Ginger Beer

Ingredients

·      2ltr of cooled boiled water

·      400g of sugar

·      lemon juice & zest

·      Either a dessertspoon of ginger powder or two inches of fresh ginger

·      Ginger Beer Plant or yeast

Equipment

·      Fermentation vessel capable of handling more than 2ltr of water (could be bowl)

·      muslin cloth

·      elastic band

·      2l plastic bottle or several flip top beer bottles

·      general kitchen equipment like a tea spoon, scales, fine grater etc

·      Saucepan if using fresh ginger

·      Sterilizing solution

Preparation method

1.    Before you start, all your equipment needs to be sterilized, so follow the instructions on your sterilizing bottle.

2.    This step is only for those using fresh ginger root. The reason for scalding is to kill any bugs. Give it a quick wash then drop it in a saucepan of boiling water for a minute or less. Grate the ginger finely.

3.    Pour water to the fermenting vessel.

4.    Add 2 teaspoons of lemon juice to the water

5.    Add sugar to water and stir until dissolved

6.    Put the ginger and lemon zest into a muslin cloth, pull the sides together and secure the corners into a package with the elastic band. Add to the water.

7.    Add the ginger beer plant or yeast

8.    Cover the fermenting vessel (or add air lock if using a demijohn)

9.    Leave to ferment for a two days, then remove the ginger muslin and strain/siphon off the yeast.

1. I put the ginger beer into sterilized plastic bottles filled to ¾ level, then squeeze out the air. This way you can see if the pressure has built up and can release it easily, or you can also use the glass flip-top bottles.

1. The ginger beer will continue to ferment in the bottle.  If using the plastic bottles this will cause them to ‘pop out’ again.  You can now either refrigerate to stop further fermentation, or squeeze the gas out and repeat the process.  This will make a stronger, drier drink.  I usually leave it for a couple of weeks, squeezing out a little air each day

Lemon Curd - tried and tested by Member Toni!

Lemon Curd

Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars

Ingredients

• 4 unwaxed lemons, zest and juice
• 200g/7oz unrefined caster sugar

• 100g/3½oz unsalted butter, cut into cubes
• 3 free-range eggs, plus 1 free-range egg yolk

Preparation method

1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. (I usually remove from the heat to do this).  Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

BBC food recipes