Herald - Issue 406

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 2nd June 2021 Page 34 • The HERALD • 13th May 2021 v SAY YOU SAW IT IN THE HERALD v FOOD FOR THOUGHT The Blackfield Baker Ltd Traditional Quality Bakery Bread, Cakes, Savouries and Take-away Birthday Cakes Tel: 023 8089 8688 • 139 Hampton Lane, Blackfield ‘The Blackfield Baker’ Makes & Bakes the best Bread & Cakes is deliciously di erent salad by Dorset chef Susie Morrison is the perfect way to enjoy British watercress at its best. Salad: 200g Mange Tout, blanched for 2-3 minutes then cooled in iced water 250g Tomatoes, roughly chopped ½ bunch Mint, roughly chopped 150g Watercress Lemon & Caper Dressing: 2 Lemons, peeled and cut into cubes (seeds removed) 1 ½ tbsp Capers, drained 2 tbsp Olive Oil Cracked Black Pepper Crispy Noodles: 50g Cellophane/ Glass Noodles Oil for deep frying Sprinkle of Salt Kombucha Mayo: 1 Egg Yolk 1tbsp Mustard 1 tbsp Kombucha 130ml Light Olive Oil Salt & Cracked Black Pepper to season Mange Tout, Lemon, Caper & Watercress Salad, Kombucha Mayo, Crispy Noodles From The Watercress Company National Edible Oil Distributors Association (NEODA) is delighted to announce that the most popular awareness day of the year, National Fish and Chip Day, will be returning for its sixth year and will take place on Friday 4th June 2021. The celebration of the nation’s favourite dish will bring together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the shermen and farmers who provide the sustainable and natural ingredients needed to create this family favourite. Friday 4th June 2021 looks set to be a fantastic celebration and they want as many shops to get involved as possible! This event is c h a m p i o n e d by t rade organisation, e National Edible Oil Distributors A s s o c i a t i o n (NEODA) who represent all the major re ners, key packers and distributors of edible oils as well as suppliers of non-oil products (such as batter mix, sausages, packaging, range manufacturers and potato preservatives) in the UK. Thank Cod for Fish and Chips! Balmer Lawn Hotel based in Brockenhurst has opened its doors to e Lodge Kitchen & Bar with over 200 diners booked. e Lodge Kitchen & Bar has a new beach bar theme complete with sur oards and other fun props. e outside Savernake Terrace has also been expanded and landscaped for an additional al fresco dining experience. Balmer Lawn Hotel, General Manager and Chair of the New Forest Hoteliers Association, Michael Clitheroe, said: “This has been a long time coming and opening the doors was an exciting moment for the whole team. It has been fantastic to see families and small groups of friends socialising again for the first time and enjoying our new beach themed venue. To celebrate every guest has been asked to join in the celebration with a glass of fizz on arrival. We are looking forward to welcoming more guests over the coming weeks and starting our new breakfast offering at the weekends!” e Lodge Kitchen & Bar serves a casual style dining experience including freshly cooked artisan pizzas and charcuterie grazing boards. At the weekends visitors can experience the famous Balmer Lawn breakfast from the sun drenched terrace or within the weatherproof lodge. Plus the outdoor bar will be open for those wishing to pop in for a drink a er a long walk in the New Forest National Park. Private dining for small groups can be catered for with a range of options or the chef can come up with a bespoke party menu. For more information or to make a booking visit: www.balmerlawnhotel. com/dining BALMER LAWN HOTEL OPENED ITS DOORS TO OUTSIDE DINERS Method: 1. Begin with the mayo. Whisk together the yolk, mustard and kombucha until homogenous. Drip in the oil, drip by drip, until you form an emulsion. A er a stable emulsion has formed, add the rest of the oil in a slow, continuous stream. Taste, season with salt & pepper. If a little thick, thin down with a little ice cold water. Set aside. 2. For the dressing, heat the oil in a frying pan and add the lemon chunks and capers. Fry until the capers pop, season with black pepper and set aside. 3. For the noodles, heat the oil in a deep sided pan, no more than 2/3 full to 180C. Add the noodles, they will pu up immediately. Drain on kitchen paper, sprinkle with salt and set aside 4. When ready, mix the watercress, tomatoes, mange tout and mint with the lemon & caper dressing. Top with the noodles and serve with the mayo for spooning over. Try these fabulously fresh new ways with watercress to enjoy this peppery leaf at its best. To discover more about the health bene ts of watercress, visit: www. thewatercresscompany. com or for more recipe inspiration go to: www. watercress.co.uk or: www . f a c e b o o k . c om / LoveWatercress or: www. i ns t a g r am. com/ lovewatercress