Tag Archives: Thane Prince

Rhubarb marmalade

30 Apr
Rhubarb marmalade

Rhubarb marmalade

I love my local farm shop. Let me give it a shout out.. it’s at Overton Farm in the Clyde Valley. Given the choice between spending a wee bit more per item at the farm shop, or spending a whole lot more in total (because I go off-list and end up buying things I don’t really need at the supermarket) I now always choose the farm shop. This means I more regularly run out of stuff like dry cat food, or domestos, but that’s ok. We have a car, and most things can wait till the weekend.

The farmshop isn’t exclusively local, so year round it’s possible to get those things that were seasonal treats in my childhood – peppers, mangoes, and even pears. But I like seasonal, and I have an urge to put things in jars when they are in season. Some time soon I am going to write a list of all the things I have in jars, so that I’m more likely to use them… they live in a drawer in a filing cabinet in a cupboard under the stairs. Yup, not really in an obvious place so I see a jar of, say spiced damsons, and think ‘that will go perfectly with the smoked mackerel I’ve just bought impulsively at the supermarket because we needed dishwasher tabs’. In fact I might just do that later this afternoon – I have the day off, and had planned to garden, but it’s grizzly grey weather and I’m something of a fairweather gardener, shaming though it is to admit that.

Anyway, back to seasonal and local and all that jazz. My seasonal treat at the farmshop on Saturday was a big bunch of rhubarb. I LOVE rhubarb; it’s that tart sharpness that just zings for me.

Thane Prince is one of my go to writers for any sort of a preserve. She currently can be seen in the BBC’s Great Allotment Challenge programme, but honestly I wouldn’t recommend that as your first experience of her. Watching someone, anyone, spooning out 10 globs of chutney from a jar and then tasting it, and diluting ten lots of cordial in water and sipping it is not my idea of good TV, no matter how lovely she may be, or how erudite her comments and criticisms are. Please BBC, try harder.

But of course she has a lovely recipe for Rhubarb Marmalade, with or without ginger. And that is what I settled on. Fortuitously I had just the right quantities of everything: rhubarb, sugar, oranges, pectin. And ginger. Why would I make it without ginger?

Rhubarb marmalade

From Thane Prince’s Jellies, Jams and Chutneys.

  • 1kg rhubarb, washed and cut into even 1cm wee chunks
  • 800g sugar
  • 2 large oranges
  • 125g liquid pectin
  • about 3cm fresh root ginger, grated. You do have a ginger grater don’t you?
  1. Get prepared. Put a large plate into the fridge, so you can check for a set when the time comes
  2. Clean your jars in hot water, and pop them in a low oven to sterilise them
  3. Zest your oranges, and then juice them
  4. Put the rhubarb, sugar, orange zest and juice into a heavy non-reactive pot. Bring the mixture slowly to the boil and then simmer over a low heat for 5-8 minutes. The rhubarb should be soft and the sugar dissolved.
  5. Turn off the heat for a minute. Add the pectin. Stir gently so it’s all mixed in and then turn the heat back up. Bring to a good boil and cook for a further 2 minutes before testing if it’s set. At this stage my marmalade was still incredibly runny and it took a further 25 minutes before it started looking properly jammy and was anything near a set. And then of course it went just too far and my marmalade is just slightly more solid than I would like – I like it still squelchy.
  6. Once the marmalade has reached setting point, ladle it into the hot sterilised jars, seal and label.

You do know how to test for a set don’t you? I wouldn’t recommend using a sugar thermometer for this recipe – when my marmalade had reached setting point it was still far off the ‘jam’ stage on my thermometer, which is no doubt to do with the levels of pectin in the mix. Anyway, I test for a set by dropping a wee gob of the hot marmalade onto a cold plate (yes, that one you put in the fridge right at the beginning); leave it a wee second or two, and then push it with your finger. If it wrinkles it’s ready (or even over-ready); if it is just liquid and runs back into a puddle it needs more boiling.

So, why would anyone spend their Sunday afternoon making Rhubarb Marmalade? Easy… just try it, still warm on hot buttered toast. You will forget that anything else exists, and you’ll wish that you could do this every afternoon, and if you’re feeling special match it with a wee glass of fizz. My accompaniment was a perfect cup of Earl Grey tea, out of a fine china tea cup. Deliciousness.

 

I hate marmalade

10 Feb

I don’t like marmalade.

I’ve never liked marmalade.

I went through these two statements in my head the other day, and then I thought to myself, ‘But perhaps I do’. You see, because I have known all my life that I don’t like marmalade, I’ve never tried it again since I was about 7 years old.

So then I started thinking about children not liking food, and how you should get the kids involved in cooking using the ingredients they think they don’t like. And then voila! They will at least try them. And quite possibly like them, as they are so proud of what they have made.

You know where I’m going with this, don’t you? The farm shop had lovely looking seville oranges, and I decided to test my hatred of marmalade, by making a big vat of the stuff.

I LOVE making preserves, and have several cookbooks devoted just to that, in addition to various back to basics cookbooks and family cookbooks which I was certain would have good recipes. I consulted my go-to website for finding recipes eatyourbooks. I’m sure I’ve mentioned it before, but if you haven’t read that post, then I’ll tell you about it again – if, like me, you have many cookbooks and no longer have an encyclopaedic knowledgeable of exactly what recipes are in which. Register them on the website, and you’ll be able to search for recipes, or on particular ingredients, and it will tell you which books or magazines will have the recipes you are seeking.

So, I narrowed my choice down to Hugh Fearnley-Whittingstall, or Thane Prince.  And Thane won (and not only because I follow her on twitter, but because I love her no-nonsense recipes with her explanations of WHY you do certain things).

But of course, being me, I didn’t exactly follow the recipe word for word – I didn’t have enough granulated sugar in the cupboard and was determined not to go back out to the shops again, so I substituted with a mix of caster and dark brown muscovado sugar.

Orange and ginger marmalade

From Jams and Chutneys by Thane Prince. If you are even vaguely interested in preserving, buy this book – it covers the basic techniques and then delicious recipes for everything from an every day raspberry jam, through frozen cranberry vodka to smoky barbecue sauce.

  • 1.25kg Seville oranges, scrubbed in warm water
  • 115g fresh ginger, cut into 1″ nubs and then crushed
  • 1.5kg unrefined sugar (I used 3/4 caster sugar; 1/4 muscovado)
  • 200g jar stem ginger preserved in syrup, drained and chopped into slivers (keep the syrup – you’ll need it later)

You will also need a large muslin square, a big heavy based pan and preferably a jam thermometer (although this is not necessary)

  1. After scrubbing the oranges pop them whole into a large heavy-based pan, with the smashed lumps of ginger and 8 cups of water
  2. Bring to the boil, cover with a lid and simmer for about 45mins till the fruit is soft and squishy
  3. Using a holey willie (this is what we call a slotted spoon in my family!) remove the ginger and the fruit from the pan – put it in a big bowl
  4. Pour the liquid into a jug to see how much you have – if you need to, add more water to make up to 6 cups and put it back in the pot.
  5. Add the sugar to the pot, and let it start to dissolve (off the heat) while you are processing the oranges
  6. Before you do anything else, pop a side plate into the freezer, or the icebox of your fridge (this will make sense later)
  7. Now, sit yourself down, put on the radio and get to work on the oranges. You’ll need a bowl lined with the muslin square, a wee sharp knife, a soup spoon, a chopping board and the bowl of oranges
  8. Cut the oranges in half, and scoop out all the pith and the seeds and the orangey goodness into the muslin lined bowl. Once all the oranginess is in the muslin square, tie it up securely and pop it in the pot of water
  9. Thinly slice the peel. This will take a bit of time to do properly, so relax and enjoy, it’s a lovely mindless task, almost meditative once you get going
  10. Add all the sliced peel to the pot. Pop your sugar thermometer into the pot if you have one, if not, don’t worry – you’ll still get good marmalade
  11. Bring the mixture up to the boil and simmer for 10 minutes
  12. Add the ginger syrup and the slivers of preserved ginger
  13. Cook on a fairly quick boil for a further 30 minutes, or until the marmalade has reached setting point. I didn’t boil it hard enough so it took FAR longer than 30 mins. If you’re using the thermometer, just keep boiling till it reaches ‘jam’ but do the cold plate test to make sure it will set.
  14. The cold plate test – take the plate out of the freezer and drip a blob of marmalade onto it. Leave a few seconds till it’s properly cold and then push it with your finger. If it’s runny, keep boiling. If it sort of wrinkles at the edges, it’s ready. Voila!
  15. Remove and discard the bag of oranginess.
  16. Ladle into sterilised jars, seal and label

 

A note about sterilising jars. You must do this! If you don’t your marmalade could go nasty really quite soon after putting it in the jars. And what would be the point of that?

You can sterilise them by running them through the dishwasher and using them immediately (without putting your icky fingers inside the jar before filling them). Or wash them in hot soapy water, and place them upright in a baking tray, and pop them in the oven for 20 minutes or so. Again, fill them with marmalade before you fill them with ickiness from your fingers.

And another note for you – about soft peel. That’s what marmalade is all about, yeah? How would I know, I never liked the stuff! Anyway, if you want your peel super soft and lovely, then you have to go through the process of cooking the oranges in water BEFORE you add the sugar. If you add the sugar before the skin has softened it will just go tough and your marmalade won’t be so unctuous and delicious.

So, I guess you want to know if it worked, if I now like marmalade? Well what do you think? Would I be able to resist this unctuous bittersweetness in a jar? It’s DELICIOUS! I still don’t know if I like ALL marmalade, but I certainly love this one.

And you do want the recipe for marmalade and apricot muffins don’t you?

Next time, next time. I’m too busy on my Easy Peasy Cheese Scones right now. And must make some lemon curd, to use up some of those eggs (and those lemons looking a wee bit sad in the fruit bowl).

 

 

Nibbles

4 Dec

Are we counting down to Christmas yet?  I am.  In my house, that means practising various recipes to make sure they are up to scratch as Christmas gifts.  And today is nibbles testing.

First off were some cheesy sesame biscuits, which aren’t yet in the oven (they’re doing that resting in the fridge thing, so beloved of pastry-type goods). They were ridiculously easy, and have persuaded me of the value of my food processor.  I’ve owned the food processor for bloody years.  It usually lives on a shelf, just out of reach, under the stairs.  I last used it when I attempted one of Jamie Oliver’s 30 minute meals.  He likes to use a lot of gadgets and I knew if I wanted to be in with a chance of having two courses served up within 45 minutes the food processor would be needed. I actually would have needed two, but that’s another story. It was delicious!

But back to the cheesy sesame biscuits.  They are from my new favourite cook book: Ham, Pickles & Jam by Thane Prince.  It’s a glory of a book – full of reminders of (mostly lost) traditional kitchen skills, like preserving with salt (gravad lax and preserved lemons in this section) and drying (oven-dried tomatoes and beef jerky here).  Sadly most of the drying recipes require a dehydrator, so I may take a while before I get to testing that section.

Oh my, now that I’ve brought the recipe out again to type it up, I see I’ve omitted a key ingredient in the biscuits (how can I do this when there are only 5 ingredients?).  Read on and you’ll see.  And you’ll see my adaptation too.

Cheesy Sesame biscuits

  • 4oz SR flour, or use plain flour and 1 tsp baking powder.  Gluten-free is evidently best, so that is what I have used
  • 3oz butter
  • 3oz blue cheese ( I used a distinctly average dolcelatte from tesco’s but would like to try this with some oozingly yummy gorgonzola next time)
  • 3TBsp parmesan, grated
  • 2-3 TBsp sesame seeds
  1. Place all ingredients except the sesame seeds in the bowl of your food processor and whiz, using short bursts of power, till it combines to make a dough (I forgot to add the parmesan, thinking it was going to be part of the sesame coating at the end… ooopsie)
  2. Wrap the dough in clingfilm and chill for an hour
  3. Preheat the oven to 220C / 425F / GM7 and grease or line a baking sheet
  4. Remove the dough from the fridge and roll cherry-sized pieces of dough into balls
  5. Roll the balls in sesame seeds (or for me, the mix of sesame seeds and parmesan) and place on the greased baking sheet.  Make an indentation in the centre of each ball with your thumb, or a teaspoon
  6. Bake for 7-10 minutes until golden brown.  Cool on a wire rack
  7. Perfect with an aperitif!!!  A nice wee sherry I think.

So… I clearly failed that recipe, but I suspect they will be tasty all the same. While the dough has been in the fridge (and I’ve made our Christmas cake, and lunch) I also made some spicy nuts.  Also from Thane Prince, but to be honest I went a bit off-piste with this recipe too, which I think is the whole point of this one.  But, if you want to make your own roasted spicy nuts, here you go:

Roasted spicy nuts

  • 250g nuts (I used a mixture of cashews and blanched almonds)
  • some olive oil
  • 1 tsp raw egg white (not sure this is entirely necessary)
  • 1 TBsp salt flakes – use the best quality salt you can find
  • 1 tsp cumin seeds, roasted and finely ground

Preheat oven to 150C / 300F / GM2

  1. Drizzle some oil on a baking sheet
  2. Place the nuts on a single layer on the baking sheet
  3. Roast in the preheated oven for about 30 minutes, till a pale golden brown
  4. While they are in the oven, use a teeny tiny whisk and try to whisk up the wee bit of egg white, really just to break it down a bit
  5. And use a pestle and mortar to grind the salt and mix with the cumin. I went off-recipe and just threw some cayenne pepper in with the salt once I’d ground it a bit with the pestle and mortar
  6. As soon as the nuts are out of the oven, turn them in the egg white, which is meant to turn them glossy.  I didn’t notice any glossiness, but it doesn’t seem to have done any harm, and I had a spare egg white from the biscuits I made yesterday, so that was ok.
  7. Once you’ve tossed your nuts in the egg white, throw the salt and spice mix over them and toss some more.  The flavours will dry on as the nuts cool
  8. Keep in an airtight container, unless you are eating immediately with drinkies.  More sherry I think!

I suspect that both of these will end up as Christmas gifts. Further copies of the book might too, if books are allowed in our homemade Christmas again this year.

Next weekend I’m baking a ham. Any suggested recipes or just general ideas for what to do gratefully received (and brutally altered to fit whatever I have in the cupboard and what mood I’m in).

later…

OK… I baked the cheesy sesame biscuits and they are just scrumptious! They are light and crumbly, and have a great blue cheesy flavour, with that typical ‘back’ flavour that comes with a strong blue cheese.  Make them!  they are delicious,  and would be even nicer with a wee glass of something to accompany them.  Pictures will follow.

A few days later… and here is a promised picture.  OK, I know I promised pictures, but you’re just getting one for just now.

Nummy nibbles

%d bloggers like this: