Thursday, 29 September 2022
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Wednesday, 28 September 2022
UK's Leading Cheese company Launches New “Nightmarish” Halloween Cheese
Ilchester®, which has delicious ranges of both dairy and plant-based cheeses, has got together with Morrisons to introduce Nightmare on Market Street, a cheddar cheese blended with smoky chipotle and chilli jam.
It's a delicious taste sensation for food lovers who appreciate a Smokey Chipotle and Chilli flavour profile with a tasty cheddar cheese.
The smoky chipotle and chilli ingredients give the cheese a nice smokey, spicy flavour to complement the mild and mellow flavour of the Ilchester cheddar, which makes it the ideal cheese with “heat” for Halloween.
Best used to make some delicious Halloween party food, perhaps smokey Chipotle Chilli Witches Fingers Cheese Straws and Smokey Chipotle Chilli Stuffed Spooky Peppers.
Add some smokey flavour and heat and crumble on top of jacket potatoes, mac 'n' cheese and fries. Or just slice onto hot dogs or burgers and give the whole family a Halloween (trick or) treat.
Talking about Ilchester's new Halloween launch, Lisa Harrison, Marketing Manager at Ilchester, said: “We know how popular cheddar cheese with a little bit of mild spicy, smokey flavour is, which is why we have chosen the smoky chipotle with chilli jam, which is the perfect “ghoulish” complementary ingredients to our Ilchester cheddar for this Halloween.
“Previous cheeses we have launched in the autumn and winter season that have a bit of “heat” have proven to be really popular and we are hoping Nightmare on Market Street will be a great new seasonal cheese for foodies who are hosting their very own Halloween parties this October.”
Ilchester's Nightmare on Market will be available at all Morrisons deli counters across the country from 10 October and will RRP at £1.30 for 100g.
That's Food and Drink says: "I know where I will be on October tenth!"
Incidentally Market Street is a feature in every Morrisons store in the country and harks back to time when, in 1899 William Morrison opened his market stall in Bradford Market selling eggs and butter.
To learn about the history of Morrisons please visit https://www.morrisons-corporate.com/about-us/company-history/
Ilchester Cheese was launched in 1962 their website is at https://www.ilchester.co.uk.
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Gosnells Opens Mead Bar on Bermondsey Mead Mile
Says Tom Gosnell: “So many people are popping by to see what it's all about, and we are excited to be able to offer them such a wide range of flavours from 0% to 12% abv.
The bar will provide a thought-provoking showcase and hopefully encourage guests to sample one of head brewer Will Grubelnik's iterations of the world's oldest alcoholic drink, mead. Our meads are solely based on honey and water fermented to show the brilliance of the honeybee and its flowers.”
“The new bar has opened just in time for the London Marathon on Sunday 2nd October. The race passes through Bermondsey, so what better way for guests to reinvigorate all the senses than by visiting the Bermondsey Mead Mile, surrounded by a cornucopia of amazing brewers?”
The Gosnells Mead Bar's draught selection is led by its new dry Wildflower Mead (4% abv) which is drawn from the nectar of 45 species of flowers, bushes and trees. It is gluten-free and sparkling, with no added sulphites, made from a brew using 100% honey and with zero added sugar.
Gosnells Wildflower Mead is already available in Portobello pubs in London, Laines pubs, Brewdog pubs and independents.
It is also available in smartly presented yellow 440ml cans.
The Mead bar will serve seven other meads on tap including Raspberry Wildflower 5.4%, Sweet Cherry 8% and a cloudy Mojito Mead at 5.5%. There will also be 75cl bottles of Gosnells 5.5% Classic and of Gosnells 12% Vintages, dating back to 2019. A range of 4% canned meads including Sour, pink Hibiscus and Hopped will also be available,
Gosnells Mead bar is at 72 Enid Street, London SE16 3RA
Opening times:
Mondays/Tuesdays: Closed
Wednesday - Friday: 4:00PM to 11:30PM
Saturday: 12:00PM to 11:30PM
Sunday: 12:00PM to 11:00PM
To check them out to to buy by mail please visit https://www.gosnells.co.uk.
We think it's time to put in your orders to Gosnells for Christmas for your Christmas drinks bar and also for different and interesting Christmas gifts, too.
Cheese of the Month - October - Sharpham Cheese Camembert
When heated, Sharpham Camembert becomes yielding, oozing and perfect for dipping.
Sharpham Camembert is a unique combination of traditional Normandy methods and their very own singular South Devon terroir. It was created to celebrate the cheese dairy's 40th anniversary in 2021. It's inspired by the French classic, but is very much its own cheese.
This delicious cheese has recently been awarded a best cheese at the prestigious Devon County Show and an 'outstanding' two Great Taste stars awards, a rating that less than 10% of entrants receive. Great Taste judges said “This pretty little cheese has a sensational creamy texture that delivers a long, delicate richness and the most alluring wisp of straw. The rind is fully flavoured and paste utterly unctuous. Delicious!”
Sharpham Camembert costs £6.50 for 280g and is available from www.sharphamcheese.co.uk
That's Food and Drink and That's Christmas says:- "It's our opinion that Sharpham Camembert will be absolutely ideal for your Christmas cheese board. Plus the other Sharpham cheeses, too!"
Here's a nice recipe that you can try with Sharpham Camembert:-
Savoury Camembert and Caramelised Onion Bread and Butter Pudding
Serves 4 - 1hr prep/cook time
Ingredients
1 loaf of bread – stale is fine, sliced
100g salted butter, softened, plus extra for greasing
2 garlic cloves, grated
Small bunch of parsley, roughly chopped
1 Sharpham Cheese Camembert
200ml whole milk
2 eggs
50g Cornish clotted cream
1 tsp mustard
Salt
Pepper
Caramelised onions
50g butter
A glug of olive oil
3 red onions, thinly sliced
2 tbsp red wine vinegar
Method
Heat the butter and olive oil over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
Stir the grated garlic into the softened butter, parsley and pepper until thoroughly combined.
Spread the garlic butter over the bread on both sides. Slice the bread into triangles, don't worry about removing the crusts as you might a sweet bread and butter pudding.
Slice the Camembert into thick, oozy slices, if using. Otherwise, grate your cheese.
Grease a baking dish and arrange a layer of bread in the bottom. Spoon over a layer of caramelised onions and cheese. Repeat with bread, onions and cheese until it's all used up.
Whisk the milk, eggs, clotted cream and mustard, before seasoning with salt and pepper. Pour over the bread it's all soaked up.
If you have the time, allow to stand for a little while so the bread soaks up the mixture.
Preheat oven to 180c. Bake for 25 minutes until bubbling and golden on top.
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Hugh Fearnley-Whittingstall and His Team Explain What Organic Means to River Cottage
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| Hugh Fearnley-Whittingstall |
Their farm carries organic certification accredited by the Soil Association and is managed under Countryside and Environmental Stewardship; schemes run by Natural England.
Their schemes help land managers tend to and look after natural habitats and biodiversity, in co-operation with food production. River Cottage grows high-quality organic fruit and vegetables, all year round, on 1.5 acres of the farm which provides a wide
variety of produce for their kitchen.
It's no secret Hugh Fearnley-Whittingstall is a champion of organic agriculture and it's something that's been ingrained into River Cottage for many years.
“Organic is really vital to us here at River Cottage, it's how we raise our livestock, how we grow all of our produce and it's at the heart of all our cooking and teaching.
"We love to show people how to cook and eat sustainably and affordably whilst using organic produce. We're also incredibly proud of our growing range of delicious organic products.” said Hugh.
Provenance is something River Cottage chefs are very passionate about and if you attend one of their cookery courses, you'll learn where your ingredients come from and something about why they believe eating seasonally and sustainably is not only important but also tastes better, too.
“Organic food is so important, not only because of the environmental positives but also because the flavours are so much better! Growing organic veg and rearing organic meat also gives me the peace of mind that we're leaving the soil healthy for future generations to farm.” said Gelf Alderson, Culinary Director.
He went on to say: “Organic fruit and veg tend to be heritage varieties, as they need to be hardier. Although a little slower growing, I find they aren't only way more interesting, but also tastier, too!”
River Cottage believes growing your own veg has the power to change your life. In these times of intensive farming, with reliance on dangerous and harmful pesticides, having a detrimental effect on our environment, people do need to be more reliant on their own patches of safe soil.
Head Gardener, Adam Crofts added: "I don't see any other way but to grow organically. After all, it's how nature intended.
"Using man-made chemicals and artificial fertilisers on our food is totally unnecessary, and harmful, too.
"It's destroying our collective health, plus stripping our lands and nature of biodiversity. The only winners are the big agricultural companies, who have made people believe this is the only way and have become reliant on them.
"Sadly it's all about money for them. It's vital to remember people used to grow food just fine before the invention of these petroleum-based products. The question shouldn't be 'Why do you grow organically?' but, rather 'Why wouldn't you grow organically?'”
The River Cottage gardening courses teach people the importance of looking after soil health and provide students with lots of other organic tips and tricks, encouraging them to start growing organic veg at home.
Those who want to learn about organic and truly immerse themselves in the world of organic growing and cooking can book one of the experiences at River Cottage HQ.
Those who want to try some of the River Cottage produce can drop by the new Kitchen & Store which is located a stone's throw from the River Cottage Farmhouse (aka River Cottage HQ). Open 9am-5pm, seven days a week, with breakfast served 9am-11.30am and lunch served 12pm-3pm, the casual, dog-friendly space is the perfect spot to drop by - on foot, bike or by car - for a bite to eat and enjoy incredible views from the large outdoor terrace or light and airy interior. The adjoining store offers visitors the chance to shop River Cottage products and books.
To keep up to date with the latest River Cottage news, visit www.rivercottage.net, find Hugh and the team on Instagram (rivercottagehq), Facebook (rivercottagehq), Twitter (@rivercottage), Pinterest (rivercottagehq) and YouTube (River Cottage).
Halloween Spicy Belly Pork and Squid Burger
Ben Forte, barbecue master at Kamado Joe shares his twist on a surf and turf burger.
Serves 4
Ingredients
4 – 6 pork belly strips
Two whole squid
1 tbsp miso
2 tbsp gochujang paste
6 garlic cloves, grated
1 tbsp honey
4 tbsp soy sauce
Korean spice rub e.g. Angus and Oink
500ml medium sweet cider
1 tbsp Chinese five spice
2 tsp salt
Runny honey, a good drizzle.
12 or so spring onions
2 tbsp sunflower oil (any neutral oil will work)
1tbsp mayonnaise
Brioche buns – (squid ink brioche buns optional)
Method
Mix 1tbsp of the gochujang, Korean rub, miso, garlic, soy and honey over the pork belly strips and set aside in the fridge for 24 hours.
At least an hour before cooking, remove pork from the fridge to come up to temperature.
Prepare your barbecue to 120 – 130c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary.
Pop a lid on the Dutch oven and slow cook for about 5 - 7 hours or until tender and fat is translucent. Set aside.
Add soapstone or cast iron griddle to the barbecue and start bringing the barbecue up to searing temperature of 350°c minimum. Prepare your squid, then coat it in the salt and Chinese five spice.
Toast your brioche buns now and set aside. Mix mayonnaise and the remaining gochujang and spread on the top and bottom of buns.
When your cooking surface is scorching hot rub with your neutral oil. Carefully grill the pork belly strips to give them extra caramelisation and a nice crust. Then throw the squid on to sear quickly for about two minutes – hot and fast.
Now build your burger. Eat immediately, ensuring you spill sauce everywhere!
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