Useful things to Make
Two store cupboard favourites I make in bulk, one is a barbecue sauce, the ingredients of which can be altered according to what you have in store. The other is a stock sugar syrup, which has several uses.
Barbecue Sauce - use this as a marinade, or for brushing over spare ribs and any other meat you wish to have a sticky glaze.
2 tblsp each honey, soy sauce, tomato ketchup and plum jam
1 tblsp vinegar, 1 tsp Worcestershire sauce
1 tsp dry mustard
Blend all ingredients in a pan over a low heat and bring to the boil. Boil for one minute then pot into hot sterilised jars. Seal and use as required.
Note: You can substitute golden syrup for honey, tomato puree for ketchup, and any sharp jam or marmalade for plum jam.
Stock Sugar Syrup
Heat 1 kg granulated sugar and 700 ml of water in a heavy pan until the sugar has dissolved. Aid this by swirling the water in the pan but do not stir (otherwise there is a danger of crystals forming after cooling). Then bring to the boil and simmer for four minutes. Cool and store in sterilised bottle. Best kept chilled. Use this syrup for sorbets, fruit salads, soft drinks, Turkish oranges , and for making candied peel.
Note: other recipes for making this syrup suggest using equal measures of sugar and water.
Turkish Oranges.
This is a dessert which can be made days in advance and kept in the fridge.
4 or 5 small oranges, sugar syrup
With a sharp knife remove all peel and pith from oranges (keeeping some), then slice the oranges through to make four rings. Hold these together with cocktails sticks leaving a slight gap between each slice. Place in a bowl and cover with sugar syrup. Remove any pith from some of the peel and cut the peel into fine shreds. Put this in a little water and bring to the boil. Strain, and repeat twice (this takes away any bitterness in the peel). Add the shreds to the oranges in the syrup. Keep chilled. Serve with cream.
Candied Peel
Save orange, lemon, lime and grapefruit peel (you can freeze peel until you have enough).
Wash the peel and simmer for 1 - 2 hours in water until the peel is tender. Change the water 2 or 3 times to remove any bitterness. When the peel is soft, drain well and put into a heavy pan. Cover with sugar syrup and bring to the boil. Remove from heat and leave the peel in this to soak overnight. Next day repeat. On the third day simmer until the peel has absorbed nearly all the syrup. Place the peel on a wire rack to drain. Once the peel has dried out, store in a clean screw-top jar.
Note: cook the peel in large irregular pieces. To use in cakes, dice when needed.
Barbecue Sauce - use this as a marinade, or for brushing over spare ribs and any other meat you wish to have a sticky glaze.
2 tblsp each honey, soy sauce, tomato ketchup and plum jam
1 tblsp vinegar, 1 tsp Worcestershire sauce
1 tsp dry mustard
Blend all ingredients in a pan over a low heat and bring to the boil. Boil for one minute then pot into hot sterilised jars. Seal and use as required.
Note: You can substitute golden syrup for honey, tomato puree for ketchup, and any sharp jam or marmalade for plum jam.
Stock Sugar Syrup
Heat 1 kg granulated sugar and 700 ml of water in a heavy pan until the sugar has dissolved. Aid this by swirling the water in the pan but do not stir (otherwise there is a danger of crystals forming after cooling). Then bring to the boil and simmer for four minutes. Cool and store in sterilised bottle. Best kept chilled. Use this syrup for sorbets, fruit salads, soft drinks, Turkish oranges , and for making candied peel.
Note: other recipes for making this syrup suggest using equal measures of sugar and water.
Turkish Oranges.
This is a dessert which can be made days in advance and kept in the fridge.
4 or 5 small oranges, sugar syrup
With a sharp knife remove all peel and pith from oranges (keeeping some), then slice the oranges through to make four rings. Hold these together with cocktails sticks leaving a slight gap between each slice. Place in a bowl and cover with sugar syrup. Remove any pith from some of the peel and cut the peel into fine shreds. Put this in a little water and bring to the boil. Strain, and repeat twice (this takes away any bitterness in the peel). Add the shreds to the oranges in the syrup. Keep chilled. Serve with cream.
Candied Peel
Save orange, lemon, lime and grapefruit peel (you can freeze peel until you have enough).
Wash the peel and simmer for 1 - 2 hours in water until the peel is tender. Change the water 2 or 3 times to remove any bitterness. When the peel is soft, drain well and put into a heavy pan. Cover with sugar syrup and bring to the boil. Remove from heat and leave the peel in this to soak overnight. Next day repeat. On the third day simmer until the peel has absorbed nearly all the syrup. Place the peel on a wire rack to drain. Once the peel has dried out, store in a clean screw-top jar.
Note: cook the peel in large irregular pieces. To use in cakes, dice when needed.
posted by Shirley at 7:07 am
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