Howel Food Consultancy specialise in providing a range of creative, innovative and quality services for the food and drink industry. We are passionate about the quality of food and drink produced in Wales and are committed to improving and developing the profile of Wales as a provider of excellent quality produce to the food service industry throughout Wales and abroad.
Our dynamic team are experienced in developing new concepts and ideas and providing practical help and support:
- Enabling the industry to be more competitive and successful. - Developing the food culture in Wales. - Promoting the industry to the world market.
07.01.10 Happy New Year!
Happy New Year to you all! Refreshed and rested after the Christmas festivities , we are looking forward to another busy year at Howel Food Consultancy! In addition to all the projects planned and events we organised – 2009 proved to be an exciting year with Nerys launching her book of traditional and contemporary Welsh recipes – Wales on a Plate and the second in the Coginio DVD series featuring regional Welsh recipes. With 2010 under way we are busy working on International events in Barcelona and Singapore and closer to home preparing for St David’s Day on March 1st. Keep up to date with the latest events on our News page.If you haven’t registered yet for our free Recipe of the Month do so now to receive the ‘Recipe of the Month’ directly into your inbox each month – click on the link of the left to register. As an introductory flavour try January’s recipe of the month…
Three Fruit Marmalade with Penderyn Makes approximatly 4.5Kg
Ingredients
1.6Kg made up of a selection of lemons, limes, grapefruits and oranges 1.5L water 2.5Kg preserving sugar 100ml Penderyn whisky Method
Put all the fruit, whole, in a large saucepan and add the water, cover and bring to the boil before reducing the heat and simmering for 1½ to 2 hours. Carefully take the fruit out and place in a colander sitting in a deep dish (to collect any juice) and leave to cool. Once cooled cut the fruit in half and scrape out the pulp into a sieve over the saucepan pressing down with a wooden spoon to get as much of the juice out as possible. This thick juice is full of pectin which will help the marmalade to set. Add any juices from the dish to the saucepan too. Add the sugar to the saucepan and stir over a medium heat until all the sugar has melted. Cut the peel as finely as you want and add to the saucepan. Turn the heat up and fast boil for 15-20 minutes until the marmalade has set. Stir in the whisky before leaving the mixture in the saucepan for 10 minutes to cool. Pot, seal and label.
16.12.09 Hot Mulled Cider
Serves 8
Ingredients 1.5L local cider* 100g demerara sugar 1 small cinnamon stick, halved 6 cloves 1 star anise 1 bay leaf 150ml glass of Penderyn whiskey (optional for an extra kick!) Slices of apple to garnish
Method Pour the cider into a large saucepan along with the sugar.
Tie the spices and bay leaf in cheese cloth and add to the cider.
Bring slowly to the boil and simmer for 20 minutes, pour in the whisky if using and warm through.
Discard the spice parcel and serve hot garnished with the apple slices.
