Quince Jelly and Busy Woman's Sausage StewLast update: 20.08.13 First posted: 11.01.09 by IE team in What's Cooking In Tod?
A lovely delicate quince jelly and confit, and a fabulous hearty stew, sent in by Cathy (Thanks Cathy!)
During a stroll in Centre Vale park, recently, we came across some beautiful quinces, amongst the shrubbery.
I love quince jelly so I thought how wonderful it would be to make something so delicious, with fruit grown by our very own parks people! Mr Harrop and his green-fingered team certainly know how to satisfy!
Quince Jelly a la Monsieur ‘Arrop
What you need…
- To every pint of juice allow 1 lb. of granulated sugar.
What to do…
Peel, core and slice the quinces, and put them into a preserving-pan with sufficient water to float them.
(put the peel and core in a small muslin bag, fasten securely and add to the quinces in the pan) Simmer the quinces until tender, (add more water if it looks like boiling dry)and the fruit is reduced to a pulp; strain off the clear juice, and to each pint allow the above proportion of granulated sugar. Boil the juice and sugar together for about 3/4 hour; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. pour it into pretty little jars, cover with a waxed disc, and place the lid on tightly.
Time – 3 hours to boil the quinces in water; 3/4 hour to boil the jelly.
Quince Confit a la Monsieur ‘Arrop
The pulp left in the sieve, after removing the muslin bag, is what you use to make the confit, by boiling it with 1/2 lb. of granulated sugar to every lb. of pulp. When thick, pour into a wide-necked jar, well-oiled, and leave till set. Turn out on a plate and serve sliced with cheese. Delicious!! and how wonderful to have fruit growing in the park!
Busy Woman’s Sausage Stew
You will need…
- 1lb of tod’s finest sausages – The Market is a fabulous source of local meat, esp. Fridays
- 3 spuds
- 6 carrots
- 1 onion,
- 150g yellow lentils,
- Herbs from the garden whatever you have- or help yourself from the community herb garden or the station herbs!
- 2 tins chopped toms.
- 1 litre of stock
- salt & pepper
- oil for frying
What to do…
Fry chopped onion and sausages till cooked.
Start boiling lentils, spuds and veg in the stock with salt and pepper and herbs give them a head start- then tip in sausages and onions then tinned toms, get the table ready and fish out some veg to cool for the baby, boiled down a bit, some lovely fresh bread and butter, hungry kids and go for it. The busy woman’s sausage stew.
Oh yes! any miracle left over red wine wop it in!
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