Curiously Kentish Short-Listed In Great British Farm Produce Awards



Curiously Kentish, the café-delicatessen in Birchington-on-Sea has had itsSalami Chorizo Verdi short-listed in this year's Great British Food Farm Produce Awards.

Having made it through the qualifying round of the charcuterie section, the salami will be judged by TV chef Rosemary Shrager, who runs an eponymous cookery school in Tunbridge Wells.

The winners will be announced on Monday 29th June.
The salami, which is unique to Curiously Kentish, is based on a South American version of green cooking chorizo. Curiously Kentish chefs Jason Freedman and Kevin Faux developed their salami based on the same concept.

“It's a secret recipe that we hold dear to our hearts, as it is our most popular and our customers' favourite salami,” said Jason Freeman, adding, “Essentially, it's Kentish pork and back fat with spinach, coriander, green chilli, green peppercorn, parsley and a little bit of magic.”

The salami is cured and dried for between 2 and 3 months to mature fully and create the delicate balance of flavours.

“It has a great flavour profile – sweet, fragrant, a little fiery with a smooth and lingering aftertaste,” said Jason, who is in discussions with a number of high end retail and wholesale establishments, so make Curiously Kentish's Salami Chorizo Verdi available to a wider audience.

Kent food festival goers will also have the opportunity to taste the salami from the Curiously Kentish mobile Kahuna Hut and 'Sir Galahad' VW microbus. The hut and VW will appear at the Canterbury (25th to 27th September and Broadstairs (2nd to 4th October) food festivals.www.canterbury.co.uk/canterburyfoodfestival.aspxwww.broadstairsfoodfestival.org.uk.

Jason Freedman recently announced the sale of the Minnis Bar & Restaurantto Shepheard Neame, where he first developed a keen interest in ancient culinary crafts brought to the Kent coast by Roman invaders 2,000 years ago.  He is now preserving the abundance of high quality meat, game, fish and seafood available locally, using a range of curing, pickling, brining, salting and cold smoking techniques. The unique flavours that these bring can now be sampled through a selection of homemade salt beef, pastrami, sweet-cured pork loin, venison, corned beef, sausages and chorizo, accompanied by homemade pickles and chutneys at the Curiously Kentish deli-café.

In November Freedman and Faux will travel to Tuscany in Italy to advanced 6-day Sapori (theory) & Salumi (practice) course to extend their knowledge, learning how to making a wide variety of traditional artisan Tuscan salumi (cured pork products), to enhance their existing range of home cured meat offerings.www.sapori-e-saperi.com

Further details of the awards at: www.greatbritishfoodmagazine.com/producerawards



If you want to find out more about Chef Wise go to the Chef Wise web site just follow the links below.

Comments

Post a Comment

Popular posts from this blog

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then
Read more

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist
Read more