Herald - Issue 411

Page 40 • The HERALD • 26th August 2021 v F @ heraldpublishing v 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 15th September 2021 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 Beaulieu Village Hall’s Farmers & Producers Market Saturday 11th September 10am to 2pm We have lots of Local producers with Plants, Honey, Cakes, Pickles, Soft Berries, Meat, Cheeses, Eggs, with Coffee or Tea. COME ALONG AND STOCK UP FOR THE WEEKEND CHICKEN THIGHS WITH OLD WINCHESTER CHEESE AND PINEAPPLE is recipe for chicken with Old Winchester cheese and pineapple might sound a little strange, but it is absolutely delicious and the three main avours are in perfect harmony. is Old Winchester cheese is made traditionally by Lyburn Cheesemakers in rural Hampshire as the cow’s graze gracefully in the green elds surrounding the cheesery. Serves: 6 • 1 (432g) tin pineapple chunks in juice • 55g butter • 2 tablespoons olive oil • 6 skinless chicken thighs • 1 medium onion, sliced • 55g plain our • 450ml chicken stock • 225g Lyburn Old Winchester cheese, grated ª salt and pepper, to taste 1. Preheat the oven to 180°C / Gas 4. Drain the tin of pineapple chunks and reserve the juice. 2. In a frying pan, melt the butter and add the oil. Brown the chicken thighs evenly on all sides then transfer to an ovenproof baking dish. 3. In the same frying pan, add the onion and cook and stir for 5 minutes until so , but not browned. Stir in the our and cook and stir for 1 minute. Gradually add the reserved pineapple juice, followed by the stock and bring to the boil, stirring constantly. Remove from the heat and add the pineapple chunks and the cheese, reserving a little cheese for sprinkling on top. Season generously. Pour the sauce over the chicken and sprinkle the remaining cheese on top. 4. Bake in the preheated oven for 40 minutes until the chicken is no longer pink in the centre and the sprinkled cheese is golden brown. Remove from the oven and serve. Recipe courtesy of Judy Smales of Lyburn Cheese. Lyburn Old Winchester is stocked at Harveys Cheese in the High Street, Hythe. Enjoy! Recipes of Days Gone By Lepe Country Park is excited to be part of Heritage Open Days’ yearly festival of history and culture. is year’s theme is Edible England, and the Park would like to celebrate the heritage of the local food by asking you to remember any old recipes that have been passed down through the years. e Park will be running a competition for the two best Hampshire recipes, where the winners will have their dish recreated and available to purchase from e Lookout for one weekend during the Heritage Open Days festival. Along with a choice of either their own dish, a cream tea or a “Mariner Jack’s” lunch for two people from e Lookout. All entries will be exhibited at Lepe Country Park on 11th, 12th, 18th and 19th September. For more information and to join in the fun visit: www.hants.gov.uk/ thingstodo/countryparks/ l e p e /wha t s on / ed i b l e - england Entry closing date is Friday 27th August at noon. Chocolate, Orange & Watercress Brownies with Chocolate Ganache Topping Chilli with chocolate is generally regarded as a culinary delight, so why is the ery pepperiness of watercress still relatively unexplored in sweet treats? e Watercress Company is determined to change this and through working with local chefs has developed a ra of recipes for cakes and desserts that demonstrate just how delicious watercress can be in a sweeter dish. Makes 16 squares • Prep time: 40 minutes • Cooking time: 40 minutes Ingredients 300g good quality dark chocolate, chopped 200g unsalted butter Zest of one orange 350g caster sugar 4 large eggs 100g plain our, sieved 50g cocoa powder, sieved 50g watercress, nely chopped For the topping 250g good quality dark chocolate, chopped 250ml double cream 1 tbsp Cointreau (optional) Method 1. Pre-heat the oven to 180°C and line a square brownie tin with greaseproof paper. Place 200g of the chocolate, all of the butter, and the orange zest in a heatproof bowl and melt in the microwave, using full power for 30 seconds at a time then stirring and repeating. Be careful that the chocolate does not get too hot otherwise it will burn. 2. Use an electric whisk, or a stand mixer with the whisk attachment, to beat together the eggs and sugar until 5. e brownies can be kept for 3-5 days in an airtight tin or frozen for up to three months To discover more about the health benefits of watercress, visit: www. thewatercress company. com or for more recipes go to: www.watercress. co.uk or: www.facebook. com/LoveWatercress or: www. i ns t agr am. com/ lovewatercress pale and u y. Leave the chocolate mixture to cool for at least ve minutes before stirring into the egg mix, then mix in the our and cocoa. Stir in the remaining 100g of chopped chocolate, as well as the nely chopped watercress, then pour the batter into the prepared tin. Bake in the centre of the preheated oven for 35-40 minutes, using a skewer or knife to test if the brownies are cooked. Once the skewer comes out clean, remove the brownies from the oven and allow to cool completely. 3. To make the ganache topping, gently bring the double cream to the boil in a saucepan. Keep an eye on the cream as it will easily boil over once it starts to simmer. Remove from the heat, then stir in the chopped chocolate, continuing to stir until melted and mixed thoroughly. Finally stir in the Cointreau if using. 4. Allow the ganache to cool slightly (but not too much or it will harden), then pour over the brownies while they are still in the tin. Smooth the topping out using a pallet knife or spatula, then leave for 30 minutes for ganache to cool and harden before cutting into squares.