Caribbean Flavours at Car Fest North for BBC Children In Need

Car Fest North celebrated its second year at Bolesworth Estate, Chester in spectacular style.  It follows  from the highly successful Car Fest South, Hampshire founded in 2012  and is the brain child of radio presenter Chris Evans, it’s an annual motoring festival and a magical weekend of entertainment for all the family and so far this year has raised over £7 million for charity BBC Children in Need.

I had the pleasure of bringing Caribbean flavours to Car Fest North, for a second year on the Chef Kitchen Stage with Simply Good Food TV. It has got to be my favourite festival as I demoed and cooked on stage Saturday and Sunday with fabulous host Andrew Dickens and was the warm up act to Celebrity Chefs Tom Kerridge and Peter Sidwell. Can a girl complain? We then partied late into the night with bands Manic Street Preachers, Mel C, Seasick Steve, Rick Astley and The Kaiser Chiefs.Only one life to live and one must take advantage of all opportunities life has to offer.

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http://www.carfest.org/the-food-fair

I thought the best way to capture this memorable festival would be via a series of photos. So indulge me and hope you enjoy. If you’ve never been to Car Fest then you are missing out on some great family fun. It is after all Car Fest so here’s my favourite car. Aston Martin any one?

It is my passion to bring a contemporary take on Caribbean cuisine to the UK and beyond. Caribbean cuisine goes beyond jerk chicken and rice & peas. I am originally from Trinidad and its cuisine is a fiery fusion of the melting pot of cultures which inhabit this tiny island. It is not unusual to have a gathering where dishes have African, Indian, Chinese, Portuguese, Syrian, South American and European influences all in one buffet. It’s pure foodie heaven. Ok, so back to Car Fest and my rendition on stage with the amazing Andrew Dickens who always dons an apron and gets cooking with me.

On Saturday, I showed how to whip up a Countryside BBQ in 30minutes, complete with BBQ Prawns and Chicken with Couscous Salad. All made with my newly launched Kitchen Thyme Spice Rubs: Cajun Seasoning & Caribbean Herb Rub.

Car Fest Countryside Caribbean BB

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On Friday away from the Chef Stage, I had the honour of Judging at the Scotch Egg Competition. Despite the rain the crowds came to see the entries and were rewarded with samples of every entry. The winner was a lovely young woman who made a simple but delicious apple & leek scotch egg. She won due to taste and texture of her entry. She also won the bet with her boyfriend and he had to pay for drinks for the rest of the festival. Prosecco on tap I think…..

When I was not judging scotch eggs or cooking up a storm on the Chef Kitchen Stage, I was out exploring all the delights of the festival. The photos which follow are just a small snap shot of all the wonderful events that take place over three glorious days rain or shine. Horse boarding anyone? I have never seen it before and much skill was needed to stay on the skate board while manoeuvring the course in the fastest time.

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Next came a motor cycle stunt show. I must admit I was totally mesmerised and in awe at the stunts which these riders exhibited. So thrilling and scary at times. I was only disappointed that we did not catch the whole show. I plan to position my self in a prime spot at Car Fest South to catch the entire show.

All in all it was a great festival and the Chef Kitchen Stage was buzzing. The crowd on all days were warm, receptive and engaging. I was please to have a full house and standing room only for both demos. On Sunday, I showed how to make Prawns three ways with the mastery help of Andrew Dickens. Together we dished up Coconut Beer Prawns, Pepper Prawns and Prawn Parcels in thirty minutes.

Car Fest North is now a fabulous memory where I made some new friends and hobnobbed with some Celebrity Chefs. Many thanks to the Car Fest Kitchen staff, Cora and Victoria who made everyone feel welcome and were of immense support.

  1. Sabrina with Candice Brown, Bake Off Winner.
  2. Sabrina with Juanita Hennessey, Master Chef Finalist, Victoria & Cora.
  3. Sabrina & Peter Sidwell, Celebrity Chef & Founder Simply Good Food TV.
  4. Tom Kerridge, Celebrity Chef

To try my recipe for Countryside Caribbean BBQ email me at hello@kitchen-thyme and the first 25 people will receive my Kitchen Thyme Cajun & Pulled Spice rubs samples along with recipes.

Look out for the Simply Good Food TV Chef crew as we get ready take Car Fest South by storm from August 25th to 27th. I am the last act on Saturday evening and looking forward to seeing you there.

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Sabrina Zeif, The Flavour Queen

Making the ordinary taste Extraordinary!

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Launch of Kitchen Thyme Spices & Rubs

So its been ages since I have posted. It’s been a sad and busy time. I found it hard to get back into the groove in January after my Dad’s passing and trying to help my Mom cope with this devastating lost. However life goes on and as my Dad always said pick yourself up, dust off and keep going.

In February, I started blending for sale the three spices and rubs which I have used in my kitchen for many years and recently at Supper Clubse clients have repeatedly asked to purchase. I have stuck to 3 blends as I know they produce gorgeous flavour.

They are Caribbean Herb Rub, Cajun Seasoning and Pulled Meat Rub. All developed to be very versatile, easy to use and make cooking simple. Most of all adding spices and herbs to cooking creates healthy Vava Voom flavour. Any manner of combinations are possible. My friend Victoria Rance who recently helped me at Shrewsbury Food Festival said the spices made the ordinary tastes Extraordinary! Coming from a fellow foodie and cook, it was a nice compliment. At the festival we turned ordinary canned Tuna Fish into Tuna Exotic with the Caribbean Herb Rub & Cajun Seasoning; Pink Salmon and creme fresh combined with Caribbean Herb Rub & Cajun Seasoning produced a rather posh Salmon Canapé. Roasted Aubergines & Bell Peppers were transformed with a dash of Pulled Meat Rub to Smoked Aubergine Choka ( so versatile that no meat is needed). We could hardly keep up with the samples for the Festival goers who sampled every dish.

CARIBBEAN HERB RUB : blend of eight fresh herbs and spices. It’s the Caribbean flavours in a bottle.

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  • Ingredients: Fresh coriander, parsley, spring onions, thyme, ginger, garlic, chilli, lime juice, water & cider vinegar.
  • Storage: Once opened, refrigerate and use within 8 weeks. For best before see base of jar. Can be frozen e.g. in ice cube tray, store in freezer bag.
  • How to use: Rub onto meat, fish or seafood at least 30 minutes before cooking. For extra flavour leave marinating overnight. Add to vegetables or pasta. It’s good with everything, it will liven up your dish.

CAJUN SEASONING: blend of nine spices to create an authentic New Orleans taste.

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  • Ingredients: Paprika, black pepper, salt, garlic, thyme, oregano, basil, onion, cayenne pepper
  • How to use: Add some Cajun to your cooking. Use like an all purpose seasoning on meats, seafood, pasta and vegetables. It’s a staple in Gumbo and Jambalaya. Use as an all purpose seasoning on its own or add to meats marinated with Caribbean Herb Rub.

PULLED MEAT RUB : blend of ten spices to create that smokey BBQ taste at home.

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  • Ingredients: Brown Sugar, Smoked Paprika, Sea Salt, Cayenne Pepper, Cumin, Black Pepper, Garlic, Mustard powder, Thyme, All Spice.
  • How to use: Spice up any meat dish with our Pulled Rub. Ideal with Pork & Chicken rubbed into meat and slow cooked. Use as an all purpose seasoning to add some extra depth to your meats and vegetables.

Here is some feedback from customers who have tried the spices.

BIG TOM SWAN:
The three herb spice rubs you gave me to try recently were outstanding! The Pulled Meat Rub was incredible, everyone loved it on pork and brisket. The Caribbean Herb Rub  is nothing short of fabulous, I normally marinade fish or cook it with Asian herbs stuffed inside, this was better than any Chermoula, gremolata or lemon grass and coriander concoction of my own making and in fact I used it with a 3 rib cut of beef courtesy of “paddy ryan” (al la central american style) it was outstanding.
In fact all three are bloody marvellous.

ANNA TREBLE, MEZE PUBLISHING
I used the Caribbean herb rub first on a beautiful piece of cod loin and drizzled it on the accompaniment of cherry tomatoes and green beans.  I also stirred it into a root vegetable stew to add a bit of fresh zing. The pulled meat rub was fantastic rubbed into brisket prior to slow cooking for a brisket chilli.

I used the pulled meat rub yesterday on a piece of brisket in the slow cooker for 8 hours with shallots, mushrooms and a tiny bit of stock. Absolutely stunning.

The rubs are a great store cupboard essential to liven up pretty much any meal

MATT, MEZE PUBLISHING
I used the Cajun seasoning on top of some hassleback potatoes with some salt and mozzarella cheese, great side dish brought to life by the spices in the mix.

TASTE TEAM :
Great versatile products and so easy to use.
Peps up a piece of chicken or prawns to create an original and easy lunch or supper
I love using herbs and spices in my cooking but I get bored of measuring the right amounts out, especially when I am hungry and pushed for time. These products save huge amounts of time and cut down on fuss and mess! Plus sometimes I can’t find all the ingredients I need.

Please contact us to stock or purchase our very versatile Kitchen Thyme’s Spices & Rubs.