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26 October 2018 Halesworth & Southwold Community News Fur’n’Feather


THe start of the wild game season proper means hale and hearty mealtimes for Jonny nicholson, Chef-Proprietor of The Sail Loft in Southwold. Game meats, whether feathered game such as the restricted game birds such as pheasant, partridge or wild duck, only legally available in the autumn and winter during their open shooting season, plus the all-year round wood pigeon, or furred game such as wild rabbit and venison, are super tasty, great value and really flexible in the kitchen. with little exception, every


recipe using regular farmed meat can be swapped with wild game. Braising, frying, stewing, roasting, grilling, whatever the recipe calls for, you can replace it. Things like bolognese or lasagne are delicious with game mince; soups are delicious made from the carcasses; steak night is extra special with lovely slices of venison loin, the list goes on… I know for those unfamiliar


with cooking game or perhaps a fondness for nature, the thought of eating wild game can be a little squeamish or off-putting. But there are several very good reasons to eat it in preference to farmed meat. Firstly, it helps protect the countryside as game shoots preserve hedgerows and thickets, which are vital habitat for all our native flora and fauna but get in the way of practical field sizes. Also, farmers have to shoot deer, pigeon and rabbit numbers to protect crops and so we need to value it as a valuable by- product of agricultural pest


control. Plus your food miles will be much lower, game meat is usually harvested close to your butcher’s shop on nearby farms. Most importantly, it is a very healthy and nutritious choice (venison for example has far less fat and cholesterol and the most protein of all regular meats plus very high levels of omega 3 & 6 and B vitamins). Last of all, it also makes your kitchen budget go a whole lot further. I am lucky to get lots of


wild game for both The Bell in Saxmundham and here at The Sail Loft; it comes field- dressed direct from a nearby country estate on the Suffolk coast, ready for me to butcher, that really is natural field-to- fork cooking. wild game is a good news story for farmers, chefs and customers alike, do look out for it and give it a try if it’s a new thing for you. A steamed pudding of mixed game is a good starting point to convince novice diners into giving it a try.


Enjoy! Jonny Jonny Nicholson,


Chef – Proprietor, The Sail Loft in Southwold.


The Sail Loft, Ferry Road, Southwold, IP18 6HQ. Our beachside café-bar-restaurant, proudly using local, seasonal, Suffolk ingredients – find us by Southwold’s dunes near the campsite and lifeboat station. Book for our daily specials: Monday Madness – two courses for £10; Curry-tastic Tuesday; Wednesday Burger Bonanza; Friday Steak Night W: www.sailloftsouthwold.uk T: 01502 725713.


Steamed Game Pudding


You can make this recipe as quick and easy as you like for yourself. I prefer to start the day before by browning the game meats and then slowly braising them in the oven to get a really rich, reduced stew-like filling before chilling the casserole overnight. This gives a super tender texture the next day once steamed. The simpler method (as in the traditional steamed steak and kidney pud) involves combining the cut-up raw meat dusted in seasoned flour with sliced raw onions in the pastry- lined basin, then topped up with cold stock and flavourings, ie no pre-cooking beforehand, before the pudding is steamed. Fresh butcher’s suet is ideal for the pastry but the shredded


stuff from the supermarket works fine. (serves 4+) Filling: Approx 600g boneless diced game meat; Seasoned


flour; 2 handfuls small button mushrooms; 2 large onions, halved and shredded; Red wine and/or ruby port; Few sprigs fresh thyme; 2 bay leaves; 3 garlic cloves, peeled and crushed; 1-2 tsp Dijon-style mustard; 1-2 tsp horseradish sauce; Few shakes of Worcestershire sauce; 1 heaped tbsp redcurrant jelly; Good home-made chicken stock (or use bouillon). Pre-heat the oven to 140c. Flour the meat and then quickly fry


in a few batches in a large oiled frying pan over a very high heat, turning over occasionally. Remove to an ovenproof casserole and then brown the mushrooms and onions similarly before adding to the meat. Pour a glass of wine and another of port to the hot pan and scrape the bottom, stir in the remaining ingredients and bring to a simmer. Pour over the casserole and then heat up further wine and port as needed to just cover the contents of the dish. Cover with the lid and bake for 3 hours. Remove, cool for an hour and chill overnight. Pastry: 350g self-raising flour; 175g suet (pre-shredded is


fine, I prefer freshly-grated); Salt and black pepper; 1 tsp mustard powder; 1 egg yolk and 1 tbsp milk, combined; 3 pint ceramic pudding basin, well-buttered. Bring a steamer or large saucepan of water with an inverted


saucer in the bottom to a simmer. Mix all the pastry ingredients and combine with just enough iced water to bring it together into a rough dough. Tip onto a floured board and set one quarter aside for the top. Roll out the remainder thinly, flouring the board and rolling pin, to fit the bottom and sides of your basin. Add in the cooked filling to fill close to the top. Roll out the


remaining pastry thinly to fit the basin. Brush the edge of the basin pastry with eggwash and then seal with the pastry top. Cover with two buttered sheets of parchment and tie on tightly with string. Place the basin in the steamer and bring back to a simmer, cooking for 3 – 4 hours, topping up water carefully with more boiling water as required. Cautiously remove before uncovering and serving.


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Saxmundham Cats Protection SUMMeR fundraising was a great success, and we now prepare for the winter and dare we say, Christmas events! we have also been successful in recruiting a few more volunteers, both fundraisers and fosterers, but we always need more. The more volunteers we have, the more felines we can help. If you have a few hours to spare, please consider helping us; whether your talents lie in administration, facing the public, or cat welfare, all are welcome. Call us to have a chat or come and see us at one of our events to learn more about our friendly, pro-active branch. Diary dates: A chance to meet


us and to stock up on gifts, CP Christmas cards, diaries and calendars; Saturday 7th october - Farlingaye School Fair, woodbridge, and Saturday 10th november - Framlingham & Saxmundham CP Christmas Fair, Southwold. Also, celebrate everything that is wonderful about black cats on their special day - national Black Cat Day is on october 27th. Feline behaviours: why are


non-cat people so attractive to cats? we are often told by people that they have friends and family who dislikes felines, but their cat always makes a beeline for them, making them very uncomfortable. It’s all about body language. when a cat enters a room invariably cat lovers start staring at it, often moving towards it, extending their hands and making cat friendly noises. The non-cat person on the other hand may try to make themselves as invisible as possible so the cat will not approach or leap on them. This person is likely to sit extremely still, look down and away from the cat, keeping their hands on their lap and maintaining absolute silence.


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The cat may find this latter display of body language far less threatening so may well move towards the ‘non-cat’ person to explore further! you could advise your friends to be more welcoming, despite their natural instincts to shy away. Cat Quote: ‘There are no ordinary cats.’ Colette (French novelist 1873-1954). Succinct and true! Looking for a home: This is Cleopatra, a fine example of a beautiful black cat. Cleopatra and her brother Antony (also shiny and black) are about five months old. They were hand fed for a short while when they came to us, so are used to lots of contact and fuss. They are now ready for their start in life; have you got room in your life for one or both of them? Help them celebrate national Black Cat day by offering them a home. See our website: framandsax.


cats.org.uk or telephone 01728 723499 for more information about adopting cats in our care; event dates; neutering; cat- care leaflets; how to become a volunteer fundraiser or fosterer and other ways you can support us. Also find us on Twitter, Facebook and youTube.


Wenhaston WI


IF music be the food of love it is also the food of healing. Stephen Amery, our speaker, works with an organisation called Voice Cloud which uses music and the Arts to benefit wellbeing. The charity hopes to make music and the arts available for everyone. Singing is targeted at people who might not think that they could sing. It also helps with posture and breathing. Voice Cloud has been approached by the police to produce a project using music to help young people. It would stimulate their imagination and give them an object rather than sitting around being bored and getting into trouble. Some youngsters have recorded a few of their songs which were sent to the Suffolk County Council to show what can be achieved. november


9th is our


Bollywood evening, this looks exciting. A lot for a £9 ticket which can be obtained from the wenhaston Post office. on the november 11th we celebrate the end of the first world war with refreshments, a bar, an exhibition and the Ukulele Band. need I say more? next month Rachel Sloane


talks to us about ‘Moral Dilemmas and Mad Moments’.


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