Since I've been off work for two days with a chest infection, and am now feeling a little better, I have decided to use up the 2lbs of redcurrants that have been in the fridge. After the success I had with my rhubarb, apple and ginger jam recently I decided to make use of the bargains from my local 'strawberry shop', to be found on the road from Perth to Blairgowrie. Two huge punnets of redcurrants for £3, what a bargain.
I dumped the whole lot (after a long time removing the tiny twigs) plus 4 Bramley apples into my preserving pan with about a litre of water and simmered for about an hour and a half. Then I got my potato masher and pounded the whole lot to a pulp. Then strained and reserved the liquid into a measuring jug. I ended up with about a litre and a half of juice after giving the pulp a second mashing, just to get as much as possible from the fruit. Rinse out the pan and return the juice to the pan along with the sugar. Use about 1lb per every 5-600mls of liquid. No need to use preserving sugar as there is pectin in the apples. Warm slowly until all the sugar is dissolved. Use the back of the spoon to see if all the granules have dissolved. Then boil until setting point is reached. Use a jam thermometer or put a plate into the freezer and after boiling the liquid for 10 mins put blob onto cold plate and when it is fully cold it should stay firm when pushed with your finger. If not return to heat for a minute and test again until ready. Put into sterilised jars, top with wax disks and tight lids.
Thursday, 25 August 2011
Tuesday, 23 August 2011
Hugh's Fish Fight
If you haven't already, please sign up for Hugh's Fish Fight, it is of the utmost importance that we support our countries fishermen and start making sensible choices about the fish we choose to eat.....check it out.......http://www.fishfight.net/
Smoked Mackerel Pilaf
This recipe is my other half's favourite. It is quick and easy and soooo tasty. We should all try to eat more fish like Mackerel as it is super good for you and is also a sustainable fish. See link http://gu.com/p/24tjd
You will need a large heavy based pan with a tight fitting lid, a small frying pan to toast the spices and a pestle and mortar.
Ingredients Serves 4
Bunch of spring onions sliced
1 tbspn Groundnut oil
2 cloves of garlic finely chopped
2cm piece of ginger finely chopped
1 tspn cumin seeds (or powder)
1 tspn coriander seeds (or powder)
1 tspn Garam Masala
1 tspn turmeric
2 to 3 Chillies finely chopped (your choice of hotness - I use birds eye)
1 red pepper, diced
250g Basmati Rice
500ml hot vegetable stock
250g Smoked Mackerel
Juice of 1 lemon
Handful of fresh coriander
50g frozen peas
Method
If you are using whole spices take a dry pan and toast the spices then grind in a pestle and mortar.
Heat oil in the large pan and add all the ground spices, garlic, ginger and chillies and gently fry for a couple of minutes. Add the sliced spring onions and the diced peppers and fry for 4 to 5 minutes. Add the rice to the pan and mix to coat the rice in the spiced oil and fry for a minute or so, stirring constantly to prevent the rice from catching on the bottom of the pan. Pour in the hot vegetable stock and and simmer for 5 minutes. Turn the heat to it's lowest setting, cover the pan and cook gently for 15 to 20 minutes. Do not lift the lid until 15 minutes has passed, as this will release the steam and prevent the rice from cooking. After 15 mins check the rice which should be almost cooked. Add the lemon juice, peas and flaked Mackerel then replace the lid and cook for a further 5 minutes to warm the Mackerel and cook the peas. At the last minute stir in the fresh coriander and serve with Indian bread, homemade Chapatis would be good. Recipe to follow.
I hope you enjoy this delicious, healthy recipe as much as we do!!
Check out the link to Spices Of India you'll never buy expensive Supermarket spices again!!!
You will need a large heavy based pan with a tight fitting lid, a small frying pan to toast the spices and a pestle and mortar.
Ingredients Serves 4
Bunch of spring onions sliced
1 tbspn Groundnut oil
2 cloves of garlic finely chopped
2cm piece of ginger finely chopped
1 tspn cumin seeds (or powder)
1 tspn coriander seeds (or powder)
1 tspn Garam Masala
1 tspn turmeric
2 to 3 Chillies finely chopped (your choice of hotness - I use birds eye)
1 red pepper, diced
250g Basmati Rice
500ml hot vegetable stock
250g Smoked Mackerel
Juice of 1 lemon
Handful of fresh coriander
50g frozen peas
Method
If you are using whole spices take a dry pan and toast the spices then grind in a pestle and mortar.
Heat oil in the large pan and add all the ground spices, garlic, ginger and chillies and gently fry for a couple of minutes. Add the sliced spring onions and the diced peppers and fry for 4 to 5 minutes. Add the rice to the pan and mix to coat the rice in the spiced oil and fry for a minute or so, stirring constantly to prevent the rice from catching on the bottom of the pan. Pour in the hot vegetable stock and and simmer for 5 minutes. Turn the heat to it's lowest setting, cover the pan and cook gently for 15 to 20 minutes. Do not lift the lid until 15 minutes has passed, as this will release the steam and prevent the rice from cooking. After 15 mins check the rice which should be almost cooked. Add the lemon juice, peas and flaked Mackerel then replace the lid and cook for a further 5 minutes to warm the Mackerel and cook the peas. At the last minute stir in the fresh coriander and serve with Indian bread, homemade Chapatis would be good. Recipe to follow.
I hope you enjoy this delicious, healthy recipe as much as we do!!
Check out the link to Spices Of India you'll never buy expensive Supermarket spices again!!!
Merguez with North African Style Veg
Having searched high and low for Merguez in my town I eventually found some on-line. Please check out the link to Amazon who have a few different ones to choose from. These spicy, flavour filled sausages remind me of many a happy family holiday in France, cooked on the BBQ they are fantastic. Here is my quick, simple recipe that is perfect for a week night supper. You can make this with your choice of sausage, but the Merguez release their fabulous spicy oil over the veg while cooking which makes this dish, so it's worth making the wee bit of extra effort to get your hands on some.
You will need a shallow roasting dish and pre-set your oven to 200 degrees centigrade / 400 degrees farenheit / gas mark 6.
Ingredients Serves 6 or 4 very hungry people.
12 Merguez
2 medium red onions cut into quarters
2 Romero peppers cut into large chunks
2 courgettes cut into 1cm slices
6 ripe tomatoes cut into quarters
1 tspn cumin powder
1 tspn cinnamon powder
1/2 tspn smoked paprika
1 tbspn olive oil
salt and pepper
To Serve
Cous Cous and Flatbread
Method
Chop the veg and fill the roasting dish. Pour over the oil and add all of the spices and seasoning then mix thoroughly. Halve the Merguez and place on top. Place in the oven and cook for 35 to 40 minutes, making sure you turn the sausages two or three times so they are nice and crisp all around. 5 minutes before the sausages and veg are ready put flatbreads in oven to warm, cook the cous cous, cover in boiling water and a lid, leave for 4-5 minutes, fluff with a fork. Serve the sausages and vegetables on top of the cous cous so it absorbs the juices and the flat breads for everyone to share in the middle of the table.
This couldn't be easier and is so tasty.
You will need a shallow roasting dish and pre-set your oven to 200 degrees centigrade / 400 degrees farenheit / gas mark 6.
Ingredients Serves 6 or 4 very hungry people.
12 Merguez
2 medium red onions cut into quarters
2 Romero peppers cut into large chunks
2 courgettes cut into 1cm slices
6 ripe tomatoes cut into quarters
1 tspn cumin powder
1 tspn cinnamon powder
1/2 tspn smoked paprika
1 tbspn olive oil
salt and pepper
To Serve
Cous Cous and Flatbread
Method
Chop the veg and fill the roasting dish. Pour over the oil and add all of the spices and seasoning then mix thoroughly. Halve the Merguez and place on top. Place in the oven and cook for 35 to 40 minutes, making sure you turn the sausages two or three times so they are nice and crisp all around. 5 minutes before the sausages and veg are ready put flatbreads in oven to warm, cook the cous cous, cover in boiling water and a lid, leave for 4-5 minutes, fluff with a fork. Serve the sausages and vegetables on top of the cous cous so it absorbs the juices and the flat breads for everyone to share in the middle of the table.
This couldn't be easier and is so tasty.
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