Harvest Festival - The Bell Purleigh - Tuesday 23 October 2012

The Bell at Purleigh
Tuesday 23 October 2012
7.30pm for 8pm

Directions to The Bell, Purleigh:

The Street  Purleigh, Essex CM3 6QJ 01621 828 348

Join other members for a talk on growing produce - the farming year and the challenges it provides. ALSO A Bread making Competition PRIZE to be won for "The best all round loaf" A class for own recipe or made from a packet ! (please specify which you wish to enter when registering) We would kindly ask that all loaves entered are donated for the bread and cheese supper. Please register your entry to the competition with helenmquinnell@btinternet.com FOLLOWED BY The Bread and cheese supper  Suggested donation on the night of £1 If anyone has any wacky and wonderful homemade chutneys pickles they wish to bring along for everyone to try we would LOVE to taste them. AND FINALLY "Look what I grew" table If any member has any interestingly sized or shaped vegetable they grew on purpose or by mistake we would love to have a look at them! Bring them along and let us have a giggle! or if you have eaten them and only have a photo bring that instead. Please let Helen know if you are entering a 'loaf' for the Bread making competition or bringing anything else along - thanks!

Harvest Festival - Members Meeting - 23 October 2012 - The Bell, Purleigh

The Bell at Purleigh
Tuesday 23 October 2012
7.30pm for 8pm

Directions to The Bell, Purleigh:

The Street  Purleigh, Essex CM3 6QJ01621 828 348

Join other members for a talk on growing produce - the farming year and the challenges it provides. ALSOA Bread making Competition PRIZE to be won for "The best all round loaf" A class for own recipe or made from a packet ! (please specify which you wish to enter when registering) We would kindly ask that all loaves entered are donated for the bread and cheese supper. Please register your entry to the competition with helenmquinnell@btinternet.com FOLLOWED BY The Bread and cheese supper  Suggested donation on the night of £1 If anyone has any wacky and wonderful homemade chutneys pickles they wish to bring along for everyone to try we would LOVE to taste them. AND FINALLY "Look what I grew" table If any member has any interestingly sized or shaped vegetable they grew on purpose or by mistake we would love to have a look at them! Bring them along and let us have a giggle! or if you have eaten them and only have a photo bring that instead. Please let Helen know if you are entering a 'loaf' for the Bread making competition or bringing anything else along - thanks!

Recipe of the Week - Member - Nick Elcombe

CHEESE  AND BACON TARTE

 

INGREDIENTS

 

Serves 16

 

2 sheets ready made puff pastry

1 lb streaky bacon rind removed cut into 1/4 inch pieces

1 lb onions diced small

12 eggs

1 pint double cream

1 pint milk

1 lb grated cheese I use cheddar or Lancashire

1 tablespoon olive oil and same of butter

 

Line a tin  with the puff pastry sheets. I use the large Aga  roasting to which is 14" x !0 " x 2 1/2 ". The sheets should just overlap use a pastry brush with water to fix 2 sheets together. The sheets should just cover the rim of the tin. Place somewhere cool while the filling is prepared.

 

Heat the oil in a frying pan cook the bacon for about 7/8 minutes  remove. Place on 1 side

 

Using the bacon fat add butter cook onion until soft and just starting to take colour

 

Place bacon and onion over base of pastry add about 1/3 of the cheese. Mix eggs cream and milk in a bowl pour gently over bacon and cheese, strew with the remaining cheese.

 

Place on floor of Roasting Oven in Aga for about 35 minutes turning round after 15 to 20 minutes.

 

There should be that very important wobble remaining in the centre of the Tart when removed from the oven.

Allow to cool.

 

If 8 are to be served use the small Aga roasting tin and halve the ingredients and cook for about 25 minutes.

 

It is great sliced into squares at lunch with a salad

 

 

New Corporate Supporter - The Gardeners Farm Shop

Gardeners Farm Shop - Goldhanger

Gardeners Farm has been breeding cattle for over 20 years. We have a lovely herd including Aberdeen Angus, Simmental and Belgian Blue and  a few years ago we introduced a herd of Dexters.  These are a miniature breed of cattle that have never been commercially reared and have not had BSE.  They are raised slowly on grass and their meat is succulent and flavoursome.  

We  have also introduced  Saddleback  and Kune Kune pigs and more recently, Peitrane pigs.  As much as  possible these are outside in the sunshine for the best possible life and taste.  

We also have some sheep including Ryland, a rare breed, and  now we are lucky enough to have our lovely shop and to be able offer you our delicious meat  butchered by Danny Spence.  

Danny is a Master Butcher.   He has  trained and worked in some fantastic establishment's and is now  happy to join us in offering you what we can only describe as the best meat you will ever taste !!!!

Special offers available every week.

We sell lovely tasty meat, reared on our farm and butchered to the highest level.

Fresh bread, cheeses, local preserves, pies, pasties, sausage rolls,  fruit crumbles, cakes, apple juice, ice creams

plus loads more...

Awarded 5 stars by EHO

Hybrid and Purebreed Chickens and Bantams for Sale 

Ruby the foal

OPEN EVERY DAY APART FROM MONDAYS

01621 788162

Miniature Animals

 Donkeys, cattle, pony's, pigs and goats

Meet our baby lambs and Lilly's piglets     

Sit in the sun and enjoy an ice cream and the view

Chilli cheese meatballs

450g (1lb) pork mince

4 salad onions or 1 shallot finely chopped

2 cloves finely chopped

1-2 red chillies finely chopped or chillie flakes (depending on how spicy you like it!)

2-3 tablespoons of grated parmesan, plus extra to serve

2 tablespoons dried thyme

1 tablespoon of olive oil

100ml (3.5 fl oz) red wine

Spaghetti or tagliatelle (approx 80-100g per person)

400g (14 oz) can chopped toms

1 dries bay leaf

Pinch of sugar

Salt and pepper

Mix together the mince, onions, garlic, chilli, parmesan, thyme and plenty of salt and pepper. 

Shape into 12 small firm balls. 

Refrigerate for 1-2 hours for firming.

Heat the oil in a large frying pan and cook meatballs for4-5 minutes, shake pan frequently, fry until well browned. 

Pour in the red wine and vigorously for 1-2 minutes.

Stir in chopped toms, bay leaf, sugar, salt and pepper. Bring to boil and then simmer for 15 minutes.

Cook pasta according to instructions or preference. Drain and return to pan. 

Spoon in some of the tomato sauce and mix well.

Transfer to serving bowls and spoon the meatballs and sauce over, sprinkle over parmesan and serve.

Recipe courtesy of Darren (PR GURU)

Want to smoke some fish? or cheese? or pork?

Smoked fish

Danni Perkins, of Furzedown Smallholding, is offering members of East Essex Smallholders the opportunity to use their smoker.

The smoker will be 'fired' up on Sunday 10 April, so if you would like to take part, let her know.  

You could try cheese.........

home smoked cheese

or pork .............

smoked pork

There is plenty of room! 

Email:  Danni

 

Mobile: 07854595640