Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe

Moz's 'She Devil' BBQ sauce
An easy to make at home BBQ sauce that has a bit of a spicy kick!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 onion, coarsely grated
  2. 3-5 Isle of Wight garlic cloves, finely chopped
  3. 4 tbsp Worcestershire Sauce
  4. 250g Stokes Tomato Ketchup
  5. 4 tbsp molasses sugar
  6. 2-3 Cool Chile Co dried chipotle chiles
  7. 275ml Wylam Bohemia or Loco No1 (or similar pilsner/lagered beer), plus extra if needed
  8. 250ml water, plus extra if needed
  9. 1 tsp mustard powder
  10. 1 tsp mild red chilli powder or cayenne pepper
  11. 1 tsp ground cumin
  12. Maldon Sea salt flakes and freshly ground black pepper, to taste
  13. 4 tbsp Aspalls Cider vinegar
Instructions
  1. Mix everything together, with only half of the vinegar.
  2. Bring the boil in a large pan (the beer will foam when it boils, so use a bigger pan than you think you need)
  3. Simmer for 30-45 minutes with the lid off, until it forms a thick dark sauce.
  4. Stir every few minutes and if it starts to stick, add more beer or water.
  5. When the sauce is thick and shiny, add the remaining vinegar and cook for 5 minutes.
  6. Check the seasoning and add more salt or pepper as necessary.
  7. Allow to cool before serving with your favourite barbecued meats.
Notes
  1. You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The fresh vegetables came from the Grainger Market.

More recipes from mmm…

May at mmm… and glug…

May is the month of flowers (and indeed flours) and time to look forward to the coming of summer!

To help bring on the sunshine we share some great recipes and invite you to join us in store for some tasty events.

hepple-packshotSupplier of the month: Hepple Gin

We invite you to come and meet Northumberland-based distillers Hepple Gin at mmm… this Saturday (14 May) from 1pm.

Hepple have just won Gold at the drink’s ‘Oscars’ – the 2016 World Spirits Competition in San Francisco.

Hepple go beyond traditional distillation with an innovative three-stage process to reveal botanicals at their most vital.


In season

Bagna Cauda 033A fleeting treat, British asparagus is in season from the end April to mid June.

Freshly picked asparagus is traditionally matched with hollandaise sauce.

But, for a little twist on the traditional try our Bagna Cauda with British Asparagus. 

Moz’s Bagna Cauda – a mmm… recipe


She Devil BBQ sauceRecipe of the month – ‘She Devil’ BBQ sauce

Create a delicious sauce to pep up your barbecues with a bit of a spicy kick.

You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!

Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe


Coming up in May….

  • Hepple Gin meet the distiller: this Saturday (14 May)
  • Rose’ wines in-store tasting: Saturday, 21 May
  • Bim’s Kitchen meet the supplier: Saturday, 4 June.

And finally, Real Bread Week runs from 14 to 21 May and whether you are a seasoned bread baker or a first timer we have a wide range of great flours.


Want to know more?

Easter is here – and so is Spring …

This month Easter chocolates and the arrival of Spring …

  • Easter is coming and we celebrate one of our great local suppliers – Davenport’s Chocolates.
  • Sunday, 20 March marked the Persian New Year, ‘Norooz’, celebrating the first day of spring. To mark this event we share with you a recipe for Persian Kisir salad (adapted from Sabrina Ghayour’s book ‘Persiana’).
  • The arrival of spring means the first signs of new produce and one of the tastiest and most fleeting is wild garlic. 
  • We also want to share a lovely recipe for wild garlic and potato soup.

Davenport’s Chocolates

Hand crafted in Tyneside by Jane Williams and her team of chocolate artisans.

Davenports eggsJane trained as a classical chocolatier under Master chocolatier, Philippe Burger and preserves the traditional Swiss method of ‘enrobing’, whereby tasty handmade centres are delicately coated in smooth, rich chocolate couveture.

Jane’s team are multi-skilled with a passion for chocolate and at Davenport’s there is no mechanised production line, every task is completed by hand with care.

Davenport’s chocolates are available all-year round at mmm… and at Easter we are stocking these Davenport’s hand-crafted chocolate eggs:

  • Vintage Collection dark chocolate eggs
  • Vintage Collection milk chocolate eggs
  • Signature Collection milk chocolate eggs
  • Floral Collection dark chocolate eggs
  • Fudge Mallow Milk chocolate eggs.

Persian New Year – Kisir

KisirKisir is a bulgur wheat salad with pomegranate molasses and fresh herbs.

Adapted from Sabrina Ghayour’s book ‘Persiana’, this dish is great for sharing as part of a feast.  

You can also add feta cheese or similar and scoop up in gem lettuce cups for a nice pre-dinner snack.

You will need:

  • 250g Suma bulgur wheat (or try Zaytoun Palestinian Maftoul as an alternative)
  • 160ml boiling water
  • 1 tbsp Asharun Spices harissa paste
  • Juice of 1 lemon
  • 2 tbsp Mutti tomato puree
  • 2 tbsp Arabica Spices pomegranate molasses
  • 5 tbsp Zaytoun extra virgin olive oil
  • 2 tsp Maldon sea salt flakes
  • Fresh ground black pepper
  • 5 ripe tomatoes, finely diced
  • 1 bunch spring onions, finely chopped
  • 1 x 20g bag mint, leaves picked and finely chopped
  • 1 x 20g bag flat leaf parsley, leaves picked and finely chopped
  • 100g fresh pomegranate seeds.

Tip the bulgur wheat or Maftoul into a shallow bowl and pour over the hot water.

Allow to absorb (this should take 15 mins) and then transfer to a large bowl for mixing. 

Add the harissa, lemon juice, tomato puree, pomegranate molasses, oil, salt and pepper to the bulgur wheat and work into the grains using your hands.  

This will allow the grains to absorb all the lovely flavours.

Once you have mixed well, and the grains are well coated, add the tomatoes, spring onions, herbs and pomegranate seeds, and stir well until combined.  

Check the seasoning and adjust with salt, pepper and lemon juice as required. 

Allow to stand for at least 10 minutes before serving at room temperature.


In season – wild garlic

Wild garlicWild garlic is now in season and thrives in woodlands and around deciduous trees, especially where there is a marshy area or pond.

These leaves are delicious raw in salads, or in dressings such as Trotters Wild Garlic Pesto (a must have at mmm… and due very soon).

The taste is quite mild, similar to chives but with a hint of garlic.

Be sure to wash the leaves well before using.

A great way to use them is sliced very finely and tossed in olive oil, then simply tossed through a salad.

Moz’s favourite use for them is with mashed potato – simply slice finely, and stir through buttery mash.

To make delicious croquettes, you need to chill the mash, and form into small balls or sausage shapes.

Then dip them into beaten egg and coat with panko breadcrumbs. Shallow fry in rapeseed oil until brown and crisp – a great alternative to roast potatoes.

Once the plants have flowers, you can also deep fry the flowers as a garnish, or dip in a light batter for tempura – delicious.

Wild garlic and potato soup 

You will need:

  • 2 tbps Baste and Bray Extra Virgin Northumbrian rapeseed oil
  • 2 shallots, chopped finely
  • 200g white potatoes, peeled and diced
  • 400g sweet potatoes, peeled and diced
  • 1 litre vegetable stock (we love Marigold Vegetable Bouillon)
  • 60g wild garlic leaves, washed, dried and finely shredded
  • Maldon sea salt flakes and freshly ground white pepper
  • Creme fraiche or sour cream for garnish.

Heat the oil in a large saucepan.  Gently fry the shallots until softened without colouring.

Wild garlic soupAdd the diced potatoes and sweet potatoes and the stock.

Bring to the boil, and simmer for 15-20 minutes until the potatoes are tender.

Add the wild garlic leaves, reserving a few shreds for garnish.

Transfer the soup to a blender, or blend in the saucepan using a stick blender, until smooth.

Check your seasoning and add salt and pepper to taste.

Serve sprinkled with the remaining shreds of wild garlic, and a swirl of crème fraiche or sour cream.

Serves 4.


Upcoming events at mmm… and glug…

  • Poetic Licence (distilled in Durham) free in-store gin and vodka tasting – Saturday, 2 April from 1pm
  • Hepple Gin (distilled in Hepple, Northumberland) free in-store tasting – Saturday, 23 April (tbc) from 1pm.

Moz’s Chiles en Nogada – a mmm… recipe

Chiles en Nogada

Chiles en Nogada
Serves 6
Chiles en Nogada consists of poblano chilis filled with picadillo, topped with a walnut-based cream sauce giving it the three colours of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. Sauce
  2. 250g chopped walnuts, blanched, skinned and soaked in 375ml milk overnight.
  3. 125g queso fresco or feta cheese
  4. 375ml sour cream
  5. 1½ tbsp cane sugar
  6. ¼ tsp ground cinnamon
  7. 6 large chiles poblanos
  8. Picadillo
  9. 650g ground beef or pork
  10. Salt to taste
  11. 4 tbsp olive oil
  12. ½ onion, finely chopped
  13. 3 cloves of Isle of Wight garlic, finely chopped
  14. 1 tbsp butter
  15. ¾ tsp ground cinnamon
  16. ½ tsp ground black pepper
  17. ¼ tsp ground cloves
  18. 250g tomatoes, roasted in oven or in a hot heavy pan until blistered
  19. 125g golden raisins
  20. 1 large apple, peeled and roughly chopped
  21. Fresh pomegranate seeds to garnish
  22. Fresh coriander and parsley to garnish.
Instructions
  1. Roast the chiles in a dry heavy bottomed pan, or over a gas flame to char the skin. Put them in a polythene bag once charred.
  2. Allow to cool in the bag, and then peel off the skins as much as possible, leaving the chiles intact.
  3. Drain the walnuts, and place in a blender with the cheese, sour cream, sugar and cinnamon, and puree until smooth. You might need to add a little milk to help the blending process.
  4. Heat the oil in a large pan, add the meat and fry for 2-3 mins.
  5. Add the salt, onion, cinnamon, pepper, cloves and garlic and fry for another 2-3 mins until the onion is softened.
  6. Add the butter, and once melted, add the tomatoes and raisins and a tablespoon of water to stop the pan catching.
  7. Finally add the chopped apple, cook for 2 mins (add splashes of water if it looks dry) and check your seasoning.
  8. Allow to cool slightly.
Notes
  1. To serve, stuff the charred peeled chiles with the picadillo meat filling.
  2. Arrange in a serving dish, pour over the walnut sauce, and sprinkle with the pomegranate seeds and chopped herbs.
  3. Buen Provecho!
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
mmm... and glug... http://mmm-glug.co.uk/
The poblanos, walnuts, cinnamon, oil, salt, garlic, cloves, pepper, raisins and sugar for these Chiles en Nogada came from mmm…
The beef, apples, pomegranates and fresh herbs came from the Grainger Market.

Food store books place in Maunika Gowardhan’s heart

A Newcastle-based food store is celebrating its latest inclusion in a national cookbook with a book signing this weekend.

mmm…, based in the Grainger Arcade in Newcastle city centre, is playing host to local chef Maunika Gowardhan for a signing of her newly-published book, ‘Indian Kitchen’ this Saturday (27 June) from 12 noon.

The food store is described by the Mumbai-raised chef as being a, “haven in the heart of the Grainger Market for quality spices, alongside oils, vinegars, chutneys and flour.”

Maunika GowardhanThe award-winning store has also previously been recognised in two best-selling cookbooks by BBC Masterchef and owner of Mexican restaurant chain Wahaca, Thomasina Miers.

Maunika was born and raised in Mumbai, India and is now based in the UK.

‘Indian Kitchen’, published by Hodder and Stoughton, is based on simple and enticing dishes that have been part of her family for generations.

As well as being a private chef, Maunika also writes a food column for a Vogue India and has featured in international food and lifestyle publications, including The Independent, Red Magazine, Sunday Telegraph and Jamie Magazine.

As well as being able to meet Maunika, have copies of her book signed and get cooking advice, food fans will also be able to sample dishes from her cookbook.

Simone Clarkin, owner of mmm…, is excited to not only be hosting the signing, but to also feature in her third nationally-published cookbook.

She said: “Maunika is a regular shopper with us and is always giving us useful advice on which herbs and spices to stock, as well as tips on how to use them.

“We were so pleased that she included us in her wonderful new cookbook, ‘Indian Kitchen’ and we know that many of our customers are looking forward to Saturday’s signing.”

The event is free and being held at mmm…, 10-13 Grainger Arcade, Newcastle upon Tyne from 12 noon to 2pm on Saturday, 27 June.

Moz’s Bagna Cauda – a mmm… recipe

Bagna Cauda

Bagna Cauda
Serves 3
A delicious anchovy dip that goes so well with crusty bread and crudités.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200mls olive oil
  2. 2 x 30g tin Cooks & co anchovy fillets
  3. 75g butter
  4. 6 large Isle of White garlic cloves, peeled and chopped
  5. Lemon juice, Maldon Sea salt and ground black pepper to taste.
Instructions
  1. Pound the garlic and anchovy fillets in a pestle and mortar until fairly smooth.
  2. If you don’t have a pestle and mortar, you can use a blender, but you don’t want it too smooth, or too chunky.
  3. Melt the butter and olive oil together in a small pan over a low heat.
  4. Add the garlic and anchovy mix, and heat very gently for about 10 minutes, until the garlic and anchovy have all but melted away.
  5. Add a good squeeze of lemon juice and some freshly ground black pepper – check before adding any more salt, you might not need it because of the butter and anchovies.
Notes
  1. Traditionally this is served in a warmed bowl (ideally over a tealight like fondue) with crudite vegetables and bread to dip in.
  2. Alternatively, pour liberally over just-cooked British Asparagus, and maybe a sprinkle of Parmesan cheese.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients for this Bagna Cauda are available from mmm…
The lemons came from the Grainger Market.

More recipes from mmm…

Fresh UK-grown chillies at mmm…

Each summer at mmm… we stock a wide selection of fresh chillies grown in Bedfordshire and Northumberland that range from sweet peppers to mega-hot habaneros, Scotch Bonnets and Nagas.

Our fresh UK-grown chillies at mmm… are freshly picked at least twice a week, which means you can really enjoy the fresh flavour of each type of chilli as well as the heat!

Our UK-grown chillies are seasonal and the season generally runs from early June to November.

In stock now (as of 20 June) – Anaheims, Cherry bombs, Jalapeños, Green serenades, Super Chilli F1, Turkish Chillies and Serranos.

What we sell at mmm… (supplier and weather dependent)

The disclaimer: The Scoville scale is a measure of the ‘hotness’ of a chilli pepper or anything derived from chilli peppers.

As originally devised, a solution of the pepper extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.

Anaheim chilliesAnaheims – also known as New Mexican Chilli. Perfect for roasting and stuffing, or char grilling whole. Mild heat (500 – 5,000 Scovilles).

Poblanos – widely used in Mexican cooking. Traditionally stuffed and baked as Chile Rellenos. Mild heat (1,000 – 2,000 Scovilles).

Green seranadesRed Seranades – a gorgeous red colour with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles).

Green Seranades – a gorgeous vibrant green chilli with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles.)

Turkish chillies – a gentle chilli with a mild heat.
Mild Heat (500 – 2,000 Scovilles.)

Cherry BombsCherry Bombs – a versatile chilli, great stuffed with cheese and baked, or used for fresh salsa. Medium heat (6,000 Scovilles).

Jalapeños – used widely in Mexican and Tex Mex cooking for sizzling salsas, enchiladas or Texas jalapeño poppers. Medium heat (6,000 – 8,000 Scovilles).

Pimientos de Padrón – padrons are used in Spanish tapas. Very mild if picked early, becoming hotter (30,000 Scovilles) if left to mature. Apparently one in ten is hot, hot, hot!

Fresnos bullets – similar to Jalapeños. Used for ceviche, salsa and as an accompaniment for rice and black beans. Mild to medium heat (2,500 – 10,000 Scovilles).

Rocotos (AKA Manzano/Peron/Locoto) – popular in Central and South America. Good for hot salsas or stuffed and baked as rocotos rellenos. Hot (50,000 – 250,000 Scovilles)

Bhut Jolokia – our suggestion for cooking with these chillies is to use a very small amount, finely ground.
Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Naga chillies at mmmNagas – our suggestion for cooking with these chillies is to use a very small amount, finely ground. Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Chocolate Habañeros – rich flavour. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
Very hot (300,000 – 425,000 Scovilles).

Habañeros – blow-your-head-off hot chillies with a slightly fruity flavour. Good for chutneys and chilli sauces.
Very, very hot (100,000 – 350,000 Scovilles).

Scotch Bonnets – named for its resemblance to a Tam O’Shanter hat. Fruity flavour and used in Caribbean cooking. Very, very hot (100,000 – 350,000 Scovilles.)

Bird’s Eyes (Thai Chili, Peri-Peri) – extremely pungent and often used in Chinese and South East Asian cooking. Very, very hot (100,000-225,000 Scovilles).

Cayennes – hot, red chilli pepper used in all kinds of cuisines, from Latin American to Tex-Mex to Asian. Hot (30,000 – 50,000 Scovilles).

Serrano chilliesSerranos – crisp, bright flavour. Typically eaten raw, added to guacamole, or used as a garnish. Medium heat (10,000 – 25,000 Scovilles).

Hungarian Hotwax – crisp, fleshy fruits with a mild heat. Good for chopping into a stir fry or for frying/grilling whole. Mild Heat (2000 Scovilles.)

Apaches – a common variety of chilli, which is quite pungent in flavour and good for all kinds of cooking. Hot (80,000 Scovilles).

imageNumex Twilight – unusual variety originally developed at New Mexico State University. Medium-hot flavour (30,000 – 50,000 Scovilles).

Super Chilli F1 – close relative of the Bird’s Eye Chilli. Hot (35,000 – 50,000 Scovilles).

Ring of Fire – A versatile chilli. Excellent fresh but dries really well to make a great chilli powder. Medium-hot (70,000 – 85,000 Scovilles).

Plus … (again these are seasonal)

Tomatillos – a staple in Mexican cooking. Bright, lemon-like flavour.

Perfect as a green salsa with spicy or grilled food. Chop and cook into sauces or fry. (Remove papery husk before cooking).

Want to know more?

Help offered for Father’s Day beer buyers

A Newcastle shop is hoping to help non-beer lovers who don’t know their bitters from their IPAs to find the perfect pint for Father’s Day.

mmm… and glug… has enlisted the help of brewers from award-winning Tyne Bank Brewery to host a beer tasting for non-beer lovers event on Saturday, 20 June.

The event, being held in the Grainger Arcade from 12 noon onwards, will hopefully make it easy for local mums, sons and daughters to pick the perfect local beers.

Tyne Bank posterTyne Bank’s brewers will also be unveiling several brand-new beers at the event – giving buyers the chance to buy bottles that will impress even the most ardent craft beer lover.

mmm… and glug… owner Simone Clarkin is hoping to not only help out non-beer lovers find the right gift, but also to see new converts to local beers.

She said: “We regularly hold meet the brewer events, but this one will be slightly different as we are aiming it at family members who might not really know what they should buy.

“We will be helping out lots of local shoppers to pick the right beers – and hopefully try a few out themselves.

“Craft beers are becoming more and more popular and great local breweries like Tyne Bank are helping to spread the word of just how good north east beers can be.”

The free tasting (for over 18s only) is being held at mmm… and glug… 10-13 Grainger Arcade, Newcastle upon Tyne, NE1 5QF from 12 noon on Saturday, 20 June.

The deli and craft beer store will also be tweeting out news of the new limited edition Tyne Bank beers prior to the event to its 18,000 plus followers using @mmm_newcastle 

Little Doone sweet balsamic dressings at mmm…

Little Doone’s award-winning sweet balsamic dressings are one of mmm… customers favourites – once tasted you will know exactly why.

All of Little Doone’s dressings are based on their Original Sweet Balsamic Dressing, which sits between a balsamic vinegar and a glaze, with a beautifully sweet taste and a nice, thick consistency.

Made in Alva, Scotland with raw cane sugar, hints of vanilla and chocolate extracts, spices, and of course the all important balsamic vinegar, it’s a careful process of blending, of heating and cooling, until the weight and flavour is just right.

Little Doone take great care in crafting their dressings to ensure that each one has the distinctive taste so loved by customers at mmm…

Across the range of dressings, each of the flavours is carefully blended to have just the right balance, whether it’s the subtlety of the Chilli, the light aromas of Lemon Zest, or the robust, deep flavours of Raspberry.

What we sell at mmm…

Original

Little Doone originalThis award winning dressing has a sweet, yet sharp flavour, opening up to a rich and beautifully deep aftertaste.

Excellent with salads, but don’t stop there! Drizzle a little over fish and poultry, use as a marinade, add a little to sauces and stews to give added depth and complexity.

Blend with oil to draw out the mellow balsamic tones when using with savoury dishes or for dipping with fresh crusty bread.

Superb with desserts, fruits, and especially strawberries.

Orange zest

Little Doone orange zestThis balances the sharpness of orange zest against the sweetness of the balsamic.

The flavour of is warm and full of depth and will transform your salads.

Pour over pate, drizzle over duck.

For the more adventurous, use a little with chocolate based desserts, or over a fruit salad to add a intriguing twist.

Raspberry

Little Doone raspberryBlend sweet balsamic dressing with 25% pure crushed Scottish raspberries.

The result is this exquisite dressing full of deep rich fruit flavours giving way to the sweet, sharp palate of balsamic.

Wonderful with salads and over pate or try as a marinade for venison.

A dash will give your stews added depth and for the adventurous, drizzle over desserts.

Chilli

Little Doone chilliTo the original dressing, a hint of chilli is added, giving a little kick at the back of the taste.

The chilli gives a lovely tang to a flavour that will liven up your salads, and is perfect with pasta.

It’s wonderful with poultry and works on smoked peppered mackerel, or try a drizzle over cous-cous.

Garlic

Little Doone garlicCrushed fresh garlic is blended with sweet balsamic dressing to give a deep, full flavour, a real favourite.

Blend with oil for a wonderful salad dressing, or drizzle a little over pasta.

Add to a tomato-based sauce to give extra depth and pour through chicken stir-fry for oh, such a superb taste!

Ginger

Little Doone gingerFresh root ginger is blended with sweet balsamic dressing giving a beautiful fresh taste.

An imaginative new flavour for dipping, or serve with oriental foods.

Wonderful with stir-fries, and sea bass is transformed by a drizzle.

Try with strawberries it’s awesome!

Strawberry

Little Doone strawberrySummer sunshine in a bottle!

The freshness of 25% crushed Scottish strawberries added to sweet balsamic dressing gives a deliciously light but complex palate in this classic combination.

Serve with salad, or try over trout or salmon for a taste that really works.

Use a little drizzled over fruit to give an intriguing edge to the flavour.

Whisky

Little Doone whiskyA blending of tastes, a blending of cultures.

A good nip of whisky is carefully balanced with sweet balsamic dressing to give a beautifully smooth and mellow flavour.

Try with steaks, either as a marinade or after cooking, or serve with haggis and neeps for a contemporary twist on a traditional favourite.

Lemon zest

Little Doone lemon zestA beautiful dressing with the fresh, light notes of lemon zest giving way to the deep, full flavours of balsamic.

Gives a little twist to your salads.

And it is simply made for fish!

NEW: Lime zest – details to follow.

Want to know more?

Thanks to Little for the information and images on this page. Main image by Ian Clarkin.

Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
Instructions
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

More recipes from mmm…