Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 31 October 2015

Wholemeal Pumpkin Pie Rolls

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I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . .  it seems that when you take the sugar and fat out of things . . .  and pile in fibre, the results have been largely nothing to write home about.  One exception has been these lovely wholemean pumpkin pie rolls!

Friday, 30 October 2015

Orchard Pan Roast with Sausages

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There is nothing the Toddster enjoys more than a good British banger.   They are not something we eat really often, but when we do we tend to opt for a quality banger . . .  something which is meaty and well flavoured . . .  without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better!  I like knowing exactly what is in my sausage!

Thursday, 29 October 2015

Celebrating Autumn with Rachel's Yogurt

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Halloween is upon us and the people at Rachel's Organic  has kindly shared some tasty recipes with us for helping to celebrate this holiday with your family in the most delicious way using their delicious organic yogurt!

Rachel Rowland is the owner of Rachel's Yogurt.  Her mother  Dinah was one of the first people to sign up to the Soil Association and her farm, Brynllys in Wales, was the first ever certified organic dairy farm in the UK. In 1966 Rachel and her husband Gareth took over the helm.  In 1982 the local area was hit by freak snowstorms, which meant they were unable to get the milk tankers off the farm and were forced to find new ways of using milk.

Spider Dip . . BOO!

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I wanted to share this tasty dip with you before Halloween.  I made it for the Missionaries the night of the party we had for them.  It's a variation on my Mexican dip, with the main variations being in how you layer everything in the dish and in presentation.


Wednesday, 28 October 2015

Crushed New Potato Colcannon

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I love it when the side dish becomes the star of the meal.   I am a vegetable lover after all, and could be quite happy if I never ate meat again  . . .  well, a bit of a lie there because I would miss a good steak every now and again  . . .  and I do kind of like roast chicken and turkey . . . and a really well done Prime Rib Roast is a magnificent thing to behold and to eat . . .  okay  . . .  I guess it's settled.  I just like to eat.  But I do have my favourite things and vegetables are one of them!

Tuesday, 27 October 2015

Turkey and Stuffing Casserole

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I scored some cheap Turkey Breast Fillets at the shops last week.  We love turkey in this house, turkey burgers being a real favourite.  You often see turkey steaks or turkey chunks, but I have only ever very rarely seen Turkey Breast Fillets, so I did what any turkey lover would do.  I bought them.  I froze one and then used the other one to make this delicious casserole!


Monday, 26 October 2015

Now that's some seriously tasty pig!

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I was recently sent some Serious Pig Charcuterie to review in the way of several snacking salami sticks, notably the Classic and the Chilli and Paprika.

“Serious Pig” is a  British company, a London based craft meat business, whose idea for snacking salami was thought up over a couple of pints and a few less-than-mediocre snacks eaten down at their local.  Since then, the pair have created arguably some of the best snacks in the country in the shape of two snacking salamis and a sliced lean offering, which they call snakingham.  All products have been expertly crafted using the finest British pork available and seasoned to perfection. They are now leading a crusade to inspire food brands to be more transparent about their ingredients.

The Peckham based charcuterie business has launched a "craft not crap" campaign to stop brands from misleading customers about unhealthy, overly processed junk foods and get the country snacking on more authentic products.

This campaign comes after leading scientists, writing in the British Medical Journal recently called for a pan on artificial trans fats from processed food which they claim (the BMJ) could save 7,000 lives.  As it stands at the present, there are no laws specifically designed to ensure food manufacturers label trans fats associated with processed foods.  Serious Pig founder George Rice claims that Producers hold the power to do this.

As a part of its initiative, Serious Pig is pledging to be fully honest with it's customers by adfding images, tasting notes and descriptions of two breeds of pigs to its website.  They are then hoping to encourage people to vote, via social media, for the pig they think would taste best in it's next batch of snacks.   The campaign aims to educate larger food manufacturers about the benefits of being transparent with it's customers and give consumers a rare glimpse into an honest, and open product creation process.

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My thoughts -  The Chilli and Paprika had a bit of a kick, but not in any way which I found to be overpowering.  I quite likes.   The Classic was gorgeous with a delicious combination of spices and herbs,  and a mix of black peppercorns which really enhanced the flavours.  In all, the classic was my favourite.   Both were meaty and I can see where they would be a popular nibble for with drinks.  I like that they are a 100% British product and I like the company's ethos in wanting transparency and honesty when dealing with the consumer.   That really strikes a positive note with me!  Many thanks to them for sending me these to try.  As always any and all opinions are my own.

Available at Boroughbox and Ocado.

Visit their Website
Follow them on Twitter
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Macaroni, Cheese and Tomato Bake



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 There is one ingredient that I am never without in my store cupboard and that is tinned tomatoes.  I just adore tinned tomatoes.  They are an ingredient that I use often in my recipes and I confess . . .  on a hot summer's day nothing is nicer than to sit down to a bowl of chilled tinned tomatoes and a slice of bread and butter!  Nirvana!  To me this is bliss.  Tomatoes  picked right at their peak of freshness and then preserved for us to use at will.  This is one ingredient you will never find lacking in my kitchen, end of . . .

Sunday, 25 October 2015

Monster Fingers for Halloween

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The other night we had a bit of a Halloween "Do" for the sisters and elders in our care.  I know it was a bit early, but transfers are this week and we wanted to do it while the ones we have at the present are still here.  The next lot will have Thanksgiving and Christmas, but this lot gets Halloween.  They're not allowed out and about on Halloween or Bonfire night for their own safety, which is a good thing.  You can't take chances with these youngsters who are so far away from their kin and homes.  So we celebrated Halloween a week and a half early.  Nobody complained.

Saturday, 24 October 2015

Blueberry and Lemon Loaf


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I have spent the last month and a half experimenting with baking this, that and the other . . .  trying to bake something which is diabetic friendly that is satisfying and toothsome . . . I'm still working on it.  So far most of my efforts have been incredibly lacklustre and pretty blah.  I find myself yearning for a cooking I can sink my teeth into that actually tastes good.  Sigh . . . I feel a bit disheartened at times when I think will I never ever be able to eat a cookie or a cake that tastes good again???? 


Friday, 23 October 2015

Grilled Chicken with Broccoli Pesto Pasta

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 Carbohydrates are very important  to a person's diet, wether you be diabetic or not.   They are your main source of fuel to keep your body and brain going and active.   They also are the things which affect your blood glucose levels the most, so it's really important as a diabetic to know which carbohydrate sources are worth ingesting and are the most nutritious!  It goes without saying that if you are having to limit your carb intake, you will want the ones you do eat to count in positive ways.

Thursday, 22 October 2015

Chinese Coleslaw

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I had often heard of Chinese Coleslaw, but had never eaten it.  Sister Johansen was telling me the other day how very delicious it was and how much she enjoyed it and how popular it was at pot lucks and other get togethers and so I decided to make some for the Halloween party we threw for the kids on Tuesday evening.   I found the  recipe on Brown Eyed Baker, but there are a bazillion of these same recipes floating around.

Wednesday, 21 October 2015

Popcorn Popping with a Cinnamon Swirl

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I love popcorn and one of my favourite brands is Portlebay Popcorn, so when they recently asked me if I would like to try their new  Cinnamon Swirl - crunchy sweet popcorn - I jumped at the chance!

Portlebay Popcorn is all popped by hand in Devon with nothing more than a touch of rapeseed oil, a touch of raw cane sugar to give it a delicious crunch and their totally natural seasonings.  They are gluten free and have both Savoury Krackle Corn  ( Classic, Orchard Wood Smoked Cheddar, Wasabi and Sweet Ginger, Crispy Bacon and Maple Syrup, and Chilli and Lime) ad Sweet Flavours (Very Berry, Lemon Sherbet, Cappuccino and the new Cinnamon Swirl).


From classic Sweet and Salty Kracklecorn through to the kick of Chilli and Lime and the fizzy fun of Lemon Sherbet, all of their nine flavours are equally moreish. They come in small packs which  are made for snacking, or  big bags that are perfect for sharing with friends. Kracklecorn is a wholegrain and naturally high in fibre.

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And just what do I think of this new Cinnamon Swirl?  Why, it's fabulous of course.  Completely different than what I was expecting.  I was expecting it to taste like a cinnamon bun, but amazingly it tastes like spiced apple cider!  It's just gorgeous and would be lovely put out in snacking bowls when you have your guests over for drinks during the holidays!  I give it a nice 10 out of 10 and

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and an English Kitchen Hearty Two Thumbs Up!  I am in love!  I think you will be too!

Available at Tesco's, Booths and Budgens across the country as well as a network of independant shops and stockists, including Soho Coffee, Thorntons as well as Sainsbury's regionally.    Additionally Portlebay Popcorn donate 25 % of their online sales to their nomincated charity CHICKS.


Image courtesy of Portlebay
To find out more check out  http://www.portlebaypopcorn.com/
Follow them on Facebook
Follow them on Twitter  


 
Note - although I was sent several bags of popcorn to try at no charge, any and all opinions are my own.

Grilled Apple, Bacon and Cheese Sandwich



Bacon . . . it's something I don't eat very often . . .  but when I do, I like to make sure it's a good bacon.  After all, if I am going to splurge on a bit of a calorie bonus . . .  I want to make it worth my while!  More often than not, I will opt for a good quality, dry cured and oak smoked back bacon, cut thickly, with not too much fat on it.  It's a real treat!

Tuesday, 20 October 2015

Chicken Pad Thai and Degustabox

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My soon to be daughter in law Sara posted a video on making Pad Thai on her FB page the other day.  As soon as I saw it I thought that it was something which I would like to try and something which would work in perfectly with the September Degustabox which I received a couple of weeks ago.   I have never eaten Pad Thai.  (I know!  What rock have I been living under!)  It turned out delicious!  But first the box!

To those not in the know, if you sign up for it, once a month, every month . . . Degustabox will deliver to your home 9 to 14 new, special or innovative food products for you to try in the comfort of your own home via a subscription service. A monthly subscription costs £9.99 and there is a delivery fee of £3, for a total of £12.99, and what you receive can be tailored to the types of things that you like and would use. To me it's a bit like a foodie Christmas every month of the year! I really love them!   This is what was in my September box . . .


Monday, 19 October 2015

Greek Roasted Peppers

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Controlling how much you eat can be as large a challenge as deciding what to eat can be when you are trying to control diabetes and eat smarter.  At first it can seem a bit daunting, but with time and understanding it becomes a bit easier . . .  the changes almost become  seamless part of your life.   What to put into your shopping card . . .  how to count carbs, downsizing servings, etc.   all are steps towards becoming a healthier person.

Sunday, 18 October 2015

Maple Oatmeal Muffins

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It has been almost a month since I was diagnosed as having Type 2 Diabetes.  In that month I have taken myself off of sugar almost 100%, and switched my way of eating almost completely.  It hasn't been easy.  It's been really hard . . .  and there are many days which I feel really lousy.   Dizzy mostly, but I am hoping that will soon rectify itself.   I have also been having to take extra iron, which doesn't make me feel very well either.  On the plus side, I've lost a stone in weight . . .  that is 14 pounds to you North Americans.

Saturday, 17 October 2015

World's Best Chocolate Chip Cookies

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I confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young  missionaries to take to our District meeting the other day, and so I baked them these cookies.  I couldn't believe that I hadn't already shared the recipe on the blog!

Friday, 16 October 2015

Cauliflower, Green Bean and Tomato Salad

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In my quest to get more fruit and non starchy veg, fibre and vitamins into my diet, I created a delicious salad the other day which we enjoyed along with some steak and a baked potato.  I really love salads and I could eat them every day of the year, and to be honest . . .  every meal!  The Toddster . . .  he's not a real salad lover,  but I like to think that I am converting him, one delicious salad at a time!

Thursday, 15 October 2015

An American Style Foodball Feast!


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COOK UP AN AMERICAN FOOTBALL FEAST WITH NEWMAN’S OWN FOR THE NFL’S ARRIVAL IN LONDON

America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.

The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.

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 *HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20 mins
 Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.


Ingredients:
1 ¼ cups (260 ml) dry breadcrumbs
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing


Method:
1. Make coleslaw. Combine all ingredients, except for dressing in a large bowl and mix to combine. Add dressing and stir. Set aside.
2. Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size bowl. Coat chicken in flour, then egg and then coat in breadcrumb mixture.
3. Pour oil into a large frypan to a depth of about 5mm. Heat over a medium-high heat. Cook chicken in 2 batches for 3 minutes each side or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw. 

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*STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS*Makes: 6
Preparation time: 10 minutes, plus 30 minutes marinating
Cooking time: about 30 minutes
Printable Recipe

Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.

Ingredients:
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6

Method:
1.       Place the sausages in an ovenproof dish and cover with the sticky barbecue sauce, turning to ensure evenly coated in the sauce. Cover and leave to marinate in the refrigerator for about 30 minutes.
2.       Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for about 20 minutes, stirring often, until they are soft and starting to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.       Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.       Meanwhile cook the sausages under a preheated hot grill or barbecue for 5-6 minutes each side, basting with the marinade, until golden and cooked through.
5.       Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions. 


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*CAROLINA STYLE PORK WITH PINEAPPLE RICE*
Serves: 4
Preparation time: 10 minutes, plus marinating time
Cooking time: about 20 minutes
Printable Recipe

A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice.  What's not to like?

Ingredients:
4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander

Method:
1.       Place the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat to ensure it is evenly coated, then cover with cling film. Place in the fridge and allow to marinate for at least 30 minutes.
2.       Preheat the grill or barbecue until hot and cook the pork for 6-8 minutes each side, depending on thickness, until cooked through and the juices run clear, basting occasionally with the marinade.
3.       Meanwhile, cook the rice according to pack instructions. Drain well and stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful of the remaining sauce.

Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99

Pasta with Aubergine Sauce (Eggplant)

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When I was in high school, my mother discovered Italian food, in the way of Italian Spaghetti . . .  which meant . . a tin of catelli spaghetti sauce, stirred into a pound of browned hamburger and heated through.  This was considered a real Italian treat.  I never liked the meat in the sauce, but was quite happy if she kept a couple of tablespoons of the sauce out for me to have on my spaghetti, meat free.

Wednesday, 14 October 2015

Eat Like a Londoner

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One of my favourite places to go is London.  Now that we live up in the North West, we don't get to go very often, but when we were down in the South East, we went fairly often.  There is so much to see and do in London . . .

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Not to mention a virtual world of choice when it comes to eating . . .  but it can be a hit and miss unless you really know where you are going.  That's where a lovely book like the one I was sent just recently comes in really handy!

Eat Like a Londoner: An Insider’s Guide to Dining Out, by Tania Ballantine

Eat Like A Londoner by Tania Ballantine, an insider's guide to dining out is a great resource when it comes to finding a place to eat in the big smoke!

This generous pocket-sized book is a run-down of about a hundred restaurants and eating establishments dotted around the capital of various shapes, sizes and styles. Restaurants are arranged in terms of categories, with chapters covering cult classics. late nights, ‘small & buzzy’, and so on. There are other lists that further segment places by geographical area, places that are more forgiving for the last-minute diner, as well as vegetarian-friendly destinations.


It is well written, well presented, and contains some really lovely pictures of  stunningly delicious looking food and dining rooms.   This is a book quite honestly written by somebody who obviously knows what she’s talking about.  If you are planning on travelling to London in the near future or know someone who is,  and you want to gift them (or yourself) with a truly a lovely gift that is sure to come in really handy, I highly recommend this book.  With more than 100 handpicked places to cover every occasion from a quick meal to a full on special dinner, there is something in here to suit every occasion. 

Eat Like a Londoner
by Tania Ballantine
Published by Frances Lincoln

ISBN 978-0-7112-3679-0

RRP:
UK £9.99
US $14.99
Canada $17.99

Many thanks to Frances Lincoln for sending me a copy for review.  Any and all opinions are my own.

Fig Clafoutis - Low GI

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Cooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . .  and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.

Tuesday, 13 October 2015

Pancetta, Egg, Avocado & Tomato Sandwich

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I made the most delicious open face sandwich today.   Oh, but I died and went to heaven when I tucked into this.   The "Peat" sandwich . . .  or . ..  the Pancetta, Egg, Avocado and Tomato Sandwich.  A deliciously layered open face delight that isn't really all that bad for you!

Monday, 12 October 2015

Turkey Taco Pizza

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Normally after having a turkey dinner I would be treating myself to a turkey sandwich with two slices of bread,  mayo, stuffing and cranberry sauce.   And enjoying it.   My new lifestyle means that is a no no and so today I made myself something different.   A Turkey Taco Pizza.   Sounds hedonistic, but it really isn't . . .


Sunday, 11 October 2015

Gingered Pumpkin Custards

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Happy Thanksgiving to all of my Canadian family and friends!  I hope you all have a wonderful weeend filled with lots of love, gratitude and plenty of good eats.   Family dinners, they're the best!  I've been working hard for the past few weeks to figure out a dessert recipe that I could eat that would be just as satisfying as Pumpkin Pie (traditional at Thanksgiving feasts!) and here I am down to the wire and guess what!  I figured one out and it's fabulous!

Saturday, 10 October 2015

Whole Wheat Sweet Potato Bread

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I have to say I am really enjoying my healthier eating lifestyle these days.  I have not had a piece of chocolate in over three weeks now, nor have I had any cookies, cakes, candy bars, wine gums, etc.  I have banned sugar from my life along with white flour . . . it's been a bit of a challenge, but it can be done and putting on a pair of trousers today that is two sizes smaller than I was wearing a month ago feels good.

Friday, 9 October 2015

Turkey Spinach Burgers

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I've always been very fond of turkey burgers.   They are one of my favourite things.  In fact I would rather have a turkey burger than one made with ground beef, and that's the truth.  I recently made some for our supper and tried to incorporate some vegetables into the mix so that I could get in both extra fiber and vitamins, notably iron as I am iron deficient.   They were delicious!

Thursday, 8 October 2015

100% Whole Wheat Baking Powder Biscuits

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Coming to terms with and learning to live with Type 2 Diabetes is a real learning curve for sure.   I know I am not alone in feeling somewhat discouraged at times and at a loss at others.  But I am determined to stay the course and do what is the best things to do for my health.  Healthy eating and regular meal planning is all a part of that.  No more flying by the seat of my pants!

Wednesday, 7 October 2015

Honey Butter Pork Tenderloin

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I found a nice looking piece of Pork Tenderloin in the freezer yesterday and since we hadn't had any pork in a long time I decided to do something with it for our supper today.   Todd loves pork and as he hasn't been feeling very well, I thought it would be a real treat for him.  I love pork tenderloin.  It's like the filet mignon of the pork world . . .  so long as it isn't overcooked.  It's tender and lean and quite adaptable to most flavours.

Tuesday, 6 October 2015

British through and through, from the field to the delicious plate - Woodall's Charcuterie

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I recently received a delicious hamper filled with lovely charcuterie from the people at Woodall's, the home of British Charcuterie!     This goodness began in 1828 when the family set up their butcher's shop in Waberthwaite in Cumbria and almost two centuries later, 8th generation Master Curer, Colin Woodall, continues to use the family's original recipes and curing and smoking skills, whilst at the same time taking advantage of modern techniques which guarantee a consistently delicious result every time.

Over the years Woodall's has featured on such august menus as the Titanic and Concord, and has provided a taste of home for many British Everest Ascents.

Included in my hamper were:

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Royale Air Dried Ham -  The recipe for "Royle" was developed from a cure for Suffolk ham by Woodall's and is pickled in a rich blend of Landlord Pale Ale molasses, vinegar and brown sugar before being lightly smoked.   The result is a totally unique air-dried ham with a wonderfully complex, rich, sweet flavour and a melt in the mouth texture.   This ham won  highly coveted Caterer Product Excellence Award last year and one star from Great Taste 2015.

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Air Cried Cumbrian Ham -  This is the original Woodall's air dried ham.  It is traditionally hand cured using an old family recipe.  After curing the hams are matured for six months to create a proscuitto style ham with a delicate sweet flavour.  It is the winner of two stars from Great Taste 2015.

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Air Dried Black Combe Ham - This ham is a celebration of Britain's long tradition of smoking hams.  To create a deeper flavour, this ham is hand rubbed with a spiced dry cure mix and then cold smoked in oak for 5 hours before being left to naturally air dry for at least six months.  This ham finds a perfect balance between being aromatic and distinct, but never overpowering.   Winner of one star from Great Taste 2015.

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Woodall's Pancetta:  Pork bellies are hand salted and then allowed to rest for seven days before being hung for a couple of days and then smoked.  The product is then air dried for a further five weeks.  Unlike many pancettas on the market today, the Woodall's product is perfect for cooking with, but is also ready to eat straight from the pack. Bonus!

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Cumberland Salami -  The Woodall's salami originated from the Cumberland sausage recipe which the Woodall family has been using for eight generations.  The sausage is then cured for six weeks to create a ready to eat product with a unique, deep and rich flavour.  This is a completely different taste experience to continental salamis and chorizos.   This delightful salami took the top gong at the 2014 Pig and Poultry Awards.

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Included as well was a bottle of Coleridge Hill white wine  and a small jar of festive chutney.

You can celebrate the best of British on your festvie buffet this Christmas by offering guests a unique British Charcuterie Platter, combine Woodall's delicious air dried hams, salami, pancetta and olives, paired with some excellent English wine.   This simple platter was a winning combination at Royal Ascot this year and was served by chef, Steve Goulding, throughout his fine dining menus.  The addition of British pickles, cheeses and good breads can also turn this sharing dish into something quite substantial.

Woodall's, the UK's premier Charcuterie range, took Golds at this years Great Taste Awards for all of their air-dried hams which the judges felt were "easily a match for Italian and Spanish hams".  Because of their unique recipes and master curing practices, these hams have wonderfully rich, complex, sweet flavours combined with melt in the mouth textures, quite unlike anything you might find on the continent.

For it's festive British Charcuterie Platter, Woodall's has partnered with Three Choirs, Coleridge Hill 2013 (Silver medal at the English and Welsh Wine of the year 2015 Competition.); a dry wine whish has the soft deliciate fruit character of grapefruit with a hint of elderflower and spice.   The acidity of this wine works ver well with cured meat flavours and the combination makes for a wonderful celebration of British Produce.  (Coleridge Hill retails from £8.50.  It can be purchased direct from the vineyard and other small independant retailers, such as Hay Wines, The Hop Pocket Wine Company, Frank Stainton Wines, Sam's Chop House and Noel Chadwick to name just a few.)

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As the appetite for British Charcuterie continues to grow, fuelled by the support of chef's like Mark Hix; and as British Charcuterie increasingly appears on restaurant menus; Colin Woodall believes that diners will increasingly seek out these products in fine food shops to eat at home.

"Woodall's is a truly British product, using British pork, British recipes and British curing and smoking techniques.  It ticks all of the boxes for those who are looking for new, exciting food experiences from products that are made locally and that, most importantly, consistently deliver on taste."

The range is available in speciality food shops nationwide . . .  including Selfridges, Harvey Nichols, Whole Foods, Windsor Farm Shop, Chatsworth Farm Shop, Booths, Ocado and independent delis and farm shops nationwide.  RRP's -  Hams £3.99, Smoked Pancetta £3.49 and Salami £2.99

Many thanks to Woodall's for sending me this lovely hamper.  All of the charcuterie was absolutely delicious and we both enjoyed it very much!  Two thumbs up!  I also love that it is homegrown, British through and through, from the field to the delicious plate.   That gets ten stars from me!  I was only disappointed that they hadn't also sent me some of their fine Cumberland Sausages.   I had them last time I holidayed in Cumbria and have been dreaming of them ever since.


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Note - although I was sent this hamper free of charge, I was not required to write a positive review.  Any and all opinions are completely my own.

Autumn Vegetable Broth

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I have to admit that prior to my recent medical diagnosis, I really wasn't eating very well.   I only ever very seldom ate any fruit and my veg intake was way down as well.  Oddly enough when I was working full time, I always got my veg and fruit in, but being retired and on a limited income . . .  I hadn't been doing very well with any of that.

Monday, 5 October 2015

Toffee Apples with Vanilla Mascarpone



This recipe is not diabetic friendly.  Todd isn't a diabetic and I can't punish him constantly for my sins.  Sometimes I have to treat him to something he enjoys.  He can't eat raw apples and we had a bumper crop from our tree this year.  He does adore cooked apple anything however, and this is a dish he really enjoys.



Sunday, 4 October 2015

Crumb Topped Cornmeal and Molasses Muffins

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According to my Diabetes handbook, you need to have breakfast, lunch and evening meals each day.  No skipping, and there are really no foods that are forbidden, but one should aim to keep empty calories at bay . . .  so no snacking on potato chips, cookies, pies, etc.   But there is no reason why a high fibre whole grain muffin can't be a part of a healthy diet or breakfast on occasion.