1 . Put the vinegar , sugar , garlic , thyme , pepper and salt into a saucepan and dissolve over a gentle heat . Once dissolved turn the heat up and bring to the boil . Boil for 3 minutes , strain through a sieve and pour into bottles or jars to store . 2 . Store at room temperature in a sealed container for up to 3 months , once opened store in the fridge . notes notes
vegetarian
Homemade balsamic syrup
Makes : approx 250ml Cooked : on the hob
250ml balsamic vinegar 1 clove garlic grated 250g preserving sugar ( see notes ) 1 teaspoon dried thyme ¼ teaspoon salt 10 grinds black pepper
Preparation time : 5 minutes Cooking time : 15 minutes
1 . Put the vinegar , sugar , garlic , thyme , pepper and salt into a saucepan and dissolve over a gentle heat . Once dissolved turn the heat up and bring to the boil . Boil for 3 minutes , strain through a sieve and pour into bottles or jars to store . 2 . Store at room temperature in a sealed container for up to 3 months , once opened store in the fridge . notes notes
This is a wonderful take on a balsamic syrup , the garlic and thyme add buckets of flavour and this is turns a good starter into a great starter . Fabulous to use as a dipping sauce with bread pre-dinner if you want to treat your guests !
You must use preserving sugar , as it is the pectin that makes this syrup thick .
Preserving sugar is a course sugar mixed with pectin ( usually apple pectin ). Pectin is a natural thickener and it is what makes jam set . It is this that will make the syrup syrupy so you cannot use ordinary sugar in this recipe . The French are big jam makers and in the sugar section or sometimes the home baking section you will find bags of sugar with pictures of jam on the front . Look in the ingredients for pectin ( same word in French ) and so you have found your jam / preserving sugar .
vegetarian
Lentil and ale hotpot
Serves : 2 Cooked : on the hob
½ onion chopped
1 medium carrot , washed and diced finely
½ stick celery , diced finely 2 tablespoons vegetable oil
75g dried Puy style lentils ( small grey / green lentils )
150ml beer / lager 250ml water ½ vegetable stock cube 1 bay leaf
Preparation time : 10 minutes Cooking time : 1½ hours
1 teaspoon tomato purée 1 teaspoon Worcestershire sauce 1 teaspoon sugar 2-3 pieces dried wild mushrooms 1 teaspoon plain flour 25g butter for the potato top :
2 large potatoes , washed but not peeled
25g butter salt and pepper
1 . Put the onion , celery , carrot into a saucepan with the oil and put a tight fitting lid . Cook over a medium heat for 5-10 minutes or until the vegetables are soft but not brown . 2 . Add the beer , water , lentils , tomato purée , Worcestershire sauce , sugar , bay leaf , mushrooms , stock cube and bring to the boil seasoning with salt and pepper . Turn the heat down and allow this to simmer for 1 hour . 3 . Remove from the heat and add the butter and allow the fat to melt and come to the surface and sprinkle the flour over in a fine layer . Wait until it has gone translucent as it soaks into the fat then stir it in , re-boil . Taste and adjust seasoning . 5 . Cook the potato as in the lamb recipe , divide the stew between two terracottas and top with cooked potato to re-heat as the lamb version . sunday dietary requirements :
vegetarian : OK
vegan : NO , omit butter
dairy free : No , as vegan
nut free : OK
gluten free : NO , omit beer and add more water if needed , omit plain flour and thicken with corn flour instead
To serve : top the potato with chopped fresh parsley and serve on dinner plates offering the sides for the guests to help themselves .