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WE NEED YOU!

Here at Food at Foe, we are trying to see how far we can push new flavours, and we need your help!

We have a few very specific recipes that are being finalised at this very moment, and will be published in the coming week. These dishes will include ingredients such as brussell sprouts, scallops, beetroot, and peppermint – although not necessarily all together. We really don’t want to give away too much now, so watch this space! Follow our blog to make sure you don’t miss these recipes. And check our previous recipes to see what we are all about. 

However, we also want to hear about YOUR wacky food flavour combinations. Maybe you had a rather odd craving whilst pregnant? Or you stumbled across a miracle by accident? If so, we want to hear. So please, comment below!

And, if you are really eager, then why not consider joining our ever expanding team? We are looking for new dishes, new flavours, and twists on the old. Creativity is the key. If you are interested, comment below or email us at foodorfoe@hotmail.co.uk

Happy Cooking!

The Team at Food or Foe 

 
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Posted by on January 24, 2013 in Uncategorized

 

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Red Onion, Coffee, Dark Brown Sugar – a mix too far

At Food or Foe, we try to push boundaries. But with triumphs, come defeats and setbacks. This dish was no exception.

It was a real a ‘marmite’ dish, a great divider. They either loved it or they hated it. For some, it was a sweet delight; but for others, it was anything if not an utter fail. And I very much place myself in the latter camp.

             “The consensus was loud and clear: Foe!”

I have never been much of a coffee fan, but I thought that while I had some time to spare I would try to bring myself round to its taste. Wanting to give coffee a little bit of a lift, I decided to mix it in with some red onion and dark brown sugar, adding some chillies to give it a bit of a kick. I speculated that this might be the next great canapé. I thought that the sharp sweetness of the red onion and the rich syrupy feel of melted dark sugar would complement the coffee without altering its taste too much. How wrong I was!

Although in the taste test a few people professed their liking of the dish, the consensus was loud and clear: ‘Foe’! This was not Food. It was hardly even edible. My mouth could barely hold a bite of the dish without it ordering eviction notices at once.

Red onion, dark brown sugar, and coffee

Red onion, dark brown sugar, and coffee

However, I think the failing of the dish was not the coffee, but in fact the dark brown sugar. It has a very potent flavour that became overpowering when melted in the pan. If I dared to try this dish again, I would definitely leave out the dark brown sugar; and in its place, perhaps honey.

Recipe

Preparation time: 5 minutes

Cooking time: 5 minutes

Makes 10 servings

Ingredients:

1 red onion

1 Green Chilli

2 tbsp dark brown sugar

2 tbsp instant coffee

Bread

Instructions:

  1. Finely slice the red onion and green chilli. Add to a frying pan with some olive oil, on a medium heat.
  2. While the onions and chilli are being fried, cut up bread into fingers – be adventurous – and place under a grill under golden brown.
  3. When the red onions start to brown, add the dark brown sugar and coffee. Give it a good mix and fry on a low heat for 2-3 minutes.
  4. Serve on the toasted bread, but allow to cool for a minute before eating.

Suggested Alterations to Recipe:

-Replace the dark brown sugar with honey.

-Reduce coffee serving from 2 tbsp to 1.

© Jordan Taylor and Food or Foe, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jordan Taylor and Food or Foe with appropriate and specific direction to the original content.

 
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Posted by on January 23, 2013 in Light Bites, Recipes

 

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Turkey and Black Treacle

This recipe has been brewing for some time. And the launch of Food or Foe has given me the impetus to at last take it off the back-burner and place it on the front hob on full heat. And what a surprise!

Here at Food or Foe, we aim to create new dishes, new flavours, and new combinations. This recipe does just that.

 “Turkey fried in black treacle, served on a bed of fried sweet potato and garnished with a Sharon fruit sauce”.

Turkey with Black Treacle,  fried Sweet Potato, and a Sharon fruit sauce.

Turkey with Black Treacle, fried Sweet Potato, and a Sharon fruit sauce.

At first, it reads like any other recipe, but then you glance back to the beginning – ‘black treacle’? I hear you utter it with such disgust and shock. You’re thinking more desserts and cakes. However, let me console you and your quivering taste buds. The dark sweetness of the black treacle has a lot of the qualities of a barbecue sauce, and, as you would expect, it glazes itself very well giving the turkey a real aesthetic appeal. The fruitiness of the Sharon fruit sauce provides a great alternative to cranberry sauce. In fact, it gave a distinctive summer feel to the dish – very uplifting. The form of the sauce was disappointing, however. I would probably recommend anyone else attempting this recipe to make a jelly out of the Sharon fruit. As it was, it was a bit too pulp-like.

Nonetheless, you might think that the sweetness of the dish might be overwhelming, but the variation in the type of sweetness – from the sugary treacle to the sharp and fruity sauce – balanced each other. The sweet potato, with red onion, chillies and sweet red peppers, complemented the sweetness very well too. Without it, I think, the dish would have easily become one-sided.

I would strongly recommend people using black treacle more when cooking meat. I think it lends itself very well as a replacement for a barbecue sauce, as well for Thai and Chinese cuisine.

The Recipe:

Preparation time: 10 minutes

Cooking Time: 30 minutes

Serves 2

For the Sharon Fruit Sauce:

6 small Sharon Fruit

100g caster sugar

½ an orange (for juice and zest)

For the Turkey:

1 Turkey breast

6 tbsp Black Treacle

2 small Red Chillies

For the Sweet Potato:

3 Sweet Potatoes

½ Red Onion

1 Red Chilli

1 Sweet Pepper

  1. Cut the Sharon fruit into small pieces and place into a saucepan. Add one mug full of water and the sugar. Leave to simmer for 20 minutes.
  2. Remove the pan from the heat and blend the Sharon fruit mixture in a blending machine. Add the zest and juice of the orange as well, and mix.
  3. Preheat the oven to 200C/400F/Gas 6.
  4. While waiting, time for some preparation. Peel and grate 3 sweet potatoes. Finely slice the red onion, chillies and the pepper. Combine all three ingredients in a bowl and season with salt and pepper.
  5. Now for the Turkey. Add some olive oil to a frying pan on medium heat. Finely slice 1 small Red Chilli, and add to the pan with the black treacle. Let the treacle loosen up a bit, and then add the turkey breast. Make sure the breast gets covered by the treacle. Fry for 10 minutes.
  6. Then place the turkey breast in an ovenproof dish, cover with foil, and place in the oven. Cook for 15 minutes.
  7. In a clean frying pan, add the red onion, pepper and chillies. Fry until they start to brown. Then add the sweet potato and cook for 10 minutes on a medium heat.
  8. Remove the turkey from the oven, and allow it to rest for 5 minutes.
  9. Serve with the Sharon fruit sauce.
  10. Enjoy!

© Jordan Taylor and Food or Foe, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jordan Taylor and Food or Foe with appropriate and specific direction to the original content.

 
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Posted by on January 22, 2013 in Meat, Recipes

 

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