Mulled wine from Jamie Oliver

ingredients:

- one lime
- one lemon

- 200g castor sugar

- 6 whole cloves

- 1 cinnamon stick

- 3 bay leaves

- 1 whole nutmeg for grating

- 1 vanilla pod

- 2 bottle of italian red wine

- 2 star anise

method:

- peel large sections of peel from the clementines, lemon and line using a speed-peeler

- put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice

- add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg.  Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wind to cover the sugar

- let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.  Keep on a rolling boil for about four to five minutes or until u hv got a beautiful thick syrup

- the reason I am doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine.  Jamie explained

- it is important to make a syrup base first beco it needs to be quite hot, and if u do this with both bottles of wine in there u will burn off the alcohol

- when your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.  Gently heat the wine and after around five minutes, when it is warm and delicious, ladle it into heatproof glasses and serve

 

He explained, when it comes to mulled wine, i have a simple rule: always make more than u think will u will.  Whenever i go to a party it always seems to run out.  If u are worried about wasting any leftovers, don't be.  You can pour it into ice cube travs and it will keep for months if u freeze it.  Then, whenever anyone says, "oh, I feel like desert" you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat."

- 2 ice cube trays frozen mulled wine

- 2 tablespoons natural yoghurt or creme fraiche

Mulled wine - from Jamie Oliver

 

Ingredients

Two clementines:  One lemon; One lime

200 g caster sugar

Six whole cloves

One cinnamon stick

Three fresh bay leaves

One whole nutmeg, for grating

One vanilla pod

Two bottles of Chianti or other Italian red wine

Two star anise

Method

Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.

Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.

Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about four to five minutes, or until you’ve got a beautiful thick syrup.

"The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine," Jamie explained.

It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around five minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.

Jamie also shared an easy and delicious mulled wine sorbet recipe. He explained it is "a great way to put leftover booze to good use".

“Light, refreshing and really unusual, this festive sorbet is a great idea for Christmas lunch,” he said.

Ingredients

Two ice cube trays frozen mulled wine

Two tablespoons natural yoghurt or crème fraîche

Method

He explained: "When it comes to mulled wine, I have a simple rule: always make more than you think you’ll need. Whenever I go to a party it always seems to run out. If you’re worried about wasting any leftovers, don’t be. You can pour it into ice cube trays and it will keep for months if you freeze it. Then, whenever anyone says, 'Oh I feel like dessert’ you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat."

Lemon tart

After more than a decade, I do a lemon tart again for a friends' gathering, and learn once again how to bake one.

Ingredients:

for a 7.5mm dia mould:

crust:

- 120gm cake flour

- 24gm sugar

- 60gm butter cut into small cubes

- a pinch of salt

- half an egg yolk

- original receipt one who egg yolk + one tspoon of water (which I find too moist)

the filling:

- 200 gm of cream

- 250 gm of sugar

- 3 lemon juice + 3 lemon zest

Note:

- reduced by 30gm which I found the filling to be on the sour side

- lemon I bought lacks the aroma of lemon; lemon zest zero aroma !!!

- lacks the character of lemon somehow

- pay attention to the kind of lemon bought; very important

- sieve once or twice the lemon cream and take away the foam, so that the filling is smooth when baked

- do a 3rd one 20/6/2021 of 7.5mm dia, let see how it comes out.

baking of crust:

- 180 deg C, baked for 8 min

- take it out, brush a layer of egg wash to ensure the crust stays crunchy when filled/baked

- put it into oven again, bake for another 8 min at 160 deg C

baking of tart

- filled the tart with the lemon cream

- baking at 160 deg C for 40 to 45 min until content becomes golden and set

粽子

 材料:

開邊綠豆1斤

紅豆半斤

糯米三斤+二斤

梅頭+肥肉1斤左右

咸蛋用了很多2.5元一隻, 靓

竹葉26蚊一斤買了3扎

咸水草2扎

預備功夫:

米先浸3小時

綠豆早一晚浸水, 放雪柜

紅豆處理要查一查

梅頭切好, 先醃一夜; 肥肉切好, 先醃入味

竹葉浸冷開水燒開至滾, 待涼; 取出, 洗乾淨, 用毛巾抹乾

草用水浸1小時就取出, 不然過時會斷裂

注意:

-  沒有肥肉的, 不好吃, 大塊的更好

-  要有足夠的熱力煲才能煮熔肥肉有好效果. 用 thermal 煲還是差少少

-  紅豆不知怎處理, 未能煲到溶化

-  米洗好用了3%的鹽去醃, 後加生油

-  開始做的幾 batch 還是較好; 最後的包的技巧好了, 但沒肥肉, 口感差好了.

-  送出比 jen, olivia, tina, ivy 各4隻; esther 2 隻.