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27 February 2013

:: UPDATED! :: Eat Cambridge: 8th – 15th March 2013


Finally Cambridge is getting its own proper food festival.
Eat Cambridge is a new annual event aimed at local people and showing off its local producers. The first ever festival takes place in Cambridge from the 8-15 March 2013 and plans are already well under way. It will include everything from supper clubs to sourdough, Michelin stars to street food vans. 

Events include…

  • A huge food and drink fair on Saturday, 9th March in the Guildhall
  • Pop-up restaurants
  • Secret supper clubs
  • Food debates
  • Street food night market
  • Food and wine tasting
  • Behind the scenes tours
  • Cookery lessons
  • Chef talks and demos

We are pleased to announce that some Artisan Food Trail members will be taking part, and so far, those confirmed are:

Capsicana Chilli Co
Chillies aren’t just about the heat! So go along and talk to Ben and he’ll tell you all about his chillies, where they come from, what you you can use them in and also what they taste like.
  PLUS!!  
A brand new range of chilli sauces will be launched at the event.

The Kandula Tea Company
Suppliers of bespoke fresh tea leaves and compostable tea gems from the heart of Sri Lanka. Their passion for real tea and the elephants of Sri Lanka is evident in everything they do.

  :: UPDATE! :: TEA TASTING  
On Thursday 14th March, The Kandula Tea Company will be giving a tea tasting at Duke House B&B (call 01223 314772 to book)

Food Safari
Organiser of ‘field to fork’ experiences for people who really care about their food. Passionate experts on wild food foraging, local meat and fish, and sustainable living.


As part of the fringe events, Food Safari will be hosting 'A Taste of the Wild' on Wednesday 13 March Wild food expert, and Cambridge resident Jacky Sutton-Adam will give a short talk on opportunities and experiences of wild food foraging in Cambridge and the surrounding countryside.

After the talk there’ll be a chance to enjoy some forager’s soup and home made bread and put any questions about wild food foraging to Jacky.

This is a relaxed and fun event that will give an insight into wild food foraging and will whet your appetite for Food Safari's guided wild food forays in Cambridge with Jacky in May, August and October.

For more information about Eat Cambridge visit the website:
www.eat-cambridge.co.uk
You can also download the festival brochure here

24 February 2013

Turkish Style Brown Rice Salad and Labneh

Photo: © childsdesign

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This mildly spiced rice dish takes its flavour cues from Turkish cuisine. It is nutty in taste and texture, infused with the earthy warmth of cumin and allspice and a pleasing sweetness from currants and cinnamon.
Freshness is delivered by parsley and mint which add a brightness to the finished dish. It really is totally delicious proving that brown rice need not be boring.
Labneh is a type of curd cheese which can be easily made at home. Just plan ahead as it needs to prepared the day before in readiness for its overnight draining.

View recipe

19 February 2013

NEWS FLASH!: Alan Coxon's Historic Food Range launches in Partridges

News just in that Alan Coxon's Historic Food Range will be launching at Partridges, Sloane Square, London.
This Saturday 23rd February Alan Coxon's unique range of vinegars, including Ale-Gar, Roman Vinaigre, Ancient Greek Vinaigre as well as the new Macadamia Nut Oil will all be available.
So if you're in the area, do drop by for a tasting and to say hello.
It would even be well worth a
special trip.

For more information about 
Alan Coxon visit his page on 
The Artisan Food Trail here

18 February 2013

Lemon Loaf Cake

Photo: © childsdesgn

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The brilliant thing about this cake is that you don’t have to remember to take the butter out of the fridge to soften, before you start. Also, as the cake doesn’t use the creaming method, a minimal amount of equipment is required.
We always find the fresh tangy flavour of lemons is an antidote to any gloomy weather and having some particularly large fragrant fruits to hand, we decided to make this cake as a pick-me-up.
A slice in the afternoon is lovely with a cup of freshly infused green tea.

View recipe

15 February 2013

Alan Coxon’s Ale-Gar™ approved

Photo: © childsdesign
Rich and dark in colour with flavour delivering hints of chocolate,
cinnamon and roasted malt, Ale-Gar™ is quite unique.

After ten years of development and research, Alan Coxon has created a condiment that is like no other.
The closest resemblance could be to balsamic vinegar, but Ale-Gar™ exceeds all expectations with its exceptional taste and versatility in
the kitchen.

Alan Coxon’s recipe uses chocolate stout malt which is then fermented over oak to bring out the full flavour and smoothness. It is then stored and allowed to mature to round off the flavour. There is no harshness at all – it could be enjoyed sipped straight from the bottle!

Ale-Gar™ has been used extensively in the AFT Kitchen, in everything from oriental stir-fries to meat marinades, all to great effect. Our favourite use though, was to make a reduction and drizzle this over slices of succulent roast duck. It has become almost difficult to resist the temptation to splash it on everything, leaving the soy and Worcester sauce to languish on the shelf.

We are pleased to give Alan Coxon ‘Artisan Food Trail Approved’ status for his Ale-Gar™ 


For more information about Alan Coxon visit his page on The Artisan Food Trail here


You can order from foodbyalancoxon.com

To read the full story about Alan Coxon’s Ale-Gar™ visit the page on his website here

7 February 2013

Smoked Bacon, Bean and Savoy Cabbage Soup

Photo: © childsdesign

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A good soup should provide satisfaction and nourishment and be a pleasure to make as well as eat. We like our soups to be hearty and a complete meal in a bowl that can be made at the end of a busy day. This one is chunky and extremely delicious served with a few hunks of lightly toasted bread.

Tip: You don’t have to stick slavishly to the recipe – most other beans are interchangeable for borlotti. Try flageolet, pinto, cannellini, they all work equally as well.

View recipe

Fragrant Coconut Chicken with Mustard Seeds

Photo: © childsdesign

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The beauty of this recipe is that it makes a lot of sauce. We reckon it will do six people generously and although the recipe is for four you could increase or reduce the amount of chicken to suit. Allow two chicken thighs per person but always make the full quantity of sauce. Once the chicken has been scooped out and eaten you can freeze for use on another occasion.

Just defrost and then warm through with more chicken or something different, such as prawns or fish.
This recipe uses fresh curry leaves but if you do have difficulty in obtaining them, then use dried, although fresh is best. You can find them in most Indian stores and, dare we say it, in a supermarket whose name begins
with ‘M’!

Chilli tip: We deseeded our chillies for a milder flavour but if you like it hot, leave the seeds in or use more chillies – it’s up to you.

View recipe