A wonderful produce package from Foodelity!

We received a wonderful produce box on Friday from Simon Granshaw, Managing Director at Foodelity, and had been looking forward to sampling their produce as they supply Michelin starred restaurants and chefs.

Wonderful array of raw and ready to eat items in the Blog 9 Produce box from Foodelity, including Ox Cheek and Quince Jelly

Wonderful array of raw and ready to eat items in the Blog 9 Produce box from Foodelity, including Ox Cheek and Quince Jelly

All the items required for the chef designed recipes came with step-by-step instructions on recipe cards, and were all pre-measured to make meal preparation quick and easy.

They have great suppliers who provide them with the finest meat, fish, fruit & vegetables, cheese and wine to pass onto their customers. Our produce box included: Ox Cheek, as with all their meats, is from Aubrey Allen, Lemington Spa, Warwickshire;
Cheeses (Green and Pleasant Land cheese selection: Ragstone, Burwash Rose, Westcombe Cheddar and Colston Bassett), Quince Jelly and the Charcoal biscuits (made by Miller’s Damsels, Ashbourne, Derbyshire) were from The Fine Cheese Company, Bath; and Whiting, as with all their fish, was from Fowey Fish.

We kicked off with making the fishcakes, which we served with a Caipirinha; as we felt the lime notes and the sweetness of the cachaca complemented the flavours in the fishcakes.

Starter: Pan Fried Fishcakes with Homemade Tartar Sauce and Watercress

Starter: Pan Fried Fishcakes with Homemade Tartar Sauce and Watercress

We felt that the fishcakes were lovely, but could have done with a more intense fishy flavour though; such as using smoked cod or haddock.

Next we made our main of Ox Cheek Ragu:

Main: Slow-Cooked Ox Cheek Ragu (served with Pappardelle)

Main: Slow-Cooked Ox Cheek Ragu (served with Pappardelle)

The Ox cheek had a large layer of fat, which I cut off as I thought it would make the final dish too fatty. The final ragu was still tasty without the addition of fat. The Ox cheek was a tented piece of beef with a lovely, intense beef flavour.

Then we finished with making a pear and ginger tarte tatin:

The tarte tatin was enjoyable, but there was too much liquid in the recipe which made the underside of the pastry a bit soggy; the ginger flavour was not strong enough; and it could have done with a drizzle of dark chocolate/ red wine chocolate sauce as it was missing a bitter chocolate element to the dish to balance the sweetness of the pears and tartness of the creme fraiche.

We then settled down to the selection of cheeses served with the charcoal biscuits and quince jelly. A low-down on the cheeses included in the Green and Pleasant Land cheese selection:
Ragstone is an interesting smooth, creamy goat’s cheese with citrusy notes.
Burwash Rose is a fab cow’s milk cheese with a hint of rosewater flavour.
Westcombe Cheddar is a nice mature cheddar from Somerset.
Colston Bassett is a wonderful, creamy blue veined cheese from Nottinghamshire – our favourite and very moreish!

Finally, we rounded of our meal with the Liquid Salted Caramels; which went well with a cup of dark, after dinner coffee.

Thank you gift from Foodelity for ordering produce box: No1 Liquid Salted Caramels from Artisan du Chocolat

Thank you gift from Foodelity for ordering produce box: No1 Liquid Salted Caramels from Artisan du Chocolat

Wines are carefully matched to the courses by an in-house sommelier, and these matched bottles of wine can be purchased alongside ordering your produce box.

Foodelity caters for non-vegetarians, pescatarians, vegetarians, and vegans needs.

Good quality produce and the box cost £25 – with the satisfaction of making a Michelin standard meal and dining in the comfort of your own home.

Thanks Simon for the produce box. Loved the little surprise additions of the charcoal biscuits and quince jelly – and the No1 Liquid Salted Caramels from L’Artisan du Chocolat, Ashford, Kent were a nice thank you touch. We had great fun cooking over the weekend!

Twitter: @Foodelity






About goantolondon

International food and travel blog by London based British Goan duo: Jason and Chiara Pinto. Twitter: @goantolondon @jasonpinto100 @chiarapinto About Goa: Goa is a small state on the western coast of India. Though the smallest Indian state, Goa has played an influential role in Indian history. Goa was one of the major trade centers in India, thus it had always been attracting the influential dynasties, seafarers, merchants, traders, monks and missionaries since its earliest known history. Throughout its history Goa has undergone continual transformation, leaving an indelible impression on various aspects of its cultural and socio-economic development. History of Goa: The East-West symbiosis of Goa makes it different from other parts of India, more than the historical and social niche. The history of Goa is a sweet and sour story of colonial heritage, oppressive rulers, a glorious culture, and uneventful immediate past. As a land with the identity of its own, Goa was brought into focus when it was liberated of Portugal from its oppressive rule of around 450 hundred years in 1961. Goa was captured and annexed to the Portuguese in 1510 following the urges of trade and demand of spices and also cottons and indigo. But, Goa has a history that starts much before Portugal even thought of Goa being where it is. Goa was coveted and ruled by a great number of Indian kingdoms and dynasties from the 4th century onwards. The first kingdom to rule Goa and Konkan were Bhojas, who were the feudatories of Ashoka in 4th and 5th centuries AD. The city of Chandrapur (present Chandor) was founded by Prince Chandraditya, son of Chalukya King Pulakesin from 566 to 597 A.D. after this, Goa was ruled consecutively by Silahara Dynasty, Kadamba Danasty, and finally Hoysalas from 1022 to 1342 A.D. From the 14th century onwards, Goa became a great trading center on the west coast, especially in the vast trade of horses imported from the Middle East. This was the time for bigger empires to move in and Vijayanagar Empire conquered it in 1344. But there empire was not going to last too long and in 1347, Bahmani Sultans defeated Vijayanagara forces in 1347 and controlled Goa. Afterwards, it was a time of great prosperity and peace for Gpa, especially during the rules of Yusuf Adil Shah and Ismail Adil Shah. They created beautiful houses, fortified Goa, and encouraged local craftsmen. Their liberal and progressive rule was not going to last too long and situation changed in 1510 A.D. Goa for all purposes was not on the Portuguese Radar even after a long time of their presence in India. When the Portuguese nobleman Alfonso de Albuquerque and his cousin Francisco de Albuquerque were sent with a powerful fleet in 1503 on the orders of King Dom Manuel I, the purpose was to defend the cargoes of spices, mostly pepper, against Arab Muslim raiders. The center of spice trade was Calicut at that time and Portuguese had built forts in Cochin and Cannanore. It was in 1506-08 that an opportunistic pirate, Timoja, persuaded Albuquerque to attack Goa and acquire a better land base. This made Goa, Portugal's first real territorial acquisition in Asia. After a brief period of recapturing by the Muslims, Goa Albuquerque finally captured Goa in 1510. The inquisition of Goa in 1540 reversed the previous liberal policy of Albuquerque and imposed strict censorship of literature and new laws to forbade non-Christians from professions. Forced conversions took place continuously, censorship was established on literature, the temples were destroyed, and non-Christian priests, holy men, and teachers were evicted. This led to continuous fleeing of Hindus from Goa to other parts of India. It is not that the relationship with Portugal brought only destruction for the Goans. Portuguese also built great churches like the church of St. Cajetan and Bom Jesus basilica in Old Goa, which is a pilgrimage site for the Christians from around the world. But it is also true that pre-1961; Goa was a highly impoverished region very backward and primitive. It is after the liberation that Goa of today has emerged and it has surprised even the locals many of whom had left their homeland before its liberation. Portugal and India are today friends and Goa continues to be a fascinating blend of Latin and Oriental. Information sourced from: http://www.royalorienttrain.com/goa/goa-history.html
This entry was posted in Dinner party foods delivered to your door, Foodelity, Literally PR, london, Michelin Starred food and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s