Hunt & Gather UK
  • Hunt and Gather UK
  • About

King Alfred's Cakes Fungus - How to Transport an Ember in the Bush

10/5/2014

4 Comments

 
Picture
King Alfred's Cakes Fungus - one of the best ways to transport an ember from one spot to another.

King Alfred's Cakes Fungus - when dried it will store an ember for hours. You simply just light it. It can then be transported to another site. By blowing on it it quickly turns into a glowing ember which can be used to start a fire in another location.

Picture
King Alfred's Cakes Fungus on a tree. A fantastic way to keep an ember so that it can be transported and used to start a fire in another location (not my pic).
Picture
By blowing on the ember stored in King Alfred's Cakes Fungus, it quickly bursts into a red hot ember that can be used to start a fire in another location.
Picture
King Alfred's Cakes Fungus - when tried will store an ember for hours. Here storing an ember ready to move to another location.
Picture
Blowing on King Alfred's Cakes Fungus quickly ignites it into a red hot ember, that can be used to start a new fire.
4 Comments

Spiced Pear Chutney

10/3/2014

0 Comments

 
Picture
Spiced Pear Chutney

A modified supermarket recipe from a friend of mine - spicy pear chutney.

I threw in some ground cinnamon, cloves, plum tomatoes and cashew nuts. I didn't have star anise. Would probably reduce the sugar a bit if I made it again, because it's quite sweet.

Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

Total time: 1 hour 35 minutes    

Makes: 1kg (4 x 250ml jars)

Ingredients

1kg bag essential Waitrose Conference Pears

300g light muscovado sugar

500ml cider vinegar

2 medium red onions, roughly chopped

40g peeled, grated, fresh ginger

4 cloves garlic, minced

1½ tsp salt

250g pack Waitrose LOVE Life Cherries, Raisins & Nuts

2 cinnamon sticks

3 star anise

1 X ¼ tsp cayenne pepper

Method

1. Preheat the oven to 200°C, gas mark 6. Put 4 x 250ml clean jars and lids on a baking tray and place in the middle of the oven for 10 minutes to sterilise. Remove the tray from the oven and set aside to cool.

2. Peel and core the pears then chop into rough chunks. In a large pan, bring the sugar and vinegar to the boil, then add the pears and the rest of the ingredients. Simmer over a low heat for 1 hour uncovered, or until thick and glossy.

3. Decant the chutney into the sterilised jars and screw the lids on. Allow to cool completely, then store in the fridge for up to 3 months.

Picture
Jars labelled and ready to go!
Picture
Spiced Pear Chutney in the pan.
Picture
Sloe Gin - ready for Christmas I guess?
0 Comments

    Categories

    All
    Cooking
    Deer Stalking
    Equipment
    Fishing
    Foraging
    Grouse Shooting
    Guns
    Home Grown
    Pigeon Shooting
    Poultry & Livestock
    Rabbitshooting
    Shooting
    Trekking & Wild Camping
    Wildfowling
    Wild Harvest
    Woodcock

    Archives

    May 2015
    April 2015
    March 2015
    February 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    March 2014
    February 2014
    December 2013
    November 2013
    October 2013
    July 2013
    May 2013
    April 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.