cardamom pods Archives | National Dish https://www.nationaldish.co.uk/ingredient/cardamom-pods Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:29:25 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png cardamom pods Archives | National Dish https://www.nationaldish.co.uk/ingredient/cardamom-pods 32 32 How do you make Plum Gin? | English Plum Gin | National Dish of England https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin#comments Sun, 07 Jan 2018 08:02:18 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2199 The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest. I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin! How do you make Plum Gin? …

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]]> How do you make Plum Gin? National Dish of England
You can use any variety of Plum, I’m using Mirrabella and Victoria
United Kingdom of Great Britain and Northern Ireland

The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest.

I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin!

How do you make Plum Gin? This recipe will have it ready for Christmas.

How do you make Plum Gin? | English Plum Gin | National Dish of England
This isn't really a recipe, it's a process - a little bit of work up front, especially around sterilising your Kilner Jar, give it a shake for a week and then leave it the hell alone for 3 months - simples...
Servings1 litre
Prep Time30 minutes
Cook Time0
Passive Time3 months
Ingredients
Instructions
  1. Sterilise your Kilner Jar, wash your plums and measure out your ingredients.
  2. Get a clean fork and stab your plums all over, this will release all the juices into the Gin. Any plums that look a little ropey throw away, we want to avoid excess nasty bacteria.
  3. Now add all the ingredients to the jar and give it a shake and seal - place in a cool, dry and dark cupboard.
  4. For the next week, shake on a daily basis to dissolve the sugar and then leave alone for at least 3 months. Should be perfect for Christmas. If you want to make more, just double all the ingredients.
  5. After three months and you were good at sterilising you'll have some kick ass plum gin. Just look how much the colour changes and I promise you, this goes in to the flavour.
  6. You'll need to filter the sediment out, I used a jar with a tap and ran it through clean muslin into a pan.
  7. More sterilising, hopefully you had the sense to keep some old gin bottles, or any bottle, in anticipation of this day - make sure they are ultra clean. Fill em up and cap it off. You might want to sellotape the lids, as if they were bought from a shop - further fermentation could force the them off.
  8. My homemade Plum Gin made great Christmas gifts - not all of it though...
  9. Thank you England United Kingdom of Great Britain and Northern Ireland
Recipe Notes
I'm sorry, I know this looks like an old man having a wee - although, he's got issues if it's that colour, tastes good though. But, I filmed it so I might as well post it. If videos of gin filtering into a pan gets you going, sit back, grab some Kleenex and enjoy...

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin/feed 21 How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal? https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal#comments Mon, 20 Mar 2017 22:31:25 +0000 http://nationaldish.co.uk/?post_type=recipe&p=476 I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas. In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the …

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]]> What is the national dish of nepal? Paleo lamb Pakku is one of them
Nepalese Lamb Pakku – not the national dish, but ace none the less
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nepal

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat
Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.
Servings2 people
Prep Time20 minutes
Cook Time60 minutes
Ingredients
Main bits
Spices and stuff
Instructions
  1. Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
  2. On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
  3. Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
  4. Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
  5. When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
  6. Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
  7. Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
  8. When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
  9. Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
  10. This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
  11. Thank you Nepal Nepal


    धन्यवाद

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