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Charcuterie Club is Back!
Many moons ago we had a little Charcuterie club through which we supplied all sorts of lovely stuff. It was inspired at the time, at least in spirit, by the Guerrilla food group of ‘This Little Piggy’ (aka Laurence Mate) near Chicago. Back then he was supplying lucky folks with all sorts of beautifully made ‘one off’ foods and the way it allowed feedback and relationship with customers was perfect.
We were able to supply our unique recipe foods, Pâtés, Salumi, Bacons, Hams and other Charcuterie in a similar way and really enjoyed the close communication and enjoyment it brought with customers who became friends and who appreciated the chance to eat foods literally unavailable anywhere else.
That all came to a gradual end as we were overtaken by larger commitments and the need to fulfill the demands of repeat orders and trade work.
However, we are bringing it back, fresh and ready for 2016!
Each month members will be sent a special box of Six (or twelve with the ‘Bon Vivant option’) items of specially made foods produced only for the club. These will include Salumi, Pâté, Terrine, Bacons, Pancetta, Hams and other sublime goodies.
Along with this will come a little written history of the background and development of each product that will build up each month into a wonderful directory of deliciousness for you to share with your grandchildren and which will one day, no doubt, become a priceless heirloom.
Also will be entry into a select members only ‘speakeasy’ Facebook Group ‘Charcuterie Sundays’ named in memory of the long lost blog that was part of the fun in those early experimental days. In here members will be able to exchange their thoughts, views and opinions on all things supplied and eaten, suggested pairings, recipes and any future requests.
The first boxes will go out at the end of February and every month thereafter. Member spaces are as limited as the limited edition goods themselves so expressions of interest are invited now by email to firstname.lastname@example.org with the subject title ‘Club Me!’ and the initial membership list will be drawn from that on a first come first served basis.
Costs will be £30 per box (£55 Bon Vivant)
Hope you will join us for something special
February Sausage Box Menu
Here is the list of contents for the new mixed monthly boxes. Each month another eight from the range will be featured. Pre-order now to ensure you get these and come with us on a tour through some sublime recipes from around the globe!
All boxes contain 8 x 500g (Cost equivalent £4.44/lb) plus recipe suggestions and some history and background to each variety.
Limited numbers only and all orders must be placed by the 25th of the month deadline for delivery the following week.
Go to the ‘promotions’ page in the web shop to order.
Old Albion – Ultimate banger (British Classics)
Our top of the range banger. Every aspect of this classic british sausage is taken up a few notches. Our great pastured pork, perfectly blended subtle spice mix and a secret treatment for the sugar and rusk make this the ultimate.
Breton – (French Inspired)
Great blend of classic sweet French spicing and an array of fresh herbs make this a lively and vibrant recipe.
Bratwurst 1555 – (German & Polish inspired)
Still the best Bratwurst we know of. Based on a 16th century recipe but just tweaked here to create a snappy, juicy and prefectly flavoured sausage.
The Gaucho – (Inspired by the Americas)
Our fabulous Argentine style beef and bacon griller. Great powerful flavours pack a meaty punch.
Luganega di Monza – (Italian inspired)
Sweet classic recipe with subtle spicing, sweet wine and cheese in a half kilo coil.
Tunisian Merguez – (North african & Turkish inspired)
Traditional Tunisian lamb sausage with warm tasty spicing ready for the grill.
Trashily addictive – Our delicious recipe perfect in a soft white roll with some ranch and cold beer!
Longaniza de Aragon – (Spanish inspired)
One of our hidden gems. A great garlic and white wine mix that brings some class to any meal.
Our range of rubs, sauces and marinades has been steadily growing this year and we are pleased to confirm that some of the small batch and limited run recipes that we have done for specific events are now being made up for retail sale and will be up on the site and, hopefully, also through our on line retail partners www.hotsmoked.co.uk very shortly.
By way of introduction we thought it a good idea to run through some of these in a series on short news articles. So this one – BEEF RUBS
Mocha Rub: We were very pleased to work with Marcus Bawdon (www.countrywoodsmoke.com) on developing his Mocha style rub recipe for general sale. We made some tweaks which we think improved its flavour and texture and that got the big mans approval. This has now become one of our own favourite beef rubs. Great on Brisket and Short Rib it brings a smoky sweetness from the chocolate, a subtle heat from the Chipotle and cracked Cumin without ever over powering the meat. Fantastic bark too, especially if you build up several light layers through the cook.
Porcini Rub: This is our Umami bomb. Simple flavours that focus on really beefing up the beefiness! This rub is a great all rounder for any beef joint be it smoked, roasted or grilled. The spice mix just seasons nicely whilst the blend of other ingredients (including a blend of dried mushrooms) locks in the flavour, accentuates and improves all of those natural beef notes. Funky Porcini is available as an option and includes a nice little hit of peperoncino heat too.
Grass Fed Beef Rub: So many US derived beef rubs, although often great in flavour, are most suited to the grain fed (and lets face it, drug fueled) US beef. This mix has been specifically blended to complement often leaner and more complex flavours of grass fed UK beef with its higher lactic acid and mineral (especially iron) content. The spices in this rubs interact with these qualities to highlight & intensify the natural flavours, help tenderise the lean muscle fibres and draw out the sweet notes of beef raised on our native pastures.
‘Rosbif’ Herb Rub: This is a fantastic beef rub that forms a fantastic aromatic and almost light crumb coating. Finest quality dried and coarsely ground herbs, lovely balance of garlic an pepper and then a subtle little kick of heat from a mix of smoked chillies. Great on roasts as well as BBQ for the best tasting bark around.
Quiet Waters House Rub: Our ‘All Purpose House Rubs’ are finally going on sale. These are the rubs that we often use on just about everything when we cook as they act as great general seasoning mixes as well as perfect foundations other layers of bastes, glazes or sauces. These are always in the cupboard and are the ‘go to’ ingredients in our kitchen and at events. Ideal for chicken, pork, beef or pretty much anything else for that matter.
Dark: This is a lovely rich mix that gives a nice dark crustiness, good hint of caramelisation and perfect all round smoky seasoning with a dash of espresso.
Light: This is a great seasoning salt mix that will ensure a good crisp finish, hints of freshly ground pepper and a nice balanced sweet smokiness.
All of these rubs can be used as they are sprinkled and rubbed into the meat before cooking or alternatively mixed with a little oil or prepared mustard to create a paste to be spread on the meat’s surface.
As with all of our products they are made from only the finest, freshest natural ingredients, blended by us and contain no preservatives, additives, or other long named nasties commonly found in other rubs.
In our view they are a great way to make good food even better.
JUST A QUICK NOTE TO SAY THAT, IN ORDER TO ALLOW SOME IMPORTANT BUILDING WORK (EXPANDING OUR CURING FACILITIES!) WE ARE NOT MAKING SAUSAGES FOR A MONTH (OR CURING PRODUCTS FOR TWO MONTHS) FROM MID SEPTEMBER TO MID OCTOBER (AND MID NOVEMBER RESPECTIVELY) WHILE WE GET THE WORK DONE. TRADE ORDERS ARE UNAFFECTED. PLEASE GET IN TOUCH IF THERE IS ANYTHING YOU DESPERATELY NEED AND WE WILL DO OUR BEST TO HELP. EVERYTHING WILL BE BACK IN STOCK IN ASAP.
MANY THANKS FOR YOUR UNDERSTANDING – QW
Beetroot, Fennel & Pistachio Sausages
The new Beetroot, Fennel and Pistachio Pork sausages have been a real hit, bringing an earthy sweetness and vibrant colour to the plate. Our favourite accompaniment so far has been a simple plain pasta garnished with a creamy cheese like a Chevré or a nice Chaource. The colour matches the taste, rich, vibrant and a change from teh norm. The whole fennel seed setting off the sweetness perfectly.