Smoked salmon leaps ahead

Photo: © childsdesign

***
After having been impressed with J Lawrie & Sons (Jaffy’s) kippers we looked forward to tasting their Oak Smoked Salmon.
Even though smoked salmon can be found just about everywhere in the large stores, these days, it is still no less a luxury. There are cheaper versions but paying a little extra is definitely worth it to enjoy a better product.

Read full review

We are pleased to award J Lawrie & Son (Jaffy's) our 'Artisan Food Trail Approved' status for their Oak Smoked Salmon.

To find out more about J Lawrie & Sons (Jaffy's) visit their page on 
The Artisan Food Trail here.

A taste of Mallaig – kippers win AFT approval

Photo: © childsdesign

***
Jaffy’s Mallaig Kippers have already won a raft of food accolades and now it is their chance to be put through The Artisan Food Trail approval process.

Read full review

We are pleased to award J Lawrie & Son (Jaffy's) our 'Artisan Food Trail Approved' status for their Mallaig Kippers.

To find out more about J Lawrie & Sons (Jaffy's) visit their page on The Artisan Food Trail here.

Succulent smoked duck breasts from Morton's Traditional Taste

Photo: ©Morton's Traditional Taste

Rob Morton is carrying on his family tradition of farming and butchery, by creating local quality produce from his free-range poultry farm in Norfolk.

Hall Farm was established as far back as 1945 when Rob’s grandfather came down from Scotland with a dairy herd. Wishing to maintain the family’s farming and butchery heritage, Rob’s father and now Rob, himself are continue to provide their quality service and meats to other local meat producers, the local catering industry including fine restaurants and bistros in Norfolk and to the surrounding  local community.

The traditional Norfolk farm consists of a large family farmhouse and courtyard of barns and outhouses. Some of these buildings had largely become redundant as they were no longer suitable for modern day farm machinery. Rather than letting them sit unused, Rob converted one of them into a smokehouse with a fully hygienic area. This became an extension of their farming business in November 2012 to cure and smoke the game and meats that Morton’s farms produce.



The video shows Rob preparing and smoking duck breast.

The duck breast in placed in brine for 2-3 hours. The meat is then rinsed and washed to get rid of the excess the salt off the surface. The duck breasts are placed briefly on racks to dry out, before putting them straight into the smoker for 3 hours. The meat is smoked slowly to allow the aromas from the selected wood chippings to infuse throughout.

For a particular flavour, Rob has chosen the chippings from old whiskey barrels which are ground up finely and placed in the bottom of the smoker. After lighting, the chippings are left to smoulder allowing the smoke to permeated the duck breasts sitting above, giving the meat its distinctive taste and flavour.

Rob says: “A good smoked meat, is still moist, with a hint of the smoked flavour, that’s not overpowering just from the curing process of salt and smoke; but when you put the meat in your mouth, it melts on your tongue and  you want to taste the smokiness and moisture of the meat infused with the flavours from the smoke”.

Rob personally recommends slicing the Smoked Gressingham Duck or Morton’s own Smoked Chicken thinly on a freshly prepared Caesar Salad as a delicious summer meal.

To find out more about Morton’s Traditional Taste visit their page on The Artisan Food Trail here

Open a box of smoky delights

An exciting range of beautiful hampers are available from
The Artisan Smokehouse which have been carefully put together to meet all tastes and budgets. Choose from British, Italian, Vegetarian, Spicy, Award Winners, or Chef's Ingredients hampers, or why not spoil someone (or yourself) with the ultimate Luxury hamper. All products are beautifully presented in an elegant black presentation box and hand tied with ribbon.
Hamper prices start from as little as £17 and Spice & Herb gift packs from just £4.50, so giving a gift of the finest smoked produce couldn't be easier.

We can recommend the stunning Luxury Hamper which is guaranteed to impress the most committed food lover.
It contains a fantastic range of smoked and unsmoked foods including:

• Smoked British beef
• Smoked free-range duck breast
• Hot and cold smoked salmon
• Smoked Milano salami
• Smoked Spianata Calabra salami
• Smoked Suffolk garlic
• Smoked Italian olive oil
• Parmesan cheese
• Smoked Stilton
• Smoked Cheddar
• Smoked goat's cheese
• Membrillo (quince paste)
• Artisan cheese biscuits
• Smoked dried forest mushrooms,
• Smoked coarse sea salt
• Smoked paprika

Orders required in time for Christmas need to be placed by Tuesday 18th December (last delivery date will be Friday 21st December).

To find out more about The Artisan Smokehouse please visit their page on The Artisan Food Trail here where you will find links to their website to place your order.

January Offer: Free delivery from The Artisan Smokehouse

The Artisan Smokehouse has a FREE delivery offer until the end of January 2012 on all orders over £25 when you order through their website – this offer is only available to people in the UK and you’ll need to use the coupon code: @artisansmoker

Choose from a selection of handcrafted smoked goods, including meats, cheeses, fish, garlic and oils.

Visit The Artisan Smokehouse's page on The Artisan Food Trail here to find links to their website where you can place your order.
OFFER ENDED – SORRY

Holy Smoke: The Artisan Smokehouse

Based on the beautiful Suffolk coast, The Artisan Smokehouse is a small family-run business producing award-winning smoked delicacies. Passionate about food and aiming to create the highest quality smoked products, using ethically sourced ingredients prioritising British producers.

Husband and wife, Tim and Gillian Matthews make and sell a range of gourmet foods including Smoked British Beef Fillet, both hot and cold smoked Scottish Salmon, Smoked Salami, Hot Smoked Duck Breast, smoked cheeses such as Cropwell Bishop Stilton, Westcombe Cheddar and goats cheese. There’s also a selection of smoked ingredients to inspire the cook with Smoked Dried Mushrooms, Garlic and Italian Olive Oil.

The Smoking Process
All of The Artisan Smokehouse’s fish and meat products are dry cured for between 24 and 72 hours, using a mixture of sugar and salt. By keeping the curing mix simple a superior and purer taste is obtained.

Before smoking, the fish and beef are first dried for a period of 12 hours in order to assist the smoking process, enhance the flavour and aid preservation.

The majority of products are cold smoked. Cold smoking smokes but does not cook the product and is a very effective way of controlling the flavour of the food being smoked. It is during this process that the food changes both in colour and flavour.

The Artisan Smokehouse uses natural hardwood chippings that contain no additives. producing a cleaner smoke. The majority of food is smoked using maple wood, which gives a rich and distinctive flavour.

Tim is constantly experimenting with a variety of different foods and has even added the infusion of smoke to cinnamon. A visit to any of the shows or farmers’ markets they attend will usually reveal an unusual find or something that is not readily available through their website.

Visit The Artisan Smokehouse on The Artisan Food Trail here