Over the last few weeks, I’ve been sampling some of the own-brand “Specially Selected” products at Aldi. I’d ignored them for several months previous, fiddled around with them for a couple of weeks before, and tossed them aside, assuming they were no more than Tesco-value standard stodge wrapped in glossy M&S style packaging.
Then, out of nowhere, Aldi sent me a box of food. I’m not used to getting boxes of food, so I was both delighted and stumped. I instantly got on to let them know told them that I’d be giving my honest opinion in any review. So…
Now I’ve tried the range, and I have to say that it offers excellent value. Their Specially Selected Irish Angus Rib Eye Steak (€11.99) is described as being for two people (although in my 1980s childhood, a piece of meat this size would have been stretched between four). Served with some home-made chips, I was completely and utterly taken aback: this was easily one of the most tender, juicy and tasty steaks I’ve ever tried. I know. Steaks from Aldi.
Assuming this to be a fluke, I also tried their TipperaryMature Blue Cheese (€2.99). I wouldn’t be a big fan of blue cheese, but this was very good indeed: soft and creamy rather than tongue-coatingly furry.
Then I stood pointing and laughing at the yogurts, which have really silly names, such as “Specially Selected West Cork Indulgence Madagascan Vanilla.” Other flavours included raspberry, strawberry, and lemon curd. These were really creamy, packed full of quality ingredients, and delicious: almost as good (but not quite) as M&S yogurts and certainly better than Tesco Finest. Still, at just 75c each, these are probably the best value “luxury”/ poncily-named yogurt in the supermarkets.
An added bonus: almost all the meat and dairy comes from Irish producers, as the Specially Selected packaging informs us with pictures of smiling farmer families. I still have some burgers in the freezer to get through, but I’m good for cow products for a few weeks now, ta.
I’ll let you know how the burgers go, and I’ll definitely be trying out the rest of the range in the future – rashers, honey and chutney being top of the list.
Recipe: Deep Fried Camembert
A beautiful big wedge of Camembert was just €2.99. I cut it into pieces, dipped them in flour, submerged these in egg, and covered these in breadcrumbs. Next, I heated some vegetable oil – enough to make sure all the camembert was covered – and dropped in the cheese when it was boiling hot. Once the cheese was turned a nice, crisp brown colour, I served it on a bed of rocket, with a few slices of raw tomato and some good-quality raspberry jam. There’s enough here for lunch or a light evening meal for two, or else a starter for four. It might give you a deep-fried heart attack, yes, but it’ll do you good.