Wednesday, 20 May 2015

BBC Good Food Show Summer Ticket Giveaway.

It's Back. BBC Good Food Show Summer is back in the heart of Midlands between 11th June and 14th June at the NEC arena. This will be my fourth year that I have attended and on every occasion, whether it's Summer or the Winter shows, I have been inspired by the demonstrations, the recipes and  the stalls. If you have never been before, take a look at my previous blog posts BBCGFS Summer 2014, BBCGFS Winter pt 1 and pt 2. This year is no exception and luckily for readers of Food Glorious Food, I have five pairs of tickets to giveaway, which I am sure you are ecstatic about being in food heaven. The Supertheatre is back with top chefs including: James Martin (one of my favourite chefs), Tom Kerridge, Mary Berry and Michel Roux Jr. The Summer Kitchen will be a combination of Bakes and Cakes and Eat well with new chefs Hemsley and Hemsely taking to the stage. The interview stage is where you can ask all your favourite food questions to your foodie heroes such as Andy Bates, Glynn Purnel and Peter Sidwell.





To be in with a chance of winning a pair of tickets, follow the instructions below.

  • Follow the instructions on the rafflecopter widget.
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  • For additional entries follow me on Instragram, Google Plus, follow me on Twitter
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  • Rafflecopter will pick a winner at random.
  • The competition will run from 19.05.15 -29.05.15
  • Winners will need to respond within 3 working days.
  • BBC GFS will dispatch the tickets.
  • All tickets are general admission 
  • Tickets do not include entry to the Supertheatre or for Saturday entry .
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway

Saturday, 16 May 2015

Sea Bass with Coriander and Chilli with Min Frire.

I remember Shelina Permalloo from winning Masterchef 2012, her vibrant, colourful and exotic flavours helped her win one of the most revered cookery show on TV. I've been following her beautiful cookery dishes on her social media channel and when I saw her book on offer at The Works in January, I flicked through it and immediately purchased it. Sunshine On a Plate has been sitting on my book shelf for the last 4 or so months but with me attempting to improve on my cooking, I need to challenge myself with new genres. I will be of course, continuing with my love of Jamaican and Caribbean food, but will expand on other less familiar cuisines to me such as Mauritian, Persian and Korean with the view to share these on my blogs. Now, back to this recipe, the Sea Bass with Coriander and Lime was one of the first recipes I bookmarked. There was something so summery about this fish (if you purchase or own her book you will see the stunning photography) and as the weather gets warmer, I am craving fish and lighter dishes. I tweaked this recipe as I did not have any fresh coriander, but for me it still worked. The sea bass was beautifully cooked, tender and lightly spiced, all the flavour complimented each other. I chose to serve this with Min Frire, a vibrant, fiery and moreish Chinese inspired side dish. Noodles will never be the same. Trust me. 

Sea Bass

Min Frire

Sea Bass and Min Frire.
Recipe for Sea Bass with Min Frire.
Sea Bass with Coriander and Chilli
1 X 1 kg whole sea bass, gutted and scaled
1/2 bunch fresh coriander, roughly chopped
2 red chillies, finely chopped
1 tbsp cumin seeds, toasted
2 tbsp extra-virgin olive oil
sea salt

For the dressing
Juice of 2 limes
1 tsp unrefined light muscovado sugar
1 tsp fish sauce
2 tbsp olive oil

Method
1) Preheat the oven to gas mark 5.
2) Clean the sea bass, wiping it inside and out the kitchen paper. Use a sharp knife to gently score the fish with 3-4 diagonal cuts on both sides. Stuff the inside of the fish with the fresh coriander.
3) Mix together the chillies, cumin seeds, olive oil and  salt and rub this mixture all over the outside of the flesh. Place the fish on a baking tray and bake in the oven for about 30 minutes. The skin should crisp up nicely as the fish is not covered.
4) Check if the fish is cooked - the flesh should be opaque and feel firm to the touch. Return to the oven for 5 minutes for necessary.
5) Meanwhile, whisk together the dressing ingredients. Once the fish is cooked, remove the fillets using two spoons and drizzle a little dressing over each portion.

Min Frire
Ingredients
8 Bundles dried egg noodles
1 tbsp sesame oil
2 tbsp vegetable oil
1 garlic clove, finely chopped
2 cm piece of fresh root ginger, peeled and grated
1/2 white cabbage, finely chopped
2 carrots, peeled and chopped into matchsticks
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp finely chopped garlic chives

Method
1) Cook the dried noodles in boiling water according to the packet instructions, until just cooked or al dente. Drain and toss through with the sesame oil to prevent the noodles from sticking. Set aside.
2) Heat the vegetable oil in a wok, add the garlic and ginger and fry for 1 minutes until fragrant. Add the cabbage and carrots cook for 4-5 minutes, stirring constantly to prevent anything from burning at the bottom of the wok.
3) Add the cooked noodles, soy sauce and oyster sauce and stir0fry for another 2 minutes, making sure all the noodles are mixed with the vegetables and have taken on the colour from the soy sauce. Remove from the heat, toss through the garlic chives and serve immediately.

xxx

Thursday, 14 May 2015

Hotel Chocolat: Large Chocolat Dipping Adventure Giveaway.

I adore chocolate and I know you do too. I think the people working at Hotel Chocolat know how much I adore and how much my readers adore Hotel Chocolat products, hence they regularly offer me and you guys the opportunity to sample their beautiful products (that's what I like to think). Hotel Chocolat have a selection names "Superhereos" which are in fact, top rated and most popular chocolates on sale. This range includes:  Eton Mess, The Brownie, Classic Champagne Truffles and Cocoa Beer, he Chocolate Biscuit Tin and Iconic: including Large Chocolate Dipping Adventure and The Sleekster Everything. I was asked whether I wanted to review a product and I chose the Large Chocolate Dipping Adventure (retailing at £35), however with an impending holiday to Jamaica (where I want to look my best), I decided to offer a giveaway for all you lovely readers. The Hotel Chocolate Dipping Adventure will appeal to all the chocoholics out there, a combination of milk, dark, white and caramel chocolate pots with fruit, nuts and biscuits to dip into this chocolicious delight. Described as the perfect entertainment for dinner parties, friends and family, this is the perfect thing to get out after a dinner party say, or when you are having family time.
To be in with a chance of winning this fabulicious prize, follow the instructions below.
  • Follow the instructions on the Rafflecopter
  • Leave a comment on my blog (This Is An Essential Requirement). For additional entries, follow me on Instragram, like my Facebook page, follow me on Twitter, Google + and follow Hotel Chocolat on Twitter
  • All entered will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 14.05.15 -14.06.15
  • Winners will need to respond within 7 days.
  • Hotel Chocolat will dispatch the items.
  • The competitions is open to UK residents only. 
a Rafflecopter giveaway
xxx

Saturday, 9 May 2015

Olive It with Omar Allibhoy

I was lucky enough to be invited to Olive It event last month, with top Spanish chef, Omar Allibhoy. I never heard of Olive It prior to receiving the email from the PR company promoting this event, but after doing some thorough research, I was more than excited to reply yes and attend the event, hosted at Becketts Farm, Birmingham. Olive It is an EU funded project which aims at promoting and celebrating olives; their versatility and how easy it is to in-cooperate olives into every day meals.
 I have really only eaten olives in restaurants with some crusty bread and on occasion in a Greek feta salad at home, so I was excitingly looking forward to expanding my knowledge on the diversity of olives. Unfortunately, I arrived a little late to the demo (thanks to the M6 motorway) so I missed Omar showing the rest of the students how to make candied pitted olives and cherries in a sweet wine sauce. I know what you are thinking, olives in a dessert sound unusual but they were good and Omar and another chef went through the process of making this unique dessert. Once our desserts were made and carefully put in the fridge it was off for our main course: Queen olive-stuffed meatballs with tomato and olive sauce.  This dish was an eye opener for me; I'm almost an expert in making meatballs, but I loved the method of stuffing the olives inside the meatballs alongside adding the meatballs to the sauce. I thoroughly enjoyed making and eating this, whilst I nibbled on some beautiful European olives. Whilst the meatballs were resting we made the coarse pate, of mixed olives, manchego cheese, and pistachios which we served with fresh crusty bread. The food cooked was delicious and I can't wait to try out more olive based recipes like this at home. There are so many recipes to try and chose why not have a look at the menu.
Here are a few snaps from my time at the Olive It event.


Dessert in the making.


Ingredients for meatballs. 
Meatballs in the making. 

Meatballs pre-cook.

Meatballs cooking. 

Ingredients for the tapenade. 

Tapenade. 

Feasting of my labour. 


Meatballs cooking. 



As you can see from all my pictures I thoroughly enjoyed my time at Olive It event,  take a look on their website as there may be an event near you soon.

Disclaimer: I was invited to attend this event (which I am incredibly grateful), as always all opinions are my own. 

xxx

Wednesday, 6 May 2015

Easy Jamaican Vegetable Patties.

I was unsure whether to write "Easy" in the title post for my vegetarian version of classic Jamaican patties. I suppose the word "easy" can be subjective and many people who may have never made pastry from scratch or homemade patties before may not automatically consider this recipe to be easy, but in my opinion this is easy to make (in comparison to the meat fillings). I've been in love with this classic Jamaican street snack, which also doubles up as a lunch item for many years now since I was a young child. There is something magical with each bite of the turmeric buttery pastry which is loaded with a hot, spicy filling of your choice. You may think, why make my own when I can purchase them relatively cheaply (especially if you live in the big cities), but I can assure you, homemade patties supersedes taste and texture wise compared to any packaged one brought from a shelf. 
I also like my Jamaican vegetables for many reasons: they are versatile and can be eaten as an evening meal, if you so desire, throughout the year. In the summer months, my preference for my patties is for this to be served with a simple bistro salad and a dipping sauce, whereas in the winter months, I want my patties sandwiched in between slices of Jamaican hardough bread and eaten at lunchtime to provide some warmth in the colder months. The filling for these veggie patties is fairly classic: sweetcorn, sweet potato and garden peas (the British influence rubbing off here) and will go down a treat with meat lovers (it's hearty) and vegetarians alike.
Here are how my vegetable patties turned out:
Vegetarian Patties.

Vegetarian Patties.

Vegetarian Patties.

Vegetarian Patties.
Vegetarian Patties.

Vegetarian Patties - pre bake.

Recipe for Easy Jamaican Patties - Makes 8 large patties.
For the pastry
520g plain flour, plus more for dusting.
250 g butter, diced
3 tbsp ground turmeric
140 ml cold water
pinch of salt
egg yolk, beaten.

For the filling
2 sweet potatoes, peeled and diced into cubes.
100g cheddar cheese diced.
180g tinned garden peas.
260g tinned sweetcorn
2 spring onions, outer skin removed and sliced.
1 red scotch bonnet pepper, seeds removed.

Method
Start with making the pastry. Sieve the plain flour in a large mixing bowl, add the diced butter and using your fingers rub in the butter with the plain flour until the mixture resembles breadcrumbs. Add a pinch of salt and the cold water. Using your hands, begin to knead the dough (as if you were kneading bread) into a ball.
Place the pastry dough in the fridge for around 15 minutes, to let the pastry “firm up”. Whilst the pastry is in the fridge, begin to prepare the filing. Add the sweet potatoes into a pan and add boiling water ensuring the potatoes are covered. Boil for around 7 minutes, then drain in a colander, then quickly run the cold tap over the potatoes (this is to make the potatoes easier to handle).
In a large mixing bowl, add the cheddar cheese, sweetcorn, scotch bonnet pepper garden peas, spring onions and sweet potatoes. Mix the ingredients together with a wooden spoon until thoroughly combined.
Preheat the oven to gas mark 6.
Remove the pastry from the fridge, add a sprinkle of plain flour then roll the pastry with a rolling pin into a rectangular shape. Once the pastry is rolled, using a cereal sized bowl, place this over the pastry and cut around it for perfect circles.
Fill one half of the circle with the filling, leave ½ an inch or so around the edges. Carefully fold over the non-filled part of the circle over, pressing the edges together with a fork. Your patties should resemble a half moon.
Place the patties in an oven dish and brush, liberally with the egg yolk. Place the patties in the oven and bake for 30 minutes or until the patties are golden brown in colour. 
Enjoy.


I'm sharing my Vegetable Patties to a few blog challenges. The lovely Jacqueline from Tinned Tomatoes is hosting Meat Free Mondays, where readers can share their favourite meat free dishes.


Allotment 2 Kitchen is hosting a monthly challenge Vegetable Pallette. This months theme is your favourite vegetable, I adore sweetcorn and as this recipe included sweetcorn, I thought I would share this.

Simply Eggcellent, this monthly challenge hosted by Belleau Kitchen, this month's theme is to share savoury recipes which include egg. My veggie patties fits the bill here. 



The Pastry Challenge is a new monthly challenge hosted by Jen's Food and Lisa from UnitedCakedom, the aim as stated in the title is to share recipes involving pastry. This month's theme is picnic and wouldn't my patties make a lovely picnic? 




Credit Crunch Munch is a monthly theme by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours , this month it is hosted by Lucy from Baking Queen.  As my vegetable patties contain tinned vegetables and is relatively easy to make, I thought it would be an ideal entry. 

xxx

Sunday, 3 May 2015

Jubella Apron Review.

There are some necessary kitchen accessories that I truly believe all cooks should have in their kitchen. I'm not taking about utensils or kitchen gadgets, but another essential, one which is required if you are training to be a chef, the apron. Aprons are worn by many cooks and chefs throughout the country offering a protective piece of clothing from spillages when cooking or baking. Gone are the days of the plane white apron, which I am incredibly pleased about. As I have grown in my cooking, I have been lucky enough to be sent some aprons to review, but none have been quite so pretty as this wonderful apron entitled "Butternut and Turquosie Apron" by Jubella
Before I share my thoughts on the apron, Jubella offers something that I have not seen before during my time food blogging, contemporary vibrant prints in the form of Aprons and Oven gloves. Inspired by the "laid back coastal lifestyle and Africa being a place of vibrant colour and energy", the kitchen collection will brighten up any kitchen across the UK. I think this apron is perfect for summer: so colourful, vibrant and bold, I can't wait to wear mine during my family BBQ. I also plan to wear this beautiful apron when I eventually get round to Vlogging. There is such a fabulous range of aprons and oven gloves which are on sale on this site which will make a fashionable bold statement in your kitchen. Excuse, the lights on my photos, it's something I am working on.




Disclaimer: I received this beautiful apron for review purposes, as always I was not required to write a positive review.
xxx

Thursday, 30 April 2015

Round Up of Foodie Goodies #5 March - April 2015

It really has been another bumper two months for Food Glorious Food with a whole host of reviewing taking place, for which I am eternally grateful. I love sharing all the latest food products, events and cookbooks and hope you are inspired by my latest round up of Foodie Goodies.

Pickliz are a food company specialising in supplying a Haitian Spicy Condiment. In all honesty, I've never heard of Pickliz before, but that's the beauty of Twitter, you can discover new and exciting food brands. Pickliz is eaten throughout Haiti and is a fiery condiment made using my favourite peppers, Scotch Bonnet Peppers.  I love the theme behind this brand "Warmth in the Cold" and that what the picklz. The picked scotch bonnet (alongside carrots, onions and cabbage) perfect accompaniment to jazz up your meats and veggies. I've served mine with BBQ ribs, alongside having a good dollop with rice dishes. 
Pickle

It seems that a month does not go by without me reviewing products from luxury chocolatiers, Hotel Chocolat - which is just the way I like it. For Easter I was  treated with this incredibly rich and decadent Rocky Road Easter Eggs. Easter Eggs have never tasted so good! I'll be hosting another fabulous giveaway from Hotel Chocolat on my blog soon.


Spice Kitchen
Spice Kitchen have been long supporters of my blog and are quickly becoming the UK leading pace for luxury and authentic Indian Spices. I was sent a selection of their new (and exciting) spices. New flavours include Sri Lankan Spice Mix, Chinese Spice Blend, Rasel Hazelnut, Baharat and my favourite jerk seasoning, amongst others.

Chili and Ginger Noodles with Pork Belly using their Chinese Spice. 

Stellar Tate
The kitchen geniuses behind the Stellar Tate range launched a set on innovative stackable casserole dishes and pans. I was lucky to review their style casserole pan. Take a look on the link for my full review.
Casserole Pan


Russel Hobbs Slice and Go.
With all the healthy eating that is the current of vogue at present, I was incredibly pleased to review Russel Hobbs Slice and Go. This is the perfect machine for shredding and perfectly grating vegetables. Who knew vegetables could be so attractive?


Olive It
I was fortunate enough to be able to spend an evening cooking with renowned Spanish chef Omar Allibhoy. We served a 3 course meal in-cooperating olives. I will be sharing this on my blog very shortly...... watch this space.


Located in the Bullring, Birmingham, Wrapchic offer a fusion of Indian and Mexican cuisine, all served perfectly for lunchtime. All recipes are cooked in a centrally location and offer beautiful lunches. Wrapchic started off with 1 outlet two years ago, they now have 12 outlets which I think is in part due to the wonderful food that is served here. Their main target marker is the lunch market, which I think is handy when you want a quick bite when at work or shopping. There is also a new breakfast menu, a perfect way to start the day. I tried the fish malabari (pangasius fish in a tangy malabari sauce) which was absolutely delicious. I can't wait to visit again :-) x 
Wrapchic.

Wrapchic.

Wrapchic.

Botanist restaurant
I was excited and very pleased to review the newly launched Botanist restaurant in Birmingham. The decor is simply stunning and the food divine. Take a look at my full review on the link.

Cookbook reviews. 
I love reviewing cookbooks and have reviewed two very recently, Great British Cooking and Vanilla Table. Take a look at my review post, hopefully you will be inspired to add another addition to your cookbook shelves.


xxx
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