Tag: #food

The Broad Palate – Oct ’24

Tarragon Chicken – serves 4

This dish works at this time of year as it’s not too heavy, yet still warm and comforting. Serve with tagliatelle or mash, plus seasonal greens of choice.

  • 4 medium chicken breasts;
  • 1 tablespoon olive oil;
  • 25g butter;
  • 2-3 cloves of garlic, grated;
  • 1 medium onion, finely chopped;
  • 100ml white wine (or water);
  • 150ml double cream (I use Elmlea);
  • 350ml chicken stock (from a cube); 1 pack tarragon (leaves only, chopped) or 2 tablespoons dried;
  • 1 heaped teaspoon Dijon mustard;
  • finely grated zest of 1 lemon;
  • 1-2 teaspoons sugar;
  • salt and black pepper;
  • 1.5 tablespoons cornflour.

Method:

Slice through each chicken breast horizontally so that you have eight fillets. Season lightly with salt.
Heat a large frying pan over a medium heat and then add the olive oil. Fry the fillets in 2 batches until lightly browned and set aside.
Add the butter to the pan and fry the onion until softened but not browned (around 10 minutes – this always takes longer than expected!) then add the garlic for another minute.
Add the wine and let it bubble and reduce for a couple of minutes, scraping all the flavourful bits from the bottom of the pan.
Add the stock, mustard, lemon zest, sugar and most of the tarragon.
Return the chicken to the pan, cover and allow to bubble gently for 10 minutes or until the meat is cooked through. Remove the chicken and keep warm.
Add the cream to the pan. Then mix the cornflour with a little water to make a thin paste, add to the sauce and keep simmering, stirring for about 3 minutes until thickened.
Season to taste with the salt and black pepper, then nestle the chicken fillets in the sauce and reheat gently.
Sprinkle with remaining tarragon (if using fresh. If using dried, parsley is fine). Serve immediately.

 

Pear and Ginger Upside Down Cake 

  • 4 ripe seasonal pears, peeled, cored and quartered (or use 1.5 cans of pears);
  • 4 balls of stem ginger from a jar, chopped (optional);
  • 160g butter, softened (plus extra for greasing);
  • 160g light soft brown sugar; 135g self raising flour;
  • 1 tsp baking powder;
  • 2 teaspoons ground ginger;
  • 1 teaspoon cinnamon;
  • 1 pinch allspice (optional);
  • 3 medium eggs

Method:

Pre-heat oven to 180C/160C Fan/Gas 4.
Grease a 20cm square cake tin and line the bottom.
Mix 25g each of the butter and sugar and spread over bottom of tin.
Slice each pear quarter in half and arrange in tin.
Sprinkle with a third of the stem ginger.
Sift together the dry ingredients in a large bowl.
Add all remaining ingredients and beat well until combined.
Turn into tin and level top, taking care not to disturb the pears.
Bake for 35 minutes or until a skewer comes out clean.
Allow to cool for 15 minutes then carefully turn out onto a plate.
Drizzle with some of the stem ginger syrup if desired.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #October #TheBroadPalate #Recipe #UpsideDownCake #TarragonChicken #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – Sept. ’24

These two recipes are both firm family favourites, and go well together or served separately.  The tacos are more of an assembly job than a recipe, (apart from the salsa), and make a great light lunch. Increase quantities shown, according to hunger levels. (Tinned peaches are a decent substitute for mango in this recipe). Make the goujons from scratch if you prefer; I usually use the ready-made ones for less faff. Cholula hot sauce is so good – fruity and not too fiery. – Ann

Fish Tacos with Mango Salsa (serves 4 – 2 tacos each)

  • 16 fish goujons or 16 frozen fish fingers,
  • 8 small soft tortillas or taco shells (e.g. Old El Paso),
  • 1 tub onion and chive dip (or sour cream),
  • 1 small iceberg lettuce, shredded.

For the salsa –

  • 4 tomatoes,
  • 1 red onion,
  • 1 large, ripe mango or 2 medium (or tinned peaches,
  • 1 green pepper,
  • 1 small bunch coriander,
  • 1 lime (juice only),
  • 1 red chilli, seeded and finely sliced (optional).
  • Cholula.

Method:

De-seed, core and finely dice the tomatoes and green pepper. Finely dice red onion. Dice mango into slightly larger chunks. Roughly chop coriander leaves.
Combine veg, mango, coriander and sliced chilli if using, and add around 2 tbsp of lime juice. Set aside.
Cook the fish, bake or fry, as per your usual method and keep warm.
If using soft tacos, warm through in oven or microwave and cover with a clean tea towel. Season the salsa with a little salt to taste.
To assemble, first place shredded lettuce, then salsa and fish in a taco then top with dip or sour cream and chilli, if using.
Add Cholula (optional) plus some guacamole, if desired.

Guacamole (serves 4)

This is just my take on guacamole, so please tweak it to make it right for you. Great as a dip with tortilla chips or crisps, also for breakfast, heaped on toast with a fried egg on top. If you have any left over, store in a jar or mug, covered with a layer of cold water (gently poured over) to keep it from oxidising. – Ann

  • 2 large ripe avocados, pitted and flesh scooped out into a bowl,
  • juice of ½ a lime or to taste,
  • 2 spring onions, finely chopped,
  • 1 tomato, seeded and finely diced,
  • half a small pack coriander, leaves and stalks finely chopped,
  • 1 small clove of garlic, ground to a paste,
  • half a teaspoon of salt,
  • 1 teaspoon of sugar,
  • a drizzle of olive oil.

Method:

Mash the avocado in a bowl and mix in the lime juice.
Add all other ingredients and taste to check seasoning.
Add a splash of Cholula or other hot sauce if you like a little warmth.

Our thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #September #Community #TheBroadPalate #Guacamole  #FishTacos #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – August ’24

Daveburgers (makes 8)

(No prizes for guessing who makes these in our house)
Get the brollies out – it’s barbecue season! The flavour of these beauties is elevated by the caramelised onions – well worth the extra effort.
I’d recommend making a big batch of these onions – freeze for using later on top of burgers, hot dogs, as a pizza topping or with cheese on toast.  The burgers freeze well, individually wrapped in cling film. (When defrosting, unwrapping before they’re thawed makes life easier.)

  • 1kg beef mince or 50/50 beef and pork mince (around 15% fat),
  • 2 large onions, quartered and thinly sliced,
  • 1 tbsp dried oregano,
  • 1 tbsp dark brown sugar,
  • Good splash of balsamic vinegar,
  • 2 tbsps olive oil,
  • salt and black pepper

Method:

Heat the olive oil in a frying pan and add the onions, along with a good pinch of salt to draw out the moisture and help prevent burning. Lid on, cook gently for at least 15 minutes, stirring occasionally.
When softened, add the sugar and balsamic and continue to cook until well reduced, browned and completely soft. Add a splash of water if they start to stick.
Allow to cool, then combine with the mince and season well with salt and black pepper before dividing into eight and shaping into burgers. (We use a burger press, but not essential.)
Cover and chill in the fridge before cooking, separated by squares of greaseproof paper, or freeze for later (see above).

Summer Fruits Cake (serves 6-8)

This is a little like the French Moelleux – basically a soft sponge used as a vehicle for any seasonal fruit glut, and is very adaptable. I like to use nectarines, but you could use peaches, apricots, cherries (stoned), or plums if you prefer something less sweet. You will need an 8-9 inch tin, preferably springform, greased and the bottom lined with greaseproof.

  • 3 or 4 nectarines (stoned and sliced into segments),
  • 70g plain flour,
  • 110g ground almonds,
  • 1.5 tsp baking powder,
  • 0.5 tsp salt (omit if using salted butter),
  • 200g caster sugar,
  • 140g soft butter,
  • 2 large eggs or 3 medium (room temperature),
  • 1 tbsp plain yogurt (gives a nice, soft crumb),
  • 1 tsp vanilla or almond extract,
  • 2 tbsps Demerara or granulated sugar.

Method:

Preheat oven to 180C/160C fan/Gas 4.
Place all ingredients except the fruit and Demerara sugar in a large bowl and mix until just combined (don’t overdo it!).
Pour into prepared tin and smooth top.
Arrange the fruit over the top, ensuring that the slices are away from the edge of the tin, and sprinkle the Demerara sugar on top.
Bake in centre of oven for around 45 minutes (check after 35)  or until a skewer inserted in the centre comes out clean.
Serve warm or at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #August #Community #TheBroadPalate #Daveburgers #SummerFruitsCake #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – July ’24

Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

  • ½ a large watermelon, chilled
  • 200g block feta cheese
  • 1 mugful of mint leaves, washed and coarsely chopped
  • Black pepper and olive oil (extra virgin preferably)

Method:

You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

  • 1 small red onion, peeled
  • 4-5 large oranges
  • ½-¾  jar pitted black olives

Method:

This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

  • 1 bag frozen sweetcorn, defrosted
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or plain yogurt
  • Juice and zest of one lime
  • 1 clove garlic, crushed
  • 4-5 spring onions, finely sliced
  • 1 red pepper, finely chopped
  • 100g feta, crumbled (add more if desired)
  • 1 small bunch coriander, chopped, leaves only
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon caster sugar or to taste
  • Pinch chilli flakes, to taste

Method:

For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

 

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #July #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Salad #Food #HomeCooking #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

The Broad Palate – June ’24

This month, The Broad Palate offers you:

Roasted Vegetable Ratatouille – serves approximately 6

Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…

  • Adding a can of  butter beans, serve on toast with a fried egg on top.
  • Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
  • Lay cod steaks (+ orange or lemon zest?) on top of  4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.

Ingredients:

  • 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
  • Knob of butter
  • 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch  chunks, roughly equal in size)
  • 4 cloves garlic, finely chopped
  • Large pinch of chilli flakes (or to taste – for flavour, not heat)
  • 1 tablespoon dried oregano
  • 2 cartons passata (or 2 tins tomatoes blended until smooth)
  • 1 vegetable stock cube dissolved in ½ cup hot water
  • 1-2 tablespoons Worcestershire sauce (to taste)
  • Olive oil and salt/pepper plus sugar to season

Method:

Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).

Jean’s Tea Loaf (makes 1 loaf)

Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating!  N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.

  • 400g mixed dried fruit
  • 300ml strongly brewed tea of your choice (use 2-3 teabags)
  • 100g dark muscovado sugar
  • 250g self-raising flour
  • 50g cold butter, diced (optional)
  • 1 heaped teaspoon mixed spice
  • 1 large egg, beaten
  • Zest of 1 orange or of 2 satsumas

Method:

The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.

The next day, preheat oven to 180C/160C Fan/Gas 4.  Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

The Bishops' Kitchen

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #May #Community #TheBishopsKitchen #TheBroadPalate #WestDorset #Baking #Food #HomeCooking #EatCake #YumYum #TeaLoaf #Ratatouille #BeTempted #CookWithKids #Enjoy #June #BeSafe #StaySafe

Clive’s Ribs On The Braai Are Back!

Starting this Friday, on alternate Friday evenings, Clive Dammert at The White Lion will be tending his Braai and serving up some delicious ribs!

  • 350g £12.50
  • Half rack (+-500g) £17.45
  • Full rack (+-1kg) £31.00

Booking is essential to avoid any disappointment – Fridays, 3rd, 17th and 31st May.

Telephone: 01308 867070 or email: info@whitelionbroadwindsor.co.uk

ENJOY!

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #AONB #Village #Community #TheWhiteLion #Braai #TrySomeRibs #Eat #Food #Share #Enjoy #BeKind #BeSafe #StaySafe

Thank You Yeo Valley From FareShare

At this morning’s FareShare in Drimpton, Yeo Valley donated a range of their fully organic soups made with natural and freshly sourced ingredients to be included for distribution – most welcome in this very cold weather.

33 members attended today – feeding a minimum of 65 individuals with in date produce which would otherwise be thrown away!

This is a weekly membership scheme* aimed at helping people make their money go further by reducing food shopping bills.
You must register to become a member. To become a member, collect a form on a Friday morning or request by emailing: FSSouthernCentral@fareshare.org.uk. Once completed, proof of address/ID needs to be provided and you email the completed form to the same email address (or alternatively, bring along on a Friday morning 🙂 ).

*Memberships

Initially weekly membership fees can only be paid in cash and vary dependent on the size of your household:

  • Single person – £2.50 per week – for this you are entitled to 8 products per week, which may include some fruit
    and vegetables.
  • 2-person household – £3.50 per week – for this you are entitled to 12 products per week which may include some fruit and vegetables.
  • 4-person household – £5.00 per week – for this you are entitled to 20 products per week which may include some fruit and vegetables.

#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#Village,#Community,#FareShare,#Larder,#Support,#Food,#FoodCrisis,#BeKind,#BeSafe,#ThankYou, #StaySafe, #YeoVally,

 

 

The Broad Palate – Dec ’23

“Two of our family favourites – also great for dinner guests. Wishing you health and happiness for the festive season. 🎄 x” – Ann Shaw

Salmon in Filo (serves 4)

Great with new potatoes and green beans or tender stem broccoli. Serve with tartare sauce (or a bowl of shop-bought sour cream and chive dip!). For a vegetarian version, use mounds of cooled, roasted vegetables (without too much moisture) instead of the fish.

  • 4 sheets filo pastry
  • 125g/4.5 oz butter, melted
  • 4 skinless, boneless salmon fillets
  • 250g/8 oz plain/garlic & herb cream cheese
  • 4 handfuls watercress, coarsely chopped + 4 sprigs to garnish
  • Sesame seeds (optional)
  • Salt and pepper

Method:

Heat oven to 190°C/170°C fan/Gas 5.
Lay a sheet of filo on your board, brush with butter and fold so that the two short sides meet. Brush with butter.
On a short side, place a salmon fillet around 1.5 ins from the edge and season. Add a quarter of the cream cheese along the top of the fillet, then watercress to taste.
Roll up carefully, buttering and folding in the sides as you go, making a parcel. Repeat with the other 3 fillets. Place on a buttered baking tray, ensuring that the salmon is on the bottom. Brush parcels with butter, sprinkle with sesame seeds if using, and bake for around 30 minutes or until golden brown.
Garnish with saved watercress.

Easy Chocolate Mousse (makes 6)

My version of a cracking Delia recipe from the 1960s. Use 200g dark chocolate if you prefer. I add coffee powder to bring out the taste of the chocolate – it won’t add any coffee flavour.
Ring the changes by adding the zest of a large orange, or a crushed-up chocolate honeycomb bar, or a couple of tablespoons of your favourite liqueur. Can be made a day ahead.

  • 100g/3.5 oz dark chocolate (min 75% solids)
  • 100g/3.5 oz good quality milk chocolate
  • 3 large eggs, separated
  • 120ml/4fl. oz warm water with 1 heaped tsp instant espresso /coffee powder*
  • 40g/1.5 oz caster sugar
  • (*if using liqueur, use 30ml, and reduce coffee + water to 90ml)
  • Raspberries and double cream to serve (optional)

Method:

Place chocolate and coffee water (+ liqueur if using) in a heatproof bowl, melt gently over a pan of barely simmering water. Stir occasionally until the chocolate has melted.
Allow to cool until tepid then add egg yolks and quickly stir until smooth and shiny.
Whisk egg whites to soft peaks with a pinch of salt to stabilise, then gradually add the sugar and whisk until glossy.
Using a large metal spoon, mix a dollop of egg white into the chocolate mixture to loosen it up, then add the rest of the egg white, gently folding and cutting, until there are no more visible clumps of egg white.
Spoon into ramekins or dessert glasses and refrigerate for 5-6 hours.
Serve with cream and raspberries if liked.

Many thanks to Ann 🙂

Bon Appetit!

Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

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


#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #December #TheBishopsKitchen #BroadwindsorPalate #WestDorset #Baking #Food, HomeCooking #EatCake #YumYum #Foraging #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

CAB At FareShare This Week

The Citizen’s Advice Bureau will have an Outreach individual at this Friday’s (13th October) FareShare at Drimpton Village Hall. If you have any queries or need advice – please take advantage of this service 🙂

The FareShare Larder is a community larder run by volunteers for the benefit of their local community. They are  located in the car park at: Drimpton Village Hall between 9.30am – 10.30am every Friday. Click HERE for more info.

 

#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#Village,#Community,#CAB,#FareShare,#Larder,#Support,#Food,#FoodCrisis,#BeKind,#BeSafe,#StaySafe

No FareShare Larder On Friday, 1st September

The FareShare Larder WILL be at Drimpton Village Hall this week, on Friday, 25th August from 9.30am.

It will NOT be there next Friday, 1st September.

The reason for this and the difficulties Fareshare are currently experiencing was given by the Help and Kindness Food Larder who coordinate the project…

“… – the need for more drivers is being worked on and both Help and Kindness/NDPAG are currently working with FareShare to spread the net wider in looking for additional volunteer drivers and reviewing and offering solutions to the approach taken to deliver to each larder.  Temporarily, FareShare have also employed a driver this week to help fill the gap. 

However, FareShare have advised this morning that next week from Monday to Friday inclusive (Monday 28th – Friday 1st September) there will be no larders….
We have been assured that a full normal service will resume from Saturday 2nd September.”

Thank you for your understanding. If you haven’t taken advantage of this membership scheme, there are still some places remaining to become a member – Click HERE.

#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#Village,#Community,#FareShare,#Larder,#Support,#Food,#ClimateChange,#WasteNot,#WantNot,oodCrisis,#BeKind,#BeSafe,#StaySafe