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?

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.

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.

Simone’s spicy smoked paprika wedges – a mmm… recipe

Spicy smoked paprika wedges
Serves 4
These wedges smell seriously amazing when they are cooking – even better they taste great too! The paste also works well with chicken wings and drumsticks (adjust cooking times accordingly) and makes a lovely marinade for BBQs too. It isn’t a recipe – just something you can put together in a couple of minutes and makes your kitchen smell amazing (did we mention that before?)
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 tsp of smoked paprika/pimenton (we used sweet smoked, but you can also use semi-sweet or hot smoked)
  2. 2 tbsp of Mutti tomato puree (the double concentrate purees work best)
  3. 3-4 tbsp of oil (we used our Herdade Portuguese olive oil – but you can also use rapeseed oil too)
  4. 600 – 700g of uncooked potatoes cut into wedges, cubes, chips or whatever you fancy
  5. Juice of half a lemon
  6. Parsley to garnish (optional).
Instructions
  1. Mix the paprika, puree and oil together in a dish
  2. Put your potatoes in a pan and add the paste
  3. Put a lid on the pan and shake for a few seconds to coat the potatoes
  4. Season with salt and pepper
  5. Add the coated potatoes to a pre-heated oven tray (oven set to 220°C/428°F) and leave for ten minutes
  6. Then turn the potatoes and reduce the oven temperature to 180°C/356°F and cook for a further 35 minutes or until they start to char
  7. Just before serving squeeze the juice of one lemon onto the potatoes and garnish with parsley (optional).
Notes
  1. If you are feeling like a bit more heat use our Gran Luchito smoked chilli ketchup instead of tomato puree – spicy!
mmm... and glug... http://mmm-glug.co.uk/
All of the ingredients came from mmm…

The potatoes came from the Grainger Market.

More recipes from mmm…