Posts Tagged ‘cloves’
Clove and Ginger Wine
Thursday, January 13th, 2011
6 bottles
# 1oz Cloves
# 1oz Ginger
# 3lb light brown sugar
# 3 lemons
# 1 Seville Orange
# 1 gallon of water
# Wine yeast & Yeast Nutrient
# Large pan to boil water
# Brewing bin or polythene bucket
Grate the peel from the Orange and lemons, avoiding the pith. Squeeze the lemons and Orange and keep the juice to add later. Put into a small muslin bag with the cloves and bruised ginger. Bring the water to the boil, drop the bag in and simmer for an hour. Take out the bag. Place Sugar into polythene bucket (brewing bin) and pour the boiled water in. Stir until the sugar has dissolved. Add the yeast nutrient and juice from the lemons and Orange. Allow to cool to 21 oC, and then add the yeast. (if you don’t have a thermometer put your clean finger in it should be warm like a babies bath) Cover the bucket (brewing bin) with a lid or something so no dust or foreign bodies can get in and leave in a warm place for 4 days Stir, and pour into demijohn & fit an air lock Leave until it clears (quite hard to see because the liquid at this stage is brown) or you can see a heavy deposit in bottom of demijohn Siphon into clean demijohn and fit clean airlock Once the wine has thrown a second deposit and is clear it is ready to bottle.
Tags: cloves, ginger, lemons, orange
Posted in Drinks | No Comments »
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Cranberry & red wine sauce
Tuesday, November 23rd, 2010
Ingredients
* 400ml red wine
* 100g caster sugar
* 2 cloves
* 1 star anise
* 1 cinnamon stick
* 500g fresh or frozen cranberries
Method
1. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.
Tags: cinnamon, cloves, Cranberry
Posted in Christmas, Gravy and Sauce | No Comments »
Traditional bread sauce
Tuesday, November 23rd, 2010
Ingredients
* 1 onion studded with 6 cloves
* 300ml milk
* 75ml double cream
* 6 black peppercorns
* 2 bay leaves
* 100g fresh white breadcrumbs
* 1 tbsp butter
* freshly grated nutmeg , to season
Method
1. Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
2. Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.
Tags: bay leaf, cloves, nutmeg, onion
Posted in Christmas, Gravy and Sauce | No Comments »
Red cabbage with Bramley apple & walnuts
Tuesday, November 23rd, 2010
Red cabbage with Bramley apple & walnuts
Ingredients
* 1 red cabbage , finely sliced
* 25g butter
* 1 Bramley apple , peeled and grated
* 1 bay leaf
* 3 cloves
* 100ml cider vinegar
* 25g light muscovado sugar
* handful walnuts , toasted and chopped
Method
1. Put the cabbage in a wide shallow pan with the butter, apple, bay leaf and cloves. Cook, stirring, until the cabbage starts to wilt. Add the vinegar (stand back and don’t breathe in until the steam subsides), then continue to stir and cook until the vinegar has almost all disappeared. Add the sugar and stir until it has completely dissolved – be careful not to let it burn. Sprinkle with walnuts to serve. This will freeze well but let it thaw completely before gently reheating in a pan or microwave.
Tags: bay leaf, bramley apple, cloves, red cabbage, walnuts
Posted in Christmas, Veg Ideas | No Comments »
Pickled Beetroot
Tuesday, December 15th, 2009
Ingredients
* Up to 2kg fresh beetroot
* 1 ½ litres vinegar – either malt vinegar or wine vinegar, depending on your preference
* 1 tablespoon whole coriander seeds
* 1 tablespoon whole peppercorns
* About 10 whole cloves
* 1 bay leaf (dried
* 100g Sugar (optional
Method
1. Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180 degrees C for up to 2 hours, until they are tender.
2. While the beetroot is baking, make the vinegar mixture:
Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan
Bring to the boil for about 1 minute.
Turn off the heat and cover the pan.
Leave the flavours to infuse for about 2 hours.
Drain before using.
Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.
3. If the skins were thick, you can peel the beetroot – it’s up to you. Wear gloves, if peeling, or it’ll take ages for your finger nails to return to their usual colour!
4. Slice the beetroot into 1/2 cm slices.
5. Put the slices into sterilised jars.
Wash the jars in hot, soapy water and rinse well
Put upside down in an oven at 100 degrees C for 20 minutes
Allow to cool slightly and then fill whilst still warm
Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle)
6. Bring the vinegar mixture to the boil and then fill the jars.
7. Seal the jars with an airtight, vinegar resistant lid.
8. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.
Tags: bay leaf, beetroot, cloves, coriander, peppercorns
Posted in Veg Ideas | No Comments »