The game season is just around the corner, unless you’re lucky enough to have been shooting grouse up on the moors already. Partridge start on September 1st and then pheasants not far behind them on October 1st. Here is a fantastic 2 part review of our Shooting Experience by Charlotte Peters of Shooting UK. She spent time with us at the end of last season, learning all about Game Shooting and then how to prep and cook game with our fantastic, charismatic chef Tim Maddams. We feel passionate about promoting country sports, and if you are going to shoot then we feel its important that you can cook your game at the end of the day. Field to fork is a must in our book.
If you’re thinking about making your own bread then our Introduction to Bread Making Course is definitely the one for you. Hosted by one of Bristols best Artisan bakers, Martin Hunt who owns and runs Joes Bakery on the Gloucester Road. This all day bread making course gives you practical experience in baking a range of British and Continental breads from scratch. You learn how to mix and knead soft Continental dough and also tighter British doughs. Mixing and kneading by hand so that our participants get the ‘feel’ of the dough as it develops. This can be tiring but very worthwhile and our course members always go home tired but smiling and with an impressive selection of bread that THEY have made. Please have a read of this review in Crumbs Magazine by Kirstie Young on the day she spent making bread with us.
Heres a great quick recipe from our fantastic tutor Kieran Lenihan. A favourite on both our Beginners and Family Cookery Courses. You should never be without some fresh bread in the house and this recipe guarantees exactly that.
6oz self raising flour (wholemeal)
3oz plain flour
3oz seed & grain bread flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 pint buttermilk
Pre heat oven 400f/200oc/gas 6
Put the flour, salt, bicarbonate of soda in a mixing bowl form a well in the middle & pour in the butter milk.
Quickly mix the ingredients together with a fork till a soft dough is formed, turn out mixture onto a floured surface , and lightly need for 2 minutes then form into a round shape.
Put on a floured baking tray flatten the top of the dough and score the top in a cross.
Any remaining buttermilk in the carton is good to rub over the dough before going in the oven for a extra crispy top!
Cook for 30mins till dough sounds hollow, leave to cool on a wire rack.
For those of you thinking about booking onto one of our Pig Butchery Courses, please have a quick read of this Crumbs article. Written by Laura Rowe it gives a great flavour of what we cover on the course and also highlights our Field to Fork ethos that runs through so many of our courses. We are extremely lucky to have Robin Rea of The Rusty Pig host our courses. Robin is an absolute expert in all things pig, from butchery to cookery and making the most fabulous charcuterie.
Heres a link to the article earlier this year about how Vale House Kitchen came about. Incredible to think that we’ve now been open 3 years, and what an amazing 3 years its been. Hard at times and a huge learning curve, but so much fun, so rewarding and the opportunity to work with and meet so many fantastic people. Thank you to everyone thats been involved.
This is a fantastic time of year to get the jam pans out as there is so much amazing soft fruit around. With raspberries you have the added bonus of having the autumn varieties as well which means you should never be without some delicious jam to go on your toast in the morning.
Makes about 1.4kg (3lb)
1kg (2lb) raspberries
1kg (2lb) granulated, cane sugar
1.Place the raspberries in a large pan. Gently simmer the fruit for about 5-10 minutes. Meanwhile warm the sugar in a low oven, 140C/275F/Gas 1.
2. Remove the sugar from the oven and place the jars in the oven. Add the sugar to the pan and stir until it has dissolved. Bring the jam to a rolling boil and boil hard until setting point is reached.
3. Test for a set after 4 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Push any scum from the surface of the pan to the side and remove it with a metal spoon.
4. Gently stir the jam and pour it into clean warm jars, up to the brim. Seal the jars immediately with new twist top lids. Leave the jars upright and undisturbed until cold.