Black Farmer Sage and Onion Pork Loin Joint

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Having been sent a couple of Sage & Onion Pork Loin Joints from the Black Farmer to try before Christmas, we had one straight away and froze the other one to enjoy for another meal and also to judge what it’s like after it’s been frozen, thawed and cooked.  I took the last one out of the freezer last night before going to bed and put it in the fridge to defrost until we were ready to cook this evening’s dinner.

Black Farmer Pork Loin joint

The Pork Loin joint, weighing in at 500g,  is recommended to serve 2 (though it’s more than adequate for my husband, myself and my daughter to share). It’s cook in the bag and comes in its’ own foil tray, so there’s no mess in your oven to have to clean up after cooking. It has a delicious coating of sage and onion on the top and sides, so there’s also no need to worry about having to add your own flavourings to it.  Simply remove it from the fridge, pop it into a preheated oven at 200°C (180ºC for a fan oven) and let it cook for 55 minutes. Remove the joint from the oven and allow it to rest for a further 15 minutes whilst you finish cooking the rest of your dinner. When you’re ready to serve, cut open the bag – adding the juices contained within the tray to your gravy for a little added deliciousness.

Black Farmer Pork Loin joint

Then simply slice and serve.

Black Farmer Pork Loin joint

The perfect mid week dinner, ready prepared, hassle free, easy to cook & very tasty too!

I served ours with potatoes and veg with a home made onion gravy, enhanced with the pork loin juices.

Black Farmer Pork Loin joint

I was sent two of the Black Farmer Sage & Onion Pork Loin Joints free of charge to review. I was under no obligation to post a review on the samples.

BBC Good Food Show Bloggers Day Out at Warner Edwards Gin

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A few weeks back I was invited, as one of the BBC Good Food Show bloggers, to visit Warner Edwards gin distillery in Northamptonshire.  As a local Northamptonshire girl and a fan of their gin already, there was no way I was going to pass this one up! So, with the day booked off work and the services of my husband employed as my chauffeur for the day, I went the 15 miles from my home to the beautiful little village of Harrington, where their distillery is based.

Tom (Warner) and Sion (Edwards) met at agricultural college and have been the best of friends ever since. They are both from farming backgrounds and the distillery is actually based in a converted barn on Tom’s parents’ family farm, where the water they use to manufacture the gin and cut the alcohol is taken from one of the many natural springs which emerge from the land on the terraced fields upon which the farm looks.

After arriving and being met by Sion, we were taken indoors to meet their beautiful copper Arnold Holstein Still called ‘Curiosity’. Why is she called Curiosity? Well, the story goes (and there are paw prints to prove it), that when they laid the concrete floor ready for the still, they came back the next morning to find cat paw prints embossed into the now dry concrete; so as the saying goes “Curiosity killed the cat, but satisfaction brought it back”.

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One of the first thing that hits you as you enter the distillery, along with the warmth, is the distinctive smell of the juniper and the other ten botanicals that they use in their distilling process, which includes coriander and nutmeg. The beautiful patina on the copper is produced by the heat of the process within creates some gorgeous colours.

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The gin distillation process takes approximately 7 hours, with the spring water, barley, grains and botanicals being added to the gleaming 500 litre pot.  The copper in the pot natrurally absorbs the acids, cyanides and carbonates that the botanicals add to the sprit.  From there, the spirit is distilled through the 4.3m high column of 8 bubble plates, a defleginator and a catalyser to produce the spirit which is then cut down to 44% ABV using the natural spring water from the farm.

Their first batch was brewed in November 2012 as a Harrington Dry Gin. From there, in 2013 they introduced their light and fragrant Elderflower Gin, made from locally picked elderflowers near both Tom & Sion’s family farms in Northamptonshire and Wales. Their limited edition of 2000 bottles sold out in next to no time and surprised them with it’s popularity! Next to be introduced into the Warner Edwards gin family came their Sloe Gin in December 2013, followed by their latest creation of Victoria’s Rhubarb Gin in September 2014. The rhubarb used to create this gin has firm roots and history traceable to the Buckingham Palace garden of Queen Victoria herself.

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imageThe intital aim from Tom and Sion was to produce a spirit that you were able to drink both neat as well as with a mixer, and they have certainly achieved this with their current range of 4 delicious gins. They had to perform their initial research (carried out in the local pub) twice, because by the end of the first night and the end of the glasses of lots of different gins, they realised they hadn’t taken any notes.  So off home to sober up and start the process anew WITH note taking this time!

In 2013, within 6 months of their launch, Warner Edwards won a Silver in the prestigious San Francisco World Spirit Awards, followed by a very impressive Double Gold Award in 2014.

Currently you can buy Warner Edwards award winning gin directly from them, or from Fortnum & Masons, Marks & Spencer as well as Waitrose and independant retailers.

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Thanks to the BBC Good Food Show organisers, River Street Events, for the invitation, and to Warner Edwards for their hospitality. Together, with the lovely Alex From Gingey Bites Blog, we raise our glasses to your continued sucess, and join you in becoming ‘United in Sprit’. Cheers!

 

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Cooking with Stoves and Cyrus Todiwala

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I watched a fantastic demo at the Summer 2015 BBC Good Food Show by Cyrus Todiwala who cooked his Chicken Tikka Kala Miri Masala on the Stoves UK stand. Stoves UK were the official appliance supplier to the BBC Good Food Show this year and hosted their own Live Cook Stage, where you could see the likes of Cyrus Todiwala, Brian Turner, Stacie Stewart and Hemsley & Hemsley demonstrate their recipes.

I love that Cyrus is an advocate of British food and champions his ingredients, were possible, from the British shores. He explained and demonstrated how to cook this traditional of dishes to the audience along with his recipe for Burmese Glass Noodle Salad and Chazaan.  As Stoves proudly produce their Range cookers, built in ovens and hobs as well as freestanding cookers in Merseyside in the UK (see here for further information), this was the perfect partnership.

In association with Stoves UK, I was asked to recreate Cyrus’ recipe at home, which I did.  I can honestly say that these two recipes partner perfectly (with more than a little heat!)  I found Cyrus’ recipes incredibly easy to follow and thoroughly recommend you to have a go yourself.

Prepare your ingredients:

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Simply marinade your chicken the Tikka seasoning and set aside in the fridge for the flavours to infuse.

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Lay on a tray and cook in the oven.

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Prepare and cook the Burmese Glass Noodle Salad, then add the chicken tikka pieces on top.  I served mine with some soured cream to take the heat down a little bit and with a wedge of lime to squeeze over the top.

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Simply Delicious!  That you Cyrus, and thank you Stoves UK. xx

Stoves UK sent me a voucher with which to purchase the ingredients for these recipes.  The opinion stated above in respect of the ease of following the recipe and the taste of the dishes is personal and was not influenced by the provision of the voucher.

FireFly BBQ Foods

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One of the products I was given to try from an exhibitor at the BBC Good Food Show came from FireFly BBQ in the form of a Memphis Pig Rub and a bottle of their Memphis Red BBQ Sauce.

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Seeing as I hadn’t prepared anything for dinner the other night, but had a couple of chicken breasts in the fridge that needed using up, I decided that I’d improvise and give my chicken a quick rub instead!

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Whilst I left my chicken to take on the flavours of the rub, I sliced an onion and a red pepper, then prepared my rice ready to cook.  As I put on the water to boil for my rice, I sautéed off my chicken, onion & peppers in the wok, then as the rice went in to boil, I added the bottle of Red BBQ sauce to the wok & cooked it down to become a delicious sticky sauce.

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Sprinkled with a few chopped spring onions, this became a quick, tasty and delicious dinner.

I was given the Memphis Pig Rub and the Memphis Red BBQ sauce to try by Firefly BBQ.  I was under no obligation to provide a review, positive or otherwise.