Monthly Archives: November 2019

You must try this St Andrew’s Day recipe

Scottish Smokies for St Andrew's Day

Happy St Andrew’s Day!

Treat yourself to a decadent and delish brunch today.

Scottish Smokies in Hot Cream Sauce

 

RECIPE

 

Did you know?

‘For many thousands of years our early ancestors have been “smoking” meat, and although we’re not entirely sure how we stumbled upon this process, we do know that in the early years it was as a means to avoid spoilage and preserve meat rather than just create great flavours. Communities that lived on the coasts in the Stone Age were surrounded by a never-ending source of fish, but many also had months where hunting was less fruitful, and so they needed to create a way of preserving their catches.

‘The smoking process discovered by our ancestors many moons ago slowly cooks the fish (or meat), dehydrates it and deters the growth of bacteria. This process and method has been passed down to us and improved along the way. We know that in Medieval Europe many communities had smoke houses where meat (usually pigs, but fish in coastal communities) were smoked and stored for preservation. Poorer communities would hang their meat high up in fireplaces after placing ash over the flames to create a smoky environment.’

Taken from The History of Smoking Fish, created by Charlotte Rogers
https://www.ritchiesofrothesay.com/blogs/articles/the-history-of-smoking-fish

 

 

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Two Delicious Dishes for British Game Week

Two Delicious Dishes for British Game Week

Venison Burgers and Duck with Red Wine & Redcurrant Sauce

Our food photographer, Steve Lee, regularly works with game and has produced some stunning books on the subject.

Not only do these recipes look great, but they also taste amazing too.

 


 

So why not try a burger with a difference this week and use venison instead?

 

Venison Burger

Venison Burgers

Makes 4     Time 30 mins
Calories 512     Fibre 4.1g     Salt 2.2g     Sugar 4.1g
Fat 20.3g of which 3.8g is saturated

Sage and onion stuffing mix 40g (1½oz)
Lean minced venison 300g (11oz)
Lean minced pork 100g (3½oz)
Fresh rosemary leaves 1 tbsp, finely chopped, or dried rosemary 1 tsp
Egg 1 large, yolk only
Olive oil 2 tsp
Carrot 50g (2oz), peeled and grated
Leek 25g (1oz), thinly sliced
Coleslaw 250g (9oz)
Burger buns 4, toasted
Baby kale leaves 40g (1½oz)

1 Soak stuffing mix in 4 tablespoons boiling water for 5 minutes.

2 Put venison, pork, stuffing, rosemary and seasoning in a bowl. Add egg yolk and mix until thoroughly combined. Divide into four equal portions and form into burger shapes about 10cm (4in) in diameter. 

3 Heat a large frying pan until hot and brush with oil. Add burgers and cook over a medium heat for 7–8 minutes on each side until cooked through.

4 Mix carrot and leek into coleslaw. Serve burgers in buns with baby kale and coleslaw.

TIP Use lean minced beef as an alternative to venison.

 

This recipe is one of the many delicious, triple-tested, recipes in the 2020 Dairy Diary.

Purchase your copy here.

 


 

And for a meal that’s a little bit special, give this duck recipe a go. It only takes half an hour but tastes as though you have spent much longer preparing it.

 

Duck with Red Wine & Redcurrant Sauce

Duck with Red Wine & Redcurrant Sauce

Serves 2   Time 30 minutes   Per portion: 281 Kcal, 12g fat (5.2g saturated)

Boneless duck breasts 2 small (around 250g/9oz total weight)
Salt and freshly ground black pepper
Red onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and sliced (optional)
Thyme a few sprigs
Balsamic or red wine vinegar 2 tbsp
Red wine 2 tbsp
Redcurrant jelly 2 tbsp
Butter small piece
New potatoes and broccoli or asparagus to serve (optional)

Preheat the oven to 200°C/180°fan/Gas 6. Put a small roasting tin in the oven to heat up. Pat the duck dry on kitchen paper. Using a sharp knife, score the skin in diagonal lines and season with salt and pepper. Lay the duck, skin side down, in a cold frying pan. Turn on the heat to medium and cook for 8 minutes or until the skin is golden. Pour off the fat, turn the meat over and cook for 1 minute then transfer it to the roasting tin, skin side up. Cook in the oven for 8–10 minutes. Take out of the oven, wrap the breasts in foil and leave to rest for a few minutes.

Meanwhile, tip most of the fat out of the pan. Add the onion, garlic, if using, and thyme, and cook over a medium heat for 5 minutes. 

Pour in the vinegar and wine and stir well, then cook over a high heat until the liquid has reduced by half. Add the redcurrant jelly, reduce the heat, and stir until melted and reduced, then stir in the butter to make a shiny sauce. 

Slice the duck breasts then serve them with the sauce spooned over, accompanied with new potatoes and purple sprouting or tenderstem broccoli or asparagus, if liked.

COOK’S TIPS Use apple juice instead of red wine if you prefer.  Alternatively, make an orange sauce with orange juice and marmalade instead of red wine and redcurrant jelly.  Larger duck breasts will take 5–10 minutes longer in the oven. Strain and reserve the duck fat then store in a lidded container in the fridge; add spoonfuls of the fat to a hot roasting tin for crisp roast potatoes. 

 

For a whole host of quick and tasty recipes take a look at our fabulous Quick After-Work Cookbook.

Not to be missed!

 


 

#BritishGameWeek

#dairydiaryrecipes

#quickrecipes

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The joy of beautiful crockery plus a not-to-be-missed competition

Win a 12 piece dinner set and Christmas food package

The joy of beautiful crockery


When we moved into our new home, one of my favourite moments was carefully unwrapping the family glassware and china and placing it with pride in my new kitchen.

Each piece is not valuable, but precious to me as it evokes a special memory. I have my Grandma Leah’s beautiful rose and gold side plates, my Grandma Vera’s tiny coloured glass sherry glasses (perfect for Cherry Brandy) and various serving plates and bowls chosen on our travels that remind me of a happy time and place.

A beautifully dressed table, with linen, crockery and glassware is a joy to eat at, particularly as Christmas.

 

A not-to-be-missed competition

We’re giving you the chance to win a gorgeous new 12 piece dinner service.

And we are including a fabulous bumper package of amazing food from field&flower!

To win this fabulous prize in time for Christmas click here.

ENTER NOW

 

 

#competition

 

 

Categories:

School dinners – did you love them or loathe them?

Coconut Sponge Pudding

National School Meals Week


This week has been National School Meals week; an occasion that celebrates the quality of today’s school meals (my children love them and insist that most of my meals are inferior; roll of eyes) and also gives us the opportunity to reminisce.

I remember not being permitted to choose a salad as they were ‘saved for the teachers’ and forced to eat chips instead – unthinkable now.

I have very fond memories of the puddings, however, and this recipe is a homage to my favourite.

Recipe of the Week: Coconut Sponge Pudding

RECIPE

 

This and many more delicious recipes can be found in the 2020 Dairy Diary, available now.

 

I would love to hear your memories of school meals.

Did you love them or loathe them? Please leave your comments below.

 

 

#schooldinners

#schoolmeals

 

 

 

 

Categories:

Stationery: the antidote to a digital world

Dairy Diary stationery

Earlier this year we visited the London Stationery Show where we listened to a fascinating seminar

Despite the many who insist that everything must be digital, stationery sales are actually on the rise.

This continued love of stationery is because – in this digital age – we all like something that’s tangible and real. And doesn’t it evoke happy nostalgia too? Who remembers the trip to the stationers to buy your back-to-school pencil case and maybe a protractor and, if you were really lucky, a scented eraser too?

Diaries, pens, pencils and the like still create excitement that began in our school days.

Stationery today is still as covetable as ever.

And, as you can see, real diaries are still going strong. Yes, most of us carry a smartphone with a calendar but why would we want to use that? A paper diary allows you to actually ‘write’, to record thoughts as well as plans, to browse, to flick through, to be inspired.

Many of our customers have kept all their Dairy Diaries going right back to when they were first married. These books are a compendium of family life, as well as a treasure trove of delicious recipes.

 

Dairy Diary Stationery

DAIRY DIARY 2020
To order your ‘real’ diary and enjoy making and recording more memories click here.

ACCESSORIES PACK
The Dairy Diary Accessories Pack is the perfect treat for Dairy Diary fans as it makes the diary even better!
With this fantastic pack, finding a favourite recipe, notes page or even your ‘best’ pen will be a breeze. Click here.

ADDRESSES & REMINDERS BOOK
And keep note of memorable dates and addresses in style with this stunning Addresses & Reminders Book. With card and gift lists, dates to remember, a tabbed address section, and a handy pocket it gives you everything you need and more. And it even comes with a FREE matching notepad. Click here.

 

PLUS FREE POSTAGE!
Postage is completely FREE if you spend £20 or more, so why not stock up on gifts for Christmas? There are more lovely stationery items available to purchase.

 

Happy shopping!

 

 

 

 

#stationery

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Recipe of the Week: Real Bakewell Tart

Bakewell Tart

Real Bakewell Tart

Formerly known as Bakewell Pudding, this tart was apparently created by a cook working at the Rutland Arms Hotel in Bakewell, Derbyshire.

The cook was making jam tarts, but used puff pastry by mistake. He added some other leftover ingredients, and the Bakewell Tart was born!

 

RECIPE

 

 


 

You can find this recipe in our wonderful Around Britain cookbook

Back by popular demand.

A collection of fascinating and delicious recipes from every corner of Britain.

Around Britain cookbook £9.99

 

READ MORE

 

 

 

 

 

 

 

 

#bakewelltart

#baking

 

 

 

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