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Posts Tagged ‘sugar’

I usually find that when you buy ribs, even from a good butcher, they come with terrible cooking instructions that result in tough, chewy meat and a wasted opportunity for a great cut of meat. Because ribs are mostly made up of bone and muscle they are more suited to a low and slow cook rather than a quick flash on the barbeque. Taking several hours to cook your ribs at a low temperature make the meat meltingly soft and moist, and if you finish them off on the barbeque or under a hot grill you still get a crispy edges and sticky glaze. I’ve tried several different recipes, most involving keeping the oven at around 90°C for much of the day and they’ve all worked out well (this one is particularly good) but now I’m stuck with a tiny combi oven that won’t go below 150°C I thought tender ribs would just have to wait for the shiny new Electrolux to be installed. And who knows when that may be? (more…)

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I’ve decided that it is now time to proceed to phase two of the marrow rum project and, unlike the underpants gnomes*, I sort of know what I’m doing. I’ve been feeling up my marrows every few days and for the last week or so they’ve been making the spare room smell a little boozy. Once the marrows were very, very soft – to the point that I though the skins were going to give out at the slightest movement – I cut them out of the tights and pierced the bottoms to drain the liquid. Once I’d caught all the juice I mashed the softened flesh through a sieve and strained it through a jelly bag to remove any bits. I stirred in the juice of an orange, soft brown sugar and some more yeast  before decanting it all into my home-made demijohn.

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Further to the courgette insurgency, I discovered these two giants hiding under a leaf the other day. Given that we’re starting to get rather tired of courgette (except some great pickled ones… nom nom!) there was no way I was going to persuade, cajole or otherwise force my OH to eat marrow be it stuffed, roasted or soup. Enter please the bizarre-sounding recipe for marrow rum via The Cottage Smallholder. Never one to turn down a recipe for homemade booze, especially one that involves a trip to a brewing supplier and a pair of tights, I knew I had to give this a go. (Oh, and just to clarify, I didn’t use the tights for looting the brewing shop!) Don’t be put off by the necessity of a brewing supplier, you can order what you need over the internet or even make your own and, from what I understand, you can get away with using plain old baking yeast which has always worked well in my elderflower champagne.

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I’m not really a lover of doughnuts, anything deep-fried tends to scare me. (I fear for both my health and safety!) Beyond that, if I’m going to indulge myself, I generally prefer something a bit more exciting than fried dough (please don’t hate me!). As children my brother and I were allowed to pick a bakery item for dessert on Fridays; while my brother nearly always plumped for a jam doughnut, I was always drawn to the delightfully wobbly custard tarts. I used to nibble off the pastry sides before devouring the nutmeg-speckled custard with a slurp (what a delightful child I was). Maybe it’s a boy thing? My husband is a bit of a doughnut fan too. But the idea making a baked version at home really appeals and is possibly a teeny bit healthier than the standard fried version.

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