Meeting Report - February 2013
The February meeting of Woolavington WI was very well attended with numbers boosted by two visitors and some past members. No introduction was needed for the guest speaker, Corena Mundell a past President, who gave a most enjoyable demonstration of “Cooking with Wine”. She began by giving us an outline of her history in cooking which included her gaining a Cordon Bleu diploma, recognized worldwide. She spent seven years catering for weddings and other functions at a hotel, followed by working at Sutton Place, the former home of Paul Getty.
Corena then showed us how to make the most delicious raspberry and pink champagne syllabub, explaining that syllabub was an early 17thcentury dish. This was followed by Breast of Chicken Valdostana, which proved to be amazingly simple to make but delicious to eat with various flavours including Parmesan cheese, prosciutto ham, cream and white wine. Finally, the starter was a cheese and wine fondue. Corena explained that fondue is a traditional Swiss dish, but is now made in other countries with meat or chocolate.
At the end of her demonstration, there were samples for us all to taste and they were truly delicious. Eva proposed a vote of thanks.
After a short break for coffee, the committee retired to the kitchen whilst the membersplanned the March meeting which is traditionally a members’night. This was followed by a swift business meeting during which Kerry announced that several members had offered to take on different roles to help the committee. Eveline reminded members of various trips coming up which include a visit to Wiseman’s Dairy, a day at the Enigma pottery at Frome in April, as well as an afternoon tea at her house in aid of funds for Denman College. Jackie reminded everyone of a couple of WI National campaigns, one very topical - the WI Great Food Debate focusing on correct food labeling.
Kerry announced the winners of the “Favourite Recipe” competition with the first prize going to Cindy for her Galette, followed by Eveline’s Chicken and Vegetable Toad in the Hole, and finally Kris’ apricot chutney. All the recipes entered will be included in our anniversary cook book later this year. The meeting ended with the drawing of the raffle. We are now looking forward to what we hope will be a fine spring in which to enjoy the various outings coming up.
Corena then showed us how to make the most delicious raspberry and pink champagne syllabub, explaining that syllabub was an early 17thcentury dish. This was followed by Breast of Chicken Valdostana, which proved to be amazingly simple to make but delicious to eat with various flavours including Parmesan cheese, prosciutto ham, cream and white wine. Finally, the starter was a cheese and wine fondue. Corena explained that fondue is a traditional Swiss dish, but is now made in other countries with meat or chocolate.
At the end of her demonstration, there were samples for us all to taste and they were truly delicious. Eva proposed a vote of thanks.
After a short break for coffee, the committee retired to the kitchen whilst the membersplanned the March meeting which is traditionally a members’night. This was followed by a swift business meeting during which Kerry announced that several members had offered to take on different roles to help the committee. Eveline reminded members of various trips coming up which include a visit to Wiseman’s Dairy, a day at the Enigma pottery at Frome in April, as well as an afternoon tea at her house in aid of funds for Denman College. Jackie reminded everyone of a couple of WI National campaigns, one very topical - the WI Great Food Debate focusing on correct food labeling.
Kerry announced the winners of the “Favourite Recipe” competition with the first prize going to Cindy for her Galette, followed by Eveline’s Chicken and Vegetable Toad in the Hole, and finally Kris’ apricot chutney. All the recipes entered will be included in our anniversary cook book later this year. The meeting ended with the drawing of the raffle. We are now looking forward to what we hope will be a fine spring in which to enjoy the various outings coming up.