Mulled Wine

A robust mulled wine for cold winter evenings in the run up to Christmas. Make sure all your spices are fresh and remember to keep the pot covered as much as possible to avoid losing the nutritious alcohol. This recipe yields about 1.1 litres. Multiply the recipe up if required (Recommended.)

Creating the Perfect Burger

Meat To make perfect burgers your meat has to be right. It needs about 30% fat. If you are cooking sous vide as described below, you could get away with 20% because of the reduced cooking temperature. Therein lies the problem though, any beef mince you buy in a supermarket is going to have a…

Classic Sweet and Sour Sauce

This wonderfully piquant sauce is a healthy version of the classic Chinese staple sweet and sour sauce. It is delicious with crispy baked chicken strips, rice and noodles. Alternatively chill and serve as a dipping sauce.500/600 g tin of pineapple chunks or rings400 ml vegetable stock400 ml white wine vinegar300 ml orange juice100 ml soy…

Home Carbonation Rig

Carbonation in beverages happens by two major means. Champagne, Cava and other beverages using the name Champagne, such as Soviet Champagne and California Champagne undergo two fermentations. In the first fermentation in a vat the yeast present in the grape juice creates alcohol but the resulting CO2 byproduct is allowed to disperse into the air.…

Sweet Relish

This delicious relish has lots of apple and a medium-sweet flavour and a warm aroma of cloves. Serve it on fried bread, full Irish breakfast, over hash browns and fried eggs, on burgers with cheese and bacon, on toast with home cooked ham or with a cheeseboard and oat crackers. This recipe makes about 2…

Slow Cooker Creamed Rice

A delicious and economical dish of creamed rice you can make easily in your slow cooker.2 litres of milk 225 g long grain rice 20 g of Splenda (About 5 tablespoons) 30 g butter 1/2 teaspoon of Allspice and Cinnamon 2 tablespoons of vanilla essence 2 eggs Mix all ingredients except the eggs together in…

Cheesecake Sousvide

This cheesecake is delicious, light, delicately flavoured and almost certainly won’t break during cooking.  Because the sousvide bath will not overheat any part of the cake there will be no Maillard reaction and no browning, drying or unwanted textures.You can also get creative with toppings and because nothing will go over 80 degrees celsius there is…