Simon-Rimmer-recipes-announced

							PRESS RELEASE

         FAMOUS CHEF SHOWCASES CUMBRIA’S FANTATIC FOOD OFFERING
                    SIMON RIMMER RECIPES ANNOUNCED




                    Images to be credited to Princess Productions/C4

On 29 and 30 September 2012, the Taste Cumbria Food Festival in association with
Cumbria Life will see Cockermouth’s shops, restaurants, hotels and pubs join forces in
the weekend-long Cumbrian culinary celebrations.

The festival will showcase produce from over 100 regional producers, improving
visitors’ access to and awareness of Cumbrian food heroes and food culture. This
year’s festival is set to be the third and biggest festival yet and a number of famous
names and chefs, including James Martin, Simon Rimmer and Simon Rogan, will be
sharing their talents and secrets with festival visitors.

Simon Rimmer, North West food hero and chef presenter of Channel 4’s Sunday
Brunch, will be presenting a food demonstration packed full of flavour, sharing
advice on how to create exciting dishes using the region’s diverse produce.

A popular TV personality, he captured the public’s interest during his weekly role on
BBC 2’s Something for the Weekend. Aside from his hectic filming schedule, Simon is
chef patron of two award winning restaurants in Manchester, Greens and Earle.

Simon will be presenting three demonstrations on Saturday 29th September, tempting
the audience’s taste buds with Cumbrian delicacies, such as Morecambe Bay
shrimp trifle, Cumbrian salt marsh lamb loin with feta parcel, duck sandwich with
Cumbrian ewe’s milk cheese and Lyth Valley damson and pear tarte tatin.

Mary Houston, Food Tourism Coordinator, Taste Cumbria, says: “It is a great
recognition for Cumbria’s producers and growers that such renowned chefs are
coming to our county to showcase and celebrate our fantastic food and drink
offering. Tickets for the cookery demonstrations are selling like hotcakes, with festival
goers equally excited to see what our celeb chefs will do”.

The festival, supported by DEFRA, draws funds from the Rural Development
Programme for England (RDPE) to ensure the continued regeneration of Cumbria.
Tickets are available from the Taste Cumbria website at www.tastecumbria.com.

Recipes

Morecambe Bay Shrimp Trifle
Ingredients:
750g Morecambe Bay shrimps
50g Butter
Juice 1 lemon

Tomato sauce:
1    Finely chopped shallot
450g Skinned tomatoes
1    Sliced garlic clove
Handful of basil
50ml Olive oil

Avocado custard:
200g Mayonnaise
100g Yoghurt
1     Avocado
Juice 1 lime
4     Salted anchovies

Method:
For the tomato sauce, gently fry the shallot and garlic for 3-4 minutes, chop and add
the tomatoes, add salt and cook for 15 minutes to break down the tomatoes. Add
the basil and cool completely.

For the avocado custard, blend everything together.

Fry the shrimps in butter, drain and toss in the lemon juice.

Assemble in glasses by layering up the shrimps, custard and tomato sauce, finishing
with a layer of shrimps. Serve cold.

Cumbrian salt-marsh lamb loin with feta parcel

Ingredients (serves 4):
2 x 225g Cumbrian salt-marsh lamb loin cannons
4      Sheets filo pastry
150g Melted butter
1      Caramelised onion
200g Crumbled greek feta
100g Lightly crushed pistachios
100g Finely shredded spinach
1 tbs Shredded mint
Oil and butter to fry
Cinnamon and tomato sauce to serve

Method:
Rub oil on the loin, season well and fry for abouit 6-8 mins on all sides, baste with
butter and rest for 5 minutes.

Combine the feta, onion, pistachios and spinach and mix well.

Cut the filo into pieces about 6”X4”, lay some mix in the middle, brush with butter, roll
up, butter and bake at 200c for 20 minutes. Serve with watercress, sauce and slices
of lamb.

Duck ‘sandwich’ with Cumbrian ewe’s milk cheese

Ingredients (serves 6):
1      red onion - sliced
3      Cumbrian duck breasts
175g ewe’s milk cheese - thinly sliced
2 tbsp chilli sauce

Salad:
½      red cabbage, sliced
1      red onion, sliced
100g toasted peanuts
½      head celeriac, grated
125g mayo
Tbsp curry paste, let down with hot water

Method:
Criss cross the duck skin, then cut each breast in half across the middle. Lay 3 pieces
skin side down on a board.

Lay onion, cheese and chilli sauce on top. Cover with the other pieces, skin side up.
Tie with soaked cooking twine, then griddle (or bbq) over medium heat for 6 – 8
minutes, turning every now and again.

For the salad, beat the mayo and curry together, mix with everything else. Serve with
crusty French bread.

[Ends]


Notes to editors:
        Taste Cumbria is part financed by the European Agricultural Fund for Rural
           Development as part of the Rural Development Programme for England (RDPE)
           managed by Defra.
        Cumbria Tourism is the lead organisation for tourism in the county and is at the
           heart of the Cumbria Visitor Economy. It is also the largest membership
           organisation in Cumbria with more than 3000 members. Over 40 million annual
           visitors to Cumbria contribute more than £2 billion to the local economy and
           support around 56,500 jobs. To find out more about the work of Cumbria Tourism,
           visit www.cumbriatourism.org
          Britain’s Energy Coast in partnership with Nuclear Management Partners is
           supporting the Taste Cumbria Festival through the Destination Management
           Programme; a package of projects and initiatives designed to raise the profile of
           the visitor offer along Cumbria’s west coast delivered by West Cumbria Tourism.
           For more information about the work of Britain’s Energy Coast visit
           www.britainsenergycoast.co.uk.
          Cumbria Life is proud to be media partner for the third Taste Cumbria Food
           Festival. Cumbria Life - part of the Cumbrian-based independent media
           company CN Group - is the county's premier magazine reaching 60,000 readers
           every month. It gives extensive coverage and promotion of Cumbria's vibrant
           food and drink scene and last year staged its inaugural Cumbria Life Food & Drink
           Awards. The 2012-2013 awards have now been launched, and this year are in
           association with Taste Cumbria and Kendal College. See
           www.cumbrialifefoodawards.co.uk.


A word about sponsors: The Saturday stage is sponsored by Booths & Lakeland.
Booths has 28 food, wine and grocery stores across Cumbria, Lancashire, Cheshire, and
Yorkshire. Booths is committed to sourcing products locally and seasonally from the counties
it serves, a fresh approach to retailing that has earned the company its deserved position as
the UK’s leading regional supermarket. Booths are always on the lookout for more local
producers to supply them with exciting new foods for customers to enjoy.


Lakeland, the home of creative kitchenware, was established nearly 50 years ago in the
heart of the Lake District and has been very much a part of the Lakeland community since
1963. Lakeland sells an unrivalled collection of must-haves for the kitchen and home, sourced
from all four corners of the globe. Lakeland prides itself on delivering exceptional customer
service and all of their products are backed by Lakeland’s famous no quibble guarantee; ‘If
you’re not satisfied at any time, you receive your money back. This is our promise.’



For media information please contact Lucy Allen on 07968 145611 or
lucy@lucyallenpr.co.uk / Jennifer Middleton on 01757 268283 or
Jennifer@lemonzestpr.co.uk.