All posts filed under: Featured Recipe

Red Currant Jelly

I love all the jams I make but this one has got to be right up there as one of the best performers. The tangy sweetness makes this jelly a hit. Better still it has a beautiful ruby-rich colour. Not only is red currant jam delicious spread on butter and sourdough bread it is also a great accompaniment to meaty stews and roasts in the autumn or long winter months. Many recipes call for the berries to be stewed together with the stalks until they have softened. I find that the stalks add an extra dimension to the flavour of the final jelly which I’m not a big fan of. Instead I remove the ruby-red berries from the stem and  press the tiny berries through a food mill without cooking them. The raw juice is then boiled for only one minute. Really worth a try. Ingredients 1 kg of red currants removed from the stem will make approx. three , 300ml jars. 1 kg of fresh red currants (July), 200 ml of water, 300 gr of light cane …

Warm Food for Cold Days

One of the best ways to beat the winter blues is to eat warm, nourishing, comforting food that boosts not only our spirits but our immune system as well. It is a well known fact that the darker the days the more our immune system is compromised and prone to picking up passing nasties. It is truly at times like this that traditional marinades and slow cooking come into their own. The long soak and the low heat will really transform your dishes into a culinary delight that heartens the soul, boost tastes & flavours as well as releasing more of the foods nutrients. It is a time when nourishing soups are at their best, when a steamy, warm stew is at its most desirable and when creamy rice puddings served straight from the pan taste sublime. Remember to serve fresh salads or pickled condiments alongside the cooked food. The enzymes will help your body work its way through all the cooked food. The water soluble vitamin C present in raw or pickled food will …

Alpine Cheese Fondue

One of the great things about rediscovering traditional food and cooking is learning to embrace all the natural fats we were once warned are the root cause of all our current ills. Of course there are those who always knew, instinctively, that abandoning butter, cheeses and drippings was nonsense. Then again there were many, myself included, who for years spurned melted cheeses, butter or other delicious animal fats convinced they would clog the arteries and make us fat. Now I know that low-fat alternatives are just phoneys with artificial flavourings thrown in to mimic the delicious taste of natural animal fats whilst failing to deliver the necessary nutrients. If you’re going to indulge – indulge in the real McCoy! Best of all kids love the conviviality of sitting around the table poking sticks into a communal pot. Probably not something to be eaten every day of the week given that few of us toil in Alpine fields during the day or hack at timber with a heavy axe in sub-zero temperatures – but then again …