Recipe page:

MAY

Gorse Flower Cordial

INGREDIENTS

4 handfuls of gorse flowers
600ml cold water
Zest of 2 oranges
Juice of 1 lemon
150g of organic unbleached, unrefined whole cane sugar or palm sugar

METHOD

Make sure you remove all twigs, spines or bugs from the gorse flowers before using.

Mix the water and sugar together in a medium saucepan and bring to a rapid boil for 10 minutes. Remove pan from the heat.

In a big bowl, pour the sugar water over the gorse flowers, add the lemon juice and orange zest. Stir in well and leave overnight.

Strain the liquid through muslin bag into a clean container.

Pour into a sterile bottle, cap and store. Refrigerate once opened.

gorse

 

February

STRAWBERRY PANCAKES
very indulgent!

Make your batter: I use – (imperial measurements still!)

4ozs plain flourpancake

1 large egg

good pinch salt

and enough milk ( approx 1/3 pint) to make a thick cream.  Let this stand in the fridge as long possible.

To serve:   for each person – per two pancakes –  two large strawberries sliced, tablespoon of dessert wine/liqeuer, good squeeze of lemon juice and dessertspoon of honey.  All dusted with vanilla sugar and a dollop of whipped cream.

strawberry

Spanish at this time of year

November

PHEASANT CASSEROLE  (serves 4)

One pheasant jointed

One large leek cleaned and sliced

I large carrot sliced

3 cloves of garlic crushed

A few rashers of bacon chopped and handful of salami slices

I small bottle of beer

Seasoning

Chuck everything in a large casserole dish ( that can go on the hob.to finish) Pour the beer over all

Cook at about 180 in a preheated oven for at least an hour and half.  To finish thicken “gravy” with cornflour or gravy granules.  Serve with cranberry jelly  or redcurrant what ever you have to hand….

October

Spicy Pumpkin and Leek Soup 

Ingredients:for 6 to 8 people

1/2 medium pumkin de-seeded flesh removed and chopped.

1 large leek

2 cloves garlic crushed

2 good sized knobs of fresh ginger root  skinned and chopped

small dried red chilli

whole nutmeg grate appox 3-4 tsps into pan

dessertspoon lemon juice

Water to cover.

Put everything in a pressure cooker and bring to pressure.  Turn down and simmer approx 20 mins.  Cool and blitz.  I  use a “wand” whizzer.

Season with plenty of salt and pepper to taste. Reheat.

To serve put dessertspoon of creme fraiche in soup bowl and pour over boiling soup.  Sprinkle of chopped parsley on top is pretty. Serve with chunky wholemeal bread.  Yum  . .

pumpkin-soup

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