With only ten days remaining of this years show 'my beautiful circus' tickets are selling out fast and there's not many left. if you do want to see our 2018 show or come back for a second time and enjoy some simply spiffing entertainment then call our box office today on 01242 691181. .
photo by @marklordphoto
Giffords circus is excited to be hosting a very special art exhibition and sale at fennells farm on the last weekend of our tour, 27th - 30th september. the artwork is a series of observation work from nell gifford's sketchbook. the artwork varies from sketches in pencil to oil on canvas and all has been produced during the 2018 tour of my beautiful circus. everything is also available to purchase online. https://nellgifford.bigcartel.com/products "painting and drawing is something i do to relax and recover and i love it. i believe that if you draw things, they come true." nell gifford
also exhibiting is the giffords circus artist in residence for 2018, gregory smart, who himself, is from a renowned circus family. greg's work will be exhibited alongside nell's and also available for purchase.
fennells farm, stroud, gl6 7ne
27th - 30th september 2018
Read the most beautiful feature on nancy trotter landry written by nell gifford in our new giffords circus magazine 'giffords backstage' due out late oct/early november but on pre-sale now - click the link above in our profile 👆🏼photo by @marklordphoto
Here's a delicious recipe for sunday lunch from the @circus_sauce menu... roast leg of lamb with braised shoulder and black cabbage salsa verde
a very simple dish at heart with two methods of cooking the lamb braising and roasting. lamb can be fatty and rich when braised like this so a salsa verde made out of black cabbage or cavelo nero is the perfect way to counter act this and enjoy the sticky marmitey results of braising for a long time.
1 leg of lamb b***d and rolled
1 shoulder of lamb as it is
1 litre chicken stock
1 bulb of garlic
1 bunch rosemary
2-3 heads cavolo nero
1 bunch parsley picked
6 or 7 mint leaves
1 tbsp dijon mustard
1 squeeze lemon
2 tbsp capers
braising the lamb is wonderfully satisfying. score the flesh of the lamb shoulder deeply into diamonds and stud the slits with rock salt, pepper, crushed garlic cloves and sprigs of rosemary. dice up the stock veg and sauté with a drizzle of vegetable oil in a deep roasting dish.
sit the shoulder on the veg and pour in the chicken stock. pop the lid on or tin foil and chuck in the oven at 130c for at least 2hrs. remove the foil and lid for the last 30 minutes of cooking and give it a blast at 180c for a bit of colour. drain the liquor into a saucepan and begin to reduce for the sauce.
strip down the cavelo nero from the base of the vegetable leaving the stalks bare saving most for garnish. blanch a decent handful for 5 minutes in salted boiling water and refresh in iced water. in a food processor or blender add the mint, parsley, blanched cavelo nero, 2 garlic gloves, anchovies, and dijon mustard with a decent pinch of salt and blend until a deep green smooth paste. then chuck in the capers and pulse until you have made a salsa verde.
for the rolled leg simply roast as you would on a sunday with salt and pepper. there is already so much flavour in the shoulder so simply does it. colour well on each side and roast in the oven for 20-30 minutes depending on how you like it cooked. leave to rest and slice thinly around the whole shoulder and serve with a p*t of salsa verde, the juices reduced to a glaze and of course some buttered cavelo.