Filed under: Events, Food | Tags: autumn, british, festival, Food, fortnight, harvest, malham, yha, york
British Food Fortnight is timed to coincide with the traditional Harvest Festival, the end of the British Summer and the start of Autumn, The 8th British Food Fortnight runs from the 21st September to the 4th of October 2009.
British Food Fortnight
With events from Healthy eating in schools to full on food festivals Like York Food Festival and promotions in your local pub, restaurant, supermarket, deli or butcher, British Food Fortnight is spreading the word about some of our great British food.
Even our local Youth Hostel (YHA) at Malham is getting in on the act with a special British Food Fortnight menu :-
Menu
Starters
Spicy Butternut Squash Soup (V)
served with a bread roll
Field Mushrooms
with smoked bacon, sage & mature Cheddar
Mains
Mushroom Wellington (V)
with creamy chive sauce & roasted root vegetables
Autumn Lamb Shepherd’s Pie
served with roasted root vegetables
Sausage & Mash
venison, port & red wine sausage on potato with onion gravy
Desserts
Baked Plums
served with honey & Greek yogurt
Blackberry & Apple Filo Parcels
served with cream
Link to British Food Fortnight website, link to Malham YHA website
Filed under: Events, Food, Yorkshire Dales Food | Tags: Food, great, british, homemade, skipton, arms, pub, festival, chutney, tempest, elslack, year, awards, homegrown
The Tempest Arms at Elslack hold an annual chutney festival and this years event will be on the 17th October 2009 from 10.30am. They quote the ethos of the festival as “Impress us with your scrumptious, ‘finger-licking’ chutneys. Help us promote a British Tradition – whilst supporting freshly grown produce and no waste approach to eating – the only additives permitted are ’sunshine & rain’.”
I have applied for an entry and have been sent a very smart label to apply to my jar, any type of chutney is permissible so long as it is your own homemade produce. I have a couple of different versions made up now and need to decide which is going to make my entry, simple homegrown beetroot & apple chutney is in pole position at the moment.
Homemade Beetroot Chutney
If you would like to enter contact Anne at the Tempest Arms on 01282 842450 for an entry form or see website for more info www.tempestarms.co.uk Entries to be completed and returned with your “Chutney Contributions” by Wednesday the 14th October 2009. Terms & Conditions: All exhibits to be made by the exhibitor and must be homemade, We trust you!!! No M&S contributions please!!!
The Tempest is a gem of a pub on the outskirts of Skipton and was recently nominated in the Great British Pub Awards in the “Best Food Pub” category. Following regional judging The Tempest Arms has been named as the Best Food Pub in Yorkshire and went on to win the National Award at the Finals in London on the 9th September, praise indeed.
UPDATE 18/10/09
My homegrown beetroot chutney didn’t win! and I don’t have the full results but a spicy pear chutney from Relish Deli in Grassington did win Best in Show! congratulations…..
Filed under: Eating, Food, New Products | Tags: bath, british, chorizo, free range, garlic, herb, pig, pigs, pork, sausage, spicy, Yorkshire
Matthew at The Bath Pig Company sent me a lovely surprise package today, pre-launch samples of British or more specifically Yorkshire Chorizo! Still in the pack now but will be reviewing over the weekend. I have 2 versions, Garlic & Herb Chorizo and Spicy Chorizo, all made using free range, British pigs. Other products will include Semi cured cooking chorizo, extra spicy chorizo and The Pub Pig, spicy chunks of Chorizo, all should be available to buy in June 2009 and hope to have them on the Paganum website.
We have now tried both flavours and these are really delicious and taste exactly as described “on the tin” the garlic & herb has a nice herb flavour and makes a very British style Chorizo whilst the spicy version is much more traditional and quite fiery. There is likely to be a classic Chorizo and this one the extra spicy version. Whilst at the Leyburn Food Festival we tried out both varieties on the unsuspecting Yorkshire public and feedback was excellent for both. Hope to have them for sale for inclusion with your meat box or individually on the Paganum website very soon.
Filed under: Food, butcher | Tags: 4, bacon, british, channel, farmers, jamie, label, oliver, pig, pork, roast, saves, welfare, Yorkshire
Jamie Oliver Saves our Bacon
A further TV Show from Jamie Oliver goes out tonight 29th January 2009 on Channel 4 at 9pm “Jamie saves our bacon” and should be worth watching.
This is a great cause highlighting Pig welfare and supporting British farmers, Jamie will be showing us what to do with some cheaper cuts of pork and highlighting the strange rules about packaging and Country of origin.
Make sure you buy British Pork, ask your butcher or supermarket before you buy and check the packet to make sure it is labeled clearly, if not complain, all meat products should be clearly labeled so you know where your food is coming from..
You can follow Jamie Oliver on Twitter
or have a look at his website which includes some recipes and you can sign up and pledge your support Jamie saves our Bacon
For further British Pork inspiration check out these other posts
- Roast Yorkshire Pork on the Eat Like a Girl Blog,
- Crispy Chinese Roast belly Pork on Food Stories,
Filed under: Eating, Food, Yorkshire Dales Food | Tags: apple, best, bridge, british, crust, mushy, pastry, pateley, peas, pickle, pie, pork, Steak, stuffing, tasting, Yorkshire
In the interest of research I have decided to willingly face the grueling task of endlessly testing and tasting the best of the best, Great British Pork Pie.
I will start with the Yorkshire Dales (should be plenty there to keep me going for a while & we can always increase the test area later!) and my first report will be on those scrumptious pie makers from Pateley Bridge – T Kendall & Sons.
You will have to check back for the results as they are still in the fridge! but a scientific tasting session will follow very soon….. Mmmm
Well the pies have been scoffed tested with the following observations:-
- Pork & Mushy Pea Pie – excellent pork and the green of the mushy peas looked well in the top of the pie but doesn’t taste any different to a normal pork pie, excellent all the same. 99p
- Pork & Apple Pie – very nice combination of excellent solid pork filling with very little jelly and a nice sweet/savoury mixture. 99p
- Pork, Stuffing & Apple Pie – or Farmhouse Pie, lovely layered effect when the pie is sliced, good short pastry, just enough apple and a nice layer of stuffing between two layers of pork, lovely stuffing flavour, excellent pie. 99p
- Pork & Pickle Pie – nice pickle smell, pie qualities as others but with a nice sweet chutney/pickle flavour, yummy… 99p
- Steak Plate Pie – a big family pie and full of big chunks of quality steak, no bits of fat and very good gravy and pastry. £4.75 excellent value easily feeds a hungry family of four.
General observations on Kendall’s of Pateley Bridge Pies, Very well filled, solid, no air space, very little jelly with a thin, crisp short pastry. Also additional flavourings added to the pie rather than completely smothering the quality pork pie, all made and baked on the premises with meat from own on site butchery.
The 10 year old assistant tester gave the pork & pickle and pork & mushy pea pies a thumbs up and said “100%, 5 stars and 10 out of 10″ ! great praise indeed… He wouldn’t touch the ones with Apple “coz that’s minging”!
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- Kendalls of Pateley Bridge, Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork Pie
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- Kendalls Steak Pie
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- Kendalls of Pateley Bridge Pork & Apple Pie
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- Kendalls of Pateley Bridge Pork & Pickle Pie
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- Kendalls of Pateley Bridge Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork, Stuffing & Apple Pie
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- The Fabulous foursome
Filed under: Eating, Food, Yorkshire Dales Food | Tags: bangers, british, classic, gravy, hole, mash, onion, sausage, toad, week, yorkshire pudding
British Sausage week runs from the 3rd of November through to the 9th November 2008. Are you having Sausages for bonfire night? The best multipurpose food ever invented! Breakfast sausage, camping staple food, BBQ greatness, simple quick family meals, sausage casserole, toad in the hole or just Sausages n’ mash.
That great traditional British dish “Toad in the Hole” combined with great mash and onion gravy for a true bangers & mash experience.
toad in the hole for British sausage week
Campsite pork sausages
Paganum classic pork sausages cooked in the Aga
Filed under: Food, New Products, Yorkshire Dales Food | Tags: biodegradable, british, compostable, cool, eco, environmental, felted, friendly, green, insulation, mail, Meat, order, packaging, paganum, recyclable, scoured, sheeps, sustainable, washed, wool, Yorkshire
Some information regarding Paganum’s use of ethical packaging for shipping mail order meat to customers. We think this is nearly as important as the quality of our meat and have spent considerable time and effort researching and perfecting this solution.
All our packaging is environmentally friendly and uses insulation produced from pure Sheep’s wool from British Sheep – an innovative use of a truly sustainable resource. It is completely safe to use and harmless to the environment. The wool is washed, scoured and blended into insulation felt locally here in Yorkshire and then contained in a perforated wrap to prevent any fibres coming into contact with foodstuffs whilst allowing the natural sheep’s wool to breath. Ice sheets are then placed within the box to maintain cool temperatures.
We actively encourage the return and reuse of our packaging but people are also finding alternative uses for our packaging including insulating outdoor taps to prevent freezing, loft insulation, pipe lagging, garden kneelong pad, feeding roses, compost, hanging baskets, insulate home brew fermentation buckets, pet baskets, cushion stuffing, keeps picnics cold, keeps takeaways hot, car cool box for shopping, the list is endless if you have an innovative use for our sheep’s wool packaging please let us know.
Our delivery boxes and insulation are Biodegradable, Sustainable, Recyclable and Compostable….
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- Environmental mail order meat packaging
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- British Wool Insulation
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- Courier box with wool insulation
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- wool box with product
Filed under: Eating, Food | Tags: belly, british, crackling, crispy, feast, great, honey, marco, pierre, pork, white
Thought I would try out Marco Pierre White’s Belly pork recipe from his current Great British Feast tv series.
scored Belly Pork
Ingredients:-
- 1 kg belly pork
- sprinkle of sea salt flakes (I use maldon sea salt)
- 600g runny honey, English if possible
- 4 medium brown onions (British)
- 6 star anise
- 1 tbsp cracked coriander seeds
- 2 stock cubes
- bunch of sage
- 4 bay leaves
- sunflower oil
- 400ml cold water
Method
Rub sunflower oil into the belly pork and sprinkle with a little flaked sea salt
Pour half the water into your roasting tin and add a stock cube, place the belly pork on a rack over but not in the water and roast on the bottom shelf of a medium oven for approx 2 hours (I put in the bottom oven, bottom shelf of the Aga)
Now make the Honey glaze, add 200ml water, honey, coriander seeds, stock cube and star anise to a saucepan and simmer until reduced by a third or sauce thickens and becomes syrupy
Top and tail the onions and cut in half (Marco leaves the skin on but you can remove if preferred). Gently fry the onions split half down in a pan with a little sunflower oil, add the bay leaves and sage and leave for a few minutes to brown then transfer to the oven for 20-25 minutes until the onions are golden brown
When pork is cooked remove from oven and leave to rest, meanwhile sieve the meat juices and reduce by a third to create a gravy
When ready to serve glaze the pork with the honey reduction and then cut into strips approx 1 inch thick and arrange on plate with onions, pour over meat juice gravy and serve…
Mine was so good, I forgot to take a photo of the finished product but was enjoyed by all.
