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

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Whisk me away to the highlands Marmalade

Whisk me away to the highlands Marmalade

If you like marmalade and love whisky, this combination is ideal.

We have infused a regular marmalade recipe with a touch of our favourite spirit to celebrate the Commonwealth games being held in Scotland.

Give this a try and enjoy with friends.

What you need

  • ½ a pint of whisky
  • 6 pints of water
  • 1 tsp butter
  • 6 lbs of jam sugar
  • 1 lemon
  • 2.5 lbs of oranges
  • Kilner jam pan
  • Kilner preserving jars

Method

Wash the oranges and lemon and peal half. Remove pips and squeeze juice and flesh into your Kilner jam pan. Add the peal to the pan and simmer gently for 1 and a half hours.

Stir in the jam sugar and heat.

Add the whisky and butter and bring to the boil rapidly for 15 minutes.

Skin any excess with a slotted spoon.

Allow the marmalade to cool and then fill your sterilised Kilner jars.

Enjoy.

http://www.kilnerjar.co.uk/

28th July 2014

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Kilner Dessert Alert: No bake lemon cheesecake

No Bake Lemon Cheesecake

Ingredients

  • 200 grams digestive biscuits
  • 100 grams butter (soft)
  •  4 Kilner Jars
  • A jar of lemon curd.
  • 1 tub single cream (or whipping cream, a small tub)
  • 250 ml icing sugar (sifted)
  • A handful of pistachio nuts

Method

  1. Put the biscuits in a food processor and whisk on a high speed for a couple of seconds.
  2. Fill your Kilner jars with the biscuits crumbs to about 1/5 of the way up the jar. Press the biscuit base down hard with a spoon and put your jars in the fridge to set.
  3. Beat the cream in a bowl until stiff and add the sifted icing sugar. Beat again.
  4. Remove your jars from the fridge.
  5. Spoon lemon curd into the jars, on top of the biscuit base until about a 2/3 from the top of the jar.
  6. Now spoon or pipe your whipped cream into the jars and finish with a couple chopped pistachio nuts.

Enjoy

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16th July 2014

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Bastille Day Blackberry Jam

Enjoy a French breakfast with a warm croissant, a pot of blackberry jam and a hot cup of coffee.

Happy Bastille Day!

Bastille Day blackberry jam.

You will need:

  • 1.8kg of blackberries
  • 50ml of lemon juice
  • 1.8kg of jam sugar
  • 1tsp butter
  • Kilner Jam Pan
  • Kilner preserving jars
  • Slotted spoon

Method:

  • Wash your freshly picked blackberries in cold water and drain.
  • Take your Kilner jam pan and place blackberries inside.
  • Simmer on a low heat for about 15 minutes until the berries have become soft.
  • Add the sugar and gently heat, stirring as you go.
  • Once the sugar has completely dissolved, add the butter and bring to the boil.
  • Boil your jam for 10 to 20 minutes.
  • Allow your jam to cool for 10 minutes.
  • Skim the surface of the jam with a slotted spoon.
  • Take your sterilised Kilner preserve jars and fill with your delicious jam.
  • Seal the jam for later or enjoy straight onto your croissant.

Kilner 

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14th July 2014

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Sainsbury’s Magazine features Kilner Jars.

Sainsbury’s Magazine have featured our cute and versatile Kilner jars : http://www.sainsburysmagazine.co.uk/

Try these little pots of heaven as a weekend treat, they make the perfect sized dessert.

Experiment with a non-bake lemon cheesecake.

If you fancy something fruity for summer, try making this yummy summer fruit pot. Cover strawberries, raspberries and blackberries with honey and yoghurt and top with a whipped cream. Add a handful of nuts.

These little cupcakes are ideal for entertaining. Make in advance and let your guests indulge.

If you can’t resist chocolate, you will love this chocolate dream compote topped with pistachio nuts.

For more inspiration visit our Recipe page:

10th July 2014

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