and so simple! so glad they let you share it. Beef recipes from our farm. I’d so love to see :) Thanks again to my friends at River Cottage for letting me share the recipe here. 2. http://www.rosedogandco.blogspot.com.au, This looks absolutely amazing Rosie. non-personal data through cookies. It’s kind of like a two-for-the-price-of-one recipe, and there’s nothing I love more than that! Transfer the chicken to a large casserole dish or … In the past I have used an old vegetable steamer or simply just a colander inside an old pan! Please fill in your details to sign up to our mailing list. Soda bread is something of a revelation to me. - Slide the dough on its parchment paper onto the preheated tray, and then put it into the oven to cook for about 40 minutes. Transfer the chicken to a large casserole dish or pan. I must tell you, whilst we’re on the subject of bread, that all of the bread-making techniques I learnt down at River Cottage have been life-changing! 'Slider' is cider plus sloes left over from making sloe gin. Tip the mussels into a colander set over a bowl to catch all that lovely, well-flavoured cooking liquor. Aww, your videos are always so adorable and awesome. I absolutely love the way you edit your videos by the way, they’re so creative and beautifully presented and somehow perfectly match the style of your blog! Method1. xo Caity Picture / Simon Wheeler, About 4-6 small leeks or 10 baby ones, trimmed and washed thoroughly (If you are unable to find small or baby leeks, use about 20 spring onions instead. steak. If you wish you can stud the ham with a few cloves but this is mainly for decoration. Join us for the definitive approach to curing and smoking with our handbook author and tutor Steven Lamb, working with an exciting variety... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Cautiously, Adding flavouring to a mead creates this ancient drink, says John Wright, The sap won't be rising for a few weeks, but when it does you need to be ready to tap it, John Wright's recipe for an excellent, light, fresh beer, ideally suited to the relative abstinence we all subject ourselves to in January, When it comes to mulling cider, tradition is not always the best guide. Bring the whole lot back to a simmer, and it's ready to serve. Put the leeks into a large, heavy-based pan (that is big enough to take them pretty much in a single layer and has a tight-fitting lid). First off your video is absolutely gorgeous and you have such a nice accent. To serve simply tear the ham open using forks and dress with the juices on the roasting tray and if you wish, a squeeze of fresh orange. In a large bowl, whisk 100ml of the mussel liquor with the olive oil, 1 tsp cider vinegar and the thyme, if using. Replace the lid and cook the mussels for about 2 minutes, or until all, or almost all, the shells have opened. Turn the heat up under the pan so the cider is boiling steadily, then add the mussels. It’s best eaten fresh on the day it’s baked, or toasted for a few days after that. To prevent the ham from burning during the roasting period it is wise to build a trivet of vegetables in the roasting tray for the ham to sit on, this can be done using any vegetables but typically with carrots, onions, celery and hardy herbs. Let’s start this week out with a simple loaf of bread. ). xoxo Serve with warm brown bread. You should avoid stirring the ham around too much especially in the last hour of poaching to prevent it falling apart. Blog designed by Flourish. The ingredient list looks long but it is really just loaded with spices you will have around the house. Peel and roughly chop all the vegetables and place in a large heavy based pan along with the spices and the hocks, cover with cold water and if the pan is large enough, add extra water to save topping up during the cooking process. If the mixture still feels particularly dry when it’s all been mixed in, add in milk a tablespoon at a time. Remove the bay leaf and thyme. 10 things that’ve made me happy this week! If you don't have the demi-glace just boil down... Everyone needs to know how to cook a roast to perfection - EVERY TIME - with their eyes closed. It looks incredible and sounds mouthwatering! Also, as a new visitor to your blog can I just say your design is gorgeous! Once the hocks are smoked they can be poached immediately. I’ve never made soda bread before, but I have personal experience with how challenging it can be to make bread with yeast, so this sounds far easier. Be careful not burn the sides of the pan as this may cause the glaze to turn bitter. Weigh your piece of … In River Cottage Easy — a reissue of Hugh’s Three Good Things from 2012 — the chef keeps things simple and also anchored around trios. 8 Common Misteaks People Make When Cooking Steak. Spelt and Almond Soda Bread (GBBO Link Up Week 3) - Bumpkin Betty, 10 things that made me happy this week #1 – week 40 | Loose Leaf. I will let you know how it goes and definitely tag you in it. I will most definitely be trying my hand at this recipe. Put the puree into a large bowl and add all the other ingredients, except the brandy or gin. Dust the chicken pieces with the seasoned flour, shaking off the excess. Top with a sprinkling of chopped parsley and serve with creamy mash or plain boiled potatoes and some steamed greens. Thanks for this recipe Rosie! Taste and add more vinegar, salt and pepper if needed. Heat the butter in another pan, add the mushrooms and sweat gently until their juices run. )300ml medium dry cider2 Tbsp olive oil1-2 tsp cider vinegar½ tsp thyme leaves (optional)Sea salt and freshly ground black pepper. If you've ever had a roast turn out tough or... Find out about our Beef, how we raise it, and why you can trust that our beef meets your highest standards. 400ml buttermilk or live, whole fat yoghurt {plus a couple of extra tbsp milk if necessary}. Mix thoroughly, then cover and leave to stand for 12 hours. Shredded Rump Roast With Olives and Raisins This is not your ordinary pot roast recipe. If you're feeling wild and gamey, you could do this with a whole, jointed wild rabbit instead of the chicken. Transfer to a food-standard brine tub and chill to 3–4°C. Looks delicious! Pour over the chicken and top up with more cider as necessary, so the liquor comes about halfway up the chicken. All the retained spices from the brine or half of the recipe above. Wishing I could have a slice right now! Would love to try this. Tuck the bay leaf and the thyme among the chicken and bring to a simmer. | Jessica Stanley. Once the ham is poached carefully remove from the liquor, be sure to save this stock for another recipe as it will be full of flavour. Add 250ml cider to the frying pan to deglaze, letting it bubble for a minute or two as you scrape up the bits from the bottom. the website you are accepting the use of these cookies. Use a whisk to mix it all together, and get rid of any lumps in the flour. 4. Cider-making seems rather exciting, I think it's the tempting new kit you need and maybe the chance to make use of all those apples that would otherwise go to waste. © Cider With Rosie 2013. By continuing to use I’d never tried it before making it down at River Cottage a couple of weeks back, and it has to be the easiest bread going. Discard any mussels with broken shells and any that are open and do not close if you tap them sharply against the side of the sink, as these will be dead. Oh, and for anyone who might fancy learning more about bread themselves, the course I took (with Boden, earlier on in July) featured elements from the Advanced Bread Making course. Arrange the mussels and leeks on warm plates and spoon over as much of the dressing as you fancy. John Wright was only too pleased to investigate. Ideally for this you need a hot smoker, but there are many other ways to hot smoke without a purposely designed hot smoker. Use the back of a spoon to make a well in the centre of the flour. John Wright navigates another potentially slippery slope, Ginger wine takes a while to ferment, so start some now and it'll be there to warm you up come winter, As the British use the berries of the blackthorn to make sloe gin, in France an aperitif is flavoured with the leaves, The humble and underappreciated dandelion has medical and culinary uses, foremost among which is flavouring a fine country wine, Dazzlingly yellow with the flavour of coconut, gorse flowers make a wonderfully rich, full-bodied country wine, A WoM reader wondered whether you can add smoky flavours to drinks at home.