All the latest news from Bude For Food.
Keeping track of all the various food and drink events taking place regularly in and around Bude and beyond is fast becoming a full time job and we all want to be kept informed.
With an increasing number of exciting projects, events and organisations providing a wealth of foodie fun within the area we needed to find a way to “file” all this information….
….this is where the hashtag #BudeForFood comes in.
On social media platforms a hashtag helps to categorize a keyword as well as enabling that word to become searchable by others. As we are gaining followers and have a timeline that is growing, it gets more challenging to sift through to find the events that would be of value to you all.
Ensure you use the hashtag #BudeForFood when communicating an event, project or item of interest on social media that you believe would be of value to our followers. We will very easily find these indexed tweets and would love to amplify your messages by using the RT button!! It really is that simple.
to 2015, we are busy preparing the return of the Bude For Food Festival, a Wild Weekend in May alongside Martin Dorey and an educational project with our fantastic friends at Budehaven School.
It’s going to be a busy year and one which we hope you will all support as much as you have done so far.
We can announce that, with much excitement, the Bude For Food Festival will be returning to the Castle Grounds from Friday 18th – Sunday 20th September. So pop it in your diaries, add it to your websites, write it in your blogs and shout it from the rooftops!! We will keep our website, newsletters and social media platforms updated with news on all the events we are planning, so please stay tuned.
As the autumn evenings are drawing in ever quicker, here is Emma Gunn’s wonderful recipe to make the most of autumn fruits and fill your kitchen with sweet, sweet smells!
Blackberry and apple frangipane
6oz plain flour
2tbsp cold water
1tbsp caster sugar
50g caster sugar
50g ground almonds
Blackberry jam filling
200g jam sugar
juice of 1/2 a lemon
Make the jam by putting the blackberries in a saucepan with a splash of water and gently heat. I use a potato masher to get as much juice out of the fruits and speed up the process. When the fruits are soft and pulpy, take off the heat and press through muslin or a fine sieve until you have as much juice as possible. Throw away the pulp and pips and return the liquid to the saucepan, adding the lemon juice and jam sugar and heating gently until the sugar has dissolved. Turn up the heat and stir continuously to prevent sticking and either use a sugar thermometer to check when jam setting point has been reached, otherwise test an occasional drop on a cold saucer until it wrinkles when you push the jam with your finger (don’t burn your finger). Store in sterilised jars. Leave it to cool.
Next make the pastry. Preheat the oven to 180 degrees. Combine the flour, butter and sugar in a food processor and add water until it combines to form a ball of dough. Roll it out and line a flan or pie dish, bake it blind with baking parchment and dried beans to weigh it down – bake until cooked but not showing colour (about 10 mins). Take out of the oven and leave to cool.
Spread a good thick layer of jam on the pastry.
For the filling beat the butter and sugar together until creamy, beat in the egg and ground almonds. Spoon or pour this on to the jam. Peel and core the apples and slice towards the centre to form crescent shapes. Lay these gently facing the same way on to the frangipane, sprinkle them with a little sugar and return to the oven and bake for about 20 minutes or until a golden colour. If you wish to caramelise the apples, sprinkle sugar on them and use a blow torch.
The following is a list of the Restaurant Trail winners – Congratulations to everyone!
And here is a link to the PDF.
When it comes to cooking up something comforting and easy to eat, I always opt for rice and spice. My mum says your brain cells get sharper if you eat fish heads! Kedgeree is a staple Bengali Indian rice dish, that literally means mish mash and is typically associated with heavy mosoon days.Often prepared outdoors by Indian cooks (Bawarchee) for their itinerant British Civil service masters working away in remote places. My recipe for kedgeree a reknowned Anglo Indian dish in Victorian England includes smoked mackerel, all the good juicy bits of a fish head, with eyes cheeks and all, through it. The dish is finished with wilted kale, rice perfumed with cardamom pods, a protein shot of lentils with a soft boiled eggs on the top.
To serve 2
1 large fish head /I prefer Hake or cod
1 Filet Cornish Oak smoked mackerel
120g basmati white rice
50 g Puy lentils washed
1 Red onion
1 tbsp freshly grated ginger
Oil for frying onions
1 tsp of Garam masala curry powder
125 g spinach/kale from the allotment
Fresh coriander leaves /parsley from allotment
Bring a large pot of water to boil for 15-20minutes , with a table spoon of turmeric, coriander stalks and the cleaned fish head. Keep aside and the head as intact as possible.
Thinly slice half an onion and cook it on a low heat for about 10 minutes in 25ml of vegetable oil.(Mum prefers Ghee/clarified butter), until it is soft and golden. Add the grated ginger and cook for another 5 minutes.
Add a teaspoon of garam masala(hot-spice) powder and cook for another 3 minutes.
While the onion is cooking bring a small pan of water to a simmer and lower in 2 eggs, let them continue to simmer for 6 minutes. When they are ready run them under a cold tap so you can handle them and gently remove the shell. You should be able to cut the into quarters.
Put 120g of basmati rice and 50 g of red lentils in a small pan with 1 cardamom pod and a good pinch of salt, add 250ml of the fish stock from the pan with boiled fish head, let it simmer with the lid on for 8-10 minutes, or until the water has gone; then turn the heat off and allow it to sit for 10 minutes continuing to steam with the lid on.
Add 125g of washed spinach/kale, into the onions and allow it to wilt, then add the cardamom fragranced rice. Flake in the smoked mackerel fillet and allow everything to warm through. Add salt and pepper to your taste and a good squeeze of lemon. Finally place the cooked rice and lentils in a shallow serving dish, place the cooked fish head in the middle along with some quartered soft egg on the top and serve. The mixture of curried onions, cardamom rice/lentils and flaky fish is just lush.
Who dares to look the fish in the eye, and scoop it out to eat? Arrrrrghhhhh!