Mums *Bread and Butter Pudding* 21stCentury foodies+

Bread and Butter Pudding

Memories of Childhood 

Ingredients

25g slightly salted butter, softened, plus extra for greasing

8 slices Stale white or brown bread crusts left on

75g sultanas

4 eggs

500ml Whole milk

50g Moscavado sugar

Freshly grated nutmeg

Cinnamon 

Ground fresh Cardamon

Raspberry jam

Method

 Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish.

 Butter the bread.

 Cut each slice into quarters, 

Then layer the pieces in the prepared dish, scattering the sultanas between the layers.

Lightly beat the eggs in a jug with the milk, sugar

 Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.

Glaze with raspberry jam

Tip try not to have sultanas on top or they will catch

Serve with cream  

Rowan Jelly

Rowan Tree.

"Rowan is the tree of power, causing life and magic to flower."

Common name Mountain Ash

USES: The hard pale brown wood of the rowan was used to make bows in the middle ages, also used for tool handles, bowls and plates and for general woodcraft.  The berries were used to make rowan jelly which was eaten with meat and helped prevent gout. Containing high concentrations of Vitamin C, the berries were also ingested to cure scurvy 

A rowan wand or walking stick will protect you from being harmed on a journey and bring spiritual enlightenment along your path. Scottish tradition did not allow for the use of Rowan wood for any other purpose than ritual.

Rowan Tree and Berries

Warning Berries are poison when raw cooking destroys poison.

Rowan Jelly

4 lb Rowan berries, washed and stalks removed

3 lb Crab apples, quartered

1 lb Sugar for each pint juice

Preparation:

Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight

.

Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.

Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. 104 C 

When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

Rowan Jelly, has a unique bitter/sweet flavor  is traditionally served with game especially venison but it is a delicious accompaniment to any meats and poultry.Cold or hot 

While you are eating thin slivers of venison

and Rowan jelly.

A wee dram of Whisky

I would love to get a bottle of this whisky

Rowan jelly and menthol cigarettes whisky

There is none left to my knowledge ! 

Whispering woods - tales of the Caledonian Forest written by Alan Crawford www.whisperingwoods.co.uk/

By Jon Chef

Jon Chef in the Kitchen featuring Mr Appo

Jon Chef in whites,Marc Sous in dark 2011

One of many Kitchens I host in.Not many words to day!

Live and direct from the kitchen last few days.

Xmas day Bird

Poor Mans Black Velvet ! Champagne on the way so used cider

Dinner Tonight

All washed down with "I listened to the Siren" Red Wine

While all that going on Mr Appo been cooking in his Kitchen cant stop playing this

Me in da hood :)

Sorry could not get this in the mix next time around

"All my music is at home with good old jerk chicken, rice and peas. With a mojito or rum punch on the side,

Oh and plenty of 'greens' ;-) "

Peace and love.

A

WWW.appozone.com

  By Jon Chef

A Winter Menu

My Favorite Cast Iron pan 

Starters

Celeriac and almond soup
~~~
~
Garlic mushrooms with hot onion and juniper bread
~~~
~
Farm dry cured ham with fennel and orange salad

Main coarse

Aberdeen Angus beef stew with blackberry dumplings
~~~
~
Roast Shetland lamb with apple and mint jelly
~~~
~
Smoked fish kedgeree with mango chutney
~~~
~
Spinach and walnut pasty with tahina sauce

Sweets

Rich bread and butter pudding with sweet spices
~~~
~
Autumn fruit salad with thyme and ginger
~~~
~
Mendip cheese and celery with water biscuits
~~~
~

Getting ready

What happened to the Deer skin !

Xmas Day the Lounge

A  Djembe drum made by my brother Bob Xmas day.The body is a Spanish cactus

                                                                        

Get that skin tight

 

Now has to dry and tighten.To the Kitchen to make something with the  Venison meat










By Jon Chef

Good day to all !!! Thanks to Thierry Delabre :)

Good day to all !!! Thanks to Thierry Delabre :)
#21centurydigitalfood   #christmas2012   #foodporn  

Originally shared by Thierry Delabre

for the #gif  lovers. 
Cheers ! santé !

What Happened to My Sago Pudding Foodies+

Foodies+Sago,Orange and Cardamon Pudding

1 Litre Goats Milk (Personal choice)
90 grams Sago
1 Orange Zest
1 Lemon Zest
5- 10 pods Cardamon seeds ground
2 table spoons Honey
1-2 table spoons Eau de fleurs ( Orange Flower water)
Scottish Raspberry preserve
Candied Angelica ( My own picked from Craigievar  castle and candied)

1.Heavy sauce pan,place all ingredients in apart from Raspberry jam and Angelica
2. Slowly bring to simmer gently gently stir all the time with wooden spoon
20 min or so test the sago seeds
3.Melt the raspberry preserve (May be a splash  of Framboise (Spirit) :)
4.Place 2 spoons in your serving bowls or glass
4. Let Sago cool down place bowl garnish with candied Angelica
5.Eat

Sago pudding

Candied Angelica and Cardamon Pods

For all my new found friends at "foodies+ at the corner bistro for those who love food !"
Come see assorts of delights and me if ya lucky at The corner Bistro for those who Love food

After all that food some mellow cool Original music by Galina  Relax

By  Jon Chef

Breakfast at Tiffany's Scrambled Eggs, Anchovy and Fresh Tarragon

Scrambled Eggs , Anchovy and fresh Tarragon

Recipe

I am sure all you Gastronauts out there can do ! Dont overcook the eggs.Salted Anchovy,s lots of Fresh black pepper and real butter.Finish off with the Queen of herbs Tarragon.

What it needs is a bloody Mary, A big little prize who gets to me a recipe for a bloody mary to go go ?

And i like slow a breakfast

By Jon Chef

Sarahs Chilli con Carne with Hot music

Sarahs
Chilli con Carne

A blast from the past reminds me of my Pub chef days at the Hop Pole Inn  A big 70th birthday too my boss there Big John



INGREDIENTS
1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
Boiled rice, to serve


Method

Cook the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Recommend a cool blonde beer from cairngorm brewerey my local :)











Before you start cooking, my no 1 at the moment hot! big thanks Discolog

By Jon Chef

The Delusion of Food and Lardy cake,with funk

Somersetshire Lardy Cake. A Real Mother for Ya. Johnny guitar watson

Ingredients

1lb Plain Yeast Dough

Knock back and knead again until smooth


Lardy Cake

4 oz Lard
4oz Sugar
4oz dried fruit
Little spice (mixed spices, cinnamon, ginger, cardamom,)
Roll our the plain yeast dough into an oblong shape
If it’s a bit sticky flour the board well
Divide the lard and sugar into 2 equal portions, cutting the lard into tiny pieces
Dot  half the lard onto the all over the dough and half the sugar and fruit, with a light dusting of spice on to the dough
Fold in the same way as for flaky pastry
Fold the dough over one third at a time, closing it like an envelope.
Seal the edges by pressing it with the rolling pin
‘Rib’ the dough with the rolling pin. (Press the rolling pin into the dough lengthways to create ridges equally spaced across the dough)
Turn the dough clockwise and roll out flat to a oblong shape
Add flour as required to prevent the dough sticking to the board
Re-roll the dough and repeat with the remaining lard, sugar, fruit and spice
Fold again and roll into a neat square or oblong shape
To fit into a 7 or 9 inch tin
If using a round tin mould the dough with hands to the required space
Put the mixture into a warmed, greased and floured cake tin, making sure it comes no more than two thirds of the way up the tin.
Prove for 20 mins in a warm place
Bake in the centre of a hot oven (425-450F or Gas Mark 6-7) for 15 mins
Lower heat to 375F/Gas Mark 4 for 20-25 mins
Either dust the cake with caster sugar when cold or brush with glaze when hot (1 tablespoon sugar and 1 tablespoon water)
Enjoy with tea and Funk

johnny guitar watson

Big credit R.I.P.

By Jon Chef