Irresistibly Easy, Chocolate Custard Cookies
These Chocolate Custard Cookies are so easy to make, which is a good job as they don’t last long when people start tucking in. They are great just served as a cookie adults and children both love them.
Tag: home made
Easy to Make Thai Chicken and Prawn Soup.
This Thai Chicken and Prawn Soup for me sums up the joy of Thai cooking. Been both fresh and light yet with plenty of substance in the flavour department.
Make your own Exotic Flavoured Gin at Home.
Making your own Exotic Flavoured Gin at Home. If you are a lover of long cool drinks, then this is for you. They are easy to make and all you really need is some space to store the gin while it is steeping and the patience not to get stuck in too quickly. I always fill some 250ml bottles to use as Christmas presents, always welcome gifts. If you are interested in Scottish Gin production look up the Scottish Gin Distillers Map. or our local distillery Pixel Spirits in Ballachulish.
Trapping the flavour of summer.
This is another one of my late Summer /Autumn jobs to take advantage of the abundance of wild and cultivated fruit available. And don’t just stick to my suggestions, experiment by using different fruits and spices added to the spirit.
As for the gin itself, don’t use the very best as any subtle flavours will be masked by the fruit. But likewise, don’t use very cheap harsh gin, any middle of the road brand will do.
You will need.
- Suitable storage jars. I use Kilner jars.
- Bottles to store the finished gin.
- Scales.
- A very fine sieve.
- Muslin cloth or coffee filters.
- Chopping board and knife.
The Process.
Quite simply the aim is to extract the flavour and juices of the fruit and flavourings into the base gin. Where you are dealing with a skin on the fruit such as sloes it is necessary to pierce the skin to allow the flavours to escape the fruit into the spirit. Make sure all the bottles and jars you use are clean and sterile. If you’re not sure how to do this look up our information on Home Preserving, The golden rules.
Curing with sugar.
Sugar is normally added to sweeten the gin and counter any bitterness from the fruit. I like to use the sugar in some of my recipes to extract more flavour. By mixing the fruit with the sugar. Then leaving it to stand in the storage jar before adding the liquid natural curing will take place. The sugar will draw liquid from the fruit, and I believe produce more flavour.
The gin is now added to the fruit and sugar. Seal the jar and turn the jar back and forth three or four times to mix all the ingredients together. Don’t worry if all the sugar hasn’t dissolved it will in time. Every day for the next week, take the jar from the cupboard and turn it a couple of times to give it a mix. By the end of the week all the sugar should have disappeared. Don’t be tempted to mix the contents with a spoon as this will break up the fruit too much.
let time do its work.
Leave the jars in a cool dark place for at least five weeks, I like to give mine about 8-9 weeks.
When ready we need to strain off the gin. The best way to do this is to use a double thickness of muslin cloth supported in a sieve. Gently decant the contents of the jar into the sieve and let the liquid drip down into a clean bowl. A gentil shake of the cloth from time to time will assist the liquid in draining through.
How to use a Muslin Cloth
When recipes ask for muslin to be used to strain a liquid, they never explain how to use it. Well, here’s how. Always buy more muslin than you think you need and don’t cut it into small sections. Bear in mind that you may be using it doubled over and it has to line your container plus have plenty to work with as an overlap.
Now here’s the key. Don’t use the muslin from new. The weave of the cloth will be too coarse to be effective. Give the cloth a hot wash, followed by a tumble dry. This is the one instance in life where we want our cloth to shrink. This will not only clean the cloth but tighten up the weave giving better filtering of liquid passed through it.
When finished give the cloth a hot wash and dry completely before storing to use again.
Exotic Flavoured Gin recipes.
Bramble gin.
- 1lt gin
- 430g Brambles, (Blackberrys if you’re south of the border)
- 200g golden caster sugar.
Follow the process above, taking care to remove any mouldy fruit before you start. Leave the fruit and sugar to cure for 30 minutes then add the gin. I cheat a bit here and when straining the gin. I lightly press the fruit in the muslin. This gets very bit of fruit juice into the finished gin. Try this with Raspberries as well, great as a summer cooler.
Rhubarb and Ginger Gin.
- 1lt gin
- 390g rhubarb.
- 185 golden caster sugar
- 7 thin slices ginger root
Wash the rhubarb and thinly slice across the stalk. Add to a jar with the sliced ginger and sugar then add the gin. Then proceed as per the process above.
Plum and ginger gin.
1lt gin
10 Victoria plums- 165g golden caster sugar
5 thin slices of ginger root
Wash the fruit then with the point of a small knife stab though the skin all over. Cut each plum in half and remove the stone. Mix the fruit ginger and sugar in a jar and leave 30 minutes before adding the gin.
Greengage Gin.
A more complex slightly spiced gin.
- 16-18 greengages according to size
- 120g caster sugar
- 4 strips of orange zest from a medium orange
- 2 small cinnamon sticks
- 500ml gin
Wash the fruit and stab each one about 15 to 20 times with the point of a small sharp knife.
Pack the fruit and flavourings into sterile preserving jar and add the sugar.
Give the jar a shake and leave to stand a couple of hours.
Add the gin, seal the lid then shake again to dissolve the sugar.
Sloe gin.
A real classic
- 700g sloe berries
- 380g caster sugar (or to taste)
- 1lt gin
This is one to make in front of the television. Wash the sloes then using a needle prick each fruit at least five times. Add the fruit to a jar with the sugar and shake well.
Leave the jar to stand for at least two hours before adding the gin then follow the standard procedure shown above.
Serving.
Serve the gin with your favourite mixer, I tend to go for ether Tonic water or lemonade. Both the Sloe and Bramble gins are great served neat as a winter warning tipple. Although watch out, they are stronger than you think !!
Do I have to use fresh fruits?
No not at all, in fact freezing the fruit breaks down the cell structure releasing the flavours. You may find the gin has some sediment from the fruit, but this is easily filtered out before bottling.
How long will fruit gin keep?
As we have added fruit juices to the spirit. I like to look at a year as a maximum storage time. So, I’m making my gin now to drink next year. Kept longer than that you may find some change in colour, but is should still be drinkable. If you see and fermentation (bubbles) in the gin, don’t drink it!
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Want to be Baking your own Bread? Your Questions Answered.
Baking your own Bread at home can be a puzzle, let us help you answer your questions. All you need to know to bake great bread at home is here.
8, Easy Summertime Fruit Drinks for all the family
8 Easy Summertime Fruit Drinks for all the family. If you are having a barbeque or just lying back enjoying the summer sun, there is nothing better than having a long cool drink on hand.
How to Make, Elderflower, Apple and Mint Fizz.
Elderflower, Apple, and Mint Fizz.
This delicious Elderflower, Apple, and Mint Fizz is the easiest of all our summertime drink recipes. No special equipment needed and only takes a couple of minutes to make. So, it’s a great standby if friends turn up unexpectedly and need a quick cooling drink.
Don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.
Elderflower Cordial.
The elderflower cordial may be the only ingredient you don’t already have. The good news is that its easy to find with most supermarkets having it available. If you have never tried it, I would recommend you give it a try. Its more versatile than you think and can be used in baking, salad dressings and of course cocktails. Try a fruit salad of chilled melon sprinkled with the cordial – fantastic.
You will need.
- Chopping board and knife
- Mixing jug
- Suitable stirrer
Elderflower, Apple, and Mint Fizz.
Makes 1.2lt
- 70ml elderflower cordial
- 500ml apple juice
- 1 Granny smith’s apple, sliced.
- 2tsp lemon juice
- 6 – 8 mint leaves
- 600ml sparkling mineral water
Pick the mint leaves and roll each one in your fingers. You don’t want to crush them, just lightly bruise the leaves. This will release some of the flavour without been too strong.
Wash and thinly slice the flesh off the apple working around the core Pop the sliced apple and mint leaves into a jug and pour the apple juice over the top.
Add the elderflower cordial, and lemon juice then mix well. Top up the jug with the sparkling mineral water and ice cubes.
Serve as cold as possible in chilled glasses with some of the apple slices and mint.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to Make, Coconut And Pineapple Cooler, Quick, And Refreshing.
This Coconut and Pineapple Cooler works in a similar way to our Creamy Mango Milkshake. The sharpness of the Pineapple and lime is offset with the richness of the coconut milk and sweetness of the syrup.
How to make Chilled Watermelon Lemonade.
Drinking Chilled Watermelon Lemonade brings back memories of sitting back in the sun, eating chilled watermelon slices.
As with most of these cooler recipes the base can be made in advance and finished later. We are adding soda water and stock syrup to the watermelon juice to add sweetness and fizz. If that’s not to your liking try using a good quality lemonade to mix with the watermelon juice.
Cooldown, with an Easy Creamy Mango Milkshake.
This Easy Creamy Mango Milkshake is a guaranteed hit with the kids, and who doesn’t like a milkshake? Make sure you have a nice ripe Mango to get the best flavour and texture.
If you don’t have limes handy, lemon will do and make sure you are using evaporated milk. Don’t get confused with condensed milk, which is much thicker and sweeter.
Preparing the Mango.
Getting at the flesh can be tricky, but the best way is to trip ether end first. This gives you a flat base on which to set the fruit upright and carefully cut off the skin. Once that’s done the fresh can be sliced off the stone. As we are blending the milkshake it doesn’t matter how neatly to slice off the fruit.
Finally remember to follow the golden rule of working with Mangoes. You really must suck the stone after removing the flesh. One of life’s small pleasures.
To get the best texture have the mango and limes ready waiting for your guests. Then blend the milkshake when needed. Serve directly from the blender to get the best fluffy texture in the mix.
And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.
You will need.
- Chopping board and knife
- Fine microplane grater
- Jug Blender (liquidiser)
Easy Creamy Mango Milkshake.
Makes 650ml.
- 1 large ripe Mango
- 100ml stock syrup
- 120ml evaporated milk
- zest and juice of two limes
- 100g crushed Ice
Preparation.
Peel the mango and cut into small pieces, you should have about 250g of flesh.
Pop the fruit into the jug of the blender then grate the lime rest over the top and add the juice.
To finish the Milkshake.
Pour the stock syrup and evaporated milk into the jug. Add the crushed ice and place the lid on the blender jug. Keep you hand on top while you start the machine to avoid splashing, and blend until smooth.
Serving.
Pour the mango cooler into glasses and decorate with a spring of mint.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to Make, Lemon Barley Water, a Summertime Classic
This easy Lemon Barley Water is a British classic and a must for any outdoor event. This is not difficult to make but takes a little time to infuse and chill. Make it the day before to let it get as cold as possible before use. Once you have tasted the real thing, you will never go back to shop-bought cordial again.
How to Make, A Family Citrus Peach Cooler.
This Easy, Family Citrus Peach Cooler takes just a few minutes to make using ingredients you may already have in the house.
Make Your Own Pork and Duck Rillettes at Home
Rillettes are a type of coarse French potted meat. The meats are cooked long and slow then broken down, almost like pulled pork. Don’t expect a nice smooth pateˊ this is a meat eaters paradise. Served with toasted sourdough bread and ideal taken on a summer picnic.
Don’t forget to look up our post on How to make your own pork sausages. Its easier than you think!
Index
What are Rillettes?
Rillettes were originally a method of preserving and using the fattier parts of pork. Here I have married the pork with duck, another favourite meat of mine. The meat is salted then cooked slowly with fat not all that dissimilar with Duck Confit. Rillettes, although rustic are equally at home served at a dinner party, eaten alfresco, or packed with a bottle of wine and good bread for a countryside picnic.
Traditionally this is cooked in the oven. But if you don’t want to have your oven on for so long, a slow cooker works well in tenderising the meat.
You will need; –
- Ovenproof casserole and / or slow cooker
- Chopping board and knife
- Large Pyrex bowl
- Colander
- Mortar and pestle or spice grinder
- Measuring spoons
- 2 table forks
- Heatproof spatula
- Small earthenware or glass pots with lids to store the Rillettes.
Pork and Duck Rillettes.
Makes 5-6 small jars
Oven temp 150˚c – 120ºfan oven.
Stage 1.
- 200g diced pork belly.
- 200g diced shoulder pork.
- 1 male Gressingham duck leg
- 1 ¼ tsp Salt
Stage 2.
- 100g diced pork fat or lard.
- 100ml dry white wine
- 100ml water
- Small sprig rosemary
- 2 cloves of garlic
- 1 small bay leaf
- ¼ tsp salt
- 4 black peppercorns
- 1 clove
- 2 juniper berries
The day before, curing.
Cut the belly and shoulder pork into 2cm dice and place in a large Pyrex bowl. Sprinkle the 1tsp of salt over the meat and rub into the meat with your fingers. Rub the remaining ¼ tsp of salt into the meaty side of the duck leg and place on top of the pork. Cover the bowl and leave to stand in the fridge overnight.
Next day, on to the cooking.
Pour the pork and duck leg into a colander and rinse under running cold water to wash off any remaining salt. Drain well then tip the pork into a casserole placing the duck leg on top.
Chop the fat and add to the pan. Add the wine, water, rosemary, garlic, and bay then put the casserole over a low heat.
Using a mortar and pestle of spice mill crush the juniper, clove, and peppercorns with the ¼ tsp of salt. Sprinkle this over the meats and add to the pan.
Into the oven.
When the fat begins to run from the meats pop on the lid and cook in the oven for 3-4 hours on very low heat (150˚c – 120ºfan oven) for 3-4 hours until the meat begins to break up.
Alternatively, start the process on the hob as above then transfer the mix to a slow cooker but reduce the water to 50ml.
When the meat easily falls apart when pressed with a fork, lift the meat into a bowl and strain off the fat. If there is still a lot of liquid remaining with the fat boil it off in a small pan, A little liquid in with the fat is fine.
Finishing the Pork and Duck Rillettes.
Remove the skin from the duck leg and flake off the meat. Add that to the pork then break up the meat with a couple of forks adding some of the fat as you mix. If you are short of fat some lard can be mixed into the pan. If you have fat left over from cooking Duck Confit that’s ideal.
Finishing the Rillettes.
Once the meat is broken down with the fat you should have a moist, succulent mixture. Have a taste and add more seasoning if needed. Bear in mind that as this is eaten cold it will seem a little less seasoned when eaten than it tastes now, so don’t be shy.
Fill small ramekins or glass jars with the meat spoon over some of the remaining fat. This will seal the top and keep off the air.
Let the Rillettes cool completely and store in the fridge.
Serving.
Let them come up to room temperature before serving and serve with hot toasted sourdough bread.
Can I make the rillettes in advance?
Yes, in fact they are better made a few days ahead as the flavour will develop. Making ahead also makes these a very convenient starter or picnic food.
Do I have to use pork to make Rillettes?
No Rabbit, Goose, and Duck are all traditionally used as well. As for the fat you can buy duck and goose fat in jars in the supermarket.
Why do you use a male duck leg?
The male duck leg is larger with more meat on it. They are also more commonly found in supermarkets than the female legs. Two small female legs would be fine for the recipe if you have them.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
©John Webber. 2023
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Make Your Own Amazing Buttermilk Bread Rolls
These Buttermilk Bread Rolls will really impress your dinner party guests. They go well with most starters that don’t require crispy rolls served alongside.
Easy, Spiced Carrot and Walnut Cake, With Mascarpone Cream
This Easy Spiced Carrot and Walnut Cake is one of my favourite cakes. Great for making in advance as the flavour develops over a couple of days. The cake also becomes moister as the sugar in the cake absorbs moisture from the air. I sometimes make two at once and freeze one for later use.