Celebrate harvest with a taste of Lincolnshire

From Sally and Andrew Jackson, The Pink Pig:
http://www.pinkpigfarm.co.uk/

The combine has been washed down (mostly transferring the dirt to Andrew - you should have see the bath water!), the onions are drying and the potatoes are sacked up...we're going to thank everyone for a great harvest by giving you the best of all the produce grown here on the farm....everything that we serve for dinner on the Friday 24th September from 7pm, will be from our own fields...the menu is:

Starters:
Pea and ham soup (Andrew grows fresh peas and our own ham);Roast tomato tartlet (tomatoes from our polytunnel) or pork liver pate with red onion marmalade (Carl's onions) all served with homemade bread

Mains:
A trio of sausages (homemade) with leek mash; squash, potato and sage bake, Lincolnshire Hotpot (our own organic lamb) or Pork steak with apple sauce (from our orchard)

Puds:
Spiced plum crumble or Blackberry Brulee (we have the scratches to prove it!)

All for just £19.99 for three courses. Local fruit wines and beers will be available.
Ring 01724 844467 to book (quickly!).
Don't forget our food fair on October 3rd plus our bargain 4 meals for under £5 offer on all through September.

Picnic Treats

Try these tasty pasties for an al fresco treat. Recipe from Rachel Green, Tastes of Lincolnshire and local food champion.

Spicy Chorizo, New Potato and Tomato Pasties
Makes 12

150g chorizo sausage, sliced
350g new potatoes, cooked and cut into small pieces
110g Cheddar cheese, grated
110g sun-dried tomatoes, roughly chopped
1 tbsp chives
1 tbsp basil
3 tbsp mayonnaise
2 tbsp double cream
2 sheets ready rolled puff pastry
1 egg, beaten
Sea salt and black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6

Method:

First prepare the filling, place the chorizo, new potatoes, cheese, sun-dried tomatoes, chives, basil, mayonnaise and cream in a bowl, season with sea salt and black pepper, remembering that the chorizo and sun-dried tomatoes may be salty, and mix well.

Place the puff pastry sheets on a lightly floured surface and cut out 16 – 18 cm rounds, using a suitably sized saucer or bowl as a template. Place a spoonful of the filling in the middle of each pastry circle.

Brush the edges with beaten egg, bring the edges together into a half moon shape and crimp to seal. Repeat with the remaining pasties. Place on a greased baking sheet. Brush the top of the pasties with the remaining beaten egg and bake in the preheated oven for 20 – 25 minutes until crisp and golden brown.

Shakespeare is coming to the Butterfly and Wildlife Park

Shakespeare is coming to the Butterfly and Wildlife Park with a professional production of A Midsummer Night’s Dream.

Twelve actors from the Shooting Stars Theatre Company will transport visitors into a world of fairies and magic on both Saturday 14 and Sunday 15 August at 4pm. The performance is FREE with the admission ticket to the park. Bring along some seating to enjoy the outdoor production.

During the day various activities for younger visitors to enjoy will include:
ARTS AND CRAFTS: Come and create fairy wings, wands and crowns, as well as mix up magical fairy dust!
ACTING WORKSHOPS: Come and meet the characters from A Midsummer Night’s Dream and have fun joining in the drama games. Recreate scenes from the play, with help and direction from the professional actors.

Park activities will continue to run as normal, including bird of prey display (weather permitting) and animal encounters. The Tastes of Lincolnshire tearoom and snack cabin will be open for refreshments, or bring your own picnic.

http://bit.ly/9OqHdL