Surely it’s impossible not to love soda bread! Not only is it soft and delicious, it’s ridiculously quick and easy to make.

Malted-Spelt-Soda-Bread-5239 Malted-Spelt-Soda-Bread-5241

When I talk about soda bread, I am using the term to cover any bread where bicarbonate of soda is the rising agent, rather than yeast.

This type of bread making is thought to have originated in the Americas, where European settlers and indigenous peoples used potash to leaven quick breads. Recipes began to appear in American cookbooks from the last few years of the 18th century onwards. The technique didn’t really appear in Europe until the middle of the 19th century, when bicarbonate of soda (also known as baking soda) first became available here.

Regardless of the origins, for me Ireland is the spiritual home of soda bread where it’s widely enjoyed, much loved and considered a classic, perhaps even a staple.

Soda bread can be made with wholemeal or white flour, or a combination of both. In Ireland, only versions made from white flour are commonly called soda bread. In Northern Ireland, wholemeal varieties are known as wheaten bread (and are often a little sweetened); in Éire, wholemeal versions are simply called brown bread.

With the exception of buttermilk, the ingredients are all long-life store cupboard essentials, so you can knock up a loaf at short notice. Even if you don’t have buttermilk, which is used in most traditional recipes, natural yoghurt or acidulated milk can be substituted in its place (see recipe). The key is to include an acidic element to activate the bicarbonate of soda.

Indeed, this recipe came about when Pete and I fancied some warm, freshly-baked home bread for lunch but weren’t prepared to wait the several hours a yeasted loaf would have taken.

I have a trusted recipe for soda bread but this time we decided to replace the whole meal flour with spelt – spelt flour is better suited to soda bread than yeasted recipes, as its gluten doesn’t readily form the elasticity required to stretch and trap the air bubbles created by yeast.

We also added malt extract, to give a little more flavour.

Some recipes use a higher proportion of oats to flour than ours, but we find this can make the texture a little too dense and heavy for our liking. Here, we used Mornflake medium oatmeal. Mornflake has been milling oats in South Chesire since 1675 and is still family-owned and managed by the descendants of the original miller, William Lea. The company contracts farms throughout the UK to supply it with grain and now sells both milled oats and a range of breakfast cereals.

We used Sharpham Park white spelt flour, grown on an organic farm in Somerset. We are also huge fans of their pearled spelt, which we use regularly in recipes like this chicken and pea farotto, a risotto-like dish in which spelt takes the place of rice.

 

Malted Spelt Soda Bread Recipe

Ingredients
175g spelt flour (wholegrain or white)
75g strong white flour
25g medium oatmeal
half teaspoon bicarbonate of soda
half teaspoon salt
1 tablespoon malt extract
250-300ml buttermilk

Note: The spelt flour in this recipe can be replaced with regular wholemeal flour.
Note: If you don’t have any buttermilk, you can use plain (natural) yoghurt thinned down with a little milk or sour 250 ml of milk with a tablespoon of lemon juice or vinegar.
Note: This recipe can be doubled up to make a larger loaf, but you’ll need to increase baking time accordingly.

Method

  • Pre-heat the oven to 210 C (fan).
  • Combine flours, oatmeal, bicarbonate of soda, salt and malt extract together in a large mixing bowl.
  • Add half the buttermilk and mix with the dry ingredients to start forming a dough, then add the remaining buttermilk a little at a time – you may not need the full 300 ml and adding too much results in a very stick dough that’s hard to handle. There’s is no need to knead the dough; simply mix quickly until everything is properly combined and avoid over-working.
  • Shape the dough into a ball and place in the centre of a baking tray lined with baking parchment or a silicon liner.
  • Pat down to flatten into a disc, about an inch deep. For a traditionally shaped loaf, press the blunt edge of a knife down into the dough twice to form a cross-shaped indent.
  • Bake for 20-30 minutes.
  • Check the bread at 20 minutes by tapping the bottom – the crust should be firm; the sound should be a dull thwack – if not, return to the oven for a few more minutes before checking again.
  • Once done, leave to cool for at least 10 minutes.
  • Break into pieces along the indentation lines and enjoy warm with salted butter and your favourite sweet or savoury topping.

Malted-Spelt-Soda-Bread-5240

Kavey Eats received product samples from Mornflake Cereals. We have previously received samples from Sharpham Park.

 

Given how much I enjoy coleslaw – it’s a must-have accompaniment to breaded chicken fillets, deep fried chicken and chicken burgers – it’s a little surprising to me that I’d never made my own; It’s not exactly complicated to shred some raw vegetables and toss in a home-made dressing, after all.

I was finally prompted to do so by my desire to road test two food slicer appliances I was sent for review.

But I couldn’t decide which recipe to use for the dressing. I found many recipes for mayonnaise sweetened with a little sugar or tarted up with horseradish or mustard. I found yoghurt-based recipes and recipes for buttermilk with maple syrup. I found recipes for dairy-free vinaigrette versions. I even found a recipe for a flour-based roux “mayonnaise” that looked like no mayonnaise I’ve ever heard of!

But when I asked friends for tried and tested suggestions, one recommendation immediately stood out:

My friend Jaxie told me about  her partner’s condensed milk and vinegar dressing, assuring me that although it “sounds insane”, actually, “it’s bloody delicious”. As I love condensed milk in coffee, there’s always some in our house, so I just had to give this unusual coleslaw dressing a try.

She advised that TS adds mustard powder for extra flavour, but I had a eureka moment and decided to use some wonderfully smoky sweet paprika I bought from a Spanish market in London last May. I chose cider vinegar to pair with the condensed milk as I love the gentle fruitiness it provides.

Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5370 Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5377

All I can say is “Wow” – this was definitely a winner!

The tart vinegar balances out the intensely sweet condensed milk. The smoky paprika gives a fabulously earthy flavour that brings to mind the smoky aromas of a summer barbecue.

For me, an equal amount of cider vinegar and condensed milk created just the right balance, but you can adjust the ratio to create a sweeter or sharper dressing if you prefer.

Although I’ve provided approximate amounts for the salad vegetables, I suggest you grate as much or little coleslaw as you like, mix up a batch of dressing and mix it in a little at a time until you have a ratio of salad to dressing that works best for you.

You can always mix up another batch of dressing if you need more.

Smoky Paprika Coleslaw | An Unusual But Winning Recipe

Ingredients
For the salad

100-150 grams (about a quarter of a small) white cabbage
100-150 grams (about a quarter of a small) red cabbage
100-150 grams (about 1 medium) carrot
For the dressing
3 tablespoons condensed milk
3 tablespoons cider vinegar
Half teaspoon sweet smoked paprika
Salt and pepper, to taste

Note: The salad ingredients are, to my mind, the three core choices for a traditional coleslaw. You might also like to add red or white onion or sliced spring onion greens.
Note: Make sure you use sweet smoked paprika rather than the hot kind. The smokiness is key to the flavour of this dressing and sweet paprika gives a pleasing but mild kick.

Method

  • Combine the dressing ingredients and mix well. Add a little more vinegar or condensed milk if you would like the dressing to be a touch tarter or sweeter. Taste, adjust seasoning and set aside.

Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5368 Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5330

  • Remove any damaged or tough outer cabbage leaves. Wash your vegetables. Top, tail and peel the carrot.
  • Grate your vegetables using a food processor or finely shred by hand. Mix together in a large bowl.

Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5345 Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5363 Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5367

  • Add the dressing to the salad and combine thoroughly. If you prefer lightly dressed coleslaw, you can add the dressing in batches, mix well and add more as required.

Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5372

  • Serve immediately or refrigerate for up to 2 days.

Spicy-Paprika-Coleslaw-Condensed-Milk-Cider-Vinegar-5376

I absolutely love the simple combination of condensed milk and cider vinegar, and will definitely make this again, not just for coleslaw but as a general salad dressing.

The addition of a generous amount of smoky sweet paprika provided a very distinctive flavour for my coleslaw but you could stick to TS’s original suggestion of mustard powder or try other spices and herbs, to ring the changes.

 

I’m entering this recipe into Helen and Michelle’s Extra Veg Blog Challenge.

Extra-Veg-Badge-003

 

Coming soon… a side-by-side review of the two food slicers pictured.

 

We’ve been blessed with a fair bit of warm and sunny weather these last few weeks, and even though we’ll no doubt have another cold snap or two, spring has definitely sprung. Hardy Brits everywhere have already enjoyed their first barbecue of the year; the rest of us will no doubt follow soon. Surely it won’t be long before we’re filling paddling pools in the back garden and picnicking and sunbathing in the parks – indeed anywhere we can find a patch of sunshine.

It seems the right time to resurrect BSFIC – time to join together with fellow bloggers in making and sharing frozen treats, with a different theme to challenge us every month.

I’m returning to the last challenge I proposed last year, to kick things off.

IceCreamVan-Creative-Commons-attribu
Image by Kenjonbro, used under Creative Commons license (attribution, non commercial)

Many of us have an almost Pavlovian response to the music of the ice cream van; a collective memory leading to a shared reaction…

First we catch the distinctive trill far in the distance. Suddenly alert, our ears strain to work out the direction of travel. Each time the music stops, we enviously envisage kids – other kids in some other street – jostling at the van’s window. Eventually, the music’s increasing volume announces the van’s approach; our turn has come. It’s time to beg money from parents and race out into the street to wait the last few moments… expectantly, eagerly, impatiently. Finally, the ice cream van trundles into sight, greeted by excited whoops and shouted exclamations about which ice creams we want. When our turn at the window comes, we must urgently narrow down our potential choices and settle on just one. Flake 99, Screwball, Orange Split, Funny Feet, Cornetto, Twister, Rocket, Mini Milk, Fab, Calippo, Lemonade Lolly or, in later years, Solero, Feast, Magnum… Order placed, money handed over, we grasp our frozen treasure and walk carefully away, mindful of the time we dropped our bounty and watched it melt forlornly on the pavement. In minutes, we wolf it down and, satiated, return to our play.

Chasing The Ice Cream Van

So here’s the challenge – take inspiration from your favourite ice cream van treats for your BSFIC entry this month.

Whether you choose to recreate the original faithfully or simply use ice cream van staples  as a starting point for your own creative twists is completely up to you.

Of course, I’ve listed British favourites in my nostalgic prose above, but I want you to draw on your own experiences and memories. Tell me what ice cream vans (or trucks or bikes or carts) were like where you grew up. What did you love to order? How do your memories play into what you have chosen to make?

icecreamvanmenu2_thumb icecreamvanmenu3_thumb

How To Take Part In BSFIC

  • Create and blog a recipe that fits the challenge by the 28th of April.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • In your post, include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of April) with your first name or nickname (as you prefer), the link to your post and an image for my roundup, sized to no larger than 500 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

If you like, tweet about your post using the hashtag #BSFIC. I’ll retweet any I see. You are also welcome to share the links to your posts on the Kavey Eats Facebook page.

I’ll post a round up of all the entries at the end of the month.

IceCreamChallenge_thumb

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

If you have any questions at all, please get in touch!

 

Recently I started thinking more about ready meals, about other people’s cooking and eating habits and about our own thoughts on ready meals. Usually we have ready meals or ready-made components about once a week. I started musing on whether we could do 7 days in a row eating only ready meals each evening.

I decided to restrict our choices to a single range within one supermarket – Sainsbury’s were kind enough to step up and I chose their Taste The Difference Bistro range to put to the test.

Most of the meals within the Bistro range are priced at £7 (and serve two people); the lasagne costs £6. Some of the meals have felt better value at that price point than others.

For the last several weeks, the Bistro main meals have been part of a £10 meal deal which allows you to choose one main, one Bistro dessert and a bottle of wine. If you fancy dessert, and drink wine, I’d say it’s a fair offer, since the desserts are usually £3.50 and the wines around £5 a bottle.  You’ll have to do the legwork though; in our local store the shelves where the meal deal is promoted never have any wine displayed and my husband has to head to the wine section and root out the wines included in the deal. We took advantage of the meal deal twice. Without the meal deal, these are a little pricy, in my opinion.

Also, be aware that not all branches will stock the full range of Bistro meals or desserts. We generally found only 3 of the meals readily available each time we visited, with another 2 very occasionally in stock. None of the others are sold by our branch and I turned to the team at Sainsbury’s to help me source the rest.

In the end, availability issues (both in terms of us having a fully clear week and the lack of stock in our local branch) meant we weren’t able to stick to my plan to eat the ready meals back to back in a single week. We also ended up trying eight rather than seven items from the range.

We ate these ready meals below spread over a few weeks.

Bistro Chicken with Cider Sauce (£7, 800 grams)

This was a great start. The chicken remained moist during cooking, the creamy cider sauce was tasty and the roasted baby potatoes had a good texture and taste. The onions on top veered towards burnt, but overall, flavours were excellent. I would possibly buy this again, though there are other ready meals I’d choose in preference.

SainsburysBistro-4571 SainsburysBistro-4574
SainsburysBistro-4577 SainsburysBistro-4580

 

Bistro Wiltshire Ham Gratin (£7, 800 grams)

Ham, green beans, cheddar cheese, potatoes and breadcrumbs – what’s not to like? We found this delicious and would be happy to buy this again.

SainsburysBistro-4587 SainsburysBistro-4590
SainsburysBistro-4592 SainsburysBistro-4597

 

Bistro Lasagne Al Forno With Slow Cooked Beef (£6, 710 grams)

The Bistro lasagne didn’t stack up at all well against premium lasagnes we’ve tried from other supermarkets. Although the ragu had a good flavour, it was lacking in moisture and it didn’t stand out well against the hard, chewy pasta. Had I not seen it with my own eyes, I’d never have believed this was from a premium range and it’s definitely not worth £6.

SainsburysBistro-4644 SainsburysBistro-4645
SainsburysBistro-4647 SainsburysBistro-4650

 

Bistro Catalan Chicken (£7, 800 grams)

For us, this was definitely the weakest in the range. The chicken meat didn’t remain moist but that was a minor detail. The “Catalan” sauce was really unpleasant, with a horrible flavour reminiscent of a really cheap bottle sauce. There were also a couple of larger pieces of potato that remained a little hard, because they had not cooked sufficiently in the time.

SainsburysBistro-4877 SainsburysBistro-4885

 

Bistro Chicken with a Red Wine, Madeira & Mushroom Sauce (£7, 800 grams)

The cooking was split into two for this meal – part way through, a packet of sauce provided was poured over the chicken and the tray returned to the oven. Sadly, the sauce wasn’t great and didn’t live up to expectations on flavour. Onions and mushrooms didn’t benefit from being baked, with mushrooms turning out rubbery and dry and onions ending up a little burnt. The chicken breast wrapped in bacon was decent, but the so-so sauce was the dominant taste. By the time it was the turn of this dish, we were already bored of skin-on roasted new potatoes, though at least the small and size meant they did cook through properly.  I would not buy this again.

SainsburysBistro-4983 SainsburysBistro-4985 SainsburysBistro-4988
SainsburysBistro-4989 SainsburysBistro-4990 SainsburysBistro-4996

 

Bistro Chicken with Brie, Bacon & Cream Sauce (£7, 800 grams)

Yep, you guessed it – more skin-on roasted new potatoes. Like the previous dish, the sauce was poured over the vegetables part way through the cooking time. The cheese and bacon kept the chicken reasonably moist. The sauce was tasty though I didn’t feel it went very well with the choice of vegetables, and the vegetables didn’t suit the cooking method very well. The potatoes were properly cooked through. This meal tasted reasonably good but didn’t strike us as a particularly coherent plate.

SainsburysBistro-5221 SainsburysBistro-5223
SainsburysBistro-5224 SainsburysBistro-5226
SainsburysBistro-5228 SainsburysBistro-5232

 

Beef Bourguignon (£7, 800 grams)

When we picked this meal up we did start to wonder if the product development team were unaware of other ways to cook potatoes – peeled steamed potatoes would work better here, as would a good creamy mash. Skin-on roasted new potatoes, not so much! The flavours in the Bourguignon itself were good; if the stew were sold on its own, I’d consider buying it (though I’ve made my own previously), but as a complete meal with new potatoes, I wouldn’t buy it again.

SainsburysBistro-5242 SainsburysBistro-5243
SainsburysBistro-5247 SainsburysBistro-5249

 

Bistro Creamy Ham Hock & Chicken Pie (£7, 600 grams)

I think this would more accurately be called a gratin rather than a pie, as there’s no pastry in sight. Again, presentation was pretty poor here – it’s clear Sainsbury’s aren’t going for the dinner party demographic! At first glance, there didn’t seem to be much ham or chicken, but as soon as we dug under the surface, there was plenty there. This was a very tasty meal and I’d happily eat this again.

SainsburysBistro-5254 SainsburysBistro-5255
SainsburysBistro-5257 SainsburysBistro-5262

 

So the hit rate for great meals in the Sainsbury’s Taste the Difference Bistro range was quite a bit lower than I expected, especially as chance meant we started strongly with two good choices. We tried eight meals in the range.

There were only three that I’d be happy to have again – the chicken with cider sauce, the Wiltshire ham gratin and the creamy ham hock and chicken “pie”.

Two were good in parts – the choice of potatoes let down the beef bourguignon and the side vegetables did the same for the chicken with brie, bacon and cream Sauce.

The lasagne, Catalan chicken and chicken with red wine, madeira and mushroom sauce were disappointing.

 

Our main supermarket is Waitrose; as we live a couple of minute’s walk away we are able to shop every couple of days rather than do a large weekly shop. We have had a far better hit rate with the ready meals we’ve bought there over the last several years. I’d hoped that the Sainsbury’s meals would hold up well, given that the price point is the same, but it wasn’t the case.

I’m hoping to do similar reviews of other premium ready meal ranges from some of the other supermarkets in coming months. Please let me know if there are any you particularly recommend I try (or avoid)!

 

With thanks to Sainsbury’s for providing the above ready meals for review.

 

I read a blog post recently where the writer had just eaten their first – their very first – ready meal. I think the blogger was in his or her thirties.

I was utterly flabbergasted!

For some reason, I’ve never spent much time wondering whether other people do or don’t use ready meals. I naively assumed that most home cooks are like us.

SainsburysBistro-4577 SainsburysBistro-4590
SainsburysBistro-5224 SainsburysBistro-5262

Our Cooking Habits

Pete and I have some kind of ready meal about once a week. I include in this number the meals where one or more main component is ready-made, even if we serve it with home made vegetables or sides. We usually pick things like oven bake chicken Kiev, fresh ready-made lasagne or a chicken or steak pie. And oven chips! We quickly discovered that the higher end supermarket ranges are very good at these kind of dishes and they’re close enough to home made in quality and taste. We also buy ready-made fresh pasta such as tortelloni and ravioli, which we’ll either have with a home made sauce or a fresh ready-made one. And we love sausages – they’re ready-made, of course, since we don’t make our own.

The rest of the time we cook from scratch and we really appreciate how easy it is to make great food ourselves. And we’re enthusiastic about widening our repertoire via ideas and recipes from cookery books, food blogs and friends. The meals we cook are a mix of tried and tested favourites and things we’ve never made before. Cooking from scratch allows us to tweak recipes to our tastes, substitute ingredients according to availability and personal preference and have control over the provenance of our ingredients. And, even if we spend more on higher quality ingredients, it’s still much cheaper than eating out or getting a takeaway.

Some recipes lend themselves well to being made in larger quantities, meaning we can easily make two or three meals in one go, refrigerating or freezing portions. Other recipes provide leftovers that are perfect for turning into something else – roast dinners are the most obvious example of this in our house.

But we’re also susceptible to feeling tired, lazy or just not in the mood to cook. And that’s when we’ll turn to ready meals or the occasional takeaway.

 

How I Came To Do A Survey

My surprise at the statement I came across made me think a lot more about the eating and cooking habits of others, and I started to wonder what the norm is (if there is even such a thing), and most especially, what the norm is amongst my friends.

So I sent some questions to a few friends, talking to non-foodies and non-bloggers as well as foodies and bloggers, and making sure to include families as well as couples and singles friends.

My focus was on evening meals eaten at home rather than lunch, since lunch is more dependent on one’s work situation.

My initial plan was to summarise all the responses in just a paragraph or two but I found myself so fascinated by the similarities and differences in our cooking and eating habits and even more in the reasons and opinions my friends generously shared with me. I decided to share their responses in more detail.

I’ve categorised the responses into two main groups – those who cook virtually all their meals from scratch, and those who eat a combination of ready meals and home cooked, to varying ratios. None of my friends fit into the third potential group of 100% ready meals. Note that I don’t claim that my survey is in any way representative of Britain as a whole, or that my friends’s answers are typical of British cooking and eating habits.

 

100% Home Cooking

Diana, Jennie, Jow and Martine cook all their meals from scratch and do not make use of any ready meals.

Diana explains that she finds it “quite easy to cook meals that are just as or more delicious than ready-made meals” and finds that ready-made sauces are not as tasty as what she makes herself. She is also keen to avoid “chemical additives in processed foods”. She says that although cooking good food doesn’t require much time or effort, it “does require planning”.

For Jennie cooking everything herself is “mainly to do with habit”, as she’s simply never had much exposure to ready meals. She describes herself as “a wee bit fussy about food being seasonal and ethical” and likes to know what goes into her food. Another point she raises is the ability to control diabetes, carb counting, etc. In reference to the common opinion that ready meals are quicker, she says that when she has no time or little energy, she’ll just have some vegetables and an egg. Her husband, on the other hand, will often turn to instant noodles or frozen pizza if he’s eating dinner at home alone.

Jow used to buy more ready-made sauces and food in the past but health issues lead her to re-evaluate her diet, and ultimately that of the whole family. Today, 99% of meals are home cooked, with the remaining percent “accounting for when I cock up and burn something”! She mentions a number of advantages to cooking everything herself including knowing what the family are eating and that the ingredients are fresh. As Jow cooks more and “makes sure to use all leftovers”, “the food bill is less” and she has discovered that she really enjoys cooking. In addition, her “girls are taking an interest in what’s going on in the kitchen and like to come and help”; their increased awareness of what’s going into their dinner and how the meal is made means they are “so much more enthusiastic about eating it”. Jow also points out that she is more aware of the cost of food and has learned to “plan meals in advance to utilise all the produce bought and plan  meals  around leftovers if they haven’t already been frozen for future use”.

For Martine being able to control the content of her and her partner’s meals, in terms of the “level of sugar, fats etc.” is really important and home cooking also means they can ensure the flavours (and spiciness) are to their personal tastes.

Some of my friends make mention of using ingredients like tinned tomatoes, tomato puree, soy sauce, oyster sauce and ketchup, but these are simply part of many normal recipes, and are not what I mean when I talk about ready-made sauces and pastes.

 

Some Home Cooking With Ready-Made Sauces or Pastes, Ready-Made Elements or Ready Meals

The rest of my friends use ready meals, ready-made elements of meals or ready-made sauces and pastes on occasion, with the frequency varying from rarely to regularly.

Helen likes to cook in larger quantities so she can “make and freeze [her] own ready meals”, that can quickly be reheated when needed. She is happy to use ready-made pesto, mayonnaise, stock cubes and Thai curry pastes. She feels that “ready meals are expensive”, skimp on taste and are too salty. But she does appreciate a “supermarket curry from time to time”, suggesting the supermarket meal deals as good value.

Like Helen, Lisa cooks most of her own meals, relegating both ready meals and takeaways to “last minute can’t be botheredness”. Because much of her cooking is during the week after work and she also finds it difficult to stand up for long periods, time is a key factor for her. She appreciates “the speed of a ready made stock or spice mixture” but has found that “ready made sauces always taste odd”.

Danny says that although the family cooks from scratch most of the time, they “don’t shun ready meals”, and will buy them once every few weeks when caught on the hop, popping into M&S on the way home from visiting his Nan, for example. They do use ready-made curry sauces a lot, because when Danny makes curry from scratch, he “always bugger things up by making them too hot”! He says that premium end ready meals “can be quite nice to eat” but he doesn’t think he’s every found one “absolutely amazing”, though wonders if that’s partly psychological. He does “wrinkle [his] nose” at the really cheap ready meals “that come in a plastic tray that costs £1” because he “sincerely believe[s] that they are full of shite and shite to eat”.

Dave doesn’t buy ready meals either and cooks all his evening meals himself. However, he prefers to keep cooking time on weeknights to no more than 20-40 minutes, and is happy to use shortcuts such as curry pastes, spice mixes, stir fry sauces and stock cubes. On the weekend, he has more time available and is happy to try recipes that need advanced preparation.

Matt is much the same, and it’s rare for him to buy a ready meal. He cooks most meals himself, estimating that about 40% are from scratch and 60% use ready-made elements such as stir fry or pasta sauces. One of the key motivations for him in avoiding ready meals is his preference to avoid “food where there’s packaging that doesn’t seem to need to be there”. He likes to buy “veg at the local grocer where [he] can buy it unpackaged off the shelf and straight into the one carrier bag”; he’s not a fan of supermarkets individually wrapping fresh produce. “Unnecessary packaging makes [him] sad”, especially as Bristol doesn’t recycle black plastic or cellophane, meaning most of it is headed for landfill. Of course, he doesn’t always manage to stick to this – it depends on “energy levels, how much shopping time I’ve had recently, how well I’ve planned it, and how much washing up I can face doing”. Another factor for him in buying shop-bought sauces is that it “doesn’t feel worth making that kind of stuff up when I’m mostly just cooking for me”. He adds that he also has “no idea how you actually make sweet-and-sour sauce”. Lastly, he likes to “keep packs of microwave rice around for those moments when I realise the main meal is ready but I’ve forgotten to put rice on. Or, as happened last time, turned on the rice cooker without actually putting water in it…

Linda and her husband eat ready meals two or three times a month, and likewise for their use of ready-made sauces. The main constraints for them are the time they get in from work, which can sometimes be quite late. Ready meals and ready-made sauces are “quick & easy to use so very convenient” but they try not to use too many “because of the high salt & fat content”.

Tamsin cooks most of the time, especially for her children, though says that she and her husband eat a ready meal “very occasionally for speed”. During the week she will occasionally use ready-made pesto (though says her husband’s home made is better) but has started to make pasta sauces herself “because [she] was a bit shocked how much salt and sugar is in a lot of them, and also they don’t taste as nice”. About once a week, meals will include a ready-made element such as “ready made fishcakes or chicken in crispy breadcrumbs”. On the weekend, it’s “much more about cooking a whole meal from scratch – the kids have school dinners so don’t need a big meal on weekdays”. In terms of motivation, she says “it’s mostly health factors affecting me making stuff from scratch- only something I have started recently” but adds that she is also getting increasingly “fussier about taste too, and just don’t like the taste of a lot of ready made stuff”. She observes that she’d really struggle to cook from scratch as much if she worked full time, as “horrible work days” are when she’s mostly likely to “reach for the ready made stuff in a jar”.

MiMi’s ratio of home cooking to ready meals and takeaways is probably closest to ours. She estimates that 70% of meals are home cooked, with the remainder divided between ready meals and takeaways. Home cooked meals are most commonly from scratch, with ready-made sauces used only occasionally. For MiMi, “time and energy and lack of both are the biggest factors” and she also cites curiosity “when trying a ready-made sauce or meal”. She also points out that one of the “benefits of a ready meal is it can be cheaper than buying all ingredients separately and is definitely easier”. It’s also a good way to try new stuff without investing too much time and energy and if she likes the idea, she often ends up making it from scratch in the future. One of the big impacts on cooking and eating patterns for MiMI has been the birth of her little girl a year ago. She and her husband usually take turns to eat so “the food usually has to be or ends up cold because the boglin needs so much attention”. The “food budget has gone up” because MiMi buys “a lot more ready to eat ingredients that can be assembled quickly, such as ham or mackerel for salads” and she now buys “organic fish, meat, fruits and veg” which she may not have bothered with before, along with “baby-safe biscuits and snacks” that are sugar and salt free.

Chaundra definitely finds time is her biggest enemy, as she doesn’t finish work till 7 and gets home at 8. She reckons half the meals she and her husband eat during the week are therefore ready-made, and she relies heavily on ready-made sauces and pastes, taking care to source ones that deliver on taste. However, on the weekend, she has more time and really relishes “making a good meal, in quantities” that allow for leftovers to be eaten as future meals. She prefers home made because she takes “pride in [her] cooking and associate[s] homemade food as being an expression of love and affection”.

Like Chaundra, Gary works long days. He estimates that in any given week about 4 out of seven evening meals “have a prepared element”, which could be oven chips, a frozen meat dish (such as a pie) or frozen vegetables. One meal in seven is entirely made up of ready-made elements. But he very rarely eats the kind of ready meals that come in a “little black plastic tray with clingfilm over the top” because he “find[s] the cost prohibitive”. On the weekends, Gary tends to cook more often from scratch, though on some weeknights too. He seldom uses ready-made sauces, though he might use a ready-made paste in an Indian dish. Despite the late nights, cost rather than time is the major factor and he’s noticed that “supermarkets are dramatically more expensive across various ranges” in the last 18 months.

Ruth tells me she and her family “probably have one or two ready meals per week, and one or two takeaways/meals out per week” and the rest is home cooked. Home cooked meals are virtually always made from scratch, though she likes to “buy a Waitrose ‘from scratch’ kit per week which makes [her] feel like [she’s] home cooking with the convenience of having it all prepared for [her]”. She is “most inclined to cook from scratch when making a meal for the whole family” and believes it’s “hugely important that the kids see me cook and that we sit down and eat home cooked food together”. When she and her husband eat after the kids are in bed, they’re “hungry and we just want something fast and easy”.

 

Can I Draw Any Conclusions?

The group of friends I’ve spoken to is neither large enough nor random enough to be representative of the general population of Britain, but the friends who’ve so kindly shared their thoughts with me have certainly given me plenty of food for thought and opened my eyes to how people cook and eat. More importantly, I have a better understanding of the many varied factors which influence their choices, which are as varied as the people themselves.

I don’t think there are any real conclusions to be drawn but certainly the use of complete ready meals is lower than I imagined. That said, a fair few of our friends use ready-made elements of a meal such as fish cakes, breaded chicken, pies or oven chips within a meal that also features home-cooked elements. A fair few use ready-made sauces and pastes in their cooking.

It’s also worth noting that there’s a clearly perceived difference between cheap ready meals and premium ones; this matches my own findings, having tried quite a variety. These days we stick to the premium ranges, though these are significantly more expensive than the budget ranges.

 

What about you?

Do you identify with one or more of my friends above?

What is the balance in your home and what are the key decision-making factors for you?

Please let me know by leaving a comment below. And I’d really love to get a wider range of responses, so please invite your friends to weigh in too.

Let me know what proportion of evening meals in your home are cooked from scratch, home cooked using ready-made sauces or pastes, feature a ready-made element alongside home cooking or are wholly ready-made items or a ready meal.

Share your opinions about these various choices and tell me why you cook and eat as you do, and how you feel about it.

 

Many thanks to those who join in and thanks again to all my friends for so generously sharing their habits and opinions.

 

You know that thing when you come up with an original recipe idea, and it’s utterly brilliant, and you’re so so pleased with yourself, and it’s so damn tasty, and you’re really excited about sharing your genius new idea with the world…

…and then you search the internet and realise that the old adage “there’s nothing new under the sun” really is true after all, because loads of people have come up with the same idea before you, and now you feel rather deflated?

Yeah. That.

Our home made yakiniku (indoor barbeque) was fantastic but the sliced sweet potato just didn’t work, so we had around 350 grams of thinly sliced sweet potato to use up. We also had 4 thick slices of ham leftover from the cheese, ham and chilli jam pancakes we made the day before that. The leap to creating a sweet potato and ham dauphinoise seemed ingenious!

Well, it was! The resulting dish was so darn delicious that I’m going to share it with you anyway, even if it’s not as much of an innovation as I thought at the time!

We decided to base the recipe on the easy potato dauphinoise recipe we make regularly, so we added 150 grams of regular potato to the sweet. And as we had some grated cheese left over (from those same pancakes), we sprinkled that over the top before baking, too.

SweetPotHamDauph-5160 SweetPotHamDauph-5162
Apologies for the photos – I just grabbed a couple of snaps to record it and I want to share it with you right now!

Sweet Potato & Ham Dauphinoise

Ingredients
200 ml double cream
200 ml full fat milk
2-3 garlic cloves, crushed or finely chopped
Salt and pepper
350 grams sweet potato, peeled and sliced fairly thin, about 3mm
150-200 grams regular potato, peeled and sliced fairly thin, about 3mm
100-150 grams thick sliced ham, cut into small pieces
Optional: handful of grated cheese

Note: A mandolin makes slicing the potatoes thinly and evenly very easy, but it’s not difficult by hand.

Method

  • In a large sauce pan place the double cream, milk, garlic, salt and pepper on a gentle heat.
  • Preheat the oven to 170 C.
  • Add the potato slices into the cream and milk and simmer for 15 minutes, until they have softened a little.
  • Use a slatted spoon to transfer some of the potatoes into an oven dish, so that the slices are reasonably flat. Scatter some of the ham pieces across them before adding another layer, and continue till all the potato and ham are in the oven dish. You don’t need to worry about being very neat, but it’s best to get an even height to the top layer, so everything bakes evenly.
  • Pour or spoon the remainder of the thickened cream and milk over the potatoes.
  • Bake for 30-40 minutes.
  • Check if done by inserting a knife into the dish; the potatoes should feel soft all the way through.
  • Serve hot.

Tell me, have you had any of those moments I describe at the top of the post?

 

I love biryani!

I mean the real deal, with beautifully spiced meat between layers of fragrant basmati rice…

NOT stir-fried rice with a few bits of meat thrown in, served with a side of sloppy vegetable curry, that is sold as biryani by so many curry houses across the UK. *rolls eyes*

Incidentally, if you’re wondering about the difference between pulao (pilaf) and biryani it is in the cooking method rather than the ingredients: rice is the core ingredient in a pulao, often supplemented by meat or vegetables, just like a biryani, however all the ingredients of a pulao are cooked together. In a biryani, the meat or vegetables are prepared separately, then assembled into a cooking pot with the rice, before the biryani is baked to finish. In some variations, the meat and rice are par-cooked before assembly, in others they are added raw.

Biryani” comes from the Persian birian / beryan, which is a reference to frying or roasting an ingredient before cooking it. The actual dish was likely spread across the wider region by merchants and other travellers many centuries ago.

Biryani was very popular in the kitchens of the Mughal Emperors who ruled between the early 16th century to the early 18th century and it remains a much-loved dish in India today.

The Mughals were a Central Asian Turko-Mongolic people who settled in the region in the Middle Ages; their influence on architecture, art and culture, government and cuisine was significant. Mughlai cuisine is today best represented by the cooking of North India (particularly Utter Pradesh and Delhi, where my mother and father are from, respectively), Pakistan, Bangladesh and the Hyderabadi area of Andhra Pradesh in South East India. It retains many influences from Persian and Afghani cuisine.

There are many versions of biryani but two of the best known in India are Lucknowi (Awadhi) biryani and Hyderabadi biryani. For a Lucknowi biryani, the meat is seared and cooked in water with spices, then drained. The resulting broth is used to cook the rice. Both the pukki (cooked) elements are then layered together in a deep pot, sealed and baked. Hyderabadi biryani uses the kutchi (raw) method whereby the meat is marinated and the rice is mixed with spiced yoghurt (but neither are cooked) before being assembled in a deep pot and baked. The flavours of the meat and rice components in a Hyderabadi biryani are quite distinct, as compared to the Lucknowi biryani where they are more homogenous.

Also popular is Calcutta biryani, which evolved from Lucknowi style when the last nawab of Awadh was exiled to Kolkata in 1856; in response to a recession which resulted in a scarcity of meat and expensive spices, his personal chef developed the habit of adding potatoes and wielding a lighter hand with the spicing.

What is common to most variations is the dum pukht method – once the food has been arranged in the cooking vessel, the lid is tightly sealed (traditionally using dough but foil or rubber-sealed lids are a modern-day substitute) and the pot is baked in an oven or fire; the steam keeps the ingredients moist and the aromas and juices are locked in.

LambBiryani-5218

Biryani is often served for celebratory feasts such as weddings, though most don’t take it quite as seriously as the two families involved in a cautionary tale that my friend alerted me to – a wedding was called off after an argument between the two families about whether chicken or mutton biryani should be served at the reception!

My mum, who grew up in Utter Pradesh, makes a delicious pukki method biryani, in the Lucknowi style. However, rather than using the liquid from the meat to cook the rice, she makes a fragrant lamb curry (with just a small volume of thick, clinging sauce rather than the usual generous gravy) and she flavours the rice with fresh coriander and mint and rose or kewra (screw pine flower) essence. Her recipe involves slowly caramelising onions, half of which go into the lamb curry and the rest of which are layered with the meat and rice when the biryani is assembled. The pot is sealed tightly and baked until the rice is cooked through.

You’ll notice that I specify basmati rice for this recipe – and that’s because it’s the most traditional rice used for Indian biryani. Of course there is the taste – basmati is a wonderfully fragrant rice – but it is also important that the grains remain separate after cooking; some rice varieties are much stickier or break down more on cooking. Longer grained basmati is prized over shorter grain, perhaps because rice must be carefully harvested and handled in order not to break the grains or just because it looks so elegant?

LambBiryani-5195 LambBiryani-5216

Tilda, the best known brand of Basmati rice in the UK, recently launched a new product into their range. They describe Tilda Grand as a longer grained basmati rice, particularly well suited to making biryani and other Indian and Persian rice dishes.

Mum comes from a Basmati growing region of India and has seen Basmati planted, growing and harvested many times. Her family in India buy large sacks of rice when it is newly harvested and store it to mature because the flavour gets better with age; indeed I remember mum telling me how her parents saved their oldest basmati rice to serve to guests and on special occasions. Since I was a child, mum has always bought Tilda Basmati rice, so I asked her to try the new Tilda Grand and give me her feedback.

She didn’t find it as fragrant as usual but confirmed that it cooked much the same as the rice she regularly uses and commented that the grains remained separate and were longer than standard. That said, the grains weren’t as long as she was expecting; she has come across significantly longer grained rice in India in recent years.

This biryani, made to my mum’s recipe, is the first I’ve ever made and it was utterly delicious!

 

Mamta’s Lucknowi-Style Lamb Biryani

I have halved mum’s original recipe. The amounts below serve 4 as a full meal.

Ingredients
For the rice
500 grams basmati rice
Large pinch salt
1.25 litres water
Small sprig mint leaves
Small sprig coriander leaves
For the meat
2-3 tablespoons vegetable oil or ghee
3 large onions (about 600 grams), peeled and thinly sliced
500 grams lamb or mutton leg or shoulder, cubed
2 cloves of garlic, finely chopped, grated or pureed
2-3 teaspoons (0.5 inch piece) ginger, finely chopped or grated
2 brown cardamoms, lightly crushed to crack pods open *
3 green cardamoms, lightly crushed to crack pods open *
1-2 inch piece of cinnamon or cassia bark *
2 bay leaves *
4-5 black peppercorns *
4-5 cloves *
0.5 teaspoon black cumin seeds (use ordinary cumin seeds if you don’t have black) *
1-2 green chillies, slit lengthwise (adjust to your taste and strength of chillies)
0.5 teaspoon chilli powder (adjust to your taste)
1 teaspoon salt
60 ml (quarter cup) thick, full-fat natural yoghurt
100-150 grams chopped tomatoes
Small bunch of coriander leaves, chopped
Small bunch of mint leaves, chopped
Half a small lemon, cut into small pieces
For the biryani
1 tablespoon ghee or clarified butter
A few strands of saffron soaked in a tablespoon of warm water
A few drops of rose water and/or kewra (screw-pine flower) essence
Optional: Orange or jalebi food colour, dissolved in 1 teaspoo water
Optional quarter cup of cashew nuts or blanched almonds

Note: The quality of the meat is important, so do buy good quality lamb or mutton. I used lamb steaks for my biryani.

Method

  • In a large pan, heat the vegetable oil or ghee and fry the onions until they are dark brown, stirring regularly so they do not catch and burn. This is a slow process; mine took approximately half an hour.
  • Remove onions from the pan and set aside.
  • Add more oil to the pan if necessary, then add the whole spices (marked *) plus the ginger and garlic. Fry for a couple of minutes to release the aromas.
  • Add the lamb, salt and chilli powder and stir fry to brown the meat on all sides.
  • Add the yoghurt, tomatoes, two thirds of the mint and coriander that is listed for the meat, the sliced green chillies, lemon pieces and half of the fried onions. Cook, stirring frequently, until the meat is done and only a little thick gravy is left. This may take 30 minutes to an hour, depending on the quality and cut of the meat.
  • Once the lamb curry is made, turn off the heat and set it aside.
  • While the meat is cooking, prepare the rice. Boil briskly with salt, the mint and coriander leaves listed for the rice until the rice is nearly cooked. (When you squash a grain between your fingers, only a hint of hardness should remain).
  • Drain, rinse in cold water to stop the cooking process and set aside.
  • Grease a large oven proof dish or pan with ghee or vegetable oil.
  • Spread a third of the par-cooked rice across the base of the dish.
  • Spread a quarter of the reserved browned onions over the rice.

LambBiryani-5196

  • Sprinkle a little saffron water, rose and kewra essence over the rice.

LambBiryani-5200

  • Spread  half the lamb curry over the rice.

LambBiryani-5197

  • Repeat to add another layer of rice, onions, lamb curry and the saffron and flavourings.

LambBiryani-5201

  • Top with the last third of the rice, the remaining browned onions and another sprinkling of saffron and flavourings.

LambBiryani-5207

  • Dot the surface with a little ghee plus a few drops of colouring, if using.
  • Sprinkle cashew nuts or blanched almonds over top, if using.
  • Cover the pan tightly with foil and then the lid.
  • Preheat oven to 180° C (fan) and bake for about 30-40 minutes.
  • Serve hot.

LambBiryani-5215

 

Kavey Eats received samples of Tilda Grand rice from Tilda; as usual, there was no obligation on my part to write about it or to review favourably.

 

After my introduction to sous vide –  in which I explained what sous vide means, its history, how it works and the advantages and disadvantages of this cooking technique – I was planning to share a clever, inventive recipe with you… something to show off the cheffy possibilities… something unusual and impressive.

I’ve been admiring lots of wonderful sous vide recipes online. Delicious ideas by fellow bloggers include Dom’s fennel risotto, Jan’s pork belly with honey and apple cider glaze, Mardi’s caramelized bananas with coconut gel and snow, Helen’s rhubarb compoteJeanne’s 20 hour oxtail stew, and Luiz’ Tamago Onsen. I’ve also found much to tempt via Google and Pinterest, such as 48 hour Momofuku short ribs, 36 hour chashu pork belly, olive oil poached salmonpeach bread pudding with sweet tea rum sauce, duck fat fried potatoes, white chocolate rum caramel bananas and salmon confit in elderflower oil.

But after all that, I decided to talk to you about sous vide steak!

SousVide-4343 SousVide-4346 SousVide-4348
supermarket sirloin medallions

I have always loved steak and we often cook it at home, varying the cut depending on our mood and what’s on offer, though most commonly settling on rib eye. We were happy enough with our technique – oil (and season) the steak not the pan, heat the pan until it’s properly hot, add the steaks and don’t move them at all until it’s time to flip them over, cook the second side, remove from the pan and rest for several minutes while making the sauce – but it wasn’t unusual for us to cook the steak a little more or less than we’d intended; the finger test is helpful but still a little tricky to call. And then I read that using a sous vide machine to cook steak should make it impossible to over or undercook, so steak was an obvious candidate for one of our first experiments.

And we discovered that cooking steaks accurately is ridiculously easy this way!

We have now cooked several steaks in our Sous Vide Supreme, including sirloin medallions (on offer at the local supermarket), rump and some fabulous grass fed New Zealand wagyu rib eye steaks from Provenance Butcher. Each time, we’ve been thrilled with the perfect cooking, even texture and excellent flavour – even less expensive steaks (that haven’t been dry-aged for a long period or aren’t from rare breed animals) taste intensely beefy. The wagyu rib eye in particular really benefited from the gradual melting of the marbling into the surrounding meat.

Recipes list cooking times anywhere between 1 and 6 hours for steak; however, we find 1.5 to 2 hours is plenty of time for the meat to cook through, for steaks up to 3 cm thick. We like our steaks medium rare, so we sous vide them at 56.5 °C (133.5 °F); I found this chart very useful in selecting the right temperature.

Be prepared for the steaks to look rather unappealing when you take them out of the sous vide machine – a rather pallid pinky-grey; the caramelised flavours and dark brown colour that most of us appreciate on a steak are created by the Maillard reaction, for which one needs higher temperatures. For this reason, we briefly sear the steaks after they come out of the sous vide machine.

How To Sous Vide Steak (Medium Rare)

Ingredients
Steaks of your choice
Salt and pepper
Oil for frying

Method

  • Pre-heat sous vide machine to 56.5 °C (133.5 °F).
  • Very lightly season the steaks and vacuum seal into bags.
  • Submerge steaks fully and leave to cook for 1.5 to 2 hours.
  • Before finishing the steaks, cook your vegetables and your sauce, so that they’re pretty much ready to serve.
  • Preheat heavy-based pan to scorching hot and very lightly oil.
  • Remove steaks from the bags.
  • When pan is really scorching hot, briefly fry the steaks on both sides to sear – only for about half a minute on each side as you don’t want the heat to penetrate too far into the steak and change its perfect texture
  • Assemble all your elements and serve.

Note: The steaks can remain in the sous vide for quite a lot longer than the required cooking time – the beauty of sous vide is that they will not overcook, since the internal temperature will not rise above the temperature of the water bath. That said, I have read that leaving steak in the sous vide for a very long time can result in the meat becoming mushy, usually in reference to cooking times of 15 hours or more.

SousVide-5092 SousVide-5094 SousVide-5101
Grass fed New Zealand wagyu rib eye from Provenance Butcher

One of the questions I’ve been asked, by friends who know I’m experimenting with the Sous Vide Supreme, is whether we’ve found it worthwhile using it just to cook steaks, given that we’d previously cooked them happily enough in a frying pan. I asked myself the same question before I started using it, because it’s quite a bulky piece of kit and it really needs to justify itself, given how much storage space it takes up. In fact, we have found it quick and straightforward to fill with water, set the temperature, seal food into bags and submerge to cook, so it’s not felt like a chore to use it at all. When we’re done, it’s easy to empty into the bath, leave aside to dry and put away again. Of the equipment we own, it’s our deep fat fryer that we use more rarely because filling (and emptying) the oil is far more of a faff. That’s been a good benchmark for us to use for assessing how we feel about the Sous Vide Supreme.

What do you think? Do you have a Sous Vide Supreme? Or have you considered buying one? Do you think you’d get enough use from it? Would it be a white elephant or kitchen hero? I’d love to know your thoughts, and for those of you that have one, please let me know your favourite sous vide recipes and techniques. (For fellow Pinterest users, here’s my Pinterest Sous Vide board).

 

Kavey Eats received a SousVide Supreme and vacuum sealer in exchange for sharing my experiences using the equipment.
The sample of Grass fed New Zealand wagyu rib eye was courtesy of Provenance Butcher.

 

I love Demarquette chocolates!

Run by talented (not to mention warm and cuddly) chocolatier Marc Demarquette and lovely partner Kim Sauer, this award-winning London chocolate company produces utterly delicious and beautiful hand-made chocolates. Not only do the chocolates taste fantastic and look stunning, they are made with carefully chosen high-quality ingredients, many of which are sourced from British producers. Even the chocolate is not off-the-shelf couverture but roasted, conched and blended to Demarquette recipes. A keen and critical eye is focused on ethical considerations too.

DemarquetteEaster2014-5174 DemarquetteEaster2014-5185-2

This year, chocoholics craving the very best quality Easter treats can enjoy Marc’s new Caramel Filled Easter Eggs. The size of quails’ eggs, these come in three flavours – dark chocolate with sea salted caramel, milk chocolate with key lime caramel and milk chocolate with banoffee caramel. The eggs are blue, green and yellow and feature a simple hand-painted design – each one is unique!

DemarquetteEaster2014-5173 DemarquetteEaster2014-5191
DemarquetteEaster2014-5187 DemarquetteEaster2014-5194

The salted caramels are a familiar Demarquette favourite, and just as good in egg form as the glossy domes I’m more familiar with. Both the key lime and banoffee caramel eggs are sweeter, because of the milk chocolate, with their core flavour coming through loud and clear; I like both but the banoffee is definitely my favourite!

Available by mail order, this box of 12 eggs is £19.95 plus delivery.

 

DISCOUNT CODE

I’m delighted to share a special discount code for readers of Kavey Eats.

Enter KAVEYEASTER to receive 15% off your online orders.

The code can be used to purchase any item from Demarquette’s range of chocolate treats.

Valid until 14th April 2014. Discount excludes postage. Minimum spend, excluding postage, is £15. Code cannot be used in conjunction with any other offers.

COMPETITION

Demarquette are kindly offering a box of 12 Caramel Filled Chocolate Easter Eggs to a reader of Kavey Eats. The prize includes delivery within the UK.

HOW TO ENTER

Please read the terms and conditions before entering.

Entry 1 – Blog Comment
Leave a comment below, sharing your idea for a new caramel filling flavour.
Please include your name and provide a valid email address.
If you are intending to tweet a bonus entry (see below), please include your twitter name in your blog comment.

Bonus Entry – Twitter
Once you have entered via the blog, give yourself an extra entry via twitter!
Follow
@Kavey and @DemarquetteChoc on Twitter. Existing followers are, of course, welcome to enter!
Then tweet the (exact) sentence below.
I’d love to win a box of @DemarquetteChoc caramel filled easter eggs from Kavey Eats! 
http://goo.gl/nKkfw1 #KaveyEatsDemarquette
(Please do not add my twitter handle into the tweet; I track entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 11 April 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Blog comment entries must provide a valid email address.
  • By entering this competition, you give permission for your email address to be collected and provided to Demarquette Ltd, for marketing purposes. Kavey Eats will store the data until the end of April 2014 only.
  • For Twitter entries, winners must be following @Kavey and @DemarquetteChoc at the time of notification.
  • Twitter entries without an associated blog comment are not valid. Please include your twitter name in your blog comment to make the association clear.
  • The winners will be notified by email. If no response is received within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.
  • One blog entry per person only. One Twitter entry per person only.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a box of 12 Demarquette caramel filled easter eggs, as shown above. Delivery within the UK is included.
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Demarquette Ltd.

 

Kavey Eats received a review sample from Demarquette.

 

During our two recent holidays to Japan, we discovered a real love for yakiniku.*

I was determined to recreate this indoor barbecue experience at home. But there were obstacles: no smokeless charcoal; no indoor barbecue container; no working extractor fan in the kitchen (it died and we’ve not had it fixed); and it can be tricky to find the kind of tender and beautifully marbled beef that is prevalent in Japan.

The first two, I decided to ignore. The third too, though we opened the large kitchen window as wide as it would go. And Provenance Butcher came to the rescue on the fourth.

Founded by a team of three Kiwis and a Brit, this Nottinghill-based butcher’s shop opened just eight months ago. None of the founders have a background in the butchery business – Erin, Guy and Tom grew up on farms in New Zealand and Brit Struan gave up a career in marketing to retrain as a butcher a few years ago – but all four are committed to sourcing and supplying top quality meat. The team have a deep love for 100% grass fed beef, which they currently source from New Zealand wagyu herds. These cattle spend their entire lives outdoors, eat a natural grass diet and are not given growth promoters, hormones or antibiotics. The meat is broken into sub-primal cuts at a New Zealand processing plant, vacuum-packed and transported to the UK by boat. It’s chilled rather than frozen, so further wet-ages during the six week journey. Here, it’s butchered into individual cuts, ready for the customer. Of course, Provenance also sell lamb, pork and chicken and this they source in the UK; the lamb comes from two British farms, one in North Yorkshire and the other in Wales; two fourth-generation farming brothers in Staffordshire supply free range pork and chicken.

When they asked if I’d like to try their New Zealand wagyu I figured it would be perfect for my yakiniku experiment.

One of the cuts they sent was Flat Iron. According to this 2012 article in The Wall Street Journal, Flat Iron is filleted out of the chuck. Care must be taken to avoid a line of tough connective tissue running through the top blade of the shoulder area and, as there are only two such steaks in each cow, many butchers don’t bother, hence the cut is not that widely available. In the UK, it’s more traditionally known as Butler’s Steak or Feather Blade; the Aussies and Kiwis call it Oyster Blade.

Regardless of what name it goes by, it’s a very tender cut that is perfectly suited to being cooked rare or medium rare.

HomeYakiniku-5128 HomeYakiniku-5130

When our Provenance wagyu Flat Iron arrived, we were hugely impressed at the deep colour and beautiful marbling of fat.

Pete sliced this 500 gram piece thinly across the grain. I arranged some of the slices on a plate and the rest I submerged in a bowl of miso yakiniku marinade (see recipe, below).

HomeYakiniku-5134 HomeYakiniku-5135

As well as the marinade, we had three sauces in which to dip cooked meat – some beaten raw egg (with a few drops of soy mixed in), a goma (sesame) dipping sauce and another yakiniku sauce I made with dark soy sauce, sesame oil, shichimi (seven spice powder), sugar, fresh ginger and garlic.

The raw egg dip didn’t add much (I was way too stingy with the soy) and my yakiniku dipping sauce just wasn’t very balanced – way too much sesame oil and soy, not enough sugar, ginger and garlic. We quickly discarded these as failed experiments.

Our favourites proved to be the miso yakiniku marinade (which we dunked beef into before cooking) and the goma sauce (which we dipped the non-marinaded strips of beef into once cooked). We bought our goma sauce back from Japan; it’s Mizkan brand, a Japanese vinegar and condiments producer and available online from Japan Centre.

HomeYakiniku-5142 HomeYakiniku-5141

Vegetable wise, we had some thin spring onions, mild long peppers (from our local Turkish grocery store) and thinly sliced sweet potato. We’d meant to have mushrooms too, but forgot to buy them!

The sweet potato didn’t cook well, blackening on the outside before softening at all inside. It’s definitely a vegetable we’ve been served in Japanese yakiniku restaurants so I’m wondering if they par-cooked it first, though I hadn’t thought so at the time. Or perhaps some varieties of sweet potatoes are better suited than others? I am on the hunt for the answer!

The spring onions and peppers worked very well.

HomeYakiniku-5144 HomeYakiniku-5146

We used a disposable barbecue, which Pete lit outside, and bought in once the worst of the initial smoke had died down. We placed it over some old cork boards on a folding garden table we’d set up in the kitchen. It worked well enough, and wasn’t as smoky as we’d feared (though the smell did linger in the house for several hours afterwards). But the main weakness was that the disposable barbecue didn’t generate the level of heat we needed for a sufficiently long time, which meant the last several items took too long to cook.

HomeYakiniku-5154 HomeYakiniku-121219
HomeYakiniku-113725 HomeYakiniku-5153 HomeYakiniku-5157

Oops! It was only when Pete took the disposable barbecue back outside that we discovered this little scene underneath!

HomeYakiniku-5159

All that said, I was utterly delighted with our first home yakiniku!

I was also hugely impressed with the New Zealand grass fed wagyu which was full of flavour and wonderfully melt-in-the-mouth because of its beautiful marbling.

 

For next time:

  • I want to find food-grade smokeless charcoal – the British brands I have found seem to be sold for use in fireplaces rather than barbeques. What I’d like to use is Japanese binchōtan, a white charcoal produced from Ubame oak steamed at high temperatures; it is prized for burning characteristics which include very little smoke, low temperatures and a long burning time. Unfortunately, it’s also pretty expensive.
  • I’ll need to source a small bucket barbecue that can safely be used indoors.
  • And perhaps a cast iron trivet or a concrete paving slab might fare better than our cork boards to protect our table from the heat of the barbecue; they did protect the table but didn’t survive themselves!
  • The miso yakiniku marinade was super but I need to find a better recipe for the yakiniku dipping sauce. I might investigate some other tasty dipping sauces too.
  • We definitely need more vegetables and I’ll need to think harder about which ones will work well and whether they need to be par-cooked ahead of time.

 

Miso Yakiniku Marinade

Ingredients
100 ml light soy sauce
1 tablespoon miso
3 tablespoons sugar
1 tablespoon garlic, grated or pureed
1 tablespoon ginger, grated or pureed
1-2 teaspoons shichimi (Japanese seven spice mix) or half to 1 teaspoon chilli powder
1 tablespoon cooking sake
1 tablespoon mirin (slightly sweet Japanese rice wine) or additional tablespoon of sake plus teaspoon of sugar

Method

  • Mix all ingredients together.
  • Either heat gently in a saucepan or for 10 to 20 seconds in a microwave. This helps all the ingredients to melt and combine more easily.
  • Add sliced beef to marinade about 30 minutes before cooking.

Note: As we were using this as a marinade, the slightly runny texture suited us well. However, if you’d like a thicker yakiniku sauce, continue to heat gently to reduce and thicken.

 

* Read more about the history of yakiniku in Japan and what to expect at a yakiniku restaurant.

Kavey Eats received samples of New Zealand grass fed wagyu from Provenance Butchers.

© 2006 - 2014 Kavita Favelle Suffusion theme by Sayontan Sinha