Wednesday, October 23, 2013

Pomegranate Sour...

Just whipped up some Pomegranate Sours for a Saturday arvo... Recipe will be on my blog!

I've been a little obsessed with sours lately.  That frothy foam can transform a basic drink into something pretty special.  I also love pomegranates for the warmer months so I thought I would try my hand at a pomegranate sour!

240 oz pomegranate juice (such as POM)
180 oz of Belvedere vodka
60 oz of lemon juice
30 oz of simple syrup
30 oz of egg white (about the egg white of one egg)

Like any sour, add all the ingredients with ice into a cocktail shaker.  Shake! Why do we shake?  Well we need to combine and froth the egg white and chill the liquid.

Pour into chilled martini glasses or a short glass.  This recipe makes 2 cocktails.


Thursday, October 10, 2013

Beetroot and Fennel relish...

Perfect partnership: homemade bread... Homemade relish... Now where's that cheese?! @paosinis

In the spirit of 'make do and mend' - I have been trying to waste less food.  The recipe for this Beetroot and Fennel relish is something that I just made up, mostly due to the ingredients needing to be cooked or they would have been in the compost bin very soon!

I adore beetroot relish as an accompaniment with cheese.  I think that I got hooked on this combo after having a cheese platter at Domaine Chandon in the Yarra Valley many years ago but nothing beats/beets (get it, beets!?!) making it yourself.

2 large beetroots
2 small to medium fennel bulbs
2 small brown onions
approximately 2 cups of cider vinegar
1 cup of caster sugar
about 1/3 cup mustard seeds

How to...

Clean beetroot bulbs and fennel.  Chop fennel into large chunks, chop beetroot into eights.

Making some beetroot and fennel relish!

    Lightly drizzle olive oil on beets and fennel and roast in a hot oven for about 35 minutes (or until beets are slightly soft) Keep an eye on the fennel to make sure that it doesn't burn!
    Remove from oven and cool.
Fennel and beetroot roasted and chopped ready to be made into relish!

Place beets and fennel in a food processor and blitz until it is in small pieces.  Do not turn into a paste!

Chop onions and lightly sweat until transparent in a large pot. Add the beet and fennel mixture and slightly cook together for a minute or two. Add sugar, mustard seeds and vinegar and bring to the boil. Turn heat down and simmer for 40 minutes, keep and eye on the mixture to make sure it doesn't dry out too much or is sticking to the bottom of the pot.

Mixture should be glossy, a little saucy but not too runny!  Spoon into sterilized jars and seal.  Relish should last about 2 to 3 weeks in the refrigerator if not sealed in a jar, it will last longer if properly sealed.

Drool... Bread, relish and aged Gouda...

Enjoy your relish with some delicious cheese and bread!

You may also find this delicious!

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