28 Clitheroe Advertiser & Times, Thursday, March 9th, 2006 .<! !' 1 US O iS H lF M


Salar Flaky Smoked ^ attending a gala dinner to mark the • Salmon


of the Scottish Parliament.” - ■


, oonmT A xT-r. • t n i v


OTLAND IS reno™ed for produc-,' website (www.salar.co.dk) or locally- Bashall BarnLtd, Bashall Eaves, ‘


i a ' 0 S e h r i d r , The Salmon is available online via a


The Week takes a look' and'Cheesie Tchaikovsky in York Street. Clitheroe, and can L used in


vStein and Nick'-Naim and better still t there are two local stockists in the Rib- i rble Valley .where you too han try; out > some of this wonderful food.' . Salar Smokehouse, on the Jsle of


Flaky Sm ied Salmon has the rec- ommendation of top chefs like Rick ~ - — ' -


i SouthUist, has .won many awards for i f


ts almo d iwhat b tt end


I yourrecipesandareoffennga bait for,' The best recipe k n t directly, to Salar vi


thesmokehouse arekeen to hear- -To make the salsa: ' Halve the avocado and remove the ’


: Smpkeii'qiSe‘L t^ SputKiUistf^


:('^maij:fsales^ijar.^^^^^^


iu> ssaimon, ano.wnat oeuer enuorse--se ment for a product thaii it being'served ^ at a banquet attended by The Queen.


; products popping up on the market,' ■


® 610369 or fax: 01870 610369) website or the, firm’s


will win a 500g paclc o f . ,


•: Celebrity chef Nick Naim sums up . Smoked S a lm o n .V -J . ^ i the delicious and unusual.tastes by-K^s^Tp help inspire you; ,why: not,try; j


saying: “There are many hot-smoke Nairn’s dish which serves four as a ' '


• ■ starter.


tbut T.believe Salar Flaky Smoked Salmon is the ultimate. - “As it says on the packet - it's flaky, r It's also superbly moist with a delicate ;


i.smoky:flavour. It's the only one I'd use.”


' , , '


Nick says: “This is one of my most .tried and tested starters-- it’s perfect ’ .


:^a;dinneT^


her of: guests,-as all the prep is done in advance.


' ,


;;i, ; Nairn used the fish in his signature < 5 dish Flaky .Smoked Salmon with Mango and Avocado Salsa for guests Parliament. I like to mould this into a


j; The biggest number I ’ve prepared forhifonatime^^^^^ :tp^relebrat0hepp^


freshly ground pepper


; But,when I serve this at home, r;:^ i-simply break off a piece of Flaky^.r! Smoked Salmon and sit it .next .■ ^ to a dollop of salsa.”


- ;• . . . .


Sunday 12 th March -1 Odni K in g s A^ll


Kings Mill, Queen St, Harie Sykej Burnley .


Antiques Cenfre BB102HX


Tel: 01282 431953


Follow brown tourist signs from Burnley General hospital to Queen St. Mill Lost few tables available - Tel. Linda for details


STAGE & SCREEN


@


St Mary’s Centre Church St, Clitheroe


0 1 ^ 4 2 4 2 1 7 Clitheroe’s C momunity Cinem


‘Mrs Henderson Presents’ (Cert 12a, 103mins)


Fri 10th, Sat 11th & Mon 13th March @ 7.30pm


The Constant Gardener’ (Cert 15,129mins)


Tue Nth , Wed 15th SThurs 16th March @ 7.30pm Ribble Film Club


‘The Beat That My


Heart Skipped’ (15) Sun 12th March, 7.30pm


.weVe got it. • Ribblesdale Centre, Lincoln Way Clitheroe BB7 IQD Soul Night at The M Free prize draw and refreshments


Courses are available for all levels of experience including 'ECDL' Would you like to know more then contact


a ' ingredients: - ’ . ‘


, „ 1 ripe avocado i ^ chopped


i coriander ^ .


1 red chilli, seeded and finely ' f '


1 tablespoon'chopped fresh ,


a


:* 1 ripe mango, peeled and ■choppedin 1cm(‘/ain)dice'


- y< red onion, finely chopped ' ’ '


' , 1 tablespoon Thai fish sauce ' Freshly ground sea salt and ‘


Herb oil: Drop the herbs into a pan of heavi­ ly salted, boiling water for 10 seconds.


COMPUTER CENTHF. OPEN DAY


Northern Rural Training (EGDL Training and Assessment Centre)


Tuesday 14th March 06 lOam - 9pm Upstairs at Clitheroe Auction Mart


Whether you would like to surf the net, try digital photography, set up a spreadsheet, send an e-mail, or just see what it's all about.


Come along and have a chat witli our helpful mtors, who will be happy to advise you on any computer issue, or simply have a go yourself!


.


'Juice and grated zest of i lime To serve 100 g (4oz) baby salad leaves


' "1 teaspoon olive oil Lemon juice -


• Herb oil (optional) Balsamic syrup (optional)


fridge standby, as a'replacem'ent for js sauces: they add colour, flavour and fragrance to'a dish. ■,


- ■ < i 85 g (3 oz) mixed fresh chives,; pars^T# ; , ■-T: • ■ •


;v. stone;: Halve again_ and remove the i skin before chopping it into 1 cm {%!, in) chunks. Place in a mixing bowL and add'the chilli, coriander, red!


, onion, mango, fish'sauce, a pinch of. salt and the liirie juice and zest. Mix


'-I.well and. leave at room temperaturei - for about 30 minutes, to allow the- flavours to'develop.


- Prepare (he salad: Lightly dress the salad leaves in the


i;5teaspoon of olive oil,' a small squeeze i ?: of lemon juice and a pinch of season- < ing.~ ■ To serve formally:


'


-Set a 7.5 cm (3 in) scone cutter or- -.food ring in the centre of.each plate.;;


sThis fixes the chlorophyll and keeps ' them green; giving the oil a lovely rich;; colour.-Drain and refreshunder cold ; running,water to stop the cooking -


- process. Wring them dry in a clean tea .towel or kitchen paper and then chop roughly.


. . .


-herbs are.reluctant to give up theirs colour, tip the oil into a small


Cool immediately and store in a squee^.. bottle in-the fridge.; It keepsi-r- for up to 10 days,' then starts to lose


Balsamic syrup: ’ '


--Flake the salmon into large pieces! :sand,-using about 85 g (3 oz) per ring,.: .. press into the base of each nng, bank- - ;j ing it iip .the sides oLthe ring so that , -rit .wiU hold;'Spoon, the salsa'on top of ; the salmon andi'press down lightly..;


i a Put the'herbs into a liquidizer with - -the oil and blitz for 3 minutes,'until -; the oil is emulsified and green. If the


si The towers are ideal-for preparing in i ■ advance:simply prepare to this stage.


sand pkee bn'a t'ray in the fridge until] sneededsWhehjeadyrto serve, r ?;tHe Ting_rarefuliy small handful of the Jightly dressed ■


saucepahand bring to the boil over a"S low heat - this should fix the colour.'


!isalad,leaves.-Drizzle-round the herb-, soil and the balsamic syrup, if using. ' To serve informally‘I \ Flake^the salmon and divide'


.its colour. Herb oils freeze surprisingly- -i well.


When you are preparing this make ' ’


.vbetween’theservmg plates;’Place; ■


some salsa alongside the fish and driz-; izle around .the herb oil.and balsamic ,


i syrup,-if msing.': Serve .with the salad s in a bowl on the side.'


THE vastness of the South of France yields some of the country’s best-kept secrets. Beautiful fields of lavender and sunflowers dotted across Provence mingled with the wild herbs of rose­ mary and thyme from the hillsides give an overwhelm­ ing scent to the air. This even gets into some of the red wines of the area in a melee of herbs on the nose that the French call the “garrique”. Where the majestic Rhone river dis­ charges into the Mediter­ ranean Sea lies an area


more akin to Africa than France. The Camargue, for this is


the name of this national treasure, • is home to Flamingos, wild white hors­ es and huge black bulls. All roam in this amazing wilderness and are kept in check by cowboys on horse­ back! It is a truly wild envi- ronment and a lasting impression of this spectacu-


Taste the delights of wild France marsanne and rousanne,


'more commonly found in the Rhone corridor. For a taste of this wild part of France, pop along to Majestic 'Wine Warehouse


, and save 20% when you buy two or more bottles. CHATEAU D’OR ETDE


: GUEULES 200-1, a great . value red wine has all the flavours mentioned above


■ and is down to only £4.39 with the offer. A little further away is


lar area th a t will never leave you.


The wines of the area


echo some of these wild ele­ ments - the area of Costieres de Nimes offers exciting wines a t good prices. The reds are general­ ly bright and perfumed, hints of the garrique. The roses are good highly pow­ erful gluggers, although not often seen over here. While the white wines are tasty versions of two grapes,


Fitou, an old established A.C. where new wine mak­ ing techniques are produc­ ing exciting wines. A dozen producers have got together to produce a wine called LES DOUZE (what else) from the best carignan, grenache and syrah grapes in the area. A seriously fruity wine with a core of dark berried fruits and earthy tannins. The on offer price is down to £4.99. Two hearty wines for this time of year.


■■ ■ 012. 82. 661234 r.*- f"” Ti' -


c o v e r i n g : b u r n i e y co I n e b a r n o l U s ^ : s f ? ? i s t: g j 2 s 5 s t f i 2 5 .Vi u ’ c 2 ;i j u c : : o > •; c c ? i ni t f m


c H t h e r o e th e r j b‘ b I e v a 11 e y ^ f 2 2 s s s s g £ « s s n g c ? ? r n ’ « s 2» g v g ? ? ? n g « c j . n g c r c s


w w w. pV o 'p e r t y t o d a y: co?u k ; , is v f t f ? ? .i v t s t ' s


? £ i with MARCH nnORRis:


-r sure that theMtchen is well ventilated ^ ' - the fumes'will make your eyes nipl \ ■; Empty one' bottle of balsamic vinegar; .;anto a pan and bring to the boil. Then ^


jisimmeriuntil: reduced by half. Leave ‘ to cool.


\ '< 1 . i


; We store oms in small squeezy bot-"' - ties for convenience.''


)


www.ciitheroetoday.co.uk


Ciitheroe 422324 (Editoriai), 422323 (Advertising), Burniey 422331 (Classified) S j Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified)


o Property mifinr www.clitheroetoday.co.uk


vmw.pmDeimoilay.co.uk - property online: click on to


Spotlight on this


; A DESIRABLE three- i: bedroomed stonebuilt ' cottagewith a modem: : fitted oak-kitchen is being offered for sale at £255,000.


, Swanside Cottage, 84


- Downham Road, Chat- ; burn; is deceptively .spacious; and has a dawned garden to the ; rear. .With the charm and character of exposed ceiling


-beams,’and a stone fireplace -and hearth set in the stone - staircase, the cottage also bene- ;fits from a recently fitted • kitchen, gas central heating and PVCu .double glazing. It has a lounge, dining room which is


; SITUAT E D in i t'he .yillage: of :-'Wbrston,-Pendlehurst is'a semi-;- .detached-pr6perty.'eiljoyirig>


p j aani


; views df:-Pendle:Hillrand. th e ; surrounding countryside. V -:: • For sale at £345,000, the cor- i ner plot has la^vned gardens to :


- the front, a flagged patio area 'to the side and to the rear,‘a - . newly installed decking a re a .s 'Phe property also .benefits


open to the kitchen, three bed-' rooms, a three-piece bathroom suite and a parking area to the front for one car. Viewing is by appointment


with the agent, Honeywell’s, who can be contacted on 01200 426041.


'from current planning permis- -sion to enlarge it \vith a two-: storey extension to the side.. - - There are three'double bed­


rooms, two reception rooms, a fitted dining kitchen and utility - room. The lounge has a cast iron fireplace with tiled hearth


and the sitting room has an electric stove with ornamental wooden surround. There is a double garage with electric up.


-and over door. The agent is MS'W Hewetsons who can be contacted on 01200 424142.-. -


WWW.propertytoday.co.uk ’s hot properties...


RECENTLYiconstructed, 2 ; Netherwood Gardens, Brock-: hall Village, is on the market for offers in the region of £380,000; The detached family home comprises hall, two-piece cloakroom, study with stone mullioned windows, a lounge


.mth feature fireplace and “peb­ ble” living flame gas fire and a dining/sitting room. The dining kitchen has a


range of oak fronted units, split level double oven, ceramic hob •: with extractor and an integrat­ ed larder fridge and dishwash­ er, the utility is plumbed for a . washing machine. There are , four double bedrooms t- two


Avith en-suite facilities and two- sharing a ‘‘Jack and Jill” bath-•: room. The master bedroom has ; built-in wardrobes. Externally,.: there is a


detached double garage. : Appointments to view to


should be made with agents,: Anderton Bosonnet on 01200 - 428691.'-


Farmhouse with great features


A 'WEALTH of features are offered in this detached farmhouse which has four reception rooms, five dou­ ble bedrooms, an en-suite and two house bathrooms. In an area of outstand­


ing natural beauty, the house has an adjacent cot­ tage apartment annex and boasts more than 23 acres of.fields and woodlands, with easily maintained gardens. A reception porch links


the farmhouse to the garage and apartment, while the inner hallway has a range of fitted book­ shelves and an understairs cupboard. The double height din­


ing hallway has a return galleried landing and offers a mix of exposed dressed and random stonework, as well as exposed beams. To the front is the original stone arch barn entrance with full height PVCu dou­ ble-glazed windows afford-


Harkers Farm, Slaidbum


Price: £635,000


ing extensive open coun­ tryside views. . In the sitting room a


cast-iron wood burning stove is set on a flagged hearth and has a matching surround. There is a fea­ ture fitted bookcase with exposed shelving and a window seat. There is a wash hand


basin in the cloakroom, mth a separate toilet. In the sitting area of the L-shaped full-depth living­ dining kitchen there is a log burning grate with canopy and a random stone fireplace with twin recessed display areas. A step leads' to the


kitchen which is fitted -with a Belfast sink ivith butch­ er’s block style draining board. It is plumbed for a dishwasher and there are a


range of free-standing units, as well as a triple oven, twin grill masterchef ■ Aga with five ring LPG hob. The utility room is


plumbed for an automatic washing machine and has space for a dryer. The first floor is


approached by a return staircase. A galleried land­ ing overlooks the dining room and gives access to a fully boarded attic room. There is exposed beam-


work in the master bed­ room which has a six piece en-suite bathroom. There are a further three double bedrooms - one with a per­ sonal access door to the house bathroom - as well as a generous-sized walk-in airing cupboard and a sbe- piece house bathroom. Situated over the double­


sized garage, which has a Belfast sink with cold and . hot water, is a cottage apartment.


Agents’index Pages 31 & 32


Pages 32 &33 Pages 34 & 35 Pages 36 & 37


, Its.tiled-floor hallway has understairs storage and access to the first floor accommodation. The kitchen has a range of wall and base units, an electric cooker point and space for a fridge and separate freez­ er. The sitting room has


property online: c ( ic k b h 4 p ; ]H p :Www^^


windows to the front and side and the double bed­ room has a built-in wardrobe -with hanging rail and fitted sheF. The house shower room comprises a three piece suite. The property is approached by a private


driveway with ample park­ ing and turning. Also included in the house is a further two-piece cloak­ room and a boiler room. 0 Viewing is via the


agent, MS'W Hewetsons, 6-8 Church Street, Clitheroe (01200 424142).


anderton bosonnet C


rWirtK C lOlrtfOtJ l IJM OIt AIKti


Pages 39 & 40 m


-Page41


Clitheroe Advertiser &Times, Thursday, March 9th, 2006 29


i same-


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