as-it-happens

A Great Recipe from Billy & Mitch

Thu, 02 Feb 2012 23:44:00 +0100

Those of you who frequent the fabulous Kirkstall Deli Market will be familiar with Billy and Mitch, Kiwi, meets South African in Leeds and we're so pleased they did. On Saturday they are bringing along their home cured Biltong and will have a selection of innovative pates and sandwich fillings as well.

I asked for recipes and, without giving their secrets away, they sent me this for Zucchini Fritters ...

Our Guide to making Zucchini Fritters

There is a PDF version of this in our newsletter, sign up here

Ingredients - the Veg can be bought from Neils in Leeds Kirkgate Market, right next door to Corn Exchange

1 Large Zucchini -

½ Regular sized Red Onion

2 Cloves Garlic

50-100g Cheddar Cheese

2 Eggs

1 TSP Cumin

Flour. Mix till the right consistency

First get all your ingredients and equipment ready so you can see clearly what you're about to do.

When setting up your board, always place a damp towel underneath your board. This prevents your board from slipping and help stop accidents.

First brunoise (finely dice) your onion and garlic and place them in your mixing bowl. You can grate if you wish, but be ready to cry!

Next grate the zucchini, garlic and cheese into a mixing bowl. Add your eggs, red onion, cumin, salt and pepper. Mix in flour until it's got a batter like consistency.

Once you're happy with your mix, get a pan on a medium heat. Have your oven ready at 180 degrees celcius. Fry each side in oil until golden brown and flip after 1-2 mins. Place your fritters on a tray and cook for upto 5 mins depending on how thick your fritter are.

Serve and enjoy. Fritters go great with a paprika and mint yoghurt and a fresh garden salad. Simple, healthy, cheap and most importantly, delicious!

Final Countdown .... Lots to say .....

Thu, 02 Feb 2012 23:28:46 +0100

So, just a day to go and I'm at that OMG stage, worrying about everything ... I have lists about lists and they keep getting longer, decided too much to say here, so a few links added and some more exhibitor news, recipes and stories.

Twitter (again) prompted me to get hold of some Yorkshire Rhubarb, you may know, in another life, I work with Leeds Schools to manage the contract to supply them with fruit and veg, so I have access to a great, Leeds based, wholesale operation who work with local growers.

First some Rhubarb Facts ... most of which are new to me

I wondered why, when I ordered the rhubarb, it went via the veg department not the fruit, that's because it is a vegetable ...

Thanks to 'The Answer Bank' I discovered ...

Rhubarb is in fact a vegetable, one of the most unusual because it is eaten with sugar. The identity of rhubarb has vexed gardeners and chefs for years, so much so in fact, that a in 1947 a US court ruled it was a fruit.

It's considered a vegetable here as the edible stalks of the rhubarb plant grow from a sturdy rhizone (underground stem), and the best stalks are long, thin, vibrant pink and tender, and are the result of being force-grown in artificial darkness. The rhizone, buried underground, can survive hard frosts, which means rhubarb generally thrives in the UK.

Sadly, 2012 isn't looking great for the Yorkshire crop, whilst frost is mentioned above as a possible threat, it is in fact a necessary part of the process.

Production is being hampered by a lack of frost which is vital to energise the roots and ensure healthy growth of the plants in sheds away from natural sunlight. Foreign rivals get round this by applying acid to the roots, but Yorkshire growers wouldn't contemplate this.

In 2010 Yorkshire Forced Rhubarb received EU protected name status and the growers are very proud of their traditional methods. You can arrange a Tour of the 'Forcing Sheds' during the Rhubarb Festival, see the review on the excellent My Life in Yorkshire Website

You can get your Yorkshire Forced Rhubarb at Cornucopia, we've run a quick 'supermarket' price check and you will find we are around £2.00 per kilo cheaper than the store beginning with 'T'

And, when you've bought your Rhubarb, what to do ... well you can stew and put it in a pie, or a crumble, or make it in to a fool, or just eat it warm or cold with custard or cream, or you can click on the link below, kind recommended by Marie-Claire Micuta of Nouveau Cakes, Huddersfield s first 'underground' Tea Room. Marie-Claire will be cooking this fabulous dish at a rhubarb themed event later in February, in the meantime, try for yourself, Rhubarb Meringue Tarts.

If all that is a bit toooo sugary, or you are still tied to the New Year Diet, pop over to Pudsey Pickles, where they have the excellent 'Syn Free' Sauces which are very popular with Slimming World members, its a great way to liven up most dishes, as far as possible I use this instead of butter.

To follow, a brilliantly presented Recipe from Billy and Mitch, along with an enhanced product list as I just didn't do them justice the first time round ...

Spice up your Valentines Day With Chilli Chocolate Spread

Wed, 01 Feb 2012 10:29:01 +0100

Chilli Devil Sauces are hand made in Hull, using carefully selected recipes and only the finest ingredients. They range from mild to very hot and Ian is always updating and innovating with new flavours and recipes.

Over Christmas he came up with the idea of a 'Grown Up' Chocolate spread, Ian said ...

I sometimes think that anything as lush as chocolate spread is wasted on the young, so over Christmas / New Year I started experimenting with a much more grown-up product. Not too sweet, not too spicy, and with plenty of alcohol...

Over the holiday I gave my friends little sample tubs of chilli chocolate spread with whisky & orange, or chilli chocolate spread with tequila & lime - and they were very well received.

Hopefully by the weekend there could be a couple more flavours too, with cherry brandy and coffee liqueur the favourites at the moment. The Valentine's event seems the perfect place to launch the full range, and there will be a *special* offer for the show.

So, another great reason to visit us at The Corn Exchange this weekend and Spice up your Valentines Day Breakfast with 'Grown Up' Spread.

You can see Ian range of Chilli Sauces on his website here

And as a taster .....

Paganum Produce – The Home of Yorkshire Chorizo

Tue, 31 Jan 2012 10:46:22 +0100

Why are we called Paganum? Simple, it's Latin for “Rural Tradition”. We chose the name because rural tradition is something that we're passionate about. Traditional methods of farming for slower grown, happier animals. Traditional and rare breeds able to thrive in the outdoor life of the Yorkshire Dales. Traditional ways of hanging, preparing and cutting meat for a fuller flavour. And traditional standards of service where every customer counts.

Butchery runs deep in our family, the original butchers shop was opened in Bentham, Yorkshire in the mid 1800s by John Wildman (Great Great Grandfather!), previously it existed as an on farm butchery and following his death in 1894 the shop passed through a succession of Wildmans.

Always a progressive business, Wildmans was at the forefront of retail development in the area, for example, to ensure fresh meat in the 1800s an icebox was installed and "imported" ice was used from an ice factory in Lancaster! Until a new slaughterhouse was built at Pye Busk, Bentham, cattle were slaughtered at the rear of the shop and meat distributed throughout the area by a horse-drawn butcher’s cart. In the 1930s a Model T Ford replaced the horse and cart and Wildman's installed Bentham's first electric coldroom which remained in operation for 55 years, in the early 50's Bernard Wildman acquired Bentham’s first frozen food cabinet.

On the other side of the family tree Great Grandfather John Heseltine was the Butcher, Farrier and Landlord of The Crown Hotel, Horton in Ribblesdale

So, once you’ve purchased your chorizo, what to do with it … one thing is clear about Chorizo, when its included in a recipe the recipe is going to be quick and easy to do, Chris has done all the hard work for you, blending herbs and spices to perfection, for each of the varieties, all you need to consider now is what to add to it to make a meal.

Leigh Linley is a Leeds Food and Beer writer, his excellent blog, ‘The Good Stuff’ is thorough in the extreme and has that wonderful balance of telling a serious story yet with humour and interest.

Via his trusty assistant, the very attractive and hairy, @WilsonScruff, a football loving border terrier, Leigh directed us to this brilliant ‘Saturday Supper’ dish, we’ve lifted the method from ‘The Good Stuff’ but you should visit the link too for the perfect beers to accompany and details of where to find the best prawns.

Prawns and Chorizo

Truly one of the reasons God created tastebuds; simplicity, flavour, sweet and vibrant, you never have enough. Just slice the prawns down the middle with a sharp knife, clean them up a little, and place under a red-hot grill for all of five minutes; when that sweet flesh is white, you’re ready.

While this is grilling, I’ve thrown one chopped up stick of Chris Wildman’s Yorkshire Chorizo (available at Paninoteca in the Market) into a dry pan. Once you’ve tried this, you’ll be forever a slave to it, turning your nose up at your usual brand. Slightly softer than you’re used to, it’s got a slightly more smoky, Pimento note going on that just sets it above everything else. Gently fry the chunks off – not burning – and then pour the whole lot over the prawns. The flavour is in that orange oil; that’s what Chorizo is all about.

And another one ….

Possibly too early for this recipe, as the broad beans taste best just picked and they’re a few months off ready yet, but save it for the first crop or any that you froze last Spring that need using up.

Picante Chorizo with Broad Beans

100-150g baby broad beans (podded weight)

1 tbsp olive oil

150g ‘Picante’ Chorizo

Freshly ground black pepper

A squeeze of lemon juice

1 tbsp mint leaves, finely shredded (optional)

Bread, to serve

Bring a big pan of salted water to the boil, add the beans, cook for four minutes, then drain and set aside.

Heat a medium-large, heavy-based frying pan over a high heat. Add the olive oil and throw in the chorizo. Fry for three to four minutes, stirring as the sausage releases its salty, spicy fat, until it starts to crisp up a bit.

Add the beans and cook for another minute, tossing and shaking regularly, so the vegetables are coated in the flavoursome fat. Season with pepper and lemon juice (you shouldn't need salt, as the chorizo is salty), then tip out on to warmed dishes. Add the mint, if you're using it, and serve with chunks of fresh bread.

The Story behind Pumpkin Oil

Mon, 30 Jan 2012 14:31:27 +0100

The following was written by Gary Hutton to tell us about their Pumpkin Oil

We produce and bottle Pumpkin Oil with our friends the Adanic family. The Pumpkins are grown in a wine growing region in Northern Slovenia we bottle the oil in Sheffield, England. The oil is produced from the husk less seeds of the Styrian Pumpkin. It takes an amazing 40 pumpkins to produce one litre. The oil is diachromatic; it is two colours at the same time. It has a unique nutty flavour.

This is a gourmet, artisan oil, it is 100% extra virgin, cold pressed Pumpkin Seed Oil, with nothing added.

It is used extensively in Austria, Bavaria, Slovenia and Croatia. Used as a dressing or finishing oil it is incredibly versatile and can be used throughout the year on seasonal foods; vegetables, pasta, salads, risottos, hot and cold meats and even vanilla ice cream. It has a unique nutty flavour. It is full of omega 3, 6 and 9 and very low in saturated fat, a superfood.

There is also an excellent article in the Sheffield Telegraph, mentioning just some of the prestigious outlets that sell Pumpkin Oil, in addition, of course to Cornucopia.

Meet The Producers

Sun, 29 Jan 2012 13:38:06 +0100

In the final few days before our next event, on Saturday 4th February, we'd like to share with you some of the stories behind the producers. We hope the event will be well supported and we appreciate that you don't always have the time or opportunity to ask questions one the day.

Starting today we're going to post some recipes, featuring produce available at the event and some of the stories behind the product ... why these people do what they do .. many make and bake at home, and do so as a result of a career change or lifestyle choice, one thing is certain, this is not an 'easy life' its about juggling, gauging how busy you will be to ensure you don't sell out too early or get left with a mountain of cake, most will be elsewhere the very next day and some will have to bake through the night to re-stock.

It is so important to us that these people have a successful day, we've done everything we can, now its up to you to come along and support them.

If you have any burning questions just tweet us @cornucopialeeds or add to the comments here for a response.

The Tea Experience at Christmas Cornucopia

Tue, 20 Dec 2011 22:15:45 +0100

SAY IT WITH FLOWERS THIS FESTIVE SEASON – THE TEA VARIETY!

Tea lovers and festive foodies alike will enjoy the delicate and refreshing taste of green tea in the fabulous floral shape of the Flowering Tea Bloom Gift Set. The blossoming beverage has been launched by online speciality tea company, The Tea Experience and makes a great introduction to green tea for the perfect present and Christmas cuppa. www.teaexperience.co.uk

Providing good quality green silver needle tea blooms handmade by skilled Chinese artisans, the Flowering Tea Bloom Gift Set, RRP £25, includes a graceful Lin glass teapot to perfectly display the flowering teas. With 6 different tea blooms which provide a great tasting cup of tea included in the set and two glass tea bowls, the beautifully packaged set is the ideal Christmas gift for friends and family.

The skilled artisan can take up to 10 minutes to make one bloom. With a light and delicate taste, the tea offers a whispered hint of the flowers. The Chinese believe that the flowers may also have health benefits, in the same way we drink herbal teas in the UK, so combining this with known benefits of green tea makes a refreshing and healthy drink.

There are 6 tea blooms available, including Dragon’s Eye, Flying Snow, Jasmine Arch, Jasmine Fairy, Red Amaranth and Sweet Osmanthus.

The ideal stocking filler or a present for that surprise Christmas dinner guest, the Flowering Tea Bloom Gift Boxes can be purchased separately and offer a choice of 6 tea blooms (same variety or mixed) Furthermore the Lin and larger Yun teapots are also available to purchase separately.

The Tea Experience www.teaexperience.co.uk was set up by former Royal Mail human resources manager, Ann Davis, from Doncaster, South Yorkshire, who lifted the lid on a new career by turning a hobby into a growing online speciality tea business. Originally selling traditional China teapots, after being inspired by a gift from her husband, Paul, the business is expanding and now offers a complete tea drinking experience from imported loose tea to tea ware and gifts.

Importing loose tea from the Far East and Europe from specialist tea importers and wholesalers, The Tea Experience ensures consistency of taste and quality for its customers. The husband and wife team have been lucky enough to travel and work in the Far East, mainly in China, over a number a years. Each trip provided the opportunity to try a variety of teas which often made them question the quality of what they were drinking at home. They are now on a mission to encourage tea drinkers to leave the bag and let the tea loose!

Press Pack

Mon, 10 Oct 2011 00:00:31 +0100

Maybe that sounds a little grand for a foodie event where the stand price is so reasonable! or maybe you think that's up to us ... wrong on both counts :) We've gone all out to get the right people in front of you and there is no one better than you to promote yourselves.

If you are uber organised you can send your completed packs on to us and we will forward to any significant press that is not able to attend on the day.

So, at the risk of teaching foodies how to suck eggs ...

Start with all your contact details, name, company name, address, all social media contacts, twitter, facebook, website ... the lot AND remember YOUR contact name and phone number.

Write a para on the history of your business, why you do what you do, a little about your background, what did you do before you did food, or do you still have a 'day job'

Write a para on where you do what you do ... does the location inspire you, what DID inspire you to do what you do

Any querks about the business, how it got its name, old family recipe, specific ingredients that inspired you

Where is the business going, what do you see as the future, who would you like to sell to, you never know that very buyer might be there!

If you're feeling very clever bring along a CD of photos, don't worry too much about that, most writers do pics too and the point of us starting early is they get opp to photo your products before the public arrive.

So, basically around 2 sheets of A4, with contact details, selling yourself and your product, don't be afraid to get their details in return so you know where to keep an eye out for mentions after the event.

Happy to answer any specific questions, just email or call me :)

Display ... How to

Mon, 03 Oct 2011 10:03:14 +0100

I can't say I'm an expert at this but, having organised several events and visited thousands, I possibly can pass on some of my experiences that might be helpful, hope its helpful and do please add to this as I am sure there are many more ideas that would be useful to old and new exhibitors ...

Before you even get to the event, in fact, as soon as you have booked, get involved in helping to promote, if everyone does this there will be so many more buyers for all to benefit from, hopefully the event organizer will be doing their bit but think of this as your own opportunity, email your database, put it on your website, blog, twitter, Facebook, Flickr ...

Firstly, I would say DO NOT sit down at your stall, stand and smile, look as though you WANT to sell, engage with your audience. Try not to use your phone whilst 'on duty' tell friends and family that you are working and only disturb in an emergency!

Do offer tasters, visitors love to sample before they buy .... the question of how is a big one, personally I hate to see bread used for jams / preserves, it either dries up and goes stale quickly or it gets soggy and is difficult to get from table to mouth without losing the product off it along the way!

Bring a couple of sample plates, one for display and a spare to refresh, there is nothing worse than a sticky, grubby display plate

Consider sharing with another exhibitor, for example, if someone is selling home made crackers you might want to use those to sample your jam, or some cheese to go with pickle, at the Source we use Market Sausages for the pickles

We have also used wraps which can be sliced in to strips, the beauty of these is there is no taste to interfere with your product.

Remember spoons / knives to spread and wipes, cloths etc for keeping items clean

If you have a vast range of products make sure you have tasters of key lines or more unusual lines that people may be less familiar with ... big mistake is to sample something you only have a few jars of and don't offer too many tasting options, maybe one sweet one savoury.

How to display .... IF you don't have graphics see what you can make at home with colour printer and photo paper, invest in a display frame though, its not attractive to have pics on A4 paper that curls at the edge and gets grubby! you can buy A4 perspex frames from stationery shops or simple picture frames from £1.00 in Leeds Kirkgate Market.

Pictures that attract are your cooking space, maybe the environment from where the ingredients came? A bramble patch, a pick your own farm, a stack of fresh onions waiting to be pickled, a field full of organic dairy cows for ice cream ....

Consider incorporating some of the raw ingredients in to your display, specifically for Lianne ... Maybe some bunches of dried Lavender or some rose petals .... if you haven't cooked them all :)

Frame and display any awards

Have something handy to give out with your website on and details of mail order or a list of forthcoming events that you will be attending

Think height for your display, try not to make it flat, upturned boxes covered in fabric are useful, you can get some fantastic fabrics from Leeds Kirkgate Market

A vase of fresh flowers is always a lovely touch, bring along a vase and nip over to Kirkgate Market where you can select exactly what you need, cheaply!

Toolkit

Some things to bring along that will be useful

Cloths, wipes, anti bac spray
Knives / spoons / plates for tasting
Cocktail sticks if needed for tasters
Napkins or kitchen roll if your product is sticky
Blue tac
Velcro strip
Props, a vase if using fresh flowers
Pens
Your details either on a business card or printed up
Pictures
Spare table cloth
Bags - for your product when you sell it :)
Change, if you sell in 2p's or 5p's make sure you have correct change
A table lamp / angle lamp if your product would benefit from additional / bright lighting
Remember to tell the organisers that you need power if applicable
Take extension leads, the plugs might not be close by
Make sure any electrical equipment is PAT tested, with sticker to prove

I am sure there are many more helpful tips, this really is just the start, I shall add as I remember and hopefully others will too

Fliers and posters

Thu, 29 Sep 2011 17:33:36 +0100

We are delighted to say that The Corn Exchange have taken a full page advert in City Dweller, a popular publication that is delivered to homes in the City as well as offices, shops, hotels, bars, and public spaces, you can see a copy of the advert, a full A4 page, we are turning this in to the event flier that will be available soon for you to handout to your own contacts, there will also be a number of A3 posters, do let us know if you would like any to display in your area.