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Good Dandelion Wine? – A bit of fun!

English: dandelion and bee

(Photo credit: Wikipedia)

For gardeners and landscapers alike, the dandelion represents an unprecedented threat from other pests. These small yellow flowers can raid a lawn or garden in a matter of days and ruining a piece lovingly cared for by your landscape. However, they might be regarded as a threat obstructive pulmonary disease is a little misleading. There are many, many uses for dandelion, far beyond us negative reputation. Besides the use in food, dandelions have many medicinal properties, and its roots can also be used to a drink that is very similar to create coffee.

For generations, dandelion were collected and used in one of our favorite drinks: wine. Families have a specific recipe that was passed down from generation to generation. In recent history, but dandelion wine went into the popularity. This is mainly due to the increasing urbanization of the people. More and more of the population is concentrated in urban centers and go to a basket or bucket full of dandelions is not as convenient as it once was.

Dandelion Wine is a product of the petals of yellow flowers of the plant. Unfortunately, the green of the plant give bitter taste to wine that has little appeal for many. The production of wine with sweet, refreshing flowers is very satisfying than many white wines on the market. Than whites, it is best served cold on a hot day, and goes well with lighter dishes.

Most of the recipes for dandelion wine are very similar to each other. The main ingredients are always the petals of dandelion, water, sugar and yeast. The amount of dandelion petals used varies from recipe to recipe. Usually between six and ten cups If pluck petals from the flowers, that’s a lot of dandelions! What determines the amount of sheets is used; generally the amount of sugar is used. The part of the sugar in the recipe is normal granulated sugar usually, but there are recipes that use the honey instead of sugar. Sugar is the important part of the wine that is fermented and converted into alcohol and carbon dioxide. A larger amount of sugar produces higher alcohol, which can overwhelm the taste of small flowers.

This is probably the reason why some recipes contain a much higher percentage of flowers. Finally, the yeast is part of the wine making recipes that will do the job of turning the mixture into wine. Although each type of yeast is needed to do the work to convert sugar into alcohol, the wine makers have certain types of yeast used to ferment the wine, when the wine began thousands of years ago. At the present time, these varieties of yeast in each wine-growing supply store may be located. The yeasts that are better uses for dandelion wine yeasts are often the same ones that are good to produce white wines.

Traditional recipes for dandelion wine produce a clear wine, yellow, that most of the features of the popular white wine have on the market. They are best served cold food, white light that does not overwhelm the taste of the wine. Dandelion wine also tends to be lower alcohol content than most traditional wines.

Dandelion wine recipes have come a long way from just essential recipe. You can discover recipes for dandelion wine, which contain a variety of ingredients from other flowers, fruit and herbs and spices. Flowers, which are often combined with dandelion for the production of great wines, are lavender, rose and chamomile, to name just a few. Examples of fruit wines that benefit from a combination with dandelion, are those with melons , strawberries or other fruit , which made ​​it easier and you do not taste the flavor profile of the wine dominate .

Probably the most popular ingredients to match with dandelions in wine making are the honey. When combined with honey, dandelion wine, commonly called “metheglin.” A metheglin some mean (honey wine), which is produced by one or more plants (like dandelions) as a Hauptteilder flavor component. Metheglins are incredibly versatile, and almost all herbs and spices are used to make a wine.

Good Food – Frank Camorra’s barbecued beef brisket

Barbecued beef brisket with mac and cheese.

American barbecue has become very popular lately. It is quite different to Aussie barbecue, but no less flavoursome. Different types of meat are cooked – pork butt is very popular, for instance. It is from the top of the shoulder, funnily enough, and is delicious when slow cooked.

Beef brisket is another popular cut for long, low-temperature cooking. You can rub it with a spice mix and cook it in the oven, then finish it over charcoal, as in this recipe. Or, put it in a barbecue with smoke chips and cook it for hours on a low temperature, basting and turning the meat. The result is the same – very moist, tasty meat.

Then there are the side dishes that are fantastic with meat cooked in this style. Collard greens, corn bread or macaroni and cheese are all incredible. This mac and cheese, as it is commonly known, is one of my favourites for a lazy cooking night. Just add a charcoal chicken from the local chicken shop and a few dressed green leaves and enjoy.

Barbecued beef brisket

A piece of brisket, about 5kg

BARBECUE SAUCE

1 tbsp sunflower oil

1 small onion, finely chopped

3 garlic cloves, crushed

500ml tomato sauce

100ml Worcestershire sauce

2 tbsp brown sugar

1 tbsp malt vinegar

2 tsp Dijon mustard

1 tsp Tabasco sauce

1 tsp chopped thyme

RUB

2 tbsp each chilli powder and mustard powder

1 tbsp each paprika, ground cumin, garlic powder, ground black pepper, castor sugar

1 bay leaf, crushed

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 minutes. Use a hand blender or food processor to whiz it to a smooth puree.

Heat the oven to 150C. Make the rub by mixing all the ingredients with a pinch of salt. Rub the mix all over the beef and set aside.

In a large roasting tray, mix the barbecue sauce with two cups of water. Add the brisket to the tray, cover tightly with baking paper and then foil, then cook for four to five hours until the meat is really tender when you push a fork into it. The beef can be cooked the night before – just leave it to cool in the tin covered with foil.

To finish the beef, fire up a barbecue and wait until the coals have settled – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it. Cook for about 20 minutes, turning the meat carefully with tongs, until lightly charred all over and heated through. Lift on to a board and serve sliced with the remaining barbecue sauce on the side.

Serves 6 or more.

FRANK’S TIP
When you place the brisket on your barbecue, try to move the coals to either side so they are not directly under the meat. This will avoid drying it out.

Mac and cheese

500g macaroni

olive oil

1 small brown onion, finely diced

4 rashers streaky bacon, diced

600ml cream

150g grated aged cheddar

350g grated gruyere

2 garlic cloves, crushed

2 tsp seeded Dijon mustard

1 tsp smoked paprika

sea salt and freshly ground pepper

1 tbsp chopped parsley

100g  fresh sourdough breadcrumbs

Put the macaroni in a pot of boiling salted water and cook for eight-10 minutes, or until al dente. Drain and refresh in iced water, then drain again to remove excess water. Heat a little olive oil in a saucepan over medium heat. Add the diced onion and bacon and cook until golden. Remove and drain on a paper towel. Add the cream to the same pan, bring to the boil, then reduce the heat to a simmer. Add the cheeses, garlic, mustard and paprika and simmer for fiveminutes, stirring, until the cheese has melted and sauce is thick. Season and add the macaroni, onion and bacon. Preheat the grill.

Place the macaroni mixture into one large gratin dish. Mix the breadcrumbs with a little oil. Sprinkle the parsley then the breadcrumbs over the mixture and grill until golden brown.

Serves 6

view original recipe below… 

Good Food – Frank Camorra’s barbecued beef brisket.

Valentines day Gift Ideas

What shall I buy HIM for Valentines Day?

The same old question, what Valentines Day gift for him? well the old married couples don’t bother of course. lol, but those still trying to do the “right thing” take this day on as serious to make some solid Brownie Points.a good fathers day gift

So why not get the Blokes a Cook Book! Don’t forget ladies, when it comes to Valentines Day Presents for him, then its hard to go past a cookbook these days. Yes, trust us on that.

So you have accepted that the best valentines gift is a cookbook them go for “worlds best cookbook” and that is without doubt Larousse Gastronomique!

The holy grail of cookbooks, the chefs “bible”. Larousse Gastronomique is by far the “go to” cookbook for anyone from the home cook to a high end chef.

The recipes are simple, easy to follow while incorporating a wealth of knowledge and interesting facts and snippets. Great for any “Foodie” as a gift.

So pop on over here and have a look.

Click the button below to purchase.

 

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