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Gourmet on the Go!

Gourmet on the Go!
When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!


February 25, 2012

Chicken Thighs with Local Leeks and Aspall’s Cyder

Filed under: Food & Drink Recipes — Tags: , , — gourmet-on-the-go @ 3:46 pm

Chicken Thighs with Local Leeks and Aspalls Cider

This is one of those seasonal dishes that is so simple and yet so flavoursome.  I like to use chicken thighs when slow cooking, as they stay moist and succulent, as well as providing more flavour in your sauce.  You could always pull out the bones once cooked if you prefer.  Serve this with some lovely local, sweet new potatoes that are about now, steamed or boiled with a couple of cloves of garlic – when cooked squash the garlic into some butter with a fork, crush into the cooked potatoes, and season – a delicious, easy weekday supper.

Chicken with Leeks & Cider Recipe
Serves: 4
  • 6 chicken thighs
  • 2 large trimmed leeks (about 500g) washed & sliced into thick rounds
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 300ml dry cider (I used Aspall’s)
  • 300ml chicken stock
  • 4 sprigs of thyme
  • Salt & pepper
  1. Trim any excess fat off of the chicken thighs and then season with salt and pepper on both sides. Melt the butter over a medium low heat, and brown the chicken on both sides. Remove from pan and set aside.
  2. Add the leeks to the same pan you cooked your chicken and sauté on a low heat for 5 to 7 minutes until soft. Then, add the flour and stir in well with the leeks, cooking for a couple of minutes. Take the pan off the heat and stir in the cider and stock, a little at a time.
  3. Put the pan back on the heat, bring up to boiling point and then add your chicken thighs and two sprigs of thyme. Turn the heat down to low, cover and simmer for thirty minutes. Taste and season accordingly.
  4. Remove the leaves from the remaining thyme and scatter over the finished dish when served.
Delicious with mashed potato or crushed new potatoes as above.


February 8, 2012

Half Term Victorian Cookery at Audely End House

Filed under: Celebrations & Events — Tags: , , , , , — gourmet-on-the-go @ 12:23 pm

Victorian Cookery at Audley End House and Gardens - February

What:  Everything But the Squeak Week

When:  Feb – Sat 11th, Sun 12th & Wed 15th to Sun 19th.  11am-5pm

Where:  Audley End House and Gardens, Essex, CB11 4JF

Experience the sights, sounds and smells of Victorian cookery this February half-term, as Audley End House and Gardens invites families to come and see how a country house cooked with pork in the 1880’s during ‘Everything But the Squeak Week’.

Visitors can watch Mrs Avis Crocombe – the resident cook at Audley End – working on an entire pig in the Audley End kitchens, and cooking her way through parts that we are all familiar with, and some parts we aren’t!

From trotters to snouts, animals were devoured entirely during Victorian Times. Using authentic Victorian recipes, Mrs Crocombe and her team will re-create historical dishes that would have regularly featured on the menu in times gone by, and demonstrate how even in aristocratic households no food was put to waste – and delicious fare was produced using all of the different parts of a pig.

Audley End House and Gardens, Saffron Walden, EssexLucy Hutchings, events manager for English Heritage in the London and East region, said: “Audley End is the perfect location for an event such as this, as the fully functioning Service Wing really gives visitors the chance to experience historic cooking up close, and get an insight into life in a grand Victorian household.

“With thriftiness on many people’s minds these days, the event really shows you how Victorians made full use of leftovers and every part of a pig possible!”

Prices: Adults £8.70/ Concessions £7.80/ Children £5.20/ Family £22.60 (ticket price includes entry to event plus, entry to the Service Wing, Stables Yard & grounds)

English Heritage Members: Free

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