublin 2
T: (01) 6333957
W: www.carluccios.com
You can also find Carluccio’s – Dublin on Google Maps.

The Roasting Plank Company

With all of the cooking programmes on TV at the minute, it’s rare to come across something new for the kitchen, particularly something that could revolutionise the way that you cook. The roasting plank is just that though.

Plank-cooking works by charring a pre-soaked piece of wood during cooking and they can be used in conventional ovens as well as on gas/propane grills, and charcoal-based barbeques. The charred wood imparts a unique, smokey flavour of the wood choice, and the meat is invariably more tender, moist, and tasty than with other cooking methods.

As well as the flavour, however, the planks are really visually impressive – as soon as I took our plank from the oven, I thought that it would make a great centre-piece for our next dinner party!

Roasting planks (and BBQ planks) are nothing new – they’re a traditional and a much-loved way of cooking meat in North America, South Africa and Argentina: countries that certainly know a bit about meat!

There are several different types of wood used to make these planks, with different wood complimenting different types of meat: Beech Roasting Planks give a more subtle and sweet flavour, which is great for poultry; Cedar Roasting Planks are the traditional wood used for fish and imparts a sweet, spicy flavour; Cherry Wood Paper has a subtle mild, fruity flavour and is excellent for poultry, fish, vegetables and fruit; or Oak Roasting Planks offer a heavier and smokier flavour and are great for red meat and game.

We were lucky enough to be sent an Oak plank to review, and we roasted some pork chops on the wood – you can read the recipe and see the photos here.

The planks must be soaked for several hours before you use them: a minimum of 2 hours if you plan to use the plank at low temperatures; or 4 to 6 hours for higher temperatures. But the rule is “more is better” – you can’t over-soak a plank, but under-soaking will cause more cracks to appear in the precious wood. While our sink was big enough, I’d recommend a bucket as the planks are pretty big – 36cm by 26cm, and 5cm deep.

After soaking, the plank should be dabbed dry with a tea-towel and their cooking surfaces rubbed down with oil and any spices you like. Sarah from The Roasting Plank Company also mentioned experimenting by marinading the wood in whiskey or Guinness for a beef dish, and vermouth or pastisse for fish. That’s part of the charm of these things – you have an almost unlimited licence to let your creative, culinary juices flow.

We roasted our pork chops for nearly two hours on a very low heat (between 100 and 150 degrees C), and while our plank did “crack” and char slightly, it’s completely normal. The planks are designed to last for several years, with a little care – and, to my mind, the cracks do give your plank a bit of character. As time went by, the kitchen became filled with a lovely aroma – the thyme and pork were certainly present, but so was a smokiness that had my mouth watering.

The best part was the flavour, however. I have always found pork to be a bit bland, and usually rely on piquant or pungent sauces to provide a definite taste. The smoky flavour added a different dimension to the meat, and made the dish much more interesting on the palate. The longer cooking time also worked wonders – the meat just fell apart, but amazingly wasn’t at all dry.

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Our verdict:

I loved cooking with the plank – it’s extremely easy to use, it looks great, and the difference in the meat produced by the plank is so distinct: how tender and moist the meat is, with a wood-smoked quality that will have you salivating. And, if like me, you think that the meat is the star of whichever dish it appears in, you won’t be able to resist the chance to do something different with the flavour.

A definite Chilli and Chocolate recommendation for The Roasting Plank.

Other information:

The Roasting Plank Company stocks Oak, Cedar, Cherry, and Beech roasting planks, BBQ planks, and wood paper. You can visit the Roasting Plank Company website by going to: www.theroastingplankcompany.co.uk