After hearing such good things I finally got to tick the Twisted Currant off my to-eat list today with my Mother-in-law, Sister-in-law and my bubba. It was certainly worth the wait. We relaxed and enjoyed our afternoon teas in the bay window with the 2 dogs. When we booked the lady on the phone had such a welcoming gentle voice. They cater for all dietary requirements there.
When we arrived we sat down and enjoyed good quality Tregothnan tea. It's always nice to enjoy a good decent cuppa, followed by 2 tiers of homemade decent sized sandwiches with a good choice of fillings - egg mayonnaise, cheese, gammon & pickle and brie and cranberry. There was also a plate of cakes, pistachio sponge with rosewater icing, chocolate and orange cake and chocolate brownies. Then followed a warm currant scone with jam and clotted cream. Not only is it dog friendly but it is also breastfeeding friendly and has proper changing facilities that isn't back breaking. Highly recommend this lovely cafe.
Firstly I make my own stock.
1 leftover chicken carcass
1 onion, quartered
2 carrots, thickly sliced
2 celery sticks, thickly sliced
1 bay leaf
1/4 tsp salt
1/2 tsp roughly crushed peppercorns
2.5 litres cold water
Put the chicken carcass and vegetables in a large saucepan. Add the herbs, salt and peppercorns.
Pour over the water and bring slowly just to the boil. Skim off any scum with a slotted spoon. Reduce the heat to a gentle simmer, then half cover with a lid and cook for 2 - 2 1/2 hours until reduced by about half.
Strain the stock through a large sieve into a jug.
Chill the stock for several hours or overnight and then skim off the thin layer of fat on the top of the stock.
1 tbsp sunflower oil
2 chicken thigh and leg joints, about 375g
500g leeks, thinly sliced, white and green parts kept separate
3 smoked streaky rashers, diced
2.5 litres chicken stock (4 pints)
1 bay leaf
1 large thyme sprig
50g long-grain rice
salt and pepper
Heat the oil in a large saucepan, add the chicken joints and fry on one side until golden. Turn them over and add the white sliced leeks and bacon.
Fry until the chicken is golden all over and the leeks and bacon just beginning to colour.
Pour in the stock, then add the bay leaf, thyme and season with salt and pepper. Bring to the boil. Cover and simmer for 1 - 1 1/2 hours, stirring occasionally until the chicken is falling off the bones.
Lift the chicken, bay leaf and thyme sprigs out of the soup with a slotted spoon and put onto a plate. Remove the skin and bones from the chicken then cut the meat into pieces.
Return the chicken to the pan, adding the rice and green leek slices. Simmer for 10 minutes until the rice and leeks are tender.
Taste and adjust the seasoning if needed.
I love my nephew (aged 9.5) but even more so for doing things like this, the kid has such a kind heart.
Instead of having an advent calendar this year my sister has been teaching him more about 'Sharing is Caring'. This year he has made a reverse advent calendar which means every day instead of opening a window to eat chocolate he adds much needed food items and some extra special items of food to a box that will go to a family that is less fortunate in Cornwall this Christmas for Penryn & Falmouth Foodbank.
It was my nephew's Christmas Eve last night with my Sister as it's his father's year to have him for Christmas, so yesterday they delivered the box of goodies to the Food Bank.
Good Job Moomin x
I am very excited to have Seni Glaister and Jon Stefani, co-founders of WeFiFo joining us at our next Chat and Eat night. WeFiFo is an online platform enabling those who love cooking to share their food with a wider audience and ensuring those who love to eat to have more choice than ever before.
Working with enthusiastic home cooks, supper clubs and professional chefs WeFiFo offer hosts a safe way to earn a flexible income, meet new people, reduce their food waste and improve their skills. WeFiFo are working with people all around the country from Master Chef winners to River Cottage foragers and partnering with people and businesses as diverse as Waitrose, cocktail mixologists and artisan cheese makers.
They are here to tell you more about what they do, so please do come along, they'd love to meet you, because at the end of the day food tastes better together.
The ticket link will go live next week.
Have a read of this article.
A couple of people that I have met at business networking events recently, always ask WHY?
WHY do you do these events? WHY??
I will tell you WHY, shall I?
I know what it feels like to be bullied, isolated from peers and to feel lonely. I hate the thought that people go through this every single day, and if I can somehow make a little difference to someones day, month or year then I shall pursue with what I love doing and that is bringing people together.
It is simple to me, I love meeting new people of all ages, all backgrounds, I love making new friends and I love food. I get a real buzz hosting my foodie events and hearing loud chatter and laughter, I know I am doing something right.
Food brings people together, great and controversial conversations are always had over food and drink.
Never in all my life have I gone to initially meet a hotelier to then be introduced to the head chef who takes me through to the kitchen to construct a dessert so unimaginable right in front of my eyes, which I didn't want to destroy as it was so pleasing to my eyes.
If Life Gives You Lemons Take Tom's