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People love Pies!

Beef and Liberation Ale Pie

And the winner is.... this beautiful Beef and Liberation Ale pie (see the initials) from Alison Vautier. This was just one of a fine pair of pies from Alison and Steve.
It not only came top but was the winner of Liberation Groups extra prize for the best pie incorporating Liberation Ale.
Her Rhubarb and Ginger Pie came a respectable joint 3rd. A winning combination and a winning couple.

2nd Prize Balderson's unctious Pork Pie!

 Over 40 pie makers and pie tasters herded themselves into the St Mary's Pub. 14 pies were presented for the competition.

We wanted pies made with locally sourced ingredients, home cooked by skilled cooks and that is exactly what we got. The labours of love got the most points. Handmade pastry, hand reared pork or beef. Home grown rhubarb and a few emotional moments as family recipes were exposed to the discerning taste buds of Slow Food members.

Amazing choice and flavours...

Little left...

 

Ben tastes the winner...

French Apple Tart

Making notes

The points are totalled

Chairman Julia Quenault presents the 
Slow Food Trophy toAlison Vautier

The Great Pie Challenge...

Hello Everyone,

Just an update to let you know how many tasters and bakers we have confirmed for the upcoming pie event. 

 

So far we have 37 tasters bringing 14 pies. 

 

Only half have confirmed what type of pies they're bringing but that gives us a good indication that the vast majority will be savoury.

Ben, Rod and I will come up with scoring sheets, making them similar to the ones we used for sausage tasting but using the ideas Emma C sent earlier in the week. 

 

We will also organise getting these printed.

Have a good weekend.

Kathryn

The Great Pie Challenge..

OK it's not that I'm competitive...I just love pies...

 Tuesday the 8th March...7.00pm at St Marys Pub an open competition for Pie aficionados... 
Test Steak Pie *1

• 1lb Stewing Steak - Lidsters in the Central Market
• Bottle of Liberation Ale
• Carrots, Celery, Onion,Thyme,
• Store bought Puff Pastry.
• Seasoning- Salt,Black pepper and a splash of Worcestershire sauce.

I marinaded the steak over night, with shards of carrot, trimmings of celery, onion and a sprig of thyme.

I sieved out the marinade discarding the veg. Sauteed the diced onion, followed by carrot and celery. Floured meat was then browned and the veg added back along with the marinade and beef stock. Then into the oven on a low heat for 4 hours.

After blind cooking a pastry bottom I filled with stew and added the lid. 30 mins later ...voila.

Verdict ...lovely but not a prize winner. Back to the cookbooks...see you there!

Highlands in 2011

Highlands was such a success for our AGM meal, the food was fantastic, we wanted to promote it again to give people the opportunity to book in advance.

In particular as we are such a romantic bunch you might want to consider Valentines night for something a little different...its not on the actual night but it maybe the something special you were looking for...

Anyone wishing to make a booking please call Joan on 608563 (between 9.00am and 1.00pm)

Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast

Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course

Thursday 27th January    – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February    – Valentines Lunch
Thursday 17th February  – Valentines Dinner

WEEK COMMENCING 21ST FEBRUARY – HALF TERM

Thursday 3rd March   – Restaurant closed for private function

Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner

Thursday 24th March – Restaurant closed for private function

Thursday 31st March – An evening working with Chefs from Atlantic Hotel

WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK

Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production

Thought for the month...

"If you are not hungry enough to eat an apple, you're not hungry."

New Year Promises

I was considering what to write to kick off 2011 and thought I should revisit why I joined Slow Food a few years back.

There was a Slow Food conference set up by Alasdair Crosby at Haute Vallee School. I was intrigued by the range of information offered there and decided to Google everything I'd made notes about. That led me to Michael Pollan.

If you ever need a single source of inspiration to realise the situation we find ourselves in when it comes to understanding food then Michael Pollan is your man. He is currently compiling a new book of homespun wisdom provided by readers to a New York Times article.

His book "In Defence of Food" provided me with the simple idea of "Eat food. Mostly plants. Not too much." His twenty rules are sound examples of good advice. One of the best was"don't eat food your grandmother wouldn't recognise."

His investigations in to our eating habits and the science behind the food constructed for us really opened my eyes to what lies we are being pedalled and how much junk food surrounds the needs we have created. The choices of what we eat and how we cook it are ours.

Jersey has some of the best produce in the world promoted by some of the best chefs. Cultivate in the fields or found in the cold waters surrounding us. Reducing the distance from field to plate provides not just the freshest and nutritionally sound food available food but ensures we keep local producers employed. So by applying the common sense principle of buying local we realise the ambitions of both Slow Food and Fair Trade in one simple act.

Our small but growing band of Jersey Slow Food enthusiasts are trying to spread the message of "Good, clean and fair" and get as many people interested in promoting and eating good food. Cooking and eating are implicitly on our agenda for this year and we hope to see you at as many events as you can get along to.

We are also open to any suggestions for the kind of events you would like to see as this convivium is driven by its members. We would love to hear from you.

As for my New Year resolutions - eat as little processed food and adopt the simple idea of "eating less and moving more"... Happy New Year.

A message from Julia Quenault.

Slow Seasons Greetings and Happy New Year from your new Committee

We hope you are all well this festive season and would like to introduce you to the new committee and give you details of planned events for 2011.

We have 9 people on our committee:

Julia Quenault – group leader
Emma Hefford – treasurer
Rod Bryans
Katie Bryans
Ben Garland
Vicky Pemberton
Emma Carlton
Beppe Vernaglione
Terry Griffiths

We are all keen to provide an informative and fun set of events for 2011. If anyone has ideas for events then please let us know. You can contact us by email at slowfoodjersey@gmail.com..... Ben please complete this section

Our first event planned is for Thursday 3rd February, 7.30pm – “A Chinese meal with a difference”. Hosted by Lam at the Star, St Peters – Lam will be cooking a special meal for Slow Food members, including explaining his cooking methods/ingredients and the opportunity to go into his kitchen and watch him cooking. Cost £18 pp, drinks extra.

Please advise Julia as soon as you can on 07797 723885, email julia@cfs.o.je, if you wish to attend.

Other events that are in the process of being planned are:

Visit to the Liberation Brewery
Coach trip around Jersey’s farm shops
Attendance at the Food Festival planned for May – including a speaker
Pie competition
Cake Baking Demo – Sweet Inspirations – Emma Carlton
Indian cooking demo – posssibly by Cyrus Todiwala (the Proprietor and Executive Chef of the Café Spice Namasté restaurant in London and has been credited with an innovative and fresh approach to Indian cuisine in addition to being a champion of learning in the workplace).
Attendance at the Fish Festival in August

Further details about these proposed events will follow in the New Year.

Have a wonderful slow Christmas and we look forward to seeing you at some of the events in 2011.

Your Group Chair,

Julia Quenault

Menu for 18th November at Highlands

A cracking menu for a lovely night...

Appetiser:
Tortellini of fresh local Crab, creamed Leeks,
Curry-scented oil.

Starters:
Roast Butternut Soup with a hint of Chilli.
Or
Roulade of fresh and Smoked Salmon with Prawns,
Mixed salad Leaves.

Main Courses:
Oven-roast Breast of Chicken with Creamy
Vegetable Risotto.
Or
Baked fillet of Cod on homemade Pea Puree.
Parmentier potatoes, tomato beurre blanc sauce.

Desserts:
Warm Pear Frangipane with Vanilla Ice Cream.
Or
Bailey’s Cheesecake

£14.50

Slow Food Jersey's AGM

We postponed our AGM and decided to combine it with a trip to sample the delights at Highlands College restaurant.

So on November 18th the Head Chef at the Atlantique Restaurant in West's Centre is, along with the students, providing a special seafood menu. The cost is £14.50 for three courses and coffee.

Anyone can attend so invite who you like...

The college is open to the public on the following days and evenings;

Tuesdays       12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee cost normally   £10.50
Wednesdays  12. For 12.30. – Lunches (term time only) – 3 course + tea/coffee cost normally   £10.50
Thursdays     6.30 for 7.00.pm – Dinner (term time only) – 3 course + tea/coffee cost normally £14.50


Restaurant re-opens Tuesday 11th January 


SPECIAL EVENTS COMING UP IN THE NEW YEAR


Tuesday 18th January – Healthy Eating Lunch
Wednesday 19th January – Big Breakfast

Monday and Tuesday 24th/25th January – Burns Night – this is run by our Culinary Skills students who attend an evening course

Thursday 27th January    – An evening working with Chefs from Bohemia Restaurant
Wednesday 9th February – Afternoon tea
Tuesday 15th February    – Valentines Lunch
Thursday 17th February  – Valentines Dinner


WEEK COMMENCING 21ST FEBRUARY – HALF TERM


Thursday 3rd March   – Restaurant closed for private function

Thursday 10th March – Italian night
Thursday 17th March – St Patricks Night Dinner

Thursday 24th March – Restaurant closed for private function

Thursday 31st March – An evening working with Chefs from Atlantic Hotel


WEEKS COMMENCING 11TH, 18TH AND 25TH APRIL – RESTAURANT CLOSED FOR EASTER BREAK


Thursday 5th May – Last Dinner production
Tuesday 10th May – last Tuesday lunch production
Wednesday 11th May – last Wednesday production

Food Blogs

One area we haven't covered is food blogs and a recent mention on Swiss Miss led me to Bitchin' Camero.

That led me to the Times top 50  food blogs followed by the Telegraph's Rose Prince choosing hers.

 I'll let you browse in peace...