Farmers Markets

[welsh wizard]

Thanks Mike

Last one, honest.........

Do you have any idea how much electricity they use? I only ask as my electric griddle needs 3kw, fridge, heat tray etc need a little more. I have had a function or two where there is just not enough power to run everything.

Cheers WW

[wheels]

Mike/WW

Links will generally work if you just post the address you have copied - say when showing the full web address on a separate line - saves the bother of using the url tags. I find this quicker.

If you want to link a different piece of text (not showing the url) then use the way Mike has described.

HTH

Phil

[welsh wizard]

Thanks Phil

[bigJ]

Hi WW
i'm new to this topic and have just spent an enjoyable couple of hours following your exploits from the last couple of years, and would like to thank you for all the information and time you have shared. Having asked a question elsewhere on the forum i was direct to you as i am investigating the possibility of setting up a small business making cured goods, air dried hams and salamis- from pig to product- i'm thinking high end, pig breed designed for this purpose, grown much older than standard and hung to dry for an equally long time. Anyway i was looking where to begin so i think its of to the EHO first, but was wondering, considering some of your later posts what conditions they will require for the drying- i'm sure hanging from a beam in the out house as they do at present will not be acceptable
Well thanks again and any thoughts you (or indeed anyone else) have would be very welcome.
cheers
J

[welsh wizard]

Hi BigJ

Thaks for your post - It really depends on the individual area as to what they require, or what they think is apposite to their rules and regs. For example if I want to cure meats, sausages, chorizo etc for sale thaen I have to cure them in a fridge under a temprature of 8 degrees, 5 and under being prefered. HOwever anopthe person on the FM tells me his EHO officer is happy top let him dry his hams outside as long as they are dry and covered to stop infestation! (he is in a different county)

There really does not seem to be any firm rule. I suggust you ask your people if "if you cured your hams, like this...." would it be OK? and if not what do they suggust. Ask them for their controll points for curing. This will give you an idea on what type of investment you may have to make before you consider selling.

I really wish you the best of luck and please feel free to contact me anytime if you think I can be of help.

Cheers WW

[welsh wizard]

Hi All

This should be possibly put into the recipe section so if you are a mod please move if you deem it necessary. Anyway I have been asked to serve a christmas lunch for 100 people in the run up to Christmas, and they want somthig different. I was thinking of making a number of three bird roasts but that can be quite a faff, so I have been giving some thought to stuffing a venision - no not a whole bambi. I thought about taking off a few haunches, taking out the small central bone and then cutting it so the meat rolls out as it were. Onto which I was going to put a stuffing or / and more game i.e. duck breasts etc. I have never seen this done before so I think it is an original idea - but possibly not. So does anyone have any suggustions as to what I could place in it? I think fruit will have to feature somewhere as it will be very rich - thanks for your thoughts..........

[welsh wizard]

Just a brief update.

A new product has come on line on my plank (market stall) and it is Lemon Posset - what a totally fantastic product and soooo simple to make.

1 pt cream, juice and rind of two lemons, caster sugar 5oz

Mix the cream and sugar and heat until a rolling boil - keep cooking for 3m and then take off the heat - add lemon juice and rind and hand whisk well in. Leave to go slightly cool and pour into glasses and place in fridge for an hour or so - totally fantastic

This week I am adding a new posset - Orange and Cointreau...hic!

Then it wil be Pink Grapefruit.

Game pies start the week after next and first up is Pheasant and port soaked sultana.

Last week I did some venison and casis pies which flew out so will be repeating them when a bambi wanders into the kitchen.......

Oh and I have just purchased a camera - I know I should have got one sooner but whty digital when the box brownie still works, so there should be some photographs appearing soon and of course they will either be so small you cant see them or so large they wont fit on the page....anyway must go now and help the wife rod the drains. Well cup of tea first of course......she loves it!

Cheers WW

[peterbrettell]

Hi ww, I am a chef with good supplier contacts, which location are you in, I know good fisg suppliers for devon and cornwall and dorset and norfolk and cambridgeshire area. let me know?

pete

[welsh wizard]

Hi Pete

Thanks for the offer of assistance. I am based in Ludlow, Shropshire and apart from my salmon which I source from the Outer Hebridies all of my game, chicken, beef, venison and lamb is sourced locally where ever possible. However I am always open to new supply lines especially if they offer unusual or different products which set me apart from the run of the mill.

Cheers WW

[welsh wizard]

Hi help is needed.....again!

I have been asked this year by two festivals if I would be prepared to make a hot vegetarian dish as well as my usual bill of fayre. In an ideal world I need to have somthing that can be stored at ambient temprature and cooked quickly and easily.

Last night with a good chum of mine we tried Gnocchi with a tomato and cheese sauce which although good seemed very little when placed in a bowl and for those of you who have tried Gnocchi you will know how filling it really is. We then tried vegetarian Tortolleni with the same tomato sauce, again very nice but not a bowl full for the money (c£3.50). this morning I have tried making some cous cous, let it go cold and then put a hot tomato sauce on it - dont bother it is awful!

This afternoon I am making a vegetarian spag bol sauce and will see how that comes out

Any ideas???????????????????????

cheers WW

[Bangermuncher]

Veg curry?
You've probably already thought of that and at festivals it will be rife.
But I used to get one from a local Chinky about 30 years ago that couldn't be beaten,I really wish I had that recipe
How about trying a caribbean veggie dish?
Or Glamorgan sausage and mash with mushroom and onion gravy?

You need to think outside of the box on this one and step away from pasta and couscous.

[welsh wizard]

Thanks for that BM

Veg curry is a consideration most certainly, however rice is an absoloute nightmatre as I believe it is the one food that has the highest amount of food poising cases set against it and that even includes chicken! So keeping it warm is a problem - narn bread on the other hand is fine...Hmmm

Glam sausages, mash, onion gravey sounds wonderful but a bit too complicated as a dish that needs 100;s of portions served quite quickly.

Thanks for the input really helpful

cheers WW

[Bangermuncher]

Thanks for that BM

Veg curry is a consideration most certainly, however rice is an absoloute nightmatre as I believe it is the one food that has the highest amount of food poising cases set against it and that even includes chicken! So keeping it warm is a problem - narn bread on the other hand is fine...Hmmm

Glam sausages, mash, onion gravey sounds wonderful but a bit too complicated as a dish that needs 100;s of portions served quite quickly.

Thanks for the input really helpful

cheers WW

WW,I left out rice for the same reasons you describe.
And not everyone eats curry with rice you know,it's not essential to a good curry,naan bread is though IMHO!

Okay here's another idea.
Noodles?
I would kill for a good bowl of noodles!
Hot and spicy,and call me weird but I'm a fan of pita with mine.
But noodles and pasta ain't vegetables.

Chances are at any festival somebody will be selling tofu burgers.
I'm no veggie but I'd follow the smell of the food,especially if it was spicy and/or there were onions frying,even better if there were peppers on the grill!
Brings me back to Glamorgan sausage.
Glamorgan sausage hot dogs?
Onions,chilli?
Served in pita maybe?
I apologise,I'm rambling and salivating because I'm hungry.
But Cut-Me-Own-Throat Dibbler from the Terry Pratchett novels springs to mind.
I'd eat it if I was hungry(like now!)
You'll come up with something WW,and I'll bet it's a Ruby

[wheels]

I'm assuming that you want all the prep done in advance and that the time constraint's on service, so:

Cheese and Onion Pasties (bulked out with potato)
Mixed veg and chick pea pasties - could be made Vegan easily
Spanakopita
Falafel - needs frying though
Aubergine/corgette (or any other appropriate veg in season) bake - layered with tomato sauce and topped with cheese

Or even something like spaggeti and meat balls wrapped in aubergine:

http://www.skyone.co.uk/programme/pgefe ... 57&fid=299

...but with a veggie filling (even just pesto with the pasta).

If none of them fit the bill, just shout and I'll come up with some others.

Phil

[lemonD]

Veggie Lasagne, spinach & ricotta maybe plus garlic bread made from pizza bases, either wedgies or strips ?