this week in the herb garden

Another week where it has been too wet to do much in the way of gardening! So - time to get creative with the harvest. The rowan berries, picked earlier this month, have been made into rowan jelly and it was this that I chose to add a taste of the countryside to tonight's dinner.
Rowans are quite bitter, so even with the sugar added to make the jelly it is not too sweet. It is therefore ideal to accompany meat. In this dish it has been added to chunks of tender lamb and stir fried organic vegetables to make a simple, but delicious sauce. A memorable and healthy meal!
(must write this one down for future use!)

this week in the herb garden

Some rowan berries were picked. 
The rowan, or mountain ash tree (Sorbus aucuparia) bears heads of cream flowers, similar to elderflowers, in spring and clusters of bright red berries in Autumn. The birds love these berries and it is always a race to get some for the kitchen before they are gone. This year the crop was heavy so there were plenty to share. I use the berries to make a tart jelly which is superb with game and other meats. It is good to have a supply in the cupboard to last through the winter

This is my recipe...  

1kg rowan berries
1 lemon
sugar

Strip the berries from the stems and wash.
Add the chopped lemon and 425ml water. Simmer until soft - you can use a potato masher to help this process! Tip the pulp into a jelly bag and strain overnight into a container. Put the juice into a large pan and add 450g sugar for each 600ml of juice. Bring to the boil and once setting point is reached, skim and pour into warmed jars.