Gourmet on the Go! | The Essex Gourmet Blog

Where’s Best to Eat Alfresco in Essex?

gourmet-on-the-go — Fri, 25 Jun 2010 15:44:49 +0000

Ah, at last, the skies have cleared, the sun is shining and torsos are on display wherever you may roam. Yes! Summer is here at last!

Think long languorous afternoons spent in a beautiful pub garden with the family, or romantic evenings watching the sun set whilst a gentle breeze skims your body. Right off this Mills & Boon track and onto the reason for my ramblings; I want alfresco good food and great wine in a beaut setting – Now!! If you do too, here are some fabulous pubs and restaurants to visit in Essex, where good food, pleasant service and picturesque surroundings are assured.

Benfleet

The Fishmarket
A secluded Mediterranean style terrace at the side of The Fishmarket is really a lovely setting to enjoy their delicious food – you will feel a world away, and want to return again and again.

Billericay

The Magic Mushroom
The small terrace at the back of the Magic Mushroom is pleasant and serene. If you are looking for a sophisticated setting and food to match, The Magic Mushroom will not disappoint.

Chelmsford

The County Hotel
A small terrace at the back of the County Hotel provides a chic and informal place to wine and dine the day or night away. Whether you just want a small snack, afternoon tea, or a substantial seasonal offering, the County provides a serene haven from the bustling Town.

Dedham

The Dedham Boathouse
You will be hard pressed to beat the magnificent views from the terrace at The Dedham Boathouse, this is Constable Country at its finest. As fabulous during the day as it is spectacular at night, with great food to boot.

Downham

The Azuma
The Azuma has a small terrace to the side which provides a cool setting to enjoy their Thai and Indian cuisine. A great place to eat well and unwind. The adjacent children’s grassed play area makes it ideal for family lunches.

Horndon on the hill

The Bell
The small terrace at the back of the Bell is a great place to while away the hours whilst you enjoy some the fabulous food, wine and beer they have on offer. Quaint, pretty, tranquil and pleasant.

Rochford

The Plough & Sail
A proper country pub within a pretty setting, the large well tended garden will take you away from it all. There is a play area for children and a good menu of traditional pub favourites and specials to be enjoyed.

Southend

The Fishermans Wharf
Just up high enough to enjoy views of the Estuary, The Fishermans Wharf has a small number of alfresco tables. During hot days, they open up the front to provide a fresh informal setting. Great fish and chips and more adventurous seafood dishes are available. A favourite for families.

Stock

The Bear
A pleasant garden awaits at The Bear in the beautiful village of Stock. Away from the sometimes busy main road, you can sit back, relax and enjoy excellent food and drink, whilst gazing on the pretty duck pond. Family friendly.

Thorpe Bay

The Roslin Beach
The large terrace at the front of The Roslin Beach is a beautiful sun trap with fabulous views over the estuary. You can enjoy a light salad, snack or full blown dinner, although get there earlier as it can get very busy. Families welcomed and children’s menu available.

Witham

The Crowded House
There is a small alfresco area at the front of the Crowded House, the view is not up to much, although the buzzing atmosphere and superb simple food more than make up for that.

Enjoy! From Essex Gourmet – your tried and trusted guide to the very best of local food and drink.

Passionate Cooks Wanted for New Channel Four Series – Cookery School

gourmet-on-the-go — Thu, 24 Jun 2010 17:56:55 +0000

Take your cookery to the next level with the help of the Nation’s top Chefs

Do you love cooking and want to improve your skills and repertoire? Would you like to master delicious new dishes and recipes? Do you want to see how good a cook you could be and learn from the best?

Channel 4 is looking for passionate cooks to take part in a new series, Cookery School.

TO FIND OUT MORE ABOUT CHANNEL 4’S COOKERY SCHOOL CONTACT cookeryschool@redhousetv.co.uk or CALL 020 3189 3412.

Local Seasonal Asparagus – Where to Buy and Recipe Ideas

gourmet-on-the-go — Fri, 23 Apr 2010 11:02:21 +0000

Today is a day to herald and celebrate much that is British. It is of course Saint Georges day, where as a nation we celebrate our patron saints slaying of a mythical dragon, even though it is doubtful St George ever laid foot on our green and pleasant land. William Shakespeare was also born on this day in 1564. The ‘Bard of Avon’ is of course one of the greatest and most acclaimed English writers.

Still, all of that aside, if you want cause for real celebration, welcome in the new season asparagus! The British asparagus season is short, only around 8 weeks. Being as our Asparagus is considered by many to be the very best in the world, it is time to savour the wonderful flavour and buy your asparagus now.

Asparagus is best eaten freshly picked. As asparagus ages from field to shop, the natural sugars turn to starch, negatively affecting both the flavour and texture. So, buying from a local farm shop is your best bet to assure you of prime, fresh and delicious asparagus.

Asparagus can be cooked in a multitude of ways; blanched and griddled, steamed, boiled or roasted. These wonderful, tender spears are excellent just eaten on their own with melted butter, hollandaise sauce, aioli, or a tasty vinaigrette, or cut them up and add to stir fries, pasta dishes, tarts, quiches, risottos, and the list goes on.

Here are some local farm shops that will be stocking the best of local asparagus this weekend and the coming weeks. I have also included a few recipes to whet your appetite.

Essex Asparagus – Where to buy the best

Blackwells Farm Shop, Coggeshall – will be stocking Asaparagus from this weekend, sourced from local farms and growers in the area.

Calcott Hall Farm Shop, Brentwood – will be harvesting their own Asparagus crop which will be available in their farm shop this weekend.

Lathcoats Farm Shop, Galleywood – have started to harvest their own Asparagus, now available in their farm shop.

Sarah Green’s Organics Farm Shop, Tillingham – will harvest their own organic Asparagus available in their farm shop as of today.

Asparagus Recipe Ideas

Classic Asparagus with Hollandaise Sauce

Warm Salad of Samphire, Asparagus and Crab

Chargrilled Asparagus with a Parmesan and Lemon Mint Butter

Crab and Asparagus Linguine with a Parsley and Lemon Butter Sauce

Eat Well – Eat Local.

Chicken Congee – Jook – Chinese Rice Porridge Recipe

gourmet-on-the-go — Tue, 20 Apr 2010 15:42:51 +0000

Congee is the ultimate comfort food; warming, silky, filling and satisfying. The secret to a good congee is a flavoursome stock, so it is worth preparing your stock from fresh to truly appreciate this simple dish. It is best to use meat on the bone to pack your stock with flavour, whether it be pork ribs (fabulous served with preserved egg) or as in this case, chicken.

Although traditionally a breakfast dish, Congee makes for a delicious meal anytime of the day. I particularly enjoy it for Sunday brunch, or when feeling ill; especially good when hung-over!

This recipe is as reminiscent of the delicious congee a friend used to cook up for us all when I lived in Hong Kong, with a few minor tweaks along the way. Give it a go.

Chicken Congee Recipe

Prep Time – 15minutes
Cook Time – 2 hours
Serves – 4 to 6

Chicken Congee
200grams Jasmine Rice
2 chicken legs
2 litres of water
4 spring onions
4 cloves of garlic
1 knob of Ginger
Small bunch of coriander
1 tbsp of groundnut oil

Garnish
1 tbsp groundnut oil
1tbsp Sesame Oil
4 spring onions
1 inch long knob of Ginger
1 tbsp light soy sauce
A few unsalted peanuts or cashews (about 20grams)
½ tsp white pepper
½ tsp sugar

Method:

Congee

First rinse your rice and then add to a pan and cover with cold water. Leave to soak for 1 to 2 hours (this will improve the texture of your congee).
Whilst the rice is soaking, joint your chicken legs into drumsticks and thighs by cutting through at the joint with a heavy knife. You can leave them whole if you prefer.
Roughly chop the spring onions. Peel and roughly chop the garlic and ginger.
Add a tablespoon of oil to a large heavy based pan, lightly brown your chicken pieces on both sides, remove and set aside.
Add the chopped garlic, spring onion and garlic to the same pan and stir for just a minute in the oil left over from the chicken. Then, return the chicken to the pan and pour in the 2litres of cold water. Add the coriander. Bring to a gentle boil, reduce the heat to low, place a lid on the pan and simmer gently for 1 hour.
After 1 hour, remove the stock liquid from the heat and transfer the chicken pieces onto a plate to cool. Once cool to the touch, remove the meat from the chicken legs, discarding the skin and bones. Shred the meat into small pieces and set aside.
Strain your stock liquid through a mesh sieve into a bowl and then pour back into the large pan. Drain and rinse the soaked rice and add to the pan with the stock. Bring to a gentle boil and then reduce to a low heat. Gently simmer for 45mins to an hour, stirring occasionally to ensure the rice does not stick to the bottom of the pan.
The rice will begin to mash up and disintegrate forming a glossy porridge like texture. When you are happy with the consistency (some people like their congee very thick, others thinner) add a good pinch of sea salt to the dish, stir and taste, add more salt as required.
Your congee is done.

Garnish

Finely chop the spring onions, peel and finely chop the ginger (grate if you prefer) and place in a serving bowl
Heat up the groundnut and sesame oil in a pan or a heavy duty metal ladle until smoking. Pour the hot oil over the chopped onions & ginger and leave them to sizzle.
Add the rest of the garnish ingredients – soy, sugar, white pepper, nuts – and mix thoroughly.
Serve a small helping on top of a bowl of congee, or separately so that everyone can help themselves.

2010 Essex Food and Drink Awards launch on 25th March

gourmet-on-the-go — Tue, 30 Mar 2010 16:31:33 +0000

The Essex Food and Drink Awards are designed to recognise and celebrate the very best of all things food and drink in Essex. The awards especially honour the champions working across the region’s industry – whether producing, selling or cooking our glorious food. Together they make the county the very best place for purchasing and consuming locally-produced food of unsurpassed quality.

The awards were first launched in 2008 to put a spot light on the industry in Essex. We believe they represent a fantastic opportunity for Essex to positively shine. The standard and quality of products and establishments simply gets better each year reflecting the regard with which these awards are held and we are looking forward to a fantastic competition in 2010.

So if you have visited an Essex Restaurant or pub and enjoyed a particularly good meal or you have been impressed with the produce and service at your local farm shop or baker, then let us know. Who knows they could be a winner this year.

Celebrity Chef and British Master Chef Mark Baumann, Baumanns Brasserie heads up the judging panel to find the Essex Chef of the Year. Mark said “I am delighted to once again be involved with the Essex food and drink awards as we are awash with amazing talent. Essex has been maligned for so long somewhat inexplicably to me, but its now our turn to fight back. The Essex Food and Drink Awards at last highlights the potential in our professional foodies, our fine eateries, suppliers and natural raw and developing talent and brings to the forefront secrets that have for so long been kept.”

The awards launched on 25th March. Look out for full coverage in the Essex Chronicle and Brentwood Gazette or visit the awards web site for details of all the categories and how to vote for your favourite places.