< Previous40 LINCOLNSHIRE TODAY WINTER GOLF © Shutterstock/Blapninyo golf Winter 40-41.qxp_Layout 1 13/11/2019 11:42 Page 1LINCOLNSHIRE TODAY 41 WINTER GOLF Golfing in winter is one of those things that may seem bonkers to the uninitiated but is a beloved part of the calendar for many enthusiasts. The courses are often quieter, there are some fantastic deals out there and at a time of the year when it can feel like there’s so little to do other than wait for Christmas, the chance to break out the clubs is a welcome relief. It’s perhaps become even more accessible in recent years because of how rare snow is now, compared to a decade ago. While courses may be wet, at least you’re not at the risk of losing balls – though the prepared will be bringing their neon coloured high-vis balls anyway. There are challenges to playing in winter, of course. It goes without saying that your par is probably going to take a hit – be realistic by accepting this in advance and adding a few to each hole. It’s not about being a worse golfer, rather having fun and knowing that even the best will find it harder to drive in howling winds and wet conditions. While there are plenty of people who take pride in their skill, there’s no reason to feel defeatist here. Instead, consider winter warmer golf a way to get back in the swing of things before spring, where you’ll really bring out your a-game. With the volatility of our weather nowadays a quick check (and perhaps a double check) on the weather reports can help alleviate some problems, but don’t forget to dress for the occasion and bring a thermos flask with something warm to drink. The advice from nutritionists in cold weather is to avoid booze as it lowers the core temperature. A tipple afterwards at the bar is perfectly acceptable, but if you’re going to be out for an hour or more around the course, look toward coffee, tea or even green tea. A good meal wouldn’t go amiss either, and most golf courses have stunning restaurants serving good winter fare. Once all the details are out the way, golfing in the winter months can be a wonderful experience, and something everyone should try at least once. It’s a great time to introduce friends to the sport thanks to the cheaper deals and oft-quieter courses. There’s nothing more daunting for a new player than having impatient semi-pros standing behind you tutting at your ten-shot par. With everyone playing worse in the winter anyway, the whole thing becomes much more fun, even farcical if the weather is really playing games. It’s a great time to let loose and remember that golf is as much a hobby as a sport. And if you’re looking for arguments to get people involved, why not appeal to their health? If you’re looking to lose weight or tone your figure, it’s been found that a round of golf is more efficient than a fast and furious gym session. On average an 18-hole game of gold could burn around 900 calories. And considering the sport is slower paced, it also means you don’t feel as exhausted at the end of it, as you might at the gym. These figures are probably higher for the colder weather and make golf a great way to lose some fat for the Christmas period. The health benefits go beyond simple fitness however, for it’s also been found that playing a round of golf a week could reduce your risk of heart disease. Walking around a golf course can be as good as running for cardiovascular health, with reductions in blood pressure and cholesterol. Lisa Purcell, from the British Heart Foundation, actually recommended golf as a method to combat heart disease in their ‘Heart Matters’ campaign, saying; “Walking is one of the best ways to get your dose of healthy activity: 150 active minutes a week will help keep your heart healthy and your muscles strong. Golf can also help improve suppleness and strength and relax your mind.” Lincolnshire is rightly proud of its status as the home of golf in England and, if you’re looking for a chance to get outside this winter, there are plenty of courses across the county where you can get involved – and it’s a sport anyone can enjoy. 40-41.qxp_Layout 1 13/11/2019 11:42 Page 242 LINCOLNSHIRE TODAY 62 High Street, Caythorpe, Lincolnshire NG32 3DN Tel: 01400 272632 Looking for a great gift idea? WWWLINCWWW.LINC OLNSHIRETOOLNSHIRETO DAYNETDAY.NET www.blmgroup.co.uk 1st 3 issues only £1 Lincolnshire Today’s gift subscription for only £27.55 with free delivery Call 01472 310301 www.lincolnshiretoday.net/341 Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET Awardwinning family pub Swineshead Road, Boston, PE21 7JE Tel: 01205 361323 Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.uk Hammer & Pincers is a family pub based in Swineshead Road, Boston. We serve an exclusive range of food and drink in a welcoming atmosphere. Sit back and relax with a pint of one of our fine cask ales or sample our range of premium lagers, wines and gins. We also have poker nights, team pool and darts nights in addition to showing all live Premier League football. Give us a call for further details. Hammer & Pincers is your first choice for freshly home-cooked food coupled with an extensive range of premium drinks Great food and local ales We cater for all tastes • Full a la carte menu • Succulent steaks • Freshly made sandwiches • Vegetarian options • Tea and speciality coffees For a warm and friendly welcome, call in to see us or call on 01507 533 602 or visit www.bluebellbelchford.co.uk The Bluebell Inn has a reputation for serving top quality food and drink. People come from around Lincolnshire, as far away as Skegness, Boston and Grimsby to sample our fine food and extensive drinks menu. 6 Bridge Street, Brigg DN20 8LN Tel: 01652 650688 Takeaway Service 01652 654762 www.chinaroyal.co.uk The intimate, warm surroundings of the China Royal are ideal for the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it has five star scores on the doors, and is open throughout all Bank Holidays. Deliciously Deliciously Lincolnshire Gold Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET The China Royal Chinese Restaurant OPEN OVER CHRISTMAS AND NEW YEAR The RL Café has launched in Caythorpe, located within the Red Lion. We are open from Monday - Friday from 9am – 3pm and have exciting breakfast, brunch and lunch dishes as well as daily specials. Our Apprentice commis chef Cam, will be making a cake of the day and we also have a selection of pastries, traybakes and luxury slices. Simon and Becky have personally selected an Italian coffee bean that provides a superior drink and we also have a selection of teas available. Options include Vegan, Vegetarian and Gluten free Seasonal Christmas Menu 2 Courses £22.50 3 Courses £25.00 Join us for New Year Celebrations R. Wisby (Family Butcher) LTD R. Wisby (Family Butcher) LTD We are a traditional butchers doing things the traditional way. Our meat is only of the best quality and we pride ourselves on our customer service. Christmas orders now being taken 16 High Street2 Market Place Horncastle Wragby LN9 5BLLN8 5QU 01507 52737101673 858968 We are a traditional butchers doing things the traditional way. Our meat is only of the best quality and we pride ourselves on our customer service. 42-48.qxp_Layout 1 13/11/2019 11:45 Page 1Turkey and mozzarella Christmas sandwich loaf Christmas time It’s Christmas, or soon will be, which means that it’s time to bring out those oven mitts and start preparing a feast for the family – and whatever guests might be coming too. Serves: 4-6 Preparation time: 15 minutes plus standing time You’ll need: 1 circular loaf 3 tbsp cranberry sauce 6-8 long Cos Leaves 150g mozzarella, sliced jar roasted vegetables (Peppers, aubergines, courgettes etc) leftover turkey breast torn into pieces More turkey curry? If the answer is ‘no’ then this Christmas sandwich loaf is a much more interesting way of using up leftover turkey. What to do: 1) Cut the top off the loaf approx 1⁄ 4 the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside. 2) Spread half of the cranberry sauce in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, tearing them to fit. Add a layer of mozzarella then the roast veg then the turkey and top with the rest of the cranberry. Repeat this till the bread bowl is full. End with a layer of Cos leaves. 3) Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve. Note: dry the roast veg and mozzarella on kitchen roll to avoid the bread getting too soggy. Recipe by: Makemoreofsalad.com LINCOLNSHIRE TODAY 43 42-48.qxp_Layout 1 13/11/2019 11:46 Page 242-48.qxp_Layout 1 13/11/2019 11:46 Page 3LINCOLNSHIRE TODAY 45 FOOD & DINING Stephanie Barker, head chef at The Cross Keys in Grasby, offers readers this delicious posh take on the traditional Christmas dinner. Having enjoyed this one ourselves first-hand, it’s definitely one you’ll want to try at home. Ingredients 1 turkey fillets 4 slices of Parma ham Turkey carcass 3 sprigs thyme 2 garlic cloves 100ml white wine 3 onions 500g sausage meat 250g chestnuts 1tbsp chopped sage 100g breadcrumbs 6 sprigs sage 70g cornflour 30g plain flour 80ml cold sparkling water 250g cranberries 250g redcurrants 25ml port 30g plain 50g caster 150g cranberry 4 eggs 350ml milk 225g plain flour King Edward potatoes Tenderstem broccoli Baby root vegetables Honey Method 1) Firstly, you’ll need to make the Yorkshire pudding. Whisk together 4 eggs and 350ml milk, then in a large mixing bowl slowly combine with 225g plain flour. Try not to over whisk; some lumps are ok, then leave in the fridge for 4 hours minimum. 2) Next the turkey gravy. Roast the turkey carcass/bones in the oven until golden brown. Whilst roasting caramelise 2 white onions till golden brown. Once the bones have roasted, place them in the stock pan with the onions, put some water into the roasting pan and place on the heat; this will take off all the good roasty bits from the tray and this can go in with the turkey bones and onions. With a large spoon break up the bones and stir with the onion on a low heat, then add the white wine and the water from the tray. Top up the stock pan with water and bring to a low simmer for 1 hour. After an hour, strain off the bones and place into another saucepan and reduce all the liquor by half and thicken with a roux (equal quantities of butter and flour toasted in a pan until blonde). 3) For the stuffing, sweat off the onions until soft but no colour this time, then fold through the chopped sage. Then the egg and breadcrumbs and leave to one side. 4) Butterfly the turkey fillet like a chicken breast then with some of the stuffing (in a sausage shape) place in the middle of the turkey and fold the meat around the stuffing. 5) Roll out some cling film about 16 inches wide, double layered. Place the Parma ham on the cling film and the turkey fillet on top. Pull the cling film so the Parma ham coats the turkey. Pushing away roll until tight then tie a knot in either end. On a low simmer so not to A posh take on the turkey and trimmings dry out turkey place the ballotine of turkey and cook for 1 hour. 6) In the meantime, make the cranberry and redcurrant gel, sweat off the berries with a little oil then add the port and sugar. Once reduced, add a little of the cranberry juice, when the berries are soft blend all together until smooth then push through a sieve and place in a squeezy bottle. 7) Now it’s time to make the tempura batter. Either heat up oil in a fryer to 150 degrees or use a saucepan on a low heat on the stove top. On a tray place some kitchen towel and leave to one side for cooking. Sieve together cornflour and flour into a bowl and then whisk in the sparkling water. Place an ice cube into it to keep the mix cold but keep whisking it whilst it stands. Take the sage leaves and place in the mix, and place into the frying oil until crisp. Place on tray with kitchen towel to absorb any excess oil. 8) For the roasties and roasted baby vegetables, peel the potatoes and place in salty water and bring to the boil until potatoes are soft, strain off the water and toss gently in cullender until fluffy. In a tray melt down some beef dripping or goose fat with some garlic and thyme then place the potatoes in it and roast in the oven. At the same time cook off the root vegetables with a little oil until slightly soft (10 minutes approx), then drizzle with a little honey and butter to give a golden colour. 9) Take turkey out of the simmering water and remove the cling film, in a frying pan with oil brown off the outside and place in the oven alongside with the Yorkshire Puddings. 10) Whilst everything is in the oven, blanch the tenderstem broccoli then all is ready to be served. 42-48.qxp_Layout 1 13/11/2019 11:46 Page 446 LINCOLNSHIRE TODAY FOOD & DINING A fter finishing sixth form, Steph cut her teeth at Lincoln College and, by then, there was no stopping her. Her first real cooking job was at an acclaimed hotel in Lincoln where she fell in love with the entire process. For four and half years she honed her craft, starting on desserts, working her way around to starters and then eventually moving on to mains. From there, she was offered a position at a prestigious hotel that had just opened in the area. She continued to expand her culinary understanding and abilities, until the time came to take the plunge and, along with her family, take over her own place. “We’re really starting to find our niche with the style of food that we’re doing,” Steph says. “We make the majority of our food to order where we can and base our menu around local produce.” Recently, she’s forged new connections with a potato farmer and a beekeeper, both of whom are just a stone’s throw away. There’s a regular supply of local duck eggs and Premier Seafood in Cleethorpes for fresh fish delivered or collected daily, all of which influences the weekly specials. “I control the menu and work with all the chefs here if they have any ideas they want to contribute. It keeps them involved and makes a massive difference. We’re a collaborative kitchen and work really well together,” Steph says. Lately, there’s been a fresh influx of talent, with a new sous chef all the way from Orkney, Scotland, and younger blood coming in. Asked what advice she’d offer people interested in a culinary career, Steph says, “Don’t try and climb the ladder too quickly. You’ve got to enjoy the journey and take your time to learn. I just turned thirty this year and I’m still learning. I don’t think I’ll ever stop.” That learning curve has seen the restaurant move further into fine dining without ever losing touch of its gastro pub origins. “I feel I’ve evolved with the menu,” Steph says. “My cooking techniques have got a lot better and my styles have improved drastically, like pairing textures.” She’s also been experimenting with dairy alternatives to meet the massive demand for vegan cuisine. In fact, The Cross Keys recently hosted its very first vegan taster evening. These evenings allow Steph to really experiment with her food. Here diners know what to expect, so it’s not a surprise to be presented with duck and chocolate or something different and, as you can expect, they’ve become a firm favourite with diners. After a recent refurb, The Cross Keys is almost unrecognisable from when the Barkers took it over back in 2017. But what are Steph’s hopes for the future? “Maybe a Rosette,” she says. “But it’ll be hard as we’re assumed to be just a pub, so we’ve got to overcome that barrier. It’s all about trying to get us up there.” Judging by the exquisite food and Steph’s incredible culinary skill, there’s more than a Rosette in store for The Cross Keys in the years ahead. chef To book a table and sample the menu for yourself, visit www.crosskeys-grasby.co.uk, email info@crosskeys-grasby.co.uk, or call 01652 628247. Eighteen months ago, Stephanie Barker, along with her father and their partners, took over The Cross Keys in Grasby. Since then, it’s been transformed into a culinary hotspot with a seasonal menu combining classic pub food with fine dining. We spoke with Steph about her journey from trainee to head chef and what the future holds. Meet the 42-48.qxp_Layout 1 13/11/2019 11:46 Page 5LINCOLNSHIRE TODAY 47 Cup your hands around this tasty tipple and feel toasty inside and out. Fruity and comforting, the smooth warmed golden rum perfectly complements the dry cranberry and sour apple. This drink can easily be made in larger quantities for groups or parties. You’ need: 2 parts Warmed Cranberry juice 2 parts Warmed apple juice Half part Cranberry cordial 1 part Golden Rum Half part Chambord What to do: Warm all the ingredients, being careful not to boil, and ladle into a wine glass, garnish with a string of redcurrants. COURTESY OF BELVOIR FRUIT FARMS Santa’s Little Helper Quality function venue in a prime location on Cleethorpes seafront. For weddings, conferences, banquets, events, christenings, carvery and everything in between, we have something suitable for your requirements. Come down for our fantastic carvery every Sunday between 12 Noon and 3pm. Serving a choice of meats, all the trimmings as well as a selection of dishes off the menu along with beautiful homemade desserts. Kings Hall at Cleethorpes Masonic Kings Road, Cleethorpes. Telephone 01472 692908. Email kingshall@oaklandshallhotel.co.uk 42-48.qxp_Layout 1 13/11/2019 11:47 Page 648 LINCOLNSHIRE TODAY FOOD & DINING Picture your venue The George Hotel 1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 Web: www.spilsby.info/georgehotel The George Hotel guarantees a warm welcome and the perfect pub environment. Karaoke is on every Saturday night, and with live music held once a month and a large function room (available free of charge for parties), the George Hotel is the perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi. Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open seven days a week, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The kitchen is open all week for evening dining, plus lunchtimes on certain days of the week. The menu varies from day-to-day with the chef’s specials, alongside regular meals. To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Special Edition Chocolate Willingham Hall, Market Rasen, LN8 3RH Tel: 01673 844073 Web: www.specialeditionchocolate.co.uk Special Edition Chocolate prides itself on award- winning handmade chocolate for everyone to enjoy. This includes chocolate suited for diabetics, coeliacs, vegans and other allergy sufferers – such as nuts and dairy – as well as other special delicacies. They also specialise in chocolate gifts, making it the perfect place to get your friend or relative the perfect present. What to do: Preheat the oven to 180°C/350°F/gas Mark 4. Cream the butter and sugar together until light and fluffy. Then blend in the eggs, vanilla, flour and cranberries, adding a little milk if necessary to give a fairly soft consistency. Spoon the mixture into lightly greased individual pudding basins. Cover each loosely with a piece of greased greaseproof paper. Place on a baking tray and bake for 25-30 minutes until well risen and just firm. For the sauce place the cranberries in a saucepan with the water and sugar and heat gently until the cranberries pop and burst and the sauce reduces a little. Stir in the butter and continue for a few minutes until the sauce thickens and becomes slightly syrupy. To serve turn out the puddings and pour on a little of the cranberry toffee sauce. Serve with thick cream or ice cream and the rest of the sauce. Tip: To cook one large pudding you will need a 1.2litre/2pint basin lightly greased. Cover with greased greaseproof paper and tie with string. Allow 11⁄ 2 -2 hours traditional steaming in a large pan of simmering water, topping up with extra water occasionally. Recipe by: www.berryworld.com Serves: 4-6 (depending on size of pudding basins) Preparation time: 10 minutes. Cook time: 30 minutes You’ll Need: 110g/4oz butter, softened175g/6oz soft light brown sugar 2 free range eggs1 tsp vanilla essence 110g/4oz wholemeal self-raising flour50g/2oz cranberries, chopped 1-2 tbsp milk Sauce: 10g/4oz cranberries4 tbsp water 10g/4oz soft light brown sugar25g/1oz butter 50ml/floz double cream Not quite as rich and sweet as sticky toffee puddings but just as delicious. Ideal for a quick weekend pudding any time of the year Toffee Berryworld cranberry puddings 42-48.qxp_Layout 1 13/11/2019 11:47 Page 7ORDER FORM Yes, I would like to subscribe to Lincolnshire Today magazine for the next 12 months, with the first 3 issues only being £1. Personal Details: First name: Last Name: Address: Town: County: Post Code: Tel: Mobile: Email: Payment by DEBIT/CREDIT card Name as it appears on card: Type of card: Mastercard / Visa / Visa Debit / Other Card Number: Card Verification number (3 digits on signature strip) : Expiry Date: Amount Authorised: Cheque enclosed YES / NO Please post this form back to: Subscriptions, Lincolnshire Today Magazine, Armstrong House, Armstrong Street, Grimsby. N.E. Lincolnshire DN31 2QE Make cheque payable to Business Link Magazine Group & Call now to subscribe on 01472 310301 8 or order online www.lincolnshiretoday.net/341 Total Price: £27.55 Subscribe today or Scan QR Code IWWWLNC IOLNSHIRETO DAY.NET w ww.blmgroup.co.uk T fashion WWWLINCWWW.LINC OLNSHIRETOOLNSHIRETO DAYNETDAY WWW.LINCWWW.LI OLNSHIRETOOLNSHIRETO DAYNET DAY.N www.blmgroup.co.uk Looking for a great gift idea? A gift Subscription is the perfect present that lasts all year round! 4 great reasons to subscribe... 3 Each issue is brimming with a diverse topic range... • Heritage • Fashion • Hair & Beauty • Leisure • Homes & Gardens • County Motoring • Dining Out • What’s On • Free Reader Giveaways and much much more… 3 First 3 issues only £1! 3 FREE delivery to your door 3 Receive your copy before it hits the shops First 3 issues for £1 49.qxp_Layout 1 13/11/2019 11:49 Page 1Next >