' 28 Clitherbe Advertiser & Times, November 4th, 2004


www.ciitheroetoday.co.uk


Clitheroe 422324 (Editorial), 422323 (Advertising), Burntey 422331 (Ctassifieri}


Clhheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified)


www.clitheroetQday.co.uk


Clitheroe Advertiser & Times, November 4th, 2004 29


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| op e r\ l i p a r \ 6 s e e 000 ife^ * • *3.,*1


The story of Father Christmas D


o e s he really live at


the


North Pole? Is he the Big Boss of a toy factory run by elves? How does he manage to deliver all those gifts on Christmas night? The story of


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When you can't chew food well you don't enjoy eating. Food that is not well chewed does not allow the digestive system to provide the right nourishment for a healthy body and can lead to problems with your digestive system. When we reach a certain age we are more at risk from this than during our youthful days.


Providing good fitting dentures that give us back the confidence to smile and allow us to enjoy our food is most at risk from this than during our youthful days.


Providing good htting dentures that give us back the confidence to smile and allow us to enjoy our food is the most difficult task of all within denostry.


' i s


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Father Christmas, or Santa Claus, has ancient European roots.


Saint


Nicholas was the inspiration for the modern Santa Claus, a 19th centu­ ry invention of the United States. But Saint Nicholas was himself derived from pagan gift givers such as the Roman Befana and the Germanic Berchta


and


Kjiecht Ruprecht. In 9th century


England the S^ons honoured King Winter or King Frost. He would be represented by somebody dressed in a fur hat or crown and would visit their firesides. The


Saxons


believed that, by welcoming winter


I 5 S r - ' - '


money to the poor. Tradition says he became concerned about the welfare of three young women in his parish. Their father was


poor and about to deliver them into a life of slavery. This was not uncommon at the time when a young woman’s dowry would be used to support her parental family for a time. Saint Nicholas saw what was hap­ pening to the three women and he pro­ vided a gift of money to relieve their situation. Some versions of


W- THE familiar face of Father Christmas


as a personage or deity, the season would be less harsh to them. With the arrival


of the Vikings in England during the 9th and 10th cen­ turies Odin, their chief god, influenced the winter gift prac­ tices.


Odin had 12 char­


acters and the one for December was known as Yalka or Jule and his month was called Jultid from which Yuletide derives. The Vikings


believed that Odin visited Earth during Jultid on Sleipnir,


his eight-legged horse. He would be disguised in a long blue hooded cloak and carrying a staff and a satchel of bread. His compan­ ion was either a raven or crow. He was said to


join groups around their fire and listen to their conversa­ tions to see if they were content. He would some­


times leave the bread as a gift at poor homesteads. Nicholas was the


Bishop of Myra in Turkey and came from a wealthy fam­ ily but gave all his


the story say that Saint Nicholas threw his gift of gold down the chimney. The tradition of hanging up Christ­ mas Stockings comes from this because the gold fell into stockings that were being dried in the fireplace. Other versions say


he left the gold by the door or tossed it through the open window. He died in 340


AD and he became the patron of sailors in peril on the sea and defender of young children. The remains of


Saint Nicholas were taken by soldiers from Turkey to Bari in Italy in the 11th century. A church was built to honour the saint and this became a pilgrimage site for Christians who spread the leg­ end of Saint Nicholas. He was known as Saint Nikolaus in Ger­ many and in Hol­ land as Sinter Klaas. France, Germany and Holland cele­ brated his feast day on December 6th and gifts were given to children and the poor to commemo­ rate him.


Tuck into turkey - and all those trimmings


® 9 H


ere is a meal fit for even Good King Wenceslas on Christ­ mas Day


Traditional Roust Turkey with Fruity Sausage Meat Stuffing


Preparation time: 30 minutes Cooking: approx. 3 hours 30 min­


utes - 4 hours Serves: 12-16


INGREDIENTS 1 tbsp vegetable oil 25g /I oz butter 1 large onion, peeled and


chopped 1 clove garlic, peeled and crushed


3 sticks celery, trimmed and sliced 1 red apple, cored and chopped freshly squeezed juice of 1 lemon 25g /1 oz shelled and skinned


pistachio nuts 25g /1 oz pine kernels 1 orange, peeled, segmented and


chopped 175g / 6oz fresh white bread­


crumbs 175g/6oz sausage meat salt and freshly ground black pepper 1 tbsp freshly chopped sage 1 * 5.5kg /121b turkey 25g /1 oz butter, melted 8 rindless rashers streaky bacon


METHOD 1. Heat the oil and butter


together in a large saucepan, then add the onion, garlic and celery and fry for 3-5 minutes or until softened. Remove from heat. 2. In a bowl, toss the apple in the


lemon juice until well coated. Drain thoroughly. Stir into the saucepan with the pistachio nuts and pine kernels, orange pieces, breadcrumbs, sausage meat, sea­ soning and sage and mix. 3. Untruss the turkey. Remove


and reserve the giblets for the gravy. Spoon the stuffing into the neck end of the turkey making sure you don’t overfill it, otherwise the skin will split on cooking. Arrange the flap of skin underneath to hold the stuffing in place. 4. Brush butter over the skin,


season lightly, then lay the rashers of bacon over the breast of the bird. 5. Place the turkey on a rack in a


roasting tin. Pour a little water into the base of the tin to help keep the turkey moist on cooking. Cover the turkey with lightly buttered foil and place in a preheated oven atl80C/350F/Gas4. 6. Calculate the cooking time


allowing 15 minutes per 450g / lib plus 15 minutes extra. Cook the turkey for approximately 3 hours, then remove the foil and bacon for the final 30 minutes of cooking to allow the turkey to brown. 7. Test to see if the turkey is cooked by inserting a metal skewer


into the thigh. If the juices run clear then the turkey is cooked. If not, simply continue to cook. Leave to rest in a warm place for 30 minutes before serving. Do not freeze.


Bacon Wrapped Cliipolalas


Preparation time: 15 minutes Cooking time: 30 minutes Serves 8


INGREDIENTS 8 rindless rashers streaky bacon 16 chipolata sausages


METHOD 1. Using the back of a knife,


stretch the bacon slightly and cut each rasher in half widthways. 2. Wrap one half rasher around


each sausage. Add to the roasting tin and turkey 30 minutes before the end of cooking time until thor­ oughly cooked and browned. 3. Remove from roasting tin and


keep warm while turkey is resting. Transfer to a warmed serving plate and serve with the turkey. To freeze: Follow recipe up to


end of step 1. Wrap bacon tightly around the sausages and polyhox or polybag. Seal, label and freeze for up to 1 month. To serve from freezer: Thaw overnight out of wrappings in the refrigerator, then continue as in recipe.


Rich Festive Gravy Preparation time: 10 minutes +


cooling time Cooking time: 1 hour 5 minutes Serves 8


INGREDIENTS reserved turkey giblets salt and freshly ground black


pepper 1 carrot, peeled and chopped 1 onion, peeled and quartered 2tbsp plain flour 4tbsp sherry, optional


METHOD 1. Place the giblets, seasoning,


carrot and onion in a saucepan with l.lS ltr s / 2pts cold water.


Bring to the boil. Cover and sim­ mer for 1 hour. Strain thoroughly and leave to cool. 2. In a bowl, whisk the flour and


sherry together to form a smooth paste, then whisk into turkey stock. Transfer to a large saucepan and slowly bring to the boil, whisk­ ing continuously. 3. Cook for 3-5 minutes or until


piping hot and thickened. Spoon into a warmed gravy boat and serve immediately. To freeze: Follow up to end of


Step 1. Cool completely, then poly­ box, leaving 2.5cm / lin headspace for expansion. Cover, seal, label and freeze for up to 2 months. To serve from freezer: Thaw at


room temperature for 2-3 hours, then continue as in recipe.


Coriander Roast Parsnip


Preparation time: 15 minutes Cooking time: 35-45 minutes Serves 8


INGREDIENTS 900g / 21b parsnips, trimmed and


peeled 50g / 2oz butter 1 tbsp vegetable oil salt and freshly ground black pepper 1 tsp caster sugar 2 tsp whole coriander seeds, lightly crushed


METHOD 1. Cut each parsnip into quarters


and carefully cut out the core. Place in a saucepan of boiling water. Bring to the boil and simmer for 4-5 minutes. Drain thoroughly. 2. Melt the butter and oil togeth­


er in a roasting pan. Stir in the sea­ soning, sugar, coriander seeds and drained parsnips. 3. Toss together gently to coat


well, then roast in the preheated oven at 180C / 350F / Gas 4 for 30- 40 minutes turning occasionally until crispy and lightly browned. 4. Drain slightly on kitchen


towel before transferring to a warmed serving platter and serv­ ing immediately. Do not freeze.


Q TRADITI0N.4L roast turkey with fruity sausage meat stuffing. A perfect meal for the festive season


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For inleresting and iiimsiial pieces of Victorian ^and Edwardian pine fiirniliire restored and polished on the premises.


life also make pine wardrobes, Welsh


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