Email Update
Tuesday, May 19 2009
In this issue:
Did you know?
Skellonz has its own range of products?
Have you tried any of Skellonz beautiful hand-made products? If the answer is no, then you have been missing out on something special. Skellonz range of delicious jams, lemon curd, Harrisa and Tandori are all made using 100% natural ingredients and contain no preservatives or artificial colours.
All the jams are made with frozen berries, sugar and pectin, whilst the Lemon Curd is made to order using only fresh eggs. The Skellonz jam range includes Strawberry, Blueberry & Vanilla, Blackberry, Raspberry, Boysenberry and Mixed Berry - all very tasty, it can be hard to choose a favourite!
 NEW FANTASTIC CHUTNEYS FROM AWARD CUSINE
BLUEBERRY & APPLE CHUTNEY (1kg)
Full of blueberrys and great flavour. Looks good on the plate as a garnish. Goes well with red meat, lamb and chicken.
CAPSICUM & LIME CHUTNEY (1kg)
Big on flavour! Full of red capsicum and spice, finished with a light undertone of fresh lime. Goes well with fish and pizza.
TOMATO KASUNDI (1kg)
Well balanced flavours of India, with fresh tomatoes. Goes well for breakfast/brunch, or use as a flavour enhancer to a sauce. Also great as a dipping sauce.
Award Chutneys are made with fresh natural ingredients and have been delivered to you with intense flavours and high quality. Great to use as a base, or just as they are.
John's Chat
PLANNING YOUR WINTER MENUS... then discuss your requirements with our Reps first to help us with stocking and sourcing any new and existing products for you.
I've just spent the last three weeks running our Cool Foods Division, while Alan was in England visiting family. I've found it interesting to see just how many varieties of cheeses and small goods we stock when you are actually picking and packing the orders. Also being reminded of just how popular the Beef and Chicken Stock (5 litre) is, along with the new Canary Butter (4 x 2.5kg) available in a carton. Another great range of products that compliment our Cool Foods list are Skellonz Chutneys, Pesto's and Pastes.
Also in stock are many varieties of frozen berries which can be a delicious addition to any season, together with our 5kg rolls of flakey and savoury pastry, which are huge sellers. Whilst I really enjoyed my time in Cool Foods, I am happy to welcome Alan back to the fridge once again!
If you require it, please feel free to ask for a separate Cool Foods Price List by phoning Alan on (09) 835 1037 or by email at alan@skellon.co.nz.
John Skellon
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Belgian Chocolate Mousse
With this product, anyone can make award winning mousse, semi-fredo, fruit creams, cheesecake fillings, truffles or mud cakes quickly. Made with the best all natural ingredients, egg and gluten free, just add water and stir for 60 seconds then fold through whipped cream, yoghurt or ricotta. Available in 1kg bags, the flavours are:
Classic Chocolate - big, rich flavour & texture with vanilla highlights.
White Chocolate - Classic creamy white chocolate flavours with vanilla highlights.
White Chocolate Mocha - Unique blend of white chocolate & coffee.
Christmas White Chocolate - with semi-dried cranberries, orange essential oil, nutmeg, cinnamon & currants.
Check out our latest "Special" at www.skellonz.co.nz to take advantage of a fantastic price offer. Also Nicholson Fine Foods have created a range of product video clips which can be viewed on YouTube: http://www.youtube.com/user/NicholsonFineFoods. Worth taking a look.
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Wild Hibiscus Flowers
Turn a glass of sparkling wine into an exotic cocktail by simply adding a Wild Hibiscus Flower and some of the syrup, Voila! Or use as a wonderful garnish for duck, turkey and lamb or mousse and ice-creams. The flowers taste of all the red summer fruits, plum, raspberry, strawberry, watermelon and rhubarb.
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Fruit Finishing Vinegars
This range from Nicholson Fine Foods are hand made in small batches from fine quality Australian fruits. They are designed to be used at the end of the cooking process to glaze, dress, garnish flavour, harmonise and finish a dish.
Flavour range includes:
Italian Style Sweet Black Cherry - sublime cherry flavours, slightly thick with delicious balance between acid and sugar. Use with duck, lamb, Wagu beef, sharp and salty cheeses like fetta, gorgonzola and goat's cheese. Wonderful with salads and fresh summer fruits.
Blood Plum - Bold fresh blood plum flavours with a unique freshness that combines with spice. Similar uses to the Cherry vinegar.
Summer Mango - This vinegar shows all the vibrant flavours of summer mangos. Subtle use of ginger in processing adds a complexity that delights the palate. Use with seafood including salmon, prawns and white fillets. Also works well with smoked and roasted meats including ham, pork, chicken and turkey.
Wild Hibiscus Flower - Unique and complex summer fruit profile showing the flavours of plum, raspberry, watermelon and rhubarb. Use with oysters, salmon, spicy food including chicken and prawns.
"Sublime fruit flavours captured in every drop, be inspired".
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TANDORI CHICKEN WITH COCONUT RICE (AND CAPSICUM & LIME CHUTNEY)
TANDORI CHICKEN
1. Bone and halve one chicken, then gently flatten with a
meat mallet.
2. Marinate chicken with 2Tblsp of Award Tandori Paste
and a little oil for three hours.
3. Heat oil in pan, season chicken with salt then brown
in pan. Remove and place in oven around 180deg
and cook for 40 minutes or until cooked through and
tender.
COCONUT RICE (serves 4)
2 cups Thai Jasmine Scented White Rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp coconut oil, canola or other vegetable oil
(Optional) 1 tsp white or brown sugar
(Optional) 1/2 tsp coconut flavouring
(Optional) 1-2 Tblsp toasted coconut (baking type) for garnish
Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight fitting lid.
1. Place rice, coconut milk, water and salt into pot. Cook
over medium to high heat, stiring well.
2. Add sugar and flavouring (if using), continuing to stir
occassionally until the coconut milk and water come to
a gentle boil (stiring will keep rice from sticking and
burning).
3. Once the coconut/water has begun to gently bubble,
stop stirring and reduce heat to medium-low (around
2.5 on dial). Place lid askew, allowing some of the
steam to escape.
4. Leave to simmer for 15-20 minutes, or until the rice has
absorbed all (or nearly all) of the coconut/water.
5. Turn off heat, but leave pot on the burner. Cover the
pot tightly with lid and allow to rest for 5-10 minutes, or
until you are ready to eat. The rice will "steam" and
have a nice, slightly sticky texture. TIP: Your coconut
rice can stay warm this way for up to 1 hour.
6. When ready to serve, remove the lid and "fluff" rice
with a fork. Serve straight from pot or place in another
serving bowl. If desired, top with a sprinkling of
toasted coconut.
NOTE: This recipe works best with Thai White (Jasmine) Rice. Other types of rice may not be as enhanced by the flavour of the coconut milk.
To toast coconut: Place coconut in a frying pan and "dry fry" until light golden brown.
Serve on a bed of coconut rice and finish with Award Capsicum and Lime Chutney.
You can do the chicken in advance for service and reheat in a hot oven.
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SUNDAY DETOURS - FOOD
Take the time to check out this supplement included in Herald on Sunday each week. Featured in the April 26 issue, is Chef Paul Jobin exploring the differences between a kebab and satay. This includes two tasty recipes, some interesting background on the history of Satay and Kebabs, topped off with Joelle Thomson's perfect wine match for the dishes.
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EL FARO - TAPAS
Featured in the May 3rd issue of Sunday Detours - Food is El Faro situated on Elliott Street in Auckland. The writer comments "These were proper Spanish style tapas, among the most authentic in Auckland". He complimented the excellent service, with the waitress taking plenty to time to explain the menu and make recommendations on food choices to fit in with their time-frame. His "Bottom Line" comment was "Ole" and we agree. Congratulations to the team at El Faro from Skellonz.
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CONGRATULATIONS MEREDITH'S!
Skellonz wishes to congratulate Michael and the entire team at Meredith's Restaurant for winning Metro Restaurant of the Year Award 08/09 - Fantastic Achievement!
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WELL DONE FUZE!
The accolades just keep on coming with Fuze in Te Atatu Peninsular receiving a glowing write-up in Canvas Magazine recently. Apparently they are so proud of it, a laminated copy is now kept by the til for all patrons to see. Congratulations from Skellonz to you all and may it continue.
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FEEL LIKE A FREE NIGHT AT THE HILTON?
All our customers were sent a letter and direct debit form with their March end of month statements. This explained that Skellonz now offers customers the option of paying their account by direct debit.
Those choosing this option of payment go into the draw for one nights accommodation for two in a Deluxe Harbour View Plus Room at the Hilton Auckland. This prize also includes 24 hour valet parking, a bouquet of flowers by Blush, 3 course dinner for two at White Restaurant, $65 wine/beverage voucher and a full buffet breakfast also at White Restaurant the following morning.
The close off for this prize was 30 April, but we have decided to extend this through to 29 May 2009 so those of you that haven't yet returned the direct debit forms, now have the chance to do so... and can still be in the draw to win this fabulous night of luxury.
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