January/February 2018

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SCENIC SUSSEX Some great images this month, really showcasing different types of beauty in sussex and beyond ! We'd love to receive more of your photography to share with other readers so please keep snapping while you're out and about. For the first time we've featured some shots from beyond our home county, so if you've got a photo you'd like to see in print, don't be shy, send it in! Send your images for inclusion in the next Scenic Sussex to : jason@goldentimes.co.uk. Below is a fantastic autumnal sussex shot from Mrs E Taylor. To the right, "Winter trees" from Ms D Salmon, and below, beautiful twilight skies over Hastings from Albert Bullen. Gracing the bottom of this page are three eyecatiching images sent in by Ian Welfare, all taken on a trip he took to New Zealand. Thanks for sharing these with us! 28 Find us online at www.goldentimes.co.uk
Liver & Bacon Amazing roasts Step inside Enjoy a cosy tea or coffee by the fire or a delicious lunch. OPEN EVERY DAY Morning Coffee, Bar Drinks, Bar Snacks & Luncheons Monday Luncheon Club £9.50 for 2 courses inc. coffee INCLUSIVE RETIREMENT ACCOMMODATION Come for a month, the winter, or make this your new home. Grilled meats and fish All Homemade desserts Full Gluten Free Range. All special diets catered for. Local Game Open daily from 9:30, Serving Breakfast, Lunch and Evening Meals. From a romantic meal for two, to a celebration dinner for 40 Book now for valentines Salmon Fillet with Nuts & Wild Rice - Recipe by Faz Razeen Classified as an oily fish, and very popular, salmon is considered to be healthy due to the fish's high protein. Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural colour of salmon results from carotenoid pigments. Versatile and delicious, full of flavour, not too expensive salmon fillets are quick and easy to cook, whether baked, grilled, pan fried or poached. Serves 4, 10-15 minutes to prepare, aprox 30 minutes to cook. Ingredients : 4 salmon fillets 2 tbsp. olive oil 1 red onion sliced 2-3 garlic cloves chopped ½ tsp. ground cumin 2 tbsp. of coarsely chopped coriander 180g brown basmati and wild rice 900ml chicken or fish stock (2 x 80g cubes - any brand) 45g pecans 45g mixed seeds inc cashew nuts 60g dried apricots 1 lemon- for juice and wedges for garnish Salt and freshly ground black pepper for seasoning 3 Meanwhile, warm a frying pan over a medium heat and dry-fry the nuts and seeds for 2 minutes, until they are just fragrant. 4 Melt the butter in a frying pan. Add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. 5 Stir the nuts, seeds, coriander into the rice. Serve with the salmon on top and lemon wedges. Method : 1 Over a medium-low heat, heat 2tsp oil in a pan; sauté the onions for 8 minutes, then add the garlic, cumin and coriander and stir for 1 minute. 2 Rinse the rice and add to the pan with the apricots and stock, stir gently, bring to a simmer, lower the heat, cover and cook for 20-25 minutes. To advertise in Golden Times call Debby on 01424 429139 or email debby@goldentimes.co.uk 29
Page 1 and 2: Goldentimes Jan/Feb 2018 Your FREE
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Page 5 and 6: THE ENTERTAINMENT PHENOMENON COMES
Page 7 and 8: Affordable, Simple and Safe: Motori
Page 9 and 10: PEACE OF MIND Take control and prot
Page 11 and 12: FREE CONSULTATION* Take control wit
Page 13: nd safe. ow to find out more: Battl
Page 16 and 17: Walking for Health - Your local wee
Page 18 and 19: WIN TICKETS to see The National The
Page 20 and 21: Ask Alison... Helpful advice for gr
Page 22 and 23: DANCE COMPANY Dance clubs for aDulT
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Page 32: WHAT A DIFFERENCE A DAY MAKES 2 FRE

January/February 2018

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