• Events
Tuesday, 05 May 2020 11:42

Cooking up a storm

The effects of lockdown have torn through the food industry like a tornado. Food businesses forced to close, with many restaurants staying open for takeaway and every day another business re-opening to dip it's toe into the online-delivery-takeaway market. Suppliers normally serving the trade have had to diversify and react swiftly, some offering online orders and deliveries to the public. Pubs have become community shops. Corner shops have kept us supplied with the store cupboard basics. Store cupboards have determined the dishes we can cook to nourish ourselves and our families. While chefs live stream cookery demo's from their kitchens, the niche social media experts have had to guard their territory as the stay at home population bombard us with their own sourdough, banana bread and brownie recipes. Farm shops providing deliveries, micro breweries and wineries setting up drive thru's there never has been a more challenging time to source food. The crisis has provided an opportunity to drive innovation and now is the time for us to support the independent producers who are working so hard to stay afloat. However, it's also the time for the service industries to keep in touch with their clientele, monitor consumer behaviour and continue to innovate, so that when the race back to reality begins, they're revved up and in pole position. Here's a photo gallery of some of East Anglia's innovative businesses and suppliers that I have used and that are providing top quality service and produce . You'll find plenty more if you check the many social media streams regularly. For Bury St Edmunds folk David Stapleton has created a simple and free web app directory of businesses open.

Published in Trends

It will soon be time to think about jam making with summer fruit. My tips are from my 'Food for Keeps' course and will help you make perfect jam every time. Try making this delicious Fresh Apricot Jam.

  • Never make more than 10lb (10 standard jars) at any time. The less time spent in cooking the jam, the better the final colour and flavour.
  • Choose firmly ripe, fresh fruit, picked dry. Wet fruit will affect the set and flavour of the jam.
  • Prepare the fruit removing any stalks and bruised flesh, only wash if necessary.
  • Use a large, heavy based saucepan. The pan should never be more than half full.
  • Add water only of the recipe says so.
  • Bring fruit to the boil, then simmer gently to break down any skin and to extract the pectin.
  • Pectin is a substance in fruit that reacts with acid when heated, creating the setting agent. Fruits vary in their pectin and acid content.
  • Jam sugar has added pectin and is ideal for fruits that are low in pectin helping jam to set.
  • Do not cover the pan as water evaporation is essential.
  • Underboiling causes jam to be too runny and overboiling makes it sticky.
  • Test the set by dropping a spoonful of jam onto a refrigerated saucer and seeing if the top crinkles when you run your finger or a spoon across it.
  • Warming the sugar in a low oven (110C) will shorten the cooking time. Preserving sugar consists of large crystals of sugar which dissolve evenly producing less froth when boiling.
  • Remove any scum with a slotted spoon once the jam is ready to pot. A nut sized piece of butter at the end of the cooking will help reduce the scum.
  • Cool the jam for 5 to 10 mins before potting, then stir again to help evenly distribute the fruit and stop it from rising to the top of the jars.
  • Always warm jars in a low oven to sterilise and prevent cracking from the hot jam.
Published in Jam and chutney
Tuesday, 02 February 2016 10:53

The Suffolk Cook Book

Landing on my door mat this week was a copy of the recently published Suffolk Cook Book.  Featuring over forty five recipes, all submitted by some of the many Suffolk businesses and personalities working within the local food scene. Recipes are diverse, with varying levels of cooking competence required.  From a very simple, very do-able and delicious Suffolk Gold rarebit with caramelised red onions (Suffolk Farmhouse Cheeses) to a ... drum roll ...Confit pork belly and pan fried mackerel fillet with carrot buttercream, candied bacon almonds, gin spiked blue berries, marzipan and pork jus, which is more challenging. (Executive Head Chef Alan Paton at Stoke by Nayland Hotel). Tempting my own taste buds and with an inspirational story and a recipe as far away from Suffolk as you could imagine is a Prawn, Pork and Cucumber Salad (Red Chilli Kitchen). The book showcases the fine Suffolk produce and ingredients that are available on our doorstep. I set my 19 yr old niece the challenge to cook anything that she would fancy from the book  and she chose the Elveden Gluten-free sticky toffee pudding (Elveden Courtyard Restaurant) which was absolutely delicious. The Suffolk Cook Book is £14.95 and is available from the businesses featured in the book, from Waterstones and online at www.amazon.co.uk.

StickyToffee

Published in Home Made
Thursday, 23 January 2014 23:51

Half a pot of cream

half a pot of cream

A fellow Suffolk food blogger - lots of good recipes, especially baking .. that means cakes.

Wednesday, 13 November 2013 15:13

Membrillo (Quince Paste)

A sliceable quince treat to serve with cheese.

Published in Recipes
Sunday, 08 September 2013 20:27

Rice pudding

This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

  • Ingredients
  • 100g short grain/ pudding rice
  • 50g caster sugar
  • 700ml semi-skimmed milk
  • freshly grated nutmeg
  • (1 bay leaf, or strip lemon zest for a different flavour)
  • Method
  • Heat oven to 130C/Gas 2. 
    Butter an 850ml heatproof ovenproof dish.
    Pour the rice and sugar into the dish and stir in the milk.
    Sprinkle the freshly grated nutmeg over and top.
    (Add lemon zest or bay leaf into the milk if using)
    Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
Published in Recipes
Thursday, 05 September 2013 20:01

Pakora

  • Delicious Indian snacks which are vegan/vegetarian and gluten free.

  • Ingredients
  • 70g gram flour (chickpea flour)
    1/4 tsp bicarbonate of soda

  • 6 tbs cold water

  • large pinch ground cumin
  • large pinch of ground coriander
  • 1 small onion finely sliced
  • 4 handfuls of spinach leaves roughly chopped
  • 1 handful fresh coriander chopped (optional)
  • 1 tsp chopped green chilli ( optional)
  • good pinch salt
  • vegetable oil for frying
  • Method
  • Prepare all of the vegetables.  Substitute any vegetables that you don't have with an alternative of your choice. Just about all types of vegetable work.
  • Starting at the top of the list of ingredients add all to a large mixing bowl, everything except the oil which is required for frying.
  • Mix very well making sure that the vegetables are all coated with a thin layer of batter.

    Heat oil in a wok or use a deep fat fryer and drop spoonfools of the vegetables (coated in batter)into the hot oil.

  • Cook until browned and the pakora holds its' shape.
  • Turn to cook the other side.
  • Remove from the oil and drain on kitchen paper.
Published in Recipes
Tuesday, 03 September 2013 21:08

Potted Cheese

Potted Cheese

 

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

 

Ingredients

225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

170g (small tin) evaporated milk

1 very small onion or 3 spring onions finely diced

1 tsp chopped chives

pinch of mustard powder

pepper

a little oil or butter for fying the onion

 

Method

Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

Pour in the evaporated milk

Add the grated cheese, mustard powder and a little ground pepper

Stir well until the cheese has melted

Stir in the chopped chives

Pour into ramekins and leave to set in the fridge

Eat spread on toast or with a baked potato

 

 

 

 

Published in Recipes
Monday, 14 January 2013 20:42

Jerusalem Artichoke and Carrot Soup

A favourite Winter soup which is vegetarian.  Serves 6 - 8 people

Ingredients

  • 1kg g (2 lb) Jerusalem Artichokes
  • 3 celery stalks, chopped
  • 450 g (1 lb) carrots ( peeled and sliced)
  • 1 medium onion, chopped
  • 75 g (3 oz) butter
  • 1.5 L (3 pints) vegetable stock
  • salt and freshly ground pepper
  • Method

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)

Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.

Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

Stir from time to time.

Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.

Published in Recipes
Wednesday, 25 July 2012 11:21

Rhubarbe Happy Hour

This hot weather has proved to be the perfect moment to crack open the new bottle of Rhubarbe Liqueur. We were offered this at the recent Thos Peatling summer wine tasting, along with a Barbados Rum Sixty Six and Taylor's Velvet Falernum... more of that later! The liqueur is quite simply like drinking sweet, liquid rhubarb. It's made by macerating (in alcohol) both green and pink rhubarb for two months. Delicate, light pink colour and with the smell of freshly cut rhubarb, it's sweet and sherberty and reminiscent of those childhood rhubarb and custard boiled sweets. Delicious over cracked ice, or try one of these cocktails below - all measures used are 1 oz, or use your own friendly measures, but remember, drink responsibly!

Gin and Rhubarbe

1 measure Rhubarbe Liqueur
1/2 measure lime juice
1 1/2 measures gin
1 measure soda water
lime slices, for garnish

Combine rhubarb syrup, lime juice, and gin in a cocktail shaker filled with ice.  Shake for 10 seconds and strain into a glass.  Top with the soda water.  Serve with lime slice.

Rhubarb n’ Rye

1 1/2 measures Rye Whiskey
1/4 measure Rhubarb Liqueur
1/4 measure Fresh Lemon Juice
1/4 measure Sweet Vermouth

Stir, then strain into a chilled cocktail glass and garnish with a curl of orange rind.

Rhubarb Caipirinha

2 measures Cachaca Cane Spirit
1 measure Rhubarb Liqueur
½  measure Gomme syrup
1 full lime ( quartered, squeezed and muddled into the liquid)

Shake vigorously with ice and strain into glass.

Strawberry Rhu

4 measures Rhubarb Liqueur
3 measures Tequila
3 Strawberries
1 measure Lemon Juice
half measure of Gomme syrup

Muddle the strawberries in a cocktail shaker, add ice followed by all the other ingredients. Shake, filter and pour and serve.

Published in Thirsty Foodie
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