Last weekend we were at The Big Feastival on Alex James’ cheese farm in the Cotswolds. We just can’t get enough festivals this Summer! After the wonderful time we had at Camp Bestival and armed with our “festival lessons learnt” we had high hopes for a great weekend.
The Big Feastival is a much smaller festival in terms of size and obviously this one is ALL about the food and drink (as well as music, fun and entertainment)!
We were keen to get the boys embracing cooking as this is something they are involved with at home and love to do.
Our first port of call was the AEG Family Fun Garden where the boys had fun making Fruit Boats.
They also had a brilliant time at Jamie’s Kitchen Garden making Bombay Roasties and Simple Green Salad and the classic Berries and Yoghurt (we have had them making this every morning since it is so simple and delicious!). There are plans to rollout this initiative to schools which sounds like a great idea.
We also had the brilliant opportunity of cooking in the AEG Family Kitchen where Ethan and I learnt lots about food pairing from specialist Marie Haspeslagh of Foodpairing.com. Foodpairing is a scientific method to inspire chefs, bartenders and food industry to create new recipes.
Marie explained how some flavours that we wouldn’t normally put together actually work really well. The first receipe we tried out was Salmon and Pineapple Tomato Compote. Yes it sounds strange but it was delicious. The delicate flavour of the steamed salmon really complimented the sauteed pineapple, tomato, onion, garlic and chilli.
The second dish we made was Peach Carrot Chocolate Yoghurt. This was clearly so nice I didn’t actually take a photo of it! The carrot was prepared in thin strips and blanched before adding onto the yoghurt and sliced peach and finished off with grated chocolate – yum!
I love the idea of food pairing and have signed up for a year’s lite account. I am looking forward to trying out some of the ununsual combinations, particularly the cocktails!
Ethan loved helping me in the kitchen and it was a really fun thing to do together.
Our next cookery treat was in the AEG Cooking Club cooking with no less than Steve Brown from Daylesford Organics Cookery School. Our dish was to be Summer berries with honey, pistachios and mint. We arrived, put on our aprons and washed our hands for the treat ahead!
It was a great experience to get some hands on cookery tips from the experts (whisking should be done by flicking your fingers rather than moving your arm) and see the true masters at work. We managed to keep up with everyone and made a delicious dessert which was definitely mostly due to the fine ingredients rather than our cookery!
I am quite fussy with the food we buy but am definitely going to be much more particular about the providence and quality of the food we eat in future as the flavour shines through.
All of these dishes were cooked using the latest AEG technology. I was so impressed with the induction hob which is not only really simple to use with touch button intelligence (it even knows if your pan has been removed from the plate or you have switched on the wrong one) it is also heats up and cools down almost instantly so no energy is wasted. AEG also produce steam ovens which cook at a lower temperature preserving vitamins and minerals which can only be a good thing!
What else did we do at the Festival apart from cook I hear you ask? Well, lots of things, will keep you posted!
Huge thanks to Rebecca and Sue of DMC PR for booking us onto the AEG courses which we enjoyed tremendously.