Late Summer Lunch
LATE summer lunches need to be a flexible friend for Jonny Nicholson, Chef-Owner of The Sail Loft in sunny Southwold.
Hasn’t this summer been
a game of two halves, lovely and sunny one week, windy and showery the next, no idea what clothes to wear, let alone what food to cook. So you need to have something in your store cupboard and/ or the fridge that can quickly be knocked up for friends and family, whatever the weather. I’m thinking a recipe that is as nice, hot from the oven inside as the nights draw in for supper as it is cold eating lunch al fresco. Tarts,
frittata, up without tortilla,
a hearty wedge of something savoury and egg-based makes a lovely easy meal. They fill you
your afternoon down and go well with simple dressed green leaves and buttered new potatoes on the side. Quiche is
queen of them all, a real treat, particularly if still just warm from the oven. Supermarkets have a lot to answer for, the pappy, claggy, dry excuses they call quiche lorraine and the like would scar most kids for life away from ever trying a home-made one, but if you take time to bake your own and can convince the family to try it, you are all in for a treat. Here are a few of my favourite quiche fillings: Smoked haddock, curried
onions and basmati rice – the classic curried Indian kedgeree brunch in a pastry case. Courgette,
pea and green
pesto – a herby mouthful, finished with mascarpone and more basil leaves.
Spicy sausage, red chilli marmalade
peppers – a zingy choice if you like spicy and hot. Lamb meatball,
aubergine, mint and feta – bring
with a Middle Eastern edge. Smoked bacon, leek, wholegrain mustard and blue cheese – a variation on the traditional flavours.
quiche lorraine squash, fennel,
chickpea and ricotta – a hearty late summer vegetable treat, lovely topped with red onion marmalade.
Feel free to have fun with featured
mixing it up with whatever you fancy or have at hand, just add your own little spin on it. Alternatives which work well would be things like watercress or rocket instead
of the spinach, courgettes or fennel to replace the peppers, cheeses like feta, mascarpone or ricotta for the goats’ cheese. Just be mindful to how long substitutes
take to cook in
comparison, if they are chunky or firmer, then soften them on the hob or in the oven first. I like replacing the simple onions with marmalade,
red onion jam
or a tasty chutney. Piccalilli might be a step too far, just depends how gastronautically experimental you’re feeling?! 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 Community 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 complimentary dessert and coffee on us, completely free! Available Tuesdays – Saturdays 12 noon – 2pm during September 2019 by arrangement.
Goats’ cheese and red pepper quiche (serves 6+)
Deep pastry case, blind-baked, 23cm wide approx, in the tin Good olive oil
1 red onion, peeled and sliced 2 red peppers, deseeded and sliced
2 garlic cloves, peeled and finely sliced 1 red chilli, finely shredded (optional)
Handful baby spinach leaves Handful of preserved sunblush tomatoes
Young Farmers & Countrysiders
Pleased to support Harleston YFC
The Black Swan Homersfield
Wishing Harleston YFC and Countrysiders continued success
01986 788 204
A Little Bit of Fun For Little People
Indoor & Outdoor Play & Café
Oaklands Farm, Flixton Road, Bungay, Suffolk NR35 1PD Phone: 07506 260780
Hearty Breakfasts • Delicious Lunches Afternoon Teas • Sunday Roasts
Hearty Breakfasts • Delicious Lunches Afternoon Teas • Sunday Roasts Saturdays open 8.30am-8pm
On A143 Between Bungay & Harleston
Open 7 days a week (except B/Holidays) Or get in touch to discuss your individual needs
Wishing Harleston YFC and Countrysiders continued success
Homemade, healthy & allergy friendly food options
Wishing Harleston YFC continued success
Sunday Carvery booking advised
The Buck Inn Flixton
Bar Meals Real Ales
“Wishing Norfolk YFC & Countrysiders continued success.
Thank you for your support” Bungay Suffolk NR35 1NZ Tel: 01986 892382
BEC 10/BUN 10
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Photo shows members receiving the Rod Tuck trophy from Norfolk YFC President, Hugh Scott.
PROUDLY SUPPORTING THE NEXT GENERATION OF FARMERS
Dawn Chorus Holidays luxury Glamping and Holiday Cottages,
in the Waveney Valley
close to the market town of Beccles on a small working farm.
m or telephone Helen or Bob on 01502713152
Pleased to support Harleston YFC SEPTEMBER 2019
Open 7 days a week (except B/Holidays) Or get in touch to discuss your individual needs email@example.com
HARL E ST ON Countrysiders - the junior arm of Young Farmers- have celebrated the end of their current year with countywide success. Over recent months, members, aged between 10 and 16 years old have enjoyed another successful and busy year.
Membership has grown with lots of new faces and at almost all meetings, 25 or more eager countrysiders attend. Some of the most enjoyed meetings this year
have included craft
evenings, farm walks and CPR training with the East Anglian Air Ambulance. Harleston are a lovely, friendly,
who are fiercely competitive as well. This year they have really excelled in competitions
William Edwards winning countrysider stockman of the year at the Royal Norfolk Show and then represented Norfolk YFC at eastern area with Tom Alexander in stockjudging. Ellamae Hinsley, Iris Keeble and Tom Alexander also
represented Norfolk in the Eastern Area and National YFC reading competition. The annual YFC rally, also held at the Royal Norfolk Showground, proved to be a very good day at the office as Harleston were named as the highest scoring club at the rally receiving the Rod Tuck trophy for the third year running.
For more information on the Club, please telephone, Club Leader, Helen Reeve on 07795327011 or firstname.lastname@example.org
Delicious raw milk, cheese and butter from cows who like to frolic... Pleased to support Harleston YFC
200g goats’ cheese, broken into pieces 3 eggs
175ml double cream 1 tsp sweet smoked paprika Sea salt and black pepper Pre-heat the oven to 190c. Heat a glug of oil in a hot pan
Beat the eggs with the
cream, seasoning and paprika. Pour onto the pastry case just short of the rim and bake in the oven for 25 – 30 minutes until the quiche is golden and set in the centre. Allow to cool until warm before eating.
over a medium
heat and add in the onion and peppers. When softened, add in the garlic (and chilli if using) and cook for a few more minutes. Take off the heat and transfer with a slotted spoon into the pastry case when cooled. Spread out and top with the goats cheese, spinach and tomatoes evenly.
Oaklands Farm, Flixton Rd, Bungay, NR35 1PD Pleased to support Harleston YFC
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