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Magazine ISSUE53 ISSUE

32 pages

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MANAGING DIRECTOR GREG CAMPBELL

IN THIS EDITION

IN THIS ISSUE OFFICE MANAGER DANIEL HARPER

SALES MANAGER ANDREW JAMES HEAD OF DISTRIBUTION ANDREW JAMES ADVERTISING SALES ANDREA BOOTH

GREAT THINGS TO DO THIS SOME SWEET TREATS AND SUPER FAST SAUSAGE ROLLS FESTIVE SEASON DJ DANTHEMAN REVIEWS THE MUSIC OF THE MUSIC REVIEWMONTH ANNE S TRAVEL GUIDE TO ITALY

PANTO TIME

OUR WHATS ON EVENT

FESTIVE MENU IDEAS AND MUCH MUCH MORE

RODDY CAMPBELL

ALL RIGHTS RESERVED. REPRODUCTION IN WHOLE OR PART WITHOUT WRITTEN PERMISSION IS STRICTLY PROHIBITED. ALL INFORMATION CORRECT AT TIME OF GOING TO PRESS .THE SOUTHSIDE EXTRA IS NOT RESPONSIBLE FOR UNSOLICITED MATERIAL. THE VIEWS AND OPINIONS BY CONTRIBUTORS IN THIS MAGAZINE MAY NOT REPRESENT THE VIEWS OF THE PUBLISHERS. THE SOUTHSIDE EXTRA TAKES NO RESPONSIBILITY FOR CLAIMS MADE BY ADVERTISEMENTS IN THE PUBLICATION

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THE BIG CHRISTMAS LIGHT SWITCH ON HAS TAKEN PLACE IN RUTHERGLEN AND CAMBUSLANG WITH THE TEAM FROM SOUTH LANARKSHIRE COUNCIL WITH ZAP ENTERTAINMENT AND 123 PARTY PEOPLE GREG CAMPBELL AND DANIEL KICKED IT ALL OF ON BOTH DAYS FROM MIDDAY TILL 2PM THEN HANDING OVER IN RUTHERGLEN TO REAL RADIOS PAUL HARPER WITH FESTIVE FUN AND GAMES THERE WAS ALSO A CHRISTMAS MARKET AND THE FULL MAIN STREET WAS FULL OF CARNIVAL RIDES AND MUCH MUCH MORE

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MINCE PIES INGREDIENTS • • • • • •

350g / 12oz plain / all purpose flour Pinch of salt 225g butter / 8 oz cubed or an equal mix of butter and lard 1 beaten egg + 1 cold water as needed 1 jar of mincemeat, shop bought 2 tbsp icing sugar

Preparation: Heat the oven to 205°C/400°F/Gas 6 Make the Pastry • •

Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. • Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don't make it too wet that it is sticky. • Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the egg slowly, through the funnel, then add water a tsp at a time until the dough comes together in a ball. Wrap in plastic wrap and chill as above. Assemble the Pies • Choose a muffin or bun tin for the size of the pie you want. Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of cup you choose. • Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/ 3mm thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top. • Fill the pastry lined tins 2/3 full with mincemeat. • Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes. • Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this if using star-shaped lids). • Bake in the preheated oven for 20 mins (15 mins if making canape size) or until golden brown. Remove from the oven and sprinkle with the icing sugar. 8


RUBY FRUIT TRIFLE

INGREDIENTS • • • • • • • • • • •

750g frozen summer fruits (raspberries, blackberries, red and blackcurrants) 250g caster sugar 9 sheets leaf gelatine 75g custard powder 1.2l milk 1½-2 Madeira cakes, cubed 4 tbsp sherry or cassis 300-450ml double cream 1 tsp vanilla extract 2 tbsp icing sugar 2 crushed amaretti biscuits, to serve

1. Put the fruit in a pan with 200g sugar and 1 litre water and bring to a gentle simmer. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins. 2. Meanwhile, soak the gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting. 3. Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a really thick custard. Cover the surface with baking paper while it cools a little. 4. Pile the cake into a trifle bowl, spoon over the reserved juice and berries, then the Sherry. Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly. 5. When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete. 6. Whip the cream with the vanilla and icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with the crushed biscuits and chill until ready to serve.

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ANNE’S TRAVELS ITALY Hi Anne here to talk about the Amalfi Coast in Southern Italy.We stayed in a little town called Maori. When we arrived we were shown to a large apartment & were allowed to use a hotel for all amenities. On our first day my mother insisted on buying our first Italian ice cream which cost her £10 for 5 cones rather expensive 30 years ago. After tasting the ice cream we one by one looked at each other's reaction as it was vile. My husband suggested we give it to the seagulls who in turn refused to eat it. One of the first places we visited was Sorrento , A beautiful place with plenty of restaurants & bars, lovely fashionable shops etc. A few days later we sailed the short distance to the Isle of Capri  & again we weren't disappointed it was So picturesque. Gracie Fields lived in a lovely villa nestled on the rocks below. Amalfi town was just ten minutes from where we were staying & it  had a very impressive church which you had to climb hundreds of steps to enter. If the road to Sorrento had been straight it would have taken around half an hour to get there but unfortunately it was a winding cliff top road which took much longer.

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ANNE’S TRAVELS As my boys were much younger we took them on an educational trip to Pompeii which was very interesting.My husband picked up a piece of debris from the ground & took it home. All of our photos developed fine but every one taken in Pompeii failed so we had obviously upset someone. Afterwards someone told us this had happened to them also & happened all the time. As we all love Italian food we expected the food to be the same quality everywhere but seemingly the different regions in Italy specialize in different dishes. The one thing I would like to stress is that Italy is not a cheap country & we were advised not to do the trips with the holiday company so we found our own way & saved a lot of money. Just another quick tip when we arrived I went to a local shop & bought some items which were very expensive but next time I bought roughly the same things & it was half the price so take note. Well I'll have to go for dinner now as I'm in Turkey having another break. I'll catch up wi" y# soon Anne 29


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Southside extra dec 13 jan 14  

THE LOCAL MAGAZINE FOR THE PEOPLE OF THE SOUTHSIDE OF GLASGOW AND RUTHERGLEN AND CAMBUSLANG