Cookery at Burleydam WI

Burleydam and District WI enjoyed a cookery demonstration, including:

Ginger Marmalade Dreams
4 oz medium fat cream cheese
2 tablespoons orange juice
½ teaspoon ground ginger
2 tablespoons coarse cut marmalade
1 tablespoon brandy
¼ pint double cream
Sliced stem ginger to decorate

Place cream in bowl, blend in ginger, marmalade, orange juice and brandy.
Whip cream till it just holds its shape and gently fold into mixture.
Spoon into glasses and chill.
Decorate with the sliced stem ginger and serve with brandy snaps.

This was one of the dishes prepared by WI member and produce judge, Jean Cornes, as part of her "Cooking for Small Numbers" cookery demonstration at Burleydam's May meeting.

Members also sampled Chicken with Honeyed Apple Slices; Provençal Crusted Cod; Philadelphia Chicken with Parma Ham; Poached Pear in Caramel Sauce and Banana Meringues.

If, after that, you fancy home made jam the winners of the small pot of jam competition were 1st Sheila Beeston, 2nd Eva Sadler and 3rd Elaine Walton.

May is also the month for debating the Resolution going to the National Federation of WIs AGM in June. This year it is Burleydam's turn to send a delegate and President, Sarah Lunt, will be going to Cardiff.

We returned to the subject of food as members voted to support the mandatory labelling of meat, poultry and fish products with country of origin. Proposers of the resolution believe it will improve consumer choice by making it clear where the food comes from.

At present, under EU regulations, a pork pie, for example, can be labelled as British even if the pork used has been born, reared and slaughtered in another country. Country of origin at present means the country where a product undertook its last significant change.

The results of the national debate will be known on 2nd June 2010.

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