Product Review – Manomasa Tortilla Chips

Corpulent Capers - Manomasa Tortilla Chips - White CheddarWe received some Manomasa tortilla chips for review from the nice people at Palm PR

These tortilla chips stand head shoulders above your everyday tortilla chip with their extraordinary taste and texture. The first word that comes to mind when describing these tortilla chips is natural. The natural corn flavour shines through. The texture of the chips is great as they use seeds such as sunflower, linseed and caraway for extra depth of flavour and bite.

We were given 3 flavours to try which are all delicious but do not overpower the natural flavour of the corn: Sea Salt and Cracked Black Pepper, Chipolte & Lime, and White Cheddar.  They have also launched 3 new flavours Green Lime and Pink Peppercorn, Manchago & Green Olive and finally Tomatillo Salsa. As a bonus they are gluten-free too!

Corpulent Capers - Manomasa's exciting new Tortilla Flavours

Manomasa’s exciting new Tortilla Flavours

These chips are delicious to eat as a snack right out of the bag or great to use as a vehicle for dips such as a classic guacamole. But let your imagination run wild. These chips are a great vehicle for all sorts of flavour combinations. Check out some recipe ideas below.

SALMON & SEA BASS CEVICHE
 
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A great fresh tasting summery canapé tossed with a citrus, coriander and chilli dressing, delicious served on crisp spicy tortillas. Simply spoon the shredded lettuce and ceviche on to 4 serving plates with the tortillas on the side.
Serves: 4-6
Ingredients
  • 200g (7oz) or 2 sea bass fillets, skinned, pin boned and diced
  • 300g (2oz) or 2 trout fillets, skinned, pin boned and diced
  • 2 limes, grated rind and juice
  • 2 tablespoons olive oil
  • 2 red grapefruit
  • 1 red chilli, halved, deseeded, finely chopped
  • 1 small red onion, halved, thinly sliced
  • Salt and freshly ground black pepper
  • 4 tablespoons fresh chopped coriander leaves
  • 160g pack of Manomasa Chipotle and Lime Tortilla Chips
  • 2 little gem lettuces, finely shredded
Instructions
  1. Add the diced sea bass and trout to a shallow china or glass dish. Sprinkle with the lime rind then drizzle over the lime juice and oil.
  2. Cut a slice off the top and bottom of each grapefruit then cut the rest of the peel and pith away with a small serrated knife. Cut between the membrane to release the segments then squeeze the juice from the membrane over the fish. Roughly chop the segments then add to the fish with the chilli and onion. Season with salt and pepper and gently stir together.
  3. Cover with clingfilm and chill in the fridge for about 1 hour or until the sea bass is bright white and the trout an opaque pink or it looks ‘cooked’.
  4. Sprinkle the chopped coriander over the ceviche and stir together gently. Allow to come to room temperature for 15-20 minutes.
  5. Arrange the tortillas on a large platter, sprinkle a little lettuce on the top of each then spoon over the ceviche. Serve immediately or the tortilla chips will soften, with extra lime wedges and a little coarse sea salt if liked.
Notes
Cook’s Tip:
As the fish is pickled with the lime juice rather than cooked, make sure to buy the freshest fish that you can and to make and eat this dish on the day that you buy the fish.

SMOKY ROASTED PUMPKIN TOPPED TORTILLAS
 
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Roast with sweet potato, fennel seeds hot smoky paprika and garlic for a tasty tortilla topper finished with a tiny spoonful of cooling Greek yogurt and tangy onion, tomato and avocado salsa. Great food to share and gossip with friends with a cool beer or glass of chilled white wine.
Author:
Serves: 4-6
Ingredients
  • 350 g (12oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
  • 300g (2oz) or 1 large sweet potato, peeled, cut into 2.5 cm (1 inch) cubes
  • 3 tablespoons olive oil
  • 2 teaspoons fennel seeds, roughly crushed
  • ½ teaspoon smoked hot paprika
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
To serve
  • ½ red onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 tablespoons fresh finely chopped coriander
  • 1 small avocado, halved, stoned, diced
  • 1 lime, grated rind and juice
  • 200 g (7oz) 0% fat Greek yogurt
  • 160 g pack of Manomasa Tomatillo Tortilla Chips
Instructions
  1. · Preheat the oven to 200oC/180oC fan assisted/Gas Mark 6. Add the pumpkin or butternut squash and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
  2. While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
  3. Mash the roasted vegetables, still in the roasting tin with a handheld masher. Spoon the hot pumpkin mix over the tortillas, top with a small spoonful of yogurt then a spoonful of the salsa and serve immediately while the roasted veg are still hot.
Notes
Cook’s Tip
Smoked paprika has the most wonderful flavour and can be bought as mild paprika or hot with the same kind of heat as chilli powder, if you don’t have any in the cupboard then use the same amount of chilli powder instead.

MINTED BEETROOT & FETA DIP
 
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If you have a food processor or stick blender this vibrant coloured dip can be blitzed together in minutes. Beetroot is packed with antioxidants, vitamins, minerals, fibre, energy boosting natural sugars and body building protein, no wonder it is regarded as a super food.
Author:
Serves: 4
Ingredients
  • 250 g (9oz) pack cooked beetroot in natural juices
  • 11/2 teaspoons harissa spice paste
  • 1 teaspoon red wine vinegar
  • Salt and freshly ground black pepper
  • 110g (4oz) feta cheese, drained, crumbled
  • 3 stems fresh mint, leaves torn from stems
  • 4 tablespoons 0% fat Greek yogurt
  • ½ pomegranate, seeds removed
  • 160 g pack of Manomasa White Cheddar Tortilla Chips
Instructions
  1. Drain the beetroot juices into a processor or stick blender cup. Roughly chop the beetroot then blitz with the harissa, vinegar and a little salt and pepper until a coarse puree.
  2. Reserve one quarter of the feta and a few tiny mint leaves for garnish, strip the remaining leaves from the stems and add to the beetroot with the yogurt. Blend again until smooth.
  3. Spoon the dip into a bowl, garnish with the remaining feta, reserved mint leaves and pomegranate seeds. Serve with the tortilla chips for dunking.
Notes
Cook’s Tip
Not a fan of mint or feta then flavour the dip with a little horseradish cream and chopped chives

Manomasa tortillas are available from Ocado, Whole Foods Market, Fortnum & Mason and independent delis and farm-shops, priced at £1.99 (per 160g bag).

Abra Ca Debora Pancake Day Hamper Giveaway

The tradition of eating pancakes on Shrove Tuesday, more commonly known as Pancake Day, is not one I grew up with. I am more familiar with Fat Tuesday, Mardi Gras. As a child, being raised as a Roman Catholic, I always gave something up for Lent; usually chocolate …. I do wish however I had grown up with the tradition of eating delicate sweet pancakes before giving up my chocolate. It would have made the 40 days of Lent so much easier!

Win this fabulous Abra Ca Debora Pancake Day Hamper

Win this fabulous Abra Ca Debora Pancake Day Hamper

Abra-ca-Debora, maker of delightful Dutch pancakes, is going to sweeten one lucky readers Pancake Tuesday with a fantastic Pancake Day Hamper (worth approx. £30) filled with goodies such as their large Dutch Pancakes, their Diddy Dutch Pancakes (see our blog post here), curds and jams from The English Provender Co and Green & Black chocolate (contents of hamper may vary).

So what am I going to make for this Tuesday? Well I am going to make some fabulous banana split pancakes using this recipe from Abra-ca-Debora as my inspiration. Banana Split Pancake Recipe

Abra Ca Debora Choccy Bananas

Abra Ca Debora Choccy Bananas

What will you make?

If you would like the chance to win a free hamper from Abra-ca-Debora all you need to do is like our Corpulent Capers Facebook page using the widget below. If you follow @babettesffest on Twitter we’ll give you a second chance to win.

Click here to view this promotion.

The rules:-

  • The deadline for entries is 23:59 GMT Tuesday 4th March 2014.
  • The competition is open to U.K. mainland residents only, sorry.
  • The winners will be selected from all valid entries.
  • The editors decision is final and no correspondence will be entered into
  • Entry instructions form part of the terms and conditions.
  • The prize is one Abra-Ca-Debra Pancake Day Hamper, as shown above, and includes free delivery anywhere in mainland UK. (Contents may vary)
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Big Fish Design Limited.
  • Where prizes are to be provided by a third party, Corpulent Capers accepts no responsibility for the acts or defaults of that third party.
  • One entry per person only.
  • Entrants must provide a valid email address for contacting the winner.
  • By entering you agree to join our mailing list. You may unsubscribe at any time and we will never pass your details to any other party. Your privacy is very important to us.
  • The winners will be notified by email. If no response is received within 3 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

 

Holiday Meals & Wine Pairing Advice

Bottle of moscatoWith the holiday season just about to kick off, many will be focused on some of the delicious meals to come. Indeed, holiday recipes are a significant part of what makes this time of year so special for many of us, and there’s great value in perfecting a dish over the years to give the family something to look forward to. And for many food enthusiasts, the best way to take these perfected holiday recipes to the next level is with the ideal wine pairing.

Finding wine for the holidays can be tricky enough on its own, simply because you’ll probably want a special bottle or two on hand. One interesting option is to look through Marks and Spencer online, where the wine section not only offers variety, but provides you with options for selecting entire cases (allowing you to sample various bottles). Alternatively, your local wine shop may well be featuring a few special bottles for the holidays, which can always be fun to try. But before you bother with selecting wines, you should still give some thought to pairing them. And with that in mind, here are a few basic tips for pairing wine with traditional holiday meals.

    • Ham Entrees – Ham is one of the most popular meats for holiday entrees, and as noted by a Huffington Post article on the same subject, it’s often accompanied by a sweet sauce or glaze. The combination of flavorful meat with sweetness makes for a tricky combination to match, though a smoky or slightly sweet red wine will usually be the best accompaniment, as it will stand up to the dish. Syrah may be your best bet.
    • Turkey Entrees – Along with goose, turkey is a very popular bird for holiday feasts (often Thanksgiving, but for Christmas as well). Many like to suggest that white meats should always pair with white wine, but in this case it may be wise to make an exception. A red Zinfandel is a wonderful choice. These wines tend to be complex without being overpowering, and can handle both the light and dark meat, as well as the various sides (cranberry, stuffing, etc.) traditionally present.
    • Duck Entrees – Duck is perhaps the most unique tasting of the birds popular in holiday entrees (though if your family tends toward pheasant or quail you’ll be used to other unique options), and can be tricky for wine. Duck is a very fatty meat, and therefore demands a wine with a bit of punch to it. However, like turkey and ham, and really any holiday meal, it’s often accompanied by sweet complements. Pinot Noir is worth considering, as a strong enough red to handle the fattiness, but with enough fruitiness to pair well.
    • Holiday Desserts – Holiday Desserts take all forms, and for many sparkling wine is the ideal pairing for any dessert or festive occasion. However if you’re looking for an alternative, a Moscato or sweet Zinfandel can be a great accompaniment to traditional rich desserts.

This is a guest post by Damon Miller. Damon is a freelance writer and food and travel enthusiast who particularly enjoys visiting and sampling different vineyards across the world.

The Otley Brewing Company Win A Mini Keg Giveaway

What makes Otley Beer so delicious and unique?

Otley Brewing Company is a family run business started by Paul, Nick, Robert, Charlie and Matthew Otley in 2005. The idea brewed as a conversation over a few pints of beer…the start of many an idea! As the family owned pubs, they knew what people liked to drink but more importantly what was missing from the market. Driven by the love of great beer and a desire to craft unique ales, they decided to make their own beers.

Where the Beer is Brewed

Where the Beer is Brewed

As a small family run microbrewery they are not afraid of being innovative and are committed to using the finest ingredients to make their ales. The water for their beer comes from the Brecon Beacons; the Malt comes from Tucker Maltings, which is one of the few Malthouses that produces malt in the traditional way, and their hops are sourced from all over the world.

Malt and Hops

Malt and Hops

It’s not just the ingredients that make this an excellent quaff but the unique combinations of hops, often decided over a pint of beer, which gives them a fresh and modern award winning range of beers.

A unique range of ingredients

A unique range of ingredients

Otley is one of the first breweries to add unique but subtle flavourings to their beer. All of their beers drink well on their own but they also shine when drunk with a meal. Their Thai Bo has a subtle hint of lime leaf, lemongrass and galangal and is perfect with Chinese or Indian food. 09 Blond is a clear wheat beer with roasted orange peel, coriander and cloves and is scrumptious with salad and fish. The Oh Ho Ho has a background note of blueberries and goes well with steak and the Porter is sublime with dessert.

The Current Otley Range

The Current Otley Range

Otley is located in Ponytpridd, just up the road from their friendly and welcoming pub and restaurant The Bunch of Grapes.

COMPETITION
Thanks to the generosity of Otley, we are running a contest to give you a chance to win a Minikeg of their beer. You must be over 18 to enter and, due to delivery issues, live in the mainland UK, excluding Northern Scotland.

HOW TO ENTER
Note you need a Facebook account to be able to enter this competition, sorry. Use the Widget below to confirm your email address, name, city and date of birth (you must be 18 or over to enter). Then click the like button to become a fan of the Otley Brewing Co on Facebook.  If you have a Twitter account you can get a second entry and better your chances of winning if you use the bonus screen to follow the Otley Twitter Account.

Full rules are at the end of this post.

Click here to view this promotion.

 

  • The deadline for entries is 23:59 GMT Friday 6th December 2013.
  • The competition is open to U.K. mainland residents only (excluding Northern Scotland), sorry.
  • You must be 18 or over to enter.
  • The winners will be selected from all valid entries.
  • The editors decison is final and no correspondence will be entered into
  • Entry instructions form part of the terms and conditions.
  • The prize is one mini keg of Otley Beer of unspecified type, as shown above, and includes free delivery anywhere in mainland UK excluding Northern Scotland.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by the Otley Brewing Company.
  • Where prizes are to be provided by a third party, Corpulent Capers accepts no responsibility for the acts or defaults of that third party.
  • One entry per person only.
  • Entrants must provide a valid email address for contacting the winner.
  • By entering you agree to join our mailing list. You may unsubscribe at any time and we will never pass your details to any other party. Your privacy is very important to us.
  • The winners will be notified by email. If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Jamaican Blue Mountain RSW Estate Peaberry Coffee from Sea Island

Picture of Sea Island Coffee TinSo we’ve all heard of Jamaican Blue Mountain Coffee, haven’t we? Traditionally grown at elevations between 900 and 1700m in the Blue Mountains of Jamaica (obviously) it has gained a reputation for being one of the most expensive and sort after coffees in the world.

So what’s this RSW Estate Peaberry stuff then? Okay so let’s do the Peaberry bit first. Nearly all coffee beans split into two halves as they mature. This pair of flat shaped beans is the typical coffee bean. However, some don’t split and grow to form a single rounded bean in the shape of a pea, hence ‘peaberry’.

Now the number of beans that mature this way is very small and so the peaberry beans only make up around 5% of the coffee crop. Experts disagree as to why the peaberry appears to produce a superior cup. Some say that there are more nutrients in a single bean whilst others state that the rounded shape offers advantages during roasting. Whatever the truth just know that we have the creme de la creme of Jamaican Blue Mountain here.

Yeah but what about the RSW Estate stuff? Well whilst this is a 100% Arabica, it is produced by three of the oldest coffee farming families, namely the Langfords, Diekmans & Allgroves, on three estates; Resource, Sherwood Forest and Whitfield Hall. Hence the RSW.

Map of Jamaica

Blue Mountain Region of Jamaica

Right, enough questions and enough explanations, let’s get a brew going!

Opening the packet of Jamaican Blue Mountain RSW Estate Peaberry from Sea Island Coffee was, if I’m honest, a little disappointing as there was little to tickle the olfactory organs. However, I was soon to learn that this rare Peaberry bean is too clever to give of it’s secrets to the air, preferring to hold on to them until they can be released into the steamy depths of hot water.

When I tried Sea Island’s Geisha Coffee a while back I discovered I needed an extra scoop, that is certainly not the case with the Peaberry. This produces an intense coffee, dark, rich and full of flavour. For me the best flavour came a few minutes after pouring when the temperature had dropped a few degrees.

Despite the intensity of flavour there is no bitterness here at all. In fact I think this is one of the smoothest coffees I’ve tried, with lovely chocolatey notes that develop into a complex smokiness on the palate. Little wonder that it won a gold star at this years Great Taste Awards.

If you can get past the price (£16 for 125g bag) you’ll find a coffee with an excellent balance, a long smooth finish and a complexity of flavour. All in all an exceptional coffee.

Jamaican Blue Mountain RSW Estate Peaberry is available from:-

Sea Island Coffee
111a Walton Street
London, SW2 2HP
United Kingdom

Tel: 020 7584 7545
Web: www.seaislandcoffee.com

My sample of  Jamaican Blue Mountain RSW Estate Peaberry Coffee was provided free of charge by Sea Island Coffee.