All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Stilton Scones with Sloe Port Jelly

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stilton scones
Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that’s not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese. Delicious with any membrillo, redcurrant jelly or whatever else, I knocked up some sloe port jelly to accompany these powerful scones.

Ingredients

You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
Black pepper
50g butter
60g Stilton
130ml milk plus extra for brushing

For the sloe port jelly:
100ml sloe port (any other port would be good too)
60ml water
30g sugar
2 sheets gelatine

Method

Make the jelly first.

Put the gelatine into some cold water to soften.

Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup. read more

Gin and Tonic Mini Jellies

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gin and tonic jelly
I was never a fan of jelly and ice cream. I’m afraid that even when I was five I had standards and high expectations of jelly and ice cream that a children’s party just could not match. I went off jelly after several wobbly strawberry attempts for many years. I tried it in trifle too (not for me) and it wasn’t until I decided to make my own jelly that I appreciated just what a marvel it can be. Now I’m a grown up and I like jelly I’ve also realised I quite like gin. It’s about time these two met each other. Welcome to my gin and tonic mini jellies.

Ingredients

You will need (for around 12 mini jellies):
  • 30g sugar
  • 50ml water
  • 120ml pre-mixed gin and tonic
  • 3 sheets gelatine
  • Decorations of your choice (e.g. herbs or zests)

You may have noticed that I have three different coloured jellies. Indeed, not only was this an excuse to get out my calculator and work out gin to tonic to gelatine proportions but also a good reason to try out my new jelly mould and gins. The proportions above are for 12 jellies in total of around 10g each; feel free to mix up whatever spirits you have just divide the total gin and tonic amount by the amount of flavours you want to try and make different batches.

Method

Best to get the mathematics out of the way before you start your jelly making just in case you feel the need to make and drink a G&T at the same time. Not that I did of course. First of all put your decorations of choice into the jelly mould and go about selecting your gin. I went for: Sloe Gin and Mint, Saffron Gin and Cucumber and Gin and Lime Zest. 

Put the sugar and water into a pan to dissolve the sugar and then bring to the boil. While the sugar and water are heating put the gelatine into cold water. Once the sugar syrup has boiled remove from the heat, squeeze the excess water from the gelatine and stir the gelatine into the syrup until dissolved. Pour in the pre-mixed gin and tonic and stir gently so that you retain some of the fizz. Pour the jelly mix into your jelly mould and refrigerate until set. I like knowing that if you dissolve five sheets of gelatine into 500ml of liquid it will set to a decent quiver so I upped my gelatine to liquid ratio to make these thicker and more like adult gummy bears. read more

Mulled Wine and Orange Jelly

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I feel a little left out at the moment. Everyone is having a Christmas party of some sort or other and I have never been to one. I’m not sure how it’s different to any other kind of party other than people adorning some questionably festive earrings and the subtle background music involving an alarming amount of sleigh bells. In order to rectify my festive blues I decided to have my own Christmas party. I say party but really it was just an excuse to make some jelly. read more

Blackberry and Perry Jelly

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blackberry and perry jelly
Nothing says autumn like a huge hedgerow full of blackberries. There’s not much that compares to putting on your wellies, grabbing some receptacles and heading out to the nearest scouring ground. I think there’s an unwritten law somewhere that decrees, ‘one for me, one for later’. That’s how I operate anyway.

The potential that a blackberry brings to the kitchen is endless; add a few to some gravy for a wonderful sweetness or, inevitably, use them alone or with other fruits for a marvellous array of puddings. Autumn also brings with it apples and pears and, preferring to eat my pears nice and ripe, I turned to perry to pair with my berries.

In order to use some locally made perry I had to get my Poirot on and try to find a supply. As luck would have it my butcher lives next door to a man who happens to make some using local pears. I returned to the old (and I think better) bartering system I managed to procure a bottle of fine perry in exchange for some rabbit ragu. Marvellous. read more

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