Maule & Maule Food & Drink

15/12/2023

Our last festive lunch of 2023 at TheHaberdashery
Signing off for the year - Merry Christmas everyone 🎄

10/10/2023

27/07/2023

Sharing some news…

30/03/2023

We are haberdashery_events today for their corporate showcase alongside 360 Event Hire The Scottish Gantry Dakota Hotels, AudioCP and The Evolve Group

Send a message if you want to learn more about this great space for your next event.

23/03/2023

Looking forward to our Corporate Showcase next week!

Drop in between 10am - 1pm and come see how we can make your next event a success. From conferences, team days, product launches, networking events, private dining experiences and more!!

RSVP to [email protected]

We’ll be joined by some of the best suppliers in the industry to cater to all of your event needs!

🥃
🎤
🏨
🪑
🍴
✨

Ps. Breakfast bar, mimosas and goody bags included!

30/12/2022

Our last event of 2022 and it’s at our favourite venue - The Haberdashery, Glasgow (haberdashery_events)
It’s chilli on the menu tonight for a special themed party!

WILD FIG shared a post on Instagram: "Our last event of 2022 and it’s at our favourite venue - It’s chilli on the menu tonight for a special themed party!". Follow their account to see 898 posts.

03/11/2022

27/10/2022

Squash, Potato and Coconut Curry 🎃

It’s that time of year when things begin to turn a little bit spooky. The nights have become darker and longer, pumpkin lanterns are popping up all around the neighbourhood illuminating gardens and porches with their hand carved scary faces. It can only mean one thing - Halloween has come around for another year.

In keeping with the pumpkin theme, I’ve made a butternut squash, potato and coconut curry which is perfect to serve when everyone has come in from the cold. Butternut squash is part of the pumpkin family and for me it’s one of the tastiest, a lot of what is sold as “Halloween pumpkins” are just that, big and great for carving and turning into lanterns but not really for eating.

This simple one pot dish can be made in advance then just warmed up when needed. You can adjust the level of spice and chilli heat to suit everyone by serving condiments like fish sauce, garlic chilli paste, pickles and peanuts - giving everyone the opportunity to customise their own meal.
Serve with rice and or breads.

Spooky Squash, Potato and Coconut Curry (vegan)
Serves 4
🎃
Ingredients
1 onion, peeled and chopped
1 green chilli
20g ginger, peeled
2 cloves garlic, peeled
Small bunch coriander, chopped
2 limes
Veg oil
400g butternut squash, peeled, diced and par boiled
300g potato, peeled, diced and par boiled
1 tin coconut milk
Sea salt flakes and freshly ground black pepper

Method
1. In a food processor blitz the onion, chilli, ginger, garlic, half the coriander and slice of lime peel, adding oil little by little until a paste has come together.
2. Fry the paste in a large pan until it becomes aromatic, about five minutes. Add squash and potato stirring gently to combine.
3. Add coconut milk and simmer gently till potato and squash is cooked through.
4. Season to taste, finish with chopped coriander and a skoosh of lime juice.
5. Serve with rice and condiments.

words and recipe - Justin Maule

04/09/2022

Back home after a busy day…
Thanks to everyone who stopped by our table
It was lovely to connect and look forward to chatting with some of you soon! 🥂

18/08/2022

14/06/2022

Such a beautiful venue...
Today

08/04/2022

This is an incredible amount... 🙌 💙💛💙

22/03/2022

Thank you so much for all your kind donations, we have now reached £22,404 …….. how amazing is that! We are absolutely blown away by your kindness. We have lots of boards ready so please pop in to collect them if you have ordered. Please be aware…. We are closed tomorrow ( Wednesday ).
Watch out on our page here…. We have some super exciting announcements coming up.
It’s Mother’s Day on Sunday so Saturday might be best avoided for board pick ups ….. it’s a wee shop and will be very busy. Keep watching and thank you all. 🙏🙏❤️

17/03/2022

Order now - these amazing boards are available for a great cause.
Check out Paul Hodgkiss Designs to find out what it’s all about and link is here::
https://www.justgiving.com/fundraising/wwwjustgivingfundraisingpaulhodgkissdesigns

25/10/2021

Well done Mogwai 👍
A great night was had serving crew and evening canapés at the awards!

21/09/2021

📣 I am delighted to announce that I have been selected as a Food Tourism Ambassador by Scotland Food & Drink.

A new programme which will place food tourism at the heart of the recovery of Scotland’s tourism and food and drink sectors.

Alongside 24 other Regional Food & Drink Tourism Ambassadors - each of whom will play a key part in raising Scotland’s profile as a global food tourism destination and champion every region across Scotland - we will be working with our local communities and regional food groups to promote Scotland as a destination for fantastic food tourism experience. I look forward to seeing what we can achieve together.

11/08/2021

And we are back...
Day 2 of the Polestar event SWG3 serving food / drinks and amazing coffee with Fallen Tree Coffee for customers test driving the

11/07/2021

We are back!
Happy to share that Justin is now in remission and we are now looking ahead to what’s next for Wild Fig.
We’ve some upcoming bookings to start with and looking for some experienced waiting staff to work with us on an event by event basis.
If it’s of interest please email Nicola: [email protected]

11/03/2021

Lovely to see Justin included in SheerLuxe - ‘’30 Presentation Tips From Top Food Stylists’’

https://sheerluxe.com/life/30-presentation-tips-from-top-food-stylists

SheerLuxe.com is an online lifestyle magazine featuring news and views on the latest and most desirable fashion, beauty, wellness and lifestyle products, brands and goods on offer.

19/02/2021

Next steps...
Justin has asked me to pass on his thanks for all the lovely messages he has received.
Today he starts chemotherapy - a nervous day but he is feeling positive and is in good hands I’m sure. 👍 Beatson Cancer Charity

05/02/2021

3 1/2 years ago Justin started his weekly recipe contribution in the Daily Record Saturday magazine - delivering fresh content and photos each week.
Times however are a changing at Wild Fig and we have now decided that it’s time to move on. We’re very much looking forward to what comes next!

30/01/2021

Our kids version of banana loaf 🍌 - was delicious 😋

25/01/2021

haggis clapshot fritters with malt whisky dipping sauce
- One from the archives but the perfect recipe from chef, Justin Maule and a beautiful of Glengoyne Highland Single Malt Scotch to accompany your
Recipe 👇
200g haggis, cooked, cooled and forked through
100g turnip, cooked, mashed and cooled 100g potato, cooked, mashed and cooled sea salt and pepper to taste
2 free range eggs, beaten
100g plain flour
200g panko bread crumbs
oil for frying
200ml double cream
100ml beef stock
2 or 3 drams of your favourite malt
1. Combine haggis, potato and turnip and season to taste.
2. Shape mix into even bite size portions then chill for 30 mins to firm up.
3. Meanwhile get the dipping sauce ready, reduce stock by half then add cream and bring to the boil, turn down to a simmer and add the whisky, continue to reduce till it thickens enough to coat the back of a spoon. Keep warm.
4. Crumb bites by dredging in flour then dipping in the egg to coat and finally the breadcrumbs.
5. Bring the oil in your fryer up to 180c and carefully cook in batches till they are piping hot and golden brown.
6. Serve hot with the sauce on the side for dipping.

22/01/2021

As you know from our last post we are pausing production for a short while, which was due to start early January to replenish our stock.
Please contact our stockists for current availability and we have just 9 jars left of our Seville Orange and Vodka Marmalade with Black Pepper. If you fancy a jar DM me and I’ll send you a link to purchase. 🍊

18/01/2021

WILD FIG is on pause just for the moment...
We have received quite a few emails asking when our food delivery service is up and running and thought it would be good to share an update as it might be a couple of months before we are good to start again.

On Hogmanay we got news that Justin has testicular cancer and as he now awaits the next steps and treatment our family business has to take a wee break - staff have been fantastic!

He will be back cooking just as soon as he can👍

08/01/2021

With the festive season over we are taking an extended break from our weekly Food Delivery.
We should be back delivering soon!

We can however deliver our wine list and grocery / ambient items Glasgow wide and will keep the discount code on the wine until stocks last.

All orders placed will be delivered Friday 15th January.

02/01/2021

Today’s is Garlic and chilli prawns - find it below 👇and on p.8 of today’s Daily Record Saturday

Let’s start the new year with a fragrant, chilli spiced dish of sautéed king prawns. This is a favourite of tapas bars in Spain and beyond and like many tapas dishes, it’s a combination of being simple to prepare and using the best ingredients you can find.

While sourcing the best prawns would be the obvious first step, this is in fact not a problem as we have such a wealth of seafood available in Scotland. The ingredient that is essential to this dish is the garlic - use only the freshest, plumpest you can find as it infuses the oil and compliments the taste of the prawns perfectly.

I don’t know about you, but after all the festivities and many big meals including desserts and cheese, more cheese and then some more cheese for good measure, I find that a simple dish like this served with some crusty bread is the perfect tonic. This can be prepared, cooked and served in about ten to fifteen minutes so it’s ideal for a quick lunch or late supper - a chilled glass of Manzanilla Sherry or a white Rioja would be the perfect tipple. Happy new Year.

Garlic and chilli prawns

Ingredients, serves 2
200ml olive oil
4 juicy garlic cloves, 2 crushed and 2 thinly sliced
2 tsp chilli flakes
16 king prawns, peeled but tail on
Juice of a lemon
Small bunch of flat leaf parsley, chopped
Crusty bread, to serve


Method
1. In a frying pan add the oil, garlic and chilli and cook over a fairly high heat.
2. As the garlic begins to brown add the prawns and cook for around a minute or two ensuring prawns are cooked.
3. Serve immediately with a skoosh of lemon, chopped parsley and crusty bread.

words and recipe - Justin Maule