Chef Jason King and Simon Page (front of house) have just won best gastro pub Chef of the year as well as Chef of the year by the Good Food Guide at the Wellington Arms in Hampshire. With a strong ‘grow / cook’ your own policy – their own chickens, their own veg, fruit and herbs and more they have created a real destination restaurant from their charming old pub.
Here’s Jason’s recipes. He recommends always making a lot and using marmalade not just on toast but in dishes too for extra special desserts. The restaurant sells their marmalade too, another good reason to visit.
Seville Orange Marmalade
3lb Seville Oranges
Juice of 2 lemons
6 pints of water
6lb sugar
Clean the fruit, cut in half and squeeze out the juice and pips.
Tie the pips & pulp up tightly in a muslin bag.
Slice the peel and put in a heavy bottomed saucepan with the juice, water and pips.
Cook gently for at least 2 hour, until the peel is soft and the water is reduced by half.
Remove the bag of pips, pressing against the side of the pan to squeeze out all the juice.
Bring to the boil , add the sugar and stir until dissolved.
Boil rapidly until setting point 118 C is reached, about fifteen minutes.
Let the marmalade stand for 15 to 20 minutes then pot into sterilised glass jars and seal with an air tight lid.
(Yield 10lb.)
Three Fruit Marmalade
2 grapefruits
4 lemons
2 sweet oranges
6 pints of water
6lb sugar
The three sorts of fruit should weight about 3 lb.
Clean the fruit, cut in half and squeeze out the juice and pips.
Tie the pips & pulp up tightly in a muslin bag.
Slice the peel and put in a heavy bottomed saucepan with the juice, water and pips.
Cook gently for at least 1 hour, until the peel is soft and the water is reduced by half.
Remove the bag of pips, pressing against the side of the pan to squeeze out all the juice.
Add the sugar and stir until dissolved.
Bring to the boil, and boil rapidly until setting point is reached.
Let the marmalade stand for 15 to 20 minutes then pot into sterilised glass jars and seal with an air tight lid.
(Yield 10lb.)