Customer Notice
It is with regret that The Deli will be moving out of Hodgehill Plant Centre, Kidderminster. Thank you to all my customers for your friendship and continued support. The venture has been very positive and should the opportunity arise to set up and trade again , notification will be posted on this site. Alternatively, customers will be contacted personally as agreed.
Welcome to The Deli at Hodgehill.
Our Mission is to "Provide Quality Produce Based on a Passion for Fine Food."
The aim is to provide a range of products which fuse together with the locally sourced meat and farm produce provided at Hodgehill Farm.
The Deli counter is located next to Gingerella's Coffee Shop and opened within one week of each other in November 2009.
Our produce incorporates a cheese counter providing a fine selection of local and continental cheeses.
We also sell a range of infused olive oils and balsamic vinegars which are available on tap.
Chilli Jam
This has a kick, but wont blow your head off, and goes well with any selection of cold cuts of meat. They also make a great present to make lovely hamper gifts.
Fig Relish
This delicious fig relish can be made in advance and is perfect for serving with a cheeseboard and a small selection of varied textures and flavours.
Cranberry & Port
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side. Why not add some Seville Orange and make a great sauce.
Onion Marmalade
Soft, sticky onion marmalade - great with delicious French Thiol pâté.
We stock a variety of diffrent pickles, so feel free to enquire .
NEW REFILLS
Oils £3.90 Oils £2.15
Vinegars £3.20 Vinegars £1.45
Strawberry Balsamic Vinegar
Delicious and fruity, suited to desserts. Drizzle over strawberries to enhance the flavour or over your favourite ice-cream. Add a splash to Champagne.
Special Edition Balsamic Vinegar
White wine sherry with extracts of orange, lemon and ginger. Wonderful in salads and a treat for an exotic stir-fry.
Lemon Balsamic Vinegar
Use with Garlic Oil for a dressing. Excellent with Feta cheese salad and makes a superb marinade for fish or use with all Mediterranean cuisine.
Tomato Balsamic Vinegar
Use as a dip for crusty bread and combine with Basil Oil for a dressing.
Chilli Pepper Infused Oil
Use as a dressing or seasoning meats, combing with fruit vinegar for a sensational dressing.
Lemon Infused Olive Oil
Well suited for marinades and sauces, combing with Garlic Oil for a superb dressing.
Garlic Infused Oil
Excellent salad dressing and makes a perfect for Mediterranean cuisine.
Basil Infused Olive Oil
Delicious drizzled over a tomato and mozzarella salad. Perfect partner for Tomato Balsamic Vinegar.
Ellas Kitchen was set up by Paul Lindley, he believes his daughters generation should have the opportunity to eat better food and also to discover that healthy food can be fun, tasty and cool.
Paul thinks it's important to always approach things from a child's point of view. So, we've taken simple, natural ingredients that ooze goodness and created foods, and packaging, that should really connect with kids - with flavours, colours, textures and even names that will appeal to all of their senses.
Ellas Kitchen currently has eleven ranges. At the moment, we stock a range of these. Stage 1 and 2 baby food, stage 3 toddler food, baby brekkie, baby cookies, stacks of sticks, bakey-bakies, cooking sauces, pasta + rice, Smoothie Fruits and pack'o'snacks!
Click here to go to 'Ella's Kitchen'
We have a excellent selection of savoury and sweet oatmeal biscuits from award winning Shropshire Fine Herbs offering great tasting, handmade, fresh herbs giving a Clean and Subtle taste, impossible to replicate with commonly used dried herbs.
All the biscuits are made at Shropshire Fine Herbs bakery at Alderton Hall Farm. They source all of their herbs locally and refrain from using Pesticides or Herbicides.
Seville Orange
The sharp juices are also wonderful in cakes and pastries, giving a lovely concentrated flavour. The marmalade makes great ice cream too I stir in crisp, buttery brioche croutons to make a lovely toast and marmalade parfait. Sorry we currently do not stock these seasonings but they will soon be available.
Rosemary
It has one of those distinctive, strong flavours that convinces the palate that herbs aren't just delicate things reserved for dainty soups and sprinkling on baby vegetables. It takes hold of the taste buds with a woodsy flavour, somewhat piny, mintlike yet sweeter, with a slight ginger finish. Sorry we currently do not stock these seasonings but they will soon be available.
Chilli
Chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes. Sorry we currently do not stock these seasonings but they will soon be available.
Cumin
The pungent, powerful, sharp and slightly bitter taste goes great on nearly all meats or add it to rice and give your food a great kick. Sorry we currently do not stock these seasonings but they will soon be available.
Lovage
Use it in soups, stocks, flavored vinegars, pickles, stews, and salads. In Italy, lovage is used with oregano and garlic for tomato sauces. Sprinkle it over salads and mashed potatoes or add it to breads, pastries, biscuits, and cheeses. Sorry we currently do not stock these seasonings but they will soon be available.
We stock a variety of diffrent seasonings, so feel free to enquire .
Good selection of award winning olives from the Olive Bar.
Seasoning and Sauces Cornish Sea Salt, Pesto Sauce, Anchovies, Capers, Aubergines, Chilli Sauce.
Arborio Rice, Pasta, Tagliatelle, Spaghetti, Lasagne, Biscuits, Crackers, Aubergines, Beans and Pulses.
Salami Napoli
Spicy peppery salami, slightly coarser salami from Southern Italy.
Salami Milano
Pure port top quality traditional Italian salami.
Parma Ham
Guaranteed Designation of Origin.
Mortadella
Classic Italian Pork based meat with pistachio nuts.
Spianata Calabrese
From the Calabria region Hot fairly coarse with a bit of a kick!
Buttercross Marmalade Ham
Free range quality Ham off the bone.
Chorizo
They are excellent with punchy salad leaves such as rocket, as well as eggs, caper berries, dried beans and rice or pasta dishes. Serve air-cured salami as part of a Spanish foods platter featuring olives, roasted peppers, ham and cheese.
Pâté Forestiere
A smooth poultry based Pâté with Wild Forest Mushrooms.
Other pate available to order Lobster Terrine with Cognac, Salmon Terrine, Canard, Volaille, Campagne with Green Peppercorns. (Special Discount for Functions when whole terrine purchased)
Antipasti include Millano, Napoli and Spianata Calabrese salami, olives, artichokes, sweet peppers, semi-sundried tomatoes, Boretane Onions in balsamic vinegar.
The best way to see which antipasti you want is by seeing us in store.
Montgomery
Famous traditional cheddar over 12 months old. A superb tasting unpasteurised cheese for all those cheese connoisseurs.
Staffordshire Organic
Traditional mature cheddar winner of the Gold Award.
Elgar Cheddar
Superb mature cheddar made by Lightwood Cheese Company Worcester.
Snowdonia Cheeses
Popular Smooth Extra Mature Cheddar including the popular Black Bomber, encased in black wax.
Barbers Somerset Vintage Cheddar
Made using traditional starter cultures and rich milk from Barbers cows located in Ditcheat. With the cheese always matured for at least 24 months, it makes a deliciously creamy cheese with both savoury and naturally sweet notes.
Isle of Mull Cheddar
The cheese is strong, fruity and brooding cheddar and made from unpasteurised cows milk on the tranquil Isle of Mull farm. Whereas most cheddars are rich in yellows, Mull cheddar is more ivory in colour.
The Deli at Hodgehill supplier of a fine selection of local and continental cheeses. If you do not see what you require, please do not hesitate to ask.
English Brie
Cornish
It has a delicious mild and creamy flavour and melting, smooth texture. The rich and creamy Cornish milk gives it a characteristic yellow, buttery colour.
Channel Island
Made from Channel Island milk to give it a rich buttery taste; this is a relatively new cheese on the market.
Somerset
It is creamy with a mild, fresh flavour and a soft edible white rind. The curd is the colour of straw, as it ripens from the outside in, it becomes softer, richer and with a fuller flavour.
French Brie
Brie De Meaux
Brie de Meaux has the sweetness one would expect from a top world's cheese. Brie de Meaux delivers a very soft combination of hazelnut and fruit aromas.
Brie Du Pays
It is a unpasteurised farmhouse cheese. It has a full rustic flavour and classic runniness when ripe.
Cropwell Bishop
An excellent award winning blue stilton made at the renowned Cropwell Bishop Creamery.
Blackstick Blue
Made by Butlers with milk from pedigree cows. Distinctive orange curd, soft, smooth with a tangy finish.
Shropshire Blue
Made by Colston Bassett. Superb mellow orange curd with blue moulds. Good alternative to Stilton.
Dolcelatte
sweet milk blue veined cheese.
Oxford Blue
Full flavoured creamy British blue cheese.
Roquefort
Soft French blue cheese.
Harbourne Blue
Harbourne Blue is a goat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon, near Totnes. The powerful blue cheese has a sweet, clean and fresh taste with a creamy, melting texture.
Mango Stilton and Ginger Made by Long Clawson Dairy, the name of this cheese speaks for itself. If you like Lemon Stilton you'll love this treasure of a cheese. A blend of spicy ginger pieces with the refreshing sweetness of mango in a creamy White Stilton.
Jarlesberg
It has a yellow-wax rind and a semi-firm yellow interior. The flavour is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack.
Gouda
It is all natural sweet-curd cheese which has a nut-like flavour with an open body and is semi-soft to hard in texture.
Skip
Made by the Lightwood Cheese Company by hand, this is a great local cheese.
Manchego
It has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheeps milk.
Wigmore
It has a smooth and mild texture and the sappy fruity rich flavour can be quite sharp and crumbly when young, but with maturing, the edges begin to melt making it a velvety rich mellow tasting cheese.
Made in 'The Lightwood Cheese Company' by hand, this is a great local cheese.
Berkeswell
It has a dense textured, hard sheeps cheese which has been matured for around 4 months. A robust, complex ,sweet and nutty flavour.
Ansteys Worcestershire Sauce
An irresistible combination of Ansteys cheese and Lea & Perrins famous sauce, made with pasteurised cows milk. The result is a deliciously meaty cheese that is a perfect candidate for grilled cheese sandwiches.
Double Worcester
Double Worcester has a hard natural rind and golden interior, suitable for vegetarian made from pasteurised cows milk cheese, which won a silver medal at the British Cheese Awards in 2001. It develops a firm, flaky texture and has a nutty flavour with a gentle tang.
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Cranberry And Brie Tartlets
Prawn Curry
Penne Ziti With Roasted Vegetables
Sticky Onion Marmalade Sausages
La Caponata Estiva Summer Salad
Tagliatelle With Salmon And Sun-Dried Tomatoes
Thai Salmon Filo Pastry Parcels
Warm Chilli Chicken Salad
Thai Chicken Patties with Dipping Sauce
Stir Fried Sweet and Sour Chicken
Pork chops with Tomato and Onion Chutney
Sirloin Steaks with Shallot and Horseradish Cream Sauce
Warm Potato and Bacon Salad with Sweet Mustard Dressing
Cranberry and Brie
Tartlets
Ingredients:
• 225g shortcrust pastry
• Cranberry Sauce with Port
• 200g Brie cut into ½ inch cubes
(with rind left on)
• 1floz milk
• 1 large egg
• salt and pepper to taste
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for ½ hr. Bake the pastry cases blind for 10mins at 180°C / 350°F / gas mark 4. Remove from oven and put ½ teaspoon of Cranberry & Port Sauce in each pastry case and cover this with one or two cubes of brie.
Whisk together the milk, egg, salt and pepper and pour this mixture over the brie and Cranberry Sauce to fill up each tartlet.
Cook for approx 10-15 mins at 180°C / 350°F / gas mark 4 until raised and golden brown.
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• 1 tbsp sunflower oil
• 3-4 shallots, diced
• 1 tbsp korma curry powder
or paste
• 1 clove garlic, crushed
• 6 tomatoes, chopped
• 400g peeled prawns
• 3 heaped tbsp Curried Fruit
hutney
• A hand full of coriander leaves
• Steamed rice and lime wedges
to serve
Heat the oil in a frying pan and fry the shallots for 3-4 minuets until tender. Add the curry powder or paste, garlic and tomatoes. Cook for about 5 minuets until the tomatoes are softened.
Add the prawns and Curried Fruit Chutney. Heat through. Stir in the coriander leaves. Serve with steamed rice and squeeze the lime wedges over the dish.
Penne Ziti Roasted Vegetables
• 1 Red onion, cut into chunks
• 2 Plums or Beef tomatoes, cut
into chunks
• 3 Courgettes, Sliced
• 2 Cloves of garlic
• 75ml of good olive oil
• 50g Walnuts, chopped
• 350g Divalla Penne Ziti
• Few springs of fresh basil, torn
• 225g Mozzarella cheese, diced
• 50g Pecorino or parmezan cheese,
grated
Place the onion, tomatoes and courgettes in a large roasting tin. Crush the garlic over the vegetables and drizzle over the olive oil. Sprinkle over the walnuts and seasoning. Place in the hottest part of the oven and roast for 30 35 minutes, turning half way through.
Mean while cook the pasta according to the packet instructions. Drain the pasta, return to the pan and toss the vegetables, basil, Mozzarella and pecorino / Parmesan cheese.
• 8 Sausages
• 4 table spoons of Onion Marmalade
Cook the sausages in the oven until almost done. Drain off the fat and put the Onion Marmalade on top. Finish in the oven for 5 minuets; place the sausages on a bed of mashed potato. Stir a little red wine into the pan juices for a brilliant onion gravy.
• 8 Freselle
(Dry biscuit bread ring shaped)
• 2 Cloves of garlic, thinly sliced
• 1 Heaped teaspoons of dried oregano
• 12 Leaves of fresh basil, torn into
shreds
• 10 tbsp of good olive oil
• 4 Large ripe beefsteak tomatoes, sliced
Sprinkle the bread with 4 5 teaspoons of cold water. Mix the garlic, half of oregano and half of the basil with half of the olive oil. Pour the mixture evenly over each of the slices of bread. Sprinkle with salt and pepper. Mix the tomatoes with the remaining oregano, basil and oil. Season to taste, with salt and pepper. Cover each slice of bread completely with the tomatoes. Leave for at least an hour before serving.
• 350g Divalla Tagliatelle Verdi
• 150g Soured cream
• 150g Natural yoghurt
• 2 tbsp Freshly chopped parsley
• 2 tbsp Freshly chopped chives
• 1 tbsp Freshly Chopped basil
• 1 Clove crushed garlic
• 100g Smoked salmon, cut into
strips
• 100g Sun-dried tomatoes in oil,
drained and sliced
Cook the Tagliatelle according to pack instructions. In a small bowl mix together cream, yoghurt, herbs, garlic and toss in cold sauce; top with strips of salmon and tomatoes.
• 4 Boned salmon fillets
• 1 Pack ready made filo
pastry
• 1 Jar Thai Jelly
• Butter
Pre heat oven to 200°C/400°F/gas mark 6.
Spread a dessertspoon of Thai Jelly on top of each fillet. For each piece of salmon, brush 3 sheets of pastry with melted butter. Wrap the salmon in the pastry (butter-side in), making sure that the join is at the bottom. Wrap another buttered piece of filo pastry round each piece of salmon, scrunching the pastry at the top to create decorative frills. Brush the top with a little more butter and bake in the oven for 15 minuets.
Serve with crunchy salad, new potatoes and more Thai Jelly.
• 4 chicken breasts cut into strips
• 8 medium sized potatoes
• 1 red pepper
• 1 yellow pepper
• Salt and pepper to season
• Salad leaves
• Oil
For the marinade:
• Juice of ½ lemon (1 tablespoon)
• 1 tbsp virgin olive oil
• 3 tbsp sherry or white wine
• 1 clove garlic crushed
• 4 dsp chilli jam
Pre heat oven to 180°C / 350°F / gas mark 4
Mix all the marinade ingredients together in a deep dish and then marinate the chicken in the mixture for a minimum of an hour. Meanwhile, cut the potatoes into wedges and the peppers into strips, toss them in a little oil in a roasting tin and season. Roast the vegetables on the top shelf of the oven for approx 25 minuets or until cooked. Meanwhile, fry off the chicken with a little oil until browned then cook on the middle shelf of the oven for 10 minuets, ensuring it is cooked through. Put the salad leaves into a serving bowl, add the roasted vegetables and chicken then pour over the juices from the dish. Mix well and serve warm with a Ciabatta.
Thai Chicken Patties with dipping sauce
For the patties:
• 4 chicken breasts, roughly
chopped
• 1 clove garlic, finely chopped
• Handful fresh coriander, finely
• 4 dsp thai jelly
For the dipping sauce:
• 4-6 tbsp plain flour
• 6 dsp thai jelly
• Handful fresh coriander,
• 2 tsp red wine vinegar or
water
Put all the ingredients, except the flour, into a food processor and quickly whiz until smooth. Add approx 2 tbsp of flour, season well and mix together.
Cover your hands in the remaining flour and divide the mixture into 8 and shape into flat rounds (you may need to keep flouring your hands or add a little more flour to the mixture if it is too sticky).
Heat the oil in a large heavy based frying pan and fry the patties, a few at a time, for 2-3 minuets each side or until golden on the outside and cooked through.
Keep the patties warm in a low oven while you continue to cook the rest.
Put the Thai Jelly, coriander and vinegar or water into a small saucepan and heat through gently.
Serve the patties with the dipping sauce and a few green leaves.
• 4 chicken breasts
(Sliced into 1 ½ cm slices)
• Corn flour for coating
• 2 garlic cloves, crushed
• 2 tbsp ginger, grated
• 2 carrots, halved
lengthways and sliced
thinly at an angle
• ½ onion, halved and sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• handful oyster mushrooms
• handful bean sprouts
• 120g fresh pineapple,
diced
• 50ml vegetable oil
• 4 spring onions, sliced
• Salt and pepper
• Chinese five spice
• 2 tbsp soy sauce
• 1tbsp white wine
• 3 tbsp of grated ginger
Seasoning:
• 150g tomato & pepper
ketchup
• 200ml water
Put the marinade ingredients in a bowl and add the chicken, mix well. Leave to stand for 12 minuets then roll the chicken in corn flour until coated. Heat some oil in a pan until almost smoking hot and deep fry the chicken for a couple of minuets until crisp. Place on to a tray and set aside. Heat the remaining oil in a frying pan and add the carrots, onion, peppers, oyster mushrooms and bean sprouts. Stir fry quickly for 1 min. Add the fried chicken, pineapple and a pinch of Chinese five spice, mix well and season.
Serve with rice or noodles and garnish with chopped spring onion.
• 4 pork chops
• 8 dsp Tomato & Onion
Chutney
• 80g cheddar cheese,
Preheat a grill to high. Put the chops onto a grill pan and grill for 7 minuets. Turn over and grill for another 7 minuets. Top each with 2 dsp Tomato & Onion Chutney. Sprinkle over the grated cheese and grill for another 2-3 minuets or until the cheese has melted and the pork chops are cooked through.
Serve the chutney chops with hot creamy mashed potato and steamed green beans.
Sirloin Steaks with Shallot and Horseradish Sauce
• 4 x sirloin steaks
• 400g shallots, sliced
• 60g unsalted butter
• 145g Strong Horseradish &
Cream Sauce
• 150g double cream
• 2 cloves garlic, crushed
• 50g Organic Tarragon
Mustard
• salt and pepper
Melt the butter on a low heat in a thick bottomed pan. Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside. Return the pan to the heat, pan fry the steaks for 3 minuets each side for medium rare. Cook for longer if you prefer. Transfer to warm plates to rest. Place the double cream in a pan and gently heat until the amount is reduced to a third. Add the shallots, garlic, Tarragon Mustard and Strong Horseradish & Cream before pouring over the steak.
Serve with beans and mash or crunchy green salad.
• 450g Salad Potatoes 8 Rashers
Streaky Bacon
• 50ml Sweet Mustard Ketchup
Boil the potatoes until just cooked. Chop and fry the bacon until crispy, remove from heat and keep warm. Drain and cube the potatoes and fold together carefully with the cooked bacon. Dress with Sweet Mustard Ketchup. Serve warm with a crisp green salad. This salad can be topped with a warm poached egg.
All recipes are Courtesy of the Tracklements company
The Tracklement Company Ltd.
