Recipes

Apple Ginger

If you’ve had a glut of apples, here’s a recipe that will make use of those that you don’t make into simple sauce … either of the relish or cider kind.

  • 1.8 kg cooking apples
  • 900 ml water
  • 225g preserved ginger
  • 45 ml ginger syrup
  • Grated rind and juice of 3 lemons
  • 1.4 kg sugar

Peel, core and slice the apples. Tie the cores and peel in muslin and put in a pan with the fruit and water. Simmer until the fruit is really soft and pulped, remove the muslin bag and mash or sieve the apples. Add the cut up ginger, the ginger syrup, the rind and juice of the lemons and the sugar. Bring to the boil, stirring constantly, and boil rapidly until setting point is reached. Allow to stand for 15 minutes. Pot into clean sterilized jars and cover in the usual way.

Makes about 2.5 – 3 kg.

Things to do with … Lovage

Lovage as a vegetable

Treat lovage as you would spinach.  Use the young growth of the plant stalks and leaves.  Strip the leaves from the stalks, wash, and cut the stalks up into segments.  Bring a pan of water to the boil, add the lovage, bring the water back to the boil, cover, and simmer for about 5-7 minutes until tender.  Strain the water.  Make a white sauce using butter, floour, milk, salt, pepper, and grated nutmeg.  Add the lovage.  Serve and wait for the comments!

Lovage soup

  • 25g (10oz) Butter
  • 2 Medium onions, finely chopped
  • 500g (1lb) Potatoes, peeled and diced
  • 4 Heaped tablespoons finely chopped lovage leaves
  • 850ml (1¼ pints) chicken or vegetable stock
  • 300ml (½ pint milk or 1 cup of cream), for a richer soup try half the amount of milk
  • Grated nutmeg
  • Slat and pepper

1 melt butter in a heavy pan and gently sauté the onions and diced potatoes for 5 minutes until the onions are soft

2 Add the chopped lovage leaves and cook for 1 minute

3 Pour in the stock, bring to the boil, season with salt and pepper, cover and simmer gently until the potatoes are soft (about 15 minutes)

4 Purée he soup through a sieve or liquidizer and return to a clean pan.

5 Blend in the milk or cream, sprinkle on a pinch of nutmeg and heat through.– do not boil or it will curdle

6 Adjust the seasoning to taste, and serve garnished with chopped lovage leaves enjoy! Delicious hot or cold

Lovage-based Bloody Mary Cocktail

A twist on the classic

  • 8 oz. tomato juice
  • Pinch celery salt or ¼ teaspoon lovage seed
  • Several squirts of worcestershire sauce
  • Several squirts of Tabasco or Cajun hot sauce
  • 1T pickle juice
  • 1T lemon juice
  • ½ t horseradish
  • 1 ½ – 2 oz. vodka
  • 1 lovage stalk, with leaves for garnish
  • 1 hollow lovage stalk for sipping

Simply mix together as you would a standard bloody mary

Lovage & carrot salad

  • 2 tsps chopped lovage leaves
  • 3 carrots, grated
  • 1 apple grated
  • 125g (5oz) plain yoghurt
  • 2 tblspns mayonnaise
  • 1 tsp salt (if needed)
  • Lettuce leaves
  • 1 onion sliced into rings
  • Chives

Toss together the grated carrots, apple, lovage, mayonnaise and yoghurt.  Arrange the lettuce leaves on a serving dish and fill with the loveage mixture.  Decorate with a few raw onion rings, chives and tiny lovage leaves.

Medicinal uses of lovage

Lovage is a remedy for digestive difficulties, gastric catarrh and flatulence.  One recipe from the west country ~ a teaspoon of lovage seed steeped in a glass of brandy, strained and sweetened with sugar ~ will settle an upset stomach!

Infuse either seed, leaf or root and take to reduce water retention.

Lovage assists in the removal waste products, acts as a deodoriser, and aids rheumatism.

It’s deoderizing and antiseptic properties enable certain skin problems to respond to a decoction added to bath water.  This is made with 45-60g (1½ – 2oz) of rootstock in 600ml (1pint) water ~ add to your bath

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