Rabbit and Pork Spiedini ready for the fire when it is hot enough
Rabbit and Pork Spiedini ready for the fire when it is hot enough
Today was Salmon curing time. With a beautiful, fresh fish I like to keep things simple, adding as few flavours as possible to enhance the taste but not change it. Fish, salt, sugar and lemon rind only. Smoking overpowers the fish and all the freshness is lost. This cured Salmon recipe is so easy and tastes wonderful. I vacuum seal the cured salmon, after processing, in smaller portions and it lasts for several weeks in the fridge.
After filleting, I remove all the small pieces of flesh from the carcass and then freeze these in smaller portions for making a very tasty and quick risotto. Everything remaining – bones, head, tail, etc goes into the stock pot wit some onions, celery and carrots. Add water and reduce the liquid by at least a third before portioning and freezing. Use the stock for soups, risotto and fish stews. NOTHING WASTED!
Every time I shoot a rabbit or get some as a gift I make stock with the ribs, neck, tails, flanks and all the cut offs, keeping the prime cuts for roasting. Into the stock pot goes a few carrots, onions and celery. Somehow some leeks became too woody for normal use, so this time, I included those as well. Just add water and boil down to about half of the quantity you started off with. I don’t add salt or pepper. Pour the stock off using a pasta strainer or colander and freeze the stock for soup or stews later. What is left are the meat and vegetables. Mrs BYF has been fretting about how to make the best use of these stock ‘leftovers’ . The chickens were never impressed with them and composting after tossing out the meat and bones seemed criminal, so she decided to spend the time and make a rabbit pie. This was delicious, well worth the time picking meat off the bones!
Off cuts of about 4 rabbits
4 Large carrots, chopped
6 Small leeks including leaves, washed well and sliced thinly
2 Small onions chopped
3 Large cloves of garlic, chopped
6 Medium field mushrooms, roughly chopped
3 Tablespoons flour
3 Cups rabbit stock, more if needed
1/2 Cup sherry
Salt and Pepper
100 g Butter for frying
100 g Butter for the sauce
6 Tablespoons of olive oil
Livers, hearts and kidneys of the rabbits (optional)
Cook the stock and strain. Freeze the stock or keep in the fridge for a few days. Pick as much meat off the bones as possible, keep separate. Dice the cooked carrots. Compost the rest.
In a big enough pot to hold all the pie filling, pour the olive oil. Fry he onion, garlic and leeks over low heat until soft and translucent. Add the carrots. Meanwhile fry the mushrooms in some of the butter until almost cooked, add to the vegetables. Stir a few times and cook for a few minutes until heated through. At this stage I fried the livers, hearts and kidneys in a bit of butter and added them to the mix. I suppose you could use chicken livers, but this is optional. Add all the fine rabbit meat you picked from the bones. In another pan, melt about 150 g butter, add the flour and salt and pepper. This will make a paste or roux , cook for a minute without burning. Add the stock a little at a time, stirring fast, until you have a thick gravy. Add the sherry, and pour the gravy into the pie mix. Mix well and heat through.
I made one pie big enough for 3 and 4 small individual pies. With the leftover pie filling I intend to make small hand pies.
We had a lot of very tasty pie filling from ingredients we used to throw out or give to the chickens! Zero waste is still our goal!
I harvested about 80 kg of potatoes from my garden three months ago and was very chuffed because I would have had enough potatoes to keep my grandson, who is an absolute potato fiend in great organic potatoes for a very long time as well as having a bit over for the rest of the family. I very carefully stored the potatoes in plastic drums – one layer of potatoes followed by a layer of hay repeatedly until full. I filled about 5 X 25 liter drums, tightly sealed them and stored them in a cool dry place out of the sun – at the southern side of the house. The unforeseen, by me, has happened and the potatoes which were VERY GOOD for some months have gone sweet. Grandson does not eat sweet potatoes so he has refused my lovely baked offerings for the last few meals and reproached me for planting sweet potatoes instead of the real stuff. Knowing that I did not plant sweet potatoes I decided to read up. Apparently the place where I stored my precious harvest was too cold. Easy mistake to make in Dunedin, especially during the end of winter. Here is a link to the article explaining why cold potatoes become sweet https://indianapublicmedia.org/amomentofscience/cold-potatoes-black-bananas/
We had lemons from the tree of a friend of a friend and lots of flowering rocket that we had to use or lose. Mrs BYF came up with this delicious pasta using the ingredients at hand, while I was busy making cheese.
Lemon and Rocket Pasta
4 tablespoons extra virgin olive oil
2 cloves of garlic
1 chilli or some flakes, as much as you prefer, but at least a bit is essential
2 handfuls of fresh rocket + 1 handful of fresh rocket
zest of 2 lemons + zest of 1 lemon
juice of 1 lemon
cracked black pepper
1/2 cup of grated parmigiano reggiano
Add the pasta to salted, fast boiling water. While the pasta cooks, make the sauce.
Heat the olive oil and add the garlic and chilli in a pan that can hold everything including the cooked pasta. When the garlic is translucent add the 2 handfuls of fresh rocket to the pan. When the rocket has wilted slightly add the zest of 2 lemons and the lemon juice. When the pasta has cooked, add a few tablespoons of boiling pasta water to the sauce. When al dente, remove the hot pasta from the pasta pot, drain the water and add the hot pasta to the sauce in the pan. Stir the sauce through the pasta. Portion out the pasta into the plates and scatter a few of the fresh rocket leaves, a bit of the lemon zest and cracked black pepper over the pasta. Add liberal amounts of parmigiano reggiano and serve immediately.
Do not forget a glass of home made red to finish it all!!
Yet another crop with many uses! This time it is rocket which is in abundance in our garden at this time of the year, sowing itself all the time.. Apart from great salads and pesto, the flowers make a really nice display for the kitchen window sill. Also enjoy the pesto as a pasta sauce, with fish or on fresh bread or toast
100 g Pesto Leaves
25 g roasted Pine Nuts
20 g fresh Garlic
150 g Extra Virgin Olive Oil
2 g Salt
Blend all the above ingredients well in a blender, or if you have the energy, mash it up in a mortar and pestle
50 g grated Parmigiano Reggiano or Grana Padana cheese
20 g grated Pecorino cheese
40 g melted Butter
Fold the above indigents into the blended product
It will last up to a week in the fridge, but is better fresh (after resting for about an hour from making it – the pesto not you)
ENJOY and do not forget a glass of the home made red!!!
During the Dunedin Science Festival my eye caught a title while briefing through the program “Quails and Plastic Bottles”. I obviously was immediately interested and booked my ticket for the 1 hour lecture. The talk was a big disappointment as it discussed quails for about 10 seconds, in which some very inaccurate and irrelevant information was conveyed. The talk about plastic bottles, which was not quail related at all, lasted for another 10 seconds. With this in mind, I am giving you another look at Quails and Plastic Bottles. Needless to say that recycling old plastic bottles is the correct thing to do and it makes me tremendously happy to do my bit in limiting the carbon footprint and plastic pollution of our dysfunctional world. The alternative is to purchase some poultry feeders. at exorbitant prices, from companies here in New Zealand that import vast quantities of more Chinese plastics and the irony is that these purchased feeders are by no means so effective as the home made ones.
I use 2 liter used plastic milk bottles to make my quail water drinkers and feeders. Once the quail chicks reach another stage of maturity and size I introduce a new drinker and feeder to suite their needs until fully grown.
I start off by giving them open feed and water covered by a wire mesh to teach them to eat and drink.
At 7 days of age I introduce the next drinkers and feeders. The water drinker with the 25 mm openings, 50 mm of the ground, on two sides of the bottle (it stands in a corner) allows them to investigate and mostly by accident have their first drink. For the first few hours I drip water in the drinkers from above so the little quails come and investigate the noise and water sound and find themselves drinking by surprise. It only takes them a few hours to be master the water drinkers. It is however important to not have these drinkers before 7 days of age as the little quails are too small and fit through the hole and drown. If the hole is exactly 25 mm and round , not oval, the chicks will not fit through at 7 days of age and you will have 100% success. The feeders have 50 mm holes and the quails can eat from the outside, or get themselves into the bottle and eat inside. This teaches them where the food is and soon enough they will be too big to fit through the hole and only eat from the outside, like the mature quails do.
I cut the tops of the bottles in the beginning stages so they can fit into the brooders which is only 200 mm high. It is important to cut the height such that their is very little space between the top of the drinker and the roof of the brooder so the little quails cannot jump into them, which is a trick they learn early in life.
At 14 days of age, I change the water drinkers to a 35 mm hole and 60 mm of the ground as their heads are getting too large for the 25 mm hole. I now also switch to only one water hole which makes it easier to fill to the rim without water flowing out of one of the other holes. Use the 35 mm 70 mm off the ground if the bedding becomes too high. The feeder remains the same.
At 28 days of age I change to adult feeders and drinkers with 40 mm holes and 70 mm off the ground.
At 49 days of age when I take them from the brooders to the breeding pens outside, they stay on 40 mm holes and 70 mm off the ground, but have a section at the top cut out to make feeding and washing of the feeders easier. I do not top up the feeders, but dump and refill. The water feeders are without the opening to prevent birds landing in the water as my cages are 600 mm high and they can fly and land in the water if open. These feeders hold about two days of feed and water for a breeding group of 5 females and a male which make it easy to go away for a weekend without having to feed.
All the water drinkers you will require
All the feeders you would require