Grazia's Weekly Food Round-Up: All Your Food News On One Plate

17 May 2013 by

GALLERY >> 8 Of The Latest Food News Stories

Welcome to Grazia's new weekly round up of all things food. This week we've got the new sausage brand that'll be transforming your fry-up, lethal flapjacks and the prohibition-style cocktail guaranteed to get your weekend off to a good start. Click through the gallery to see our picks of the best food happenings this week...

The World's Best Restaurant Gets It's Own Exhibition

After el:Bulli - the restaurant in Spain that was widely considered to be the world's best closed it's doors we wondered when we'd be hearing from head chef Ferran Adria again. This summer, Somerset House will be hosting a restrospective on the famed chef which will take a look behind the scenes at the Catalan restauarant.

Tickets are [a href="" target="_blank">on sale now[/a].

US Restauranters Have Facebook MELTDOWN

It's been a while since a brand made a social media whoopsie, but Amy's Baking Company Bakery Boutique and Bistro have more than made up for lost time. The couple-owned restaurant, which recently featured on a spectacularly explosive episode of Ramsay's Kitchen Nightmares came under fire this week when it transpired they were selling store-bought desserts. The internet began to tease them on their Facebook page which caused the owners to get rather irate. Then the whole thing went viral which just made the owners even more mad. Some choice quotes? "To all of the Yelpers and Reddits: Bring it on. you are just pussies. come to arizona. you are weaker than my wife, and weaker than me. come to my business. say it to my face. man to man. my wife is a jewel in the desert. you are just trash." Ace.

Read the full meltdown [a href="" target="_blank">here.[/a]

Cinnamon Club Makes New Menu In Honour Of The Royal Baby

In what might be the oddest Royal Baby connection yet, the Cinnamon Club have launched their Royal Labour of Love menu in honour of the newest addition to the Royal family. It has five courses entitled Expecting, 9 Months, And Breathe, Overdue and Special Delivery. Despite the crazy concept the food itself looks absolutely delicious.

The menu runs from 17th June - 20th July. Find out more about The Cinnamon Club [a href="" target="_blank">here[/a].

Man Claims To Have The Top Secret Coca-Cola Formula

It's famously top secret but one man in Georgia, USA claims to have found the 1943 recipe for Coca-Cola in a box of antique letters he bought for $100. Chief Coca-Cola archivist Ted Ryan isn't worried though. He claims there's only one copy in existence and he'll 'sleep peacefully' knowing this new one is a fake.

If you are tempted, bidding starts at $5million on eBay.

Drake & Morgan Launch Gin + Tonic Picnic Hamper

If you think your picinc might be missing a certain something something, why not add Drake + Morgan's new G+T Hamper. With a bottle of Peckham-produced Little Bird Gin, Fever Tree tonic, grapefruit and glasses it's the perfect accompaniment to your afternoon in the park.

Pick up a hamper from any [a href="" target="_blank">Drake and Morgan's bar. [/a]

Lavazza Launch New Coffee Machine

Sick of spending your hard earned pennies in expensive high street coffee chains? Start making your morning coffee at home with Lavazza's new A Modo Mia Favolo Cappucino machine. This model can make hot or cold frothy milk so is perfect for lattes, cocktails, milkshakes and cold coffees. Perfect for summer!

Find more information [a href="" target="_blank">here[/a].

Taco Restuarant Takes LION MEAT Tacos Off The Menu

Horse meat schrmorse meat. Taco Fusion in Florida has come under fire for having a whole other level of meat on their menu - lion meat. According to their 'Safari Tacos' menu the restaurant also offers shark, ostrich, rattlesnake and gazelle. Although the restaurant claimed to have removed lion meat from the menu after complaints, news outlet Fox 13 Tampa Bay are reporting they've just ordered 50 more pounds of the stuff. Gross.

Spanish Chef Gives Us The Perfect Recipe For Summer

Dishy Spanish chef Omar Allibhoy has teamed up with Spanish wine Campo Viejo to bring the taste of Spain to London with a selection of market stalls from the famous La Boqueria market from Barcelona. He's created a number of recipes to mark this exciting event and here's our fave - croquetas de jamon. YUM.

150g of Butter
¼ of Spanish onion
1.2 l of Whole milk
150g of Plain flour
1 teaspoon of Salt
1 pinch of White pepper powder
1 pinch of Nutmeg
100g of Jamon Serrano
2 Eggs
100g of Breadcrumbs
Oil for frying                                                                                       Wine match: Campo Viejo Tempranillo

In a wide pan over a medium heat, melt the butter and fry the onion until transparent. Heat the milk so it is almost boiling and put to one side. Add the flour to the onion and cook for 5 minutes until the flour has toasted slightly. At this point, we need to start whisking in the milk slowly, forming a “roux” and dissolving this thick paste slowly by continually adding more milk. Keep doing this until you finish the milk and you have achieved a smooth and silky béchamel.

Once this has boiled we should bring the heat down to a minimum and add the salt, white pepper powder, nutmeg powder and the thinly chopped Serrano ham and let it simmer for at least an hour, always whisking and ensuring it doesn’t stick to the bottom of the pan. Taste the sauce and season if necessary. Pour and spread the béchamel onto a baking tray and let it cool down in the fridge until cold and solid.

To put the croquetas together, we should have a bowl ready with flour, a bowl with a whisked egg, another bowl with the breadcrumbs and an empty plate. Start by cutting the solid béchamel into squares with a knife. Once you have all these pieces, roll each one in between your hands forming balls. Coat each of the balls in flour, egg wash and finally breadcrumbs so they are nicely covered on the outside and reserve them on a plate until they are all ready to fry.

Heat a mild Spanish olive oil in a small deep pot over a high heat until its very hot (180 degrees Celsius). Check if the oil is ready by dropping in a breadcrumb, if it quickly fries that means the oil is ready, if not just wait a bit longer. Carefully drop the croquetas one by one into the hot oil until golden and crispy (around 1 and a half minutes for each). Pat them dry over kitchen paper and enjoy the creaminess of the real Spanish ham croquetas. Salud!

You can find out more [a href="" target="_blank">here.[/a]


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