Ingredients (for a starter for 4 or 8 canapés)
4 sheets filo pastry
300g goat’s cheese
30g pecan nuts coarsely chopped (or walnuts or other nuts)
80g melted butter
Liquid honey to taste
Preheat the oven to 200°C, 180°C Fan, Gas 6.
Remove the goat’s cheese from its wrapper and cut into eight equal pieces. Goat’s cheese is usually available in the form of 150g logs. Each 150g log can be sliced into 4 equal coin shapes.
Lay one sheet of filo pastry onto a dry work surface. Brush with melted butter. Lay another sheet on top of the first sheet and brush with butter.
Divide the buttered filo sheets into 4 equal rectangles. In the centre of each rectangle place a coin of goats cheese. Top the goat’s cheese with the chopped nuts. Fold the corners of the filo pastry in and over the cheese and nuts to form a parcel. Brush the parcels with a little more melted butter and place onto a greased baking sheet.
Repeat the process with another two sheets of filo pastry filling with the remaining goat’s cheese and nuts. This will give you 8 little parcels.
Bake for 10 minutes or until crisp and golden.
For a starter place two of the little parcels onto a plate with a little salad. The salad needs a sharp dressing. Drizzle liquid honey over the parcels and serve immediately.
If serving as a canapé serve the honey in a bowl for people to dip the crisp warm parcels
N.B. When using filo pastry keep it covered with cling film or a damp tea towel as it will dry out and become un-useable very quickly
2-2.5kg boned shoulder of pork
1 tsp ground black pepper
2 tbsp vegetable oil
1 large onion chopped
3 crushed garlic cloves
1 tbsp grated fresh ginger
2 tsbp tomato puree
500ml beef stock
250ml bottled BBQ sauce
Soft buns, baps or soft flour tortillas to serve
Pre-heat oven to 240°C/220°fan. Remove the skin and most of the fat from the pork then sprinkle with salt and pepper- rub into the meat. It should be at approximately room temperature.
Heat oil in a casserole pan large enough to take the meat and sauté the onions until soft and just beginning to brown. Add the garlic and ginger and sauté for about a minute until fragrant. Add tomato paste and honey and cook for another 2 minutes. Add the stock, bring to the boil and then simmer for 2 minutes. Place pork in the sauce and baste well, cover with heavy duty foil and seal well. Place in the oven close the door and immediately lower the heat to 150°C/130°C. Braise for about 4 hours undisturbed. Check and if the meat “pulls “into shreds it is ready, if not return to the oven for a further30-40 minutes.
Remove from the oven and carefully open the foil: remove the pork to a platter and cover with the foil from the casserole pan. Let the cooking liquid settle for about 20 minutes then skim off the fat that rises to the surface. Bring to a simmer over a medium heat and reduce the liquor by 2/3rds.
Whilst the liquor is reducing, pull the pork with 2 forks into long succulent threads, discard excess fat.
Add the bottled BBQ sauce to the hot reduction and taste for seasoning-add more salt and pepper if needed and some hot chilli sauce for extra “kick”. Mix the shredded meat with most of the sauce to give a well flavoured mixture. Serve any extra sauce on the side. Serves 10-12 depending on appetite.
2 kg pork spareribs
60g soy sauce
50g white wine vinegar
2 cloves garlic crushed
2 tsbp dark brown sugar
1 tsp bicarbonate of soda
1 tsp garlic salt
Preheat oven to 190°C, 170°fan.
Slice the ribs into individual pieces. In a large bowl mix together the honey, soy sauce, vinegar, garlic and brown sugar. Stir until the honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam.
Transfer the ribs to the bowl and coat very well with the mixture.
Cover a baking sheet with foil and arrange the ribs meat side up on the sheet. Pour any remaining sauce over the all of them and sprinkle with garlic salt.
Bake for 1 hour turning every 20 mins.
Sprinkle with sesame seeds
150g oat crunch biscuits or digestives finely crushed
50g melted unsalted butter
500g ricotta cheese
100ml double cream
25g plain flour
1 tsp vanilla extract
60g golden caster sugar
½ tsp gd cinnamon
6tbsp clear honey
150g dried apricots- soaked in 10floz water overnight
strip of lemon rind
juice of ½ lemon
23cm spring form tin- base and side lined with baking parchment
Preheat oven to 150°C gas 2 or 140°fan
Mix the biscuits with the melted butter and press into the base of the tin. Chill until the filling is ready
In a large bowl use a balloon whisk to mix together the ricotta, cream, eggs flour, vanilla extract, sugar, cinnamon and 3 tbsp honey. Pour into the tin and bake in the centre of the oven for 50-55minutes until just firm in the centre. Leave to cool in the tin on a wire rack. Chill for 2-3 hours or overnight
Simmer the apricots in the soaking water with the lemon juice, lemon rind and 3 tbsp honey until very soft. Remove the lemon rind and then puree the mixture in a blender adding some boiling water if too thick. Chill
Remove the tin and lining paper from the cake and place on a serving plate
Serve the apricot sauce with the cheesecake
2 x 160g salmon fillet
2 tbsp honey
2 tbsp soy sauce
1½ tsbp fresh lime juice
2 tsp Dijon mustard
1 tbsp water
2 tsp vegetable oil
Rice- 150g Thai jasmine rice
15g stem ginger in syrup drained and chopped
15ml sesame seeds-toasted
5ml sesame oil
Make the marinade- in a small bowl mix together the honey, soy sauce, lime juice, mustard and water.
Place the fish in a shallow dish and pour over the marinade. Leave for 5 minutes basting once or twice.
Cook the rice according to the instructions. Drain and return to the pan. Stir through the ginger, sesame seeds and oil. Keep warm.
In a non-stick frying pan heat the vegetable oil over a moderate heat until hot (not smoking) cook drained salmon 2-3 minutes on each side or until golden and just cooked through. Transfer salmon to 2 plates and pour the marinade into the frying pan and simmer to reduce for 2-3 minutes then pour over the salmon.
Serve with the gingered rice and pak choi or Asian slaw
Ingredients (for 8 – 10 small scoops)
4 egg yolks
125ml liquid honey
250ml whipping cream
250ml whole milk
15ml vanilla paste
In a bowl whisk the egg yolks and honey until thickened and pale yellow. Set aside
In a medium saucepan over a medium-low heat, bring the cream and milk to a simmer. Gradually whisk into the egg mixture.
Return the entire mixture to the saucepan. Cook over a low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Be careful not to let the mixture boil.
Strain into a clean large bowl. Stir in the vanilla and glycerine. Cover and refrigerate overnight or until completely cold.
Stir the mixture. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
When the mixture is almost ready you can fold in any number of additional ingredients such as chocolate chips, crushed honeycomb, fudge pieces, lavender flowers (ensure that they are dried for food use only) or strawberry jam folded in as a ripple.
If you do not have an ice cream maker put the cold mixture into a plastic box and freeze for a couple of hours. When the mixture is just set, whisk it again to break up the ice crystals and refreeze overnight. This will produce an ice cream that is just as delicious but it will have a coarser, less smooth texture as the ice cream machine produces smaller crystals.
This is what we are called by the ‘oldbeeks’, I find it quite endearing. My journey started many years ago, so long ago I can’t remember, about wanting to become a beekeeper. For many reasons I just never got round to it until late 2015 when I decided to just get on with it and stop procrastinating. I enrolled on the beginner’s course run by the FDBKA. Sandra Hearn was the tutor and Mike Holloway as the resident authority.
Armed with the course literature, notes from attending the very informative course and a couple of books recommended by Mike I took the plunge. My first stop was locating the apiary. Fortunately I have an underused hardstand in my back garden, which I fenced off so the bees move above head height. I spoke with my neighbours and sought their permission with the prospect of some local honey they were very supportive.
Hive No.1 was a swarm collected from the garden of one of the members of the FDBKA having been on the swarm watch list for about three weeks. With his help it was a simple process following what I learned from the course. I used the standard hiving process involving a ramp and an old bed sheet and watched them slowly move up into the hive, this was a fascinating and exciting time, seeing these creatures move as individuals but also as a whole. We thought this was a primary swarm (the mated queen from the original hive) but it turned out to be a virgin queen. There was a queen excluder placed under the brood box for two weeks to prevent them from re-swarming. This was a mistake, as she needed to leave the hive to go on mating flights, which needed to happen in the first three weeks of her life. Fortunately, this was removed in time and is now a prolific layer.
Hive No.2 is a Nuc purchased from a bee farmer on Hayling Island. This was a process of just transferring the frames from the nuc to their permanent brood box. They have not grown much but seem to be building up nicely in numbers and stores to see them through the winter and to kick on in the spring.
Hive No. 3 was a small cast swarm (virgin queen) I picked up after going onto the swarm list once again. I was doubtful they would expand much and have been feeding them syrup to keep them going. They are now expanding rapidly (having learned not to have a queen excluder in place) so much so I may need to transfer them to a full brood box for the winter. Again I am hopeful they will be perfectly placed to push on in the spring.
All my harvest this year was from Hive No.1. I wasn’t expecting anything the first year but they have been working really hard and are now building up stores for the winter. The honey tasted like heaven, my own first honey crop! Jarred and packaged in the above photos. I am now very popular with my friends for some reason or other.
I have not regretted starting beekeeping and it has been expensive for the first year buying all the kit and hives but I love it. Indeed my boys like beekeeping having tasted the honey so much so they now have their own bee suits, which they do need to grow into! They have not been stung yet so lets see their enthusiasm after their first taste of bee venom!
My two boys trying to bring down the average age of the association.
The Foster Rooms in Stubbington were at standing room only as 54 people crammed in to attend the inaugural lecture of 2016 presented by FDBKA.
Peter Higgs gave a very informative lecture on the removal of problem honeybee colones from buildings covering techniques, legislation and examples.
Although somewhat controversial the membership gained an insight into how a business goes about the removal of bees in difficult places.
Once again the Foster Room were the venue for a packed technical brief by Dr Tak Chin on allergies relating to Honeybee venom including allergies and intolerances.
A fascinating subject there were a number of questions to keep Dr Chin busy after the event and all members left with a new knowledge about what their colonies can do to the human body.
The weather in early September has finally allowed this years trainees to undertake the final practical session of this year’s introduction to bees & beekeeping course. On a very warm sunny afternoon they were able to remove the supers of capped honey, check the hives for winter stores and apply Varroa treatments. The final treat was then getting their hands sticky extracting and bottling the honey!
Ray Powell 13.11.1928 – 19.01.2016
Jean and Ray started beekeeping in 1980 so I rang around the Association members who have known Ray the longest and received a rich response. There is no way that I can cover here the great love that he had for beekeeping, his depth of knowledge, and how he helped individuals and groups locally and county-wide. What comes across from local beekeepers is the way in which he would always offer what help he could, often coming out and sorting the problem with warm encouragement, insights and a ready chuckle. Many in the Association have said that he was their inspiration to start beekeeping. He helped Jo and me on several occasions. However stupid our mistakes, he never treated us as stupid.
We say goodbye to a great beekeeper, but we are all the richer for knowing him, and his knowledge and love of beekeeping will continue with all who knew him.