Garlicky Mustard Soda Bread
130g plain flour
40g porridge oats
A good big handful of small top leaves of Jack by the Hedge (not tough lower leaves) well chopped
Half teaspoon salt
Half teaspoon bicarbonate of soda
Dessert spoon lemon juice
Mix all dry ingredients in large bowl stirring in chopped leaves. Add lemon juice to milk to let it “turn”. And stir into dry ingredients – kneed lightly and shape into a loaf. Using a little more flour if very sticky. Place on a greased baking tin and cook in preheated oven at 200* for approx 30 mins. Eat whilst just warm ……
Make do Orange Curd makes one 350g jar.
Four Satsumas or other small citrus fruit
2 eggs + 1 egg yolk beaten
Tablespoon lemon juice
I quartered the fruit and placed in a glass jug with a little water and microwaved until soft 8 – 10 mins. This mix I then blitzed with my stick blender and poured into a saucepan with the sugar and lemon juice, I stirred this on a very low heat until the sugar dissolved. I then added the butter and followed with the eggs. Keep stirring on extremely low heat until thick. Put in a sterilised jar and keep in the fridge once cold. Use with in two weeks.
Courgette and Pea Soup
3 or 4 medium sized courgettes sliced
2 handfuls small mange tout pods
2 spring onions or half a large onion
3 cloves of garlic crushed
cup full garden/frozen peas
knob of butter
salt and pepper to taste
Soften chopped onion, crushed garlic and mange tout in the butter ( I use large pressure cooker pan). Add sliced courgette stir to well coat with butter and other ingredients then cover with water water. Bring to pressure and cook for about 10 mins ( or simmer until really soft).
Add peas and cook for a further 5mins. Blitz with hand blender until really smooth. Taste and add seasoning to your requirements.
I added nasturium petals and some chopped basil for garnish, which I happened to have to hand. A little cream would be nice if you have any. Make it super rich!
Serve with crusty bread – yum!
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 . .