Recipe: Turkey a la king

Yes, it’s that time of year again. Whatever to do with that leftover turkey? This recipe is something tried and tested and is ideal with plain boiled brown rice if you’ve over-indulged. Although I can’t claim any medicinal basis for my observation, I believe it’s a help for what the French call ‘crisis of the liver’ which seems to be widespread at this time of year (aka. hangover!) and can give you a lift of you’re feeling a bit under the weather.

Get the recipe at Farmer’s choice here.

Gallery: Your Valentine’s food photo pictures

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Cooking with love! This gallery shows some of the first pictures in on the Farmers Choice Valentine’s food photo challenge. Hearts are the order of the day it would seem – and who knew chocolate pizza was the food of romance.

What did you cook up for your loved one – or perhaps you went out for that special meal?

Whatever you did to mark the day, there’s still time to share. If you’d like to join in, here’s how.

You can add a picture by using Twitter, Instagram or Flickr – all you need to do is add the #farmerschoice hashtag, leave your location enabled in the app you use and your picture will arrive at this dedicated area here: http://www.valentine.n0tice.com

If you’d rather upload direct from your phone or camera you can still join in. You’ll need to be registered at http://www.n0tice.com and the simply navigate to http://www.valentine.n0tice.com, click to add a new post and upload your image after filling in the brief details about its location.

The pictures will all appear on the noticeboard and a selection will be featured in this picture gallery too – all clearly attributed to yourself.

We’ll leave it running until midday Sunday to give you time to pick the best slot and then the winner of the essential family pack of free range meat (or a same value alternative from the veg or fish range if meat’s not your thing) from free range specialists Farmer’s Choice will be announced on Monday.

The reward from Farmer’s Choice is worth more then £75 and includes cuts such as rump steak, silverside parcel and pork loin parcel; diced meats of lamb, beef, turkey breast, and pork; and not forgetting chicken, mince and sausages. If you haven’t come across Farmer’s Choice before, it is a small, friendly butcher business, dedicated to delivering top quality free-range meat direct to customers in the UK. Check them out at the website, on Facebook, Twitter, Pinterest, Google+ or Instagram.

Join the Valentine’s Photo Challenge for a chance of free range goodies

valentines
Filet, stuffed swordfish, roasted potatoes, green beans and a tomato salsa by Kristie Wells on Flickr.
What will you be cooking up for your loved one? Steak maybe? Cooked just as your loved one has it, or will it be fish or a veggie delight? Maybe you’ll be venturing out to a favourite restaurant instead?

Whatever you’re doing this Valentine, you’re invited to share a picture and be part of the Valentine’s Photo Challenge – it could even win you a selection of free range meat from Farmer’s Choice.

The idea of the challenge is simple – everyone loves snapping and sharing their food pictures – just tag it with #FarmersChoice and you’re a part of it!

The mission is simple but how to choose to interpret it is down to you – a simple snap of that lovingly prepared food, the restaurant’s table settings or something more artistic? That’s up to you.

You can add a picture by using Twitter, Instagram or Flickr – all you need to do is add the #farmerschoice hashtag, leave your location enabled in the app you use and your picture will arrive at this dedicated area here: http://www.valentine.n0tice.com

If you’d rather upload direct from your phone or camera you can still join in. You’ll need to be registered at http://www.n0tice.com and the simply navigate to http://www.valentine.n0tice.com, click to add a new post and upload your image after filling in the brief details about its location.

The pictures will all appear on the noticeboard and a selection will be featured in a picture gallery on this blog too – all clearly attributed to yourself.

We’ll leave it running until midday Sunday to give you time to pick the best slot and then the winner of the essential family pack of free range meat (or a same value alternative from the veg or fish range if meat’s not your thing) from free range specialists Farmer’s Choice will be announced on Monday.

The reward from Farmer’s Choice is worth more then £75 and includes cuts such as rump steak, silverside parcel and pork loin parcel; diced meats of lamb, beef, turkey breast, and pork; and not forgetting chicken, mince and sausages. If you haven’t come across Farmer’s Choice before, it is a small, friendly butcher business, dedicated to delivering top quality free-range meat direct to customers in the UK. Check them out at the website, on Facebook, Twitter, Pinterest, Google+ or Instagram.

Week one of the allotment: Paperwork and a dilemma

allotmentThis is it. A narrow of strip of newly ploughed field that now has my name on it. This view is from its end looking over towards to immaculately kept and long-established allotments which neighbour this little patch of virgin earth in the rather unpleasantly named Coffin Field. (I have been assured that, despite its relatively near promixity to the cemetery, the name comes from the field’s unusual shape rather than any earlier plantings.)

This being week one, the main achievement has been signing the tenancy agreement and handing over the first year’s rent – £10. In the paperless age, you may think this a task of minutes but no, it required a visit to the town hall, hand written forms and the issuing of a receipt along with a witnessed three page contract. They don’t just hand these things out like sweeties you know!

As you can see, there’s rather a lot of work to be done. On the right of the picture the neighbouring allotment holder has marked out the border between us so today, armed with some twine and some rather flimsy stakes I did similarly – and discovered that keeping straight lines with pieces of string is a skill I’ve never had the need to master before.

I also went up to my local garden centre and, now have a bag of seed potatoes just itching to get grown, and started investigating costs for a wooden edgings for beds. The need to portion off little, manageable bits of plot has also thrown up the first dilemma of allotment etiquette.

In a piece of the field which appears to be no-man’s land ie. no little stake to mark out a plot, there’s a small number of tatty planks, sort of sleeper size – ideal in fact for edging a bed. Are they unwanted? Can I just help myself? When I had an allotment in Fallowfield some years ago, planks like that were like golddust and there, all manner of oddities – from bits of roadworks to street signs – become veg patch edgings but I don’t know how it works here so atm, they remain in the mud for another day.

So far I’ve seen a couple of fellow newbies starting work – and it all looks pretty serious. From the chap with the tractor and trailer delivering a storage container to the fellows with a 4X4 and a trailer full of manure, they all look like they know their onions. And leeks of course.

After a flurry of hail saw me off the plot this afternoon, I’m returning to my current reading of Paul Waddington’s 21st Century Smallholder and Caroline Foley’s Practical Allotment Gardening around doing some online research of a suitable shed or container so that I can get started proper – one which falls within the permitted 6 x 4 space allowed for structures of course.

Leeds Loves Food launch

Foodies gathered at this morning's launch event

Full post to come on this at a later point, but for now a very quick update from this morning’s food lovers’ festival launch. This year’s Leeds Loves Food event will be held between July 1-4 and for the first time will step outside of the city centre.

Headingley, Chapel Allerton and Leeds Urban Village will be included in the festivities which aim to showcase and celebrate the Leeds food scene.

I’ll update this blog with more. Soon………..

links for 2009-12-20

links for 2009-12-18

  • You too can help in this endeavour by buying the book and/or spreading the word about it. There is so much of poverty in the world and whilst this book will not resolve every problem, the money raised is a tiny step forward towards our underprivileged fellow beings’ welfare. One day, who knows, those tiny steps will become giant leaps one day. So please help in this endeavour and promote the book in any way you can. And I emphasise once again that 100% of the proceeds from this book will go towards the World Food Program (the United Nations frontline agency) called School Meals.

links for 2009-12-11

  • From Christmas cake to cranberry sauce, nearly all of our uneaten food can be frozen and served up later (if you’d like some more advice or reassurance on this, visit the arctic aunt on the Love Food Hate Waste website). And when you think that collectively, in the UK we’re throwing away £12billion worth of food and drink annually (and in doing so creating 20million tonnes of unnecessary carbon), this is clearly a very worthwhile option.
  • The picture from the rest of restaurant land is vague, not least because it always is at this time of year. Even the worst hit businesses usually find a way to stagger on until Christmas, in the hope that the uplift in business which comes with office parties will give them enough of a cash injection to boost them into the New Year.
  • The award means that Cornish sardines have become the UK's 40th food name protected under the EU protected food name scheme, joining Stilton cheese, Melton Mowbray pork pies, and Scotch beef and lamb. The scheme ensures food names are legally protected on the basis of their link to a specific geographical area or because they are made to a traditional recipe.