A Good Day's Eatin'.

Casually mentioning my plans for the following day, Kate suggested I blog about it.
Maybe I've started to get complacent, maybe the thriving independent cafes, restaurants and bars have lulled me into a false sense of security?

So, to keep you in the loop, the plans consisted of a day travelling around the city eating and drinking. Bread and butter for a blog such as this you might think.

To kick off the day, I hopped over the road to Stirchley Stores and Loaf where yet another brilliant pop-up event was happening. This time it was the turn of Stirchley Brewhouse. The talented folk at Loaf had put together a locally sourced breakfast menu together with loose leaf tea and single estate coffee made by mercenary baristas.
The menu contained some excellent healthy choices including porridge and sourdough toast. But today was not about healthy choices and let's be honest, only a very brave/talented food blogger blogs about toast.
I went for a creation called a Mock Muffin. In between a sourdough english muffin I found sauage and black pudding patties, bacon jam, egg and cheese. As you can imagine, it tasted rather good.
For a beverage I chose a coffee. This part took me a little by surprise, as I thought I'd done all the hard work ordering my food. Not so. Having chosen to go with a coffee I was then asked through which apparatus I'd like it made. The options were a V60, Aeropress or Chemex. After a brief discussion on the merits of each method (which resulted in me being none the wiser) I went for a V60. The result was smooth and intense with some pleasant notes of bright red fruit and spice.



Mock Muffin and a V60. I'm lovin' it.

Passing through Stirchley Stores  on the way out I picked up a Chelsea Bun for later and considered how lucky I am to live a stones throw away. Not only do Stirchley Stores have plentiful supplies of bread from next door but they also supply a great range of dried foods and high quality storecupboard ingredients. 

A short bike ride later and I was in King's Heath for the Farmer's Market. Held on the first saturday of every month it consistently offers a wide range of locally sourced produce sold by talented, friendly people. After a brief stroll around, it was barely lunchtime and blowing an icy gale, so naturally it was time for some more sausage. Those familiar with the farmer's market scene in town will know Squisito and their great range of home cured meats, sausages and generally delicious produce. They also run supper clubs and host courses ranging from sausage making, curing and smoking to bread making. 

I sampled a couple of their Toulouse sausages which were dense and meaty with a good hint of garlic and pepper.




Squisito Sausages.

 

So then it was back on the bike for a well earned sit down back at home. Now, where did I put that Chelsea Bun? Accompanying the bun was some Assam from All About Tea bought from Anderson and Hill. For an everyday drinking sort of tea I've found the intensity of flavour excellent, their Earl Grey being a personal favourite.




Still some way to go on the jigsaw.

 The level of spicing in the bun was spot on for me, the addition of some lemon zest also gave it an extra dimension. The sugary glaze gave some good texture, especially where it had run down the side of the bun and collected around the base giving a more-ish crunchy sugary base.

After some intense jigsaw action, it was nearly time for dinner. Off in to town we went to a place that I know has had much praise since opening. I'm by no means the first to mention how good MinMin Noodle Bar is and I'm sure I won't be the last. We started with a house speciality: Vietnamese Cheung Fun. A delicate but still highly flavoured mixture of pork, prawns, wood-ear mushrooms and shallots steamed in a gelatinous rice parcel. The accompanying light, tart dipping sauce and fresh pickled vegetables worked very well.
For the main event I went for Yakibuta Ramen with kimchi. Noodles in a rich home made broth with contrasting textures of vegetables were topped with Japanese style roast pork. A side of searingly hot and sour home made kimchi made this one of those dishes you crave again and again.




Yakibuta Ramen with kimchi.

 

Once the volume of liquid in my belly had started to subside, it was back up into town for a few beers. Not just any old beer though. The recently opened Brewdog Birmingham just heppened to be hosting a festival of IPAs made by some of the best new craft brewers the UK has to offer. Over the course of that weekend we were treated to delights previously unseen on tap in our city. Featuring the likes of The Wild Beer Co. Madness IPA, Marble Brewery Earl Grey IPA, Magic Rock Brewing Cannonball IPA and Summer Wine Brewery Maelstrom IPA. Since opening, the Brewdog Bar has been constantly busy and has proved there is a great apetite for progressive, modern and above all flavoursome beer in the city.

Then I went home. Then I went to bed. The next day I ate lots of fruit and vegetables.  

 

   

  

Sloe Gin

Usually on this blog I'm all for sharing local knowledge, but when it comes to revealing the best sites for sloes you'll find me less than forthcoming I'm afraid!

This year I've managed to scrounge up enough for a batch of gin, but if you're planning on making some you'll need to be quick as unfortunately, this years sloe yield (in my neck of the woods) seems to be low and what there is seems to have ripened very early.

If I'm honest I can't really call this a recipe, more of a guideline. The important thing to emphasise is patience as the longer you're prepared to leave your gin to mature the more complex the flavour will become. Some people view the process of making the gin as laborious but if you approach it in the right way then it becomes a therapeutic autumnal ritual.

The end product is on the sweet and syrupy side and can be a bit overwhelming for some if taken neat. Added to desserts or sauces for meats such as game or pork, it adds a great depth and complexity of flavour. It's also great mixed in a cocktail. I'm a fan of anything that pairs the sweet spicy gin with a hefty citrus kick.

As a rule of thumb:

500g sloes will need 250g of caster sugar and 1 litre of gin.

Method.

Prick your sloes with a fork or other similarly pointed implement and drop into a large sturdy jar. (you might like to do this in front of the TV with a beer or glass of wine).
Add the sugar and gin and shake vigorously. Shake everyday until the sugar dissolves. Remove the sloes after around three months and decant into bottles.
Wait for a few months and you'll have a fruity, lively number. If you're prepared to wait years however, you'll be rewarded with something of a much more complex nature.



Here's some I made earlier.



Peaks and Troughs.

Preamble.
It's not really my intention to turn this into a travel blog and for (the) loyal Brummie reader(s) I apologise for my brief flirtation with another county.

The Peak District.
So, a few weeks ago we decided to take a short break in Derbyshire, notably the Peak District. Despite the odd shower, the rolling heather moors, craggy ridges and steep peaks never looked better. As the summer crowds fade away and the rich atumnal colours seep in to the landscape, there isn't a better time to visit.

After a walk around the beautiful Monsal Dale, lunch was long overdue. The Monsal Head Hotel occupies an enviable position over the Dale itself with panoramic views and behind the Hotel is a more rustic bar serving hiker friendly portions of food (including the largest jacket potato I have ever seen, approximately the size of an american football. I can only presume the neighbouring village hosted a giant vegetable growing competition and we were eating one of the competitors).

I was also delighted to find Buxton Brewery's 'Moor Top' ale being served. Buxton are certainly one of the finest breweries around and chronically under represented in Birmingham. Having previously tried 'Axe Edge IPA' and 'American Rye', 'Moor Top' is yet another fine edition to the range. Pouring a pale gold colour, the aroma is packed with citrus. On the palate it's light with a hint of sweetness before being replaced with more lip smacking citrus fruit and plenty of bitterness. Considering the low 3.6% ABV, this beer punches well above its weight in terms of flavour.
Don't get me wrong, I'm all in favour of big, experimental beers, but full flavour, low ABV 'session' ales have always been a strength of British brewers and in recent years they've been taken to the next level. Darkstar's 'Hophead' and Brewdog's 'Dead Pony Club' are but a few examples of modern interpretations of this style.

Not only is autumn best for scenery, it's also best, arguably, for produce. A visit to the Chatsworth Estate farm shop was a delight. Seasonal highlights included game, pumpkins and root veg, cheeses and hedgerow fruits. Don't mention it to anyone from Leicestershire, but the pork pies here are stunning. The meat is coarse and full of flavour and the pastry crisp with just the right amount of jelly in between the two.
We also picked up a bottle of Henderson's Relish. Labelled as 'The Spicy Yorkshire Sauce', we knew that Jarvis Cocker was a fan of this hard to find condiment. So on a whim, and on the recommendation of Jarvis, we purchased a bottle (see recipe below!).

For our evening meals, we wandered a few minutes down the road to the Packhorse Inn. The menu was simple, the products local and of top quality. The wine list was also well chosen and ales were provided by Thornbridge (the local brewer!). Even in the off season, midweek, this place was packed. Many people view the state of the British pub industry to be in deep trouble. Any pub struggling could do a lot worse than follow the Packhorse model.

And finally as a tribute to Henderson's Relish, here's a recipe for Welsh Rarebit using Henderson's instead of Worcester sauce. The cheese and beer were purchased from Anderson and Hill and the bread from Stirchley Stores (via Loaf).

Henderson's Welsh Rarebit.

Ingredients.

(Serves 2)

25g flour.
25g butter.
125ml beer (I used a pale ale, as I find hoppier beers go better with cheese, but it's up to you).
60g Cheddar (Montgomery's, grated).
60g Comte (or any other good melting cheese, grated).
1 tbsp Henderson's Relish.
1 tsp English mustard.
generous pinch of smoked paprika.
generous pinch of pepper.
2 slices of sourdough bread.

Method.

Melt the butter in a saucepan and add the flour to form a roux. Cook the roux on a medium heat for a few minutes, stirring often.
Add the beer gradually until a thick, smooth sauce is formed. Add the grated cheese, stir until melted through and thick.
Add the Henderson's, mustard, smoked paprika and pepper.
Lightly toast the bread and generously cover with the mixture, finish under the grill until golden and bubbling.




Welsh Rarebit made with Henderson's Relish.




   


  

Birmingham Street Food (with very poor pictures)

Pay no attention to my shoddy, hastily snapped smartphone pictures. They really don't do the Digbeth Dining Club street food event justice.

Spotlight Bar

Nestled under one of Digbeth's many railway arches, is a venue that I'll admit I've never heard of until now. The Spotlight Bar, no doubt, is frequented by people much cooler than I. This weekend, the venue hosted an intrepid collection of stalls coming together to fly the flag for Birmingham in the name of street food.

Organised by the Digbeth Dining Club, the full line up was as follows:

Friday.

Goan For Curry

Churros Susanna

Soupreme Soulfoods

Bushman Wood-fire Pizzas

The Original Patty Men

Saturday.

Goan For Curry

Churros Susanna

The Meatshack

Bushman Wood-fire Pizza

The Big Smoke 

For me, this event was proof that Birmingham does have an already healthy street food scene in all but name (and no surprises that this doesn't include the 'German' Christmas Market).

The remains of my pulled pork roll from The Big Smoke stall. You'll just have to imagine what it looked like, sorry.

Capit-ale

In anticipation of a visit from some friends from down south, I headed down the road to Stirchley Wines for some refreshments. 

With a strange sense of logic, I filled my basket with some of the latest offerings from the London 'craft beer' scene. 

With a desire to build familiarity and also to show that Birmingham is up to speed in the zeitgeisty world of craft beer, this is what I came back with...

8 Ball.


Brewery: Beavertown (London).

Style: Rye IPA.

ABV: 6.2%.

Notes: The use of rye gives the beer a very rich malty and fruity aroma along with some floral hop characteristics. These characters continue as you taste with a rich fruity backbone complemented by a long, bitter and floral finish from the hops.

Prince Albert.

Brewery: By The Horns Brewing Co. (London).

Style: Dunkel.

ABV: 5.5%.

Notes: A British interpretation of a German classic. Quite complex on the nose with notes of sour cherry, plum and spice backed up with earthy roasted malts. Equally complex on the palate, with more sweet and sour red fruit held up against the roasty malt body. An complex beer that is sure to divide opinions. 

IPA-Galaxy.

Brewery: The Kernel (London).

Style: Single hop IPA (Galaxy).

ABV: 7.2%.

Notes: Recently, many brewers have been showcasing the wonderful flavours and aromas of a single hop variety. Kernel have been showing off the lush, fruity properties of new world hops for a while now and are experts at doing so. The aromas and flavours of peach, lychee and pineapple are brought to life in a beer with plenty of alcohol and body to match the heady aromatics.

  

IPA-Citra.

Brewery: The Kernel.

Style: Single Hop IPA (Citra).

ABV: 7.3%.

Notes: Similar in body and ABV to the Galaxy IPA, the Citra hop is much more herbal and pungent in character which brings a zingy refreshing quality to the beer. A fine balance between these herbal characters and the lush new world hop fruitiness make for another great example of a single hop beer.

Sweet Potato, Chipotle and Chorizo Soup

Sweet Potato, Chipotle and Chorizo Soup.

Ordinarily at this time of year I would be urging you to stuff and deep fry a courgette flower. How about throwing together a broad bean, mint and goats cheese salad or even going out to forage for some elderflowers to make a pungent cordial? But, it's started to rain again, so until it clears up, make a brew and have a biscuit.

You could even have a go at this hearty and warming soup. The addition of smoky Chipotle chillies gives it some added depth. There are a few shops around brum stocking these Mexican delicacies such as Anderson & Hill or Lewis's of Moseley. Ancho chillies would also work really well.

Ingredients.

(Serves four)

1 medium sized sweet potato, peeled and sliced fairly thinly

1 large onion, roughly chopped

1 stick of celery, roughly chopped

1 medium carrot, roughly chopped

2 cloves of garlic, roughly chopped

1 chipotle chilli, finely chopped

150g chorizo, sliced

1 tbsp sherry vinegar

1 tbsp thyme (ideally fresh)

750 ml stock

Method.

First, season and roast your sliced sweet potato with a little vegetable oil. Remove from the oven when it's soft and the edges have begun to caramelise. 

Over a medium heat, fry the chorizo until there's a good coating of orange oil on the bottom of the pan. Add the onions, celery, carrot, garlic and chilli and fry for around 10 minutes until tender, add some more oil to the pan if required. 

Once the vegetables are soft, add a tablespoon of sherry vinegar and allow it to evaporate for a few minutes. Then, add the thyme and stock and simmer for around 10 minutes, season to taste. Blend the soup to a smooth consistency and serve.

 

Gazpacho Soup

Perhaps a little optimistic for the current UK conditions, but once the sun makes a rare appearance, make sure you dash out to your local greengrocers (Leverton & Hall's or local community market)and find the best ingredients you can.
The addition of some crusty, stale bread also helps to give the soup some extra body.
Finish the soup with the garnish of your choice. Some chopped olives, pepper and red onion would do nicely. I've gone for some feta cheese, cucumber and borage from the garden which helps to bring out the refreshing quality of the cucumber.

Ingredients.

(Serves 4)

100g stale, crusty white bread
1kg ripe tomatoes, roughly diced
1 ripe red pepper, roughly diced
1 green pepper, roughly diced
1 medium cucumber, roughly diced
2 cloves garlic, finely chopped
150 ml of extra virgin olive oil
2 tbsp sherry vinegar

Method.

Soak your bread in a little cold water for around 20 minutes.
Chop up all your vegetables and garlic, add the bread with any excess liquid squeezed out.
Place all the ingredients into a suitable vessel for blending along with the sherry vinegar and salt to taste. Blend until smooth, chill for around an hour before finishing with a garnish of your choice.