More lovely thanks from St Oswin's

Here's what we have all been waiting for - the Johnson family recipes

BLACK DAL MAKHANI from Meera Sodha:

 Taken from a 2014 Independent on Sunday supplement – 20 best slow cook recipes

Serves 8.

Urad or Urid Dal ( black Lentils) 400g : Unsalted  Butter 60g plus 30g to finish; 2 large onions finely sliced.  10 cloves of garlic crushed;  6 tablespoons of tomato puree ;  2 teaspoons of salt ; 1 teaspoon of chilli powder ( or to your taste):  Whole  milk 400 ml. :  Grated Ginger quite a lot ( didn’t write the instructions down properly)

TRS ( Asia’s finest foods )from Southall sell urid dal at ASDA and probably Indian food shops in 500 g bags, They are not easy to find in Asda. The instructions on the back are in English but none of the product names are. So if you find Urid Dal chiika, that means that half of the lentils still have their skins on and half don’t.  I think that black dal with the skins on are better but the batch for July 4^th was urid dal chilka because that’s all I could get.

“ It takes 142 minutes and 47 stirs to make. Give it time and it will reward you handsomely. Full of earthy, smoky flavours, rich, deep tomato and warm buttery notes. Can be made a day in advance- ( or longer in the freezer)

Rinse in a sieve, in a couple of changes of cold water, until the water runs clear, then drain and put into a deep pan. The volume will double. Cover with just boiled water and leave for 24 hours. Drain and cover with more water. Boil for 45 minutes, removing any scum. Meanwhile in a separate pan, put 60 g of butter on medium heat. When it begins to foam, add onions and cook for 15 minutes, then add the ginger and garlic. Fry for another 5 minutes. Don’t skim on time, without burning it.

Add the tomato puree, salt and chilli powder – stir well, remove from heat and set aside.

Once boiled, dal should be soft enough to crush. When done, keep enough water to cover and drain the rest off. Add the onion and tomato mixture and the milk. Bring to the boil and heat down to simmer. Stir now and then for 1 and a half hours. If the sauce starts to run low, top up with water/ milk mixture ( semi skimmed!)

The sauce starts to turn darker, richer, creamier. If not, after 90 mins, cook it some more. Taste adjust the salt and chilli if necessary and add the remaining butter. Serve with rice or naans. The first time, we added crispy bacon and curly kale.”

 

 

 

 

TUNISIAN ORANGE CAKE – from Darina Allen’s “Ballymaloe Cookery Course” book, page 449

“Sophie Gregson introduced us to this cake on her course here at the school. It is a real goodie and keeps not just for days but for weeks.

CAKE :  50g ( 2oz) slightly stale white breadcrumbs;  200g ( 7oz) caster sugar;  100g ( 3.5 oz) ground almonds;  1.5 level teaspoons baking powder; 200ml ( 7fl oz sunflower oil ) 4 organic eggs;  zest of 1 large unwaxed orange, finely grated;  zest of half an unwaxed lemon, finely grated.

CITRUS SYRUP:  juice of 1 unwaxed orange, juice of half an unwaxed lemon; 75g ( 3 oz) sugar,             2 cloves; 1 cinnamon stick,

Cream, Greek  yoghurt or crème fraiche

Round tin, 20cm ( 8”) diameter, 5cm ( 2 “) deep.

Line the base of the tin with a round of greaseproof paper. Grease and flour the tin.

Mix the breadcrumbs with the sugar, almonds and baking powder. Whisk the oil with the eggs, pour into the dry ingredients and mix well.

Add the orange and lemon zest. Pour the mixture into the prepared tin. Put into a cold oven and turn on with the heat set to 180 C / 350 F/ gas 4.

Bake for 45 – 60 minutes or until the cake is golden brown. A skewer, inserted into the centre should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

Meanwhile, make the citrus syrup. Put all the ingredients into a stainless steel saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 3 minutes.  While the cake is still warm, pierce it with a skewer. Spoon the hot syrup over the cake. Leave it to cool. Spoon excess syrup back over the cake every now and then until it is all soaked up.

One can remove the cloves and cinnamon stick but we like to leave them on top of the cake. Serve with crème fraiche or thick Greek yoghurt. “

 

 

 

 

Music for tonight and for London

Music for tonight and for London below - plus please bring along the Dubra!   Thanks   Chamber Choir in London:
Bennet, John	All creatures now
Biebl	Ave Maria
Bortniansky, D	Cherubic hymn No. 4
Byrd, William	Ave verum corpus
Elgar, Edward	As torrents in summer
Elgar, Edward	The Shower
Finzi, Gerald	My spirit sang all day
Harris	Faire is the Heaven
Holst, Gustav	Nunc Dimitis
Lukaszewski, Pawel	Ave Maria
Mendlessohn	Denn Er hat seinen Engeln befohlen
Monteverdi, Claudio	Cantate Domino
Parsons, Robert	Ave Maria
Part, Avro	Bogoroditse Dyevo
Passeareau, Pierre	Il est bel et bon
Pearsall, Robert L.	Lay a garland
Purcell,Henry	Hear my prayer, O Lord
Rachmaninov, Sergei	Bogoroditse devo
Rheinberger, Josef	Abendlied, Op 69, No. 3
Stanford, Charles V.	Beati quorum via
Stanford, Charles V.	Coelos ascendit Hodie
Stanford, Charles, V	Justorum animae
Tallis, Thomas	O nata lux
Tallis,Thomas	If Ye Love Me
Tchaikovsky	Dostoino est
Ticheli	There will be rest

Feedback from St Oswin's Church

Dear Howard

Yesterday was a big success thanks to the the choir for their exceptional performance resulting in a most enjoyable evening. Together with your efforts and that of our committee and the ticket sales achieved, the event was also a financial success.

Please pass on our thanks.

There were 89 tickets sold with around 78 actually attending.

Net profit at present £741.00.

Michael

 

Michael Gibbney

Treasurer

Wylam St Oswin PCC

Music for Saturady again

Men, please also bring "the surprise" aka the Tenebrae
Thanks

Music for Saturday's Concert - 4th July

Faire is the Heaven (William H Harris) 
Ubi Caritas (Ola Gjeilo)
Bogoroditse Dyevo (Arvo Pärt)
Flame (Ben Parry)
Justorum Animae (Charles Villiers Stanford)
O Nata Lux (Thomas Tallis)

Dixit Dominus (Tomás Luis de Victoria)
A New Song (James MacMillan)
Jubilate Deo (Giovanni Gabrieli)
Ave Maria (Pawel Lukaszewski)
Lobet den Herrn BWV 230 (Johann Sebastian Bach)
There Will be Rest (Frank Ticheli)