Tag Archives: worcestershire sauce

Some Statistics & An Upgrade

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It is hard to believe that I have been writing this blog for over 7 years now.  A couple of years after I began I had a hiccup and lost all of the photos.  I had be able to reinstate most of them but a few seemed to have been lost forever.

One post that was affected in this way was my Worcestershire sauce recipe.  This morning I started a new batch so decided to take the time to photograph the steps and I have updated the page for you – Worcestershire sauce.  If you have never tried it, I can highly recommend this homemade version.

As an added incentive, it is budget-friendly.  I used home-grown lemons and homemade chilli powder but spent up big on local organic garlic @ $50/kg.  The final cost was 99c/250ml.  This compares very favourably with the cheapest home-brand version for $2 for the same quantity, Holbrooks brand for $3.60 and I have it on good authority that artisan/gourmet offerings are in the vicinity of $8 – $12 for 250ml.

Apart from over 7 years of blogging, the other statistic I wanted to mention today is that this little blog has 597 followers.  That is not a huge number in the scheme of things but I am pleased that you have found me and hope that you will discover something of interest.  Since many of you have joined in more recently, there are probably many posts that you have yet to discover.  So, in the interests of sharing some of the wealth of information lurking in the depths, I will be sharing an older post each week for Throwback Thursday.

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A Little Bit of Everything

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Today I weeded and watered my garden, sewed, and of course, bottled the Worcestershire sauce.

While I was in the garden I discovered the first hint of spring.  I noticed the very first blossom on the peach tree.  Can you see it?

Here is a close-up.

I picked broccoli, bok choy, a lime and some baby spinach.  I used the bok choy, some broccoli and the lime for dinner.

We had salmon grilled with lime and sea salt on potato mash with stir-fried broccoli and bok choy with soy, ginger and lime sauce.

There is still quite a bit of broccoli so will be having that with meals this week.

I bottled the Worcestershire sauce tonight and here is the result.

The residue after straining will go into the compost.

I used an existing oven mitt for a pattern to make a new one.

I cut 2 pieces from some cotton fabric – leftover from a dress that had been unpicked and refashioned.

2 of calico for the lining.

2 pieces from an old towel for the wadding.

Here they are layered together.

The Duke cut a piece of metal edging to help me to keep the quilting in straight lines.

Quilted and stitched together.

All finished apart from binding the edge which is only pinned

I also made another pair of trackpants for Izz and as well as this top.

I have nearly finished a summer skirt and top for her, but will post those photos another day.

Wicked Worcestershire Sauce

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I make many meals from scratch but had never really thought about taking it one step further by making my own ingredients.

At least, not until I stumbled across this recipe for Worcestershire sauce on Simple Savings.  It is really simple to make and once you have made it you will never go back to buying the sauce ever again.  It has the added bonus of being vegetarian and suitable for those with seafood allergies.  Did you know that bought Worcestershire sauce is based on anchovies?

Worcestershire Sauce (from Paula N)

2ltrs vinegar
1oz (30g) each of:

  • Garlic (chopped)
  • Cayenne pepper
  • Whole cloves
  • Salt

Treacle (850g jar)

Mix all ingredients together in a plastic bucket and stir to dissolve salt,
Add 2 lemons – chopped (skin and all)

Stir daily for 6 days

Strain and bottle

This is best left 2 weeks to mature and will last at least 1 year in the pantry.  The longer it is stored the hotter it becomes.

I am down to my last bottle of the previous batch so it is time to assemble the ingredients and make some more.  Come along for the ride and see just how easy it is.

This is all you need – a new plastic bucket, scales, measuring jug, sharp knife, chopping board and long handled spoon.  I also have a piece of muslin and a loop of elastic to cover the bucket.

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The ingredients assembled.

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Pour in the vinegar – I keep 500ml aside to rinse out the treacle jar.

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Add the treacle.  Rinse the last of the treacle out using the reserved vinegar.

Weigh and add the spices and garlic.

Dice the lemons and add to the mix.

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Stir the mix thoroughly.

Cover and allow to stand for 6-7 days, stirring each day.

I will bottle this next weekend.

NOTES:

I use my homemade chilli powder from birdseye chillies that I dehydrate and process in the spice grinder.

Since the entire lemon is used I would recommend home-grown ones if possible to avoid chemicals and pesticides, otherwise organic would be best.