Product of the month- Le Whif

I recently ordered an innovative product online in the hopes that it would blow my mind...

After waiting for approximately three weeks for delivery (due to such high demand) I heard the footfall of the postman and leapt to the front door.

I tore away the packaging, only to reveal a small, cigarette sized packet of Le Whif.
Keen to try them out, my fiancee and I cracked open the packet, cellophane went flying and we removed the 'inhalers' from their resting place.

The only way I can describe the Le Whif experience is an inhalator for chocaholics... not dislike those nicorette inhalators you see desperate 'addicts' sucking on desperately in order to get a hit....

As far as taste goes, the technology involving micro particles, simply administers a fine mist, much like the texture of a refined cocoa powder. And with less than a calorie per puff, I can see this trend catching on.... but i'm not sure we'll see hoards of people walking past the vending machine, compromising their favourite chocolate bars for the 'mist' experience.... we'll see...

Product of the month- Marmite XO

From its humble beginnings in a small factory (based just two miles from the Bass Brewery) in Burton-on-Trent (circa 1902), we have seen Britain's favourite (or most hated, depending whether you're part of the marmarati or not) spread, grow from a simple, resourceful idea, into a susuccessful and bang up to date product.

Derived from the French word, describing a stock pot or cooking pot (as pictured on the jar), Marmite comes in many limited edition flavours. Tantalising delights such as Guinness and Champagne flew off the shelves, along with all manner of merchandise.

The story begins in the mid 19th Century, when German chemist, Liebig, discovered the base of the sticky black spread, brewers yeast, a discarded by-product of the fermenting industry. With further development, he discovered that it made a good (and completely vegetarian) meat substitute. He spent years researching and studying the substance, and thanks to his works, we now have the OXO Cube as well as Marmite!

And now we come to the next chapter in the Marmite chronicles- Marmite XO. This is only suitable for the most dedicated, hardcore fans. Matured for 28 days, as opposed to the regular seven, the spread is said to be four times stronger than any ordinary Marmite.

All I can say is wow! How can such a bitter, strong flavour be so complex and pleasant at the same time? It's caused quite a kerfuffle in the taste-bud department, and I have to say, I'm loving it a bit more than the original! So to celebrate Marmite XO in all it's glory, I've teamed it with another ace ingredient, Double Gloucester cheese and made some fantastic cheese straws.

Marmite XO Cheese Straws
75g Double Gloucester Cheese
50g Plain Flour
1 Teaspoon Baking Powder
1/3 Teaspoon Cayenne Pepper
1/2 Teaspoon Marmite XO (or to taste)
50g Butter
1 Egg yolk

1. Pre-heat the oven to 180 degrees C
2. Grate the cheese into a large mixing bowl
3. Sift the flour, baking powder and pepper into the cheese
4. Cut the butter into chunks and rub into the flour mixture until it resembles breadcrumbs
5. Lightly beat the Marmite XO and the egg yolk in a bowl, add this to the mixture until a stiff dough is formed
6. Place dough onto a floured surface and lightly spread into two rectangles roughly 9x3 inches (I used my hands for this)
7. With a sharp knife, cut the dough into 12 straws and place onto an ungreased baking sheet
8. Bake for 10-12 minutes until golden in colour

These keep for ages in an airtight tin- if you don't end up eating them in one sitting!

Product of the month- Brianna's Ginger Mandarin Dressing

After searching the shelves high and low, I sought inspiration in the form of a bottle.

But this bottle didn't contain alcohol, or some other intoxicating liquid, it contained a simply delicious and versatile dressing.

Brianna's Ginger Mandarin Dressing is part of a growing range of dressings, sauces and marinates created in the southern state of Texas. They are adaptable and accessible in that you can use the same product to dress a salad, as well as marinate and cook your meat in!

These are the kind of products I love. They're not attributed to one specific use (apart from being very tasty), which means you can experiment, which is something I very much enjoy in the kitchen.

When I read the label on the back of the bottle some of its ingredients read; soy sauce, ginger and mandarin- which to me simply screams- pork, fresh green veg, noodles and a nice sticky sauce! So I give you my product of the month featured in the simple and easy to prepare dish:

Ginger and Mandarin Pork Chops

Ingredients:
1 Tablespoon Sesame Oil
2x Pork Chops
2x Cloves of Garlic (crushed)
3x Closed Cup Mushrooms (thinly sliced)
1/2 Green pepper (chopped)
1x Small Carrot (peeled and chopped into matchsticks)
4x Spring Onions (chopped)
2x Tablespoons Brianna's Homestyle Ginger Mandarin Dressing
A pinch of salt
Boiling water
Soy Sauce to taste
2x Nests of Egg Noodles

1. Gently heat the oil in a wok or large frying pan over a moderate heat
2. Place the pork chops in the pan and fry on each side until the meat is sealed and slightly golden
   
3. Remove the pork chops and set aside
4. Place all the vegetables in the pan and fry gently until tender
5. Add the dressing to the pan (along with enough boiling water to make a thinnish sauce)
6. Return the pork chops to the pan reducing the heat to a simmer
   
7. Boil a large pan of salted water and cook the noodles according to the instructions
8. Continue stirring the veg around the meat, turning the chops to ensure they're cooked evenly
9. Once the noodles are cooked, drain them and return them to the pan
10. Drain some of the juice and vegetables into the noodles, stirring to distribute them evenly
11. Pile the noodles on a plate with the pork chop on top and a drizzle of soy sauce and enjoy!

Serves 2