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”
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.
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”
This delicious relish has lots of apple and a medium-sweet flavour and a warm aroma of cloves. Serve it on fried bread, full Irish breakfast, over hash browns and fried eggs, on burgers with cheese and bacon, on toast with home cooked ham or with a cheeseboard and oat crackers. This recipe makes about 2 kilogrammes so you won’t be stuck for relish for some time. If you follow the pasteurisation step it will keep, frozen for a year or in the fridge for a few months until opened. Continue reading “Sweet Relish”
A delicious and economical dish of creamed rice you can make easily in your slow cooker. Continue reading “Slow Cooker Creamed Rice”
This stew is a modern take on the classic Dublin Guinness Stew with a few surprise ingredients to give it a punch. Continue reading “Guinness Stew”
This cheesecake is delicious, light, delicately flavoured and almost certainly won’t break during cooking. Because the sousvide bath will not overheat any part of the cake there will be no Maillard reaction and no browning, drying or unwanted textures. Continue reading “Cheesecake Sousvide”