Recipes
Elderflower Vinegar
This is something we make every summer (and then we use the berries to make a hedgerow vinegar in the autumn!!) Its simply delicious and really raises any salad dressing to the next level – do give it a try! Ingredients 1l white wine or cider vinegar 8-10 elderflower heads Around 500g granulated sugar Method Firstly pick your elderflower heads – I find early afternoon when the sun has been in them to be best as they will be most…
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Broad Bean Hummus
A fabulous tangy twist on the classic hummus! And a perfect way of using up your Broad Beans! Ingredients 400-500g broad beans 1 clove of garlic 1 large tbsp tahini (you can also use peanut butter) Couple of sprigs of fresh mint (optional) Juice of a lemon Good glug of olive oil Method Remove the beans from their pods, cover with water and boil for 2-3 minutes, then pour off the water and let the beans cool. Pop the beans out of…
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Hummus
Hummus Something that we absolutely love and when you make it yourself it seems to be gone in seconds!! It’s really quick and easy – a few people asked for this recipe so here it is… 1 can of chickpeas, drained. 1 clove of garlic 2 large tbsp tahini (or peanut butter) Juice of a lemon Good glug of olive oil. Method Place the chickpeas, garlic and tahini (I actually prefer crunchy peanut butter as we always seem to have…
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Bacon
Heres a simple and foolproof Bacon Recipe. We make a lot of bacon here at VHK – in fact i don’t think we’ve bought bacon from a shop in a very long time, mainly because if you make your own it just tastes so much better (and doesn’t contain all sorts of nasty additives as well.) The recipe below is for streaky bacon, which obviously uses pork belly, but please feel free to use whatever cut of pork takes your…
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Sausages
We’ve been thinking of putting this recipe up for a while and after our recent Pig Butchery Course there were a few requests so here it is. Its always a fantastic thing, making your own sausages. We like to use Weschenfelder seasonings as they make so many good ones (their pork and apple and gold pork are just delicious). They also supply all of the things you need to make the perfect sausage such as skins, rusk and spices. The…
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Mincemeat
As Christmas rapidly approaches its always good to get some prep done way in advance. The glorious thing with mincemeat is that it actually gets better with age and will last up to a year in a jar, so its great to get it made nice and early. This mincemeat recipe is delicious and really simple. The only equipment you’ll need is a decent food processor to get all the hard work done. Don’t feel you need to stick to…
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