Red Sludge

Hi folks, and let me start by saying that this post is not about red sludge. This is an instalment of Name This Food!

Previously on Name This Food I asked what this was...

Anyone that answered "bread with stuff on it", see me after class.

The reason I titled this post Red Sludge is because of my friend Laura from Baltimore, who first guessed 'roasted red pepper hummus', and then 'unicorn pate'. She messaged me the other day to ask if I'd revealed what 'that red sludge' was. All is about to be explained.

The red substance in the picture is a delicious spicy substance called 'Nduja.

'Nduja is a particularly spicy, spreadable pork salumi from Italy. It is a Calabrian variation of salumi,loosely based on the French andouille introduced in the 13th century by the Angevins.

The name 'nduja is linked to two other particular types of sausages made of meat and spices , the Piedmontese salam dla doja and the French andouille, from which the ' nduja takes its name. All these terms derive from the Latin "inductilia" ("things ready to be introduced", to "induce").

'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 'Nduja originates from the southern part of Calabria, namely from the small town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces.

From 1975 to today, on the 8th of August of every year in Spilinga the festival of the 'nduja (Sagra della 'nduja) is held. Similar events are held in many other Calabrian municipalities.

So - what do we do with it?

Here's a recipe for linguine with 'nduja and tomatoes from the brilliant Nigel Slater.


Bring a deep pan of water to the boil, salt it, then add 250g linguine and cook it for 8 or 9 minutes, until the pasta is tender.

While the linguine cooks, make the sauce: in a shallow pan – one to which nothing will stick – warm 140g of nduja over a moderate heat, stirring it regularly.

Slice 300g of cherry tomatoes in half then fold them into the warm nduja and continue cooking. Stir in 30g of cornichons, sliced in half lengthways, and 2 tsp of capers.

Leave to cook for 3 or 4 minutes until the tomatoes have started to give up some their juice. Then stir in 2 tbsp of olive oil.

Drain the linguine, then toss it with the sauce, folding the spiced tomatoes through the pasta.

The nduja sauce is very spicy. If you feel the need to tone down its heat, simply stir in more tomatoes, halved or crushed or as you serve the dish, and fold in a spoonful of yogurt or cream.

Nduja burns easily, so keep the heat moderate while it warms, and stir regularly to prevent it from scorching.

Instead of using pasta, the spiced tomato sauce can be spooned on to thick toast or bruschetta. Top the toast with a soft goat’s cheese, or a spoonful of goat’s curd or mascarpone. It is also good as a dressing for vegetables, such as baked courgettes, pumpkin or potatoes.

Here's one from Inside The Rustic Kitchen (insidetherustickitchen.com) 

Cream Cheese and ‘Nduja Bruschetta

Author: Emily Kemp

Ingredients
4 slices of crusty bread
4 tbsp cream cheese good quality
4 tbsp 'Nduja
Pepper to season
Basil to garnish if desired

Instructions
Heat the grill and toast the slices of bread on one side.
Spread each untoasted side generously with cream cheese and dollop around 1 tbsp of 'Nduja on top of the cream cheese. Use less 'Ndjua for less heat.

Place back under the grill until the 'Nduja is sizzling, around 30 seconds.Sprinkle with pepper and scatter over some chopped basil if desired and enjoy.

Now then...

Name This Food!

Name This Food: Paletas Mexicanas

So last time on Name This Food! I asked you what these delicious-looking objects were:

The answer is Paletas Mexicanas, or Mexican-style popsicles.



Paletas are Mexican frozen dessert popsicles that may be made with either a water or milk base. Paletas are sold in paleterías (ice cream shops), by mobile vendors called paleteros from carts or supermarkets.

There are different stories surrounding the origin of paletas that have not been verified. However, Tocumbo, in the Mexican state of Michoacán is considered the heart of paleta country in Mexico. One of the most successful paletería chains, now also found outside of Mexico, Paletería La Michoacana, was started by Tocumbo residents. Though paleterías bearing the name "La Michoacana" (or close variations) have proliferated, they are usually not formally affiliated.

Paleta flavors can be divided into two basic categories: milk based or water based. The composition of each flavor may vary, but the base is most often fruit. Paleterias usually have dozens of flavors of paleta including local flavors like horchata, tamarind, mamey and nanche along with other flavors like strawberry, lime, chocolate and mango. Distinctly Mexican ingredients like chili pepper, chamoy, and vanilla are often present in these paletas. Paleterias adapt their flavors to the tastes of the community and local availability of ingredients.

Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.

STRAWBERRIES AND CREAM PALETAS

MAKES FOUR ICE POPS
Ingredients
1 lb. hulled strawberries
1⁄3 cup sugar
1⁄4 cup heavy cream
1 tbsp. fresh lemon juice
Instructions
Purée strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3–oz. ice-pop molds.
Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.

Now, one of the more unusual flavours of paleta.

RICE PUDDING (ARROZ CON LECHE) PALETAS

MAKES 12 ICE POPS
Ingredients
3 cups whole milk
1 vanilla bean, halved lengthwise and beans scraped
1 cup short- or medium-grain rice
2 sticks cinnamon
1 (14-oz.) can sweetened condensed milk mixed with 2 cups water
2 tsp. vanilla extract
1⁄4 tsp. kosher salt
1⁄4 tsp. ground cinnamon

Instructions

Bring whole milk, 1 1⁄4 cups water, and vanilla beans to a simmer in a 4-qt. pot over medium-low heat. Stir in rice and cinnamon sticks and cook, stirring occasionally, until rice is tender, 20–30 minutes. Remove cinnamon sticks and stir in condensed milk mixture, vanilla extract, and salt. Simmer until the rice has absorbed most of the liquid, 10–15 minutes more. Remove pan from heat, stir in ground cinnamon, and let cool slightly.
Transfer mixture to twelve 3-oz. ice-pop molds. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.

CANTALOUPE & LIME PALETAS

 Makes 10 popsicles

1 ripe cantaloupe, seeded, peeled, and cubed (about 4 cups)
Juice of half a lime
1/4 cup (or more) simple syrup, to taste

In a blender, combine cantaloupe, lime juice, and simple syrup, to taste. Err on the side of sweetness as when the popsicles freeze, the sweetness diminishes. Blend until smooth.

Strain the mixture and pour into your popsicle molds, leaving about 1/2 an inch from the top of the molds. Cover and place in the freezer. Meanwhile, soak wooden popsicle sticks in

warm water (this will help prevent them from floating when you insert them). After two hours of freezing time, insert the sticks in the slushy popsicles. Continue to freeze for four hours or longer, until completely frozen.

Rinse the molds for 30-60 seconds under running hot water to loosen the popsicles. Un-mold and enjoy!


Now... Name This Food!