Tuesday, 23 August 2011

Recipes from Clam Bake


Thanks to Mattie for a great Black Pudding tasting and here are the 4 different recipes he made. From my memory Recipe 2 and 4 were the tastiest . Be sure to use lots of seasoning  and herbs

Black Pudding Recipes

Black Pudding 1 Black Pudding 2

1 Pint sheeps blood 1 Pint sheeps blood
4oz oatmeal      3 slices brown bread cubed soaked in milk
2 cloves garlic crushed 4oz suet
4oz suet                   1 teaspoon corriander
1 teaspoon Rosemary salt and pepper
salt and pepper





Black Pudding 3 Black Pudding 4

1 pint sheeps blood 1 pint sheeps blood
3oz pinehead       4 slices brown bread cubed soaked in milk
4oz suet                4oz suet
2 onions chopped 1 teaspoon thyme
1 teaspoon thyme 1 cup of oatmeal
salt and pepper 4 cloves garlic crushed
                       1 red onion chopped
                       salt and pepper
                      2oz pinehead






Method

Mix ingredients together and place mixture in cups or sasuage skin.
Place cups in water and cook or steam for 2 hours.

Monday, 22 August 2011

Forage Sunday - Sunday, 11th September



FORAGE SUNDAY
Petersburg Outdoor Adventure Centre
Clonbur, Co Galway

Sunday 11th September, 2011 :: 11am - 5pm

Nature / Herbal / Forage Walks
Demonstrations / Talks
Meet our Mushroom Expert
Sheepdog Trials
Tea/Coffee/Cake
Free Recipes Booklet
Learn how to Smoke your Catch - Mackerel, Trout, etc.
Learn how to make your own Jams, Jellies, Cordials and more
New Season Connemara Hill Lamb Roasted on a Spit
Pizza from our Clay Oven
Everyone Welcome!

Booking Necessary: Contact Deirdre at 087-6484147 or Kate at 087-9312333 at Slow Food Galway by Friday 9th Sept. :: Adults €15 (includes food) Children Free








Elderflower champagne recipe

I know a lot of people at the clam bake were look for the recipe for elderflower champagne so here you go with thanks to Barbara.



Elderflower champagne recipe
(adapted from Andy McKee www.farminmypocket.co.uk )
5/6 Elderflower flowerheads. (Christophe@ Clare Island Eco Farm suggests you pick them on a sunny day- when sugar levels in the plant are up). Flowers are not scalded or sterilised. That would kill the wild yeasts.
4.5 L filtered water
2 lemons (unwaxed)
750 g sugar
2 tbsp cider vinegar
Plastic fizzy drink bottles – squeezable- to check for pressure. Also they will not explode so quickly!.
Method:
Pick young flower heads - where the flowers have not yet started to drop petals or turn brown. Use promptly or the aroma will change.
Put 4.5 l water in large lidded saucepan.
Add the elderflowers (shake to get rid of hidden insects !) and the sliced lemons. Put the lid on and leave for 24 – 36 hours. Make sure you submerge them. Do not leave for longer or wild moulds will grow on top.
Strain the liquid through muslin. A fine sieve will do if you don’t mind some petals or pollen sacs in your drink.
Add 750g sugar and 2 tbsp cider vinegar and stir till all the sugar is dissolved.
Pour into plastic bottles. Put tops on to keep fruit flies out but don’t screw them on tight yet. Stand them in a warmish corner (approx 20ยบ is needed for active fermentation. I put them on my heated windowsill seed germinator!) After a few days they will start to fizz.
After one or two weeks the fizzing will slow down. Screw down tops and place bottles in someplace cool. Give them a few days to generate enough gas to carbonate themselves.
Refrigerate before serving over ice and a slice of lemon.
The “champagne” is still live and continuing to ferment so the longer you keep it the more alcoholic it gets. But after 3 months or so it will become too dry for most tastes.
Check occasionally for pressure. If any bottle is unsqueezable release its pressure by loosening top slightly. Let fizzing die down before you tighten top again.