Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.
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
Made these to go with dinner, fresh courgettes from the garden with our own goats cheese. Getting the goats cheese into the flowers is the trickiest part of preparing them… Continue reading
In total I made just over 40 liters of elderflower cordial that has made 80 x 500ml bottles.
I’ve used the rind and juice of 48 lemons and 16 oranges. Thanks to Ryan and James with their help picking most of the flowers and especially for the last batch where they done most of the rind grating and juicing of the fruit. Continue reading
I’ve had a few people over the last few months tasting and liking the sloe gin I made last November. So I’m putting up the recipe so everyone can make this great winter tipple, especially for you Tanya 🙂 Continue reading
Saw an episode of River Cottage Australia where he made up a home made BBQ sauce for his pork ribs and then got the Continue reading
Tonight we had boeuf bourguignon on the menu, takes a bit of preparation but is well worth the wait. I started off by taking a kilo of our Dexter shin beef Continue reading
Started off with digging some of the last home guard potatoes, I know these were first earlies that we planted last April Continue reading
A 100% home grown and reared dinner this evening!
I cooked up a 1kg Dexter round roast. Goes in the oven at 220C for 30 minutes and then 170C for a further 30 minutes, then left to rest wrapped in tinfoil for another 30 minutes.
So time to cook the 9kg ham, into a 30lt pot of cold water with some onions, potatoes, celery and carrots. Its brought to the boil and then left to simmer for around 3 hrs until cooked. To see if it is too salty you can taste the water after it gets to the boil and if its too salty remove half or all of the water and top up with boiling water depending on how salty it is.
This is how it turned out..
Table was set and Paulette and the kids made up little men on the plates…
This is my one…
We had a massive goats cheese salad for starters Followed by the ham served with caramelized figs, potato puree, creamed cabbage and carrots. For desert we had a French Buche, like a big Swiss roll.
And shortly afterward this is what happened…
Followed closely by this…