Summer Cooking

With the optimistic title of ‘Summer Feast’ our recent cookery demonstration took place in our upstairs cookery school.

Claire started with a delicate cucumber, chili and lemon mousse. Served in individual ramekins this makes a light and fresh starter for a summer dinner party. However it can also be made in one dish and presented with green salad and ciabatta bread as a main course for and outdoor luncheon. 

As the other starter Claire made baked tomatoes stuffed with salmon and capers. Again making use of seasonal fayre this dish had a Mediterranean feel to it. It also had the benefit of been able to be served either hot or at room temperature. Ideal to be so flexible when we never quite know what the British weather is doing! 

For the first main course Alison made lemon chicken escalope’s with pumpkin seed pesto. Using free-range locally reared chicken this dish was flavorsome and filling. The pumpkin was an unusual twist on a pesto sauce. It was a powerful accompaniment and a lovely sauce in its own right. The pesto stored in a kilner jar will keep for a week in the fridge and could be used with other dishes. We served this with a lentil, green bean and parsley salad.

The other main course was paccheri pasta with asparagus. Using local Sand Hutton asparagus Alison made a green vibrant sauce. The pasta tubes were then stuffed with a vegetable filling, stood on their ends and covered with asparagus sauce. This was an unusual and inventive way of using the glut of fresh asparagus around at present. It would satisfy both vegetarians and meat eaters alike for a substantial lunch or supper party main course.

For puddings we had a grape and tarragon pavlova. This dish looked amazing-with an almost psychedelic colour due to the tarragon in the egg whites it was certainly a conversation piece. The AGA cooks pavlova so well and our customers must also have thought the same as the entire dish was polished off! 

The final pudding was a sharp and crisp passion fruit and white chocolate posset. This was served with a freshly made passion fruit curd, which was absolutely delicious. Again this fruit curd made a lovely dish on its own and stored in the fridge will keep for up to a month. 

All in all this was truly a summer feast.

Our next demonstration in the upstairs cookery school will be in September. Please contact us to be put on the mailing list to receive details of all our cookery demonstrations and events.

Chocolate Pecan Fudge

Sick of the miserable weather? This recipe should cheer you up for sure!

Ingredients
100g pecan halves, roughly chopped and toasted
397g tin condensed milk
100g cubed butter
150g dark brown sugar
200g chopped dark chocolate (70%)

Put all the ingredients in a pan (apart from the pecans). Heat gently until the chocolate has melted and sugar disolved. Add the pecans and stir well.

Pour into 18cm square tin, cool and chill over night.

Cut into small squares to serve.

It's so easy and so tasty.

Show Time!

Busy show season is almost here.

You can find us at the following shows this summer:

• 9-11 July The Great Yorkshire Show, Harrogate
• 14 July The Malton Show, Scampston Park, Malton
• 17 July Driffield Show, Driffield RUFC Showground
• 30 July Ryedale Show, Welburn Park, near Kirby Moorside
• 21 August Egton Show, The Showfield, Egton near Whitby

Please pop by to our lovely stand to say hello! 

We will also be at The Living North Essence of Christmas Fair again at York Racecourse 15-17 November.

Introduction to AGA cooking

Are you new to AGA cooking?

These free and informative demonstrations are aimed at people who are thinking about buying an AGA, or have moved into a house that already has an AGA cooker.

The demonstrations are a great way to learn the basic techniques of AGA cooking and give an insight into the wonderful world of AGA by the experts! 

Dates: Wednesday 5th June / Thursday 1st August

Time: 7.15pm

Places are free, however you must call or email us to reserve your place.

Malton Food Festival

Saturday morning dawned and the first thing that came to mind was the phrase 'man the lifeboats'. The weather forecast had, for once been correct, and it was pouring with rain. Over 150 of us stand holders bravely set up in spite of the conditions. We were fortunate enough to be situated next to 'The Greedy Bassett Kitchen'. As you can see from the picture they had come with a ready made Ark. So not only did they supply delicious refreshments but also a rescue boat should the rain continue to fall! 

Thankfully the weather soon brightened up and the visitors flooded in. We did a good trade on cookery books and  'Mrs Madden' aprons. We were lucky enough to have a visit from Mrs (and Mr) Madden - it is nice to be ale to introduce customers to the very lady that makes these lovely pinnies! www.mrsmaddenmakes.co.uk The aprons made a colourful and ever changing display around our show trailer. Bev Madden can embroider any ditty on to her beautiful aprons. She also has a new line in customised carrier bags, for both private individuals and other businesses. Cake makers and tearooms have been especially interested in her wares that can be used to promote their brands. One customer on the day was Veronica of 'Fairly Scrumptious' who bought a lovely green spotty 'do my buns look big in this?' Apron!

A gala dinner was held in the Milton Rooms on the Saturday evening. A very brave Phil Leverington of Flint and Flame took up the challenge of rustling up a six-course extravaganza that would withstand the judgment of one of the country's top chefs, Antonio Carluccio.  Brave and intrepid was probably the word as Phil had only a temporary kitchen, stocked with two Falcon cookers, and a completely  'new to him' support team on kind loan from the Cleveland Tontine and extra pairs of hands from The Talbot Hotel Malton. We needn't have worried the meal was a complete success, delicious food and hilarious interjections from Antonio on the microphone. Included in which was his description of the tender mutton we were eating as merely 'experienced lamb'! Montes Wines kept the liquid refreshments flowing and the Milton Rooms had been tastefully bedecked with bunting and fairy lights to provide a convivial atmosphere.

 

A host of top chefs took it in turns to demonstrate to a packed cookery theatre on both the Saturday and Sunday. Our Falcon cookers were complimented by the chefs, who are often tasked to cook up a demonstration feast on nothing more than an aged 'baby belling'!

Finally a huge thank you must go to Tom and Alice Naylor-Leyland and their family, to Jan, Deb and all at the Fitzwilliam estate, plus the tremendous efforts of an army of volunteers, all of whom ensured the success of the 2013 Malton Food Festival.

Malton Food Festival

We are excited to attend the Antonio Carluccio Charity Gala Dinner at this year’s Malton Food Festival.

Antonio will be using one of Country Warmth’s Falcon cookers to cook up a storm in The Milton Rooms on Saturday 18th May.

This special event hosted by Sir Philip and Lady Isabella, is a great opportunity to watch such a talented chef do what he does best. Guests will enjoy a sumptuous four-course dinner served with Montes wines.

We hope the event raises lots of money for charity.

For more information visit www.maltonfoodfestival.co.uk

AGA Spring Promotion

We are delighted to announce our latest AGA deals for Spring!

COOK UP A SUMMER FEAST

Looking ahead to warmer temperatures and lighter nights. We suggest ideas for alfresco dining making good use of fresh fish and the seasonal glut of vegetables. Pop open the proseco and party on!

Cooking up a summer feast demonstration is on Wednesday 15th May from 10.30am.

Contact claire@countrywarmth.co.uk or call us for more information.