The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
June drop apples
Tue 28-Jun-11
10:27 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

This afternoon Mike mowed the orchard area, and beforehand he picked up all the June drop applelets. (he's too meticulous, I've have just mowed over them) - anyway, it seems a shame to waste them, they are cooking apples, but do you think they would be ok to use as the base for some mint jelly or something - anyone tried using them before?

Wed 29-Jun-11
7:44 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

wave Hi Janet,

You could use them to make your own pectin & save it for jam making later.

I like using them to make apple & rosemary jelly as I love it on toast as well as alongside roast lamb. Crab apples are good for this too.

My apple trees are weighed down with fruit this year (I have both eating & cooking apples). I intend to make my own cider vinegar this year; I haven't tried doing it before but the good stuff costs so much once I have paid the delivery charge.

I am a bit worried as to how I am going to extract all the juice without buying a press (too expensive). Any ideas would be welcome............... ponder

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 29-Jun-11
10:21 am
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16217
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Blitzing and leaving to drip in a jelly bag?  I like the sound of your Rosemary and Apple jelly.

I'll try that again!

Wed 29-Jun-11
8:09 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Bad apple year here in our region, I think the frost must have got themthumbs_down

Wed 29-Jun-11
9:26 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

so I just follow my usual recipe? I usually go for apple and mint jelly, again very good with lamb and one of my great friends loves it, she gets loads off me, I think she probably eats it straight from the jar.

Right, I'll give them a go tomorrow

Thu 30-Jun-11
5:17 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I usually put some sprigs of rosemary in with the apples when I cook them down, then add a small fresh sprig at the point when I pot up the jelly at the end, just to make it look more attractive. 

I love rosemary, I have two huge bushes of it. Have you tried it with fish? When I cook whole trout I put a long sprig inside it & brush the skin with olive oil. cook in the oven or on the BBQ. The rosemary gives it a special flavour. I learnt to cook it this way in Italy many years ago & it is still my favourite. Just add fresh lemon juice as you eat it. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 30-Jun-11
11:59 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Oh I do love Rosemary as well Hattie, and always cook lamb with it, and usually burn some on the barbi before cooking things, not tried it with fish though, I'm not very adventurous with fish, I wish I was, as I know how healthy it is for you, but they are a bit faffy unless filleted when I buy them.

Sat 2-Jul-11
8:53 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

wave  Hi Janet,

I have prepared boneless pieces of salmon with branches of rosemary & slices of lemon. Cook them in the oven or on the BBQ, wrapping them in foil first. I keep a few sprigs in a jar of olive oil to use for recipes like this; the oil becomes scented with the herb so is very useful in marinades or for painting over meat, fish & vegetables.

So tasty......chef ok smile

Have a great weekend

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 2-Jul-11
9:20 pm
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Cheers Hattie

We do eat quite a bti of salmon, and other fish where you can buy it already filleted, but for example I bought 2 fresh mackerel the other day as they were on offer, I got the fishmonger to gut them and take the heads off, but any ideas for what to do now?

I always have a few cloves of garlic on my jars of olive oil, and in summer, always make a massive batch of basil and garlic oil which keeps me going all year.

Sun 3-Jul-11
8:30 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

Mackerel is good cooked on the BBQ & eaten with a gooseberry sauce or pieces of cooked rhubarb. Both cut through the taste of the oily-tasting fish.  Personally I would prefer to eat mackerel raw (as in sushi) but you can only do this if you can guarantee it is sparklingly fresh.....hard to do unless you live by the sea. wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 3-Jul-11
8:53 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

wave Hi Janet,

I just remembered this recipe by Nigel Slater. I think this would be very tasty but I haven't tried it myself with mackerel but ii is very similar to one I use with salmon.

http://www.bbc.co.uk/food/recipes/aromatic_mackerel_80497

 

I also found the rhubarb & mackerel recipe.

http://www.bbc.co.uk/food/recipes/freshmackerelwithroa_92281

 

Hope these will help.  cheers

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 3-Jul-11
9:07 am
Avatar
Terrier
York

Supreme Being
Members

New members
Forum Posts: 4518
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Thanks Nadine

I like the sound of the Nigel Slater one, think I'll give that a try.

I often peruse the BBC site for inspiration, so I'll have a trawl through that this evening

Wed 6-Jul-11
7:43 pm
Avatar
devongarden
Devon, UK

Councillor
Members

New members
Forum Posts: 1294
Member Since:
Thu 7-Jan-10
sp_UserOfflineSmall Offline

Really fresh mackeral, 1/2 hour out of the sea or less, is wonderful done in boiling water with 1T(ablespoon) of vinegar, cooked for a very few minutes. This recipe was suggested by a fisherman who supplied fresh mackeral when we were on holiday--he caught them, kept them in water till just before they were sold, so they were very fresh.

Wed 6-Jul-11
7:45 pm
Avatar
devongarden
Devon, UK

Councillor
Members

New members
Forum Posts: 1294
Member Since:
Thu 7-Jan-10
sp_UserOfflineSmall Offline

I like the idea of garlic and basil oil. Do you just infuse it and then strain it?

Wed 6-Jul-11
8:22 pm
Avatar
danast
Argyll, Scotland

Supreme Being
Members
Forum Posts: 10232
Member Since:
Thu 24-Sep-09
sp_UserOfflineSmall Offline

devongarden said:

Really fresh mackeral, 1/2 hour out of the sea or less, is wonderful done in boiling water with 1T(ablespoon) of vinegar, cooked for a very few minutes. This recipe was suggested by a fisherman who supplied fresh mackeral when we were on holiday--he caught them, kept them in water till just before they were sold, so they were very fresh.

That is how we used to cook them when we came in from fishing.  We used to say that the fish served with a slice of bread and butter was a meal fit for a King.  We would fry any left the next day in oatmeal.

Old teachers never die, they just lose their class

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 262

Currently Online:
26 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10485

danast: 10232

Aly: 9421

Sooliz: 7980

Hattie: 6920

Ambersparkle: 6665

JoannaS: 4800

Terrier: 4518

eileen54: 4396

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 15367

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2246

Posts: 122513

Newest Members:

sanhvcVah, Jeromejeods, breckjensen, Dennisreick, RobertTus, DonaldPhest

Moderators: Toffeeapple: 16217, AdminTA: 10

Administrators: fn: 321, Danny: 5514


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder