This is our first longhorn calf for 2012.  Every year the pedigree Longhorn calves’ names start with a new initial letter; this year it’s M, and this is Mabel.

Mabel and her friends will soon be seen in the orchards when the new mothers are turned out for the Spring grass.

Our next available fresh Longhorn beef will be arriving on Friday 10th February.  Orders are already coming in, so, if you have been promising yourself some of the finest beef there is, don’t delay.  Orders can be placed via the shop (01823 461 233) or online.

Photograph courtesy of Eblex.

The Winter Orchard Newsletter is out.  If you are interested in attending a Wassail, then have a look (see Useful Links).

These are the young ladies of the Wellington Majorettes, who spent a morning under the expert guidance of Stefan Jennings creating their own Christmas wreaths.

Undaunted by chilly fingers, the girls made some beautiful decorations and are seen here proudly showing them off.

For those of you wanting to receive or send cider for Christmas, please note our last despatch date will be Monday, 19th December.

Chicken in Sheppy’s
Oak Matured Vintage Cider with Cox’s Apples

(serves 4)

1 medium chicken jointed, skin left on, (alternatively use a pack of 8 pre-prepared chicken pieces)

2 tablespoons plain flour seasoned with salt & pepper

2 dessert apples (we use Cox’s Orange Pippins), cored & thickly sliced

1 x half litre bottle Sheppy’s Oak Matured Vintage cider

1 x half pint good quality chicken stock

2 tablespoons soft brown sugar

1 oz butter

1 tablespoon of olive oil

salt & freshly ground black pepper

1. Dust the chicken pieces in the flour.

 2. Add the butter and olive oil to a heavy based casserole dish and place over a medium heat.   Once the butter starts to foam, add
     half of the chicken pieces and cook, turning occasionally, until golden brown.   Repeat with the remaining
     chicken pieces, remove from the casserole and keep warm. 

3. Add the brown sugar to the chicken juices and butter in the casserole, stir to dissolve.  
4. Add the apple slices and cook until they start to caramelise and turn golden brown.   
5. Carefully add the cider and the chicken stock to the apples in the casserole and stir gently to incorporate.   
6. Return the chicken to the casserole and cook in a medium oven (185c) for 40 minutes. 
7. Remove from the oven, check the seasoning by tasting the sauce and adjust with a pinch of salt and a twist
        of freshly ground black pepper.
8. Serve with boiled rice or roast potatoes and steamed green beans.

Our thanks for this recipe go to our inimitable colleague (and chef) Roger the Tour Guide.   
    

Dates:      Saturday 10th and Sunday 11th December.

Times:      10.00 am – 4.00 pm

Price:        Heavily discounted £12.00 (allows one adult and one child)

Booking:  Telephone 01823 461 233 (Sheppy’s)

You will be able to make a Christmas wreath (bring your own decorations) or even attempt a Christmas reindeer.  Knee pads and own secateurs helpful, warm clothes essential.

We’d be delighted to see you at this year’s Rural Living Show on Saturday 26th and Sunday 27th November.  This annual craft and local food event takes place at Kings Hall School, Kingston Road, Taunton TA2 8AA.

We’ll be selling our ciders, hot mulled cider, apple juice and all sorts of lovely hampers and goodies for Christmas.  We look forward to seeing you!

This is John Langley who has raised £700 for the British Institute for Brain Injured Children.  We were delighted to support John’s work in commissioning a limited edition model railway wagon, to raise funds for this local charity, by allowing the use of  Sheppy’s Cider logo.  These high quality models sell to railway enthusiasts all over the country and raise money for some very deserving causes.

Beware unauthorised imitations.

www.burnhamanddmrc.org  (Burham and District Model Railway Club)

Here’s a bit more about it:  ABV 4.5%, taste medium-sweet sparkling, cap green, of course, like the Marines’ green beret, insignia dagger hilt in three colours; one for each  Regiment, Braille message “Cotleigh Brewery Go Commando Hoofing” on back label in recognition of Marines suffering blindness from blast injuries.

Available from Sheppy’s farm shop (website soon) and Cotleigh Brewery.  Enjoy the pleasure of supporting two small local businesses, an excellent charity and the taste – hoofing!

Here at Sheppy’s we are in no doubt that the high praise given by John Torode for quality British beef (8pm BBC2) last
night was well justified.

After nearing extinction a few decades ago, the increasing popularity of the old English Longhorn has enabled its removal from rare breed list.  The quality of the beef has long been recognised.  Our visitors are welcome to see for themselves how well our cattle are kept, and how well they taste.

Pictured are Ballerina and her little Guinevere.

The Orchard Newsletter is sent to us from the Countryside Team of Somerset County Council.  It is extremely informative and well worth the read.  See our Useful Links page.

This year’s new season Taylor’s Gold is now ready for our customers.  This sweet early apple creates a light cider requiring little maturing time while still providing a good taste much missed by its fans.

Half term and the junior Sheppys have finally knuckled down to help get in the apples from where the apple harvester can’t reach.  Not a bad job in the end – every little helps!

During half term we will be offering cheese, chutney and (as ever) cider and apple juice tastings to our visitors.  Come and see cider pressing in action and take a stroll in orchards.  Bring the children and do a treasure hunt.  Vouchers available in Wellington Weekly News and Somerset County Gazette for free museum admission and 2 for 1 cup of tea (22nd – 29th October).

Our next lot of fresh Longhorn beef will be available from our shop and by the box (boxes collected or ordered from the website) from 22nd October.  Heston Blumenthal’s verdict that Longhorn is the best steak in the world is supported by our avid followers already, and it’s not just the steaks - why not join them!

Picture courtesy of Eblex.

Tis the season for school visits.  We receive several local primary schools for guided and unguided educational visits during pressing.  It’s an excellent new experience for the children, and an opportunity to learn new vocabulary and to see a simple process on an industrial scale (and to help bring in the harvest!).  This little lot was an enthusiastic group from Rockwell Green School (last year).  If you are interested in finding out more, just call us to see what we can do.

Thought you might like to see the cidermaking team (except one who was a bit too shy!).  They may not be pretty, but this hard-working trio is responsible for getting in this year’s harvest and turning it into the ciders you all know and love.  Left to right Jon (Cellarman/Cidermaker), Martin (Orchardman) and David (Cidermaker/boss).

Somerset Bramley Apple Cake 

1lb/450g Bramley apples

Salt

12oz/340g self-raising flour

2 teaspoons baking powder

12oz/340g caster sugar

4 eggs

1 teaspoon almond essence

8oz/220g melted butter

Flaked almonds

Line a 12 x 9 inch baking tray with greased baking paper and heat the oven to 180°C/350°F/gas mark 4.

Peel and slice Bramleys thinly into salted water to keep their colour. 

Place flour, baking powder and sugar in a large bowl.  Beat the eggs with the almond essence and mix into the flour together with the melted butter.  Spread half the mixture into the baking tin followed by an even layer of all the apple slices.  Spread the rest of the mixture over the top and sprinkle generously with almonds.

Bake for 1 ¼ hours or until the cake is golden and firm.  Cool, then remove paper and sprinkle with caster sugar. 

Serve warm with custard as a dessert, or cold.  Lovely.

We were very pleased to sponsor a page of the RM WAG’s calendar for 2012.

Calendars are available to buy from their website www.rmwagscalendar.co.uk

for just £8.99 (+p&p). 

All proceeds go directly to the Royal Marines Charitable Trust Fund.