I liked the look of the fried chicken sandwich on last night's Nigella- Cook, Eat, Repeat but the level of the oil in her saucepan/deep fat fryer terrified me. I'm a wuss I know but one chicken thigh didn't need a cauldron of bubbling oil to fry it in. I was watching with fire blanket in hand. Anyway,who's going to clean out the pan, find somewhere to put the used oil and get rid of the lingering aromas of frying from the house? Give me my Tefal deep fat fryer that I operate in my outhouse anyday.
Entering into its 10th year, the Framlingham Country Show takes place on 13th and 14th April at Framlingham College. I'm told there will be an amazing drinks festival, rural crafts, a dog show, cars and a cookery theatre with demos from 2017 Great British Bake Off winner Sophie Faldo. Yes! Cakes.
Check out the new Kitchen Club Masterclasses at The Suffolk Food Hall! I took part in a game masterclass last week which was enormous fun. As well as being informal and informative I made five new foodie friends. I am glad that I arrived hungry because we were served coffee and croissants while we listened to the enthusiastic Food Hall team telling us about the Broxstead Estate produce. The provenance of the ingredients supplied for the days cooking, and used on site is incredible, with as much as possible sourced from the farm. Mikey from the butchery gave a great demo on preparing a pheasant. De-boning, rolling and tying up ready for the oven.Then it was up to us to practice what we had learnt and to remove the breasts off our birds to make our own Pheasant Kievs. Head Chef Steve Robson was on hand throughout the day to talk through the recipes and share his expert knowledge and tips. We made our own garlic butter to stuff the Kievs and were also taught the technique to confit the legs of the pheasants and confit a beautifully carved (by ourselves) piece of potato. Steve kept us busy as we went on to prepare a Red Onion Tart Tatin. This was a carefully thought out menu, perfectly timed, because after two hours of chopping, rolling and stirring we got to take our finished dishes up to the restaurant and enjoy a leisurely lunch. Time to chat, ask Steve questions and swap notes with each other. There was far too much to eat in one sitting, so leftovers are boxed up to take home to enjoy later. More coffee, then back to the kitchen (which had been tidied in our absence) then on to work on our dessert recipe which was a Chocolate Fondant with Blackberry Compote. By the afternoon we were really getting in to it and enjoyed the challenge of spicing up our own blackberry compote and seeing who could get the perfect gooey middle to their pudding. Puddings were revealed at 3.30pm, with lots of oohs and aahhs, as we went back up to the restaurant to enjoy our astonishingly perfect puddings and more coffee. A great day out, with absolutely everything provided including a fact sheet, recipes and I hear a little gift to be added too! Masterclasses cost £75 per person with a very generous discount if you book all four in advance.
- The Masterclass team
- Mikey the butcher
- Duck fat for confit
- Pheasant legs ready to confit
- Making tarte tatin
- garlic butter
- Head Chef Steve
- Simmering confit potato
- Chocolate fondant from the oven
is on the 22nd, 23rd and 24th April and are looking for Suffolk chefs and restaurants to take part. Would you like to do a demonstration? Call Paula Edmundson on 0788 1787534 direct if you're not doing anything that weekend.