The temperature in my “Meat Curing Room” is ideal at 8 – 10 C at this time of the year, but I would have preferred the humidity to be less than 60% to allow for proper curing and drying – hopefully it will get a bit less humid over the next few days.
Irrespective of the cold winter weather Dunedin is encountering at present, the garden seems to defy the seasons and continues to produce, which keeps me healthy and out of the supermarkets with some spare change in my pocket.
This is a quick, very easy and delicious Garden Meal
- 1 Head of Broccoli – Washed, dried and broken into pieces of about 25 mm in diameter
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 Clove of Garlic – Chopped finely
- 1 Fresh Chili – Chopped finely
- Salt and Black Pepper
- Parmigiano Reggiano or Grana Padana Cheese – Grated
While you boil the water and cook the pasta in salted water, prepare the Broccoli sauce. In a large cast iron pan, heat the olive oil over medium heat until hot. Add the garlic and fresh chili and cook for a few n minutes until soft, but not coloured (about 1 minute), then add the Broccoli and toss well in the oil and cook until the Broccoli is soft but still crispy and not mushy (about 2 – 3 minutes). Ad salt and black pepper to taste. Add the cooked pasta al dente to the pan with the Broccoli, garlic and chili and toss well. Serve immediately while still hot and dress with a dash of Extra Virgin Olive Oil, grated Parmigiano and crushed Black Pepper
Do not forget the homemade red to wash it all down.
While I was cooking the Secondo Piatto, which in this case was Lepre alla Cacciatora (Hunter’s style Hare), I became peckish and looked around what I could do for a Primo Piatto. I had a few Radish leaves and some Polenta from the day before.
Ad a few spoons of good extra virgin olive oil to a cast iron pan and heat on medium to high. Cut the polenta in slices of about 20 mm thick and fry until lightly brown, then flip them over and fry the other side.
This is the same recipe we use for spinaci, silverbeet, and many other leaves. Wash the leaves and shake dry. Ad a tablespoon of good extra virgin olive oil to a heavy cast iron pan, then ad the leaves, some chopped garlic and some chilli, if wanted. Fry until all is nice and soft.
The above was made within a few minutes and some black pepper and parmigiano cheese finished it well. It was beautiful and went down well with some home made red.
It is officially winter here in Dunedin and from the temperatures, snow, mist and sleet I can vouch for that. Nevertheless the garden keeps on producing and I was more than pleased with the organic harvest of today. The soils are healthy and for the first time in four years I have large numbers of earthworms helping me.
It definitely is Gnocchi time again in the BYF household (Use the gnocchi link to go to the recipe). We have been using our own home grown potatoes for about four months now on a “dig when required” basis and must have consumed well in excess of 15 – 20 Kg of beautiful, fresh and organic potatoes already – my grandsons are addicted to roasted potatoes. Today I needed the space where the rest of the potatoes were still underground as I am preparing soil for further planting and I also cleaned Quail Cages leaving me with about 200 Kg of manure and bedding material which I had to dig into the potato patch. I have today harvested another 28 Kg of potatoes and this, plus what we already consumed, will probably be enough potatoes for a whole year – all of this from only about 4 square meters.
This simple recipe never fails. Wash the potatoes well and boil in well salted water until almost done, but not soft. Drain and when cool enough to handle, cut the potatoes in half. In an oven baking tray melt (do not burn) a generous amount of butter – about 50 g per small tray. Now place the potatoes in a single layer – cut side down – in the tray. Ad a fist full of rosemary and enough unpeeled garlic and bake at 200 C for about 5 minutes until the butter is sizzling and the potatoes have absorbed some of the butter. Now flip the potatoes over with the cut side up and put them back into the oven until they are golden brown. Dribble with good extra virgin olive oil, some chopped up parsley, salt and black pepper and ENJOY!!!
Do not forget the home made wine to wash it all down.