Ramsay’s Claridges loses star…
THE TURBULENT year that was 2009 for Gordon Ramsay seems destined to continue in 2010 as Michelin have taken back their coveted star from one of the chef’s restaurants. Gordon Ramsay at Claridges lost its star last week as the results for the 2010 Michelin guide were leaked, but in better news, his flagship restaurant, at Royal Hospital Road, has retained its three stars for another year.
WHO tackle alcohol misuse…
Minimum pricing, higher taxes and marketing restrictions are on the agenda as the World Health Organisation (WHO) are meeting this week to tackle the global issue of alcohol misuse.
The UN agency’s executive board will discuss the issue after drafting a global strategy document aimed at reducing the millions of deaths attributed each year to alcohol-related harm.
Alcohol is the third leading risk factor for premature death and disability in the world, the WHO says, and it was linked to nearly 4% of all deaths in 2004 – about 2.5m people.
Kitchen top tips…
*TO GET more juice out of a lemon or a lime, roll it between your hands or on a worktop and you will free up the juice pockets.
*If your pastry is a bit sticky or fragile, roll it out between two sheets of floured baking parchment.
*If you are short on space, saucepans or stamina when you are cooking for a dinner party, make your soups or sauces in advance and store them in a thermos flask.
Did you know…
THE largest item to be found on any menu is probably a roasted camel, which occasionally graces a Bedouin wedding feast. Bedouins are a predominantly desert-dwelling Arab ethnic group. The whole dish consists of cooked eggs stuffed into fish, stuffed into a cooked chicken, which is stuffed into a roast sheep’s carcass, which is, finally stuffed into the camel. A modern equivalent might be the Turducken, invented by a Louisiana chef in the 1960’s; a chicken, duck and turkey are boned and laid out flat, with the turkey on the outside, then the duck and the chicken on top. All three birds are rolled up and sewn in place and the whole thing is roasted slowly for up to 13 hours.
Leave a Comment