Today I had an early brunch dictated by my daily work schedule and at about 19H00 I was ravenous. I fortunately was working the preserved meats from the curing room and noticed a very attractive piece of GUANCIALE (cured pork cheeks) , which off coarse called for Bucatini all’amatriciana. What a wonderful recipe for a delicious pasta with only a few ingredients. Fry the finely chopped guanciale with a few cloves of garlic. Add Passata and cook for about 20 minutes. Also add black pepper, but no salt as the guanciale is quite salty. Keep the sugo moist be adding water from the pasta pot. Boil bucatini pasta in lightly salted water and when al dente, drain and add to the sugo. Cook and toss for another few minutes, then add shredded fresh basil. Toss and serve hot. Add a lot of grated parmigiano reggiano and ENJOY !!!
There is something wonderful about eating a young lamb when you had cared for it since inception. I ensured it’s happy, carefree, grass fed existence. I clipped hooves, rotated paddocks, and kept it healthy (organically). It was killed humanely and butchered by a bona fide butcher.
Mrs BYF did justice to the lamb by roasting the joint to perfection.
Preheat the oven on the hottest setting, leave at this setting for 30 min before putting the meat in.
1 lamb forequarter – as much peeled garlic as you like – a few sprigs of fresh rosemary, olive oil, a few organic lemons and salt
One hour before cooking, brush the joint with oil, put a bit of oil in the oven pan. Make holes all over and stick the garlic cloves down as far as possible. I find that keeping the knife in and twisting it slightly to create a small gap so one can slide the garlic down the blade stops the garlic from popping out. Break the Rosemary in to 2 cm pieces and stick them all over as well. Put the meat in the oven and leave the high setting for 10 minutes then turn the heat down to 180C for about 2 hours.
Enjoy with GOOD home made Red Wine !!
The two question most frequently asked by potential fertile eggs buyers is “what is the fertility of the eggs you are selling” and “would the eggs withstand the long trip with a courier”
As I hatch quail eggs on a regular basis and monitor various parameters to not only better understand my quail breeding project, but also to provide me with factual information I can use as selection tools. Following analyses of the results from hatching about 800 eggs over the past 9 months, the following results were found
|HATCHABILITY PARAMETERS||YOUNG BIRDS – 92 Days old||OLD BIRDS – 611 Days Old||EGG STORAGE – 3 DAYS||EGG STORAGE – 8 DAYS||EGG STORAGE – 13 DAYS||EGG STORAGE – 18 DAYS|
|Hatchability of eggs set (%)||86.5%||72.8%||86.5%||87.2%||81.0%||71.7%|
|Hatchability of fertile eggs (%)||92.7%||84.8%||92.7%||94.0%||87.0%||76.4%|
The most significant conclusions are that hatchability deteriorate with aging birds and also decline with storage of eggs in excess of 13 days
80 g Sugar
Zest of 1 lemon
Juice of 1 lemon
Mix the above well together
200 g Flour
15 g Baking powder
Pinch of salt
Sift the above together
Mix the flour mixture and egg mixture well into a dough
500 g Ricotta
Fold the Ricotta into the dough until well mixed
Heat vegetable oil (about 70 mm deep) in a pot or pan until 180 C
Now use two table spoons to form the dough and drop into the hot oil and fry until well brown
Remove from oil and dry on absorbing paper and sprinkle with abundant icing sugar
A dear friend gave us four abalones. We have not often cooked this before but we knew that we could not mess this up. Many videos were watched, shockingly some recipes included so many additives that one could replace the abalone with just about anything and not notice. Mrs BYF’s simple effort was absolutely delicious so here is the recipe:
Firstly, lock all the doors so no one can come in and share. Then tenderise the abalone by beating it with as mallet or, go the dramatic African way by tying it in a tea towel and smashing it repeatedly on the back step. Both ways worked beautifully.
Heat a large cast iron skillet
4 Abalones tenderised and sliced in 2cm thick slices
2 Cloves garlic chopped
Handful of parsley
No salt was needed, so don’t be tempted lest the abalone goes tough
Melt the butter in the hot pan and add the garlic, then the abalone. Stir the abalone turning it over a few times and fry for about 2 minutes. The result was lovely soft abalone that tasted of the sea. We like raw fish so if some of it was a bit underdone we were happy. We ate it sprinkled with parsley, on saffron rice and with a fresh salad from the garden.
We opened a bottle (or two) of wonderful Prosecco for the occasion. After lunch we had to have a nap.