Since I do not have the time to chase every single person in these photos, if for any reason you do want your picture on these pages (e.g. you are wanted by Interpol; his/her wife/husband might not understand me being on holiday with her/him (delete as appropriate); I’m just too cool to be on anyone’s webpage etc.) please let me know on phil@ygarth.eclipse.co.uk and I will arrange your oblivion with immediate effect! Click on your favourite picture for a closer view!

 

Sports Day 2011

 

Mock Mayor 2011

Hopefully there will also be a short video of the Election in due course.

Carnival 2011

 

The Great River Race – London

On Saturday 15th September The Tywi Boat Club entered 2 teams in the above event. The Great River Race, London’s River Marathon, is a spectacular boat race up the River Thames that attracts over 300 crews from all over the globe and appeals to every level of competitor from those who enjoy fun, fancy dress and charity stunts, to serious sportsmen and women who like to win. As mentioned on this site the Tywi Boat Club has acquired 2 Celtic Longboats and the boats have engendered a tidal wave of enthusiasm with the areas young, (and not so young!!) prospective rowers. Over the past 2 months over 20 new Boat Club members  have been practicing hard for this very race. The Llansteffan Tourism Association proudly sponsored the 2 boats with our new logo and llansteffan.com emblazoned on both sides of the boats. With 4 rowers in each boat plus a cox and a passenger plus a support team to help out, Llansteffan was well represented on the Thames with Darren Sainty, Beth Ryder, James Moore, and Gail Clayton amongst the rowers. Having had very little practice or experience the two boats Taf and Tywi achieved 122nd and 123rd place out of a total of 305 boats in 2hrs 52 mins, an incredible performance for a first attempt. So close were the two boats matched that they crossed the finish line after 21 miles with only 5 seconds between them. Llongyfarchiadau mawr i bawb gymerodd rhan – Congratulations to all the rowers and support who did Llansteffan proud. Till the next time then!!

 

Harvest Fayre

One of the most unexpected runaway successes of 2010 was last years Brewers’ Fayre which not only resulted probably in the biggest mass hangover in the history of Llansteffan village but also revealed some very unexpected faces as budding Jamie Olivers or Nigella Lawsons of the future. We have always known there were many  budding Simon Buckleys or Arthur Guinness’ in residence, just that they spend so much time consuming it, actually brewing it in the first place becomes a slight afterthought! But our merry revellers bent their shoulders to the task and produced a wondrous crop of fine 2010 vintages for all to imbibe. Following on that success the Harvest Fayre of 2011 was born with a change of title hopefully going to encourage a few more people to cook and bake some delights as well as brew and ferment. Once again the Fayre was a rip roaring success with much food and drink on offer to the full hall that turned up on Saturday. Well done to all who competed and all who came to taste the goodies on offer.

 

And Some of the Winners were……….(as if it mattered!)

Non Alcholic Drink – Gail Clayton “Apples Under Pressure” Juice

Jams, Jellies and Curds – Gail Clayton – Lemon and Apple Curd

Bread and Bread Products – Gail Clayton – Sourdough Suzi Loaf

Spirits and Liquers – Lindy Martin – Fruit Vodka

Wine and Champagne – John Evans – Lower High Street Elderberry

Beer, Lager and Cider – Roger Parish – Dragon’s Breath Ginger Beer

Chutney, Pickle and Relish – Ricky Meade – Apple and Horseradish Sauce

Cakes and Puddings – Liz Dutch – Chocolate and Pecan Brownies

Savoury Products – Phil Edwards – Special Recipe Ham

Confectionery – Janine Bowen – Rose and Lemon Turkish Delight

Miscellaneous – Danny Clunes – Raspberry Vinegar

 ………………………

 A Very Big Thank You to everyone who generously made all the delicious products for tasting, it couldn’t have happened with out you, and to everyone who supported the event on the day.

 ………………………..

 The following local businesses and individuals donated category and raffle prizes….. Mansion House Hotel, Pantyrathro;  The Village Stores;  Florries Chips;  Brigydon Holidays; Darren Sainty Electrical; National Botanical Gardens; Andy Thomas; Kay Anthony; Hall Committee Members

 ……………………..

 Proceeds to the upkeep of Llansteffan Memorial Hall

Does anyone want to share any of their recipes from this year’s Harvest Fayre (or from last year’s for that matter?) Many people have expressed an interest in trying to make some of the delights they tasted in the Hall. If you do want to, please email phil on    phil@ygarth.eclipse.co.uk    with the details and we will post them on this page on this Website:-  www.llansteffan.com

I’ll start…………..

 

ATLANTA HAM (HAM IN COCA COLA)

INGREDIENTS

2kg mild-cure gammon

1 onion, peeled and cut in half

1 or 2-litre bottle of Coca-Cola (depends on the size of the ham)

FOR THE GLAZE:

Handful of cloves (Optional – if you like them! I don’t!)

1 heaped tablespoon black treacle

2 teaspoons English mustard powder

2 tablespoons demerara sugar

METHOD

Serves: 8.

Put the gammon in a pan, skin-side down if it fits like that, add the onion, then

pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on,

though not tightly, and cook for just under 2½ hours. If your joint is larger or

smaller, work out timing by reckoning on an hour per kilo, remembering that

it’s going to get a quick blast in the oven later.

Preheat the oven to 240°C/gas mark 9.

When the ham’s had its time take it out of the pan and let cool a little for ease of

handling. Indeed, you can let it cool completely then finish off the cooking at

some later stage if you want. Then remove the skin, leaving a thin layer of fat.

Score the fat with a sharp knife to make fairly large diamond shapes, and stud

each diamond with a clove. Then carefully spread the treacle over the bark

budded skin, taking care not to dislodge the cloves. Gently pat the mustard and

sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10

minutes or until the glaze is burnished and bubbly.

Should you want to do the braising stage in advance and then let the ham cool,

clove and glaze it and give it 30-40 minutes, from room temperature, at

180°C/gas mark 4, turning up the heat towards the end if you think it needs it.

 

 

CHICKEN LIVER PATE

INGREDIENTS

220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper

PREPARATION METHOD

Melt 110g/4oz of the butter in a pan over a medium heat, then add the
onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown
all over and cooked through. Add the brandy and mustard powder and
season well with salt and freshly ground black pepper.

Place the liver mixture and 55g/2oz of the remaining butter into a food
processor and blend until smooth. Season, to taste, with salt and
freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish.

Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth
and pour the butter over the pâté. Transfer to the fridge to chill, then
serve from the ramekin when ready.

 

HUFEN Y GWYDDYL – IRISH CREAM

INGREDIENTS

300ml Single Cream

400 gram Sweetened Condensed Milk

1/2 Teaspoon Vanilla Essence

1 cup your preferred Whisky (250 ml)

3 Eggs

1 tbsp coffee dissolved in a little water

1/2 tsp cocoa dissolved in a little water

PREPARATION METHOD

Place all ingredients in a blender and blend!

Makes approximately 1 and 1/2 pints.

Enjoy!