Last night I was invited to give a cookery demo to a group of around 40/50 people at a Food and Wine evening held at Parsonage Farm in Upton, Hampshire. ( That is me above – I know I look like I am about to fall asleep – but I reckon I was moving so fast my wife couldn’t capture me without a blur! ) It was a very enjoyable evening and my first ever live demo! A superb butcher began the evening showing how to bone half a hogget – a lamb that is between one and two years old – so not a lamb and not yet mutton! It has an incredible depth of flavour and I prefer it to lamb. I then followed by demonstrating a dish that could be made from a shoulder of lamb. I used the wonderful succulent lamb from the farm and cooked Cordero al Chilindron – see June 24th for the recipe. I spoke for around 25 minutes and enjoyed every moment! The audience were receptive and I enjoyed their questions afterwards. Everyone got to sample my dish and several other dishes that were on offer – including some fabulous pulled pork that had been cooked in a Thai rub – a mix of various spices – provided by two lovely folk from Anna Valley Chillies – you can see their web site at http://www.annavalleychillies.co.uk – well worth a visit! They do a splendid Hot Banana Ketchup and several rubs for meat. They also have their own smokehouse and produce wonderful smoked salmon and trout. And…they grow all their own chillies! There were folk selling local brews too and a local wine merchant.
My thanks to Sarah and John Mills – who own Parsonage Farm – for giving me the opportunity – and to fulfil a lifelong ambition! The barn setting was very atmospheric and intimate.
Right, I now have the bug for demonstrating so I will have to search for more opportunities!