Quick Bread Recipe.....Dan Lepard

Decided we needed some bread and wanted a quick result. Dan's flash bread. His recipes have never disappointed and this was right on the button.

It's easy. I recommend you have a go.

I was also using out of date flour so result. Good crumb, good taste.
Thanks Dan.

Highlands College

Last year I was delighted to be invited to join Fred Tobin the Head Chef of the Royal Yacht Hotel to dine at Highlands College. The food was excellent in particular a Pea and Ham soup was for me one of the best soups I have ever tasted. The chef was one of the young students who are deemed for greater things.
 If you have never contemplated eating there I thoroughly recommend it. Recently the young chef's there have been chosen to work with Jamie Oliver's Fifteen Restaurant's. So if you want to sample some of the best seasonal food available cooked with skill and precision then Highlands should definitely be on your agenda.
Below is an events calendar for the following twelve months.
2009-2010 Highlands Catering College
Tuesdays 12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee £10.50
Thursdays 6.30 for 7.00.pm – Dinner (term time only) – 3 course + tea/coffee £14.50
 2010 we have some special events lined up.
Restaurant re-opens Thursday 14th January 2010
Tuesday 2nd February 12 for 12.30.pm – Carvery Lunch
For the first time our students will be producing a Carvery Lunch
 Tuesday 9th February 12. For 12.30.pm – Lunch - Valentine Lunch
A special lunch will be prepared with “romance” in mind.
Thursday 11th February 6.30 For 7.00.pm – Dinner - Valentine Dinner
A special dinner will be prepared with “romance” in mind.
Tuesday 16th February and Thursday 18th February restaurant is closed for half term
Tuesday 23rd February 12. For 12.30.pm – Lunch – Fair Trade
Lunch will be based around fair trade products
Thursday 25th February 6.30 for 7.00.pm – Restaurant closed for private function
Tuesday 2nd March and Thursday 4th March – Restaurant is closed – students on an educational trip
Tuesday 9th March 12. For 12.30.pm – Lunch – students working in conjunction with Merton Hotel
Our students will work alongside top chefs from the Merton Hotel to produce some new dishes.
Thursday 11th March 6.30. for 7.00.pm – Dinner – In conjunction with the Atlantic Hotel
Our students will work alongside top chefs from the Atlantic Hotel to produce some new dishes.
Tuesdays 16th and 23rd March and Thursdays 18th and 25th March restaurant closed – students on work placement
Tuesday 30th March – Tuesday 20th April – restaurant closed due to Easter holidays
Restaurant opens Thursday 22nd April for Dinners and Tuesday 27th April for lunches
Tuesday 4th May 2.00 – 4.00.pm – Afternoon Tea
Our students will be preparing a “Ritz Hotel” style afternoon tea
Tuesday 18th May will be our last Lunch production
Thursday 13th May will be our last dinner production
TO BOOK PLEASE CALL JOAN ON 608563


Here's an easy way to support local seasonal food and young aspiring chefs.


Rod.

Food Blogs - a couple of points...

The whole blog business is new to me but I have been addicted to reading about food for years. A current obsession is the Observer's food monthly. Colourful, well written and rich as a fruit cake, here in this new age of austerity it is the only Sunday paper/supplement I buy.

But if I need a daily fix then the Guardian's www.guardian.co.uk/lifeandstyle/wordofmouth will do the job.

Check out Dan Lepard's easy bread recipe http://www.guardian.co.uk/lifeandstyle/2009/nov/21/flash-loaf-bread-baking-recipe

Enjoy.

Rod.

Next Year's Menu of Events....

Slow Fooders,
We are organising a few events for next year as you can see by the list below. Actual dates and venues will be identified and you will be updated as and when possible. But we wanted to let you know that all is in hand and to give you a chance to prepare.

We have a Pot Luck night planned for the 10th of December which is the date of Slow Food's International event Terra Madre Day.
Julia Quenault has kindly offered her home as the venue. So if you are keen to come along meet some members, share food and wine, then the 10th of December at Manor Farm at St Peters is for you. If you are bringing food, and I hope you do, try and make it local produce. If you can't no matter come along anyway. Please drop me an email to confirm if you can rod.bryans@live.com

2010 Calendar of Events
January - Twelfth Night Supper at the Grand Hotel
February - Cake making
March - Curry Event
April - Sausage Tasting Competition
May - Potato Tasting and Tour
June - RJA de Foire / Cheeses Tasting and awards
July - West Show and Fish Festival
August - Fresh Fish - Louise Jackson
September - Cookery Competition - Highlands
October - Hog Roast/ Black Butter / La Mare Vineyards
November - Chinese Night Mr Lam./ Fungi Delecti
December - Pot Luck Event

Rod.

Why should I join?

What is Slow Food and why should I join?








Slow Food internationally is a coalition of ideas with a large membership of like minded people. They express their views on food through the notion of Good, Clean and Fair. There are web addresses on earlier postings for you to source further information.

Slow Food Jersey supports these ideas and its members want to learn more about food. How it is grown or produced, how it is made and to be provoked into thinking what all this means to us and our community.

We have one of the biggest Conviviums in the UK but we are always looking for new members. The cost is minimal and some treat it as a charitable donation but for others it is about gaining access to areas that the public would not normally see.

At the recent London Conference I was struck by three things in particular;

How passionate everybody was about spreading the word of Slow Food and how personally worthwile they had found it. People talking to people is always a good thing.

How several of the producers/farmers/growers said they felt rewarded when the public came to visit as it validated their existence. So few have direct contact with the public. Something I had never considered before.

Lastly that most of us have become so far removed from truly understanding and appreciating all the aspects of what it takes to put food on our plates. We need to re-establish the connections and understand that for ourselves and our children good food (moving our diets away from processed goods) clean food ( grown in the most organic and sustainable way) and fair food (grown in the most economically viable way where a fair price is paid to the producer) has to be the way forward.

If you have just come across this blog and would like to join or know more please call me on 515151 or email me at rod.bryans@live.com

We would love to hear from you.

Rod.

Sayings....

I heard this on the BBC Food program and thought I would share it.
" You put the money in the food or give it to the doctor or dentist".
Made me smile.

Rod.

Patrick Holden

Partrick Holden Chairman of the Soil Association http://www.soilassociation.org/ provided a large gathering at the town hall last night with food for thought.

His assertion is that over a single lifetime we have used up half of the capital resources this earth has accumulated in the last millenia. 50% of all fossilised fuel, natural gas, water, etc have all gone in a growing constant stream of consumption. We are using it at such a rate of knots that the point when it has all gone is considerably closer than first imagined.

A notional date of between 2050/70 is predicted by the best scientific minds available.

So what do we do? The first point is to consider how far we have come without any real substance. We have lost so many simple skills along the way that we would find is so difficult to cope. His provocation was to think about how long you can survive if all the power is suddenly switched off? In his case 12 hours. As a Dairy farmer his herd would need milking and with no power to do it life would become extremely physical. We would be driven back to the land to fend for ourselves. It paints a pretty bleak picture but at least we have some time to sort things out.

His suggestion is to get organised and spread the word. To build in resilience to our lifestyles. To reduce where possible our dependency on fuels of all sorts and to get back to basics re-learning those lost skills of forebears. Create a sustainable lifestyle.

Rod.

Restaurant Review - Wahaca, Covent Garden, London.

If visiting London you are tired of the same drab franchise offerings that drain your pocket and your soul then Wahaca could be just the place to lift your spirits. It's cheap, accessible and serves seasonal, nutritious food at an affordable price. It's colouful, engaging, informative and serves damn good food.

Mexican food has always meant a thousand and one things to do with mince and a half cooked tortilla. A thousand and two if you eat the stuff. Or searingly hot, fat spattering, cast iron plates of undistinguished chicken covered in dark sauces. Its associations with poor food, weak beer and tequilla are mythical.

Thomasina Miers has opened peoples eyes to what can be achieved with passion, good seasonal food and a desire to inform. Wahaca offers the best Mexican food at some of the most reasonable of prices to be found in London.

Dogtired and damp I found myself entranced by the lively nature of all those around me as I hungrily devoured a Chinga Tinga, three freshly made tortillas graced with piles of chicken topped with guacamole and a supporting dish of potatoes and soft chorizo wrapped in another soft tortilla. All of this washed down with two hefty glasses of Aqua Fresca, fruity mouthfuls of Hybiscus and Cranberry juice. Total cost £11.00. Yep in the heart of London you can find somewhere that embodies all Slow Food espouses, good food at a fair price shared in good company without dipping into your overdraft.

If you have tried Mexican before and been disappointed then have another go. If you have tried it and liked it then you will love this.

All food is sourced locally and seasonally. Menu's vary accordingly. Thomisina has given the faith back to the faithful. She has dragged London into the 21st Century by offering the best for the least whilst surrounded by franchise pickpockets that would depress the hardiest of souls.

Their Blog provides the latest news - http://blog.wahaca.co.uk/

Rod.

Michael Pollan's Food Rules

For those seeking sound advice about buying and eating food you need look no further than that listed below. Michael Pollan has been a keen advocate of the virtues extolled by Slow Food but his own advice adds so much more. His shortened version is - Eat Food, Mostly Vegetables, Not Too Much.



12 Short Food Rules, From Michael Pollan:

1. Don’t eat anything your grandmother wouldn’t recognize as food.
2. Avoid foods containing ingredients you can’t pronounce.
3. Don’t eat anything that wouldn’t eventually rot.
4. Avoid food products that carry health claims.
5. Shop the peripheries of the supermarket; stay out of the middle.
6. Better yet, buy food somewhere else: the farmer’s market.
7. Pay more, eat less.
8. Eat a wide diversity of species.
9. Eat food from animals that eat grass.
10. Cook and, if you can, grow some of your own food.
11. Eat meals and eat them only at tables.
12. Eat deliberately, with other people whenever possible, and always with pleasure.

At the recent Conference in London Carlo Petrini founder of Slow Food suggested we should reunite our selves with the notion of eating with both"Love and Pleasure." I couldn't agree more.

Rod.

Websites....

Here are a few sites to consider whilst I get used to this site. This should provide you with a little more information to mull over.
If anyone coming across us would like to join just give me a call - Rod Bryans - 515141.

http://www.slowfood.org.uk/

http://www.slowfood.com/

http://www.slowfoodedinburgh.co.uk/

http://www.bbc.co.uk/food/food_matters/slowfood.shtml

Rod.

Made me smile......

http://www.lovefoodhatewaste.com/

A site designed to make you think and save money. Can't be bad....


Rod.

The Beginning........

Welcome to our new site. We have been busy over the last few months creating the agenda for next year. This will be published shortly.

I have just come back from a Slow Food Conference in London that was provocative, inspiring and motivating.

The heart of the meeting was to use Open Space Technology to open up areas of discussion people felt passionately about. It proved a great catalyst for open dialogue and people were really keen to swap ideas and search for common ground.

We have a unique situation in Jersey as we are surrounded by cold waters abundant in marine life and a fertile Island producing world renown produce. The Island and what it produces is widely admired and much envied.

One of the concepts deeply embedded in the Slow Food psyche is reducing the distance from producer to plate. That combined with creating an open respect between the the producer and the purchaser were hot topics of discussion. Whilst a few struggled with what Slow Food means we became closer as a group in appreciating the fundamentals that lie behind Good, Clean and Fair.

It is part of our agenda to focus on all the issues raises and that are particularly relevant to Jersey.

This Blog is one of the ideas that was galvanised by discussing blogging with other Conviviums. Both Slow Food Liverpool and Edinburgh proved great sources of inspiration.

Another idea warmly received by me was to meet local members at a Pot Luck event were people can eat, drink and chat informally. The social aspect combined with hearty discussion and fuelled by good wine is a terrific idea. Watch this space.

All in all it was a successful event and I'm sure it will provide most of the UK Conviviums with food for thought. Every pun intended.

Rod Bryans - Committee Member