Premium Local Sheffield Hamper

With Christmas rapidly approaching our hampers are a lovely present option for your foodie friends.  This week we put together our Premium Local Sheffield Hamper which retails at £49.75 and contains some of our local handmade goodies as well as some indulgent Christmas treats – Prosecco and local beer.  At £23.95 our Sheffield Favourites Hamper is a good alternative particularly for non drinkers.

Hampers come attractively wrapped and we will make every effort to deliver FREE within the Sheffield area.  Please call us on PJtaste or email ask@pjtaste.co.uk

PremiumLocalHamperXmas2015_PJtaste

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On the road to sustainability

Since moving to our new production kitchen and premises at 54 Staniforth Road we have become increasingly interested in how to develop more sustainability.

We have been extremely impressed with our Nissan electric van since taking delivery in March.  This was sourced through the Inmotion Scheme which adds very favourable grants for business.  We are able to charge the van via the 39 panels installed on our roof which effectively makes the running costs free and not to say zero carbon!

Loading lunch buffets for a carbon free delivery

Loading lunch buffets for a carbon free delivery

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Rob Samuelson from Jump Energy and Peter Moulam on the completion of solar panel installation

Now working on the refurbishment of floor 2 at Staniforth Road we are keen to incorporate as many features as possible to increase the sustainability of resources used in years to come.  Built into the plan so far are effective insulation, low energy lighting, rain water harvesting and grey water harvesting (of excess kitchen water use) as well as indoor growing!  This will involve extending our recent experiments in growing micro greens indoors to incorporating it as a key feature in the new space.  With Sheffield Architects Burnell Briercliffe working with us on the scheme we would welcome any further tips on building sustainability into this refurbishment.

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Sweet corn grown indoors as “Micro Greens”

Talking about growing we are extending the volume of crops we grow ourselves and are looking for land on which to develop an Urban Forrest style garden.  The ambition would be to grow more unusual perennial plants, bushes and trees to produce crops which we can then use and preserve for out of season use within our menus.  Of course some supplies are hard to grow and source locally.  Whilst we obtain excellent organic Yorkshire flours and oats from Driffield, sugar at the moment is a more global commodity.  It is arguably grown relatively unsustainably in the UK (see my previous post here) so its good to see the progress of our Stevia growing experiment.  Planted out in June the foliage has developed well and we are looking forward to our first harvest in the Autumn.  Once dried we can make a dried powder and a liquid sugar substitute.  On a larger scale it could make a significant contribution to our sweetening needs.  We will be taking cuttings in the Autumn and try to sustain more plants through the winter.  They are not frost hardy so we will need need to think about this.

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On the waste front we have a way to go.  We do compost all our organic kitchen waste and recycle cardboard and glass but our general waste bin always seems to fill up fast.  Good kitchen management can help by using just in time stock ordering, sensible portion planning, preservation techniques and clever use by-products.  This should result in virtually no direct waste of ingredients although packaging of ingredients always seems excessive – any ideas to reduce this?

Our ultimate aim is to produce creative and exciting food for your event that is as near to carbon free as possible.  See our menus here and watch our progress!

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A simple Pork and Apple Pate for Christmas?

Pork and Wild Apple Pate - PJ taste

Pork and Apple Pate with Welbeck Bakehouse malted grain roll

Cooking for Christmas Dinners can be stressful so its good to keep things simple.  Some planning and preparation in advance goes a long way to ensure that you spend time with family and friends rather than the kitchen.

Having just made this delicious and simple pate for an event tomorrow I know what I will be serving as a first course for our family Christmas meal.  It has all the elements of our cooking ethos: local sourcing, belly pork and streaky bacon from Moss Valley Fine Foods with locally foraged windfall apples from this years bumper harvest.

The egg whites in the recipe I think have helped give it a lovely light texture but the flavours still come through good and strong.  Serve if you are lucky enough to be in Sheffield with fine bread from Cat Lane Bakery, Forge Bakery or Seven Hills or as we did with bread from the fabulous Welbeck Bakehouse.

Recipe

Makes up to 24 good slices

750g belly or shoulder of pork minced
4 local apples grated
1/2 cup brandy
1/2 cup apple juice
1 egg white lightly beaten
Plenty of salt and Pepper
6 slices of streaky bacon minced (or kept whole to line terrine)
6 bay leaves

Combine all the ingredients in a bowl and mix well (I said it was simple), leaving the mixture to rest for an hour in the fridge.  To make slightly differently the streaky bacon can be left out and then used to line the terrine.  However, I simply added the minced bacon into the mix for a simpler and possibly more flavourful result.

Next push the mixture into a terrine dish, loaf pan or simply a heat proof bowl placing the bay leaves on top.  Place into a baking tray and add water which has just boiled to come half way up your chosen vessel/s.  Bake at 120 degrees C until the core temperature is at least 76 degrees.  Allow to cool for half and hour and then refrigerate until required.

When ready to serve simple turn out and slice.  Popping the vessel into a bowl of hot water to lossen the fat can help in the extraction process.  Some of the excess fat can be drained away but the jelly like parts are really delicious.

 

 

 

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Pork Charcuterie and Lamb Shenanigans – discovering ther parts other foodie events don’t reach

PJ taste are excited to announce another evening of food demonstrations, hands-on fun and convivial dining in association with Green Directions.

Green Directions Full logo

7.00-10.00pm Thursday 14th November 2013 – Green Directions Stannington

Programme: 

Mark Woodward of Green Directions will talk Pork Charcuterie and demonstrate simple bacon curing skills.  Attendees will have the opportunity to pre-order pork and prepare their own bacon.

Gwilym, Sheep Farmer and Lamb Supplier to PJ taste will demonstrate lamb butchery skills.  Includes an opportunity to pre-order prime shoulders or legs of lamb and work with Gwilym to prepare a show stopping weekend dinner party dish.

PJ taste will prepare Lambs sweetbreads, sheep’s brain curry (Hugh Fearnley-Whittingstall’s favourite curry!) crispy pigs ears and more.

Barry Starmore of All Things Wine and More will be challenged to match wines and other delicious beverages to these alternative dishes.

Cost £15.00 per person.  Places are limited so please email your expressions of interest to ask@pjtaste.co.uk asap and we will send further instructions.

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The beautiful restored farm buildings with commanding view

 

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How would you like to work with PJ taste?

Full Time Kitchen Supervisor/Chef de Partie

PJ taste live lobsters from the South Coast - fresh

We have an an exciting opportunity in the form of a vacancy for an experienced professional to contribute to the continuing development of PJ taste.  Being responsible for running a section of our food production, development and event delivery the role will be challenging but varied.  Our aim is to be the premium caterer of choice for the supply of creative locally sourced food and events in Sheffield and Yorkshire.

The PJ taste Business

We prepare a wide range of food from scratch each day using as much locally sourced (and our own grown) produce as possible.We aim to devise creative and challenging menus often unique for each customer and occasion.Our standard for customer service is high in that their needs are central to everything we do and we aim to communicate the story of our food to them.

Our food suppliers include meat from Coppice House Farm, Povey Farm (Moss Valley) and Whirlowhall Farm in Sheffield, eggs from Aston Spring Farm, bread from Beanies in Sheffield and Fosters in Barnsley.In tandem we continue to develop our recycling policies, recycling all cardboard, bottling our own Citrus Hits® soft drink in re-used J2O bottles and sending waste oil to UK Bio Fuels who supply us with bio diesel to run our vans.Bio diesel makes a significant contribution to a smaller carbon footprint, reducing net CO2 by over 50% and reducing particulates by as much as 65%

You can find out more about us at http://www.pjtaste.co.uk and twitter.co.uk/pjtaste

Interested then apply at:  totaljobs.com

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Sheffield Food Festival – bbc Radio Sheffield DJ’s Cook Off

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Toby Foster Stephen Thompson Food Festival DJ Cook Off 21 September 2013

Going head to head in the Demonstration Kitchen on Saturday 21 September 2013 were Toby Foster with recipes by PJ taste and Paulette Edwards with assistance from Silversmiths.  Peter from PJ taste designed the receipes for Toby to show how simple it is to cook great tasting food from local ingredients.  A couple of interesting twists in the shape of fruit leather and handmade cider made an appearance too – details below.   Here are the receipes and Toby’s schedule to produce all within half an hour.

The PJ taste Dishes prepared for Toby Foster to cook:  Povey Farm (Moss Valley) Pork Loin with Sheffield Apple and PJ taste 2012 Vintage Cider Sauce (made form Woodhouse Apples) (Vegetables – local carrots with tops, broccoli).  Followed by a Plum and Frangipan Tart with Sheffield Hazelnuts (2012 crop – Woodhouse) and garnished with PJ taste Apple and Blackberry Fruit Leather.  The menu was designed to be as simple to make as possible whilst being seasonal with plenty of opportunity to use local foraged ingredients.  The cider and fruit leather making is fun and a great way to preserve foods for the winter months.

Recipes

Sweet Shortcrust Pastry – makes plenty for 12 individual 8cm tart tins or 2 larger 10 inch tart tins

 200g butter
350g plain flour (Carr House Farm – Driffield)
125g Castor Sugar
2 eggs and one egg yolk
pinch of salt

Rub in butter to flour but leave before you reach the breadcrumb stage (ie there should still be bigger shards of butter left).  Add sugar and salt and mix to a dough with eggs.  Rest in the fridge for half an hour before rolling out and lining tart tins.  Rest again and blind bake for 15 mins at 180 degrees C.

Plum Puree
Locate local cherry plums – heat with scant drop of water and press through PJ taste’s method of a wide holed plastic sieve to remove stones and skin!

Frangipan

200g sugar
200g butter
100g eggs (2 eggs) We used Aston Springs Farm Eggs
200g ground almonds

Beat together sugar and butter until pale and creamy.  Add eggs and beat in well then fold in almonds.

To finish the tarts pour in some plum puree and pipe on the frangipan mixture dotting the top with Sheffield Hazelnuts.  Bake until golden and the frangipan has risen.  Garnish with Fruit Leather (see receipe here) and the last of the seasons edible flowers.

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PJ taste edible flowers – Vulcan, Nasturium, Borage, Viola

Loin of Pork Dish.  We use Pork from Moss Valley Fine Meats and Cream from Our Cow Molly.

We make the cider from local apples – you can see some thoughts on this here.

Cream and Apple Sauce

Stew local foraged apples in butter.  Add cider and cook down,  finish with Our Cow Molly cream.

Pork Loin
Trim your Moss Valley Fine Foods pork tenderloin of any excess sinew.  Slice into “medalions” 3/4” thick.

Season with salt and fresh crushed black pepper and sear in Yorkshire Rapeseed oil on both sides,  continue to cook for 3-4 minutes before pouring in the cider sauce.  Reduce by half and add the apple puree and cream.  Bring up to a nice simmer and serve.

Toby’s Schedule to make the meal in half an hour.

12 noon – Make Tarts

  1.  Make sweet pastry – flour, butter, sugar and egg all pre-weighed.  Into fridge to rest. 3 minutes

12.03pm

  1. Take ready made pastry from fridge and roll out and put into individual 8cm tart tins. 4 minutes

12.07pm  make Frangipan

1.  Beat together sugar and butter.  Add eggs and fold in almonds. – 3 minutes

12.10pm

  1. Fill tarts (pre made blind baked tarts) with plum puree and pipe on frangipan (pre made puree and frangipan).  Dot top with Sheffield hazelnuts.  3 minutes.

12.13pm

  1. Put tarts into bake for 15 minutes. – 1 minute
    (will be ready at 12.28 ready for plating

12.14pm

  1. Trim fruit leather for garnish – 2 minutes

12.16pm Prepare Pork

  1.  Trim Pork Loin of excess sinew – 1 minute

12.17pm

  1. Slice pork into “medallions” – 1 minute

12.18pm

3.  Add a little Yorkshire Rapeseed oil to a frying pan.  Seal the pork for 1 minutes on each side in a hot pan then continue to cook on a lower heat for 5 more minutes.  Remove from pan and keep warm whilst making sauce.

12.19pm
1.  While pork is cooking prepare plates for serving – 1 minute
2.  Check on the tarts cooking.

12.20pm Plate up the dessert and garnish. 2 minutes
12.22pm Turn the pork

12.24pm
1.  Make the Cider and Our Cow Molly Cream Sauce

2.  Deglaze the pan with 200ml of PJ taste cider, reduce down by at least half then add Apple Puree and Our Cow Molly Cream and season to taste
Return the pork to the pan to coat with sauce and serve.

12.26pm

  1. Plate up main
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Its Chorizo Time

We have been looking forward to making Chorizo for some time, inspired by Rich Stein’s programmes and latterly by a laid back approach to the art from Mark Sargeant on Saturday Kitchen.  The final catalyst was a call from Mike at Coppice House Farm who rang to say he had some excellent Glouster Old Spot reared in the Rivelin Valley.  We took a whole piece of shoulder which Mike had boned and rolled and the stage was set. 

As with a lot of things, especially Mark’s recipe, it all seemed very simple on the surface.  However, experience has taught us that an interesting adventure would lurk not far below the surface of this endeavour! 

Preparation

Although we have a good commercial mincer I bought a small mincer with sausage making attachement from sausagemaking.org  from whom we also purchased natural casings.  I love the “lingo” attached to these things.  The invoice description for the casings was, “Hog Casings – Amount: Hog casings Quarter Hank (25 Yards) £6.90.  At 9p a foot this did’nt sound too bad.

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The Ingredients

 

As we discovered there are many nuances of skill and conditions required and once you start delving into the topic its fascinating to learn more about the art.

Doing the deed.

We followed Mark’s recipe quite closely except for one deviation which in hindsight could be quite significant.  This was by substituting Moss Valley streaky bacon in place of the pork back fat.  The changing of the balance of salt having done this may become a factor in the drying and curing process.  After mincing we simply added all the other ingredients and gave it all a good massage by hand.  Now for the fun bit as the new mincer with sausage making tube attachment was brought into play.  The hog casings were unfurled onto the tube after an appropriate soaking in water – once we got used to using them it this was quite simple.  Not so simple was the filling as you can see by our all fingers and thumbs approach below:

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Once filled into suitable lenghts we knotted the ends and stood back to admire our work.  Being typical first timers we then started to ponder where we would leave the chorizo to cure.  Mark Sargeant’s receipe said simply leave in a cool dry place, in fact he had said he hangs them up in front of a window at his home – must have a more understanding wife than me!  This not being an option I then thought of Reece at The Urban Pantry.  True to form as a devoted foodie Reece was very happy to loan his cellar so sausages and cloths horse in hand I hung them under his Crookes shop. 

Now starts a waiting game of a minimum of a month according to Mr Sargeant.  As I write we are one week in and we have news from Reece that a mould is appearing – this is of some concern and definetely starts the more detailed understanding of the art involved.  Initial research is starting to take in the need to understand humidity, air flows and temperature and whether acidic washes or brine washes are required.  Welcome to the start of the learning curve.  We will keep you up-dated.

Coincidentally we had the pleasure of meeting Mark Woodward and his wide Sarah at Green Diections yesterday.  Their farm as well as being an inspiring venue for weddings and conferences uses wind power and ground heat to save 20 tonnes of carbon a year in addition to their livestock and food growing.  In a brief chat Mark  told us that he makes a whole range of charcuterie including chorizo from his Tamworth pigs.  We look forward to learning more and hopefully getting the opportunity to visit again and learn more from Mark. 

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Green Directions taken from across the valley

 

 

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