April 2012 Welcome to our first newsletter! We have been incredibly busy since our website was launched in January creating recipes using our spice
Welcome to our first newsletter!
We have been incredibly busy since our website was launched in January creating recipes using our spice blends, launching a new range of flaked and ground chillies and setting off to France in search of olive oil - more about all of that below. You can also follow us on Facebook and Twitter for details of new products and recipes as they appear.
Pinch Cooking Ideas
We have been having a great time cooking, photographing (and eating!) the food featured in our cooking ideas page. Follow the link here for recipes like Creole stuffed peppers, lamb koftas and a beef tagine with ras el hanout.
We have also been preserving lemons using hand-harvested sea salt from Guérande. Instructions and a recipe using preserved lemons will be available on the website soon.
Mexican chillies now available online
Chilli powder and chilli flakes are real store cupboard essentials whether you are making a curry or adding zing to potato wedges. The great thing about our new range of ground and crushed chillies is that you can choose from five varieties depending on the level of heat and taste your prefer.
Ancho and mulato chillies give a mild heat, guajillo chillies a medium heat and vibrant colour, and de arbol chillies provide a real chilli kick. For something a little different try our chipotle chillies, perfect for adding a smoky flavour to your cooking.
In search of olive oil
As a company, we are keen to work directly with producers like Robert Mackenzie of Cullisse who produces rapeseed oil from his family’s farm in the north of Scotland and Lionel Charteau who harvests sea salt by hand in Guérande. So when our thoughts turned to olive oil we decided to head for Provence to speak to the producers ourselves. We concentrated our search in the Vallée des Baux where olive oil produced from five local varieties of olives (grossane, saloneque, béruguette, verdale and picholine) has a distinctively mild flavour with no bitter aftertaste.
We met some wonderful producers, among them the Sourdon family at Moulin Mas St Jean, a small independent mill near Arles. The business is run by sisters Ann and Magali who carry on the tradition of olive oil production from their father, Jean-Paul.
We met Magali during our visit and couldn’t help being swept up in her passion and love for good food and the quality of her olive oil. Magali, who also teaches classes in Provencal cookery at the mill, stressed her belief that olive oil, like any good condiment, should enhance, and not overpower, the flavour of food.
That commitment certainly comes through in the taste of Moulin St Jean's cold pressed, extra virgin olive oil, now available to buy on line. Click here to find out more.
Pinch go to the theatre
We are delighted to be supporting writer and performer, Rose Collis, in her first one-woman show at the Brighton Fringe this year. Trouser-Wearing Characters is a collection of salty, spicy tales of eclectic female characters told through history, music and comedy. Rose is appearing at the Marlborough Theatre, 4 Prince's St, Brighton on 3, 4, 7, 8, 19 and 20 May. Check www.brightonfringe.org for availability and tickets.