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Archive for Friday Food

Meatballs With Coconut Cream : 97p

meatballs

From Jack Monroe’s blog this week….

Bear with me folks, because this baby sounds a lot posher and more complicated than it actually was. You can make it go further by blitzing a slice of bread in the blender or grating it, and mixing it with the mince to pad it out. There’s a scarce amount of onion and garlic in this, because of the short cooking time, so can be left out if you don’t have them lying around, I just always add them to my meatballs because that’s the way my Grandad taught me to do it….

Home Made Pork Pie

pork-pie-2

You may have eaten a pork pie hundreds of times (and in Rayleigh Byfords bacon-topped pork pies are especially good). But have you ever made one?

Big Spud – the food blog from Rayleigh – has a recipe here.

It’s a little shambolic round the edges but it’s a lot of fun to make. I hadn’t made hot water pastry before and it spits with volcanic fury so be careful, but it is quite manageable.

 

Something Warming For A Damp August

rAGUFrom Gary Fenn, Rayleigh Food blogger…


“I had a great big clear out of the freezer and unearthed heaps of lamb and pork. Great big lamb shanks and chunks of pork all solid as rock and crying to be used up. I couldn’t resist the opportunity to make a slow cooked pork and lamb ragu. Kinda traditional style, but I used a few Knorr flavour pots to kick things along. If you don’t have stock pots, add about 6 cloves of crushed garlic and a tablespoon of dried Italian herbs such as oregano, basil, or parsley. I didn’t even have an…”

Find the recipe here.

“Fifty Ways With Spuds”

 

spuds

We frequently link to Rayleigh food blogger Gary Fenn.. He seems to be going from strength to strength , and now has an e-book published now, called Fifty Ways With Spuds.

You can find it for sale here.

Go Brazilian!

go brazilian !

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.

Sweet And Sour Pork

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

Feathering Your Nest’s Mulled Wine Recipe

 

mulled wine

 

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
1.5 water
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.

Thanks, Lesley.

As Long As The Vegetables Aren’t Completely Black, You’ll Be OK….

Rayleigh’s own food blogger, Gary Fenn, does a video on affordable vegetable chilli:

 

Pumpkin Pie

pumpkin-pie-slice-1024x767

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.

Turkey Masala Burgers

If you fancy some Turkey but can’t wait till Christmas …. try Turkey Masala Burgers from Rayleigh’s own food blog Big Spud….

turkey-masala-burgers

“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.”

Charity Dinners At The Carpenters Arms

 

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.

 

This Weeks Friday Food : Baked trout in best tomato sauce, with lemon and herb rice. 33p.

 

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.

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