v THE HERALD - Your Community Magazine v 14th November 2024 • The HERALD • Page 57 FOOD FOR THOUGHT Thai Bluebird Street Food and English Cuisine Telephone: 07598 442718 www.thaibluebirdstreetfood.com ALL MAJOR CARDS ACCEPTED Opening Hours: Tuesday, Wednesday, Thursday, Friday and Saturday - 1pm - 9.30pm Monday/Sunday - Closed New Road, Blackfield, Southampton SO45 1WA Serving the True Taste of Thailand We also cater for Special Events OPEN SUNDAYS & BANK HOLIDAYS • RINGWOOD ROAD, TOTTON • PLAZA PARADE, ROMSEY • THE PRECINCT, CHANDLERS FORD ALL DAY COD & CHIPS £1 OFF On presentation of this advertisement MONDAY, TUESDAY, WEDNESDAY, THURSDAY ONLY Not valid with any other offer. Valid until 4th December 2024 ALL YOUR FESTIVE FAVOURITES AT THE FARM SHOP from Longdown Farm Shop Garlic Farm butter. Of course, all the usual festive must-haves such as vegetables, fruit, nuts, mince pies and Christmas cake are in store and special treats too. A popular purchase at this time of year is the Farm Shop hamper. ere is a wide selection to choose from with sizes and prices to suit everyone. e ever-popular Honey Hamper and Garlic Farm Hamper will be on display and ready to buy o the shelf, alternatively hampers can be made to your own speci c requirements and budget, including fruit baskets in various sizes. Celebrate with a local avour this year and call into the Farm Shop, or phone to order. (Turkeys and 3-bird roasts by order only.) Longdownfarmshop.co.uk You’ll nd all manner of festive goodies jostling for position in e Farm Shop at Longdown, most of which are sourced from our wonderful local producers, growers, and suppliers for a true festive taste of Hampshire, Dorset and the Isle of Wight. Firstly, let’s talk turkey! e centrepiece of the traditional Christmas lunch, it’s important to nd a quality turkey, and we are proud to o er Paul Tanner turkeys. Lymington-based Paul has supplied his turkeys to the Farm Shop pretty much since it opened, and year a er year, the Farm Shop customers place their repeat orders for the quality birds. During their lifespan, Paul’s turkeys are treated with respect, with high levels of animal welfare observed. Paul has a wealth of experience and prides himself on producing quality poultry, full of avour. All Paul’s turkeys are traditional slow-growing strains which take longer to mature. ey are then dry-plucked and hung for a minimum of 10 days in a refrigerated barn to develop tender meat with a full avour. Locally sourced venison will be in abundance during the festive period, so if game is on your menu, there will be partridge, pheasant, and ducks readily available. Newhouse Venison will, no doubt, be creating their seasonal special: a 3-bird roast - a popular alternative for a Christmas lunch. Needless to say, the chiller will contain a large selection of tasty local cheeses ready to serve on the festive cheeseboard. e choice of award-winning cheeses includes favourites from Lyburn Cheese, Isle of Wight Cheese, and Snowdonia Cheese. Serve alongside a selection of local crackers and some Isle of Wight Pheasant, Blackberry, Pear & Watercress Salad with Pickled Walnuts from The Watercress Company, www.thewatercresscompany.com Serves: 4 Prep Time: 30mins Cooking Time: 5-6mins Ingredients: Pickled Walnuts • 50g Walnuts • 100g Balsamic Vinegar • 20g Sugar • 100ml Water Pheasant Salad: • 200g Watercress • 4 Pheasant Breasts • ½ tsp Salt • 1 tsp Baharat Spice Blend • 15g Butter, melted • 2 Pears, sliced into 6 • 150g Blackberries • 1 Bulb Fennel, nely sliced Blackberry Dressing: • 50g Blackberries, pureed • 3tbsp Olive Oil • 2 tbsp Balsamic Vinegar • 2 tsp Maple Syrup • Salt & Black Pepper Method: 1. Begin with the pickled walnuts. Bring everything, apart from the walnuts to a simmer in a small pan. Pour over the walnuts in a sterile jar and leave to cool. Store in the fridge, these will keep for 2 weeks. 2. For the dressing, combine all the ingredients in a jar, shake and strain through a sieve. Set aside. 3. Season the pheasant breasts with the salt and Baharat. Heat a griddle pan and rub the meat with the melted butter. Griddle for 2-3 minutes each side or until only just cooked. Set aside to rest. 4. In the same pan, griddle the sliced pear until charred. Set aside. 6. When ready, mix Pheasant, Blackberry, Pear & Watercress Salad with Pickled Walnuts the watercress with 1-2 tbsp of dressing. Add the fennel, pear and blackberries. 6. Slice the pheasant into thin slices and place on top. Drizzle with a little more dressing and serve.
RkJQdWJsaXNoZXIy MTIyNzI=