Broadwindsor Community Film Club – Friday 19th April

At 7.30pm at the Comrades Hall Friday, 19th April, Broadwindsor’s Community Film Club will be showing…

The Old Oak (15)

Directed by Ken Loach and starring Dave Turner, Elba Mari and Claire Rodgerson.
Running time: 113 mins.

The Old Oak is a special place.  Not only is it the last pub standing, but it’s also the only remaining public space where people can meet in a once thriving mining community that has now fallen on hard times after 30 years of decline.  TJ Ballantyne (Dave Turner) the landlord hangs onto The Old Oak by his fingertips and his predicament is endangered even more when the pub becomes contested territory after the arrival of Syrian refugees who are placed in the village without any notice.  In an unlikely friendship, TJ meets a curious young Syrian Yara (Ebla Mari) with her camera.  Can they find a way for the two communities to understand each other? So unfolds a deeply moving drama about their fragilities and hopes.

  • Doors open at 7pm for 7.30pm.
  • Film Club members – Free entry
  • Guests – £4 (cash please)
  • Refreshments available, including a cash bar.
  • Tickets can be booked in advance by contacting:
    Emma Myersbroadwindsorem@gmail.com or
    Margaret Wing01308 867252

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey Kittwhistle, Seaborough #Dorset #WestDorset #Community #Village #April2024 #CommunityFilmClub #KenLoach #TheOldOak #N
ightAtTheMovies #OffToTheFlicks, #BeKind #BeSafe #StaySafe

The Broad Palate – April ’24

Slow cooked Chinese Beef with Ginger (serves 4)

As with many dishes, this is even better the next day, so make a day or two ahead if possible, and keep in the fridge. Delicious with jasmine rice and pak choi. You can also make this in a slow cooker.

  • 2 onions, roughly chopped
  • 50g ginger,  peeled and chopped
  • 4 cloves garlic, roughly chopped
  • 1 tsp ground black pepper
  • 1 small pack coriander, stalks and leaves separated
  • 1250g thick slices stewing steak,  cut into large cubes
  • Vegetable oil for frying
  • 100g dark brown muscovado sugar
  • 2 tsp Chinese five-spice
  • 5 whole star anise
  • 100ml dark soy sauce (or 50/50 dark and light)
  • 2 tbsp tomato puree
  • 500ml beef stock (from cubes)
  • 1 tin water chestnuts, drained

Method:

Blitz onions, ginger, garlic and coriander stalks in a food processor to a paste.
Heat 2 tbsp oil in a large, ovenproof pan and brown meat in batches. Set aside.
Heat oven to 160C/140c fan/gas 3.
To the same pan, add the paste with a good splash of water and cook gently until soft. Keep adding splashes of water to stop it sticking.
Stir in five-spice,  star anise and a scant teaspoon of ground black pepper. Cook for 1 minute.
Add the beef and any juices, plus sugar,  soy sauce and tomato puree.  Stir in enough stock to cover and bring to a simmer.
Add water chestnuts. Cover and cook in the oven for two and a half hours or until tender.
Remove beef and keep warm.
Boil the sauce to thicken (or slake 1-2 tbsp cornflour with water, stir in and cook for 2 mins) and reunite with the beef.
Sprinkle with coriander.

Saucy St. Clements Pudding 

This is a good springtime dessert,  fresh and zingy. Don’t worry if the mixture seems very liquid – that’s what gives you a light sponge on top and a delicious sauce underneath. If you prefer limes to oranges,  use two limes instead of the orange and increase the sugar to 200g.

  • 180g caster sugar
  • Zest and juice of 1 lemon and 1 orange
  • 50g butter
  • Extra lemon juice to make the above up to 100ml
  • 3 eggs,  separated
  • 50g sifted plain flour
  • 250ml milk (preferably not skimmed)
  • 1 tsp vanilla extract

Method:

Heat oven to 180C/fan 160C/gas 4.
Beat or blitz butter, sugar and zests until paler in colour.
Mix in citrus juice (100ml in total), yolks, flour, milk and vanilla until you have a thin, smooth batter.
Whisk egg whites until firm but not stiff, and fold into batter.
Pour into a 1.5L buttered ovenproof dish and place in a baking tray half filled with hot water.
Bake for 45-50 minutes until the top is lightly browned and just set.
Serve warm, with cream or ice cream.

Many thanks to Ann Shaw 🙂

Bon Appetit!

The Bishops' Kitchen
To revisit the Bishops’ Kitchen recipes provided by Richard Childs – please click HERE 🙂