New Years Resolutions - Bread Making

My News Years Resolution for 2013

I am going to make more Bread!

My bread making in the past, hasn't been particularly successful. But after reading some of the tips in Paul Hollywood's Book Mum won at the Bread Making competition and a lovely ceramic loaf tin for Christmas i will make good bread!

Humane Salughter Association

 I think we all hope that when we leave our livestock at the Abattoir,  they are treated with the compassion that we raise them. We are lucky in Essex that we have some very good abattoirs but i think it is great that a charity exists to help regulate how the animals are treated.

About The HSA

The HSA is an independent registered charity. It is the only UK charity concerned exclusively in promoting the humane treatment of all food animals worldwide, including cattle, sheep, pigs, poultry, fish and minority species such as deer, in markets, during transport, and at slaughter. It works through research, education, training and technical advances to bring real, practical and lasting improvements in food animal welfare.

Practical, constructive, proven

The majority of the population in many parts of the world eats meat and, despite changing attitudes, this is likely to continue. Slaughter is never pleasant, but it can be humane, and growing numbers of people are interested and concerned about the welfare of the animals that provide them with food.

Significant improvements continue to be achieved by the HSA through working
constructively alongside agricultural, meat industry, veterinary and other welfare and professional organisations.

The HSA has built an international reputation for being a reliable, knowledgeable and practical organisation, with a sound understanding of livestock and livestock handling. In the 1920s it introduced the now almost universal mandatory use of stunning equipment at slaughter, replacing primitive and unreliable methods. Since then it has been responsible
for many of the reforms taken for granted.

Click to Meet the HSA staff . ..... . Click to read the history of the HSA

The HSA provides:

• Up-to-date technical information and advice on all aspects of animal handling, transport and slaughter.
• Training in humane methods of handling and slaughter of livestock for farmers, vets, abattoir staff and students.
• Ground-breaking educational and technical videos, CD-ROMs, DVDs, and printed publications.
• Independent advice to governments, other welfare organisations and the food industry, both in the UK and worldwide.
• Regular visits to markets and slaughterhouses recommending and advising on improvements where necessary.
• Funding for essential research projects through grants and awards. Development and application of appropriate scientific advances into the working practices of the meat industry.
• Grants towards the improvement of animal handling facilities in markets and slaughterhouses.

Together we can make a difference

The HSA relies on voluntary donations, subscriptions and legacies. With your support it will continue to make practical and lasting improvements to the welfare of all food animals. To find out more about this work, contact the HSA.

http://www.hsa.org.uk/

How to Make Marmalade

Val Harrison Making Marmalade

Marmalade making is very similar to jam making but the rind needs much longer cooking so more water is required. The fruit is simmered until the rind is soft and the volume of liquid has reduced by about half. Jelly marmalades are made in the same way but are strained through a jelly bag after the fruit has been cooked and strips of rind are then added.

Any citrus fruit can be used for making marmalade. Bitter or sweet oranges, lemons, grapefruit, tangerines, satsumas and ugli fruit, on their own or in various combinations. Flavourings such as ginger, whisky, rum, brandy, treacle and apricots can be added but the citrus flavour must predominate.
The same equipment is required for making marmalade that is used for jams and jellies with the addition of a good sharp knife and a juice extractor.

Pectin

The pectin in citrus fruit is contained in the white pith and pips. Extra acid is often added to ensure a good set as only about 1 lb (450 g) of fruit is used to make 3 lbs (1.4 kg) of marmalade.

Preparation of Fruit

1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
2. Cut the peel finely or coarsely, according to preference.
3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 3 pints (1½ litres) of water to each 1 lb (450 g) of fruit and leave to soak overnight. If jelly marmalade is to be made, tie about one-third of the shredded peel in a piece of muslin and soak with the rest of the peel.

General Method for Making Thick Marmalade

1. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
2. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take 1½ - 2 hours.
3. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
4. Test for pectin by taking 1 teaspoonful of juice from the pan, let it cool and then add 3 teaspoonful of methylated spirit. If a large clot forms, the pectin is adequate to obtain a good set. If the clot is poor or thready, add the juice of two lemons to each 2 lbs (900 g) fruit used and continue simmering the fruit until a good pectin clot is obtained.
5. Take the pan off the heat and re-weigh it. Subtract from this weight the original weight of the empty pan top calculate the weight of the pulp remaining in the pan. Then add 1 lb (450 g) warmed sugar to each 1 lb (450 g) pulp (use 1 ½ lb (675 g) to 1 lb pulp for lemon marmalade). Stir the sugar and pulp together until all the sugar has dissolved. Return the pan to the heat.
6. Bring to the boil and boil rapidly for 15 – 35 minutes until the marmalade sets when tested. To test for setting – put a little marmalade on to a cold plate, cool, and if the marmalade wrinkles when touched with the finger it is cooked sufficiently and will set. Always draw the pan away from the heat when testing for “set”, otherwise the marmalade may over cook.
7. Add a knob of butter or a few drops of glycerine and stir in to reduce the amount of scum and then skim off using a perforated spoon. Do this a soon as possible after setting point has been reached as, if left much longer, the scum tends to cling to the pieces of peel.
8. Leave the marmalade to cool slightly so that the peel will not rise to the top of the jar.
9. Pour the marmalade into clean, dry, hot sterilized jars.
10. Put a circle of waxed paper, waxed side down on the top of the marmalade.
11. Wipe the jars clean.
12. Cover with lids or cellophane covers whilst the marmalade is still hot.
13. Leave to cool and when quite cold label, giving the type of marmalade and date when it was made.
14. Store in a cool, dry, dry place.

General Method for Making Jelly Marmalade

1. Prepare and soak the fruit as for thick marmalade. Put the soaked peel, pips and pith into a pan with the water and juice in which they were soaked.
2. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its bulk. This will take 1 ½ - 2 hours. Remove the bag of shredded peel after it has cooked for 1¼ hours to that it does not over cook. Rinse it in cold water and set aside.
3. Test for pectin.
4. Turn the contents of preserving pan into a jelly bag and leave to strain overnight.
5. Measure the juice and heat it in a pan. Add 1 lb warmed sugar (1 ½ lb for lemon jelly marmalade) to each pint of juice, stir until all the sugar has dissolved. Add the shredded peel.
6. Bring to the boil and boil rapidly until the marmalade sets when tested.
7. Remove the scum and let the marmalade cool a little so that the peel does not rise to the top of the jelly.
8. Pour into clean, dry, hot sterilized jars.
9. Wipe the jars clean and cover with lids or cellophane covers whilst still hot.
10. Leave to cover and, when cold, label giving the type of marmalade and date on which it was made.
11. Store in a cool, dry place.

Excellent Post by: allotment.org.uk


http://www.allotment.org.uk/recipes/making-jam/marmalade

Game Terrine

Game Terrine

Kindly Supplied by Toni Mutton

Ingredients

• selection of lean game meat, about 1kg/2¼lb in all, which could include: pheasant, pigeon, duck or other wild fowl, rabbit, hare, venison (from the leg or fillet)
• oil or fat, for frying

For the forcemeat

• 500g/1lb2oz sausage meat (half sausage, half minced game)
• livers from all the game, finely chopped
• 2 handfuls fresh white breadcrumbs (may need a little more)
• 1 egg
• 3 tbsp parsley, finely chopped
• few sprigs of thyme, leaves removed and chopped (I have used dried thyme)
• 5-6 juniper berries, crushed in pestle and mortar
• 2 cloves garlic, finely chopped
• splash of brandy
• splash of red wine
• salt and pepper

To line the dish

• 300g/10½oz streaky bacon, flattened with the back of a knife

Preparation method

1. In a large mixing bowl combine the sausage meat and the chopped livers from the game.
2. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.
3. Cut the game meat into roughly same-size strips, about 2 fingers thick.
4. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.
5. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.
6. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.
7. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.
8. For the best possible texture and easy slicing, your terrine should be pressed as it cools. I usually use a brick. Leave the terrine until completely cold for several hours or overnight.
9. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.

Please do try this, its a lovely recipe! and a must before the end of the game season.

Guest Bloggers wanted

 

Calling all followers of East Essex Smallholders Group, we are looking for Guest Bloggers on the subjects of smallholding, rustic cooking, food, crafting, poultry and livestock!

I am looking for some guest bloggers to add to http://eastessexsmallholders.blogspot.com. to do a small article with some pictures, a funny smallholding tale or a beloved recipe. We like to keep the blog interesting so please help me! A lot of people in Russia and America are viewing the blog, It would be great if of you would like to share a story with us.

Please email Danni:

Danielle.perkins@yahoo.co.uk

the Good Life in Practice - Curing Bacon

For all of you who would like to try curing your own bacon, this really does show how simple it is.

Make yourself a cup of tea and have a read!

You'll never want to go back to shop brought bacon.

http://thegoodlifeinpractice.wordpress.com/2012/12/11/curing-bacon-by-guest-blogger-andrew-homer/comment-page-1/#comment-63

Tripe Citrus Marmalade

Marmalade Season is approaching..... Enter your homemade marmalade into the East Essex Smallholders Group competition.

Tripe Citrus Marmalade

 
Classic orange marmalade is augmented with grapefruit and sour lemons for a fabulous twist on a classic.
The importance is the total weight of fruit, but I recommend using only 1 or 2 lemons since they are a bit trickier to zest and section.
Many traditional marmalade recipes have you remove all the peel, boil it a time or two, and then separate the zest from the pith. I've tried that method. I find it messier, more complicated, and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith, and then cut out peel- and membrane-free sections of oranges.

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 3 pints

Ingredients:

• 5 pounds ripe oranges, grapefruit, and lemons
• 6 cups sugar
• 3 pint jars with sealable lids

Preparation:

1. Wash and dry the fruit. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest – and only the brightly colored zest – from the oranges. Be sure to leave behind any and all of the white pith directly underneath, it is very fruit. Chop the resulting zest – bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
2. Cut the ends off the zested fruit and then, working with one piece of fruit at a time, cut off the thick white pith from each. Working over a bowl to catch the juices, hold a fully peeled citrus fruit and use a sharp knife to cut out each section from the membrane holding the sections together. See How to Section Citrus for pictures if you've never done this before.
3. Squeeze any juice out of the membrane once you've cut out all the fruit. Set the membrane aside, along with any seeds – the pectin in these will help "set" the marmalade later.
4. Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil.
5. Meanwhile, lay a double layer of cheesecloth in a medium bowl and put membranes and seeds in the bowl. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this "pectin bag" to the pot.
6. While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When canning kettle water boils, use it to sterilize the jars and lids.
7. Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger.
8. Remove "pectin bag", squeezing any marmalade in it out and back into the pot before discarding the bag. Take marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot.
9. Stir marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars.
10. If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).

Marmalade will keep a really long time. It is all sugar. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for approximately forever, although officially people say 6 to 12 months.

Fantastic Recipe from about.com 
http://localfoods.about.com/od/chutneysmarmalades/r/Triple-Citrus-Marmalade.htm