Smoking for Foodies

We 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 between 20-30 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.

smoked_salmonSmoked 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.

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New Flavoured Sausages!

Established more than forty years ago W.F. Chinn are producers of high quality burgers and sausages made in Crediton, Devon. Building on the legacy of founder Mr Chinn owners Tony & Rose Palmer are continually developing new and exciting flavours using 100% British meat.

Popular flavours include their honeyroast pork sausages with a deliciously sweet twist, traditional cumberland sausages, pork and red onion and chorizo sausages. This month also sees the introduction of their smoked maple and chilli sausages as their flavour of the month. Rich and smoky these are perfect char-grilled on the bbq or enjoyed oven baked with peppers, onion, garlic and spices. The slight sweetness from the maple is complimented by the smokiness and hint of chilli. Why not try some for yourself?

Chinn’s also produce their own burgers including pork & apple and succulent beef burgers made using 100% British meat and available in packs of four. In short, they have all the meat you’ll need for your next bbq!

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Summer salads

houmous[1]

So the Met Office are predicting our hottest July on record……Better get the sun cream ready then. Or perhaps the umbrella, depending on what you want to believe.

One thing I can offer for sure though is our increased range of Delphi dips, olives & salads.

This really is the time to start stocking up on these products. They are the perfect partner to those Summer BBQs.

Have a look below at our extended range.

 

DESCRIPTION

 PER CASE
 Houmous Dip 170g x 6
Low Fat Houmous Dip 170g x 6
Carrot Houmous Dip 170g x 6
Black Olive Houmous Dip 170g x 6
Chargrilled Red Pepper Houmous Dip 170g x 6
Roasted Chunky Vegetable Houmous Dip 170g x 6
Lemon & Coriander Houmous Dip 170g x 6
Tzatziki Dip 170g x 6
Taramosalata Dip 170g x 6
Hot Salsa Dip 170g x 6
Guacamole Dip 150g x 6
Avocado & Houmous Dip 150g x 6
Red Pepper & Feta Dip 170g x 6
Aubergine Dip 170g x 6
Houmous Dip 1kg
Tzatziki Dip 1kg
Taramosalata Dip 1kg
SALADS  
Edamame Bean Salad 200g x 6
Medium Hot Chick Pea Salad 220g x 6
Couscous with Chargrilled Vegetables 160g x 6
Three Bean Salad 220g x 6
Tabouli Salad 170g x 6
Red Kidney Bean Salad with Cracked Wheat 200g x 6
Lentil Salad 220g x 6
Coleslaw Salad 230g x 6

TAPAS & OLIVES

 
Felafel 140g x 6
Antipasto Salad 240g x 6
Sunblessed Tomatoes 230g x 6
Sun-ripened Tomato Salad 260g x 6
Dolmades “Stuffed Vine Leaves” 150g x 6
Red Peppers Stuffed with Feta Cheese 200g x 6
Green Pitted Olives with Dill & Herbs 240g x 6
Green Olives with Feta Cheese 240g x 6
Green Stuffed Olives with Pimento 240g x 6
Black & Green Olives 240g x 6
Kalamata Pitted Olives w.White Cheese 240g x 6
Kalamata Pitted Olives with Herbs 240g x 6
Mixed Salad with Olives 300g x 6
Basil Pesto 170g x 6

tzatziki mixed-olives-with-white-cheese[1] CousCous chickpea-salad[1]

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