East Essex Smallholders Chitchat Headline Animator

CONTACT EESG

To Contact EESG
Please Email:
Danielle.Perkins@yahoo.co.uk
or 07854595640

Wednesday, 19 October 2011

Giggly Pig are voted No1

In the quest to find Noddy Holder's Legendary Banger, members of East Essex Smallholders enjoyed tasting ten locally produced sausages at Tuesday evenings event.

Sausages from local butchers, Ansells and Buntings, Meatline, Wicks Manor, Jimmys Farm, Totham and Burnham Bangers, Giggly Pig and Rigbys were prepared and cooked by Chef at the Groups HQ; the Blue Boar Hotel, Silver Street, Maldon.

After much debate and munching the votes were counted and the results announced.

Third pize went to sausages supplied by Burnham Bangers, with second place being taken by local Maldon supplier; Meatline. First prize went to an awesome tasting sausage from Giggly Pig. Local Essex girl, Tracy, said on being presented with her Certificate "wow, I shall really treasure this - this is great!".

Chairman, Danni Perkins, said "it's been a great evening and a brilliant result for all those taking part". She went on to say "this is our first event of this kind and I'm really pleased with the result and that everyone seemed to really enjoy themselves.

For full details of each of the suppliers that attended visit the website www.eastessexsmallholders.co.uk.



Monday, 17 October 2011

Don't forget! Tuesday 18 October 2011

Harissa turkey burgers with yoghurt & mint



Ingredients

1 onion, finely chopped
500g turkey mince
1 tbsp Harissa paste (could use any chilli sauce really)
200g young leaf spinach
1 tin chickpeas, drained
200g couscous
Handful fresh mint, chopped
100ml low fat natural yogurt
4 pitta breads, toasted
1 lemon, cut into wedges
1 chicken stock cube
250ml boiling water

Method

1. Preheat grill to medium. In a large mixing bowl combine the onion, mince and harissa paste.
2. Place the spinach in a colander and pour boiling water over it. Let it cool slightly then squeeze out the excess water. Add it to the mince mixture along with the chickpeas.
3. Shape into 12 small burgers and place on a shallow baking tray. Cook under grill for 5 mins on each side until cooked through and no pink colour remains.
4. Meanwhile, place the couscous in a bowl and pour over 250ml chicken stock. Cover with clingfilm and set aside for 10 minutes. Stir half the mint into the yogurt and season to taste.
5. Stir the remaining mint into the couscous and fluff with a fork. Serve burgers, toasted pitta, lemon wedge and mint yogurt.

Saturday, 15 October 2011

Recipe of the Week: Rochers noix de coco et miel !

Really delicious recipe and also very easy – 5 minutes preparation.


50 g to 75 g of honey
150 g of sugar
125 g of grated coconut
30 g of flour
2 beaten egg whites
Set the oven to 175OC
Pour the honey in a pan followed by the sugar stir for 2 minutes on a low heat until it melts.
Take the pan off the heat and stir in the coconut and the flour.  Then gently stir in the beaten egg whites.
Place spoonfuls of the mixture the size of a walnut onto a baking tray lined with grease proof paper.
Bake for 15-20 minutes until lightly browned.
Place on a wire rack to cool.

Thursday, 13 October 2011

Sausage tasting - Tuesday 18 October

Sausage Tasting Evening - Tuesday 18 October 2011 - 7.30pm - Blue Boar, Silver Street, Maldon

National egg week

Buy local free range eggs - enjoy the fruits of our land!!

Tuesday, 11 October 2011

Felting

Want to do felting - keep reading ....

Felting: the fabulous art of removing air
and wonderfully clean hands!


What is Felt?

Very simply, felt is matted wool. Wool becomes felt when it is subjected to moisture, heat, and pressure. (In fact, if domestic sheep were not shorn, over time their wool would felt or "cot".) Hot soapy water makes the wool slippery, and causes tiny scales on the fiber to "open up". The scales prevent the fibers from backing up again after they slide across each other; with agitation, the fibers get hopelessly tangled together. When cooled and dried, the scales close and lock the wool into the tough, durable material we call felt.
For this first project you will need a nine-inch cake pan, some liquid detergent (Joy, Dawn,etc.), a kitchen sink, hot and cold water, and about 30 minutes.


Laying Out the Wool

Lay out a half-ounce of washed and carded wool. Divide into three equal portions. Spread out the first portion so that the wool evenly covers the bottom of the cake pan, with all of the fibers running in the same direction. Place the second layer on top of the first with the layers at right angles to the layer beneath. Repeat with the third layer, arranging the fibers cross-ways to the layer below.



Wetting the Wool

Squirt a small amount of liquid detergent over the top layer of wool. Then gently pour about a half cup of HOT water over the wool.

Pressing Down the Wool

Press straight onto the wool pile so that the wool compresses into a mass on the bottom of the pan. Add more hot water until all of the wool is wet. Work around the edges, pressing down until all of the wool is matted down.


Working the Wool

Hold the pan in one hand, while you gently massage the edge of the wool with the fingertips of the other hand. Use your palm to gently agitate the center. Slowly rotate the pan as you work. Keep rolling the edge of the wool slightly inwards to give it a smooth, finished shape. The soap will squish up between your fingers and the wool will matt togther. After about 5 minutes the wool will begin to firm up, and you can begin to work with a more vigorous circular motion.



Turning the Felt
After about 10 minutes, the felt will hold together well enough to turn it over. Tip the pan and gently flop the wool out into your hand and place it upside down in the pan. Add more soap or hot water if necessary, and continue working the wool as before.



Rinsing
Run warm water into the pan and pour off the soapy water. Then run cold water over the wool and press the water out of it. It should be round, about an eighth of an inch thick, and a little smaller than the pan. It should be felt! If you continue working it, it will grow thicker and smaller. Its not that you are losing wool, its that you are losing air spaces.



Fulling the Felt
(You don't have to do this part) If you want the felt to be strong, continue working the felt by running more hot water over it, and rolling and squeezing it in your hands. The more you do this, the "fuller" (thicker and stronger) it becomes.


Pressing and Drying

When you're finished felting you may want to use an iron (set at "wool") to speed up the drying and flatten it out nicely. Congradulations! You're done!