3 minute read
Leisure 46
popular Charity CyCle ChalleNge returNs this april to help raise Vital fuNds to support people of BiMriNghaM aNd saNdWell
Ride the Reservoir, the popular cycling challenge from The Hospice Charity Partnership, is returning 23Rd April 2023.
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The Hospice Charity Partnership, formed by the merger of Birmingham St Mary's Hospice and John Taylor Hospice, is calling on cyclists to Ride the Reservoir to raise much-needed funds to care for people with life-limiting illnesses across Birmingham and Sandwell. Last year, over 300 riders took part in the sportive, raising an incredible £20,000.
This year, the charity is hoping to double that and raise over £40,000 of vital funds with your help. Whether you’re new to cycling, a seasoned pro or somewhere in between, there’s a route for everyone. Choose from three scenic routes – 25km, 75km or 100km. The sponsorship money you raise will support the charity to continue to support the people who need them most at the most difficult of times.
Rebecca Richards, Senior Events Manager at The Hospice Charity Partnership, said: “Ride the Reservoir is always a popular event and a fantastic way to kick-start the cycling season. Not only is the sportive highly regarded by the cycling community, it also raises vital funds to help people across Birmingham to live well with their illness, right up to the very end of life and support their loved ones.”
Ride the Reservoir takes place on Sunday 23rd April, starting at Newman University, Bartley Green. Registration costs £10 - £35 and includes free food and drinks, a certificate and a gift.
To sign up, visit: www.birminghamhospice. org.uk/campaigns/rtr2023/
Our Food & drink
reCipes
By MikeWhitehurst
aroMatiC roast ChiCkeN aNd kale
SERvES 2
TImINGS
Prep time = 20 minutes Cooking - medium sized chicken 1hr 40 minutes | Setting - Creme fraiche 6 days
INGREDIENTS
1 medium free range chicken 1 large garlic bulb 30g organic dried turmeric 1 packet of fennel seeds 1 packet of dried chilli flakes 1 tsp of nigella seeds 1 tsp of coriander seeds 1 packet of cracked black peppercorns 1 bottle of olive oil 1 packet of maldon sea salt 1 packet of cavolo nero 1 packet of unsalted butter 1 packet of ceps or chestnut mushrooms 1 packet of flat leaf parsley 1 lemon
EqUIPmENT
Roasting tray Parchment paper Chopping board Sharp knife Mixing bowls Pestle and mortar or pepper mill Frying pan Carving knife Small sauce pan Small whisk
Our Food & drink
mETHoD
Turn the oven on to 180oC.
Mix the turmeric with about 50ml of olive oil and rub all over the chicken, season with sea salt and gently toast 1 teaspoon of each of the whole spices for a few minutes in a dry frying pan, allow to cool and roughly crush with the pestle and mortar or pour into mill and give it a twist all over the chicken skin. Place the parsley stalks inside the cavity of the chicken with the whole garlic bulb and a few slices of lemon.
Once the chicken is cooked remove from the tray onto a board, place a piece of foil over it and rest for 20 minutes. Take the garlic out and squeeze the soft garlic puree into the meat juices. If needed use water to deglaze the tray and pour into a pan. Simmer the juices adding a few nobs of butter to emulsify and create the sauce.
Slice the mushrooms and gently cook in a nob of butter with a little water and add in chopped parsley leaves and kale leaves. I cut off the very end of the stalk keeping most of it whole but you can remove it all if you prefer. Once the kale has cooked for about 30 seconds plate the kale and mushrooms up carve the chicken breast off the carcass and serve with the sauce. Chop up some parsley to garnish if you like. You can use white wine instead of water in the mushrooms and kale if you like a bit of a boozy flavour. Simmer the left over chicken to make a soup.
Serve with a green bean and pesto salad. Add potatoes if you’re not watching your carbs.
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