Arancini

We’ll be busy tonight making a large batch of arancini for Moseley Farmers Market. This Sicilian dish was originally made with left over risotto but now is a major trend on the street food scene.

Arancini ready to cook

We make a decent risotto- this is the main part of the dish so has to be good. We then form into balls- each ball has a little chunk of mozzarella inside- coat (twice) in egg and breadcrumbs before frying until crispy. The best way to serve is with a drizzle of pesto and eat either on their own as a starter or to compliment a main meal. We’ll be serving to eat there and then or to take away and reheat yourselves.

Looks like it will be a nice day tomorrow! 

June market

Would you believe it was the longest day of the year on Wednesday! Not to worry, a nice helping of beef ragu and freshly made gnocchi will help take your mind off the miserable weather.


Tomorrow is market day in Moseley, tonight we will be making-
Rocket pesto
Watercress pesto
Fiery red pepper pesto
Dulce de leche
Italian sausage tortelloni (pork with fennel + garlic)
Lasagne made with sheets of fresh pasta (ragu cooked for HOURS!)
Dried egg pasta (including tomato pasta)

Hope to see you tomorrow! 

The rain stayed away!

A bit windy, a little bit wet but Moseley Farmers Market was very busy. I suspect it wouldn't have been if it rained like it did yesterday! Great to see everyone again, some new faces and lots of regulars. Wild garlic pesto, dried egg pasta and Italian sausage tortelloni were new products that sold well, we'll make sure we bring more of them next time. 

Rain, rain go away, come back another day!

Please let the sun shine tomorrow! Some new things for this month, we have been foraging and with our findings have made a batch of wild garlic pesto. Also we will be selling hand made tagliatelle pasta with different flavours of sea salt and black pepper, tomato and chilli flakes. For those who can join us we are doing a spicy chilli with cheese and sour cream (and extra hot sauce for anyone wanting an extra kick!) for those who can't make the market pray for no rain!

Cracked pepper pasta and chilli pasta

A few new flavours of dried egg pasta in the process of being put together. Salt & pepper works well, the pepper embeds itself into the pasta, the Maldon sea salt dissolves into it. Really nice pepper kick. Chilli flakes work well, much of it comes off while boiling but by that time it has infused into the pasta. We've used a fairly mild chilli so it doesn't overpower the pasta.

Lovely photos

Marina Shatova and her husband bought some of our pasta from Moseley Farmers Market and sent these lovely photos. 

"We bought some of your pasta on Saturday at Moseley market - and WOW we loved it"

Great to see the folds of the tortelloni holding plenty of sauce (that is afterall what they are designed for!) and a great serving suggestion of rocket, ham, wild mushrooms in a creamy sauce- with a dusting of Parmesan cheese. Some good flavours in there that won't overpower the pasta. 

Thanks Marina, glad you enjoyed it, fantastic photos.

Moseley wins best farmers market!

If you haven't been to Moseley Farmer's Market it is well worth a trip, great local meat, fish, bakeries, pies, hot food and much more- officially the best in the country!

It feels like Springtime!!

Spring is in the air, hopefully it will continue tomorrow- perfect weather for Moseley Farmer's Market!

Tomorrow we will be bringing-

• Beef lasagne
• Spinach & ricotta cannelloni
• Boar tortelloni (slow cooked for hours, fresh boar from Wyre Forrest)
• Smoked cheese and pancetta tortelloni
• Rocket & walnut pesto
• Fiery red pesto (made using our friend's '7 pot chilli' HOT!)
• Dulce leche 

Just in case the weather isn't so warm we'll bring a huge pot of minestrone!


Hope to see you there.

2012

Apologies it has taken so long to get round to posting, very slack on our part! 


Last year ended with a good October and November market, the last one was cold enough to begin to feel like Christmas, helped by local musicians playing carols. 


A few new products have been added which went down very well-


Chimichurri
This is used in South America as a dip often seen on a table along side salt & pepper. We think it works best as a marinade- any kind of meat (fantastic with fish) can be coated & left for a few hours, once cooked it has an amazing taste. As requested we'll make the next batch a little hotter!


Pesto
We make ours with fresh herbs from our vegetable garden, high quality olive oil and walnuts.
Rocket pesto went down well in the last couple of markets, as soon as it is Spring we'll be adding wild garlic and also nettle pesto.


Lasagne
Ours is made from our fresh handmade pasta which gives a fantastically smooth texture. We have two options- one to take away with you to cook yourself, or piping hot lasagne to eat there and then. Beef & panchetta always sells out straight away, spinach & ricotta a firm second favourite. 


Guiso
South American peasant stew! Lots of old traditional food like this is making a big comeback- t cooked slowly over a long period of time it is so rich in flavour and a real family favourite of ours. Perfect on a cold day! We'll be serving this as hot food to take away this Saturday.


Looking forward to seeing everyone on Saturday!