Delicious Food for the Summer! See What Food is in This Season

DIY Food for a Great Occasion Delightful Gooseberry Jam

!e time of the year for love, romance and celebrations. What a time to celebrate with a wee bit of Morris dancing or maybe even enjoy dancing round a Maypole and then you need to crown your May queen. So there’s a lot to do this month. !e festivities will only get better as the month goes on the weather gets warmer and comes to brighten our mood (it sure has for me!) with a great need for fresh air, and lovely food! Of course, Signature S.O has provided once again with something you can’t miss! More food, the better your mood I say! You can always try some lamb chops which can be suited for a lovely BBQ. !is can really start of the festive season and enjoy it better with your friends! Or some beautiful homemade Gooseberry Jam to start off your morning! Editor Cheyenne Dwyer-McDowall

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Editor’s Note

In  This  Issue  

Lamb  Chops  with    Caramelised  Chicory  Meal  By  Cheyenne  Dwyer-­‐McDowall  

Gooseberry  Jam  By  Cheyenne  Dwyer-­‐McDowall  

Radish  and  Pumpkin  Seed  Salad  By  Princess  Fisher  

Elderflower  &  Honey  Lemonade  By  Thembe  Mvula  

Radish  &  Pumpkin  Salad  Ingredients: ½ ounce of Radish Freshly grounded Black pepper ½ a Pumpkin 2 tablespoons of freshly $nely chopped mixed herbs (Parsley, !yme, Basil, Chives, Rosemary etc.) 1 ½ Tablespoons of Olive oil A sprinkle of cinnamon Kosher salt 2 table spoons of Apple cider vinegar ¼ teaspoons of canola oil Lettuce leaves or baby Arugula  

How to Make: 1.  Cut up the Pumpkin into small cubes and season it with

some fresh rosemary and boil in a pot for 15-30 minutes depending on the cube sizes.

2.  In a small bowl, whisk the Apple cider vinegar with the ¼ teaspoon Canola and olive oil, add salt and pepper, then add in mixed herbs

3.  By choice, you can slice the Radish into smaller pieces and add to the bowl.

4.  Cut up the lettuce leaves of your choice, add to the bowl and straight away add in apple cider vinegar.

5.  Mix together and leave for 10 minutes for the &avours to absorb and enjoy!

By Princess Fisher

Lamb  Chops  with  Caramelised  Chicory  Ingredients 8 Lamb cutlets 8 White Chicory, trimmed and halved lengthways 50g Butter ½ large orange, juice only 2 tsp clear honey Vegetable oil Seasonings/herbs of your choice Salt Pepper 1 Onion Rosemary sauce (optional) Stock cube (Knor cubes)  

Method 1.  Preheat the oven to 200C 2.  Firstly wash the lamb cutlets thoroughly with lemon 3.  Season with herbs of your choice, mixed herbs, parsley, cumin,

salt, and pepper (Be sure to include 2 Knor cubes to provide ample salt and seasoning). Cut the onion in half and place the the cut pieces in between the lamb chops.

4.  Place the lamb chops in a baking dish and put the chops in the oven for 30/40 minutes.

5.  Now for the chicory halves. Rub the butter in a ovenproof dish and place the chicory halves in the dish. Drizzle over the honey, orange juice and a touch of salt and pepper. !en sprinkle some of the remaining butter.

6.  After allowing the lamb chops to cook bring the heat to 180C and place the chicory in the oven uncovered, for roughly an hour but also turning and basting it every 15 minutes. Keep an eye on until the sauce becomes thick and serve warm with lamb chops

By Cheyenne Dwyer-McDowall

Gooseberry  Jam  Method 1.  !e ingredients are simple: 1kg/2lb 4 oz Gooseberries and 1kg/2lb 4 oz Granulated Sugar.

Wash, top and tail the gooseberries, and get rid of any that are damaged ends or gooseberries. !en place a saucer into the freezer.

2.  Put the gooseberries with 150ml of water into a large pan or preserving pan (its your choice!). Bring to boil and simmer for about 10 minutes until the texture of the fruit has softened. Pour in the sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 8-10 minutes before testing to see if set.

3.  To test whether the jam has set; take the saucer from the freezer and drop a small spoonful of jam on it (I’m sure you was wondering what the saucer was for and remember to remove the jam from the heat when testing it!) – if the jam wrinkles, it’s ready; if not, boil for a few more minutes. Do the same process again until the jam is ready.

4.  While waiting for the jam to set, sterilse the jam jars by $rstly washing the jars in soapy water and rinse in clean warm water. Allow them to dry upside down, on a rack in the oven set to 140C (Be sure to keep an eye on jars so they do not crack in the oven).

5.  Leave the jars for half an hour while you start making the jam. Once the jam is ready, skim off any scum and leave to stand for 20-25 minutes. Once cool, begin to spoon the jam into the sterilised jars and seal tightly while the jam is hot, concealing all &avours! (Yummm!)

6.  Once cool put in the fridge, so you the taste does not become stale.

By Cheyenne Dwyer-McDowall

When I think of what is the simplest and yet most satisfying summer drink, my mind springs to lemonade. !is recipe puts an exciting twist to a traditional drink, by adding elder&ower and raw honey, enhancing the &avour with a natural sweetness. Elder&ower is not only tasty but was historically used as a medical treatment for healing wounds and in&ammation. It’s been said that for the best &avour Elder&owers should be collected when creamy coloured, before they turn white. Combined with lemon, honey and pure water, this will make a fantastic cooling beverage for the days out in the sun. !ere’s no limit to how you can change this up to suite your summer taste buds! By !embe Mvula

Raw  Elderflower  &  Honey  Lemonade