Recipes

Pan fried Moroccan pork recipe25 Jul

 

 

 

 

 

 

 

 

 

 

 

Pan-fried Moroccan Pork with Cous Cous and yoghurt

Serves 4
600g pork fillet or tenderloin
1 fresh red chilli seeded and finely chopped
1 tsp fresh grated ginger
1 tsp chilli flakes
2 Garlic clove
1 tsp ground cinnamon
2 tsp ground cumin
4 tbsp sultanas
4 tbsp pine nuts
2 tbsp olive oil
1 orange segmented 
4 tablespoons of fresh mint
Juice of a fresh lemon
Salt & pepper

Method

Put the chopped chilli, chilli flakes, garlic, grated ginger, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon of salt in bowl, mix well. Add the pork strips and refrigerate for 30 mins.

Heat the remaining oil in a large frying pan over a medium heat. Add the pork marinade and stir fy for 1-2 minutes. Turn over, add the orange and cook for a further 2-3 minutes until the pork is cooked through. Stir through the chopped mint and service with natural yoghurt and cous cous.
A huge thanks to Karen for creating and cooking such a great recipe, Karen can be contacted on kj.davies@ntlworld.com.

The fantastic pork was supplied by Mikes Pigs – www.mikespigs.co.uk Ingredients by Daily Bread www.dailybread.co.uk and Leafcycles www.leafcycles.co.uk

 

Recipes

Fruit frenzy recipe from Taste of Summer event25 Jul

Fruit Frenzy
As promised the first batch of recipes from our demonstrations over the weekend at Billing Garden Store    

 

 

Flambé Strawberries with Quick Lemon Cheesecake

Ingredients
150g Ginger nut biscuits
50g Butter
250g Mascarpone Cheese
250g Quark
½ Lemon juice
Rind of one lemon
50g Icing sugar 

Method

1. Put the Ginger nut biscuit in a food processor and blend until a fine crumb is formed, add the butter and blend on pulse until combined.
2. Mix the quark and mascarpone cheeses together, add the rind of the lemon, and the juice of half a lemon and the icing sugar to taste, chill in the fridge.
3. Press the ginger nut crumb mixture into the bottom of the moulds for the cheese cake, making sure the mixture is firmly pushed down.
4. Put the cheeses cake mixture in a piping bag and pipe into the moulds, smoothing the top with the back of a spoon that has been dipped into boiling water.
5. Cool in the fridge for twenty minutes, or until the strawberries are ready.

A huge thanks to our friends at Leafcyles who provided the summer fruits www.leafcycles.co.uk
and to Daily Bread www.dailybread.co.uk

Events

A taste of summer at Billing Garden Store24 Jul

    If you attended the Taste of Summer event today at The Garden Store Billing – please bear with us whilst we get the recipes onto the site.

In the meantime we hope you enjoyed the tastings!

Events,Uncategorized

Looking for a taste of summer?22 Jul

Come and join us this weekend for a Taste of Summer at Billing Garden Store

Our chefs will be demonstrating a range of mouth watering dishes over the two days with ingredients supplied by the exhibitors.

We will be kicking off our first demo at 10.30 on Saturday with some mouth watering Caribbean flavours– ceviche of bass, jerk salmon with rice and beans.

12 noonVegetarian heaven – watch our chef create two fabulous vegetarian dishes – Courgette and saffron risotto, Mediterranean puy lentil casserole.

2pm – Chicken feast – learn how cook chicken infused with flavour.

4pm – Home made beef burgers – a real bbq treat.

 

 

Sunday
11.30 Fruit frenzy – Summer fruits Eaton mess, flambe strawberry cheesecake.

1.30 Pan fried Moroccan pork with cous cous and yoghurt.

3pm – Fishy flavours Pan fried trout with asparagus

Come along and join us – meet the exhibitors and taste the flavours at the Billing Garden Store

Upcoming Courses

Hen and beekeeping courses19 Jul

If you are thinking of keeping bees or poultry, Paul and Dianna Peacock are running courses at Great Billing Garden Store. The courses will be introductory and suitable for beginners.

The Urban Hen – for the growing number of people wanting to keep poultry, this course tells you all you need to know. Cost £25 or two places £30.

 

Introduction to Beekeeping – this course will not make you into a beekeeper, but will give you a chance to decide if bees are for you. Gain knowledge of how to care for them and what type of bees are suited to your circumstances. Cost £25 or two places £30

If you are interested in either of these courses please contact (01604) 404550. Or email billing@thegardenstore.ltd.uk

Paul and Dianna Peacock can be found at www.paulcock.net

Competition

Do you want to win a £200 voucher?13 Jul

Calling all budding chefs – if you are a whiz in the kitchen and aspire to be a professional chef in the future, then securing the title of Northamptonshires Budding Chef 2010 is a great first step. If you are aged between 8-11 years, and can write a two course nutritional menu, then you could be in with a chance of winning a £200 cookery equipment voucher, plus  the opportunity of recreating your recipes with a professional chef.

If you have not yet entered our competition to be crowned Northamptonshires Budding Chef, the good news is the deadline has been extended until Monday 9th August.

If your school hasn’t entered – don’t worry you can still enter independently, simply complete the Entry form or visit www.shirescookeryschool.com/courses/little-chefs for all the info you need. The entries will be judged by a panel of professional food experts including Michelin starred chef Adam Gray. Our winner(s) will then be invited to demonstrate their skills at Northamptonshires Foodshow@ Holdenby sponsored by Bell on Sunday 29th August, with the help of a professional chef you can amaze your friends and show off your cooking skills.

So don’t miss your opportunity to secure the title of  Northamptonshire’s Budding Chef 2010 – your first step to culinary fame.

Competition

Calling all budding chefs – deadline is looming10 Jul

The search is on to find Northamptonshire’s Budding Chef – if your school isn’t participating in the search, then you can enter independently – simply complete the Entry form  outlining your recipe ideas – then email it back to us. You can enter on your own, or team up with a buddy.

There are lots of prizes on offer – plus the chance to cook your recipes with a professional chef at the Northamptonshire Foodshow @Holdenby sponsored by Bell on Sunday 29 August.

So dont delay – the juding panel are awating your entry

Click here for more information

Events

Last chance to nominate your local pub09 Jul

Does your local landlord or lady go the extra mile to ensure their pub always provides a pleasing pitstop or hospitable haven?!? If so, why not nominate them for Northamptonshire’s newest prize – to be named the county’s ‘Community Pub of the Year’?

It’s one of three new categories in this year’s Carlsberg UK Northamptonshire Food and Drink Awards, devised by Northamptonshire Enterprise Limited (NEL), to celebrate all that is great about the county’s produce and drink, to recognise excellence within its dining venues and to reward those who work so hard within the culinary sector. It has been added this year to give a public pat on the back to those locals which go that extra mile to support their local community.

Said the competition co-ordinator Rachel Mallows of ‘Rachel Mallows Services to Business’ “We know all too well that the pub trade has been one of the hardest hit in recent times, with around fifty venues closing each week across the country. But we’re also aware that many play a vital part in keeping a sense of local spirit and often are at the heart of village or community life. The entries we’ve already received show that commitment is really appreciated by pub-goers and hopefully, this award will go some way to recognising that important role.”

Carlsberg’s UK’s CEO Isaac Sheps added, “Carlsberg UK is delighted not only to be the headline sponsor of the Northamptonshire Food and Drink Awards 2010/11 but also of this individual award. The local community is very important to Carlsberg UK and we are proud to help celebrate the supportive role that so many pubs in Northamptonshire play within their own communities.”

So if you know of a pub that does rather more than just serve pints and peanuts and you think deserves to be rewarded for its extra efforts, visit the Northamptonshire Let Yourself Grow website –

www.letyourselfgrow.com and complete the simple nomination form. But get cracking – the closing date for nominations is 5pm this Wednesday, 14th July! Further information is also available by calling Rachel Mallows on 01933 664437 or emailing her at rachel@rachelmallows.com

 

Events

Secret ingredient in budding chef competition04 Jul

A local, award winning, teenage chef is set to grill other young, future Heston Blumenthals and Nigella Lawsons, passing on her expertise as a judge in Northamptonshire’s exciting Budding Chef competition.

Bethany Dare, 15, Market Harborough, a finalist in the national, Future Chef competition, will join a prestigious panel including Northamptonshire’s own, Michelin starred chef, Adam Gray, in the final of the competition.

The event, organised by Shires Cookery School, in Northampton and aimed at 8 to 11-year-olds, is searching for enthusiastic young cooks from the local area to prove their creative, hidden talent.

Entrants can either work on their own or team up with a friend to cook up a two course “Taste of Summer” menu using local ingredients of up to £10 and demonstrating an understanding of nutritional value.

Bethany, who fought off nearly 8,000 other youngsters, through four stages, into the final of the Future Chef competition faced strict judging at the hands of top chefs including Theo Randall from London’s InterContinental Hotel, Park Lane, and celebrity chef Lesley Waters.

She says she’s delighted to be passing on some of her own experience. “I’m looking forward to helping up and coming talent,” she said, “it’s actually very exciting. “However, I remember how it felt when I entered and competed, so I aim to be very fair, I know what it’s like to be on the receiving end!

“I always think when you cook you reveal a little bit of your own personality because you have to be creative and I can’t wait to see what the competing chefs come up with.” Bethany is currently studying food technology and chemistry at Robert Smyth School, in Market Harborough, aiming for a specialist career in catering.

The three finalists in the Budding Chef competition will have the chance to cook their dishes with the help of a professional chef  at  Northamptonshire Foodshow @ Holdenby sponsored by Bell Sunday, August 29th. Shires Cookery School owner and competition organiser, Wendy Carter, says she’s thrilled to have Bethany on the judging panel, “We wanted a teenage, talented chef to encourage and mentor the other young competitors and we were so excited when Bethany agreed,” said Wendy. “I think it encourages them to aspire to bigger and better things just as Bethany has and they can relate to someone closer to their age group.”

The overall winner of the budding chef competition will receive £200 worth of cookery equipment plus other individual prizes. Deadline for entries is 23 July. Download the  Entry form

Competition

Breakfast is served courtesy of WaitroseDeliver20 Jun

 The search is on to find Northamptonshire’s Budding Chef  
 

Shires Cookery School has teamed up with the Herald&Post to find the youngster with the best culinary skills in the county. Children aged  8-11 can enter on their own, or buddy up with a school friend.

 

There are many prizes on offer, including a £200 cookery equipment voucher for the winning school. In addition, courtesy of WaitroseDeliver, the winner’s class will be treated to a healthy and nutritional breakfast hamper delivered directly to their school to kick start the day with healthy fruit juices, cereals, yoghurts and bagels.

 

I
f you fancy your chances as a future Marco or Nigella, don’t miss this opportunity to show what a kitchen wizard you are – and magic up a delicious top-of-the-range breakfast for your classmates at the same time.

To enter download the entry form. Deadline is 23 July.  

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