As I sit down to write this month’s piece I realise we are in May already! How did this happen?!
2019 has been such a fantastic, and crazy, year so far. We have launched our new product range with Liberty London, agreed on an export deal with Almaya Supermarkets in Dubai, kicked off a fantastic range of events in partnership with Paula McIntyre at Quilly House and not forgetting our visit from James Martin and Paul Rankin.
Luckily, I am not short of things to talk about at the moment but when I was deciding what to write in this month’s blog I realised that May is a really busy month in the food calendar and one that definitely focuses on celebrating a wide variety of really great food.
Did you know that in May we have Eat What You Want Day (11th); World Fairtrade Day (also the 11th), International Hummus Day (13th), National Vegetarian Week (13-19th), British Sandwich Week AND National BBQ Week (27th – 2 June)?
Where do you begin with a selection like this other than to simply go with a celebration of all that is fantastic about good quality local produce, cooked simply and packed with BIG flavours? Luckily, we have just the right set of ingredients to get started with!
Not one to back away from a challenge I was pretty sure that I could create a menu that ticks all of the boxes above so decided to start with an alfresco dining evening with a difference.
Why not get onboard in celebrating great food and great flavours by trying my menu, and recipes, below, and you’ll be sure to keep even the fussiest of eaters happy!
Easy Alfresco Food Celebration Menu:
Hummus with a sprinkle of chickpeas and drizzled with Broighter Gold Lemon Infused Oil (or any of our flavoured oils) served with crudités and puff pastry cheese sticks
Get the BBQ fired up for our Jamie Oliver inspired Salt & Pepper Tofu Skewers (easily swapped for a chicken alternative for all the carnivores in the family!) sandwiched in griddled flatbreads with a side salad and a crème Fraiche with lemon dressing
Fairtrade Chocolate Fondue with fruit and toasted marshmallows
And don’t forget to pair with the cocktail, mocktail or beverage of choice!
Jamie Oliver Inspired Salt & Pepper Tofu Skewers Recipe:
1 onion finely chopped
1 bunch of spring onions finely chopped
1-2 fresh red chillies (depending on taste), finely sliced
4 cloves of garlic (peeled and finely chopped or crushed)
5cm piece of fresh ginger (peeled and finely grated)
1-2 tbsp of Broighter Gold Chilli Oil
4 tablespoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon sea salt flakes
4 tablespoons soy sauce
3 tablespoons light brown sugar
750 g firm tofu (or chicken)
2 tbsp Crème Fraiche
2 tbsp mayo
Grated zest of ½ - /1 lemon (just to your own taste)
Heat the Broighter Gold Chilli Oil in a large non-stick frying pan. Add the onions, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.
For the marinade, crush the peppercorns in a pestle and mortar with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.
Cut the tofu (or chicken) into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours (or if you are really organised, overnight).
When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.
As the skewers are cooking prepare a quick salad of your own choice (rocket, lettuce, cucumber, tomato, just whatever works for you) then make your dressing.
To make the dressing mix the crème Fraiche, mayo and lemon zest together.
Just before you are ready to take your skewers off the BBQ move them over to one side and toast your flatbreads for a minute or two each side then take everything off the BBQ and tell everyone to get stuck in!
Fairtrade Chocolate Fondue
400g Fairtrade certified dark chocolate
85g unsalted butter
284ml carton double cream
For a little bit of kick add a few drops of Broighter Gold Chilli Oil - Optional
Mixed fresh fruit cut into large chunks (pineapple, strawberries and banana are some of my favourites)
A bag of marshmallows, for toasting then dipping
Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted, and the sauce is smooth.
If your guests like a little bit of head add a few drops of our chilli oil to the mix – add slowly and mix well!
Thread marshmallows onto skewers, then carefully toast on the fire, or leave until cold. Dip into the fondue and eat straight away.