Author: Notnick

Fresh Mozzarella

Ingredients

The Cheese

3/4 cup (6 fluid ounces) whipping cream
1 3/4 gallon + 1 cup nonfat milk (29 cups or 6.63 litres total)
1/4 rennet tablet or 1 teaspoon liquid rennet2
1/4 cup (2 fluid ounces) cool water
1/2 cup (4 fluid ounces) freshly opened buttermilk
The Brine

Ratio of 1/2 cup (8 tablespoons) salt to 1 quart water. Mix in corrosive-resistant bowl.
Making the Curd

Note: All instruments used during this step need to be sterilized before each use either by immersing or pouring boiling water over them. This includes each time a thermometer or spoon is used. If you don’t, bacteria will make the cheese taste funky.
Combine cream and milk in a four gallon pot. Mix these together using only a metal spoon on low heat. The milk has to reach a temperature of 90 degrees Fahrenheit (32.22 Celsius). Regularly check on this with a thermometer. This could take an hour, so go pick up that book you’ve been trying to finish. In the meantime add the rennet to a bowl containing the cool water. Let stand until the rennet is dissolved. When the milk hits 90 degrees add the buttermilk, spooning out any butter clumps. Mix thoroughly. Slowly add rennet mixture and stir until it is completely and evenly distributed throughout the milk. The milk will begin to clot. Check the thermometer often, making sure the the temperature stays at 90 degrees. After 30-45 minutes it will be completely clotted. It’s time to release the whey. Cut a crosshatch pattern into the curds using a sharp knife and stir slowly.

Removing the Whey

Note: From here on out, it’s not necessary to sterilize your equipment.
You’re now about to seperate the curds and whey. Wouldn’t Little Miss Muffet be jealous? In your kitchen sink line a big colander with a few layers of clean cheesecloth. Dump the curds into it. The whey should drain away. Then place the colander, cheese and all, in an airtight container in your refrigerator. Every day, remove it, drain the whey, and change the cheesecloth. This should be done for three to four days. Then it will be ready for molding. How can you tell?

Cut off a small piece of the mozzarella. Let it sit in a bowl of hot water for a few minutes. If it stretches under it’s own weight when you pull it out by one end, it’s ready. If it tears, let it continue chilling in the refrigerator for a few more days. Make sure you repeat the daily draining and cleaning process. If it still continues to tear, you’ve got cottage cheese. It’s not a loss, go get yourself some sliced peaches or salt, pepper, and scallions.
Molding the Cheese

Divide cheese into four workable sections. Remove any dried portions and cut one section into 1/4 inch slices. Put these slices in a bowl and cover them with very hot water. Push the slices together with a spoon and begin to lift the mass out of the bowl by one end. The cheese should stretch and start to form a rope. Keep pulling and don’t let this rope fold back on itself. Now grab one end of the cheese rope and begin to create a ball in your hands by rolling it under itself. You can make several mozzarella balls out of each section by pinching off the cheese as you go. Place each completed ball in the brine solution. This will give the mozzarella balls some flavor. The longer you leave them in, the saltier they will be. The four sections of cheese will make 2 1/2 to 3 pounds of mozzarella.

Final Note: Any curds or cheese you don’t use can be stored in an airtight container in your refrigerator for up to five days. But beware, the cheese will not taste as fresh.
Copy from Sunset Magazine, June 1989.

Microwave Golden Syrup Steamed Sponge Pudding

100g self raising flour
100 g butter
100 g sugar
30 ml milk
2 eggs (beaten)
few vanilla essence (optional)
grated zest of half a lemon (optional)
3 tablespoons of golden syrup

This is about the fastest treat you can make. put everything in a bowl together and mix. It’s a steamed pudding, so it doesn’t matter if it’s a little dense.

Put the golden syrup in the bottom of a two pint bowl,and put the mixture on top. Seal with cling film on top of the bowl, and prick the film with a fork. (you can put a plate on top of the bowl if you haven’t got any cling-film, but the re’s something really good about peeling off the film when it’s cooked.
Cook for 3 minutes on high, then let it stand for a minute before serving. Serve with custard.

If you make a smaller one, with 1/2 the ingredients,

‘Smoke Bomb’ Chilli Sauce

This is a really nice smokey hot sauce, that’s good in stir-fries, in wraps or splashed round nachos for a little fiery hit! The smell is fantastic- it can catch your throat if you stir-fry with it though.

6 dried, smoked cipottle chillis,
6 dried habinaros chillis (the reaaallly hot one), use a lesser chilli for a milder
1/2 tsp salt
3 tsp sugar
cider or white wine vinegar to mix to the consistency you want.

You can make this into either a runny sauce, like tabasco, or something more ketchup like. the amount of vinegar you add will determine this.

To make it, allow the chillis to soak in some vinegar for a couple of days. Once ready, blitz all the ingredients together, and store in a clean glass jar.

Simples! Except watch out for contamination. Habinaros are very hot, and it’s difficult to wash off the heat from your hands- be warned contact lens wearers.

Gravalax

Ingredients

1 Boned Salmon Fillet (about 2 lbs.)
1/3 cup Granulated Sugar
1/3 cup coarse Salt
1 1/2 tablespoons Black Pepper
1/4 cup Fresh lime juice
The juice and zest of one lemon
4 sprigs Fresh Dill
1/4 cup Cognac (optional)

Preparation

Mix sugar, salt and pepper and lightly rub mixture all over fish. Lay fish, skin side down in glass or stainless pan. Pour lime and lemon juice over fish and sprinkle with lemon zest and cognac. Lay fresh dill on top. Cover dish tightly with plastic wrap and refrigerate for 12 hours, basting with juices occasionally. After 12 hours turn fish over and return to refrigerator for 12 more hours.

To serve, remove from brine, place skin side down on cutting board and garnish with lemon and fresh dill. Slice paper-thin slanting slices and place on crackers or toast with sour cream and mustard sauce if desired. The fish may remain in the brine for 48 hours, then removed patted dry and stored in tight plastic wrap for up to two more days.

This is excellent on wheaten bread t00, especially the home made stuff, fresh from the oven.

Pickled Onions

Makes: 2.7kg (6lb)

2.7kg (6lb) Pickling Onions
4.5lt (8 pints) Water
450g (1lb) Salt

Second Brining

4.5lt (8 pints) Water
1.2lt (2 pints) Spiced Vinegar
450g (1lb) Salt

Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 12 – 18 hours.
Drain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.
Cover the onions with the second solution of brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.
Remove the onions and drain thoroughly.
Place into jars and cover with the cold vinegar.
Leave for 6 – 8 weeks to allow the flavour to mature

Ginger Beer

450g (1lb) Sugar
4.5lt (8 pints) Water
1 Lemon
40g (1½oz) Root Ginger
25g (1 oz) Cream of Tartar
25g (1 oz) Brewers or Wine Yeast

Bruise the ginger (wrap in a clean cloth – hit with hammer) to release flavour.
Finely peel the lemon, removing only the outer waxy layer and squeeze the juice.
Place the ginger, lemon rind and cream of tartar into a bucket or large bowl.
Pour over the boiling water, add the lemon juice and stir well.
Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave in a warm place 21°C (70°F) for 24 hours.
Strain the liquid through a fine cloth or skim off the froth and use a jug to bale out the liquid (being careful not to disturb the sediment).
Pour the ginger beer into strong bottles and cork.
Secure the corks with wire, leaving a little play (for possible expansion)
Store the bottle in a cool dark place.
If the corks begin to rise, release the wire slightly and re-secure.
The beer should be ready to drink after 2 – 3 days.

Coventry God Cakes

God Cakes are basically a puff pastry mince pie. they are a triangular turnover with 3 cuts on the top. Historically, Godcakes were given to god-children by godparents in the new year or easter. They ranged in size and price, depending on the generosity of the godparent. The triangular shape, along with the three slashes in the top of the pastry may represent Trinity.

In Suffolk, God’s Kitchels are basically the same thing, with the same history/meaning.

 

225g (8oz) Puff Pastry
110g (4oz) Mincemeat
1 Egg White
2 tsp Rum or Brandy [Optional]
Caster Sugar

Pre-heat oven to 220°C: 425°F: Gas 7.
Thinly roll out the pastry thinly on a lightly floured surface.
Cut into 10cm (4 inch) squares, cut each square in half on the diagonal to produce two triangles.
Mix the mincemeat with the rum or brandy (if used).
Place a spoonful of on mincemeat one half half of the triangles.
Beat the egg white.
Cover each with another triangle, moisten the edges with a little water and pressing firmly down to seal.
Brush with the beaten egg white, cut three small slits in each with a very sharp knife and sprinkle with caster sugar
Place on a greased baking sheet.
Bake for 15 minutes or until well risen and golden.
Cool on a wire rack and eat as fresh as possible.

Bread Pudding

225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg
Milk

Pre-heat oven to 170°C: 325°F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Turn out dredge with sugar and serve hot with custard, or allow to cool.

Lardy Cake

Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose.
Ingredients
15 Gram Yeast fresh (1 1/2 tsp dried + pinch of sugar) (1/2 oz)
300 ml Water, warmed (1/2 pint)
450 Gram Strong white flour (1 lb)
1 Teaspoon Salt
75 Gram Lard, diced (3 oz)
75 Gram Butter, diced (3 oz)
175 Gram Mixed sultanas and currants (6 oz)
50 Gram Chopped mixed peel (2 oz)
50 Gram Sugar (2 oz)
Method
Makes 12 slices

Preheat oven to 220 °C / 425 °F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.

Put the flour and salt in a bowl and rub in 15g ( 1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm ( 1/4 inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.

Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.

Lardy Cake II
450g (1lb) Strong White Flour
300ml (½ pint) Lukewarm Milk
225g (8oz) Currants
110g (4oz) Sultanas
50g (2oz) Sugar
25g (1oz) Lard
25g (1oz) Fresh Yeast
1 tsp Salt

Filling
110g (4oz) Lard
110g (4oz) Soft Brown Sugar
1 level tsp Ground Mixed Spice

Mix the sieved flour and salt together, rub in the lard.
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid.
Mix together well until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 30 minutes to allow it to rise.
Lightly knead the currants and sultanas into the dough.
Allow the dough to rest for 10 minutes.
Mix together the soft brown sugar, lard and mixed spice for the filling.
Roll the dough into a long rectangle approx. 45cm by 15cm (18 ins by 6ins)
Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins).
Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre.
Roll out the dough again to the same size as previously.
Starting at the short side 15cm (6ins), roll as if a swiss roll.
Cut the roll in half to produce two pieces each 9cm (3 ins) wide.
Place each piece in a well-greased round 15cm (6ins) round baking tin, cover and leave in a warm place for 35 – 40 minutes to allow them to rise
Preheat oven to 200°C: 400°C: Gas 6 and bake for 35 – 40 minutes.
Turn out immediately and pour over the hot filling to form a glaze.
Caution: The filling will be very hot, so care must be taken.