Tag: #Enjoy

Tikka Trak Tonight – 4-8pm

Visiting Broadwindsor village tonight and parking in the bay outside the primary school, Tikka Trak‘s mobile Indian Street Food van will be there.

Pre-orders can be made up until 3pm on 07843 199 781

#Broadwindsor,#Drimpton,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#2022#TakeawayFood,#TikkaTrak,#IndianStreetFood,#GiveYourselfANightOffCooking,#PreOrder,#Enjoy,#BeKind,#BeSafe,#StaySafe

 

Tikka Trak Tonight – 4-8pm

Visiting Broadwindsor village tonight and parking in the bay outside the primary school, Tikka Trak‘s mobile Indian Street Food van is back!

Pre-orders can be made up until 3pm on 07843 199 781

#Broadwindsor,#Drimpton,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#2022#TakeawayFood,#TikkaTrak,#IndianStreetFood,#GiveYourselfANightOffCooking,#PreOrder,#Enjoy,#BeKind,#BeSafe,#StaySafe

‘The Devil’s Violin – The Beast in Me‘ At Drimpton

There are still tickets remaining for the Artsreach presentation of ‘The Devil’s Violin – The Beast in Me‘ on Sunday, February 20th at 7.30pm at Drimpton Village Hall.
Imagine a world where the lines separating humanity and animals have blurred, in which dark forests contain refuge as well as danger, and where blood is not always thicker than water…
‘The Beast In Me‘, is a masterfully woven tapestry of stories from long ago about our perception of beauty and the value of kindness. Epic narratives are evocatively brought to life by master storyteller, Daniel Morden, and with sublime stringed accompaniment from virtuoso musicians Sarah Moody (cello) and Oliver Wilson-Dickson (violin).
Expect a charming, chilling and thrilling evening’s entertainment: “A scintillating combination of music, sound and story” – The Times.
  • Tickets £10 (under 18’s £5)
    Available from Francesca Hurrell 01308 867617 or via Artsreach.co.uk.
  • Bar available
#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#DAONB,#Village,#Music,#TheBeastInMe,#Enjoy,#Artsreach,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – February ’22

Forcing rhubarb involves preventing light from reaching the crowns of the rhubarb plants, which triggers the production of delicious pale stalks perfect for cooking. Forced rhubarb is softer and sweeter than rhubarb harvested in the early summer. It’s a real treat to eat fresh when spring is still on its way and of course, cook.  This month, Richard gives us two recipes for forced rhubarb. Enjoy!

RHUBARB & GINGER MUFFINS

  • 350g plain flour
  • 1tsp baking powder
  • ½tsp salt
  • 325g brown sugar
  • ½ lemon
  • 250ml milk
  • 1 orange zest only
  • 2 pieces stem ginger  finely chopped
  • 1 large egg
  • 100g butter, plus 1 tbsp extra melted butter
  • 300g rhubarb finely chopped

Method:

In a large mixing bowl place the flour, baking powder, salt and 225g brown sugar. Mix then make a well in centre.
Squeeze a few drops of lemon juice into the milk & set aside for a couple minutes.
Place grated orange zest, ½ the stem ginger, the egg, 100g melted butter & the milk mixture into the bowl & beat thoroughly. Fold in the chopped rhubarb.
Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g brown sugar, the extra tbsp of melted butter & the rest of the stem ginger, mix until it looks like a crumble topping, then then sprinkle over the muffins.
Bake for 25 mins @ 180c/gas mark 4 until the sugar turns golden & crispy & the muffins are cooked through.
Serve with warm custard or crème fraiche for a lovely pudding.

RHUBARB & CARDAMON CUSTARD CAKE

  • 160g unsalted butter, softened, plus extra for greasing,
  • 275g rhubarb
  • 190g golden caster sugar
  • 5 green cardamom pods
  • 3 eggs
  • 2tsp vanilla extract
  • 3tbsp custard powder
  • 200 self raising flour
  • 45g soured cream

Pre heat the oven to 170c/gas 3 lightly butter a 900g loaf tin & line the base & sides with baking parchment.

Method:

Cut some of the rhubarb stalks into lengths to snugly fit the width of the loaf tin. Cut the remaining rhubarb into 2cm pieces. Toss all the rhubarb with 30g sugar in a bowl & set aside. Lightly crush the cardamom pods then tip out the black seeds {discarding the husks} & grind to a rough powder in a pestle & mortar.
Beat the butter & remaining 160g sugar together with electric beaters until light & mouse-like. Add the eggs, one by one beating between each addition.  Beat in the ground cardamom, vanilla extract, a pinch of salt & the custard powder.
Fold in the flour then the soured cream & the 2cm rhubarb pieces{reserving the longer lengths} along with any rhubarb juices.
Spoon into the prepared tin & smooth the top. Tightly pack the reserved rhubarb lengths horizontally over the surface.
Bake for 1 hour-1 hour, 10 mins or until a skewer comes out clean. Cover with foil after 50 mins if its browning to much.
Cool in tin for 10 mins then onto a wire rack to cool completely.


All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Rhubarb,#CustardCake,#Muffins,#Enjoy,#BeSafe,#StaySafe

 

Loshn – An Artsreach Event – Friday, 4th February

Broadwindsor Comrades Hall, together with Artsreach invite you to journey through the origins of Eastern European music through to 1950’s America and beyond!

Loshn are a Klezmer trio exploring the traditional music of Ashkenazi Jewish Culture. Their intimate chamber music style arrangements speak, sing and dance with the tradition’s distinct Yiddish accent and vocabulary.

Collectively bringing together over 30 years of experience, the members of Loshn are an exciting collaboration between some of the UK’s most established and acclaimed Klezmer musicians and the next generation of Klezmorim. Fiddle player Anna Lowenstein and clarinetist John McNaughton are joined on accordion by Susi Evans (She’koykh / The London Klezmer Quartet), performing intimate, chamber music style Klezmer.

Here is a 2 minute taster….


Tickets, which must be booked in advance:

  • £10 Adult
  • £5 Under 18 yrs.

Available from: www.artsreach.co.uk or broadwindsorem@gmail.com or by calling Margaret Wing on 01308 867252.

A bar and refreshments will be available.

Please note – We encourage our audience to continue to wear masks, particularly when moving around the hall.  Hand sanitiser will be available and please be conscious of social distancing during your visit.

 

#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#DAONB,#Village,#Music,#Loshn#Klezmer,#Enjoy,#Artsreach,#BeKind,#BeSafe,#StaySafe

 

The Bishops’ Kitchen – January ’22

Recipes for two winter warmers:

STEAMED VENISON PUDDING:

  • 675g boneless venison from shoulder or neck
  • 25g plain flour
  • 2 sliced onions
  • 175g chestnut mushrooms cut in half
  • 50g butter
  • 1 and a half tsp ground cinnamon
  • half tsp ground cloves
  • 2tsp crushed juniper berries
  • 1tbsp course cut marmalade
  • 225ml Guinness
  • 2tsp soy sauce
  • 225g belly pork
  • salt & black pepper

Method:

Slice venison into 2.5cm pieces put in large bowl and coat with the flour. Melt 40g butter into a large casserole fry onions until dark brown add mushrooms and cook for 3 mins.

Remove onions & mushrooms from casserole. Add rest of butter to casserole then add venison and fry until brown all over, stir in spices, juniper berries, onions, mushrooms and  marmalade finally Guinness and soy sauce and season well bring to boiling point cover.

Place in oven @ 240c/mark 9 for ten mins. Turn down heat 150c/mark 2 cook for I hour.

Cut skin off belly pork then slice pork only into small pieces and add to casserole and cook for 30 mins check seasoning leave to cool.

Pudding crust:

  • 175g self-raising flour
  • 100g fresh white breadcrumbs
  • 2 heaped tsp mustard seeds
  • 175g suet 1 egg

To make the crust, mix together flour, breadcrumbs, mustard seeds and suet, season with salt and black pepper.
Beat the egg and 175ml water and gradually stir the liquid into the flour mixture to form a soft elastic dough. Gather up the dough and cut a quarter off to form the lid.

Generously butter a 1.2 litre pudding basin and line with the pastry pressing against the sides leaving a little over the edge. Fill with venison mixture then roll out the remaining pastry into a circle to form a lid. Moisten the edges, place lid on top and press to form a seal.
Cover the basin with buttered grease proof paper then a piece of foil and secure with string under the rim. Put the basin in a large pan add boiling water halfway cover pan and boil for 2 hours remove from pan and serve.

STEAMED CHICKEN & CHILLI PUDDING WITH A SPICED CRUST

  • 900g boneless, skinless chicken
  • 25g butter 2tbsp olive oil
  • 1-2 fresh red chillies
  • 5cm piece fresh ginger
  • 2 large cloves garlic
  • 3 medium chicory
  • 1 small red pepper
  • coarsely grated rind and juice of 1 lemon
  • salt & black pepper

Cut the chicken into large chunks & mix with flour, salt & pepper. Heat oil in large pan & fry chicken until just brown on all sides remove and leave to cool.

Pudding crust:

  • 175g self raising flour
  • 3 tsp paprika
  • 2 tsp ground mace
  • 5 pinches cayenne
  • 100g white breadcrumbs
  • 175g butter grated from frozen
  • 1 egg

Put the flour, paprika, mace, cayenne, large pinch of salt & breadcrumbs into a large bowl & mix.
Grate frozen butter into four mixing it in very lightly with your finger tips. Whisk the egg with 175 cold water & gradually add to flour & gently make a ball cut a quarter off to form the lid. Roll out the large piece fairly thin to line a buttered 1.7 litre pudding basin.

Cut the chilli in half lengthways & discard the seeds & chop finely. Peel ginger & garlic & chop finely cut the chicory across into thick slices. Cut pepper in half remove seeds & slice thinly, in a saucepan mix the chillies, ginger, garlic, chicory, red pepper lemon juice & rind with the browned chicken. Cover with water & bring to boil. Check seasoning cook for 15 mins leave to cool & spoon the mixture into pudding basin & finish as for previous recipe.
Cook the pudding in a covered pan of boiling water  for 3 hours & serve.

All recipes are from Hursey resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Christmas Garland

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#StartCooking,#Venison,#SuetPudding,#PieCrust,#Merry Christmas,#Enjoy,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – December 21

This month you have two recipes for Christmas:

CHRISTMAS PLUM PUDDING

  • 350g pitted prunes
  • 100g crystallized ginger
  • 40g walnuts
  • 225g raisins
  • coarsely grated rind & juice of 2 oranges
  • 125g fresh brown breadcrumbs
  • 125g veg suet
  • 1 tsp ground cloves
  • 3 large eggs
  • 3 tbsp brandy

Method:

Generously butter a 1.7 litre pudding basin. Cut the prunes into fairly small pieces & roughly chop the ginger & walnuts. Put the prunes, ginger, walnuts, raisins, grated orange rind, breadcrumbs, suet & ground cloves in a large bowl & stir to mix.

In another bowl whisk the eggs until frothy & thickened & stir into the dry ingredients. Lastly stir in the orange juice & brandy. Spoon the mixture into the buttered basin & smooth the top. Cover with a double layer of buttered foil & tie very tightly with string & steam gently for 6 hours.

When the pudding is cold put away in a cool place for Christmas day. Replace the foil with fresh buttered foil & steam for 1 hour to serve turn out onto a warmed plate & pour over bubbling brandy & set alight .Serve with rum butter recipe below

RUM BUTTER WITH ORANGE RIND

  • 225g unsalted butter
  • 175g light muscovado sugar
  • finely grated rind of 1 orange
  • 5 tbsp dark rum

Cream the butter with an electric whisk until soft thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time.

Keep in fridge but take out & bring to room temperature well before you start the meal.  Serve with the pudding

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

Christmas Garland

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Plums,#ChristmasPlumPudding,#RumButter,#Merry Christmas,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – November 21

This month Richard offers two apple chutney recipes for Christmas…

INDIAN CHUTNEY

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

Method:

Place chopped apples into a bowl, sprinkle salt between the layers and cover.  Leave to stand in a cool place overnight & drain thoroughly.  Place the apples in  a pan with 140ml vinegar, bring to the boil and simmer for 10 mins.
Pour the remaining vinegar into another pan with sugar, bring to boil for 5 mins then add to the apple mixture.  Stir in the sultanas and raisins and cook for 10 mins.
Mix garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture, bring to the boil then reduce heat and simmer gently for 30 mins or until thick. Pour into clean warm jars and seal. Makes approx. 1.3kg.

SPICY PLUM & APPLE CHUTNEY

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

Method:

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

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#IndianChutney,#Plums,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – October 21

This month you are offered two more delicious Apple recipes –

TREACLE APPLE PUDDING

  • 3 cooking apples, peeled cored & chopped
  • about 250g of apple
  • 100g light brown sugar
  • 50g golden syrup plus
  • 2 tbsp. butter for greasing
  • 1 eating apple
  • squeeze lemon juice
  • 175g self-raising flour
  • 1tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1tsp ground ginger
  • 1 large egg

Method:

Put apples in saucepan.  Add 100ml water bring to boil cover & cook for 5 mins until the apples are very soft. Then beat to a puree, add sugar & 50g of syrup bring to a simmer then leave to cool.
Grease a 1.3 litre pudding basin and by spoon add 2 tbsp of syrup into the bottom.
Peel & core the eating apple, slice half & chop rest. Then toss in lemon juice & place the sliced apple in syrup in the bottom of basin.
Sift the flour bicarb, spices & pinch of salt into a bowl.
Beat the egg into the apple sauce, add remaining chopped apple then tip into the bowl & stir until smooth.
It will  start to rise a little as you mix quickly turn the batter into the basin, level & the top.
Bake for 40-45 mins @180/gas 4 until well risen & until  a skewer inserted comes out clean.
Cover with foil towards the end of cooking if the sponge browns to quickly leave to rest for 5mins turn onto plate & serve.

APPLE STRUDEL

  • 750g Bramley apples peeled cored & sliced
  • 2 tsp ground cinnamon
  • 1 lemon zest only
  • 2 tsp lemon juice
  • 100g caster sugar
  • 75g raisins
  • 95g butter
  • 40g white bread crumbs
  • 1tbsp icing sugar
  • 6 large sheets filo pastry

Method:

Pre heat oven to 190c/gas5 line a baking tray with baking parchment.
Mix the apples with lemon zest, lemon juice, cinnamon, sugar & raisins, in a small frying pan.
Melt 20g butter & fry the breadcrumbs until golden brown then add to apple mix.
Melt the remaining butter in a pan, on a clean, dry tea-towel lay a sheet of the filo & brush with melted butter lay another sheet on top & repeat until you have used all of the filo.
Pile the filling along the length of the pastry and on one side about 3cm from the edge using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in & roll seam-side down onto the baking sheet brush with the remaining melted butter.
Bake for 40-45 mins until golden brown leave to cool to room temperature & dust with icing sugar.

Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#TreacleApplePudding,#AppleStrudel,#Pudding,#Enjoy,#BeSafe,#StaySafe

The Bishops’ Kitchen – September 21

We’re already into September and this month you are offered two delicious Apple recipes –

DORSET APPLE CAKE

  • 150g unsalted butter softened plus extra for greasing
  • 75g caster sugar
  • 75g soft light brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4tsp ground cinnamon
  • 1/4tsp fine salt plus pinch
  • 1tbsp vanilla extract
  • 3 large eggs
  • 175g plain flour
  • 35g wholemeal flour
  • 2tsp baking powder
  • 2 medium apples cored peeled & cut into 1cm pieces
  • 1tbsp cornflour
  • 15g demerara sugar

Method:

Preheat oven to 190c/gas 5. Grease & line a 20cm cake tin with baking paper.
Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt & vanilla extract together until light & fluffy. Add the eggs one at a time beating well after each addition.
Mix the flours, baking powder & a pinch of salt together in a separate bowl. Then gradually mix into the butter mixture with a wooden spoon, stirring well to make sure there are no pockets of flour.
Mix the apple with the cornflour & combine with the cake mixture.
Tip the mixture into the cake tin & sprinkle with the demerara sugar & bake for 45 mins or until a skewer inserted into the middle comes out clean.
Remove from oven & allow to cool completely in tin before serving.

STICKY TOFFEE APPLE PUDDING

  • 85g butter melted
  • 140g self raising flour
  • 100g golden caster sugar
  • 1tbsp baking powder
  • 200ml milk
  • 1 large egg beaten
  • 1tsp vanilla extract
  • 2 Bramley or other cooking apples peeled cored & sliced

For the topping –

  • 140g dark brown sugar
  • 50g pecan nuts roughly chopped

Method:

Heat oven to 180/gas 4 . Grease a 2 litre ovenproof dish lightly with butter.
Tip the flour, sugar & baking powder & a pinch of salt into a large bowl.
Mix together the milk, butter, egg & vanilla & stir into the dry ingredients until you get a smooth batter.
Arrange the apples in the dish & spoon the batter on top making sure the apples are covered.

For the topping –

Pour 250ml boiling water over the sugar & stir until smooth.
Pour the liquid over the pudding mixture & scatter over the pecans.
Bake for about 40 mins until the pudding has risen & golden.
Use a big spoon to serve making sure you get some of the gooey caramel sauce covering the bottom of the dish.
Enjoy!

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Apples,#DorsetAppleCake,#Pudding,#Enjoy,#BeSafe,#StaySafe