NOTICE BOARD:
Julie & Matt Henderson
WELCOME Pauline Occleshaw
We would like to wish all our new owners the warmest of welcomes onto park. We hope you are enjoying your first couple of months here and are making the most of all the local area has to offer.
Mike Halligan
The Barnett family from London The Byrne family from Northwich, Cheshire The McMullan family Wirral, Merseyside The Henderson family from Sheffield The Occleshaw family from Wigan
Josie & Will Bell
The Gardner family from Birkenhead, Merseyside The Yearn family from Anglesey The Halligan family from Manchester The Bell family from Cheshire
CONGRATULATIONS
Congratulations to all the families who have upgraded over the past few months. We hope you are settling into your new holiday home and that the move was as hassle free as possible.
The Donaldson family from Stoke The Bradwell family from Ashton-under-Lyne The Hardy family from Liverpool The Fearnhead family from Bowden The Woods family from Wilmslow The Scowen family from Knutsford The Holland family from Widnes
Let us know any celebrations or anniversaries coming up over the next few months and you might appear in the next issue of ‘At your leisure’.
Local Feature STRAIGHT FROM THE KITCHEN…
Goats cheese panna cotta with cranberries; a perfect summer time dish that is sure to get your taste buds tingling! Candied cranberries
Panna cotta
• 250g Pant-Ys-Gawn goats cheese • 500ml cream (double or whipping) • 2 leaves of gelatine • Salt and pepper to taste
Method 1. Soak the gelatine in cold water
2. Blitz goats cheese & cream together and season with salt and pepper
3. Remove gelatine from water then microwave for 10 seconds to dissolve with a little water left
4. Add gelatine and blitz again 5. Pour in to required mould
• 175g cranberries • 80g sugar
Cranberry Coulis
• 175g cranberry’s • 80g sugar • 100ml water
Method 1. Coat the cranberries in sugar
2. Place cranberries and sugar into cold pan
3. Slowly heat pan over medium to low heat
4. Once sugar starts to caramelise remove from heat
5. Place on a tray with grease proof oven parchment paper and place in oven at 100c for 2 hours
Method 1. Place ingredients in to a pan 2. Heat over a medium heat 3. Cook for 6-8 minutes take off heat
4. Blitz in food processor until smooth
5. Pass through a fine sieve and put aside until required.
6. Once you have all components plate up finishing with micro herbs
If you get chance to give it a go, send in your photo’s to us, we’d love to know how you got on!
Keep an eye out for the cooking demonstrations that started from June. These are held in the upper manor house by our fantastic head chef Dom. If you have any suggestions on what you would like Dom to demonstrate please let us know.
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www.parkleisure.co.uk
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