Hull Global food Fest, RAF, Reunion, weddings, Mr Huda's

What a very productive week we have had. We catered for the whole weekend for the RAF reunion at Elsham and what a lovely atmosphere it was, and what lovely people we encountered.

We are doing a demonstration at Hull Global food fest this week and can be seen on stage at around 11.30 on Friday 4^th September. We will be demonstrating several dishes using Mr Huda’s Surma secret spices. If you come and watch please come over and say hello. If you can’t catch us at the demo itself then come to Mr Huda’s stand and make yourself known.

We have a surprise party to cater for next Saturday so I obviously can’t give you any more details at present in case something gives the game away, but I will report back after the event and let you know how it went.

I think next year is going to be a good wedding year as we have had several bookings already, and more enquires are coming in each day.

This weeks recipe is using Plums, which are in season and extremely plentiful. The sharpness of the vinegar and the sweetness of the plums complement the pork really well. You can also make a plum compote to go with roast pork by using the same ingredients and simmering it for around 25 mins in an uncovered pan. Give it a try I hope you like it.

INGREDIENTS for 4 people

• 4 (3/4 inch thick) boneless pork chops
• 4 ripe plums, pitted and quartered
• 180 ml pineapple juice
• 30 ml balsamic vinegar
• 40 g brown sugar
• 2 g ground cinnamon
• 0.4 g ground ginger
• 0.8 g ground nutmeg

DIRECTIONS

1. Place the pork chops, and plums into an oven proof casserole with a lid. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on 180 for around 1 hr 30 mins then remove the lid for 20 minutes and return to the oven. .

Thank you for reading, enjoy your week.

"YourChef" Chris Sharpe