10 minute read
FOOD
A TASTE OF THE MEDITERRANEAN
FROM MALDON SALT
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Ingredients For the Sauté: • 3 tbsp Olive oil • 1⁄2 Medium onion • 1/3 Green pepper • 1⁄2 Head of garlic • 250g fresh or preserved tomato • 1 Pinch of sugar
For the Paella: • 400g Rice • 300g chopped chicken • 350g Squid • 250g Green beans • 75g Fresh or frozen peas • 6 Prawns • 6 Norwegian Lobsters • 400g Clean mussels • 12 chunks of Monkfish • 200 ml of Extra virgin olive oil • 1⁄2 tsp Saffron • 800 ml Fish stock • Maldon® Salt
BARCELONA PAELLA
The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.
Method For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid. Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan. Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt. Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides. Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together. Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle. Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice. After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.
SALT AND PEPPER SQUID
Taste the summer from the grilling squid on the barbecue, elevated in flavour through the seasonings of Maldon Salt, black pepper and the juices of fresh lemon…delightful!
Ingredients • 4 Large, clean, frozen Squid • 1 tbsp Freshly ground black pepper • Maldon® Salt • Black pepper • 3 tbsp Extra virgin olive oil • 1 ½ Lemons
Method
Defrost the squid in the fridge overnight. Once they have fully defrosted, wash and then dry on kitchen roll. Cover on all sides with 1 tbsp of olive oil, place them on a tray and leave them to rest at room temperature. Wash and dry the lemons, then slice them into quarters or eighths. Heat the grill to 240º C. Close the lid and wait 10 minutes before opening. Distribute the squid over the grill and cook on full heat for 4 minutes on each side.
Arrange the squid on a serving dish, drizzle on the rest of the olive oil, season with Maldon Salt and pepper, and serve with the lemons.
Any gift no matter the size will help our team at Wigan and Leigh Hospice continue providing our specialist care for local patients and their families when they need us most. Just 1% of your estate left to the Hospice could make a big difference, and means that 99% remains for those closest to you and your family. Not everyone is in a position to make a gift during their lifetime, but many can in the form of a gift in their will at no cost to you now. It will make a world of difference to those people we care for.
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Tip: You can use fresh squid for the recipe, but we recommend frozen squid for the most tender result.
Our Care
Some people come to us for end of life care, others for help in managing their symptoms. Some enjoy complementary therapies, attend outpatient clinics or spend time with our counsellors. Our Practice Development Team currently provides practical support, and education and training free of charge, for close to 100 care settings in the Borough. In the last 12 months our teams cared for over 1,200 people from our towns living with a progressive illness, including Gifts in wills are such an important part of our voluntary income. cancer, neurological and respiratory conditions. Cecelia Any gift no matter the size will help our team at Wigan and Leigh Hospice continue providing our specialist care for “I know the Hospice needs donations and I local patients and their families when they need us most. wish I could do more right now but I can’t. Just 1% of your estate left to the Hospice could make a Doing this is my little way of knowing I’ll be big difference, and means that 99% remains for those helping even when I’m no longer there.”closest to you and your family. Not everyone is in a position to make a major gift during Cecelia Goubert has pledged to leave a their lifetime, but many can in the form of a gift in their will gift in her will to the hospice as thanks for at no cost to you now. It will make a world of difference to those people we care for. supporting her when her beloved husband Our Care Arthur died in 2015. Cecelia said: “Someone from the hospice mentioned Some people come to us for end of life care, others for help in managing their symptoms. Some enjoy counselling and I just poured my heart out to Lucy and we did complementary therapies, attend outpatient clinics or hours of counselling. I thought the people supporting me most after Arthur’s death would be my family but instead it was the spend time with our counsellors. In over 60 care settings, including nursing and residential homes, we are providing education and training. Hospice. I want to support the Hospice because the Hospice Every year our teams care for over 1,000 people from our was my family – it was there for me – from my counsellor to the towns who are living with a progressive illness including people behind reception and I can’t ever forget that.cancer, neurological and respiratory illnesses. We also provide care for those people closest to our patients. “Through cups of tea, laughing and chatting the hospice gave me strength.” Cecelia “I know the Hospice needs donations and I wish I could It’s easy to leave a gift in a will – all you need is our name and do more right now but I can’t. Doing this is my little way of charity number 513400.
knowing I’ll be helping even when I’m no longer there.” Cecelia Goubert has pledged to leave a gift in her will to the hospice as thanks for supporting her when her beloved husband Arthur died in 2015. Cecelia said: “Someone from the hospice mentioned counselling and I just poured my heart out to Lucy and we did hours of counselling. I thought the people supporting me most after Arthur’s death would be my family but instead it was the Hospice. I want to support the Hospice because the Hospice was my family – it was there for me – from my counsellor to the people behind reception and I can’t ever forget that. “What’s available at the hospice is so valuable; it’s so incredible this place that makes you feel as though you are at home. “Through cups of tea, laughing and chatting the hospice gave me strength.”
Did you Know? All you need to leave a gift in your will to the hospice is our charity number - 513400.
You can find out more by contacting Sophie at the hospice on 01942 525566, by emailing wills@wlh.org.uk or see our website at www.wlh.org.uk
Wigan and Leigh Hospice, Kildare Street, Hindley, WN2 3HZ | 01942 525566 | www.wlh.org.ukFree Wills Month. Every November we team up with a local solicitor to offer appointments to get your will written free of charge. You can find out more by contacting Sophie at the hospice on 01942 525566, by emailing wills@wlh.org.uk or see our website at
www.wlh.org.uk
FOOD | 50 PLUS MAGAZINE SAUTÉED LEMON MUSSELS
Sautéed mussels is simple yet effective dish with the pairings of lemon and garlic to bring out the flavours of the shellfish. By using a generous glug of larger, this will give the recipe a spiced, sweet-bitter taste that will impress your guests.
Ingredients • 1 kg of Cleaned Galician mussels • 4 Garlic cloves • 150 ml Glass of Lager • 2 Lemons • 4 tbsp Extra virgin olive oil • Smoked Maldon® Salt
Method
Heat up the wok with the oil. Peel ½ a lemon and cut it in half. Brown the crushed garlic and lemon peel and turn up the heat. Squeeze the lemon over the mussels and add them to the wok. Add the lager, stir, cover and leave to cook for 5 minutes. Drain off the resulting juice from the mussels and drizzle it over mussels. Sprinkle Smoked Maldon Salt on top and serve hot, or at room temperature with slices of bread to mop up the sauce.
OCTOBER BREAST CANCER AWARENESS
October is breast cancer awareness month and is devoted to educating everyone about breast cancer and the importance of early detection through screening.
Be Breast Aware
See a GP if you notice any of the following changes:
Breast Cancer Facts
1 in 8 women are diagnosed with breast cancer during their lifetime
Approximately 55,000 new cases of breast cancer are diagnosed each year
Breast cancer is the 4th most common cause of cancer death in the UK
For more information visit www.nhs.uk/breast
LAMB CHOPS WITH PARSLEY AIOLI
The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb.
Ingredients • 24 Small ribs of Lamb • 3 tbsp Maldon® Salt • 3 tbsp Parsley, chopped • 2 Garlic cloves • 3-4 tbsp Extra virgin olive oil
Method Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made.
PADRON PEPPERS
Ingredients • 24 Small ribs of Lamb • 3 tbsp Maldon® Salt • 3 tbsp Parsley, chopped • 2 Garlic cloves • 3-4 tbsp Extra virgin olive oil
Method
In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil. Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.
