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Marmalade & Lemon Curd Workshop
Saturday, 28th January 2012 at 2pm - 4pm
Location: Colden Common Clare Briant of Clares Cuisine will be demonstrating how to make Marmalade and Lemon Curd. Seville Oranges are available in the shops for a very short time and this is the perfect opportunity how to make the most of them. In addition to marmalade, Clare will demonstrate how to make Lemon Curd. "Homemade Lemon Curd is so simple to make, yet tastes far superior than any you could ever buy" says Clare. |
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Archive Events 2011
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Slow Food Family Taste Adventure, part of Hampshire Food Festival 23-24 July 2011 - Durleighmarsh Farm
Slow Food Solent held a fantastic free family event as part of Hampshire Food Festival in July. "The Taste Adventure", was aimed at children aged 4 to 10 years (but was equally as fun for the big kid in all of us!). There was tasting, sniffing and identifying food by touch. The Taste Adventure aims to bring these sensations to life by encouraging children to think about food in a new way. The Taste Adventure took children on an inspiring journey through five interactive zones, each with a focus on one of the five senses: taste, sight, touch, smell and sound to give a better understanding and enjoyment of food. Young Taste Adventurers were given a passport complete with fun food cartoon characters and are invited to collect stamps as they explore, interact and make new food discoveries.
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Elizabeth Allen: Part of a family that is hugely passionate about cooking, being Singaporean it’s all about food, food and more food! The passion for cooking didn’t all just span from life at home though, spending time in London, Elizabeth came across many amazing and not so amazing restaurants and cafés which influenced her to cook more so. Elizabeth was a contestant recently on BBC One's MasterChef 2011, introducing us to such dishes as Crab Tortellini with Singapore Chilli Crab Sauce and Tempura Samphire and Tea-Smoked Duck Breast with deep-fried Taro and Plum Sauce. Since MasterChef, Elizabeth’s food career has taken off and she is now working as a chef at The Green Oak in Oakley Green.
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Slow Food Solent Street Kitchen, 5th June 2011Slow Food Solent hosted the Street Kitchen at The Petersfield Food Festival on Sunday 5th June.Our cookery demonstrations were given by BBC One's MasterChef 2011 contestant Elizabeth Allen and local food writer and home economist Rosemary Moon.
Elizabeth demonstrated her Crab Tortellini with Singapore Chilli Crab Sauce and Tempura Samphire recipe, followed by the "fake egg"!
  Rosemary Moon: Rosemary is a natural communicator with a passion for food, the countryside and an insatiable curiosity about where food comes from. A home economist by training, Rosemary has worked in industry, the media, private catering and run a delicatessen. The author of almost 20 cookery books, Rosemary gives inspirational cookery demonstrations and is also deeply involved with the Transition Town movement in Chichester. Rosemary writes regularly for the local arts magazine The Chichester Audience and Cook Vegetarian! and has served twice on the committee of the Guild of Food Writers, including one term as Chair. Rosemary selected fresh, seasonal ingredients from the market and ad-libbed to produce a Salad of Venison, Asparagus, Watercress and Gooseberries, followed by a delicious but unusual Gooseberry dessert which included chilli oil and cheese and watercress biscuits!
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Marsh grazing beef guided walk and BBQ,
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Slow Food Solent Annual General Meeting
With tutored tasting of local wines and local produce meal.
Wickham Wine Bar, Monday 7th March 2011
Slow Food Solent held its first Annual General Meeting on Monday 7th March at the Wickham Wine Bar and Restaurant (http://www.wickhamwinebar.com/contactus.html) in Wickham, Hampshire. It was an opportunity for members to have a say in the organisation of Slow Food Solent and become involved in the Committee as well as catch up on what we've been up to throughout the year. After the AGM was a fantastic tutored tasting of local Titchfield wines, consisting of sparkling wine, pinot noir, rose and white wines made from the Bacchus grape. Following the wine tasting, we enjoyed a delicious locally sourced dinner.
The committee elections were also conducted at the AGM. This years committee consists of:
Leader - Nicola Wardrop
Secretary - Alistair Collins
Treasurer - Nigel Huggins
Marketing Secretary - Jenny Bewes
Events Coordinator - Tim McMinn
Membership Secretary - Mary O'Brien
The committee elections were also conducted at the AGM. This years committee consists of:
Leader - Nicola Wardrop
Secretary - Alistair Collins
Treasurer - Nigel Huggins
Marketing Secretary - Jenny Bewes
Events Coordinator - Tim McMinn
Membership Secretary - Mary O'Brien
Archive Events 2010
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A foraging adventure in the New Forest.
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An Apple A Day...Heritage Apple Event
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Summer Strawberry Evening, Friday 11th June 2010.On the 11th June 2010, a group of members and friends of Slow Food Solent visited Durleighmarsh Farm, which offers a huge range of top quality fruit and vegetables throughout the season, for a farm tour and strawberry taste test.
Alison Grange gave us a guided tour of the beautifully located pick your own farm on a glorious evening, telling us all about the different varieties of fruit and vegetables, how they are grown and the traditional farming methods used on the farm. After the tour, we had a blind taste test of Strawberry varieties; Symphony and Eros from Durleighmarsh were compared with supermarket bought Elsanta and Spanish berries. It certainly was a very enjoyable and relaxing way to end the week! The all important taste test results Most (but not all) agreed that Symphony was the superior berry in terms of appearance, smell, taste and also juiciness. We were all surprised to find that the ubiquitous supermarket variety, Elsanta (which accounts for approximately 80% of strawberries eaten in the UK), performed better than expected...still only in 3rd place, but some people preferred it's slightly tart flavour over the Symphony berries. Personal preference clearly plays an important role though, and even the Spanish strawberries which placed last were the favourite of one guest. The winner Symphony (Durleighmarsh): Appearance = 7.25, smell = 5.17, taste = 7.00, juiciness = 6.92. Overall = 65.83% Second place Eros (Durleighmarsh): Appearance = 6.75, smell = 3.67, taste = 5.92, juiciness = 6.83. Overall = 57.92% Third place Elsanta (Supermarket): Appearance = 5.92, smell = 3.58, taste = 4.83, juiciness = 6.00. Overall = 50.83% And in pitiful last place Spanish (Supermarket): Appearance = 5.42, smell = 3.83, taste = 3.17, juiciness = 2.83. Overall = 38.13% (each variety was scored out of 10 on appearance, smell, taste and juiciness, then averages for each, plus an overall average percent score, were calculated) |
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Slow Food Solent's first event: Local Produce dinner and "open kitchen" at Greens restaurant and bar, Wickham. Wed April 21st 2010.
Slow Food Solent hosted its first event at Greens restaurant and bar in Wickham on Wednesday April 21st.
Greens, who have received a Local Produce award from Hampshire Hospitality for their use of high quality local produce, put together a special Local Produce dinner menu for the event. In addition, they offered us the unique experience of an “open kitchen” where guests were invited to visit the kitchen, watch the food being prepared and ask the chef any questions about the provenance of the food and how it is being prepared. Highlights were watching our smoked chicken starter being smoked over hickory wood chips, and the giant profiteroles cooking in the oven!
http://www.greensrestaurant.co.uk/
Greens, who have received a Local Produce award from Hampshire Hospitality for their use of high quality local produce, put together a special Local Produce dinner menu for the event. In addition, they offered us the unique experience of an “open kitchen” where guests were invited to visit the kitchen, watch the food being prepared and ask the chef any questions about the provenance of the food and how it is being prepared. Highlights were watching our smoked chicken starter being smoked over hickory wood chips, and the giant profiteroles cooking in the oven!
http://www.greensrestaurant.co.uk/
