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Trish's blog - Kotlich cooking

Sauer Kraut - unfinished business Food Glorious Food

Sauer Kraut

The Kotlich lady who dances on her cabbage.... Several people commented that they did not get it,when I danced on the cabbage during filming for Food Glorious Food. So a shortened version of how I make or fermented cabbage is a must.

  • Take several large hard white cabbages and loads of sea salt, flakes are best apparently. 3 table spoons salt to 5lbs shredded cabbage.
  • Grate the cabbage and place in a large bowl, big enough for your feet to fit in, and trample until the juices begin to flow. If you are not doing so much, place in fermenting jar and press down each layer with the base of a jam jar.

Read more: Sauer Kraut - unfinished business Food Glorious Food

 

Timber Framer - Tom MacCurrach

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Tom's new web site .....timber framer unleashed

It is with great excitement that we are putting a link to Tom maccurrach's new webcomplicatedtimberframeth site on our link page.  After university Tom spent a year working with Ben Law on the Grand Designs project in Sussex.  Since then he has been steadily building up his experience, design skills and ability.  The more complicated the better, as far as he is concerned.  "Measure twice and cut once" has become his watch word!

Tom is an imaginative designer, uses CAD to draw the plans and enjoys building timber frames from scratch.  He is also very keen on restoration of old timber framed buildings. 

He uses a lot of local wood, Douglas Fir, Redwood Cedar and Larch as well as English and french Oak.

To discover more about Tom the timber framer read more

 

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Food Glorious Food: Family Recipes for the Nation's recipe book food glorious food

Favourite Dishes 

The recipe book  is out to accompany the series Food Glorious Food on ITV starting at the end of February.  Guess what, we are in there, the Kotlich has produced the goods again.  The recipe that we entered into the competition, at the Malvern Autumn show, has made the recipe book.

Say no more, watch the programme.

 


   

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February edition of Garden Illustrated - the one you want to buy.P1010069gardensillustrated

Looking for a good spring read, and some ideas for outdoor cooking this year? 

Maybe a Hot tub,  some colourful enamel or a Kotlich?


Gardens Illustrated is putting it all on show in the Shop Front this month.  Keep warm and make the most of you outdoor space


with a wonderful selection of  enamel ware from the Outdoor Kitchen

 

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Preserving thoughout the year - in the Kotlich

My trusty husband got a jolly fire going yesterday in the snow.  Yep, more marmalade needsPhoto0693jamblackcurrantsfb to be made, although I can't think why I have loads left from last year.  The Kotlich lends itself to a communal event, and although there were only 2 of us, we sat round enjoying our lentil soup during the boiling proces.  We were surrounded by very chatty and busy sparrows.

This made me think of all the other preserving we do in the Kotlich.  Some thoughts for the year ahead.

  • Rhubarb and ginger - March onwards
  • Gooseberry and elderflower jam - May - June ish.
  • Strawberry jam - as soon as.......
  • Blackcurrant, redcurrant jams and jellies - July, August.
  • Blackberry and Apple - as soon as ..........
  • Crab apple jellies - make a great base for different flavours and a wonderful colour.
  • Quince jelly or cheese - very expensive pots in the deli these days, but we can make it ourselves!!
   

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