Scottish Venison

Venison is Scotland's most iconic species and is considered to be the best in the world. There are four species of Wild Deer, Roe, Red, Sika and Fallow. 

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Photographer: Harry Williams

The Red Deer is the largest native mammal in the UK and found in upland Scotland. With no natural predators, since the extinction of the wolf, wild deer populations tend to increase and are managed by man. The total wild deer population in Scotland is not known, but they still have to be reduced in some areas, culling generally taking place in the Autumn and Winter months.

The shooting season for the Stags if from July 1st to October 20th and for the Hinds from October 21st to February 15th. Roe Deer live in forests, the season for Bucks is from May 1st to October 20th and Does from October 21st to February 28th. Fallow Deer live in parks and forests, the season for Bucks is from August 1st to April 30th and the Does from October 21st to February 15th. 

Wild Deer is more difficult to cull, but provides vital jobs and supports local communities. They are regarded as a common resource that belong to no-one until they are killed or captured. The right to shoot deer goes with the ownership of the land. Wild Deer is more expensive and has a stronger flavour but is less tender, so it is usually marinated in alcohol to tenderize the flesh. The age of the animal and the hanging time also affect the flavour and the texture of the meat. 

Farmed Venison is killed and processed on site. It is then sold locally at farmers markets, farm shops and on the internet, providing traceability, low food miles and again contributing to rural employment. It also provides a consistent source of venison all year round.   

Venison Pie is a nice alternative to cottage or shepherds pie. 

Serves 4

30ml /1/2 tbsp vegetable oil
2 leeks washed, trimmed and chopped
225g / 8 oz chopped onions
2 cloves of garlic, crushed
1 kg / 2 1/4 lb minced venison 
300ml / 1 1/2 pint meat stock
1 tspn ground black pepper
1 tspn salt 

1- Pre-heat the oven @ 180C/350F/Gas 4.
2- Heat the oil in the pan over a medium heat.
3- Add the leeks, onions and garlic and cook until soft.
4- Add the venison and cook for about 10 minutes, or until the meat browns.
5- Add the stock and the salt and pepper.
6- Bring the mixture to a boil, then reduce to a low heat, simmering gently for 20 minutes.
7- Prepare the pie topping. Mashed potato mixed with mashed root vegetables can be used. 
8- Transfer the venison mixture into a large ovenproof dish and cover with the topping.
9- Bake for approximately 20 minutes, or until the pie browns.
10- Serve with your favourite vegetables. 

Cranachan

St. Andrew, the Patron Saint of Scotland, never actually set foot in Scotland. He was born in Bethesda, on the shores of the Sea of Galilee. He was a fisherman and a disciple of Jesus and preached around the shores of the Black Sea. He was executed by the Romans and as legend has it, the ship containing his bones, sank off the East Coast of Scotland, en route from Constantinople, near a small settlement soon to become known as St. Andrews. In 1320 the Scots appealed to the Pope for protection against the English Kings. Having St. Andrew as Patron Saint of Scotland, was advantageous as he was the brother of St. Peter, the founder of the Church.
  
November 30th is now a bank holiday, introduced in 2003. It was passed by the Scottish Parliament on November 29th 2006 and given Royal Assent by Queen Elizabeth II on January 15th 2007. Scottish History, belongs to all of us whose Scottish ancestors have been around for generations. 

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Photographer: Peter Cassidy

This Scottish recipe for Cranachan, celebrates the Harvest Festival and can be enjoyed at teatime or as a dessert.

Serves 4

110g / 4 oz oats
1 litre / 1 3/4 pints plain yogurt
250g / 9 oz raspberries
Honey and Drambuie

1- Toast the oats on a baking sheet under the grill.
2- Mix the cooled oats into the yogurt.
3- Gently fold in the raspberries.
4- Spoon into glasses and drizzle the honey and Drambuie over the top.

Cook's Tip
Granola can be used instead of the oats, no grilling required.

Foraging

Foraging for wild food can be fun and this year has been one of the best harvests. There has also been a high demand for wild mushrooms, some species commanding up to £50 a kilo. The fungus is produced above ground in soil and is a low calorie food that can be eaten raw or cooked. Most of the mushrooms sold in supermarkets are commercially grown on mushroom farms. Although some wild mushrooms can be toxic, they can also be used for dyeing wool and natural fibres, but should never be eaten unless you know they are safe.

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Photographer: Clive Bozzard-Hill

Mushrooms sponge up all the rot and debris that other plants leave around, so without them nothing grows as it should. Sadly, many woodlands have been plundered by mushroom gangs, who are cashing in on the growing demand for wild mushrooms. Most of the gang members don't know what they are taking and therefore take everything, as someone sifts through them later and throws away what they don't want. This has left Britain's fragile woodlands without a vital part of it's ecosystem. There are virtually no mushrooms left in Epping, Essex and Ashdown forests as the law is still unclear about what can be taken from public land in the UK. Some forestry workers have nearly been killed whilst trying to protect the woodlands. Private landowners have their own set of rules on the amount of produce that can be taken from their land. 

For all amateur foragers, just remember to keep a lookout for large groups of stranger's.   

Celebrating 75 Years

What do Chilli Chips n' Cheese, Bangers and Mash, Knickerbocker Glory and Petrolheads all have in common? Ace Cafe London. 

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Photographer: Jeremy Hoare

The former transport cafe for truck and lorry drivers, in Stonebridge, North London opened in 1938 to accommodate traffic on the new North Circular Road. It was open 24 hours a day and quickly became a place where motorbike riders gathered. Based on the traditions of motorcycles, cars and rock n' roll, the cafe was designed by petrolheads as a way of expressing themselves. They opened a filling station on adjoining land in 1939, with a showroom and repair shop. The building was damaged during the Second World War and had to be completely rebuilt in 1949.

It wasn't a greasy spoon, it was a restaurant where home-made food was cooked. With an increase in traffic, it became the place to meet. It closed in 1969 though, due to the growth of the car market, and re-opened in 2001 on the original site after a complete re-build. So the legend of the Ace lives on......"See you at the Ace"

Cajun Apple Chutney

Here is a simple sweet chutney that is easy to make.

Makes 3 lbs

900g / 2 lbs Bramley apples, peeled and chopped
250g / 9 oz soft brown sugar
2 onion chopped
1 tblspn fresh grated ginger
2 tspn tumeric
1 tspn cajun spice
425ml / 15fl oz cider vinegar
pinch salt

1- Place all the ingredients into a large preserving pan.
2- On a low heat, bring to simmering point.
3- Simmer gently for around 1 hour to 1 1/2 hours, until the chutney has thickened.
4- Stir the chutney about every 10 minutes to prevent it from sticking.
5- To test if the chutney is ready, make a channel with a wooden spoon across the surface. If it doesn't fill with vinegar within 2-3 seconds, then the chutney is ready.
6- Remove from the heat and pour into hot sterile jars.
7- Seal the jars and leave to cool at room temperature.
8- Label when cold.
9- The chutney should be stored for at least 3 months before using, to mature and mellow. If used before, they may taste just a little vinegary.

Cook's Tip
Never use any damaged or decayed fruit or vegetables. They may be fine for eating but not for jam and chutney making.  

Everyone Loves an Allotment

Want to enjoy a taste of the Good Life.....first consider growing food on an allotment, where gardeners pay a small membership fee for land that is sub-divided for non-commercial gardening. This traditionally has been associated with retired men, but today, there are a new breed of allotment holders, planting more ambitious crops and reclaiming often neglected open spaces. Many women are spearheading this grow your own movement. Space may be limited, but you will only need determination to turn your plot into a productive unit, saving you money as well as providing you with fresh fruit and vegetables.

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Photographer: Mark Johnson

The first thing to do is to test the soil, and bring in some organic matter such as muck, compost or seaweed if you really want a productive garden.  Then decide on fruits or vegetables and start dividing your beds. You will need some garden tools like trowels, spades, forks, hoes, dibbers, pruning knives and a watering can. Deep beds are an effective method of producing vegetables in a small space. Be prepared to find tree roots and stones, but hopefully you won't need a pickaxe. Once the beds have been created, you can add some paving slabs or wood which allow you to cultivate and harvest more comfortably. Warm concrete also acts as a deterrent for the slugs, especially if you sprinkle them with a little salt occasionally. The warm slabs also help keep off frosts and maintain a better soil temperature during the cooler months. 

Then sowing, planting and pest control. Rotate your crops to prevent disease from building up. Try a four year rotation programme which will suit gardens in a temperate climate. Climate is all important so find a chart that shows when to sow, plant out, hoe and harvest for your area. Even in the winter months, you can build and repair your fences and equipment, knowing that you have stored a good supply of food, for those dark winter months.

...On the Allotment

Tripods

Kale

Alpine Strawberries

Artichokes

Cafe Plot

Soft Fruit

Apples

Organic Gardening

Flora Britannica

Hill Top

Crop Potatoes

Blackberry and Apple Jam

This is a traditional combination of ingredients that will cheer up any winter breakfast. It can be spread on toast or scones and it's especially nice in a Victorian sponge.

Makes about 1.5 kg.

1 kg / 2 lb 4 oz blackberries
500g / 1 lb 2 oz apples. peeled, cored and chopped
juice of 2 lemons
granulated sugar

1- Rinse and pick over the blackberries, making sure there are no creatures or leafy bits.
2- Put them in a large pan with the juice of 1 lemon and 100ml water.
3- Simmer the blackberries for 10 to 15 minutes, until they are soft and juicy.
4- Put the apples into a separate pan with the juice of 1 lemon and 300ml water.
5- Simmer the apples for about 10 to 15 minutes, until they are soft and pulpy.
6- Puree the blackberries and the apples separately, using a blender. 
7- Sieve both mixtures to remove any pips.
8- Mix the blackberry and apple mixture together, weigh and put into a preserving pan.
9- Add the same weight of sugar, slowly dissolving the sugar over a low heat.
10-Put your clean jars and lids on a tray, into the oven at 150C/300F or 130C/260F fan oven for 20 minutes to sterilize.
11- Bring the jam mixture to a rapid boil for 20 minutes, stirring occasionally.
12- Put a teaspoon of jam onto a chilled plate, allowing it to cool.
13- If a skin has formed, the jam has set. If it hasn't, boil again for another 5 minutes.
14- Remove the jam from the heat and add a knob of butter to disperse the scum.
15- Remove the jars from the oven.
16- Pour the hot jam into the hot jars, immediately placing a wax disc on the surface.
17- Tighten the lid to seal. Label the jars when cold.
18- Store in a cool and dry place. The jam can be eaten as soon as it has set.

  

1st Batch 2013

Preserves

This is a very satisfying time of year for cooks. Pungent Pickles, Chunky Chutneys, Mom's Marmalade and Delicious Jams and Jellies. If you're not lucky enough to have an allotment, you can visit pick your own farms or forage from local hedgerows. You can find crab-apples on Hampstead Heath, mulberries in Clapham, quinces in St. John Wood and lots of blackberries along the Oxford Canal and it's cheaper than shopping at your local supermarket.

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Photographer: Chizuko Kokimura

Chutney's are the easiest preserves to make, especially when British gardens produce bumper crops of fruit and vegetables. The whole point of chutney is to charm the tastebuds with sweet, spicy and sour flavours to accompany cheeses, cold meats, pies and to transform modest meals like bangers and mash. A good chutney can be a slow process. Chopping fruit and vegetables by hand takes longer than using a food processor, but your efforts will be repaid by the appearance and texture of the finished product, real food with real flavour. They should be almost jammy with well blended flavours, such as Pear & Pumpkin, Red Onion Marmalade, Pear & Lemon, Damson, Piccalilli, Spiced Cranberries or Green Tomato & Orange. Use a tied muslin bag to infuse the spices and herbs. They should then be stored for at least 3 months, in a cool dark place, before using which will mellow and mature them, just in time for Christmas. 

It's also nice to build up a supply of Jams and Jellies from soft summer fruits, stocking the larder for the cold and dreary winter months ahead.  Once you have retreated to the kitchen and are listening to your favourite radio programme, you can spend a rewarding afternoon chopping, simmering and potting. Your jam can be made in small batches and has the advantage of only containing fruit and sugar, unlike shop bought products which contain ingredients such as ascorbic acid, acidity regulator, citric acid, gelling agents and E331.

Jam is essentially preserved fruit that has a natural setting agent called pectin. This natural acid is released when the fruit is boiled with sugar. As the mixture boils, the sugar, acid and pectin combine, to allow the jam to form a mass when setting point is reached. Always use dry fruit that is slightly under-ripe as it contains a lot more pectin. Wet over-ripe fruit contains diluted pectin and less acid, but you can always add lemon juice to the mixture if needed or throw in a few under-ripe berries to help with setting. Commercially produced pectin is expensive and shouldn't be necessary.

Choose your preserving equipment carefully. A stainless steel pan is ideal as it does not react to the acid of the vinegar. Scales for measuring ingredients, muslin for wrapping spices, wooden spoons for stirring, thermometer, ladle, jam funnel, waxed discs, new or recycled jars for bottling and lids. The most important thing is to put the hot mixture into hot, sterilized jars and get a good seal. Never put hot mixture into cold jars, as the jar will shatter. Never put just warm mixture into jars as they could go mouldy. Some recipes recommend that the jam or jelly settle for up to 15 minutes before pouring into jars, to prevent the fruit or peel from rising to the top, when it sets. Don't put the label on until the jar has cooled as it will peel off. Remember, if the jam hasn't set after cooling, just pour it back into the pan, boil again, adding the juice of 1 lemon and repeat the process. Your jams and jellies can be eaten, once cooled and set.    Happy Preserving! 

Food Photography for Bloggers

I never gave food photography much thought, until I started my food blog. I needed a food and drink photographic agency to supply me regularly with the quality of food photography that I wanted to represent my food blog.  Social networks are now full of pictures of people's lunches and dinners. Bad food photography with dirty serviettes, dirty cutlery, a can of Red Bull in the background or lipstick on the cup could put the entire internet off their dinner. Anxious to learn about the process, I decided to write this article and explain a little of what goes into a food shoot.

Food photography is an expensive venture and the most difficult of subjects for photographers. Hot food cools, moist food dries out, frozen food melts (especially under hot lights) but determined food photographers rise to the challenge with their extraordinary bag of tricks. The only advantage is that their subject matter won't walk away.

It takes many special photographic techniques and equipment, that most photographers do not possess. Most newbies to a food photography shoot are amazed at just how much goes into a successful shoot. Lights, power packs, booms, bounce cards, mirrors, reflectors, computers, cameras, light boxes, filters, grey cards, cords to cameras, cords to computers, cords to the lights, shooting surfaces, food related props...... and other things that you have forgotten when you go on location. Unless of course, you have a studio full of the stuff, that can give you flexibility during a shoot, not available in a restaurant. Also, not many restaurants can afford to devote the entire restaurant for the entire day. A studio is a more practical alternative, fully equipped with fridges and freezers. There are times when shooting on location makes a lot of sense, but it is much more expensive to haul equipment.

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Photographer: Tim Hill

Here are the team members, depending on the complexity of the project. The Client, who pays the bill and makes the final decisions. The Art Director, in charge of colours and angles. The Photographer, making sure everything happens from scheduling to logistics. The Photo Assistant, moves equipment, makes lunch and answers the phone. The Food Stylist, shops, prepares the food so that it looks best for the camera. Then, dummy food arrives, plate and prop selection, testing for shooting angles, lens and focus. Composition and lighting process, hero food arrives, final adjustments, final image captured. Then re-touching, enhancing, colour and the final product is delivered. It can take all day just to take one photo.

The background must match the food. Delicious french comfort food would be shot using simple dishes, faded linen, worn silverware, all set on a rustic wood table. Caviar on a blini would be shot using clean, elegant, starched serviettes and a white tablecloth. Better shots play with angles and perspectives, instead of how food appears when you sit down and eat it. 

A good food photographer inspires you to buy the cookbook and make that recipe on that page. The photography should be as perfect as the food itself. 

"Oh" Noir

Visual impairment is the consequence of a functional loss of vision. Coming to terms with having a sight loss can be tough. The RNIB supports people who are blind and partially sighted. 

We all know the enjoyment of food is how it tastes, but which of our senses is boss? Research suggests that our eyes lead the way. Our eyes see the food and tell the brain what it will taste like. When you eat without your sight, your remaining senses are heightened to savour the smell and taste of food.

A restaurant called O.noir is where customers can gain a better understanding of what it is like to be blind, just like the entire waiting staff. Customers are not allowed to use mobile phones, matches or lighters, but can experience food and drink in the dark. It is a dining experience like no other, offering everything you'd expect from a fine dining restaurant, enticing menu and great service. Try the Calamari, Filet Mignon and the Creme Brulee.

The Battle of York 1813

In June 1812, the United States declared war on Great Britain. The "Town of York" was founded by British Colonial Officials in 1793, on what was the Upper Canada Frontier. The war of 1812 between the United States and Great Britain lasted from 1812 to 1815. In 1813, the United States began mobilizing forces to invade Canada. An American fleet of 1700 soldiers appeared off York on the 27th April 1813 and overcame the British and Canadian troops. The six hour battle ended as the retreating British ignited a gunpowder magazine just before they left, killing 38 and wounding 222 Americans.

   
The victorious Americans occupied York for 6 days. They robbed homes and set fire to buildings, including the Parliament Buildings. The looting and burning of the town led to calls for revenge across Upper Canada and set the precedent for subsequent burnings including that of The White House in Washington, D.C. in 1814. The American troops then crossed the Niagara River, to cut off Upper Canada and open the way for attack on Montreal. The British eventually re-built Fort York, it's guns deterring any U.S. ships from entering Toronto Bay.

The diet for the British Army during the war of 1812 consisted of bread, soup, milk and tea for breakfast. For lunch the tables had to be draped with cloths and set with plates, knives, forks and spoons. Only then would the meal be served, which consisted of soup thickened with flour or rice, followed by meat and vegetables. For supper, they each had one pint of meat broth.

Fresh meat was in a continuous supply for the troops of Upper Canada, as a result of a decision made by London in 1802, as the country abounds in cattle. The army's demand for beef during the war of 1812 resulted in military officials turning to the United States for supplies. Thousands of cattle were driven into Canada from New York and Vermont. 

The meat was prepared in 2 ways. The Scottish soldiers boiled their meat, sometimes adding oats and potatoes, while the English soldiers preferred to roast theirs. Fish consumption was frowned upon by the military, as there were concerns over dysentery. Hunting was practised by the soldiers, adding grouse and pigeon to their diet. Pears, apples and berries were available to soldiers on the Niagara Frontier. The bread was made from Canadian flour and the mess cooks baked bread and biscuits for the men away from the regiments. 

Pride & Prejudice

Jane Austen's novel, Pride and Prejudice was first published in January 1813. The book was written between October 1796 and August 1797 and revisions were made during 1811 and 1812. 

The book is about a love story, set in Regency Society, based on manners, morality, education and marriage. While the British Empire was at war with France and the United States, in Jane Austen's fictional world, you could hear a pin drop. She re-imagined the time in which she lived and was a part of, with hidden codes and complex hierarchy at work. Contact with single men at that time was strictly controlled and regulated, except in the ballroom, where you could meet blokes with a whole load of cash, desperate to find a suitable mate. So, a personal invitation to a private ball was much sought after. 

There would have been months of preparation for the ball goers as well as the hosts. Dancing was essential and dance tuition became a lucrative business, as a man who could not dance, was at a disadvantage for love. All their clothes were hand made and were a public display of assets. Many women became slaves to haberdashery, with muslin as the fabric of the Regency.    

The hosts spent months organizing the ball with physical, social and emotional costs. During the ball, there would have been a ball supper, as food was a sign of status and brought everyone together. A ball supper for 20 people would have consisted of approximately 60 dishes and had to be spectacular.  All the dishes were served at the same time, so preparing 20 savoury and 40 sweet dishes would have been a logistical nightmare.  

White soup was the most famous food dish in Pride and Prejudice. The recipe originated from France in the 17th century, and was known as Pottage a la Reine (Queen's Soup). Here is a modern equivalent:

Serves 4

50g / 2 oz blanched almonds
250g / 10 oz white bread, without crusts
1.5 litres / 2.5 pints veal or beef stock
1 egg yolk
275ml / 10 fl oz of either double cream, milk or soured cream
juice of 1 lemon
cayenne pepper
salt and freshly milled black pepper 
toasted almonds to garnish

1- Put the almonds and bread into a blender.
2- Add some of the stock and liquidize to a smooth paste.
3- Transfer the paste to a pot and add the remaining stock.
4- Beat the egg yolk with the cream, milk or soured cream and add to the soup.
5- Add the lemon juice and simmer gently, do not boil.
6- Add the cayenne pepper and season to taste.
7- Garnish with toasted almonds.

Austen sold the copyright for the novel for £110, which proved to be a costly decision as the book has since sold 20 million copies worldwide. It is now the UK's best loved book. The original manuscript did not survive and having sold the copyright, Austen had nothing to do with subsequent editions of the novel. To mark the 200th anniversary of the novel's release, copies of the book have been released based on the text of the first edition, where no attempt has been made to standardize or modernize the text. All the original punctuation and spelling have been retained.  


Here are the relationships between the characters in Janes Austen's Pride and Prejudice:  Elizabeth Bennet, who was  the second-eldest of five daughters, falls in love with Mr. Darcy. Now, Mr Darcy was the enemy of George Wickham, who nearly eloped with Georgina Darcy, the sister of Mr Darcy and the cousin of Colonel Fitzwilliam. Elizabeth was attracted to the Colonel, and she was also attracted to George Wickham, who marries her younger sister, Lydia. Mr Darcy was intended for Anne de Bourgh, the daughter of Lady Catherine de Bourgh, the aunt of Mr Darcy. Caroline Bingley, the sister of Charles Bingley, who was the friend of Mr Darcy, was attracted to Mr Darcy as well. Elizabeth's sister Jane, was in love with Charles Bingley and was the companion of his sister Caroline Bingley. Elizabeth's cousin Mr Collins, who was the benefactor of Lady Catherine de Bourgh and the cousin of Mr Bennet, proposed to Elizabeth, but instead married Charlotte Lucas, the best friend of Elizabeth. Mrs Bennet's brother, Edward Gardiner and his wife, after a wild goose chase, save Lydia from embarrassing herself with George Wickham.

HOP 2 1T

Wensleydale cheese was first made by the Cistercian Monks, who settled in Wensleydale, North Yorkshire. The cheese originally was made from sheep's milk. When the monasteries were dissolved in 1540, cheese making continued by the local farmers, who switched to using pasteurized cow's milk. It is a slightly sour cheese, that is moist and has a flaky texture. It is perfect for a cheese mousse, that can be served as a starter at a summer lunch.

Serves 4

110g / 4oz Wensleydale cheese
2 egg yolks and 3 egg whites
3 sheets of leaf gelatine
2 tbsp water
120ml / 4 fl oz double cream
45ml / 3 tbsp sour cream
Salt and pepper

1- Cover the leaf gelatine with cold water and leave to soften for 20 minutes. 
2- Drain it and put it in a small pan with the 2 tbsp of water.
3- Gently warm the gelatine until it is dissolved. This must not boil.
4- Beat the egg yolks with half of the double cream.
5- Add the gelatine, sour cream and the wensleydale cheese.
6- Beat until smooth.
7- Whip the remaining half of the double cream and fold it in to the cheese mixture.
8- Season to taste.
9- Put the mixture in the fridge to chill for 10-15 minutes.
10- Whip the egg whites and fold into the chilled mixture.
11- Turn into a oiled mould and put the mousse into the fridge to set
12- To remove the mousse from the mould, loosen the edges with a knife and dip the base of the mould into hot water for a few seconds only. 
13 - Serve with your favourite bread and salad.

Wallace is a cheese enthusiast, especially fond of Wensleydale. This year all proceeds from the Wallace and Gromit Grand Appeal, will benefit "The Bristol Children's Hospital Charity" which provides life saving surgery, care and treatment to local and international children.
Gromit unleashed is a public art exhibition in the city of Bristol, which will create a trail of 70 individually designed 5 foot Gromit sculptures, over the summer of 2013. At the end of the exhibition the sculptures will be auctioned to help raise funds for the charity. 

Feast of St. George

The feast day of St. George is celebrated on April 23rd, the anniversary of his death, in AD303. St. George was born in Cappadocia, now Eastern Turkey. He moved to Palastine with his mother and became a Roman Soldier. He later resigned his military post and protested against his pagan Emperor Diocletian, who led Rome's persecution of Christians. St. George was imprisoned after he rebelled against the Roman Emperor. He was then dragged through the streets of Nicomedia, Turkey on 23rd April AD303 and beheaded. The Emperor's wife was so inspired by George's bravery and loyalty to his religion, that she too became a christian and was also executed for her faith. 

As the crusaders returned to England, they brought with them tales of St. George. King Edward III founded the Order of the Garter in 1348, the order of chivalry or knighthood in England. The order was put under St. George's patronage and the medal is awarded on April 23rd by the reigning monarch.

King Edward IV and King Henry VII constructed St. George's Chapel at Windsor Castle, which represents the chapel of the order. St. George became the patron saint of England in 1415, when the English soldiers under HenryV, won the battle of Agincourt.

The tale of the dragon emerged from when a knight of the crusades, riding by on his white stallion, dismounted and drew his sword, protecting himself with the sign of the cross to slay the beast. 

Beef is now one of the most popular dishes in England. The meat must be firm and a deep red in colour. Rub the skin with 2 tbsp of flour, 1 tbsp of mustard powder and some ground pepper. The meat should be at room temperature before it goes into the oven, to avoid shrinkage. Fry the meat on all sides to seal the juices and add beef dripping to the roasting tin. Roast in a pre-heated oven at 200C/400F/6 for 20 minutes. Reduce the oven temperature to 160C/325F/3 for 15 to 20 minutes per lb., basting frequently. Let the meat rest before serving. This resting period is an ideal time to make the Yorkshire Puddings and Roast Potatoes.    Happy St. Georges Day!  

Pink Food

The demand for food in urban areas is greater now than it ever was before. The UK currently imports 50% of the food we eat. To avoid large carbon footprints, scientists are experimenting with vertically stacked shelf systems, in insulated warehouses, using heat sources from LED lights to grow salad leaves.  

These plants would normally use white light wavelengths from the sun for photosynthesis to convert carbon dioxide and water into sugars and oxygen. The reason why salad greens look green to us is because they reflect this part of the light spectrum. White light is actually made up of different wavelengths of visible light. When we see a rainbow, the white light has been refracted after is rains, splitting the light up into constituent colours, such as red, yellow, green and blue. 

The most efficient light that is absorbed by the leaves of plants, is the red and blue light. Therefore, by mixing the colours of light, you can alter the flavour, colour, oil content, flowering time and the antioxidant concentrations of the plant. LED light won't burn the leaves and is also 30%  more efficient than conventional lighting. If we abandon natural sunlight altogether, indoor farming can become more viable. We can use artificial sunlight 24 hours a day, all year round. This is also a much needed back up for conventional farming and also tackles the substainability issues. So, in years to come, we may see pink lettuce. 

The pink sheep have been coloured with food colouring, as part of the Breast Cancer awareness week and have also brought an added dash of colour to our dreary spring conditions. 

White Highland Cattle

Highland cattle thrive where no other cattle could exist. They are naturally reared in the hills, without the need for intensive farming practises. In winter, a fold of Highland cattle would have been brought together at night, in open shelters made of stone called folds, to protect them from the weather and the wolves. When breeders start up a fold, they would have a number of females, that are not closely related and that may have been purchased from different breeders. 

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Photographer: Jemma Watts

The beef needs hanging to develop the flavour and tenderize the meat. It has a very distinctive flavour with lower levels of fat and cholesterol and higher protein and iron content. Good quality beef is dark red with a marbling of creamy coloured fat. Bright red meat means that it has not been hung for long enough.

One of the oldest recipes using beef is Scotch Collops. The meat is thinly sliced, beaten with a rolling pin to flatten it, then seasoned with salt and pepper and fried quickly. 

Minced Collops uses ground beef that is cooked very slowly with onions over a low heat until tender. Just before serving, stir in a handful of toasted rolled oats and serve with boiled potatoes. Properly made, the dish is very tasty, but do not add any water or cornflour. Inky Pinky is cold roast beef simmered with carrots in onion gravy. 

Scotland's meats have a reputation for excellent flavour and pure highland beef is only available from specialist retail butchery outlets.

News Flash...Irish Tea...

A boutique tea blender is planning to start Northern Ireland's first ever tea plantation. Suki Tea, based in Belfast, has ordered 2,000 tea plants from Tanzania, with the aim to grow them on land in County Down......

Bollywood Easter....Lamb Biriyani

Easter is a Christian Festival, celebrating the resurrection of Jesus Christ, on the third day after his crucifixion. It is a movable feast, meaning that it is not fixed in relation to the civil calendar. It is established on the first Sunday, after the spring full moon, following the March Equinox. The Equinox is on the 20th March, therefore the Easter date varies between March 22nd to April 25th. In 2014 Easter will be on the 20th April.

The tradition of eating lamb at Easter has it's roots in early Passover observances, before the birth of Christianity. The Egyptians were suffering terrible plagues, so the Jews painted their doorposts with sacrificed lamb's blood, so that God would "Passover" their homes, while carrying out the punishment. Jews who converted to Christianity continued the tradition of eating lamb at Easter, as they were already accustomed to eating roast lamb at Passover. Also Christians refer to Jesus as the Lamb of God, so it makes sense that the food shows up at the Easter table. On a less symbolic note, lamb would have been the only fresh meat available after a long winter, with no livestock to slaughter.

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Photographer: Peter Myers

So why Easter eggs? Well, eggs have been a symbol of rebirth, since ancient times. They were adopted as an Easter food by the Mesopotamian Christians, who dyed them bright red to represent Christ's blood. As egg decorating grew more popular, they were given to friends and family members. The custom of giving chocolate for Easter, first appeared in Victorian Times. The Cadbury Factory created hollow sculptures made of chocolate, which quickly boomed. By 1893, Cadbury were producing 19 different product lines for the Easter market.

So, for my bohemian feast this Easter, I'm cooking a Lamb Biriyani. The name is derived from the Persian word Beryan, which means fried or roasted. 

Serves 4

500g / 1 lb 2 oz diced lamb
4 tbsp olive oil
200ml / 8 fl oz water
4 cloves garlic, chopped 
1 tbsp  grated fresh ginger
4 medium onions, sliced
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp coriander powder
2 tbsp curry powder
1 tbsp dried chillies
1 tspn ground black pepper
1 tspn salt
250g / 9 oz basmati rice
500ml  stock, vegetable or meat. 

1- Place the lamb in an oven proof dish.
2- Add the olive oil, water, garlic, ginger, onions, spices, salt & pepper.
3- Cover the dish with foil and place in a pre-heated oven @ 180C/350F/Gas 4 and cook for 1 hour, or until the lamb is tender.
4- Once the lamb is cooked, add the rice and the stock.
5- Cover the dish with foil and return to the oven to cook for a further 20 to 30 minutes, or until the rice is cooked. 
6- Serve the Lamb Biriyani hot, with a spoonful of chilled yoghurt raita on the side.

Simnel Cake

In between the egg & spoon race, egg trails, egg rolling, duck racing, egg decorating, and the egg drop challenge (designing your own egg parachute, to see if the egg can fall safely onto the landing site without cracking) you might want to celebrate the end of Lent ,with a special seasonal indulgence. The Simnel Cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top. The eleven marzipan balls on top of the cake  represent the twelve apostles, minus Jesus.

Serves 12

For the Marzipan
200g / 7oz ground almonds
200g / 7oz icing sugar
1 tspn lemon juice
1 tspn brandy
1 egg separated

For the Cake
225g / 8 oz plain flour
1/2 tspn each of cinnamon, nutmeg, ginger
180g / 6 oz unsalted butter, diced
50g / 2 oz demerara sugar
3 eggs
1/2 tspn salt
100ml / 7 tbsp milk
400g / 13oz currants
225g / 8oz sultanas
200g / 7oz orange marmalade, warmed and sieved

1- To make the marzipan, place all the ingredients in a food processor, adding just enough egg white to make the paste pliable.
2- Wrap the marzipan in cling film and chill.
3- Cream the butter and the sugar.
4- Add the eggs, one at a time.
5- Add the sifted flour and the spices.
6- Add the salt.
7- Add the milk.
8- Stir in the dried fruit.
9- Add one third of the the sieved marmalade.
10- Chop the marmalade peel, adding all of it to the mixture. 
11- Spoon half the cake mixture into a 20cm greased and lined cake tin, with a removable base.
12- Lightly dust half the marzipan with icing sugar and roll out into a circle, the same diameter as the tin.
13- Lay the marzipan on top of the cake mixture (keeping the trimmings for the marzipan balls)
14-Spread one third of the sieved marmalade on top of the marzipan.
15- Spoon over the remaining cake mixture.
16- Cut out a circle of parchment paper with a 1" hole in the centre.
17- Place the paper circle over the cake and bake for 2 and 3/4 hours to 3 and 1/4 hours at 150C.
18- The cake should be firm to the touch, an inserted skewer should come out clean.
19- Leave the cake to cool and remove from the tin.
20 - Spread the remaining third of the marmalade on top of the cooled cake.
21- Lightly dust the other half of the marzipan with icing sugar and roll out into a circle, the same diameter as the tin.
22- Lay the marzipan circle on top of the cake, marking the edge.
23- Roll the marzipan trimmings into 11 balls, with a little jam on the base of each one, arranging around the top of the cake.

Cook's Tip
The finished cake can be placed under the grill and toasted very lightly. This happens very quickly, so you will need to turn the cake to cover evenly. The cake can be made in advance, just store in an airtight container.

   

Scottish Farmed Salmon Vs Scottish Wild Salmon

Scottish Wild Salmon has won protected status, just like Melton Mowbray Pork Pies. The fish  have been granted protected geographical indication status, meaning it has a particular quality attributable to it's place of origin. It also means that salmon caught in other countries cannot be packaged, sold or advertised as Scottish Wild Salmon. Salmon joins the list of about 1,000 products which are protected by legislation, including Scottish beef and lamb.

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Photographer: Tim Hill

Wild Scottish Salmon lives for part of it's life in the high quality freshwater streams and rivers of Scotland and then spends most of it's life growing into adulthood in the Atlantic Ocean. It returns to the same freshwater tributary where it hatched, then it mates and spawns. Most adults die after this epic journey, only one in two hundred and fifty females return to the sea and repeat the process the following year. 

Wild salmon is expensive, so during the early 1970's salmon farming began. Research and development has kept pace with production allowing salmon farmers to improve standards of fish welfare, while preserving the Scottish environment. This is vital to the health and quality of the fish growing within it. Scotland is now the largest farmed salmon producing country in the EU, which is only 40% self sufficient in the supply of seafood.

The words "Scottish Farmed Salmon" on a label is your reassurance that the fish you are buying has been produced to the highest standards of welfare and environmental care. The RSPCA's freedom food scheme is a charity dedicated to farm animal welfare. When you see the freedom food label, you know that animals have been kept to strict RSPCA welfare standards. These standards cover the whole animals life, not just their time on the farm.

So make one small change to your shopping and one big change to farm animal welfare. 

Chicory, Orange & Walnut Salad

Chicory is a perennial herbaceous plant that is slightly bitter and popular in winter salads. The individual leaves can also be separated out and used with dips or they can be cooked to give them a completely different flavour. For this recipe, a hint of sweetness from the oranges suits chicory well.

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Photographer: Roddy Paine

Serves 4

2 heads of chicory
2 oranges, segmented
40g / 1 1/2 oz walnut pieces
1 tbsp red wine vinegar
5 tbsp olive oil
pinch of sugar
salt and ground black pepper
fresh parsley to garnish

1- Separate the heads of chicory lengthwise into individual leaves.
2- Put the vinegar, oil, sugar, salt and pepper in a screw top jar and shake well to mix. 
3- Taste the dressing and adjust the seasoning.
4- Pour the dressing over the salad leaves.
5- Scatter the chicory with the oranges and walnuts. 
6- Garnish with parsley.

This would make a wonderful starter for a St. Patrick's Day lunch. Saint Patrick is the patron saint and national apostle of Ireland, who was credited in bringing Christianity to Ireland. It is celebrated on March 17th which is the anniversary of his death in the 5th century.

The longest running Saint Patrick's Day Parade in North America occurs each year in Montreal, whose city flag includes a shamrock in it's lower-right quadrant.
Happy Saint Patrick's Day!