Allergico Magazine Winter 2022

ALLERGICO WINTER

2022

JANUSZ DOMAGALA - POUND FOR POUND SMOKEHOUSE - PUZZLES & GAMES

Contents: Janusz Domagala We chat to Bake Off semi-finalist Janusz about all things cake, Christmas and Polish baking!

Credit (including cover image): ©Love Productions 2022

Pound for Pound Smokehouse Is there anything better than smoked salmon at Christmas? We got all the best serving suggestions from one smokehouse!

Credit (including images in Pound For Pound Article): Pound for Pound Smokehouse

Tipple Tips All the lowdown on the best drinks for the festive season!

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Also: Puzzles & Games are back!

Editor's note HELLO ALLERGICOS! Happy Christmas! I hope you're all keeping well at this time.

Welcome to Allergico's winter magazine, packed with all manner of delicious content and a celebrity interview!

You heard me right, we'll be talking to Janusz Domgala from The Great British Bakeoff about all things baking and life after the show.

Also featured is Pound for Pound, a company specialising in delicious

BEST WISHES, SOPH 2 |

Sophie Wallace Founder & Editor of Allergico

Janusz Domagala Credit (all images): ©Love Productions 2022

As a Semi-finalist on The Great British Bake Off, Janusz won the nation over with his enthusiasm, kindness and skill on the much-loved cooking show. We were lucky enough to talk to him about his time on the show and what a traditional Polish Christmas looks 3 |

like!

What was it like to be on Bake Off?

How did it feel to participate in the show?

Being on Bake Off was sometimes stressful but equally the most fun

Getting to be a part of my favourite

I’ve ever had and the best experience

show was just out of this world but

of my life In the same week ! When I

to make it through to the semi-

started Bake 0ff my partner and I had

finals took me to another

just moved into our first home we

dimension!

purchased together and I had started a new job too!

What’s been the biggest change to your life since being on the show?

What’s the most fun thing about being on the show?

Being recognised and contacted daily by fans of the show has been a

The most fun thing about the show is

big adjustment to life but one that

being given a brief for each challenge

I’ve loved! It’s so great to hear from

and being creative and coming up

so many people that they love what

with ideas to wow the judges.

you are doing and support you and it’s really been such a positive

Throughout the show, you became known for your enthusiasm and kindness to other competitors, why is that so important to you?

All the bakers bonded instantly this year. To have 11 other people know exactly how you’re feeling in such a unique time was really nice and I knew that when I struggled, I always appreciated their own kindness and enthusiasm.

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change.

Many of your bakes have themes

show and for this reason I wouldn’t

from your homeland of Poland, why

go back and change one thing.

was it important to feature this element?

What did your family think of you being on the show?

Poland has such great bakes that we just get to see or hear about over in

They were super excited! The Bake

the UK. I was actually the first

Off is getting bigger and bigger in

Polish national contestant so felt I

Poland and I’ve had so many Polish

had a lot to represent.

people message me saying how proud they are to have the first

What’s the funniest thing that

Polish contestant on the show, my

happened to you on the show?

family included!

Definitely when I phoned my

What are classic baked goods in

boyfriend Simon and told him that I

Poland?

won ‘star caker in the bake week!’

Baked goods in Poland vary by If you could do the show again

region but in my home town of

what’s the one thing you’d change?

Sosnowiec the most popular baked goods are Doughnuts (especially

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I know it sounds really cheesy but I

rose flavoured ones) and a Poppy

really felt I was true to myself on the

seed cake roll called ‘Makowiec’.

What’s your favourite type of cake?

baking and have fun doing it so if this is you, apply and see what

I think everyone can tell by now that it’s a drip cake!

What does traditional Polish Christmas food look like?

I couldn’t sum up just how different the Christmas food is. We actually start celebrating Christmas on Christmas Eve with something called Wigilia which is a twelve course meal which starts when the first star is seen in the sky that evening.

If you had to use three words to describe Polish cuisine, what would they be and why?

Hearty, Flavourful and Filling! We struggle with portion control in Poland!

What advice would you have for people considering going on Bake Off? I would advise people to just be true to themselves. The show isn’t looking for people acting on camera, they’re just looking for 12 people that enjoy 6 |

happens!

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Is there anything better than some nice smoked salmon at Christmas? We think not! With that delicious thought in mind, we spoke to Barney and Lizzie from Pound for Pound Smokehouse in Northampton to find out their advice for this delicious product!

When and why did you set up Pound

decided to build on Lizzie’s

for Pound smokehouse?

background in catering to turn what had been a hobby into a business.

We had been producing smoked

We chose to focus on smoked fish

salmon for ourselves for some years

using the traditional method of dry

however, in 2019 we had the

curing with salt, sugar and dill

opportunity and the time to set up as

followed by cold smoking using oak.

a smokehouse business. We were approaching the age for retirement

What inspired the name “Pound for

but knew that we wanted to have a

Pound”?

project that we could both work on that would get us out and about.

We are joining two cottages together

Having a passion for good quality

and needed to rename the property.

foods and a love of cooking we

The initials of our names are LB

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which older readers will know is the

coating on the surface of the fish

abbreviation for a pound in weight

which preserves it. This coating

hence we named our home Pound

prevents oxidation and slows the

Cottage. It followed that when we set

growth of bacteria, which in turn

up the business, we should

slows the decomposition of the fish,

incorporate the name and so “Pound

it also adds flavour.

for Pound” was borne, good quality at a fair price.

What’s your most popular product?

What are the benefits of curing and

Our smoked salmon pâté goes down

smoking fish?

a storm. We started making the pate to use up the end pieces of salmon

Fish is cured and smoked to preserve

that were too small to use in our

it, curing and smoking fish takes

sliced product. Little did we know

place in three stages. Firstly, the fish

that it would be so popular that we

is rubbed with a mixture of salt,

now have to not only use the end

sugar and any flavouring required,

pieces but also whole fish! We

this is the cure. The fish if left to

wanted to produce a pâté that

steep in the cure for twelve hours

retained the essence of the salmon

during which time moisture is drawn

and are proud that the pâté contains

out of the fish, surface bacteria are

66% salmon. We have also

killed and the fish is flavoured. The

introduced yoghurt into the mixture

second process is rinsing and drying

which give a lighter, fresher product.

the fish for 12 hours. During the

The pâté can be used for so much

drying time an outer layer is formed, called the pellicle, this not only acts as a protective layer it also helps the smoke adhere to the surface of the fish during the smoking process.

Lastly, the cold smoking process in oak smoke, this takes 30 hours.

Smoking creates an acidic 9 |

more than spreading on toast, it

smoked salmon. Dill is a natural

makes a great base for a pasta sauce

partner for salmon paring a mild

or a fish stock, added to quiche mix

aniseed flavour with the stronger

or added as layer under a grill cheese

flavour of the salmon. The dill is

toasty.

added to the other two ingredients: demerara sugar and salt. Our salt is a

What’s your most unusual product?

special part of our cure coming from an ancient natural hot water spring

Whilst we concentrate on producing

in the town of Salies de Bearn in

smoked salmon, we also smoke

southwest France. We came across

scallops. We cure the scallops in a

the salt when Barney’s sister moved

sugar and salt mix, without the dill,

to the town some years ago and were

and then lightly smoke them over the

struck by its soft floral flavour – trips

oak. As with smoked salmon the

to France mean we bring back bags

scallops can be eaten without any

of salt rather than wine and cheese!

cooking because of the curing and smoking process. They make a

Smoked salmon is a popular festive

superb starter when sliced and

treat, why do you think that is?

served with some pickled cucumber, as the centre piece of a salad or they

In the past the price of smoked

make great canapés.

salmon made it a festive treat served

One product you’re known for is the smoked salmon, what herbs do you feel are essential in making the product?

To complement our method for curing and smoking the salmon we add dill which is a member of the celery family Apiaceae; this is the traditional herb used in producing 10 |

only on special occasions and it is still something that people add to their celebration menus. Thankfully, over recent years the price of salmon compares favourably with meat and is now an affordable choice providing a good source of protein whilst being low in saturated fat. It is also a source of vitamins B12 and D, potassium and iron.

What serving suggestions do you have for your products?

Many people immediately think of serving smoked salmon with a slice of lemon and some melba toast or with a bagel and cream cheese. As an oily fish smoked salmon pairs well with stronger flavours such as horseradish and pickles. What many people don’t know is that smoked salmon can be cooked just the same as fresh salmon; for a Christmas lunch treat bake a side of salmon en papillote’ and serve with a cranberry and orange sauce.

Have you heard of any unexpected serving suggestions from customers for your products?

As we have said smoked salmon can be used in cooking.A recipe a customer sent to us was for Spiced Salmon Broth. The broth is made with stock, ginger, chilli, garlic and lemongrass which can be made in advance and frozen. Once the broth is good and hot add the chunks of smoked salmon and after a few 11 |

minutes serve with crusty bread – perfect for Boxing Day. What drinks would you recommend serving your product with?

Traditionally white wines have been served with smoked salmon. The king of choice is champagne however, for a more affordable options a crisp Chablis or dry Reisling from Australia are an excellent accompaniment.

Other options are dry sherry or light pilsner, as for a spirit we would suggest chilled vodka. Non-alcoholic suggestions would be cranberry juice with a twist of orange or iced green tea.

What has the response been to your product?

We are delighted that customers not only rate our smoked products highly but are also interested in learning about the traditional methods that we use. Keeping the old skills alive is important to us and we are always happy to chat to customers about this simple but effective way of preserving and enhancing a quality product such as salmon. The number of repeat purchases speaks for itself!

If you could describe the company in three words, what would they be?

Traditional, quality, friendly.

SPECIAL OFFER Take advantage of our offer of 15% your first order over £20. Just go to the website and use the promo code ALLERGICO22, offer ends Friday 16th December. website www.poundforpound.uk Facebook www.facebook.com/PoundForPoundFoods/

Where to find Pound For Pound Smokehouse: www.poundforpound.uk Markets in the Midlands and London (see website for details)

Jargon-buster: Salmon Smoked Salmon: Both types are smoked over wood (the type can vary due to recipe). However whereas cold smoked salmon isn't cooked, hot smoked salmon is, resulting in a firmer texture.

Gravdlax: This Nordic salmon dish is cured using a mix of salt, sugar and either dill or spruce twigs.

Occasionally it is also cold-smoked. Gravdlax is often served as an appetiser.

Lox: Not to be confused with smoked salmon, Lox is brined and salt cured but never smoked. Most famously it's served with a "schmear" (cream cheese) in a classic bagel combination.

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Allergico Explains:

Port Wine 13 |

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Once considered an enigma of a drink and a preserve of the rich, Port Wine has its beginnings among the people of the Douro Valley in Portugal, specifically the town of Oporto. Whilst we may be more used to the rich red Ruby Port, there's an entire family of drinks under this category for you to enjoy. From after-dinner sips to canapé accompaniments, we'll show you the best this family of drinks has to offer!

Term decoder: Ruby Port: The most common variety, it's rich and fruity and bright, this is made from red grapes. It's usually aged in a steel or concrete tank to prevent oxidation.

Tawny Port: This is made with red grapes and has a goldenbrown texture with a slightly nutty flavour due to oxidation. It must be aged for at least three years (Reserve Tawny must be aged for around seven years).

Photo credit: pullthatcork.com

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Made from white wine grapes, this can sit anywhere on the dry to sweet taste scale. White Colheita must be produced from a single grape harvest and aged in huge tanks to get a paleyellow colour. White Reserve Port has to be aged for at least seven years.

Photo credit: .napoleao.eu

White Port:

The newest of the varieties, first produced by the Croft Port Wine Lodge in 2008, it is made like a Rosé wine, with exposure to grape skin being limited to gain the pale pink colour.

Photo credit: .Croft

Rosé Port:

Vintage Port: Made from grapes from a 'vintage year', this is sourced from different farms (known as 'Quintas') and aged in barrels or stainless steel for up to two and a half years. Afterwards, it ages for 10 - 40 years in its bottle to gain complexity.

Photo credit: the-buyer.net & Fonseca

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Sometimes known as LBV, this Port spends four to six years barrel-aging, when it matures and settles down. Afterwards, it is bottled and is ready to drink as it doesn't require to be decanted (carefully poured to avoid sediment).

Photo credit: .Sandeman

Late Bottled Vintage Port:

Also known as "Vintage Character Port", it spends at least four years ageing in wood barrels, is bottled unfiltered and kept in a Port cellar for three years. The name comes from the crust which forms in the bottle due to the lack of filtration.

Photo credit: .Waitrose/Symington

Crusted Port:

It is aged three to six years in wood and another eight in glass demijohns (large, narrow-necked bottles) before bottling. Nowadays, it's only made

by Niepoort and unusually is described as tasting like bacon due to the oils that it can create during its second maturation phase!

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Photo credit: .Niepoort

Garrafeira Port:

Allergico Recommends: Here's two of our favourite Port wines to get you started, enjoy!

Graham's 20-year-old Tawny Port The amount of character in this Port is matched only by the number of awards it has. With rich, dried fruit notes, it is a stellar example of a Vintage Port. As a traditionally pricier option, it would make a great Christmas present!

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Photo credit: .Symington/Graham's

This Port is rich, fruity and full of warming spice notes. If you're looking for a good ready-to-drink Port which fits the festive season like a glove, this is your go-to drink.

Photo credit: .Fonseca

Fonseca Bin 27 Reserve Port

Tipple Tips What is the wintertime without warming, comforting and celebratory drinks? Well, this edition's tipples will be sure to help you celebrate the season.

Whether you're drinking alcohol or not, we have a range of cocktails, mocktails and drinks to warm the cockles of your heart.

Also, we'll be bringing back an Allergico favourite recipe, our much-loved mulled cider!

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Cider: Napton Cidery Spiced Ginger Cider: If you love Mulled Cider, this is the one for you! It is best served warm and makes for a delicious seasonal drink.

Where to buy: Napton Cidery website and a pop-up store in the Royal Priors Shopping Centre, Leamington Spa.

Credit: Napton Cidery

Aspall Cyder:

Where to buy: Most major UK supermarkets 20 |

Credit: Aspall

This delicious cyder from Suffolk is strong but it contains all the classic festive notes. With flavours of candied fruits, it works beautifully with sweet and savoury festive dishes.

Cider: Fortnum & Mason Devon Vintage Cider: This is a refreshing and rich cider, showcasing the quality that this iconic department store is known for. It's a good all-rounder so would work with a range of seasonal dishes.

Where to buy: Fortnum & Mason stores and online

Credit: Fortnum & Mason PLC

Seacider Winter Spiced Sussex Cider: With a flavour as impressive as its artwork, this is a classic mulled cider.

It's best served warm and it could be garnished with a little cinnamon stick or orange slice.

Where to buy: Seacider online shop Credit: Seacider

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Beer: Mahou Cerveza:

Credit: Mahou-San Miguel Group

A brilliant example of Spain's brewing heritage. This is an easy drinker which would work with all dishes.

Where to buy: Marks & Spencer, selected online stores

Driftwood Spars Brewery Bolsters Blood Porter:

All the dark and rich notes of a classic porter combine to make a great beer.

Where to buy: Driftwood Spars Brewery website

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Credit: Driftwood Spars Brewery

If this deliciously rich porter doesn't encapsulate the spirit of winter we don't know what does.

Spirits & Liqeurs: Fishers Smoked Gin: Arguably one of the most unique gins we've ever tried. Its smokiness is punchy enough for it to be sipped on the rocks, but it'd also be a remarkable addition to a dry martini.

Where to buy: Fishers Gin website Credit: Fishers Gin

Matugga Golden Rum: Another deliciously unique spirit, the wood spice and smoky notes give it almost a whisky-esque smell to it.

When sipped, it is a classic golden rum.

Where to buy: Matugga website, online retailers

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Credit: Matugga Rum

Low & No-alcohol Feragaia Spirit: From the first sip, this spirit blew us away with its quality. Botanicals like blackberry leaf and lemon verbena come together to make a fresh and vibrant spirit.

Where to buy: Feragaia website

Credit: Feragaia Spirits

Big Drop Brewing Co. Galactic Milk Stout:

Where to buy: Most major UK supermarkets

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Credit: Big Drop Brewing Co.

With all the richness of a classic milk stout, it is a brilliant alternative. This style is difficult to replicate in an alcohol-free format and Big Drop Brewing Co. do a stellar job.

Recipe Corner: Dirty Martini We're bringing back this classic recipe to get your festive drinks selection off to a flying start.

Ingredients: 50ml Dry Gin (London Dry recommended but any dry kind works) 25ml Dry White Vermouth 1 olive and some of the olive brine Method: 1. Get your chosen glass and make sure it's ideally chilled, but at the very least room temperature. Chill your Vermouth for as long as you can.

2. Add the vermouth to the glass (be careful if it's a traditional martini glass as they are easy to knock over).

3. Add your gin, the general recommended ratio for a classic dirty martini is for every measure of vermouth, add double that amount of gin.

4. Add in one teaspoon of the olive brine and the olive (it is crucial to be exact as too much brine overpowers the drink).

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5. Serve alongside your favourite salty snacks (plain crisps or truffle popcorn work well here) and enjoy!

Flavour ideas: Spicy Martini: Sparingly add a chilli liqueur or some pickled jalapenos.

Mango & Ginger Martini: Add some mango juice and some Ginger liqueur Smoky Martini: use a smoked gin

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Puzzles & Games Cosy up with these Christmas & winterthemed puzzles!

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Pigpen Cipher We're back with another seasonal cipher, but can you guess what it says?

ANSWER: Did you know the dish Devils on horseback is made with prunes and bacon?

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The Anagram Challenge

1. dune mew ill 2. kraut oyster 3. ran stout 4. a carry scene rub

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ANSWERS:1. MULLED WINE, 2. ROAST TURKEY, 3. NUT ROAST, 4. CRANBERRY SAUCE

See if you can solve these fiendish festive anagrams!

Wordsearch See if you can find the words in our festive wordsearch!

PANDORO CARP GOOSE MINCE PIES PANETTONE 31 |

GLUHWEIN PORT CHALLAH TURKEY STOLLEN

Big Quiz Warm up those brain cells with this winter trivia!

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Which waterfowl links A Christmas Carol by Dickens and The Blue Carbuncle by Conan Doyle?

A) Partridge B) Goose C) Duck True or false: Mince pies used to contain actual minced meat?

A) True B) False Which fish is traditionally eaten at Christmas in Central and Eastern Europe?

A) Carp B) Sturgeon C) Salmon

ANSWERS: 1 - B, 2 - A, 3 - A

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Picture Round!

Can you name what's in these four pictures? They're all about either this edition or the season of autumn, good luck!

Answers (left to right): Galette de Roi/King Cake, grapes, tamales, champagne

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Thank you for reading, see you in the spring!