Recipe of the Month from July 09 onwards

CHURCH STRETTON TOWN COUNCIL WEBSITE

RECIPE OF THE MONTH

ALL RECIPES SUPPLIED BY LOCAL EATERIES / RESIDENTS

Recipes October 2008 to January 2009

Recipes February to June 2009

For Recipes July 2009 to August 2010 - see below

RECIPE OF THE MONTH – AUGUST 2010

Kindly provided from the records of the ‘Cooking for Pleasure’ team

SALMON PRAWN      
Reg 6 Gas or 200° C  for 40 mins approx

1lb frozen puff pastry      1lb piece salmon          Bay leaf

4 Black peppercorns        4oz peeled prawns      4oz onion

3oz peeled cucumber      Butter or Marg              1 oz plain flour

¼  pint milk                    1 beaten egg                 salt/pepper

3oz full fat soft cheese with garlic and parsley boursin

1.         Roll out half the pastry to make a 11” x 5” rectangle

2.         Place on baking sheet. Prick all over. 
Bake Reg 6 for 15-20 minutes approx .  Trim to 10” x 4” size

3.         Cover salmon with cold water and add bay leaf and peppercorns.  Bring to boil, cover and simmer for 15 minutes or until fish is cooked. Drain & cool.  Strain the poaching liquid. 

4.         Flake salmon, discard skin/bones.  Cool.  Mix with fresh prawns.  Chop onion and cucumber.  Melt 1oz butter. Saute onion and cucumber for 3 minutes until golden then stir in flour.

5.         Cook for 1 – 2 minutes before adding milk and 2 fl oz reserved poaching liquid. 

Bring to boil, simmer until thickened.  Stir in full fat cheese, season, cover with cling film and cool. 

6.         Place pastry base on baking sheet. Put cold fish mix in even layer over the surface and spoon sauce down centre.

7.         Roll out remaining pastry (13” x 8.5”).  Place over pie, tuck raw edges under cooked pastry base. Brush with beaten egg and make a lattice pattern on it. 

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Recipt of the Month - July from Flinders

Caroline Salisbury
FLINDERS
3 Sandford Avenue,
Church Stretton, SY6 6BY

01694 724644
Caroline.Salisbury@yahoo.co.uk

Cafe and Takeaway - Phone Orders welcomed

Chicken & Mushroom Pie

Ingredients

1.5kg (3lb) chicken
1 bouquet garni
1 small onion quartered
6-8 black peppercorns
25g (1oz) butter
2 leeks, thinly sliced
125g (4oz) button mushrooms, sliced
1 teaspoon plain flour
125g (4oz) full-fat soft cheese
2 tbsp chopped parsley
500g (1lb) potatoes, cut into chunks
250g (8oz) carrots, sliced
25g (1oz) butter
1 egg, beaten
Pinch of ground nutmeg
Salt & pepper

Method

Put the chicken into a saucepan with the bouquet garni, onion, black peppercorns and a little salt.  Cover with water, bring to the boil, and skim any fat from the surface.  Cover the pan and simmer for about an hour or until the chicken is cooked.  Remove the chicken and set aside.  When cool enough, cut the meat off the bones and set aside.

Melt the butter in a pan and fry the leeks and mushrooms over a moderate heat for 3 minutes, stirring.  Stir in the flour, then the soft cheese and chopped parsley.  Simmer for 3 minutes then spread over the chicken in an ovenproof dish.

Cook the potatoes and carrots in lightly salted water until tender.  Drain, then mash together.  Beat in the butter and egg.  Season to taste.  Spread the potato and carrot topping evenly over the chicken and mushrooms.

Bake for about 20 minutes at 180˚c or until the topping is browned.

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With thanks to National Trust, Cardingmill Valley
www.cardingmillvalley.org.uk

Recipe of the Month – April 2010
Carding MillValley - Whinberry pie
(or any other fruit of your choice)


Pastry
100g butter
200g plain flour
30g caster sugar
1 free range egg

Filling

400g whinberries
200g caster sugar

Method:

Pastry:

Combine the cold butter and flour until they form a fine crumb.
Add the egg and combine until you have a smooth dough.
Split this into two parts, one slightly larger for the base and one slightly smaller for the top.

Roll out to approx 3mm thick on a floured surface.
Line a greased pie dish with the larger pastry ball and roll out the smaller ball to the same thickness and set to one side.

Place the pastry in a fridge to rest for at least 30 minutes.

Filling:-

Wash the whinberries
Heat gently with the sugar until the sugar has dissolved

To make the pie:-

Put the fruit mixture into the pie dish
Brush around the pastry rim with egg wash
Put the lid on the pie
Trim the excess pastry and crimp the top
Brush all over with egg wash
Bake in a pre-heated oven at 185C for approx 40 mins

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RECIPE OF THE MONTH - March 2010

Kindly suppied by
Madeline & Patrick Egan, Sayang House

SAYANG HOUSE
 Hope Bowdler,  Church Stretton,  Shropshire SY6 7DD

Friendly, family-run B&B
Visit Britain Silver Award.
Delicious food. Landscaped gardens
Email:  madegan@AOL.com       Telephone:  01694 723981

A stew of Clonakilty Black Pudding
with Flagelot Beans and Sausages

Ingredients    - Mainly locally sourced - Serves 6  

300g Flagelot Beans (from Entertaining Elephants, Church Stretton)
1.5 litre chicken stock
25g lardons smoked bacon (from Themans, Wenlock Edge)
200g tin plum tomatoes
1 tablespoon tomato puree
1 glass white wine
1 medium onion diced
1 cloves garlic – crushed
1 bunch tied herbs
1 knob butter
1 ring Clonakilty  black pudding (from Themans, Wenlock Edge)
6 homemade sausages (Themans, Wenlock Edge or Embreys, Church Stretton)
Salt/pepper to taste

Method

Soak the flagelot beans for 4 hours in advance.  Wash very well before use.  Sweat onion and garlic in knob of butter.  Add bacon, tomato puree and flagelot beans, tjhen add chicken stock, herbs, wine and tomatoes.  Bring to the boil and simmer for 1.5 hours or until beans are cooked, simmering constantly.

Fry the black pudding and sausages in a separate pan.  Pour the bean stew into a serving dish and place black pudding and sausages on top. 

Top with chopped fresh herbs.  Accompany with baked fluffy potatoes (maris piper) and a nice green cabbage. 

Should you have any sauce over,  it is great to pour over chicken or pork.  It is also the base for a great soup.        No left overs!

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February 2010 - Recipe from Tuesday Day Centre

Recipe Courtesy of
TUESDAY DAY CENTRE
Held in URC Hall, High Street, Church Stretton

Operating in Church Stretton for the past 27+ years, membership is open to anyone needing companionship, lives alone, elderly, etc
Ring Zena Palmer 01694 723564 if you,  or a relative,  are interested for a friendly. informal chat.

Meets every Tuesday 10.30 am approx – 3.00pm approx.
Transport provided. Coffee on arrival. home-cooked lunch,tea, biscuits, scones in afternoon. Entertainment & Outings.  

 SIMPLE FRUIT CAKE 

6oz/150g butter                12oz (300g) mixed fruit
8oz/200g caster sugar      2 eggs
8oz/200g self raising flour  1 teasp mixed spice 

Cover fruit with water, bring to boil and simmer for 5 minutes.  Strain, stir butter into hot fruit and stir in sugar. 

Mix in eggs, flour and spice.   Pour into lined 8”/20cm cake tin.

Bake in centre of oven at 190 ºC/375ºF/gas mark 5, for approximately one hour. 

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January 2010 - Recipe from Juniper Cottage

4 star Silver Award B&B.  Stunning views of Caer Caradoc
Bring your walking shoes or bikes.  Ride your horse on the Jack Mitton trail.  Good secure grazing available in the beautiful meadow.  ‘From welcome tea in the garden to your last breakfast – just perfect’

Contact Lesley McIntyre 01694 723427   
email  colinmcintyre@ukonline.co.uk

For more information and photographs click here

Fantastic Fish Pie                              Serves 6

5 large potatoes, peeled and diced into 1” cubes
Salt and freshly ground black pepper
2 free range eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot finely chopped 
Extra virgin olive oil
½ pint (285 ml) double cream
Juice of one lemon
2 good handfuls of mature cheddar or
 handful prawns (optional)
Parmesan cheese (grated)
Nutmeg (Optional)     
1 heaped teaspoon English mustard
1 large handful of flat leaf parsley, finely chopped
1 lb (450 g) haddock or cod fillet, pin-boned & cut into strips

Preheat oven to 230 DegC (450 F), Gas 8.
Put potatoes into salted boiling water, boil for 10 minutes; drain & mash (add optional seasoning with salt, pepper, a touch of olive oil & nutmeg). Hard boil eggs for 8 minutes; cool, peel & quarter.Steam spinach for 1 minute, remove from steamer & gently squeeze out excess moisture.

Fry onion and carrot in a little olive oil for 5 minutes; add the double cream and just bring to boil. Remove from heat and add cheese, lemon juice, mustard and parsley.

Put spinach, fish and eggs into a large ovenproof dish. Mix together pouring over the creamy vegetable sauce. Spread the mashed potato roughly over the fish and grate cheese on top if desired. Bake for 25-30 minutes until the potatoes are golden.

Serve with your favourite vegetables.        ENJOY ! 

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December 2009 - Recipe -from Mayfair

Recipe of the month kindly provided by Mayfair Centre - Fruit Teabread

MAYFAIR COMMUNITY CENTRE
Easthope Road
Church Stretton
Shropshire
01694 722077
http://www.mayfaircentre.org.uk

The Mayfair Café is open 10-3.00 pm Weekdays
Hot Meals served 12-2.00 pm.

Fruit Teabread

This Fruit Teabread recipe was used in the 1989 Food for the Heart campaign. It is an excellent recipe for the ‘Tasty Challenge’ as it is easy to serve and you won’t believe it, but it contains no fat or added sugar!

Serves up to 12 slices
Preparation overnight and 20 minutes
Cooking 1 hour and 30 minutes

Ingredients

6oz (150g) currants
6oz (150g) sultanas
6oz (150g) chopped dates
Finely grated rind of 2 oranges
Juice of 2 oranges
½ pt (250ml) hot tea
12oz (300g) self raising wholemeal flour
1 egg

Method 

1. Put the fruit rind and juice of the oranges into a bowl and pour over hot tea. Stir well, cover and leave overnight.
2. Prepare a loaf tin with greased, greaseproof paper.
3. Stir the flour and egg into the fruit mixture and mix well.
4. Place in the tin and bake at 150C, Mark 2 for 1and half hours.
5. Leave to cool on a wire rack.

Nutritional value per serving.
A serving = one of 12 slices

Energy 182kcal  
Fat 1g  
Carbohydrate 41.3g of which starch 15.8g

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RECIPE OF THE MONTH - NOVEMBER 2009

CHOCOLATE CAKE

Recipe kindly provided by Councillor Anne Stafford

Ingredients and Method

Mix 2 cups sugar and 2 cups self-raising flour

In a saucepan boil:
4 oz marg
½ cups veg oil
4 tabsp cocoa
1 cup water
½ cup buttermilk or milk

Pour over flour and sugar mix.

Add 2 eggs
1 teasp bicarb
½ teasp cinnamon
1 teasp vanilla

Bake in a sheet pan or roasting tin.

Frosting
4 oz marg
4 tabsp cocoa
6 tabsp milk

Bring to the boil and add 1 lb icing sugar. Pour over cake.

Bake for 375ºF for 20 minutes or until springy.

Add frosting while cake & frosting hot

This cake improves with freezing.

Note: You may find you prefer less cocoa or mixture of cocoa and carob. Carob can be used instead of cocoa. A small amount of coffee can add a little bite. Nuts can be added for variety. Excellent for puddings.

Cut into rounds and put in cake cases. Delicious with ice cream or cream.

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Recipe of the Month - October 2009

Kindly supplied by:

Caroline Montgomery,
The Manor House, All Stretton, SY6 6JJ
01694 724508
www:manorhouseallstretton.co.uk

Relax and be the only guest staying in this wonderful old house with luxurious accommodation.

Front door of The Manor House, All Stretton

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Pumpkin Pot Pourri

You will need:
A roasting tray, enough tinfoil to wrap the whole pumpkin

Bake in oven at 375 degrees for about 1.5 hours (depends on size of pumpkin).

Ingredients:

1 pumpkin - not too big, roughly 9" across at a guess;
half- 1 pint single cream or double cream. You can use more if you want, depends on the size of the pumpkin;
8 rashers of bacon, streaky or back, or equivalent of diced pancetta;
1 large onion;
Salt and pepper;
A can of drained sweetcorn, if you like it.

All the ingredients will need to be doubled if the pumpkin is much larger than 9".

Method:

To make this deliciously scrummy feast, first fry the onion, add the bacon which you have cut into 1" pieces, or whatever you have decided to use.

Once you have taken the rawness out of the onion and the bacon, allow to cool. Once cooled add the cream (and sweetcorn if you are using it without the juice from the can). This will all go into the cavity of the pumpkin.

Now to prepare the pumpkin ...

Take the pumpkin and with a sharp knife slice off the top, as if for a lantern. Take care because you will put this back onto the pumpkin for the baking. Hollow out the pips, but only the pips, and then tip the bacon / onion/ cream mixture into the cavity. Replace the lid. Now lay out into a roasting tin enough silver foil to wrap around the lovely orange vegetable, and place the pumpkin into the centre of the foil, wrap it around so that it is sealed tight.

Place it all in the oven, go and have a bonfire outside and come back in 1.5 hours time to find a fabulously wholesome soup which is really a main course and looks delicious on the plate. You will serve it by lifting off the lid and scooping out the baked inside walls of the pumpkin together with some of the creamy sauce, into a soup bowl with some crusty bread.

It always has a wow factor!

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Recipe of the month - September 2009

The following recipe kindly provided by:

Joan Watts
Resident/Local Artist
01694 722886

for Joan's sketch of Burway Road, Church Stretton - click here

TREACLE TART

Pastry case:  8” flan tin

6oz/150g flour    3oz/75g butter    ¼ cup of milk
½ beaten egg

Mix flour and butter until they form fine breadcrumbs, add milk and egg to get a creamy mixture.   Roll out on a floured board to fit the flan tin. 

Filling:

16oz/400g golden syrup - 5oz/125g white breadcrumbs
half squeezed lemon - 1oz/25g butter

Gently heat the butter and golden syrup in a pan and stir in the breadcrumbs and lemon juice. Allow the mixture to cool, then fill the pastry case.

Top Layer Pastry:

4oz/100g butter        2oz/50g sugar          6oz/150g flour
½ beaten egg

Beat sugar and butter together, add egg, then gradually add flour until mixture is a very doughy consistency. 

On a well floured board, pat the top layer pastry into shape to fit over the filling.    

Bake in oven at 190ºC / 375ºF / gas mark 5 for 20-30 minutes.

Cool the tart for about an hour, then warm in a low oven for 5 minutes before serving with whipped cream.       Freezable. 

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RECIPE OF THE MONTH - AUGUST 2009

The following recipe kindly supplied by

Sue Pember
Mynd House, Ludlow Road, Little Stretton SY6 6RB
01694 722212
Email: info@myndhouse.co.uk

Mynd House is centrally located for many places of interest, welcomes walkers and cyclists, can accommodate up to 15 people and is ideal for groups and family occasions.

Victorian Farm BBC2 production crew were based there during filming and will again be accommodated for the Christmas 2009
show.

Vanilla Cream served with Raspberries & Blackcurrants

15ozs Whipping Cream
3 tablespoons Castor Sugar
2 1/2 teaspoon Vanilla extract
1 1/2 sachets Gelatine
3/4 pint Greek yoghurt

1) Take 3 tablespoons of  whipping cream to one
side,  put the rest in a saucepan together with the sugar & warm, add the vanilla extract.

2) Mix the gelatine with the 3 tablespoons of whipping cream, add to the saucepan.

3) Add the yoghurt and whisk together.

4) Sieve the mixture and transfer to a
4" x 4" or 6" x 6" plastic container (depends on the size you would like your slices)

5) Place in fridge overnight (or freeze till required)

To Serve

Run a knife around the edges to loosen the cream and turn out onto a plate.
Slice into 6 portions, place each slice on a side plate.
Sieve 8ozs of Blackcurrants fresh or tinned add some castor or icing sugar to sweeten.

Pour the sauce next to the Vanilla slice and decorate with a sprig of mint & raspberries. 

Enjoy!!!


Best Wishes
Sue
Mynd House


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Recipe of the Month - JULY 2009

Kindly supplied by Cllr. Richard Hickman

VEGETARIAN SHEPHERDS PIE

1 Large Onion
2-4 Cloves of garlic - to taste
1 large carrot
1 green pepper
4 medium mushrooms
Olive oil

500g prepared lentils (tinned lentils preferred)
Glass red wine
2 tablespoons Worcester sauce - or Soy sauce
1 tbsp Herbes Provencale, or mixed dried herbs

1 kg boiled potatoes
50g butter
Half cup milk

500gm grated cheddar cheese

Chop the onions and garlic finely and fry in the oil in a deep pan until the onions are golden colour. Chop the carrot and pepper into cubes of about 1cm size, chop the mushrooms more coarsly and add to the onions. Cook for 5 minutes. add the lentils, red wine, Worcester sauce and herbs to the mix and gently simmer for a further 15 minutes.

Mash the potatoes with the butter and milk.

Put the lentil mix into an ovenproof dish and cover generously with the mashed potato and sprinkle the surface with the grated cheese, cook in a hot oven (180deg C) until the potato peaks have browned, approximately 20-30 minutes, depending on the potato variety.

Serve hot. This dish can be allowed to cool and be used, reheated the following day.

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