South Yorkshire foodies are being thrown a festive challenge... to eat only local food on Christmas Day.
There is enough produce grown or raised within the county to take you through from the crack of your Christmas dawn to late-night supper, says local food enthusiast Peter Moulam.
He should know; everything his business, PJ Taste, sells or makes is local.
“We have over 100 local products on the shelves plus our own brand, handmade from local ingredients.There’s an abundance of fabulous produce in this city and neighbouring area. We’re urging people to turn to it instead of going to the supermarket and buying food which can be from hundreds if not thousands of miles away,” he said.
Peter set up the deli, cafe and catering business he runs with three partners from Glossop Road and the Advanced Catering Park at Catcliffe, six years ago.
In the early days it was difficult to track local produce down. But now farmers and producers are knocking at the door.
He says buying local is better for the local economy - it keeps money in the area - and it’s also better for our health.
“Being close to the source of our food can help ensure it’s better in taste and nutrition because it’s fresher and we know how it is being farmed,” explains the man who got together with other like-minded foodies to launch the Sheffield Food brand this summer.
Eating food produced here is nothing new; it’s what everyone did hundreds of years ago. “Christmas would always has seen purely local food on the table,” says Peter.
The PJ Taste Local Christmas Feast
PJ Taste worked out that you can eat food fit for a King from completely local sources on Christmas Day.
Here’s their menu:
EGGS from Whirlow Hall Farm, milk from Our Cow Molly, bacon from Moss Valley Fine Meats, bread from Cat Lane Bakery plus smoked salmon smoked at Bolsover.
BUTTERNUT squash soup with a pumpkin oil garnish (bottled in Sheffield)
Free-range turkey from Whirlowhall Farm, turkey legs deboned and cooked separately with a mushroom and chestnut stuffing using Eryngii mushrooms grown in Rotherham by Wild Mushroom Harvest and fresh local chestnuts from The Sharrow Marrow, local vegetables sourced from Beanies.
PJ taste traditional plum pudding made from local plums and Rivelin Valley beef suet.
ULTIMATE PJ Taste toasties with Henderson’s Relish, caramelised onions and Wensleydale cheese from the Silver Hill Larder (“to date we can’t find a Sheffield-produced cheese - there’s a gap in the market for someone,” says Peter).
Where to get your local food:
PJ Taste, 249 Glossop Road, Sheffield S10 2GZ, 0114 2755971, www.pjtaste.co.uk
Moss Valley Fine Meats, Povey Farm, Lightwood Lane, Norton, S8 8BG, 0114 239 6904, www.mossvalleyfinemeats.co.uk
Silver Hill Larder, Ecclesall Road South 0114 2366117
Beanies, 205 Crookes Valley Road, Crookesmoor, 0114 2681662, www.beanieswholefoods.co.uk/
The Sharrow Marrow, 268 Sharrow Vale Rd, Sheffield
S11 8ZH, 0114 2670133
Cat Lane Bakery, 36 Cat Lane, Sheffield S2 3AY, firstname.lastname@example.org
Whirlow Hall Farm Trust, Whirlow Lane, Sheffield S11 9QF, 0114 235 2678,
Pumpkin Oil: www.pumpkinoil.co.uk,
Squash Shots with a Pumpkin Oil Garnish (V),
2 large butternut squash1
Large Onion 3 cloves garlic
½ lt vegetable stock
½ lt milk
Freshly grated nutmeg
Salt and pepper
Chop butternut squash into large chunks, remove seeds and roast with olive oil and garlic at a high heat. Lightly fry onion in butter/olive oil, add stock and milk and bring to a simmer. Scoop the squash from the skins and add to the stock. Season and simmer for 15 minutes, then liquidise. Pour into shot glasses.
½ cup pumpkin seeds
2 cloves garlic
¼ cup parsley
¼ tsp sea salt
2 tblsps olive oil
1 tblsp Pumpkin Oil
Add seeds to a dry frying pan on a medium heat. Keep them moving with a wooden spoon until they give off a nutty aroma. Remove from heat and pulse, with all other ingredients, in a food processor to a coarse mixture. Sprinkle on top of the soup.
Chestnut and Mushroom Stuffing
200g fresh chestnuts, soaked in warm water then roasted at 350 deg F for 15 mins
200g unsalted butter
½ lt breadcrumbs
Punnet of wild mushrooms
1 medium onion, diced
4 stalks celery, diced
Small bunch fresh parsley, coarsely chopped
3 tblsps fresh thyme leaves
1-2 cups chicken/vegetable stock
2 large eggs, lightly beaten
1 tblsp fine sea salt
2 tsps black pepper
Using kitchen towel, rub chestnuts to remove skins. Coarsely chop.
In heavy frying pan sauté mushrooms in 4 tbsps butterfor 7 to 8 minutes until golden brown, . Add another 2 tablespoons butter, plus onion and celery and sauté 6 to 7 minutes until translucent, Add mushroom mixture plus parsley and thyme to bread. Stir, then add stock. Add egg, salt and pepper. The stuffing is now ready to be used to stuff meat or cooked as it is in a buttered casserole dish for 30 minutes.
Golden Beets and Brussels Sprouts
2 medium sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
1 tbsp fresh thyme, chopped
2tTbsp almond slivers, toasted
Salt and pepper
Boil or roast beets until cooked. Cool, peel and chop.
Blanch sprouts until nearly cooked, then plunge in cold water.
Mix all ingredients, splash with olive oil and seasoning and hot roast for 20 mins until slightly coloured.