For the Community, By the Community
Trust Jack Foundation are looking for donations for their summer program. They help support young people that are suffering from a mental illness and their parents, family members, guardians or carers.
Check the picture and see how you can help them out!
For more information visit their Facebook page here
Still got leftovers? Don’t worry we have the perfect recipe to help use everything up!
Ingredients
1 ounce butter
2 leeks thinly sliced
1 large carrot peeled and thinly sliced
1 medium parsnip peeled and thinly sliced
1 ounce plain flour
2 pints hot homemade turkey stock
Salt and pepper
3 ounces cooked turkey cut into small pieces
Method
Melt the butter in a large pan, add the leeks, carrot and parsnips and stir over a gentle heat for 3 – 4 minutes until veg begin to soften. Sprinkle in the flour and coat the veg, pour in the hot stock, stirring until thickened. Bring to a gentle simmer, and salt and pepper to taste, cover for 20 minutes until the veg are soft. Stir in the cooked turkey, heat through, check seasoning and serve.
Kick back after cooking for Christmas this week with the Mince Pie Martini!
Ingredients for the mincemeat syrup
100g light soft brown sugar
50g mincemeat
2 teaspoons mixed spice
Gently bring to the boil in a pan – allow to cool, before straining through a fine sieve or muslin if you have it. Retain the mincemeat.
The Cocktail
100ml gin
100ml sweet red vermouth
In a cocktail shaker add the mincemeat, gin, sweet vermouth and 80mls mincemeat syrup and ice. Shake really well and strain into a couple of glasses. To decorate the glass – mix 2 tablespoons caster sugar and 2 teaspoons mixed spice – dampen the rim of the glass then dip into the sugar mixed spice mix. Remember to drink responsibly!
Ingredients
4 ounces margarine
1 cup sugar (caster, granulated, soft brown)
2 cups dried fruit/dates
1 cup water
1 teaspoon of ground ginger
1 teaspoon mixed spice
1 teaspoon baking soda
1 cup self raising flour (seived)
1 cup plain flour (seived)
2 medium eggs (whisked)
Method
In a pan put margarine, sugar, dried fruit/dates – and mix with water, ground ginger, mixed spice and baking soda
Bring slowly to the boil, stirring occasionally then simmer for 5 to 10 minutes, allowing to cool before adding self raising flour, plain flour, eggs (whisked)
Mix well then pour into 2 prepared (greased and floured) 1 pound loaf tins. Bake in a moderate oven 170°C/ Fan 150°C/ Gas 3 for approx an hour.
Test with a clean, fine knitting needle to ensure it is cooked through. Cool on wire rack before slicing and enjoying.
The perfect thing to help heat you up this winter, our Spicy Roasted Parsnip Soup!
Ingredients
2 tbsp olive oil
1 tsp coriander seeds, cumin seeds, ground turmeric
¹/² tsp mustard seeds, black pepper
1 large onion peeled and cut into 8 chunks
2 cloves garlic, peeled
675g of peeled,diced parsnip
2 plum tomatoes
1.2 litres vegetable stock
1 tbsp lemon juice
Method
Heat the oven 220C, Fan 200C, Gas 7
In a large bowl mix the oil and spices, add the veg and mix well. Spread this mix on a heavy baking tray and roast till tender – approx 30 mins.
Spoon mix into a liquidiser with half the veg stock and blitz till smooth. Pour into a pan with the rest of the stock, adjust seasonings to taste
Serve garnished with chopped parsley….enjoy.
Join us on Sunday the 11th December in welcoming Santa and his reindeers to Strathaven!
The day will be full of music, rides, a Christmas market, and the chance to visit Santa in his grotto, all before the parade starts at 3pm, we hope to see you all there with our volunteers and tons of festive cheer!
To find out more info visit here
A simple easy recipe for all to enjoy baking and don’t worry we have a vegan/ gluten free version for you to try out!
Ingredients
8 ounces plain flour
4 ounces rice flour
4 ounces caster sugar
8 ounces butter
Method
Sift flour into a large bowl and add in the butter in cubes. Rub the butter into dry ingredients till it resembles fine breadcrumbs.
Then begin to knead it all together till it forms a smooth dough. Press this dough into a swiss roll tin, ensuring it is even and smooth.
Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.
Remove from oven, allow to cool a little, then cut into fingers with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.
Vegan/ Gluten Free Version
Ingredients
4 ounces (free from gluten) plain flour
2 ounces rice flour
2 ounces caster sugar
4 ounces vegan spread
Method
Sift flour into a large bowl and add in the spread in cubes. Rub this into the dry ingredients till it resembles fine breadcrumbs.
Then begin to knead it all together till it forms a smooth dough. Press this dough into an 8 inch/20cm round tin ensuring it is even and smooth.
Mark the edge lightly with a knife as a decoration and prick the shortbread all over with a fork. Bake at 170°C or 150°C fan oven for approx 50 mins till shortbread is a pale golden colour.
Remove from oven, allow to cool a little, then cut into wedges with a sharp knife. Leave to cool completely before removing from the tin and store in an airtight container.
This week we have a restaurant classic for you to try: Aunt Jeans Sweet and Sour Pork Chops!
Ingredients
1 small Onion, peeled and chopped
1 small Green Pepper, chopped
1 ounce Margarine
1 small tin Pineapple chunks – strained, keep the juice and make up to 1/2 pint with water
2 level tbsp Demerara Sugar
1 level tbsp sweet Chutney
2 tbsp Tomato Ketchup
2 tsp Worcestershire sauce
1/2 tsp Salt
2 tbsp Malt Vinegar
1 level tbsp Cornflour
4 Pork Chops or Pork Loin
Method
Heat the oven to 400°F or 200°C Fry the onion and pepper gently in the margarine for 2 – 3 mins.
Add in the Pineapple chunks, Pineapple juice and water, sugar, chutney, ketchup, Worcestershire sauce and salt. Blend the cornflour and vinegar in a bowl, then add to the other ingredients, stirring.
Bring to the boil and cook gently for 1 minute. Pour into a shallow casserole and arrange the pork on top.
Cover and cook in the oven for 1 hour, removing the lid for the last 15 minutes. Pork can be replaced with chicken fillets, if preferred, increasing cooking time by 10 minutes. Serve with boiled rice
Ingredients
1 Small Cup of Currants
1 Small Cup of Sultanas
1 Egg
2tbsp Caster Sugar
1tsp Cinnamon
Method
Line a 10inch flat tin with shortcrust pastry (See below recipe or buy at supermarket!)
Sprinkle dried fruit onto pastry base, stir together the egg, cinnamon and sugar, and pour over the dried fruit
Bake at 350 °F or 180°C until ready, approx 30 minutes
Shortcrust Pastry
Ingredients
8 ounces of Plain Flour
8 ounces of Self-Raising Flour
4 ounces of Caster Sugar
4 ounces of Margarine
4 ounces of Lard
1 Egg- whisked
A little Water or Milk ,if required
Method
Sift the flour and sugar into a large bowl. Rub the margarine and lard into the flour and sugar, till the mix resembles fine bread crumbs.
Add the egg and water/milk, if required, and knead the mixture together till it forms a soft smooth ball
Perfect dish to help get through the cold weather this winter, try this simple Carrot and Orange soup!
Tune in on Friday 8am-10am to The Breakfast Show with Kenny to hear the next Recipe of The Week early!
Ingredients
1 pound of carrots, peeled and diced
1 onion, peeled and finely chopped
1 small potato, peeled and diced
1½ pint of chicken stock 2 oranges – juice only
1½ ounces of butter or margarine
1 Bay leaf
Method
In a large pot, gently fry carrot and onion in the butter till the onion is soft. Add the potato, chicken stock, juice of 1 orange and Bay leaf.
Bring to the boil and simmer for approximately 20 minutes till all the vegetables are soft. Remove the bay leaf.
Pass the soup through a serve or blitz in a blender to produce a smooth creamy soup. Add the juice of the 2nd orange, season to taste and serve hot – with a wee swirl of cream.
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