Fine Ingredients Can Turn You Into A Master Chef
How many of us have scrimped on ingredients and then wondered why that special dish was not nearly as special as we hoped it would be?
Well, the proof is definitely in the pudding as they say and when we don’t use the real thing the dishes we serve up become just a poor imitation of what we’re really trying to achieve. But sometimes figuring out just what is the real McCoy is not so easy.
The easiest way of knowing that you are using the best products and ingredients is by making sure you are getting the real deal from the certified region of origin, like Parma Ham from Parma or Port from the Douro Valley in Portugal.
Make sure you check for the PDO, AOC or DOC mark on products such as Burgundy wines, Port and Douro Valley wines, Parma Ham and Parmigiano-Reggiano cheese to ensure that you will be rewarded with excellent quality.
To show you how much of a difference using authentic ingredients can make to your cooking, top chef Mike Robinson Chef Patron of the Pot Kiln and co-owner of the Michelin starred Harwood Arms has joined with Discover the Origin to create a fabulous and simple dish that is sure to become a firm favourite in your culinary repertoire.
And to make sure you are getting the most out of your dishes with the correct wine match, UK Sommelier of the Year 2008 Gearoid Devaney MS has also come on board to show us how an authentic drop can enhance your dining experience.
In the following video Mike cooks up a very special Cheese Tart using Parmigiano-Reggiano cheese while Gearoid matches the dish with a mouth watering white from the Burgundy region.
Tagged in Food And Drink