Sunday afternoon found me at the tail end of their inaugural event at the Business Design Centre in Angel. The premise being food and foodies, coming together to celebrate all things edible, plus a jewellery stand or 2..
The lure presented itself in: a food theatre where celebrity chefs preformed and stallholders shared their wares. A product demonstration area, a wine tasting theatre and 50 or so stallholders ready to give you all the samples you could desire. That’s right, a little often, that fantastic Spanish premise in a day long affair all for £15..
Having only paid £10 with my pre-booking I have to honestly say, the experience left me a little unenthused by the whole food show experience, perhaps that is just what happens on the afternoon of the last day, the vendors are tired and the cupboards are bare… but please don’t despair on my behalf, there was definitely a silver lining manifesting itself in the one or two absolute gems I found there.
I think the best way to describe my experience is by a topical yet anecdotal recipe. These seem to be the only part of papers, I ever read these days, and the same goes for blogs!
OK let’s go… lets see if this baby will rise.
A recipe/anecdote for a good food show.
Collect your ingredients and prepare yourself for a 3 day slow cooking experience.
50 grams of product knowledge to be served as an aperitif.
Make sure to sprinkle with good humour, don’t buy pre-packaged because this can leave the experience a little cheesy, freezing some of you own is fine but if there really is no good humour in season bring in an offsider to consult.
Obviously the main ingredient varies from stand to stand just be sure to serve it with a smile and garnish with a good spiel, keeping it fresh with water and sugar or maybe some Sloe Gin, which can be found from Sloemotion, a delightfully dry tipple originating from North Yorkshire also available, Sloe whisky and Sloe vodka.
If a spiel isn’t your cup of tea perhaps add a little flavour from The Fine Oil and Spice Company. Incredibly infused nut and olive oils from France and Spain they will seriously delight your sensors, I ended up buying the Umbrian Salsa Tartufata, made with summer truffles and olives it was intoxicatingly addictive.. If I was back there, I’d buy the vintage balsamic vinegar at 8yrs from Modena, it was viscous, sticky and yummy.
Throughout the show it’s very important to keep draining the apathy off the top, this will continue to grow at an increasing rate over the 3 days, by removing the watery bitter part you ensure the sampling stays sweet for all involved.
To finish may I recommend Rachel’s, the principle sponsor it really was as sweet in taste as the guys manning their stall were in temperament. And, even though having organic in their name should mean they are 50p more, they were offering a 50p discount to take home with you.. I was completely won over by their rice pudding and Greek style coconut yoghurt; de-lish, they just found themselves a new loyal customer!
A real recipe from the food show ingredients.
Summer Truffle Linguine
1 shallot, finely sliced
1 clove garlic, crushed
2 tbsp Del Sero Primlio Selezione olive oil – (The Fine Oil and Spice Company)
1 tbsp Umbrian Salsa Tartufata – (The Fine Oil and Spice Company)
1 tbsp basil leaves, chopped
Handful of grated Parmesan care of La Cave à Fromage
1. Cook the linguine according to the packet instructions.
2. Drain and toss through olive oil.
3. Sweat the shallot and garlic in the oil for 5-6 minutes with out it browning.
6. Add the pasta and mix through the Salsa Tatufata.
7. Garnish with the basil and parmesan and serve.
Sloe Gin Mule
1. Half fill a highball or Collins glass with cubed or crushed ice.
2. Add 50ml shot of Sloe Gin, 150ml of ginger beer and a dash of lime juice.
3. Stir well with a straw and garnish with a slice of lime.
Strawberries and Balsamic with Basil
1. Destalk and half a punnet of strawberries
2. Mix through 2 tbsp of The Fine Oil and Spice Company Vintage Balsamic vinegar
3. Shred and mix through a handful of basil
4. Leave to sit in fridge for half and hour
Serve as is or with ice cream or mascarpone.