Food

Grab your slice of the action!

Today see’s a nationwide celebration of all thing pizza taking place! To mark National Pizza Day, we asked the talented team at Fired Up to tell us about there fave recipe and where you can sample some of their delicious oven-baked creations! Over to you Fired Up… :)


Our ethos is keep it simple, keep it traditional and use the best Italian ingredients you can find!

Pizza is one of the nations favourite dishes because it literally caters for all – old, young, vegetarians, vegans & meat eaters. It’s diversity makes pizza wonderful!

We researched all of our pizza’s by travelling to Naples which is home to our favourite pizza’s and we based our dough flavourings and toppings around the Italian style. Through a lot of research, we bought our findings back to the Streets of Cambridge and the people of this fine city, who have been enjoying our pizza for 8 years now.

For us (Rory & Nancy the owners of Fired Up) our favourite pizza has to be the N’Duja. There is something very special about this pizza cooked in 90’s in our oven...

N’DUJA PIZZA

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Dough - We use a classic Neapolitan recipe ’00’ Flour, yeast, water and table salt. We allow to prove over 24 hours for the springy moorish crust. 

Our tomato sauce is made with San Marzano tomatoes, a pinch of salt and pepper is all you need.

N’Duja - What can we say about this, possible one of the finest ingredients ever made. A soft spreadable Salami from Calabrian. It has a smokey, spicy and highly addictive taste and melts into puddles of loveliness over the pizza. 

To finish the pizza, we add basil leaves and Virgin Oil - simple but amazing!


Want to try some of this authentic and delicious pizza for yourself?! Find Fired Up here:


Cambridge Food Park at the Cambridge Science Park

The Cambridge Beer Festival (for their 3rd consecutive year) - 20th - 25th May 2019

Thriplow Daffodil Weekend 2019 - 23rd & 24th March 2019


What's your flavour? #NationalSoupMonth

TUSCAN BEAN + CHORIZO SOUP

By Crown Catering Cambridge

To mark National Soup Week, we asked one of our Granary caterers, Crown Catering Cambridge, to provide us with a delicious recipe for you to try at home on these chilly winter nights! To sample more tasty dishes from the Crown team, visit The Kings Head in Dullingham :)

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Ingredients

1x small onion

1x large carrot

2x sticks celery

2x cloves garlic

100g chorizo

1x pint brown chicken stock

1x pint pasta sauce

1x large handful lilyput cappers

100g butter beans

Basil to taste

Salt and pepper

 

Method

1 Chop the celery, garlic, onion and carrots.

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2 Sauté until softened.

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3 Add diced chorizo sausage - cook for 10 minutes.

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4 Add chopped baby plum tomatoes.

5 And fresh brown chicken stock.

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6 Reduce by half.

7 Add pasta sauce.

8 Cook for 35/40 minutes on a low heat.

9 Finish with lilyput capers, freshly chopped basil and butter beans.

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Chocolate? Yes please!

Tomorrow marks 'World Chocolate Day 2018' and we couldn't let this very important date in the GG calendar go by without marking the occasion! ;)

 

Image courtesy of Google.com.

Image courtesy of Google.com.

Our amazing Granary suppliers and expert catering teams have provided some delicious recipes for you all to try this weekend to hit that chocolate craving! Time to get baking!

 

CHOCOLATE FONDANT

By Crown Catering Cambridge

www.crowncateringcambridge.com

50g Melted Butter
Cocoa Powder
200g Minimum 70% Chocolate
200g Chopped Butter
200g Golden Caster Sugar
4 Eggs + 4 Egg Yolks
200g Plain Flour


First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail Sift the flour into the eggs, then beat together Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.Chill for at least 20 mins or up to the night before.


Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

 

Image courtesy of sortedfood.com.

Image courtesy of sortedfood.com.

VEGAN OREO BROWNIE

By Hall & Co. Event Design

www.hallandcoeventdesign.co.uk

5 Tablespoons Sunflower Oil
200g Dark Chocolate
170g Self-Raising Flour
3 Heaped Teaspoons Cocoa Powder
180g Golden Caster Sugar
Sea Salt
1 Vanilla Pod
230 ml Unsweetened Soya Milk
1 Packet of Oreos


Begin by melting the dark chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat and stir in the sunflower oil and soya milk. Now mix the dry ingredients together in a separate bowl and when they're well combined, stir into the chocolate mix. Line a square baking tin roughly 20cm and put half of the mix in the tin and spread evenly to the sides. Now cover the brownie mix by laying down the Oreos, cover with the rest of the brownie mix and now with the remaining Oreos. Crush them and sprinkle over the top of the brownie, bake on 180 degrees for 20-25 minutes till the outside is cooked and the middle is still gooey.

 

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

WHITE CHOCOLATE CHEESECAKE

The Cambridge Dining Company

www.cambridgediding.co.uk

250g Cream Cheese, 
250g Double Cream
200g White Chocolate, Melted
100g Sugar
1 Teaspoon Xantham Gum

250g Digestive Biscuits
100g Butter, Melted


Cream the Cream Cheese & Sugar together, slowly add the Double Cream whilst mixing.
Mix well until it has formed a thick mixture.
Sprinkle and fold in the Xantham Gum
Melted White Chocolate, wait until cool then fold into mixture

Mix Digestive Biscuits with Melted Butter, press down into baking tin and allow to cool (Set for approx 30 mins in the fridge)

Add Cheesecake Mixture to Biscuit Base, chill for at least a couple of hours (ideally overnight).

 

Image courtesy of Google.com.

Image courtesy of Google.com.

Get Stuck In! #NationalVegetarianWeek

To mark the first day of 'National Vegetarian Week', we have asked one of our local, catering experts, The Cambridge Dining Company, to treat us to a tasty recipe from one of their fantastic restaurants.

The Cambridge Dining Company are part of an independent group of 7 restaurants and an event catering company based in Cambridgeshire, with one of their stunning eaterys being the historic Millworks located in the centre of Cambridge.

Working alongside the team at CDC, our friends over at Millworks have sent over a delicious salad recipe, perfect for a Summers lunch or light meal in the evening. Delish!

 

Feta & Pomegranate Salad with Roasted Squash & Red Onion
Serves 4 (Starter) or 2 (Main) | Difficulty: Easy

Ingredients

160g Feta Cheese

4 Small Red Onions

1 Butternut Squash

2 Sprigs Thyme

1 Lemon

A glug of Olive Oil

Salt & Pepper

1/2 Pomegranate

Salad Leaves

Equipment

Blow Torch

 

1. Start by blowtorching the surface of the feta until lightly charred. Place the block of feta back in the fridge to firm up.

2. Pre-heat the oven to 200 °C/180 °C Fan/Gas Mark 6. Whilst the oven heats up, peel the red onions and squash. Cut the head of the squash into 1 inch squares and cut each onion into eight wedges.

3. On a roasting tray mix together the red onion, butternut squash and thyme leaves with a glug of olive oil and salt and pepper until well coated. Roast the vegetables for around 20 minutes or until soft and caramelised.

4. To assemble, place the butternut squash, red onion and salad leaves on a plate. Top with the pomegranate seeds and a little of the pomegranate juice. Crumble over the feta cheese. Finally, make a simple dressing using equal parts lemon juice and olive oil, seasoned with salt and pepper. Drizzle the dressing over the salad and serve.

Thank you to Millworks for this mouth-watering recipe! Better dig out the blow torch....

The GG's x

www.themillworks.co.uk

 

Rustic Recipe

Hello everyone!

For those of you that don't know, it's the meat lovers favourite time of year; it's British Sausage Week! Hooray!

One of our fantastic recommended caterers, Dine By EH, has created this mouth watering Winter warmer dish for you to try as the nights draw in, Winter creeps up and home cooked comfort food is top of the list.

Is it dinner time yet.....?

 

AUTUMN SAUSAGE HASH

Serves 4

 

Ingredients

8 Newmarket sausages

Half a butternut squash

200g Cavolo Nero, shredded

4 rashers of smoked streaky bacon

300g new potatoes

4 duck eggs

Olive oil

Salt & pepper

25g butter

 

Salsa verde ingredients

Handful of soft herbs (chives, basil & marjoram)

1 clove garlic 

Zest of half a lemon

Tablespoon of capers

100ml extra virgin olive oil

salt & pepper to taste

 

Salsa verde recipe

Blitz all ingredients together in a food processor, adding salt & pepper at the end to taste

 

Hash recipe

Make your salsa verde and set to one side.

Gently fry sausages in a small amount of olive oil, once coloured place in the oven for 20 - 25 minutes at 180.

Dice squash into 1cm cubes, drizzle with olive oil, season with salt & pepper.

Roast squash for 20-25mins at 180, or until tender.

While the squash is roasting, quarter new potatoes, boil in salted water for 15 minutes, or until cooked.

Slice & fry the bacon in a large frying pan.

In the same pan add the cooked, drained new potatoes, butternut squash & butter

Fry for 2-3 minutes, until potatoes are golden brown

Add in shredded cavolo nero and set to one side over a low heat 

Fry duck eggs in a separate pan

 

Divide the hash & eggs between four plates and drizzle with salsa verde