BCUK Recipes

This is my version of it!

It tastes good too but making it is slightly messy!

You Will need!( the measurements are approx)

Chicken/Lamb/Pork any meat of choice( even Fish!)

200g natural yoghurt

4 or 5Garlic paste

1 Tsp Cumin Powder

Dash of Lemon Juice

1 Tsp Turmeric

1/2 Tsp Red chillie powder or chillie flakes!

1 Tsp Garam Masala( this is a mix of a lot of spices easily found in Indian grocery stores)

Add meat, mix well, cover and leave to sit in the fridge for 6 to 24 hrs

Last night I came across this recipe. I haven't tried it but thought that it was very unusual.

Batter-Fried Dandelion

2 Cups Dandelion Blossoms
1 Egg (beaten)
1 Cup Milk
1 Cup Flour
½ Tsp Salt
¼ Tsp.Pepper
Fat For Frying

Pick the dandelions as close to the head as possible (the stems are very bitter). Rinse well; pat dry with paper towels. Beat the egg, milk,flour, salt, and pepper in a small bowl. Dip each flower into the batter.
Deep-fry in oil that is hot but not smoking (350F - 375F), until golden brown. Drain on paper towels and sprinkle with salt.

ELDERFLOWER CORDIAL: Ingredients: 20 elderflower heads; 1 lemon (sliced); 2tsp citric acid; 3 1/2lb sugar; 2 1/2 pints boiling water. Put all the dry ingredients into a clean pan. Pour boiling water over. Stir until sugar is dissolved. Skim. Cover with a cloth or lid. Stir twice daily for five days. Strain through muslin and bottle. The cordial can be frozen in plastic bottles (leave space for expansion). Fresh cordial can be refrigerated for up to two weeks. Dilute with water, sparkling mineral water or lemonade and serve with slices of lemon and sprigs of mint. Diluted, this can be made into a refreshing sorbet.

ELDERFLOWER 'CHAMPAGNE'(non-alcoholic): Ingredients: 6 heads of elderflowers; 1 1/2lb caster sugar; 2tbsp of white wine vinegar; 1 lemon (rind and juice); 1 gallon of boiling water. Place the elder blossoms in a large container. Sprinkle over the sugar, wine vinegar and lemon juice and rind. Add a gallon of boiling water, stir gently, then leave for 24 hours, covered with a clean cloth. Strain the infusion into sterilised bottles and seal. Plastic corks are best. Leave the "champagne" to settle for two weeks before drinking, storing the bottles in a cool place. By then, it should be clear and sparkling.

Elderflower Wine

3 pints elder flowers (stems removed),3 gallons water,10 pounds sugar,
2 pounds raisins,Juice of 3 oranges,Juice of 1 lemon,1 pkg wine yeast

Wash and drain elder flowers and put in primary fermentor.
Make a syrup of water and sugar, pour it hot over elderflowers, cover and allow to cool.
Mix orange and lemon juice with the yeast, add the liquid, cover and let stand for 10 days.
Strain and add the raisins.
Cover and let stand for 4 months.
Bottle the wine and store in a dark place for 6 months before using.