Posts Tagged ‘Steenbergs spices’

Recipe For Wild Salmon With Pink Peppercorn Sauce

Thursday, August 26th, 2010

This recipe began as one of those serendipitous events when on holiday this July in Scotland.  We had one of those small kitchens that has no equipment and a very temperamental cooker, plus we had brought almost no ingredients with us.  Then around and about, you could find a few basic ingredients to work with but not much, so I was standing there with some wild caught salmon fillets from the Galloway Smokehouse and not much inspiration, with the family screaming the cottage down for some grub. 

Sophie came in for a glass of rosé wine and then I knew what to do and off I went – I put the fillets into a large vegetable pot, sliced some lemons and put these between the fillets, then sprinkled some salt and pepper over the fillets, poured in about an inch of wine and gently poached the salmon with the lid on the pot; delicious and everyone finished their plates, so job done.

Back in Yorkshire and with more ingredients to work with, I thought that perhaps you could work that simple recipe up a bit more and finish it off with a sauce and felt that a rosé wine and pink peppercorn sauce would do the trick.  I made it yesterday after getting some salmon from Carricks mobile fish truck at Ripon Market and it worked a treat.  I reckon you could also serve cold cooked salmon with a pink peppercorn hollandaise sauce.

Carrick's Mobile Fish Shop At Ripon Market

Carrick's Mobile Fish Shop At Ripon Market

For the poaching stock:

250ml / 8 fl oz rosé wine
125ml / 4fl oz water
4 slices of lemon
1 carrot, peeled and coarsely chopped
1tsp white peppercorns (whole)
1 blade mace
½ vanilla pod, sliced down centre (optional)

For the wild salmon:

1tbsp sunflower oil
25g / 1oz finely chopped shallots
4 salmon fillets (about 200g / 7oz each)
¼ tsp Sea salt
¼ tsp Coarsely milled black pepper
100ml / 4 fl oz double cream
1tbsp pink peppercorns, lightly crushed

1.  Put all the ingredients for the poaching stock in a pot and bring to the boil with the lid on the pot.  When it starts boiling, reduce the heat and leave to simmer gently for 30 minutes with the lid on, so letting all the flavours infuse into the stock.  You could skip this bit if you are pushed for time and go straight to the poaching of the salmon; in this case, I would replace the water-carrot-spice part with extra wine, i.e. just use 300ml / 10 fl oz rosé wine and the lemon slices and go straight to the next stage.

Ingredients For Poaching Stock

Ingredients For Poaching Stock

Finished Rose Salmon Poaching Stock

Finished Rose Salmon Poaching Stock

2.  Pre-heat the oven to 100oC/ 210oF and put a plate or serving dish in the oven to warm up for later.  Lightly oil a heavy bottomed, metal casserole dish and then sprinkle the chopped shallots over the base of the pan.  Place the salmon fillets on top of this and then season with some sea salt and coarsely ground black pepper.  Gently pour in the poaching stock (or rosé wine plus lemon slices) half way up the fillets, reserving any of the excess stock for later.  Put the lid onto the casserole dish and gently poach in the stock for 8 – 10 minutes, depending on the size of the salmon, but try not to overcook.  Lift out the poached salmon and place on a warm plate, cover in foil and keep warm in the pre-heated oven.

Salmon Fillets On Shallot Base

Salmon Fillets On Shallot Base

3.  Pour the juices into a clean pan through a sieve to remove the bits and add any of the excess stock reserved earlier.  Bring to the boil and reduce the liquid to about 150ml /¼ pint.  Add the cream and simmer until the sauce has a thin feel to it, but would still coat a coat for a bit.  Add the crushed pink peppercorns.  Check and adjust the seasoning, if necessary, but do not add black pepper under any circumstances as it will ruin the effect.

Crushing Pink Peppercorns In Pestle And Mortar

Crushing Pink Peppercorns In Pestle And Mortar

4.  Serve on warmed plates.  Firstly arrange the salmon fillets onto the plates, then pour over the sauce.  Serve with new potatoes, fresh green vegetables or salad – perhaps a watercress salad.

Organic Salmon In Pink Pepper Sauce

Organic Salmon In Pink Pepper Sauce

Recipe For Business Success Cake

Tuesday, August 24th, 2010

I am a fan of those little self-published recipe books as within them you often get real recipe gems that have been handed down from generation to generation within families.  You also get a lot of rubbish, as well, but a recipe book with even only one good recipe is a decent book. 

Within a small Cook Book prepared for the St Clare Hospice in West Essex, they not only have some interesting recipes, but two of those quaint, sentimental recipes for life – one for marriage and another for motherhood.  To these, I have created my own, slightly jejeune version – a Recipe For Business Success.

Recipe For Business Cake

For the base:

6oz Good idea
3oz Some starting capital
1tsp Good luck

For the filling:

11oz Hard work and grind
3oz Busy sales & marketing
5oz Plain cost control
4oz Credit control
1tsp Some good fortune
1tsp Understanding bank manager
Juice of common sense

For the sauce:

12oz Youthful enthusiasm
1oz Good humour

Crush the Good Idea, melt the Capital, add Good Luck and stir togther.  Press over the base of a loose bottomed cake tin.

Mix together all the ingredients for the filling in a large mixing bowl and blend thoroughly together until light and creamy.  Pour over base in the cake tin.  Place in oven and cook on a high heat for 2 – 3 years, then reduce heat and bake at medium heat for another 7 years, then test for taste and to see how well it has come together.  Cook for longer if required.

Prepare the sauce by melting together the Youthful Enthusiasm and Good Humour in a small sauce pan.

Take the Business Cake out of the oven and serve immediately with the sauce poured over it.

If it does not work the first time, try it again but alter the recipe based on previous experiences.

The classic recipes

Here are the classic recipes that you sometimes find printed in these sort of booklets:

A Good Wedding Cake

4lb love
½lb good looks
1lb blindness of faults
1lb pounded wit
2tbsp sweet argument
1 wine glass of common sense
1lb butter of youth
1lb sweet temper
1lb self forgetfulness
1lb good humour
1 pint rippling laughter
1oz modesty

Put the love, good looks and sweet temper into a well furnished house.  Beat the butter of youth to a cream and mix well together with the blindness of faults.  Stir the pounded wit and good humour into the sweet argument, then add the rippling laughter and common sense.  Work the whole together until everything is well mixed, and bake gently for ever.

[This was found in a church booklet of recipes printed in the early 1900s]

Recipe for Motherhood

Mix an abundance of patience laced with an ample amount of understanding.  Add daily two armfuls of tenderness.  Season with a sense of humour.  Blend the above with enough love to last from yesterday until tomorrow.

[Origin unknown - Came in a mothering sunday gift from a playgroup in the 1970s]

Life Really Does Begin At Forty

Sunday, August 22nd, 2010

I am 42 now and I have finally worked out what the phrase “life begins at forty” means.  It came as a Pauline moment as I was driving home the other day.  It really means that you only ever plan your life until you get to about 40 years old*, so now that you have reached that point you can reflect on what you have done so far – for better or worse – and then decide what you are going to do for the future.  It’s an acceptance of where you are and what you haven’t achieved, and that perhaps that’s okay and even a good place to be.

I am not Prime Minister, or even Deputy Prime Minister, I have not won Wimbledon, nor am a hedge fund manager earning bazzillions, nor a multi-squillionnaire Internet entrepreneur and I have still not written that book or painted a beautiful picture, and I will never play for England (at any sport) and so on.  But who really would want to be those in any case; let’s leave all that to those with the tunnel vision to succeed in shaping our world.  I just enjoy life, living and become randomly interested in things that will never make money, nor help you rule the world, but nevertheless keep me pottering on. 

Anyway, at the same time, I started trying to piece together my LinkedIn Profile, which was in a sorry state as I have never touched it nor accepted anyone onto my page, hence I look a lonely, unloved individual.  So while struggling to cobble together my disjointed career path (still a work in progress so anyone who remembers what I have done over the years please fill in the blanks), I became reflective on what I had actually achieved since university and where it is going.

In the end, this is what I came up with:

Massive Positives: love of a good woman (Sophie), 2 fantastic children, wonderful parents, siblings, lovely mother-in-law (yes really) and a lovely little cottage in a beautiful part of the world (North Yorkshire).

Achievements: setting up Steenbergs with Sophie and starting that on its tortuous path.  It’s like being on a small bicycle rickshaw in Mumbai that’s slowly, gathering its pace while manoeuvering around the gas guzzling juggernauts that speed past us trying to knock us out of the way.  But it’s a good ride and we’ll get their in our own time, on our own path and without damaging anyone on the way.

Regrets: only one surprisingly, being I wish that I had continued with Microbiology/Molecular Biology for longer than the degree at Edinburgh University.  I was quite good at it and actually enjoyed the nerdy science.  At the time, all I wanted to do was get out of education and conquer the world, but I did not let that path run for long enough.  In fact, I realised this about a year ago and is most of the reason that I have started doing a degree at The Open University in Environmental Studies/Science, so perhaps I will be able to overcome this one.

Mistakes: loads and loads of them, and still going on collecting more.  They say you learn from your mistakes – well, I have got a PhD’s worth already.  In fact, there is only one that I would count as truly bad and that was leaving investment banking to join Teamtalk.  The mistake was not Teamtalk itself, even though the experience still runs shivers down my spine and wiped the smile from my face and laughter from my body for many years afterwards.  It was more that I was too young and “wet behind the ears” for the tough corporate situation that it became, so while leaving investment banking was right I should perhaps have waited until I was older, stronger and more experienced or moved into a bigger corporate where I could have matured in a more protected environment.

What have I learnt? to be good and tolerant, to persevere with those things you believe in whatever the obstacles and to carry on smiling, laughing and dreaming.

Where’s that leave me: content in the most important family part of life and where I live, plus a lifetime still left to enjoy all of them, while nudging Steenbergs ever onwards and time to complete an Environmental Studies degree, and research my family history.  Sounds good enough to me.

* As an aside, I reckon we can only think in chunks of about 7 years maximum in normal living and about 41 years for life planning (or 29, 31, 37).  These are purposefully prime numbers as this is how humans have become hardwired through evolution.  So for relationships, investors and politicians, 7 years is long term and 41 years forever.  That random idea is perhaps for another day.

Axel’s Raspberry Cheesecake Recipe

Thursday, August 19th, 2010

My sister and her family came to visit at the weekend, so I was scrabbling around trying to come up with a summery pudding to create, while the rain was gushing down outside in torrents.  I decided that roast chicken with all the trimmings, followed by a cheesecake was the answer, but with some summer fruits inside the cheesecake and a bright red coulis drizzled over it. 

I toyed with the idea of making the raspberry coulis first, then mixing that into the cream and making a pink cheesecake, which would have gone down a storm with the girls, but wimped out as I preferred the idea of getting bites of tart raspberry in clusters of flavour and differing textures, running through the smoothness of the cream cheese filling. 

Cheesecakes are remarkably easy to make and seem to be generally popular with children, and homemade ones are much tastier than shop bought versions that always seem really heavy, then sit like a lump inside your tummy like a lead weight for hours afterwards. You do not need to use raspberries and can substitute them for other summer fruits, like blackcurrants, blackberries or strawberries, so adjust the recipe accordingly.  Similarly, you do not need the coulis and could just serve it naked and pure, or with a nice scoop of vanilla ice cream. 

Axel Steenberg’s Summer Fruit Cheesecake Recipe

For the base:

150g / 5½ oz digestive biscuits (or in US, Graham cracker or Nilla wafer)
30g / 1oz pecan nuts
75g / 3oz unsalted butter
1 tsp Steenbergs organic Fairtrade pure vanilla extract (that’s the sales pitch done; or any other good quality vanilla extract)

For the cream cheese filling:

350g / 11oz full fat cream cheese
100g / 3½ oz soured cream
150g / 5oz caster sugar
4 medium eggs
1tsp pure natural vanilla extract
Juice from ½ lemon (rest is used in making raspberry coulis)
Zest from 1 lemon

Good sized handful of fresh raspberries
4 pinches of Steenbergs organic mixed spice

For the raspberry coulis
350g / 12oz fresh raspberries, picked over and washed
45g / 1½ oz granulated sugar
Juice from ½ lemon
70ml / 2½ oz water

1.  Preheat the oven to 180oC / 350oF.

2.  Lightly grease and line the base of a 20cm / 8 inch round sandwich tin, that has a springform surround.  Place into a fridge to chill, whilst you prepare the biscuit crumb base.

3.  Place the biscuits and pecan nuts into a food processor and whizz until they reach a smallish crumb.  Take from the food processor, place into a bowl and then add the organic Fairtrade vanilla extract and melted butter.  Mix well until all the crumbs are decently coated with liquid – I use a knife for this stage.

Ingredients for cheesecake base

Ingredients for cheesecake base

Pour the melted butter into the crumb mix

Pour the melted butter into the crumb mix

4.  Get the lined cake tin from the fridge.  Tip the crumb mixture into the pan, then press the mix into the base and all the corners until even and nicely pressed down.  Put the lined tin into the fridge to harden.

Pressing cheesecake crumb mix into cake tin

Pressing cheesecake crumb mix into cake tin

5.  Now measure out all the ingredients for the filling except the raspberries or other fruit.  Put all of these into a mixing bowl or processor and mix/process until smooth and well mixed together.  It is worth scraping down the sides a couple of times with a spatula to make sure that everything has mixed thoroughly.

Ingredients for cheesecake filling

Ingredients for cheesecake filling

6.  Go and get the crumb base from the fridge, then evenly place a handful of fresh raspberries over the biscuity base.  Now pour over the cream cheese mix gently.  Afterwards, I then go over the raspberries to try and even them out a bit; do not overdo this tidying up, but you do not want someone to get all the raspberries, while someone else goes without – that would be really bad form.  Sprinkle delicately 4 pinches of mixed spice over the top of the cheesecake filling.

Pouring the cheesecake mix over crumb base and raspberries

Pouring the cheesecake mix over crumb base and raspberries

Cheesecake ready for baking with mixed spice sprinkled on top

Cheesecake ready for baking with mixed spice sprinkled on top

7.  Put centrally into the oven and bake for 25 – 30 minutes until just set.  Remove from oven and leave to cool completely, then remove the springform outside ring of the cake and place the cake (still on its base) into the fridge to chill through.

Baked cheesecake just out of oven

Baked cheesecake just out of oven

8.  While it is cooling, it is time to make the raspberry coulis.  Place the raspberries into a pan, together with the lemon juice, water and sugar.  Bring to the boil and simmer with the lid on for 10 minutes.  Leave to cool thoroughly.  While it is cooling, check the sweetness of the raspberries and adjust sugar level if necessary as they can be really tart.

Ingredients for raspberry coulis

Ingredients for raspberry coulis

Lovely cooked raspberries

Lovely cooked raspberries

9.  Process the raspberries throughly to a smooth paste either with a hand held processor or in a larger processor.  Now sieve the raspberry paste into a jug or bowl to remove the seeds.  You will need to squish the juice through with a tablespoon.  Put into the fridge to cool.

Sieving raspberries for raspberry coulis

Sieving raspberries for raspberry coulis

10.  Before serving remove from the fridge to warm up a little.  Cut into smallish slices and place onto a plate, then drizzle over some of the raspberry coulis.  I served the cheesecake with some homemade shortbread for added texture.

Raspberry Cheesecake With Raspberry Coulis

Raspberry Cheesecake With Raspberry Coulis

A Recipe For Meatballs In Tomato And Red Pepper Sauce

Monday, August 16th, 2010

Cooking at home differs from fancy cuisine in restaurants in that it is about compromise.  While a top notch chef does not need to compromise on ingredients and quality, at home you need to juggle your precious time with what you have got available in your storecupboard and can find in the shops.  Also, you need to take into account what your family will and won’t eat; in a restaurant, the customer can chose his/her own menu to suit their mood and likes/dislikes from the menu, you have got to make one meal that satisfies everyone.

This recipe came out of that need to compromise.  My sister’s two girls do not really like potatoes and will eat pasta forever, while Jay wanted meatballs.  So I came up with meatballs in tomato sauce with spaghetti.  While everyone ate the pasta, some ignored the meatballs but enjoyed the tomato and red pepper sauce that they had been cooked in.  Success all round.

Ingredients For The Tomato And Red Pepper Sauce:

1tbsp cold pressed organic olive oil
1 medium sized onion, roughly chopped
1 garlic clove, roughly chopped
1 red pepper, topped and tailed, deseeded and roughly chopped
½ tsp natural sea salt
½ tsp coarsely ground organic black pepper
2 bay leaves (I used fresh from garden)
1 tsp finely chopped fresh thyme leaves (I used fresh from garden; if using dry use ½ tsp)
2 tins / 800g / 1lb 12oz chopped organic tomatoes (near enough 2lbs)
2tbsp white wine (optional)
1tbsp soured cream

Ingredients For The Meatballs:

500g / 1lb 2oz minced beef steak (organic and locally sourced, if possible)
1 small onion, finely chopped (or even minced to hide from fussy kids)
50g /  2 oz breadcrumbs (ideally use bread that’s gone slightly over rather than fresh, as they are more flavoursome plus it’s less wasteful)
1 egg
½ tsp organic nutmeg powder
½ tsp organic mace powder
½ tsp natural sea salt
½ tsp freshly fine ground organic white pepper
1tbsp organic sunflower oil

Ingredients For Tomato Sauce

Ingredients For Tomato Sauce

1.  In a decent sized pan, add the organic olive oil and heat under a medium heat.  Add the chopped onion and garlic and cook gently for 5 minutes, then add the chopped red pepper and cook, stirring regularly for another 3 minutes.

2.  Add the herb and spice flavours – sea salt, organic ground black pepper, thyme and bay leaves.  Stir and cook for another 1 minute.

Frying Base Ingredients For Tomato And Red Pepper Sauce

Frying Base Ingredients For Tomato And Red Pepper Sauce

3.  Add the white wine and chopped tomatoes, mix together, cover with a lid, then raise temperature until tomatoes just start boiling.  Reduce heat and allow to simmer with the lid on for about 15 minutes.  Leave to cool.  While cooling, taste and adjust flavourings if you feel it is needed.

4.  Remove the bay leaves.  Then using a food processor or hand held blender, chop the sauce to a fine puree.  Stir in the soured cream until thoroughly mixed through.

Pureed Tomato And Red Pepper Sauce

Pureed Tomato And Red Pepper Sauce

5.  The best time to start making the meatballs is while the tomatoes are hubbling away for 15 minutes.  Put all the ingredients into a large mixing bowl and mixed through completely.  Cover and put into fridge for about 30 minutes to let the flavours flow through.

Mixture For Meat Balls

Mixture For Meatballs

6.  Take from fridge and scoop out dessert spoon sized amounts of meatball mix and roll into balls and put onto a plate.  You can then put these into the fridge to cool again for 30 minutes which will make the meatballs firmer and less likely to collapse while cooking, but this is not necessary.

Shaped Meat Balls

Shaped Meat Balls

7.  Warm an oven to 100oC  / 212oF.  Bring the tomato sauce to the boil and allow to simmer. 

8.  In a heavy bottomed frying pan, tip the organic sunflower oil and heat until hot.  Lightly fry all the meatballs until golden brown and cooked through.  Put the cooked meatballs on a baking tray in the oven to keep warm while you are cooking the others.

Frying The Meat Balls

Frying The Meat Balls

9.  Put the meatballs delicately into the tomato sauce and cook in the sauce for 15 minutes.

Meatballs In Tomato And Red Pepper Sauce

Meatballs In Tomato And Red Pepper Sauce

10.  Serve with pasta or rice and, perhaps, garnished with a little finely chopped parsley.

Meatballs In Tomato And Red Pepper Sauce With Spaghetti

Meatballs In Tomato And Red Pepper Sauce With Spaghetti

Recipe For Coronation Chicken

Saturday, August 14th, 2010

I had been looking for an excuse to try a recipe that I had pulled out of The Daily Telegraph from Xanthe Clay’s hunt for the Best British Recipes.  It is that classic of British fusion cooking and sentimentality for bygone Imperialism (rightly or wrongly) – Coronation Chicken.  Like many I have been brought up on the quickly put together using up of left over roast chicken – chop the meat into cubes, add some mayonnaise, some mango chutney and a few sultanas plus some curry powder or paste.  Great quick home food, but not particularly accomplished cuisine.

I claim no input into this other than to make it, but it really was worth the hassle as the delicate roasting and marinading create a wonderfully aromatic and sensual flavour, then the crème fraîche – mayonnaise mix was much nicer than mayonnaise on its own.  This recipe is from a reader of the Daily Telegaph called Simon Scutt and is simply brilliant, and while I made a few tweaks they were more out of having the wrong ingredients than anything else.

Recipe – Coronation Chicken
Serves 8 – 10 ( we were 12 including kids)

2 free range chickens
2 large oranges
2 organic bay leaves
2 Fairtrade organic cinnamon sticks
Olive oil
Salt & pepper (I used Steenbergs Perfect Salt)

For the stock:
1 large onion, chopped coarsely
2 cloves of garlic, chopped coarsely
1 glass of medium dry white wine
1 tsp fenugreek seeds
1 tsp ground cumin
4 green cardamom pods, crushed lightly
1tsp Steenbergs Organic Madras Curry Powder
1 finely chopped, small dried red chilli (not the seeds – I actually used a Hungarian mild chilli as there were 6 kids ranging in age from 2 to 11 years old, but a Bird’s Eye Chilli would give it more heat)

For the marinade:
½ tsp saffron filaments
1tsp Fairtrade turmeric
115ml / 4 fl oz milk
115ml / 4 fl oz white wine (as above)
1tbsp finely chopped fresh coriander
2tbsp dried mango (or per actual Daily Telegraph recipe, use mango chutney)
2tbsp organic sultanas
2tbsp chopped dried apricot

For the dressing:
2tsp Steenbergs Organic Madras curry powder
2tsp ground coriander
400ml /14fl oz crème fraîche
200ml / 7fl oz mayonnaise

To garnish:
Chopped fresh coriander
Paprika
Salad leaves

Chicken Stuffed With Orange, Bay And Cinnamon

Chicken Stuffed With Orange, Bay And Cinnamon

Preheat the oven to 400C / 200F.  Quarter the oranges, scrunch up the bay leaf and crush the cinnamon quills and mix these up roughly.  Stuff them inside the chickens, then season the outside of the chickens with a little bit of the olive oil to moisten and some salt & pepper rubbed all over (I actually used some Steenbergs Perfect Salt Seasoning as it was to hand, but salt and pepper is all it needs).  Roast the chickens in the oven for 20 minutes per lb/500g.  Leave to cool then strip the carcasses of the chicken meat.  Chop the chicken into decently sized bite-sized pieces, i.e. not too small, and put into big dish and keep in fridge.

Now take a large pot and put in the dry stock seasonings and dry fry for a couple of minutes to bring out the volatile oils, then take off the heat.  Put into this pan the chicken carcasses and skin.  Then pour the white wine over it all and add enough water to cover the chicken caracasses fully.  Put the lid onto the pot, bring to the boil, then leave to hubble away for 2 hours.  Strain the stock and skim off the fat and boiling the stock vigorously reduce it down to about 500ml/ 1 pint.  Leave to cool.

Dry Roasting Spices

Dry Roasting Spices

Chicken Carcass Ready To Make Stock

Chicken Carcass Ready To Make Stock

Dried Fruits Being Stewed Gently

Dried Fruits Being Stewed Gently

Now, start making the marinade.  Heat the saffron and turmeric gently in a dry saucepan for a few seconds, then add the milk and bring to the boil.  Stir in the wine, coriander, mango, sultanas and apricots.  Simmer gently for 10 minutes until the dried fruits all plump up.  Leave this mixture to cool and then add to the cooled stock.  I actually blended this into a smooth sauce first, which is more like the original Coronation Chicken recipe from Constance Spry, but this version by Simon Scutt kept the fruit in nice small chunks.

Stir in the stock – marinade mixture into the chicken pieces.  Cover and leave overnight in the fridge.  This is the magic stage which pulls out as much flavour from the chicken as possible and gives a subtly luxuriant, Eastern flavour to the chicken pieces.

Next morning, heat the curry powder and coriander in a dry pan for a few minutes to become fragrant.  Add the crème fraîche and mayonnaise in a bowl and stir in the spices.  Fold this dressing into chicken and marinade, which has set into a light jelly overnight.  This takes a few minutes of gentle stirring.

Bring the Coronation Chicken to room temperature and serve with green salads and a cool rice-based salad.  You can use new potatoes as well, which is what we did, and served it along with cold poached salmon as well, for a classic English summer buffet spread.

Daily Telegraph's Coronation Chicken

Daily Telegraph's Coronation Chicken

Where’s The Economy Really At?

Friday, August 13th, 2010

I have been intrigued by comments by Mervyn King and others about the state of the economy, as I am not sure whether they ever take into account the real situation for small companies.  So I thought I would briefly blog some notes about Steenbergs at present.

Employment – Unemployment : one of our members of staff has just left to another business on site and we are advertising to fill that post at the Jobcentre Online (our favourite way of advertising), which is just the best service.  In the past, when we have sought to recruit for this same role, we would get maybe 3 or 4 applicants, but this time we have 20+ applicants and they are still coming in. 

Firstly, it’s a warehouse role, so where are the ladies who would like to do this, as while it is being offered as part-time and for anyone, we are only getting men applying and of all ages, but not a single woman.  Secondly, there appear to be a lot of local people who have been made redundant recently.  Thirdly, I am not sure whether there are really more people available, or whether because of the gloominess in the air, people have set are prepared to look at a part-time role where in the past they would only have looked for full-time.

Finally, we are changing a full-time role into a part-time role, or perhaps no role if we do not find the right person. Are we simply part of a general caution in the economy that has become fearful about recruiting, because of the fixed costs of financing such a role and the structural rigidity of hiring someone (and the emotional desire to keep that person employed once taken on) rather than bringing in temporary staff as and when we need them.

Credit quality: We have noticed a real fall off in the credit quality of businesses we deal with over the last 6 – 9 months.  Now my dad always says that “only businesses with no business have no bad debts”, but still people who do not pay their debts frustrate and waste a lot of time and energy.  I know that some of you will say use credit checking agencies and that will mitigate your risk, but most of the people we deal with have no credit history as they are small, start-ups or have no real debt history, hence we need to make our own judgment calls.  So while we have not had such a big bad debt as we had 3 years ago (I am crossing my fingers and touching as much wood as I can find as I write that spookily self-prophesying line), we certainly have had more in volume.  Most have been small debts of less than £100 each, but they add up and are truly infuriating. 

Many people this year just seem to be disappearing or telling us that they are closing down without paying out their debts, or the administrators get called in to protect the creditors – has anyone ever been paid out by the administrators as it is mysterious how the banks and the administrators themselves seem to take any available cash and leave the small creditors out to hang and dry?  It’s that eternal thing of the big being protected and the weak being screwed. 

Our worst recent experience was The Natural Kitchen that went down last year after they had ordered lots of kit from us just before going into administration – the annoyance was they only bought from us because as Northerners we did not know they were in dire straits (I am sure everyone in London knew!) and when we asked for the stuff back they said they would pay for half of the invoice as they knew they did not really own it, but they never did – rightly assessing that we would never drive from Yorkshire to London to take back the remaining stuff from the shelves; serves me right, I guess.  And Natural Kitchen are backed by millionaires from the property world and investment banking, who quaff their premier cru wines without a care for the hard earned cash of others - disgraceful, but completely legal – aaaargh, it still makes me grumpy!

Sales: actually, they are doing surprisingly well, but we continue to innovate, tweaking our designs, range and recipes.  A few buyers of bulk ingredients are trying to switch to non-organic from organic, but some of the less active ones from last year like Spicemanns/Kerry Ingredients and Elgar Foods and Walkers Shortbread are buying again, while new ones are coming on stream, such as Northumbrian Fine Foods and John Morley; we seem to do well with small batches of blended spices for organic Fairtrade mixed spice and organic sausage seasonings (e.g. for Northumbrian Quality Meats and Riverford Organic) that no-one else will or can do, including exports of our organic curry powders to the Continent.  Prices are stabilising with less currency turmoil, even though commodity pressure is still upwards, which gives better pricing forecasts overall; everyone was nervous in 2009 as costs were all over the place, and contracts from previous years had became onerous. 

General retail is only slightly up, but that’s partly our fault as we have chosen not to embrace with the big bears of the retailing world as we are not ready to lose control of who we are and what we stand for, even if it means sales will not go into the stratosphere; we are seeing good sales of Steenbergs organic bakery ingredients via distributors like Hider, Queenswood, Suma and Tree of Life and continued good sales into some of our bigger stores like Fenwicks, Selfridges and Wholefoods on High Street Kensington, as well as really exciting enquiries from overseas, such as Whole Foods Market in the US. 

Then the web store is going a storm, but that’s more to do with increased tinkering by Sophie and me on search engine optimisation and playing with social marketing (the challenges of Facebook, Flickr, Linkedin, Twitter and we are even looking at how to use Youtube), allied to a massive increase in the range of products that we sell.  We genuinely think we do www.steenbergs.co.uk differently from anyone else’s way of retailing (whether www.tesco.com or www.ethicalsuperstore.com), and will continue to do it in our own eccentric way, for better or worse, chosing products that fit with Steenbergs image as ethical, green and different. 

It’s tough trying to change the world, but every small step forward is a step in the right direction – we will not give in to the temptations of a quick, easy buck, however nice that would be.

Given that ramble, where are we then? Cautiously optimistic about Steenbergs, but gloomy about the state of the economy.

Recipe For Almond Cake

Saturday, August 7th, 2010

This recipe began with a blog post from David Lebovitz, who wrote that his desert island food would be Almond Cake.  So with great anticipation, I tried his recipe several weeks back, but while Sophie and I loved the marzipan-almond luxury and the old style moist, fulsome texture, we both found the taste overpoweringly sweet; I do tend towards the puritan rather than one for luxury.  I checked the recipe, which I had got correct, so decided massively to reduce the sugar content from 415.75g to 262.5g (14.7oz to 9¼ oz), which still gives a balanced and sweet cake.

The glory of this cake rests with the use of almond paste or pre-made marzipan, which is then supplemented by adding extra almond extract and vanilla extract to bolster the volatiles in the flavour profile.  You need to use a shop-bought marzipan as the texture is much finer than a home-made version. 

It is also one of those cakes which matures with age, becoming moister and the aromas maturing nicely, rather than being one of those cakes that become dry and crumbly. 

It would be fabulous eaten with a cooked seasonal berries, or with a little amaretto drizzled onto it for a boozy alternative.  There’s a creamier alternative Almond Cake recipe at Chocolate & Zucchini that adds yoghurt or sour cream for further luxury.

(Recipe adapted from David Lebovitz)

Ingredients For Almond Cake

Ingredients For Almond Cake

Ingredients

150g / 5¼ oz Fairtrade caster sugar
150g / 5¼ oz marzipan (I used Crazy Jack Organic Marzipan)
75g / 2½ oz organic ground almonds
140g / 5 oz organic plain flour
225g / 8oz unsalted butter, at room temperature and chopped into cubes
1½ tsp baking powder
¾ tsp sea salt
1 tsp natural vanilla extract (naturally, I used Steenbergs organic Fairtrade vanilla extract)
1 tsp natural almond extract (once again, I used Steenbergs natural almond extract)
6 large eggs, at room temperature and whisked gently

Preheat the oven to 160C/325F.  Take a 23cm cake tin and lightly oil the tin, removing any excess oil then line the base with baking paper.

Sieve together the baking powder, plain flour and sea salt in a mixing bowl.

Separately, put the caster sugar, marzipan, ground almonds and a tablespoon of the plain flour into a food processor.  Grind the mixture until the almond has become finer and the marzipan is broken up further, so that it is all a fine breadcrumb texture.

Add the unsalted butter, pure vanilla extract and natural almond extract and process until fluffy.

Pouring Eggs Into Batter For Almond Cake

Pouring Eggs Into Batter For Almond Cake

Add the blended eggs in stages – firstly add about a quarter and blitz until blended in then add a tablespoon of plain flour and mix, then add the next quarter, blend and add next tablespoon of plain  flour and so on.  Add the remaining plain flour and pulse a couple of times until it has just mixed together.

Pour the batter into the cake tin, scraping it all in.  Put cake mix into the oven and bake for 65 minutes or until the cake is brown on the top and set in the middle.

Almond Cake

Almond Cake

When you remove it, run a sharp knife around the edge of the cake, then leave to rest and cool completely in the tin.  Then remove the cake from the cake tin, take off the baking parchment on the base and dust with icing sugar, should you so wish.

A Slice Of Home Made Almond Cake

A Slice Of Home Made Almond Cake

Nutmeg And Mace Spice In Photos

Sunday, August 1st, 2010

Nutmeg and mace are two of those mysterious spices that are really, unusual in where they come from.  They also have many strange stories attached to them – they used to be thought of as part of a cure for the plague and are reputed to be a key ingredient of Coca-Cola as well as being mildy hallucinogenic.  I have collected together some photos (of varying degrees of quality) to show some of the parts to this story.

Nutmeg is a tree that grows a sweet fruit a bit like a cross between and apricot and a mango.  The outer flesh is used for making jams and chutneys.

Nutmeg Tree

Nutmeg Tree

Nutmeg Fruit With Mace Showing Through

Nutmeg Fruit With Mace Showing Through

Nutmeg Fruit Cut Open

Nutmeg Fruit Cut Open With Mace Blades

The nutmeg is picked and the mace threads are taken from the outside of the nutmeg shell, and dried to get the mace.

Nutmeg, Mace And Cocoa Beans

Nutmeg, Mace And Cocoa Beans

The nutmeg is the seed that is within the shell; a bit like an almond or brazil nut within its outer shell.  The shells are broken and the nutmeg removed and dried on drying racks.

Nutmeg On Drying Racks

Nutmeg On Drying Racks

After drying the nutmegs are sorted and graded by hand, then stored in hessian sacks, or other sacks that allow the nutmegs to breathe to prevent them becoming mouldy.

Checking Nutmeg Quality

Sorting Through Nutmeg By Hand

Sorting Nutmeg

Sorting Nutmeg

Hessian Sacks Full Of Nutmeg

Hessian Sacks Full Of Nutmeg

They are then shipped from source in Indonesia, Grenada or Sri Lanka to spice merchants around the world for use in food manufacturing, creating food flavours or packing as spices – whether whole or in powder form.

Packing Nutmeg At Steenbergs Spices

Packing Nutmeg At Steenbergs Spices

Walk In North Yorkshire – Battle of Broughbridge

Saturday, July 17th, 2010

I have a confession to make – I am not a big walker that likes to conquer hills and mountains, even if I know I should be striding forth across moorland and up mountains.  I am not a walker that goes into the hills for the beauty of nature; I get that beauty all around me from the wonders of trees and flowers through to birds, insects and even ants – these are all amazing species that look good and have amazing science behind them.  I like to walk for a purpose, to find something out, to seek out interesting places; I am in awe at those who do long, difficult walks, but that’s not for me, perhaps I am simply too lazy. 

So as well as looking for the confluences of some of our local Northern rivers, I am seeking out some of those battlefields that shaped Britain as it is, or perhaps England more so.  What I like about battlefields is that fact that they are really nonexistent, they need to be conjured up in the mind as all you get when you find the site is a field, and often a flat and boring field.  However, there is little genuine interest in how England then Britain was forged as can be shown by the fact that the memorial for the Battle of Boroughbridge was moved in 1852 from Boroughbridge and now stands proud, but forgotten, in the village of Aldborough just outside of Boroughbridge.

Memorial To Battle Of Boroughbridge

Memorial To Battle Of Boroughbridge

The Battle of Boroughbridge was in 1322 and was important for two reasons: (i) Sir Andrew de Harcla, King Edward II’s commander, defeated Thomas, Earl of Lancaster, and his rebel barons, cementing the power of the Crown over the Earl of Lancaster, the second most powerful baron in the country and perhaps at the time the richer person; (ii) it was the first battle to show the power of the longbow in battle, as well as mainly using foot soldiers rather than mounted warriors.  While the former point is generally the one cited in history books, it is the success of using archers that perhaps had the greater impact for England with one of the first great battles in the English memory bank – the Battle of Crécy – happening just over 20 years later in 1346.

The walk is more of an amble than a walk as it is very short, so I actually augmented it by doing it in two stages.  The first part was a walk along the north side of the Ure, where Harcla was positioned and then I drove a short distance and walked along the south bank and towards Aldborough, where the memorial is located.

For the first section, you go over the bridge in Boroughbridge, and just before you get to the roundabout, park your car in a car park just by the river.  From here, you walk back towards the bridge and then pause to look at the bridge as this is the position of the original wooden bridge, even if it is not the actual one; we are standing where Sir Andrew de Harcla would have stationed his pikemen, mounted knights and perhaps 2000 archers to stop less than 1000 attempting to come across.  

On the opposite side of the road and just before you go over the bridge, you cross over and go through a gate onto Milby Island.  Milby Island is not a natural island, but was created when a short strech of canal was built to by-pass the Ure at this stage, carving out a section of the earth to become Milby Island. 

It is a short pleasant stroll amongst the sycamores and hawthorns to Milby Lock at the tip of the island, however before you get there and about 500 yards in, you can look across to a beech tree that I reckon is the line across which Lancaster tried to ford the Ure.  The usual local historical view is that the point at which Lancaster and his troops tried to ford the River Ure is further on at the tip of Milby Island, which then of course was not an island; as you can see from the photo, the anglers were out in force having a fishing match this Sunday morning.  I crossed over the lock and walked a short bit further along the river and looked back at the Ure and Milby Lock before retracing my steps.  For variety, I then walked along the north side of Milby Island beside the canal that was dark and shaded in the sunny light, and then after passing several narrow boats, walked up some steps and came out opposite the car park.  A motor boat had passed by in the canal, chugging along to the lock, while the narrow boats here were a little bit bedraggled compared to the brighter and happier looking ones that I had seen recently at Ripon.

Fishermen By Milby Lock on River Ure

Fishermen By Milby Lock on River Ure

Milby Lock In Yorkshire

Milby Lock In Yorkshire

Boroughbridge Canal In Yorkshire

Boroughbridge Canal In Yorkshire

For the second part of the walk, I drove to a gate beside Boroughbridge Primary School and walked down to beside the river and then walked along the Ure and into Aldborough on top of the local flood levee.  At the start of the walk, you can walk down to the river’s edge and try and work out for yourself where Lancaster and his troops would have attempted to cross the River Ure.  My favourite point is somewhere between the copper beech tree and the tip of Milby Island, however we will never know for sure. 

River Ure Crossing At Boroughbridge

River Ure Crossing At Boroughbridge

In Aldborough itself and by the village hall, you can see the original memorial to the Battle of Boroughbridge that used to stand in Boroughbridge.  As I walked, I was amazed to be the only person out and about for a walk here, but the sand martins were flying around, as was an oystercatcher.  The fields were beginning to turn to a golden yellow and the elder flower were out in the lane coming into Aldborough – I must collect some and make some elderflower cordial.

The backdrop to the Battle of Boroughbridge was fairly simple – Thomas Plantagenet, Earl of Lancaster, who was also the King’s cousin, had fallen out with King Edward II because of his weak rule (he was eventually deposed by his wife Isabella in 1327) and his favouritism for Piers Gaveston at Court.  In fact, Piers Gaveston had been granted land all over England including the Manor of Aldborough just beside Boroughbridge.  Along with many others, Lancaster had forced King Edward II to banish Piers Gaveston in 1311, but he returned from France in 1312, so Lancaster and his army attacked King Edward and Gaveston at Newcastle, defeated them and the King went south to raise and army while Gaveston fled to Scarborough, where he surrendered to the Earl of Pembroke.  On his journey with Pembroke, however, he was captured at Oxford by the Earl of Warwick and taken to Warwick Castle; then on 19 June 1312, he was taken to Blacklow Hill and murdered.  King Edward II swore vengeance on all those implicated in Gaveston’s murder, which included primarily his cousin, the Earl of Lancaster, who was also the second most powerful person within England.

In the period from 1312 to 1322, the differences between Lancaster and the Crown widened as King Edward led a failed campaign against Scotland in 1319.  In November 1321, Lancaster mustered a large force at Doncaster and pushed south, however Edward crossed the River Severn and succeeded in obtaining the surrender of several marcher lords and then one of Lancaster key retainers, Robert de Holland, switched sides to the Crown.  King Edward advanced northwards and after a stand-off at Burton Bridge on 10 March 1322, he was forced to retreat towards Dunstanburgh Castle in Northumberland.  Before he get get there, however, Sir Andrew de Harcla coming from the north was to block Lancaster’s retreat northwards at Boroughbridge.

The Bridge In Boroughbridge From the North End Like Harcla

The Bridge In Boroughbridge From the North End Like Harcla

Having spent the night in Ripon, Harcla marched his force towards Boroughbridge, where they set themselves up on the north side of the River Ure.  Harcla put pikemen and knights on the north end of the bridge, which in those days was narrower and made from wood but still at the same location as today.  Then somewhere between half a mile and a mile downriver, Harcla positioned pikemen in a schiltron formation at a ford across the River Ure.  Both positions were supplemented by archers beside each crossing.  In total, Harcla is recorded as having 4,000 men, but it is likely that this figure has been inflated over time.

Lancaster’s plan was to attack with his smaller force using cavalry to cross the bridge, however it is unlikely that mounted cavalry could have crossed the bridge in numbers.  Sensing this, many of his men disappeared in the night and come the morning, Lancaster was quickly defeated and surrendered.  Lancaster was taken to Pontefract Castle and executed, together with many of his followers.  King Edward remained very unpopular, was usurped by his wife and finally killed in 1327 probably by suffocation although the more popular account is that of Thomas de la Moore that records:

“On the night of 11 October while lying on a bed [the king] was suddenly seized and, while a great mattress… weighed him down and suffocated him, a plumber’s iron, heated intensely hot, was introduced through a tube into his anus so that it burned the inner portions beyond the intestines.”