Ackworth and District Community Area

Clubs and Societies

Admin — Thu, 18 Dec 2008 10:33:53 +0000

Whether you’re interested in dog training or cricket, riding or dwarf throwing, this is the place to find out what clubs and societies are active in and around the village. Scout groups, sports clubs, youth clubs, Charities, community action groups etc -are all welcome to have their own page to keep the public informed of activities and recruit new members.
Please contact us with your group details and we will set up a free section and register you to directly submit news and events.

Recipes

Admin — Thu, 18 Dec 2008 08:53:08 +0000

Share your favourite recipes, either those you’ve invented yourself, or tried and tested classics.

Please register / log in to post.

If you feel really adventurous you can upload images too…

Virtual Neighbourhood Watch

Admin — Thu, 18 Dec 2008 07:03:40 +0000

As there doesn’t appear to be a Neighbourhood Watch operating in this area, we provide this section so that the Community can post details of crimes and problems, from burglaries to vandalism, car theft and traffic problems.

Here you can publish details (with photos if available) of stolen items, appeal for witnesses, and warn your neighbours of potential problems in the area, such as door to door conmen.

We will also publish current news and reports by West Yorkshire Police.

All information published is the responsibility of the author, and all posts will be checked to ensure data protection, security and privacy of individuals. Posts which are deemed to be unsuitable, defamatory or designed to harrass or incite hatred will be ammended or removed.

This is a free Community service aimed at helping to prevent or inform of problems and criminal activity in the area, which hopefully may also contribute to recovery of stolen property by speedily publicising item descriptions and appealing for witnesses. It is not a substitute for contacting the Police, and obviously all crimes or concerns should be reported to them in the fiirst instance.

In order to post in this section you must register. If you need help please contact us.

News

Admin — Thu, 18 Dec 2008 05:40:20 +0000

We include a new feed from Pontefract & Castleford Express, but hope you will post your own local news items too!

Please register to post, or email the details to us and we’ll post it for you.

News posts are moderated and unsuitable material may be removed or ammended on the grounds of legality, privacy or decency.

Responsibility for content lies with the author.

St Giles Pantomime Society

Admin — Fri, 12 Sep 2008 13:35:55 +0000

The Society is the leading theatrical company in the area and has enjoyed the luxury of performing to sell-out audiences for the last 5 years. Originally formed in 1949 and staging it’s first Pantomime in 1950 the Society has presented a Pantomime in Pontefract Town Hall each year since. The next production, ‘Puss in Boots’ by Ron Hall, will be performed from Monday 12th to Saturday 17th January 2009 and will be the society’s 60th consecutive Pantomime. Please visit the society website at www.stgilespanto.co.uk for details of booking arrangements and to keep up-to-date with all the news.

Jamie Oliver Recipes

Admin — Sat, 06 Sep 2008 16:20:35 +0000

RSS Feed: Jamie Oliver Recipes.

Pontefract Express News Feed

Admin — Mon, 01 Sep 2008 15:31:52 +0000

West Yorkshire Police- Local Announcements

Admin — Mon, 01 Sep 2008 14:07:58 +0000

Direct News Feed from the West Yorkshire Police Community Site.

Apple Rings in Cider Batter

chris1 — Mon, 01 Sep 2008 12:32:13 +0000

These are absolutely great served with gammon or pork! You can substitute pineapple, onion or mushroom too. The cider makes the batter very light and crispy.

Preparation time: 10 minutes Cooking Time: 10 minutes

Ingredients:

Cider

Eating Apples – Granny Smiths work well

Plain flour

Method:

Depending on how many you want to make..core the apples and slice into 1/2″ thick slices. I usually leave the skin on.

Throw some plain flour into a bowl. You can add seasoning to taste if you wish.

Add enough cider to make a thick creamy coating batter. The cider will froth up in the flour. Beat with a fork till smooth. don’t over do it or you’ll lose the air bubbles!

Heat oil in a pan till hot (shallow or deep fry-your choice)

Dust the apple rings with flour and dip into the batter to cover . Drop into hot oil and cook each side till golden.

Either eat immediately or keep warm on a rack in oven till ready to eat.

As an alternative, the apples can be dusted with icing sugar instead of flour prior to dipping, then served as a dessert with a drizzle of clear honey.

Slow Roast Shoulder of Lamb

chris1 — Mon, 01 Sep 2008 12:05:14 +0000

This is a great recipe I tried last night-the result is succulent meat that falls off the bone. A shoulder weighing around 1kg should feed 2 to 4, depending on appetite, and costs around £4.50.

Prep time: 20 mins Cooking time: 3 hours

Ingredients:

1 (bone in) lamb shoulder

I onion

1 eating apple

Handful of fresh mint

Cooking oil

1 oz butter or olive oil margarine

1/2 bottle white wine OR a can of lager or cider

Fresh ground black pepper

1 teaspoon paprika

2 teaspoons cranberry jelly

Method:

Turn oven on to 200 degrees.

Chop onion roughly and put to fry gently in oil. Add some of the mint, paprika, a few twists of fresh ground black pepper and any other herbs or spices you fancy. Core and chop the apple into chunks and add to pan. Turn heat up to caramelise the onions, stirring to prevent burning. Add the butter and bring temp back up, then put in the joint. Use a wooden spatula to smear the oil and butter mixture all over the meat, turning it till it browns on all sides (about 5 minutes).

Pour the oil and veg from the pan into an oven proof tin or dish and sit the joint on the mixture.

Make sure you baste the meat with the mixture again, and then rub on a couple of teaspoons of cranberry jelly. Throw on the rest of the mint and then pour over the wine. (Lager is much cheaper and does a good job!) The fluid should come at least 1/4 way up the meat.

Cover tightly with foil and put on lower shelf of oven. AFTER 5 MINUTES TURN OVEN DOWN to 160 DEGREES. (150 for fan ovens)

Cook for 2 1/2 to 3 hours. Check every 30 minutes, baste and add more fluid if needed, to keep bottom of dish covered. This will ensure the meat is moist and juicy inside with a crispy top.

Serve with gravy made from the pan juices, crushed new potatoes and fresh green beans and carrots.