CHRISTMAS OFFER Subscribe to Kent Life today CLICK HERE

Recipe of the month: marmalade

PUBLISHED: 12:14 17 January 2015 | UPDATED: 12:14 17 January 2015

Seville orange marmalade

Seville orange marmalade

Manu Palomeque 07977074797

Kent Life and Kent on Sunday Chef of the Year 2014 Andy McLeish is seizing the Seville orange season to make delicious marmalade for breakfast

A lazy Sunday at home is very rare for me as most days are spent at the restaurant.

However, on the few occasions I happen to be home on the weekend, I go into complete relaxation mode after rugby (and if the kids allow it).

I enjoy going through the papers, putting my feet up with a cup of coffee in hand and for breakfast it’s a few slices of toast topped with marmalade – absolute bliss.

I always make my own preserves throughout the seasons, from plum jam to medlar jelly and marmalade. To be honest, if you make your own you will never buy a shop bought one again as nothing really compares to that home-made taste and quality. Last year the kids and I went hunting for damsons near our home and we managed to collect enough to make a few large jars of chutney.

Around this time of year I like making marmalade. February is the last month for the Seville orange season. The season is actually quite short, so I’ll make a few jars that should theoretically last me for the next year but in reality it only lasts a couple of months.

Seville oranges are sour, sometimes bitter. When the bitter flavour is combined with the sugar it creates that wonderful tangy, sharp taste. I also add a dram of whisky, which makes it extra special. Marmalade is simple to make and you only need three ingredients: oranges, sugar and water.

There are many ways you can use marmalade, it’s not only for toast. Try using it in a cake or a steamed pudding or even on French toast with vanilla ice cream.

You can also use marmalade to glaze gammon, ham, lamb or even chicken.

My marmalade recipe will make about 2.5kg and should last for months but once opened you must keep it in a refrigerator. Also, remember to sterilise your jars before filling them. Enjoy - and why not try experimenting with your marmalade.

Find out more

Chapter One, Farnborough Common, Locksbottom BR6 8NF

01689 854848

www.chapteronerestaurant.co.uk

Follow Andy on Twitter: @andy23471

RECIPE

Seville orange Marmalade with Whiskey

Ingredients

675g Seville oranges

Juice of large lemon

1.4kg sugar

150ml whisky

3 pints of water

Method

Cut the oranges in half and squeeze out the juice. Reserve the pips and the membrane and also the peel.

Place the pips and membrane on a piece of muslin and tie into a bag with a piece of string.

Slice the orange peel into thin strips. Put the peel into a pan with the orange and lemon juice and three pints of water.

Add the muslin bag to the pan. Bring to the boil and simmer for 1 to 1.5 hours

At the end of the boiling period the peel should be soft and the liquid should be reduced by half. Scoop out the muslin bag and squeeze out any liquid from the bag with a slotted spoon against the side of the pan. Next, place a saucer in the chiller ready for testing.

Over a low heat add the sugar into the marmalade and gently stir until the sugar is dissolved. Increase the heat and boil rapidly for 10-15 minutes. Occasionally stir as necessary until the setting point has been reached. You test for the setting point by placing a spoonful of the marmalade on the chilled saucer. If the surface of the marmalade wrinkles when pushed with a spoon, the setting point has been reached. If it hasn’t, continue to boil and test again after a couple of minutes.

Remove from the heat and skim off any scum with a slotted spoon. Now add the whisky and leave to stand for 10 minutes. Stir again and then with a ladle place into warm clean dry jars. Cover with a disk of greaseproof paper and seal the jar. Leave overnight and then store in a cool, dark, dry place.

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Kent Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Kent Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Kent Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Thursday, December 13, 2018

Cute dogs and beer – do you need anything else? We pick 10 of the best dog-friendly pubs to bring your pooch

Read more
Monday, December 10, 2018

Andy has a confession: he loves the side dishes almost more than he loves the roast turkey. Here are three of his all-time favourites

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018

Enjoy a rural break at this converted farm, today an award-winning restaurant with characterful rooms

Read more
December 2018

Working with Kent Farmers’ Market Association, we put a different market in the spotlight each month. November is Egerton

Read more
November 2018
Tuesday, November 27, 2018

Nothing beats finding a corner next to a crackling fire in a cosy pub, so we rounded up 12 of our favourites in Kent to escape the cold

Read more
Monday, November 26, 2018

This traditional Dutch and Belgian apple cake is the perfect way to use up a glut of cooking apples

Read more
Tuesday, November 20, 2018

If you like fun with your food, you are going to love the new Radnor Arms in Folkestone, where the welcome is as generous-hearted as the food offer

Read more
November 2018

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life