Gorse Flower Cordial
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
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.
Make your batter: I use – (imperial measurements still!)
4ozs plain flour
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.
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
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….
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 . .