whiskey sauce

We had some pork loin joint left over from yesterdays roast and I remembered my husband having wild boar in a whiskey sauce a couple of years ago so here's my version.

Ingrediants
1 White onion peeled and finely chopped
1 Red onion peeled and finely chopped
half red pepper deseeded and finely chopped
50ml whiskey (preferably tenessee)
Half carton of single cream
Vegetable stock cube
half pint of milk
1tbsp olive oil
1tbsp cornflour
knob butter

Fry the onions and pepper in the olive oil until soft.
Remove the saucepan from the heat and stir in the cornflour.
Return to the heat and stir continously until the flour has thoroughly mixed with the oil and juices.
Slowly add the whiskey and stir.
Add the stock cube and stir.
Now slowly add the cream.
Add the milk.
Simmer over a medium heat until the sauce has thickened.

cherry jam (no pectin)

I used wild cherries that we found growing in a country park. However, you can use shop brought cherries if required.

Ingrediants:
1.5kg cherries
1kg granulated sugar
2tbsp lemon juice
If using fresh lemons use the rind and juice of one whole lemon
1tsp almond essense

Destone the cherries and roughly chop 2/3.
Place the cherries and lemon juice in a thick bottomed saucepan over a gentle heat for 5 minutes, until the fruit becomes soft.
Add the sugar and bring to the boil.
Simmer for 15-20minutes until the jam passes the wrinke test.
Finally, add the almond essense.
Pour into warm sterilsed jars whilst stil hot.

This was our first attempt at making cherry jam and the whole family really enjoy this one.

Rose Hip Syrup

This is the first day of half term holidays and I am resorting to the computer for my fix of peace and quiet for the day!
The first post of the South Wales Forager will be a recipe for rose hip syrup that I finished yesterday evening.

Ingrediants:
1kg wild rose hips
1kg granulated sugar
Jelly bag (or clean cloth and large seive)

Carefully chop the hips and place in a large thick bottomed pan.
Do not use a food prcoessor as this damages the seeds inside and can cause a bitter flavour. Leave the seeds in the pan as tey will be removed later.
Add 2litres of water to the pan and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain the mixture through a jelly bag.
If you dont have a jelly bag place a clean cloth over a colander. Add a couple of layers of muslin and place over a large bowl.
Return the pulp to the large pan.
Add 1 litre of water and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain again.
Combine the two sets of liquid and bring to the boil.
Add the sugar and bring to a boil.
Reduce heat and simmer until the liquid has reduced to half ts original volume.
Pour into warmed sterilised bottles.

My eldest kids, aged 6 and 3, absolutely love this over their porridge for breakfast.
Whilst my husband and I enjoy a twist of the old favourite hot toddy where you replace the lemon juice with rose hip syrup. And as rose hips are such a fantastic source of vitaminC its very good for you too.