Tag: #YumYum

The Broad Palate – Dec ’24

Thank you for reading and/or trying out my recipes this year – much appreciated! Have a great festive season and a peaceful, healthy 2025. A x

Prawn Linguine with Crispy Bacon – serves 4

We have this one on a regular basis as it’s quite quick and easy, and very forgiving. Substitute the prawns with any seafood or fish of your choice.

  • 150g smoked streaky bacon
  • 400g cooked king prawns (or other seafood/fish)
  • 1 tablespoon olive oil
  • 3 shallots or 1 medium onion, finely chopped;
  • 2 -3 cloves of garlic, crushed
  • ½ teaspoon dried red chilli flakes
  • 500ml fish stock from cubes (veg or chicken will do)
  • 2 teaspoons fish sauce (if using veg or chicken stock)
  • 12 cherry tomatoes, quartered
  • juice of half a lemon
  • Small bunch flat leaf parsley, leaves only, chopped
  • 1-2 teaspoons sugar
  • Black pepper to season
  • 1 packet linguine or pasta of your choice.

Method:

In a deep frying pan, heat the oil. Fry the bacon until crisp. Remove and set aside.
Pour the fat into a small bowl and clean out the pan with some kitchen paper. Add a tablespoon or two of the oil & bacon fat to the pan and add the onion, gently fry until softened but not browned (around 15 minutes).
Add the garlic and chilli flakes and fry for another couple of minutes.
Pour in the stock and fish sauce, if using. Bring to a lively simmer and allow to reduce for around 10 minutes. Then add half the chopped parsley and the tomatoes and simmer gently.
Put the pasta on to cook. 5 minutes before the pasta is ready, add the prawns/other seafood to the sauce to warm through.
Season with sugar and black pepper to taste (you shouldn’t need any additional salt). Drain the pasta when cooked, reserving a little cooking water.
Stir the pasta through the sauce and add a little of the pasta water if needed.
Sprinkle with the remaining parsley and serve.

Mince Pie Strudels – makes 12

These make a lighter change from the usual shortcrust pastry version. They work well as a dessert, served warm with ice cream, cream or custard. Leave out the mandarins if you prefer. Best eaten on the same day.

  • 6 sheets filo pastry
  • three-quarters jar mincemeat
  • 1 can mandarin oranges (drain off the liquid and place the segments on kitchen paper to dry out a little)
  • finely grated zest of 2 large oranges
  • 120g butter, melted
  • icing sugar for dusting (optional)
  • You will also need 2 baking sheets lined with parchment paper.

Preheat oven to 190C/170C Fan/Gas 5.
Divide the mandarin segments into 3 equal piles (one pile per four strudels).
Place one sheet of filo on your work surface, brush with melted butter and spread a third of the orange zest over it as evenly as possible.
Cover with a second sheet of pastry. Using a sharp knife, cut the pastry into four rectangles.
Take one square, long side nearest you, and brush with more butter. Place a line of the mincemeat mixture, around 1cm from the bottom edge, leaving room at each end for folding.
Top with some of the mandarins from one of the piles. Roll up into a long parcel (cigar-shaped), tucking in the ends, ensuring that the mincemeat is completely enclosed.
Place on a baking sheet lined with parchment paper. Repeat the process until you have 12 little strudel rolls, evenly spaced on the tray(s).
Brush them all with melted butter and bake for 15-20 minutes or until the pastry is golden and crisp.
Allow to cool sufficiently (you don’t want any trips to A&E this time of year!) and dust with icing sugar.

With thanks & festive greetings to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #December #TheBroadPalate #Recipe #PrawnLinguine #CrispyBacon #MincePieStrudel #Food #HomeCooking #FestiveFood #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe

Christmas In July At The White Lion

Who says that you can’t enjoy a full Christmas dinner in the middle of the year?  And why not?

On Sunday, 28th July at The White Lion, Clive will be offering a 2 course Christmas menu for £26.00.  It will be necessary to pre-order and pay a deposit of £10 per person.

Choose from:

  • Roast Turkey
  • Roast Gammon
  • Roast Beef
  • Vegetable Wellington (V)

All accompanied with Pigs in blankets, Yorkshire pudding, Roast potatoes, Sage and onion stuffing balls, vegetables and gravy.

Desserts on offer are:

  • Christmas pudding with custard
  • Mince pie
  • Trifle (V)

Telephone: 01308 867070 to reserve your table 🙂 or
Email: info@whitelionbroadwindsor.co.uk

Christmas Garland
#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #Dorset #Mosterton #TheWhiteLion #ChristmasInJuly #YumYum #BeKind #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

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

Food Starts At The White Lion Tonight, Thursday, 9th June

The kitchen is open and the oven is ON!
Kate’s doing her home-made pies and puddings starting tonight, Thursday, 9th and delicious roasts this coming on Sunday, 12th.
It’s bookings only at the moment, while they get the hang of things, but they’d love to see you.
Choose from:
  • Steak and Ale pie £11
  • Chicken pie £10
  • A Veggie pie of Cheese and Leek £8

The Desserts offered will be:

  • Cheesecake £6.50
  • Sticky Toffee Pudding £6.50
  • Eton Mess £5.50

Gluten-free options will be available but you need to request these at the time of booking.

This Sunday, you can choose from te following roasts:
  • Beef £13.00
  • Chicken £12.50
  • A Nut Roast £11.00

Again, bookings only. You can book in either in person at the pub or by calling 01308 867070.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#Community,#WestDorset,#DorsetLife,#Rural,#Dorset,#TheWhiteLion,#FoodGloriousFood,#KitchenOpen,#YumYum,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – April ’22

It’s no April Fool – there are no new recipes from the Bishops’ Kitchen this month.  Richard Childs is having a well deserved rest and we send him all our good wishes.

Broadwindsor.org has been publishing Richard‘s seasonal recipes since August 2020 and you can find them all HERE 🙂

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Village,#TheBishopsKitchen,#Community,#WestDorset,#Dorset,#RichardChilds,#Cooking,#EatWell,#Enjoy,#YumYum,#BeKind,#BeSafe,#StaySafe

The Bishops’ Kitchen – March ’22

Mother’s Day is on Sunday, 27th March and Richard Childs offers two children friendly recipes this month…

Chocolate Fairy Cakes

For the Cake:

  • 200g butter, softened
  • 200g sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder dissolved in 3-4 tbsp. boiling water

For the Butter Cream Icing:

  • 160g butter, softened
  • 320g icing butter
  • 55g cocoa powder, sifted
  • 1-2 tbsp milk white & chocolate buttons

Method:

Pre heat oven 180c/gas mark 4. Line the whole of 2×12  fairy cake tins with paper cases.

In a large bowl cream together the butter & sugar together until the mixture is light & fluffy.
Beat the eggs in one at a time, add a tablespoon of flour if the mixture curdles.
Add the vanilla extract & cocoa mix. Gently fold in the flour until no traces of flour are visible. If mixture is to thick add a little milk. Spoon the mixture into the prepared tins 2/3 full & bake for 15-20 mins or until golden brown on top & springy to touch.
Set aside for 5 mins to cool on wire rack before removing from tin. To make butter cream beat the butter until soft add half the icing sugar & beat till smooth, add remaining icing sugar, cocoa powder & 1 tablespoon of milk & beat until creamy, add more milk if necessary to loosen icing Once the cakes are cool spread butter cream on top & decorate with the chocolate buttons.

Blueberry Muffins

  • 110g plain flour
  • 110g butter softened
  • 65g caster sugar
  • 2 large eggs
  • 2 tsp baking flour
  • 125g blueberries
  • pinch grated nutmeg

Method:

Cream the butter & sugar together then slowly add the eggs mix for 3 mins.
Then add the flour, baking powder & nutmeg. Stir to combine then refrigerate for at least an hour, preferably overnight. Place a spoonful of mixture into each muffin case, filling to just over halfway.
Stud each muffin with about 8 blueberries. Bake in oven at 200c/gas mark 6 for 20 mins for or until golden on top.  Serve warm.

 

All recipes are from Hursey 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,#MothersDay,#FairyCakes,#Chocolate,#Muffins,#Enjoy,#YumYum,#BeKind,#BeSafe,#StaySafe

Bishops’ Kitchen – August 21

This Lammas you are offered two recipes to use Summer Fruits.

TERRINE OF SUMMER FRUITS

  • 425ml sparkling rose wine
  • 50g caster sugar
  • 2 x 11g sachets gelatine powder
  • 1tbsp fresh lime juice
  • 350g small strawberries
  • 225g raspberries
  • 350g blackberries, redcurrants & blueberries 110g of each or any combination you like.

Method:

Prepare the fruit, remove stalks & 1/2 strawberries. Gently mix the fruit in a large bowl.
In a small pan heat ½ the rose wine till it begins to simmer. whisk in the sugar & gelatine make sure everything has dissolved before adding the remaining wine & lime juice, & allow to cool.
Lay the mixed fruit in a loaf tin then pour the liquid over save 150ml. lay a sheet of Clingfilm over the tin & place another loaf tin on top. Put a couple of tins with weights (beans) & place in fridge for about 1 hour or until it has set remove tin weights & Clingfilm.
Warm up the remaining 150ml wine mixture & pour over surface of terrine recover with Clingfilm & place in fridge overnight to set firm.
When ready to serve turn out the terrine by dipping in hot water & inverting it on to a plate use a very sharp knife dipped in hot water & cut into slices.

SUMMER FRUIT BRULEE

  • 700g soft fruit one or more of the following raspberries, redcurrants, loganberries, blackberries & blackcurrants
  • 110g caster sugar
  • 284ml whipping cream
  • 284ml Greek yoghurt
  • 175ml demerara sugar

Method:

Pick over the fruit & place in large pan sprinkle over the caster sugar & gently heat for 3-5mins until the sugar melts & the juices begin to run. Do not over stir or the fruit will break down to a mush.
Place fruit in serving dish & allow to get quite cold. Whip the cream till thick then fold in the yoghurt & spread this over the fruit right up to the edge to seal the fruit underneath. Cover with Clingfilm & chill for @ least 2 hours.
Then about 2 hours before serving spread the surface thickly with the brown sugar and spay the surface very lightly with water, this helps the sugar to melt.
Use a blow torch or the grill set high to caramelise to a golden brown now leave to cool. Place back in refrigerator where the sugar will form a crusty surface, yum–yum!!

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,#Foraging,#SummerFruits,#Brulee,#YumYum,#BeSafe,#StaySafe

This Week’s Specials & Curry Weekend At The White Lion

For this weekend, Vikki’s Specials are:

  • Homemade Sweet and Sour Pork with Rice
  • Homemade Turkey and Ham Pie with fresh Vegetables and Chips or Mash
  • Homemade Cod Florentine topped with a cheesy mash (Cod fillet and Spinach)

There are more of Molly’s squidgy Triple Chocolate Brownies available @ £3.00

For Sunday, there is the choice of Roast Beef, Roast Turkey or Roast Lamb @ £8.50. Collect between 12 noon – 2.00pm.

The White Lion, BroadwindsorPlease pre order by 5pm the day prior.
Telephone 01308 867070 or
email: info@whitelionbroadwindsor.co.uk

 

For Valentine’s weekend this year,  you can spice up your plate with some delicious curries and accompaniments. There are four homemade curries to choose from:

  • Lamb Rogan Josh
  • Beef Madras
  • Chicken Korma
  • Vegetable Balti

All are served with Rice or Chips and the following sides:

  • Naan bread
  • Homemade Onion Bhaji
  • Homemade Saag Aloo (Potato & Spinach)
  • Poppadom
  • Pickle & Chutney

All dishes are gluten free except Naan bread.
All for £10.00

Again, please pre order by 5 pm the day prior to avoid disappointment: 01308 867070 or email: info@whitelionbroadwindsor.co.uk

Scroll#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#Village,#Community,#TheWhiteLion,#Specials,#SundayRoast,#Curry,#TripleChocolateBrownies,#FreshFood,#2021,#Takeaway,#Homemade,#SocialDistancing,#YumYum,#SupportYourLocal,#StayAtHome,#BeKind,#StaySafe

 

Vikki’s Specials At The White Lion This Weekend

On offer from Thursday 28th – Saturday 30th:

For Sunday, there is the choice of Roast Beef, Roast Turkey or Roast Pork @ £8.50. Collect between 12 noon – 2.00pm.

Molly's BrowniesMolly’s delicious Gluten-free Triple Chocolate Brownies are on offer for this weekend only at £3 for a fat gooey slice – just add to your order 🙂

Please telephone 01308 867070 to pre order by 5pm the day prior or email info@whitelionbroadwindsor.co.uk

 

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#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#Village,#Community,#TheWhiteLion,#Specials,#SundayRoast,#TripleChocolateBrownies,#FreshFood,#2021,#Takeaway,#Homemade,#SocialDistancing,#YumYum,#SupportYourLocal,#StayAtHome,#BeKind,#StaySafe