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 21st June 2023 1st June 2023 • The HERALD • Page 47 v THE HERALD - Proud to be part of your communityv FOOD FOR THOUGHT Top Local Chefs Raise Over £4,000 for the CET Some of the New Forest’s top chefs came together recently for the rst New Forest Chefs Night since 2019, in aid of the Countryside Education Trust (CET) in Beaulieu. Organised by Jan Hoy and held at the Brabazon at e National Motor Museum in Beaulieu, the New Forest Chefs Night saw live cooking demonstrations, with two di erent starters, main courses and desserts all cooked by local chefs. Each dish was then auctioned o for the winning bidders to enjoy at the chefs table. Both starters featured chalk stream trout with Dan from the Montagu Arms serving cured and poached trout with a smoked belly mousse, caviar and a split dill dressing. Andrew from Balmer Lawn created tournedos of chalk stream trout, served with New Forest asparagus, and an heirloom beetroot salad with caviar and herb oil. e main course chefs were put under extra pressure when the demo kitchen lost power mid demonstration, but they, along with Master of Ceremonies, BBC Weather Presenter, Sam Fraser, made light of the situation, keeping the audience entertained and still managed to produce their dishes by dipping in and out of the Brabazon’s kitchen. Despite the power issues Ben and Josh from Master Builder’s managed to cook and serve their dish of venison loin with a blue cheese clanger and Luke Holder from Lime Wood served turbot with risotto. As an added bonus for both the charity and the winning bidder, Luke generously added a bonus prize of a kitchen table experience with him at Lime Wood, raising £950, plus a further £170 for 4 additional portions of his dish, which he personally delivered to the seats of the winning bidders in the audience. During the interval the guest chefs provided an amazing array of mouth-watering canapes, including freshly cooked crispy arancini balls, mini tartlets and crostini. With the demo kitchen power issues resolved, the night continued with Dillon from Careys Manor serving poached pears and apples with a calvados sabayon and brandy snap basket with a pear sorbet. Whilst Steve from e Magic Duck in Lymington created a chocolate marquis, served with cherries in kirsch, chocolate ice cream and pulled sugar. Lime Wood’s Head Sommelier Dan gave recommendations of wines throughout the evening to accompany each course. e evenings cooking concluded with a Ready, Steady Cook style competition with Dan, Andrew and Luke competing against Steve, Dillon and Josh. Jane from the Brabazon was chosen to judge the chefs creations, which ended in a tie with both teams winning a course each. In addition to the chefs donating their time and expertise, each of the hotels and restaurants donated prizes including gourmet meals, overnight stays with dinner and spa experiences, which were auctioned o by Sam Fraser. e fun lled and entertaining evening was bought to a close by Jane Cooper, CET Chief Executive, thanking the chefs for the generosity of their time and auction prizes, the audience for coming and to Jan and her team for organising and hosting the event. She explained that over the pandemic the CET had closed for 18 months and she was bought to tears with the arrival of the rst coach load of children when they were nally able to re-open. e charity’s mission is to connect people with the countryside, following the pandemic they are hoping to provide as many free places for children to visit them as they can. Jan Hoy has been a huge supporter of the CET over the last 47 years, including 27 years of Chef Nights, the latest event was a huge success despite the technical issues and raised an amazing £4,000 for the charity. e Brockenhurst Wine Club (BWC) 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. On Wednesday 28th June Garden Party, chez Harris. 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 The chefs taking on the Ready Steady Cook Challenge For Wine Lovers Tuck in at The New Forest Food Festival! e rst dedicated New Forest Food Festival will take place over the weekend of Saturday 5th and Sunday 6th August, at the Hinton Admiral Event Field, on the Hinton Admiral Estate. e festival will provide a chance to discover a selection of glorious New Forest and regional produce, with a mix of artisan bread, cheese, chilli jams, cakes, chocolates, gluten-free snacks, shortbread, cra ales, New Forest Cider, speciality gins, and much more. To make sure no-one goes hungry on the day, there will be something to satisfy all tastebuds: burgers, Tex Mex, freshly cooked stone- red pizzas, street food, traditional spit roasts, seafood, artisan co ee, cra beers and awardwinning spirits. Another feature of the festival will be the Craft Market, which will showcase work from local and regional cra ers, with a wide and diverse array of stalls. ey will include cra s such as textiles, jewellery, soft toys, paintings, wood cra , collectables, ceramics, sculpture, so furnishings to name just some. No food festival would be complete without a chef demo stage, with some of the best in the region showing o their skills, as they conjure up their favourite dishes. ey will demonstrate all the tricks of the trade including short cuts, so attendees can re-create the meals at home (sit near the front to increase the chance of a tasting!). Whilst enjoying the food and drink of the festival, enjoy live music and other entertainment, including popular local ski e group Dr. Beatroot, with other acts to be announced in due course. For those that wish to make a short break of the event, there will be a small, family-friendly, pop-up campsite just a short stroll away. For further information and tickets, which cost £8 for adults when purchased in advance (£10 on the day), with under 16’s going free, visit www. newforestfoodfestival . co.uk For general information about the New Forest, including ideas of things to do and places to see, plus information on accommodation – from luxury hotels to holiday parks and everything in-between – visit www. thenewforest.co.uk ROASTED ASPARAGUS ALLA PIZZAIOLA Recipe from www.ilovefruitandvegfromeurope.co.uk Prep time: 15 minutes Cooking time: 20 - 30 minutes Serves 4 400g asparagus spears 4 tablespoons extra virgin olive oil 200g cherry tomatoes, halved Pinch dry oregano 1 clove garlic, chopped 2 tablespoons tomato purée 1 x 227g can chopped tomatoes 250g drained Mozzarella, torn into pieces 1 x 25g pack basil, leaves torn into pieces 50g Freshly grated Parmigiano Reggiano DOP Method Preheat oven to 220C, gas mark 7 Cut the spears in half, toss in half the olive oil and arrange on a baking sheet for roasting. Add the tomatoes to the asparagus. Season to taste, sprinkle with oregano, and roast together for 15 minutes or until golden brown but still holding onto their shape. Toss in the garlic, tomato purée, canned tomatoes, then top with the Mozzarella, basil, and a generous sprinkle of Parmigiana. Drizzle with remaining olive oil. Return to the oven for 10 minutes or until the cheese has melted and in places has turned golden. Remove and serve immediately. Cook’s tip: Serve the roasted asparagus and tomatoes (before adding the mozzarella and tomato sauce) at room temperature, as a salad or starter. Roasted Asparagus Alla Pizzaiola
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