We are explorers of an edible world. that means if it tastes good its worth doing! Scottish wood ants taste soooo good!
500g - Ants
500g - Vodka
Mix together and store for 1 week before use.
by the way...500gs of ants is ALOT!
Beer Pickled Onions
1000g - Baby Onions (peeled)
Beer Pickle Liquor:
1000g - Beer
500g - White Wine Vinegar
200g - Sugar
4 Tbsp - Honey
2 Tbsp - Juniper Berries
2 - Cloves
5 Sprigs - Fresh Thyme
Boil the liquor and pour over onions in a bowl. Clingfilm and allow onions to steam.
Pickle liquor
This basic pickle I use for all sorts of vegetables. sometimes I will flavour it with coriander seeds, pepper corns or fennel seeds or what ever I feel like suits the product I am pickling.
1000g - Cider Vinegar
500g - Water
50g - sugar
2g - salt
Boil and Cool then pass.
Pickled Fennel
2kg - Fennel
1000g - Cider Vinegar
500g - Water
50g - sugar
2g - salt
Boil all ingredients except the fennel. slice the fennel of a fine setting on the mandolin. once the liquid is cooled cover the fennel with the pickle liquor and leave over night before using (the older the better)
Souse Pickle
Souse pickle is an incredibly flavourful British style pickle used for fish and vegetables.
Souse 1 (mackerel / tomatoes)
250g - Sugar
100g - Sherry Vinegar
100g - Water
10g - Salt
2 - Star Anise
1 tsp - Yellow Mustard
3 - Cloves
Make a dry caramel with the sugar remove from the heat then de-glaze with the water and vinegar then add all the other ingredients. It is very important to note that this must be cool before using for pickling.
Souse 2 (vegetables / dressing)
250g - Honey
100g - Sherry Vinegar
100g - Water
10g - Salt
2 - Star Anise
1 tsp - Yellow Mustard
3 - Cloves
Mix all ingredients then boil and cool before pickling.