Herald - Issue 423

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 1st June 2022 Page 54 • The HERALD • 12th May 2022 v SEND ALL YOUR NEWS TO THE HERALD v FOOD FOR THOUGHT YES IT’S BACK! BEAULIEU VILLAGE HALL’S FARMERS & PRODUCERS MARKET SATURDAY 14TH MAY 10AM TO 2PM We have lots of plants, cakes, soft berries, pickles, local honey, meat, cheese and eggs and much more, also the CET centre selling their produce COME ALONG AND STOCK UP FOR THE WEEKEND Future Dates: 11th June, 9th July, 10th September 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 Leftover Hot Cross Buns? I’ve Got Just the Recipe for You... ey say le overs are the best bit. Got hot cross buns le over from the Easter weekend? With just a few essentials like milk, eggs, butter, sugar and cream, you could have yourself a delicious re-imagined version of a British classic using a few bits you can probably nd in your fridge! So, how does orange marmalade bread and butter pudding, courtesy of chef, sustainability expert and 44 Foods (44foods.com) partner James Strawbridge sound? Orange Marmalade Bread and Butter Pudding Serves 4 Ingredients: 6 hot cross buns, sliced 2 free-range eggs 250ml whole milk 200ml double cream 100g Moose Maple Butter (or plain) 6 tsp blood orange marmalade 2 tbsp golden caster sugar 1 tsp vanilla extract 1 tsp demerara sugar Method: 1. Preheat your oven to 180˚C and slice your hot cross buns in half. Spread with Moose Maple 2. Butter and arrange in a roasting tray. 3. Make a simple custard by warming 200ml of cream with 200ml whole milk and caster sugar. Add a teaspoon of vanilla extract. 4. Whisk the eggs and gradually pour in the warmed milk and sweetened cream. Return to the hob and warm on a low heat for 3-4 mins to thicken slightly. 5. en just before you pour over the custard spoon some blood orange marmalade between each hot cross bun. 6. Pour custard over your hot cross buns and leave to soak in for 10-15 mins. Sprinkle with demerara sugar and then bake for 45-50 mins until golden. Serve with double cream dribbled over this wonderful seasonal pudding. James Strawbridge’s Hot Cross Bun and Marmalade Pudding OH MY COD – IT’S NATIONAL FISH AND CHIP DAY! The biggest food awareness day of the year, National Fish and Chip Day, is back for its 7th year! On Friday 27th May , a week before the nation prepares for a special four day Bank Holiday to mark the Queen’s Platinum Jubilee, the nation will come together to celebrate another icon, and still our favourite... sh and chips! From the North to the South, the East to the West, we all love the nation’s favourite dish, but we all enjoy them in di erent ways! Some can’t eat them without gravy, others think that is an abomination! For others, if it doesn’t have mushy peas is it even a sh supper?! is year on Friday 27th May we want to celebrate the di erences that make sh and chips (and scraps, batter bits, scrumps, batteries... what do you call the little bits of batter at the bottom of the packet?!) so iconic and will see people across the country coming together on National Fish and Chip Day! is event is championed by trade organisation, e National Edible Oil Distributors Association (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. e Brockenhurst Wine Club meets monthly in Brockenhurst Village Hall, usually on the fourth Wednesday of each month at 7.30pm. Open to all, members explore a wide range of wines that people may not have come across, in a range of budgets and to learn something about how and where they are made, as well as getting to know other like-minded people. eir next meeting is on Wednesday 25th May for Varietal Tasting presented by Heather Dougherty Association of Wine Educators (AWE), comparing Pinot Gris/Pinot Grigio and Mourvedre/Monastrell around the world. Followed on Wednesday 22nd June for e exciting wines of Chile, presented by Quentin Sadler AWE. For more details about upcoming events and ‘Tasting Notes’ visit: www.brockenhurstwineclub.co.uk or to attend a session telephone John Harris on: 07714 261251 or email: jharris.lydith@btinternet.com FOR WINE LOVERS