Mr Pickles Yorkshire Food Emporium

This Saturday we took a trip down to Sheffield’s vintage quarter at Abbeydale Road and  visited Mr Pickles Yorkshire Food Emporium. I’d been eager to visit this place ever since I had read about it and wasn’t disappointed with the offerings. Everything on sale is from local producers around Yorkshire, there was so much on offer I was spoilt for choice on what to spend my pennies on. There was a variety of delights from ice cream to gin (sheffield brewed gin) to bread to chutneys to butter to meat to cheese to vegetables just to name a few.

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I could of literally spent my whole months wages in there but chose these, we had also been to the hop hideout and treated ourselves to a few international beers and some proper beer glasses.

My absolute weakness is cheese so I chose some Coverdale, which I have been in love with since I had some at the Wendsledale cheese factory. I also chose some Olde York a creamy ewes milk cheese and a Ribblesdale Goats Parmesan which I can’t wait to try. To go with it I selected some chutneys & pickles and some lovely looking cheese biscuits. I also picked up some Pontact which I had never seen before, it’s a fruity spicy sauce to enhance the flavour of sauces and stews. And I just couldn’t resist the pork pie with Chorizo and fire roasted red pepper, mmm tasty. I’m such a sucker for pork pies.

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Recipe: Mojito Salsa

I must admit it, this was a complete fluke but ended up being an amazing discovery. Halfway through making Salsa last night I realised that I had no corriander (cue panic!!) so as a bit of a gamble I decided to use mint instead. I then came to the theory (a very sensible one) that since the combination works so well in Mojitos I’ll add some golden rum and tadaa! it worked a treat.

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You will need:

  • Handfull of Tomatoes Piccolino or Baby Plum
  • Juice of half a Lime
  • Quarter a Red Onion
  • Red Chilli (as much or as little depending on how hot you want it)
  • Few Mint Leaves
  • 1- 2 teaspoons of Golden Rum (I preferre Havana Club)
  • Salt and Pepper to season.

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Method:

  1. Finely dice onion, red chilli and mint and add to a bowl with the lime juice.
  2. Roughly chop the tomatoes and add to the mix and stir, sprinkle over the rum and add salt and pepper to taste. If you feel it needs it or just like your salsas on the sweet side add a pinch of sugar (granulated or demerara will work fine). Enjoy!!

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This would be perfect for any mexican dish, I enjoyed mine with mexican spiced chicken, mashed avacado and wedges.