THE COUNTRY VICTUALLER - PANTRY
A truly festive chutney, with added cranberries and hints of spice. Lovely plump fruit with very Christmassy flavours, not too sweet. It tastes and looks amazing. The perfect accompaniment to Cheddar or blue cheese.” The Observer Food Monthly”
Tangy Bramley apples and cranberries combined with a host of festive spices and rich muscovado sugar. The ultimate chutney for your buffet tables and cheeseboards.
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. It is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. I’d seriously Beef this dish up, yes, you’ve guessed it, with Beef it goes down a treat.
A delight for spicy lovers, this is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. It plays a vital role in Indo – Chinese Dishes.
Green is known as the hotter sister, although it’s personal preference with fresh chillies, lemon grass, galangal (ginger), garlic, shallot, kefir lime leaves, cilantro roots and shrimp paste, with spices like cumin seeds, coriander seeds and turmeric. The fresh green chillies really pack some flavour. Its consistency also is very thin too, many quite happily enjoy it as a soup.
A Jolly Fine Gluten Free Stuffing, By Gordon Rhodes, Apple and Apricot Flavour. A fruity little number packed with apple and apricot pieces dappled with fragrant bay leaf. Roll it into stuffing balls, use as a topper or as a coater for meat, poulty or fish dishes and start creating delicious family meals.