16 May 18th, 2000 dayout


, BBC Music Live “Perfect I Day”; Manchester; May 29th


THE STREETS MUSIC!


ARE ALIVE WITH THE SOUND OF


THE streets of Manchester will be alive to the sound of music as part of a


fabulous festival. On Bank Holiday Monday street


musicians from around the world will be appearing alongside musical come­ dians and there will be a variety of musical activities for people to partici­


pate in. Castlefield will become samba city


for the day, coming alive to the sound made by more than 1,000 musicians playing at cafes and bars across the site’. In town musical sculptures will be found in watery places. Festivities are due to get underway


call the information line on 08700 100125.


at noon with the nationwide drumroll - "Beat This” - leading to an explosion of firecrackers. © Entry is free, but for more details


The PERFECT day


eating out Bay Horse; Roughlee.


THE Clarets had just been pro­ moted, the weather was warm and fine and we had a nice coun­ try run-out to the Bay Horse at Roughlee in store. Oh what a


perfect day! The 17th Century inn is a pleasant


drive along the country lanes from our home so we took up the offer from proprietors Stuart and Val Jeffrey to try the fare from their new chef. Bolton-born John Scibetta trained


THE VERDICT iw,oi Food


9 Service


Value for money Atmosphere Parking


8


8 8 7


peppers and onion. Husband Kieron couldn't resist the


mussels marinieres, the most enor­ mous bowl of mussels cooked with a white wine, garlic and herb sauce - delicious. Spring lamb is one of my favourite


in his parents' native Italy and had been at the Bay Horse for six weeks when we dined. Val says his Italian influence shows


in the new menu, but all the old favourites and bar snacks that have people heading to this Pendleside din­ ing outpost are still there in both the restaurant and bar snack menu. We were tempted to opt for the


dishes - could it be something to do with my farming background? So I chose shoulder of lamb served with a redcurrant and mint gravy. Chef John had cooked the lamb to perfec­ tion and the sauce was very tasty - perhaps a little too tasty for my palate after a while. The portion was huge and proved


DELIGHTS DISH OF THE WEEK THE DIVA


THE Welsh diva returns for the third time to perform at the


arena. With a c a re e r th a t has


spanned more than 40 years and an MBE awarded in 1993 for her co ntr ib u tion to the world of entertainment, Miss Bassey will be entertaining her fans in a personal tribute to the new Millennium. Her powerful and charismatic


presence is rivalled only by her stage wardrobe so do not miss this unique opportunity to be a part of this unmissable con­ cert, it will be an experience that you will never forget. OTickets are available from


the box offic e on 0161 930 8000.


chef's pasta of the day, which really does change every day here. Instead, for starters I chose salmon goujons on a bed of mixed leaves and tartare sauce. I never choose fish as a main course, but as a starter it proved a delightful change. The fresh salmon was cooked in a fairy-light batter that left me envious, and the generous salad leaves included fresh watercress, along with slices of orange, lemon,


too much for me to finish after the more-than-adequate starter, and I wanted to leave room for pudding. The accompanying vegetables were excellent - not a sign of a carrot any­ where. Instead, we were served creamy leeks, courgettes in a proven- cale sauce, new potatoes and dauphi- nois potatoes - sliced and cooked in a creamy sauce. It was excellent. Kieron chose an 8oz. fillet steak


with tomato, mushrooms and a sepa­ rate dish of fries on top of the already


WINE making techniques arc widely known and mostly understood by the majority. Red wines are crushed and fer­ mented in con­ ta c t with their skins, while white wines are


adequate vegetables. He has mas­ tered bigger steaks, but not often as tasty as this, which was cooked just right. He was most effusive about it. For pudding we were persuaded


their totally refurbished kitchen, where virtually everything is home-made, and it shows. The restaurant has a warm


to try Val's piece de resistance, her own lemon meringue pie. The proof of the pudding was definitely in the eating because it was tangy and delicious and left the frozen variety standing. Stuart and Val are proud of


ambience and an intimacy that makes it appealing for couples wanting a romantic evening out or for groups of friends getting together. There were both groups when we visited. The staff were helpful and


polite, but thankfully not over the top, and with prices for starters


from £2.25 to £4.50, main courses from £5.95 to £11.95 and sweets £2.95, it is good value. Coffee and mints rounded off a lovely meal. After a chat with Stuart and Val


we promised we would be back. It was 10-15 p.m. and warm enough for couples still to be sitting out­ side chatting and drinking enjoy­ ing the evening. How could they fail to when the


Clarets had been promoted! Margaret Parsons


. . . . •g^ECHUAN*SEARED CHICKEN wiTH LEMONGRASS RISOTTO


OF course I had to present a recipe from China, having just returned from a most fascinating and cultural holiday in this ancient country. Before we left for the Orient we were warned by many


friends that the food would not be to our liking, or that there would not be enough of it. However, we found it all very tasty and banquets were almost served at every meal. Chinese food is renowned the world over and the variety


and sophistication of the cuisine is difficult to encapsulate in a few short paragraphs. Cantonese, from the southern province, is what we are most familiar with, but is only one


of hot, sour, sweet and salty cuisine with aromatic spices, while in the eastern province of Shanghai and Zhejiang the food is rich and sweet, often using pickles and is noted for its seafood, hot and sour soup, noodles and vegetables. This Szechuan dish from the Yangtze River region, brings


a whole new meaning to chicken and rice. SZECHUAN SEARED CHICKEN WITH LEMONGRASS RISOTTO


tried at a restaurant opened many, many years ago by one of the cooks from the Forbidden City. Another speciality of the north is Mongolian Hotpot - nothing like Lancashire hot­ pot, but a Chinese version of fondue. A variety of meats, veg­ etables, beancurd and eggs are dipped into your own little pot of simmering soup for a few minutes until cooked - a very hot process indeed. Szechuan and Junan foods are a fascinating combination


regional style of cooking. Beijing, in the north, is famous for Peking duck, which we


© 4 boneless, comfed chicken breasts, skinned © 4 tbsp soy sauce © juice of 1 lemon © 2 tbsp fresh coriander leaves • 4 tsp szechuan peppercorns, lightly crushed • 4 Ramano peppers (or regular red peppers). © 2 tbsp olive oil O 1 clove garlic, crushed © 1 red onion, chopped © 12oz. arborio rice © 2 stems lemongrass, sliced © 1 pint white wine © 2 pints boiling vegetable stock


(serves four)


with MARCIA MORRIS Method


chicken breasts in a shallow dish pour over soy sauce and squeeze on the lemon juice. Add coriander leaves and szechuan peppercorns. 2. Cut a lengthways slit down the centre of each pepper


1. Preheat oven to Mark G/200C/185C in fan oven. Place


and scoop out the central core and seeds. Roast for 20 min­ utes, until tender. 3. Meanwhile, heat 1 tbsp olive oil in a heavy-based frying


pressed and fermented away from their skins, as a general rule. There are always some innovative wine makers who "bend" the rules and produce spectacular wines. One such wine is the Masi Cain-


^ e e k e n d p b s


Smooth and


velvet


pofiorin 199G, from Oddbins at £7.99, but usually stocked by D. Byrne’s. The style of the wine is velvety smooth and incredibly rich, being made by the ripasso method. This involves ferment­ ing the grapes for the wine, which are predominantly Corvina from the Veronese area of Italy, on the top of the grapes that have been fermented to make the Amarone wines of the Valpo- licella region. These wines are majestic and power­


ful, as their price indicates - over £19 a bottle upwards. The grapes for these wines are semi-dried before fermenta­ tion to give super ripe grapes, full of bitter sweet sugar and a potential of very high alcohol. My Campofiorin 199G is fermented


pan and fry chicken breasts for 20 minutes, turning as need­ ed until evenly golden and juices run clear. 4. Heat remaining oil in a large pan, while pepper and


chicken are cooking. Add garlic and red onion and cook for a couple of minutes. Stir and add rice, lemongrass and


wine. 5. When all the liquid has been absorbed, add a gener­


ous pinch of salt and 'A pint boiling stock, stirring from time to time. When the liquid has all been absorbed, add another !4pint stock. Repeat with the remaining stock. 6. Spoon risotto into the peppers, garnish if liked, and


serve with chicken.


on the lees of the Amarone, causing a refermentation of the Amarone style which adds complexity and richness to this wine. The style of which is not permitted under the DOC rules of the region, so it goes under the terminolo­ gy of IGT. (Typical wine of a geo­ graphic region), but what's in a name! Do try a bottle, this is no ordinary


wine, or indeed Valpolicella, but sheer rich and velvety, with a dense plummy, very long finish. This is such a "big" wine in all senses that it needs to be opened the morning before you drink it and served at 18 degrees C or 65 degrees F.


To advertise ring Lee Banks or Suzanne Foster on 01282 426161 PLATFORM GALLERY


Contemporary Craft Day SATURDAY, 20th MAY 10 am to 4 pm


Cp.KAMICS • Jl:Wl:I.l.ERV * TEXTILES • FURNITURE AND MORE


See the work being produced by West Lancs Craft Guild


r ia l form Gallery. Stat ion Road, Cl i theroe


Tel: 01200 442071 ~ Admission FREE BOLTON BY BOWLAND C.E. PRIMARY SCHOOL


OPEN DAY & EVENING THURSDAY 25th MAY


OPEN ALL DAY FOR PROSPECTIVE PARENTS &


OTHER VISITORS TO SEE THE SCHOOL IN SESSION 6.30PM. TO VIEW DISPLAYS


AND PERFORMANCES BY THE CHILDREN


IS© WLAN D FARM


©PEN ©AY f iO W L b ^ SPRING BANK


HOLIDAY MONDAY 29th May 2000


MARSHAW FARM ABBEYSTEAD 11.00 am - 4.00pm


Fun day out for all the family in the beautiful Forest of Bowland


FREE ENTRY - CAR PARKING £2.50


Bowland Craft Fair, Children’s Play Area, Tractor and Trailer Rides, Sheep Dog Demonstration


Attractions to include: Bowland Farm Fayre, Feeding Time for the Lambs,


ALL DAY BBQ SERVING BOWLAND BEEF AND LAMB


* Stay for the.evening and dance the night;; ; away to the sounds of the Old Peculiar and the AC‘Roadshow


Tickets £7 available on the day and „ include supper


For further information contact The Bowland Initiative on


01200 426433 For the best coverage of the V -


Ribble Valley, you can’t beat the Clitherpe Advertiser and Times


Htt


U There’s something for everyone - All you need for the garden -


conservation . A fun day out for all the family • ,


Admission Adults


£3.00


Children' - £1.00 ., (Children under 5 FREE) ^


Event organised by East Lancashire Newspapers, Stonyhurst College and The Landmark Trust


J iE a s t Lancashire ( i ^ e w ^ a p e r i ^ t d / 5 Vantage


In Association with


If you would like to exhibit contact


Crafts:


01282 426161 Garden:


01254 826345 Woodland:


01772 784900' CD


GIRL'S NIGHT OUT


23 and 24 May


Comedy! Follow Aunt Ivy and the girls on a hen night to remember!


A Hilarious Raunchy


The girls reveal hidden secrets, the lads reveal a bit mom!


Oswaldlwistle Civic Theatre


STEP by STEP a n d


BOYZ ONLY Sa tu rd ay 27 May


2pm and 7pm Children's d ream concert with a


I vtar DJ featuring two hot Kinds: I Step In' Step p erforming all the


I great Steps h i t s and Boy/. Only 1 re-oeale all the b le s t arul greatest hoy Kind numbers from Robbie


Williams ihmugh Five, to Boy/one Oswaldtwistlc Civic Theatre


SPECTACULAR I 28th May - 7.30pm


JUAN MARTIN FLAMENCO


I Hot flamenco show with Juan I Martin, voted in the top 3 guitar I players in the world, plus I dancing by the beautiful and


Tickets available-from 7 Burnley Mechanics... 3Ca!l 01254 380293 for credit card.sales andj- - further d etails' **


| electrifying Raquel de Luna I Oswaldtwistlc Civic Theatre |


Kibble Valley 2 0 0 0


Coffee Morning


Ribble Valley Town Hall, Clitheroe


Saturday, May 20th 10 am - 12 noon


Bring and Buy Stalls and Trade Craft —


60p


CRAFT FAYRE


Sunday May 21st


at Whalley Village Hall


10am-4pm Cafe open all day


tables £10 Enquiries:


Tel 01254 822694


Saturday and Sunday ; 12th Et 13th August 2000


L— I < Embsay & Bolton Abbey Steam Railway, Skipton at


SPRING BANK HOLIDAY 27th to 29th May 2000 Meet Thomas, Percy and


Sir Topham Hatt, The Fat Controller


LOTS OF TRAINS 10.00am to 4.30pm


Telephone Skipton (01 7 5 6 ) 7 1 0 6 1 4 General Enquiries Skipton (0 1 7 5 6 ) 7 9 5 1 8 9 Talking Timetable


75au out with ^Ckomas '


FJ


Nursery School SPRING


Ribblesdale fc n U


CRAFT FAYRE Saturday, May 20th


in St. Michael & St. Johns Catholic Social Centre, Lowergate, Clitheroe


10 am - 3 pm


Craft stalls, cream teas, tomibola, cake stall, nearly new and much more Admission 50p


£ 1 m S U N D A Y M A R K E T &


“ C A R B O O T S A L E Sunday, 21st May GBSBURN


Situated 2 miles Clitheroe side of Gisburn


T h o u s a n d s o f b a r g a i n s pl u s M e a t A u c t i o n s Car Booters arrive from 7.30am - Car booters only £5


All enquiries 0411 833543 or 0976 291.728;ff


WIN MORE TICKETS for CASTLE CLITHEROE 2000 MUSIC FESTIVAL


Street Leisure and Rock Artist Management proudly present the biggest ever event in Clitheroe - The Castle Clitheroe 2000 Music Festival.


The event, which takes place over the May Bank Holiday Weekend (Saturday 27th to Monday 29th May 2000) features two huge music areas, 3 bars, food areas and childrens rides as well as a band lineup that will get any music lover excited! Saturdays lineup is headlined by folk heroes Lindisfarne, with Fairport Convention warming the crowd up prior. Other artistes on Saturdays bill include Pentangle, Mick


Abrahams & Clive Bunker (ex Jethro Tull and Blodwyn Pig), Noel Redding Fat Mattress (ex Jimi Hendrix Experience), Maddy Prior and Friends (ex Steeleye Span) as well as loads more special guests.


Sunday features a Stars in Their Eyes Spectacular with the sounds of Abba, Queen, The Bee Gees, The Beatles plus more, with Monday hosting a Top Of The Pops


number 1 chart day featuring Dr & The Medics, Hermans Hermits, China Crisis, The Foundations plus other special guests.


We have 10 pairs of 1 day tickets to give away. For your chance to win simply complete the coupon below:


rQuestiom Whaf T


1 1 I


s” the Sunday of the festival's "theme? [Answer:...................................................................................................................... [Name ............................................................................ ............................................


[Address...................................................................................................................... i


[Post C o d e .................................................................. '•........................................... iDaytime Tel: ............................................................................................................ [Competiton Hotline No. 09013 804 045 (calls will cost no more than 25p)


! Please send your entry to: Castle Clitheroe 2000 Competition, !


Promotions Department,


! East Lancashire Newspapers, Bull Street, Burnley, Lancashire j


. •


1 Choose gifts from many craft stands . ' Learn more about the local environment and;


Ji would like to receive more details of your offer and discoujits I


BB11 1 DP by 18th May 2000 I


____________________________|


Castle Clitheroe 2000 Music Festival, 27th - 29th May 2000 starts at


11 am - 9.30 pm each day. Tickets per day £10 each 3 day festival ticket £25. To book or for more information contact


01200 423456 in association with BBC Music Live


LOOK OUT IN NEXT WEEKS PAPER FOR MORE TICKETS


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