East Essex Smallholders Chitchat Headline Animator

CONTACT EESG

To Contact EESG
Please Email:
Danielle.Perkins@yahoo.co.uk
or 07854595640
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, 17 October 2012

A classic white loaf - Darren


A classic white loaf - simple and good for experimenting as you can easily add flavour ingredients.

500g very strong white flour plus extra for dusting
1 tsp salt (vary according to own requirements)
2 tsp dried yeast
1 tbsp sunflower oil plus extra for greasing
330ml warm water

Put the flour and salt into a bowl.  In a small bowl dissolve the yeast in 330ml warm water.  Once it has dissolved add the oil.  Make a well in the centre of the flour, pour in the water and stir to form a dough.  Use hands to bring the dough together.

Turn the dough out onto a lightly floured surface.  Knead for 10 minutes until smooth, glossy and elastic.  Put the dough in a lightly oiled bowl, cover loosely with cling film and leave to rise for up to two hours, or until double in size.

When the dough is risen turn it out onto a floured surface and knock it back to its original size.  Knead it further, then form into the desired bread shape.  Place the dough on a baking tray, cover with clingfilm and a tea towel and leave in a warm place until risen to double its size - this is proving, which acts to identify that the yeast is still active.  The bread should be ready to bake if you poke the dough with finger and it springs back quickly.  You can score the bread if you like, which can aid the bread rising while baking.  Dust with flour.

Preheat the oven to 220C (Gas mark 7).  Place the dough in the middle of the oven for about 10 minutes and then reduce to about 190 C (Gas mark 5) for a further 30 minutes or until the crust is golden and the bottom sounds hollow when tapped.  You can reduce the heat at any point if the bread is browning to quick and it hasn't had sufficient time to bake.  Remove the bread and rest on a rack for about 30 minutes before eating.

A tip for increasing the crust of the loaf and it rising is to add a pan of just boiled water to the bottom of the oven when you first put the dough in.  You can always add other ingredients such as chopped sun-dried tomatoes, herbs etc to give a little twist and variation.

Artisan Raspberry Jam



Artisan Raspberry Jam


Ingredients:
500g raspberries – previously frozen
500g granulated sugar



Tools:
Large steel heavy based pan
Oven mitt
Wooden spoons
Cold plate (put in fridge)
7  x 227g ( ½ lb) jars


Method:
§  Put raspberries into pan.
§  Simmer fruit for 30 minutes until lovely and soft.
§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.
§  Bring to boil over a high heat.
§  Reduce heat to a rolling boil and stir with a wooden spoon in figure of eight for 15 minutes (wear an oven mitt to protect your hand).
§  Remove from heat and test a small amount on the cold plate.  If you get slight ripple in jam when pushed with your finger – DONE.  If not, return to heat for 5 minutes and then re-test. 
§  Whilst raspberry jam cooking – heat jars in hot oven.
§  When raspberry jam ready, pour hot jam into hot jars sealing with lid immediately. 
§  Allow to cool before labeling.
§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

Lovely with hot buttered white toast, on a Cornish vanilla icecream or straight off a spoon from the jar (as my son does!).

Enjoy!

Pumpkin Chutney


 Pumpkin chutney 
  • 2lb (900 g) pumpkin, peeled and chopped
  • 1 lb (450 g) tomatoes, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 pint (570 ml) white vinegar
  • 1 ½ teaspoons allspice berries
  • 1 ½ teaspoons white peppercorns
  • 1 lb (450 g) onion, peeled and sliced
  • 1 ½ lb (675 g) brown sugar
  • 1 ½ tablespoon salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons of black peppercorns
Step by Step Instructions
  1. Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.
  2. Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.
  3. Add the ginger, salt and sugar to the mixture and bring it to the boil slowly. Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.
  4. Allow the chutney to cool, pour it into clean jars, cover and store.
Notes
This recipe originally appeared in the National Vegetable Society Bulletin.



Plum Chutney


This recipe is from The Preserving book – Lynda Brown

Plum Chutney

Makes approx 3lb – 1.35 kg
Takes 1 – 2 hours
Keeps 12 months

Ingredients
1kg   (2 ¼ lb) plums
350g (12oz) cooking apples
250g (9oz) Onions
125g (4 ¼ oz) Raisins
300g (10oz) light soft brown sugar
1 teaspoon sea salt
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon coriander
1 dried chilli or ¼ teaspoon chilli flakes
1 teaspoon fennel seeds (optional)
600ml (1 pint) white wine or cider vinegar

1 .Halve the plums and remove stones cut into ¼
2. Core peel and dice apple into bite size pieces
3. Peel and finely chop the onion
4. Place all ingredients into preserving pan or a large saucepan
5. Bring slowly to the boil stirring to dissolve the sugar
6. Simmer gently for 1 ½ to 2 hours until a wooden spoon drawn across the base of the pan leaves a trail.
7. Stir frequently towards the so the chutney doesn’t burn
8. The chutney should look thick and glossy
9. Check the seasoning add more salt if needed
10. Pot into warm sterilized jars making sure there are no air gaps
Maturing chutney
Chutney can taste harsh and flat if eaten straight away
So leave them to mature for 1 – 2 months before eating


Christmas Beetroot & Mint Chutney



Christmas Beetroot & Mint Chutney


Ingredients:
1 kg beetroot – cooked
1 large red onion
2 Cox’s eating apples
375g red wine vinegar
500g soft brown sugar
1 tablespoon concentrated mint sauce
½ tablespoon mustard seeds
½ tablespoon coriander seeds
1 teaspoon grated ginger
1 teaspoon Maldon salt
2 bay leaves
1 ½ teaspoons freshly chopped mint

Tools:
Large steel heavy based pan
Chopping knife
Measuring spoons
Wooden spoons
7  x 227g ( ½ lb) jars


Method:
§  Chop the beetroot, onion and apples into small cubes.
§  Put all ingredients into pan except the freshly chopped mint.
§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.
§  Bring to boil over a medium heat.
§  Reduce heat and simmer for at least 1 hour – until syrupy – stirring more frequently towards end.
§  When done, add the freshly chopped mint.
§  Whilst chutney cooking – heat jars in hot oven.
§  When chutney ready, pour hot chutney into hot jars sealing with lid immediately. 
§  Allow to cool before labeling.
§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

This chutney is good with soft cheeses, cold gammon/ham or hot lamb.
Let us know what you put it with! 

Enjoy!