I was thinking of trying a more complex post – but I decided instead to play it safe and stick with a recipe.
The ingredients are basically the ones you see above plus water or stock and maybe some cream (soured cream/ greek yoghurt) and a few chives or herbs to garnish.
This recipe is very easy and the ingredients are not particularly perishable – so it is ideal for over the Christmas holidays and it tastes delicious, for a minimum of effort.
Butternut squashes have been on our supermarket shelves for a few years now. A North American vegetable they are related to the melon and have a very sweet taste. You will need to peel and de-seed your butternut squash and chop it up into 2 inch cubes. It’s a bugger to peel and you will need a sharp peeler. Do not try peeling it with a knife.
Finely chop the Onion and sweat in a frying pan in a little oil. De-seed and chop a red pepper and add this to the frying onion. And then combine the three vegetables in a suitable sauce pan and add some water/stock to cover the vegetables. Add some salt and pepper bring to the boil and simmer for half an hour.
Use a soup maker or liquidiser to blitz the soup. You can at this stage, pass the soup through a mesh, to remove any fibourous bits – though it’s an embellishment. I also have to say that it will benefit from a good stock. I first made it with a Turkey Stock.
Correct the seasoning and serve – It will do as a main course for 2/3 people or as a starter for 4/5
I got an e mail response to my post on Mead. Was it possible to make an alcoholic beverage from Orange Juice. I could find vague references to the manufacture of an Orange based alcoholic beverage using Navel Oranges.
Of course Orange Juice has now changed beyond recognition, from what it was say 20 years ago. Presumably with the help of American Agriculturalists.
Another request on the Mead posting was from Firepower. He was asking about a minimalist apparatus for experimenting (see picture above). The balloon valve has a pin hole in it.
Recipies I found for Orange wine, basically did not prove the point one way or another. I used my Cider recipe. I used 2 litres of pasteurised OJ and 2 X 1/4 cups sugar. That’s 2 X40 grams approx. I’m also using my old mate, champagne yeast. The picture above is the result after about 24 hours.
Perhaps I shouldn’t have used the OJ with the bits in. I am open to suggestions as to the name of this “new” alcoholic beverage.
I read recently that some disgusting Irish politician called Rosin Shortfall (or something) was suggesting increasing the price of alcohol in off licences nationwide. On the grounds that this will reduce the incidence of Irish alcoholism.
Ms. Shortfall who has the appearance of the James Bond baddie Rosa Klebb (in From Russia with Love) is pandering to suggestions put forward by the Vintners Association (The Union of Irish Pub Owners) that have long been concerned about the low prices of alcoholic beverages in supermarkets, compared to the astronomical prices that their members charge in their Public Houses.
So Christmas is coming, as are alcohol price increases. I’m trying a recipe for Mead. It’s my own recipe and I’m experimenting. My ingredients are 2 pounds (908 grams) of Honey from Aldi and 1 litre of pasteurised grape juice. Made up to 5 litres with water. I’m using champagne yeast and I calculate my final ABV to be around the 9% mark..
27th Nov 2011 – I saw that I posted this Mead item on 11th Nov That’s Nov 11th, for our American readers. The brew is now almost ready for bottling and has been filtered once.So a good two weeks to get a result so.
It’s gone from looking like milky tea through to a straw colour and is currently a clear yellow shade that can only be described as – bright piss. When I tasted the brew on syphoning it was not surprisingly a bit like honey – only not sweet. – I will add a better description should one spring to mind.
11th December 2011 – I opened a bottle yesterday. And am posting the picture here. We are talking about a nice clear bright yellow brew. It was also not particularly tasty. Not having the bitterness of beer or for that matter the acidity and flavour of cider. Nevertheless I managed to drink it and found it agreeable. Were herbs or spices used to add additional flavours in the medieval/viking brews – I wonder?
A moment of excitement, as Roscommon joins the digital age. And the first page was added to the El Sido Blog. Ignoring the “Hello World!” comment which will be analysed in depth, at a later date.
A quietly confident El Sido said that whilst he didn’t expect children and old people to be dancing in the Streets at the news. It was nevertheless the case. that this fresh opening of Roscommon to the “World Wide Web” Was a forerunner for the county’s digital future and had the capacity to generate many “High End” jobs going forward. “These are the sort of jobs we will require if we are to compete against foreigns going forward” He added.
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