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Spiced Mead
Well it might not be food, but it’s home made! Strangely the local supermarket had a load of jars of Honey at 49p a jar in January. It was apparently close to it’s ‘Best before date’! Honey by it’s very nature is one of the few food items which are not dried which will never go off. But their loss is our gain…..
Ingredients:-
4 x 400ml jars of runny Honey
1 Cinnamon Stick, snapped in half
2 Thumb sized lumps of Ginger, peeled
4 Cloves
1 Sachet of (Polish shop) Dry fast acting Yeast
Water
Liquid Finings sachet
Method:-
(1) Bung all the ingredients in a demijohn with enough water to allow a little head space.
(2) With your hand over the opening, give it all a good shake.
(3) Place a bung and air-trap in the neck.
(4) Make sure it doesn’t make a mess through the air-trap for the first week of fast fermentation. If so clean the outside for the demijohn.
(5) Pop in a cupboard and check the water level in the air-trap once in a while.
(6) Leave it alone until the air-trap stops bubbling.
(7) Decant using a pipe into another large bottle and sterilize the demijohn ( If you can’t get hold of proper tablets, Denture tablets work perfectly! )
(8) Rinse the demijohn well and then return the Mead.
(9) Add liquid finings ( You can buy these on-line for very little. )
(10) Allow to clear for 24 hours.
(11) Decant into seal-able bottles.
(12) At this stage it will be good. Give it a few months to mature and it will be better.
We tried a small tipple each before adding the finings. It’s very warming. I suspect as there is quite a sweetness that it has brewed out to 11 to 12 %, which is the best ( Or worst! ) you can expect from this sort of Yeast. It’ll be a treat tipple. Not for drinking by the pint, as we’re likely to loose days of our lives if we did!!!!!!!
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- Written by Tony Carson
- Category: Recipes
We had the last of the leg of Lamb we butchered in the freezer. This was the Shank part of the leg which usually needs quite a bit of cooking to make it tender. We minced it for the burgers but pre-minced Lamb would work fine.
Ingredients for the burgers:-
Lamb mince – we had about 500g which made 4 decent burgers
A sprig of Fresh Mint
1 clove of Garlic minced
Salt and Pepper
Method:-
(1) Mix all the ingredients well by hand.
(2) Form into burgers. We shaped ours into rough squares so they would fit into our square bun better.
(3) Gently fry on both sides until the meat is cooked through. Don’t over cook as you will dry the burger out.
If you are interested in our Gluten and Lactose free bun recipe it is here
It’s best to have all the other burger ingredients prepared in advance. But what you put in your version is entirely up to you.
Assembly of our version went like this:-
(1) Cut the bun in half horizontally and grill both cut sides.
(2) Cover the base with home made Marie Rose Sauce.
(3) Add a layer of Lettuce.
(4) Then a layer of Tomatoes and sliced Cucumber.
(5) On top of this add a layer of sliced Onions.
(6) Add your burgers.
(7) Add a layer of Grilled Bacon.
(8) Add sliced Cheese above the Bacon and place under the grill to melt the Cheese.
(9) place the bun top over the melted Cheese.
We have Scallop chips, home made Onion rings and a dressed salad with ours. This monster burger fed three of us with a quarter still sat in the fridge for quite a bit less than £4. It might be a treat for the kids, but how much food would you get in comparison if you went to “Mc Burger Queen”? Get the little folk to join in the preparation, it’s all part of the fun…..
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- Written by Tony Carson
- Category: Recipes
Like many folk with Coeliac Disease Sue is finding that Lactose intollance is becoming a problem. But problems are to be solved, not overwhelmed by. So having found the Almond Milk is absolutely useless in Tea Sue's looking for other way to use it. This is a slight adaptation of her Gluten Free Bread mix.
Ingredients:-
140g Self raising Gluten free flour
140g Almond Milk
4 tbsp Mayo
Salt & Pepper
Method:-
(1) Mix the ingredients.
(2) Place in a greased tray.
(3) Bake at 180C for 30 to 35 minutes
Great from burger buns etc. The trick is to let it cool, sliced in half and then toast on the cut side when you intend to serve.
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- Written by Tony Carson
- Category: Recipes
When we made the Slow roast Pork Shank on Thursday we had about a pint of Stock and vegetable left over. Sue usually keeps any stock we have left over anyway, but this just had Soup written all over it. So with the addition of a few herbs from the Edible York planters ( http://www.edibleyork.org.uk ) we’ve just had a pretty tasty soup for a grand total of not a bean!
Ingredients for the previous Stock:-
1 Carrot
1 Onion
1 Potato
1 Bay leaf
A sprig of fresh Fennel Tops
1 tbsp Cumin Seeds
1 tbsp Coriander seeds
4 cloves of Garlic
Garlic Salt
Onion Salt
Additional herbs:-
A handful of mixed fresh herbs:-
Fennel Tops
Chives
Lovage
Parsley
Method:-
(1) Add the Stock and herbs to a blender and blitz.
(2) In a saucepan heat to a rolling simmer.
(3) add a little fresh ground Black Pepper to top to and a sprig of Parsley.
Enjoy – We did…..
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- Written by Tony Carson
- Category: Recipes
We’re in the cheap seats / meats again! Pork Shank for £1.29 This recipe takes a bit of time, but the meat is really tender and absorbs the flavour remarkably well. Oh and Sue had a few choices of vegetables, so she cooked them all it seems!!!!
Ingredients:-
1 Carrot
1 Onion
1 Potato
1 Bay leaf
A sprig of fresh Fennel (We have an Edible Garden nearby)
1 tbsp Cumin Seeds
1 tbsp Coriander seeds
4 cloves of Garlic
Garlic Salt
Onion Salt
Salt & Pepper to taste
Method:-
(1) In a large pan boil the Pork shank with all the above ingredients in enough water to cover the meat for an hour.
(2) Reserve the boiling Stock for later use or to make a soup from.
(3) Remove the Shank and allow to cool to room temperature.
(4) Cut the skin hoizontally half inch intervals.
(5) Sit the Shank in a roasting tray with some of the Stock and roast at 190C for about an hour.
(6) 20 minutes before removing from the oven increase the temperature to 220 to crisp the skin.
As you can see we had a few bits of veg with ours! Oh and the obligatory giant Yorkshire Pudding. I mean a roast dinner without Yorkshire Pudding would be travesty…..
- Details
- Written by Tony Carson
- Category: Recipes
I bought Sue some Almond Milk yesterday as her morning Tea has been making her feel ill and we wondered if it was the Milk. Almond Milk does not work in Tea! It curdles. So Sue had a play with an experimental Yorkshire Pudding mix….
Ingredients:-
2 Eggs
45g Corrnflour
45Ml Almond Milk
1 dash of water
Salt & Pepper
Method:-
(1) mix and whisk vigorously.
(2) Oil a Yorkshire Pudding tin.
(3) Heat in the oven at 220C until smoking hot.
(4) Pour the batter into the tray and cook at 220C for 10 minutes
(5) Turn down to 220C and cook for a further 15 to 20 minutes.
We reheated a bit of gravy with red Cabbage, Peas and some chopped Polish smoked Sausage for a tasty little snack.
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