Tag: #food

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

FareShare Moves To Drimpton This Friday

Broadwindsor’s FareShare Larder will be at Drimpton this Friday and for the foreseeable future at the same times of 9.30 – 10.30am.

The initiative is led by the NHS & Dorset Council, led locally by Councillor Yvonne White & Vice-Chair Jacqui Sewell who were informed by email that the Comrades Hall Management Committee, with Megan Jones new at the Chair, were ‘very supportive’ but want to charge the group £12/session should the Hall be needed in wet weather.

Comments from local residents are saddened, disgusted and outraged.

There is already a list compiled of volunteers who will transfer the food to those in Broadwindsor who genuinely have no transport and are unable to get to Drimpton.

Anyone who lives in the parish area is eligible to become a member of this group. There is a maximum of  50 members. Find out more HERE (Note: the location is now Drimpton Village Hall).

This is a weekly membership scheme* aimed at helping people make their money go further by reducing food shopping bills – so unless a recognised referral agent refers you to the scheme,  you must register to become a member.  Application forms need to be requested 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.  Alternatively, it is a quick and easy process to complete and submit the form online – Click HERE.

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

FareShare’s Larder Starts Friday, 23rd June

The FareShare Larder is a community larder run by volunteers for the benefit of their local community. They are now located in the car park at: Drimpton Village Hall between 9.30am – 10.30am every Friday commencing on Friday, 23rd June.

This is a weekly membership scheme* aimed at helping people make their money go further by reducing food shopping bills – so unless a recognised referral agent refers you to the scheme,  you must register to become a member.  Application forms need to be requested 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.  Alternatively, it is a quick and easy process to complete and submit the form online – Click HERE.

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.

Rewards

Your bag will be prepared in advance and we will strive to offer a variety of products. It is estimated that your bag will
hold an average of £10-£15 worth of produce (dependent on household size) A bag can consist of some of these
items: Pasta, rice, coffee, tea bags, tinned meats, tinned fish, tinned desserts, soups, along with fresh fruit and
vegetables. It may also include the odd fridge product such as cheese. (For this, you will need to bring with you an
insulated cool bag).

*Members are required to keep up weekly membership by attending the Larder on a weekly basis and paying their
membership fee. Failure to attend for three consecutive weeks will mean that your membership will be offered to
someone on the waiting list.
In line with GDPR your details will be kept by FareShare, and will not be shared with any other 3rd party. This is a requirement of their compliance procedure. Further information upon request.

The first session will be on Friday, 23rd June at 9.30am so become a member now – Click HERE.

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

Clive’s Rib Night At The White Lion

Clive Dammert has already impressed locals and visitors alike with his delicious meals from the kitchen at The White Lion but this Friday brings something special! Clive will be cooking racks of ribs on his newly installed Braai.

  • One rack with chips is £15.95 (+- half kg).
  • 2 racks with chips is £27.95 (+-1kg).

Also available are their cocktails… including a ‘Rhubarb Fizz‘ – Gin, Prosecco & Rhubard Juice.


Call 01308 867070 or email info@whitelionbroadwindsor.co.uk to avoid any disappointment.

 


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