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”
This wonderfully piquant sauce is a healthy version of the classic Chinese staple sweet and sour sauce. It is delicious with crispy baked chicken strips, rice and noodles. Alternatively chill and serve as a dipping sauce. Continue reading “Classic Sweet and Sour Sauce”
Carbonation in beverages happens by two major means. Champagne, Cava and other beverages using the name Champagne, such as Soviet Champagne and California Champagne undergo two fermentations. In the first fermentation in a vat the yeast present in the grape juice creates alcohol but the resulting CO2 byproduct is allowed to disperse into the air. Then the beverage is bottled and tightly corked and a second fermentation (Bottle fermentation) creates more CO2 that is now trapped in the bottle. With correct control this will be enough to pressurise the bottle, carbonate the beverage and not be quite strong enough to shatter the bottle if it’s correctly handled. Continue reading “Home Carbonation Rig”