Coeliac awareness week

Coeliac Awareness Week

It’s Coeliac Awareness Week and in our research for this blog, I was surprised to learn that up to a half a million people in the UK may be living with symptoms of undiagnosed coeliac disease.

Coeliac seems to be a relatively new phenomenon, although it’s obviously not, in fact it was first identified when a Greek physician in the first century AD referred the ‘coeliac affection’, coeliac deriving from the Greek word for abdomen.

It now affects 1 in 100 people in the UK, making it much more common than previously thought, so it’s always been around it’s just through medical advancements and greater awareness of the condition that we now understand it more clearly.

Thankfully, people with coeliac disease now also have a much greater choice when it comes to gluten-free food, so are less restricted than previous generations.

A bit like vegan food, the popularity of ‘free-from’ foods is at an all time high with many non-coeliacs also choosing to avoid gluten, in their case in the belief that it is healthier.

In 2018 there was a 27% rise in sales of free from foods, with the UK supermarkets now dedicating whole aisles to gluten-free products and brands such as Warburtons launching gluten-free wraps and Stella Artois a gluten-free beer.

Restaurants, including some with Michelin stars, have also cottoned on and there are generally now always gluten-free alternatives, which is great.

From a chefs’ point of view, having to substitute a few ingredients to remove gluten from the dish is no hardship, as I hope you agree with this week’s recipe:

Gluten free Jamaican Ginger cake, Blueberries, lime and crème fraiche

Jamaican Ginger cake

170g Gluten free self raising flour

75g Black treacle

95g Golden syrup

75g Soft brown sugar

75g Butter

20g Ground ginger

12g Ground cinnamon

5g Ground nutmeg

7.5 Xanthan gum

7g Bicarb of soda

2 medium eggs

 

Whisk eggs, sugar, golden syrup and treacle for 5 minutes on a kitchen mixer.

Melt butter and pour into sugar batter and whisk for another 5 minutes. Mix all dry’s ingredients together and mix into the butter sugar mix. Mix well then pour into a 20cm loaf tin. Bake at 160oc for 45 minutes, or until cooked through. Leave to cool.

Blueberries and lime compote

250g Blueberries

Juice and zest of 1 lime

50g Caster sugar

In a pan put the blueberries, lime and sugar and cook on a medium heat for about 5 minutes. Until the sugar is dissolved and the blueberries have started to just break down slightly. Leave to cool.

To serve

1 Tub of crème fraiche

Slightly toast the ginger cake until warm, on top spoon a generous amount of the crème fraiche and then spoon over the sticky blueberries compote. Enjoy.

Katie Beaumont
Marketing & Communications Executive of SK Foods. Your food. Our Passion.
International Hummus Day

International Hummus Day

I absolutely love hummus; it’s one of my favourite things to eat in the world, so I am all for International Hummus Day.

I do however draw the line at eating it every day.

That’s exactly what an Israeli man is doing in the run-up to the day on 13th May.

He is eating nothing but hummus and pita every day for 30 days – now that’s a lot of hummus.

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
The way it's folder

The way it’s folded

“In Mexico, everything on the menu is the same dish. The only difference is the way it’s folded.”

Ah, Billy Connolly, you comedy genius you!

This one-liner has always made me laugh, but with Cinco de Mayo approaching, funnily enough on 5th May, do you know your taco from a burrito?

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
UK Coffee Week

UK Coffee Week

So last week, we were talking tea, and now we’re approaching UK Coffee Week (29th April to 5th May).

Where do you stand on the tea vs coffee debate?

Personally, I am coffee all the way during the day, but partial to a cup of tea of an evening.

I am certainly not alone in this apparently because a survey has revealed that people in the UK prefer coffee to tea. Granted the survey was carried out by the company which makes the syrups you put in tour coffee so it may be a little biased, but they say 61% of the Great British Public prefer a cup of Joe to a cup of Char.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
National Tea Day

National Tea Day

On National Tea Day, we have one burning question to ask, how do you make the perfect cuppa?

This age-old debate has divided people for centuries.

Should you have it black or white?

If you like it with milk, how much do you use?

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John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Baisakhi

Happy Baisakhi

We’re big fans of different new year celebrations here in the SK kitchen, so Happy Baisakhi everybody!

After all, why should 1st January be the only time we have a party and eat great food?

The Chinese New Year is a great example. This happened in February and as Chinese food is one of our specialities; it would have been rude not to raise a Tsingtao or three to mark the occasion.

As we are also pretty darn good as making Indian food; then you will understand it will be remiss of us not to also to celebrate Baisakhi.

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Oliver Parkinson
Sous Chef of SK Foods. Your food. Our Passion.
International Carrot Day

International Carrot Day

We have a question for you on International Carrot Day.

Hands up who was told when they were kids, and now tell your own children, that eating carrots helps you to see in the dark?

Come on, we have all done it right?

Granted, if it got us and our children to eat more vegetables, then it didn’t matter if it was true or not, which is just as well because it’s a big fat myth.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Mother's Day

Mother’s Day

Ah, Mother’s Day, the time of year when restaurants and pubs across the UK rub their hands with glee at the thought of a fully booked service.

For some, it may be the one of the few times of the year that they are full because, let’s face it, you can’t be choosy when you leave the booking until the last minute can you?

Not that we are speaking from experience though, honestly mum….

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Jane Beesley
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Waffle Day

Waffle Day

Do you know that Waffle Day is approaching?

When you think of waffles, what country springs to mind? The USA, Belgium?

Both countries are, of course, renowned for their waffles and in Belgium’s case, it’s in the name!

But, we actually have Sweden to thank for giving us waffle day. There it is known as ‘Vaffeldagen’. This is because it sounds similar to ‘Varfrudagen’, meaning ‘Our Lady’s Day’ or the Feast of the Annunciation which takes place on the 25th March to mark the beginning of spring.

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Chris Brown
Sous Chef of SK Foods. Your food. Our Passion.
Lent

Lent

So, who has given up something for Lent?

In the days before Veganuary, Dry January, Stoptober etc, the only time of the year when people tended to forgo nice things was Lent.

Of course, this six-and-a-half week period before Easter was originally a Christian tradition involving fasting, but like many things it has become commercialised and something to jump on the bandwagon about; St Patrick’s Day being just one of the many others that spring to mind (isn’t is amazing how many people suddenly enjoy drinking Guinness on 17th March?).

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Development & Innovation Chef of SK Foods. Your food. Our Passion.