 |
Cook's Corner
Your fortnightly recipe to
tantalise your taste buds |
TURKEY BROTH
1 onion finely chopped.
1 large carrot cubed.
1 stick celery chopped.
8oz potatoes cubed.
8oz cooked turkey diced.
2oz butter.
1 teaspoon curry powder.
1.5 pints turkey stock.
1oz flour.
Pinch mixed herbs.
Half pint creamy milk.
4oz peas
4oz runner beans sliced.
Salt & pepper to taste
Parsley
Pinch of paprika to garnish.
Melt the butter in a pan and add all vegetables except peas & beans. Stir in curry
powder and cook for a few minutes. Add flour and gradually stir in the stock, add herbs
and simmer gently for 40 minutes. Add peas, beans and turkey meat and simmer for 15
minutes, then add milk and parsley. When hot, serve into bowls and sprinkle paprika on top
of each bowl.
Serve with thick sliced bread. Serves 6.
BETHLEHEM BISCUITS
3 oz butter.
3oz caster sugar.
4oz Plain Flour.
Half teaspoon baking powder.
1 small egg.
1.5oz walnuts chopped
Two or three baking trays.
Cream butter and sugar. Sift flour and baking powder. Beat the egg into creamed mixture.
Fold in walnuts & flour to make a stiff dough. Form into smooth roll and wrap in
greaseproof paper, chill for 30minutes.
Cut into 25 biscuits about a quarter inch thick. Arrange on baking trays. Bake 375f / gas
5 for 10 minutes. |
|
 |
|
 |
|
| "The
Launch of The Shannocks" |
The totally refurbished Shannocks Seafront
Carvery and Restaurant will be opening to the public on Saturday 27th November by new
owners Pam Austin and Simon Trafankowski .
The Shannocks Seafront Carvery and Restaurant - a Victorian building, has been
re-decorated in a contemporary style and welcomes "Shannocks" (historically the
name for Sheringham townsfolk and that's why Pam and Simon decided to revert back to
calling it the Shannocks as they value the local custom).
Customers can enjoy the extensive carvery, which has a vast selection of fresh meat and
vegetables, in conjunction with an a la carte menu and Chefs Daily Specialities. There is
a fully licensed bar with an extensive wine list to choose from.
Current opening times are Monday to Friday 12-2.30pm, Saturday and Sunday 12 through till
9pm with longer opening hours in the summer season.
|
|
Paston’s media suite unveiled by
TV star
Paston College has unveiled a new £30,000 media suite which will give hundreds of
students access to the very latest learning technologies. The hi-tech facilities –
which comprise a media and music suite, recording studio, edit suite, and cinema-equipped
film studies room – were officially opened by Anglia TV star John Francis.
“These fantastic facilities should stand Paston students in good stead to succeed in
the media jungle,” said Mr Francis, addressing staff and students at the North
Walsham college. “It seems 100 years since I was banging out scripts on a manual
typewriter and since then we’ve been through film and video, and now we’re
moving into the era of the digital newsroom.
It’s a real challenge for people looking for jobs in the media to keep up with all
the technological changes. You have to have your wits about you because it always has been
a very competitive industry, and it is even more so now.” |
 |
|