RECIPE: Chutney making with Merrydown Cider

I do like the story of Merrydown Cider. In 1946, 3 friends from Rutherfield in East Sussex borrowed a 300 year old apple press from a local farmer and turned a hobbie into a full time brewery. From humble beginnings in a garage, the company went on to huge success and in just 9 years were producing hundreds of thousands of gallons of scrumptious cider. 60 years later they are still going strong.

This month Merrydown sent me a challenge. They sent 4 bottles of their yummy cider in a beautiful wicker picnic hamper along with a £20 voucher to spend at Sainsburys. The challenge was to make a chutney, using one of their ciders, as a delicious accompaniment to a traditional Ploughmans lunch.

When it comes to chutney I usually make a red onion version but for this challenge I decided to go for broke and experiment a little. I'm obsessed with beetroot at the moment and so I immediately thought it would make a good combo with some orange and a good glug or three of cider.  And was I right! It tastes delicious. You can find the recipe below...

For our ploughmans I baked a whole ham in a honey & mustard glaze and served it with 2 types of hard cheese. In the Ye Olde olden days, it was traditional to use hard cheese as it was easy to wrap up and put in your bag and you didn't have to worry about it getting squished. The lady at the cheese counter in Sainsburys was incredibly lovely and helped me pick my two cheeses: Belton Farm Shropshire Red and Barbers Premier Moo Mature Cheddar. They were both very extremely tasty and paired marvelously with the chutney.

 Of course, any cider we didn't use for chutney making Mr D and I quite happily drunk. We do like cider in the summer months and Merrydown is surprisingly light compared to other brands we've tried. It was incredibly easy to drink (responsibly - Mr D). The none-more-tasty Blackcurrent Cider was just the right side of fruity/sweet and the Medium Cider, at a whopping 6%, packed a very velvety punch without actually slapping you in the face, unlike other 'premium strength' ciders.

What's your favourite type of chutney and what do you have it with? Don't forget, if you try out the recipe let me know your thoughts. I think it would make a great Christmas gift. Fortunately I made plenty and the whole family can't wait to try it with other things. I can imagine it being quite tasty with duck. NOM NOM QUACK!

Enjoy,

SPICED BEETROOT, ORANGE & MERRYDOWN CIDER CHUTNEY

Ingredients

1kg raw beetroot peeled and diced
3 onions
2 cooking apples
Zest and juice of 3 oranges
2 tbsp white mustard seeds
1 tbsp ground coriander
1 tbsp ground cloves
1 tbsp ground cinnamon
500g sugar
250ml white vinegar
250ml Merrydown medium cider

First of all prep all of your ingredients. I used a spiralizer to cut my beetroot as I wanted thin slices and not huge chunks, then used a knife to chop it down further. You don't have to do this and can simply cut chunks or use a grater to whatever your personal preference is.  One thing though; wear gloves. When peeling and chopping raw beetroot the juices can, and likely will, stain.

Once all your veg is prepared, put into a preserving pan or saucepan. You want your mixture to be simmering so bring the mixture to a gentle boil before reducing the heat slowly to a simmer. Keep it like this for  1 and a half to 2 hours, stirring occasionally. It will reduce to a thick jammy consistency. Yum.

Whilst your waiting for your chutney to be at the right consistency, prepare your jars. Do this by washing with warm soapy water and then place in a preheated oven for 10-15min to sterilise. 

Once your mixture is at the right consistency allow it to rest for 10min. Carefully spoon into your sterilised jars and seal whilst still hot. I managed to fill 3 x kilner jars with my mixture.

This chutney can be enjoyed straight away but will be even better after a month. It will keep for up to 6 months if stored in a cool dark place. Once opened, refrigerate and eat within 2 months.

This post was written in association with Merrydown cider who provided me with a sample pack of their product and financial compensation for ingredients used. All images are subject to copyright. Please ask for permission before using! Thank you :)

RECIPE: Chilli Chicken Ramen

The days are getting shorter and it is certainly getting colder and this little recipe is perfect for warming you up on those cold rainy days and is incredibly healthy too! Bonus! I don't know if this is the correct way of making Ramen soup but this recipe has become a firm favorite in my family and Mini Owl certainly enjoys it.

Chilli Chicken Ramen (serves 4)
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Chicken Marinade
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4 x chicken breasts
2tbl of sake
2tbl Thai Red Curry Paste
2 teaspoons of caster sugar
1 teaspoon sesame oil
2tbl light soy sauce

Mix all the ingredients into a bowl and coat the chicken with the marinade. Leave for at least an hour in the fridge.

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Chili Chicken Ramen
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In addition to the above you will need

2 x liters of Chicken stock
2 x carrots (peeled and chopped)
1 x fresh ginger (about thumb size and needs to be peeled and chopped)
3 x garlic cloves (peeled and chopped
Coriander (one bunch)
1 x red Onion
Spinach or pok choy
1 x red pepper
4 x Chilies
1 x lime (cut into wedges)
2 x eggs (hard boiled and sliced in half)
5 x spring onions
Pickled ginger (optional)

1. First you need to make the broth. To do this add about tablespoon of olive oil or peanut oil to a large saucepan and heat on a moderate temperature. Add the chopped carrots and let them soften for 2-3min, then add the chopped ginger and garlic. Let that cook for another 2-3min, stirring constantly. Next add the chicken stock and soy sauce. Add fish sauce to season if required. Simmer for 20-25min. 

2. Whilst your broth is simmering, place the marinated chicken breast on to a baking tray with some tin foil and place under a grill for around 6-7min each side. Once cooked remove from grill and set aside.

3. Sieve the broth: Place the sieve over another saucepan and strain the broth. Put it back on to heat. 

4. Add your preferred noodles to the broth and cook for the required time on the packet (usually around 3 min)

5. Slice your cooked chicken breasts ready to serve on top of your noodles. 

6. Serve your noodles into bowls and ladle the broth on top. 

7. Finally arrange your preferred veg and chicken on top of your noodles. I like to use spinach, red onion, chicken, half a boiled egg, spring onions, coriander and pickled ginger. If you would like more heat add some chopped fresh chilli.

Serve with chopsticks and slurp those noodles up like the Japanese do. Slurping enhances the flavour. Well, that's my excuse anyway ;)

Douzo meshiagare!
(Happy eating!)

AKA Hooting Miss Owl

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Review: Birthday Shenanigans at La Choza

 

The lovely staff at La Choza

Skulls for children to colour in! Perfect for keeping them entertained :)

I've been keen as mustard to try out La Choza for a while now and my birthday seemed like the perfect opportunity. La Choza offers authentic Mexican street food in a colourful, fun setting in Brighton's North Laines. Take a seat in one of the booths inside or there's seating outside (providing the good old British summer doesn't put you off!). Mexican style blankets are offered to customers for when it starts to get a bit chilly.

We were unable to book a table for 7 as they only take bookings for parties of 10+ and anything less is on a 'first come, first served' basis, so when we arrived at La Choza I was a little apprehensive to whether we would get a table at all (something that you don't really want to worry about on your birthday). It was very busy on arrival and after a short wait outside we were moved to a table inside and got busy ordering drinks and perusing the menu. The food is very simple, healthy and affordable. You start off by choosing your base (tacos, burrito, quesadilla or tostadas) then your filling (slow cooked beef, pulled pork. homemade chorizo are more besides) and then finally your salsa (habernero, chipotle, green salsa or if your feeling really brave... XXXtra hot naga salsa!). All ranging from about £6.50 - £7.50.

Pulled Pork Tacos

Kiddies sized meals for the little ones

Taco flavoured kisses

Munching down on a Churros or two for dessert

To start off with we had 2 plates of nachos (£5.50 each) to share between the seven of us whilst we nattered about news and going ons. The nachos were delicious and smothered in melted cheese, refried beans, sour cream and guacamole. They didn't last very long and were quickly demolished. Everyone ordered different things for their mains but I decided to go for tacos with pan fried prawns in chilli, garlic and lime topped with habernero salsa. It was a bit of a wait for the food but we were not in any particular hurry and were quite happy trying out the Mexican style drinks that La Choza had to offer. I highly recommend the hibiscus margaritas or why not try the Michelado? A Modelo Especial (light beer) served with lime, chilli and salt. Surprisingly delicious. Several members of our group favoured the frozen Lemon & Lime margaritas.

One of the other reasons I chose La Choza is because they catered for children. Molly (our 4 year old) dined with us and she enjoyed munching down on a chicken taco from the kids menu, that was also reasonably priced at £4.50. Included in the price is a kiddie's drink and she quite happily slurped down a hibiscus frozen drink (a bit like a slushy) or two. She told me, "It's wonderful! The food is yummy and I love the skeleton above the door". For times when she got a bit restless and bored of adult conversation there were colouring-in sheets provided with a variety of Day of the Dead skulls. This certainly kept her occupied and was very happy when the staff pinned it on the wall with some skulls that had been coloured-in by other  mini-customers.

All in all, La Choza was the perfect spot for some birthday fun and much needed catch up with friends. With an affordable menu, great service and delicious drinks, it was everything I had hoped it would be and much more. A very entertaining spot for grown-ups and kids alike,  La Choza is a colourful addition to the North Laines' eclectic mix of eateries. I can't help but wonder why they weren't here before! The fact that they also do takeaway means that I can see Mexican food on the menu at Cassa Owly for some time to come.

Head to 36 Gloucester Road, Brighton for some taco treats at La Choza. Also check out their Facebook page for special offers and updates.

BRING ON THE TACOS!

AKA Hooting Miss Owl

Meerkuts enjoying a frozen lemon and lime margaritas

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Black Banana Cake and going ons...

Hello Owlies!

I'm sorry I have left it so long since my last post but I am back and ready to bore you again with my ramblings. VOB has been going through some changes since October. One in particular was quite surprising and to be totally honest I wasn't sure whether I would continue with VOB. I have had a much needed break and now feeling refreshed. I am ready to jump back on to the wagon again! Having my own vintage shop has always been a dream of mine. But juggling a full-time job and a 2 year old whilst running a business is hard. I love what I do though and wouldn't give it up for the world ;)

The online shop is currently offline but shall be returning soon after it has had a refurb. It will have a completely new look and a shopping cart that will be easy to use, giving a stress-free shopping experience (more news on that will come next week when I meet up with the website designers!). If you can't wait for the new website you can still visit VOB at ASOS Marketplace.

In January, Vintage Owl Boutique joined the loving arms of Hove's new flea market, Department. Department is a complete treasure trove, housing 30 different traders selling everything from vintage furniture, home wares, textiles, curiosities and vintage clothes. VOB has a spot downstairs in the basement but will eventually move upstairs, when the new vintage clothes section will open. There shall be changing rooms available for you to try on the wares and at the front desk, coffee and tea are available to buy.

I have just bought some exciting new stock. As soon as it arrives I will put photos up on Facebook and Twitter (have I mentioned I have become obsessed with Instagram? No? Well, I have!).

When I can prise myself from work, I have been letting myself loose in the kitchen with Molly and we have gotten into a habit of baking a cake on a Sunday. We both get our vintage aprons on and have even been nicknamed 'domestic goddess' (*blush) by Mr D! There has been one particular cake recipe we have been using and I have to share it with you. It is a Nigel Slater's, but who doesn't like Mr Slater?! If you always have ripe bananas that need to be used up (the riper the better!) this is a perfect recipe for you!

Black Banana Cake

                                                             

You will need:

175g unsalted butter, softened

175g sugar (half light muscovado, half caster)

75g blanched haselnuts

2 free-range eggs

175g self-raising flour

2 very ripe bananas (about 250g total weight)

drop vanilla extract

175g of good quality dark or milk chocolate chips

a sprinkle of demerara sugar

Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment.

Beat the butter and sugars until light and coffee-coloured. This is best achieved in a food mixer.

Toast the hazelnuts. Then grind quite finely.

Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.

Peel the bananas and chop them the small pieces.Gently fold the vanilla extract, the bananas and the chocolate chips into the cake mixture, turning gently and taking care not to overmix.

Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.

Is also nice with creme fraiche.

Enjoy!

Ta ta for now,