The elixir of love

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At Melrose and Morgan we are firm believers that you should spoil the ones you love every day of the year. But, there is no doubt that Valentine’s Day gives you the perfect excuse to gorge yourself on chocolate (at least half of which you have given, out of the kindness of your heart, to the one you love!).

However, when you think that chocolate was once considered so potent it was prescribed by 18th century doctors to mend a broken heart, and that nuns in the 1600s were banned from sampling the dark stuff for fear of its sexual reputation, the historical power of chocolate makes you think a bit more carefully about its rather gooey association with Valentine’s Day as we now know it.

It’s certainly not news that chocolate is an aphrodisiac; for 2,000 years its powers have been revered as an ‘elixir of love’. And, the Aztecs, who discovered it, were on to something – we now know chocolate contains serotonin  and high levels of phenylethylamine, a naturally occurring chemical that promotes feelings of bliss and happiness, associated with being in love.

Quite frankly we would love chocolate regardless, but there is something rather fabulous about knowing that it has been used to help fuel passion for millennia!

Luckily we have got some fabulous treats at Melrose and Morgan to ensure that loves true elixir makes its way to your table this Valentine’s Day.

Our little Valrhona Chocolate Tarts with Dark Griottines Cherries in Kirsch and chocolate ganache, Rococo’s Venus Nipples and Lips, Marc de Champagne Truffles and Madame Oiseau’s Heart Lollipops and Polka Dot Love Heart chocolates are available in both our stores and poised to set pulses racing this weekend…

Marmalade Jam

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To celebrate February, the marmalade month, and the arrival of our first new season Seville Orange Marmalade landing in our shops, our master preserver Nick will be hosting a ‘Marmalade Jam’ over Twitter tonight. Between 5-6pm this evening Nick will be answering all your questions on the dark (sugar) art of preserving.

So whether you have trouble with your pectin or want to know your Seville from your Dundee, feel free to come armed with your most troublesome preserving woes, tweet your questions and let Nick find the remedy. To join the Marmalade Jam just follow our Twitter feed @melrose_morgan / #thesettingpoint.

Marmalade maladies and preserving panics be gone!

Where provenance and canvas shoppers are king

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Vantage Magazine has listed us in a green living feature in their January issue, out this month, where we are noted for our range of organic and free-range produce, fresh fruit and vegetables and our support of local, artisan producers. Very kind of them too!

The piece is part of a bigger story on the brilliant local campaign we are helping to champion; Primrose Hill Not Plastic Hill. The campaign, spearheaded by local eco-groups Transition and Global Ocean, alongside the Primrose Hill Community Association, has, as its name suggests, the singleminded objective to cut back on the increasing menace of plastic in our society.

Heavily supported by Prim Hill local retailers, residents and celebs; Sadie Frost and Nick Grimshaw launched a rather fetching tote bag, designed by local artist Lynne Pritchard, to kick start the campaign at the recent Christmas Fair. These lovely little fabric shoppers are now on sale at Melrose and Morgan for £5.95.

A very well worthwhile cause and one that we hope extends beyond our little village, encouraging Londoners across the capital to think more carefully about their use of plastic.

Orange Scented Fog

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The Melrose and Morgan kitchen is literally a fog of orange scented fumes – which can only mean one thing – the Seville’s are in and our annual marmalade making has started.

Seville oranges are with for us such a short time, their season being only December to February, that a particular frenzy is attached to their arrival. Huge pans come crashing out of their hiding places and a certain reverence is placed over the careful pealing and juicing of the fruit that follows.

These smaller, harder oranges are definitely not ‘eaters’, but their fabulous sourness and complex bitterness lends itself wonderfully to preserving, and their juice makes a very interesting addition to salad dressings and marinades. Try a squeeze of juice with pink peppercorns and smoked paprika next time you marinade a piece of meat – not only do they add an incredible aroma and mouthwatering sharpness, but their acidity is a brilliant tenderiser too.

The lovely Seville’s we get through Organic Republic make the most fabulous (and award winning I might add!) marmalade. Having won a highly coveted silver at last year’s World’s Original Marmalade Awards for our hand shredded Seville Orange Marmalade, we are hoping to brew up another winning batch this year too.

Home marmalade makers take a look at our blog from last January for recipes, hints and tips. You can buy Seville’s at both our stores at £4/kg.

As I write, the kitchen is a foggy orange inpass – absolutely delightful and well worth the year long wait for!

Beef Wellington Cooking Instructions

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Just in case any of those pesky instructions go missing!

Beef Wellington for six:

  1. Preheat your oven to 200C / Gas Mark 6
  2. Cut a piece of baking parchment only slightly larger than the size of the Wellington (large sheets have a tendency  to fly up and stick to the glaze in the oven)
  3. Brush the pastry with egg wash, taking extra care not to drip down the sides of the Wellington as this will make it stick to the parchment
  4. Place on a baking tray (remember to remove the cardboard from underneath).
  5. Bake for 35 minutes at 200C / Gas mark 6
  6. Remove from the oven and allow to rest for half an hour (this is an important step as the meat continues to cook)
  7. Use a sharp carving knife to slice
  8. Watch your guests gasp with delight and devour!