| October 2011 Newsletter |
About Zigi
This month at Zigi's we have been quite busy with fine dining events and Cooking Classes. We also attended the Sydney Showcase Event in August to source some new ideas, partners and products. We found it very informative - who knows, next year you might see us exhibiting there. Our new premises are coming together nicely. We are in the final weeks of our renovations and the place is starting to look fantastic. We hope to have ZIGI'S Cooking School, Wine & Cheese Bar and Restaurant open in late October. Zigi judged at the Sydney Culinary Challenge for apprentices and professional chefs. The competition was held in Sydney in the first week of September and is highly regarded in the profession. Zigi saw the newest trends and techniques available as the chefs battled it out. Congratulations to Zigi's team of apprentices who won a gold medal for the Desserts division, a bronze for both Entree and Main divisions and also the Nestle Innovation Award. We are also starting up a blog page where our newsletter will be posted each month. There will be a "transition" period for October and November when we'll still email you the newsletter and it will also be available on the blog. From December we are online only! The beauty of the blog is that we will be able to update you instantly on upcoming events, happenings at ZIGIS and anything we think you may enjoy like new recipes or food facts. Vegetable of the Month: Quinoa (pronounced "Keen Wah")
Most commonly considered a grain, Quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5,000 years, and it has long been a staple food in the diets of the native Indians. The Incas considered it a sacred food and referred to it as the "mother seed." In their attempts to destroy and control the South American Indians and their culture, the Spanish conquerors destroyed the fields in which quinoa was grown. They made it illegal for the Indians to grow quinoa, with punishment including sentencing the offenders to death. With these harsh measures, the cultivation of quinoa was all but extinguished. However, in the 1980s, two Americans, discovering the concentrated nutrition potential of quinoa, began cultivating it in Colorado. Since then, quinoa has become more and more available as people realize that it is an exceptionally beneficial and delicious food. Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator. Preparing Quinoa:While the commercial cultivation methods remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds as you do rice to remove any remaining residue. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process. To cook add one part quinoa to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. Tip: If you desire the quinoa to have a nuttier flavour, you can dry roast it before cooking, in a frying pan over a medium heat. Stir constantly for five minutes. Cook as above. A Few Quick Serving Ideas:
Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgar wheat with which this Middle Eastern dish is usually made. Recipe of the Month - Hawaij Fish Fillet with Quinoa Salad
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Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavour when cooked. Quinoa is available in your local health food stores and supermarkets throughout the year.
Ingredients (serves 4)