The Sloe Trilogy II: How to make sloe wine, vodka, jam

 Autumn, Fermentation, Foraging, Forest Garden, Permaculture, Seasons, Winter  Comments Off on The Sloe Trilogy II: How to make sloe wine, vodka, jam
Sep 222011
 

This is the second part of the Sloe Trilogy where you use the same batch of sloes to make wine, vodka and fridge jam. In the first part I showed you how to make the wine, here are the instructions for the vodka.
Sloes in a glass
When you have strained the sloes off the wine ‘must‘ you can use them to flavour vodka. I suggest vodka for this because, unlike with gin, you don’t get that big juniper hit which may not be so nice in your breakfast jam.

If you’re coming into this without having made the wine, just use freshly picked sloes. You’ll need to squish them and this is easier to do if you freeze and thaw them first.

You’ll need a large container to make this in that you can sterilise and seal. A demijohn is great for it or a big kilner jar or similar. Pretty bottles that you can seal are a great way of presenting your finished vodka and make great presents. Continue reading »

Sep 142011
 

Kimchi in jar

Kimchi Recipe

Kimchi is a traditional Korean spicy vegetable pickle. The veg starts off being brined and then it’s rinsed and allowed to ferment in a paste of onion, garlic, ginger and chillies.

It’s normally made with shredded chinese style cabbage as the base with other vegetables included. Basically, you can make it with anything, even fruit. Interestingly, the cabbages and the chillies were not indigenous to Korea and are relatively modern imports in the history of kimchi making.

The kimchi can be widely used in soups, stews, dumplings and even grilled cheese sandwiches and mashed potato.

I made enough for a 1 litre kilner jar as I was experimenting. The beauty of this method and recipe is that you can make as little or as much as you like. So it’s a great way of using up excess vegetables that you can’t use immediately they are harvested.

Interested to have a go and taste this fragrant food? Read on… Continue reading »

Aug 022011
 

I’ve been going a bit wild of late. More specifically, wild fermenting. And it’s all Sandor Katz’s fault. Let me explain.

Wild Fermentation Cover

I bought a Kindle version of Sandor’s book Wild Fermentation. It explains the science and practice of fermenting just about anything. Not only are fermented products tastier & healthier, they’re also a great way of preserving things sustainably. There’s no need for electricity to keep a freezer going, or to put large amounts of energy into heat for canning or bottling. The whole process relies on the ability of wild yeasts to modify the ingredients so they do not spoil. Sauerkraut, or pickled cabbage, is one of the most widely known examples. Another two are beer & wine which also caught my attention. And, of course, there’s sourdough bread which I already have a passion for.

So I’ve thrown myself into a mild fermenting frenzy. On the go is sauerruben (turnips), apple vinegar and T’ej, an Ethiopian-style Honey Wine. I’ll post some more information about these later. Today I want to talk to you about Bouza. Continue reading »

Jun 212011
 

Rotolo on the plateThis pasta is a bit of a show stopper. It looks just great on the plate and there are loads of variations you could make to the filling.

I’d often looked at the recipe in Jamie’s Italy and decided that it was a bit too much of a faff to do.  Then I saw the Rotolo that Maureen at Orgasmic Chef had created. I really liked the result she achieved and so determined to have a go myself. Of course, I wanted to do something a bit different to the recipe in the book with spinach and roasted squash.

I thought hard about colours and took the Italian Flag’s tricolor of green, white and red as my inspiration.

For the green I used our abundant (and free) nettles instead of the pasta.

For the white I used ricotta that I made.

And for the red I used tasty cherry tomatoes.

The nettle filling gives a unique ‘meaty-veggy’ taste with a great slight spicy edge. The tomatoes give a nice squish and flavour with slight acid balanced by the creamy cheese. The lemon-thyme butter was a lovely fresh tasting complement to the pasta.

Want to know how to make this? Read on… Continue reading »

Mar 312011
 

Don’t we all just love things that don’t cost a penny? Foraging for wild food is a way to do this. March is the ideal time to pick nutritious nettles which are jam packed with iron and Vitamin C. You’ve no doubt seen loads of recipes for the ubiquitous ‘Nettle Soup’, which is, of course, lovely. I wanted to cook something a bit different
Risotto on the plateI’ve adapted a simple Georgio Locatelli recipe for nettle risotto to perk up your taste buds. I’ve added the bacon as a seasoning and the dried tomatoes for flavour and visual interest to Georgio’s basic recipe but you can easily make a vegetarian version by leaving out the bacon and substituting for the parmesan.
So how do we cook it…
Continue reading »

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