AGNELLO ARROSTO AL ROSMARINO, AGLIO, E LIMONE (ROAST LAMB)

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 EFFECT OF AGE OF BIRD AND STORAGE LENGHT OF QUAIL EGGS ON HATCHABILITY

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 PARAMETERSYOUNG BIRDS – 92 Days oldOLD BIRDS – 611 Days OldEGG STORAGE – 3 DAYSEGG STORAGE – 8 DAYSEGG STORAGE – 13 DAYSEGG STORAGE – 18 DAYS
Infertile Eggs6.7%14.2%6.7%7.2%6.9%6.1%
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

POLPETTE DI RICOTTA

4 Eggs

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

ENJOY !!

Abalone con Riso allo Zafferano

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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.

Recipe

Heat a large cast iron skillet

4 Abalones tenderised and sliced in 2cm thick slices

150g Butter

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.

Kentucky Fried Rabbit

with Polenta and Zucchini

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Even though I am not a loyal KFC customer, I know lots of people who are (Obviously not close friends of mine). When I stumbled upon an Italian food site claiming to have “acquired” the famous KFC recipe (tongue in cheek off course from the Italians) and disclosed it all on their page, I was interested. I am often asked how to cook rabbit as I have AMPLE supplies in my freezer, my standard answer always is that you can cook it in any way you cook chicken. Having made the connection between chicken and rabbit and having the secret recipe at hand, I was determined to try some KFR (Kentucky Fried Rabbit) or DFR (Dunedin Fried Rabbit) in my mission to eat every one of these NZ PESTS!!!

It was my turn to cook Saturday lunch and I thought I may as well try my new adventurous recipe on Mrs BYF. Weighing out the ingredients to the closest gram and carefully following the intricate steps of the recipe, I had some food on the plates about two hours later and to my BIG SURPRISE it was very good (Some of my regular KFC munchers even seriously commented it to be better than the famous KFC!!!) Watch out Colonel here comes New Zealand!!