Local Food on Fresh Radio

Posted on 30/06/2010 by cwildman
Fresh Food on Fresh Radio

Fresh Food on Fresh Radio

I started a new food feature on Fresh Radio today which is to become a regular Wednesday afternoon spot.  Promoting local food, local food producers, restaurants and chefs and some general chat about local, seasonal quality food, what to eat now and where you can find it.

Future shows will include guest spots from food producers, farmers and  processors and of course some of the chef’s that are passionate about using local food.

On today’s show we discussed Elderflower Cordial, Yorkshire Chorizo, my meet up with Martin Dorey the Campervan Man who is filming a new BBC TV show and Real Food & Farming at Kilnsey Agricultural Show.

You can find more details on the Fresh Radio website and the Fresh Extra mini food site “Fresh Food”.   We will make this a regular slot and produce a podcast of the best bit’s!

Posted in Chorizo, Eating, Events, Yorkshire Dales Food | Tagged , , , , , , , | Leave a comment

Lemon & Elderflower Cordial

Posted on 30/06/2010 by cwildman
elderflower cordial

elderflower cordial

Lots of fantastic elderflower blooming in the verges all around the Yorkshire Dales so it must be time to make some elderflower & lemon cordial.

Elderflower & lemon Cordial

Ingredients:-

  • 20 elderflower heads
  • 1 lemon
  • 2 teaspoons of citric acid (available from all good Chemists!)
  • 3½ lbs (1.5kgs) sugar
  • 2½ pints (1.2 litres) water

Method

  1. boil water
  2. place all ingredients into a large bowl or pan
  3. pour over the hot water and stir until all the sugar has dissolved
  4. place in a cool place like the pantry, cover  & allow to cool
  5. leave for 2 or 3 days stirring twice daily
  6. sieve/strain and bottle into clean bottles, Kilner bottles are perfect but whatever you use they must be clean/sterilised
  7. store in the fridge and dilute with water 5 parts water to 1 part squash
Posted in Food, Recipes | Tagged , , , | 1 Comment

Pavillon del la Grande Cascade, Bois de Boulogne, Paris

Posted on 22/06/2010 by cwildman

I have just spent the most wonderful weekend in Paris at a friends wedding, great company, fantastic day and truly exceptional food….

We arrived to Champagne & Hors d’œuvre served in a private reception and then were shown to the main restaurant where we enjoyed:-

Salade de homard, primeur de sucrine parisienne coraillée
Lobster salad with spring veg and Paris-style coral lettuce leaves

Coeur de filet de boeuf d’Argentine “Pampa Verde” fondue de moelle, échalotes et girolles, pommes Maxim’s, miroir de vin rouge
Roast Black Angus beef fillet, mushroom pastry with sorrel fingerling potato puree, red wine sauce with Malabar pepper

Saint-Marcellin affiné salade maraîchère à l’huile de truffe
Matured Saint Marcellin Cheese with a Market-fresh salad drizzled with truffle oil

Mille-feuille caramélisé à la framboise crémeux à la fleur d’hibiscus, sorbet fruit des bois
Caramelised raspberry mille-feuille with hibiscus flower cream and fruits of the forest sorbet

Café et Mignardises
Coffee and petits fours

The following wines were served and complimented the event, the day, and the food perfectly…

Champagne Taittinger Brut ”Prestige”,
Côtes du Rhône (Château Saint-Roch),
Gaillac domaine d’Escausses “Cuvée des Drilles”,

The wedding breakfast was served at The Pavillon del la Grande Cascade, Bois de Boulogne, Paris

Website www.lagrandecascade.net

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Tell us your Story

Posted on 15/06/2010 by cwildman

I was passed the info about the “Tell us your Story” campaign by a friend and acquaintance and initially thought “what can I write about this? how relevant is this to me?” but on reflection good deeds and community spirit are sometime lacking in the world today and the best post’s on the campaign website are themselves very simple acts of kindness, they don’t cost much, if anything and can make a big difference to people, your neighbours, your colleagues or even complete strangers.

Take a look at the site and read some of the stories and take inspiration to do a good deed or tell the world about someone else’s!

Tell us your story

Tell us your story

Tell your Story Campaign

Aviva are looking for your favourite tales of caring, compassion and community spirit.

We’re looking for people who’ve gone out of their way to help others, caring souls who have answered the needs of you, your family or your local community.

Put them forward and they could win a £1,000 prize for Story of the week. Stories are also voted for by the public, the overall favourite will receive a specially tailored grand prize worth £10,000. Aviva will donate £1 to Street to School for each entry received.

Website here http://www.avivatellusyourstory.co.uk/

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Real Guacamole

Posted on 13/06/2010 by cwildman

Just made this great, easy Real Guacamole from the Hairy Bikers on the BBC website, I reduced the quantities for 1 avocado & 1 chilli !

guacamole

guacamole

Ingredients:-

  • 4 mild chillies, finely chopped
  • bunch coriander, chopped
  • 2 tomatoes, finely chopped
  • salt, to taste
  • 1 onion, finely chopped
  • 1-2 tbsp water
  • ½ lime, juice only
  • 3 ripe avocados

Method:-

  1. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste.
  2. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve.
Posted in Recipes | Tagged , , | 1 Comment

Foodies Festival Yorkshire – Roundhay Park Leeds – July

Posted on 13/06/2010 by cwildman

Foodies Yorkshire, Food & Drink Festival, Roundhay Park, Leeds – July 2nd, 3rd & 4th

Leeds Foodies Festival

Leeds Foodies Festival

At the event you will enjoy:

  • Live cooking demonstrations from Michelin starred and top chefs
  • Hands on food and drink masterclasses with plenty of tastings
  • Favorites restaurants serving signatures dishes in the restaurant tents
  • Top bars serving summer cocktails or sip champagne in the Veuve Clicquot Pagoda
  • Over 100 exhibitors showcasing local, seasonal produce and specialty food and drink to sample and buy including members of deliciouslyorkshire and of course we will be selling our Yorkshire Chorizo, bacon & sausages on the Paganum stand
  • Live entertainment
  • Fun-filled cookery classes for kids.

MEET THE CHEFS

  1. Rachel Green – Author & TV chef
  2. Timothy Bilton, The Butcher Arms
  3. Richard Walton ALlen, Harvey Nichols
  4. Andrew Pern, The Star Inn
  5. James Mackenzie, The Pipe & Glass
  6. Steve Smith, The Burlington
  7. Simon Crannage, Swinton Park
  8. Stephanie Moon, Clocktower
  9. Rob Green, Green’s Restaurant
  10. Tom van Zeller, van Zeller
  11. Murray Wilson, Masterchef Professional finalist
  12. Ashley McCarthy, Ye old Sun Inn
  13. Trajan Drew, Ye Olde Punch Bowl
  14. Fernando Trocca, Gaucho
  15. Vivek Kashiwale, The Bird
  16. Mohammed Aslam, Aagrah

Want a FREE ticket to go along yourself? download a free ticket here and come and say hello on the Paganum stand! Free Foodies Festival Tickets!  Spend the money you saved at the Paganum Stand!

Look out for the Paganum stand and come and try some Yorkshire Chorizo!

Paganum Online Yorkshire Dales Farmers Market

Paganum Online Yorkshire Dales Farmers Market

Posted in Eating, Events, farmers market, Food, Yorkshire Dales Food | Tagged , , , , , , , , | 16 Comments

Chorizo and New Potato Salad

Posted on 12/06/2010 by cwildman

Here is what I did with your lovely Yorkshire Chorizo….

chorizo and potato salad

PB's chorizo and potato salad

Used…

  • 1 bag of mixed leaf salad
  • 4 of Will’s Church End Farm eggs
  • The Chorizo – both of them
  • Small bag of pine nuts
  • 1 lemon
  • Handful of sweet small tomatoes
  • A dash of your rapeseed oil
  • Tin of chickpeas
  • Handful of new potatoes
  • Salt and pepper

Did….

  1. Salad leaves went into a large salad bowl, with the tomatoes.
  2. Dry fried the pine nuts and then dropped them onto the top of the leaves when going brown.
  3. Boiled the eggs and cut them into 4 and put them on top of the leaves.
  4. Sliced the new potatoes and added them,
  5. Slices the chorizo and fried it in a good glug of rapeseed oil.
  6. When they were starting to crisp I added the chick peas and let them soak up the oil.
  7. Then all the oil, peas and chorizo went onto the leaves.
  8. Added a glug of the oil and squeezed over the lemon juice and added some salt and pepper.
  9. Gave it a good mix up with my hands.

Had it with alcoholic ginger beer that I drank as cooking followed by white wine!  Twas Paganum-tastic

Cheers

PB

Submitted to the Yorkshire Chorizo Recipe Competition, best recipe/photo will be chosen at the end of June and wins a box of Yorkshire Chorizo!

Posted in Chorizo, Recipes | Tagged , , , | 1 Comment

Authentic Lamb Curry @ The Lister Arms, Malham

Posted on 11/06/2010 by cwildman

Had this the other night and just seen chef Brian prepping the dish again today, cooked with massive lumps of ginger that are removed before serving, smell’s fantastic !

http://www.facebook.com/pages/Kirkby-Malham/103119679728242?ref=ts&v=desc#!/photo.php?pid=2330535&id=712740762

Authentic Lamb Curry Lister Arms Malham

The Lister Arms, Finkle Street, Malham, Yorkshire Dales http://www.listerarms.co.uk

Posted in Eating, Food, Yorkshire Dales Food | Tagged , , , , , | 2 Comments

Walsh’s Backyard Barbecue Sauce

Posted on 11/06/2010 by cwildman

A friend visiting from Australia brought me a couple of treats to try!

Walsh’s Homemade Backyard Barbecue Sauce & some Walsh’s Ginger, Lemon & Lime Marmalade from Walsh’s Country Kitchen, 33 Campbell St, Boorowa, NSW, Australia can’t wait to try them over the weekend and I will report back!

Walsh's backyard barbecue sauce

Walsh's backyard barbecue sauce

Posted in Eating, Food | Tagged , , , , , , , , | 1 Comment

Simple Lunch – poached free range eggs

Posted on 11/06/2010 by cwildman

I just fancied something quick, tasty & simple for lunch and what could be more perfect than our own free range eggs poached on toast with a sprinkle of white pepper.  I really think it has to be white pepper on poached eggs, coarse lumps of black pepper just doesn’t seem appropriate!

Poached egg on toast

Poached egg on toast

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