Plum Wine

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”

Corned Beef

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.

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The Grand Cow Sous-Vide-Off

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.

A picture of a contented brown cow lying in an alpine field.
A Cow

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”

Olive Soap

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”