Pottering

[callistra]

It's 8:26 and I have ... bottled the rhubarb champagne with Sharkbait's help. Seasolled my entire garden. Picked some tomatoes. Put a load of dishes on. Made corned beef sandwiches for Chesh. Dusted down Small Fry from all the sand he collected in his five minutes outside.  Showered. Changed clothes once already. :-)

Things! Stuff! Not bad for 2 hours awake! 

Gosh it's humid. Ick.
:-)
Lovely that it's not too hot though.

Comments

[linstar.livejournal.com]

You is awesome!

Can't wait to see you on the weekend! :)

[purrdence.livejournal.com]

What exactly *is* corned beef?

[tiberius-n.livejournal.com]

I am wary of this rhubarb champagne. It all sounds too good to be true.

[callistra.livejournal.com]

It's a chunk of beef which has been corned, used to be called silverside.

It's a cheap cut of meat, so it responds well to being corned, which is basically injected with a brine and then aged in it for a while, and then you simmer it in water until it's cooked.

The meat used to have a rainbow sheen if you cut it right. I don't know if I have seen silverside for a while though.

It's Chesh's favourite recipe, and I'd like to say I do a good job of it. :-) You simmer it in some water with a bit of vinegar, sugar, herbs and spices (last night I used bay leave and allspice and an onion) and you always cook the carrots in with the meat. You can do the potatoes too, but since I was slowcooking it, I didn't want mushy taters.

I make a sweet and sharp sauce from the golden wattle cookbook, a lot like the old sweetened condensed milk mayonnaise people used to make. My mum used to serve it with white or cheese sauce. It's especially good with horseradish cream and is a favourite for sandwiches too.

Here ya go:
http://en.wikipedia.org/wiki/Corned_beef

[purrdence.livejournal.com]

Oh silverside.

My mum gets that from Coles, I think.

[callistra.livejournal.com]

That's the one. usually about $7 - $8 a kilo, so nice and cheap.
:-)

[callistra.livejournal.com]

Sorry hun, it's non-alcoholic apparently
:-)

[jasonfischer.livejournal.com]

YUM!!!

[tiberius-n.livejournal.com]

So how does it have bubbles then ?

[bugs-jenny.livejournal.com]

Oh, now I'm interested. I've got mad rhubarb plants, so.... how do you make it?

Rhubarb Champagne from SimpleSavings Website

[callistra.livejournal.com]

WELSH NECTAR
This is made in a plastic bucket
6 lemons(cut up peel and all)
20 cups cold water
3 1/2 cups sugar
11 tablesp cider vinegar
Mix all together in the bucket. Leave for 48 hrs.
Strain and bottle.
It will be ready to drink in about 10 days.
I cap mine down in beer bottles


Rhubarb Champagne(winner at the Royal Hobart Show)
20 cps cold water
1 lemon
3 1/2 cups Rhubarb
3 1/2 cups sugar
11 tablesp cider vinegar
Wash Rhubarb and Lemon don't peel. Cut up roughly. Add to water and sugar. (in a plastic bucket) Stand 48 hours no longer or the Rhubarb will sour.Strain,bottle and cap. Ready in 2 to 3 weeks. Makes 9 beer bottles.
Red Rhubarb = Pink Champagne Green Rhubarb = White Champagne
Cheers Paula