Clyro Hill Farm

We would like to tempt you with some special recipes which we enjoy at home:

• Hereford beef and spinach curry

• Roast Duck with sour cherry sauce

• LEG OF MUTTON BAKED IN HAY

• TURKEY, CHESTNUT AND BARLEY BROTH.

• TURKEY SALAD WITH RED CABBAGE.

• TURKEY, SAUSAGE AND BEAN HOTPOT.

• HOT TURKEY AND STILTON BAGELS.

• GREEN SOUP

• CARROT AND ARTICHOKE SOUP

• PUMPKIN CURRY

• Golden Vegetable Casserole with Sage Dumplings.

• Roast Pigeon Breast

• Organic Mid-Summer Chicken

• Tamil Coconut Chilli Chicken

• Beefs Portuguese Style

• Herb Roasted Turkey

• Christmas Goose

• Braised Duck with Cranberry Red Cabbage

• Guinea Fowl with Mascarpone Stuffing

• Oen Cymreig Melog  (Honeyed Welsh Lamb)

• Rabbit and Organic Chicken Casserole

• Rabbit in Mustard Sauce

• WILD DUCK IN ELDERBERRY SAUCE

• ELDERFLOWER CHAMPAGNE, JELLY AND SORBET.

(THE 2 RECIPES ABOVE WERE KINDLY SUPPLIED BY SUZANNE DAVIES OF POWYS FOOD LINKS. SHE CAN BE CONTACTED ON (01982) 552224.)

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LEG OF MUTTON BAKED IN HAY

Preparation time less than 30 mins

Cooking time over 2 hours

Ingredients

1 good size leg of lamb or mutton
a few handfuls of hay
125g/4½oz soft butter
2 cloves garlic, crushed
several good sprigs each of: rosemary, marjoram and thyme all chopped
salt and pepper

Method

1. Choose a deep roasting tin, preferably with a lid. If you don t have one with a lid you will be able to use foil (see below). Line generously with loose hay, to a thickness of about 5-6cm/2-2½in. Add the chopped herbs and garlic, plenty of black pepper and a little salt to the soft butter and mix well. Smear in a thick and even layer all over the lamb.

2. Place the lamb on its nest of hay, and cover with the rest of the hay. Cover with the lid or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).

3. Bake in the centre of an oven preheated to 220C/425F/Gas7 for 2-2½ hours, depending on the size of the leg. Remove from the oven and leave to stand for at least 20 minutes. Then take off the lid, scrape away the blackened hay and carve as normal. Any juices from the pan can be poured off and used for gravy although I tend to prefer to serve this dish with boiled flageolet beans heated through in the juices and fat from the lamb.

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TURKEY, CHESTNUT AND BARLEY BROTH.

INGREDIENTS:

STOCK: 1 Roast Turkey Carcass, 1 onion, 1 carrot, 2 celery sticks, parsley, fresh thyme and one Bay leaf.
SOUP: 1 Carrot, 1 Parsnip, 3 celery sticks, 4-6 brussels sprouts, 1 leek, 100g chestnuts, 75g pearl barley, parsley and 100g cooked turkey.

DIRECTIONS:

Start by making the stock, break up the Turkey Carcass and place it in a large saucepan. Add the chopped onion , celery and carrot. Add the herb sprigs and bay leaf. Cover with water and bring to the boil, skimming any scum from the surface with a draining spoon. Reduce the heat, cover the pan and simmer gently for 1.5 hours. Strain the stock and discard the bones and vegetables.
Pour the stock into a clean saucepan and bring to the boil. Add the chopped vegetables, chestnuts and barley then simmer for 35 minutes until pearl barley is tender.
Add the parsley and Turkey then heat through thoroughly. Season to taste and then serve.

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TURKEY SALAD WITH RED CABBAGE.

Serves 4

INGREDIENTS:

55g of pecan nuts coarsely chopped, 1/2 tsp caraway seeds, 300g cold roast turkey meat diced, 200g red cabbage (shredded), 3 celery sticks (sliced), 2 carrots (grated), 30g sultanas or raisins.
Cranberry Dressing: 2 tbsp cranberry sauce, 2 tbsp extra virgin olive oil, 2 tbsp walnut oil, 2 tbsp red wine vinegar, salt and pepper.

DIRECTIONS:

Put all the ingredients for the dressing into a salad bowl and whisk together until blended.
Place the pecan nuts and caraway seeds into a dry frying pan and toast over a low heat for 3-5 minutes stirring occasionally. When golden brown tip into a clean bowl and leave to cool.
Put the turkey, red cabbage, celery and carrots into the bowl with the dressing. Add the toasted pecan nuts and caraway seeds and the sultanas or raisins and mix until all the ingredients are coated well with the dressing.
Serve immediately.

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TURKEY, SAUSAGE AND BEAN HOTPOT.

INGREDIENTS:

400g potatoes peeled and thinly sliced, 1 large carrot sliced, 1 parsnip thinly sliced, 1.5 tbsp sunflower oil, 250g of turkey meat, 4 sausages, 1 onion chopped, 2 tsp paprika, 2 tbsp plain flower, 450 ml stock ( chicken or turkey, 1 tbsp worcestershire sauce, 3 tsp wholegrain mustard, 1 tsp light soft brown sugar, 1 can red kidney beans, 20g butter melted, salt and pepper.

DIRECTIONS:

Preheat oven to 190°C, Cook the potato, carrot and parsnip slices in the saucepan of boiling water for 3-4 minutes. Drain and set aside.
Heat the oil in frying pan and add the meat and sausages. Cook over moderate heat for 10 mins, then remove and reserve. Add the onions to the pan and saute for 5 mins, stir in the paprika and flour then gradually mix in the stock. Bring to the boil then reduce the heat to moderate and simmer until thickened and smooth. Stir in the worcestershire sauce, 2 tsp mustard and the sugar. Season to taste. Add the beans, cut the sausages into thick slices and stir into the sauce then bring back to the boil. Spoon the mixture into a shallow baking dish. Arrange the sliced root vegetables over the top and mix the remaining mustard and melted butter then brush over the vegetables.
Bake for 30-35 minutes until the sauce is bubbling and the top is golden brown, then serve hot. SERVES 4.

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HOT TURKEY AND STILTON BAGELS.

Serves 4.

INGREDIENTS:

4 Bagels, plain or onion flavoured, 30g butter, 2 tbsp cranberry jelly, 225g cold roast turkey meat, skin removed and thinly sliced, 100g stilton cheese.

TO SERVE:

Two oranges cut into wedges and salad leaves.

DIRECTIONS:

Preheat the grill. Split the bagels in half horizontally, then toast both sides under the grill.
Spread the cut surfaces of the bagel halves with butter then spread over the cranberry jelly. Arrange the sliced turkey on the bagel halves.
Slice or crumble the Stilton cheese and place on top of the Turkey. Return to the grill to cook for 1-2 minutes, just to melt the cheese.
Serve hot, with the orange wedges and salad leaves.

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GREEN SOUP

1 big bunch chard (about 1 lb.), 1 bunch kale (1/2 lb.), 1 bunch green onions, sliced1/2 bunch cilantro (about 1 cup, loosely packed), 5-6 cups water, 1 tsp. salt, more to taste, 1 large potato, 2 onions, chopped, 2-3 cloves garlic, finely chopped, 2 1/2 tsps. olive oil, 3-4 cups vegetable broth (or chicken broth)
1 Tbs. lemon juice, more to taste, fresh ground black pepper, pinch of cayenne

Wash the greens thoroughly, then cut the chard and kale off their stems and slice the leaves. Combine the chard, kale, green onions, and cilantro in a soup pot with the water and salt. Peel the potato, or just scrub it well if you prefer, cut it into big pieces and add it to the pot. Bring the water to a boil, turn down the flame, and let it simmer for about half an hour.

Meanwhile, heat the olive oil in a non-stick pan and cook the chopped onions in it slowly, with a sprinkle of salt, until they are golden brown and soft. This will take up to forty-five minutes - don't hurry; you only need to give them a stir once in a while, and it's the slow cooking that develops the sweetness. If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.

Add the caramelized onions to the soup. Put another teaspoon of oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great. Add the garlic to the pot and simmer everything together for a few minutes more.

Add enough broth to make the soup a soup, and puree it in the blender in batches. Don't overprocess; anything with potatoes in it can get slimy if you work it too much.

Return the soup to the pot, bring it back to a simmer, and taste. Add salt as needed, grind in a little black pepper, add a pinch of cayenne, and a tablespoon of lemon juice. Stir well and taste again. Now you're on your own - correct the seasoning and serve big steaming bowls of green soup.

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CARROT AND ARTICHOKE SOUP

(Serves 6 - 8 people)

11/2 lb (700g) Jerusalem Artichokes
3 celery stalks, chopped
1 lb (450g) carrots
1 medium onion, chopped
3 oz (75g) butter
1 1/2 pints (1.5 litres) light stock
2 1/2pints (1.5 litres) light stock
salt and freshly ground pepper

Peel and de-knobble the artichokes and, once peeled, slice them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup or pass it through a sieve. Taste to check the seasoning, re-heat and serve.

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PUMPKIN CURRY

INGREDIENTS

500 gm red pumpkin
• 1 tsp. grated fresh ginger
• 1 green chilli
• 1tsp. cooking oil
• 1tsp. fenugreek seeds (cumin seeds can be used instead)
• A pinch of asafoetida powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. mango powder (amchoor). Juice of 1/2 lemon can be used instead.
• 3 tsp. sugar
• 1/4 tsp. chilli powder
• Salt to taste (approximately 1 tsp.)
• 1/2 tsp. garam masala
· A small bunch of coriander leaves (optional, not used in traditional recipe)

DIRECTIONS

1. Peel, wash and cut pumpkin into 1 1/2 inch pieces. Wash thoroughly.
2. Peel, wash and grate ginger
3. Wash and chop chillies finely
4. Clean, wash and chop coriander leaves finely
5. Measure spices & sugar and keep aside, garam masala and mango powder kept separately for the end.
6. Heat oil in a pressure cooker or pan.
7. Add fenugreek seeds and asafoetida powder. Allow to splutter or turn light brown. If burnt, fenu greek seeds turn vey bitter.
8. Add ginger and chilli, fry for 10 seconds
9. Add pumpkin, all the spices, salt and sugar. Mix thoroughly and quick fry for a minute or two on high flame.
10. Reduce heat and cook until soft, stirring from time to time or cook in a pressure cooker for two whistles or pressures. When using pressure cooker, it is better to add a tablespoon or two of water, to avoid burning.
11. Add and mix garam masala, mango powder (or lemon juice) and coriander leaves.
12. Serve hot with pooris or kachoris.

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Golden Vegetable Casserole with Sage Dumplings.

Serves 4

Ingredients

For the casserole:
1 onion, sliced
2 cloves garlic, crushed
1 carrot, scrubbed and chopped
1 medium parsnip, scrubbed and cubed
1 small swede, peeled and cubed
1 small turnip, peeled and cubed
4oz / 100g Jerusalem artichoke, well scrubbed and quartered (optional)
4oz / 100g chestnut mushrooms, halved
1 tsp dried thyme
1 tbsp fresh parsley, chopped
1½ / 900ml pints vegetable stock
1tsp Marmite or other yeast extract
salt and freshly ground black pepper

For the dumplings:
4oz / 175g self-raising wholewheat flour
2oz / 50g vegetable suet
½tsp salt
½tsp dried sage or 1 tsp fresh sage
1tsp dried mustard
2tbsp milk

Method

1 Sauté over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.
2 Add the mushrooms and cook for another 5 minutes.
3 Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.
4 Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl.
Add the milk and mix to make a soft dough.
Form into small dumplings and drop them into the casserole.
5 Simmer for another 15 minutes or until the dumplings are puffed up.

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Roast Pigeon Breast

Main Ingredients:

4 oven ready pigeon breasts
Onion Marmalade
Red Cabbage
streaky bacon rashers
salt and pepper
dripping or oil

Marinade:

Red wine
2 sprigs of fresh rosemary
2 bay leaves
1 clove of garlic

Prepare the marinade and soak the pigeon breasts overnight.

Stand the pigeon breasts in a roasting tin and lay the bacon over the top. Season and cover liberally with dripping or oil and reserved marinade.

Cook in a fairly hot oven (200°C/ 400°F, gas mark 6) for about 25 minutes. Bast once or twice until well brown and tender.

Serve each breast on a bed of warm onion marmalade with red cabbage and gravy from the pan juice.

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Organic Mid-Summer Chicken

With salad vegetables and mayonnaise dips

1 whole organic chicken/or chicken breast/joints
1 sprig of tarragon
1 Lemon
1 Selection of organic salad vegetables & new potatoes
1 Fresh organic mayonnaise see recipe below

Alternative dips, substitute lemon & tarragon with:

Mint & Cucumber
Capers & Gherkins
Cheese & Chives
Coronation style: curry powder, turmeric, chopped apricots, sultanas & pineapple

Mayonnaise

2 egg yolks
1 ½ Tsp dry English mustard
Salt, cayenne pepper, black pepper
¼ cup white vinegar
¾ pint oil (veg or olive)

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Tamil Coconut Chilli Chicken

Serves 4

• 4-6 tbsp butter ghee or peanut oil
• 2 onions, sliced
• 4 garlic cloves,
• crushed 5 cm fresh ginger, peeled and grated
• 2-4 green chillies, deseeded and chopped
• 8 skinless chicken pieces, patted dry with kitchen paper
• 250ml boiling chicken stock or water
• 450ml canned coconut milk
• 2 tbsp freshly squeezed lime juice
• 2 tbsp plain flour
• a large bunch of fresh coriander, chopped about 500ml by volume
• salt
• Roasted spices: 1 tsp crushed dried chillies, bruised 1 tbsp coriander seeds, bruised 1 tsp black peppercorns, bruised 1 tsp cumin seeds or caraway seeds 1 tbsp ground turmeric

1. To roast the spices, put the dried chillies, coriander seeds, peppercorns, cumin or caraway seeds and turmeric in a dry frying pan and stir-fry for 1-2 minutes until aromatic. Push the spices to one side, add half the butter ghee or oil to the frying pan, add the onions and sauté for 4-5 minutes.

2. Add the remaining ghee or oil, garlic, ginger, half the green chillies and the chicken. Stir-fry for about 8-10 minutes until the chicken is golden. Add the stock or water and about 375 ml of the coconut milk. Bring to the boil, reduce to a simmer and cook until tender, about about 30-40 minutes. Stir in the lime juice, then add salt and extra green chilli, to taste.

3. Mix the remaining coconut milk into the flour, then stir into the chicken mixture and increase the heat until the sauce thickens evenly.

4. Top with the chopped coriander leaves and serve hot.

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Beefs Portuguese Style

This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.

serves 6

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes

3/4 cup red wine
1/4 cup water
10 cloves garlic, chopped
1 tablespoon chile paste
1/2 teaspoon white pepper
1/2 teaspoon salt
6 (4 ounce) beef tenderloin steaks
1/3 cup vegetable oil

Method:

In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.

In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.

Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

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Herb Roasted Turkey

serves 18

140g unsalted butter, room temperature
2 tsp rosemary, crumbled
2 tsp thyme, crumbled
8.2 kg turkey, neck and giblets reserved for stock
1 (70 g) large carrot, peeled and thinly sliced
340g leeks, white and pale green parts only, chopped
Kitchen string, for trussing bird
710 ml chicken stock

Preheat oven to 160°C.

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Christmas Goose

Goose and apple go together like, well, you know. Make an nice apple,onion and sage sauce to go with this roast goose. A terrific combination of goose, gravy and sauce. Very festive.

A good, tasty, organic goose to a size that suits.
A couple of Bramley or other tart apples, halved
1 large onion, halved
Chopped celery stalks
4 tablespoons butter
1 tablespoon paprika
2 tablespoons fresh thyme
1 tablespoon fresh parsely
1 bottle of good cider

Clean the insides of the goose and place the onion, apple and celery inside the cavity. Sew up.

Combine the butter with the herbs and paprika and rub over the goose. Place the goose in foil with the bottle of cider.

Roast in the oven at 20 minutes per pound.

To serve, remove the goose from the foil and leave to rest. Remove the contents of the cavity.

Strain the remaining cider and any juices into the roasting dish. Add a couple of tablespoons of flour, stir in and thicken a good gravy.

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Braised Duck with Cranberry Red Cabbage

Serves 6

1 duck, weighing 2.75kg
14 garlic cloves, unpeeled
2 bay leaves
500g pickled red cabbage
125g cranberries, thawed if frozen
15ml spoon coriander seeds, crushed
roughly300ml red wine
salt and freshly ground black pepper

Method

Preheat the oven to 200°C, 400°F, Gas Mark 4.

Cut off the tail of the duck and discard. Pull out any excess fat from the vent and reserve. Halve 2 of the garlic cloves and rub the cut edges over the skin of the duck, then put them inside with the bay leaves. Score the duck all over with a sharp knife.
Mix the remaining ingredients together and make a bed of them in an ovenproof dish, or roasting tin.
Put the duck on to the bed of red cabbage, ensuring it is not sitting in the excess liquid. Cut up the reserved fat and put it around the duck. Cover with foil, making a high dome over the duck.Roast for 30-35 minutes per 500g or according to directions.
Halfway through the cooking time, remove the foil so the duck can brown.

When cooked, place the duck on to a warmed dish to rest for at least 10 minutes.
Drain the juices from the red cabbage mixture and boil them up rapidly for 5 minutes.

Serve the duck quartered or sliced on a bed of red cabbage with a share of the garlic cloves, and pass the sauce around.

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Guinea Fowl with Mascarpone Stuffing

A recipe from southern Lombardy, the birthplace of mascarpone. This dish is best served with mashed potatoes.

Serves 3

1 guinea fowl, about 3 + half pounds
scant half cup mascarpone
salt and freshly ground black pepper
2 tbsp vegetable or olive oil
7 tbsp unsalted butter
1 small celery stick, chopped
1 small carrot, chopped
2 shallots, chopped
two thirds cup dry white wine
5 to 6 tbsp milk

Method

Clean and wipe the guinea fowl and put the mascarpone inside it together with some salt and pepper.

Put the oil, butter, celery, carrot, and shallots in a flameproof pot into which the guinea fowl will fit snugly.

Place the bird on the vegetables, add the chopped giblets (if you have them) and put the pot on the heat.

Pour the wine over and season with salt and pepper.Cover the pot and simmer slowly for 1 ¼ to 1 ½ hours, or until the bird is cooked.

Keep an eye on the pot and add a couple of tablespoons of hot milk if it starts to run dry.

Remove the bird from the heat and keep hot. Purée the cooking liquid, then reheat and serve separately.

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Oen Cymreig Melog  (Honeyed Welsh Lamb)

Honey basted Welsh Lamb, cooked with cider and herbs is the perfect main course for Easter Sunday lunch. Serve with the first early garden potatoes and fresh mint sauce

3-4 lb. spring lamb (leg or shoulder)
2 tablespoons rosemary
1 teaspoon ginger
8 oz honey
salt and pepper
1/2 pint cider

method:

1. Line an ovenproof dish with foil
2. Prepare the joint by rubbing with salt, pepper and ginger
3. Place joint in the dish and sprinkle half the rosemary over it
4. Cover the top of the meat with honey and pour cider around it
5. Begin cooking at 430F, Mark 7 allowing 25 minutes per pound and 20 minutes extra
6. Reduce cooking temperature to 400F, Mark 6 after 30 minutes.
7. Baste during cooking adding more cider if necessary

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RABBIT AND ORGANIC CHICKEN CASSEROLE

Preparation time: 1 - 1 1/2 hours
Cooking time: 1 hour minimum
Preheat oven to: gas mark 5 or 375F / 190C

INGREDIENTS

1 good sized rabbit
2 meaty chicken quarters
1 medium leek
2 large carrots
2 lb of potatoes
4 pints of water
2 chicken OXO cubes
gravy granules

METHOD:-Boil chicken and rabbit together until cooked through. Remember rabbit takes longer to cook than chicken. Chop leek, carrots and potatoes into chunks.

When cooked remove meat from water and allow to drain and cool. Save the water that you have boiled the meat in. Strip the meat off the bones, discard bones and skin.

In a deep casserole dish place a layer of the veggies, then the meat, cover with the rest of the veggies. Pour over the liquid from boiling the meat and add enough water to make 4 pints of water.

Cover tightly and cook for a minimum of 1 hour.

Make sure the potatoes are cooked through. Crumble in the 2 OXO cubes and add 2 tablespoons of gravy granules. Stir well and return to oven for 10 minutes. Remove from oven and stir again. Thicken with cornflour and water if a thicker casserole is preferred.

This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following day.

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Rabbit in Mustard Sauce
(Serves 4)

1 Rabbit cut into portions
Salt
4 x 15ml spoons prepared French mustard
25g flour
Black pepper
50g butter
100g streaky bacon, rind removed and diced
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
300ml chicken stock
150ml single cream

METHOD:-

Place the rabbit in a large bowl, cover with lightly salted water and leave overnight.

Drain, rinse under cold running water, then dry.

Spread mustard over the rabbit, cover and chill in fridge for 4 hours, then coat with the flour seasoned with the salt and pepper. Melt the butter in a flameproof casserole dish, add the rabbit and fry on all sides until browned. Add the bacon, onion and garlic, then cover and cook for 20 minutes, stirring occasionally.

Stir in the stock, then cover and cook in a preheated moderate oven (160C / 325F or Gas Mark 3) for 45 minutes or until the rabbit is tender. Stir in the cream just before serving.

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WILD DUCK IN ELDERBERRY SAUCE

INGREDIENTS:

2 Wild duck breasts
1oz/ 25g butter
1 tbs elderberry jelly
½ pint/ 150ml duck stock
2 juniper berries, crushed
1tbsp sunflower oil
2-3 sliced shallots
¼ pint/ 150ml port
salt & ground black pepper
1 to 2 teaspoons beurre manie

METHOD:

1) Make the stock using the carcass of the duck. Put it into a saucepan and cover with cold water. Add a peeled and roughly cut onion, a stick of celery, a few peppercorns and a pinch of salt. Simmer for an hour and strain the stock.
2) Heat the oil and butter in a frying pan. Add the sliced shallots and cook until softened.
3) Place the breasts of duck in the pan with the shallots and brown on each side for a few minutes. Remove the duck from the pan and place in a warm oven, whilst you make the sauce.
4) To the shallots add the crushed juniper berries, the jelly, stock and port and bring to the boil.
5) To thicken the sauce, add a teaspoon of beurre mainie to the boiling liquid, stir until it thickens.
6) Take the duck out of the oven and place back into the sauce, (which is now thickened and gently cooking). The duck will now absorb the flavours of the sauce and be ready to serve.
7) Serve sliced long ways or in a flan and with a ladle full of sauce.

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ELDERFLOWER CHAMPAGNE, JELLY AND SORBET.

ELDERFLOWER CHAMPAGNE
INGREDIENTS:

3 Heads of elder flower
1 tablespoon of white wine vinegar
8 pints (4.8litres) water
1 ½ lbs (750g) granulated sugar
1 Lemon

METHOD:

Combine all the ingredients in a sterilised container and leave to stand in a cool place for 48 hours. Strain and pour into screw top bottles. (it will make roughly 1 gallon).

ELDERFLOWER CHAMPAGNE JELLY
INGREDIENTS:

1oz (25g) gelatine
3 tablespoons water
1.75 pints (1 litre) elderflower champagne

METHOD:

1) Dissolve the gelatine in 2 tablespoons of cold water, and 1 tablespoon of boiling water; place over a pan of warm water until all the grains have disappeared.
2) Pour the champagne into a large bowl and add the melted gelatine. Stir and pour into a serving dish to set in a fridge.

Fresh fruits can be set in the jelly e.g. melon, orange slices, kiwi fruits, sliced peaches, sliced nectarines, strawberries etc.

ELDERFLOWER SORBET
INGREDIENTS:

1.75 pints (1 Litre) elderflower champagne
2 egg whites

METHOD:

1) Place the elderflower champagne in a container in the freezer until it has lightly frozen. Remove and whisk or use the food processor to break the ice into a mush.
2) Repeat this process twice, then fold in 2 whisked eggs whites and blend until the mixture resembles snow. Serve

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