Monthly Archives: July 2011

Moët & Chandon unveils new brand identity for Grand Vintage

Standard

Inspired by the tradition of using chalk plates to identify different vintages resting in cellars deep beneath the ground in Epernay, Moët & Chandon has created a fab new label for its Grand Vintage champagne.


The new branding, which essentially replaces a traditional Grand Vintage front label in favour of an artisanal style ‘hand-written in chalk’ label, will debut in the UK market from September of this year on bottles of Moët & Chandon Grand Vintage 2002 and Grand Vintage Rosé 2002.

Elsa Corbineau, Champagne Director at Moët Hennessy UK, says of the new label identity: “We wanted to convey the heritage and ethos of the house. The hand-written element is simplistic, but exudes class. The collection dates listed on the coffret enable us to invite the consumer to feel part of and celebrate the house’s long-standing history.”

Advertisements

Cooking with potatoes: tips and advice from Jean-Christophe Novelli

Standard

As potatoes are the perfect base for any healthy and delicious meal, and are extremely quick and easy to cook, Jean-Christophe Novelli has been working with the Potato Council to create a selection of simple but delicious recipes; and to find them all you need to do is go to his Many faces of potatoes website.

The kind of recipes you can expect to find on the site include: Potato and red pepper frittata, potato and feta garlic bake, potato crusted pizza, easy peasy gratin potatoes, delicately spicy pekora and hundreds more!

Even better, to help you on your way to potato heaven, Noveli has also put together a few helpful potato cooking tips:

  • To cut down on cooking time for jacket potatoes, microwave them before you put them in the oven
  • You can shave 15-20 minutes off the time that it takes to bake a potato in the oven by inserting a metal skewer or baking prong through the centre of the potato
  • To make the ultimate light and fluffy mash, heat the milk before adding it to your potatoes – delicious! (This one I am less sure of, as I am against adding milk to mash, but who am I to argue with such a potato don?!…)
  • Leave the skin on your potatoes wherever possible as they contain lots of flavour and goodness, but if you have to peel them, don’t throw the peelings away; toss them in a little olive oil and roast in the oven for delicious crisps that are perfect for dipping!

“Potatoes are such a versatile ingredient – I use them very frequently in so many of my recipes. Food trends come and go but potatoes are an important part of british life”, comments Novelli.  “An average serving of potatoes contains less than 1% fat, and many potato dishes take only 20 minutes to prepare and cook – making them perfect for busy mums and professionals,” adds Novelli.

To whet your appetite, here’s a quick recipe, courtesy of JCN himself :

Potato Salad with Pan Seared Tuna (Serves 4)

Ingredients:
50g of Tuna Steak per Person  
12 Baby New potatoes 
300g Green Beans 
2 Tomatoes
4 Eggs (hard-boiled) 
½ Pepper 
4 Baby Gem Lettuces 
16 Black Olives 
8 Anchovy Fillets 
Good French vinaigrette to dress

To make your own dressing: 
10ml White Wine Vinegar 
100ml of Olive Oil or Rapeseed
1 tsp of Dijon Mustard 
2 sprigs of fresh thyme
Sea Salt & Cayenne Pepper 

To Dress: 
Chervil (chopped) 

Method:

·        Wash the baby potatoes and cook in salted water for 10 minutes and check they’re ready with a paring knife. Prepare the green beans and cook to al-dente in boiling water, cut out the green stalk from the tomatoes and chop each into six pieces 
·        Deseed and slice the pepper, shell the hard-boiled eggs and halve lengthways, and chop the anchovies.  If the olives have stones, halve and remove, and then mix the salad ingredients together. 
·        Heat a skillet (griddle pan) until very hot – season the tuna steaks with olive oil, salt and pepper.  Cook on the skillet to mark the flesh for approx. 2 minutes on both sides (longer if you prefer your tuna well-cooked).  Remove the tuna from the skillet and arrange on the top of the salad
·        To make the dressing, pour the vinegar into a bowl and add the salt, cayenne pepper, Dijon Mustard and gradually add the olive oil with a little whisk. Check seasoning before dressing the salad