Competitions
Calendar Competition
Here are all the Calendar Competition entries!
Pan Fried Breast of Partridge
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare.
This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and rosti potatoes.
Calendar competition: February’s challenge
January’s challenge is out of the way and the recipes are now waiting for your votes. We’re keeping the challenge seasonal this month, but also want to see some of your deliciously warming desserts.
Think leeks, cauliflower, Jerusalem artichokes, kale, cabbage, parsnips, mussels, oysters, Guinea fowl and venison. Anything goes for the desserts, but there will be extra points for using rhubarb or Seville oranges.
Get your thinking caps on and create a recipe using one or more of the above ingredients. Send it in and you could win February’s challenge. Good luck!
Calendar Competition – time to vote on January’s entries!
It’s time to test your voting skills, as January’s Calendar Competition entries are now in! We’ve been really pleased with the response to this competition, but think you’re holding out on us! There’s still going to be another11 challenges throughout the year, so plenty more chances to get one of your recipes on the calendar.
Rabbit Casserole with Shallots and Walnuts
We rear our own rabbits, generous friends have a walnut tree and other friends from Brittany arrived, last autumn, with gifts that included a string of shallots. Today I have combined these ingredients with an onion and a swede from our own garden to create a warming winter casserole; very appropriate as the temperature has fallen below zero.
The addition of walnuts made the casserole taste more gamey but rabbit avoids that well hung flavour that does has never appealed to me. If you hesitate to eat rabbit or game, substitute with chicken and possibly a few small mushrooms.
Beetroot & Fennel Risotto
I was thinking about what to cook in January as I went looking around our veggie patch for inspiration. We have an abundance of beetroots at the moments so I picked three of them and walked back to the warmth of the kitchen, grabbing a few other ingredients on the way.
I’m not always a big fan of the risotto but this one turned out to be the most dramatically red and delicious supper.
REMINDER: One week to get your Calendar entries in!
Final reminder for anyone wanting to enter our 2011 Calendar competition – January’s entries will need to be in by the end of the month for a chance to win! This means you have this week and the weekend to come up with a season recipe and submit it!
For all the info please see this link to the Calendar Competition – http://www.foodforfriendsyeah.co.uk/calendar-competition/
Don’t worry if you miss out this month. We’ll be setting you all another challenge at the beginning of February and also be voting on January’s entries.
Sausages with Celeriac and Peppercorn Mash
Comfort food comes in no better form than a well cooked sausage, or so it seems to me as I gaze out on a snow covered garden and watch the sheep snuggled in their woolly coats in the adjoining field. But what to add to the deep and succulent flavour of our butcher’s best sausages – how about celeriac that has been freshly pulled from our kitchen garden?
Enter our Calendar Competition!
We’ve launched our exciting new competition where we’re giving all readers the chance to have one of their recipes on the FOODFORFRIENDSYEAH 2011 Calendar!
The calendar will feature 12 seasonal recipes and photos created and chosen by you. Winners will have one of their recipes printed for all to see, plus we’ll give them their very own copy.
