May Day bank holiday brought with it some precious and lovely sunshine. Like many, I spent most of the day in the garden; digging and hoeing, pacing and juggling and eventually sitting in it, with nearly all of the Relish Team for the first of hopefully, many alfresco meals. The next version of the MR website is nearly ready to go live. Neatly sitting in amongst these newly crafted pages lies the Philosophy of Malton Relish; five bullet points that remind me of what I’m doing, Plant, Grow, Cook & Eat together is one of these bullet points. And sunny bank holidays are a great help to fulfilling these pointers. Now I just have to try and keep all my plants alive so that I can feast on many vegetables through the latter half of this year.
May is going to be a busy month, this weekend is a Food Lovers Market, May 11th and Relish will be in the Milton Rooms. Asparagus & Wild Garlic is the theme of the market and Relish will be offering some tasty specials with this in mind. Carol is flexing her mussels after a couple of well-earned weeks off and Scotch Eggs and Dodger Pies will soon be piling up in her wake. Nicki’s taking charge of quiches which this month will be filled with salmon and wild garlic. I’m in charge of filo pastry; veggie bombs and filo baskets will be bursting with flavour, asparagus, Parma ham and host of other special treats. We’re holding back though, just the tiniest bit as the following weekend brings the great annual Food Lovers Festival, 18th & 19th May. A weekend packed full of amazing foodie treats. More stalls than ever will be set up in the main square, cooking tents, beer tents, demo stages and much, much more will be on offer for you, so make sure you get the chance to come down and see what’s putting Malton on the Foodie Map. Relish will be going great guns over both days; the shelves are beginning to groan under the weight of all the amazing stock that our fabulous producers have created. Ali has the shop team polishing every surface and in the kitchen we are trying not to add to the list of ideas on the Board of delicious and tasty products to tempt you all through our doors. And this year we are not stopping at the food – not all of the deliveries are perishables. Relish is branching out into eco-friendly lunch bags, stylish water bottles, recycled bamboo crockery, and cleverly designed picnic kits. Everything has one thing in common, to help you make the most of these special days of sunshine. The 2013 picnic menu is now up and running, copies are available in the shop and orders can be taken over the telephone and via the website.
A Picnic For A Special Occasion, or Just Because You Fancy It!
£25 per head, supplied in a sturdy Relish Bag
Asparagus spears wrapped in Parma Ham with hollandaise sauce
Black Pudding Scotch Quails Eggs
Potato Blinis with Beetroot & Sloe Gin cured Salmon
Fresh olives, caper berries & tapas nibbles
(Veggie alternatives available on request)
Individual Smoked Salmon & crème fraiche Quiches
Relishes Special Shooters Sandwich
Broad bean salad with preserved lemon, Halloumi cheese, Pomegranate seeds
German Potato Salad
Coconut & Mango Rice Salad with slivers of peppers and fresh herbs in a Lime dressing
Sherry & Cherry Cake
Order online @ http://www.maltonrelish.co.uk or
email@example.com or 01653 699389
And just in case you thought two great food occasions within the month wasn’t enough, lastly but by no means least, comes the Relish Supper Club. This month on Wednesday 29th May we shall be hosting another Italian Evening. Back by popular demand as tickets sold out so quickly for the last one, but this time with a very different menu.
Chicken Liver Crostini will be served as canapés. Carpaccio of beef with local Asparagus as the first course. Local lamb cutlets, stuffed with mushrooms, tallegio & truffles follow as the main course, alongside buttery polenta and spring veg and to finish with Tiramisu, a recipe direct from Malton’s Godfather of Food, Antonio Carluccio. As every places are strictly limited so please call the deli on 01653 699389 to book and pay for places, they soon get snapped up.
But to return to the garden and so to the kitchen, as the sun begins to shine with great warmth I tend to choose food from sunnier climbs to cook; with a few stronger herb and spice tastes that compliment this great yellow orb in the sky. They also have the benefit of being meals that can be served at room temperature, which means a lot less stress for the cook. This dish comes courtesy of The Ginger Pig, a great Yorkshire Producer. Moroccan Chicken with Preserved Lemons is a dish, where the herbs and spices make the it sing, whilst the long slow cooking means a very tender chicken, packed with taste,& a cook with time on her hands for a spot of gardening!
Moroccan Chicken with Preserved Lemons
2 onions, finely chopped freshly ground black pepper
2kg chicken olive oil
4 garlic cloves, crushed 1 letter chicken stock
1 tsp ginger 200g kalamata olives
1 tsp cinnamon 2 preserved lemons
2 tsp grnd cumin 1 bunch parsley & corriander – leaves only
1 red chilli 2 pinches of saffron strands
Heat some oil in a casserole dish large enough to hold the chicken and gently cook the onions until soft. Add ginger, garlic, cinnamon, cumin, chilli, saffron & pepper, cook for 1 min, cool, then smear the resulting paste all of the inside and the outside of the chicken.
Put the chicken into the casserole, add the stock and bring to a gentle simmer. Cover with a lid and simmer for 1 ½ hrs, turning the chicken a couple of times. When the chicken is cooked remove it from the pan and keep warm. With the metal spoon skim any excess fat from the edge of the stock pan and then boil rapidly until reduced in volume by half.
Return the chicken to the pot, along with the olives, preserved lemons, parsley & coriander. Bring back to the simmer for 2 mins and then serve.