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Monthly Archives: August 2013

Foraging for Food with Fi Bird at Edinburgh Book Festival – 2 Tickets to giveaway

Join author, experienced forager and cook, Fi Bird for a kids event at Edinburgh Book Festival. I have 2 tickets to giveaway for the children’s foraging and cooking session on Tuesday 13th August.

Regardless of whether you live in a city, the countryside or by the coast, Fi will explain foraging for food to children, aged 7 – 10. Supper can be off the land, in other words, free not bought. Fi will demonstrate how to create culinary delights with a selection of the delicious ingredients she has foraged from the wild. Kids will learn the rules of foraging where to forage, when to forage, how to forage and will be amazed at the variety of free food available.

AS a mother of 6, author, and past finalist on the BBC television series Masterchef, Fi has always had a passion for cooking and foraging. She is self taught with an approach to food, based on knowledge of tight budgets and limited time. Dividing her time between the glens of rural Angus and the Outer Hebridean island of South Uist, Fi teaches cookery in primary schools and also finds time to campaign for healthier diets and to write for newspapers and magazines.

Fi's book, The Foragers Kitchen

Fi’s book, The Foragers Kitchen

Her latest book, The Foragers Kitchen, has over 100 recipes and if you follow Fi’s advice you will find more ingredients growing in the wild than you could ever imagine.

The book is beautifully illustrated and has over 100 recipes

The book is beautifully illustrated and has over 100 recipes

Details for the cookery session

Foraging for Food with Fi Bird
Age 7-10
Tuesday 13th August
10:00am – 11:00am
Baillie Gifford Imagination Lab.

Tickets are priced at £4.50

Ticket Giveaway.
The giveaway is for 2 tickets to the above session and the winner will be contacted on Friday 9th August. Winners details will be passed to Fi Bird to ensure entry to the event. To take part follow and RT this post on twitter.

The Edinburgh book festival takes place from 10 – 26th August, Charlotte Square Gardens, Edinburgh (at the west end of George Street, a minute away from Princess Street). For additional information visit http://www.edbookfest

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Spread a little wildfire with Galloway Chillies

'Spreading a little wildfire'

‘Spreading a little wildfire’

Scottish award winning Chilli company, Galloway Chillies, run by Sheena Horner is continuing to ‘spread a little wildfire’ with a new vibrant look for her chilli jams. The new look will be unveiled tomorrow at the Wigton Show, where a full selection of jams and chilli plants will be on sale.

Vibrant new labels with the level of chilli heat shown on top

Vibrant new labels with the level of chilli heat shown on top

Sheena launched the company in December 2012 and 8 months later is producing 7 types of chilli jam, which she sells at farmers markets, food festivals and through a number of stockists in the West of Scotland and Scottish Borders. And, ‘chilli hot’ off the press news, her ‘Hot Chilli lemon Citrus has just been awarded a gold star by the Guild of Fine Food at the Great Taste Awards. Well done Sheena.

The current range includes ‘Chilli Original’ ‘ Chilli Citrus Lemon’, ‘Chilli Lime and Ginger’, ‘St Clements Chilli’ and ‘Smoked Original Chilli’.

The jams are made using only British Chillies and Sheena hopes that in future she will be growing enough of her own chillies to meet the demand. It was the lack of variety in her local area that started farmers daughter, Sheena growing around 40 varieties of Chillies at home in South West Scotland. From there she began experimenting and as a result Galloway Chillies was born.

One of the 40 variety of chillies grown at Galloway Chillies

One of the 40 variety of chillies grown at Galloway Chillies


Surprisingly many people think the only use for chilli jam is with cold meat and sandwiches but all of the jams are ideal for adding to sauces and casseroles for that extra flavour and kick.

Ideal for serving with cold cuts and pies but can also be used in other ways

Ideal for serving with cold cuts and pies but can also be used in other ways

This recipe from http://www.GallowayChillies.co.uk is ideal for a quick but flavoursome meal.

Stuffed Chicken Breast
Ingredients
1 chicken breast per person

Cream cheese

Chilli Jam

Bacon

Method

Mix the cream cheese with an amount of chilli jam to your liking.

Stuff the chicken breast with the cream cheese and jam mix.

Then wrap the breast with bacon and bake in the oven until cooked through.

Serve with vegetables of your choosing.

In addition to farmers markets in South West Scotland, Galloway Chillie jams will be available from September onwards at Glasgow’s Partick Farmers Market on the 4th Saturday of each month.

Products, including gift packs can also be ordered by mail order. See http://www.GallowayChillies.co.uk for ordering information.

Gift packs are also available

Gift packs are also available