DOCSLIB.ORG

Guardian and Observer Editorial

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Check your pulses: a cut-out-and-keep guide If you can’t get your fi rst choice, substitute one of its immediate neighbours Native to . Kitchen usage Culinary friends Fascinating fact Split Peas Western Asia, northern Europe, Dhal, tarka (with garlic) Spices, stocks, pig bits. When cooked, they turn the YellowY & green 17th-century England. or chana (with chickpeas). Very nice with crispy most beautiful muted colour Pea-and-ham soup if you don’t fried shallots on top. with a sublime creamy texture. have marrowfat peas. Lentils Another Indian favourite, It’s really all about the quick Coconut milk, spices, greens Can be treated like rice and Red as well as the whole of soup — half an hour from start (such as spinach or chard), cooked like risotto, but beware North Africa. to fi nish. And lovely soft dhals. onions and butter. because nothing happens . and suddenly they’re mush. Lentils The world over, but the Curries, hippy bakes, These love a heavy oil such as The cooking water is very Brown/green lentil of choice around zuppa di lenticchie, drizzled strong extra virgin or pumpkin. nutritious. Think twice before India and Italy. over warm salads and Strong herby things too, pouring it away as it makes a super with bollito misto. such as salsa verde. great veg stock/soup base. Lentils France mainly, but since Anywhere you want your lentil Particularlly good with fi sh The most beautiful of the Puy the 90s all over the to hold its shape. With cod and and off al (not together). Dijon. lentil family, with their western world. salsa verde — a classic. Porky bits. All the herbs. green-speckled skin . and don’t they just know it? Haricot Ubiquitous in the western Predominantly cassoulet and Meat (pork, duck), tomatoes, Also called navy beans in the world. baked beans. vinegars. US. Flageolet France, and increasingly in Classically with lamb, and Cream, mint and cider These are a bit more the US. to meet your other springier too if in Normandy. discreet and elegant, bean needs. Pigs, as well. like French women. Cannellini Italy, specifi cally Tuscany, Makes the best soups, as Garlic, particularly when They take 80 days to grow. and the River Café. the texture goes all creamy toasted to golden. Flat-leaf The bean of early summer. when par-blitzed. Nice parsley, chicken stock. Extra pureed, and bakes well too. virgin olive oil. Borlotti Italy, especially early autumn Sits very well in soups, Extra virgin, garlic, lemon, When fresh, the most beautiful when you get the beautiful whether brothy brodo or fl at-leaf parsley — all the usual bean on the planet: off -white fresh ones. thick pasta e fagioli. Italians’ faves and fl avours. with pink paint splatters. Very special chalky texture. Pinto Central and South America. Refried beans. Day-long, All the chillies and spices Special chalky texture, like one-pot braises. associated with their region. their Euro cousins borlotti. Thought to have originated in the Andes. Red kidney Central and South America, Chilli con carne, or chilli A meatiness to stand up to the Kidney beans have a toxin in West Indies. sit carne for that matter. beans. Latin and Caribbean them, so change the water Rice and peas. spices. Chillies and tomatoes. once they have come to a boil and don’t try to sprout them. Black beans All about the Spanish and the Headed for all the Cumin, lard, tomatoes, pig. Aka black turtle beans; still big Latins. slow-cooks (like feijoada in Portugal (but not so much with its multiple pork in Spain), as well as former presence). Soup. colonies such as Brazil. Black-eyed China, Africa. Southern states Asian stir-fries. With Cajun Things with zing: chilli ginger, Nigeria is the biggest producer; beans of the US — think soul food. grills and gumbos. Moi moi — spring onions; crisp greens. also known as black-eyed peas. delicious Nigerian dumplings. Rice and spice. Go inky-pinky-purple when cooked. Chickpeas Tout le Med since time eternal. Hummus by the truckload. Olive oil, lemon, chorizo, Also known as garbanzo — so In brothy/brodo type dishes. shellfi sh, especially mussels. much fun to say. Falafel. Herbs, peppers, tomatoes and garlic. Butter beans They really like big beans in Because they’re so rich and Braised (with tomatoes), In the Southern states the Greece and all round the Med. fat they hold up very well on smoked or spiced pork, like fresh ones are called Lima their own, ie meat-free. chorizo. Tripe too if you’re beans, and are served with Spanish. collard greens. Yum..
Recommended publications
  • Guidance for Vegans

    Guidance for Vegans

    GUIDANCE FOR VEGANS The list contains Aldi own label products that are suitable for vegan diets. This list is based on products that do not contain ingredients derived or produced from animals. The products listed are therefore suitable for people who do not eat any meat, poultry, fish, shellfish, milk, milk products, eggs and honey. Controls are in place to minimise the risk of cross contamination with animal products. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. PRODUCT ALDI CODE BARCODE BRAND DESCRIPTION PACK SIZE CATEGORY Frozen Food 71732 25462951 Frasers Frozen Vegetable Haggis 454g Frozen Food 57929 25314557 Four Seasons Battered Onion Rings 670g Frozen Food 54522 25288667 Four Seasons Broccoli 1kg Frozen Food 47233 25401011 Four Seasons Broccoli And Cauliflower Florets 900g Frozen Food 62884 25330892 Four Seasons Broccoli Florets 1kg Frozen Food 74315 25436556 Four Seasons Brown Lentils With Tahini 500g Frozen Food 47233 25316100 Four Seasons Button Brussel Sprouts 1kg Frozen Food 61528 25349405 Four Seasons Chopped Basil 50g Frozen Food 61528 25349382 Four Seasons Chopped Chilli 50g Frozen Food 61528 25349412

  • Pgro Pulse Agronomy Guide 2017 01 Introduction

    2017 PGRO PULSE AGRONOMY GUIDE Advice on agronomy and varieties of combining peas, winter and spring field beans, and other pulse crops including latest PGRO Recommended Lists CONTENTS Introduction 2 Value of pulse crops for UK growers 3 Choice of pulse crops for UK growers 3 Pulse crop production 4 The market for UK pulses 5 Growing combining peas 6 PGRO Recommended List of combining peas 7 Comments on 2017 Recommended List, UK agents/breeders, additional pea varieties 8-9 Choice and use of seed 10 Crop husbandry 11 Weed control 12-15 Pests and Diseases 16-18 Harvesting, Drying and Storage 19 Growing field beans 20 PGRO Recommended Lists of winter and spring beans 21-22 Additional bean varieties, notes on RL ratings, UK agents/breeders 23-25 Choice and use of seed 26 Crop husbandry 27 Weed control 28-31 Pests and Diseases 32-34 Pollination 35 Harvesting 36 Drying and Storage 37 Other pulse crops that can be grown in the UK 38-39 Appendices Appendix 1. pea (pisum sativum) growth stage definitions 40 Appendix 2. bean (vicia faba) growth stage definitions 41 Appendix 3. PGRO pulse technical updates 42 PGRO services and about PGRO 43-44 PGRO PULSE AGRONOMY GUIDE 2017 01 INTRODUCTION With an increasing number of growers bringing peas and beans into the rotation, the ability to access sound information and agronomic advice on pulses is important. This PGRO Recommended List offers growers and advisors an independent comparison of varieties, supporting their decision making process when considering these crops. Frontier recognises the importance of the PGRO’s work and the value of the Recommended List.
  • Introducing New Uses of Dry Peas, Lentils, and Chickpeas to the U.S

    Introducing New Uses of Dry Peas, Lentils, and Chickpeas to the U.S

    INTRODUCING NEW USES OF DRY PEAS, LENTILS, AND CHICKPEAS TO THE U.S. FOOD INDUSTRY WITH EDUCATIONAL WORKSHOPS AND TECHNICAL DEMONSTRATIONS FY 2008 US farmers harvest ~2.6 million pounds of dry peas, lentils, and chickpeas each year. Nearly 75% is exported whereas domestic market consumption has remained fairly stagnant for over 20 years. Several years ago, the pea and lentil industry embarked on a major product development initiative to explore the use of dry peas, lentils, and chickpeas as ingredients in high-value food products. Moving more of these commodities into the domestic market would create new markets while decreasing grower and processor transportation costs significantly. This project represents Phase 2 of an initiative to introduce the concept to US food manufacturers of using dry peas, lentils, and chickpeas as ingredients to create a wide range of new high value foods that have not traditionally contained legumes such as biscuits, cookies, beverages, tortillas, nutrition/power/energy bars, dry starch mixes, flatbreads, pizza crusts, vegetarian spreads, and sauces. In Phase 1, key food industry professionals were reached at selected trade shows; additional technical research was conducted on the physical, chemical, and functional properties of the products; the technical research needs of R&D professionals were assessed; and work began to compile a comprehensive technical manual to guide product development specialists, nutritionists, and other food industry professionals in utilizing these new products. In Phase 2, the Washington Dry Pea and Lentil Commission (WDPLC) hosted an educational session at the Institute of Food Technologists Annual Meeting and Food Expo in June 2009 that attracted over 40 attendees who learned about nutritional attributes and health benefits, use and functional properties of legumes as ingredients, and potential new applications in value-added products.
  • 1 Students Handbook

    1 Students Handbook

    Students handbook Work package 4 Project Number: 527879-LLP-1-2012-1-DE-LEONARDO-LM Project Acronym: EuroVeg Project Title: EuroVeg - Training of European competency in sustainable, healthy and well-balanced nutrition for professional chefs and caterers Work package 4: Development of Contents Deliverable No: 19 Language: English Disclaimer: This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Consortium © Copyrights by the consortium of EuroVeg. All rights reserved. EuroVeg is a project of and supported by the EU. Documents of EuroVeg may not be reproduced, transferred, distributed or stored without prior written permission by the consortium of EuroVeg (Vegucation). (for permission please s. “Contact”: [email protected]) 1 STUDENTS HANDBOOK (DRAFT) MODULE 1 1. Historical background vegetarianism After studying this chapter you should be able to ● explain the most important historical landmarks with regard to vegetarian diets ● compose dishes for the different variants of vegetarian diets ● identify problematic ingredients for guests adhering to one of these diets ● explain who eats vegetarian diets Table: History of Western Vegetarianism in Quotes Even though the term “vegetarianism” is not mentioned before the middle of the 19th century in the western world, animal products, especially meat, were rarely available for the majority in most of the societies in history. Typical was a largely plant-based diet with occasional animal products like dairy and eggs. Additionally to these © Copyrights by the consortium of EuroVeg. All rights reserved.

  • Guidance for Vegans

    GUIDANCE FOR VEGANS Effective from: 16/09/2017. The list contains Aldi own label products that are suitable for vegan diets. This list is based on products that do not contain ingredients derived or produced from animals. The products listed are therefore suitable for people who do not eat any meat, poultry, fish, shellfish, milk, milk products, eggs and honey. Controls are in place to minimise the risk of cross contamination with animal products. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. BARCODE BRAND DESCRIPTION PACK SIZE Frozen Food 25268966 Four Seasons Asian Stir Fry Mix 750g 25401011 Four Seasons Broccoli And Cauliflower Florets 900g 25288667 Four Seasons Broccoli Florets 1kg 25330892 Four Seasons Broccoli Florets 1kg 25290257 Champion Carrot Fries 600g 25423358 Four Seasons Diced White Onions 550g 25330908 Four Seasons Fine Whole Green Beans 1kg 25251395 Everyday Essentials Garden Peas 907g 25322354 Everyday Essentials Garden Peas 907g 25334470 Four Seasons Garden Peas 900g 25334968 Four Seasons Garden Peas 900g 25379204 Four
  • Classification and Botanical Description of Legumes

    Classification and Botanical Description of Legumes

    Halley Allaire Taylor Brady Classification and Botanical Description of Legumes Legumes, or pulses, are flowering plants in the Leguminosae family. The word legume is derived from the Latin verb legere which means to gather. The term pulse has a more direct lineage. It derives from puls or porridge, a cooked bean dish which the ancient Romans were fond of eating. (Albala 7). This family is also known as Fabaceae, and both terms can be used interchangeably to indicate the some 690 genera and 18,000 species therein (Morris 365). The Leguminosae family is classified into three sub-families: Papilionoideae, Caesalpinioideae, and Mimosoideae. Each sub-family is identified by its flowers. Edible legume crops are mainly found in the sub-family Papilionoideae. This includes the soybean, chickpea, bean, and pea, among others (Morris 365). Other lesser known members of the legume family include clover, licorice, lentils, and the peanut. The peanut is in fact, biologically though not culinarily, defined as a woody, indehiscent legume. Unique to Fabaceae are the flowers and fruit. Like many flowers, those found on legume plants are hermaphroditic, containing both the stamen and pistil. This makes the plants self- fertile, meaning that an individual plant is able to reproduce by itself which can have the effect of limiting genetic diversity. However, hybridization occurs frequently in nature due to this characteristic, as any plant can pollinate another due to the hermaphroditic properties therein (Weaver 57). This creates difficulty in clearly defining the differences that enter between subspecies. The flower typically has five petals and an ovary with one carpel, cavity, and style (Morris 365).
  • Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan

    Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan

    PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
  • Full O' Beans

    Full O' Beans

    Full o’ Beans Tasty and affordable legume recipes for the whole family 1 Contents Why it’s good to be “Full o’ Beans” 3 Types of legumes 4 Time and cost saving tips 5 Cooking legumes 6 Lentil recipes 7 Kidney bean recipes 11 White bean recipes 15 (butter, haricot or cannellini beans) Chickpea recipes 20 Four bean mix recipes 25 Weights and measures 27 Five simple steps to 27 eating for a healthy heart 2 Why it’s good to be “Full o’ Beans” Legumes and beans are a great food – they’re full of goodness as well as being cheap, tasty, and quick and convenient to use. There are lots of different names for legumes, including dried peas, dried beans, lentils and pulses. You might know them better by their individual names like kidney beans or chickpeas. Here in New Zealand, legumes are most commonly eaten as good old baked beans. While they might not feature in many traditional Kiwi dishes, legumes are commonly eaten around the world and make a tasty addition to ethnic dishes. In the Mediterranean you’ll find them in minestrone or in pasta dishes, stews, soups and salads or white bean dip. In Middle Eastern dishes they are made into hummus and falafel. Caribbean and South American dishes use them extensively – where would Mexican cuisine be without bean burritos, refried beans and chilli con carne? Indian dishes feature legumes in dishes like dhal and spicy curries; and Asia has dishes like stuffed tofu pockets or edamame. Legumes can also help spice up your Kiwi favourites.
  • Revealing the Opportunities for Growing Peas and Beans in the Uk

    Revealing the Opportunities for Growing Peas and Beans in the Uk

    REVEALING THE OPPORTUNITIES FOR GROWING PEAS AND BEANS IN THE UK BY THE ANDERSONS CENTRE FOR THE Report by: The Andersons Centre Graham Redman Old Bell House Partner 2 Nottingham Street Direct: 01664 503 207 Melton Mowbray Mobile: 07968 762 390 Leicestershire Office: 01664 503 200 LE13 1NW E-mail: [email protected] The Andersons Centre The Opportunities of Growing Peas and Beans in the UK March 2015 Contents The Andersons Centre The Opportunities of Growing Peas and Beans in the UK CONTENTS 1 EXECUTIVE SUMMARY ~ THE BENEFITS AND THE FUTURE FOCUS ............................. 1 2 THE OPPORTUNITIES THAT PULSES OFFER .......................................................................... 3 2.1 DEFINITIONS ................................................................................................................................. 3 2.2 WHAT HAS HAPPENED TO PULSE AREAS? .................................................................................... 3 2.3 WHY IT MATTERS......................................................................................................................... 4 2.4 OBJECTIVES OF THIS STUDY ......................................................................................................... 5 2.5 HEALTH BENEFITS ........................................................................................................................ 5 2.6 ENVIRONMENTAL CREDENTIALS .................................................................................................. 5 2.7 STAKEHOLDERS OF
  • Department of Agriculture, Fisheries and Forestry

    Department of Agriculture, Fisheries and Forestry

    Senate Rural and Regional Affairs and Transport Legislation Committee ANSWERS TO QUESTIONS ON NOTICE Budget Estimates May 2009 Agriculture, Fisheries and Forestry Question: AQIS01 Division/Agency: Australian Quarantine and Inspection Service Topic: New Zealand growers Hansard Page: 36 (26/05/2009) Senator Milne asked: Senator MILNE—Okay. If you would take on notice please where we are up to in terms of those agreement arrangements and how the New Zealand growers do it compared with how we do it in terms of those inspection services, because there is a strong view that AQIS has not restructured itself to put in place the efficiencies that reduce the costs to growers. You say it is a partnership. I think one side of the partnership feels very hard done by at the moment— Answer: Opportunities to reduce the costs of Australian Quarantine and Inspection Service (AQIS) inspection and certification through approved arrangements have been available to industry since 2001. Attached is a list of markets where industry can use approved arrangements to reduce AQIS’s involvement in export certification. There are 57 arrangements in place to export horticultural produce. Some sectors use these arrangements extensively. For example, the export of horticulture products from the Riverland in South Australia is predominantly under approved arrangements— 58.2 per cent of all certificates issued in South Australia are issued under the arrangements. Many clients prefer to use AQIS’s services due to commercial or seasonal limitations. The 40 per cent subsidy on export certification services has discouraged the uptake of arrangements, as the true cost of certification is not paid by clients using AQIS’s services, but 100 per cent of costs must be met by the company for providing those same services on AQIS’s behalf.