If you live in a big city you can easily take the availability of foreign produce for granted. However, small specialist shops are popping up throughout the country, including in military town, Aldershot. The Worldwide Food Centre is a relatively large shop located on Station Road.
It stocks all manner of ingredients and goodies you could ever want from across the world but particularly boasts plenty of Polish, Turkish and Croatian food.
Here’s a snapshot of what you can find on the shelves
The Worldwide Food Centre, Station Road, Aldershot, Hampshire UK
The prestigious Relais & Châteaux family has announced its continued growth with a staggering 31 new members and three new destinations in the 2010 issue of its Guide. This new influx includes two properties in Central and Eastern Europe: one in Hungary and one in Slovenia.
Hotel Hertelendy Kastely
In the heart of a 300 hectare park, surrounded by woodlands, between Kaposvar and Nagykanizsa, this sumptuous castle awaits you for a stay full of activity in unspoilt, restful nature. Horse riding, tennis, clay pigeon shooting, and even hot air ballooning can be enjoyed at this glorious castle. After plenty of physical exertion, guests can unwind in the spa and savour delicious local cuisine accompanied by renowned Hungarian and international wines.
While a great British roast on a Sunday is all very well and good, sometimes my family and I crave something a little different. This roasted chicken dish with aromatic herbs proved a great alternative. With wild mushrooms, celery, white wine and chicken stock, the wonderful sauce is then combined with that traditional Russian flavour of sour cream.
This is perfect for the ultimate feast and great served either with fresh steamed green beans alone, or with an extra side of boiled new potatoes (my preference being the crumbly the better!)
Ingredients (serves 4)
45ml olive or vegetable oil
1.5kg/3lb whole chicken (you could use chicken pieces, just make sure it’s thighs etc. on the bone)
3 celery sticks (peeled so it is not stringy)
1 garlic cloves, crushed
275g wild mushrooms (personally, I wouldn’t bother slicing, even if large but is up to personal tastes)
1 tsp chopped fresh thyme
250ml chicken stock
250ml dry white wine
Juice of 1 lemon
2 tbsp chopped fresh parsley (I tend to prefer flat leaf)
120ml sour cream
Salt and ground black pepper
Flat leaf parsley to garnish
Fresh green beans to serve
Preheat the oven to 190 degrees Celsius, 375 degrees Fahrenheit, Gas Mark 5
Heat the oil in a roasting tin and brown the chicken all over
Remove the chicken temporarily
Fry the onions for about 2 minutes in the roasting tin
Add the celery, garlic, wild mushrooms and thyme and cook for 3 minutes
Pour in the chicken stock, wine and lemon juice into the roasting tin (or foil dish as in my case)
Sit the chicken on the top of the stock etc.
Sprinkle over half the parsley
Place the chicken in the oven for 1 1/2 – 1 3/4 hours or until tender
Baste occasionally to prevent drying out
Remove the chicken from the roasting tin and keep warm
Put the roasting tin on the hob and stir in the sour cream over a gentle heat until you make a thick pouring sauce
Arrange the chicken on a plate, surrounded by the cream and mushroom sauce