Jak's Foodie Tuesday Recipes
Dark Old fashioned chunky marmalade
•3lbs/1.3kg Seville oranges
•6lb sugar granulated
•2 tbsp treacle (optional only if you feel you want it darker!)
You will also need:
•a preserving/jam pan
•a 15 inch (38 cm) piece of muslin or double gauze
•a nylon sieve
•seven 0.5 litre jars
•small flat plates to test for setting point.
This is a 2 day job is best or it’s a long day at home with lots to do in between!
1: lightly scrub the fruit then place it in the preserving pan, add 5 pints (3 litres) of water and bring it all up to a gentle simmer. Now take a large piece of double foil, place it over the top of the pan and fold the edges firmly over the rim. What needs to happen is for the fruit to very gently poach without any of the liquid evaporating. This initial simmering will take 3 hours.
2. Remove the preserving pan from the heat and allow everything to get cool enough to handle. Then place a large colander over a bowl and, lift the fruit out of the liquid and into this. Now cut the oranges in half and scoop out all the inside flesh and pips as well, straight into a medium-sized saucepan. Then the same with the lemons but discard the peel. Now add 1 pint (570 ml) of the poaching liquid to the fruit pulp, then place the saucepan over a medium heat and simmer for 10 minutes. Have ready a large nylon sieve, lined with gauze, and place it over a bowl, then strain the contents of the saucepan through the sieve. Leave it all like this while it cools and drips through. While you are waiting for it to cool is a good time to deal with the orange peel.
3. Cut the halves of peel into quarters then cut them into chunky strips – thick or thin cut your choice–Add these back into the preserving pan. When the pulp is cool what you need to do next is gather up the corners of the muslin and twist it into a ball, then, using your hands, squeeze all of the pectin-rich juices into the preserving pan. Don't be faint-hearted here – squeeze like mad so that every last bit of stickiness is extracted and you're left only with the pithy membranes of the fruit, which you can now discard. When you have added the strained pectin, just leave all of this overnight, loosely covered with a clean teacloth.
Stage 2: the following day, empty the sugar into a large roasting tin lined with foil, then place it in a warm oven, gas mark 3, (170°C), and allow it to warm gently for 10 minutes. Then place the preserving pan and its contents over a gentle heat and as soon as it starts to warm through tip the warmed sugar into the pan to join the rest. Now, using a large wooden spoon, stir the marmalade, keeping the heat gentle, until all the sugar crystals have fully dissolved. What you must not do is let the marmalade boil until all the sugar is completely dissolved. Keep looking at the back of the wooden spoon as you stir and when you are sure there are no more crystals left turn up the heat and let the marmalade bubble away gently – it can take 3-4 hours for it to darken and develop its lovely rich colour/flavour if still not dark add 1tsp at a time of the treacle (a wee cheat!)
When the marmalade has been on for 2½ hours, place some small flat plates in the fridge. Then to test for a set, after 3 hours draw the pan from the heat and spoon a teaspoonful of marmalade on to a chilled plate. Allow it to cool for a minute back in the fridge, then push it with your little finger – if a crinkly skin forms, it has reached setting point. If not, continue cooking and do more testing at 15-minute intervals. When it has set, leave the marmalade to cool for 30 minutes before ladling through a funnel into jars that have been washed thoroughly in warm soapy water, rinsed and dried, then warmed in a medium oven. Seal the jars with waxed discs while they are still hot, then label the next day when cold.
Malt whisky marmalade pudding with custard
•125g soft unsalted butter, plus some for greasing
•40g caster sugar
•40g light brown muscovado sugar
•75g marmalade, plus 50g for the glaze
•110g plain flour
•1/4 teaspoon bicarbonate of soda
•1/2 teaspoon baking powder
•zest and juice 1 orange (reserve juice 1/2 orange for the glaze)
Preheat the oven to 180°C/gas mark 4, and butter the ovenproof dishes/jars
•Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish, smoothing the top. If you’re not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.
Malt whisky custard
1 vanilla pod
275ml double cream
3 egg yolks
25gr golden caster sugar
25ml your favourite malt
Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream & whisky . Heat gently until just about simmering.
Whisk the egg yolks, cornflour and sugar Then remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back on to the same gentle heat as you continue whisking until the custard is thick and smooth, If it starts to curdle take it off immediately add a tablespoon of cold cream & whisk or use your blender.
To serve this flood top of jam jar with the custard & serve a good vanilla icecream drizzled with any marmalade you have left.
Oh yes, and a big long spoon to get to the bottom of the jar...
Sticky marmalade sausages
1 pack quality pork sausages
2 tbsp marmalade
1 litre hot stock
1.Heat a large frying pan & add sausages colour lightly
2.Spoon in marmalade allow to melt
3.Pour over hot stock and cook for 10 minutes
(Kids will love them!)
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