Grow your own Archives | National Dish https://www.nationaldish.co.uk/tag/grow-your-own Recipes and Restaurant Reviews Tue, 12 Feb 2019 08:10:46 +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 Grow your own Archives | National Dish https://www.nationaldish.co.uk/tag/grow-your-own 32 32 How do you make Fennel Gin? | National Dish Recipe | Gin Infusion https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin#respond Mon, 04 Jun 2018 21:28:21 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=3335 We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca. Unlike fruit …

The post How do you make Fennel Gin? | National Dish Recipe | Gin Infusion appeared first on National Dish.

]]> How do you make fennel gin?
Looks really beautiful when you first put it in, but that will change – so keep an eye on it.

We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

Unlike fruit based Gin infusions, which you would leave for 3 months, fennel needs to be rather quick, cause it goes brown…fear not, we made a recipe, so you’ll be fine.

Our Plum Gin – which is a thing to behold, was created in a very large Kilner Jar, I’ve moved down to 1 litre jars – I can then make more than one at the same time.

How do you make Fennel Gin | National Dish Recipe
Might not seem like an obvious ingredient to infuse, but aniseed is incredibly popular in booze and if you're going for it, use a fab vegetable like Fennel and the result is fab. Remember, when infusing, sterilisation of EVERYTHING is EVERYTHING.
Servings1 Litre
Prep Time20 Mins
Passive Time1 Month
Ingredients
  • 1Litre ginuse a pretty good one, not a designer brand though. We went for Tesco own.
  • 3Large bulbs fennelslice it up in biggish chunks
  • 5Tbls caster sugar
  • 1Litre kilner jarclean as...
  • 1clean jam straineryou could use your grandma's tights, just avoid the gusset
Instructions
  1. First is the sterilisation - you can get a clean bowl and put the kettle on. Wash the kilner jar including the lid, rinse it and place in the bowl standing up. Then pour boiling hot water into it, over filling (be fucking careful) and push it over - cover everything in boiling water - leave it for 10 mins.
  2. In the meantime get the other ingredients ready.
  3. Remove the jar and let it cool - don't touch the inside, the rim or the inside of the lid. Then put in the fennel and sugar and all the gin.
  4. Screw the lid on and leave in a cool dark place, like a cupboard. Shake it every day for the first few days and then leave for a month. During this time the fennel will start to go brown, but that's ok as long as you don't let it turn gross. At one month it should be ready.
  5. Strain into a sterile jug through a jam strainer (sieve isn't good enough) and then transfer to a sterile bottle through a sterile funnel. Done and ready to drink.
  6. If anyone comes up with a good cocktail recipe using it, let me know on social media or post below.

The post How do you make Fennel Gin? | National Dish Recipe | Gin Infusion appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-fennel-gin/feed 0 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? …

The post How do you make Plum Gin? | English Plum Gin | National Dish of England appeared first on National Dish.

]]> 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...

The post How do you make Plum Gin? | English Plum Gin | National Dish of England appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin/feed 21 Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb#comments Sun, 29 Oct 2017 19:20:02 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2559 Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong. Cooking it in …

The post Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb appeared first on National Dish.

]]> Slice your flap of lamb in to steak sized pieces for serving
It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United Kingdom of Great Britain and Northern Ireland

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.
Servings4 people
Prep Time10 minutes
Cook Time3 1/2 hours
Passive Time3 hours
Ingredients
  • 1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
  • 1good glug rape seed oilget the good stuff, Cotswold Gold
  • 1massive pinch sea salt flakesMaldon and you know it
  • 8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
  • 1bulb of garliccut in half around the equator
  • 1pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil - don't worry about the salt.
  6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
  9. Thank you Great Britain United Kingdom of Great Britain and Northern Ireland
Recipe Notes

The post Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb/feed 2 Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel#comments Sat, 12 Aug 2017 21:54:01 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2069 In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make …

The post Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? appeared first on National Dish.

]]> Israeli spicy fig chutney what is the national dish of Israel
Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Israel

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני
If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.
Servings3 Normal sized jam jars
Prep Time15 Minutes
Cook Time45 Minutes
Passive Time30 Minutes
Ingredients
Instructions
  1. First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
  2. Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
  3. Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
  4. When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
  5. Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
  6. If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
  7. Thank you Israel Israel

    תודה לישראל

The post Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel/feed 2