It's the time of year when pickled onions are readily available. Pickling them is a simple process and they keep for months in a vinegar solution, always at the ready to serve on a cheese platter or ploughman's lunch. There are few things more warming in winter than a bowl of steaming hot soup and … Continue reading Pickled Onions
If anyone was ever tempted to think that preserving is only a summer activity, time to think again. It can easily be almost equal to summer in the preserving of earthy winter vegetables plus zesty, tangy citrus fruits and many more besides. I've just made a tub full of sauerkraut with fresh, organically grown, crispy … Continue reading Winter preserving?
As winter has now landed with a vengeance here at Molesworth, it's time to resurrect lovely warming puddings to complete dinner each night. The all-time favourite of golden syrup dumplings always springs to mind of course. Last weekend I decided to incorporate some of the last of summer's mulberries. I'd been eking out the very … Continue reading Golden Syrup (berry) Dumplings
I've been fortunate enough to be given some nashi fruit - well, quite a lot actually, about 4 large boxes in all. Some we have preserved in cooking classes but still 2 boxes remained. Now nashi fruit are deliciously juicy but some people maintain that they are a little lacking in flavour. However, whether or … Continue reading Preserving nashi fruit
This morning when I visited the supermarket there was kangaroo mince, lovely and lean, on special no less. Of course this provided the ideal opportunity to make kangaroo patties. Up until recently I've been a bit timid about eating game-type meats as I disliked the strong flavour of patties I'd tried about 20 years ago … Continue reading Kangaroo Patties
At the cooking school here a few days ago I had the opportunity to do a colonial cooking session, albeit a shortened version due to time constraints. I have loved researching convict and particularly colonial food for many years now, so for this session I carefully selected recipes that reflected the food of the era … Continue reading Colonial Lamb with Redcurrant Sauce (gravy)
This week has been busy with a yeast class happening, as well as plenty of produce on offer here, needing to be preserved one way or another. The berry patch is going a little crazy – what I thought were loganberries have turned out to be youngberries, and a few nights ago I discovered that … Continue reading Berries and cherries and rhubarb – cherry jam
This week I was given a bucketful of gooseberries, what a treasure! For those who haven't tried them it's a great shame as they are one of summer's finest fruits. I can't really describe the flavour - it would be like trying to liken the flavour of quince to another fruit, simply not possible. If … Continue reading Glorious gooseberries
There is nothing better than a spring lamb roast with all the trimmings. Here is a recipe together with the quintessential accompaniment – homemade mint sauce. 3 tablespoons olive oil 1 leg lamb 1 carrot, diced 1 stick celery, diced 1 onion, diced 2 tablespoons red wine 1½ cups chicken stock 2 teaspoons tomato paste … Continue reading Roast of Spring Lamb with Fresh Mint Sauce
I am giving two recipes for lemon curd here, one containing sugar and the other sugar-free. The latter was by special request by a person with diabetes. Lemon Curd – with sugar I don’t always ad the lemon rind to the lemon curd as I think it gives a slightly gritty texture. On the other … Continue reading Lemon Curd
