Tag: recipe

Dorset Turtle Claw Chillies Jelly

My very first attempt at making jelly. If you’re also a newbie, buy a jelly bag. It will need to hang over a bowl for the juices to drip, so prepare a butcher’s hook and make sure your kitchen cupboard door handle is strong enough: I lost a pint of vinegary liquid, it stinks… Or get a fancy jelly bag holder.

Ingredients:
1 kg cooking apples, 500 ml water, 500 ml cider vinegar, 1 lb sugar per pint of juice, chillies (I used about 16 and it was still mild).

First:
In a large pan: chopped apples (including skin and pips for pectin), 500 ml of water, 500 vinegar and 8 chopped chillies. Boil for a couple of mins then simmer for 15 mins. Let it cool a bit.
Kids hated the vinegar smell that invaded the house…
Pour the juice through the jelly bag (do not force or the jelly will be cloudy) and leave to drip overnight.

Next morning:
Prepare 1 lb of sugar per pint of juice. Heat juice on low heat in high sided pan, add the sugar on high heat for 10 minutes for sugar to dissolve. (I kept turning for fear of burning but have read since that you shouldn’t, so up to you). Before taking off the stove, add thinly sliced chillies (I took most of the seeds off), let the liquid cool down a bit and transfer into sterilised jars.

This made a sweet jelly and was not as hot as I thought it would be, next time I’ll put more… The Turtle Claw Chillies are very fruity and taste a bit like the long red sweet peppers you find in supermarkets (only much nicer, with a pleasant kick when you swallow and a typical clear nose afterwards). I also found a recipe with cider rather than vinegar and I’ll try that too being in Dorset and all.
If my guinea pigs like it, I’ll post it here too…

This is based on a recipe by the Chilli King. Check out their website for getting the setting point right (My freezer’s in my garage so I didn’t bother!) and more stuff on chillies.

PS. Try this recipe at your peril, and taste the chillies you’re putting in your recipe before you make four jars of jelly… Have fun, we loved it with lamb, cheese and charcuterie. My son loved it on its own, it’s really quite sweet (the jelly not my teenager).

 

Slow cooked lamb with Mediterranean herbs

Don’t you love it when guests want a recipe after you’ve spent hours slaving at the stove, or as in this case, left it in the oven to do its thing pretty much by itself… Even better. Perfect for a chilled Sunday lunch…

So here goes: slow cooked shoulder of lamb with Mediterranean herbs. (Inspired by Hugh FW’s Moroccan spiced shoulder of mutton but went back to my roots of olive oil, rosemary, thyme and garlic (as in one of Jamie’s recipes).

Ingredients: Shoulder of lamb at room temperature – Rosemary, thyme, garlic (how much depends on you) – Olive oil – A glass of white wine, 250 ml stock

Oven: 180C/200C 20 minutes, 120C 4 hours or more

In casserole dish put a lug of olive oil, rosemary (about 10 sprigs), thyme (about same), garlic cloves (half a head with skins on) and place shoulder on top. Score the fat with a sharp knife length and width a few times (about 5 mm, just so you get to the meat).

In a mortar, mix and bash rosemary and thyme ‘leaves’ (about five sprigs of each, stick the twigs in the bottom of the dish) and about 6 peeled garlic cloves with olive oil and freshly ground pepper. Rub the oily mix into the shoulder, making sure to go into the cracks with the herbs. Grind pepper on top.

Hot oven for about 20 minutes, the fat will turn gold (and maybe a bit black…). Take out and turn oven down to 120C. Add a glass of white wine and about 250 ml of stock (I used chicken). Cover with lid (or if it touches a tent of foil!) and put back in warm oven (120C) for about 4 hours… That’s it.
No need for thin slices, just take bits away from the bone with a fork…

It may have made a difference that I did the hot oven bit in the electric oven and the slow cooking in the Esse. Have never used the Esse before (as it runs on oil…) but I’ll have to do again as the compliments at the end of the meal were such a joy!

We all also enjoyed a couple of Chilli jellies that complimented the lamb rather well. Liz’s Loscombe Crab Apples and Chillies Jelly was redder and wonderfully sweet. My Dorset Turtle Claw Chilli and Cooking Apples trial was also sweet but had more of a kick when you got lucky with a chilli (or unlucky with a seed…).

Recipe in the next post…

Dorset Chillies