So there I was hurtling down the A35 on a dark & dingy November afternoon. I’d watched the TV shows, entrigued by the fact it was all being filmed a stones throw away from me, and today was the day I set foot in that very spot and sample the culinary delights, crafted by the team at River Cottage in Axminster.
Now you’d think that being one of the closest attendees I’d be punctual and know where I was going. Wrong. As always, my navigation skills failed me miserably (a serious weakness I need to address) One of the handful of Devon based bloggers who’d be invited along for this Christmas feast limped ashsmedly into the bumpy car park, where we’d be taken by tractor pulled trailer down to River Cottage head quarters.
Bloggers had travelled from all over to be treated to a brining demonstration by chef Andy, some networking time and then the piece de resistance; the feast.
But back to that brining demo. Even a lacto, I eat fish, vegetarian like myself came away with an urge to brine some pork for Christmas Day. A technique where you soak the meat for up to 24 days in a mixture of salt, muscsvado sugar, cider & herbs (boil the mixture up & leave to cool before adding the meat in a a reactive free pot.) Leave in a cool spot, then bake. It can be kept for days after brine soaking. Perfect for Christmas Day, Boxing Day & the remaining pre new year season.
While we broke off for some time to mingle with fellow bloggers and explore the grounds. (This was a great opportunity to talk the trade & put faces to blogs.) the guys got busy in the kitchen.
Canapés to start; Welsh rare bit made with a melt in your mouth gluten free toast. And goats cheese topped with sliced beetroot.
Mains was an intriguing rosti topped with poached egg, roasted carrot purée & sided by fried savoy cabbage (my braces completely failed me here as I struggled to chew said cabbage but from the mumors of delight I think it was a surprising hit.) and braised beans.
Highlight of the evening however was the honeycomb creme brûlée with Apple purer and apple crisps. Oh.my.word! Never in my life have I tasted such a perfectly baked creme brûlée. This has been my signature dessert at Christmas for the last few years anc now the bar has been raised, the challenge is on to try and replicate the River Cottage recipe.
Testament to the theory behind organic, freshly prepared food, my visit to River Cottage has reminded me exactly why I switched to a clean living lifestyle this year. Nothing beats cooking from fresh and putting a little extra effort into sourcing your ingredients. This was just what I needed after being on a restricted diet while wearing braces, I’d completely fallen out of love with food as I sulked my way through my dental treatment.
Family, you have been warned! Mamas back in the kitchen & it’s going to be good!
Many thanks to the Foodies 100 team and River Cottage for organising the evening.