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Domestic Goddessery (Watch out Nigella) September 1, 2009

Posted by Lauren Cooke in Foodiness, Life, Chatter & Politics.
Tags: , , , , , , ,

Well, this weekend has been full of domestic goodness and foodie crafting. If I do say so myself, I am quite the domestic goddess, and Nigella may ave a real contended for Domestic Goddess of the year. I may not have the hips, the looks, the breast or the pout… but I can sure as hell try!

First off, here are some foraging images shamelessly nicked from Cie’s blog, or our trip down leafy lane to pick early sloes and Mirabelles. If you love plums and damsons, Mirabelles are a free alternative that are perfectly ripe just about now!

foraging         benlauren

sloes and mirabelles

The product of all this woodland foraging was 1lb of sloes (which are in the freezer) and the mirabelles, which I talked about yesterday. Anyway, I mad some chutney, and also bought a big bag of windfall apples with which I made apple pies (all be it with self raising flour as that was all I had!) and delicious apple sauce.

mirabelle chutney and apple sauce

How did I make them? My amounts are flexible and largely made up, but here are the recipes:

Apple sauce:

  • Windfall apples
  • Sugar
  • Lemon juice
  • Cider
  • Butter

Boil your chopped, peeled and cored apples in water and a mug full of cider, just enough to cover. Add sugar – the amount is about personal preference, but remember that the more sugar the longer it will last. To keep the pale colouring I used white caster sugar, but brown will produce a richer more caramel apple sauce. Boil until the water is reduced and apples have turned fluffy and mushy. A good beating with a spoon will turn it into a thick fluffy sauce. At this point, boil to thicken more or remove from the heat. Whisk in a good large nob  of cold butter until melted, and stir in a hearty splash of lemon juice to bring out the flavours. Jar is serialised jars, and store. I always prefer to store apple sauce in the fridge.

Mirabelle chutney:

  • Mirabelles (pipped)
  • Large onion
  • Brown sugar
  • Vinegar
  • Rasions/Sultanas
  • Spices – ginger, cinnamon, cloves

Add Mirabelles to a pot, with sugar (For about 2lbs mirabelles I used 400gm sugar) and 1pint vinegar. I also added some cider, but should have used the damson liqueur we had hanging around! Add a chopped onion, all the spices and the raisins, and bring to the boil. Add a big dash of salt too! Boil/Simmer until at the desired thickness, which should be very thick but mine simple would not boil down! After about 45 minutes, with occasional stirring, decant into sterilised jars and seal. Delicious immediately, but mellowing over a period of time will allow the flavours to infuse and mature.



1. Caroline - September 1, 2009

I wrote a comment on your post on Sunday which seems to have disappeared. 😦 Let’s see if this one works:

The fruits of your labour look fabulous! We shall have to compare chutneys – mines similar, but not exactly the same…

I bet Ben’s happy you’re finally using your jars! 😀

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