This week in the kitchen in Tynan’s we are making Apple & Vanilla Jelly from our delicious supply of apple syrup that we made in autumn and stored in the freezer.
We made this by boiling up all our extra apples and doing the first stage of apple jelly making by putting it through a muslin jelly bag, then we froze it in one pound bags. To each bag of jelly I add one pound of sugar and some fresh vanilla pod and bring to the boil. When I get a jam set our jelly is ready to jar. The end product is an amazing tasting jelly and we are serving it on the counter with our fresh scones and it is a real favourite with our customers.
Our coconut cake this week is a lovely treat to have with a cup of tea and if you keep it in an airtight container it will last for 2 to 3 days.
Coconut & Lemon Syrup Cake
4oz Butter, softened
8oz Castor Sugar
4 Free Range Eggs, beaten
5oz Self-raising Flour, sifted
6oz Desiccated Coconut plus extra to decorate
8oz Caster Sugar
Rind of 1 Lemon
Preheat the oven to 160°. Grease and line an 8” round cake tin. Beat together the butter and sugar until light and fluffy, next add in the eggs, a little at a time and then stir in the flour and coconut and mix together.
Pour into the greased cake tin and sprinkle the extra coconut on top. Bake for about 50 minutes.
To make the syrup place the ingredients into a saucepan and simmer over a medium heat until the sugar has dissolved, then bring to the boil, reduce the heat and simmer for about 5 minutes then strain.
Remove the cake from the tin while still hot and pour over the hot lemon syrup and allow to cool.
2tbsp Olive Oil
1lb Chicken Breast, diced
2 Bell Green Peppers, diced
2 Bell Red Peppers, diced
1 Clove of Garlic, crushed
6 Large Tomatoes, chopped
8oz Frozen Peas
8oz Long Grain Rice
¼pt Fresh Stock
Handful Fresh Basil
Heat the oil in a large heavy casserole dish, add the chicken pieces and brown, remove from the dish and leave to one side, leaving the juices in the pan.
Sauté the peppers and garlic and add in the rice, tomatoes and the stock and simmer for 5 minutes, when the rice begins to cook add the chicken and peas and the fresh basil and cook for about 10 minutes or put a lid on the casserole and place in an oven 180° for 15 minutes.