c l l theroe2232£(Editorial), 22328 (Advertising). Burnley 1,22331 (Classified)
bacon in orange sauce with ALISON FISHER,
Restaurant, Bashall Eaves (01254 826227)
of The Red Pump Inn and
Week recipe has hitherto been a c lo se ly -gu a rded
week’s .Dish of the
secret. ^ *s the favourite clish of lunchtime regulars at the Red Pump inn, Bashall
heaves, who often ask for the recipe, and co-proprietor Ali son Fisher has agreed, with
great reluctance, to share it with our readers. Butter fried liver and bacon in
orange sauce is the popular dish, savoured by many visitors who stop at the Red Pump Inn while taking a country drive from their homes as far away as Knott End,
Southport^ and Middleton, Man chester. Diners return week after week because they know they will receive a warm welcome from Ali son and her husband, John, who
have been at the inn for two-and- a-half years. The rustic charm of this village
pub enhances the best quality and freshly-cooked food, with a choice of several well-kept beers. Alison, who does the catering, together
FKli^u liver and
of the week
Dish Compiled by Marcia Morris
Ring her with your Dish of the Week ideas on 01200 22324 or send them to ’Dish’,
p S S i
with her staff, prides herself on only using local suppliers and she
said: “We are very fortunate to have a good butcher, fishmonger and greengrocer, who provide us
with excellent produce”. John, who is nearly always
behind the bar, is proud of his
well-kept beers and is on hand to take your orders for food. Meals are served in the cosy country pub, with its open fire, or in the elegant restaurant. The extensive evening table
d’hote menu includes starters, with delights such as Brie and
cranberry parcels or Parisienne of
melon, to chicken chasseur, fillet of salmon or pork with apricots, all
served with fresh vegetables. Evening meals are served from
7 to 9-30 p.m. Next Sunday the menu features
a special Mother’s Day four-course lunch, from noon to 2 p.m., with a varied and delightful choice,
such as broccoli, lemon and almond soup among the starters, to roast leg of English pork served with an
apple tartlet and sage and onion stuffing, one of four choices for
Clitheroe Advertiser & Times, 3 King Street, Clitheroe, BB7 2EW
mam course.
BUTTER FRIED LIVER AND BACON IN ORANGE SAUCE Ingredients
• lib sliced lamb’s liver, coated in
seasoned flour • 1 medium onion, finely chopped • 4 ra sh e r s s t re a k y bacon, chopped • 5 fl. oz orange juice • 5 fl. oz brown stock • butter and oil for frying
Method 1. Melt butter in heavy-based
frying pan with a drop of oil to prevent burning. 2. Add onions and fry gently for
a couple of minutes, add bacon and
fry until golden brown. 3. Add liver and fry over high
heat to seal both sides. 4. Add orange juice and boil
vigorously for two minutes. o. Reduce heat and add brown
stock. Simmer for a further five m in u t e s , tu r n in g l iv e r occasionally. 6. Adjust seasoning and sprinkle
with freshly chopped parsley to serve.
I s i S l S I i l l i On the Grapevine
AS you read this, I hope to be at Edgbaston, not for the cricket, but
for the wine! At this time of the year, I have the hard
task of attending lots of wine-tastings, in order to assess new vintages and wines that
are being introduced to the market. Having spoken recently to other wine merchants
and tasted many wines, it is of a general opinion that the country making most headway in the wine world, in terms of both quality and value for money, is Chile.
Great and famous winemakers are beating a path
to Chile (such' as the winemaker from Ch. Margaux), not only to make wine, but to buy and own their own vineyards. The idyllic growing conditions in the South American country are nelping to make wines of world renown.
\;
My recommendation this week, which has just been introduced to the English market, is the brain-
of Byrne’s Wine Merchants, Kiny Street,
With Andrew Byrne, Clitheroe (0120023152)
child of Bodegas Y Voledas Santa Emiliana, a com pany formed in 1986 with the aim of producing
good quality varieted wines from grapes grown in its
own vineyards.
which.The yineym-d is situated in the Nancagna region,
is perfectly suited to France s classic grape
is aged in fine oak barrels, which produces a superb full blackcurranty wine with excellent fruit flavours
and oak integration. This wine has good balance and finish, with length,
and is excellent to drink with both beef and daffodils! So, go on, take a leaf from the wine merchants’ book and treat your mum this weekend.
Bn my View
AZZ music and reviews ave one thing in common
-wind! With trumprts, trombones and variety of laxophones, a big and is well e jumped to create a
it of melodic vina. Even with s modest readership, review writer has the oppor-
mity to disperse his, or her, own ariety of wind. I now have the opportunity of
ising these '.wo roles by blowing tie trumpets of a group of young eople who are destined to become ome of the inest creators of wind ausic. On Saturday evening, I had the
Big band music from the Lancashire Students’ Jazz Orchestra — Civic Hall, Clitheroe
— the auditorium was filled with music by Glenn Miller, Louis
Armstrong and Woody Herman — a s w e i r a s m o re m o d e rn compositions. A personal favourite of mine,
Kurt Weill’s “Mack the Knife”, produced a trumpet solo to stir the
imagination of the audience. The saxophone solo in “Flight to
ileasure to hear the Lancashire Students’ Jazz Orchestra entertain i full house at Clitheroe Civic
fall. They played numbers made
amous by traditional big bands
Nassau” drew rapturous applause, particularly as the young man playing the piece had a broken finger. I t is said that the personality of
the performing musician is more important in jazz than the com
/Indoor car boot sale^
WHITE BULL HOTEL, GISBURN Sunday, March 17th
, . 10 a.m. to 3.00 p.m. Stalls £8.00 (No New Goods)
Tables provided, all to be booked in advance Bookings/Enquities/Advice
Telephone: Mr. C 815756i f , )
f j
position. These performers, aged between 14 and 18, had the char acter and ability to stand up, many to complete long solos, in front of a packed audience. This particularly applied to the 14-year-old singer who was making only her second performance with the orchestra. One essential characteristic of
jazz is improvisation and, with all the complex brass and rhythm section solos being improvised, these up-and-coming performers certainly have the right creden
tials to blow their own trumpets. Max Gardner
ONLY THE BEST FOR YOUR A MOTHER
THE HIGHER TRAPP HOTEL S U N D A Y , M A R C H 1 7 t l i
£10.50 per head Serving 12 noon - 6.30 p.m.
" Book now to avoid disappointment -\^________ Tel. (01282) 772781_______^/
SPRINGERS Surrey Road, Nelson (Junction 13 M65)
SUNDAY, MARCH 17th IN D O O R
C A R B O O T S A L E
Refreshments available Traders £8 from 8.30 am
WDEDY, MRH 20th ENSA AC
Public from 10 a.m. also
C A R B O O T S A L E
Traders £6 from 4 pm FREE ADMISSION
Public from 5 pm to 9 pm RING 696225
FO O D B IN G O
Chipping Village Hall Saturday, March 16th at 7.45 pm
Good prizes & good raffle
Admission 20p
Proceeds to Chipping Bowling Club
Doors open 6.45 pm
CIVIC HALL CLITHEROE
Frl 15th Mar-6nts (not Sun)
WAITING TO EXHALE
(15) Eves 7.30pm
SUPER SCAN APPEAL
K IM B L E GIANT
SALE Friday,
March 15th at 7 p.m.
In the School Hall, Chatbum
HERITAGE FAIRS PRESENTS
CRAFT FAIR Quality Hand Made Crajts Direct from Crqjhvorkers
TH E FO X F IE LD S HOTEL. Nr. WHALLEY
on SUNDAY 17th MARCH 10am-5pm
HERITAGE FAIRS (01282) 844037
^ a d i t io n a l ' . ROOM
t a p r o o m
varietal, Cabernet Sauvignon. Palmeras Estate 1994 Cabernet Sauvignon (£4.29)
: b o o k
[ R ib b le sd a le | A l lW l l S
Saturday 16th March: .. SL PATRICK’S DAY CELEBRATION
NQMM- ^ .-•A bowl of Irish Mew wifli fjlocLt Mrcad AND an lnsh tipple ((iuiness, Jameson or H;ule»)
,__JtoO/Ws ^A/cr/ow
Sunday 17th Mfirgii: MOTHER’S DAYV :
ONLY £2.99 ---------------------- b
ONLY £7.99 ( KJDS EAT TOR '/i PRICE) - . Jv :,
A t ten t ion Antiques
C o lle c to rs !
GB ANTIQUES CENTRE
Open 7 days 110+ dealers
m6, e x it 33
to Lancaster, then follow the brown
signs fo r Leisure Park (01524) 844734
SOCIAL
WALKS For 25-35's
ONE SATURDAY MONTHLY
Informal and free of charge
Tel: 01282 813503 for details of next walk
RENDEZVOUS NIGHT CLUB
10.00 p.m. - 2.00 a.m.
70's, 80's 90's Whalley
SATURDAY 01254 8 2 3 0 8 6 . -.Vl'r jULMGTIY,
Nr. Clitheroe,. I ;BB£3DCyV".
\i“ V " * **■ A!.J..... r...., ...
3 I- K S’
'-^Telephone: " 0254 826215
1
, ■CRAVEN HEIFER;£flAIGLEY;v-- We are now open 7 DAYS A WEEK
1 ■ * 4 Lunch and Evening for
Bar Food, Lunches and Dinner Table D'Hote Lunch £9.95 AVAILABLE EVERY DAY
For further details or
reservations telephone: (01254) 826215
CLITH EERO mB
OPENING THIS SATURDAY FOR THE NEW SUMMER SEASON
Clitheroe Castle brings to life the history and geology of the Ribble Valley. A fascinating collection of exhibits and displays and
If you’ve never been or not visited for years, well now is your chance.
cottage kitchen. Situated alongside t Clitheroe Castle Keep.
DEMONSTRATION OF T i l l : : ' PRIN TINGTIU-SS THIS SATURDAY
Well stocked gift shop Opening Hours:
11 a.m. - 4.30
p.mr 5 days per week
- %\)e
CHELTENHAM FESTIVAL ST. PATRICK'S DAY
is>toan Sc &opal Hotel THE
presents and
GUINNESS & CAFFREY'S £1.20 a pint Finishes Sunday 17th, March
also featuring - IRISH BAND
THE HO
DOWNERS on
St. Patrick's Day Starts approx 8pm
CLITHEROE NATURALISTS Change of programme
BIRDS OF MORECAMBE BAY
John Wilson R.S.P.B. Leighton Moss - 7 .3 0 p.m.
Thursday, March 28th Clitheroe Library
■
Orbiter • Dodgems • Waltzers • Flying Coaster • Twist also Super Simulator Children's Rides
★ b r in g t h is a d v e r t f o r o n e ★ ■ %****fl^^*cM!RE W * * C i lT l iE R O E S F R m G F A M lL IF l IK F A m
E d isfo rd C a r Park (O p p Sw im m in g B a th s ) OPENING TIMES:
Thursday, March 14th - Monday, March 18th Weekdays 6 p.m. - 10 p.m. Saturday 1.30 p.m. -1 0 p.m. ‘ .Sunday 2 p.m. - 4.30 p.m.
Clitheroe Advertiser & Times, March Hth, 1996 9
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