Category Archives: Sustainable Back Yard

Coratella

2015-11-27 - Coratella

Coratella is the Italian name for all the organs in the thoracic (chest cavity) and the dish includes the heart, lungs, liver, spleen and kidneys of either a young lamb, chicken or rabbit. We were fortunate to obtain a suckling Boerbok lamb from a farmer close to Dunedin and I went to the farm and slaughtered it myself, hence had access to all the organs normally discarded and seldom eaten in New Zealand. Coratella is also the name of the resulting dish.

Clean the organs making sure that all the blood is washed off, then cut it into cubes about 2 cm square. Dice two onions and two cloves of garlic and fry in some butter and olive oil until well soft. Ad all the organs, except the liver, and fry well over medium to high heat. While frying, ad a chopped red chili, two bay leaves, salt and pepper. When the meat is almost done ad the liver and turn the heat to high. Ad a handful of chopped parsley and fry for three to four minutes until livers are done, but still pink on the inside. Ad one glass of dry white wine and let it evaporate. Serve immediately with polenta.

Do not forget the good home made dry red wine!

ENJOY!!

Cardi alla Parmigiana – Back Yard Farmer’s Lunch

2015-08-10 - Farmers Lunch 1

 

Today’s all home produced lunch was beautiful!. Firstly the Ancona cockerel that did not make the breeding pens was slaughtered at 12 weeks of age. At this young age the meat is soft and tender, but not as tasty as an old hen, which I prefer for slow cooked poultry dishes such as “Pollo alla cacciatora in bianco”. Nevertheless, it was very good. I vacuum seal the chickens (and all other animals) when slaughtered and keep them in the fridge for some three to four weeks to age – never frozen. The organic carrots were from a friends garden and I wish that I could have claimed origin as they were so tasty. The cardoons were from my garden and they grow so well in Dunedin that the rabbits have a serving every day. Whatever is left over, we eat.

Cardi alla parmigiana went well with the chicken and carrots and of course some home brewed wine. I am drinking from a damigiana of cherry wine which is dry and fruity and a good compliment to any meal. The only criticism may be that it lacks some body, but all the other wonderful attributes overrides any shortcomings.  The wine of the house is not always perfect!

Cardoon Recipe

Select the biggest outside leaves of the cardoon and strip the leaves of the stem and use  a potato peeler to peel the strings from the outside, (almost like preparing celery)  of the stem.  Cook in salt water and the juice of one lemon until tender. Drain and set aside. Dip the dried cardoon in flour and egg and fry until golden in a bit of olive oil. Prepare bechamel sauce and arrange the cardoon pieces in a baking dish, ( I use individual serve cast iron pots)  cover with bechamel, parmigiano and cracked black pepper and repeat the layers until the dish is full. Place some butter pieces on top and bake in the oven at 180 C for 20 minutes.

Do not forget the wine.

ENJOY!!!

THE BIG FAT LIE!

2015-08-12 - Butter

Fortunately I have NOT cut back on any animal fats and have NEVER eaten margarine.

http://www.telegraph.co.uk/news/science/science-news/11796834/Butter-unlikely-to-harm-health-but-margarine-could-be-deadly.html

 

Making Compost

 

2015-08-10 - Aerate Compost 3

Today was compost aerate day at Back Yard Farmer, but it was not such a huge effort as I fortunately had a lot of help, as can be seen.

Organisms such as those we want to propagate in our compost heaps require oxygen to survive (Aerobic), therefor all high temperature aerobic composting needs to be aerated frequently for rapid odor free decomposition. The process of turning over and aerate the compost heap also helps to reduce the initial high moisture contents, but also turn those materials that were on the outsides to the center and expose these to higher temperatures as well.  It is also an opportunity, if turned by hand as most small gardeners would do, to sort larger pieces which are slower to decompose as well as any foreign materials such as rocks, etc from your compost.  A good healthy compost heap would smell like good fresh soil with a loose consistency with no compaction and slimy wet parts and contain a ton of worms, which more than often is a good yardstick of the general well being of the compost.

At Back Yard Farmer we keep a number of bins under the sink in the kitchen and sort our waste immediately when generated. We have bins for Compost, Worm Farm, Rabbits, Chickens and Quails as well as waste for disposal. Then all of our garden greens, poultry and rabbit used bedding and manure also goes into compost.

 

Cured Salmon

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Fresh South Island salmon from our friend Ross Hutchinson at Blue Water Products in Dunedin is an excellent product for this easy to make delicacy.

Fillet and de – bone one FRESH salmon. Mix 800 gram coarse sea salt and 200 gram granulated sugar with the grated rind of two organic fresh lemons. In the bottom of a large enough stainless steel container to have both fillets lying flat and  not touching, place a layer of the salt mixture. Now lay the fillets, skin side down, on the salt mixture and cover well with the rest of the salt mixture. The fillets should be totally covered. Refrigerate for 24 hours, then turn the fish over and again completely cover it with the salt mixture. Refrigerate again for 24 hours. Remove the fillets and wash very well under cold running water until all the salt is washed off. Pat dry with paper and your salmon is ready to eat. I normally cut it into four pieces and vacuum seal those pieces I am not going to eat immediately. In the vacuum sealed bags in the fridge these should last a good four weeks.

Today we had quail eggs topped with truffles Mrs BYF brought back from the promised land, with cured salmon and fresh garden salad – sprinkled with ground black pepper and a dash of olive oil. Excellent with home made ciabatta and home made wine.

Another, and a big favorite in our house, is to place a bit of home made ricotta on a piece of fresh pane di casa and top it with cured salmon and caper berries, freshly ground black pepper and a dash of good olive oil. Wash all of this down with the best Italian Prosecco you can afford and pretend you are in heaven

ENJOY!!