900 g gooseberries
4 tablespoons elderflower cordial
a trace of butter
900 g granulated sugar
First of all take the large, heavy saucepan and smear the base with a butter paper as this will help prevent the preserve sticking at a high temperature.
Then top and tail the gooseberries into the pan and add 5fl oz (150 ml) water.
Next bring up to simmering point and simmer very gently until the fruit is tender – this will take about 15 minutes.
After that add the sugar and stir well, then, keeping the heat low, wait for the sugar to dissolve completely (about 15 minutes), testing the liquid with a wooden spoon to make sure that there are no little granules of sugar left.
Now turn the heat up to its very highest setting and let the preserve boil rapidly for 8 minutes, then take it off the heat to test for a set.
Spoon a little of the preserve on to one of the cold saucers from the fridge, and let it cool back in the fridge.
You can tell – when it has cooled – if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set.
If it is not set, boil for 5 more minutes and repeat until the preserve is set.
When set, stir in the elderflower cordial and allow it to settle for 15 minutes before pouring it into warmed sterilised jars.
Seal with waxed discs, put the lids on and label when cold.
- Gooseberry and Elderflower Preserve | Recipes | Delia Online:
'via Blog this'
Monday 19 June 2017
Thursday 15 June 2017
Monday 12 June 2017
Strawberry Jam.
This is a fantastic recipe taken from Pam Corbin's, 'Preserves' book.
It follows a golden jam rule my granny used, A pound of sugar for every pound of fruit.
As strawberries are low in pectin, adding some jam sugar helps attain a great setting point without affecting the strawberries delicious flavour.
Ikg strawberries, hulled, large ones, halved and quartered.
500g granulated sugar.
450g jam sugar with added pectin
150ml lemon juice
Put 200g of the strawnberries into your preserving pan alongside an equal amount of sugar and using a potato masher, cruish to a pulp.
Place the pan on a low heat and when the fruity mixture warms add the rest of your strawberries.
Gently bring this to simmering boil, using a spoon to agitate the bottom of the pan,this prevents the fruit from sticking.
Simmer the mixture for 5 minutes to allow the strawberries to soften a little.
Next add the remaining sugar and the jam sugar.
Stir the mixture gently to prevent the sugar sticking and burning on the bottom of the pan.
When the sugar has disolved add the lemon juice.
Turn up the heat and when the mixture reaches full boil, continue boiling for 8-9 minutes.
Then test for setting point.
Remove from the heat and, if the surface is scummy, stir gently until the scum has dispersed.
Pot and seal.
Use within 12 months.
It follows a golden jam rule my granny used, A pound of sugar for every pound of fruit.
As strawberries are low in pectin, adding some jam sugar helps attain a great setting point without affecting the strawberries delicious flavour.
Ikg strawberries, hulled, large ones, halved and quartered.
500g granulated sugar.
450g jam sugar with added pectin
150ml lemon juice
Put 200g of the strawnberries into your preserving pan alongside an equal amount of sugar and using a potato masher, cruish to a pulp.
Place the pan on a low heat and when the fruity mixture warms add the rest of your strawberries.
Gently bring this to simmering boil, using a spoon to agitate the bottom of the pan,this prevents the fruit from sticking.
Simmer the mixture for 5 minutes to allow the strawberries to soften a little.
Next add the remaining sugar and the jam sugar.
Stir the mixture gently to prevent the sugar sticking and burning on the bottom of the pan.
When the sugar has disolved add the lemon juice.
Turn up the heat and when the mixture reaches full boil, continue boiling for 8-9 minutes.
Then test for setting point.
Remove from the heat and, if the surface is scummy, stir gently until the scum has dispersed.
Pot and seal.
Use within 12 months.
Thane Prince: 'Best Ever Raspberry jam' .
- Thane Prince: 'There’s something quiet and proper about jam-making' - Telegraph: 
In Perfect Preserves, Thane explains in jolly, practical prose the subtle differences between jams, jellies, butters, marmalades and chutneys.
Preserving is not just for harvest festival time, she says, it’s a year-round effort.
“It starts in the spring with marmalade – those oranges come in in February – and runs all the way through to December, when I make my cranberry vodka.
“With sugar, acid and pectin, you can set anything.
Best Ever Raspberry jam
This is probably my favourite recipe for jam.
I always make small batches as this jam is best eaten fresh Frozen berries work well allowing a taste of summer when snow is abundant.
Ingredients
500gm freshly picked or thawed frozen raspberries
500gm white sugar
Instructions
Put 3-4 200ml washed and dried jam jars on a baking sheet then place in an over set to 150º C
Have a couple of small plates in the fridge or freezer
Place the berries and sugar into a heavy bottomed steel or enamelled pan and cook over a low heat until the fruit melts and the sugar is fully dissolved.
Bring the mixture up to boiling point and boil rapidly for 5 minutes.
Switch off the heat and test for a set. Drop a teaspoon of jam on a cold plate, wait about 30 seconds then push the edge of the puddle gently with your finger.
If you can see the surface wrinkling your jam is ready if not re-boil testing every 2 minutes, again using the timer to keep track.
Once you are happy with the set, pot the jam into the hot jars cover with lids and allow to cool
Check the lids are tightly on and label before storing in a cool dark larder or cupboard
Thane Prince's gooseberry and elderflower curd
”A curd is, basically, a set custard, a silky-soft luxury.”
Ingredients
500g gooseberries
Five eggs
125g salted butter
100ml elderflower cordial
200g white caster sugar
Instructions
Place the washed gooseberries in a pan over a low heat, with just the water that clings to them, cover and cook until the fruit softens and boils.
Rub the mixture through a sieve into a round-bottomed pan.
Lightly whisk the eggs until smooth, and add to the pan, along with the butter cut into 1cm cubes, the elderflower cordial and sugar.
Put the pan on a very low heat and srir constantly with a wooden spoon, as though scrambling eggs.
Cook until the sugar has completely dissolved and the butter melted.
The mixture should not feel gritty when stirred, and there should be no signs of sugar on the back of your spoon.
Turn the heat up a notch to low, stirring constantly, cook the curd until it is thick enough to coat the back of the wooden spoon.
Do not stop stirring or leave the pan; do not let the mixture bubble.
When the curd has thickened – remembering it will thicken more as it cools – take the pan from the heat.
Pot the curd into sterilised jars, using a jam funnel and a ladle.
Cover with the lids and leave to cool.
When the jars are cold, label them and check the lids are firmly screwed on.
Store in the fridge; unopened, it keeps for up to four weeks.
Blackberry ketchip
Yield approx. 1kg | Keeps 6 months
Ingredients1kg blackberries
350g red onions
30g garlic
1–2 fresh red chillies
1/2 teaspoon celery seeds
1 teaspoon juniper berries
1 teaspoon black peppercorns
500ml cider vinegar
1 teaspoon fine sea salt
400g white granulated sugar
Instructions
Wash the berries in a colander and shake off as much water as possible.
Tip them into a large heavy-bottomed, non-reactive preserving pan.
Peel and finely chop the onions and the garlic.
Chop the chilli.
I leave the pith and seeds in, but for a milder flavour take these out.
Grind the seeds, berries and peppercorns finely, using a spice mill or a mortar and pestle.
Now put everything but the sugar into the pan with the blackberries. Place this over a moderate heat, and bring the mixture up to a simmer.
It should bubble gently.
Cover with the lid and cook gently for 30–40 minutes or until everything is very soft.
Remember to stir from time to time.
Remove from the heat and allow to sit for 5 minutes, as blending the hot mixture can be explosive.
Once the ketchup has cooled a little, spoon it into the blender and whizz until smooth. It may be necessary to do this in batches.
You now need to sieve the ketchup to remove any unwanted lumps, skins etc. Place a sieve over a glass bowl and, using a wooden spoon, rub the mixture through the sieve until you have a dry, fibrous residue left in the sieve.
Discard this.
Place some clean bottles and/or jars and their lids on a baking tray and then into the oven preheated to 100 C/200 F/ Gas 2 for 20 minutes.
Return the ketchup to the washed saucepan and add the sugar, stirring it in well.
Put the pan over a low heat and stir until the sugar has completely dissolved.
Simmer the ketchup over a medium heat until thick, about 15 minutes, stirring often, as it has a tendency to stick to the pan at this stage.
Once it is as thick as you wish, remembering that it will thicken on cooling, remove the ketchup from the heat and allow it to stand for 5 minutes.
Take the baking tray of bottles/jars from the oven at the same time.
Stir the ketchup once more, then pot into the hot jars or bottles, using a funnel, and leaving a headspace of about 2cm at the top of each bottle or 1cm at the top of each jar.
Screw the lids on loosely and allow to cool.
When cold, label the bottles or jars, and check the lids are tight. Store in a cool, dark place or the fridge.
- Thane Prince's Blog: www.thanecooks.blogspot.com
and - http://thanecooks.wordpress.com/
and - http://www.thaneprince.com/
'via Blog this'
In Perfect Preserves, Thane explains in jolly, practical prose the subtle differences between jams, jellies, butters, marmalades and chutneys.
Preserving is not just for harvest festival time, she says, it’s a year-round effort.
“It starts in the spring with marmalade – those oranges come in in February – and runs all the way through to December, when I make my cranberry vodka.
“With sugar, acid and pectin, you can set anything.
Best Ever Raspberry jam
This is probably my favourite recipe for jam.
I always make small batches as this jam is best eaten fresh Frozen berries work well allowing a taste of summer when snow is abundant.
Ingredients
500gm freshly picked or thawed frozen raspberries
500gm white sugar
Instructions
Put 3-4 200ml washed and dried jam jars on a baking sheet then place in an over set to 150º C
Have a couple of small plates in the fridge or freezer
Place the berries and sugar into a heavy bottomed steel or enamelled pan and cook over a low heat until the fruit melts and the sugar is fully dissolved.
Bring the mixture up to boiling point and boil rapidly for 5 minutes.
Switch off the heat and test for a set. Drop a teaspoon of jam on a cold plate, wait about 30 seconds then push the edge of the puddle gently with your finger.
If you can see the surface wrinkling your jam is ready if not re-boil testing every 2 minutes, again using the timer to keep track.
Once you are happy with the set, pot the jam into the hot jars cover with lids and allow to cool
Check the lids are tightly on and label before storing in a cool dark larder or cupboard
Thane Prince's gooseberry and elderflower curd
”A curd is, basically, a set custard, a silky-soft luxury.”
Ingredients
500g gooseberries
Five eggs
125g salted butter
100ml elderflower cordial
200g white caster sugar
Instructions
Place the washed gooseberries in a pan over a low heat, with just the water that clings to them, cover and cook until the fruit softens and boils.
Rub the mixture through a sieve into a round-bottomed pan.
Lightly whisk the eggs until smooth, and add to the pan, along with the butter cut into 1cm cubes, the elderflower cordial and sugar.
Put the pan on a very low heat and srir constantly with a wooden spoon, as though scrambling eggs.
Cook until the sugar has completely dissolved and the butter melted.
The mixture should not feel gritty when stirred, and there should be no signs of sugar on the back of your spoon.
Turn the heat up a notch to low, stirring constantly, cook the curd until it is thick enough to coat the back of the wooden spoon.
Do not stop stirring or leave the pan; do not let the mixture bubble.
When the curd has thickened – remembering it will thicken more as it cools – take the pan from the heat.
Pot the curd into sterilised jars, using a jam funnel and a ladle.
Cover with the lids and leave to cool.
When the jars are cold, label them and check the lids are firmly screwed on.
Store in the fridge; unopened, it keeps for up to four weeks.
Blackberry ketchip
Yield approx. 1kg | Keeps 6 months
Ingredients1kg blackberries
350g red onions
30g garlic
1–2 fresh red chillies
1/2 teaspoon celery seeds
1 teaspoon juniper berries
1 teaspoon black peppercorns
500ml cider vinegar
1 teaspoon fine sea salt
400g white granulated sugar
Instructions
Wash the berries in a colander and shake off as much water as possible.
Tip them into a large heavy-bottomed, non-reactive preserving pan.
Peel and finely chop the onions and the garlic.
Chop the chilli.
I leave the pith and seeds in, but for a milder flavour take these out.
Grind the seeds, berries and peppercorns finely, using a spice mill or a mortar and pestle.
Now put everything but the sugar into the pan with the blackberries. Place this over a moderate heat, and bring the mixture up to a simmer.
It should bubble gently.
Cover with the lid and cook gently for 30–40 minutes or until everything is very soft.
Remember to stir from time to time.
Remove from the heat and allow to sit for 5 minutes, as blending the hot mixture can be explosive.
Once the ketchup has cooled a little, spoon it into the blender and whizz until smooth. It may be necessary to do this in batches.
You now need to sieve the ketchup to remove any unwanted lumps, skins etc. Place a sieve over a glass bowl and, using a wooden spoon, rub the mixture through the sieve until you have a dry, fibrous residue left in the sieve.
Discard this.
Place some clean bottles and/or jars and their lids on a baking tray and then into the oven preheated to 100 C/200 F/ Gas 2 for 20 minutes.
Return the ketchup to the washed saucepan and add the sugar, stirring it in well.
Put the pan over a low heat and stir until the sugar has completely dissolved.
Simmer the ketchup over a medium heat until thick, about 15 minutes, stirring often, as it has a tendency to stick to the pan at this stage.
Once it is as thick as you wish, remembering that it will thicken on cooling, remove the ketchup from the heat and allow it to stand for 5 minutes.
Take the baking tray of bottles/jars from the oven at the same time.
Stir the ketchup once more, then pot into the hot jars or bottles, using a funnel, and leaving a headspace of about 2cm at the top of each bottle or 1cm at the top of each jar.
Screw the lids on loosely and allow to cool.
When cold, label the bottles or jars, and check the lids are tight. Store in a cool, dark place or the fridge.
- Thane Prince's Blog: www.thanecooks.blogspot.com
and - http://thanecooks.wordpress.com/
and - http://www.thaneprince.com/
'via Blog this'
Roast lamb with boulangère potatoes.
Start your boulangère potatoes first, then use them as a base to roast your lamb on.
Ingredients:
1 lamb joint
Large potatoes equal in weight to the lamb
1 large onion
1 tbsp dried herbes de Provence
2 garlic cloves
50g/2oz butter
You can make this roast for two, using a small half shoulder, or as many as 12, with two legs of lamb.
Just remember you need the same weight of potatoes as meat.
Serve with redcurrant jelly rather than mint sauce.
Pre-heat the oven to 400F/200C/gas mark 6.
Peel the potatoes and slice thinly.
Rinse them and soak in cold water.
Peel, halve and finely chop the onion.
Peel the garlic.
Chop one garlic and thinly slice the other.
Mix onion, chopped garlic and herbs.
Use half the butter to grease a large earthenware gratin-type dish or roasting pan.
Fill with a third of the drained potatoes.
Season with salt and pepper and scatter half the onion mixture over the top.
Make another layer of potatoes and onion and finish with a layer of potatoes.
Smooth the surface of the potatoes and press down evenly with the flat of your hand.
Dot with butter.
Add enough boiling water to almost cover the potatoes.
Cook them in the oven for 30mins, then turn up to 450F/230C/gas mark 8 for another 15 minutes – until the liquid has been absorbed, the potatoes are tender and the top is nicely browned.
Meanwhile, trim excess fat from the lamb.
Make slashes in the meat and post the sliced garlic.
Calculate the cooking time, allowing between 15 and 25 minutes per pound, depending on how pink you like your lamb.
Now place the joint on top of the potatoes and cook for 15 mins before returning temperature to earlier level.
Turn meat at halfway point.
Then remove the joint, keep it warm and allow it to rest for 15 minutes or more, leaving the potatoes in the oven.
Carve at the table, giving everyone some of the meat juices and letting your guests help themselves to the potatoes (they’ll want more).
From: Roast lamb with boulangère potatoes - Saga:
'via Blog this'
Ingredients:
1 lamb joint
Large potatoes equal in weight to the lamb
1 large onion
1 tbsp dried herbes de Provence
2 garlic cloves
50g/2oz butter
You can make this roast for two, using a small half shoulder, or as many as 12, with two legs of lamb.
Just remember you need the same weight of potatoes as meat.
Serve with redcurrant jelly rather than mint sauce.
Pre-heat the oven to 400F/200C/gas mark 6.
Peel the potatoes and slice thinly.
Rinse them and soak in cold water.
Peel, halve and finely chop the onion.
Peel the garlic.
Chop one garlic and thinly slice the other.
Mix onion, chopped garlic and herbs.
Use half the butter to grease a large earthenware gratin-type dish or roasting pan.
Fill with a third of the drained potatoes.
Season with salt and pepper and scatter half the onion mixture over the top.
Make another layer of potatoes and onion and finish with a layer of potatoes.
Smooth the surface of the potatoes and press down evenly with the flat of your hand.
Dot with butter.
Add enough boiling water to almost cover the potatoes.
Cook them in the oven for 30mins, then turn up to 450F/230C/gas mark 8 for another 15 minutes – until the liquid has been absorbed, the potatoes are tender and the top is nicely browned.
Meanwhile, trim excess fat from the lamb.
Make slashes in the meat and post the sliced garlic.
Calculate the cooking time, allowing between 15 and 25 minutes per pound, depending on how pink you like your lamb.
Now place the joint on top of the potatoes and cook for 15 mins before returning temperature to earlier level.
Turn meat at halfway point.
Then remove the joint, keep it warm and allow it to rest for 15 minutes or more, leaving the potatoes in the oven.
Carve at the table, giving everyone some of the meat juices and letting your guests help themselves to the potatoes (they’ll want more).
From: Roast lamb with boulangère potatoes - Saga:
'via Blog this'
Wednesday 7 June 2017
Cherry clafoutis.
A baking dish 28 cm
Sweet cherry 1 kg
Butter 80g
Sugar 200g
Plain flour 150g
Egg 1
Yolks 3
Crème Fraîche 250g
Single cream 200 ml
Baking powder 4g
Salt 1/3 tea spoon
Note:
1. You can change the amount of sugar.
It all depends on your taste and ripeness of fruit.
2. Plain flour is completely replaceable for whole grains, for example.
Or, you can replace half of the specified portion of flour with corn.
3. The amount of liquid cream can vary.
Everything will depend on the type of flour chosen, on its moisture capacity.
Try to make your dough not very liquid, but not very thick. Ideal consistency - like for pancake.
So:
1. In a saucepan, heat the butter on high heat.
Add half of the portion (100 g) of sugar and whole cherry.
Stirring, bring the cherry until caramelized.
Do not cook cherries.
As soon as the sugar has dissolved and covered the cherry, remove from heat and put them into baking dish.
Leave to cool slightly.
2. Turn on the oven: 180°C with convection.
3. Mix together the flour, the remaining sugar, salt and baking powder.
4. In a bowl with a mixture of dry ingredients, add yolks, egg, sour cream and half cream.
Stir everything with a spoon, do not knead!
We do not need a smooth dough.
Let it remain somewhat "cloddy".
If it is too thick, add the rest of the cream.
5. Pour dough in the form over cherry evenly.
Put in the oven for 35-40 minutes.
Clafoutis served cold, sprinkled with sugar.
Bon Appetit!
Sweet cherry 1 kg
Butter 80g
Sugar 200g
Plain flour 150g
Egg 1
Yolks 3
Crème Fraîche 250g
Single cream 200 ml
Baking powder 4g
Salt 1/3 tea spoon
Note:
1. You can change the amount of sugar.
It all depends on your taste and ripeness of fruit.
2. Plain flour is completely replaceable for whole grains, for example.
Or, you can replace half of the specified portion of flour with corn.
3. The amount of liquid cream can vary.
Everything will depend on the type of flour chosen, on its moisture capacity.
Try to make your dough not very liquid, but not very thick. Ideal consistency - like for pancake.
So:
1. In a saucepan, heat the butter on high heat.
Add half of the portion (100 g) of sugar and whole cherry.
Stirring, bring the cherry until caramelized.
Do not cook cherries.
As soon as the sugar has dissolved and covered the cherry, remove from heat and put them into baking dish.
Leave to cool slightly.
2. Turn on the oven: 180°C with convection.
3. Mix together the flour, the remaining sugar, salt and baking powder.
4. In a bowl with a mixture of dry ingredients, add yolks, egg, sour cream and half cream.
Stir everything with a spoon, do not knead!
We do not need a smooth dough.
Let it remain somewhat "cloddy".
If it is too thick, add the rest of the cream.
5. Pour dough in the form over cherry evenly.
Put in the oven for 35-40 minutes.
Clafoutis served cold, sprinkled with sugar.
Bon Appetit!
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