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 ’23Squash & Sausage Pasta / Pear & Apple Sponge

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


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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.

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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 🙂

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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.

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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.

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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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Vikki’s Specials At The White Lion

The delicious Homemade meals available for you this weekend are:

Available for collection: Thursday – Saturday 6pm – 7.30pm
Please pre order the day before!

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

Please telephone 01308 867070 to pre order or email info@whitelionbroadwindsor.co.uk

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

Vikki’s Takeaway Specials At The White Lion

This weekend Vikki’s Takeaway Specials are:

Sunday Roasts: Beef or Turkey @ £8.50

A vegetarian option is also available.

Telephone: 01308 867070 to pre-order the day before.

or email: info@whitelionbroadwindsor.co.uk

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Vikki’s Specials at The White Lion

This weekend, in addition to their usual takeaway menu, Vikki is offering three homemade meals:

  • Homemade Steak and Kidney Pie with Mash or Chips and fresh Vegetables.
  • Homemade Broccoli and Salmon Pie (pastry) with Mash or Chips and fresh Vegetables.
  • Homemade Cottage Pie topped with Cheese and Onion Mash with fresh Vegetables.

On Sunday, there is a choice of Beef or Turkey for your roast dinner.

Call 01308 867070 to order.

Pre order the day before collection.

Collection between 6pm & 7.30pm.

#Broadwindsor,#Burstock,#Blackdown,#Hursey,#Kittwhistle,#Seaborough,#Drimpton,#Dorset,#Village,#Community,#TheWhiteLion,#SundayRoast,#Lockdown21,#Tier3,#Takeaway,#Homemade,#SocialDistancing,#YumYum,#SupportYourLocal,#StayAtHome,#BeKind,#StaySafe