Blueberry buckle

A Canadian dessert well worth a try blackberries work as well

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in. square baking pan.For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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BBQ. Master Wayne van Dee veer Ribs

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Char Siu BBQ Sauce
1/3 cup honey
1/3 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice wine or sake
2 tablespoons Asian dark sesame oil
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1 teaspoon freshly ground white pepper
Step 1: Place the ingredients in a saucepan. Gently simmer until richly flavored, 5 minutes, then let cool to room temperature. Yield: Makes 1 1/2 cups
Step 2: Baste meats every 35 – 45 minutes after smoking meat at 225 F for 2 hours till reaches proper temperature.
Char Siu Marinade
• 2 Pork tenderloins or 2 Racks of Pork Ribs
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Chinese rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons red food coloring
• 1 teaspoon Chinese five-spice powder (optional)

Step One: Take meat and trim any heavy fatty portions, make sure to remove the membrane from the back of the ribs. If using boneless loin trim off any silver skin so marinade can penetrate the meat.
Step Two: Place meat in Non-conductive dish or gallon plastic bags add the marinade to the meat and place in fridge 6 – 24 hours.
Step Three: Prep Grill or Smoker to manufactures specifications. If using a grill, we will be using the indirect method. Place coals on one side place wood chips in a foil pack and poke a few holes to allow smoke to come out. I like to use fruit wood like apple or cherry both work equally well. Place the meat on the opposite side we are looking for a temperature of 225 F or 107 C, we are going low and slow no hurrying on this one. We are looking for an internal temp of 165 F or 73 C on the meat. If doing ribs, we will use a little different method called the 2-2-1 method this is 2 hours of smoke wrap ribs in foil add ½ a cup apple juice to each rib and coat with a nice thin layer of the sauce for 2 hours. Open and drain juices out in a pan add the rest of the sauce to pan and whisk till combined this is your glaze to use for the last hour and makes a nice dipping sauce as well. If using loin, we will use the sauce as the glaze as well except we will coat meat in a thin layer after cooking for a hour then every 35-45 minutes after keep layering and building that nice mahogany color. Remember that the loin needs pulled at 160F or 70C and covered and let to rest before slicing. Carry over heat when covered with foil should rise about 5 degrees.
Make a nice white rice to serve with asparagus or fresh green beans.

Paul on strawberry

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Summer

As the year goes on the foraging and preserving take a massive swing into operation. June and July signals else flower and strawberries, roses and most importantly samphire for all your seafood needs. Add for salt and a crunch, melt with butter and serve with fish. Here I am Irish with Irish food cooking French style, just add butter.

10 days ago I made elderflower cordial overshoy slightly by like 4 litres and still have more to go for the rest of the season.

Dehydration is working as a hit and miss that I expected it would, happier with more results than I’m unhappy with.
Nettles provided more fun and excitement than expected, oh what’s that or what are you making, enter smart-ass Paul here try it and I’ll tell you, most of the people now know that it tasted good or different somethings for some people have been hit and miss, despite this they will try anyway. Nettle paper, powder, sorbet. Wild garlic powder and dried. All had mixed results some liked some disliked. Result the same so what is it?? Nettles. What!! Ensuing laughter and open minded entusasiam, that’s brilliant. Not for some people, I get it more than most, thanks to all our suppliers, random visitors and staff for being unwitting Guinea pigs.

At the moment I have home grown strawberries which produce amazing coulis, ice, gel and fresh juicy sweet OMG, flavour.