Summer Garden Party

 

Thanks to the Not Forgotten Association for organising a lunchtime musical entertainment at the Grange, near Arlesford in Hampshire, this week.

Amidst the singalong sessions, the high spots were: The venerable gentlemen of the Glen Miller Tribute Band, complete with huge American flags; the ladies of a certain age from a care home winning their champagne prize for distinctive pink wigs – definitely the Best Dressed; the owner of the striking 5 litre Audi v10 car who opened his rear engine compartment to show everyone his parts; the stream of volunteers from the military and business who’d given up their time to assist – even sprays of water in the hot September sun.   There was no doubt that songs over 50 years old got the best reception but nothing stopped the mature jivers strutting their stuff.

Lord Ashburton told us a little about the Grange’s history: originally a simple brick building, an ambitious owner centuries ago had commissioned the National Gallery architect to create something more splendid.   The result was a new-build: large and impressive with striking Doric portico.   Not to be outdone, a subsequent owner had added a flashy Ionic portico at the other end (in front of the old orangery).   Nowadays, the orangery has been replaced with a new building hosting opera and other events while the house is too dilapidated for occupation and has passed into the grasp of English Heritage.

At our more humble home, apples are still thumping off the trees.   Homemade Christmas mincemeat is one solution for using about a pound of peeled, cored and chopped fruit.   I’ll be doing an on-line demonstration of this at 1030 on Monday 13 September – sign up for a free ticket: https://www.eventbrite.co.uk/e/167476539839

If you have any problems, one of the Open Sight staff can help with registering: 02380 646 378

This week we have also been managing a glut of tomatoes and decided to dry them.   The result is not quite the authentic “sun-blushed” type but will be good to bring the taste of summer into winter dishes.

Many people simply place dried tomatoes in jars covered with olive oil.   I was trying an extra step by using heat to both expel all air from the jar and avoid botulism.   I’m told that the bug is killed at 85C for 5 minutes.   I gave the jar 30 minutes at a degree higher to allow the temperature to fully penetrate the contents.   If I’m dead next year, you’ll know it didn’t work!

 

ripe tomatoes.

sea salt and ground black pepper.

a little vinegar (optional).

olive oil.

 

Halve or quarter the tomatoes and dip the cut sides in a mix of the salt and pepper.

Place on racks in a dehydrator or on parchment paper lined trays in the oven (150C, Gas 2).

Keep drying until they feel leathery.

Place in a jar or airtight container for 24 hours to “condition “.   The degree of driedness equals out between the tomato pieces.

If using, briefly dip in vinegar to offset the tomato sweetness with a little acidity.

Pack in a jar with a silicone ring and metal clip, topping up with oil.

Place the clipped closed jar in a sous-vide waterbath or saucepan and bring the temperature to 86C for 30 minutes.

Remove and cool in cold water.

Winter cheer

The Not Forgotten Association  (www.thenotforgotten.org) Jingle Bells Rock drive-in entertainment and lunch at Southampton Airport was the highlight of this week.  It was covered by ITV local News.

We all sat in our socially-distanced cars with special speakers that blasted out the jollity of popular Christmas songs rendered by a stalwart and talented group of entertainers on the stage, battling the winter chill.  They had to be wildly determined and motivated as the only audience feedback was the hooting of car horns and waving of arms.  We and other veterans with health conditions and injuries from military service were welcomed with beakers of mulled wine (tea or coffee for the drivers) and fed a simple but delicious hog roast lunch.  Songs, dancing and hooting continued for a couple of hours, punctuated by silly games and a raffle.  The synchronised horn hooting to the “12 days of Christmas” was the fantastic finale.

As a blind person, the spectacle wasn’t so obvious but the sheer energy, enjoyment and happiness of the event was wonderful after nine months of hibernation.

For anyone else with little or no sight, there’s a possibility that a mobile phone and artificial intelligence could help you get around. See more on: www.bbc.co.uk/news/av/technology-55178066

Meanwhile, I’ve been re-making this simple lamb tajine https://youtu.be/z5YjvpvwVOg.  It is fragrant with spices, is not too hot and reheats perfectly from the freezer.

2 medium onions peeled and diced.

1 tablespoon oil.

2 portions GGG*.

500 g lamb, diced.

1 teaspoon turmeric.

1 teaspoon ground cumin.

1 teaspoon ground cinnamon.

1 teaspoon smoked paprika.

1 rounded teaspoon harissa.

500cl water.

1 handful stoned dates, chopped.

7 fresh tomatoes, chopped.

1 rounded tablespoon almonds, ground.

2 chicken stock pots/cubes.

A good squeeze tomato paste.

1 medium tin chick peas (240 gram, drained.

1 orange – zest and juice.

 

Sauté the onions in the oil until softening then add the GGG.

Add the lamb to the pan and sauté.

Add the spices and sauté for a minute or two until their fragrance can be smelled.

Add all remaining ingredients (except the orange juice and zest) and bring the pan to a very gentle simmer.

Cover and continue to cook over a very low heat (over a heat diffuser, in a very low oven, in a slow-cooker) until the lamb is tender and the tajine is unctuous (at least 2 hours and sometimes 5-10 hours depending on how you are cooking it).

Add the orange zest and juice before serving with couscous.

 

*GGG is 4 parts fresh root ginger, 2 parts garlic and 1 part green (or red) chilli.  Peel and de-seed and roughly chop before whizzing in to a rough paste in a food processor.  A portion is one teaspoonful.  I freeze portions in an ice-cube tray and then store in a box in the freezer.  Excellent for all curries too.