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Village Connect, the original community magazine, bringing local business to local villages

Bringing local business to local villages

 

Welcome to Village Connect, the original independent village community publication, bringing local business to local villages since April 2005.

 

Village Connect is published bi-monthly and hand delivered free of charge to more than 18,000 homes and businesses in 71 selected Northamptonshire villages, and has established itself as the premier notice board for businesses in the area.

 


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I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and
pleasing those who eat my food; it is a form of giving love to others.

I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste
they almost invariably buy - the problem usually is that they are not sure what to choose!

The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.

Recipes by Camille Ortega McLean

The Pickled Village
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

Come and get pickled with us in Bulwick.

The small shop with the huge welcome!  Enjoy our tasting table, where you may try out one, a few or all of our products - if you dare… Our Tea Terrace is open for tea and coffee as well as a delicious snack menu available all day!

Fruity suet-free mincemeat with a chilli kick!

Use this delicious mincemeat recipe for your mince pies with a hot surprise! (Makes about 4lb/2kg)

Ingredients:
250g soft dark brown sugar
250ml medium dry cider
750g cooking apples, peeled, halved
and quartered
1/2 tsp mixed spice
1/2 tsp ground cinnamon
500g dried mixed fruit
Half a jar of the Hot-Blooded
Breakfast (from The Pickled Village)
75g blanched almonds
Zest & juice of 1/2 lemon
6 tbsp brandy (but rum is good too)

Method:
Place the cider and the sugar in a large saucepan and heat
gently. Add the roughly chopped apples to the saucepan and
stir well. Add the remaining ingredients, apart from brandy
(or rum). Simmer for around 30 minutes until the mixture
is soft and pulpy. Meanwhile wash the jars well and sterilise.
I do this by washing the jars, shake as much water from them
as possible and put the jars on a baking tray, in an oven set to
180ºC/350ºF/Gas 4 for 10 minutes. Be careful when removing
them as they would be quite hot. Lids can be placed in a small
pan of boiling water. Shake as much water from the lids as
possible before fi lling. Remove the mincemeat mixture from
the heat and set aside to cool for 5-10minutes. Stir in the
brandy (or rum) and transfer to sterilised jars. Once the jars
are fi lled and the lids well screwed on, invert them to improve
the heat seal. Turn the jars the right way up once they are cool.
This mincemeat can be used immediately after cooking if you
wish, but improves with age and keeps well for a year or more.

Opening times:
Mon - Fri 9am - 5pm & Sat 9.30am - 4.30pm

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