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  1. 2015:

    My little business plan & thoughts: Back to our roots: British heritage food. A tentative move into Street/Market pop-up food stall. More foraged foods on the menu. Wholesome homemade soups. Treat my customers to the simpler pleasures that we have trampled on in our rush. Old fashioned courtesy costs nothing in business, 2014 showed a society full of personal & corporate greed & materialism. Sometimes, a small act of kindness: carrying a cup of tea for someone, listening to memories after a funeral. All this costs nothing, but it's value is immeasurable. Sorry, I went on a bit...

  2. chorizochorizo jam image

    Ingredients:
    Vegetable oil, 1 chopped onion, 2 chopped garlic cloves, 2 tbspn chopped fresh thyme,1 tsp ground allspice, 1 tbsp paprika, 50ml Balsamic, 2 tbsp tomato puree, 1 tbsp black treacle, 200g cooking Chorizo, peeled & finely chopped.
     
    Method: Heat 2 tbsp of oil, add onion, garlic, allspice, thyme, paprika, pinch of salt. Cook for 5 minutes until onion softens, add Balsamic & cook until syrupy. Add tomato puree & treacle, cook for 3 minutes. Add the Chorizo, cook for 30 minutes on low heat, stirring regularly. Put into sterilised jar, (it will keep in the fridge for 1 month). Serve as a starter with good bread, spread on croutons for canapes. Give as a present.
    This is from Marcus Waring.