6
Concasse, from the French ‘concasser’, to crush or grind, is a
cooking term meaning to rough chop any ingredient, usually
vegetables. This term is most specifically applied to tomatoes,
with tomato concasse being a tomato that has been peeled,
seeded (seeds and membranes removed), and chopped to
specified dimensions.
7
Kilnsey Trout is bred in incredibly pure spring water, 100%
oxygenated and which is normally between 6-9 degrees
centigrade, perfect for retaining this trout’s unique flavour.
8
The famous ‘Goosnargh’ Duck can be tasted at many
top restaurants throughout the country. It is produced in
the Lancashire village of Goosnargh. The ducks are reared
on feedstuffs which are free from chemicals and growth
promoters.
9
Chavignol is a handmade cheese produced in the centre
of France, right in the famous Sancerre wine growing region.
Sancerre, in the north of the Cher department, rises on a
rocky limestone outcrop.
dine
foodie
notes
