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The Norfolk Foodie

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A plate of Norfolk food and wine
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The Norfolk Foodie Series

by Samantha Mattocksupdated on July 14, 2020June 20, 2020 Leave a Comment on The Norfolk Foodie Series

With lockdown resulting in all horse shows around the world being on a pause, and printing of The Arabian Breeders’ Magazine on hold for the time being, I have had the luxury of time to explore other avenues in my life. One of these has been a long-held desire to conduct a series of interviews …

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The latest on instagram

  • Merlin 💚 He is still purring and watching the birds. He still chirps at me, and he is still eating, drinking, playing every now and again, and then sleeping. But he is getting a little slower, and it is becoming more difficult to get his pills into him. I wonder if the steroids are affecting his sense of taste? Most importantly, he is still fighting and while he fights, we will keep fighting with him. He is still my shadow, and spontaneously breaks into a purr upon seeing me. And he decided to give the snow a miss yesterday! We still have our tree up - partly for him, the ultimate Christmas cat, and partly as we aren't quite ready to put the lights away yet. So we will leave the tree up until Candlemas; a new tradition? Who knows!
  • Wow. That is all I can say - wow. What a wonderful first night of the @aktarathome @opheemrestaurant box! We had the malabar fish curry, the karahi keema (my favourite!), methi bhuna aloo and the patha gobi subjee, along with the naan, sheermal and some of the pulao. It was exemplary, and strangest of all, my Merlin Cat loved it! He has never gone for curry before, I think the drugs he is on is bringing out new food cravings for him? He even had the naan! We have more to enjoy tomorrow, being just halfway through this amazing Indian feast. Inspired by his mother's homecooking that @aktar_islam enjoyed as a child, this is one home delivery you seriously need to order now!
  • We had a power cut for most of the morning and having become thoroughly fed up with the rain, sleet, and grey outside, I decided that we needed cake. And not just cake, but chocolate cake – the one I consider to be the most decadent and rewarding flavour of all.   While we don’t grow cocoa in Norfolk, I did want to keep the flavours local where I could and so I used a bottle of rich and dark @moongazerale Bouchart Norfolk Mild in the cake mix. I also added some pecans because, well, why not? The result was a delightfully damp and moreish, luxurious chocolate cake. The malty notes of the Bouchart lent itself well to the dark chocolate within the cake, while the combination of the soft brown sugar with the beer added a toffee-like note. Just too tasty…   All in all, this is the perfect winter cake. It reminds me of the cakes my Swedish friends share in photographs of them enjoying fika – when you stop work, make time for friends, and yourself, and enjoy a hot drink with a slice of cake. May 2021 be the year of bringing a little more fika into your life.
  • Showing that beige can be beautiful... Homemade raviloi with a delicious filling using prawns mixed with a generous quantity of @staithesmokehouse kiln smoked salmon. I haven't made raviloi in ages. Like pastry, I always talk myself out of it, I don't know why. Homemade pasta is always so much lighter than shop bought, and you can ramp up the flavours to your own palette. This dish was finished with a lemon and dill butter, and it was truly delightful. What's on your plate this weekend?
  • Sharing some golden light. I feel we all need a little bit of hope right now. We all need to be kinder to each other. More tolerant. And we need to love more.
  • Christmas - and any time of year to be fair - is made for cheese boards and I have been itching to put this together. Last night, we skipped dinner in favour of this majestic grazing board. Smoked Norfolk Dapple from @ferndalefarmsteadcheese Binham Blue from @mrstemplescheese a perfect @st.judecheese Red Storm and Black Bomber from @snowdoniacheese and a cheeky camembert in my @thefinecheeseco baker with vermouth, garlic and herbs. To go with the melting camembert was @hempnallvillagebakery sun-dried tomato bread Bath Olivers, and apricot toasts from the Fine Cheese Company. Completing the platter were fresh figs and grapes along with balsamic onions and sun-blush tomatoes from @eastersnorwich and @earshamstdeli respectively. I washed my plate down with @breadandbutterwines Pinot Noir and it was a lovely, relaxed evening, enjoying wonderful cheeses and fruit with family. We didn't do justice to the platter, however - it just means that there is more cheese to enjoy in the coming days!
  • I always seem to start, or end, the New Year with a joint of bone-in rib from @thebutchershouseltd but this time, I went for a ribeye joint. I purchased this lovely piece from Richard's own cattle a few weeks ago and froze it. It proved to be a truly delicious start to the year! While ribeye is bursting with natural flavour, I enhanced this by adding a butter consisting of tarragon, @staithesmokehouse smoked salt, and pink peppercorns. After searing the beef in a pan, I spread the butter mix on top of the joint and barely 45 minutes later, we had this delicious roast piece of ribeye. Rather than go with the traditional roast beef accompaniments, I made a speedy Béarnaise. Naturally, this went beautifully with the ribeye and enhanced the already present tarragon flavour that I love so much. Dad made his fantastic chips, roasted in the oven with @yarevalleyoils cold-pressed rapeseed oil, and the dish was finished with sautéed mushrooms and wilted spinach. I needed a special wine to go with our New Year's Day celebration, so I went for a Nuits St George from @adnamsharleston The superb wine provided both the perfect depth and elegant notes to go with the beef. All in all, this was a perfectly relaxed start to 2021 - long may it continue!
  • Easing into 2021 very gently this morning. I thought I would share some of my favourite dishes that I rustled up at home over the last 12 months. As yet, the year ahead is an unknown path, but we will get through it together - and be stronger than ever. Happy New Year, let us help each other's dreams come true 🧡
  • The last morning of 2020, the eve of 2021... For many years now, I have not been one to make New Year's resolutions - after all, you can start again any day of the year. But like many, I will be relieved to see the doors close on 2020 as the clock turns around the dial once more.  We all know the challenges that that this year has brought. However, there is also much to be celebrated. A greater feeling of community and friendship as we have worked to keep those of value in our life in our lives in spite of not being able to see each other. The most amazing summer with clear, unpolluted skies and honey that truly tastes of nectar - a feat never to be repeated, sadly. And recognition and gratitude for those who sacrifice so much for us daily. Personally, it has truly been a year of up and downs. I am so thankful to have been able to spend this time with my parents, something I will always treasure. My time with Merlin - and finally getting his cancer diagnosis which, while devastating, has also brought peace. Losing Biggles. Seeing my friends suffer. The struggles with the magazine, thinking that I would never publish an issue again - and then to get to the end of the year and have a beautiful copy sent around the world once more. And, of course, publishing my debut novel Sandstorm - the response to which has been overwhelming, and for that I thank you. 2021 will not wipe any slates clean. I fear that the situation we have found ourselves in will get worse before it gets better. But one thing that 2020 has shown us is that there is always hope. Always. And that there will always be another dawn...  Lots of love to you, my friends, and wishing you all a peaceful New Year 🧡
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