CARU FOOD Local Food. Everywhere. REAL Food & Drink SOUTH WALES Christmas 2016
A Festive Feast From Wales & Beyond!
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Nadolig Llawen i chi a Blwyddyn Newydd Dda! Merry Christmas all. See you in 2017! Oddi Wrth / With Love, Caru Food
TABLE OF CONTENTS Editor Nicola Knight nicola@caruentertainment.co.uk Seafood Recipes Claudia Escobar @justlovefood Twitter: @CaruFoodMag Facebook: CaruFoodMagazine Instagram: @CaruFood 3 4 7 9 13 15 18 23 24 25 27
Merry Christmas A Welsh Christmas #ShopLocal Wellness from Tree to Table Sprouts The Food Assembly A Seafood Christmas Lobster with Hollandaise Seabuckthorn Sorbet Black Mountain Smokery Thank You!
CARU FOOD is owned by: CARU ENTERTAINMENT 25 Cae Garw, Pontypridd, RCT, CF38 2TQ 07746 705556 www.caruentertainment.co.uk © Caru Entertainment 2016. All rights reserved. No content can be reproduced without prior authority. We do not take responsibility for articles not our own.
A WELSH CHRISTMASS Caru Food is a local food and drinks magazine created out of a passion to support independent businesses. As we are still so very new, we need your help to grow our brand not just across Wales, but nationally too. We have worked hard behind the scenes to provide an engaging magazine promoting Welsh food and drinks companies, but we want to offer so much more. From restaurants, to producers, to farmers, to breweries, to street food, to foraging; with a vast array of food and drinks events in Wales, we need to hear from you! We want to promote Wales as a truly inspiring place as our food and drinks culture grows, showcasing some of the best in the World! With the brand established, we will continue to offer low cost advertising to simply cover the cost of print. This is a hobby. This is a drive to let the people in South Wales (initially) know what fantastic companies are on their doorsteps. The aim is to print a minimum of 5000 copies a month with distribution across all cities, towns and villages in South Wales. The more content we have, the more we have to offer the public. The more advertising we sell, the larger the print run becomes. For a low cost way to promote your brand, support us now to support you! Lets whet the people’s appetite! If you would like any further information or would like us to do a review of your business, contact us now and we will be happy to discuss. Prices start from just £25! magazine@caruentertainment.co.uk
Have a Wally Green Christmas. Pots of pure pleasure. Using age-old ingredients, traditional cooking methods and a stylish twist to create luxurious preserves. Hand Made in the Rhondda Valleys, Wales.
www.wallygreen.co.uk Twitter: @wallygreenfood facebook: /wallygreenfood Tel +44(0)7790361570
Hare and Hounds_Advert_Gourmet Local Food Mag_Oct_OL.pdf
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#SHOPLOCALS A Request for Help by Independent Stores in the Vale of Glamorgan PLEASE HELP! Many of you will know that all the shops in Cowbridge and some in Llantwit Major are being hit with phenomenal increases in business rates from April 2017. As an example, The Pencil Case rates are increasing five-fold, from ÂŁ985 pa to ÂŁ5000 pa. This has the very real potential to put many of the independent stores out of business, killing off the indepentdent high street. We are working very hard with Alun Cairns, various members of the Welsh Assembly and other towns across Wales to persuade the Welsh Government to implement a new Small Business Rates Relief scheme that will be introduced in England from April 2017. The Welsh Government cannot justify putting small businesses in Wales at such a serious disadvantage when small businesses make up the majority of the Welsh economy. Please sign this petition and share, asking for the Welsh Government to protect small businesses and put Wales on a level playing field with the rest of the UK. Thank you for your continued support to the local, independent businesses in Wales. www.assembly.wales/en/gethome/e-petitions/Pages/ petitiondetail.aspx?PetitionID=1096 (Article written by Sally Stephenson of The Pencil Case)
OlioGorrasi
wellness from tree to table
Azienda Agricola Gorrasi is a small family-owned farm in Southern Italy. We produce high quality extra virgin olive oil exclusively with olives from groves cultivated by us. This product comes to you directly from the producer and it is the result of mechanical pressing of our olives. There are no intermediaries, no blends with other oils, no refinements. Our extra virgin olive oil is fresh and of intense flavor and aroma. To preserve its qualities please store it avoiding heat exposure, direct light and prolonged contact with air. Authentic Extra Virgin Olive Oil, like ours, contains powerful antioxidants and several therapeutic properties favorable to our wellnes. On our farm we cultivate mainly Leccino, Frantoiana and Pendolina. The result of blending these cultivars is an oil that is dark green with a strong and spicy taste. With time it tends to a yellow color and the taste becomes less strong and more fruity.
On our farm the greatest efforts are made to practise sustainable farming. Nature-based agriculture is an assurance of high quality produce at a fair price for the consumer and a reasonable profit for the farmer. Green manure ("sovescio" in Italian) is one of the most effective contributions to sustainable agriculture. Green manure is obtained by growing "cover crops" (see side picture*) at the end of the season to prepare the soil for the succeeding one. Cover crops become green manure by ploughing in them just before ripeness into seeds/fruit. The primary function of green manure is to increase soil fertility without the use of any chemical fertilisers or pesticides. Fava beans (see side picture*) is one of the most commonly used cover crops for improving olive orchard soil fertility. Green manure in conjunction with animal manure are very important to produce our high quality Extra-Virgin Olive Oil. We definitely aim at making an ecosystem of our farm rather than a factory.
OlioGorrasi.com (*) Pictures on this page are taken on our farm.
COOKED FROM SCRATCH CHRISTMAS
Food for Christmas
All cooked 100% from scratch using high quality ingredients – no ready made or processed foods
Cakes & Puds
Christmas Desserts The Main Event
Party Fayre & Canapes Lots More Available
Order Online to be delivered to you in time for Christmas Free delivery within 15 miles of CF39 8JL Can be delivered to your home or place of work
Call Claire on 07516 255652 or visit w w w. c o o k e d f r o m s c r a t c h . c o . u k
Sauces Pickles Spices Herbs
Pulses Grains Flour Bread
World Foods
Honeys Jams
Teas Coffees
Brewing Kits
Organic Wholefood & Homebrew
We are proud to have served South Wales with the finest ethically-sourced organic & local produce since 1975 from our shop on Mill Street Pontypridd.
Please call us on (01443) 407 853 for specialist dietary orders.
Eat yourself to fitness
SPROUTSS Love them or hate them, sprouts must be dished up every Christmas and we have the perfect dish for you to share with loved ones. (Serves 8) INGREDIENTS: 1Kg Sprouts 200g Pancetta (Streaky bacon / Lardons also work) 200g Chestnuts 75g Butter 1 Cup Pomegranate Seeds Sea Salt and Pepper METHOD: Pre-heat oven to 180°C. Shred sprouts (food processor works best. Try our hand-held Zyliss processor!), place in oven proof dish and add in pancetta and chestnuts. Melt 50g butter and add to dish, mixing all ingredients together. Add salt and pepper to season and bake for 20 - 30 minutes until golden. Sprinkle pomegranate seeds over the top and last knob of butter to melt over the top. Serve immediately.
The Food Assembly Comes to Talybont on Usk! A new way of buying food is coming to Talybont on Usk. As seen in the BBC and The Guardian, The Food Assembly is a local initiative that brings people together to buy fresh food directly from local farmers and foodmakers. Every week Food Assembly customers in Talybont on Usk can order food online from local food producers before picking it up weekly at our local community venue, Henderson Hall. All the food comes from a distance of less than 28 miles, compared to the 600 miles with a supermarket, and most producers are within a 15 mile radius of the village, showcasing some of the best local food the Brecon Beacons has to offer. Community is at the heart of The Food Assembly – it connects neighbours to farmers, neighbours to each other, and everyone to their food. By choosing to buy local, shoppers can support the community of Talybont on Usk, Brecon and surrounding villages, as for every £1 spent through Talybont on Usk Food Assembly, 90p stays in the local economy. It also ensures your money reaches the right people; food producers keep over 80% of sales for every product sold, compared to 15%25% through supermarkets. Also, there is less food waste as all the food is ordered in advance. Whether from their iPhone app or laptop, weekly shoppers can choose from unique local products, such as organically grown vegetables and fruit from The Kitchen Garden at Ty Mawr; quality meat, poultry and ready to cook meals from Easts of Brecon farm and butchers; small batch roasted coffee from Black Mountain Roast; and hand made fresh pasta featuring locally grown and sourced fillings from Nonna Caterina Fresh Pasta. Not to forget dairy and soon to be included, artisan breads.
The Talybont on Usk Food Assembly is organised by local foodobsessed couple Ceri and Jon Elms, who want to share their passion for good, local food and create a community food hub for other food-lovers in the village. QUOTE FROM CERI & JON: “We can’t wait for the Food Assembly idea to grow in the wider community that live & work in & around Talybont on Usk & our beautiful part of the Brecon Beacons. To bring a local food hub to our already food-loving village that connects people & supports local producers, in such a fresh & convenient way, through the ease of ordering online & being able to collect all your food from one place at the same time each week, just makes sense to us. It’s going to have a huge positive impact & we are really grateful for all of the support we have received so far, & can’t wait to launch!” The Talybont on Usk Food Assembly launches on Monday January 23rd 2017 at 5pm through to 7pm. The venue is Henderson Hall. Locals can meet farmers, foodmakers and their neighbours, taste local food samples and see where their food comes from. To become a member and be able to shop online, which is free and easy!, from our ever-growing pool of local producers, please sign up here: www. foodassembly.com/en/assemblies/9057. If you are a local producer interested in bringing your produce to this Assembly, we would love to hear from you so please contact Ceri and Jon at tboufoodassembly@gmail.com
A SEAFOOD CHRISTMAS OYSTER CEVICHE (Serves 6) INGREDIENTS: Fresh live oysters, 5 per person,out of their shells with juice sieved and reserved 100g fresh chives chopped finely 100g fresh coriander,chopped finely 1 bunch spring onion,chopped finely (only the white part) 1 clove of garlic, mashed to a paste 2 whole red chiles, deseeded and chopped finely 3 lemons 3 limes Maldon seasalt flakes Freshly ground telicherry peppercorns 1Tbsp extra virgin olive oil 1Tsp olive oil caviar to garnish Seaweed, fresh or rehydrated from dry METHOD: Open oysters, remove the flesh and place in a glass or ceramic bowl. Include the oyster juice passing it through a sieve. (Do not use a metal bowl). Season your oysters in the bowl with seasalt and black pepper, add the olive oil. Squeeze the limes and lemons and add the juice to the oysters, stir once. Add the mashed garlic and the red chillies, let sit in the fridge for 10 mins. Chop your herbs and spring onions and add them to the oysters, mix and refrigerate until serving. You can do this one hour in advance. Soak your seaweed in water to rehydrate, squeeze and dress with olive oil and lime and lemon juice. To serve, plate in a bowl the oysters spoon the ceviche sauce around and on top, garnish with olive oil caviar, seaweeds and some reserved chives and coriander and chopped chiles. Accompany with sourdough toast and butter.
www.zyliss.com
EAT OUT IN CARDIFF. SPEND LESS.
EAT. DRINK.DISCOVER.
getawriggleon.com
LOBSTER WITH SAFFRON LOBSTER WITH SAFFRON HOLLANDAISE GRATIN & TRUFFLE POTATO MASH INGREDIENTS:
1 fresh lobster for two people Pinch of saffron 1 lemon, juiced 4 egg yolks 250g unsalted butter Olive oil, extra virgin Maldon sea salt flakes Telicherry freshly ground black pepper
METHOD:
If you are buying live lobsters, cook the whole lobster in a pot with salted boiling water for aprox 8 mins, until it turns completely red. Remove and let cool down. You can also buy ready cooked lobsters from the fishmonger. Slice the lobster in two, remove the stomach sac, and loosen the tail meat from the shell, but keep whole. Remove the claws, crack and take the meat out of the shell. Place the claw on top of the lobster body. Season your halve lobster with seasalt,pepper, squeeze of lemon juice and olive oil. Put in a tray and in a 220°C oven for 3 mins. Cover with the saffron hollandaise and return to the oven for aprox 5 mins, or until you see the hollandaise begin to turn a caramelised colour, as in gratin. Hollandaise: Melt the butter. Place yolks, pinch of salt, black pepper, lemon juice and pinch of saffron in a blender. Mix until it becomes a pale mix and slowly start adding the hot butter until it emulsifies and it becomes a thick but soft sauce. Remove from blender, place in a jug and cover with a round of baking paper. Let sit for 30 mins then mix with a spoon. This will allow the saffron to bleed it’s colour and flavours into the sauce. Truffle Mash: You can use fresh truffles or truffle carpaccio or chopped truffles that you could buy in Italian deli stores. Boil and mash the potato and mix through the truffles. Place in a buttered tray and dot with butter, Maldon and pepper. cook in 180°C until golden.
Seabuckthorn Sorbet INGREDIENTS: 500ml cold pressed seabuckthorn juice 250ml water 250g golden caster sugar METHOD: Mix water and sugar in a pan, bring to the boil in a medium heat until al sugar is dissolved. Stir and let cool down completely. Add the seabuckthorn juice, mix and pour in an icecream mixer to churn until you obtain a creamy and smooth consistency. Freeze until using. (Nb. If you do not have an icecream churner, place the mix in a plastic container in the freezer until frozen, then you can use a hand held blender to churn it. You want to be able to brake the ice crystals in the mix, so it becomes smooth and creamy). To serve, sprinkle a teaspoon of freeze dried raspberries on a plate, place your sorbet on top and sprinkle with raw cacao nibs on top.
THANK YOU! This issue has been supported by JustLoveFood Leith, with recipes for A SEAFOOD CHRISTMAS provided by Head Chef Claudia Escobar. You can find them on Twitter @justlovefood. The Seafood Christmas recipes are an alternative Christmas menu inspired by British seasonal produce that is wild, farmed and foraged by local producers, fishmongers and artisans. There have also been some fantastic supporters in spreading the awareness of Caru Food online and with supplying content and adverts for this and past issues. In no particular order, a very big thank you to: Cooked From Scratch - @ClaireWelshCook Arbennig Restaurant - @ArbennigCardiff Hare & Hounds Aberthin - @Hare_Hounds Wally Green Preserves - @WallyGreenFood Gourmet Local Food - @GourmetLocalFoo Mike & Rachel Carnell - @Chefonrun Pregos Street Food - @Pregos_No1 Cardiff Dining Out - @CardiffDining Soliciting Flavours - @SolicitingFlava Zyliss UK - @ZylissUK And so many more of you! Thank you and we hope to see you in 2017! In the meantime, please continue to share the love on Twitter @CaruFoodMag.
CARU FOOD
Nadolig Llawen a Blwyddyn Newydd Dda! Merry Christmas and a Happy New Year!
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