Category Archives: Food & Drink

Game on!

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winter stew

When it comes to comfort food, nothing beats a hearty stew – just the thing for chilly winter evenings…

Here’s the recipe Lisa Holloway shared on Sunday’s show; served with creamy mashed potatoes and cavalo nero, this will have family and friends queuing up for seconds!

Oh and by the way, if you want recipes for the other two courses, just follow these links for the Celeriac Soup and the Warm Ginger and Plum Pudding…

Winter Venison and Beef Stew

  • Servings: Serves 6
  • Difficulty: easy
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Ingredients

  • Olive oil
  • 900g stewing venison, cut into large cubes
  • 200g chuck beef
  • 4-6 sticks celery
  • 300g fresh or frozen cranberries
  • Zest of 2 large oranges, finely sliced
  • 350g shallots
  • 600ml beef stock
  • Large glass red wine
  • Large glass port
  • 3 cloves garlic
  • 1 tablespoon wholegrain mustard
  • 2 level teaspoons plain flour
  • 2 teaspoons ground mace
  • Salt and pepper
  • Fresh oregano (dried if you can’t get fresh)
  • 2-3 bay leaves

Directions

  1. The day before, put the beef and venison in a plastic bag with the flour, mace, salt, pepper and herbs. Mix thoroughly and leave overnight in the fridge.
  2. Heat the olive oil in a large pan and brown the seasoned and floured beef gently. Transfer to a casserole dish. Add the onions, garlic and celery to the pan and sauté for 5 minutes, then add the wine, port and mustard. Bring to the boil and reduce for 5 minutes, then pour into the casserole, over the beef. Add the stock and half of the cranberries.
  3. Cover and cook slowly and gently for about 2-3 hours at 180C/375F/Gas mark 4, until the meat is very tender.
  4. Add the remaining cranberries  and orange zest 15 minutes before the end of the cooking time, stirring in well.

Simply s(o)uper!

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soup

The first of three recipes featured on Girls Around Town this morning – guest Lisa Holloway serves it as the starter of her warming winter menu but it’s almost a meal so just as good for lunch or a light supper too!

Want the recipes for the other two courses in Lisa’s menu? Just follow these links to her Winter Venison and Beef Stew and Warm Ginger and Plum Cake…

Celeriac Soup with Leek and Cheese Toasties

  • Servings: Serves 4
  • Difficulty: easy
  • Print

Ingredients

  • Olive oil
  • 4 sliced leeks
  • 3 garlic cloves, sliced
  • 1 large celeriac, peeled and chopped into fairly small pieces
  • 2 medium or large potatoes, peeled and chopped into smallish cubes
  • 500ml vegetable stock
  • 500ml milk (preferably whole)
  • 4 slices sourdough bread
  • Dijon mustard
  • 100g Gruyere cheese, grated

Directions

  1. Heat the oil in a wide, deep pan with a lid, add the leeks and cook gently until soft, about 10-12 minutes. Remove the leeks and set aside. Then add the garlic to the pan and cook for about 3 minutes.
  2. Add the celeriac, potatoes, stock and milk to the pan, bring to the boil and simmer for 15-20 minutes until soft and tender. Season well with salt and pepper, then blend in a food processor or with a stick blender.
  3. Heat the grill to high. Toast the 4 slices of sourdough in a toaster and spread with Dijon mustard, divide the leeks onto the slices of toast and cover with the grated cheese.
  4. Put under the grill until bubbling and golden.
  5. Serve the toasts with the soup, as a wonderful winter starter or a warming lunch or light supper.

Cakes, bakes and books

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scone with the windCould there possibly be anything more enticing than an afternoon dedicated to cake?

June, Tina and Sue certainly don’t think so which is why they’re planning a trip to Lowdham on Sunday 18 October!

From 2pm till 5pm, two special events in the Village Hall combine to make up An Afternoon of Cake – and it goes without saying that there’ll be tea and homemade cakes on sale throughout…

The entertainment begins with Cook ‘n’ Book between 2pm and 3pm. Join the ever-popular duo Jackie Skinner and Julia Pirie for literary-inspired demonstrations and readings from the delightfully entertaining recipe book Scone With The Wind.

The book is packed with recipes for fun, edible versions of favourite classics such as To Kill A Battenberg, Middlemarshmallows and Captain Corelli’s Madeleines, complete with witty introductions and amusing illustrations. Breakfast at Tiffins anyone?!

frances quinnThen, if like the Girls Around Town you’re a fan of The Great British Bake Off, you won’t want to miss the opportunity to meet 2013 winner Frances Quinn.

She wowed the judges with her imaginative showstoppers and extraordinary baking skills to take the trophy.

Published just a few weeks ago, her first book, Quintessential Baking, is a treasure trove of inspirational ideas to bring a spark of creativity and a teaspoon of wonder into your kitchen.

Frances will be in the Village Hall from 4pm to 5pm, sharing stories from her baking life as part of this special afternoon.

Tickets are on sale now, priced £5 (£4 for concessions, £3 for Festival Friends) for Cook ‘n’ Book or £6 (£5 for concessions, £4 for Festival Friends) for the chance to meet Frances Quinn.

For more details and bookings for both events, call 0115 966 3219.