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.
Tag: how-to
How to Make, Elderflower, Apple and Mint Fizz.
This 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.
How to Make, Classic Fruity Iced Tea.
Classic Fruity Iced Tea, the flavour of tea with a hint of citrus to cool you down. On a hot Summer afternoon there’s its hard to beat a cooling, fruity glass of iced tea for ultimate refreshment. I use standard Indian tea bags, but loose tea is fine if you prefer it. The infusion is made the day before, then allowed to chill overnight.
If you want to experiment, try a combination of fruit and standard teas in the infusion. You may find if like me you like a lighter flavour a cold infusion works well. Follow the recipe below using cold water and leave in the fridge for 8-12 hours for the flavours to slowly release into the water.
And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.
You will need.
- heatproof bowl or jug
- kettle
- heatproof spoon
- chopping board and knife
- serving jug
Classic Fruity Iced Tea.
Makes 1lt.
The Infusion. (This can be done the day before)
- 4 tea bags
- 2tsp runny honey
- 4tsp caster sugar
- 1 whole lemon (thinly sliced)
- 500ml boiling water
To finish the Fruity Iced Tea.
- 400ml cold mineral water
- 1 lemon (thinly sliced)
- 4tsp lemon juice
- 1med orange (thinly sliced)
- small bunch mint leaves
- Handful small Ice cubes
The Infusion.
Place the tea bags, 1 thinly, sliced lemon, sugar, and honey into a heatproof bowl or jug.
Bring the 500ml of water to the boil and then pour over the tea and fruit. Let the tea infuse for five minutes then strain. The tea bags and fruit can be discarded. Place the liquid to cool completely. Pop into the fridge if preparing the day before
Finishing the iced tea.
Mix in the lemon juice then add the sliced orange and lemon with the picked mint leaves. Add the ice cubes and stir well.
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.
How to Make Your Own Pork Sausages.
Home-Made Sausages are one of the most flexible foods we have available to us. Whether it’s a comforting plate of bangers and mash, fending off the cold weather. A quick buttered sausage roll as a snack or the compulsory BBQ sausage, it’s a year round go to treat.
How to Sharpen a Knife, The Definitive Guide. Part 1.
Part 1, Using a whetstone.
When presenting classes at the Cookschool the classic question was How to Sharpen a Knife? This question would just about come up on every class. So, lets explain how to tackle the subject, its simpler than it looks, but need a little practice to get perfect. This is a lot of information but don’t be put off we are going to tackle this in nice easy steps.
I have broken this down into two posts, the first on periodic maintenance sharpening. And the second on using a sharpening steel. Once you have mastered these pages move on to Part 2 of the guide. Make a point of reading the whole article first, then return back to the sharpening section when you are ready to give it a go.
If your new to the kitchen and want to expand your skills look up the Food Files page on The Cutting Edge, The Knives to Choose and Use. This will explain the best types of knives to buy and what their functions are. To a chef their knives are the most important tools they have and need to be cared for.
Why do we need to Sharpen a Knife?
The first thing to understand is that a sharp knife performs better and most of all is safer. But surely a sharp knife will cut you deeper that a blunt one? Well yes, but the whole idea is not to cut yourself at all.
Shortly I will put together an instructional page on how to use a knife properly and safely. The key to safe knife usage is to use the correct knife for the job and learning how to move the knife letting the edge do the job. Most people will use pressure to cut, and this is how most accidents happen. Putting force behind a knife allows it to do what is wants, often slipping into your body.
There are several kitchen gadgets now available to keep your knives sharp.
Some are better than others but learning how to do the job properly for each knife will protect your investment. And good knives will improve your kitchen skills and safety.
Blunt knives encourage more force to be used, vasty increasing the chance of an accident.
What is a blunt knife?
When the knife is manufactured, the cutting edge is ground into the blade. The angle of this cutting edge depends on the knife and the uses it will be put to. Most knives will have a basic angle where the steel is reduced in thickness. This is then finished with the cutting edge of the correct angle.
Top quality knifes are constructed from very hard steel which will hold an edge well and cut smoothly. Knives made from cheaper steel are easier to sharpen. But will blunt quickly requiring more grinding as thus wearing out quickly.
It’s all about angles.
For cooks knives where heavier repetitive chopping will be the main function and the angle of the edge will be about 20˚. As the knife is used the fine edge on the blade of the knife will damaged. Ether forced over to one side, chipped or just eroded. Any damage will increase the resistance of the blade through the food. This resistance will cause extra pressure to be used and, in some circumstances, spoil the cutting action. Try chopping fresh herbs with a blunt knife. They will be wet, and crushed, not cut cleanly as they should be.
How do I know if my knife needs sharpening?
In most cases you can feel that the edge is not slicing as cleanly as it should. If you’re not sure theses one trick you can use to make a judgement.
Take a tomato and draw the blade over the skin as if you were removing a slice. A sharp knife will slice through the skin whereas a blunt knife will slide off the side of the fruit. If this happens, your knife needs to be sharpened.
How to Sharpen a Knife.
Sharpening takes on two forms, Honing and Sharpening.
Sharpening takes on two forms, Honing and Sharpening.
Honing, this is where the Cutting Edge has been eroded and needs to be replaced. This is done by grinding the blade on a Whetstone to return the blade to the angle required. This should only be done when needed or the life of the knife will be greatly diminished.
How to Sharpen a Knife on a Whetstone.
Tip. Run a felt tip pen down the ground edge of the knife before you start to sharpen it.
As you sharpen the ink will be removed allowing you to where you have sharpened and where you have missed. It will also let you check the angle you are using is correct.
How to Sharpen a Knife, before you start.
Before use the whetstone needs to be soaked in water for 15-20 minutes before use. Have a bowl of water handy to moisten the stone if it dries out during use. The water lubricates the surface of the stone giving a smoother sharping action.
Make sure you have the correct grade of stone, and it has been well soaked. Take hold of the knife and place it on the stone with the blade facing away from you at about 40º to the stone.
Feel the pressure!
Its important to use the right amount of downward pressure when running the knife across the whetstone. Between 2 -2.5kg of pressure is about right. The simplest way of gauging how hart to press is to use your kitchen scales. Place your knife on the scales and turn them on. With the scales zeroed place three fingers on the blade of the knife and press down. Keep an eye on the display and this will tell you when you have the correct amount of pressure applied to the blade. You can now transfer the knife to the stone ready to grind
1st side.
Find the angle you need use (see below). Some manufactures supply a clip which fits onto the back of the blade and holds the knife at the correct angle on the stone. Failing that try wedging some coins under the blade to help you get the hang of it. Once you have the feel of the angle remove the coins and you’re good to go.
Draw the knife backwards towards you on the stone running from one end of the knife to the other. Don’t press down on the knife as you push froward but apply steady pressure as you pull the blade towards you. As the blade moves towards you
Its essential that all the blade is drawn over the stone as the knife is moved across the stone or steps will be formed on the cutting edge.
I would suggest you start with four of five cycles to begin with then more on to a new part of the blade. Repeat this until all the first side of the blade has been ground.
If all this is new to you, practice the movement with an old wooden spoon. When you think you have mastered it always start with an old knife to improve your skills, before attacking your best knives.
2nd side.
Now turn the knife over so the blade is facing towards you, this is a bit trickier.
Repeat the grinding process except this time apply pressure as you push the knife away from you. Don’t press down as it returns towards you.
Have a look at the edge and if you’re not happy give it a little more work. If you have been replacing the edge with a coarse stone, it’s a good idea to turn the stone over to a finer grade and give each side a pass over the stone to polish the edge.
Once you’re done Give the knife a good wash and clean the stone (see below). Leave the stone until bone dry before storing for next time.
ONE TIP. Only one person in the house should be responsible for sharpening. If everybody is having a go then will use slightly differing angles which will spoil the edge on the blade. In a professional kitchen, if you were to borrow a knife from somebody you would never sharpen it yourself. You would hand it back for them to do the sharpening.
Know your angles.
Grinding the blade at the correct angle lengthens the life of the knife and allows the blade to function correctly. You don’t have to be spot on but be as consistent as possible each time the knife is sharpened.
The sharpening angle is the angle at which the blade is presented to the sharpening tool. The inclusive angle is what you would see if you took a cross section across the blade.
Heavy duty Cooks knives 20º-25º
Light duty cooks knives and slicing knives 15º-20º
Japanese style thin blade knives 15º+
Sharpening angle = 15˚
Caring for your whetstone.
When you are finished sharpening rinse the stone under running water. If you have been sharpening quite a bit a paste will have built up on the surface of the stone. This can block the pours of the stone and reduce its effect. An old toothbrush is ideal for removing this and returning the surface to new. If It’s a really old stone, you have liberated from the shed, some WD40 can help remove the paste.
Leave the stone to dry overnight and when completely dry rub the stone with a just a little oil.
You can get special oil for the stones, but if you can’t find it baby oil works well. Don’t use vegetable oil or it will goo up the surface of the stone.
After quite a bit of use the surface of the stone may become misshapen. You can buy a stone shaper to grind away the highpoints and return the flat surface
What is a Whetstone?
A Whetstone is simply a sharpening stone. The ‘whet’ part of the name does not indicate water, it is a term meaning to sharpen. Think of the saying to whet (sharpen) your appetite
Most of the stones we use in a kitchen are lubricated with water but there are also stones which are lubricated with oil. If you already have a stone check to see if it’s a water or oil stone.
Why are Whetstones numbered?
Whetstones come in different grades, and many have two sides, one coarse and one fine. The higher the grit number the rougher the stone and its action on the knife. A 400 grit stone is ideal if you need to replace the cutting edge. A 1000 to 2000 git stone is ideal for finishing the sharpening or putting a polish on small thin bladed vegetable knives.
Always start with the coarser grit stone to establish an edge moving on to the finer grit stones to perfect the edge.
Caring for your whetstone.
When you are finished sharpening rinse the stone under running water. If you have been sharpening quite a bit a paste will have built up on the surface of the stone. This can block the pours of the stone and reduce its effect. An old toothbrush is ideal for removing this and returning the surface to new. If It’s a really old stone, you have liberated from the shed, some WD40 can help remove the paste. Leave the stone to dry overnight and store when completely dry.
Learning Daily Sharpening.
Well, that’s enough to get you started. When you have mastered the Whetstone move on to Part 2 of this guide, using a Sharpening Steel Correctly. Don’t hurry it, with practice you will be able to keep a good edge on the blade and work more accurately and safely.
Enjoy Life !
John.
©John Webber. 2023
My Essential 12 tips for a Successful Christmas Dinner.
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
Beautifully light Helston Pudding. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.