The bottling event was an enjoyable event for all and extremely useful for the wild food preserving for the up and coming Wild and Slow festival in November. Many thanks to Janet for her time and expertise
Attached are some recipes to titillate your taste buds
LEMONADE
Making Lemonade
Juice & rind of four lemons
2 lbs (900gr) of sugar
6 pints of water
2 oz (57gr) of citric acid
2 oz (57gr) Epsom Salts
1oz (28.35gr) Tartaric acid – if you can get it
Grate zest of lemons. Juice them and put both into a large bowl. Add the sugar and then add the in the citric acid & Epsom salts (& tartaric if you have it). Pour the boiling water over the above & keep stirring until sugar has fully dissolved. Leave to cool thoroughly. Strain through a fine sieve.
Bottle and refrigerate. Lemonade will keep for 3 weeks. Alternately freeze in plastic bottles.
Note: You can add elderflowers when you are adding the boiling water – this gives it an even more delicious flavour
CUCUMBER PICKLE
Heating the jars
4 whole cucumbers
250 ml wine vinegar
500gr diced onion
500gr finely diced peppers – any colour
330gr white sugar
3gr mustard seed
3 cloves of garlic – crushed or finely diced
7gr turmeric
25gr salt
Top and tail cucumbers. Slice or dice them in half lengthways.
Put all ingredients, except cucumbers in a pot. With the lid on bring it to the boil, then reduce heat, simmer & cook until ingredients are soft. Then add in cucumber & gradually stir the cucumber through the mixture. Bring back up the heat & simmer. Simmer for 10-15 min. Stir thoroughly and then bottle.
THE BEST BARBEQUE SAUCE!
3 tablespoons brown sugar
2 tablespoons Sarsons Malt Vinegar
4 tablespoons Worcestershire Sauce
4 tablespoons Tomato Ketchup
Finely diced chilli – optional
Put all ingredients in a bowl, stir well, & mix it all up. Leave to stand for at least an hour.
This amount shall adequately coat 8 chicken portions.
You could very gently heat up all the ingredients and then hot bottle it so that you have it for any occasion
SUNSHINE SALAD DRESSING
Bottled and ready to go
I Ltr Rapeseed or Sunflower Oil
70 ml Wine Vinegar
500 ml squeeze orange juice
80gr wholegrain mustard
15gr salt
2 cloves crushed or diced garlic
1 handful fresh herbs – parsley & chives
Put all the ingredients into a jug & blend with a hand blender on a whisk. Bottle. Store in a cool place or in the fridge.
PLUM CHUTNEY
2.5kg stoned plums
1.25kg Diced onions
1.5kg peeled & diced cooking apples
I ltr Wine Vinegar
1kg sultanas
1.5kg Brown Sugar or 1.5kg white sugar and 1 tbs treacle
50gr Tin Tomatoes or 50gr skinned fresh tomatoes (vine)
Lump of fresh ginger
25gr diced chilli
50gr salt
4 cloves of crushed or finely diced garlic
Put apples & vinegar in the pot and gently simmer until apples start to break down. Lid on pot. Then add in all the other ingredients. Bring up to the boil & then reduce the heat to a simmer with the lid on. Cook with lid on until the mixture starts to break down. Then take the lid off and let it cook until the mixture is thick & glossy. Stir regularly
Getting stuck right in
Slowfood Sugarloaf Club 