Fresh strawberries are decadent, more so if you forego the pleasure of eating them and ferment them as nature intended. To make the compromise more appealing you can use 2 kg of fresh or frozen strawberries for this recipe, so you can start it all year around. Try substituting some raspberries as well for a delicious variation.
A favourite in Asia, plum wine is easy and inexpensive to make, though it has a reputation for not always clearing fully, but this recipe gives you a good chance because of the inclusion of Pectolase. This recipe is also sound for peaches, nectarines and other stone fruits, so keep an eye out for seasonal and inexpensive sources of fruit. Continue reading “Plum Wine”
This recipe uses Sodium Nitrite to turn 1 to 2 kg of beef into corned beef. You can use Sodium Nitrite if you are very careful or you can obtain Instacure #1 / Prague Powder #1 / Pink curing salts. Quantities for both are given. Ensure that your Pink Curing Salts are 6.25% Sodium Nitrite and 93.75% Sodium Chloride. Any other concentrations will require recalculation.
The recipe makes about 30 small squares of delicious imitation fudge, and is very quick and easy to make.
This avocado soup is lightly cooked and very nutritious. It may cause nostalgia for the 70s and is a vibrant bright institutional green. The recipe is designed to be served hot, but can be chilled too.
A robust mulled wine for cold winter evenings in the run up to Christmas. Make sure all your spices are fresh and remember to keep the pot covered as much as possible to avoid losing the nutritious alcohol. This recipe yields about 1.1 litres. Multiply the recipe up if required (Recommended.) Continue reading “Mulled Wine”
In the Country they don’t call them cows: cows are just for milk, what we eat are heifers or bullocks (That’s not a rude typo, it’s a kind of cow.) However to those of us who don’t wear wellies to work, they’re cows, and they’re tasty, and in modern Ireland you can buy them in Aldi.
It’s only been a year since I was informed in conversation of the delights that awaited me in in the Aldi beef fridge. I was sceptical because when I was young we got really good steaks in a butcher or maybe Superquinn, but the world moves on, so I gave it a try. Continue reading “The Grand Cow Sous-Vide-Off”
To make perfect burgers your meat has to be right. It needs about 30% fat. If you are cooking sous vide as described below, you could get away with 20% because of the reduced cooking temperature.
These energy balls are delicious. The fig and date base is best made in a clean meat mincer for the right texture, and the cocoa liquor buttons (Or cacao nibs) and hazelnut butter round out the flavour perfectly. They are rather sweet and carb-heavy, but sooo good.
This soap is made with 52% Virgin Olive Oil, but cannot truly be called a Castile as it also contains Coconut Oil which is a staple of soapmaking. Coconut Oil makes a soap that is hard, cleansing and bubbly whereas the generous measure of Olive Oil lends the necessary creamy and conditioning properties that, in balance, produce a cleansing soap that is mild on the skin. Continue reading “Olive Soap”