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13 March 2014

Spring Sale in the foodbyalancoxon.com shop

Photo: © childsdesign

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Chef Alan Coxon is currently running a special spring promotion on selected products available to buy online from foodbyalancoxon.com.

There are considerable savings to be had on Roman Vinaigre, Ancient Greek Vinaigre and the complete range of fruit vinegars.
Roman Vinaigre was £13.95 is now £6.50; Ancient Greek Vinaigre was £14.95 now £7.50 and the fruit vinegars were all £9.95 now £6.95 each.

If you've never tried any of these vinegars before, now would be a good time to place an order. We can thoroughly recommend them too.

11 March 2014

Casseroled Chuck Steak in a Rich Sauce

Photo: © childsdesign
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This casserole has a real depth of flavour, the gravy is rich and delicious and contains what may sound like an odd ingredient but the anchovies really do add something extra. Unless you're allergic to fish, don't leave them out and even if you think you don't like anchovies, we promise you that you'd never know they were there. They break down completely to impart a special savoury element to the dish.

Rather than cut the carrots into small dice we chose to keep them chunky to add more interest both visually and texturally.
We served ours with potato and celeriac mash with a spoonful of wholegrain mustard stirred in.
A good hunk of crusty bread would also go well.


Photo: © childsdesign
Ingredients (Serves 4)

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 large stick celery, finely diced
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 2 tbsp tomato puree
  • 4 anchovy fillets, finely chopped
  • ½ tsp dried thyme
  • 500g – 600g diced chuck steak
  • 2 tbsp plain flour
  • 150 ml red wine
  • 250 ml water
  • black pepper
  • 4 large carrots, peeled and cut into chunks

Method
Heat the oil in a large heavy based lidded saucepan, add the onions, celery, garlic and bay leaf and fry gently over a medium heat, stirring occasionally, until the mixture becomes very soft and translucent and slightly golden.

Add the tomato puree and cook for a minute or so, add the chopped anchovies and dried thyme and stir in. Turn down the heat while you fry the meat.

Heat a teaspoon of oil in a non-stick frying pan until very hot. Put in the meat and sear in batches, turning the meat until it browns on all sides. Put the meat in the saucepan with the onion mixture. Sprinkle over the flour and stir in.

Pour the wine into the still-hot empty frying pan until it simmers then pour in the water. Tip this liquid into the saucepan with the meat, grind in some black pepper, season with salt to taste and stir to mix. Put in the carrots and stir once again.

Bring the pan to a simmer, place the lid on and then turn the heat down to very low. Cook gently for 1½ - 2 hours. Check occasionally to make sure it isn't catching on the bottom. If it becomes a little dry just add some boiling water from the kettle.

When done the meat and carrots should be soft. If you find that there seems to be too much liquid, remove the meat and carrots to a bowl using a slotted spoon leaving behind the liquid.
Increase the heat to high and boil the juice until it becomes a thick gravy then stir the meat and carrots back in.

7 March 2014

New flavours for spring from Fudge Kitchen


As the daffodils begin to bloom and the birds are building their nests, spring heralds a new start so how about spring cleaning your flavour preferences?

Fudge Kitchen has added four new handmade creamy fudge flavours to its menu; Nutty Caramel Chunk – for those who like some texture and crunch, Peanut Butter – wonderfully soft with a distinctive New York deli-style taste, Icy Vanilla Coconut – creamy and refreshing with desiccated coconut pieces, and lastly Mississippi Mud Pie – the classic American dessert oozing with chocolate.

New lower priced shipping
Placing an order has just got nicer too as Fudge Kitchen are happy to announce that their delivery charges are now lower.
UK delivery is now only £4.90 regardless of order weight now saving you up to 30% on the original delivery. Scottish customers can now save 43% and those from the Channel Islands can save 46%.

Mothers Day
If you'd like to delight your Mum with a gift of fudge make sure you select '26th March' when you order to insure optimum freshness.

4 March 2014

Food & Drink Expo incorporating Farm Shop & Deli Show 2014


It's just a few weeks to go before both the Food & Drink Expo and the Farm Shop & Deli Show get underway at the NEC in Birmingham.

These trade exhibitions help provide the route to the UK food and drink market where hundreds of companies get the opportunity to showcase their wares.
Attracting buyers and decision makers across the whole industry, from grocery, wholesale and speciality retail to foodservice and manufacturing, the events enable them to uncover the hottest trends, latest product launches and discover new food businesses.

The Farm Shop & Deli Show is aimed at those from farm shops, delicatessens and artisan food outlets who are passionate about what they do and are looking for like-minded suppliers.

From the point of view of The Artisan Food Trail, we do like to visit as this gives us the chance to catch up with some of our members and to meet artisan food businesses who may be interested in becoming part of our ever-growing food trail.

We understand that food producers will be very busy meeting with potential buyers so if you would like us to drop by, do get in touch either by emailing info@artisanfoodtrail.co.uk or giving us a call on 0844 995 9996, so that we can arrange a suitable moment. If you're happy to let us just drop in on a more casual basis, we'd love to know.

As usual it is good to see that several AFT members will be exhibiting, so anyone visiting looking for top quality produce to stock we urge you to pay a visit to their stands:

In the Farm Shop & Deli Show


Breckland Orchard
Award winning ‘Posh Pop’. Boutique soft drinks produced with passion and available throughout the UK. Stand F188

Capsicana Chilli Co
Crazy about chillies grown in their natural climates. Gourmet chilli sauce range. Stand A187

Lewis of London
Real Dairy Ice Cream from the Family Farm. Made in small batches using all natural ingredients, sourced from British producers wherever possible. Stand C160

Trotter's Independent Condiments
Purveyor of unusual, delicious and seasonal condiments based in Fife. Stand F166


In the Food & Drink Expo


That Hungry Chef
A new London brand by a professional chef inspired by his travels around the world. Each product is unique and handmade in small batches and can be used in many different ways. Stand D258

Win a place on a Fruit & Vegetable Summer Workshop

Photo: © Roots Shoots & Leaves

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There's nothing more satisfying than growing your own fruit and vegetables. Whether you have some allotment space, a plot in the garden or just a few tubs, you can grow great things to eat. You really can't beat something picked from from the plant or dug from the ground for freshness and above all, flavour.

So if you're looking for something inspiring and educational and would like to learn how to sow, plant and grow your very own fruit and vegetable garden, we are pleased to offer this opportunity to win a place on Roots Shoots & Leaves' Fruit & Vegetable Summer Workshop.

In this summer course (Saturday 26th April 2014) from RSL, learn how to keep your edible food growing. Looking at summer month crops and what to sow in the next few months to give you a continuous crop of edibles.

RSL will look at seed sowing and how successional sowing ensures you do not suffer from large gluts of any one vegetable but can plan for continuous cropping.

Also covered are weeds and pests and how to control them organically. RSL also share with you old family recipes of herbal teas and concoctions to make for your garden that will feed your plants, deter pests and increase the bio-diversity of your garden.

Sorry this competition has now closed