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Alan Coxon is Well Preserved
Well, yes, he probably is but we are talking about pickles! (I could have said that “Alan Coxon is well pickled” but that would be neither true nor polite.) Alan has had great success with his remarkable vinegars and so is taking his product range to the next logical step, using them to great advantage in pickles and chutneys.
Alan is not presenting us with weird concoctions but rather sticking to vegetables that are familiar, but with that little bit of je ne sais quoi. The beetroot is often golden, apple is married with beetroot, the red cabbage is organic, and all are partnered with varieties of Alan’s celebrated historic vinegars.
Luxury Marinated Onions in Roman Vinaigre
(Product singled out as a favourite by Delia Smith online!)Alan’s Luxury Marinated Onions in Roman Vinaigre retain the distinctive and delicious flavour of his Roman Vinaigre, which sets these crisp British onions apart from your usual pickled onion. You’ll taste the difference. Save any remaining vinegar to use in cooking.
Add these onions to chicken casseroles and roasts, and serve with cold beef, eat as part of a traditional ploughman’s lunch with salad and a gutsy cheese, perk up sandwiches.
About Roman Vinaigre:
Cinnamon is the predominant spice, but with hints of chamomile that gives a good balance of flavour. It has the most wonderful rich scent and a slight sweetness of honey. This would be a terrific glaze for roast pork or used to dress chopped red onion as a relish with an Indian meal. Use as an addition to salad dressings; as a dip for crusty bread with a dash of olive oil; add to hot butter- or egg-based sauces or as a marinade for pork or poultry. Outstanding!Luxury Golden Baby Beetroots in Roman Vinaigre
(Nominated for a HEFF Diamond Award),
and
Luxury Golden Baby Sliced Beetroots in Roman Vinaigre
These unique beetroots were, in fact, popular back in Roman times before the striking but messy red
beetroots became fashionable. Using the finest golden beetroots grown in Worcestershire and Staffordshire from heritage seed, Alan’s Luxury Golden Baby Beetroots have been marinated in his award-winning Roman Vinaigre for maximum flavour. These little gems are remarkable and tasty, and will fire the imagination of any real foodie. They should be the next big food trend. These delicious pickles are also available sliced, in Alan’s Luxury Golden Baby Sliced Beetroots in Roman Vinaigre.
Serve these golden beets in salads, with cheese, warm with game, and with cold meats. They also work well dressed with yoghurt and have the advantage that the colour does not leak into the sauce, so you won’t have a Barbie-pink extravaganza.
English Apple and Golden Beetroot Chutney with Roman Vinaigre
Alan says that fresh and local has been the key to this chutney’s success. The golden beetroots are grown from
heritage seeds a few miles from Alan’s kitchen and the apples come from
the neighbouring orchard. They are hand-picked the morning of
production which I guess is the culinary equivalent to Cuban cigars
being rolled on ladies’ thighs.This is a quite outstanding chutney and that is saying a lot when you consider how many grace the shelves of better supermarkets. English Apple and Golden Beetroot Chutney with Roman Vinaigre is a great alternative to an apple sauce for roast pork, game and cold meats. It is marvellous with cheese sandwiches and quiches and even as a mild condiment for Indian meals.
Luxury Organic Red Cabbage in Ancient Greek Vinaigre
Only the finest, freshest cabbage has been used in Alan’s Luxury Organic Red Cabbage in Ancient Greek Vinaigre. Alan uses hand-sliced organic red cabbage, grown and pickled in the Vale of Evesham. Alan’s award-winning Vinaigre gives a full and interesting flavour to the cabbage and sets it apart from the mouth-puckering varieties that we are accustomed to. This is ideal with cold cuts and salads but try it with sausages, and use the remaining vinegar in dressings.About Ancient Greek Vinaigre:
This is light and floral with a clean acidity but also a sweet aftertaste. It’s exotic and very different. It will remind you of rosewater-laced salads from North Africa.Baby Ruby Beetroots Marinated in Ancient Greek Vinaigre
Cooked in Alan’s award-winning Ancient Greek Vinaigre, these Baby Ruby Beetroots offer a traditional pickled vegetable but with a different flavour - almost a sweet and sour quality. Use in the usual way but keep any remaining vinegar. This, like Alan’s other pickles, does double duty. You eat the veg and still have a product that will enhance other dishes.Perfect for salads, cold meats, pies, with pork or game.
Beetroot and Chilli Chutney with Mediaeval Ale-Gar
This beetroot chutney has been cooked and marinated in Alan’s award-winning Ale-Gar. The chilli adds just a hint of warming and exotic spice but it’s not an overpoweringly hot pickle. The taste is rich and robust and ideal for serving with other strong flavours. Eat this with mature cheddar, blue cheeses, warm with pork and duck, with cold meat, and with roast vegetables.About Ale-Gar:
This is the colour of stout and is slightly reminiscent of balsamic vinegar. It has a very particular flavour that enhances red meat so well. It could be an alternative to Worcestershire sauce-based condiments.Alan has his own online store where you will find his whole range of products as well as gift hampers. Visit http://www.alancoxon.com/store.php
