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!
sea salt and ground black pepper.
a little vinegar (optional).
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.