Win some Spelt Goodies for Christmas!

organic spelt

recipes

TALKING SPELT

DAN LEPARD

our shop and cafe at

kilver court

FOR SPELT CHILDREN

WYVERN CLUB

Win some Spelt Goodies for Christmas!


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This is a quieter time of year for us on the farm but we are still kept busy bedding the animals in for the cold weather that is sure to come and thinking up lots of enticing Spelt Christmas Recipes for you to try! Scroll down to see them......... Like most of the country we are currently enjoying quite mild weather for this time of year, here is a photo of what it looked like this time last year. Bit of a difference! We have another Job Vacancy in the mill and we are looking for an apprentice to work alongside Tom and the warehouse team. If you are interested in this position, send your application to info@sharphampark.com.
Offer of the Month: Buy our selection of Sharpham Park goodies with Farmhouse Granola, Porridge, Shortbread, Oatcakes and one of each of our delicious warming speltottos for £25.00 and get a free Sharpham Park Jute Bag! See our website for further details www.sharphampark.com (price does not include delivery).
Win with our Caption Competition Email your funny caption for this photo to info@sharphampark.com and the lucky winner will receive a Christmas Selection Box (see above) full of delicious Sharpham Park goodies (all entries to be received by 19th December 2011).
At Kilver Court Christmas Shopping at the Kilver Court Emporium: Choose from luxurious cashmere by both Crumpet and Hawick (10% extra discount on Hawick products). 30% off Rotary watches for ladies and men, or what about some slippers, scarves, gloves, cufflinks, ties, socks or a scented candle for that someone special? And for Foodies: Ford Farm Cave Aged Truckles are a perfect gift at £8.50 for 600 gms which would go perfectly with Bath Oval biscuits and some Quince paste. The Chocolate Society's wonderful dark and milk covered honeycomb which goes by the great name of Hokey Pokey and their truly delicious cocoa dusted almonds, chocolate coated orangettes and ginger pieces. Wow! Tips from the Chef: Unexpected guests and need an instant pudding? Try The Bay Tree’s fabulous Marinated Miniature Figs. Marinated in white wine and rum they are delicious served over ice cream or Greek yoghurt. Equally delicious are their Christmas syrups - blackcurrant with port or Christmas syrup (which can also used for mulling). Bit on the Side's Cranberry and Red Wine Sauce is so good, not just with turkey, try making a brie and cranberry toastie, delicious! Having friends round for drinks? Try Bath Ales’ Festivity, a specially crafted porter, or their new lines Ginger Hare (a spicy ale) and Bounder Cider. For an extra special cider, why not try Pilton Cider which is produced using the traditional method of keeving. For more information, visit www.kilvercourt.com


Sharpham Park Recipes of the Month
As it is Christmas soon, we thought we would tempt you with three wonderful seasonal recipes using spelt (one is very healthy, two are a bit naughty), so get your cooking hats on and see if you can delight the family with this sumptuous fare! *Pearled Spelt Stuffing* 300g cooked pearled spelt 150g soft butter 200g finely chopped onions 2 cloves of garlic finely chopped 20g thyme leaves 100g cooked chestnuts grated 20g chopped parsley 2 eggs 50g breadcrumbs In a large pan add the soft butter, melt over a moderate heat and add the onions and the garlic. Sweat the onions and the garlic until they are transparent. Add the thyme leaves and cook for a further 2 minutes. Add the spelt and the grated chestnuts. Take the pan off the heat and add the chopped parsley. Fold in the egg and the breadcrumbs and season the mixture with salt and pepper. Check for seasoning. Now the mixture is ready to use as a stuffing. *Spelt Mince Pies* 8oz spelt Flour (refined or wholegrain) 4oz salted Butter 1 tbsp golden caster sugar 1 egg (beaten) Cold water to bind Rub butter and spelt flour together until the mixture resembles fine breadcrumbs in texture. Add the beaten egg and enough cold water to bind into a smooth dough. Refrigerate for about 1 hour in a sealed container. Transfer to a floured surface and roll out to about 0.5cm thickness. Cut out the desired shapes, line tart tins and fill with your choice of filling. Cook at 180oC for about 10-15 minutes *Spelt Christmas Pudding* 150g raisins 150g sultanas 100g currants 50g dates or prunes 50g mixed peel 25g blanched almonds 100g wholegrain spelt flour 50g sugar 75g melted butter 2 eggs 3 tbsps fruit juice Grated rind of one lemon 1 tsp Mixed spice 1 tsp Cinnamon Greaseproof paper and tin foil Mix together the raisins, sultanas, currants, dates or prunes, mixed peel almonds, flour, sugar, grated lemon rind, mixed spice and cinnamon. Stir in the melted butter, eggs and fruit juice. Mix well and leave to stand for at least 2 hours or preferably overnight. Grease the sides of a 1lt/2pt pudding basin and cut two circles of greaseproof paper to the diameter of the top. Stir the mixture again then press it into the prepared 1lt/2pt pudding basin. Cover the top of the puddings with the greaseproof paper circles. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim. Place the pudding basin in saucepan then fill with water until it is half way up basin. Put the lid on the saucepan and boil for 5 hours (or see pressure cooker instructions if you have one). Carefully remove the pudding and cool without removing the foil or greaseproof and store the pudding until required. Before eating, remove and refresh the greaseproof and foil layers. Place the pudding basin in saucepan then fill with water until it is half way up basin. Steam for a further three hours. Put a plate on top of the pudding bowl and carefully invert the pudding and then serve the way you like it!

If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com

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Creamy Pearled Spelt & Bean Soup... View the recipe of the month

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