WHAT'S ON IN THE MALDON DISTRICT

From Maldon Event guide

Christmas Fayre Saturday 17th November 2012 10am to 4pm St Giles Church, Langford   CM9 4STStalls, refreshments Cost: Entry freeMore details: Irene 01621 855447

macTheatre present HUW WILLIAMS and MAARTIN ALLCOCK Sunday 18th November 2012 8pm The Blue Boar, Silver Street, Maldon   CM9 4QEHuw Williams and Maartin Allcock met on a Fairport Convention tour bus. Huw’s songs have been covered by many artists and he has contributed to Radio 4, is an Eisteddford-winning step dancer and the brains behind Calen, the Welsh trad band. Maartin Allcock has toured and recorded with Jethro Tull and Beth Nielsen Chapman amongst others, writes for Acoustic magazine and transcribes music books. Together they produce foot tapping tunes, beautiful songs and both funny and captivating stories. Cost: £10 (Advance), £12 (On Door)More details: Maldon TIC 01621-856503

Maldon Promenaders present 'A Night at the Oscars' Friday 23rd November 2012 8pm Maldon Town Hall, Market Hill, Maldon   CM9 4RLFeaturing songs from the Hollywood musicals. In aid of Maldon Pioneers and Little Haven's Children's Hospice. Cost: Adults £7, concessions £5, balcony £8More details: 01621 856503

Christmas Bazaar ALTHORNE Saturday 24th November 2012 2pm Church Hall, Burnham Road / Fambridge Road, Althorne   CM3 6BYCome and join in the festive fun! Find cards and gifts for family and friends. Take part in competitions, or have a punt at the Raffle and Tombola. Enjoy tea and cake, and browse jewellery, books, puzzles, Christmas decorations, toys, games and bric-a-brac. Fun for all the family! In aid of Church Repair Fund. Cost: Free entry

Latchingdon Pre-School Christmas Craft Day Saturday 24th November 2012 10am - 1pm Latchingdon Pre-School, The Street, Latchingdon   CM3 6JSCome and have some seasonal fun at our christmas craft day, make cards and gifts, decorate biscuits and have fun. Refreshments will also be available  Cost: 2's and over £2.00 under 2's FreeMore details: Contact Latchingdon Pre-School - 07773 199835

Maldon & Dengie Ramblers Walk - Heybridge Basin Tuesday 27th November 2012 10am Meet at Daisy Meadow car park, Heybridge Basin, Maldon   CM9 4RPSix and a half mile walk More details: Alan Seager 01621 858071 or Frank Beringham 01621 856176

Queens Stocking Fayre  Saturday 8th December 2012 11am to 3pm Queens Head, The Hythe, , Maldon   CM9 5HNLocally made Cakes, Sweets, Treats, Cards, Decorations and lots more .Just what you need to fill those awkward stocking spaces, plus the ever popular Decorate a Duck Competition.

SANTA SPECIAL Sunday 9th December 2012 10am - 5pm MUSEUM OF POWER, Hatfield Road, Langford near Maldon   CM9 6QAJoin The Santa Special steam train for a trip to North Pole Central to meet Santa Claus! Every child recieves a present and refreshments are included in the price! It is essential to book as there is limited capacity. (Tickets go on sale at Maldon Tourist office in September) Cost: £7.00 (in advance only)More details: 01621 856503 from September

Maldon Christmas Fayre Thursday 13th December 2012 6pm to 9pm High Street, Maldon   Christmas Shopping evening with market traders and charity stalls lining the High Street. Entertainment, music and dancing. 6pm to 9pm. The High Street will be closed between West Square and Victoria Road from 5pm. More details: Tourist Information Centre 01621 856503

Maldon Choral Society's Carol Concert and Christmas Cantata by Geoffrey Bush Saturday 22nd December 2012 7.30 pm All Saints Church, High Street, Maldon   Conductor Dr Gillian Ward Russell Cost: £6 (Children under 16 years free) from Maldon Tourist Office, Wenlock Way, MaldMore details: Maldon Tourist Office 01621 856503

Christmas Beetroot & Mint Chutney

Christmas Beetroot & Mint Chutney

Ingredients:

1 kg beetroot – cooked

1 large red onion

2 Cox’s eating apples

375g red wine vinegar

500g soft brown sugar

1 tablespoon concentrated mint sauce

½ tablespoon mustard seeds

½ tablespoon coriander seeds

1 teaspoon grated ginger

1 teaspoon Maldon salt

2 bay leaves

1 ½ teaspoons freshly chopped mint

Tools:

Large steel heavy based pan

Chopping knife

Measuring spoons

Wooden spoons

7  x 227g ( ½ lb) jars

Method:

§  Chop the beetroot, onion and apples into small cubes.

§  Put all ingredients into pan except the freshly chopped mint.

§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.

§  Bring to boil over a medium heat.

§  Reduce heat and simmer for at least 1 hour – until syrupy – stirring more frequently towards end.

§  When done, add the freshly chopped mint.

§  Whilst chutney cooking – heat jars in hot oven.

§  When chutney ready, pour hot chutney into hot jars sealing with lid immediately. 

§  Allow to cool before labeling.

§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

This chutney is good with soft cheeses, cold gammon/ham or hot lamb.
Let us know what you put it with! 

Enjoy!

Public Meeting - Wednesday 22 Feb 7pm Town Hall

Mincemeat - start preparing for Christmas

Home-made Christmas Mincemeat


Home-made mincemeat is dead simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment. In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices. Vegetarians can make this mincemeat happily, using vegetarian suet.


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Makes 3 lb (1.35 kg)
Ingredients
8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
4 oz (110 g) shredded suet
6oz (175 g) raisins
4oz (110 g) sultanas
4oz (110 g) currants
4oz (110 g) whole mixed candied peel, finely chopped
6oz (175 g) soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
1 oz (25 g) whole almonds, cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
3 tablespoons brandy
Conversions
Need help with conversions?
Equipment
You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.
This recipe is adapted from Delia Smith’s Christmas.

Method

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.

When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.

RECIPE COST: £3.65

FOR SALE - Christmas Turkeys

Looking for a locally produced Turkey for Christmas?


Kelly's Bronze Turkeys

£3.50 per pound

Young poults - Furzedown

Look no further - order yours now from Danni, Furzedown Smallholding

07854595640

CHRISTMAS IS COMING - TIME TO ORDER THE TURKEY!

Turkey Season is fast approaching, anyone who us interested in poults, should contact Danni.

Either ring or email info@eastessexsmallholders.co.uk 

We are planning for the first week of July.

Turkeys can be collected by Danni who will hold them for one day only at Furzedown.

Kelly's price list showing weights of birds is below.

The poults have to be paid for in advance and the order has to be placed by the beginning of June, so they are hatched for July!