Place the sloes and sugar into a 70cl bottle and top up with your spirit leaving a small gap at the top. Secure the top and leave somewhere that you will be reminded to give it a little shake each day when you pass. I do this about twice a day. The sugar will dissolve quite quickly and the colour will start to diffuse into the spirit. Stop shaking after about 2 months - you can drink at this stage but a smoother result is achieved if it is left to stand for another month. Remove the sloes and filter the finished tipple into a clean bottle just in time for Christmas. ... Full Recipe
Heat the oil and fry the onion, garlic, celery and carrots gently for about 5 mins until soft Add the lentils, tomatoes, tomato purée, stock, marjoram and seasoning Add a splash of red wine and a dash of Worcester sauce to taste Brin...Full Recipe
Heat the oil in a wok Stir fry the chicken at moderate to high heat until lightly browned Add the salt, onions, peas and stir fry for 2 minutes Add the beansprouts and mushrooms and stir fry for 1 minute Add the eggs to the ingredien...Full Recipe
Beat eggs and water until well blended. Set aside Melt 1 teaspoon of margarine in a 10 inch omelette pan, over a medium high heat Sauté yellow pepper, red pepper, onion, mushroom and garlic until slightly tender Add remaining marg...Full Recipe
Peel and then finely chop or grate the cucumber Crush the garlic cloves with the flat side of a knife and chop or press Chop the dill finely Place these ingredients in a bowl, add the salt and yoghurt, and combine Add the chopped wal...Full Recipe
The Damson Purée Make a damson purée by heating the plums in a pan over a medium heat with two tablespoons of the sugar and an equal amount of water When the fruit is soft push the pulp through a sieve into another bowl, discard the skins and ...Full Recipe
Remove all stalks from the haws, wash in cold water and place in a saucepan with the vinegar and water Bring to the boil and simmer for around 30 mins until the berries are soft and skins have split Pour the mixture through a sieve into ano...Full Recipe
Put the egg yolks in a mixing bowl with the mustard powder, salt and pepper and mix together Now whisking continuously, and this is very important, add the oil a tiny drizzle at a time. Make sure each is fully blended before adding the next ...Full Recipe
Line a swiss roll tin with baking paper Whisk the egg whites until stiff then add the sugar a tablespoon at a time whisking thoroughly before adding the next. Continue until all the sugar is combined and the mixture is very stiff Spoon in t...Full Recipe
Wipe the meat and cut in to pieces 5cm x 8cm Make the forcemeat stuffing by combining the ingredients in a bowl with enough beaten egg to bind together Place a small amount of forcemeat on each piece of meat, roll up and tie securely with c...Full Recipe
Pocket Farm is a community for like minded people interested in self-sufficiency, farming, conservation, ecology and rural crafts.
© Pocket Farm Magazine, 2024. All rights reserved.
