Grape jelly

Ingredients:

•1 kilo of grapes - grapes with pips help the jelly to set. •Sugar
•Water

Method:

1.Wash the grapes and discard and bad ones.
2.Pull the grapes away from the stalks and place in a deep heavy bottomed saucepan or preserving pan.
3.Barely cover the grapes with water and bring to the boil and simmer gently until the grapes are soft.
4.Keep an eye on them, stirring from time to time. Top up with water if necessary. (I mashed them gently with a plastic potato masher to hurry them along).
5.Pour the cooked fruit through sterilised muslin / jelly bag into a large clean bucket or bowl bucket. The sieve is covered with a clean tea cloth to protect against flies.
6.Leave the jelly bag to drip overnight (or about 12 hours).
7.Measure the juice the next day.
9.Pour the juice into a deep heavy bottomed saucepan and add 1lb/454g of white granulated sugar for each 1pt/570ml of juice.
10.Heat the juice and sugar gently stirring from time to time, so as to make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil.
11.Continue to boil for about 10 minutes before testing for a set. This is called a rolling boil. Test every 3 to 5 minutes until setting point is reached.
13.When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle.
14.Cover immediately with plastic lined screw top lids or waxed disks and cellophane tops secured with a rubber band.
15.Label when cold and store in a cool, dark place. Away from damp.


Read more: The Cottage Smallholder » Grape Jelly recipe http://www.cottagesmallholder.com/piquant-grape-jelly-recipe-74#ixzz12hdNTKVL

emon Pickle

Ingredients:

•4 green limes
•1 inch piece root ginger, sliced
•1 tbsp white vinegar
•10 Cayenne chillies sliced
•2 tbsp sugar
•1 tbsp paprika
•1 tsp Garam Masala
•1 tsp cumin seeds
•2 cloves garlic, sliced
•2 tsp salt
•2 tbsp oil
Cooking method for Lime Pickle
Serves 8

Quarter the lemons. Place in a large jar with 1 tsp of salt and seal. Mix the salt up by shaking then leave in a sunny spot for 3-4 days. Move the jar round regularly. Add the rest of the salt to the jar, mix, and leave for 1 month in the sun. Rotate the jar every day. Heat some oil in a pan and cook the ginger till golden. Now add the vinegar, lemon and lemon juice from the jar. Mix well and cook for about 5 minutes. Add the spices, garlic and chillies, and cook for a further 3 minutes. Store in sterilised jars and keep in the fridge for up to 1 month.

Lemon Curd

Original Recipe Yield 2 cups
Ingredients
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
Directions
1.In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Note: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. Nutritional Information
Amount Per Serving Calories: 117 | Total Fat: 6.7g | Cholesterol: 55mg

Nutritional InformationMicrowave Lemon CurdServings Per Recipe: 16
Amount Per Serving
Calories: 117
Total Fat: 6.7gCholesterol: 55mgSodium: 14mgTotal Carbs: 14.1g Dietary Fiber: 0.2gProtein: 1.

Homemade faggots

Ingredients

1 lb (455 g) lambs liver
1/4 lb (115 g) onions
6 ozs (170 g) white bread crumbs
4 tsp dried sage
1 beef OXO cube
Knob of butter for each faggot
1/2 pt (330 ml) water

Method
•Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
•Put bread crumbs in large mixing bowl.
•Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
•Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
•Add the sage and mix thoroughly.
•Shape the mixture into small balls (should make 8 to 10).
•Place in a greased ovenproof dish or tin.
•Put a small knob of butter on each faggot.
•Make stock with OXO (beef) cube and water and pour around the faggots.
•Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
•Remove foil and cook for further fifteen minutes.
•Remove faggots and when cool cover and keep in the fridge until required.
To serve:

•To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.

Pork Tikka Masala

Serves 4

1 tbsp Vegetable oil
1 tsp black mustard seeds
1 large onion, coarsely grated
2 cloves garlic, finely chopped
4 tbsps tikka masala paste
600g lean Pork
1 cup chicken soup
4 small Zucchini (cut into batons)
1/2cup chopped fresh coriander
Steamed Basmati rice to serve

Heat oil in deep frying pan or wok and fry mustard seeds for approx 30 seconds until they begin to pop
Add onion & garlic, cook until softened, stir in curry paste and cook 1 minute
Add pork and to stir to coat in paste
Add coconut milk and stock, bring to simmer, cook over low heat for 5 minutes
Add Zucchini & cook a further 5 minutes until tender and pork is cooked.
Season to taste with sea salt & freshly ground black pepper
Serve on a bed of basmati rice, sprinkled with coriander.

Christmas Ploughman’s pate

Great for summer picnics, wrap & rolls, as a starter or snack on warm buttered toast.
Serves 4-6

NO COOK!!!!

380g Shredded combination of Cold Turkey, Chicken and/or Ham
125g Cream Cheese
1tbsp Chopped Chives
275ml Chicken consommé
11g Gelatine
1tsp Peppercorns in brine or dried (may be pink ones!!)

Process meat, cheese, chives & 100ml Consommé
Spoon into individual or serving dish, smooth the top & chill
Heat consommé to just below simmering temperature, add Gelatine and stir until dissolve. Cool slightly
Press peppercorns into surface of chilled Pate, cover with a thin layer of Consommé mixture. Chill until set (approx 1 hour)

Serve as part of a ploughman’s lunch with cheddar, chutney, watercress & crusty bread.

Hot Fudge Cake

It’s a cake, but it’s also a brownie, it’s pudding, and it’s hot fudge, too! Most of all, it’s over-the-top yummy, especially with a big dollop of whipped cream.

Hot Fudge Cake
1 cup flour
3/4 cup sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1/4 cup baking cocoa
1-3/4 cups hot water


Combine the flour, sugar, 2 tablespoons baking cocoa, baking powder and salt in a mixing bowl, and mix well. Add the milk, oil and vanilla, and mix well. Pour the mixture into an ungreased 9-inch square baking pan. Mix the brown sugar and 1/4 cup baking cocoa in a small bowl, and sprinkle over the batter.

Pour the hot water over the top, and do not stir. Bake at 350 degrees for 35 to 40 minutes or until the cake tests done. The cake will be on the top, and the chocolate sauce will be on the bottom. Serve a warm portion of the cake with the chocolate sauce spooned over the top, and add a dollop of whipped cream or ice cream.

Yield: 6 to 8 servings