Town all set for festival
Starter
INGREDIENTS • 1 head of celery, outer stalks removed and core sliced quite thinly. Save the leaves.
• 6 wafer thin slices of the best quality ham,
• Spanish iberico preferably A loose handful of toasted whole almonds
• 1 blood orange, peeled, segmented, keep the debris for squeezing
• smoked paprika • extra virgin olive oil • salt, pepper
blood orange & almond salad
Iberico ham,
Simplicity itself. Take a bowl and toss the celery stalk, leaves and toasted almonds with a slug of olive oil, salt and pepper and the squeezed juice from the blood orange debris.
Scatter over a large plate, arrange the slices of wafer thin ham over the top and throw on the blood orange segments. Season with some smoked paprika. Serve immediately. This would also be very good with some thinly sliced fennel thrown into the mix.
A
new festival will be coming to Chepstow this summer in the form of the Chepstow
Food and Culture Festival, which will be highlighting music from around the world along with food demonstrations and stalls. The festival is being held in the
grounds of Chepstow School, Welsh Street, on Sunday June 30 and will be free to enter and not-for-profi t. It is raising funds for two local charities – Care for Casualties (the Regimental charity of The Rifl es) and Chepstow Foodbank. There are plans for an
entertaining and engaging cookery theatre which is being organised by Harts Barn Cookery School. Chefs already lined up for demo’s include Aruna Sharman Birch, who runs her own cookery school in The Midlands and often appears on television alongside James Martin. Musical entertainment will be
varied and vibrant. It will range from Chepstow School’s performers to the famous Africa Entsha, who won awards last year at The Edinburgh Festival. Chepstow Community Big Band, led by Brian Ellam, will also be performing as will The Hairpin Bend, a folk band. The food stalls will include beers,
Dessert
Rhubarb, jelly & custard
INGREDIENTS • 6 sticks of rhubarb • 1 large glass of rose or white wine • Caster sugar to taste. Around 200+ grams
• 250ml Elderflower presse • 3-4 leaves of Leaf gelatine • A few strips of lemon zest • 1 vanilla pod of a few drops of vanilla extract
• 500ml of double cream • 6 egg yolks • 100 g of caster sugar
First poach the rhubarb. Cut the sticks into user friendly pieces.
Throw them into a roasting dish large enough to hold them in one layer. Heat the wine and sugar and bring to the boil. Pour over the rhubarb. Cover with clingfilm and leave somewhere warm for an hour to cook gently.
Next make the jelly by soaking the gelatine in cold water for 5 minutes to soften, when soft & pliable, gently lift out the water and squeeze out the excess water. Drop into a clean bowl. Warm the elderflower in a pan and when it nears the boil remove and pour
over the gelatine. That’s it, when the gelatine has dissolved pour into suitably sized moulds allow to set in the fridge for a few hours to firm up.
Lastly make the custard by boiling the cream with the vanilla. Beat the yolks and sugar together and pour the cream over. Return the mix back to the pan and over a very gentle heat, stir until thickened. Remove, strain & cool. So these are your three elements, grab your serving plate and get creative.
wines, liqueurs and ciders, delicious jams and chutneys, Artisan pies and pasties, wood-fi red pizza, ice cream, exotic meats including zebra and crocodile and freshly brewed coffees from producers and suppliers from far and wide. There will also be pitches
available for artists, crafters, sculptors and potters. Chepstow Bookshop is working
with the organisers and authors Rich Pitman (Jimmy Threepwood and the Veil of Darkness), Matt Johnson (Wicked Game) and Katy Krump (Blue Dust : Forbidden) will be putting in an appearance at the festival. Sponsors for the event include
Henmans of Herefordshire, Marriott St Pierre Hotel, Chepstow Marketing Group, Chepstow Town Council, The Cooperative, Monmouthshire Housing Association and Kudos Printers. Anyone interested in being
involved should contact Angela Jones on chepstowfoodfestival@
gmail.com. More details are available at:
www.chepstowfoodfestival.com.
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