SCHOOL EDITION 22 MARCH 2023 - Flipbook - Page 28
28
FARMFAMILY
FARMWEEK
JANUARY 28 2021
ARTISAN FOOD HERO
This week’s recipe
F
AIRLEY’S Flavours
in Derry was
established by
South African chef
Fairley Ramraj. The small
company was born from a
passion for South African
cuisine, with flavours
from Portugal, India (and
maybe a bit of Ireland
too...). It’s early days as
a new food company but
it has a determination to
create products that bring
a taste sensation.
It all started with chef
Fairley, who grew up in
Johannesburg, South
Africa. Fairley’s Indian
heritage meant that
his family were always
cooking bold dishes with
fresh ingredients.
He later went on to
culinary school, and
started his own food and
beverage business in
South Africa. When he
moved to the Northern
Fairley Ramraj, Fairley’s Flavours, Derry
Pirigo
Spatchcock
CHICKEN
Serves 4-6
INGREDIENTS:
Ireland he missed the flavours
from his home country, so he
decided to bring them here.
Fairley’s first handcrafted
product is a spicy Pirigo Sauce.
n 1 whole chicken,
spatchcocked (ask your
butcher to do this if
you’re not sure);
n 1 bottle of Pirigo Sauce
(265ml);
n 3 tablespoons of double
cream ;
n 1/2 freshly squeezed
lemon;
n Fresh coriander to
garnish.
METHOD:
1. Marinate spatchcock
chicken with 170ml of
Pirigo Sauce (roughly
2/3 of a bottle) for 15
minutes.
For added avour and
tenderness, marinate
overnight in the fridge.
2a. If using a BBQ, bring
to a high heat, then rub
half an onion on the grids
to clean any excess dirt.
Reduce heat to medium
temperature.
Place chicken on
BBQ to sear for 5-10
minutes or until score
lines appear, then turn
chicken over.
Using a brush, rub any
sauce left in the dish you
used for marinading onto
the chicken.
Leave to cook for a
further 20 minutes,
turning as needed.
Finish chicken in an
ovenproof dish in a
preheated oven at 180
degrees, or until the
juices run clear. Make
sure chicken is fully
cooked before serving.
2b. If using a grill,
preheat to high.
Place spatchcock
chicken in an ovenproof
dish or large tray.
Turn grill down to
medium heat and place
chicken under grill.
Turn every 10 minutes,
brushing occasionally
with any sauce left in
the dish you used for
marinading the chicken.
Grill until chicken is
fully cooked and juices
run clear.
3. To make the
serving sauce, pour the
remaining sauce from the
bottle (95ml) into a sauce
pan on a medium heat.
Add 3 tablespoons of
double cream and bring
to a gentle boil.
Alternatively, heat in
microwavable container
in the microwave until
hot, stirring occasionally.
4. Pour serving sauce
over your chicken and
squeeze lemon juice on
top, garnishing with fresh
coriander before serving.
This dish is fantastic
serviced with rice, chips
and salad. It’s one of our
favourite ways to eat
Pirigo Sauce, especially
when cooked on the
Braai (BBQ)!
Health and taste to the fore
in pork ‘midweek meal’ burst
T
HE new year burst of AHDB Pork’s
increasingly successful ‘midweek
meal’ campaign has health and taste
at its heart.
This campaign, which rst began
four years ago, will run for a six-week period,
closing on February 26.
It will build on the campaign’s success
so far and further enhance consumer
attitudes towards pork, all in a bid to to bring
longevity to the recent increase of sales
within the category.
After an unprecedented year, a range
of meat cuts, including pork medallions,
have benetted from consumers being
increasingly housebound. More than 559
million extra meals have been “cooked from
scratch” at home this year.
This next phase of the campaign will
bring pork medallions nest qualities to
the attention of the British public through
a nationwide TV advert. A range of followup social media activity will allow inspired
consumers to access specic recipe ideas
and incentivise them to share
their experiences.
During the previous burst of activity in
January 2020, the ‘Mix Up Your Midweek’
campaign reached a total of 26.3 million
homes (94 per cent) in the UK, with eight out
of ten people saying the TV ad made them
want to buy pork.
To encourage even more consumers to
cook with pork, inspirational recipe kits are
being sent to butchers and farm shops across
the country. Each contains recipe cards
and posters that promote pork’s abundance
of avour, as well as showcasing its health
benets.
AHDB Strategy Director for Pork Angela
Christison said: “The pork medallion
is ofcially recognised as being just as
healthy as chicken breast, yet this has
remained largely unknown until recently.
We’re delighted that a growing number of
consumers are building the habit of eating
pork mid-week, enjoying its nutritious and
avoursome qualities in easy and versatile
ways that really suit their way of life.
“From Piri Piri pork medallions to pork
LEFT: A range of pork-based recipes
are available at lovepork.co.uk
medallions ramen, there are so many options
for consumer to enjoy the lean and tender
nature of this cut. Pork medallions are a star
ingredient of so many world cuisines, quick
and easy to prepare and they carry
avours beautifully.”
Britain’s growing embrace of pork
medallions is reected through
the rise in sales nationwide, with
numbers up 36 per cent since the
onset of the campaign.
Furthermore, pork medallion
sales are contributing to pork’s
increasing regularity in midweek
meal routines across the country.
An extra one in ten British
households are now making good
use of pork’s qualities throughout
the week.
n At lovepork.co.uk, there’s a
range of pork-based recipes and
how-to guides that can help bring excitement
and enjoyment to your cooking at home
throughout week.
Hovis donates loaves to help those in food poverty
H
OVIS has committed to
doubling it’s donations of
loaves to charities through
FareShare in 2021.
The additional loaves will be the
Hovis Best of Both recipe, which
is now rich in Vitamin D to help
support the immune system.
The additional 250,000 loaves are
enough bread to make 2.5 million
sandwiches in 2021 on top of the
existing annual donation of 250,000
loaves from the brand.
The bread is being donated
in partnership with the charity
FareShare, the UK’s longest running
food redistribution charity, which,
along with Hovis, also supports
the Marcus Rashford Child Food
Poverty Taskforce.
The new Best of Both loaf is
rich in Vitamin D which helps to
support the immune system1.
Health and immunity remain at
the front of minds and the benets
of Vitamin D are believed to be
even wider than just maintaining
bone and muscle health and
helping the normal function of
immune systems.
As such, Public Health England
(PHE) has set out a recommended
daily intake for Vitamin D1 of 10
micrograms.
Nina Shanahan, Head of
Marketing, said: “With the gures
for child food poverty increasing,
we’re committed to continuing the
work we are doing with FareShare
and the Taskforce to tackle
LEFT: The Hovis
Best of Both loaves
will be donated to
charities in 2021
through FareShare.
food poverty. We are pleased to
increase our support not only to
provide tasty bread but to provide
more bread that has nutritional
ingredients such as Vitamin D.”
Marcus Rashford, MBE, said:
“Hovis’ commitment to supporting
those children most affected by
hunger is the reason I invited them
to join the Child Food Poverty
Taskforce.
“The active steps Hovis has taken
to help cover decits with great
quality product is brilliant and I
can’t thank them enough.
“The inclusion of Vitamin D
into the product also guarantees
children are getting the vital
nutrients they need.”
Lindsay Boswell, CEO FareShare,
said: “Huge thanks must go to
Hovis who have stepped up to
support vulnerable communities
across the country with bread at a
really challenging time.
“This donation is very welcome
and FareShare will be distributing
these loaves to the many
thousands of charities across the
UK that remain open to provide a
lifeline to those most vulnerable
communities throughout 2021.”