Andy bates, the award winning television chef and champion of British Food has presented three television series, which follow global steet food trends and highlight modern twists on a variety of classic dishes. Now this London-based street food expert, chef and presenter is encouraging everyone to "Quest fot the Best" in everything they eat . . . especially in every day food.
"I want to encourage people to explore what makes something taste good," comments Andy Bates. "I think it is important to use fresh, quality ingredients and also to understand where they come from."
This is something which I also feel very strongly about. I am really enthusiastic about knowing where my food comes from and the providence behind our food production. That's why I really enjoy challenges such as this one!
The central proposition of "The Quest for the Best 'Make my Sausage' Challenge" is that it is an open competition inviting sausage fans to design their very own sausage!
"There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it's made," comments Andy.
This approach is part of the 'make my sausage' challenge, which invited everyone from food bloggers to sausaholics to describe their perfect sausage . . . following Andy's 'quality ingredients, freshness ans superb taste' criteria. The dream sausage must also be wheat, gluten and dairy free. They could perhaps feature a childhood favourite mix of foods . . . marmalade and pork, or gingernuts and marmite? Who knows what the winning combination will be!
This is THE time to make your dream sausage come to life. The best sausage will be selected by Andy to be made by debbie&andrew's and will become a part of the range to be sold during the 2016 road shows, which will be reaching some 500k people all around the UK.
To enter: simply complete the form on www.debbieandandrews.co.uk/makemysausage or tweet #makemysausage with your flavour idea and contact details.
Andy will be following the winning sausage through debbie&andrews's production process, filming all of the stages involved in preparing the winning sausage.
"Good sausages can make a great meal," explains Andy, "but only when they're well made and meet my simple criteria . . . quality ingredients, freshness and great taste!" (This will be broadcast on the Quest for the Best website in November during British Sausage week)
"There is a real feeling that this is the right time to get everyone thinking again about what we eat and how it's made," concludes Andy. "I hope that the Quest inspires people to find out more about their food as well as encouraging them to spend more time sharing food together. After all, good food is made great when eaten in company."
Do Note: This competition closes on the 23rd of September, so the time to enter is NOW!
The Quest for the Best will not just stop at designing an entirely new sausage. Andy will also be exploring how to cook sausages in new ways and examining the ultimate BBQ pairings. He is also identifying food and harvest heroes, encouraging those who champion great food and inspiring more people to become involved in community celebrations.
debbie&andrew’s support is aimed at local or grass root fund raisers for whom even a small injection of cash could make a significant difference. They are calling this support a ‘micro sponsorship’. Awards can range from £50 to £1000 in cash, plus free product for use in charity meals or barbecues. Any fund raiser in aid of local activities and communities and which brings ‘A Real Taste of the Country’ to life can qualify. So long as the money raised is for a good cause that is supported locally and embodies country-inspired activities, skills, crafts, values or ideas.
To find out more about debbie&andrew's micro sponsorships offering up to £1000 for community and fund raising projects visit: http://www.debbieandandrews.co.uk/about-us/community
Here is some really exciting news about debbie&andrew's! Their "Perfect Cumberland" and "Perfect Pork" sausages are becoming dairy free, wheat free and gluten free by the end of September, so that's great news for everyone out there who has food intolerances! Yay!
I picked some of each up at the weekend and created a couple of new recipes with them, so stay tuned as I'll be showing them to you real soon!
In the meantime do take the opportunity to enter the "Make My Sausage" competition and or nominate any local harvest or food heroes you think are deserving of a sponsorship!
I recently purchased a new cookery book. I know . . . I didn't really need a new cookerybook, but it was my birthday and cookbooks are what bring me the most pleasure. I read them like novels and always have a stack next to the bed which I am flipping through. Call it what you will. Obsession? Guilty as charged! This one is really special however. It's called The Country Cooking of Ireland, by Coleman Andrews and it's a real winner. I have always felt that if you want to get a real sense of what a country is like, you will embrace the food of that country . . . and to do that you really need to get into the thick of the countryside. Let me tell you . . . the Irish countryside is a very delicious place! Especially if this recipe is a fair representation of that, and I believe it is.
My husband has been a pretty good boy lately and so I decided to make him a special treat today. He especially loves apple pie. It's a real favourite with him.
When it comes to apple turnovers, which are really just little apple pies, you don't get much nicer than a Dutch Apple Turnover. Just my humble opinion.
It what you make when you don't have enough apples for a pie. Or when you don't feel like faffing about with one. (I know . . .how lazy am I!!)
I wanted to make him something that he would really enjoy, but I didn't want it to take a lot of effort on my part.
Not that he is not worth the effort. Aux contraire! I was just feeling particularly lazy!
I decided to make him some tasty Apple Turnovers.
But not just any Apple Turnovers . . . Dutch Apple Turnovers, filled with tart apple and sweet sultana raisins.
Sweetened with white and brown sugar, and lightly spiced with cinnamon, freshy grated nutmeg, cardamom and a tiny bit of cloves.
Todd's mom always used cloves in her apple pies when he was growing up and he misses it if I don't add at least a little bit.
Flavoured with vanilla, rum and lemon extracts and dotted with butter to make the whole filling rich and a teensie bit decadent.
And then folded into ready rolled short crust pastry. (That was the lazy part.) If I am going to use ready roll though, I do use the all butter one. No nasty trans fats . . . or at least I like to think there aren't!
Brushed with a bit of egg wash, and sprinkled with some cinnamon sugar . . . they are done after baking for about half an hour in a moderately hot oven.
All scrummy and brown and smelling heavenly . . .
But that's not all . . . that's not all. I like to drizzle a tart lemon drizzle icing over top. Just to gild the lily you know.
Oh so scrummy. It doesn't get much better than this!
*Dutch Apple Turnovers*
Makes 4
Printable Recipe
I think it's the sultanas that make these Dutch. Doesn't matter, in any language they are fabulous! (Easy to make too!)
1 large Granny Smith Apple, peeled, cored and chopped
a handful of sultana raisins
1 TBS golden caster sugar
1 TBS soft light brown sugar, packed
1 TBS plain flour
1/2 tsp cinnamon
1/8 tsp of freshly grated nutmeg
1/8 tsp ground cardamon
pinch ground cloves
1/2 tsp vanilla extract
1/2 tsp rum extract
1/8 tsp lemon extract
4 tsp butter
1 375g package of ready rolled all butter short crust pastry
To glaze:
1 egg yolk beaten with 1 TBS water
1 TBS granulated sugar
1/4 tsp ground cinnamon
Preheat
the oven to 190*C/375*F/ gas mark 5. Line a large baking sheet with
baking paper. Lightly spritz with cooking spray. Set aside.
Mix
the chopped apple, raisins, sugars, flour, cinnamon, nutmeg, cardamon,
cloves, vanilla, run and lemon extracts in a bowl, stirring well
together with a spoon.
Unroll the pastry and using a pastry
cutter, cut into 4 equal sized squares. (You may have a bit leftover,
but use your ingenuity and make some jam tarts or something with this.
No need to waste it.) Place one fourth of the apple filling onto one
half of each square, slightly off centre. Dot each with 1 tsp of
butter, cut into bits. Wet the edges all around with some water. Fold
half of the pastry over the filling to cover. Pinch and seal the edges
all around. Place onto the prepared baking sheet. Brush with the
beaten egg yolk. Mix together the sugar and cinnamon for the glaze and
sprinkle evenly over top of the turnovers. Take a sharp knive and
carefully make a few vent cuts in the top of each without cutting
through all the way to the bottom crust. Bake in the preheated oven for
30 to 40 minutes until cooked through, the filling is bubbling and the
pastry is golden brown. Allow to cool to lukewarm before serving.
Note:
If desired you can make a runny icing using about 1/2 cup of icing
sugar and a bit of lemon juice to drizzle over top of the finished
turnovers for a nice finish.
I bet you're wondering what I did with those two leftover bits of pastry that I couldn't use to make turnovers eh? Well . . . I was very, very naughty.
I spread them with butter, sprinkled them with cinnamon sugar, folded them in half, spread them with more butter and sprinkled them with more cinnamon sugar and folded them in half again.
Then I sprinkled some final bits of scrummy cinnamon sugar over top and baked them right along with the turnovers. I also drizzled the baked bits with some of that lovely lemon drizzle icing.
Oh my goodness . . . these were some good. Sigh . . . I know, I am a very naughty girl. ☺
The only thing that could have made them any better is some cherry jam in the middle. Oh my, oh my . . . sigh . . .
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
The sun is shining and, although cool, it's a really beautiful day. Funny how a spot of sunshine can just lift the soul!!
I wanted to make something sweet for our dessert tonight, but as I had a roast in the oven I wasn't really able to bake anything and I was sadly lacking in a lot of other ingredients as well . . . so puddings and such were kind of out of the picture . . .
Take your eyes off the steak. This is not about the steak. It's all about the sauce . . . truly . . . madly . . . deeply . . .
I am quite sure that if you were to look up the word comfort in a dictionary, you would find the words "Rice Pudding." written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .
No???? Well, then they certainly should be!!!
This is a take on everyone's favourite Mexican Burrito, but I have taken the easy way out and just layered everything in a pan and baked it . . . coz sometimes I can be lazy like that. It actually turned out really tasty, and cut into wedges really well. We quite liked it! I love it when my experiments turn out alright!
Along with the cooling autumnal like temperatures comes the desire to eat more comfort types of foods. I don't know why that is, but whereas in the Summer, I want salads and BBQ, once the thermometer begins to drop my heart screams out for meat and potatoes, soups and stews! As a consumer, I really want to buy my meat from someone who can assure me of the quality of the meat I am purchasing as well as offering me complete transparency as to where it has come from and how it has been produced etc. Animal welfare is a really big deal for me. I also don't want to have to pay an arm and a leg for it, especially with my budgetary concerns and belt tightening economy of today's financial climate.
Westin Gourmet is an online butchers srvice who offers great gourmet meats, often at supermarket beating prices. You can buy meat online at Westin Gourmet with the Farm Tractor standard and at a price which is the equivalent of, if not better than the standard you could expect from most supermarkets. Westin Gourmet source the majority of their meat from the UK. They will only work with farmers who treat their livestock ethically, and all their meat is labelled and code marked so they can retrace its entire history. Animal Welfare is high on their list of priorities when it comes to sourcing their meat. To me that is one of the most important factors I look for when buying meat for consumption.
All of their incoming packaging is recycled off site and their boxes and liners are made from recycled materials. With a reputation for excellent service and a quality guarantee, plus award winning meats and poultry (Great Taste Award 2015 for Maple Cured Bacon, Corn fed Chicken, Wild Venison Haunch Steaks plus more, and England's Best Sirloin Steak Award 2015) and production transparency you really can't go wrong with this service!
I do so love the autumn when it rolls around. The air is filled with the smell of the harvest . . . blackberries, apples, pears. When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work. It's one of my favourite times of year. And this is one of my favourite salads that I love to make at this time of year. I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing!
The fiddliest bits are grating the cheese and peeling the potatoes.
There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . Gruyere and Cheddar cheeses . . . dried herbs, and some chicken stock and that's basically it!
The end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious! My husband likes his with buttered bread . . . myself . . . I'm a cracker girl. ☺
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside.
Last weekend I thought I would take advantage of the last of our blueberries to bake some delicious muffins to take to the Missionary street display in town. It ended up being cancelled, and so I gave half to my elderly friend Doreen and then we enjoyed the rest of them here at home.
I am awfully fond of scones. Even if I don't always know how to pronounce the word. Is it Sc-OWN or is it Sc-ON? I am not sure . . . about the only thing I AM sure of is, scones are delicious!
scone
skɒn,skəʊn/
noun noun: scone;
plural noun: scones a small unsweetened or lightly sweetened cake made from flour, fat, and milk and sometimes having added fruit.
That's the dictionary explanation of a scone . . . but what is a scone? Really?
One of the best things about being a food blogger is getting to review cookery books from time to time and I was recently sent a really nice one entitled My Family Kitchen, favourite recipes from four generations . . .
Sophie Thompson is a much celebrated, award-winning actress and the winner of Celebrity MasterChef, 2014. My Family Kitchen combines four generations of favourite family recipes, from Granny Annie's Orange and Ginger Chicken to Mum's Spare Ribs.
Beginning with it's introduction and Larder essentials, there are a further seven chapters and a full index, all accompanied with gorgeous photographs.
Soups Starters and Morsels, containing such delicious recipes as Emma London's Onion Soup with Blue Cheese Toasts, Portobello Mushrooms with Cheese and Pine Nuts, Corn Cheese and Chilli Bread, Richard's Guacamole and Ma's Deviled Cheese, plus a whole lot more.
Fish From the Briney Deep . . . with curries and Salmon and Dill Fishcakes, Salmon Steaks with Scotch Whisky and Brown Shrimp Sauce, Anu and Seve's Quick Fish Curry, and others . . .
Chick, Chick, Chick, Chick, Chicken . . . with delicious entrees such as Orange and Ginger Chicken, Speedy Super Paella, Saucy BBQ Chicken, and a killer Garlic, Coconut and Chicken Korma to name but a few.
Lambs, Beefs, Pigs and Game brings some old familiars such as Slow Roast Sunday Lamb, a Fabulous Meat Loaf and a very interesting Lamb and Beetroot Curry, and that's only the tip of this meaty iceberg!
Vegetable Things . . . Melanzane (A delicious dish with aubergines, cheese and tomatoes), a fabulous looking Wild Mushroom and Pea Risotto, Martha and Dan's Napoli Peppers, Herby Boulangere Potatoes, Clapshot, etc.
Who's 4 Pud? ME ME ME!! and who can blame me when there are such offerings as State Skool Mess, Passion Pots, Malteser Chocolate Pots, Megsies Whim Whams, and Uncle James's Bavarian Orange Pie . . .
Cakes, Biscuits and Bites . . . James's Epic Walnut Slice, Anne's Irish Brack Bread, Toffee Apple Cake, HOney Hazelnut cake, Birchover Bakewell Tart, Granny Megsie's Millionaire Shortbread, Ern's Cinnamon Toast, Megsie's Dates . . . . and a lotta lotta more delights, such as this delicous Lemony Almond and Polenta Cake which I am showing you here today.
Coz the proof of any pudding is in the eating and I would never talk about a cookerybook without trying the recipes out.
I love lemon cakes . . . and this intrigued me . . . it's flourless, being only composed of polenta (fine cornmeal) and ground almonds, eggs, lemons, butter, sugar . . .
Baked and then topped with a sweet sticky lemon glaze which seeps into the warm cake . . .
With lashings of toasted almonds thrown on top . . . they stick to the glaze . . . I like to dust these types of cakes with icing sugar to show off the toppings . . .
Simple to make, well instructed . . . moreishly lemony unctuously buttery delish! What more could you want?
About the Author:
Sophie Thompson was the winner of Celebrity Masterchef 2014. Born in London and trained at the Bristol Old Vic Theatre School, she is an Olivier Award-winning actress and has landed roles across film, television, theatre and radio. Her film work includes Harry Potter and the Deathly Hallows, Gosford Park, Emma, Persuasion and Four Weddings and a Funeral. Her theatre credits include Guys and Dolls and her television roles have included The Detectorists and Eastenders, for which she won the Inside Soap Best Bitch Award.
My Family Kitchen, by Sophie Thompson
Published by Faber & FAber
ISBN 978-0-571-32417-0
Hard back, full colour, 216 pages, full index
£22.00 UK
The book is also available on Amazon.uk for a lower price than the RRP.
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