30 August 2016

Artisan Food Trail members at Speciality & Fine Food Fair 2016

It'll soon be time for us to make tracks to London to visit the Speciality & Fine Food Fair which runs from 4th – 6th September 2016.

As usual, The Artisan Food Trail will be going on the Sunday to enable us to take time out of our busy schedule.
As well as visiting the Artisan Food Trail members that are exhibiting, we'll be looking out for other food and drink producers who could fit the bill.

There have been some exciting developments here on The Artisan Food Trail which will give a whole new angle on what we can do to help food and drink producers get noticed and another opportunity for them to make more sales.

Sounds interesting? If you'd like to talk to us, we can drop by your stand and have a chat. You should be able to spot us walking around as we'll have our white shoulder bags with The Artisan Food Trail logo on them.

Artisan Food Trail members exhibiting at the show

If you're visiting the show, we thought you may be interested to know that several of our members are exhibiting…

Blossoms Syrup – Stand V129
Producer of unique British syrups – a range of award winning fruit syrups that are 100% natural and can be best described as premium quality food and drink ingredients.

Breckland Orchard – Stand 1853
Award-winning 'posh pop'. Delicious carbonated soft drinks which are not available in the supermarkets.

Capsicana Ltd – Stand 4263
Makers of Latin American themed food products, including new Cook Sauce range, featuring the UK's first Peruvian and Brazilian cooking sauces in single use pouches.

Fudge Kitchen – Stand 3907
Since 1983 they have been making all things fudge from the gourmet fudge to liquid fudge, home kits and they also the inventors of drinking fudge. Products beautifully presented in premium packaging ideal for delicious gifts.

Mr Filbert's – Stand 1810/d
Award winning, gourmet snack producers. All the freshly made recipes are hand roasted using natural ingredients. The range is free from and gluten free. They will be are launching their new Olive Snacks at the show.

Simply Ice Cream – Stand 4014
Multi award winning indulgent ice creams and sorbets in a range of over 32 retail and food service packs. A truly handmade artisan product.

Spice Drops – Stand 3825
Concentrated extracts of herbs and spices made using natural ingredients. They retain the flavour, aroma and health benefits of the raw ingredients while being easy
to use.

Spice Kitchen – Stand V41
Award winning handmade spice blends, spices and teas from a Birmingham based family-run mother and son team. Made fresh to order, supplying shops, delis, farm shops, butchers and chocolatiers.



Speciality & Fine Food Fair provides an opportunity for independent retailers, delicatessens, chefs, hoteliers, restaurateurs and importers, distributors and wholesalers to:


  • Meet UK and international producers and suppliers of new, artisan food and drink
  • Keep up with trends: from the latest menu ideas and flavour advancements to sustainability, health issues, provenance and much more
  • Source new and innovative products: from over 850 UK and international suppliers
  • Make new contacts and meet old ones
  • Learn from industry professionals in the live visitor attractions

Speciality & Fine Food Fair is an experience for all the senses, giving you the chance to see, taste, smell, touch and hear the delights of the fine food industry.

For further information: www.specialityandfinefoodfairs.co.uk

29 August 2016

Ragini's Chicken Curry (Cari Poule)

Photo:  © childsdesign
***
This recipe is from Ragini's who make a delicious Mauritian curry powder which, of course, is essential to make this dish.
Teggie and Tim of Ragini's asked us to try out their recipe so that we could fully enjoy their curry powder.
Rather than use a whole chicken, we used chicken thighs.
The resulting curry was thoroughly enjoyed with its warm, aromatic flavours and we'll definitely be making it again.

Ingredients
  • 1 medium chicken
  • 1 medium onion
  • 10 curry leaves
  • ⅓ tsp of each of ground cinnamon, ground cardamom and ground cloves
  • ¾ tbs garlic and ginger paste
  • 3 tbs Ragini’s Mauritian Curry Powder
  • 2 fresh tomatoes or 200g (half a tin) of tinned tomatoes
  • 2 tbs chopped coriander leaves
  • 3 tbs vegetable oil
  • salt
  • 200g potatoes and ½ cup of peas or small mushrooms (optional)

Equipment needed
Karahi – A karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well.


Method
Cut chicken into either small or medium (according to preference) sized pieces.

Peel and slice the onion.

Cut tomatoes into small pieces.

Add 60 to 100 millilitres of cold water to Ragini’s Mauritian Curry Powder to make a paste.
Heat oil in karahi (a karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well).

Add the peeled and sliced onion and cook until translucent (clear).

Add curry leaves, garlic and ginger paste and cinnamon, cardamom and cloves powder, stir and cook for 1 minute.

Add curry paste into karahi and stir well, leave to cook until oil and curry paste starts to separate slightly. If the mixture sticks to karahi add 60 to 100 millilitres of water and stir well. This makes the curry sauce.

Add the pieces of chicken to curry sauce and mix well. Add salt to taste.

Cover with karahi lid and leave to cook on medium heat for about 20 minutes, add tomatoes and cook for further 10 minutes. Every now and then give the pot a quick stir.

Optional – After 20 minutes wash and cut the potatoes in half and add to curry with peas, or clean and cut the mushrooms into halves and add to curry and leave to cook for a further 5-10 minutes until potatoes are cooked.

Take off heat and sprinkle chopped coriander over the chicken curry.

Then you can serve it with a combination of white basmati rice, Mauritian roti (paratha), dhal puri, a nice green cucumber salad, watercress and lettuce.

The authentic taste of Mauritius

Photo: © childsdesign
***
Curry powder should be an essential store cupboard ingredient in any
spice lovers home as it can be used in a multitude of dishes for adding
some quick zing.
However if you’re looking to make a decent curry you do need a top notch curry powder that delivers all the complex and fragrant flavours of the spices.

Ragini’s make a particularly special blend. Made in the UK, their recipe has its roots firmly in Mauritius and if you’ve been fortunate enough to spend time in Mauritius and tasted the wonderful food there, that experience can be recreated at home using Ragini’s Mauritian Curry Powder.

Ragini’s kindly sent us two of their 100g packs to try (along with a couple of their recipe sheets) and we have been cooking some of Ragini’s own recipes plus experimenting with a few of our own too.
It is evident, from the aroma alone, that the spices are very fresh. The smell is rich and musky from the cumin, followed by the sweet perfume of cinnamon, cloves and cardamom.
Everything is finely ground for a super smooth finish to a curry sauce – no fibres, sticks or husks!

Having been impressed by the smell, we put it to the taste test and made Ragini’s Chicken Curry (Cari Poule). Our cooking filled the kitchen with a heady aroma and had us in eager anticipation of eating it. After a tantalising forty minutes or so, the curry was served and we could dig in.

The Mauritian curry is subtle in heat and as stated on the pack, the curry powder is ‘medium’ having just the right amount of chilli tickle. The overall flavour is exceptional, full of earthy cumin savouriness, accompanied by sweet, woody cinnamon and cloves. Hints of nutty citrus from coriander seeds, light aromatic almost floral notes of cardamom, warm black pepper and a tinge of turmeric all combine to create a truly comforting and delicious meal.

We are pleased to award Ragini's our 'Artisan Food Trail Approved' status for their Mauritian Curry Powder (Medium).





To find out more about Ragini's visit their page on 
The Artisan Food Trail here.