Tag Archives: jelly

A perfect Burns Night pudding

Whisky Mac Coffee Jelly Shots

Whisky Mac Coffee Jelly Shots


Burns Night celebrates the life and poetry of the Scottish poet Robert Burns. Rabbie Burns, as he is affectionately known, penned more than 550 poems and songs before his death in 1796.

At a Burns Supper, Haggis is usually served (piped in with bagpipes should you own them!) with ‘neeps and tatties’ or swede and potatoes, mashed together with plenty of butter.

This Dairy Diary dessert, using Scottish whisky, is a perfect Burns Supper pud.

 

RECIPE

 

Following the meal; recitals of Rabbie’s poems and then a rousing rendition of Auld Lang Syne finishes off the evening.

Enjoy your Burns’ Night folks and Lang may yer lum reek.

 


 

Robert Burns20 fun facts about Robert Burns

The legacy of Robert Burns is incredibly impressive reaching far and wide across the globe and into the consciousness of some of the world’s most well-known people.

Check out these 20 fascinating facts

 

 

 

 

 

#burnsnight

#robertburns

 

Celebrate World Gin Day

Sparkly Sloe Gin Jellies

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It’s World Gin Day – celebrate with these boozy jellies!

Sparkly Sloe Gin Jellies

Granulated sugar 50g (2oz)
Orange rind 2 broad strips
Gelatine 5 leaves
Sloe gin 175ml (6fl oz)
Sparkling white wine/Prosecco/Cava 350-375ml (12fl oz)
Blueberries and icing sugar to decorate (optional)

Read more…

RECIPE

Gin is enjoying a remarkable growth in popularity; 2018 was another record year for British gin production with exports exceeding £567 million.

British gin exports have more than doubled since 2008, with our gin manufacturers dominating the EU market and with gin sales growing rapidly in the USA and the Far East.

The Gin Guild has identified around 280 active gin distilleries across Britain and over 860 UK gin brands!

With so many gin brands to choose from why not try something different this weekend?

Here are five of our favourite tipples.

HENDRICK’S GIN
Infused with the remarkable Bulgarian Rosa Damascena and specially selected cucumbers from the finest producers. Distilled in Scotland

TREVETHAN CORNISH GIN
Bold in flavour with subtle citrus and floral notes. Includes botanicals sourced from our the hedgerows in the Cornish countryside.

OPIHR ORIENTAL SPICED GIN
Made in the oldest distillery in England, where the botanicals are married with fine English spirit to produce an exotic oriental spiced gin.

BARRA ATLANTIC GIN
The spirit of Barra people inspires this unique gin. The main botanical, carrageen seaweed, is collected wild on the shores of the Isle of Barra.

MASONS DRY YORKSHIRE GIN
Delicately soft juniper and lavender mix with fresh lime and coriander notes for a sweet, subtle flavour and a slightly dry finish.

#chinchin

Recipe of the Week | Brie with Redcurrant Jelly

Brie with redcurrant jelly

Brie with Redcurrant Jelly

Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!

Preparation time – 5 minutes
Cooking time – 5 minutes
Calories per portion – 271 Kcal
Fat per portion – 21g of which saturated – 10.5g
Serves – 4
Suitable for vegetarians

Somerset brie 150g (5oz)
Egg 1, beaten
Fresh wholemeal breadcrumbs 50g (2oz)
Butter 25g (1oz)
Vegetable oil 1 tbsp
Redcurrant jelly 2 tbsp
Water 1 tbsp
Curly endive lettuce to serve
Redcurrants to garnish

1 Cut the cheese into four equal-sized slices. Dip in the beaten egg and coat in the breadcrumbs.

2 Heat the butter and oil in a large frying pan and fry the cheese slices for about 10 seconds on each side, until the breadcrumbs are crispy and golden. Drain on kitchen paper.

3 Meanwhile, put the redcurrant jelly and 1 tbsp of water in a saucepan and heat gently until the jelly melts.

4 Place each cheese slice on a bed of lettuce and drizzle with redcurrant sauce. Garnish with the redcurrants and serve immediately.

Cook’s tip
Ensure the cheese is well chilled, otherwise it may melt before the breadcrumbs are crispy.

Recipe taken from Around Britain Dairy Cookbook

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