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This is an attempt to document my efforts to grow and eat locally around Melbourne, Derbyshire. My family own a nine acre smallholding on which we grow fruit and vegetables and keep bees, and chickens, but that won't feed us alone, so the idea is to get to know our local produce and to see how easy/hard it is to follow a diet that is local to within 30 miles. The fun part is also trying some new (easy) recipes that use home-grown and local produce. Feel free to comment, send in recipes, and share your experiences of buying and eating locally.

Wednesday 13 June 2012

Elderflower cordial


I made a mega batch of Elderflower cordial today - 4 times the quantity which meant picking 160 elderflower heads, which was actually very quick. The main difficulty is sourcing the citric acid, which always seems to run out at this time of year. The best and cheapest way to get it is on the internet where you can get 500g bags delivered next day. It also avoid the hassle of being asked in a chemist what you are using it for. Apparently it is used to cut drugs, but the thought of hoardes of middle aged ladies being asked what their purchases are for in May and June always makes me smile.

Here's the recipe:

Makes 1.5 litres

20 heads elderflowers
1.8kg of granulated sugar or caster sugar
1.2 litres water
2 unwaxed lemons
75g citric acid

1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl.

2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved.

3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours.

4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use.

Cook's Notes: To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top.

For something a touch more sprightly, add a shot of gin or vodka and a lemon slice, or add it to white wine and sparkling water to make an elderflower spritzer.

Elderflower cordial is also brilliant in recipes such as gooseberry fool, and in vinaigrette - mix with wine vinegar, a touch of mustard, salt, pepper and a light olive oil (surprisingly good with a courgette, lettuce and broad bean salad). You might even try adding it to a marinade for chicken breasts. Try it in sorbets, or ice-creams, or just spooned over scoops of vanilla ice-cream, or use it to sweeten and flavour the fruit for a crumble.

I use screw top wine or cordial bottles which have been sterilised. To keep the cordial for longer I drip candle wax around the screw top to make an air-tight seal.




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