Tuesday, 24 November 2009
Wednesday, 18 November 2009
Wednesday, 4 November 2009
Saturday, 31 October 2009
Friday, 30 October 2009
Thursday, 22 October 2009
- 6 to 8 kilograms of grade-A honey
- 20 lt of tap or bottled water
- 8 grams (1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast
Making mead requires essentially the same basic kit necessary to brew beer at home: primary and secondary plastic-bucket fermenters with air locks and spigots, transfer hosing, a bottle-filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush and washer.
Bring the water to a boil. Boiling should remove harsh chlorine from municipal tap water. If you don't own a pot large enough to hold five gallons of water, boil as much as possible. You will add the remaining water to the fermenter later.
Once the water reaches a boil, remove it from the heat and stir in all of the honey. Do not boil the honey, as it reduces the aromatic quality of the finished mead.
While the honey dissolves in the water, put a cup of lukewarm water into a clean bowl. Sprinkle in the yeast and cover the bowl with plastic wrap. When the honey has been fully dissolved in the water and the pot is cool to the touch , pour the honey-water into the fermentation bucket and stir in the yeast mixture. Note: Cooling the honey-water could take quite a while. This process can be accelerated with a so-called sink bath, that is, repeatedly immersing the pot in cold water in a sink or basin.
If you have not already added the full 4 1/2 gallons of water, top it off with the balance in bottled water .
Seal the bucket and allow the mixture to ferment for two weeks to one month. The progress of fermentation can judged by monitoring the carbon-dioxide bubbles escaping from the air lock: When they drop to one bubble every sixty seconds, fermentation has nearly concluded. Note that is only an issue during this primary fermentation; secondary fermentation has more to do with aging and mellowing and hence is more flexible. When primary fermentation has subsided, siphon the mead over to your secondary fermentation bucket and seal it. Allow one to four months aging time. Do not open the fermenter, as this risks contaminating the mead.
When you decide it has matured enough (and the mead has cleared), you will want to siphon it into sterilized bottles and cap them. Follow the same procedure as you would for home-brewed beer.
This recipe is a basic mead. You can add different spices or play with elderflowers or add fruit flavours to your mead. It all depends what you want to use it for.
Wednesday, 21 October 2009
Monkfish roasted on the bone, glazed pork belly, Roscoff onions, violet artichoke, Le Puy lentils, broken red wine vinaigrette
Thursday, 15 October 2009
Lamb noisettes with glazed sweetbreads, wild mushrooms, molten potato croquette, sherry vinegar caramel, thyme emulsion and a mushroom froth
Thursday, 8 October 2009
Tuesday, 6 October 2009
Saturday, 3 October 2009
Tuesday, 29 September 2009
Sunday, 6 September 2009
Monday, 31 August 2009
Thursday, 27 August 2009
Now is the perfect time to start picking wild blackberries. My family and I love this time of year. Blackberries grow just about everywhere in England. Any where you see a hedgerow, there ususally are wild blackberries amongst the brambles. We have loads growing behind our house and in the woods nearby. Foraging for wild ingredients is the ultimate method of cutting down those food miles and lightening your carbon footprint. Sourcing high quality local ingredients adds to the appeal of a dish and usually tastes better than using similar ingredients that have been brought in from elsewhere.