Norfolk Punch Original Non Alcoholic Herbal Drink 700 ml

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Method 2: With mussels. Make the suet crust, roll out and put on the paper as in Method 1. Wash the mussels very well and remove bears. Put them in a pan on the stove- a very low heat so that the pan will not burn – and they will open almost immediately. Scoop them out onto the dough, season, wrap up as in method 1, and steam for 1 1/2 hours. Mix the flour and salt (sifted) with water to make a dough. Mould pieces of the dough into balls, a good way of doing this is in the floured palm of your hand. Put in a steamer and steam for exactly 20 minutes. Do not remove the lid during the cooking time or the dumplings will spoil, and remember that dumplings are like soufflés – they will not wait. They are eaten both as ‘before’ and ‘afters’. Called ‘fillers’, they are served with gravy or with butter, or brown sugar. Called ‘swimmers’, they are served with jam or syrup. Norfolk is a county in the South-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Norfolk area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen. Original Norfolk Punch is a 700 year old mediaeval monastic recipe containing over 30 herbs, berries and spices, with no alcohol, no preservatives, no artificial flavours, no artificial colouring. Although Norfolk Punch has no alcohol, it has a remarkable ability to induce a feeling of cheerfulness and wellbeing.

The wide range of herbs and spices contained in Norfolk Punch are said to benefit the immune system, respiratory system and digestive system as well as many other areas of the body and mind. Norfolk Punch is a good, all-round healthy tonic in addition to being a tasty and enjoyable social drink.Sources include: Blair Montague-Drake - A Monastic Herbal,Breverton's Complete Herbal, M Grieve - A Modern Herbal, D Hoffman - The New Holistic Herbal, Wikipedia Other areas

Method 1: Make the suet crust. If using beef, cut up the meat and shallot and season. Roll out the suet crust and lift it onto a piece of greased greaseproof paper. Put the meat and a very little water on this, tie up in a cloth, and steam for 3 1/2 hours.

Herbal Fusions Ltd proudly took over the family business Norfolk Punch in June 2013 and once again began producing in the UK after an absence of several years. You have to be careful with these little Hot Chocolate Puddings, not because they are light and fluffy, with a hot molten chocolate center, but because you might end up eating them all yourself. These are seriously indulgent, a pudding for grown-ups; a delightful modern cross between a chocolate sponge and a soufflé, with a …

Ingredients: Water, dark brown sugar, honey and lemon juice combined with subtle infusions, decoctions and distillations of 30 herbs, berries and spices. (Alder, alehoof, angelica, bay, caraway, chamomile, cinnamon, clove, daisy, dandelion, doc, elderberry, elderflower, fennel, fever few, ginger, grape skin, hops, lemon balm, lime flower, lime leaf, liquorice, meadow sweet, nutmeg, peppermint, poppy, rosemary, samphire, thyme, vervain) A traditional Hot Chocolate recipe turned into a winter-warming Toddy – although the Hot Toddy can be made using a good quality chocolate powder, using real chocolate makes it far richer. Hot Chocolate Toddy Recipe Makes 1 Mug: As a measure pour the cold milk into the mug you are going to use (up to … Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● Recipes We are very keen to list any recipes which feature Norfolk Punch - here are a few we have already tried ourselves. This healthy non-alcoholic drink first made by the Benedictine Monks in the 13th Century, is nature's answer to tenseness, tiredness, and the lowness of spirits.That hotpot is my idea of real warming comfort food and I would serve mine with heaps of cabbage too! Cut the peeling of six Seville oranges and six lemons extremely thin. Pound it in a stone mortar. Add thereto a pint of brandy, and let it remain about six hours; then squeeze the juice of six Seville oranges and eight lemons into it. Stir it well, and pour into it three more pints of brandy, three pints of rum, and three quarts of water. Make two quarts of skimmed milk boiling hot; grate a nutmeg into it; mix it gradually with the other ingredients; add a sufficient quantity of fine loaf sugar to sweeten it, (about two pounds.) Stir it till the sugar is dissolved. Let the mixture stand twelve hours, then strain it through a flannel bag till it is quite clear. It is then fit for use. It has been said, that if this Punch is bottled oft’ and well corked, it will keep in any climate, and for any length of time. The bottles it is put into must be perfectly dry. Didn't you know Karen that you don't have to feel guilty about hiding stuff…it’s allowed at this time of year. There's no guilt attached in the interest of Clandestine Christmas Cuisine. Sure wish I could get some Norfolk Punch over here in the states–always heard of it, but never seen it here. Since I don't drink alcohol, this would be such a wonderful holiday treat! Love the idea of all those herbs warmed and delicious–and the fact that it's such an historical recipe just thrills me…