We received a wonderful produce box on Friday from Simon
Granshaw, Managing Director at Foodelity, and had been looking forward
to sampling their produce as they supply Michelin starred restaurants
and chefs.
Wonderful array of raw and ready to eat items in the Blog 9 Produce box from Foodelity, including Ox Cheek and Quince Jelly
All the items required for the chef designed recipes came with
step-by-step instructions on recipe cards, and were all pre-measured to
make meal preparation quick and easy.
They have great suppliers who provide them with the finest meat,
fish, fruit & vegetables, cheese and wine to pass onto their
customers. Our produce box included:
Ox Cheek, as with all their meats,
is from Aubrey Allen, Lemington Spa, Warwickshire;
Cheeses (Green and Pleasant Land cheese selection: Ragstone, Burwash
Rose, Westcombe Cheddar and Colston Bassett), Quince Jelly and the
Charcoal biscuits (made by Miller’s Damsels, Ashbourne, Derbyshire) were
from The Fine Cheese Company, Bath; and Whiting, as with all their
fish, was from Fowey Fish.
We kicked off with making the fishcakes, which we served with a
Caipirinha; as we felt the lime notes and the sweetness of the cachaca
complemented the flavours in the fishcakes.
Starter: Pan Fried Fishcakes with Homemade Tartar Sauce and Watercress
We felt that the fishcakes were lovely, but could have done with a
more intense fishy flavour though; such as using smoked cod or haddock.
Next we made our main of Ox Cheek Ragu:
Main: Slow-Cooked Ox Cheek Ragu (served with Pappardelle)
The Ox cheek had a large layer of fat, which I cut off as I thought
it would make the final dish too fatty. The final ragu was still tasty
without the addition of fat. The Ox cheek was a tented piece of beef
with a lovely, intense beef flavour.
Then we finished with making a pear and ginger tarte tatin:
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Wonderful, puffed up pastry base of the tarte tatin
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And to finish with a wonderful dessert: Pear and Ginger Tarte Tatin with Creme Fraiche
The tarte tatin was enjoyable, but there was too much liquid in the
recipe which made the underside of the pastry a bit soggy; the ginger
flavour was not strong enough; and it could have done with a drizzle of
dark chocolate/ red wine chocolate sauce as it was missing a bitter
chocolate element to the dish to balance the sweetness of the pears and
tartness of the creme fraiche.
We then settled down to the selection of cheeses served with the
charcoal biscuits and quince jelly. A low-down on the cheeses included
in the Green and Pleasant Land cheese selection:
Ragstone is an interesting smooth, creamy goat’s cheese with citrusy notes.
Burwash Rose is a fab cow’s milk cheese with a hint of rosewater flavour.
Westcombe Cheddar is a nice mature cheddar from Somerset.
Colston Bassett is a wonderful, creamy blue veined cheese from Nottinghamshire – our favourite and very moreish!
Finally, we rounded of our meal with the Liquid Salted Caramels; which went well with a cup of dark, after dinner coffee.
Thank you gift from Foodelity for ordering produce box: No1 Liquid Salted Caramels from Artisan du Chocolat.
Wines are carefully matched to the courses by an in-house sommelier,
and these matched bottles of wine can be purchased alongside ordering
your produce box.
Foodelity caters for non-vegetarians, pescatarians, vegetarians, and vegans needs.
Good quality produce and the box cost £25 – with the satisfaction of
making a Michelin standard meal and dining in the comfort of your own
home.
Thanks Simon for the produce box. Loved the little surprise additions
of the charcoal biscuits and quince jelly – and the No1 Liquid Salted
Caramels from L’Artisan du Chocolat, Ashford, Kent were a nice thank you
touch. We had great fun cooking over the weekend!
Twitter: @Foodelity
http://www.foodelity.co.uk
http://www.aubreyallen.co.uk
http://www.foweyfish.com
http://www.finecheese.co.uk
http://artisanduchocolat.com
