“Lunchtime Favourites” Saturday’s from 11am -1pm For Lunchtime Favourites on Saturday, Maria was in Fleetwood ahead of the traditional “tram Sunday”’. Tram enthusiast John Woodman was her guest. John has written five books charting the history of trams, including his latest two which were launched on Tram Sunday. Born in Blackpool, John used to watch the trams go by as a young boy, and there his hobby began. Leaving school and Joining the Army, he then moved to New York with a new job, where he met his American wife and started a family. Still keeping his hobby going in LA, John was responsible for bringing trams to Detroit, and San Fransisco, where one of the old original Blackpool vintage trams still resides. John returned to his home town about ten years ago, where he is chair of “Fleetwood Heritage Leisure trust”
(pic…. John and his wife Gail, outside the Fleetwood museum)
The trust is working to develop a tram museum in Fleetwood. Watch this space. For more information about John’s books, and his two new ones- “A tribute to Marton trams” and “HV Burlingham coach builders” - go to www.rigbyroad.co.uk
Lunchtime Favourite Recipe
Method:
“DAD's MINCE” - a savoury stew concoction John learnt from Army days - not for the fainthearted
*Fill a Large shallow saucepan with the red wine and water. *Heat on hob to boiling while adding all the flavourings * Then add previously cut up onion, celery, parsnip and carrot, and tomatoes. * Add the bay leaves. *Stir thoroughly to mix while coming to boil. * THEN add mince beef - in small portions spread over the pan and stir to brown quickly.
Ingredients: For seasoning/sauce: Cup and a half of Red wine Half a cup of water. Flavourings: 2 (oxo)meat cubes, teaspoon Paprika, oregano, parsley, tomato sauce, Brown sauce, worcestershire sauce (2 large dashes) , soy sauce 1 onion (cut up to small/ medium chunks) 1 celery stick (thickly sliced) 1-2 Carrots (sliced) 1 Parsnip (sliced) 1 – 2 tomatoes (sliced into quarter chunks) 3 – 4 bay leaves Approx Half a pound of Lean, good quality Mince beef.
*Bring all to boil with lid on then reduce to low simmer for 20 to 30 minutes with lid on. Remove lid for final 5-10 minutes. Stir occasionally throughout. Serve on own with crusty bread, or with generous portion of mashed potatoes (to soak in the gravy) and cabbage or vegetable of choice. Consume with rest of the red wine!
A real winter warmer….even on a hot day!...enjoy