Due to the unseasonably mild winter weather Edible Leeds will be hosting a Winter Salad Wild Food Walk on Sunday, 23rd February 2014. For more information please go to the Types of Walks and Dates page on Edible Leeds' blog site. Alternatively, email: edible.leeds@gmail.com or call Craig on 07899752447.
Japanese Quince is one of my autumn favourites and one I make a beeline for every year. You can read more about these delightfully scented, mouth-puckering and fabulously versatile little fruits here: https://edible-leeds.blogspot.com/2017/11/quince-quince-glorious-quince.html Japanese Quince Jelly This beautifully sharp, sweet and dreamily aromatic jelly is one of the creations that go into my JQ Knickerbocker Glory, it also works well spread on to warm toast or served alongside game meats, particularly wildfowl and is great added to sauces to provide an edge of acidity, sweetness and aromatic attitude. There are many other applications for this jelly, so get busy gathering, creating and playing... 1kg Japanese Quince 750g Golden Granulated Sugar Water Wash the fruits to remove any dirt and then place them whole in a large pan. Add water to cover, (approximately 800ml) and bring to the boil, once boiling, reduce heat and simmer until all the fruits split. Po...
Comments
Post a Comment