Wot's for Tea, Ma?

[EA01]

The 'Farm Box' this week came with a kilo of diced black angus rump from the Boonah shire. A kilo of bacon, from the Neuendorf piggery at Kalbar, a Kilo of 'Kalfresh' Kalbar Carrots, and Tamborine Mountain Mushrooms.

So a very yummy & tender beef red wine casserole, washed down with a very fine SA Red) All farm fresh and from about an hour from here!, lovely (and very tasty!) stuff!


(Note to Pinky....you're NOT going to find a bad red in the Peter Lehman stable of wines!)

[ian16th]

If you can find one, try a Prince's d'Orange.

[EA01]

I think I will attempt a Beef Chow Fun tonight...

https://en.wikipedia.org/wiki/Beef_chow_fun

Doubt I'll get the pan hot enough though.....

[Magnus]

Beautiful lamb double loin chops with roasted veg and home-grown spuds tonight. Carmenere to accompany. I'll be spending most of the afternoon preparing tomorrow's Sri Lankan curries as we're having family round for a meal.

[EA01]

'Family Favourite', a recipe of my Grandmothers...which is a kinda of spaghetti bolognaise but with peas, and all mixed together to go in the oven and baked with cheese...at Mrs Fliegs request

[ribrash]

Taking advantage of the warm weather,a mini BBQ for 1 was set up.Ribeye steak,king prawn kebab and grilled veg was consumed.Struggling to drink some wine.Maybe the 3 pints of Old Peculiar has something to do with it.

[EA01]

Walking down to a new Asian place at the shopping center. A Chinese / Malaysian place....as was the previous place, but new people...we'll see...

[Undried Plum]

This evening, it'll be Salmon, cooked in the Abu Röken. Inspired by a post here on this forum.

For Oak 'sawdust' (Sagspån, we don't have an equivalent word in English to differentiate between sagspån and sagflys), I use rapeseed oil as chain oil in the Husqvarna when sawing Oak limbs so as not to taint the sawdust 'cos I know that one day I'll be using the stuff in the Abu Röken. I use a chizel chain for a similar reason.

I've tried to grow Hickory, but the species just doesn't like a 'bad' Scottish winter such as we had in 2009/10.

[EA01]

Wow, sounud good UP., regrettably Mrs FLiegs doesn't eat Salmon...

[EA01]

A slow cooked beef casserole, and shall be making Herb scones to go with it (Slop up all the juices), just for something different...

[G-CPTN]

Mention of herb scones reminds me of the leek 'pudding' that my mother used to make to go with a stew.

I looked forward to the crusty bits as well as the soggy bits.

[Magnus]

Went to Kelso yesterday and as part of her retail therapy stopped off at a good butcher's shop. Got a lovely piece of rolled pork which I'll roast for tonight (mmmmm; crackling) with spuds and cabbage. I'll deglaze the roasting tin with cider for the gravy; wonder what I'll do with the other half-can?

[Mrs Ex-Ascot]

Sardines in tomato sauce on toast as a snack has been off the menu for a while due to a dearth of supplies in the shops lately.

So resorting to buying sardines in brine I found a recipe for making sardine and sundried tomato paste. Easy to make and very tasty indeedy.

[EA01]

Love sardines, regrettably Mrs Fliegs does not.

Tonight will be roasted root vegetables, sauteed baby spinach, pan seared Venison with a white wine & Mushroom sauce, washed down with a lovely Rose...

[EA01]

Nah, scrath the spinach...I burnt it whilst typing, sub in frozen peas instead ....

[Undried Plum]

Clobbered another pheasant today. It'll not be ready for eating until it's hung in the game room for at least a week.

The Tesla absolutely massacres pheasants and grouse because it is almost silent. They expect cars to make a noise and Teslas simply don't.

[EA01]

UP, how does that work? Having never had or indeed prepared Pheasant. Doesn't it start to go off?, Is the 'Game room' refridgerated? Why does it need be hung in the first place?

[Undried Plum]

The game room is not refrigerated. It's simply cool and ventilated by outside air, with fly screens to prevent the obvious influx that you would expect. It's large enough to hang a dozen carcasses of venison or beef and has racks for hanging game birds.

It's important to hang good meat to let it mature. Beef hangs for two weeks or more to be really good. Venison about as long. Game birds at this time of year, with a typical temp in August of about 12°C, are ready within 4 to 6 days. A day or two longer makes the meat very 'gamey' and a bit strong for some people's taste. I like it gamey!

[EA01]

I don't understand how it doesn't 'rot' ??? How do you know it is 'safe', and not fouling (for want of a better term)

[Magnus]

Chicken. Fekn chicken for the 4th day in a row. I do not like chicken. I cooked chicken escalopes on Friday (her request). She came back from Waitrose on Saturday with a tagine (yes, chicken), a Duchy organic chicken (15 quid???) for sunday roast, and now there are leftovers. Chicken curry for tea.

Chicken. Fekn chicken.