So don’t miss us, consult our open hours in the Festival Brochure
Fired but not yet glazed. Off white slip on grogged red earthenware, 10 cm square, all patterns having significance for the owners of the property. Awaiting honey coloured glaze.
These are now fired with 2 transparent earthenware: 1 bitter honey (both Potterycrafts) and fired to 1030˚C. The new parquet floor is almost finished, and then we should be able to lay the tiles. They show less warping than some previous projects, possibly because of the use of grogged clay.
So here is the 2017 recipe, a bit late, but you could view this as being early for next year.
Preparation and cooking took the best part of 2 days, as there is so much chopping, and I do tend to simmer rather than boil the preserve. This amount keeps 2 people happy for about 12 months.
4 kg seville oranges
4 kg sugar
4 inches of fresh ginger
seeds from 12 green cardamom pods
Water, quantity -as much as you need, most evaporates off anyway.
Clean jam jars, sterilised with boiling water, about 8-12, depending on size.
So, choose some good music, and begin.
As last time, I did 2 kg of oranges at a time, as my pan is not big enough to take 4 kg oranges+water+4kg sugar in one go.
Wash the fruit. Cut the oranges in half and juice. Ditto lemons. Put the juice to one side. Put the pith from the juicer into a bowl.
Arm yourself with a small sharp knife, cut all the orange peel halves into 4 quarters, then using the knife horizontally, cut off most of the pith. Save the pith in the “pith” bowl, and the thin skins in another bowl. Do the same to the lemon peel.
Put the pith in your big jam pan, add water to cover, and simmer slowly to extract the pectin. Add more water if needed. After about 90 minutes, sieve this, or drain it through a jam bag, and save the fluid. You can stir more water into the pith debris, to wash out more pectin.
While this is happening, cut up the peel into small pieces, according to your preference. We usually cut it fairly fine. Put the finely cut peel in a bowl. Do this to the lemons too.
Now we are ready for the final cook. Put the thinly sliced peel in your jam saucepan, add the ginger, peeled, and cut in fine matchsticks, and the cardamom seeds. Pour over the pectin fluid, and orange juice, and simmer gently. After about 30 minutes, add the sugar, and stir until dissolved. Then continue cooking at a gentle rumble, with fairly frequent stirring. Put a plate in the freezer for checking the gel.
There will come a time when a rim of gel starts to develop in the pan at the edge of your marmalade. This is the beginning of gelling, and from time to time you need to put a smear of your marmalade on the cold plate and check for adequate gelling by “pushing” the surface of the cooled sample with your finger to see if it wrinkles. I always find it difficult to decide the right moment to stop cooking, this is something that you must develop a feel for yourself. Use a sterilised (boiling water) polythene jug to pour the marmalade into the clean jars, I have stopped using a jam funnel.
I tend to seal the top of the marmalade with a layer of paraffin wax, a habit I picked up in France, which keeps the conserve free from mould or drying out.
The usual description by the family of marmalade made by this recipe is “stonking”, and it does have a nice orangey bitterness.
May 13/14 and 20/21 are the days to look out for, the programme is already available, with more venues than ever before, we are on page 36, and our venue is number 61. As usual, there will be tea, coffee and biscuits on offer, and the garden will be lovely to sit in , in the (cross fingers) sunshine. We would be delighted to see you.
I have been playing with porcelain for the last few months, including paper porcelain, and
using home made stamps to alter the surface. These respond nicely to celadon type glazes.
And as a result of a green heart project with the WI for Valentine’s day, there are some heart themed bowls, made of many individual hearts
and you can never have too many dinosaurs
We look forward to seeing you!!
We have never had traditional stuffing. This one is an amalgamation/simplification of several found on the web. The new feature for me was how everyone said,-Gosh what a wonderful smell- when I was soaking then cooking the porcini mushrooms, and more stuffing than usual was eaten.
Ingredients:-1 pack of dried porcini mushrooms, about 150-200 gm, reconstituted in hot water
300 gm of chopped mushrooms, of which 100 gm could be wild, if to hand.
200 gm peeled chestnuts, chopped
125 gm each of brazil and hazel nuts, chopped/crushed
100 gm breadcrumbs/cubed old bread
2 eggs, beaten
a heaped tablespoon of soft butter
handful of chopped parsley, some sage, salt, pepper, some red wine, stock from the bird to moisten during cooking
Mix all of these, and put into a bread tin lined with parchment. Use most of the porcini soaking water too. Cook long and slow in the bottom of the oven, moistening when needed. This can be done a day early, so there is less to do on the big day, and it can be reheated and further cooked in the microwave (in a non metallic container) on Christmas day, thus leaving more space in the oven.
I’m afraid there are no food pictures of this, as Christmas day was organised chaos, a magnificent affair with amazingly coordinated action from all the family to deal with early morning stockings for the kids, gourmet breakfast from Jack, all preparations for the traditional meal done on time, a beautifully browned turkey and all the usual trimmings, and enough chocolate to keep all 11 of us all happy.
The new discoveries were , as above, brining the turkey, and chestnut stuffing with added porcini mushrooms. Neither of these recipes is my own, both are amalgams of ideas found on the web.
We put the turkey in the plastic cool box, “head” down, and the brine reached up to but not into the body cavity. It stayed there overnight, in a cool room, then was put in a roasting tray surrounded by sausages and a few onions, with a cuirasse of streaky bacon, and then a square of cotton soaked in melted butter. A small jug of water was poured into the tray, which had been lined with 2 layers of turkey foil, and the foil covered the bird until the last 30 minutes, when the breast was uncovered to brown. The temperature was high at 250˚C for the first 45 minutes, then about 160˚C for the rest, which was about 3-31/2 hours, times were taken from the web depending on the weight of the bird.
And everybody said how tender and juicy it was, so I think we may be doing the same thing next year.
The brine is 1 cup of salt, 1/2 cup of honey, bayleaves, peppercorns, thyme, rosemary, and orange peel with the pith trimmed off, dissolved in 2 pints of hot water, which was then diluted to a total of 8 pints.
The turkey came from the local city farm, and was called Cedric.
The stuffing follows, in the next post.
Which has excited much interest. She says she has a rhubarb glut, so it just sort of happened, but it has been very popular as a treat for visitors during their visit to Woodwarde Road. She says more details later, but basically mix a lot of rhubarb into a basic fudge mix, and it turns out sort of toffee-ish.