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Marmalade

It’s marmalade time .

The proper homemade version takes a bit of a time but is so much better than the factory made stuff that it really is worth the effort. It’s unique flavour comes form the deliciously tangy Seville oranges which are only around for a few weeks just after Christmas each year.   There’s a dizzying amount of recipes out there and much debate on wether or not to ‘cut first’ or ‘boil first’ when approaching the hands on task of slicing the peel. We  like this version from Felicity Cloake which follows tradition and starts with juicing the fruit and then slicing the peel pre boil. Controversially, the recipe also includes light muscovado sugar which gives a noticeably darker colour rather than just using plain sugar. 

It’s very handy to have a sugar or digital kitchen thermometer for getting the setting point right. Jam makers with more experience then myself seem to easily gauge the setting point using the saucer and freezer method, but i think the thermometer takes the guess work out of it.You should be taking the marmalade off between 104 and 105 C, which most agree is the ideal setting point for marmalade. Hold your nerve and don’t be tempted to take it off before this .

Marmalade

Makes approximately 2.1Kg in weight.

(7 X 400 g Kilner Jars or just over 9 small 225g jam jars)

1kg Seville oranges

1 lemon

1kg light muscovado sugar

1kg granulated white sugar

1 piece of muslin

1. Juice all the oranges oranges and lemon in half and squeeze the juice into the pan, but use a sieve or similar to save all the pith and seeds.

2. Put your piece of muslin into a bowl and spoon the pips and pith into it. Shred your peel to desired thickness and add any more flesh or loose pith to the muslin.  Put the peel into the pan with juice ,  and tie the muslin bag up tightly and add that too. Pour over 2.5l of water, bring to the boil and then simmer gently for 2 hours. The peel should be soft.

3. Remove the muslin bag and allow to cool in a bowl. Wait until it’s cool enough to handle the bag for squeezing , or if you want to come back and fish the marmalade much later, then turn off  the pan and  come back later. Meanwhile, sterilise your jars by giving them a wash and drying in the oven. If using the ‘saucer’ method to test setting point, put them in freezer now.

4. Bring the marmalade back to a simmer, and squeeze the muslin bag hard into it Stir in the gloopy juice that comes form bag , add the sugars and stir well until dissolved.

5  Turn the heat up and boil rapidly until the marmalade reaches setting point – a sugar thermometer will be helpful here (start checking when it reaches 104C) . You can check this by putting a spoon of marmalade onto one of the plates from the freezer . Put the plate back in fridge for another minute with marmalade and if it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it’s ready. Give it 5 more minutes if it’s not ready.

6. Once done, let it rest for 15 minutes, and then pour into jars and seal immediately

 

OUR HAMPER AND GIFT SHOP

Our first floor space at Spencer street is filled with lots of gorgeous Irish made gifts, some wonderful new wines and, of course ,  Rua hampers.

We are stocking Irish beeswax candles from Brookfield Farm  candles from Alainn (mayo), Badly made Books notebooks(Cork), Millbee reusable food wraps (Offaly), Lots of chocolate, Irish letterpress cards from The pear in Paper – and loads more including Aeropress, keep cups and Chilly’s reusable bottles.

We have chosen some great new wines for your Christmas table too, including the new vintage from Róisín Curley. A great selection of port, sherry and an Irish perry from Killahora too – pop upstairs for a look. 

We have brand new hamper boxes this year also, which come in 2 sizes for the ultimate Bosca Rua – ready to be filled with all your favourites – for all your favourites.

HOW TO ORDER YOUR HAMPERS FOR COLLECTION FROM OUR SHOP

 Visit us online at caferua.com

• Follow the link for ‘Click and Collect’ Hampers
• Choose your hampers, pay and get your pick up time

Alternatively, you can call us at Rua on 094 9286072, tell us what you’d like to spend on your Hamper and we can have your order ready for collection at our shop on Spencer St. with 24 hours notice

Click here for national DELIVERY options on our BOSCA NOLLAG and BEST of the WEST Hampers

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‘Simply miles away from the nearest lemon’

Love that quote.

A complaint from the priest and humorist Sidney Smith who used it to describe a parish that he was sent to in deepest Yorkshire in1809.

There is no substitute for the flavour of a lemon. They’re not something that you want to find yourself without in a working kitchen. They’ll dress your salad, ice your cake, stuff your chicken and crown a proper gin and tonic. They are simultaneously unique and indispensable.

The Glasraí crew are currently supplying us with some particularly delicious and flavourful  Italian ones. The lemons are organic, and although not all unwaxed lemons are organic,  all organic ones are unwaxed. Lemons are usually waxed to extend their shelf life, but for the recipes below, or any recipe that uses the zest, you’re better off to use the unwaxed variety. If you’d like to read some more information about lemons and waxing, here’s a great article from The Guardian.

As well as lemons, we’ve also started to sell our own lemon curd.

It’s a great addition to a sponge cake or lovely on toast.

Here’s 2 of our favourite other lemon recipes…

 

 

Lemon Drizzle Cake

2 eggs

175 g Caster Sugar

75ml Double Cream

175 g plain flour

1 tsp baking powder

Finely grated zest of 2 lemons

175 g very soft butter

for the glaze

100g Icing sugar

juice of one lemon

 

Method

1- Set oven to 160 C. Great a 1kg /2lb loaf tin and line it with parchment paper.

2- Using a cake mixer or electric whisk, beat the caster sugar and butter until pale in colour, then add the flour and and eggs in incremental amounts and incorporate

3- Add all the other ingredients with a pinch of salt and beat until combined. Turn into the prepared tin and cook for 40-45 minutes until a skewer inserted into middle of cake comes out clean.

4- Combine sugar and lemon juice with a fork or thick being sure to smooth out any lumps.

5- Remove cake from tin and allow to cool for 30 mins or so before pouring the fondant over the cake.Leave to set before serving

 

Lemon Posset.

A true example of a recipe that is so much greater than it’s sum of parts – cream, sugar and lemons. It’s the perfect end to a meal, yet has become overshadowed by it’s European relations, the Panna cotta and creme brûlée. Once it’s set, it can be accompanied by a scatter of  seasonal berries or a some rhubarb as shown in picture.

300 ml Cream

75g caster sugar

finely grated zest of 1 lemon

2 tbsp lemon juice.

Method

  • Put the cream, sugar and lemon zest in a small saucepan and warm over a low heat, stirring ll the time to make sure the sugar dissolves , and bubbles start to form around the edge. Cook gently without stirring for 2 minutes, and try to avoid a rolling boil.
  • Remove from the heated stir in the lemon juice
  • Pour into 4 small glasses (80 ml each)
  • Cover with cling film and refrigerate for at least 3 hours, or leave overnight.

 

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