Father’s Day!

This Sunday 16th is Father’s Day! The perfect day to show your dad how much he means to you and we don’t know about you but the way to our dad’s heart is through his food. Don’t worry we’ve got some delicious foodie ideas to treat him from breakfast until dinner.

PPStreakyBreakfast is the most important meal of the day so they say; why not make the perfect start to your dad’s day with a deliciously hearty breakfast bap? Filled with meaty W. F Chinns sausages, Devon Choice smoked streaky bacon, Bury black pudding and any other accompaniment you can think of – we like adding in an egg and maybe some hash browns or sauteed potatoes – but whatever you decide this is sure to put a spring in his step first thing in the morning.

A Chunk of Devon pie or pasty makes a great lunch or snack any time but we think it makes the perfect treat for your dad this Father’s Day. Their traditional chunk steak pastysteak pasty made with free-range locally sourced beef and wrapped in delicious short crust pastry is their bestseller and also the most decorated Devon pasty having won nine consecutive Taste of the West Gold awards. If your dad is doing his bit for the planet and trying to cut down on meat never fear, the new spicy jack pasty is packed full of flavour with lightly curried spices, coconut milk and delicious jackfruit for a great meat-free alternative.

Dinner time and after a day of indulgence what more could you want than more quickes_extra_matureindulgence!? A quick and simple dish with big, hearty flavours beer mac ‘n’ cheese is one of our guilty pleasures and we’re sure dad will love it too. We like it with both Quicke’s Extra Mature and Quicke’s Oak Smoked for maximum flavour with a light pale ale but choose his favourites and he won’t be disappointed.

We wish all the dad’s out there a happy Father’s Day – filled with some delicious food of course!

facebooktwitter

Pancake Day!

Can you believe it’s Pancake Day next week? Already the year is absolutely flying by and in celebration of Shrove Tuesday we’ve got some recipe ideas for some delicious pancake fillings/toppings.

We’re not being purist here so if you’re a simple lemon and sugar fan you’re looking in the wrong place; instead why not mix things up with the classic American sweet/savoury combination of bacon and maple syrup, delicate and fresh smoked salmon with some creme fraiche or go completely off piste with a Mexican quesadilla style pancake? We promise they are all delicious!

PPStreakyAll of our pancake inspirations use a simple pancake batter base made using eggs, plain flour and milk. For this sweet and savoury classic we’ve used Devon Choice smoked streaky bacon and Canadian maple syrup for the delicious mix of salt and sugar combined with the soft, fluffy texture of pancakes. Pile your toppings onto warm pancakes for a simple yet decadent breakfast or brunch.

With this one the blanched spinach is added to the pancake batter before frying; this gives them a lovely green colour and delicious flavour. Once each pancake is cooked place in a low heat oven to keep warm while you fry the rest. Top the5b057383-dbb8-4659-8b30-a73800a70a0f_800x800 pancakes with as much smoked salmon – we love the delicate John Ross smoked salmon for this – creme fraiche and dill as you like and add a squeeze of lemon juice for freshness.

This recipe is more of a brunch than breakfast but it’s perfect for meat and flavour lovers. The filling needs to cook for a while but trust us it’s worth it! Use good quality chorizo for that lovely smoky flavour and trimmed belly pork and cook with chopped tomatoes, paprika and chorizosartachipotle chilli flakes for around two hours or until the pork can be pulled apart with a fork. Load your pancakes with the filling and maybe some creme fraiche or sour cream.

We’re loving the flavours of Mexico at the moment so we thought why not extend this to pancakes? Made using traditional pancake batter, scatter chopped peppers, coriander, avocado, chillies and crumbled mozzerella over a pancake and cover with another pancake. Transfer to a baking tray and cook at 180 degrees for five minutes until the mozzerella begins to melt. If you prefer you can use feta cheese or any good cheese really, we found the gooey, creaminess of the mozzerella really worked with the hot chilli flavour.

We’re not sure yet which one of these we’ll make for the big day, perhaps all four and a traditional lemon and sugar for dessert if we’re not sick of pancakes by then!

facebooktwitter

Warming Winter Recipe Ideas

It’s that time of year again; Christmas is over, it’s still cold and summer seems like a long way away. What we need right now is some comforting, hearty food to see us through until spring – at the very least until next week. We’ve come up with some great tasting menu ideas for a mid-week dinner that’ll have you feeling brighter in no time.

Chorizo and Butter Bean Stew
This chorizo and butter bean stew is rich and hearty – perfect for these cold winter nights and bursting with smoky, flavours and a slight kick from the paprika and chilli powder. This is surprisingly filling and delightfully warming. We love it hot pot style with some thinly sliced potatoes on top but it would also be great with some jacket potatoes for lunch or even some rice or pasta.

Ingredients:chorizosarta
1 tbsp oil
200g diced chorizo
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp chilli powder
1 tin butter beans, rinsed
2 tbsp dried parsley
1 tin chopped tomatoes

Method:
1: Heat the oil in a saucepan, add the onion and garlic and cook until beginning to soften.
2: Add the chorizo, paprika and chilli powder and cook for 2-3 minutes.
3: Add the chopped tomatoes, butter beans and parsley and bring to the boil.
4: Turn down the heat and allow to simmer gently for 30-40 minutes and it’s ready, if you’re adding the hotpot topping, peel and thinly slice 900g potatoes, transfer the stew to a casserole dish and top with the potatoes. Drizzle with some melted butter and cook at 200C for 1½ hours until the potatoes are cooked through.

Mac ‘n’ Cheese
A comforting winter staple that is beautifully gooey and more-ish. We’ve kept things simple with only one type of cheese but with the complex richness of Quicke’s mature Cheddar we don’t think it needed any more. The crunchy breadcrumb and Parmesan topping adds delicious variety and texture that we could happily eat all winter – if only our waistlines agreed!

quicke matureIngredients:
100g butter
100g plain flour
400g Quicke’s Mature Cheddar, grated
1 tbsp dijon mustard
1 pint milk
500g dried macaroni, or other tubular pasta
60g breadcrumbs
50g Grana Padano, grated

Method:
1: Heat the butter in a large saucepan until melted then add the plain flour and cook for 1 minute until combined thoroughly.
2: Add the mustard and remove from the heat.
3: Whisk in the milk and put back on the heat. Stir continuously until the sauce thickens.
4: Add the Cheddar and stir until it has melted into the sauce then remove from the heat.
5: Boil the macaroni in salted water for 10-12 minutes, or until al dente and drain.
6: Butter an oven-proof dish and pre-heat the oven to 200C.
7: Stir the macaroni into the sauce and pour everything into the buttered dish.
8: Mix the breadcrumbs and Grana Padano together with some black pepper and scatter over the top of the pasta. Bake for 25-30 minutes until golden.

Chicken & Smoky Bacon Pie
Pie is the ultimate comfort food and we think this version really hits the spot. The smokiness of the bacon is delicious with the rich and creamy sauce – not for the January dieters among us! We used the cheats version of shortcrust pastry but if you have the time it’s great to make your own, if not this works just as well. Serve with some chunky chips and greens or buttery mash and gravy for extra decadence.

Ingredients:smoked bacon
225g ready rolled shortcrust pastry
1 tbsp oil
2 chicken breasts, cut into cubes
250g smoked bacon (about 7 rashers), cut into small pieces
100ml white wine
2 tsp fresh thyme
100ml water
50ml double cream
1 medium egg, beaten

Method:
1: Pre-heat the oven to 180C.
2: Heat the oil in a large pan and brown the chicken and bacon.
3: Add the wine, water and thyme and season with black pepper.
4: Bring to the boil then reduce the heat and simmer for 15-20 minutes or until the liquid has significantly reduced.
5: Remove the pan from the heat and gently stir in the cream until combined.
6: Pour the filling into your pie dish and roll out the pastry for the lid.
7: Lay the pastry over the pie dish and trim the edges – remember to make a hole in the middle for steam to escape, seal and brush with the beaten egg.
8: Cook for 25-30 minutes until golden.

These dishes would make delicious mid-week winter meals, let us know how yours turn out!

facebooktwitter

Smoking for Foodies

smokingWe have been smoking food for generations; using it to preserve food for long periods of time and for its tenderising and flavour carrying properties. It has been suggested that the recent resurgence of smoking food comes from a primeval attraction to fire and the memories it evokes, the smell of meat roasting on a BBQ is probably the modern equivalent of this as we imagine the delicious, tender meat we are about to eat. Cold smoking is generally used to smoke cured meats and fish as the temperature is usually kept to between 20-30bbq degrees meaning that the food being smoked is not cooked but merely infused with the smoky flavours. Hot smoking exposes the food to both heat and smoke and this is used to fully cook foods, creating moist meat and full, smoky flavours.
We stock a variety of smoked foods including the traditional cheese, fish, bacon and meats and we’ve listed some of our favourites below.

s9090Smoked Fish
Our John Ross smoked salmon is cold smoked over oak chips in the same red brick kilns used in the 19th century. The smoking process produces succulent flavours and a tender texture in the salmon which is sustainably farmed in the pure, clear waters of Scotland. This is available in 100g packs ideal for 1-2 people. We source the rest of our smoked fish range from Jacksons Fishmongers of Newton Abbot who prepare and smoke the fish sourced from Brixham fish market in their own kiln. We currently stock their rich and meaty smoked mackerel, smoked mackerel with crushed black peppercorns, lightly smoked trout and the classic Victorian breakfast dish, butterflied smoked kippers.

Smoked Cheese
We currently stock a variety of smoked cheeses all with varying degrees ofsmoked smokiness and flavour. Based in the lush valley of Newton St Cyres near Exeter the Quicke’s Oak Smoked cloth-bound cheddar is one of our favourites. It is naturally cold smoked over oak chips from their own trees for up to four hours, creating a subtle smokiness that compliments the cheeses’ buttery flavours.  Windyridge Cheese are artisan cheese makers based in Wincanton, Somerset. Their Bonfire Smoked cheese is made with smooth, creamy mature cheddar which is infused with rich, smoky flavours and dusted with paprika. The Dorset Red is made by Ford Farm Cheesemakers in Dorset. Their traditional mature cheddar is cold smoked over oak chips overnight which results in its distinctive smoky flavour and rich amber colour.

englishcuresmokedbackSmoked Meats
Our English cured smoked bacon is sourced from Devon Choice of Teignmouth, their bacon is full and rich in strong, smoky flavours which are great in pies, bacon sandwiches or a quiche Lorraine. The majority of our cured salamis are also lightly smoked including Danish, peppered and chorizo – our chorizo is also coated in smoked paprika for extra flavour.

facebooktwitter

Midweek Recipes

Cooking during the week can often be uninspiring and more concerned with filling up than actually focusing of flavour. These simple, quick and easy recipes will turn midweek meals into gourmet delights.

Bacon and Stilton Risotto 

A tasty risotto that can be ready in just 15 minutes, this uses smoked, streaky bacon and Tuxford & Tebbutt Stilton to create a rich and creamy risotto.

bacon-and-stilton-risotto2Ingredients:
400g risotto rice
2½ pints hot chicken stock
125g smoked streaky bacon
50g crumbled stilton
large handful chopped curly parsley

Method:

1: Heat a large pan until hot, add the rice and toast for 1 minute. Gradually add the stock making sure to stir well after each addition, only add more once the stock as been absorbed. Continue until the rice is cooked.
2: While the rice is cooking preheat the grill. Grill the bacon until crisp and set aside to drain on a kitchen towel, roughly chop.
3: Stir two-thirds of the bacon and parsley into the risotto then crumble in the stilton. Garnish with the remaining parsley and bacon.

Spanish Style Sausage and Chorizo Tray Bake

Bring the tastes of Spain to your dinner table with this easy to prepare and great tasting bake, best of all – all in one pot so less washing up! We’ve used W F Chinn’s red onion sausages which go really well with the paprika and oregano flavours as well as authentic Spanish chorizo dry cured with smoked paprika.

Ingredients:

1 red onion, cut into wedges16402926_252133628557583_5575190899514164418_o
500g new potatoes, quartered length ways
8 whole garlic cloves, unpeeled
8 tomatoes, quartered
4 courgettes, sliced
75g chorizo, sliced
8 Chinn’s red onion sausages
½ tsp smoked paprika
½ dried oregano
1 green pepper, sliced

Method:

1: Preheat the oven to 200C/ gas mark 6. Put the onions, potatoes, garlic, courgettes and tomatoes into a large roasting tin and season with salt and black pepper, toss together and roast for 20 minutes.
2: Meanwhile slice the chorizo and score the sausages. Mix the paprika and oregano together and set aside.
3: Take the roasting tin out of the oven , add the sliced pepper and scatter in the chorizo then turn everything over a few times. Place the sausages on top and sprinkle with the paprika and oregano. Return to the oven for 20 minutes and its ready to serve!

Haloumi with a Lime and Caper Salad

Ready in under 30 minutes, filling yet reasonably healthy this is a cheese lovers delight. We’ve used authentic Greek haloumi, dry fried for that crispy coating.

Ingredients:

1 250g haloumi cheese
2 tbsp flour
1 large tomato, diced
2 spring onions, chopped69zshSap_720x450_a9f2cd03

For the dressing:
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 heaped tbsp capers, drained
1 garlic clove, finely chopped
1 heaped tsp wholegrain mustard
1 heaped tbsp fresh coriander leaves, chopped
2 tbsp extra virgin olive oil

Method:

1: Unwrap the cheese and pat it dry with kitchen paper then slice it into eight slices, including the ends.
2: Prepare the dressing by simply whisking all of the ingredients together in a small mixing bowl
3: Heat the frying pan on a medium heat, no oil is needed for dry frying the haloumi. Press each slice of cheese into the flour to coat it on both sides. Cook for 1 minute on each side.
4: Assemble the salad and serve the haloumi on top with the dressing.

facebooktwitter

‎Breakfast Week‬

So we all know by know breakfast is the most important meal of the day. So to coincide with national breakfast week I will be showcasing some of the many ‘breakfast type’ products we have to offer. Today I will start with sausages!!

We do two types of catering frozen sausage. Gill’s & Pennylane.

IQF Gills Sausages 4’s or 8’s £11.75 a box
or
IQF PL Sausages 4’s or 8’s £6.95 a box
Both popular and good catering sausages.

We will soon be selling an English IQF Sausage exclusive to ISCAISCASausage Foods so watch this space for more details!

Don’t forget we also sell a mixture of local fresh Devon sausages. W.F. Chinns traditional pork sausages are made in Devon. All their sausages are made using meat sourced from local Westcountry farms.

www.wfchinn.co.uk – take a look yourself for more details. They have all sorts of different flavours, these are all available to purchase through ISCA Foods.

 

facebooktwitter