Hippophae Rhamnoides- Seabuckthorn (recipes)

1..Use fresh and fully ripe sea buckthorn berries.

It's very important that they are fully ripe, because even one or two unripe berries will ruin the taste.

Pick them right after the first frost. But before the birds eat them. Put them in the freezer for a couple of days.

Or do as I do - pick them when they are fully ripe but BEFORE the frost and freeze them for a week or more.

Frost makes the berries milder and sweeter.

Direction

  • Rinse the berries carefully.
  • Leave them to dry in the shadow - on paper towel.
  • Freeze them for a week or more.
  • Use a clean glass jar with tight-fitting lid.
  • Fill the jar with frozen berries.
  • Fill up with clear, unflavoured vodka - 40% (80 proof).
  • Steep for 2-3 months in a dark place at room temperature,
    18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
  • Store (age) for at least 6 months in a dark place at room temperature before serving. The longer you store it, the better it gets.
  • Filter once more.

2.. How to Make: Apple and Sea-buckthorn Berry Pie

This is a traditional British version of a classic old-fashioned apple and sea-buckthorn berry pie. The tartness of the sea-buckthorn fruit complements apples very well. Ingredients enough sweet shortcrust pastry for a 22cm pie (base and lid) 4 cooking apples (eg Bramleys), cored and sliced 200g sea-buckthorn berries, picked over and stemmed 180g sugar 3 cloves caster sugar to top 1 egg, beaten with 1 tbsp water Celtnet recipes chicken recipe divider Apple and Sea-buckthorn Berry Pie Preparation: Method: Cut 2/3 of your pastry and roll out thin enough to cover the base and sides of your pie dish. Add the sea-buckthorn berries to a pan with a little water and 30g of the sugar. Bring to a boil, simmer for about 20 minutes until the fruit are soft and pulpy then press through a sieve to remove the seeds. Trim the edges then combine the apples, sea-buckthorn berry juice and sugar in a bowl. Turn into the pie shell then add the cloves and a sprinkling of caster sugar. Roll out the remaining pastry, use to top the pie and crimp the edges to seal. Prick the top of the pie with a fork to make steam holes then brush with the beaten egg and sprinkle a little sugar over the top. Place in an oven pre-heated to 200°C and bake for 15 minutes. Reduce the temperature to 160°C and bake for a further 40 minutes, or until the pastry is golden and the pie is cooked through.


 

3…How to Make: Sea-buckthorn Jam

Ingredients:3kg sugar 2.5kg ripe sea-buckthorn fruit 1.ll water 15g butter Celtnet recipes chicken recipe divider Sea-buckthorn Jam Preparation: Method: Wash the sea-buckthorn fruit then, if you want them sweeter freeze for a week before placing in a heavy-bottomed saucepan along with the water (but you can use them immediately and they will sweeten on cooking). Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender. Take off the heat and mash the remainder of the fruit with a potato masher. Add the sugar to the saucepan, heat through, stirring until completely dissolved then add the butter. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 20 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.

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4…How to Make: Sea-buckthorn Ice Cream

Ingredients: 700g sea-buckthorn berries 300g sugar 3 tbsp orange juice 1l single cream 1 tsp vanilla extract Celtnet recipes chicken recipe divider Sea-buckthorn Ice Cream Preparation: Method: Combine the sea-buckthorn berries, sugar and orange juice in a large saucepan. Cook over medium heat, stirring occasionally. Every now and then mash the berries against the side of the pan as they heat up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes. Remove from the heat, allow to cool slightly then purée in a blender and pass through a fine-meshed sieve to remove any pips. Set the mixture aside to cool completely. Meanwhile turn on our ice cream machine and allow the bowl to chill. Combine the sea-buckthorn mixture, the cream and the vanilla in the chilled bowl of the ice cream machine then churn according to the manufacturer's instructions until the ice cream is set.

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5.. How to Make: Apple and Sea-buckthorn Chocolate Layer Cake

Ingredients: For the Cake: 60g milk chocolate, chopped 60g dark chocolate (at least 60% cocoa solids), chopped 240g butter 450g caster sugar 4 eggs, separated 1 tsp vanilla extract 300g plain flour 1 tsp baking soda 1/2 tsp salt 240ml buttermilk 1 cooking apple, pared and cored 250ml Sea-buckthorn Berry Syrup 2 tbsp cornflour (cornstarch) 2 tbsp brown sugar butter, for frying For the Icing: 240ml evaporated milk 200g sugar 3 egg yolks 100g butter 1 tsp vanilla extract 210g shredded coconut 150g pecan nuts, chopped Celtnet recipes chicken recipe divider Apple and Sea-buckthorn Chocolate Layer Cake Preparation: Method: Begin with the sea buckthorn filling. Add the Sea-buckthorn Berry Syrup to a pan then whisk the cornflour with 4 tbsp water to a smooth slurry and whisk into the sea-buckthorn syrup. Bring to a simmer and cook until the mixture thickens to a jam-like consistency then remove from the heat and set aside. Slice the apple into as thin a set of rings as you can then combine the butter and brown sugar in a pan. Heat until melted then add the apple rings and fry on both sides until lightly caramelized. Remove from the pan and set aside. Now make the cake batter. Place the chocolate in a heat-proof bowl. Meanwhile, bring a pan of water to a boil, take off the heat, add the bowl of chocolate on top and stir until the chocolate has melted. Take off the heat and allow to cool. Meanwhile, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time and beat thoroughly into the mixture after each addition. Then add the vanilla and stir-in the chocolate until completely combined. Sift together the dry ingredients then add to the chocolate mixture alternately with the buttermilk. Add the egg whites to a clean and dry bowl. Whisk until the egg whites form stiff peaks then gently fold into the chocolate mixture. Take a large (30cm springform pan) then grease and line with greaseproof paper. Make certain that the paper extends at least 8cm above the sides of the pan as you will have more mix than the height of the pan. Take 1/7 of the mixture and lay in the base of the tin. Then take 1/3 of the thickened syrup and spread over the cake batter (leave a 3cm clear edge). Top with another 1/7 of the batter and then add a layer of apple rings (again leave a 3cm clear edge). Top with another 1/7 of the cake batter then another 1/3 of the thickened syrup. Continue this process until you have build the cake up. You should have three layers of sea-buckthorn syrup and two layers of apple. Place the cake in an oven pre-heated to 180°C and bake for about 30 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow the cake to cool in their tins for about 10 minutes then turn onto a wire rack to cool completely. Meanwhile, prepare the icing (frosting). Combine the evaporated milk, sugar, egg yolks, butter and vanilla extract in a saucepan. Whisk with a fork to combine then cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens. Immediately take off the heat then add the coconut and pecans. Set aside to cool until the mixture is spreadable. When the icing is thick enough to spread transfer the cake to a serving cake then layer the icing generously over the top and sides of the cake and serve.

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6.. How to Make: Fried Smoked Eel with Rye Bread and a Sea-Buckthorn Compote

Ingredients: 60g sea-buckthorn berries 1 1/2 tbsp honey 1 head broccoli, cut into florets 50g butter salt, to taste 4 smoked eel fillets (about 90g each), skinned 1 egg white, lightly beaten 4 thin slices of rye bread 30g butter Celtnet recipes chicken recipe divider Fried Smoked Eel with Rye Bread and a Sea-Buckthorn Compote Preparation: Method: Combine the berries and honey in a saucepan. Bring the mixture to a simmer over low heat then continue cooking for 2 minutes (do not mash the fruit). Transfer to a sieve and allow the fruit to drain (keep the fruit whole). Return the liquid to a pan and reduce until syrupy then remove from the heat and return the berries to the pan. Bring a pan of lightly-salted water to a boil and add half the broccoli. Remove from the water after 5 minutes and set aside to cool. Add the remaining broccoli to the pan and cook until tender (about 12 minutes). Transfer to a food processor and combine with the 50g butter and salt. Process until smooth. Mix the blanched florets into the sauce and set aside. Meanwhile, brush the skin side of the eel fillets with egg white. Melt the remaining butter in a pan and use to fry the rye bread until golden on both sides and the eel fillets until heated through. Transfer the rye bread to a plate, top with the broccoli fillets and then the eel. Spoon a little of the sea-buckthorn compote over the top and serve.
Copyright © celtnet


 

7. Sea-buckthorn and Apple Tart (topless, of course)
Serves 8

Crust:
100 g butter
150 g plain/all-purpose flour
1 Tbsp sugar
2 Tbsp cold water

Filling:
4-5 smaller apples, cored and sliced
a handful of sea-buckthorn berries
7 Tbsp soft brown sugar
1 Tbsp potato starch
1 Tbsp dried sea-buckthorn berry powder

extra butter, for topping

Start by making the crust. Mix flour and sugar in a bowl, add cold cubed butter and rub between your fingers until you've got fine crumbs. Add the water (start with 1 Tbsp, as that may just be enough) to bring the pastry together. Form into a flat disc and place into the fridge for 30 minutes to cool.
Roll out the pastry on a slightly floured surface (or between two sheets of clingfilm) until 3-4 mm thick. Press into a 24 cm pie dish. Blind bake for 10 minutes in a 200 C oven.
Remove the tart crust from the oven, cover with apples and sprinkle with sea-buckthorn berries (no need to defreeze them).
Mix sugar, potato starch and berry powder in a small bowl, then sprinkle over the apples. Dot with some butter.
Bake in a 200 C oven for another 15-20 minutes, until the apples are softened and the sugar mixture has melted into a delicious toffee.
Cool a little, then transfer to a cake stand.
Dust with icing sugar before serving.

Recipe from NAMI-NAMI

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Created by 3ds-for-orama
GreekEnglish (United Kingdom)