Posts Tagged ‘cocktails’

5 year Jam

me and my first award

5 years ago I entered the World Marmalade Awards and won a bronze for my Seville with Cacao it was an epic day it lead me to decided that this is what really makes my world go around. So I thank Dalemain House  for giving me the confidence that started me on this epic journey, this road has consisted of late nights and even hospital visits as I have fallen out of a trees. So thank you. (I am giving the world marmalade awards a rest, no other reason than I didn’t post it on time yet again!)

So now I  make jam and the very fact you all wanted to buy eat and enjoy it well is nothing more than fabulous. Time has flown by and I moved out of my home kitchen, to one I built, started to keep bees, planted more fruit and vegetables, teamed up with the Chewton Glen to forage sustainably. So far so good. 

I’ve lived and loved every minute, every disaster, every  high,  every low, they have all  been fantastic. Although I feel that I may have lost the plot from time to time! But you, my friends, my children and my family have been there always encouraging me, every step of the way believing in me. Which means so much to me it hard to put into words.

So thank you all for supporting me in every way be it small large for helping me forage be it picking crab apples Carol,(Daisy cake company)or for growing them Darren Venables,  to believing in my wacky ideas Martyn Nail, Luke Mathews, Leckford Farm, and of course the many bar tenders who have invited me in to help develop products cocktails and use jam in ways that made toast curl !

If I was to  say I love what I do, it would underestimate the passion I have and my urgent need to cook everyday. I am always up early and chomping at the bit to get into the kitchen.  So as I stop and reflect on the past five years, I shall share with you a few moments below. 

Antonio Carluccio at Leckford Farm shop opening

 

 

chairmans award

Waitrose Charimans Award 2013

chris evans and me

BBC Children in Need Carfest

baker boys

Lunch Break with the Fabulous Baker Boys

Food & Drinks Award Hampshire

Food & Drinks Award Hampshire

delious mag

Delicious Magazine

bear

Foraging with nothing but the Bear essentials

 

 

marmaalde madness

Marmalade madness

Bespoke Jars.

Bespoke Jars.

awrds new forest

Award Night!

me cooking

Cooking at the Hotel & Catering Show

me and luke

Cooking with Luke Mathews (my hero)

Chewton_Glen_Naked_Jam_Foraging darren

Talking Foraging with Estate Manger Darren Venables

elderflower picking

In my natural habitat

A few links to  a “little” of what I’ve been up. 

hhttp://www.barbour.com/blog/barbours-local-hero-nakedjam

http://milfordonsea.blogspot.co.uk/2013/08/jam-tastes-better-naked.

http://www.newforestnpa.gov.uk/news/article/543/naked_jam_triumphs_at_business_awards

http://www.bbc.co.uk/programmes/p03fc4dk

http://www.hampshire-life.co.uk/out-about/events/jennifer_williams_on_her_inspiration_to_set_up_her_very_own_business_1_3020527

http://www.dalemainmarmaladeawards.co.uk/cms/competitions/artisan-awards.php

http://www.dalemainmarmaladeawards.co.uk/media/2015_winners/GOLD_MARMALADE_ARTISAN_AWARDS_WINNERS_-_2015.pdf

2013 Winners

 Thank you for being part of my journey.

 

 

 

naranjas

seville

Seville Marmalade naranja

Its that time of year and the sky turning orange as well as my kitchen.

Winter is finally arriving (hopefully !) and I’ve  fallen in love with him all over again yes he is round, dimpled skinned, and bitter, the Seville orange or as its is in Spain the naranjas.  This beautiful word I believe originates from the Sanskrit language meaning fragrant.  If you can visit Spain in the spring, then you must each street is filled with the  aroma or azahar, it is intoxicating and you will fall in love with a flower.  So if you get chance go and visit such cities as Serville, Cordba and Malaga and experience the magic.

But now I’m in not so sunny England, I am dreaming of oranges and my mind can only think of marmalade making, and as most marmalade makers will tell you its about the process and rituals that make their version the best ever and so they are, each and every jar. Their hand me down recipes, generations old recipes, even new modern recipes, on line recipes and cut of of a magazine recipes, all make their marmalade special and I’m no different my ritual beings on page 50 of Nigel Slater’s Kitchen diaries II, its almost like a poem to me, I’ve read it so often. He is our nation treasure he tells a story that bring the recipes to life that you just have to cook them right there and then.  

So I turn to read page 50 and his words fill my head and even without an orange I feel the zest in the air , I see the rose garden of my family home and my mum and while I smile at his misfortune at as the zest hits his rose pruned thumbs, it reminds me it’s time to prune the roses! Then my childhood memories leap onto the page with taste of marmalade right out of the pan, I see my mum in her rose garden. Its all perfect and I am so thankful to page 50, and so it becomes the best page ever written. 

 I’m a happy cook, contented in my kitchen, feeding the jars to be enjoyed with toast, in cakes in cocktails or even straight out the jar! Thanks to my mum. So be inspired get out to your local Waitrose and buy the best Huerta Ava María Seville oranges (the only supermarket to stock the organic oranges) and cook marmalade, take the time, and let the sunshine in.

A few facts about oranges! 

Now where was I? Oranges! did you know that Spain exported around 150 million tonnes of oranges each year! That incredible and out of that an  amazing 15,000 tonnes of Seville produced are exported to the United Kingdom for marmalade. No wonder Paddington left Peru to find his new home in London he must have heard about the fruit markets. (source http://www.fao.org/)

“The fruit is a type of berry and sweet oranges belong to the species Citrus sinensis (the bitter Seville oranges are C. aurantium).”

“Oranges are thought to have their origin in a sour fruit growing wild in the region of South West China and North East India as early as 2,500 BC. For thousands of years these bitter oranges were used mainly for their scent, rather than their eating qualities”.

First introduced into Spain more than a thousand years ago by the Moors,  No puedo agradecerles lo suficiente! 

naranjas sanguinas is the name for blood orange and a firm favourite of mine. Great in cocktails.

Check out my recipe page for recipes and ideas all about oranges this month. 

 

 

naranjas

seville

Seville Marmalade Oranges

Its that time of year and the sky turning orange as well as my kitchen.

Winter is finally arriving (hopefully !) and I’ve  fallen in love with him all over again yes he is round, dimpled skinned, and bitter, the Seville orange or as its is in Spain the naranjas.  This beautiful word I believe originates from the Sanskrit language meaning fragrant.  If you can visit Spain in the spring, then you must each street is filled with the  aroma or azahar, it is intoxicating and you will fall in love with a flower.  So if you get chance go and visit such cities as Serville, Cordba and Malaga and experience the magic.

But now I’m in not so sunny England, I am dreaming of oranges and my mind can only think of marmalade making, and as most marmalade makers will tell you its about the process and rituals that make their version the best ever and so they are, each and every jar. Their hand me down recipes, generations old recipes, even new modern recipes, on line recipes and cut of of a magazine recipes, all make their marmalade special and I’m no different my ritual beings on page 50 of Nigel Slater’s Kitchen diaries II, its almost like a poem to me, I’ve read it so often. He is our nation treasure he tells a story that bring the recipes to life that you just have to cook them right there and then.  

So I turn to read page 50 and his words fill my head and even without an orange I feel the zest in the air , I see the rose garden of my family home and my mum and while I smile at his misfortune at as the zest hits his rose pruned thumbs, it reminds me it’s time to prune the roses! Then my childhood memories leap onto the page with taste of marmalade right out of the pan, I see my mum in her rose garden. Its all perfect and I am so thankful to page 50, and so it becomes the best page ever written. 

 I’m a happy cook, contented in my kitchen, feeding the jars to be enjoyed with toast, in cakes in cocktails or even straight out the jar! Thanks to my mum. So be inspired get out to your local Waitrose and buy the best Huerta Ava María Seville oranges (the only supermarket to stock the organic oranges) and cook marmalade, take the time, and let the sunshine in.

A few facts about oranges! 

Now where was I? Oranges! did you know that Spain exported around 150 million tonnes of oranges each year! That incredible and out of that an  amazing 15,000 tonnes of Seville produced are exported to the United Kingdom for marmalade. No wonder Paddington left Peru to find his new home in London he must have heard about the fruit markets. (source http://www.fao.org/)

“The fruit is a type of berry and sweet oranges belong to the species Citrus sinensis (the bitter Seville oranges are C. aurantium).”

“Oranges are thought to have their origin in a sour fruit growing wild in the region of South West China and North East India as early as 2,500 BC. For thousands of years these bitter oranges were used mainly for their scent, rather than their eating qualities”.

First introduced into Spain more than a thousand years ago by the Moors, and I can’t thank them enough!

naranjas sanguinas is the name for blood orange and a firm favourite of mine.

Check out my recipe page for recipes and ideas all about oranges this month. 

 

 

Garden Fruit Recipes

Recipes from BBC Radio Solent chat with Katie Martin

Mixed Garden and Hedgerow Fruit.

Mixed Garden and Hedgerow Fruit.

Mixed Garden Fruit Jam (naked jam garden mixed fruit Available at the Chewton Glen Hotel).

A mixture of all your berries, from the garden or your nearest pick your own. I used the following from the Garden.

 

Soft Fruit Jam 

1 kg of Gooseberries( topped and tailed)

200g of Blackcurrants

200g of Cherries (de stoned)

200g of Red Currants

200g of White Currants 

2kg of Sugar.

200ml of water.

I used slightly less sugar than the normal ratio of a kilo for a kilo, but i feel for those who may not be fully confident in the kitchen stick to the rule of a kilo of fruit for a kilo of sugar.

Sterilized your jars by washing them and popping them into the oven. (for about 15 mins temp 150)

pop a small plate and spoon into the fridge to use for setting point.

Place the fruit in a large malsin pan add the water and slowly start to warm the fruit through, try not to overcook your fruit, after about 15mins or just when the fruit starts to break up slowly add your sugar. Sprinkling in the sugar ensures it dissolves quickly.

As soon as you are sure all the sugar has dissolved slowly bring the pan to a gentle boil stirring all the time, this process last about 25-35 mins.  But if your fruit very fresh it can be as quick as 15mins so be watchful of the pan. You will be able to feel the jam begin to thinkin with your spoon. Remove from the heat and check for setting point. (test with a cold spoon and a plate that has been cooled in the fridge). Once the jam has set to your desired consistency pour into your sterilized jars seal with a wax paper seal and lid. label and store in a cool dark place upto 12 months. You can use Gooseberry or use any other soft fruit. 

Fruit Vodka

1 kg of soft Fruit.

1 liter of vodka

5 tablespoons of raw white sugar

If using large fruit such as gooseberries prick and place in a large clean “kilner style” jar shake and leave for about 6 weeks. The add the sugar over a few weeks (about 2) adding a small amount at time (about half of tablespoon, each time) Every time you add the sugar shake the jar, to help it dissolve.

Once you have added the all the sugar and it has all dissolved. Filter the drink through a muslin cloth or jelly bag. Decanter into a clean sterilized bottle and leave (if possible ) for about 4 months. Shake the bottle before serving over crushed ice.Now the fruit you have been soaking in vodka all this time is too good to throw away, so i suggest you use it for a layer in a trifle

 

Fruit Syrup

1kg Fruit

1 liter of Water

400g of Sugar

Place the fruit in a large pan with the water and slowly bring to the boil, reduce the heat and gently simmer for 20 mins when the fruit starts to lose it colour and you can smell its wonderful aroma.

Strain the fruit through a sieve and place back in the pan with the sugar, once the sugar has dissolved gently bring to a soft boil, bottle in clean sterilized jars seal and store in a cool place. 

This can be used in cakes, ice creams and of course with prosecco or a buck naked matin.

 

 Buck naked Martin

Jam Cocktail

A citrus flavor vodka works with this.

Vodka, Elderflower juice,

naked Strawberry syrup or Jam,

ice,

Place all ingredients into a large glass shake and strain into a martini glass

 Cocktail glass add a Strawberry  and enjoy 

If for some reason this all seems to much pop along to the White Buck pub in Burley and ask them for there house cocktail buck naked. 

 

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Jen

Jennifer Williams

Chief Jam Maker

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