In Search Of Good Food

A new website bursting with taste

Does good food have to be organic? Are ready meals the root of all evil? Is butter really a good lubricant for putting in your earrings? Have your say on the issues that really matter and pit your wits against the minds of all concerned foodies.

A new website from LURPAK has launched that is set to leave the culinary world salivating for more. www.insearchofgoodfood.co.uk provides a forum where people can come together and celebrate good food, discussing fresh trends and news that seeks to inspire debate, cutting to the core of what is and isn’t important in the food world.

Naturally, the site is also packed with delicious recipes and bustling forums where you can share tips and tricks with other food lovers, read articles on the latest developments hitting the food headlines and what’s more, the best thread or post each month will win £500 worth of Dualit cooking equipment!

So why not become part of the news, submit your own signature dishes that would silence even Gordon Ramsay and have your say on the ‘quick poll’ opinion barometers to see what percentage of the LURPAK public is behind you! Log on now to www.insearchofgoodfood.co.uk and join in the great debate.

Here are two of the recipes for signature dishes featured on the website, one to share with the kids, one that would be geat as a quiet meal for two.

Jayne Symons' Raspberry Steamed Sponge Pudding

Ingredients (Serves 4)
50g self-raising flour
100g fresh white bread crumbs, crusts off
75g LURPAK Unsalted butter at room temperature
75g Caster Sugar
1 large egg
½ teaspoon of vanilla essence
4-5 tablespoons of milk
3 tablespoons of raspberry jam
½ teaspoon of baking powder
Extra butter for greasing
You’ll also need eight 1½ pint (750 ml) pudding basin, greaseproof or silicone paper (baking parchment) and tin foil.

Butter the pudding basin and add 2 tablespoons of jam to the bottom. Sift the self-raising flour and baking powder into a bowl, add the breadcrumbs and mix lightly. In a separate bowl, cream the butter and sugar with a whisk until soft and fluffy. Separate the egg, add the yolk to the creamed mixture along with the vanilla essence. Beat the mixture well, then fold in the flour and breadcrumbs. Add the milk to make a soft consistency. Beat the egg white until stiff and fold carefully into the mixture. Spoon half of the mixture into the prepared basin and spread the remaining jam over this half of the mixture. Add the rest of the mixture and cover with a double thickness of greaseproof paper. Then cover with tinfoil leaving a bit of a 1cm pocket-pleat at the top. Tie on securely with string.

Steam for 2 hours with the lid on, ensuring the water is about halfway up the pudding bowl and the water does not boil dry. This can be done in a saucepan with the bowl supported by a trivet. Once cooked, run a sharp knife around the pudding and carefully turn out on to a hot serving plate. Serve with a vanilla custard, fresh cream or crème fresh.

Sophie Keogh's Tiger Prawns Au Gratin

Ingredients (Serves 2)
12 raw large tiger prawns with veins removed
1 large ball of Buffallo Mozzarella thinly sliced
50g of LURPAK Unsalted butter
1 clove of garlic thinly sliced
Half a lemon
2 tbs of chopped parsley
3 slices of fresh white bread urned into breadcrumbs Salt and pepper
Lemon wedges to serve

Lightly grease a couple of shallow 6” gratin dishes. Lay 6 prawns in each and squeeze over the juice of half a lemon between both dishes. Melt the butter in a pan. Fry the garlic in the butter for a couple of minutes being careful not to let the butter burn, and season with salt and pepper. Pour the liquid butter over the prawns and put aside while you chop the parsley or make the breadcrumbs.

Tear the mozzarella into pieces and arrange over the prawns and butter. Mix the parsley with the breadcrumbs and sprinkle this over the prawns and mozzarella, allowing some of the prawns to show through for decoration.

Put the dishes on a baking tray and bake the dishes in a preheated moderately hot oven at about 200° C/gas mark 6 for about 15 minutes or until the cheese and butter are bubbling and the breadcrumbs are lightly toasted.

Serve hot with lemon wedges on the side and a crisp side salad.

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