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Archive for the tag “Lorna Robertson”

Mouth of the Tweed: inspired by local produce

Today I toddled along to the sixth Annual Mouth of the Tweed event here in Berwick-upon-Tweed. There’s a nice buzz on the quayside as tourists and locals sample food and drink from the dozen or so stalls – all produced within a 16-mile radius of Berwick – with entertainment by young local musicians from the Small Hall Band.

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My true aim was to help with the Berwick Slow Food stall – we are promoting two events:

  1. The 10th annual Berwick Food & Beer Festival  During the first weekend of September 2017 Berwick Barracks will be alive with food, music, beer and children’s activities (so if you missed the Mouth of the Tweed, fear not, you’ll be able to catch all today’s stall holders and many more in September!).
  2. This year we’re holding a pre-festival event – an Audience with MasterChef Finalist Lorna Robertson. Lorna’s a local young woman, schooled at Berwick Academy, and her trajectory since reaching the finals of the much-loved BBC show is thrilling and compelling. Lorna will talk about her experience on the show and share some of the highs and lows of that time, as well as the adventures she’s been having since. It’s a ticketed event that includes canapés using local produce, based on Lorna’s recipes. (For more info follow the link to the Food & Beer Festival above).

Of course, I knew I would not leave the Mouth of the Tweed Festival empty handed. Who can resist local honey from Chainbridge Honey Farm? Or super fresh shellfish from Berwick Shellfish? Or a burger from Well Hung and Tender and maybe a pie from Jarvis Pickle, all washed down with a locally roasted coffee from Northern Edge Coffee or (and?) a pint from local brewer Bear Claw? And it would be rude not to finish with an ice cream from Giacopazzi’s.

However, the real treat came in chatting with the chaps from Heatherslaw Mill. You can make porridge and flapjacks with oatflakes – I knew that. But, I wondered, what do you actually do with oatmeal (I know, I’m so ignorant!). Apparently oatmeal is delicious sprinkled over your potatoes before you roast them for an extra crispy coating and also for making oatcakes (doh!). Oatcakes that would no doubt be just yummy with a nice slab of local Doddington cheese.

I was lost. All I could think about was getting home and making my cheesy oatcakes. Yes, I was going to grate my tangy fruity Berwick Edge into my oatcake mix. I did an online search for a recipe and this Mumsnet one seemed suitably simple.

And, hey presto! There’s been a bit of an oatcake renaissance lately, with the nibble-sized ones widely available in supermarkets. The babies above tick all the boxes. AND they’ll be perfect for canapés – I’ll have a word with Lorna Robertson!

 

Dirty rice: an easy filthy treat!

No sooner had I read Yotam Ottolenghi’s recipe for Dirty Rice in The Guardian than marvellous MasterChef contestant Alison was cooking it on the BBC TV programme (her own version). Sadly for Alison, this was the dish that saw her wave farewell to the programme. I have a feeling we’ll be hearing more from her and am absolutely delighted to see that she and fellow finalists, Giovanna and Berwick’s own lovely Lorna have teamed up to form a supper club: Three Girls Cook.

Anyway, back to Dirty Rice. It doesn’t sound that great, does it? Reading Yotam’s recipe sold it to me. Minced pork and chicken livers. Yes please! Yotam is very specific about deglazing the pan multiple times: and he’s right, the depth of flavour is truly divine.

It’s a great supper dish: not difficult but filling and wholesome. In fact, I just ate the leftovers with an avocado halved on top and extra sprinklings of parsley. Yum. Yotam crushed some garlic and sliced some. The crushed is added to the cooking pot; the sliced is fried and sprinkled as a garnish after everything’s been combined. Personally I just chopped the lot and chucked it in. Still delicious. Yotam’s recipe as printed in the Guardian had a flaw:  the rice mysteriously appeared in with the meat mix (this wouldn’t work: the rice would be overcooked, I think). I opted to combine the meat mix with the rice after the deglazing process and gave a final parsley flourish to the melange.

The Husband and I had basically scoffed the lot when I realised I’d not taken a photo. Just call me slacker blogger. It looked pretty much like Yotam’s if you follow the link above: not a looker of a dish and I can kind of see why Alison struggled to prettify it enough for John & Gregg. However it tastes marvellous and presents all sorts of possibilities – but it’s the livers that deliver that true umami deliciousness.

Here, by way of an apology for my lack of photographic evidence of culinary endeavour, are some photos of a Yotam Ottolenghi feast The Husband and I prepared a while back:

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