Recipes for Summer

3 Jul 2018 | 0 comments

The fizz and sparkle in our Seasonal Spritz this summer is thanks to our new favourite ferment - water kefir. Combined with homemade cordials and herbal syrups, this refreshing drink is a pleasure to make and so versatile. We’ve been producing so much that we have surplus water kefir grains, which we are happy to share if you bring a little jar along with you next time you visit Trill Farm. We also have daily loaves available to take home, like this focaccia, which can be topped with all the summer’s freshest flavours.

THE BIGA

150g strong white flour
2g dried yeast
20ml olive oil
100ml cold water

Combine all the ingredients in a mixing bowl and knead gently by hand for 5 minutes or so. Cover the bowl and refrigerate for 8-12 hours. This will build strength in the gluten, and add great depth of flavour to our final loaves.

MAIN FOCACCIA DOUGH

300g strong white flour
5g salt
3g dried yeast
30ml olive oil
200ml warm water (40-45°c)

Remove your biga from the fridge and uncover. Add the flour, salt and yeast, then pour in the warm water. Bring the dough together and knead for 5 minutes or so; it should begin to feel more elastic and alive. It will be a sticky dough at this stage. A little splash of water or oil on your hands can prevent it sticking too much as you knead in the bowl. Fold in the edges of the dough and turn it over in the bowl.

Drizzle over the olive oil and cover. Leave at room temperature for 2 hours. Every half an hour or so, turn in the edges of your dough to create big air bubbles, 4 or 5 folds each time is perfect.

You can bake your focaccia in a variety of ways - I like to use a well-oiled frying pan or deep metal tray. If not oiling, use greaseproof paper to prevent the dough sticking.

Once proved, oil your fingers and carefully lift the dough into your oiled baking tray/pan. Let it rest for 10 minutes.

Once again, oil your fingers and press them into the dough, adding dimples, as if playing a piano, being careful not to stretch the dough outward. Now add your toppings, sweet or savoury. Go wild!

Leave for a further 30 minutes to prove up again. Now bake in a preheated oven at 220°C for 10 minutes or so, then turn the tray around and turn the oven down to 200°C and bake for a further 15 minutes.

Remove from the oven and drizzle with olive oil, or glaze with syrup if sweet. Serve warm.

WATER KEFIR

To make a batch of water kefir you need to have some water kefir grains. These are known as a SCOBY, a Symbiotic Colony of Bacteria and Yeast. Water kefir is just one of many names for this culture, that in the restaurant we use to ferment a sugary liquid to which we add lemon and a little dried fruit to bring a fruity flavour to the finished sparkling drink.

The term grains is purely to do with the appearance; there are no actual grains used in the process. It is also important to remember that milk kefir and water kefir grains are not the same. Their appearance is similar, but for this recipe we require water kefir grains. Making your own water kefir is a fun and simple process. As with all preserving and fermenting, it is beneficial to collect all your equipment and ingredients before starting and important that your fermenting vessel and other equipment has been cleaned well.

Caring for your grains requires a little work; if keeping them in a jar in the fridge it is good to add a teaspoon of sugar every three days to keep them ticking over. If they are happy, then they will multiply so share them with friends and family. Having a weekly rhythm is useful when making kefir; we make it twice a week for the restaurant, meaning we have a super sparkly drink with a slightly sour tang, like a lemonade with more funk. The finished kefir will store for about a week in the fridge with the flavour becoming more sour each day.

We recommend that newcomers to kefir should indulge in small glass or 2 each day, then slowly increase the quantity you drink over a week as the probiotic can cause a little bloating for some people and has a cleansing action on the liver for others. People with no digestive issues can probably consume as much as they like.

INGREDIENTS

1l warm, unchlorinated water (our tap water on the farm is fine, but you can use filtered water if you are concerned about your own; heavily chlorinated water kills off the grains)
2 tbsp water kefir grains

3 tbsp organic cane sugar
a slice of organic, unwaxed lemon
2 unsulphured apricots (alternative dried fruit can be used resulting in different final flavours)

EQUIPMENT

1.5l fermentation crock or glass jar with lid or cheese cloth
1 whisk or wooden spoon
2x 750ml or equivalent swing top glass bottles
1 measuring jug
1 funnel (for bottling)
1 small sieve
1 jam jar for storing grains

Begin by cleaning your equipment. This can be done by simply washing everything in hot soapy water and rinsing well. Then fill and boil the kettle and slosh the boiling water over all the equipment. Allow everything to cool to room temperature and then get started immediately.

Once the equipment is ready, pour the warm water into the fermenting vessel, add the sugar and whisk until the sugar is dissolved. Then add the kefir grains, dried fruit and lemon slice and gently mix for a few seconds. Place the lid on loosely, or secure the cheese cloth with an elastic band. This ferment is not reliant on oxygen, but it will begin to produce gas, so it’s good to allow some kind of release. We only cover ours to prevent foreign bodies climbing inside and floating amongst the grains.

Leave the jar to ferment at room temperature for up to 48 hours. The longer the ferment the more sour it becomes. We find that 24 hours’ fermentation before bottling is perfect for us. The trick is to have a little taste along the way. The drink won’t yet feel carbonated, but you can decide on the acidity you prefer.

Once you are happy with the flavour, it’s time to bottle. Using a clean spoon, fish out the now rehydrated fruit and the lemon. Carefully pour the grains and liquid through a sieve and into a clean measuring jug. The grains can now be stored in your jar, making sure they are covered with water and fed every two or three days with a teaspoon of sugar. Leaving the grains in the same solution without the addition of sugar will eventually kill them, so look after them and keep making fresh batches of kefir. Carefully pour your kefir into your clean bottles using the funnel. Seal the bottles with the swing tops and leave at room temperature for up to 24 hours. Check the fizz by opening a bottle every few hours. Don’t leave too long at room temperature otherwise the bottles may explode; I know this from personal experience!

The kefir can be enjoyed as it is or mixed, as we do with a little homemade fruit or herbal cordial. Enjoy!  

Summer Berries

3 Jul 2018 | 0 comments

Summer brings an abundance of home grown berries. Picking these bedazzling jewels is one of the pleasures of the summer months. Strawberries, blackcurrants, redcurrants, loganberries; the choice is yours, but my favourite has always been the raspberry.

Raspberries (Rubus idaeus) have been eaten throughout Europe since prehistoric times. The generic name ‘Rubus’ means ‘a thorny shrub’ and ‘idaeus’ after Mount Ida in Asia minor where the shrub grew abundantly. According to legend, raspberries were originally white. The nymph, Ida, pricked her finger while picking berries for the crying infant, Jupiter, and raspberries have since been tinged red with her blood. 

Raspberries are nutritional powerhouses. They are a good source of folic acid which is essential for brain and nerve function and are packed full of fibre which helps to support digestive harmony.

They are also high in the powerful anti-oxidants beta carotene and Vitamin C. Anti-oxidants block oxidative damage to cells, and so have the potential to protect against abnormal cell replication, considered a primary step in the development of cancer. 

Raspberries are rich in anthocyanins, the compounds that provide colour to fruits and have many potential health benefits. They have been linked to controlling diabetes, improving vision and circulation, and slowing the effects of ageing, particularly loss of memory and motor skills.

Ellagic acid is found in many fruits but is exceptionally high in raspberries. Ellagic acid is a powerful anti-oxidant and potent anti-inflammatory, and together with Vitamin C can help to protect skin from the summer sun.

It’s hard to perfect on a bowl of fresh raspberries but there is often a seasonal glut, so I like to make a ‘shrub’ by preserving them in vinegar and honey. Shrubs can be mixed with sparkling water or alcohol to make refreshing drinks or cocktails. This one will be on offer at the Trill Farm Summer Party.

RASPBERRY & BASIL SHRUB

250g raspberries
250ml apple cider vinegar
Handful torn basil leaves
200ml runny honey 

Put the raspberries in a large bowl. Add the basil, pour over the vinegar and muddle all together well. Cover with muslin and leave in a cool place for 2 – 3 days.

Tip the mixture into a sieve and press the pulp through.

Add the honey (more or less to taste is fine). Pour through a funnel into a clean glass bottle. Store in the fridge.

To serve – mix the shrub with sparkling water or soda to taste.

RASPBERRY & WHISKY CREAM

Serves 6

1¼ lb (600g) crowdie (crowdie is a creamy soft Scottish cheese. If you are unable to source this use a 50/50 mixture of yoghurt and mascarpone).
½ oz (15ml) whisky
2½ oz (60g) icing sugar
7 oz (200g) raspberries
2 tablespoons toasted oats
6 raspberries (to serve)

Place the crowdie, icing sugar and whisky in a bowl and blend together.  Spoon this mixture into serving glasses alternating with raspberries, finish with a layer of crowdie. Chill overnight.

Remove from the fridge, sprinkle over the oats and place a raspberry on top. Serve.

RASPBERRY PARFAIT

Serves 6

2 lb (900g) raspberries 
4 egg whites
8 oz (225g) icing sugar 
¾ pint (450ml) whipping cream

Puree the raspberries in a blender and set aside.

Combine the egg whites and sugar in an electric mixer bowl and beat until firm and shiny (about ten minutes).  Transfer this mixture to another bowl and whip the cream in the mixing bowl until it forms soft peaks.

Stir the raspberry puree into the cream and gently fold in the egg whites. Pour into a suitable container and freeze.  When the mixture is very lightly set but not hard, remove and beat well then return to the freezer.

RASPBERRY TART

Serves 6

9 oz (250g) plain flour
3 oz (75g) sugar
5 oz (150g) butter
1 egg
2 tablespoons water
1½ lb (700g) freshly picked raspberries
6 tablespoons raspberry jam

6 – 4” diameter x 1” depth individual flan dishes

Oven 190 C

To make the pastry, sift the flour into a bowl and rub in the butter. Add the sugar. Add the egg and 1 tablespoon of water and the other as necessary to make a smooth ball. Leave to rest for at least an hour before using. Roll out the pastry and line the baking tins. Prick the bottoms with a fork. Line with greaseproof paper, fill with baking beans then bake blind in the preheated oven for 10 minutes. Remove the beans and the greaseproof paper and bake for a further five minutes. 

Remove from the oven, cool slightly and carefully turn out the cases. When they are completely cold fill with the raspberries.  Melt the jam and sieve to remove the pips. Coat the raspberries with the jam. 

Daphne Lambert is an award winning chef, author and founding member and CEO of food education charity, the Greencuisine Trust. She is an expert in the field of health and nutrition and runs our seasonal Living Nutrition retreats, unfolding the relationship between land, food, health and vitality. 

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