First forays into distillation

Having obtained a still (1) and being enthusiastic, I have started making some distilled beverages, and have produced my first few drinks. They are;



Triple Sec: Distilled spirit from old beer and spiced wine (on site at SG Firey Nights event), with ten oranges (seville) skins, dried, for nine days. Diluted at bottling to approx 40% Alc

Limoncello: Distilled from Sugar Mash and turbo yeast. Infused a mix of lemon varities (eight total) and three large limes rind. 1/2C sugar and diluted to ~40% alc. 26/8/17

“tequila”: Distilled from Sugar Mash and turbo yeast. 10ml per liter of spirits unlimited tequila flavoring, diluted to ~40% alc

moonshine 1:  Distilled from Sugar Mash and turbo yeast diluted to ~40% alc

herbal 1: sugar mash and turbo yeast. infused: two cardamom pods, cinnamon stick 1 tablespoon loose crush; two cloves, three sage leaves, one mint leaf , 1/2 table spoon lavender, two slices lemon peel. Inspired from Asbjorn’s schnapps article (2) to make something with lavender.

“aftershock”: which is allspice in spirit: sugar mash infused w tablespoon all spice and a little cinnamon 2T sugar

honey and cinnamon: sugar mash distilate w 1/4C honey and 2x allspice and a cardamon and one clove and a stick of cinamon for a week or so

“mead’ with juniper berries (3): 750ml of 40% distilate from sugar with a lot of honey and juniper and a little clove cinamon and anise

applesnapps: sugar mash distilled with a packet of mangrove jacks cider flavoring and some green food coloring

aquavit (4)with oak: leftover drinks distilled + oak whiskey chips: 10/9/17 to be entered as a whiskey at a tasting of whiskey snobs

These are for tasting at the next Christchurch event. Next up is playing with the recently acquired grown up still (5).




(4) my main resources have been Asbjorn and Luan’s recources here:


Lindisfarne 2010 Repast


Course One

rye, pickles (jar), boiled cold eggs sliced, apple segments, salted butter

  1. Slice as appopriate and plate.


  • Yeast
  • 1C milk, warm
  • 5C flour
  • 4 Eggs
  • 1/2C melted butter
  • 2t Sugat
  • 1t Salt


  1. Make paste of milk/yeast/sugar/1C flour. Sit 1hr
  2. Add eggs, beaten, also add melted butter
  3. form into dough
  4. let rise 4 hrs
  5. For the filling; use anything availible
  6. To cook form into small parcels and either bake or deep fry. Serve hot and crispy


Salmon, Salt, Dill, lemon. Will be pre-made. Slice and serve

pashtet (pate)

Will be pre-made. Slice and serve


Course Two



  • Buckwheat
  • vege stock cubes
  • water
  • salt / pepper as needed

    1. Place cookware with buckwheat over medium heat
    3. Stir for 5
    4. Add boiling water and salt, cover tightly, reduce heat to low, and simmer for about fifteen to twenty minutes or until buckwheat is ready (grains are tender). Drain the excess water (if not all absorbed)
    5. Preheat the oven (350F), cover and cook in the oven for another 10 minutes. Use oven-safe cookware
    6. Turn off the heat and leave kasha in the oven until ready to serve


lentils and skirrets (Rep w/ parship) w/ bacon

  • Block streaky bacon, diced
  • chicken hearts
  • garlic leaves
  • brown lentils
  • ginger
  • diced onion and garlic
  • stock
  • skirrets (parsnip)


compostium of cabbage, chard, dill, and mushrooms

  • Sliced onion
  • shredded cabbage
  • silver beet, shreded
  • lovage
  • dill
  • mushrooms, rough dice
  • garlic vinegar
  • butter
  • salt / pepper


dice ingredients and layer alternately. Add a little vinegar and bake 40 mins. Mix and then serve


fried spiced onions (1000 eggs v1 p 52)

  • Sliced onion
  • ghee
  • white wine (small qty)
  • pepper
  • cinnamon
  • mustard
  • ginger
  • salt
  • vege stock as needed


chicken portions baked w/prunes

  • Onion sliced
  • prunes diced
  • juniper berries
  • chicken
  • bay leaves
  • streaky bacon, diced
  • ginger
  • cinnamon
  • red wine
  • dill seed


cover bottom of roasting dish with dry ingredients, put chickens on top, and dust with spices, then add wine and bake, covered till done

green mustard sauce


  • Mustard (dijon)
  • honey
  • wine, red
  • olive oil
  • powdered anise
  • salt
  • parsley
  • pepper


  1. make as for a pesto. Serve.


Third course

baked apples in caramelised sugar. w/cream


  • Apples, peeled and sliced
  • sugar
  • cinnamon
  • cream


  1. Slice/peel apples. Scatter with sugar and cinamon, bake
  2. serve w/cream, hot.

CF 2017 Dinner

This is the meal I cooked on Saturday night at CF 2017. It is not any particular time/place/documentation but more an idea on a fairly easy dinner for a lot of people.


Roast Pork

  • bone in pork shoulder, whole
  • salt, pepper, oil (I just used left over oil in the pantry, and pork doesn’t really need it.

The troublesome ovens meant we had to pull and dice these a bit so they’d cook right. Turned out OK but was a bit hectic.
roast carrots and onion

  • carrots whole
  • oil (canola)
  • red onions peeled whole
  • carraway seed 1 supermarket size pack enough for meal

Diced, roasted on trays with seasoning, oil and carraway. Kept seperate for allergy reasons. transfer to serving bowls.

  • couscous
  • coriander fresh
  • parsley bunches
  • massel/low allergen vege stock powder
  • lemons

Just couscous, simple. 1:1 ratio of water to grain and lemon, herbs and if not for dairy free people, butter. Make it in huge bain-maire tins and lids on for an hour or so then fluff and serve. Easiest bulk-starch there is, and my favourite for hot CF times and lazy cookin’.
sauce for pork

  • apples green
  • bread crumb
  • vinegar from panty
  • spices from pantry

grated apple & bread sauce with a small seperate GF batch


  • cream 1 part
  • nutmeg powdered one packet total
  • milk blue 2-4 parts
  • egg (yolk)
  • LIQUID honey

giant pot of happiness. Also it’s nice with a lump of chocolate at the bottom; and also we had fruit

Bean pottage for vegos

  • dry white beans canelinni
  • celery
  • onion white diced
  • carrots whole
  • massel/low allergen vege stock
  • rice flour, 2 tablespoon ish to thicken

soak beans night before, boil til soft then fry w veges and a little stock and thicken as needed
peas fried with (and without) bacon

  • frozen peas not minted
  • bacon streaky
  • herbs etc from pantry left overs

cut bacon. stir fry w veges. Season. Eat.