Journal installment #8

Terling Windmill: a smock mill more than 200 years old, was converted to a residence in 1970. British celebrity, Leeroy Thornhill, currently occupies this unusual home.

Excerpts from an English Journal,
Part Eight

Monday, March 16: I can’t get over how beautiful the weather has been since I arrived. I’ve heard so much about “rainy” England but so far I’ve only seen rain once. It’s beautiful again today. Still windy but it’s still March so that isn’t unexpected.

We’ve had breakfast and will soon leave for Terling, another of the many ancient little villages in Essex. There are good footpaths that area and heaven knows I need the exercise. Now to put those new walking shoes to work!

Later: We’re back and it was a very good morning. We walked through the village and around the perimeter. It’s very beautiful and very picturesque. There are lots of wild pheasants running around and their colors are breathtaking even though most of them are seen as multi-colored, mostly red, streaks running past. I also saw a brown rabbit sitting so still among the fallen leaves that I almost missed seeing him/her.

The village is quite small, less than 1,000 residents, and is comprised of two main areas, Terling and Gambles Green. Gambles Green is a mixture of old properties and newer buildings, including Terling Windmill, a Smock mill more than 200 years old.

This mill was converted to a residence in 1970. The external appearance was restored to its original appearance and the major machinery was retained. Its current resident is Leeroy Thornhill, a British DJ and electronic music artist as well as occasional live keyboardist and dancer for rave act, The Prodigy.

Smock mills have a sloping, horizontally weatherboarded tower, usually with six or eight sides. The roof or cap on top rotates to bring the sails into the wind. The majority of smock mills are octagonal shaped with a smaller number built hexagonally and just a few were decagonal on dodecagonal in plan. The name was derived from their supposed resemblance to smocks worn by farmers during that era. It was a pleasure to see one of these arcitectural wonders made obsolete by steam power being preserved for future generations to enjoy.

The pronunciation of the village’s name is the topic of good natured disputes as to whether it should be 'Ter-ling' or 'Tar-ling'. However one chooses to say the name, it’s still a charming place. Terling is also known for hosting the Terling International Trifle Competition, held every September since 2002 to raise money for the parish church.

We’re planning to relax the rest of the afternoon before driving to Upminster in the London borough of Havering, to have dinner with friends Ron and Joy. On the surface, Upminster doesn’t seem to have much in common with Terling but it is also home to a smock mill, Upminster Windmill, built in 1803. It was originally known as Abraham's Mill and was also built in Essex.

Upminster Windmill was restored to become the only working windmill in Greater London and is owned and manged by the Upminster Windmill Preservation Trust which provides regular tours and school visits. It is open to the public on selected weekends from April to October and participates in the Open House London Weekend the third weekend in September and National Mills Day the second weekend in May It has also become a local icon for the town and is often used in the names of local businesses and featured on the badges of local sports teams.

Back home. We had a good, home cooked meal of turkey, new potatoes and mixed vegetables with Blackberry and Apple Pie for dessert. Ron and Joy are a nice couple and as friendly and welcoming as everyone else I’ve met here. They have a beautiful home and their gardens show the results of their hard work. We had a most pleasant evening but the drive there is about 30 miles each way and we are going into London again tomorrow so this is it for journaling today.

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English Trifle to Die For

1 9-inch baked sponge cake, cut into cubes
1 c. seedless raspberry jam
8 oz. fresh raspberries
20 oz. heavy cream, divided in half
3 egg yolks
3 T. white sugar
2 oz. sliced almonds

This may not be one of the winners of Terling’s trifle competition, but it sure sounds like a winner to me. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. of the heavy cream in a medium saucepan over medium heat.

While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl and pour hot cream into egg yolks, stirring vigorously. Return mixture to pan over low heat and cook and stir until thick enough to coat the back of a metal spoon. Remove from heat and cool.

While custard is cooling, whip remaining 10 oz. of cream until soft peaks form. Place almonds on a baking sheet and toast in a 300-degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl and top with whipped cream and toasted almonds. Chill 2 hours before serving.

Blackberry and Apple Pie

Pastry:
75g (1 scant cup) cold unsalted butter, cubed

125g (1-1/4 c.) plain flour

1/2 T. caster sugar

Zest of small orangePinch of salt

1 small egg yolk

1 T. cold water

Filling:

300g (2/3 lb.) blackberries, washed

20g (1-1/3 T.) unsalted butter, plus more for buttering

20g (3 T.) plain flour

Peel of one small orange cut into fine strips

1/2 t. ground cinnamon

1/2 t. ground cloves

500g (7-1/2 c.) Cox’s apples, peeled, cored and cut into thin slices

200g (1 c.) caster sugar

1 egg yolk mixed with a little milk for egg wash

1 T. golden granulated sugar for sprinkling

Preheat the oven to 180C/356F/Gas mark 4. Crumble the butter into the flour; add sugar, orange zest and pinch of salt, mix, now add yolk and water. Mix and knead into a dough, chill for 20 minutes.

Take a handful of blackberries and puree with the butter, flour, orange strips and ground spices. Turn into a large bowl and mix together with the apples and caster sugar.

Butter the pie dish and add the blackberry mix, (the trick is to fill the pie dish high so it doesn’t sink too much).

Roll out the chilled pastry, put a line of pastry around the edge of the pie dish so the top has something to grip onto.Now put the top on, cut around with a knife and use the cuttings to make leaves and roses.

Brush with egg wash, sprinkle with granulated sugar and bake until golden brown. This should take about 40 minutes. NOTE: It is best to use metric measuring spoons, cups etc. if possible for complete accuracy in recipes from the UK.

These are the recipes I made from the weekend (including the one I messed up). They are tried and true and the Chewy Cake really is as close to foolproof as one can get even though I did manage to mess it up for the first of all the dozens of times I have prepared it over the past twenty years. Apparently not totally foolproof!

Chewy Cake

1/2 c. butter
1 lb. light brown sugar
2 eggs
2 c. self-rising flour
1-2 t. vanilla
1-1/2 c. coarsely chopped pecans

Melt butter in a medium saucepan. Add sugar and stir well. Remove from heat and add eggs one at a time, beating well with wooden spoon after each. Stir flour in thoroughly, one cup at a time.
Add vanilla and nuts and pour a into lightly greased 9x13 baking dish. Bake for 20-25 minutes @ 350º F until just set on top. Cool and cut into squares. It is supposed to be chewy so be careful not to over bake or it will be too dry to eat.

Crispy Oven-Fried Chicken

Crisped rice cereal
Salt
Pepper
Granulated garlic to taste (opt.)
Allspice, same amount as pepper (opt.)
Melted butter
Chicken, number of pieces needed

Line baking pan with foil and spray with cooking spray. Crush cereal in blender and pour into flat bowl. Sprinkle chicken pieces with salt, pepper, garlic, and allspice. Pour melted butter in a wide shallow dish. Dip each piece of chicken in butter and dredge in crushed cereal. Lay chicken in a single layer on foil and bake @ 325º F for about 45 minutes or juices run clear.

Baking time will vary with thickness of chicken pieces. Chicken fingers take about 20-30 minutes but large bone-in breasts may take up to an hour. This makes juicy, crisp chicken. You can prepare it ahead of time and keep in refrigerator until time to bake. I have used several coatings but always come back to crisped rice cereal because everyone seems to like it best.