At 7.30pm at the Comrades Hall Friday, 21st March, Broadwindsor’s Community Film Club will be showing…
Wicked (PG)
(Running time: 2 hours & 45 minutes)
DIRECTOR: JON M. CHU CAST: CYNTHIA ERIVO, ARIANA GRANDE, JEFF GOLDBLUM
Elphaba, a misunderstood young woman because of her green skin, and Galinda, a popular girl, become friends at Shiz University in the Land of Oz. After an encounter with the Wonderful Wizard of Oz, their friendship reaches a crossroads.
Watch the trailer HERE.
Doors open at 7pm for 7.30pm.
Film Club members – Free entry
Guests – £4 (cash please)
Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary, broadwindsorfilmclub@gmail.com
Well done to The Knapp Inn in Beaminster for raising funds for Dorset Air Ambulance, an essential service for those of us living in rural and coastal areas.
As well as collection boxes around the bar, funds are regularly donated through the pub’s weekly ‘Meat Draw‘ on Friday evenings.
Customers can purchase a £1 ticket anytime throughout the week. Tickets are drawn at 6pm on the Friday and meat prizes distributed forthwith.
The £280 shown was over a six week period
This Freehouse offering a selection of Real Ales, shows both Sky & BT Sports & is open 7 days a week,12 noon – 11pm.
A lunch-type duo this month. Happy St. David’s and St. Patrick’s Days (both Welsh by birth, so I’ll celebrate twice – any excuse).
Carrot and Coriander Soup – serves 4-6
A quick and easy lunch. This teams up well with the soda bread. (If coriander is a no-no for you, instead use 1 level teaspoon dried thyme, added at the same time as the ground coriander).
1 large knob of butter;
1 medium onion, chopped;
500g carrots (weight after peeling);
1 large potato, peeled and cubed;
2 heaped teaspoons ground coriander;
1100ml chicken or vegetable stock; 1 small pack coriander*, leaves and stalks chopped separately;
2 teaspoons sugar;
juice of half a lemon;
Salt and white pepper to season.
Method:
In a large saucepan, melt the butter and add the onion.
Add a pinch of salt and cook gently until softened (10-15 minutes).
Add the ground coriander and the potato – stir well and gently cook for a further 5 minutes.
In with the carrots and stock, then bring to the boil, lower the heat and simmer until the vegetables are soft.
Take off the heat and add the sugar and lemon juice.
Blitz with a stick blender or process until smooth, then add the coriander and blitz again briefly until the soup is flecked with coriander.
Season to taste with the salt and white pepper.
*Factoid – one of those ‘love-or-hate’ flavours – turns out that it’s not just a matter of preference… apparently, genetic variants in our taste receptor genes play a major role in how we perceive the taste of coriander!
Feta and Beetroot Soda Bread
Delicious with soup, but also a revelation when toasted, buttered and drizzled with honey for breakfast. If you don’t have buttermilk, use the same quantity of milk with a squeeze of lemon juice and let it sit for 10 minutes before using.
2 medium raw beetroot (+/- 250g), peeled and coarsely grated;
365ml buttermilk 500g plain white flour, plus extra for dusting;
1 heaped teaspoon bicarbonate of soda;
1 teaspoon salt;
200g feta, crumbled;
2 sprigs rosemary, leaves only;
1 handful mixed seeds (optional)
Method:
Heat the oven to 200°C/180°C fan/gas 6.
Peel and grate the beetroot (rubber gloves advisable!) then squeeze out as much liquid as possible.
Combine the flour, bicarb and salt in a large bowl. Add the buttermilk and start to bring the ingredients together using a wooden spoon.
When it has almost come together as a dough, tip it out onto a board, then gradually and gently incorporate the beetroot, feta and rosemary. No need to knead!
Shape the dough into a round loaf and flatten slightly, then lightly mark into quarters with a sharp knife. Sprinkle with the seeds, if using.
Transfer the loaf onto a floured baking sheet. Bake for 30 minutes or until golden and cooked through.
After a decade in London, 29-year-old Rona returns home to Scotland’s otherworldly Orkney Islands. Sober yet isolated, she struggles to shake off the shadows of a troubled childhood and the turbulence of her recent city life. However, as Orkney’s wild landscapes and welcoming community begin to fill her inner world, Rona gradually confronts her past, embarking on a path of healing and rediscovering hope for the future. Based on Amy Liptrot’s best-selling memoir, The Outrun is a raw and powerful drama that explores addiction, recovery, and mental health, revealing how nature and human connection can restore life and rekindle hope.
Watch the trailer at www.youtube.com/watch?v=YgzzDQ3OpOk
Doors open at 7pm for 7.30pm.
Film Club members – Free entry
Guests – £4 (cash please)
Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary, broadwindsorfilmclub@gmail.com
Traditionally made with lamb, I prefer to use either beef mince or Quorn mince. N.B. Quorn is quite thirsty, so if using it you will probably need to add some extra stock or water as you go along (go by eye).
Re the garlic and ginger – it’s handy to stash some frozen garlic and ginger cubes in your freezer (around £1.25 per pack from most supermarkets) – really quick and easy.
Serve this Keema with rice and your preferred curry sides (or top it with mash for a curried cottage pie).
2 tablespoons vegetable or sunflower oil
450g minced beef (5%-12% fat) or Quorn mince
I large onion, 2 stalks of celery (de-strung) and I large carrot – all finely chopped or whizzed in a food processor
1 tablespoon plain flour
2 bay leaves
1 red pepper, diced
1 tablespoon grated ginger and 3 crushed cloves garlic
1 teaspoon garam masala
1 teaspoon (or to taste) chilli powder
2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon turmeric
4 tablespoons tomato purée
1 heaped tablespoon mango chutney
1 mugful frozen peas
500ml beef or veg stock
salt, to season
chopped fresh coriander to serve (optional).
Method:
Heat the oil in a large, lidded frying pan and cook the onion, celery and carrot with a sprinkle of salt over a medium heat until softened (+/-10mins), adding a splash of water if sticking.
Add the mince and cook until browned, then stir in the flour, garlic and ginger and cook for a couple of minutes.
Add the spices and tomato purée and mix thoroughly, cook, stirring, for a further two minutes.
Add the bay leaves, red pepper and stock, bring to the boil and then simmer gently for around 20-25 minutes until the curry has thickened – add more water if needed.
Add the peas and the mango chutney towards the end of cooking. Check seasoning and add salt to taste.
Salted Caramel and Chocolate Mousse (makes 2 generous portions or 4 small)
Not the healthiest dessert you’ll ever eat – but once a year is ok, I reckon – so Happy Valentine’s
2 Mars bars (around 80g total weight), chopped small
240ml double cream
70g condensed milk
¼ teaspoon sea salt
small Flake bar, crumbled, or a little grated chocolate, to serve (optional).
Method:
First of all, divide the cream into 3 lots of 30ml, 50ml and 160ml.
Place the chopped Mars bars in a small pan along with the 30ml portion of cream, and gently melt over a very low heat. Stir continuously until everything is melted and combined into a thick sauce.
Add salt to taste, remove from heat and set aside.
In a mixing bowl, whisk the 160ml cream portion and the condensed milk together until the whisk leaves a trail, and the mixture is thickened but not stiff.
Using a metal spoon, fold in the melted chocolate mix and decant into glasses or dessert bowls.
Chill in the fridge, uncovered*, for 3-4 hours until set.
Whip the remaining 50ml cream and spoon on top of the mousse, then decorate with some crumbled Flake or grated chocolate.
*When chilling a mousse or cheesecake in the fridge, I have found to my cost that it’s better to wait an hour or so before covering with cling-film, until the dessert has reached fridge temperature. This avoids condensation collecting on the inside of the cling-film and dripping onto the dessert.
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An economical and umami-rich alternative to the meat-based bolognese version – great with pasta/lasagne, as a cottage pie topped with mash, or add chilli and kidney beans/curry powder or paste for two further options! I usually double the recipe and freeze for a rainy day. Top with some additional fried garlic mushrooms before serving, if desired.
250g mushrooms
1 onion/1 large carrot/2 sticks celery all finely chopped
2 tbsp olive oil
3-4 cloves garlic, crushed
1 can green lentils, drained
1 can chopped tomatoes
250ml veg stock
125ml red wine (or more stock)
3 tbsp tomato purée
40g walnuts, finely chopped (optional)
3 tbsp soy sauce
1 tsp dried thyme
2 bay leaves
2 tsp smoked paprika (sweet, not hot!)
1 tsp miso paste or 1 tbsp mushroom ketchup or Worcestershire sauce (optional)
small bunch parsley, leaves only, chopped
sugar (optional),
salt and pepper to taste
Method:
Heat the oil and fry the onion, carrot and celery over a medium heat for around 15 minutes until soft.
Add the mushrooms, cook for a further 10 minutes, then add the soy sauce, garlic and lentils.
Add the wine, if using, and cook for a couple of minutes before adding in the tomatoes, stock (plus 125ml extra if not using wine), purée, thyme, bay, smoked paprika, and miso/ mushroom ketchup/ Worcestershire sauce, if using.
Bring to the boil, then turn down heat and simmer for 40-45 minutes, stirring occasionally to avoid the ragù sticking, until all the flavours are combined.
Alternatively, transfer to an ovenproof dish and cook, covered, at 180°C for the same length of time.
Stir in the chopped parsley. Season to taste with salt and pepper (and a little sugar, if needed).
Remove the bay leaves before serving and top the ragù with garlic mushrooms, if desired.
Quesadillas – makes 1
Something nice and easy after the Christmas cooking marathon. To be honest, this isn’t even a recipe – just a really handy, easily thrown together meal/snack at any time of day. The fillings below are only suggestions – just add whatever you fancy (but don’t leave out the cheese!).
2 large tortilla wraps
1 large handful grated cheddar (or other cheese)
1 slice ham, chopped
1 spring onion, chopped
a few sliced olives
a dash of chilli sauce or mango chutney.
Method:
Have all your ingredients ready. Heat a large, non-stick frying pan and place one wrap in the pan.
Quickly sprinkle the cheese over it as evenly as possible, followed by the other ingredients.
Cover with remaining wrap and press down. Keep checking the underneath and carefully flip over when golden brown.
Cook on the other side for a minute or so, then slide onto a plate or board and slice into quarters.
Enjoy with your favourite dip or ketchup.
At 7.30pm at the Comrades Hall Friday, 17th January, Broadwindsor’s Community Film Club will be showing…
Thelma (12)
(Running time 1 hour 39 mins.)
DIRECTOR: Josh Margolin CAST: June Squibb , Parker Posey, Clark Gregg
Inspired by a real-life experience of director Josh Margolin’s own grandmother, THELMA puts a clever spin on movies like MISSION: IMPOSSIBLE, shining the spotlight on an elderly grandmother as an unlikely action hero. With infectious humour, Margolin employs the familiar tropes of the action genre in hilarious, age-appropriate ways to tackle aging with agency. In the first leading film role of her 70-year career, Squibb portrays the strong-willed Thelma with grit and determination, demonstrating that she is more than capable of taking care of business – despite what her daughter Gail, son-in-law Alan, or grandson Danny might believe.
Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary, broadwindsorfilmclub@gmail.com
Weldmar Hospicecare’s Christmas Treecycle is back, where you can book a collection for your real Christmas tree, in return for a suggested minimum donation of £10 per tree. More HERE.
If you need any further help, or have additional questions about a booking you have made , please call Weldmar’s Fundraising Team on 01305 261800 during office hours.
Weldmar are always on the lookout for people to help with collections this coming January who could either drive their own van or truck on a collection route, or be navigators and additional helpers to assist with loading up the trees. You’ll need to be fit and able to move trees up to 8ft tall onto and off vehicles. If you can help or to find out more – click HERE.
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