Archives for October 2010

Apple Chutney

With loads of apples around  create your own chutney to enjoy later in the year

Ingredients:

* 1.5 k of cooking apples
* 500g of onions
* 500g of sultanas
* 750g Demerara sugar
* 500ml of white wine vinegar
* Zest and juice of two lemons
* I small chilli
* 1 tsp ground ginger
* 1 tsp ground allspice
* ½ tsp of cinnamon
* Pinch of ground cloves
* ½ tsp of Maldon sea salt
* 8 peppercorns
* 1 tbsp of mustard seed

Method:

1. Wash, peel, core and chop the apples fine
2. Peel and chop and mince the onions (if you don’t have a mincer chop them very fine)
3. Put all ingredients into a large heavy bottomed saucepan and bring slowly to the boil. Stirring until the sugar is dissolved.
4. Then simmer very gently, bubbles barely breaking the surface, until the chutney has thickened, stiring every now and then. It is ready when drawing a spoon across the surface leaves a definite track mark. This will take at least four hours.
5. Pot into warm sterilised jars with plastic lined lids. Don’t use cellophane lids as the vinegar will evapourate through these and your chutney will dry up. Label when cold and store in a cool, dry place. Leave to mature for a month.

Mum, we are on the telly!

We did the Northwest Fine Festival at Tatton last week, and the “The Cheshire Channel” were there, and they filmed a bit of us, well it was the beef being carved. We allowed the filming to raise our profile for our outside catering and to show we only produce the best in local produce with Simon Cakes and Adam’s Roast meats. Have a look at “thecheshirechannel.tv” – We are on at the end 6:26. Cheers!

Sandwich Deliver to your Desk

Sandwich Delivery to your door…

We are starting a new scheme, were we will deliver your custom made sandwich to your office, all you need to do is fill in the order form on your PC with YOUR particular requests and we will deliver your sandwich on bike within a certain time frame and we will also provide cakes, drinks and crisps.

This is will commence on the 1st November Monday to Friday and is available to the following destinations:-

Macclesfield town centre,
Lyme Green Industrial Estate
Tytherington Industrial Estate
Adelphi Mill, Bollington
Victoria Mill, Macclesfield

For more info on this great service please contact us via email here or phone us on 01625 421 685.

Christmas Parties

Christmas Parties – (Office, Clubs, Private, Any kind of parties)…

If you are lumbered with organising the staff/club/private party we are only here to help, we can provide with as much or as little help as possible.
Some examples are:

Selection of Canapés (served hot)
**
Selection of Bowl food ideas (informal relaxed easy and quick)
**
Selection of festive canapé style desserts

We can also serve you drinks and provide glasses or even let us get this for you.

All we need is a room for your party, power, water and that is it we will provide cutlery, crockery, and glasses and staff to serve this.

Prices from £18.00 per person* plus VAT

*Please note minimum numbers apply and subject to availability

Heaton House Wedding Fayre

Due to the success of the last wedding Fayre Heaton House are having another at the end of October, 11am – 4pm. Entry will be £2 on the door. There will be over 40 exhibitors as well as a stunning catwalk show, and mock civil ceremony.
If you still do not have that item you need for your special day go and pop along and we will be there as well.

Click here to view the Heaton House website

Northwest Food Lovers Festival

The North West Food Lovers Festival at Tatton Park!

This year’s festival is set to be the best yet. There will be over 120 delicious food and drink stalls selling the best produce available from across the region. As well as the opportunity to taste, sample and buy all the delicious foods and drink, there will be the ever popular celebrity chef demonstrations including Simon Rimmer and Andrew Nutter!

We will be there with are stand

Opening Times

Friday 22nd 12:00- 17:00

Saturday 23rd 10:00-17:00

Sunday 24th 10:00-17:00

Sloe Gin!!!!

Sloe Gin great for those long winter nights:

Ingredients

450g/1lb sloes
225g/8oz caster sugar
1 litre/1¾ pint gin

Preparation method
1. Prick the tough skin of the sloes all over with a clean needle and put in a large sterilised jar.
2. Pour in the sugar and the gin, seal tightly and shake well.
3. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for two months.
4. The sloe gin will now be a beautiful dark red and ready to drink, although it will still improve with keeping.
5. Variation: make blackberry brandy in the same way, substituting blackberries for the sloes and brandy for the gin. Blackberries do not need pricking.

Example Menus