Day: 31 August 2020

Clothes Banks By School Empty & Ready For More

The two big clothes banks located just outside the school gates have just been emptied after being full for over a week.  The P.T.A. did receive lots of messages and thanks to everyone for their patience.
Village resident, Hazel Catton stated that they usually are emptied every two weeks and as she lives around the corner, usually notices if they should fill up before then.  Any queries, please message her through Facebook.
Deposits can be made at any time.  All of the clothes donated raise vital funds to help support our village school.

Thank you for all donations so far – please keep them coming!

#Broadwindsor #BroadwindsorSchool #PTA #WestDorset #Dorset #Recycling #ClothesBank #StaySafe

The Bishops’ Kitchen – Sept 20

This month you have two Chutney Recipes to help use up this seasons’ apples.  Both these chutneys will be great with cold cuts at Christmas.

SPICY PLUM & APPLE CHUTNEY

1 garlic bulb, thumb-sized piece fresh root ginger,  2 large onions, 1kg Bramley apples, 3 star anise, 1tsp cumin seed, 1 cinnamon stick, 500ml bottle cider vinegar, 1tbsp salt, 1kg plums, 450g golden caster sugar. 4-5 sterilised jars.

Prepare the ingredients. Peel the garlic cloves & cut into slivers. Peel & thinly shred the ginger. Halve & thinly slice the onions, then put them in a large pan with the garlic & ginger. Peel, core & chop the apples, then add to the pan with the spices, vinegar & salt. Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat & cover. Simmer for 30 mins until the apples are cooked & pulpy. Stone & quarter the plums, then add to the cooked apples with the sugar. Stir well & leave to simmer uncovered for 40 mins stirring often until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars, seal & label. This chutney is best kept for a month before eating as the vinegar needs time to mellow.

INDIAN CHUTNEY

450g cooking apples, peeled & chopped, 50g salt, 580 ml malt vinegar, 450g soft brown sugar, 225g sultanas, 110g raisins, 2 cloves garlic (crushed), 1tbsp chopped fresh red chilli or tsp chilli powder, 1tsp mustard powder,  ½ tsp ground ginger, 1tsp curry powder.

Place chopped apple into a large bowl, sprinkle with salt between the layers & cover. Leave to stand in a cool place overnight. Drain thoroughly. Place apples in pan with 140 ml vinegar. Bring to the boil, reduce heat & simmer for 10 minutes. Pour remaining vinegar into another pan with sugar & gently heat until dissolved. Bring to boil & boil for 5 mins. Add to the apple mixture, stir in sultanas & raisins & cook for 10 minutes. Mix garlic, chillies, mustard, ginger & curry powder with  little water .Stir into the apple mixture. Bring to the boil, then reduce heat & simmer for 30 mins or until thick. Pour into warm jars  & seal.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Cooking #Recipe #Chutney #Apples #Plums #Indian  #Delicious #StaySafe