Featured Attractions

Featured Attractions

Food Glorious Food

Food Glorious Food at the Game & Country Fairs is now in its third year and "Game-to-Eat" and Falcon Ranges continue to support this section of the show.

Food Glorious Food has become very popular with visitors as they can sample and buy a whole range of local and regional artisan products.  Producers and retailers are complemented by the Country Kitchen cookery demonstrations and the Piazza, a specialist catering area.

The Fine Food Halls The halls host a wide range of food and drink, cheeses, wines, real ales, meats, pastries, cakes, cider and Mediterranean fare from regional and national producers and retailers.

The Country Kitchen is a wonderfully rustic cookery demonstration area where chefs talk about and demonstrate how to cook a wide selection of dishes. Most are at the top of their profession and have been specially selected for their apparent skills.

Prime supporter of the Country Kitchen is "Game-to-Eat", the food arm of the Countryside Alliance Foundation, whose sole aim is to promote game as a healthy and tasty alternative. Alexia Robinson from Game-to-Eat says, “the cookery demonstrations are the ideal platform to show visitors how versatile game is."

Wowing the audience again this year are chefs Rob Marles and Tony Robertson. To accommodate the huge interest in cooking game, the demonstration theatre gets bigger and better with even more seating this year. The popularity of game cookery demonstrates people's thirst for knowledge to find ways of cooking healthy and simple meals.

Falcon Ranges is another major sponsor and the chefs make good use of two of their superb induction ranges on stage. Falcon's heritage as the UK's leading manufacturer of professional catering equipment spans more than 75 years. It has earned them an enviable reputation amongst the nation's top chefs.

By bringing professional build quality to the domestic market, Falcon is also revered in the home.

The chefs use quite a collection of domestic kitchen products during each show and many of the products are available to buy. 

The Piazza is the relaxing food court area of Food Glorious

Food, with around four to six specialist smaller style caterers on hand to tempt your tastebuds. 

Venison & alternative game are popular at shows, along with pasta, ice creams, yogurts, coffee & desserts & everybody's favourite, Pimms. 

Relax and enjoy.

Memories of 2010

Whats Cooking in 2011

Breast of pheasant Sweet Potato Mash Star Anise Jus

4 Ea Pheasant Breasts
10 G Spice Five Chinese 300G
100 G Honey
4.8 G Sweet Thai Basil                 1X120Gm Bb
1 Ea Garlic Peeled 1Kg
50 G Lemon Grass Fresh, minced
10 G Ginger 1Kg   Peeled
10 G Minced Lime Leaf
10 Ml Wy.Light Soy 2L
15 Ml Fontoliva Olive Oil 2Ltr
4 Serve Roast Sweet Potato Mash
0.8 Serve Pheasant Leg Confit
4 Serve Recipe - Pak Choi
4 Serve Star Anise Jus
4 Ea Hibiscus Flowers In Syrup Pk30

1. Mix all the ingredients for the marinade together

2. Immerse the pheasant breasts in the marinade. Marinate the breasts for 12-24 hours

3. Pre heat the oven to 180°C/325°F/gas mark 4

4. Remove the duck from the marinade and roast for 15 minutes remove from the oven and allow to rest

5. Retain the marinade and reduce to a sticky consistency

6. Flake the pheasant legs and add to the mash. Quenelle.

7. Slice the pheasant and arrange to the side of the sweet potato mash, and on top of the bok choy.

8. Spoon over the marinade

9. Accompany the dish with a hibiscus flower.

Pheasant Leg Confit

3.2 Ea Pheasant Legs
80 G Duck Fat
0.8 Ea Bay Leaf
1.6 G Juniper Berries
3.2 Clove Garlic
0.8 G Pepper Black Whole
3.2 G Cinnamon Sticks

1. Wash & dry the legs to remove any blood, place the legs in a deep oven roasting dish, add 2 bay leaves, 10 juniper berries, 2 whole crushed garlic cloves, 10 whole black pepper corns, cinnamon stick.
2. Cover the legs with either vegetable oil / duck or goose fat, slowly bring the oil to a very slow simmer, cover with grease proof paper and put in a slow oven for 3 to 4 hours, the oil needs to be at 85C slowly cooking not deep frying. To test they are ready the leg bone should simple pull out with just a gentle twist. Leave to cool in the fat.

Alternative method is to pack the legs, some duck fat and flavourings in a vacuum bag and cook at 80C for 3 hours, allow to cool in the fat and keep in the fridge until needed.

Recipe - Pak Choi

500 G Pak Choi 2Kg
1.6 Ea Garlic Peeled 1Kg
20 Ml Oil Sunflower Premium Pre  2L
0.8 G Smart Choice Cooking Salt 3Kg
8 Ml Wy.Light Soy 2L

1. Wash the pak choi and dry. Crush the garlic

2. Heat the oil and fry the garlic, add the pak choi and stir fry very quickly

3. Add the soy and serve

Roast Sweet Potato Mash

160 G Brake Mashed Potato   (Frozen) 2.5Kg
240 G Potato Sweet Peeled 5Kg
1.2 Ea Garlic Peeled 1Kg
20 Ml Fontoliva Olive Oil 2Ltr
0 G Smart Choice Cooking Salt 3Kg
0 G Cracked Black Pepper 450G
1. Peel  and dice the sweet potato, peel and crush the garlic

2. Toss in the olive oil and roast until the potato becomes soft

3. Remove from oven and robo or mash

4. Heat the frozen mash and add to the sweet potato. Fold the two potatoes together and season

5. Butter can be added to make the potato richer

Star Anise Jus

4 Serve Chicken Jus Premium
4 G Amoy Hoi Sin Sauce 240G
8 Ml Oil Sunflower Premium Pre  2L
0.8 Ea Garlic Peeled 1Kg
2 G Star Anise 85G
2 G Thyme Bunch 100G

1. Crush the garlic and sweat off. Add all of the other ingredients and reduce the jus by a half

Franks Pheasant Breast with a Vegetable Stir-Fry

Preparation time : 20 minutes
cook time : 15 minutes

4 Ea Pheasant Breasts
10 Ml Oil Cooking
300 Ml Franks Redhot Orginal 354Ml
10 Ml Juice Lime
2 G Garlic Crushed
60 G Bell Peppers Red Fresh, Julienne
60 G Bell Pepper Green Fresh, Juliienne
40 G Onions Peeled, Finely sliced
40 G Carrots Medium Peeled, Julienned
50 Ml Stock Chicken
5 G Corn Flour

1. Make a marinade with the franks hot sauce, lime juice, garlic and half the oil. Season the mix lightly with salt and pepper.

2. Marinate the pheasant in the franks sauce mixture for at least 20 minutes, drain the pheasant and keep the remaining marinade to use later.

3. Heat a large frying pan add a little oil, fry pheasant to lightly colour, place into a pre-heated oven (180ºc) until cooked. Remove the pheasant and keep warm.

4. Add a little oil to a wok and add the prepared vegetables, cook for a couple of minutes.

5. Mix the cornflour with a little of the stock, add the remaining stock and marinade to the wok.

6. Bring to the boil and slowly add the starch stirring all the time until the desired consistency is reach.

7. Cut the breast into two pieces and serve on top of the vegetables and sauce.

Serve with flavoured rice or noodles. 

Wild Game Goulash with Braised Rice and Sour Cream

600 G Game Mix
40 G Flour All-Purpose
12 Ml Oil Vegetable
40 G Bacon Pancetta Diced
30 G Carrots Medium Peeled, Fine dice
40 G Onions Peeled, Diced
1 Clove Garlic, Crushed
20 G Paprika Powder
20 G Tomato Puree
40 Ml Wine Red Dry
400 Ml Beef Stock
Seasoning
4 Portion Rice Pilaf
80 G Cream Sour

1. Dry the game mix on a clean tea towel and then toss in the seasoned flour.

2. Heat the oil in a deep metal casserole dish and fry the pancetta to release the fat, add the onions and carrots, cook until lightly coloured, remove to a plate. Using the same pan fry the game mix in small batches until well coloured.

3. Return the onions to the pan and add the herbs and spices to the pan, cook for a couple of minutes before adding the tomato puree.

4. Add the red wine and bring to the boil stirring all the time, add the beef/game stock and bring to the boil. Cover with a lid or tin foil.

5. Place into a pre-heated (140ºc) and cook for at least 2 hours.

6. Cook the pilaf rice. Serve with sour cream.

30 G Butter
20 G Onions Peeled, Finely chopped
200 G Long Grain Rice or parboiled rice
250 Ml Stock Chicken

Melt the butter in a saucepan and sweat without colouring.

Add the rice and continue to sweat until nearly all the butter is absorbed. Stir continuously.

Add the chicken stock and bring to the boil. Check the seasoning.

Cover and place in an oven at 180°C. Cook for 15-18 minutes.

Turn out into hot serving dishes.

Risotto with Smokey Chicken

The creamy texture of Risotto is a great platform for many meats, particularly salty or smokey flavours. The main types of rice you can use in Risotto’s are Carnaroli or Arborio, either will be fine for this recipe. Grana Padano is a medium fat, hard, pasteurised milk cheese similar Parmesan, but about half the price. The liquid smoke is an imported American product and used widely in BBQ cooking, it gives a wonderful deep flavour and “char-grilled” aroma when on the grill.

30 mins cooking time Serves 4

2 Medium Chicken Breasts, flattened to about 1cm

Marinade For Chicken

2 TBL spoons Stubbs Liquid Smoke

1 TBL spoon Lemon Juice

1 TSP Mixed Spice (Optional)

Salt & Pepper

Mix all above together.

Risotto

500g Risotto Rice

2 Medium Leek, sliced

2 Cloves Garlic, finely chopped

10 Medium Mushrooms sliced (optional)

150ml Dry White Wine

600ml Chicken Stock

10g Butter

50g Grana Padano, grated

Oil

Start the risotto by frying the mushrooms in a little oil for 2 minutes, then add the Leek and cook for a minute or so. Add a spoon full of butter, the Garlic and rice and ensure all the rice is coated in the mixture. Add the wine and boil quickly before adding the stock a little at a time, stirring to avoid sticking until all the liquid has been absorbed. As the Rice is coming to the end of the cooking time and all the stock has gone, add the remaining butter, cheese and season if necessary. The chicken can be cooked very quickly in a frying pan, sliced and arranged on top of the Risotto.

Venison & Sweet Potatoes

Ideally a fillet or haunch steak is needed here as it very quickly pan fried. Making the sauce in the same pan catches all the venison frying juices and quickly combines with the stock and jelly to make a rich reduction. Sweet potatoes can be a little boring when mashed, but these are made a little more interesting by adding caramelised onions and garlic.

40 minutes cooking time, Serves 4

Potatoes & Vegetables

4 Haunch Steaks or Fillet

600g Sweet potato, peeled and diced

300g Carrots, peeled and quartered.

250g Cabbage or Spring Greens, finely sliced

1 Large Onion, quartered and thinly sliced

2 Cloves Garlic, sliced

200ml Venison, Veal or Chicken Stock

50ml Red Wine

2 TBL Butter

Little Oil

Salt & Pepper

2 spoons of red current jelly

Fresh Rosemary

Method

Place the Venison in a hot pan with some butter, a little oil and the rosemary stalks. If your using fillet, it will need about 20 minutes depending on size and how you like it cooked. Peel the potatoes and put in some boiling water along with the sliced garlic. Half the onion and slice thinly before frying in some butter, fry until you have some colour and remove before the onion starts to catch to avoid any bitter taste. Peel and slice the carrots and boil in another pan for around 4 minutes, before adding the shredded spring greens. Once the venison is cooked, remove it from the pan to rest on a warm plate and discard the rosemary stalks. De glaze the venison pan with the wine and after a minute add the stock and rosemary and reduce before adding the Current jelly, then season to taste. Drain and mash the potatoes and garlic with the caramelised onions, replace the pan lid to keep warm. Drain the vegetables, season and add a little butter to coat the greens and carrots.

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