My neighbour caught some flounder (Rombo in Italian) locally. He generously gave me two lovely firm, fresh fish caught that day. We cooked them as soon as we could manage, being chronically over fed, we had to wait until the next day. Mrs BYF decided to fry the fish in pig fat that I rendered from the organic Kunekune last year. The fish looked fantastic and was delicious. The fat contributed to the taste as well as the appearance, not sure why, but things fried in fat look more golden brown to me. The side was spinach and smashed potatoes, and roast pumpkin.
1 cup of flour generously seasoned with salt and pepper
6 tablespoons of pig fat or vegetable oil about 10 mm deep for frying
Heat the oil in a pan big enough to hold the entire fish lying on its side. The oil must be hot enough to sizzle when the fish goes in. Use kitchen paper to dry the fish very well. Drench the fish in flour, make sure every bit of it is covered. Shake off excess flour and slide the fish into the pan, skin down. After about 5 minutes, when the skin is crispy and brown, turn over and fry for 5 minutes more.
Serve immediately with some cut lemon and a vegetable of your choice.
Love living in New Zealand!
It is in my nature to measure and monitor, which makes life interesting and the only way should you want to select and make progress with any animal breeding. I slaughter about ten old Quail Hens every two weeks and 20+ Young Quails every alternate week and always weigh all animals and carcasses at slaughter. Obviously there are many other measurements and observations I frequently collect and record to assist in selecting that “perfect” bird.
Here are some of the figures I collected over the past week and which are fairly representative for the past six months.
||Mature Birds – g
||Young Birds – g
Live Bird – Average live bird mass after food and water were withheld for 12 hours
Carcase 1 – Average carcass mass after heads and lower legs were removed and feathers plucked
Carcase 2 – Average carcass mass butterflied, which in my case means the removal of the entire backbone, all internal organs removed, wing tips removed and excess skin trimmed.
After all this lovely Quail Meat you have harvested there is still the Coratella that makes a wonderful meal on its own and Quail Stock which I use in almost all of my daily cooking.
There is no better way to spend a Sunday, with a few good friends, to convert the pig and stag that crossed our way a few days earlier, into some delicious products.
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.
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.
I enjoy Duck Hunting, but my culture is different from the majority of “Hunters” out there. I eat ALL of the duck, including livers, gizzards, kidneys, hearts, etc – ZERO WASTAGE. There are so many wonderful recipes and the 11 ducks I harvested today can supply many a delicious meal for family and friends. I hunted for three hours only, then stopped, as I had enough – the rest of the “Hunters” were still busy making war and will do so for many hours and days to come, then throw away most, if not all, the wonderful food. I understand there is a duck shortage in the Northern Island this year – I AM NOT SURPRISED.
A friend brought us a wonderful, big yellow swede. We admired it for a day while it sat on the kitchen bench, and this morning it got too much for Mrs BYF. She attacked it with the large chef’s knife and about 30 minutes later we had a delicious pasta. I only post the recipes I have used a lot and those that I am certainly going to use again. This recipe is one of those!
1/4 or less of a massive yellow swede cut into pencil shaped pieces
3 Cloves of garlic smashed and chopped
1 pinch of chilli
6 tablespoons of olive oil
3 eggs, lightly whisked
a few silver beet leaves optional ( I was digging and the plant was in the way)
salt and pepper
grated parmigiano cheese
Pour the olive oil in to a large pan with a lid. Add the garlic and the pinch of chilli. Add the rinsed and dried swede pieces and fry for a few minutes. Add a few spoonfuls of water and the silverbeet and cover the pan. Once the swede feels a bit soft and has turned a lovely dark yellow, uncover and let the water evaporate. Put the pasta in the salted boiling water and cook until done. Fry the swede a bit more until a little brown appears but turn off the heat before the swede disintegrates. Drain and put the pasta in the pan on top of the swede, wait until the sizzle has subsided then pour the egg over the pasta. Mix well by gently turning the mixture in the pan over a few times.
Serve with a generous sprinkling of parmigiano cheese and a bit of black pepper. A dash of Extra Virgin Olive Oil will enhance the flavour.
I took some rabbit back straps from the freezer yesterday as well as harvested fresh salad this morning, hoping to have it as a main today, but after four helpings of Mrs BYF’s swede pasta, the quails were very happy with the salad and the rabbit is back in the fridge.
The Cherry and Black Current Wine complimented this wonderful dish perfectly