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Grapefruit bitters

 To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. Ingredients 1 1/2 cups 100-proof vodka Peeled zest from 1 grapefruit Peeled zest from 1 lemon 1/2 teaspoon dried lavender blossoms 4 dried juniper berries 1 fresh sage leaf 1/2 teaspoon whole coriander seeds 1 1/2 teaspoons cut gentian root (see note above) 1/4 cup light rum 2 ounces simple syrup (see note above) Procedures 1 Place grapefruit and lemon zest in a sealable glass jar with the vodka. Seal and shake, then let the mixture steep overnight in a cool, dark place. 2 Add the rum, lavender, coriander, juniper, sage and gentian root. Seal and shake, then let this combined mixture steep for 10 to 12 days in a cool, dark place. 3 Strain through cheesecloth-lined sieve. Then b
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Meyer Lemon Bitters

Note: When peeling citrus, try to include as little white pith as possible. Dried citrus zest and dried ginger slices are available commercially, or make your own by zesting citrus and drying in an oven at 250° F for one hour. Ingredients Peeled zest from 4 Meyer lemons  Peeled zest from 1/2 bitter orange  Peeled zest from 1 Eureka lemon  2 tablespoons dried lemon zest (see note above)  1/2 tablespoon dried orange zest (see note above)  4 green cardamom pods, lightly crushed 1 teaspoon dried ginger slices (see note above, do not use powder)  1/4 teaspoon whole coriander seeds  1/4 teaspoon whole white peppercorns  5 dried makrud lime leaves 3/4 teaspoon dried gentian root  1/4 teaspoon whole fennel seeds  2 cups 100 proof vodka  1 cup water Procedures In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the conta

Easy Hollandaise Sauce cartoon

Artichoke pasta bake

2 onions, chop and fry in plenty of butter Add finely chopped carrot and celery stick Fry bit more Add a pack of quorn mince Add passata with basil Part cook 500 g pasta with oil and salted water Add some of the cooking water to loosen the mince Add seasoning and bouillon powder taste Make cheese sauce with 1oz butter and flour, Wensleydale cheese, milk, nutmeg and seasoning Stiff enough to stand a spoon. Layer of pasta, layer grated Parmesan, layer of artichoke hearts cut in half, sauce, more Parmesan. Bake til cheese is toasted.

Scallops and Fawn

Preparation time: 45 minutes Cooking time: 45 minutes Difficulty:*** Serves 4 200 g/7 oz pumpkin  crushed pepper 400 g/14 oz wild mushrooms  salt 400 g/13/4 cups butter  2 cloves garlic 2 shallots 4 large pickles in vinegar 1 fawn leg, bones removed  1 kg/2'/4 Ib potatoes 150 g/5'12 oz Danish blue cheese, sliced  1 rack of fawn, cut in thin chops 1 parsnip, diced 300 ml/1'/4 cups ale 200 ml/generous 3/4 cup creme fraiche  500 ml/2 cups game stock 2 tbsp cranberry coulis Before cooking the rack of fawn, be sure to remove the ends of the bones and smooth down any rough edges. This will make the final presentation all the more beautiful when it is served. When the meat has been browned in its skin, then cooked to perfection in the oven, transfer the meat to a chopping board and carefully carve the rack into individual cutlets. 1. Peel the pumpkin, cut in thin slices, then add pepper to taste and set the pieces aside. Clean a

Mushroom salad

Chop 10oz mushrooms, 2 garlic cloves, sprig rosemary, add olive oil and seasoning.  Simmer 5 mins.  Add juice and fine zest of 2 lemons. Add more olive oil and 10 chopped anchovy olives. Season to taste and leave to cool.

Sorrel soup

Enjoy the soup either hot or cold, but I think it's best straight from the refirgerator with a dollop of sour cream and freshly ground black pepper. Sorrel Soup 8oz  sorrel leaves, washed and trimmed of stems 2oz parsley , trimmed of stems 1 tablespoon walnut  oil 1 onion, chopped .75 litres  chicken broth coarse sea salt freshly ground black pepper 1 large egg,  beaten Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes. Using a hand-held blender, purée the soup.  Season with salt and pepper. Bring to a boil and add beaten egg. Whisk vigorously until egg has dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 3 servings.