Bamford & Norden June 2015
Bamford & Norden June 2015
Bamford & Norden June 2015
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Councillors for the Wards of<br />
<strong>Norden</strong> and <strong>Bamford</strong><br />
<strong>Bamford</strong> Ward:<br />
Councillor Jane Gartside JP<br />
19 Falcon Close, <strong>Norden</strong>, Rochdale, OL12 7RY<br />
Tel: 01706 658443<br />
Email: jane.gartside@rochdale.gov.uk<br />
<strong>Norden</strong> Ward:<br />
Councillor James Gartside<br />
19 Falcon Close, <strong>Norden</strong>, Rochdale, OL12 7RY<br />
Tel: 01706 658443<br />
Email: james.gartside@rochdale.gov.uk<br />
Councillor Ian Duckworth<br />
13 Sedgley Avenue, Rochdale, OL16 4TY<br />
Tel: 01706 648393<br />
Email: ian.duckworth@rochdale.gov.uk<br />
Councillor Pat Sullivan<br />
22 Weythorne Drive, Birtle, BL9 7TX<br />
Tel: 0161 762 1129<br />
Mobile: 0796 798 5240<br />
Email: patricia.sullivan@rochdale.gov.uk<br />
Councillor Peter Winkler<br />
27 Shepherd Street, <strong>Norden</strong><br />
Rochdale, OL11 5SU<br />
Tel: 01706 524994<br />
Mobile: 0789 025 6814<br />
Email: peter.winkler@rochdale.gov.uk<br />
Councillor Mike Holly<br />
29 Spring Bank Lane, Rochdale, OL11 5SE<br />
Mobile: 0783 124 8866<br />
Email: michael.holly@rochdale.gov.uk<br />
BBQ IDEAS<br />
Recipe from Heather Williams<br />
Chicken Wings with Cumin, lemon and Garlic( could also be<br />
used with drumsticks)<br />
12 chicken wings<br />
2 cloves garlic, crushed<br />
Zest and juice 1 lemon<br />
1 tsp cumin seeds<br />
2 tbsps. olive oil<br />
1 tbsp. honey<br />
Method<br />
Cut each wing at the knuckle into two pieces<br />
Mix garlic, lemon zest and juice, cumin, oil and honey and pour over<br />
chicken pieces in an ovenproof dish.<br />
Heat the oven to 200C/ Gas 6 and bake for 40 to 45 minutes<br />
Serve with flat bread, olives, pistachios, pickled chillies and dates.<br />
Barbecued Spare Ribs<br />
1 sheet of pork ribs<br />
6 tbsps. sweet oloroso sherry<br />
1 tbsp. tomato puree<br />
1 tsp soy sauce<br />
½ tsp tabasco sauce<br />
1 tbsp. brown sugar<br />
2 tbsps. seasoned plain flour<br />
Course sea salt<br />
Method<br />
Cut the ribs into small pieces, making about 30 in all.<br />
Mix the sherry, tomato puree, soy sauce, tabasco and brown sugar.<br />
Dip each piece of rib into seasoned flour and then into the sauce and<br />
BBQ, grill or oven bake until browned and cooked through ( about 30<br />
– 40 minutes of medium heat)<br />
Sprinkle with salt and black pepper before serving<br />
46<br />
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