Lynton, Lynmouth and Exmoor Advertiser, December 2019

More documents

Recommendations

Info

` 16 DECEMBER 2019 . RED RUBY DEVON BEEF & EXMOOR LAMB From animals born and raised on our farm, Grass-fed, given a high standard of care and transported by us to the local abattoir. Beef boxes and lamb boxes can be ordered fresh (packed and labelled for home freezing) or frozen meat can be purchased from our farm freezer by arrangement. Enquiries from the catering trade are welcome. www.westilkerton.co.uk Facebook West Ilkerton Farm Twitter @West Ilkerton Chris, Tortie and Sarah Eveleigh West Ilkerton Farm, Barbrook Lynton EX35 6QA Tel (01598) 752310 The Moorland Pantry Butcher – Delicatessen Farm Shop – Café Organic Exmoor Meats, Home-reared Rare Breed Pork Sustainable West Coast Fish & Lynmouth Bay Lobster Organic Devon/Exmoor Vegetables Organic Lynton Breads, Spelt Breads & Home-made Pies Devon Organic Unhomogenised Milk and Local Dairy Fair-trade Coffees, Himalayan Teas, Home-made Cakes Supporting over 15 Local Farmers/Producers/Artisans Sandwiches, snacks and hot food available at our new Pantry Café 12 Lee Road, Lynton Tel: 01598 753536 themoorlandpantry@outlook.com advertise@lyntonadvertiser.com 01598 752788
` DECEMBER 2019 17 Christmas 2019 The temperature outside is dropping, and the landscape is changing colour – winter is upon us. Our thoughts have turned to warm, hearty food, and of course to Christmas. This year, alongside the turkey, we’re serving a vegetarian alternative for our festive feast. Rather than the traditional nut roast, we’ve decided on a show stopping mushroom, lentil and red wine Wellington. With the centrepieces sorted, all that's left is to bring the vegetables to life. Gone are the days of boring boiled veg; nowadays flavour and texture are king, and veg can be the star of the show! Our growers have been planning, planting, and tending for the best part of a year, making sure everything is ready for the big day, so we really want to make their Christmas crops sing. Stir-frying your sprouts with cranberries and pecans makes a good, simple side with a bit of crunch and sweetness from the festive nuts and berries. You could also try creamed parsnips with almonds for those who fancy something a little different to roasted parsnips. And a tasty alternative to roasties are hasselback potatoes with roast garlic and rosemary – just the thing for an unforgettable Christmas feast. We’d like to wish all our customers and readers a very happy veg-filled Christmas! Mushroom, Lentil & Red Wine Wellington Serves 4-6 The cooking is simple and speedy, but you need to give the filling time to cool - it makes working with the pastry much easier. If practical, it’s worth getting all the elements ready the day before. It gives them time to cool, leaving you to just wrap and bake on Christmas morning. 4 large Portobello mushrooms 1 onion, finely dice 1 carrot, finely diced 1 celery stick, finely dice 1 tin cooked dark/puy lentils 2 garlic cloves, finely chopped 1 large sprig of rosemary, finely chopped 1 tbsp soy sauce 100ml red wine 300g puff pastry 150g baby spinach 1 egg, beaten 1. Preheat your oven to 200˚C/Gas 6. Toss the mushrooms in a roasting tray with 2 tbsp of oil and a generous seasoning of salt and pepper. Bake for 20 mins. Remove from the tray and place in the fridge to cool quickly. Clean the tray. 2. While the mushrooms roast, warm 1 tbsp of oil in a saucepan and cook the onion, carrot and celery over a medium heat for 10 mins, until starting to soften. 3. Meanwhile, drain and rinse the lentils in a sieve. 4. Add the garlic, rosemary, lentils, soy sauce and red wine to the veg, along with 100ml of water. Cook over a medium heat for 10 mins, until most of the liquid has disappeared and the lentils have become mushy. Remove from the heat and season with salt and pepper to taste. Pop into the fridge to cool. 5. Roll out the pastry into a rectangle about 3mm thin, roughly the size of an A4 sheet. Lay it on the clean baking tray and return it to the fridge to stay cold. 6. Wash the spinach. Place it in saucepan over a high heat until just wilted, about 30 secs. Cool immediately under cold water. Drain, squeeze out any excess water, and roughly chop it. To build the Wellington, spread the cooled lentil mix evenly over the pastry, leaving a 2cm gap along one long edge. Place the mushrooms, stems up, in a line down the centre and pack them with chopped spinach. Brush the exposed pastry edge with a little water. Gently lift it up and over to completely encase the mushrooms, pressing the damp edge down to seal. Crimp the open ends closed. Brush with a little beaten egg and lightly score the top with a sharp knife. Cut 2 or 3 vent holes in the top to let the steam escape. Transfer to the oven and bake for 20-25 mins, until golden and cooked through. advertise@lyntonadvertiser.com 01598 752788
Page 1 and 2: + THE LYNTON, LYNMOUTH AND EXMOOR A
Page 3 and 4: ` DECEMBER 2019 3 Lynton & Lynmouth
Page 5 and 6: ` DECEMBER 2019 5 advertise@lyntona
Page 7 and 8: ` DECEMBER 2019 7 Superfast broadba
Page 9 and 10: DECEMBER 2019 9 Serving the communi
Page 11 and 12: DECEMBER 2019 11 COMPUTER REPAIRS E
Page 13 and 14: ` DECEMBER 2019 13 Tour of Britain
Page 15: DECEMBER 2019 15 At Exmoor Eyecare
Page 19 and 20: ` DECEMBER 2019 19 . . Pet Grooming
Page 21 and 22: DECEMBER 2019 21 Showroom & Trade C
Page 23 and 24: ` DECEMBER 2019 23 EXMOOR PEST CONT
Page 25 and 26: ` DECEMBER 2019 25 ANTHONY SMOLDEN
Page 27 and 28: DECEMBER 2019 27 advertise@lyntonad
Page 29 and 30: ` DECEMBER 2019 29 01598 741263 www
Page 31 and 32: ` DECEMBER 2019 31 The Old Coach Ho
Page 33 and 34: ` DECEMBER 2019 33 Christmas at Caf
Page 35 and 36: ` DECEMBER 2019 35 # CHRISTMAS AND
Page 37 and 38: DECEMBER 2019 37 www.mineheadlitera
Page 39 and 40: DECEMBER 2019 39 Folk Duo Peter Kni
Page 41 and 42: ` DECEMBER 2019 41 Medway Queen Rep
Page 43 and 44: DECEMBER 2019 43 To Hire BARBROOK V

Lynton, Lynmouth and Exmoor Advertiser, December 2019

Create successful ePaper yourself

Delete template?

Save as template?