The Leicestershire Cook-off

October 4, 2011

Just spent an entertaining lunchtime watching the Leicestershire Cook-Off, a project prompted by Leicester City Centre management body Le-One and designed to come up with a signature dish for the county.  Winning submissions in four categories were invited to a cook off at St Martin’s House where a voting system that combined public acclaim with the views of five judges saw Clarendon Park baker Rosie Clark win with her selection of three Leicestershire loaves. As well as winning a range of kitchen goodies, Rosie gets her bread put on the menu at the restaurant at John Lewis Leicester – which must feel like a bit of a result.

Turns out Rosie is a real bread evangelist for Virtuous Bread, a network that is trying to kickstart small scale baking businesses in communities.   As she lives nearby hopefully we’ll fix up something more from her in this blog but for now here’s one of her winning loaves,  billed as Leicestershire Stilton Irish Soda Bread. It looks simple and if you can get it as good as the sample I tried, is well worth trying.

275g Claybrooke strong white stoneground flour

250g buttermilk

1 tsp salt

1 tsp bicarbonate of soda

2 tsp sugar

50g crumbled Stilton cheese.

Mix ingredients in a bowl, kneading to ensure ingredients are well incorporated. With wet hands scoop into a ball  and place on a greased baking tray. Make a cut in a cross shape that is about one third through the bread. Bake at 200 degrees for about 20-25 mins.

Rosie Clark with fellow finalists and chef James Tanner (centre), chair of the judges

Other finalists included a delicious venison curry from Amadeep Singh Amand, inspired he says by a visit to Bradgate Park. This was served to the public as a canape though the published recipe involves a red wine sauce and a Red Leicester-stuffed naan. Amadeep is chef at the soon to open Arabic-Indian-Italian fusion restaurant Endimaj – must say I’m more inclined now to give it a try.  Catering student Coaralie Featherstone had won the aged 16-18 category with a dish of stuffed pork tenderloin with flavours of apple, mustard and honey, while the fourth finalist was Maurice Flynn with a delicately spiced apple and mulberry crumble cake.

  

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3 Responses to “The Leicestershire Cook-off”

  1. […] The Leicestershire Cook-off Just spent an entertaining lunchtime watching the Leicestershire Cook-Off, a project prompted by Leicester City Centre management body Le-One and designed to come up with a signature dish for the … Source: riponia.wordpress.com […]

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  2. thanks for the write up ! now involved in a community enagegement project with Everards brewery – using bread as the catalyst for socila change

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    • riponia said

      Excellent – is that their Project Artisan thing which matches up local food producers with their pubs who may have rooms/units that can host small scale producers?

      Like

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