Newsletter December 2003
Modern Country Living - Domestic Bliss
Game On: Gobble Gobble Gobble! – Have a cool Yule!
Lists Lists Lists! That’s all I have been doing
since mid October – making lists. I adore Christmas but it does
seem to get earlier and earlier every year as do the “Charity
Gift Fairs”. I must have had a dozen invitations by September.
The committees are frighteningly (and that’s the word where some
of the committee are concerned) efficient and work jolly hard
to raise money for hospices and the like up and down the country.
The only bad thing about them is that I always spend far too much
money and usually not on Christmas pressie. At the Marlborough
one I found a fabulous guy making hooks out of old silver plate
spoons and forks and really clever small cupboards out of vintage
rolling pins, breadboards and chopping boards and they make perfect
Christmas presents. Have a look at Steve’s web site www.stevehandley.co.uk
to order on line. The post is always full of mail order food brochures
but one I came across was “The Christmas Dinner Company” They
do literally everything you need for Christmas Day Lunch and deliver
it directly to your door on the 23rd of December. I think it is
a wonderful idea and the perfect present to give if you are going
to stay with someone for Christmas – just tell them way in advance
so they don’t order the turkey! www.thechristmasdinnercompany.co.uk
or telephone them on 0845 6072512.
The recipe this month is for pheasant but it works
just as well with left over turkey!
Have a very Happy and Jolly Holiday and I will see
you in the New Year definitely a little fatter.
Pukka Pheasant
Serve 6-8
3-4 cooked pheasants cut into slices or pieces
4 tablespoons of good Mango Chutney
3 tablespoons Worcestershire sauce
500ml crème fraiche
1teaspoon madras curry powder
Salt and pepper to taste
In a large bowl mix the chutney, Worcestershire
sauce, crème fraiche and curry powder and season with salt
and pepper to taste.
Put the pheasant into a deep casserole dish and
pour over the sauce. Pre heat the oven to 200c or use the Aga
Roasting Oven and cook for 20 minutes or until it is bubbling
and browned on the top. Serve with a green salad and mashed potatoes.
Tip: BE A GOOD GUEST! If you find yourself on the
receiving end of hospitality this Christmas for goodness sake
be a good guest, I know that usually I am telling you to be a
good host but I have noticed lately that people are forgetting
their duties to be a good guest. Remember to be: Polite – RSVP
promptly, a good conversationalist, observant, thoughtful humble,
appreciative and to know when to leave!
This article by Amy Willcock appears
in The Shooting Gazette December 2003, and is reproduced here
with permission.
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