Taunton and South Somerset Living Dec 2022 - Jan 2023

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QUOTE TAUNTONLIVING when booking at ENMORE PARK GOLF CLUB Established 1906 AVAILABLE FROM 28th NOVEMBER - 23rd DECEMBER 2022 STARTERS Duck & Liver Pate, Melba Toast, Onion Chutney Curried Parsnip Soup Whitebait, Mixed Leaf Salad, Smoked Garlic Mayonnaise MAIN COURSE Christmas roasted Turkey Lunch, Garlic & Thyme Potatoes, Pigs in Blankets, Seasonal Veg, Yorkshire Pudding, Rich Gravy Nut Roast, Garlic & Thyme Potatoes, Seasonal Veg, Yorkshire Pudding DESSERTS Christmas Pudding & Brandy Sauce Lemon Tart with Raspberry Coulis Strawberries & Chantilly Cream 1 COURSE - £14.95 pp 2 COURSE - £20.90 pp 3 COURSE - £26.85 pp (Minimum of 10 people per booking) Bookings can be made over the bar at the Club House or by phoning 01278 672100 (option 5) www.enmorepark.co.uk Enmore Road, Enmore, Bridgwater TA5 2AN ENMORE PARK Golf Club Established 1906
Stir the Irish cream and salt into the mixture. Using electric beaters set to a medium speed, beat for about 10 minutes until you have a thick mixture that’s starting to come away from the sides of the pan. (You can also do this with a wooden spoon, beating for about 15 minutes.) Tip the mixture into the lined tin, spreading it out evenly. Cool to room temperature, then cover and chill for 1 hour. Melt the chocolate in a bowl set over a pan of gently simmering water, stirring until smooth. Meanwhile, put a large sheet of baking parchment on the work surface. Turn out the fudge and trim the edges to neaten, then cut into squares about 3cm x 3cm. Dip ½ of each square of fudge in the chocolate. Leave to set on the parchment, chilling again briefly if needed. STICKY DATE PUDDINGS Prep time: 25 minutes Cooking time: 35 minutes Serves: 8 INGREDIENTS 175g unsalted butter, softened, plus extra for greasing 80g light brown muscovado sugar 6 Waitrose Medjool Dates, pitted and finely chopped 3 British Blacktail Free Range Medium Eggs 2 tbsp treacle 175g self-raising flour 1 tsp baking powder 1 heaped tsp mixed spice ½ tsp fine sea salt 2 tbsp whole milk STICKY DATE SAUCE 40g unsalted butter 3 Waitrose Medjool Dates, pitted and finely chopped 125g light brown muscovado sugar 250ml double cream, plus extra to serve METHOD For the puddings, preheat the oven to 180ºC, gas mark 4. Lightly grease 8 mini pudding moulds (each about 175ml in volume), put a small circle of baking parchment in the base of each, then sit them in a large, deep-sided roasting tin. Boil the kettle. In a large bowl, using electric beaters, cream the butter, sugar and dates for 2-3 minutes until light and fluffy. Beat in the eggs and then the treacle. Lightly beat in the flour, baking powder, mixed spice and salt, then loosen the mixture with the milk. Divide the mixture evenly between the moulds; it should fill them about halfway. Pour a kettle of just-boiled water into the roasting tin so the water sits about halfway up the outside of the moulds. Cover the top of the tin with 3 layers of large pleated sheets of tin foil, ensuring the foil is tightly sealed around the edges (you don’t want steam to escape as the puddings won’t rise). Bake for 30 minutes until risen and springy. To make the sauce, put the butter, dates and sugar in a saucepan and set over a low heat. Add a pinch of salt and stir until the sugar has dissolved. Stir in the double cream until combined; keep warm. Remove the foil and carefully release the side of the puddings from the moulds using a small, sharp knife. Invert onto plates and pour over the sticky date sauce, adding a little extra whipped cream, if liked. VEGAN COCONUT, CHOCOLATE & CARAMEL POTS Prep time: 30 minutes + chilling Cooking time: 15 minutes Makes: 4 INGREDIENTS 200ml pouch coconut milk 2 pitted medjool dates, roughly chopped 1 tsp vanilla bean paste 100g vegan dark chocolate (such as Raw Halo Dark 85%), finely chopped 250ml pack Oatly Whippable Creamy Oat 1 tbsp maple syrup Raw vegan cacao powder, for dusting METHOD Put the coconut milk, dates and vanilla in a blender and whizz until smooth. Tip into a small pan and bring to the boil. Simmer vigorously, stirring regularly for 10 minutes until thick and reduced by half. Divide between 4 small glasses and set aside to cool, then cover and chill for at least 1 hour. When the coconut caramel has chilled, put the chocolate in a medium mixing bowl. In a small pan, heat 100ml whippable creamy oat and the maple syrup to just before boiling. Take off the heat and pour over the chocolate in the bowl. Leave to melt for 1 minute, then stir until smooth. Put the remaining 150ml whippable creamy oat in another mixing bowl and use electric beaters to whisk to soft peaks. Set aside 2 tbsp to garnish, then fold the rest into the melted chocolate. Spoon into the glasses on top of the coconut caramel. Serve with a dollop of the whipped creamy oat and a dusting of cacao. These are best served immediately, but can be covered and chilled for up to 30 minutes. All recipes and images courtesy of Waitrose - thousands more recipes can be found at www.waitrose.com/recipes www.minervamagazines.co.uk | 17
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Page 25 and 26: SECURE SELF STORAGE TAUNTON, SOMERS
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Taunton and South Somerset Living Dec 2022 - Jan 2023

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