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.
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.

Read more

Oliver Parkinson
Sous 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.

Read more

Oliver Parkinson
Sous 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.

Read more

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

Peanut butter

Do you know that peanut butter has overtaken jam as Britain’s favourite breakfast spread?

This is very apt given today (24th Jan) is National Peanut Butter Day.

Granted, it’s an American event, which is not surprising given our cousins across the Pond eat 3 pounds of peanut butter per person every year. That’s about 700 million pounds, or enough to coat the floor of the Grand Canyon!

But, it’s just as much flavour of the month in the UK.

Read more

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

Halloween

According to research, half the UK population will spend money celebrating Halloween today.

That amounts to £419 million. Crazy or what?

It has now become one of the biggest festivals of the UK calendar, eclipsing Bonfire Night which given its history is astonishing

Not surprisingly, the food industry has also cottoned on that All Hallows Eve is now a big money spinner.

Read more

John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
Meat free week recipe

National Curry Week

It’s national curry week, which has always had a place in our hearts here in the SK kitchen, after all it is our bread and butter (or should that be naan?)

To mark the week, supermarket Morrisons recently launched a new eight chilli-rated curry dubbed the Flaming Fiery Phaal. This was after complaints that their Volcanic Vindaloo was nowhere near hot enough.

This new dish comes with warning label as it contains scorpion chillies (which top the Scoville Heat Scale) as well as naga and green chillies.

Read more

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

World Porridge Day

Today is World Porridge Day.

Yes, you heard us correctly, there’s a day devoted to this popular breakfast staple made with oats – and why not we say?

There is actually a serious side to the day, so before we get to the lighter stuff, let’s thank Mary’s Meals, the Scottish charity behind World Porridge Day. They feed more than 1.3 million of the world’s poorest children and conceived World Porridge Day as a way of raising funds and awareness, so well done guys.

Read more

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

Technology

We love technology here in the SK kitchen; so we were intrigued to read this week about a new app that has been launched which may put an end to the saying ‘there’s nothing to eat in this house”.

PixFood does exactly what it says on the tin, if you pardon the pun.

Using the app on your smartphone you take pictures of food/ingredients you have in your fridge, freezer or cupboard and you are then given tailored recipes based on what’s available.

Read more

John Connell
Development & Innovations Chef of SK Foods. Your food. Our Passion.
National Hot Dog Month

National Hot Dog Month

July is National Hot Dog Month, and whilst you might think this meaty snack is quintessential America, it was actually invented in Europe.

There are conflicting claims to the exact origins of the popular cinema snack – one story claims two Austro-Hungarian immigrants, Emil Reichel and Sam Ladany, brought the hot dog with them from Europe to Chicago.

Read more

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