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\


.uk Clitheroe Advertiser & Times, sonline.co.uk W e e k e n d p l u s wine talk Clitheroe, P^TfT


I VINES were first plant- I ed in the beautiful, fer- I tile Constantia Valley, I of South Africa, over I 300 years ago. I These first wines were I legendary in their time I and the original winer- I ies are still producing I wine today. I Since the lifting of sanc- I tions. imports of South I African wines to the I UK have increased 20 I fold to around five mil- I lion cases, in the last 10 I years, but what about


Jg.10 Petals. 9.15 ■j. 9.20 The Blobs. 1,00 Home and Away. T e . 12.30 Beyond


18.45 Rosio and Jim.


J Fact-based drama, Impson. 3.30 Will and ■ill and Grace. 4.30 Itce. Musical, starring ■30 Ricki Lake. 7.20 Jo.10 In Focus. 9.00 loo Jerry Springer ■Entertainment Now! I I Delict. 1.00 Ricki


I notion. 1.30 FILM: .DISH OF THE WEEK


SECOND instalment of the galloping gourmet evening held in Griridleton, was our main course


VEGETABLE LASAGNE with Eileen Flatley


with Eileen Flatley and her husband, The event was a huge success with lots ot peo­


ple galloping round the village m search of food


^Although Eileen and Martin have not lived in the village all that long th^y were brave enough to take on acting as one of the 12 hosts for t


eVThey were given six p e o p le to cater for _.


However, all seemed to go well, and there wasu much food left on the plates of my 1


starters followed by six different diners for mam course, auite a daunting task.


• vegetables'or this recipe for a delicious vegetable laJLgne. Eileen, ever thoughtful, provided a veger


who were husband Vic, James and Janet Harg reaves and David and Sandra Heeson, following a S of either a pork dish served with masses of


Ef lo^dm^s,


1 their quality? I Bougainvillaea and I Jacaranda trees line the I streets of Stellenbosch 1 and Paarl. Picturesque | wineries, most open to I the public, spread out on either side of the


Kill C 1 K U V I


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10.00 Mission:


| l .0 0 Hawaii Five-O. T k c s ol Hazzard. 3.00


J Hazzard Story. 4.00 ■ Hazzard. Fame. 8.00


l ; 's 13 At Dinner. 10.00 I 11.00 Hawaii Five-O. Lucky. 1.00 The


|) Close. SCI-FI J Stories.9.00 Fantasy


impressive mountain ranges of these two important wine-produc­ ing areas. The cool mountain and sea breezes, coupled with different soil types help create diverse condi­ tions, called microcli­ mates. The sandy allu­ vial soils of Stellen­ bosch (good for red wines) to the lime-rich soils of Robertson (excellent for white wines) is the recipe for a wide diversity of wine styles, even within


— - - - - organised by the playing fields committee to raise


funds for Grindleton Recreation Ground Chanty. Ingredients _


• Approximately nine sheets no pre-cooking spinach lasagne.


(serves four to six) ......................................... ................... Filling


• lib cherry tomatoes, skinned • 1 small aubergine


s s . - — squares. ® 2 fat cloves garlic, crushed. , ,


• 3 tbsp extra virgin olive oil. 9 2oz. pitted black olives, chopped.


’ 9 1 heaped tbsp capers, drained. • 2 tbsp fresh basil leaves, torn,


• 3oz. mozzarella cheese, grated. ® salt and freshly ground black pepper.


Sauce


. 0 1 Koz. plain flour 0 lHoz. butter 0 1 pint milk


,


0 1 bay leaf 0 freshly grated nutmeg ^ ^ ® salt and freshly ground blaclt pepper. 9 3 tbsps Reggio Parmesan cheese with som


extra for the topping.^ .......


with MARCIA MORRIS ..............................................................*


spoon of salt arid pack them into a colander with a ulate on top and a heavy weight on top of the plate. Leave on-one side for an hour t° releaseth bitter juices. Squeeze out the juices and dry thor-


0U& - a n g e tomatoes, aubergine, courgettes, pep­ pers and onions in a large shallow roasting tin, sprinkle with the chopped garlic, basil and olive oil- toss everything around in the oil to get a good coat­ ing andseason with salt and pepper. Place on the highest shelf of the oven for 30-40 minutes, turn ing occasionally, until the vegetables are toasted


brKMeanwMe! make the sauce by placing all the ingredients (except the cheese) masmall^qcepm and whisking continuously over a medium heat until the sauce boils and thickens. Turn the hea down and let the sauce cook for two minutes. Add


th4.SWhen^he vegetables are done, the oven and stir in the oliv^andcapers. Turn the


oven down to gas mark 4, 6b\)v, iouo.


pour one quarter of thesauce, followedIby one third of the vegetable mixture. Then sprinkle m a third of the mozzarella and follow this with a smgleteyer of lasagne sheets. Repeat this process ending wth a final layer of sauce and a good sprinkling of gr


rz Tn a 9 x 9in. and two inches deep bakmg dish . ,


edGKacetee dish in the oven and bake for 25-3° minutes or until the top is crusty and golden.


Cooking to survive!


“The Survival Guide To Cook­ ing In The Stu­ d en t Kitchen”, by Susan Crook, published by Foulsham priced


small areas. I t is this new


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lockend. 6.30 CBBC on TiO Teletubbies. 7.10 7.20 Enchanted


feo Tweenies. 7.50


JCB BC on Choice. 6.30 lend. 7.00 EastEnders. J pakest Link. 8.45 Alistair


Big Impression. 9.00


| r . Action thriller, with Billy I s Masters of Combat. Jo t Wars. 12.05 The Ink. 12.45 TOTP 2. 1-30 | 2.00 Ctoso.


ITV 2


Irdole. 11.50 Chari Choice. |jno Hunter. 12.50 Secret 1 1 40 The Incredible Hulk. Choice. 2.40 Millionaire Jo Sheena. 6.00 Chart J ]0 Inspector Morse. 9.10


■Morse. 10.10 The Kylie |o 12.10 Who Wants ToBe


le ? 1.10 Rich and Famous | 0 David Letterman. 3.00 Btusic. 3.45 Close.


J lO Mr Benn. 8.25 The fear. 0.30 Playdays. 8.50 llArabel. 9.00 El Nombre. JdeVision. 9.25 Wiggly


The Bionic Woman. £4.99.)


law Skill. Elite forces Jour. 3.00 Giant Robo.


approach, looking for the right vineyard microclimates and only planting grapes which flourish well in those conditions, coupled with very modem wine­ making techniques that ensure wines of good fruit extract, depth of flavour and complexity, the key is the quality of


MANY people remi­ nisce about student life - the wild parties, late nights and crazy antics. But burning the can­


even more important,


these wines. They fall mid-way


between Australia and California in terms of depth of flavour m all styles red, white, sparkling, dessert wines. From fun, juicy vibrant wines to mature, classy wines at affordable prices, all are part of the new image created in the last seven years, a quantum leap in quali­ ty from before this pen-


°dAll the familiar inter­ national grape varieties


including shiraz, caber­ net sauvignon, chardon- nay, sauvignon blanc and chenin blanc are grown here alongside the unique pinotage, South Africa's own


grape


dle at both ends can take its toll, especially when exams and essay dead­ lines are approaching. And here a diet of beans and toast, pasta drowned in sauce from a jar or late-night takeaways is


he says. Yet living on a budget doesn’t have to mean scrimping on wholesome food to fund beer-fuelled escapades. Rustling up tasty recipes is cheaper and easier than it looks.Handy tips to save money and eat well start with the shop­ ping list. In her book, “The Survival Guide To Cooking In The Student Kitchen”, Susan Crook advises stocking up on plenty of


basics.These include sta­ ple foods like margarine, bread and milk, as well as dried mixed herbs, chilli powder, curry pow­ der


the


neither enticing nor sub­ stantial to feed body -


and mind. Prince William, pic- tured right, who has just


tured right, who has just


masala.These versatile ingredients will enrich bland dishes and, once you have made the initial investment, last for a long time. Mustard,


and garam , iviustaiu


started at the University Worcester sauce and veg- of St Andrews, has etable stock cubes are already shown he can other handy store cup- cook by drumming up a board ingredients,


r iu ^ c i i v


according to Barney Desmazery, cookery writer for Good Food magazine. “If you are going to


live the student life to the full a healthy diet is


quick and easy to pre­ pare and are often fresh­ er than vegetables that have been left standing on the shelf. Buying turkey instead of chicken or cheaper cuts such as


~ —


chicken paella for the Heading for the freez- eameras while a t E to n er department is another College. He will find cheaper way to buy


thighs instead of breast meat are other cost-cut­ ting tips.Once the cup­ board is well-stocked, it is time to start cooking. Aim to make too much of something and it will last the entire week. A big batch of bolognese sauce makes spaghetti, shepherd’s pie or


lasagna. I t’s been proven that a


(serves 4)


©salt 9 2 aubergines (egg­


plant), cubed P O 400 ml/14 fl oz/ 3/4


cup coconut milk 0 2 tbsp oil 9 1 onion, chopped O 2 garlic cloves,


crushed 9 2 tbsp Thai red or


green curry paste 0 4 courgettes, cut into


thick chunks 0 1 red (bell) pepper,


seeded and sliced finely 0 grated rind and juice


■


such a skill invaluable as essential products. Tn u n d e rg ra d u a te , Frozen vegetables^are


of one lime (or lemon)


■ © 1 tsp sugar 0 2 tbsp soy sauce To serve: noodles and


fresh coriander leaf gar­ nish Method 1. Salt and drain the


milk, then leave in the fridge so the cream can rise to the top - don’t stir


itl 3. Heat oil in a .


saucepan. 4. Fry (saute) the


onion and garlic lightly, then add the curry paste. 5. Fry until it starts to


healthy diet helps you concentrate for longer. THAI VEG CURRY


yy> 4 -> >ir


chopped• 1 tbsp finely chopped marjoram• 45g (1.5oz.) black olives, stoned and finely chopped


© 2 teaspoons sun-dried .


separate then add pre­ pared vegetables. 6. Skim off 6 tbsp of


tomato paste 9 a little flour • salt and pepper For the tomato sauce: © 2 x 400g (14oz.) tins


thick coconut cream and add to pan. Simmer gen­ tly for 10 minutes. Stir in lime rind and juice, sugar


S paghe t t i meat­ balls and no meatballs


aubergines (if you have time).2. Open the coconut


(serves six)


For A Fiver” by Sophie Grigson. There is a choice between a meat or vege­ tarian option with this


(From the book “Feasts recipe).


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WAIT, musical at Oldham Coliseum Theatre, Until Octo­ ber 6th. Box office:


HEAVEN CAN


0161 624 2829. THREE STEPS


TO HEAVEN, Pre­ ston Charter Theatre.


October 6th. Box office: 01772 258858. CHICAGO, Man­


12.30 Beyond Belief. 1.30 your business can hosting fe.mafl design orwarding


. on-line shopping


9 600g (lib. 5oz.)


for frying •


For the meaty meat- balls:• 1 thick slice of bread,


salt


crusts removed 0 a little milk • 250g (9 oz.) minced


etcommerce and ■ catalogues online ,


beef or pork O 1 garlic clove, finely


chopped91 tbsp, finely chopped


marjoram 0 salt and pepper For the no meatballs


version: • 1 thick slice of bread,


crusts removed 9 a little milk • 200g (7oz.) tofu, well-


drained• 2 garlic cloves, finely _ .


spaghetti • lOOg (3.5oz.) Ched­


dar cheese, grated • sunflower or olive ou


of tomatoes • 1 onion, chopped


• 1 carrot, diced small © 1 celery stalk, diced


small0 2 tablespoons olive oil © 3 garlic cloves, finely


chopped© 1 bouquet garni, con­


sisting of 2 sprigs of pu l­ ley, 2 sprigs of thyme, 2 bay leaves, tied together


with string© 2 tablespoons tomato


puree • salt and pepper To make the meatballs:


ingredients, except the


flour. Form into balls about the same size as the meatballs, dust lightly in flour, then fry in hot oil until browned on all sides. Drain on kitchen paper. To make the sauce,


what’s on in the Valley’ compiled by Marcia Morris


in by the 10th of the month prior to the event DUE to greater popularity and increased curriculum demands on the Old Theatre Gallery at the Cen­ tenaries Theatre, Stonyhurst, it is becoming more necessary for school


^F rom now on the popular lunchtime concerts, previously held at the theatre, will take place m Knowle Green Village Hall, which is available on Thursday lunchtimes. The hall has recently been refur­


tickets tel. 01254 826948 FORTHCOMING EVEN IS -


OCTOBER 12TIITO 18TII


a grand auction at 7-30p.m. Inquiries, tel. 01200 441507.


12th - Grindleton CE School Hall, 12th - Centenaries Theatre,


Stonyhurst, "Feast °f.Song" a con­ cert by Preston and District Christ­ ian Aid Choir, at 7-30 p.m. Proceeds iointly to Christian Aid and Cafod. For tickets tel. 01254 826063 or


bished to a very high standard with the support of a lottery grant and the committee is sensitive to the spe­ cific needs to stage a concert and


provide similar catering. The pattern will be the same -


coffee from 11 a.m., concert starts at noon, lunch 1 p.m. (hopefully with


The first concert will take place


neXt^EN T S - OCTOBER 5TH TO 11TH


Ghost walks with Simon Entwistle from Castle Gates, Clitheroe, every


87840213th 7-United Reformed Church, a coffee morning in aid of Guide Dogs for the Blind. Inquiries, tel.


01200 423420. 13th - Gisburn Parish Church, a


concert by professional musicians, cello, voice and piano at 7-3U p.m.


Inquiries, tel. 01282 850821. 13th - Clitheroe Parish Church


Organ Society presents, a concert with recitalist Mr Michael Pam. Inquiries, tel. 01200 423460.


Friday at 7-30 p.m. From Swan Hotel Whalley each Wednesday at ?-30 p.m. To book tel. 01200 426821


Embroidery Centre, Toll House Beaders present an exhibition of their work until the end of October. Brief demonstrations will be given during the exhibition. 5th - St James' School, Chtheroe junior school hall, jumble and bnc-


Halfpenny's Coffee Shop and


a-brac sale, 6 p.m. to 8 p.m. 6th - St Paul's Church, Low Moor,


presents a concert by Slaidburn Sil­ ver Band, at 7-30 p.m. Inquiries, tel.


01200 427612. Gth - St Andrew's Society of the


Ribble Valley is holding its highland ball in St Augustine's School, Billington, at 7 p.m. to 11 p.m. Dancing to Colin Dewar and his band. Inquiries, tel. 01254 820174. Gth - St John's Parish Church, Accrington, an organ recital at p.m. with solos and duets by Roger


Clitheroe, NCT nearly-new sale from 10-30 to noon. Inquiries, to sell nursery goods, toys, clothes and maternity wear tel. 01200 423460. 13th - Knowle Green \ lllage Hall, Presto Puppet Theatre presents,


13th - United Reformed Church, •


"Cabaret Show" at 6-30 p.m. For tickets tel. 01254 878293. 14th - Whalley Village Hall, a


craft fair from 10 a.m. to 4 P-m. All day cafe. Inquiries, tel. 01254


8217th to 20th - Clitheroe Parish Church Amateur Operatic and Dra­ matic Society presents, "It Could be Any of Us" a comedy by Alan Ayck- hourn at 7-30 p.m. Tickets contact 01200 425320 or TIC 01200 425566. 18th - Cafe Fresco, Shawbridge


October 4th, 2001 17


Street, poetry readings openfloorat 6-30 p.m. Readings at 7-30 p.m. Inquiries, tel. 01200 444242. 18th - Knowle Green Village Hall,


V Britriell and Kevin Birchall. Free admission with retiring collection. Gth - Stonyhurst College, an


evening of songs from operetta to songs from the shows with the Chansons Choir, of Perth, Scotland at 7-30 p.m. Conductor Henry Neil. Proceeds in aid of Rotary Cleft Palate Project India. Tickets tel


01254 826063. Uth - Knowle Green Village Hall,


begin by opening the tins of tomatoes and chopping them in their tins with a sharp knife.Fry the onion, carrot and celery in the oil until patched with brown. Now add tho garlic and fry for another minute or so. Add all the remaining ingredients to the pan, including the tomatoes and the reserved milk from the bread. Stir, then simmer gently for about 20 minutes until the sauce is fairly thick. Taste and adjust the seasoning. Put half the sauce in


tear the bread up roughly, then soak in a little milk for five minutes: Squeeze out the milk and reserve. Put the bread into a bowl with all the remaining ingredients, and mix thor­ oughly with your hands, squeezing to distribute the


bread evenly. Roll the mixture into


(previously held at the Centenaries Theatre, Stonyhurst) autumn lun­ cheon series of concerts featuring TomAlexander (marimba). Concert


lneatre, S ? & £ ^


compiled by John Turner __


_____ „ , , ... SYLVIA’S WED­


second pan. Add the meat­ balls to the first pan, and simmer for five minutes or so (if the sauce becomes


DING, by Burnley Garrick Club at Burn­ ley Mechanics, Until October 6th. Box


balls, roughly the size of a small walnut.- Fry in 1 tbsp of oil over a moderate heat, shaking the pan every now and then, until they are browned more or less on all sides, and cooked thoroughly. Drain on kitchen paper. To make the no meat-


balls: soften the bread in the milk as before, reserv­ ing the milk. Mash the tofu thoroughly with a fork, then mix with the bread and remaining


too thick, add a splash more milk or water). Sim­ mer the second pan of sauce for a couple of min­ utes, then carefully add the no meatballs, handling them delicately as they are softer and more prone to collapse. Simmer for about two to three min­ utes to heat through. Bring a large pan of well- salted water to the boil and add the spaghetti, easing it gently down into the water as it softens. Simmer until al dente. Drain thoroughly and divide between six warm, shallow serving plates. Top each plate with a gen­ erous helping of tomato sauce and the relevant balls, finish with a scatter­ ing of cheese and serve


immediately


office: 01282 664400. COPENHAGEN,


by Royal National Theatre, at the Lyric Theatre, Salford Quays, October 8th to 13th. Box office: 0161


876 2000. COOKING WITH


ELVIS, play for adults only, October 9th to 13th, Charter Theatre, Preston. Box office:


01772 258858. JAMES BYRNE,


380293. BLOOD AND


psychic, Oswaldtwistle Civic Theatre, Octo­


LITTLE VIXEN. Opera North, The Lowry, Salford Quays, October 5th. Box office 0161876 2000. - LA BOHEME Opera


THE CUNNING


North, The Lowry, Sal­ ford Quays, October 4th and 6th. Box office 0161


876 2000.CARMEN by the Chisinau National Opera, October 9th, 10th and 13th, Man­ chester Opera House Box office: 0161 242


2524.


ber 11th. BOX OFFICE: 01254 ■


ROSES, with Trestle Theatre Company, October 15th and 16th, Preston Charter Theatre. Box office: 01772 258858. LITFEST 2000, at Lancaster from Octo­


' Opera, October 11th and 13th, Manchester Opera House. Box office: 0161242 2524.


TURANDOT by the Chisinau National


m ^ THE COUNTER­


ber 13th to 21st. THE CARETAK­


ER, English Touring Theatre, at the Quays Theatre, Salford Quays. October 16th to 20th. Box office: 0161876 2000. THE FLY, Oldham


FEIT STONES, Octo­ ber 5th, Oswaldtwistle Civic Theatre. Box office: 01254 380293. KEVIN BIR­


HALLE ORCHES­ „ „ 01612422509. .


autumn luncheon series Presents, Daniel Chandler on flute and Gra­ ham Jackson on piano. Concert starts at noon followed by a meat and potato pie luncheon. Fortickels and information tel. 01254 826948. 18th - St Mary's Hall, Stonyhurst,


826242. a ** e 0 Further details of some of the „ . ,_i_ r_— 4-V h f ,,


above events can be found in adja­ cent "Lifestyle” advertisements. O A booking service for the the­ ntrps and events tnrougauuu wiv


M a f c iX S w. 01200 .20500.


ghout the »o 'Tourist


a fireworks and light spectacular in support of the Tolkien Library at 7- 30 p.m. Tickets requests tel. 01254


October 23rd to Novem­ ber 17tH. Box office:


J 4-/-


October 6th. Box office: 0161 907 9000. JAMES TAYLOR


QUARTET, Friday October 12th, Burnley Mechanics. Box office:


01282 664400. MANCHESTER


C AME R . A T A , Bridgewater Hall, Manchester, October 13th. Box office: 0181


907 9000.R A L P H


MCTELL, Accring­ ton Town Hall, Octo­ ber 19th. Box office. 01254 380293.


NIGHTSONGS,


Sakoba Dance The­ atre, October 11th, Burnley Mechanics. Box office: 01282


664400. A STREETCAR


NAMED DESIRE, by Northern Ballet Theatre. The Lowry, Salford Quays, Octo­ ber 16th to 20th. Box office: 0161 876 2000. THE CHOL-


CHALL, organist, at St John's Church, Accring­ ton.


Coliseum Theatre, October 18th to November 10th. Box office: 0161 624 2829. PINOCHIO, chil­


dren's show, Oswald­ twistle Civic Theatre, October 23rd. BOX OFFICE: 01254


TRA, Bridgewater Hall, Manchester, October


6th. Box office: 0161 907 9000.Y O R K SH I R E IMPERIAL in concert at Burnley Mechanics on October 7th. Box


SUMMER IN


office: 01282 664400. NW AREA BRASS


THE PARK, pho­ tographs by George Coupe. Dukes Gallery, Lancaster. Until Octo­


BAND CONTEST. Fleetwood Marine Hall, 10 a.m. to 7 p.m. Octo­


ber 7th. mT_,Tr KATHRYN TICK-


office: 01254 380293. M U G E N K Y O


TAIKO DRUMMERS, Burnley Mechanics, October 10th. Box office; 01282 664400. SYD LAWRENCE


chester Opera House, until October 6th. Box office: 0161242 2524. ROCK 'N' ROLL


ELL, Accrington Town Hall, October 7th, Box


ber 21st.P R I V A T E MYTHS,


recent


paintings by Shanti . Panchal. Blackburn


Museum and Art Gallery, Until Novem­


ber 3rd.TIP LA DY 'S BLACKBURN, life in the 1830s to 1870s,


Until November 17th, Blackburn Museum


HEAVEN. Manches­ ter Opera House, October 15th to 20th. Box office: 0161


2422509. . . JESUS CHRIST


SUPERSTAR, Man­ chester Opera House,


O R C H E S T R A , Oswaldtwistle Civic Theatre, October 12th. Box office: 01254 380293.HALLE ORCHES­ TRA, Bridgewater Hall, Manchester, October 11th. Box office: 0161


907 9000. CLASSICAL GALA


with Manchester Con- sert Orchestra, Bridge- water Hall, Manchester,


and Art Gallery. GATEWAY TO


HOPE, paintings by Em Brooks, Until November 3rd, Black­ burn Museum and


Art Gallery. C HR IS T IN E


STANFORD, textile artist. Duke's Gallery, Lancaster. October 22nd until November


16th. . j i p s i : :


MONDELEYS AND FEATHERSTONE-


HAUGHS, two dance companies. October 20th, Preston Charter Theatre. Box office: 01772 258858.


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