The Good
On Sunday 9th July, I just managed to make time and go to Birmingham's first "Taste of Birmingham" festival.
The show included cooking demonstrations from some of the best know celebrity TV chefs. Also available were wine tasting classes, beer tasting classes and the opportunity to taste small sample plates from some of Birmingham's top restaurants.

I especially liked (loved would be more accurate) the two sample plates I had from Simpson's.
Loin of Tuna rolled in black sesame seeds, tomato granite, parmesan crisp, avocado puree, aged balsamic vinegar.
and the......belly of pork..mmmm!

The Bad
Since I only arrived at the gates of the show at 2.40pm and the show ended at 5pm, I was keen not to waste a moment...however the queue waiting to get in seemed to stretch for miles!
I approached the people at the front of the queue and asked…..”Is this the queue for people with complementary tickets?” Yes…came the answer, they also told me they had been waiting for 45 minutes to get in. I then turn to an official looking type who told me, “You can get in now if you pay £12.” Fuming I paid my £12 and was allowed straight in. I then approached two organizers about this ridiculous situation, letting them know that I also write for the Birmingham Sunday Mercury. They gave me a nonsensical reason for the lengthy queue saying it was health and safety that “one person is allowed in when one comes out.” If that is the case how can I get in immediately if I choose to pay cash?...I queried

You may or may not have read in the national papers about the “cock-up” concerning the alcohol license which left wine sellers unable to sell bottles for the first two days. Which is incredible given two facts... The huge fee each stand pays to be at the show and the second was that some of these same organizers were previously involved in the London version of the show, so one would think they would have no problem putting on the show in the provinces?

The Ugly
With lots of samples available on paper plates, you’d think that it’s common sense to have plenty of rubbish bins situated around the site and make sure they are emptied often.
Unfortunately that was not the case so you did get the feeling that you were at Wembley after a football match……..knee deep in litter.

Never the less I did enjoy my brief visit to the show and bumped into a few people I know so perhaps I will give the show another try next year.

I have one free ticket left (each ticket gets 2 people in) for this very hot event that starts Thursday and goes through to Sunday.  If you live in the Midlands then email me at.

chefkevin1@hotmail.com

(*Editor This recipe first appeared in my column 2 years ago)

Even though its not yet spring there are still some mild & pleasant days when an Ice cream dessert can fit the bill.
Especially if its homemade & a little bit different.
I usually serve this with amaretto soaked oranges & Italian
Biscotti or thin almond cookies. Even if you don’t own an ice cream maker this recipe is easy to freeze.

100 grams (3 1/2 oz) short grain pudding rice
500 ml (18 fl oz) milk
60 grams (2 oz) Castor sugar
85 gram (3 oz) Clear Honey
1 Teaspoon of vanilla essence
1 Vanilla pod (optional)*
175 grams (6 oz ) Lemon Curd
500 ml (18 fl oz ) whipping or Double cream
Grated rind & juice of 1 Large Lemon
Method
1.) Put the rice into a thick bottomed pan add the milk.
2.) Cut open vanilla pod and scrap seeds into the milk rice mixture.
3.) Cover with a lid and cook on a moderate heat, simmering for 25-35 minutes, its
important to stir the rice occasionally.
4.) The milk should be fully absorbed into the rice and the rice should be tender.
5.) Remove from the heat and add the honey ,castor sugar & vanilla essence.
6.) Stir the rice until the sugar has fully dissolved, then pour mix into a food processor and
puree until almost smooth. Transfer into a clean bowl & refrigerate.
7.) Put the lemon curd into a large bowl & gradually beat in half of the cream until its soft
peak consistency.
8.) Stir in the lemon juice & rind and then add the cool rice mix.
9.) In a separate bowl whisk the remainer of the cream into soft peaks then carefully fold
into the rice mixture.
10.) Churn the mix in your Ice cream maker for about 20 minutes

Amaretto soaked oranges
4 Oranges
60 grams (2 oz) Castor sugar
50 ml Amaretto (Almond liquor) or Brandy

1.) Zest 2 of the oranges and reserve, then carefully cut the peel off all four oranges with a good sharp knife.
2.) Segment or slice the oranges.
3.) Put the sugar into a small saucepan and heat until it begins to caramelise at the edges,
then add the Amaretto and the orange zest. Cook the zest until it takes on a syrupy
glaze.
4.) Remove the zest and let it drain in small fine strainer.
5.) Add any juice from the oranges to the syrup, turn down the heat low and cook for
several minutes more until you have light syrupy consistency. Take off heat and cool.
6.) When the syrup is cool gently stir in the oranges.
Chef’s Tips
If you don’t own a Ice cream maker then put rice mixture in a freezer proof container, freeze for 1 hour
then whisk for 2-3 minutes then place the ice cream back in the container and repeat this steps twice
more.
Serving tips
Take out the ice cream from the freezer and put the container into the fridge about 1 hour before you
want to serve it. Use an ice cream scoop it makes serving so much easier .