Friday, 14 December 2012

Merry Christmas



Baker & Baker will be closed for the holidays between 24 December 2012 – January 2nd 2013. We wish all our customers a very merry Christmas and a happy new year!

Tuesday, 4 December 2012

Recipes from our Aga 'Christmas Feast' Cookery Demo


Another fun food demonstration this week with Mark David of the Cookery Experience in Hadleigh.

Guests were welcomed at the showroom with a glass of mulled wine before being treated to some delicious festive treats prepared and cooked on the Aga. Recipes for all of the dishes served on the night are listed below, courtesy of Mark.

LEEK AND STILTON AND FILO PASTRY PARCELS (MAKES 12)
2 Leeks, trimmed, washed and thinly sliced
1 dessertspoon chopped parsley
1oz butter
2 cloves garlic, finely chopped.
70 grams stilton cheese.
1 dessert spoon crème fraiche.
Seasoning.
12 sheets Theo’s filo pastry (Tesco have it, buy and freeze).

Fry the leeks, garlic and parsley for a couple of minutes in the butter until softened. Add the stilton and crème fraiche off the heat and stir in. Season well and allow to cool 10 minutes. Oil one half of a sheet of filo then fold over. Put a decent teasp of the cheese mixture onto the filo at your end, fold across from side to side to form a triangle, oil the other end to fix the filo to itself, and oil the final samosa. Bake on bacoglide in the aga top oven near the top for about 12 minutes.

COARSE PORK,CRANBERRY AND HERB TERRINE (SERVES ABOUT 10)
2 tbsp Olive oil
175g Onions finely chopped
2 Tablespoons fresh cranberries
4 cloves garlic, finely chopped
1 kg pork mince
4 boned chicken thighs
175g rindless back bacon
large handful Parsley finely chopped
1.5 tbsp chopped Rosemary
1.5 tbsp chopped Thyme
2oz melted butter
1.5 tsp Salt
1.5 tsp freshly ground black pepper
1 tablespoon brandy

Heat the oil in a frying pan, add the onions and garlic and fry gently until soft but not browned. Transfer to a large mixing bowl and mix with the minced pork, all the herbs, cranberries and seasoning, also add brandy, butter etc, mix everything together really well – the best way of distributing the ingredients evenly is with your hands.
Preheat the oven to 180C/gas 4. Put ½ the mixture into a lightly oiled 1.5 litre terrine dish or loaf tin lined with streaky bacon . Lay over the chicken thighs then add the remaining mince mix. Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish. Bake for 1.5 hours.
Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top. Remove the dish from the roasting tin and leave to cool, then weight down the terrine overnight in the fridge. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top. CHILL OVERNIGHT
Chicken thighs are optional you can leave them out.

MINTED RED ONION & ORANGE QUICKIE CHUTNEY
4 Large red onions, thinly sliced
3 cloves garlic finely slivered
2 tablespoons red wine, 2 tablespoons red wine vinegar
2 tablespoons dark brown sugar
1 zest and juice of fresh orange
Water as necessary
8 mint leaves
2 tablespoons olive oil.

Heat the olive oil until nearly smoking, cook the onions and garlic until soft, add all other ingredients and cook slowly until beginning to caramelize, about 30 mins. Add water if too dry. Set aside.

CHESTNUT, SAUSAGE, SAGE AND ONION STUFFING. (serves about 10)
2 packs Merchant Gourmet shrink-wrapped cooked chestnuts (Tesco, Sainsbury, Waitrose). Roughly chop these.
1 large red onion, finely chopped
250 grams spicy sausage.
1 tablespoon chopped fresh sage.
2 tablespoons chopped flat parsley
3 cloves finely chopped garlic.
2 free range eggs, whisked
seasoning.

Remove the skin from the sausages, combine all other ingrdients with the sausagemeat, thoroughly mix with your hands. Line a bread tin with bacoglide, put the mixture in right to the top, wrap tightly in foil and bake in a waterbath for about 1 hour @ 170oC. Chill overnight

SALMON FILLET WITH PESTO
2 fillets of fresh salmon, skinned weighing 6 to 8oz
1 tablespoon basil pesto

Slash each salmon fillet 3 times along the top and spread ½ the pesto over the fillet pushing the pesto into the flesh, bake in a bacoglide-lined roasting tin for 20minutes in the centre of the Aga roasting oven (200oC).

BASIL PESTO
1 packet fresh basil
1 tablespoon pine nuts
4 cloves garlic, roughly chopped
4 tablespoons olive oil
Maldon salt and pepper
Blitz the above and add more oil if required

HOLLANDAISE SAUCE
4 egg yolks
1 tablespoon each White Wine Vinegar, White Wine & Lemon Juice
8oz butter, melted.
Whisk the egg yolks with the vinegar over steam for about 3 mins, don ‘t stop whisking. When the bubbles subside and the mixture thickens, take it off and wait 2 minutes. Add the butter slowly whisking fast. This sauce will keep at room temperature for about 30 minutes. Add any fresh herb well chopped (eg basil, oregano or sage or tarragon).

PORK STIR-FRY (serves 4)
1lb pork fillet, trimmed and cut into batons (small thin chip size)
2 cloves garlic, sliced
2 tablespoons light soy sauce
1 tablespoon cornflour
1 tablespoon onion jam
Fresh coriander
2 small chillies, finely slivered
2 tablespoons thinly sliced red pepper
4 spring onions, finely chopped
Rapeseed oil
300 ml coconut milk
4 tablespoons cider

Add the flour to the pork rounds, toss and set aside. Put one tablespoon rapeseed oil into a wok, heat up to smoking, add the spring onion and garlic, fry 30 secs, add the, chillies and pepper. Add all the pork and cook fast about 2 mins. Add the add the coconut milk. Cook more slowly 2 mins until the pork is cooked. Finally add the coriander and serve.

GRATIN DAUPHINOISES (Serves about 6)
2lbs potatoes, peeled and thinly sliced
seasalt and pepper
½ pint whipping cream
½ pint milk
8oz grated emmental cheese any cheese will do
2 cloves garlic, finely chopped
2oz butter

Bring to the boil the liquids and the potatoes. Meanwhile rub a shallow casserole with the butter. Lay garlic on top. When the potatoes etc are boiling, transfer them to the casserole and season well including some nutmeg, top with the cheese and cook at 180oC for about 1 hour, keep warm or cool and chill and re-heat the next day at 190oC fo about 20 minutes.

DARK CHOCOLATE ROULADE (serves about 16 +)
10oz caster sugar
4oz cocoa
12 free range egg
¾ pint double or whipping cream, soft whipped
Good slosh of brandy or liqueur
Icing sugar

First separate the eggs, add the sugar to the yolks and beat until creamy, add the sifted cocoa and beat until smooth. Whisk the egg whites until soft peak, and fold them into the chocolate mixture. Line a large baking sheet with greased silicone paper and spread the mixture over the paper. Bake at around 170oC/aga baking oven for about 20 mins until spongey, cool and then sprinkle generously with the brandy, spread over the whipped cream and roll up the sponge tightly. It might crack, but don’t worry it just looks home made!! Dust with icing sugar and keep cool. You can also sprinkle the top with shaved chocolate and decorate with strawberries. Or you can melt 200 grams of dark chocolate with 100 grams butter in a bowl over simmering water and drizzle it over the top!

MINCE PIE PASTRY (Makes about 12)
275 grams plain flour
175 grams softened butter
75 grams icing sugar
25 grams ground almonds
1 egg yolk
Zest of 1 lemon

Cream the butter and sugar, add the egg, lemon zest then flour and ground almonds. Use a processor for this if you like. The mixture will be sticky, wrap and chill 30 mins before rolling. I egg wash the top of the mince pie to give it a golden glaze. Use a smaller pie cutter for the top to make it fit.

Filling;
1 regular jar of good mincemeat (Robertsons is great).
1/3 jar marmalade (fine cut)
Mix the two with 1 dessertspoon brandy! Fill the tart bases and then put on the top. Bake about 20 minutes in the aga baking oven.

Wednesday, 21 November 2012

VINTAGE COLLECTION AT BAKER & BAKER



We now have a fabulous collection of vintage kitchen, table and bakeware for sale at our showroom in Clare. 

Items include a selection of teacup trio's, Mason mixing bowls, rolling pins, traditional scales and various pottery and wooden kitchen utensils. New 'old' items will be added regularly and will vary depending on availability. 

If anything takes your fancy, pop in to the shop for a browse or give us a call.


Tea trio's include teacup, saucer and cake plate and are £10.50 set


Saturday, 17 November 2012

NEW MERCURY RANGE OVEN AT THE SHOWROOM

Installed this week, the new Mercury range oven in 'purple haze' looks stunning with our oak Shaker display.

Mercury is part of the Aga group and like the traditional Aga ovens, are made in the UK.

Thursday, 8 November 2012

Fired Earth Tiles at B&B

Here's a glimpse of the new tile splash back just added to our gorgeous 'Grande' display at the showroom. 
Fired Earth Valencia in Glacier work at treat with the Downpipe grey cabinets and black Aga.

Monday, 22 October 2012

GAME ON AT AUTUMN FEAST

Another fabulous evening at Baker & Baker, courtesy of Mark David of The Cookery Exerience

Once again, Mark gave a fun and informative demonstration on our three oven Aga, showing just how versatile this iconic range is.

With a ‘Game’ theme, the evenings recipes included partridge, pheasant, pidgeon and rabbit as well as the classic apple crumble and other autumn dishes using seasonal produce.









‘Thank you again for a lovely evening. Can’t wait for the next!’ Miss K

‘Thank you for a lovely evening. Superb venue with a very engaging chef who took the time to explain the finer details. Recommend to all. See you in November!’ Mrs W

‘Great night tonight at Baker & Baker food demo.’ Mrs H

‘I have to say I had a really great time last night at your food demo. I didn’t even realise I liked game or dare I say it……rabbit! Our rabbit ran away a few months back so hope the one I ate last night wasn’t white and fluffy! Anyway just wanted to say thanks for such a lovely time and look forward to your next one on November 28th.’ Mrs S


Friday, 19 October 2012

AUTUMN FEAST!

Pheasant breast with creme fraise and herbs. One of the game recipes from last nights Aga cookery demo. Delicious!

Monday, 15 October 2012

New Twin Tap for Quooker

Its arrived! The first tap set with boiling water and mixer tap in the same style and finish. Available in a Round & Square design, the new Nordic is reassuringly simple and a perfect addition to the Quooker range.

The boiling water tap has an added safety feature. When the tap handle is touched, an LED ring lights up to alert the user that it is a boiling water tap. Due to the grooves on the handle and the difference in size, the Quooker is also easily recognised.

A fully working Nordic will be on display at Baker & Baker in the new year along with our new demonstration kitchen. In the meantime, if you would like a quotation or literature for this or any other of the Quooker range, please give us a call or pop into the showroom.

Thursday, 11 October 2012

Wednesday, 3 October 2012

Corian® display now at B&B

Our showroom now has a DuPont™ Corian® worktop on display along with a full sample collection of colours available in the range.   


A durable, colourful and plyable composite material, Corian® is being used everywhere, by everyone,  for everything including kitchen counter tops - a superb alternative to granite.

Monday, 24 September 2012

WEB EVENTS PAGE


We now have an events page on our website with details and information of our popular gourmet evenings held at Baker & Baker.

To find out more, visit http://www.bakerandbaker.co.uk/events/

Friday, 21 September 2012

Autumn Feast - Cookery Demonstration


Thursday 18th October 2012 - £20 Per Person

Autumn is fast approaching, the days are getting
shorter and the evenings decidedly chillier but
do not despair.  We may be losing the holiday sun
 and family BarBQ's but this time of year brings lots
of other wonderful things.  Aside from Bonfire night,
All Hallows Eve and Christmas of course, there are
the Baker & Baker cookery evenings to look forward
to and what a treat we have in store for you.
This October see's the first of our winter demo's and
with such a delicious array of seasonal foods to eat
and enjoy, you will not be dissapointed.  A menu of
 autumnal goodies including game meats, stews
 and winter fruit and vegetables will be prepared and
cooked on our three oven Aga and served at the end
of the evening for all to try. Our cookery demonstrations
are fun and informative and will appeal to anyone who
 loves food and cooking.
The event will be held at our dedicated kitchen
showroom in Clare, offering a relaxed comfortable
setting with ample parking for visitors.  For details on
how to find us, go to our website at 
www.bakerandbaker.co.uk for directions.

Venue & Time

Join us at Baker & Baker Showroom, The Barns,
Cavendish Rd, Clare, Suffolk, CO10 8PJ on Thursday
18th October 2012, arriving at 6.30pm for a 7pm start. 
The demonstration will last approximately 90 minutes
with the food served at the end for you to taste. 
To Book
This event costs £20 per person which can be paid for 
by cheque or debit/credit card.  There are a limited number
of places, so please do book well in advance to avoid
disappointment. It is as well to know that our
'Quick & Easy Entertaining' event was fully booked
within a week!
Email us at info@bakerandbaker.co.uk or call us
on 01787 279119 or 277379 to book your place.
We look forward to seeing you there!

Thursday, 30 August 2012

NEW LITHOFIN STOCKIST



We are pleased to inform you that Baker & Baker are now official stockist of Lithofin, the leading brand in cleaning and sealing products of natural and artificial materials.

Lithofin offer a comprehesive range of protective products to suit counter top, floor and wall coverings including, indoor and outdoor glazed and unglazed tiles, natural stone and quartz. 

For help and advise, please call us on 01787 279119 or visit Lithofin directly.  

SOLD!

The Esse woodfired range cooker has sold and something new is on it's way!  We'll let you know when it arrives....

Wednesday, 29 August 2012

ESSE WOODFIRED RANGE COOKER FOR SALE - EX DEMO

Never been used - various accessories included £2,900 ono - Please email if interested


ESSE LOG BURNING CAST IRON RANGE COOKER - CREAM
Ex-demonstration model that has never been used.
The cooker is in excellent condition with just a few minor surface scratches that can barely be seen and one chip which is under one of the doors (as shown in the photographs).  There is also a stainless steel cover plate (one of four on the hot plates) that has been missing since we installed it.  This, we are told, can be easily replaced through Esse spares. 
Item is sold as seen - buyers are welcome to view before purchase.
Buyer collects - The item is very heavy and will need three persons at least to move and load. This is the buyers responsibility. 
To find out more about the Esse wood fired range cooker - visit the website








These range cookers cost over £4,500 brand new

Wednesday, 27 June 2012

New Kitchen Display at Colchester Showroom


We are thrilled to announce the arrival of our new fully working kitchen display at The Aga Shop, Colchester, Essex.

Cabinets in the Baker & Baker Grove design with Caesarstone counter-tops surround the pewter four oven Aga and will be used for the cookery demonstrations held regularly at the shop.
The Aga showroom has a large selection of ovens and stoves on display including the new Total Control as well as the full range of Aga Living kitchen accessories.
So if you are looking for a new Kitchen, an Aga range oven or both, drop in to one of our showrooms at Clare, Cambridge or Colchester for a browse and some friendly help and advise.

Monday, 4 June 2012

Painted Grove with Granite Mix


Two colour combination



Lacanche oven with mantle


Copper prep sink and tap


Oak dove tailed drawers




Triflow and Quooker boiling water tap with classic double butler

Friday, 1 June 2012

Free installation when you buy a Quooker tap from Baker & Baker


Quooker is the one and only 100°C boiling water tap and we are proud to have become a main dealer for this truly innovative kitchen 'must have'.

If you haven't seen one in action yet, do! We have a fully working Quooker tap at our showroom on Cavendish Rd, Clare for you to see and try before you buy.  There are four designs to choose from, the Basic, Classic, Design and Modern - the basic being the lowest price at £830 including VAT.



To find out more or request a brochure, call us on 01787 279119 or email us at info@bakerandbaker.co.uk

Wednesday, 30 May 2012

Handmade Wooden Knife Blocks by Baker & Baker


At last, a safe and attractive way to store your kitchen knives!

This beautifully handmade knife block in solid English oak is finished in clear satin lacquer and holds up to five knives (not included). It features a metal bar rest and four anti-slip rubber feet.


The block sits perfectly on the kitchen worktop for quick and easy access, in a child free zone, of course, or neatly fits in a utensil drawer or cupboard 450mm or deeper.

Dimensions are: 420mm L x 160mm W x 65mm H at the tallest end.

£90 with free delivery

To place your order, call us on 01787 279119 or email info@bakerandbaker.co.uk

Made in Suffolk, England