2lb (900g) Seville Oranges
1 lemon
4lb (1.8kg) golden granulated sugar (to speed dissolving this can be warmed in the oven)
Preserving pan or large heavy based saucepan
9” muslin square
6 1lb/ 350ml jars, sterilised
1. Measure 4 pints (2.25 litres) water into the preserving pan. Remove the peel from the oranges and put to one side. Cut the lemon and oranges in half and squeeze them. Add the juice to the water and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish first).
2. Using a sharp knife cut the orange peel into thin shreds. Add the shreds to the water and any pips or spare pith should go on to the muslin. The pith contains a lot of pectin so don't discard any and don't worry about any pith and skin that clings to the shreds – it all gets dissolved in the boiling.
3. Tie up the pips and pith loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for about 2 hours until the peel is completely soft.
4. Meanwhile, chill the saucers in the freezer. Next, remove the bag of pips and leave it to cool. Then pour the warmed sugar into the pan and stir it over a low heat, until all the crystals have dissolved. Now increase the heat to very high and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. Then stir it into the mixture.
5. As soon as the mixture reaches a really fast boil, start timing. After 15 minutes spoon a little of the marmalade on to one of the cold saucers from the fridge, and let it cool back in the fridge. You can tell – when it has cooled – if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at 10 minute intervals until it does set.
6. After that remove the pan from the heat and skim immediately otherwise the scum will stick to the peel. Leave the marmalade to settle for 20 minutes.
7. In the meantime, wash, dry and heat the jars in a moderate oven for 5 minutes to sterilize. Pour the marmalade into the jars, cover with waxed discs and seal while still hot.
Label when cold and store in a dry, cool, dark place
Mushroom Risotto (Oct 2014) This is a great versatile dish to have up your sleeve for any guest that is a vegetarian but also constitutes a great starter if catering for big appetites or can be served alone as a light meal.
Ingredients (serves 4);
• 25g dried porcini mushrooms
• 250g chestnut mushrooms
• 300g of risotto rice (e.g.Arborio)
• A vegetable stock cube (vegetable stock pots are really good)
• 2 tbsp olive oil
• 1 Onion finely chopped
• 2 finely chopped garlic cloves
• 75-100 ml white wine or vermouth
• 25g butter
• 50g freshly grated parmesan or equivalent plus extra for serving at table
• Chopped parsley leaves to garnish
1. Take the porcini mushrooms and place in bowl. Pour over enough boiling water to cover the mushrooms and leave to rehydrate.
2. Make up one litre of stock using a cube or stock pot.
3. Prepare the chestnut mushrooms by washing and slicing
4. In a large pan heat the oil, add the onion and garlic and fry until soft, then add the chestnut mushrooms and fry until they have softened. Season with salt and pepper.
5. Add the rice and cook for 1 minute then add the wine or vermouth stirring until it is absorbed into the rice. Pour the porcini liquid through a sieve into the pan. Chop the porcini mushrooms and add to the pan,
6. Add a small ladle of the stock to the pan and simmer until the liquid is absorbed and the rice softens, then again add a further ladle and stir until it is absorbed and repeat until stock is used up which should take about 20 to 30 minutes. At which point the rice should be cooked and the texture creamy. If not add a little water and repeat the process until the rice is cooked.
7. Take the risotto off the heat and add the butter and parmesan and stir, taste and further season as necessary. Cover and allow a few minutes to absorb the moisture.
8. Stir the risotto and serve into bowls adding a little garnish on top. Serve with an additional side bowl of grated parmesan on the table and add to taste.
9. Enjoy
From the archives, the CHS&GS Recipes
LEMON CAKE (2009)
Ingredients
100 gr (4 ozs) soft butter
80 gr (3 ½ ozs) granulated sugar
2 eggs
2 tablespoons lemon curd
120 gr (5 ozs) SR Flour
Method
Mix all ingredients to soft consistency.
Turn into a loaf tin (approx 8” x 4” and bake
180 degrees (Gas Mark 4) approx 50 minutes (check after 40 minutes)
Topping
Juice of 1 lemon
2 tablespoons sugar
Warm together in saucepan and pour over cake while still warm
CORNISH PASTY (2010)
Ingredients
1lb plain flour, ½ lb either lard, hard margarine or butter of a combination of these. (I used half lard, half butter), pinch of salt, cold water to mix.
Method
Rub fat into flour but not too finely. Add salt and start adding water gradually until the dough works together into a ball without being sticky. Put aside in a cool place.
Filling
¾ lb beef (chuck steak)
raw potato
raw swede
small onion
salt and pepper
walnut-sized piece of butter
Method
Cut steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about ½” across. Chop onion finely. Dust work surface with flour and roll out pastry to about ¼” thick. Using a tea plate cut out circles. Moisten edges with milk or water and support half of the pastry nearest to you over a rolling pin. On the other half put a small layer of prepared vegetables, then a layer of beef. Repeat this once but be careful not to over fill which would cause the pastry to burst during cooking. Sprinkle sparingly with salt and pepper and then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of the pastry which has been resting on the rolling pin over the filling and squeeze the half circles firmly together. Starting at the right side whilst supporting the left side with the other hand, using the first finger and thumb turn the edge over to form a crimp. Brush pastry with beaten egg wash and put a 1” cut in centre of top to allow steam to escape.
Bake in a hot oven 220 degrees for about 20 minutes then reduce temperature to 160 degrees for a further 40 minutes. If they are browning too quickly cover loosely with greased paper.
ICED CARROT CAKE (2011)
Cake
225 gr. (8 oz) Finely grated carrot
210 ml (600 fluid oz) Oil
3 eggs
125 gr. (4 oz) Demerara sugar
142 gr. (5 oz) Wholemeal flour
1¼ teasp. Bicarbonate of soda
1 teasp. Nutmeg
1 teasp. Cinnamon
1¼ teasp. Baking powder
¼ teasp. Salt
25 gr. (1 oz) Walnuts, chopped
50 gr (2 oz) Raisins
Frosting
75 gr. (3 oz Cream cheese)
42 gr. (1½ oz) Butter
¼ teasp Vanilla essence
150 gr. (5 oz) Icing sugar
Method
Grease and line a 7-9” round tin
Beat sugar and oil together.
Add eggs. Mix in dry ingredients, then add grated carrots, nuts and raisins. Turn into tin and bake in heated oven for 50-60 minutes at 180c/350f/gas mark 4.
For frosting: Mix all ingredients together and spread over cake when cold.
STICKY TOP GINGER CAKE (2012)
Sponge Topping
4oz butter 1oz soft brown sugar
4oz castor sugar 1 oz flaked almonds
2 eggs 1 oz chopped cherries
4oz SR flour 1oz sultanas
1 level tsp. baking powder 1 rounded tablespoon golden syrup
2 level tsp. ground ginger 2oz butter
Pinch of salt.
Loaf tin, well greased
Prepare topping first. Place all ingredients into a saucepan and gently melt the butter. Pour this into the bottom of the baking tin and allow to cool and set. Now sift the flour, baking powder, salt and ginger into a bowl. Add eggs, sugar and butter and beat for two minutes. Pour into tin, covering the topping. Cook for 45-50 minutes at (electric oven) 350F/180C or 160C fan oven. Turn out almost immediately on to a wire rack.
BOILED FRUIT CAKE WITH PINEAPPLE(2013)
1lb mixed cake fruit 6oz margarine
12oz sugar 1 teaspoon bicarbonate of soda
1 teaspoon mixed spice Tin/tins of crushed pineapple (450 g)
Put all the above into a fairly large pan, and bring to the boil and gently simmer for 4 minutes. Stir regularly. Allow to cool. Add 3 beaten eggs and l2ozs of self-raising flour to the cooled mixture. Mix well.
Pour into an 8 inch lined tin and bake for lhr.S0mins. — 2hrs. at 150-160C or 300 — 315F. Adjustments will need to be made by owners of fan ovens, AGAs etc.
Test by inserting a skewer or fine knife into the centre; it should come out clean when properly cooked.
Village Kitchen Recipes 
Mushroom Risotto (Oct 2014)