There’s no shortage of places in Rayleigh to get a coffee or a tea. So it’s appropriate that this month Rayleigh Through The Looking Glass features tearooms and cafes of past decades…
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.
One of our Lib Dem colleagues in Watford mentioned that their local paper had published a list of all the food establishments in that town which got a rating of “Zero” on food hygiene.
Which prompted us to check for our district. You can find out about this by going to the Food Standards Agency website here. You can then search for a particular restaurant etc or you can search by town or district.
There are 480 entries for Rochford District , you can find them all here. We are pleased to say that most get a rating of 5 out of 5. And none at all get a ‘Zero’. Just seven of them get a rating of “1”.
Most of us connected with onlineFOCUS are fond of Italian cooking. So we are looking forward to the Italian Food Market that Rayleigh Town Council are bringing to the High Street on March 1st!
And as a taster, here’s some some shots of Italian food and an Italian Food Market in Bologna (taken on holiday by Chris Black a couple of years ago)
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
Good luck to Southend Blogger Jack Monroe, who will be fronting one of Sainsbury’s TV adverts next month as part of their “Love Your Roast” campaign.
Jack writes on her blog:
I hope my readers are as happy for me as I am. I’m not quite on Jamie Oliver’s salary (in fact I don’t think I’m on 1% of it!!) but I’m happy to be working with the supermarket that I shop at – rather than any of the others that made ridiculous offers to try to coax me away from the orange and white packaged Basics range.
I’m not going to change – I call a spade a spade, a battery chicken a battery chicken, and a bargain a bargain, so I hope you all stay with me on the next stage of a fabulously exciting journey.
And re the money side of things, I am donating part of my fee/salary/whatever you call it to food projects both at home and in Africa – but more on that later! Keen Twitter followers will know I’ve spent the last week having all sorts of jabs for an upcoming trip with Oxfam, and this is why. Because I don’t want to “take the money and run”. It’s a hard thing to try to explain but having lived for so long with so little, I don’t want to just skip off into the sunset with all of my earnings – I don’t know what happens next or how long this is all going to last, so while I can, I want to take the opportunity to make sure that I am not the only person to benefit from my ‘success’ (I don’t really know what else to call it). I think I’ll be in a position to make a difference, no matter how small, and I want to give it a go.
In a years time this whirlwind might all be over, and I want to be able to look back and know that I’ve done something worthwhile, somewhere, and that it was all worth it in some strange karmic way.
Merry Xmas Jack.
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.
From Jack Monroe’s Blog, on the theme of “Have Yourself A Cheaper Little Christmas”:
These simple mince pies use marmalade in place of orange juice and sugar, to bring the cost down, and meld the fruits together with a spicy sweetness. I’m curious about making traditional ‘mincemeat’ – so expect to see a blog post on that later on! But for now, here’s a mince pie recipe so simple that you won’t even notice you’re making your own pastry…
Get Jack’s recipe here.
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.”
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