December 2014

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LETTERS TO THE EDITOR
POST OFFICE
May I, on behalf of the pensioners in this village who
rely solely on our Post Office, and with others who
appreciate the service rendered, say THANK YOU!
Your notice expressing break-down of computer and
printer is understood and your apologies accepted.
The added service of ‘Taxation of Motor Vehicles’ by
your selves is a further benefit.
S.Kearley (Mrs)
DOG WASTE
My green bin was refused for emptying today be-
cause some thoughtless, inconsiderate person had
placed a dogpoo bag inside. This occurred some-
time on Wed evening after I had placed it for empty-
ing. I would like this information to be publicised in
the Roundabout to hopefully prevent future similar
acts of thoughtlessness.
From a very angry, Tony Warner, St Hughs Rd.
Both of this issues are covered by our District Coun-
cillor in his report on page 5
NOISY PARTY
I wonder if you can help? My family and several oth-
ers in School Lane and Manor Gardens were furious
at the extremely loud noise from some form of house
party on Friday night, 7 Nov that went on until past
1am. What we don't know is who to complain to?
Whoever it was had no respect for other Buckden
residents.
Many thanks
Helen Lumb
There is a very helpful page on the HDC website
that deals with Noise and Nuisance. Go to
and then navi-
gate to Environmental and Community Health Ser-
vices/Noise and Nuisance.
The Buckden Bookworms
Maybe these 2 reviews from The
Buckden Bookworms will inspire
Xmas presents!
The Goldfinch by Donna Tartt
Beautifully written with some unexpected turns and
thrilling surprises. The story focuses on thirteen
year old boy, Theo Decker who, following a terrible
disaster finds himself drawn into a criminal environ-
ment due mostly to a small painting. If you have not
yet read any books by Donna Tartt, make this your
first!
Secrets of the Sea House by Elizabeth Gifford
A shocking discovery in a house on the Hebridean
island of Harris by young couple Ruth and Michael
awakens a tale which moves back in time to 1860.
The story cleverly moves between the centuries and
is intriguing, telling of love and loss, hope and re-
demption. A story that you will remember.
HAM HOCK TERRINE
INGREDIENTS
1 Whole Gammon horseshoe
sunflower oil, for greasing
4 tbsp wholegrain mustard
small handful parsley, chopped
4 sheets gelatine
caper berries and toasted bread, to serve
FOR THE STOCK
2pts cider
4 carrots, chopped
4 celery sticks, chopped
2 large onions, chopped
5 bay leaves, fresh or dried
10 thyme sprigs
5 star anise
10 whole peppercorns
METHOD
Put the horseshoe in a large pan with the stock ingre-
dients. Cover with cold water. Set pan over a high
heat and bring to the boil. Reduce heat to a simmer,
cook for 2 and a half to 3 hrs or until the meat falls
from the bone. Leave to cool in the pan.
Grease a 1-litre terrine mould or loaf tin with the oil,
then line with cling film. Remove the hocks, then
strain the stock through a fine sieve into a pan. Set
aside.
Shred the ham, leaving some large chunks, removing
as much fat and sinew as possible. In a large bowl,
mix the ham with the mustard and parsley. Press the
mixture into the prepared terrine.
Bring the reserved stock back to a rapid boil and re-
duce by half. You should have about 600ml/1pt liquid
remaining. Remove from the heat. Meanwhile, soak
the gelatine in cold water for 5 mins to soften. Re-
move from the water, then squeeze out any excess
liquid. Add the gelatine to the hot stock and stir well.
Pour enough of the stock over the ham to just cover.
Tap terrine firmly on a hard surface to knock out air
pockets, then cover with cling film. Chill for 3-4 hrs or
overnight. To serve, remove from the mould and
carve into chunky slices. Serve with caper berries
and toast.
Thanks to Steve Andrews at the Lion Hotel