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Page 12 The Parish Magazine WI recipes Murgh makhani with pheasant Lots of ingredients, but a simple recipe. This also works very well with chicken or lamb. Serves eight. 4 pheasants, jointed/ 2 chickens, jointed For the tikka marinade 1 tsp salt 2 tbsp thick yoghurt Juice of 1 lime 2 tbsp garam masala 2 tsp chilli powder 2 tsp ground coriander 2 tsp ground mixed spice 2 tsp ground fenugreek 1 golf ball-sized piece fresh ginger, peeled and grated 4 large garlic cloves, peeled and finely chopped 1-2 tbsp sunflower or groundnut oil 2-4 green chillies (depending on size and heat), finely chopped For the tomato sauce 2 x 400g tins chopped tomatoes 1 small nugget fresh ginger, peeled and grated 2 garlic cloves, peeled and crushed 1-3 small green chillies, depending on heat, finely chopped 5 cloves 1 tsp salt 175ml water To finish 125g butter 2 tsp ground cumin 2 tsp tomato purée 4 tsp honey 170ml double cream 1 tbsp fenugreek 1 tbsp lime juice 1 tsp freshly ground black pepper Coriander leaves, to garnish (optional) In a large bowl, mix together the marinade ingredients, add the pheasant joints, turn over with your hands to ensure they're well coated, and leave to marinate overnight in the fridge. Put all the ingredients for the sauce in a large pan and bring to a boil. Reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened. Rub through a sieve and set to one side. Heat the oven to 230C/450F/gas mark 8. Transfer the pheasant legs to a roasting tin, along with some of the marinade, cover with a piece of buttered foil and roast for 15 minutes. Add the breasts to the tin, give everything a good stir, lower the heat to 200C/400F/gas mark 6 and cook for 20 minutes. To complete the sauce, melt the butter in a large pan, add the ground cumin and sizzle gently for a minute. Add the tomato sauce, bring back to a simmer and cook for five minutes. Add the tomato purée, honey, cream, fenugreek, lime juice and black pepper, and simmer gently, stirring occasionally, for five minutes, until the sauce is thick, rich and creamy. Finally, add the pheasant, mix well and warm through, simmering gently for five minutes. Serve with basmati rice and scatter with coriander leaves, if using. Moving On Well, Christmas is over, New Year too We can now settle down Back to basics, that’s true We had a white Christmas That every child wishes for But it did cause some problems So we don’t want any more We will now look forward To a fresh and bright spring And cheer ourselves up When we hear the birds sing Waiting for the primroses and daffodils to grow When the air is a little warmer To give us all a glow Spring is a beautiful time of year A new beginning of hope and good cheer. Shirley Whittall
of Greater Whitbourne At A Glance Wednesday February 2, Friendship Club, Whitbourne village hall, 11am. Page 13 Saturday February 12, Curry and Lasagne evening at Sapey Golf Club. 60s and 70s music by Steve Palmer. Raffle. Donations welcome. £11 per ticket. Profits to be divided between Tedstone Delamere church, Edvin Loach church and Saltmarshe and District Hall. Contact Kathleen Harris 01885 483681. Sunday February 13, Farmers breakfast, Whitbourne village hall, 9am-11.30am. £7.50 donations to Cancer Research (family concessions). To book a place please call Geoff Holborow on 01886 821226. Saturday February 26, Safari Supper, in aid of Whitbourne Playing Fields. Contact Tess on 821691, Emma Bell on 821383 or Elaine Brown on 821012. New Course at the Local & Family History Centre in 2011 'Looking inside churches in and around Herefordshire' Tutor: Tim Bridges. This course will offer the opportunity to discover more about the fascinating churches in the area. After an introductory look at church history and architecture through the ages, we shall explore what is to be found inside churches and consider development and changes to furnishings, stained glass, wall paintings and memorials from Anglo-Saxon times to the present day. The course, comprising 6 afternoon lectures and a field day, is a follow-up to the very popular churches course held two years ago, but will nevertheless be equally suitable for newcomers. Lectures will be on Wednesdays from 2pm to 4pm. For more details, dates etc please contact Jennifer Weale on 01886 821368. Cost: £38 for 6 lectures plus Tim's expert guidance on the field day, but does not include the cost of a possible coach. WHITBOURNE FRIENDSHIP CLUB 2011 Would you like to meet friends and neighbours in the Village for a friendly chat over a cup of coffee (or tea)? Then come and join us on the first Wednesday morning of the month at 11.00 – 12.30am in the Village Hall. We welcome all ages (our youngest attendee is under 2 and our oldest, we don’t ask!) February 2nd March 2nd April 6th May 4th June 1st July 6th August 3rd September 7th October 5th November 2nd December 7th
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