FOOD & DRINK
SMALL AND LOCAL – THE WAY FORWARD! By Khrishma Preston, The Alternative Indian The busy summer season is finally drawing to a close, and it has been a huge roller-coaster ride for The Alternative Indian, as with many others in the hospitality, food and drink sectors. Many local businesses have struggled to keep kitchens, venues and doors open amongst staff shortages and supply issues. I want to highlight some of the other local businesses that have been fighting to stay open by adapting and/or expanding what they do. I know that the last few months after reopening have had some massive highs and lows. However, as a general rule, most businesses have been extremely supportive of each other, though there are always lessons to be learnt. I have been amazed at the inspirational growth in small-scale refillable milk (and other products) vending machines that have been popping up across villages in the area. This helps the more isolated villages not only by giving access to basic supplies, but also allowing small local
producers to sell their products. It is this type of adaptation and adaptability that is allowing small businesses across our region to stay open. The need to support local business as we hopefully return to somewhere near normal life is still paramount. Our food and drink producers and suppliers, as well as the hospitality industry generally, are starting to speak up about how they are coming out the other side of the pandemic but I think it’s still a long uphill road for most of us. This is why over the last few months, I have seized every opportunity thrown at me including taking part in The Roaring Twenty portrait project. The amazing project is the creation of Tom at Food Envy Photography, based in Berkshire, and allowed twenty professionals to air their frustrations, challenges and successes within the food and hospitality sector on camera. Several of the professionals involved in the project are based in Somerset and Dorset. For more information on the project, please see www.instagram.com/theroaringtwenty
or visit www.foodenvy.photography/theroaring-twenty-project. I also wanted to highlight another brilliant business I have had the pleasure of working alongside and this is Dark Bear. Dark Bear is Bridport’s dedicated rum bar, with over 100 rums in stock it is hosted by the Bridge House Hotel, Bridport. Both these businesses, due to Covid, have had to adapt: Dark Bear through the creation of a range of canned cocktails which can be delivered contact free, therefore enhancing their range of products, and The Bridge House by their use of food-based popups that have allowed several businesses including mine to showcase their food to the local community. My recipe this month offers a change to the usual roast chicken; I hope you enjoy it. Author Photo Credit: @foodenvyphoto; @ theroaringtwenty Chicken Supplier: Barrett Bro Butchers, Crewkerne
Herby Garlic Masala Roast Chicken Prep time 5 mins | Serves 3-6 Cook time 45 minutes per kg, plus an extra 20 mins
INGREDIENTS
METHOD
1 large chicken
Remove chicken from fridge at least 20 minutes before roasting. Preheat the oven to 200C/180C Fan/Gas 6.
For the rub 2 tbsp salted butter, melted, or rapeseed oil 6 large garlic cloves, minced 1 inch fresh ginger, grated 1 tsp fresh ground black pepper 2 tsp chilli powder 1 tsp celery salt 2 tsp curry powder 1 tsp garam masala 1 tsp marjoram 1 tsp mixed Italian herbs 1 tsp salt For stuffing the chicken 1 whole garlic bulb 1 whole lemon, halved
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Place all the rub ingredients in a bowl and mix well. With a little gentle coercion, it is possible to loosen the skin covering the breast and thigh meat. Using either your fingers or an upsidedown spoon starting by separating the skin from the meat at the cavity end of the bird from one side first. Working slowly, separate as much of the skin from the meat as you can reach, ideally getting down into the thigh and legs. Be careful not to rip the skin too much, thus retaining as much moisture in the bird as possible. Grab a couple of teaspoons full of the rub and try and get as much in between the skin and meat as possible. Use your fingers to massage it down from the outside of the bird and distribute it evenly. Use any excess rub to coat the external skin. Grind a little more salt and pepper on to the skin. Break up the garlic bulb, leaving the skin on the cloves, and add to the bird’s cavity along with the halved lemon. Cooking time will depend on the weight of your chicken, but it couldn't be easier to calculate – you'll need 45 minutes per kg, plus an extra 20 minutes to finish. If you want to, you can baste your roast chicken once or twice during cooking to help keep it moist. Once cooked leave to rest for another 20 minutes before carving.
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