FORTHCOMING EVENTS 2017
Dates for your Diary
Saturday 18th March Fabric Sculpture Workshop 10.00 am to 2.p.m at Parish Room, Rockland St Mary with Janine Coull. Provide your own lunch with tea, coffee and cake provided. Cost £30.00 per person limited places.
Sunday 19th March Rook Ramble Start Bergh Apton Village Hall for 1st course ample along through paths and lanes stopping at Alpington Village Hall for 2nd course and finishing back at Bergh Apton for final course. Cost £9.50
Sunday 23rd April Bosseln. Start Bergh Apton Village hall and finishing at The George and Dragon for lunch. £9.50
Friday 12th or 19th May Tour of Winbarra Vineyard start 6.00p.m £15 per person 10 people minimum. Numbers confirmed and paid for before visit.
Sunday 1st October Bosseln Start to be arranged. Finish with Paella/Hog Roast supplied by King’s Head, Brooke.
Sunday 22nd October Rook Ramble to be arranged
Please contact Jane Paterson for further details and booking
01508 538415 or apatersonvt029@gmail.com
Come and join us tomorrow evening as we celebrate Burn’s Night with a specially themed menu including Cullen Skink, Traditional Haggis, Vegetarian Haggis, homemade shortcrust Beef and Onion Pie, Cranachan and much more! £18 for 3 courses – BOOK YOUR TABLE NOW ON 01508 538659 – we look forward to seeing you!
Access to Surlingham is still via Rockland as Bramerton Road (between Bramerton and Surlingham) is closed due to flooding.
We have only recently this week had in some delicious wild boar for you to try. Below we have popped in a couple of recipes for boar and other goodies as well as some interesting (we thought) facts. We have fresh local wild boar burgers, sliced rolled boar, both boar and pork sausages, tenderloins, steaks, chops, bacon and in the freezer gammon, pigeon breasts, duck legs, beef mince, joints, steaks, pheasants, partridges, ice cream and much more as well as everyday kitchen cupboard essentials such as flour from Letheringsett watermill in Norfolk, muesli, oats, rice, lentils, cyder and red wine vinegar, honey, Grey Seal coffee (an absolute must try if a coffee lover) and much much more.
Sarah has even been busy making fresh flapjacks for you to enjoy with a hot drink and after they sold like… well.. like baked goods seem to, we have a fresh batch in today for you. Open 8am-9pm Everyday including bank holidays and weekends. NR14 7AL
Boar Facts:
Compared to pork, Wild Boar is lower in calories, fat, saturated fat, cholesterol, and higher in protein
Higher in protein than pork, beef, lamb and chicken, to be exact.
Wild boar comes in the same type of cuts as pork and can be substituted for pork in like dishes. It can be smoked, barbecued, grilled, roasted, braised, fried and, marinated.
Ground Wild Boar is also popular in Italian Bolognese.
Recipes:
Roast Boar Tenderloin (For 2 people):
1 handful of carrots
2 Large peeled and cut potatoes
3 tablespoons melted butter
fine salt
freshly ground black pepper
1 wild boar tenderloin
1 tablespoon cold pressed rapeseed oil
1 cup red wine
2 tablespoons Chillis Galore Lemon Drop Chilli jelly or any sweet jelly/ conserve you have.
Preheat oven to 200°C
Cut carrots into pieces and peeled potatoes into small roast potato sizes. Toss vegetables with butter and 3/4 teaspoons each salt and pepper on a baking sheet. Roast vegetables in oven until browned and tender, about 35 minutes.
Heat oil in a large heavy skillet/pan over medium high heat until hot. Sprinkle tenderloins with 1 teaspoon each salt and pepper, then brown, turning once, in skillet/pan. Transfer skillet/pan in oven and roast until pork is cooked through but still slightly pink in center, about 12 minutes. Transfer boar to a serving plate and let stand while making sauce.
Add wine and jelly/sweet conserve of your choice to skillet/pan and bring to a simmer over high heat. Boil sauce until reduces to a glaze, about 6 minutes.
Slice boar and serve over roasted vegetables, topped with sauce and reserved fronds.
Cabbage:
Cabbage is a wonderful thing. Sadly, as with many veg, they get ignored. Here is a simple and delicious use for them either as a stand alone snack or side dish. Use red, white or January King for this.
You will Need: Cabbage of your choice finely sliced, Bacon, Apple Cyder Vinegar, Sprinkle of Sugar and Salt and Pepper to taste.
1. Heat your pan with a tablespoon of rapeseed oil. Cut your bacon into thin strips and fry in pan until crispy. Remove bacon and place on kitchen roll to absorb fat. Toss your chosen cabbage into the pan and once starting to soften add a sprinkle of sugar and dash of cyder vinegar. Mix together until cooked, but still with a slight crunch. Take off the heat, add your bacon and salt and pepper to taste if need be and you are done.
Mash:
We grow our potatoes here on the farm from scratch and nothing goes better with most vegetarian dishes or meats than mashed potatoes. (We of course shout about roast potatoes using our rapeseed oil too).
Why not try butter, cream, milk, cheese or even a spoonful of wholegrain mustard in with your mash ( or all if you’re feeling adventurous) to go with whatever it is you are having for dinner.
Sausage Casserole (3-4 People):
If any of you have a slow cooker, they are becoming very popular at the moment, especially this time of year. This can also be done in a pan, but the wonder of a slow cooker means you can throw it all together and get on with your day, knowing you will return to a well reduced, infused and delicious hot meal. The great thing for this recipe is just to use what veg, spices or even meats that you have and is half the fun of creating your favourite and own method. If you dont have any of the below, dont add them, or simply replace with what you do have or would prefer.
You will need: Sausages of your choice. Any meat, any flavour, any shape cut into inch pieces. I find a pair of sharp scissors works best. (About 6-8 sausages worth will do). A couple of large peeled and cubed potatoes, 3 carrots diced, a sliced leek, 2 chopped onions, 1 Bramley apple peeled and cubed, 1 or 2 stock cubes of your flavour of choice. Veg or Pork will work best for this, a splash of cyder vinegar if not use red wine vinegar. (Both are wonderful for cooking and I find if you heat up a couple of tablespoons of red wine vinegar in a pan with a teaspoon of sugar then add in to bolognese or tomato based dishes it adds a great depth of flavour). A pinch of dried Parsely, pinch of Paprika, a Large squashed and thinly sliced Clove of Garlic, a pinch of dried Mint and 2 tins of chopped tomatoes and finally salt and pepper to taste if need be. Peas, diced turnips and even sweetcorn can also go in.
Method: Throw it all into your slow cooker, being careful not to hit the walls with it if throwing from a distance. Give it a quick stir, put on medium heat for 4-5 hours and you are done. Serve with rice, pasta, mashed potatoes or eat on its own with a crusty loaf smothered in butter.
Members of the community may be aware that the Federation of Surlingham and Rockland Schools are currently considering becoming an academy as part of their future plans. Academisation is very much a part of the Governments vision for Education and there may well come a time (in the not too distant future) when this will be a process our schools are requested to carry out. The School leadership team are taking a very pro-active approach to this by seeking out a potential academy group which will allow our Schools to thrive and develop at the heart of the local community where we all want, and need, them to be.
Following on from the Parent/Community forum held on 5 January, the next event will take place at 7pm this Thursday 19 January at Surlingham Village Hall (entrance via the school).
A supervised film night has been arranged in the school from 6.50pm to allow parents and carers without childcare to attend the event.
This event will include a presentation from the Consortium Multi Academy Trust. It will be an opportunity to hear directly from the Trust, their ethos, commitment to small rural schools and how they have turned around other schools, and how they would approach managing Rockland St Mary and Surlingham Primary Schools. It will be an opportunity for you to ask questions directly to the Trust’s management.
You can find out a little prior to this event by clicking here
These are our schools and important parts of our community. Please do attend if you can, ask questions, and feedback your opinion to the Governors.
Charles Wright
Parent Governor
You must be logged in to post a comment.