From Rayleigh’s own food blog, “Barbecue beef feijoada with spicy sweetcorn”
“Here’s a way of feeding a crowd and keeping with the Latin American theme: my barbecue beef feijoada, made with brisket. I’ve eaten feijoada a few times and always enjoyed it. But what’s in it? I consulted a Brazilian friend of mine in order to get a few ideas but like many ‘national’ favourites, everyone has a different view on what it should contain. Like shepherd’s pie, chilli con carne or lasagne al forno everybody has their own take in their house that defines the dish. A few patterns emerge: definitely pork, possibly beef, certainly black beans… other than that it’s fair game. Tomatoes or not? Paprika?”
Find the recipe here.
Rayleigh food blogger Gary Fenn has a new video this today – featuring sweet and sour pork. It takes about 10 minutes and looks very tasty… and Gary is also mastering the knack of cooking and doing a video presentation at the same time!
Freedom Food are asking for people to come up with a video recipe featuring Freedom Food ingredients and Fairtrade produce, so I’ve gone with pork and pineapple to recreate that Chinese takeaway classic, sweet and sour pork. It takes around ten minutes to cook and is really versatile – you can swap out the pork for chicken or fish, or even skip meat all together
This week we have permission to publish a “secret recipe”. It’s for the mulled wine that “Feathering Your Nest” were giving to people on the night of the Christmas Lights Switch-On.
And it is really tasty and warming:
My secret mulled wine recipe!
Makes 25 servings of wholesome goodness.
2 ltrs OJ
1.5 ltrs Apple juice
1 ltr cranberry
500 gr caster sugar
4 sachets of mulled wine spice
1 orange studded with (40) cloves
2 cimammon sticks
1 sliced apple- serving
1 sliced orange. “
Chuck it all in the pot except serving slices. Bring to boil + simmer for 30 mins. Can be cooled + stored in fridge for 1 week.
Rayleigh’s own food blogger, Gary Fenn, does a video on affordable vegetable chilli:
From the food blog from Rayleigh, a seasonally appropriate recipe for pumpkin pie … with a refreshingly frank verdict from the cook:
I can’t say I was blown away by it. The flavour was definitely pumpkin but I couldn’t help thinking something was missing. It needs perhaps a layer of chocolate icing to offset the smooth, uniform flavour. And I added lemon zest to the pastry but I think orange would be a better choice. Maybe I’m just not darn American enough.
It does look good.
If you fancy some Turkey but can’t wait till Christmas …. try Turkey Masala Burgers from Rayleigh’s own food blog Big Spud….
“Using mince here I made a burger with rich masala flavours, inspired by Cyrus Todiwala’s tikka recipe. I marinated mine in clotted cream, because I had some knocking about, but traditionally you’d use yoghurt. My turkey here was succulent and meaty, and supported by spiced flavours it was a real hit. I will definitely be putting turkey in my basket more regularly.”
Rawreth is starting to develop a reputation for fine food and drink. The cheese scones occasionally found at Rawreth Parish Council meetings are superb. And then there’s Venn’s Brewery….
So we were pleased to see the following item in the Echo
It’s about charity meals at the Carpenters Arms to raise funds for pancreatic cancer research:
Determined to raise awareness, Simon has launched a regular charity meal night once a month at the Carpenters Arms, in Old London Road, Rawreth.
His next event will be on Monday, when his menu will include steamed mussels and La Vallee beef sirloin. He says: “We like to source things locally and cook mostly modern British. There are always a few surprises in there, too.”
Having achieved so much so quickly, what ambitions are left for the young chef?
He reveals: “I want to own my own restaurant and am looking for backers.
“This cuisine is something you don’t find outside of London and I’d like to bring it to Essex. It could be a while off, but it’s what I want to do.”
To book a spot at the charity meal, on Monday, July 29, e-mail bookings@the carpentersrestaurant.co.uk or call 01268 655113.
Southend Blogger Jack Monroe writes:
…on finding a packet of trout in my local supermarket for 70 pence this evening, it was too good not to share.
You can substitute the trout in this recipe for white fish fillets: Sainsburys do a frozen bag of white fish for £1.75, for 520g, which would make the fish in this recipe 81p for a 240g portion, so only 2-3p more expensive per head than my bargain trout.
See the recipe here.
From the local food blog “Big Spud”:
This chicken recipe is absolute dynamite. All the fun of crunchy, sleazy chicken but baked rather than fried to assuage (some of) your healthy fears. Pretty simple too, you just need to put it in the fridge the night before then bake the next day.
Jack Monroe writes on her blog:
Well I’ve been inundated over the past few weeks with kind readers sending me their frugal recipes – and I wondered if you wouldn’t mind if I added a section to my blog so you could all share them with each other? It seems a shame to leave them piled up in my email inbox – and I like the thought of fostering a community spirit here on my humble blog.
I think this could be a great additional section and love the thought of how we could all help each other out. I know I’m not the only frugal cook in the world!
If you’re happy to have your recipe included, if you have a favourite you wouldn’t mind typing out, with or without pics, or even any tweaks or alterations to mine – please drop me an email at firstname.lastname@example.org
Southend’s Jack Monroe has created an “Earthy Red Wine & Mushroom Risotto” that serves one person for 36p. Despite the low price and the name, there isn’t any earth in it….
Still needing easy but comforting food with this cold, I decided to go for carbs and wine and goodness… I’ve never known anyone else to use red wine as a risotto base before – that’s not to say its not been done, I’ve just not seen it – but this works beautifully. As far as comfort food goes, I had finished this, from a bowl on the sofa wrapped in a heavy blanket, before I had finished typing the recipe…
See the recipe here.
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