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Budleigh Salterton Food and Drink
  • Home
  • Winter Feast
  • Support us
    • Donate to the festival funds
    • Volunteers
    • Sponsorship and Advertising
  • About us
    • What When Where?
    • Objectives & Activities
    • Budleigh Buy Local Campaign
    • News
    • Budleigh Bite >
      • Recipes
  • Past events
    • Bier Wurst & Bands Oct 0218 photos
    • Beer Bangers & Bands March 2018 photos
    • 2017 Festival >
      • 2017 photos
      • 2017 Quick event guide >
        • Family Foraging Booking
        • Eddie's Cakes Competition
        • Bruce McLean Art Exhibition
      • On-line programme of events
      • Demo Chefs 2017
      • Exhibitors 2017
      • Kids Stuff
      • The Afters Party
      • Festival Map
      • Out and About
      • Budleigh Master Chef
      • Sponsors 2017
      • Competitions >
        • Eddie's cakes competition
        • Budleigh Master Chef 2017 Competition
    • 2016 Big Band Night >
      • Photos
    • 2016 Beer Bangers & Bands >
      • BBB guest book
      • BBB photos
      • Event sponsors
      • Raffle & Auction prizes
    • 2015 Festival >
      • 2015 Sponsors
      • 2015 Chefs
      • 2015 Beer and Cider Festival
      • 2015 Exhibitors
      • 2015 Latest news
      • 2015 photos
      • 2015 Guest book
      • Parking
    • 2014 Lite >
      • Lite Fest guest book
      • Photos
      • Programme
      • Chefs
      • Kids stuff
      • Live music
      • Exhibitors
    • 2013 Festival >
      • Guest book
      • Budleigh Food Trail
  • Contact
    • How to get here
    • Festival parking
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our pre festival blog
​brought to you by our ​executive chef
​willi rehbock

Amazing Crab/Lobster Pot Demonstration Sunday 9th April

28/3/2017

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We are really lucky to have David French as part of the Food Festival this year, doing a live Lobster/Crab pot making demonstration, he will also have some to sell too, they make fabulous garden ornaments!  The structures are made using age old techniques and using willow from the Somerset Levels. David is one of just a handful of people still making these pots by hand in the traditional way.  He will be on the Green all day making them, so do go and see him and talk to him about this craft. April 2017...... He will be on home soil in Budleigh, this will be a first for him in his home town, this will be my first festival. Most people in Budleigh are probably not aware of it's past fishing history or much about the beach and how it was, the crab pots he makes were once common place on the beach, this will be the perfect chance to see one being made the same way as it once was, for those who don't know me him he is the fifth generation of his family to still be making these pots, the Mears family were one of the four main family's who fished the waters off Budleigh , fishing as a full time occupation has all but ceased now in this area for various reasons but back in the day it was a very busy area, the main catches being Herring/Mackerel/Crab/Lobster/Scallops etc, come along and talk to him and he is hoping that he might even be able to coax Gerald Mears his Uncle to come along and chat!!!!!
 

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Food Festival Programme available next week!

27/3/2017

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Watch out for the full Budleigh Food and Drink festival programme being published next week, you will be able to pick up a copy at the library and some of the shops in town too!  Of course you can just look on line too for all the listings of what's on during the weekend too. The line up of events and activities is staggering this year at the festival, there will be more music, more chef's, more stalls and more family and kids activities, more fun and more food ....what more could you ask for?!  If you are feeling like you might want to volunteer at the festival to keep the event running smoothly them simply click on this and you can register to be a volunteer, it takes lots of people to make the festival happen so if you do have a spare couple of hours then do join in!
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Fancy some of your own herbs and veg growing?

25/3/2017

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There is such a growing interest in having some of your own herbs, fruit and veg outside your back door, simply by growing your own even if you have very limited space. Nothing beats going out to chop some herbs into a fresh salad, pick rosemary for your lamb dish, or dig a few potatoes.  We love the ease of it, really using what is in season to boost the flavour of everthing on your plate.  Everyone loves being outdoors and gardening needn't be such a slog, especially if you don't have much time - just start off simply and easliy with a few items and you will get the bug!


Of course there are lots of ways to get your garden into shape first and a newcomer to this years festival in the new Living and Lifetsyle area is Greener Space, who specialise in and around East Devon in organic gardening.  Visit them on the Green during the Food Festival for advice and inspiration.

This is more about them ...
Greener Space Ltd is a Garden Maintenance and Soft Landscaping company to create and maintain your Gardens and Green Spaces to ensure they are attractive at all times. This includes: the maintenance of Lawns, Borders, Hedges and pruning, dividing, weeding, and garden clearance. We are also able to work with you to plan and design with plants your garden or green space. Wildlife friendly - better for you, your family and your pets. Quieter - whenever possible we use battery operated and hand tools to keep noise to a minimum. Greener - we try to use organic methods and avoid the use pesticides. We work throughout East Devon and Exeter area, including Budleigh Salterton, Exmouth, Sidmouth, Honiton, Exeter, Woodbury, Newton Poppleford and all the wonderful villages and rural areas inbetween!



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Juices, Cocktails and Gin & More....

24/3/2017

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With a real emphasis on local products the Food Festival is set to showcase some fabulous drinks this year too! There are a real range of producers here from the non alcoholic to the full on G&T's.  Empress Juices   produces a wide range of really interesting flavours to really boost your taste buds! This is their story;

Having long dreamt of setting up her own business and being her own boss, Emily Hughes founded Empress Juices in 2015. Being someone who has always loved fresh fruit and vegetables, she felt there was a gap in the market for freshly pressed juices in the South West. After going into cafe after cafe and supermarket after supermarket, and being faced with a selection of juices which contained varying quantities of refined sugar, she saw an opportunity for a new business and hence Empress Juices was founded.
ALL NATURAL SWEETNESS
For many years there has been an ongoing debate about levels of refined sugar in food and drink. Soft drinks in particular are invariably consumed by young people who are understandably oblivious to the detrimental health effects of the excessive consumption of sugar. After seeing Jamie Oliver’s sugar campaign, and seeing the amount of teaspoons of sugar that go into various juices, Emily passionately believes that the natural occurring sugars of fruits and vegetables are just as sweet, but most importantly, so much healthier and refreshing  than soft drinks and processed juices.
DELICIOUS AND HEALTHY
Empress juices are naturally delicious and good for you.If natural fruit juices, as opposed to refined sugar drinks, were tasteless and unappealing then there would be an understandable problem; but these natural juices are refreshing, deliciously tasty and so healthy.
That’s why Emily believes that every bag should contain an Empress Juice!



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Ready for a taste sensation!

23/3/2017

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This year's festival sees a fabulous range of stalls offering mouthwatering ingredients to try and buy.  There are some great new stalls this year along with old favourites too, some are there for one day only some for the whole weekend, so its worth visting on both days if you are a keen foodie!
Seaweed is big flavour addition this year and is featuring in lots of recipes and articles and we have our very own seaweed company right on our doorsteops in Sidmouth. Seaweed is said to deliver a unique savouriness to dishes the elusive umami taste. Ebbtides this is what they have to say about their fabulous products;

About Ebb Tides
Founded by Tony Coulson, Ebb Tides sells sustainably harvested edible seaweeds.
Based on the beautiful Jurassic Coast in East Devon, Ebb Tides was a dream of Tony’s for many years and finally established in 2016.
Tony’s knowledge of seaweed, and his belief in its nutritional benefits go back a long time. He’s been eating seaweeds for much of his life. Combined with 20 years’ experience working in aquaculture & fisheries, as well as environmental protection, he knows his stuff.
Our ethos
We believe that simple is good. That means we don’t add anything to our products. The drying process allows us to capture the goodness so you can enjoy all the benefits.

And our ethos of simplicity goes a lot further than just our products. From how we’ve named our products through to our friendly, no-nonsense customer service – we’re all about keeping things beautifully simple.
Where does our seaweed come from?We think local is best – best for consumers and best for small, local business and the local economy. So that’s why we concentrate on hand harvesting from a stretch of Devon’s beautiful south coast.
We’re fully licensed and work closely with Natural England to ensure we harvest sustainably and ethically.
When creating our seaweed blends, we worked with Noel Corston, the pioneering, multi-award winning chef and restaurateur. His restaurant, Noel Corston@EX34 – located at the heart of the UNESCO Biosphere Reserve on the North Devon Coast – has received the award for Best Restaurant in Devon over the past few years, and is also recommended in the Michelin Guide 2016. 
We all know about the four basic tastes in cookery – sweet, salty, sour and bitter. But there is a fifth basic taste too – umami – a Japanese word, the definition of which is ‘a pleasant, savoury taste’. Noel is a big advocate for including the umami element in cookery, and seaweed is a great source of it.
How we harvestWe harvest mainly during the summer months when the tides allow, but we’ll also harvest year-round, depending on demand and on the species. It’s got to be in season, and just like other vegetables, it has a point in the year where taste and goodness is at its best.
Why we love seaweedWe think seaweeds are pretty amazing. Eaten by coastal people since ancient times and part of the daily diet in Asia for centuries – for good reason. Seaweeds are wholesome, delicious and a great alternative to salt.
The benefits of eating seaweeds are well-documented and widely reported as being:
  • Great for digestive health – low GI, high in fibre and a probiotic
  • High in nutrients, low in calories – reportedly an excellent source of calcium, iodine, folate, magnesium, and especially rich in B vitamins.
  • A great weight loss tool – trials have shown that the natural fibre found in Kelp Alginate stops the body from absorbing fat better than many anti-obesity treatments currently available over the counter.
  • Heart-healthy – packed with Omega-3 fatty acids which help to raise healthy HDL cholesterol levels, while lowering harmful LDL cholesterol levels.
  • Hormone & thyroid friendly – high levels of iodine help regulate thyroid function.
Sounds pretty good, doesn’t it? Kick-start your seaweed habit today!


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Butchers at Darts Farm - great recipes for great meat the perfect Steak -Tomahawk

6/3/2017

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Tomahawk Steak with Buttered Kale
“The Tomahawk steak from Darts Farm Master Butchers is one of my favourite cuts.  It’s always tasty and of the highest quality and helps me recover after a big game.  I would highly recommend you try one”  Tom Johnson, Exeter Chiefs
 
Buttered Kale (serves 2, double up if feeding more!)
150g Kale
50g butter
Dash of boiling water
Pinch of salt
Good grind if pepper
Squeeze of lemon
 
To cook with the steak you will need few spring of
rosemary, garlic, star anise and butter
 
 
Method You’ll need a meat thermometer for best results, digital is best.
As with all meat, ensure the steak is at room temperature before you start cooking it. Remove from the fridge and sit the steak on a plate for a couple of hours before cooking. Preheat your oven to about 50°C, adjusting the heat to lower for a fan oven. Place the steak on a baking tray and season well with sea salt. Cook for two and a half hours. After this time, probe the centre of the meat to check the temperature. Your desired core temperature is 48-50°C for a rare steak at this point. The theory is, if your oven can sit at 50° then your steak will never go above that temperature, so there’s no chance you can overcook or undercook it.
Bring a pan large enough to accommodate the steak up to smoking. When it is ready, add a little oil with a few sprigs of rosemary, three cloves of garlic (skin on, squashed a little) and two star anise. Place your steak into the searing hot pan, adding two or three generous knobs of butter either side of the beef. Leave the meat alone, don’t agitate it – let it build up to a deep colour. A top tip is to turn down the heat a little, so you don’t burn the butter. Baste with that foaming butter in the meantime. Turn the meat over after about three to four minutes, and continue basting. After a max total of eight minutes, remove from the heat and allow to rest. Tuck the steak up under a blanket of tinfoil and a tea towel, resting for at least 30 minutes (preferably 40 – it’s worth the wait!). After this time, the core temp should be around 57°C for a lovely rare tomahawk (adjust cooking temp if you like it a bit more well done).

For the Buttered KaleTrim the ends off the kale, chop into equal segments (or strip from the stalks if you prefer). In a hot pan (one containing any meat juices is best) add the kale and butter, mixing to coat. Add a pinch of salt, pepper and the dash of boiling water. Shake the pan and cover, reduce heat slightly and  leave to steam for 4-5 mins. Before serving add squeeze of lemon, mix and serve.
 
Serving suggestion  – Serve with the buttered kale and roasted new potatoes

@butchersatdarts

dartsbutchers

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More Fabulous Recipes from the bucthers at Darts Farm

6/3/2017

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Rump steak with Dribbly Mustard Dressing
“I love our rump steak.  Whether it’s good old fashioned steak & chips , sliced in a baguette  or a sneaky piece with my fry-up in the morning, it’s just awesome!”  Alastair David Master Butcher Darts Farm
 
Dribbly Mustard Dressing
Three tablespoons of good quality mayo
Four good ol’ teaspoon of English mustard
One good tablespoon of plain yogurt
Many twists of cracked black pepper
Pinch of good sea salt
One teaspoon of cider vinegar
 
Mix all of these lovely things together,
adjusting levels to suit.
 
To cook with the steak you will need oil,
garlic, rosemary, butter, salt & pepper
 
 
Method
 
Take your meat out of the fridge and bring up to room temperature. A little oil and a good season with salt goes a long way. Get your frying pan / griddle smoking hot. Get your rump moving into the searing pan and listen to the sizzle. Drop a couple of knobs of butter either side of the steak, along with whole cloves of garlic and rosemary. Lower the heat slightly and while the meat is still, baste it with the foaming butter. After two to three minutes, flip the meat over. Continue basting for approx 6-12 minutes, depending on thickness of steak and cooking preference. Remove and rest for at least 10 mins under a blanket of foil and a tea towel.
 
Serving suggestion – watercress, in a baguette, sandwich, with salad, or devoured on its own stood in your kitchen hovering over a chopping board… just enjoy it.

@butchersatdarts

dartsbutchers


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Budleigh Beach Fresh Fish from David

6/3/2017

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David Perkins one of the local Budleigh Beach Fishermen will be demonstrating on Saturday at 10.30 come and join him for the best tips
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Perfect Poached Eggs a tasty supper or brunch dish

2/3/2017

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Perfect Poached eggs on a Muffin
Poached eggs
Hollandaise
Butter
Tomato chutney
Mushrooms
Lemon

Start with poaching the egg-   Boil water with a dash of vinegar - white wine vinegar is best.
Crack the egg into a ramekin and tip gently into the boiling water.
Lower the heat so the egg can simmer for about 3 minutes.
Take out the egg with a slotted spoon and refresh by putting it into a bowl of  cold water.

How to Make Hollandaise - 2 portions
Melt 100g of butter and set aside.
Crack 2 eggs and separate the yolk from the white.
Place the yolk into a stainless steel bowl with a teaspoon of vinegar.
Whisk together and place the bowl ontop of the pan that contains your poaching water and use it as a bain marie and whisk until the egg starts to thicken up. Dont stop whisking the egg, If you do stop whisking the eggs it will scramble!
Now add the butter drip by drip until the yolks start to combine with the butter. Keep adding more butter each time until you have used up your butter.
Add salt and pepper to taste.
Toast the Muffin and spread it with some butter and then add tomato chutney.
Re-boil the water and reheat the poached eggs by placing into the hot water for about 2 minutes.
While reheating the eggs slice 3 to 4 mushrooms per person and fry quickly in some butter.
Assemble serve and enjoy!!


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Chef's Line Up - Saturday 8th & Sunday 9th April

24/2/2017

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A great line up for the festival over the two foodie days, hope you can join us! Hosted by Willi Rehbock Festival Executive Chef!! ME!!
Saturday 8th April 2017
10.30 David Perkins our local Budleigh Beach Fisherman
11.30 Olivier Guyard-Mulkerrin www.lessaveurs.co.uk
12.30 Andy Witheridge www.saltymonk.com
13.30 Pete Woodham Kay & Steve Williams www.good-game.co.uk
14.30 Emil Todorov http://bowmers.com/
15.30 Chris Onions http://www.olddairykitchen.co.uk/

Sunday 9th April 2017
11.00 Charlotte Hanson www.thecakeladydevon.co.uk
12.00 David Gardiner www.ashburtoncookeryschool.co.uk
13.00 Alastair David www.thebutchersatdartsfarm.co.uk
14.00 Sue Stoneman - South West Home Cook of the Year
15.00 Budleigh Master Chef Competition
16.00 Children's Bake off presentation plus Tray Bake Trail presentation
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Sue Stoneman - award winning home cook

19/2/2017

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Sue is appearing on Sunday 9th April at 2.00 p.m.

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Sue lives in Exmouth with her husband and 2 sons.  An enthusiastic and happy home cook, she has recently been awarded the prestigious title of South West Home Cook of the Year.  Other titles under her cooks hat are West Country Baking Champion, Sticky Toffee Pudding Champion and she has also appeared on the BBC TV programme The Box with James Martin.  If she’s not cooking in her kitchen, you will find her cooking outdoors in her wood fired oven and BBQ.  Sue also does cookery demonstrations locally and further afield, as well as penning restaurant reviews for Crumbs Magazine and writing recipes for the UK BBQ Magazine. 


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Seeded Bread Rolls - brioche style

18/2/2017

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 Seeded buns
Use an enriched Dough for this.
Ingredients -  makes 12 buns
For the dough
  • 500g/1lb 2oz strong white flour                                             
  • 50g/1¾oz caster sugar
  • 40g/1½oz unsalted butter, softened
  • 2 free-range eggs
  • 2 x 7g/¼oz sachets instant yeast
  • 2 tsp salt
  • 150ml/5fl oz warm milk
  • 140ml/4½fl oz water
Method
  1. Preheat the oven to 220C/425F/Gas 7.
  2. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl or mixer for four minutes.
  3. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
  4. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape. Place the buns onto a greased baking tray, leaving space for them to double in size. Glace with egg yolk and sprinkle any seeds you like. Set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
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Tasty Lamb Cutlets - using local lamb!

18/2/2017

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How to cook the perfect lamb cutlets - Alastair David the Darts Farm Butcher will be demonstrating lamb on Sunday 9th April at 1.00 p.m.

Choose fresh local lamb, allow 2-3 cultets per person

Method:
1. Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper.
2. Heat the olive oil in a frying pan and when hot, add lamb cutlets and sit standing up on rim of fat to crips up the fat– you will need to use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or chops flat in the pan.
3. Now cook for about three mins per side for meat that is just pink. Cook for a couple more mins if you prefer your lamb cutlets or lamb chops more well done. Remove with tongs and leave to rest for at least 10 mins before serving.

Serve with creamed leeks and Rosti for a tasty supper dish.
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Easy Vegetable Salad

17/2/2017

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Vegetable Salad

Cooked bolied eggs
Locally sourced leeks, beans and sugar peas or peas.
Cut up eveything into bite size chunks, blanch in boiling water and drain well.
Sauté finely diced shallots until transparent without them going brown - in olive oil.
Add some finely diced garlic and add all the vegetables back into the pan.
De-glaze with a touch of white wine, simply pour in a small measure of white wine and let it simmer for a few seconds until the alcohol disappers, and some of the liquid reduces.  Simmer for about 2 minutes. Until the vegetables are cooked to your liking.
Season with salt and pepper. Add the boiled eggs on top cut into quarters,
Serve on a bed of your favourite lettuce, dress the lettuce with oil and lemon juice to taste to add even more flavour - best to serve the salad slightly warm its so tasty!

It’s a clean and fresh, healthy salad to eat.  Serve with homemade crusty bread!!
 
 
 
 

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The Cake Lady is back!

13/2/2017

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Charlotte's back again this year on Sunday 9th April at 11.00,  to demonstrate Easter cake decorations.  Her amazing cake shop in Exmouth is a cake lovers dream with everthing you could want, she also run cake decoarting courses during the year. 
Charlotte has won many awards:
  • GOLD award winner at Cake International
  • Runner Up of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2014'
  • Winner of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2013'
  • Winner of The Westcountry Wedding Awards 'Best Wedding Cake Designer 2012'

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Line ups to be announced soon!

26/1/2017

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It may be cold, nippy and frrrreeezing outside at the moment - but we want you to know that it’s all HOTTING up for Budleigh Food Festival in April  2017. We have Bakers and Chefs already booked. Stallholders old and new clambering to come on board and some new and exciting attractions for you all to enjoy. So, watch this space - in the coming weeks we will be announcing new sponsors, new stalls and new things to eat, drink, see AND do at our brilliant TWO DAY festival in it’s  home at the Public Hall and Green.Two days of fun in Budleigh with oodles of room to move around.
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Food foraging, preserving and fermenting great ideas from Trill Farm

26/1/2017

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​Trill Farm a wonderful organic farm near Axminster has  the Old Dairy Kitchen on site run by Chris Onions and it is well worth a trip, wonderful food served in amazing surroundings from a really knowledgable chef, who loves to use only the most seasonal, freshest and tastiest ingredients, all sourced within yards of the kitchen!  Chris is running one of our food demonstrations at the Food Festival and it will be a great, exciting vision of food for 2017!

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Budleigh happenings

9/1/2017

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Mild and fairly warm for the time of year looking forward to more swims in the sea, started with the Christmas swim and we have been doing it eversince. Can't wait to be BBQing on the beach when the beach huts are back, and enjoying some freshly caught fish from Budleigh Beach.
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Glorious Fish Soup

4/1/2017

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Fish Soup, celebrating all our wonderful Fish and Seafood from around the coast. Pop to the beach to buy the freshest fish or along to one of the locla fishmongers who will help you trim the fish and of course advise you on what the best is! You will be able to see some great seafood cookery from Chef Olivier Guyard-Mulkerrin who is a true master of the kitchen and produces fantastic fresh flavoursome fish dishes, at Les Saveurs in Exmouth.

This is my version from the cookery school...
​

For the fish soup makes 2 portions

  • 50 g butter
  • ½ small onion, peeled, finely chopped
  • ¼  bulb fennel, finely chopped
  • ¼  stick celery, finely chopped
  • ¼  carrot, trimmed and finely chopped
  • 1 garlic cloves, finely chopped
  • ¼ leek fine strips
  • 1 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1 potato washed peeled and fine diced
  • pinch saffron
  • plaice flesh chopped into small pieces
  • red mullet, pin bones removed, flesh chopped into small pieces
  • 4-6 mussels
  • 1 tsp of prawns
  • coarse sea salt
  • 3 pinches  pepper
  • 50 ml cream
  • 50 ml vermouth or a good dry white wine

Method

  • Melt butter and sweat all vegetables with garlic and herbs.
  • De-glaze the pan with vermouth& water.
  • Simmer for a few minutes.
  • Add fish and simmer until fish is cooked.
  • Add cream and chopped parsley and fennel.
  • Reduce and re- season with salt and pepper.
  • Top your soup with Aioli.

For the aioli sauce

  • 1  egg yolk                                          
  • 3 garlic cloves, finely chopped              
  • Pinch salt 
  • 250g/9oz olive oil 
  • ¼ lemon, juice only
  • Pinch cayenne pepper  

Method

  • Mix egg and oil like a mayonnaise, bit by
  • Add garlic and lemon juice.
  • Season with salt, pepper and cayenne.
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Easy Peasy Sun Dried Tomatoes

4/1/2017

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​Well actually aga dried as there is not enough sun at the moment! These work so well and are so easy to do and really add flavour to winter dishes, watch out for medium sized tomatoes which are the best. Then simply slice in half, sprinkle with a bit if salt and place face up onto a wire rack, place in a very low oven for about 6 hours and they will come out dried but still moist, pop into a jar and cover with oil and place in the fridge, use when you need them. To keep them fresh make sure that they are well covered in oil.
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© Budleigh Salterton Food and Drink Festival 2017  | A Not-for-profit community event  |  VENUE: Public Hall, Station Road, Budleigh Salterton, Devon EX9 6RJ
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  • Home
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  • Past events
    • Bier Wurst & Bands Oct 0218 photos
    • Beer Bangers & Bands March 2018 photos
    • 2017 Festival >
      • 2017 photos
      • 2017 Quick event guide >
        • Family Foraging Booking
        • Eddie's Cakes Competition
        • Bruce McLean Art Exhibition
      • On-line programme of events
      • Demo Chefs 2017
      • Exhibitors 2017
      • Kids Stuff
      • The Afters Party
      • Festival Map
      • Out and About
      • Budleigh Master Chef
      • Sponsors 2017
      • Competitions >
        • Eddie's cakes competition
        • Budleigh Master Chef 2017 Competition
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