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Farmbox Meats is a processing plant owned by Dafydd Raw-Rees, 64, who has run his plant for the past three years.
He said that, until three weeks ago, his plant specialised in processing beef, but that he has recently been contracted to process horse meat sold in Belgium. He confirmed his plant was visited by police on Tuesday but denied passing off horse as beef and said he was not supplied by Peter Boddy.
I merely debone the meat and send it back as part of the contract. The horse meat is sold in Belgium. He referred queries to Colin Patterson, his plant manager. When contacted by The Daily Telegraph , a man answered the phone as Colin then hung up.
When contacted again, he said he was in fact Dai the cleaner, adding that Mr Patterson was unavailable. Mr Patterson was charged with selling illegally slaughtered and unfit meat to the public in He was later cleared of the offence at Swansea Crown Court.
Mr Raw-Rees was also arrested but not charged. I have suspended both plants immediately while our operations continue. A spokesman for the Food Standards Agency said: These two elements not only add amazing flavor, but also help enrich the taco with its texture and a smooth cooling sensation to balance some of those amazing Yucatan chiles. The second, no matter what, it must taste good. So enjoy this tasty taco and know you are taking part in the celebration of balance, in every sense and responsibility of the word.
Chef's find themselves inspired by many different things. You name it, the inspirations are endless for a chef.
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One of those inspirations can be the idea of creating a dish that is designed to pay homage to another chef and their passions and innovations. This weeks Chef Inspired Taco draws inspiration from chef's desire to pay homage to a chef deserving of respect and recognition for his works in the gastronomic world. If you are celebrating something, you are eating mole. There are ingredients from almost everywhere in the world, and when you put them together, it makes sense.
They become Mexican, for some magical reason. I think that summarizes Mexico. He has been building his Mole Madre for well over three years now. Yes, for those of you quick with math, that means since the original mole, Olvera has served over one thousand ninety-five variations of the original mole. He has stated that there is without a doubt over one hundred different ingredients in the mole he is serving today at Pujol.
Olvera is revolutionizing the modern gastronomic landscape of the Mexican cuisine. This revolution is based in embracing the historical backbone of the cuisine and elevating it to new levels, as he has done with his Mole Madre, taking the pinnacle of Mexican cuisine, the traditional mole, and elevated it even further, making it more complicated than almost any other mother cuisines' sauces.
There are hundreds of variations of mole recipes, varying in spices, colors, and presentation. It seems as though for every person growing up in Mexico, there is a different version of mole that can be prepared. That being said, there is not one Mole more classic than the deep, dark, and luscious flavors of a Mole Poblano with its glistening smooth shine shimmering light back at the diner while encompassing that beautifully succulent piece of chicken that was slowly roasted oven an open fire.
Tuesday's are for tacos! So tender it melts in your mouth - with home-style vegetables, green beans, biscuits or roll. Yet, these tacos are somewhat of an aberration. Collection times vary, please wait for your Ready to Collect email before visiting the warehouse. A tender flaky piece of cod, served with a choice of two sides and biscuits or roll.
Pollo en Mole is quite possibly the most classic presentation and preparation of this amazingly complex sauce. Chef wants the ECB diner to enjoy the "chaos", by letting these elements and the dynamics of their interactions with one another speak for themselves. It is an ingredient that can be found throughout the great culinary cultures of the world. The Spanish, French, Argentinian, Italian and Mexican culinary cultures all have multiple examples of delicious preparations of this ingredient.
Here in the United States, there a many fellow Americans that have enjoyed the taste and preparation of, what has been nick named, Rocky Mountain Oysters. A flavorful half slab of ribs cooked until they fall off the bones, served on cooked kraut with mashed potatoes and Granny's corn bread. Tender steak covered with rich, brown gravy and vegetables, served with a choice of two sides, biscuits or roll.
A huge helpin' of one of your favorite pasta dishes served with a garden salad and garlic bread. Two pepper halves stuffed with a mixture of ground beef and rice and covered with a sweet and sour tomato sauce, choice of two sides, biscuits or roll. Chunks of city ham mixed with creamy scalloped potatoes served with applesauce, biscuits or roll. Tender chunks of beef and tasty noodles served in a delicious broth with choice of two sides, biscuits or roll.
Tasty chunks of salt-cured ham mixed with tender butter beans in a country broth served with a creamy coleslaw and Granny's corn bread. A tender flaky piece of cod, served with a choice of two sides and biscuits or roll. Tender chunks of chicken served with fresh noodles in a delicious chicken broth with coleslaw, biscuits or roll. A fried chicken breast topped with sauce and provolone cheese.