Cooking on the new stove is amazing, we can start off a pot roast for example on the cooker then leave it sitting on top of the stove bubbling away slowly all day.
Since we moved in we have spent all our time and effort setting up the smallholding, knowing that everything we done inside the house was pointless as we needed to completely renovate the house. There was one exception, the heating! We took my old log burning stove with back boiler with us and plugged it into the existing heating system but it was only 21.7KW and totally not sufficient to heat the house. It’s rated for 6-8 radiators & domestic hot water and couldnt manage the 36 radiators here. Luckily the house had 3 zones and we were able to shut down one and close down most radiators that were not needed, trying to focus the heat where we were using the most.
But the winters in the house are miserable and damp so we invested in a massive 30KW boiler Heritage Stove because we have tons of our own wood from around the farm. Now its not designed to cook but it does work a treat.
Here is the start of an 8hr Dexter brisket pot roast with some carrots and squashes from the farm. After browning the meat on the gas hob I added a couple of bottle of beer to the pot along with the veg, brought to the boil and then covered and left on top of the stove.
Chris and Gráinne were visiting for a few days at the time, Gráinne is chilling out with a glass of wine after all the cooking in the kitchen…
Here it is after cooking 8hrs on top of the stove, melt in your mouth brisket. We served it with some veg and potatoes from the garden. It’s so satisfying to enjoy a meal where everything on the plate was produced here on the smallholding.
Last year while milking our cow I collected some cream off the top of some of the milk with the intention of making some homemade butter . I put it into containers and into the freezer, waiting until I had enough collected to match a batch. Unfortunately I forgot all about it in the bottom of the deep freezer.
A couple of weeks ago I took 4.5lts out and decided to give it a go. Continue reading
Discovered this fantastic looking cheese while over in Thomas’s of Foxrock and thought it would be a great addition to lunch with Mont d’Or as the center-piece. I was told it needed to be baked a little in the oven and served like a fondue with everyone dipped some crusty freshly baked bread into it. Continue reading
Only problem was it was in one whole fillet and frozen. But last night was the night I really wanted a big thick piece of fillet so out came the saw and knife… Continue reading
Had another glut of tomatoes so made a massive batch of tomato soup. It’s a 30 litre pot and was just over half full and I used over 9kg of tomatoes Continue reading
I got the last of the summer honey extracted and its a nice rich golden color. This batch is from the bees at the bottom of the field here on the farm and was taken from the hives in September. Continue reading
Made another big batch of passata, 3 big oven dishes full of tomatoes. Continue reading
Chris got the first few kilos of tomatoes that I picked a couple of days ago prepared and in the oven and I started putting them through the machine after they were cooked. It has this great attachment that’s for slicing fruit and veg but its also great as a mouli, it grinds the pulp and juice out but leaves the skins behind Continue reading
We had our yearly end of summer BBQ a couple of weeks ago with family, friends and neighbors. This year I decided to make some sausages with a pork belly and shoulder that I had in the freezer. It was also a great excuse to try the new meat grinder and see how it performed Continue reading