Framlingham, Wickham Market & Debenham Community News December 2016

WINTER DE-ICING SALT

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RENDHAM

MUMMERS’ WINTER SOLSTICE

CELEBRATIONS

DUST your lamps! Prime your wicks! The Long Night draws near! Now is the time for mists, magic, merriment, mayhem and Mummers!” cries The Speaker. For one night only, the Rend-

ham Mummers (... still never knowingly over rehearsed) per- form their latest play and sea- sonal offering “A Mummer’s Midwinter Night’s Dream”, beneath the ‘Sacred Oak’ on Rendham Knoll, Wednesday 21st December at 7.30 pm. An experience not to be

missed! See their Facebook page. Why not come and join the

Mummers in their celebration of the rebirth of the sun? Seasonal refreshments, including winter punch and warm pulled pork rolls, are available from 6.30pm. The traditional Hat Collection

will be taken at the end of the performance. This year, monies will be donated to SAFE, a Sax- mundham based charity provid- ing activities and opportunities for individuals with special needs, in supported living. A torchlight procession fol-

lows, of the Straw Cart, down to the Rendham White Horse; so please bring lanterns and torch- es. Parking is available in the recreation field in Bruisyard Road (opposite the pub). To date, the Rendham Mum-

mers have performed thirteen plays and raised over £4,000 for local charities thanks to the gen- erosity of their supporters.

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FOOD COLUMN DECEMBER 2016 Well-fed, well-bred

GOOD Suffolk beef makes a per- fect centrepiece for a festive table or just a lovely family Sunday lunch for Jonny Nicholson from The Bell At Sax’. Now I know I won’t convince

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many of you to give up your farm- yard turkey or goose on Christ- mas Day but if you are looking for a perfect alternative, you cannot beat an impressive rib of beef, standing proud as it makes its way to the dining table. I think the tra- ditional poultry choice for your festive celebrations is a bit of a ‘love it, hate it’ thing for most of us; we either really look forward to it (usually the same people who relish the sprouts) and those who eat so much chicken all year round, they would much prefer something more special. Whilst I love a good free-range

rare breed black or bronze turkey, slow-reared in the orchard or on the autumn stubble, most of the bland supermarket and catering birds wouldn’t make it into my kitchen. I do think the rather large proportions of a whole bird do call for quite a skill in the kitchen to get it safely cooked through but still succulent, and golden not burnt! Beef is much more man- ageable and for my nearest and dearest, something they and I would prefer to be tucking into on the 25th. So this year I will be talking to

our lovely butcher and good friend of The Bell, Jeremy Thick- itt of Emmerdale Farm Shop near Yoxford and getting one of his finest three or four rib joint off one of his happy Marsh View Farm cattle, probably a Hereford – Angus cross or a fat Red Poll. Cooking a rib joint is easy, first

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pre-heat the oven to 200C fan and make a note of the weight of your rib joint. Score the thick back fat in a criss-cross fashion diagonally a finger width apart, but don’t

Quote SANTA15 for only *

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score into the flesh. Season it well with crushed sea salt, black pep- per and mustard flour. Sit in a deep roasting tray on a bed of quartered onions, halved carrots, leeks and celery sticks (for the gravy later). Roast for 30 minutes, then turn the oven down to 140C and cook for 20 minutes per pound for pink or medium (30 minutes/lb for well-done). Care- fully baste it every half hour with the juices. Once cooked, allow the joint to

rest, transferring it to a heated plate, loosely laying a tent of foil over the top and placing some- where warm such as next to the hob and allowing to sit for 30 – 60 minutes before carving. It will be far more tender and juicy as a result. Natural partners to good beef

are mustard and horseradish, either on their own or indeed mixed together. Roast rib screams out for spiky

home-made horseradish cream. If you can face peeling and grating fresh horseradish root without ending in floods of tears, that is perfect or you can buy the jarred ready-grated variety to use as a base. It is easy to put together, blend two tbsp of grated horserad- ish to one small tub of crème

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fraîche and lots of seasoning to taste. You can add in a good dol- lop of proper English mustard for a serious kick. Good gravy is another essential

component of the classic roast. Those root vegetables we put under the joint are the foundation. Transfer the pan juices from the tin into a jug and with a ladle, dis- card just the floating fat. Mean- while put the tray on a very high heat; once bubbling, pour in a large glass of red wine and deglaze, scraping up the bits off the bottom. Carefully break up the vegetables with a potato masher, then return the beef juices from the jug, with a few splashes of Worcestershire sauce, a heaped tablespoon of redcurrant jelly, two teaspoons of French mustard, a few sprigs of thyme and a litre of good hot stock (or boiling water and a suitable amount of meat bouillon powder). Simmer together and pour through a fine sieve into a warm saucepan. If it needs to be thickened, finish by whisking in beurre manié (equal quantities of softened butter and cornflour mixed together) and bring back to the simmer for a few minutes. Adjust the seasoning to taste and serve. A quick cheat at this point, for a

weekday supper at home, take a few tablespoons of rich red onion marmalade and use that as the gravy base with stock bouillon and hot water before adding the other flavouring ingredients above (excluding the redcurrant jelly) and then thicken similarly. And lastly, my recipe for York-

shire puddings whilst the beef rests is whisking up 8oz plain flour, three large free-range eggs, a half-pint of milk, seasoning and beef dripping to grease the tins. Heat your muffin tin in a 200C fan oven until smoking, pour in even- ly (I put mine on the hob heat to keep it very hot but be careful) and then bake for approx 30 mins until very puffed and browned.

Enjoy… Jonny Jonny Nicholson,

Chef – Proprietor, The Bell At Sax’

The Bell At Sax’, High Street,

Saxmundham, IP17 1AF. A laid- back restaurant-with-rooms with good food, proudly using local, seasonal, Suffolk ingredients. W: www.thebellatsax.co.uk T: 01728 602331. A TASTY OFFER FOR COM- MUNITY NEWS READERS. A great lunch deal with The

Bell At Sax’ - free dessert and coffee! Book a table and order two

courses per guest of a starter and a main course from our a la carte menu, and we’ll offer you com- plimentary dessert and coffee on us, completely free! Available Tuesdays – Saturdays 12 noon – 2pm during December 2016 by arrangement.

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