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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!

 

September 21, 2011

Spaghetti with Anchovy, Red Pepper & Tomato Sauce

Filed under: Food & Drink Recipes — Tags: , , , , , , , , , , , , — gourmet-on-the-go @ 1:11 pm

Frugal Feasts – Eat Well – For Less…

There comes a time in everyones life when they have to watch the pennies and live on a budget.  My time is now.  I am taking a few months off to update and revamp this very site!  It will look splendid when finished and be much easier to navigate around, have more features etc…  I shall spare you the blurb.

On to food!  Being as I shall be cooking up some scrumptious suppers on a shoestring, I thought I would share the recipes, so here goes…

Spaghetti with Anchovy, Red Pepper & Tomato Sauce Recipe

Spaghetti with Anchovies, Red Pepper & Tomato
Print
Recipe type: Main
Author: Sarah Fay
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
The intense taste of anchovies seem to divide us Brits, although contrast them with a sweet red pepper and tomato sauce, and you will realise what subtle depth they can add to your dishes. This recipe is a fast favourite which even gets the thumbs up from children! A great source of omega 3 in a tasty little sauce that is sweet, savoury, and very simple.
Ingredients:
  • 2 tbsp olive oil
  • 50g small can of anchovies – drained & roughly chopped
  • 400g tin of plum tomatoes (whole or chopped)
  • 1 large romero pepper – halved, deseeded & sliced
  • 1 onion – chopped
  • 2 cloves of garlic – chopped
  • 350g spaghettii (I used spaghetti alla chitarra – great for holding sauces)
  • 4 tbsp pecorino romano or parmesan – grated
  • A handful of fresh parsley – chopped
Method:
  1. Put 2 tbsp of olive oil in a large pan, add the chopped onion and garlic, sweat on a low heat for 5 to 7 minutes, stirring occasionally until the onion loses its white colour and becomes opaque.
  2. Add the chopped anchovies and cooked for a further minute or two, until the anchovies start to melt.
  3. Pour in the tomatoes, break up them up with a wooden spoon if you are using whole, and then quarter fill the tomato can with water and add to your sauce.
  4. Add the chopped pepper and bring the sauce to a boil, turn the heat right down and simmer for 30 minutes.
  5. After 20 minutes, boil your spaghetti in a large pan of salted water for 10 minutes, or as per packet instructions.
  6. When the sauce has simmered for 30 mins, add 3/4 of the grated cheese and the chopped parsley – stir in.
  7. Drain the pasta, add to the sauce and stir in until the sauce is fully dispersed and the pasta covered.
  8. Serve with a little more of the leftover cheese sprinkled on top.

 


August 23, 2011

Regional & British Producer Fayre 2011

Filed under: Celebrations & Events — Tags: , , , , , , , , , , — gourmet-on-the-go @ 6:46 pm

Regional and British Producer Fayre 2011

La Hogue farm is holding its 6th annual Producer Fayre on Saturday 17th and Sunday 18th of September 2011, which has now grown into one of the largest food festivals in East Anglia.

Over 60 producers, including many from Suffolk, will be offering free tastings of their products together with information on how they are produced. The producers include local meat and game farms, bee-keepers, fishermen, quail producers, cheese producers and their cows!

The fayre takes place between 10:00am & 4:00pm both days and entry is FREE.

This year’s special guest is BBC Masterchef finalist, Dr Tim Kinnaird

Attractions of the day include:

  • Farm machinery display
  • Pony rides for children
  • Free range pig on the La Hogue BBQ
  • Wine tasting & farm cafe specials

Address:
LaHogue Farm Shop
La Hogue Farm
Chippenham
Ely
Cambridgeshire
CB7 5PZ

For more information, visit the www.lahogue.co.uk

See you there!



July 19, 2011

Roast Chicken with 3 Bulbs of Garlic Recipe

Filed under: Food & Drink Recipes — Tags: , , , , , , , — gourmet-on-the-go @ 3:21 pm

This is one of those classic recipes that evokes the ‘Ooh’ effect amongst family and guests – delicious moist chicken, sweet roasted garlic, and the dry zesty tang of a good glass of wine. The wonderful flavours and aromas of this dish give the impression of a host that has slaved away; yet, it takes minutes to put together with a minimal amount of fuss. Please don’t be put off by the amount of garlic used, as it really makes the dish a delight, and is not at all harsh or overpowering. Try it – you will love it!

 

Roast Chicken with 3 Bulbs of Garlic Recipe
Recipe type: Main
Author: Sarah Fay
Prep time: 15 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 35 mins
Serves: 4 to 6
Moist roasted chicken with sweet plump garlic, and a beautiful garlicy wine jus/gravy/sauce – so easy and SO good.
Ingredients:
  • 1 Free Range Chicken, approx 1.5 kilos/ 3 lbs
  • 3 plump whole heads/bulbs of garlic
  • 1 glass/275ml dry white wine (Riesling or Chenin Blanc is ideal)
  • 4 sprigs of thyme
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Salt & pepper
Method:
  1. Preheat your oven to 375F/190C/Gas Mark 5
  2. Break up your heads of garlic and separate the big cloves from the tiny ones (no need to peel, just remove the white papery outer skin.)
  3. Heat a large frying pan over a moderate heat. Add the butter and olive oil.
  4. When the butter starts to bubble, add your whole chicken to the pan, turning on all sides every minute of so until the chicken is golden and bronzed. (This will add extra flavour to the chicken, as well improve the texture and appearance of the skin.)
  5. Transfer your chicken to a large baking dish, place the small garlic cloves in the main cavity, surround with the larger cloves of garlic, tip in your wine, throw in the thyme and season well with salt and pepper.
  6. Cover the dish with a snug lid or tin foil and bake in the centre of the oven for 1 hour 20 minutes.
  7. Transfer the chicken to a serving dish and allow to rest for 10 minutes before carving and serving with the beautiful garlic and juices.
Notes:

I like to serve this with mashed potato and green beans, squeezing out the garlic and mixing with buttery mash. It’s also great just with bread to mop up those wonderful juices.

Wine Match – Chilled Riesling or Chenin Blanc.

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