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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!

 

August 7, 2014

Be part of Jamie & Jimmy’s Friday Night Feast in Southend

Filed under: Celebrations & Events — gourmet-on-the-go @ 3:02 pm

Jamie Oliver and Jimmy Doherty in Southend

Jamie Oliver and his old mate Jimmy Doherty are teaming up again to celebrate the best of British food for their Channel 4 series, Jamie and Jimmy’s Friday Night Feast.

This September, the boys are inviting celebrity guests and food lovers from around Britain to their pop up café in Southend, Essex.

Are you also a mad keen foodie and passionate
about great British food?

If you’re over 18, available during September for filming and would like to be part of the television studio audience in Southend, get in touch:

audience@freshone.tv

Jamie and Jimmy's Friday Night Feast

Jamie and Jimmy’s Friday Night Feast is produced by Fresh One Productions Limited. Please note that due to the volume of enquiries we may not be able to respond to everyone who gets in touch. We will only use any information you share with us for the purpose of assessing your suitability for the Programme, and if chosen, in connection with producing the Programme. We will keep any personal data you give to us secure, and not use it for any other purpose without your consent.

Fresh One Productions


	

June 19, 2013

Braxted Park – Best of Essex Produce Cookery Class

Filed under: Celebrations & Events — Tags: , , , , , , , , — gourmet-on-the-go @ 11:05 am

Best of Essex Produce Cookery Class at The Cookery School at Braxted Park

Top culinary venue, The Cookery School at Braxted Park, is inviting people to try the very best Essex has to offer on its new course built around local produce.

The course – A Masterclass in Cooking Local Foods – will run on 13 August, and leading chef Mark Peters will teach students how to cook exciting and delicious dishes using ingredients and produce sourced from suppliers across Essex.

On the menu for the day is line caught sea bass from Brightlingsea, goats’ milk ice cream from Colchester and gin from Great Slamseys, near Braintree, as well as Maldon Sea Salt and Essex honey.

Duncan Clark, owner of The Cookery School at Braxted Park, says:

“We’re very lucky to be surrounded by suppliers of some of the best produce the UK has to offer, from salt through to gin and everything in between.

“Our new course has been designed so that students can make the most of these delicious ingredients, and create easy to prepare dishes that Essex can be really proud of.”

If you are interested in taking part in the class at the Cookery School at Braxted Park on 13 August, please visit www.BraxtedParkCookery.co.uk or call 01621 890300. Places are limited, so booking early is advisable.

About the Cookery School at Braxted Park

The Cookery School at Braxted Park combines a stunning location with award-winning chefs and a diverse range of courses to suit all abilities. Perfect for corporate hospitality and food fanatics alike, it is the ideal way to learn new skills from the some of the country’s finest chefs. Whether you are looking to explore the world of cooking with a new cuisine, throw the perfect dinner party or create the ultimate team building experience, you will find the ideal solution for you at Braxted Park.


May 15, 2013

Asparagus, Pancetta & Egg Yolk Risotto Recipe

Filed under: Celebrations & Events,Food & Drink Recipes — Tags: , — gourmet-on-the-go @ 12:19 pm

Asparagus, Pancetta & Egg Yolk Risotto Recipe

It’s Asparagus Season – the start of which is officially marked by St George’s Day on 23rd April and ends on Midsummer’s day June 24th.  Well that’s the official take; the weather of course will have its own way.  Generally, we have around 8 weeks to enjoy the asparagus season.  Freshly grown sweet tender spears, preferably picked that morning – if you can get it!  Your local farm shop will be your best bet.

When I think of asparagus I think of pancetta wrapped around it and a poached or boiled egg to dunk my green and meaty soldiers in.  Although asparagus can be pricey, so I took the same ingredients and went down the risotto route – a main meal, where your asparagus is the still the star of the show.

It’s always worth making your own stock for a risotto – the base flavour of your dish will depend on it.  I put some chopped carrots, spring onion, celery, a couple of bay leaves and the snapped off bases of the asparagus in the pressure cooker with 1.5ltrs of water – 1 hour on high pressure, job done.  Keeps well in the fridge for around five days or put in ice trays and keep for a rainy day.

 

Asparagus, Pancetta & Egg Yolk Risotto
Print
Recipe type: Main
Author: Sarah Fay
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients:
  • 1 ltr vegetable or chicken stock
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 bunch of asparagus, bases snapped off
  • 1 onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 200g pancetta or streaky bacon, cut into lardons/chopped
  • 300g Arborio or Carnaroli ‘risotto’ rice
  • 1 medium glass of dry white wine (about 175ml)
  • A good handful (around 50g) grated parmesan cheese
  • Salt and pepper
  • 4 egg yolks
  • Boiling water.
Method:
  1. Bring your stock up to heat in a pan. Add your asparagus spears and poach for two to four minutes depending on how thick they are. Drain and then plunge your asparagus into cold water. Keep stock on a low simmer.
  2. Heat the olive oil and butter in another pan and then add your onions and garlic – sweat over the lowest heat, for around five minutes, stirring occasionally, until the onion is soft.
  3. Turn the heat up to medium and add your pancetta or bacon. Cook for 2 to 3 minutes until the fat starts to render down.
  4. Stir in your rice and coat well with the bacon/onion mixture. Pour in your wine, give everything a vigorous stir and then let the wine reduce.
  5. Add a ladle or two of your stock to the pan, stir well and then let reduce. Continue this process for around 20 minutes – add stock, stir vigorously, allow to reduce – until the rice is cooked and the all stock used.
  6. Stir in your asparagus, a generous pinch of salt and pepper and roughly three quarters of the parmesan cheese. Turn off the heat, and cover.
  7. Pour boiling into a pan (I just used the stock pan), boil rapidly and then add your egg yolks. Poach for just a few seconds until the yolk colour changes and is sealed. Remove with a slotted spoon.
  8. Dish up your risotto, add the egg yolk, sprinkle over the remaining parmesan – eat.

 

Check out www.british-asparagus.co.uk for asparagus recipes, tips and info.

 

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