Stock Update At Villa 33 - Sukhumvit

[JohnBKKK]

Hi,

here is our stock update at Villa 33 Sukhumvit - today fresh into the cooler:

BBQ over charcoal 100% pure Beef Burgers are being placed into stock today, 05/03/2008 - because of space 22 pieces only - a number of people have been asking for them at Villa last week.

NEW!

1) Smoked German Frankfurters - great bite and flavor

2) Deutsche Gewuerzleberwurst (grob) - German course Liverspread with herbs

3) Feine Deutsche Leberwurst - fine German Liverspread

Also available:Cumberland Sausages

Breakfast Sausages

German Bratwurst

Nuernberger Sausages

Fromage de Tete (Schweinzkopfsuelze) - in 150G packs (2 slices 1cm thick each - ready to eat)

Deutsche Fleischwurst in 150G packs

Deutsche Fleischwurst in 750G SUPER SAVER PACKS (ONE BIG PIECE) - its like Bologna, only much better

Dry cured American Breakfast Bacon - smoked over imported Beechwood - rindless

Canadian Loin Bacon - the finest there is - smoked over imported Beechwood

Cajun Andouille

Kielbasa

If you are looking for Pate's in Jars or ready cooked Meals you"ll find them on the opposite side near the freezer for lamb etc.. in the cooler where they keep imported pate's etc..

Chicken Liver Pate with Gran Marnier

German Liver spread

Hungarian Goulash

Koenigsberger Klopse

Vindaloo - Chicken - Lamb - Vegetarian - hot hot[/size]

RECIPE

Liver with smoked Bacon and Onion marmalade for two

Liver is readily available here and our smoked Bacon is available at Villa Supermarket Sukhumvit 33 –

1) Marinade one calf or pork Liver sliced into ½ inch thick strips in some red wine for about one hour

2) During this time make the Onion marmalade

slowly sauté a kilo of sliced onions (leftover will keep for a week in a closed container in your fridge) – in some Oil with a dash of salt and about two tablespoons of brown sugar and two tablespoons of Balsamic Vinegar until they are very dark and soft – the emphasis here is on slowly since we don’t want to burn, but to caramelize them. Now place into a food processor and puree – taste and add more salt if required – fill into a squirt bottle and set to cool

3) Fry our dry cured, smoked American Breakfast Bacon slowly until browned slightly and remove from pan to crisp up –

4) Remove the Liver from the marinade and tap dry with some kitchen paper – pour a cup of flour onto a plate and add a dash of salt, a teaspoon of white pepper – a teaspoon of freshly ground black pepper – ½ a teaspoon of rubbed Sage and 2 teaspoons of Cheyenne pepper – mix well and now turn the liver slices in the spiced flour until well coated. Remove them and tap to remove excess flour. Now heat olive oil in a pan and place the strips of Liver into the oil – turn after 1 minute and let fry for another 40 seconds on the other side – remove from the oil and place on a rack to let any excess oil drip off. The Liver should be slightly pink in its center.

5) Prepare a plate as follows :

make a “Nest” with young spinach leaves (that have been dipped into boiling water for 2 seconds and than immediately into ice water) on the plate as a base – add some mashed potatoes on top (take a small bowl and rub with some oil, now fill it with the mash and than turn it onto the spinach) and on top of those, place the strips of liver – lean the crispy Bacon strips against the mash and Liver to create something like an upright triangle – take the squirt bottle with the onion marmalade – squirt it in a zigzag motion over the whole plate – make sure to serve some additional marmalade in a small bowl -

Important is preparation, have the Mash Potatoes, Spinach and Onion Marmalade ready before you start on the Liver.

This meal will impress anyone .. well anyone who likes Liver .. and is worthy of a top Restaurant, yet quite easy to make.

The next day, try some of the left over (if there is any) onion marmalade on a slice of good bread with butter …..

This recipe does not have a sauce, you can however reduce the wine from the marinade in a saucepan until nearly syrupy, add a dash of balsamic vinegar and use as a sauce instead of the onion marmalade.

bone appetit

John

some pictures of one of our sausage production sections

[JohnBKKK]

see our new update above - during the coming week we are going to add Sauerbraten and Rouladen from a batch for one of our wholesale customers -

[PadThaiGuy]

Italian Sausage. Do you make that? Not the spicy kind I find locally.

[JohnBKKK]

Italian Sausage. Do you make that? Not the spicy kind I find locally.

Hi,

yes, we make a "hot" Italian which is Sicilian for a number of Hotels, its course, mildly hot in spice with a Fennel base - its not really hot as our Thai sausage is, but would be considered mild - we actually sell the sausage filling without the casing to some Pizza Places for Pizza topping as well as the whole sausage which is also great for Pizza,

John