after our fire side chat i've made strawberry jam today I know completely out of season and against all my eat what grows when ethical stance. but spring camp got in they way of our fruit box delivery so it is the tlb fault. Chop up some strawberries weigh them add same amount of sugar simmer for a few minutes put in sterilised jar ( will let you know later what it tastes like) bek
Nigella's Gin and Tonic Jelly I made this for Spring Camp and omg it was gorgeous, dangerous but gorgeous! 300ml plus 50ml water 300g caster sugar Peel and juice of 2 lemons 400ml tonic water (not slimline!) 250ml gin 25g/15 sheets of leaf gelatine 1 1/4 litre jelly mould, lightly greased with almond or vegetable oil (I used a rabbit mould) Put the water and sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml mark; if not, add more tonic water, gin or lemon juice to taste. This is a nice stage! Remember that because of the sugar syrup it's sweeter than a normal g and t but when it jellifies (is that a word?) it's not so sweet. Soak the gelatine leaves in a dish of cold water for 5 minutes to soften. Meanwhile, put 50ml of water into a small saucepan and bring to the boil (it doesn't look enough water for the volume of gelatine but it is!) Remove from the heat, squeeze out the gelatine leaves and whisk them in. Pour some of the gin and lemon syrup mixture into the saucepan and then pour everything back into the jug. Pour into the mould and, when cold, put in the fridge to set. (This is where I came unstuck and poured valuable g and t jelly onto the floor - put the mould on a plate in the fridge and pour the jelly when the mould is in place, don't try to carry a full mould to the fridge ) It should take about 6 hours to firm up. When you are ready to unmould, half-fill a sink with warm water and stand the jelly mould in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to unmould, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. mmmmmm
Spicy Lamp Wraps Made this for sunday lunch. Let meat marinade for a couple of hours.. Was delicious! Ingredients For the marinated lamb 150 g loin lamb, trimmed of any excess fat 1 tbsp tomato purée ½ tsp ground cumin ½ tsp ground turmeric ½ tsp garam masala 2 tsp olive oil For the coriander yoghurt 1 handful coriander leaves, chopped 1 cloves garlic, crushed ½ lemon, juice only 2 cm piece root ginger, grated 3 tbsp natural yogurt To serve 1 flatbread Shredded lettuce ¼ white onions, thinly sliced 1 red chilli, thinly sliced (optional) Method 1. For the lamb: put the lamb in a small dish. Mix the tomato purée, spices and oil together and rub over the lamb. If there's time, marinate for 1-2 hours. 2. Heat a griddle pan until hot. Cook the lamb for 2 minutes on each side, until lightly charred on the outside and pink and juicy (or cooked to your liking) on the inside. (You could also cook the lamb on a hot barbecue.) 3. Transfer the lamb to a warm plate and set aside to rest for about 7 minutes. 4. For the coriander yogurt: mix all the ingredients together in a small bowl. Season to taste with salt and black pepper and set aside. 5. To serve: place a frying pan over a medium heat. Lay the flatbread in the pan and warm through for 1-2 minutes on each side (you can also heat the flatbread in the oven or under the grill). 6. Spread the flatbread with the coriander yogurt, then place the rested lamb on top. Scatter over the sliced onion. Roll up the flatbread and cut in half diagonally. Top each half with a couple of slices of chilli, if using, and serve.
Lou's Easy tasty pasta crab pasta sauce recipe ingredients one freshly dressed crab 3 tablespoons of olive oil 3 cloves of garlic sprigg of parsley if you want one bottle or carton tomato passata quarter of a pint of water salt to taste one medium sized pan 1 lb of spaghetti or your favourite pasta How to make it pour olive oil into pan on medium heat do not burn add chopped garlic and gently fry until golden brown add bottle of passata with quarter of a pint water Place in crab meat and the claws salt to taste simmer for about an hour if you like to add fresh parsley you can add a sprigg 5 minutes before serving , it just gives it a authentic Italian taste . You can eat this with any pasta but as Lou is italian we eat it the authentic way whiich is with spaghetti . So boil your chosen pasta until cooked , drain the pasta put back into the pan add some of the sauce and mix together , then serve in dishes with sauce added to the top . Eat with a bottle or two of chianti
well as i said the strawberry jam wouldn't last long so i made rhubarb jam (seasonal this time) 3 sticks of rhubarb ( Yorkshire obviously) juice of 1 lemon weigh and add equal amounts of sugar simmer for minutes until you get to "crinkle" point makes 2 small jars bek
dang it! April's been and gone, been a bit busy with Wilma I'll get the other recipes posted last month up and then we'll vote
arghhhhh work, it always gets in the way of the important stuff better late than never, isn't that what they say?? well anyway, vote away peoples
balderdash!!!! Meal of the Month has been badly neglected continue voting folks and we'll have a very belated winner
