Thursday, 24 November 2022
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Wednesday, 23 November 2022
Choose Naturally Lean Wild Game for Your January Healthy Eating Plan Recipes Included
That's why growing numbers of people are switching to game as part of a diet or healthy eating plan. Another important reason is wild game is typically much more flavoursome and interesting than farmed meat, due to the fact game animals are free to roam and enjoy a natural and varied diet.
Game specialist Wild and Game's popular annual January healthy eating recipe box will be available at www.wildandgame.co.uk from January 1 2023. It contains seven low fat recipes and all the game that you will need to cook them.
Recipes include: chilli partridge with peanut noodles, creamy Nordic venison with skinny mash, grilled lemon pheasant with fusilli, Uzbek plov (a type of pilaf that's an absolute doddle to make and tastes amazing), pheasant lemon tikka chapattis, Mongolian venison rice bowls, and peppered venison steaks with roasted vegetables.
The recipe box costs £49.99 or £44.99 if you subscribe to monthly boxes.
Wild and Game co-founder Steven Frampton said: “We can't believe how quickly our January healthy eating box has come around again. It's been a jam-packed year in which we hit some major milestones, including raising £500,000 in our first ever crowdfunder and moving to your very own distribution centre in the West Country.
"We've also launched plenty of new products, including our new game ready meals, which are also an excellent option for anyone who is counting their calories. Our January healthy eating box is always a popular choice, and it really demonstrates what a versatile, healthy ingredient game is – it's not just about winter stews and pies. We hope our customers love these new recipes as much as we do.”
Here are some recipes kindly supplied by Wild and Game:-
Uzbek venison plov
Feeds 4-6
Ingredients
500g diced venison
Vegetable oil
1 onion, diced
1 large carrot, diced
1 ½ tsp cumin
½ tsp chilli powder
500ml beef stock
A whole head of garlic, end cut off to expose cloves
2 bay leaves
Salt
500g basmati rice
Parsley to serve (optional).
Method
1. Heat a glug or two of vegetable oil in a large, shallow, lidded pan and fry the onion and carrot until starting to soften.
2. Add the venison and brown.
3. Add the cumin and chilli powder and cook for 30 seconds.
4. Add the stock and garlic.
5. Heat until bubbling then simmer very gently for 2 hours.
6. Add the rice, a couple of generous pinches of salt, the bay leaves and enough water to cover the rice by 2cm.
7. Heat until bubbling then turn the heat down low and simmer very gently with the lid on for 1 hour. Stir occasionally.
8. Switch off the heat and leave with the lid on for 10 minutes.
9. Serve sprinkled with parsley, if using.
Peppered venison steak with roasted vegetables
Feeds 2
Ingredients
2 venison steaks
4 cloves of garlic, crushed
1 red pepper, sliced
1 courgette, sliced
1 red onion, sliced
4-6 generously sized new potatoes
2 handfuls of cherry tomatoes
A few sprigs of rosemary
4 tbsp olive oil for the vegetables
2 tbsp olive oil for the potatoes
Salt and pepper
Method
1. Pre-heat your oven to 200C/190C fan/gas mark 6.
2. Place each potato between the handles of two wooden spoons and slice finely, with the spoon handles stopping you from slicing through the whole potato.
3. Remove the steaks from the fridge 30 minutes before cooking.
4. Put the potatoes on a baking sheet and spoon over the olive oil, then sprinkle with salt and pepper, a clove of crushed garlic, and a little rosemary.
5. Bake the potatoes for 20 minutes.
6. Put the vegetables into a roasting tin along with the olive oil, rosemary, remaining garlic and a little salt and pepper. Toss until covered with the oil.
7. Roast the vegetables (and continue to roast the potatoes) in the oven for 30-35 minutes. Keep an eye on the vegetables and the potatoes and remove when done.
8. Meanwhile, lightly oil a griddle pan and cook the steaks for 2-3 minutes each side on high heat and 4 minutes each side on a low heat. As they cook, grind on a generous amount of black pepper and sprinkle on a few pinches of sea salt. When done to your liking, rest for 5 minutes.
9. Serve the steaks with the potatoes and vegetables.
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Co-op Ever Ground brand brewed for success with new lines
The convenience retailer’s “grounded in good” Ever Ground brand launched in 2020 as a 100% Fairtrade hot drink on-the-go solution served from modern, state of the art coffee vending machines in Co-op stores. In the latest development the new coffee lines, Whole Bean and Ground Coffee, will be available to purchase across Co-op and NISA stores from today, 23 November, so it can be brewed in a customer’s kitchen.
The new Ever Ground Whole Bean (200g/£3.50) and Ground Coffee (200g, £3.50) are full-bodied blends of arabica beans sourced on Fairtrade terms for a deliciously awesome barista-style coffee and every purchase means farmers can build a better quality of life for their families and their communities and invest in more sustainable farming for the future.
Ever Ground was developed for a new generation of coffee lovers with its modern, bold branding and carries the retailer’s pioneering ethics and sustainability values. Co-op was the first UK retailer to sell 100% Fairtrade own-brand coffee back in 2003 and remains committed to selling nothing but 100% Fairtrade tea and coffee across all its own-brand ranges, including Irresistible, Ever Ground and its standard lines.
Grace Bowker, Co-op Own-Brand Planning Manager, said: “We’re pleased and really thrilled to be bringing Ever Ground to the shelves for the first time following the success of our hot drinks launch in 2020.
Our customers and members have already really resonated with our new brand as it not only makes delicious coffee, but the range is sourced on Fairtrade terms which means standing with farmers for fairness and equality, in countries such as Ethiopia, Brazil and Colombia.”
The new duo follows the introduction of two chilled ready to drink Ever Ground coffee lines, which launched exclusively to festival-goers this summer before being rolled out to stores. The Ever Ground Latte (250ml) and Oat Latte (250ml) are available in selected stores across the UK.
Kerrina Thorogood, Commercial Director, Fairtrade Foundation, said: “We’re delighted with Co-op’s Ever Ground range, which not only tastes delicious but is the latest example of their pioneering support for Fairtrade farmers. This new line provides the perfect blend of fairer prices and investment for hardworking coffee-growing communities so they can continue to produce quality beans and look after their natural environment.”
Co-op members who purchase the new Ever Ground range and swipe their membership cards at the till point will also be supporting communities across the UK, with the retailer giving 2p for every £1 spend to organisations and local causes. Members can also earn the same reward which will go into their Membership account which they can spend in store.
Ever Ground Latte (FT) 250ml £1.70 Ever Ground Oat Latte (FT) 250ml £1.70 NEW Ever Ground Whole Bean (200g/ £3.50) NEW Ever Ground Ground Coffee (200g/£3.50)
(Image of coffee beans courtesy of Alexa and Pixabay.)
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Colour Your Crêpe Chocolate
These Hazelnut Chocolate Crêpes will certainly be a Pancake Day favourite. Make a batch of warm, thin and crispy French crêpes, spread generously with Bonne Maman Hazelnut Chocolate Spread, flip into quarters and maybe add a squeeze of orange for a citrus kick, too? Sounds delicious, doesn't it?
For absolute chocolate heaven on Pancake Day, make these crêpes extra chocolatey by adding 1 level tbsp of cocoa powder to the flour before making the batter, fill with Hazelnut Chocolate Spread and roll into cigarillos.
Hazelnut Chocolate Crêpe Cigarillos
Ingredients:
125g plain flour
Pinch of salt
1 tbsp caster sugar
(1 tbsp cocoa powder - optional)
2 free-range eggs, beaten
25g melted butter, plus extra for cooking
250ml semi-skimmed milk
3 tbsp cold water
Sugar to dust
250g jar Bonne Maman Hazelnut Chocolate Spread (to serve)
Method:
Put the plain flour, salt, cocoa powder and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
Next, heat a frying pan over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat until you have enough crêpes for everyone!
Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.
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Colour Your Crêpes gorgeously With Fruity Bonne Maman
Lemon Curd & Raspberry Crêpes
A delectable, fresh and fruity combination, these French crêpes are topped with Bonne Maman Lemon Curd, crème fraîche and juicy raspberries. Complete these crêpes with sprigs of lemon thyme and a dusting of icing sugar. For an indulgent evening treat, try adding creamy vanilla ice-cream instead of the crème fraîche.
Crispy Apple & Wild Blueberry Crêpes
Try something deliciously different this Pancake Day with these Wild Blueberry & Apple Crêpes. A warm, fruity mixture of cooked apples, orange juice and Wild Blueberry Conserve rolled up in a fresh crêpe – sprinkled with almonds and crisped up in the oven. These crêpes are extra delicious when served with vanilla custard or ice cream.
Vegan Apricot Crêpes with toasted nuts & seeds
These lacy vegan crêpes make a lighter option for Pancake Day…. Spread with intensely fruity Bonne Maman Apricot Intense and creamy vanilla dairy-free yoghurt then top with cinnamon toasted nuts and seeds. Bonne Maman intense range is made with an exceptionally high percentage of ripe fruit and naturally contains 30% less sugar.
Incidentally, why wait until February 21st? Why not get practising now? I can't think of a better Christmas morning treat than Bonne Maman fruity crêpes!
Tuesday, 22 November 2022
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That's Christmas: Asda brings back its giant Candy Cane Sausage Roll...: An exciting twist on a classic favourite, the Candy Cane Sausage Roll is already proven to stand out at any festive get-together. Asda’s lat...
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