Our island of glorious food
#lovebritishfood is sponsored by the Co-op and is a celebration of the fantastic foods we grow, rear and fish and the wonderful people that do the growing, rearing and fishing for us.We thought we knew all the good reasons to buy British and buy local but these husbandry facts endorse that wholly:
Did you know that British meat is produced to the highest welfare standards in the world. Our pig farmers operate to UK law which is higher than every other EU country.
Britain's cattle passport system means each animal can be uniquely traced to its dam and place of birth. Our chickens are the safest in Europe with just 2% showing manageable salmonella against 30% of European chuks.
Eating British fruits and vegetables in season is so good for you. Apparently, such foods in season contain nutrients, minerals and trace elements that our bodies need at particular times of the year. (Source ('Love British Food').
The Best of British - starter, main and pud
Poached Salmon
This succulent piece of Scottish salmon is poached and served as a starter on a seasonal salad of goodness. It's worth it just for the dressing.
Here's how:Assemble your ingredients for the salad. Cook and cool your green beans. If you plunge them into iced water as soon as you lift them from the boiling water they will keep their distinctive colour.
Combine this with slices of seasonal fennel, red onion and radish. Chicory works well here too.
Gently poach your salmon steaks in vegetable stock until just done and set it aside to cool down to 'warm' rather than 'hot'.
For the dressing:
In a small bowl mix 1 tbsp of Stokes Mustard & Dill Sauce; 1 tsp of Stokes Cider & Horseradish Mustard; and a good drizzle of rapeseed oil whisked in to combine the mixture to a runny dressing.
British Pork Tenderloin
You'll need:
- 1 pork tenderloin (or more depending on size)
- The juice of 2 lemons and the zest of one
- 1 tbsp of runny honey
- 1 tbsp of Stokes Dijon Mustard
- 1 tbsp of Stokes Cider & Horseradish Mustard
- 1 tbsp of rapeseed oil
- 1 tbsp of chopped thyme leaves
- 1 tbsp of chopped rosemary.
Here's how:
For the marinade mix the lemon juice, zest, honey, oil, mustards and herbs, then season. Pour this into a sealable bag with the pork and marinate for at least an hour.
Pre-heat the oven to 220°C/Gas mark 7. In an ovenproof pan, seal the meat in hot oil for 6 or 7 minutes, turning the meat to seal all sides. Put the pan in the hot oven for 20 minutes or so. Check that the juices run clear when pricked with a skewer.
Serve with seasonal vegetables and new potatoes - and enjoy.
Chocolate Beetroot Cake
This is one of those 'must try it to believe it' recipes. It's so moist it can be served as a dessert course with cream or more chocolate as a ganache.
You'll need:
- 75g of cocoa powder
- 175g of plain flour
- 2 tsp of baking powder
- 250g of caster sugar
- 250g of cooked beetroot
- 2 tsp of Stokes Chilli Jam
- 3 eggs
- 200ml of rapeseed oil
- 1 tsp of vanilla extract
Here's how:
Pre-heat the oven to 180°C/Gas mark 4. Sift the cocoa, flour and baking powder into a bowl and mix in the sugar.
Blend the beetroot to a smooth paste and spoon this into a bowl. Beat in the eggs, chilli jam, vanilla extract and oil, beating to a smooth paste.
Now fold in the dry ingredients, beating them well together. Pour this into a lined, greased 20 cm cake tin and bake for 50 minutes.
When it has cooled, dust it with icing sugar and be proud to have made it and dared to serve it for tea. You won't be disappointed.
September sensations - just add Stokes
More foodie thoughts for the week:
The Great British Roast - tips and techniques to share here.
Cold cuts & cool pies - from 'lush' to luxurious here.
Family Flavourites - sharing the yum in your family's tum here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
01394 462150
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