Camilla Dallerup cooks Lamb Tagine with Pomegranates

by Andrew on December 14, 2012 in Television, Radio, Video, Film with No comments

The festive season is nearly upon us and, this year, ex-Strictly professional Camilla Dallerup, who’s currently starring in Panto as the Fairy Godmother, is joining forces with Red Tractor beef and lamb for a ‘Festive Fairies’ campaign to give Mums a helping hand with their Christmas preparations.

In many families, Mum plays the role of the Christmas fairy. If it weren’t for her efforts, Christmas just wouldn’t be a success. But, for many Mums, and plenty of Dads too, all they want at Christmas is their own festive fairy to help them with the cooking, shopping, wrapping and entertaining.

This recipe is for a simple one-pot Lamb Tagine with Pomegranates that can be frozen and whipped out of the freezer ready for the arrival of your guests.

Camilla Dallerup cooks Lamb Tagine with Pomegranates




Camilla Dallerup cooks Steaks with Blue Cheese

by Andrew on December 13, 2012 in Television, Radio, Video, Film with No comments

The festive season is nearly upon us and, this year, ex-Strictly professional Camilla Dallerup, who’s currently starring in Panto as the Fairy Godmother, is joining forces with Red Tractor beef and lamb for a ‘Festive Fairies’ campaign to give Mums a helping hand with their Christmas preparations.

In many families, Mum plays the role of the Christmas fairy. If it weren’t for her efforts, Christmas just wouldn’t be a success. But, for many Mums, and plenty of Dads too, all they want at Christmas is their own festive fairy to help them with the cooking, shopping, wrapping and entertaining.

Camilla Dallerup says:

“Christmas was always a fantastic time in my house. There’s nothing quite like mum’s cooking at Christmas, my whole family always looked forward to it for ages before the day. Every year my mum used to say how much hard work goes into the Christmas preparations so that everyone can enjoy the day, and I only realised exactly how much time when we started having Christmas at my house! Mums always appreciate a helping hand, so in my role as Festive Fairy, I’ll be showing people how quick and easy it is to make great food for all the family, without the fuss.”

Camilla Dallerup cooks Steaks with Blue Cheese and Roasted Vegetables



BIg and Fresh Scratch and Sniff

by Andrew on December 12, 2012 in In The Basket, Supermarkets with No comments

Big and Fresh Scratch and SniffBig and Fresh - that’s the egg people - have launched a scratch and sniff box for the festive period.

Scratch and Sniff before you put it in your basket to get a delicious nose full of Christmas mince pies. To complete the experience scan the on pack QR code with your phone and download the recipe to make your very own Big Mince Pies. (Recipe also below)

Big and Fresh Scratch and Sniff 10 packs are available from Tesco, One-Stop and Nisa RRP £2.09

The Big Mince Pie Recipe

INGREDIENTS
270g plain flour
100g unsalted butter, cut into small pieces
100g icing sugar, sieved
2 eggs, beaten
1 pinch of salt
550g mincemeat

METHOD
• Pre-heat the oven to 180c
• If using a food processor, place the flour, icing sugar, butter and salt into the bowl and pulse until a sandy texture is created.
• Now add the beaten egg, a little at a time until the pastry forms into a ball, wrap this in cling film and place in the fridge for a minimum of one hour (this can be made up to two days in advance)
• (If you are mixing by hand, rub the dry ingredients together until a sandy texture is reached, add the beaten egg until the pastry forms a ball, wrap in cling film and refrigerate for one hour)
• Dust the work surface with a little flour and roll out the pastry with a rolling pin until it is as thin as a fifty pence piece.
• Using a 10cm cutter, cut out sixteen circles and set aside.
• Now lightly grease a large ‘Yorkshire pudding ‘tray with a little butter or margarine (4 x 10 cm, you will need two trays or bake twice!)
• Line each of the moulds with a disc of pastry and use your thumbs to nudge the pastry up as high as it will go.
• Fill each pastry case with 70 – 80g of mincemeat, about a large tablespoon full.
• Lightly brush the lip of the pastry with a little cold water and top with another 10cm disc. Pinch the top and bottom pastry discs together, using your thumb and index finger, to seal in the filling.
• Dust the tops, lightly, with caster sugar and bake in a pre-heated oven for 20 – 25 minutes or until they take on a lovely golden colour.
• Allow to cool before removing from the trays, to do this simply run a knife around the mould edge and lift out.
• Finish with a dusting of icing sugar, and get ready to show them off!
• Top tip: Add an 8cm disk of thin marzipan on top of the mincemeat before you put the lids on, YUM!

Mammy Jamia’s Preserves

by Andrew on December 7, 2012 in food with No comments

mammy jamias preservesGet jammy this Christmas with Mammy Jamia’s range of unusual British preserves.

Mammy Jamia’s Fig Preserve is a stunning sweet and sticky jam which can be used instead of mincemeat to make mince pies with a twist. Or add a couple of tablespoons to your Christmas cake ingredients to help keep it moist.

The Rhubarb Preserve is lovely smothered between warmed scones with clotted cream, as a fruity topping to Greek yogurt or spread thickly between a Victoria sponge. Like the Fig, Rhubarb also works on a cheese board as an alternative to chutney.

Children love Mammy Jamia’s Pear and Apple Preserves which taste best served on hot slices of buttery toast – perfect to munch on while opening Christmas presents.

Stocked in Tesco, Waitrose, Ocado and Sainsbury’s, the preserves are made by an award winning producer in the Garden of England. They cost £2.39 for a 340g jar.

The Sunday Times Style Magazine said: ‘Rhubarb jam – the big middle class obsession, to be eaten with everything. The best one is Mammy Jamia’s.’

For more info on Mammy Jamia’s Preserves see www.mammyjamias.co.uk

Figgy Pudding…ice cream

by Andrew on December 6, 2012 in food, Specialist Shops with 1 Comment

Figgy Pudding…ice creamAn award-winning West Yorkshire artisan ice cream producer has rolled out a range of limited edition flavours for the festive season.

Huddersfield based Yummy Yorkshire has created five special ice creams laden with favourite festive ingredients such as zesty cranberry, caramelised fig and brandy.

The flavours include Figgy Pudding, Cranberry & Apple, Chocolate Orange, Biscotti Irish Cream and Christmas Cake.

The Christmas Cake flavour is loaded with fruit and is made using a special blend of spices while the Figgy Pudding ice cream has a hint of cinnamon and a healthy dose of brandy infused mixed fruit and a caramelised fig ripple.

The Cranberry & Apple is a smooth, light pink ice cream which balances the tartness of baked cranberries with the sweetness of apple; a true reminder of Christmas dinner.

The Chocolate Orange flavour is pure indulgence as is Biscotti Irish Cream, which is made with a generous helping of everyone’s favourite Irish whiskey and cream liqueur.

The flavours have gone on sale at Yummy Yorkshire’s Denby Dale ice cream parlour and are also available for restaurants, delis, farm shops and independent retailers to order.

Louise Holmes co-founded Yummy Yorkshire with her husband Jeremy five years ago and is responsible for the creation of new flavours. She says: “You wouldn’t expect ice cream to be popular at this time of year but our festive flavours are always a huge hit.

Yummy Yorkshire Ice Cream is known for its innovative and diverse flavour list which runs with the seasons. Since the business was launched in 2007, over 60 different recipes of ice cream have been developed using the best, locally sourced ingredients and milk and cream from the farm’s own herd of Holstein cows.

Several of the flavours have scooped prestigious awards including six Great Taste Awards by the Guild of Fine Food.

The Yummy Yorkshire ice cream parlour is located on the A629 between High Flatts and Ingbirchworth. For further information and directions visit www.yummyyorkshire.co.uk

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