by Thyme » September 25th, 2011, 3:38 pm
Ok, got two for you
1.Elderflower cordial
Prep time: 20 min, plus overnight infusing
Cook time: 5 min
Serves: Makes 1.5 litres
Ingredients
20 heads of elderflower
1.8 kg granulated sugar, or caster sugar
1.2 litres water
2 unwaxed lemons
75 g citric acid
1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.
2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.
3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.
4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.
Cooks Tips...
To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.
For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.
Elderflower cordial is also brilliant in recipes such as gooseberry fool, and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil (surprisingly good with a courgette, lettuce and broad bean salad). You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.
2. Summer Trifle
Ingredients
For the sponge
125 g butter, softened
125 g caster sugar
3 eggs, lightly beaten
125 g self-raising flour
1/2 orange, zest and juice only
For the jelly
250 g raspberries
50 g caster sugar
75 ml white wine
3 leaves gelatine
For the poached fruit
75 g caster sugar
1 lime, juice only
450 g strawberries, hulled
450 g raspberries
1/2 tsp vanilla extract
For the custard
275 ml double cream
150 ml whole milk
1/2 vanilla pod, split in half lengthways
4 medium eggs, yolks only
75 g caster sugar
1 tbsp cornflour
For the sugared nuts
25 g whole blanched Hazelnuts
25 g pecans, roughly chopped
25 g flaked almonds
110 g icing sugar
4 tbsp orange liqueur, such as Grand Marnier
To assemble
275 ml dry sherry
275 ml double cream, lightly whipped
Method
1. For the sponge: preheat the oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line with baking parchment.
2. Cream the butter and sugar together in a mixing bowl until pale and fluffy then gradually beat in the eggs, a little at a time. Using a metal spoon or spatula, gently fold in the flour followed by the orange zest and juice.
3. Pour the mixture into cake tin and bake for about 30 mins, or until lightly golden and risen and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
4. For the jelly: put the raspberries, sugar, white wine and 75ml of water into a saucepan. Bring slowly to the boil over a medium heat then turn down the heat to low and simmer for 5 minutes.
5. While the raspberries are simmering, soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
6. Remove the saucepan from the heat and strain the mixture through a fine sieve placed over a bowl, rubbing the raspberries against the sieve with a spoon to extract as much juice as possible.
7. Remove the gelatine from the water, squeezing out any excess liquid, and stir into the hot raspberry juice until dissolved. Leave to cool and set in the bowl.
8. For the poached fruit: pour 120ml of water into a large saucepan and add the sugar and lime juice. Bring to a boil over a medium heat then remove from the heat and stir in the berries and vanilla extract. Set aside to allow the berries to soften in the residual heat.
9. For the custard: pour the cream and milk into a saucepan. Scrape the seeds of the vanilla pod into the pan and add the pod as well. Bring almost to the boil over a medium heat
10. While the cream and milk is heating, whisk together the egg yolks, sugar and cornflour until pale, thick and creamy. Very slowly pour the hot cream mixture onto the eggs, whisking continuously, until all incorporated (don't add the hot cream and milk too quickly or the eggs will scramble).
11. Return the mixture back into the pan and place over a low-medium heat, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Remove from the heat, strain through a sieve then set aside to cool and thicken
12. For the sugared nuts: lightly oil a sheet of greaseproof paper. Place all of the sugared nut ingredients into a heavy-based non-stick frying pan. Place over a medium heat, swirling the pan occasionally, until the icing sugar has formed a golden caramel.
13. Pour the caramelised nuts onto the oiled greaseproof paper and set aside to cool and harden.
14. To assemble the trifle: cut the sponge into thick slices and arrange in the bottom of 10 individual serving glasses, or 1 large dish. Pour over the sherry and spoon over the poached fruit and any juices. Break up the jelly with a fork and arrange on top of the fruit then pour over the cooled custard. Spread the cream over the custard then transfer to the fridge to firm up.
15. When ready to serve, break up the caramelised nuts and sprinkle on top of the trifles.