Posts Tagged ‘meat’

How to make a sausage – like a pro!

Monday, September 26th, 2011

Some of the studentcooking.tv crew have been travelling round uni Freshers’ Fairs in the past week – and have more to come this week! It’s been very fun…

…And educational! While we were at Oxford Brookes’ Fair, Executive Chef Andrew Walker was celebrating the good old pig: showing students how to use ALL of the animal apart from the oink for cooking and eating.

We went along to see Andrew giving demonstrations of the various cuts of meat from the different parts of the pig – head, cheeks, ears, feet – and got us all to try it. It might sound a bit gruesome but it was tasty and is really cheap to get, too!

Plus, Rob (one of our Account Managers) got stuck in and was shown how to make a sausage – watch the video for an educational laugh!

A Yorkshire Mans Guide to Somerset

Friday, October 29th, 2010

When it comes to inter county rivalry, there are no greater demagogues than us Tykes (if you live south of Derbyshire this refers to a Yorkshire man, one of God’s own). Seriously, we live in the most beautiful part of the country, with dramatic valleys, windswept dales, golden cornfields and savage stretches of coast. Our food and drink is manna from heaven and the people aren’t too bad either, yes dear parishioners we are truly God’s elect!…or so I thought.

Several billion years ago, cosmic forces conspired to create some kind of paradise several miles south of Gloucester, a land rich in greenery, lofty rocky crags and gentle rolling hills. The people would be jovial, friendly folk who enjoyed nothing more than a flagon of golden cider sat under the trees from which it was grown, and lo they called this little part of Elysium… Somerset!

I have now spent quite a bit of time in Somerset and Bath and I am envious. It pains me to say it but I am so envious of the students at Bath…From a foodie perspective, this region really has so much to offer it is quite incredible:

Meat:
Somerset is a little bit renowned for its commitment to piggys. Boasting numerous breeds such as Large Blacks, Middle Whites and Kune Kunes, while the world renowned Gloucester Old Spot (a chief component of the renowned Bath Chaps) just sits across the border. When we went out filming the “Taste of Bath” film, I bought some fantastic dark ruby red pork steaks from Cheddar, the likes of which I have found hard to get anywhere else. Fried off with a bit of cider from Thatchers (I am coming to that later) and a handful of superb Cheddar cheese while in the wet and damp of the Cheddar valley, was something of a fitting end to a hard day’s filming. Maybe it’s a bit whimsical but I can picture the pigs in the field eating up the cider apples that they are one day going to be sautéed in, and it makes me bloody content.

Cheese:
If you have ever eaten Cheddar cheese, you have eaten Somerset. I think Cheddar, like a lot of British cheeses can get overlooked sometimes. We automatically think our cheeses are inferior to those of our Gallic and Italian cousins, but news flash mes enfants! The French go nuts for a bit of the West Country favorites, Cheddar, Double Gloucester etc! I remember seeing queues snaking out the door of Globus (huge department store in Geneva) for a few slices of select Cheddar cheese. I have eaten a fair bit of Somerset’s favourite son and have come to the conclusion that the best comes from Twerton Market’s very own Bristol Meat Machine. Though a butchers, I bought a huge block of a local farm’s mature Cheddar (I cannot remember the name, but many of the locals at the market told me it was the best) and it was incredible. Go and see Mark at Twerton Market, he will sort out your cheesy needs.

Cider:
Somerset/cider, cider/Somerset. It goes hand in hand. We had the pleasure and privilege to film at Thatchers cider where we tried some incredible locally produced ciders. The range of ciders was baffling and extensive, from strong dry ciders to the sweet and moorish Medium Oak Aged Cider (aged in Rum casks which is subtly obvious when you pop the bottle cap). All these refreshing, golden nectars where accompanied by (once again) a vast selection of artisan produced cheddars, pickles and breads, which complimented the drink perfectly.

It seems to me, that when whatever heavenly deity created Earth, he or she decided to give Somerset an abundance of ingredients that all complimented each other nicely. I have listed a few things here, but Somerset is a land rich in culinary diversity all waiting to be explored and enjoyed by inquisitive mouths from further afield. Yorkshire may be Gods own country, but Somerset may just be his pantry?

The Best Ingredients in Portsmouth!

Monday, September 13th, 2010

Here’s a breakdown of all the places we visited in Portsmouth. Hopefully this will help you get out there and find some cool stuff!

Supermarkets

Tesco
Crasswell Street,
City Centre

Bus No.: 3 & 15

Opening Times: Mon-Fri 24hrs. Sat 10pm Close. Sun 10-4.

Lidl

Goldsmith Avenue
Bus No.: 3

Opening Times: Mon-Fri 8:00 to 21:00

Asda

The Bridge Shopping Centre
Fratton Road

Bus No. 3

Mon-Fri 08:30 – 10pm

Butchers

W A White & Son
288 Arundel Street

Bus No. 21

Mon-Fri 08:30 – 5pm

Mr. Butch

39 Charlotte Street

Bus No.: 6 & 16

Opening Times: Tues – Sat 08:30 – 5pm

Fish

Billingsgate Fish Market

Trafalgar Way

Bus No.: 18

Opening Times: Mon – Fri 8am – 5pm

International

Akrams Oriental Supermarket

65 Palmerston Road

Bus No.: 23, 6, 40, 3

Opening Times: 9am – 5pm Mon-Fri

Sun Hung Chang

267 Commercial Road

Bus No.: 3, 15

Opening Times: 9am – 4:30 Tues – Sat

Know Your Stuff About Food In Egham?

Monday, September 13th, 2010

SUPERMARKETS

Budgens Is an excellent independent supermarket chain stocking a wide selection of essential, everyday items.  Just a 10 minute walk from campus or hop on one of the campus busses down to Egham

Budgens Supermarket

1-5 Station Road North
Egham
TW20 9LD

Tel: 01784 439 100

Open 24 hours

INTERNATIONAL

Egham Oriental Store has a good range of authentic international ingreidients from around the world.  Rosanna the owner is a fantastic local character and has promised to offer tips and advice with any recipes!

Egham Oriental Store
43 High Street
Egham

Tel: 01784 479 352

Open from 9:00 am to 5.30am

BUTCHERS

Ansells stocks a wide selection of meat reared in the local Surrey area.  Neil assures me that all the guys behind the counter are good cooks and know their meat inside out, sodont be afraid to seek his help!

Ansells Butchers
42 Bond street,
Englefield Green,
Egham.

Tue – Fri 8:30 – 5:30

Sat 8:30-3:00

To reach Engelfield Green take the numbers 3 or the 441 busses from Egham.


FRUIT AND VEG

Chertsey farm shop has a huge selection of locally produced fruit and vegetables. It also has an extensive range of international goods such as shitake mushrooms, fresh ginger and chili.

Chertsey Farm Shop

The Farm Shop Lyne Limited, Hardwick Lane, Lyne (Nr. Chertsey), Surrey, KT16 0AA

Directions on how to find the farm shop are at: http://www.thefarmshopuk.com/findus.php

A Very International Guide to Very British Meat

Monday, September 13th, 2010

A Very International Guide to Very British Meat

Shopping in the butchers can be something of a daunting experience if you are an overseas student coming to the UK for the first time.  British butchers shops tend to sell a huge range of different meat products ranging from familiar products to some pretty bizarre stuff.

Unlike much of the rest of the world, most British butcher shops tend not to specialize in one kind of meat (In France for example a Chacuterie predominantly sells pork products) in many British butchers shops you will find a wide range of Beef, Pork, Lamb and Poultry products usually sourced from the local area.

Forget the dog, if you like meat then your local butcher will become your best friend! British butchers are known for their ability to combine an encyclopedic knowledge of all things meaty with a jovial personality.  Many of the butchers I speak to while on a studentcooking.tv shoots are very friendly and deal with international students regularly, so don’t be afraid to ask questions!

One thing you may find difficult is some of the name, cuts and phrases by which the British label meats, so here is a quick guide to British Meat.

Beef

There are numerous cuts for the humble cow.  Their uses are all pretty different and their prices range considerably:

Topside/Silverside

This cut of meat come from just above the leg and is ideal for roasting the perfect Sunday joint.  You will see this cut in the supermarket and the butchers shop.  It is a relatively large cut of meat and usually forms part of a shared meal.  It is best cooked at a low heat for three to four hours and is usually inexpensive when bought between a few friends

Rump

The Rump is a cut of meat taken from the lower back of the cow and makes an excellent piece of frying steak, usually at a price that wont break the bank either.  Can be found In the supermarket and behind the butchers counter

Fillet

Fillet is usually considered the finest cut of the cow and this is reflected in the price.  On the cow, it sits between the rump and the sirloin and usually has little to no fat.  It is a very lean piece of mat and best eaten as a steak and not as part of another dish.  Usually an expensive cut of meat

Sirloin

Sirloin is one of the most common steaks available.  It has a good band of fat on it which makes it great as a simple frying steak but can also be used diced up in a stew. Usually sirloin is a little more expensive than Rump but tends to be a thicker steak.

Shin

Shin is a cut from the lower leg and makes wonderful stewing meat as it is fibrous with some fat content.  It is usually quite a cheap piece of meat and quite common in British cooking.  If it is not displayed on the butchers counter always ask.

PORK

Chop

Cheap and easy cut of meat to prepare, has a nice piece of fleshy meat surrounded by a few bands of fat.  Diced up can be used for stews and pies but also tastes great simply fried or grilled. Usually a very cheap cut of meat found in the supermarket.

Leg

Premium Pork joint. Very little fat, steaks cut from the leg are great for stir frying but generally this is a roasting joint.  Usually bought from the butchers

Shoulder

Relatively cheap cut of meat, very good for roasting.  Cut it into cubes for kebabs and stir fry’s and stews.  Mostly found in the butchers shop.

CHICKEN

Thighs and Drumsticks

Basically these parts make up the leg and can be used for a wide range of meals.  The thigh is excellent slowly roasted and contains a nice balanced of white and dark meats on the bone for extra flavor.  Drumsticks are usually found mostly on the barbecue but also cook great in the oven.  These parts of the chicken are very inexpensive from both the butcher and supermarket.

OFFCUTS

Many British butchers will keep back offcuts of meat such as the neck, brains, hearts and intestines.  Sometimes these are displayed in the shop, however if they are not its always best to ask.

International Shopping in Bath

Monday, September 13th, 2010

CO OP

Shaftesbury Rd,
Oldfield Park,
Scala,
Bath,
Avon
BA2 3LH

Tel: 01225 429123

The supermarket can be a great place to get your hands on everyday essential items such as eggs, bread and milk.  For international students, you can usually find a decent selection of international ingredients from around the world so its always worth checking the shelves.

Twerton Market

Twerton Football ground Car Park
Bath
BA2 1EE

Tel: 01225 47 7101

A fantastic local farmers market open every Thursday from around 9:00 am until around 1:00pm.  With stalls ranging from butchers, fishmongers and greengrocers all selling a fantastic range of local Somerset foods.

Many of the market stall holders have experience with dealing with overseas students and are always willing to help.  You should recognise many of the ingredients on the stalls but if not always ask.

The market is easily reached by the number 18 bus, taken to Twerton parade.

International supermarket

Wai Yee Hong
Eastgate Oriental City
Eastgate Road,
Bristol,
Avon
BS5 6XY

Tel: 0845 873 3388

Open 7 days a week. 10:30AM-5:30PM

Wai Yee Hong is a fantastic place for UK students and overseas students to come along to and find themselves a vast range of authentic ingredients from all around the world such as India, Thailand, China and Japan.

To reach Bristol from Bath, take either the 339, 649 and the x39

There are regular trains from Bristol Temple Meads stations.

Shops In Bath

Monday, September 13th, 2010

CO OP

Shaftesbury Rd,
Oldfield Park,
Scala,
Bath,
Avon
BA2 3LH

Tel: 01225 429 123

The supermarket can be a great place to get your hands on everyday essential items such as eggs, bread and milk.  For international students, you can usually find a decent selection of international ingredients

Twerton Market

Twerton Football ground Car Park
Bath
BA2 1EE

Tel: 01225 47 7101

A fantastic local farmers market open every Thursday from around 9:00 am until around 1:00pm.  With stalls ranging from butchers, fishmongers and greengrocers all selling a fantastic range of local Somerset foods.

Many of the market stall holders have experience with dealing with overseas students and are always willing to help

The market is easily reached by the number 18 bus, taken to Twerton parade.

International supermarket

Wai Yee Hong
Eastgate Oriental City
Eastgate Road,
Bristol,
Avon
BS5 6XY

Tel: 0845 873 3388

Wai Yee Hong is a fantastic place for UK students and overseas students to come along to and find themselves a vast range of authentic ingredients from all around the world.

To reach Bristol from Bath, take either the 339, 649 and the x39

There are regular trains from Bristol Temple Meads stations.