Chilli & Lime Butter

You will need:

115g unsalted butter

½ tsp crushed chilli flakes

2 tsp grated lime zest

Squeeze of lime juice

Pinch of salt

Method:

1. Make sure your butter is at room temperature and free from excess buttermilk.

2. Place your butter in a bowl and add in the chilli flakes, lime zest, lime juice and a pinch of salt.

3. Using your Kilner butter paddles, combine all the ingredients and mix thoroughly. At this point, you should test
the flavour of the butter. If you want to make it more fiery add in more chilli flakes.

4. Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

24th February 2015

Posted In: Uncategorised

Tags: , , , , , , , , , , , , , , ,

Cinnamon & Honey Butter

This sweet butter goes perfectly with scones and croissants.

You will need:

115g unsalted butter

60g honey

¼ tsp ground cinnamon

pinch of salt

Method:

1. Make sure your butter is at room temperature and free from excess buttermilk.

2.Place your butter in a bowl and add in the honey, cinnamon and salt.

3.Using your Kilner butter paddles, combine all the ingredients and mix thoroughly.

4. Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

24th February 2015

Posted In: Uncategorised

Tags: , , , , , , , , , , , , ,

Apple and Green Tomato Chutney – makes 3kg

Apple and Green Tomato Chutney

Recipe created by Pickled Walnut

Ingredients:

2.5kg green tomatoes – quartered

500g – chopped red onions

1 tsp salt (do not use sea salt crystals for this as it results in a gritty finished texture)

500g golden sultanas

500g  – cooking apples – peeled, cored and chopped

500g golden caster sugar

1.14lt cider vinegar

Preparation and Method:

Salt the tomatoes and the onions and place them into a large colander.   Place a large bowl underneath the colander to collect all of the juices. (24 hours before required).  These can be left out over night, however must be completely.

Place the sugar and vinegar into a large pan and bring to the boil – a jam pan is ideal for this!

Add the golden raisins and chopped apple and allow to simmer gently for 10 minutes.

Add the tomato and red onions to the pan – stir well to incorporate all ingredients.

Allow the mixture to gently steep and simmer for 50min  to an hour, whilst occasionally stirring.

Check the chutney for seasoning – be extra careful though as the mixture will be incredibly hot!

Transfer to chutney into warm and sterile preserving jars – clip tops and screw lids work well.

Kilner website

Pickled Walnut website

2nd September 2014

Posted In: Uncategorised

Tags: , , , , , , , , , , , , , , , , ,

Kilner Spiced Apple Butter

Make delicious, dairy free apple butter with our simple recipe.

You will need:

1.5kg of cooking apples

450g sugar

5 cloves

1 cinnamon stick

5 tbsp. water

Kilner sterilised preserve jars : watch our video to find out how to sterilise your jars

Method:

1) Carefully cut your apples into big chunks, without pealing or coring. Add the apples to a pan of water and bring to the boil.

2) Add the cinnamon and cloves to the pan and allow to simmer for half an hour.

3)Sieve the pulp to remove any seeds, peal or cloves.

4)Add the puree to a pan and slowly dissolve in the sugar.

5) Allow to simmer and stir occasionally.

6) Remove from the heat and carefully spoon into hot sterilized Kilner jars and seal.

They make the perfect winter treat or homemade present.

Sign up to our Kilner Club: http://www.kilnerjar.co.uk/Home/KilnerClub

1st September 2014

Posted In: Uncategorised

Tags: , , , , , , , , , , , , , ,

Kilner Allotment

Come and take a seat in our beautiful, fruitful Kilner allotment.

We have been hard at work, planting, watering and maintaining our fruit and vegetables over the past couple of months and now we are seeing our hard work pay off.

The thought of biting into food that you have taken the time and effort to grow yourself, is amazing.

Check out the size of this squash!

Growing food isn’t always easy. We have been challenged with gale force winds and torrential downpours, which can ruin the best farmer’s crops! If you want to protect your hardwork, harvest as much crop as you can and support shoots with posts and garden twine, wrapped around in a figure of 8. A little bit of luck will go a long way too!

Courgettes are now ready to pick, so we have preserved some in olive oil, to enjoy at a later date.

Recipe:

What you need:

8-10 courgettes (assorted size, small to medium)

6 garlic cloves

6 juniper berries

1 teaspoon peppercorns

750ml supermarket brand extra virgin olive oil

Makes 2 x 0.35 litre round clip-top Kilner Jars

Method

  1. Slice the courgettes lengthways so that each slice is about 6mm thick.
  2. Layer slices in a colander and sprinkle with salt to draw out excess moisture, leave aside for about an hour.
  3. Sterilise the Kilner Jars (water bath method).
  4. Using paper towels, pat dry each slice.
  5. Put a cast iron char griller on a low heat and place a single layer of courgette slices on the ridged cooking surface. Cook slowly, turning once. The aim is to dry out the slices as much as possible, not really to ‘cook’ them. The slices should have only faint ridge marks and the surface should look pale, dry and a little like      suede. The slices should also have reduced in thickness. You will have to cook the courgettes in batches unless you have multiple char grillers on the go.
  6. Using tongs, pack the cooked courgette slices in the jars, as the slices are now quite soft they flop in nicely and can be wound around the inside of the jars.
  7. Divide the garlic cloves, juniper berries and peppercorns between the 2 Kilner Jars, tucking them in-between the courgette slices gently.
  8. Top up each jar with the olive oil, making sure all the contents are completely covered with oil.
  9. Seal jars and place in a cool dark place.

The Courgettes will be ready in a week to 2 weeks. Use within a month or so as they will go a little soggy if left too long!

We are planning to eat them as Antipasti with parma ham and rocket, or with goats cheese on a warm ciabatta…

You can also use the infused olive oil for drizzling salads, pasta etc.

If you are attempting to grow your own veggies at home or in an allotment, here are our favourite top tips:

Growing tips and tricks

1) Pick, pick and keep picking! Beans, courgettes and peas all produce more and more quickly if you pick regularly.

2) Squash (Kabocha, Butternut, Marina De Chioggia etc.) as the fruits develop, place a brick under them to raise them off the soil so that as they grow larger they do not get a ‘soggy bottom’ and the slugs are less likely to attack.

3) Snip off any leaves that are shading fruit.

4) Water really well, even if it has rained. Most plants need the equivalent of an inch of rainfall per week to thrive.

11th August 2014

Posted In: Uncategorised

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,