Golden Italian Quails

Coturnix coturnix

Two years after engaging in this breeding program to improve quails in New Zealand we are starting to see results.  Golden Italians, one of the five breeds we are breeding, are 250 – 300 gram live mass for the females and 230 – 250 for the males. Many of the hereditary defects were eliminated and birds have excellent fecundity and vitality. Egg production is constantly in excess of 90%. One of the traits we also select for is temperament and my birds at present are very calm, docile and happy, a trait that is essential for Coturnix coturnix as they are, and always will be, cage birds in New Zealand.

It may be that in the nearby future we may shelve some of the breeds for which progress seems to be slower than for others. Being a small time breeder, numbers are always important and the less breeds you keep, the more you could keep of the remaining breeds and hopefully will make selection and progress more effectively.

002 - Vitamins

Fiori di Zucchini (Fried Zucchini Flowers)

2016-03-30 - Fiori di Zucchini 3

If one has space to grow pumpkins (I dug up some of the front lawn to plant mine), gorgeous, fresh, yellow flowers are a great perk this time of the year. Fried simply they are spectacular on the plate and the crispness of the batter and tasty flower make them the best starter for any meal.

Fried Pumpkin Flowers 

Luke warm water

salt to taste

white flour

vegetable oil

Method

Use a whisk to mix the salt and flour well. Add small amounts of water and keep whisking until a batter forms that is the consistency of cream. Heat the oil in a large frying pan, the oil should be about 3 cm deep and very hot. Dip each flower in the batter, top and bottom, shake off excess batter and slip the flower into the oil. When crisp and slightly coloured remove an drain on kitchen paper. Do not overcrowd the pan. When done arrange all the flowers on a serving platter, serve hot.

ENJOY with a glass of home made wine!

 

Torta Rustica ai Funghi Porcini (Fresh Porcini Tart)

2016-03-30 - Torta ai Funghi 3

What to do with a gift of porcini mushrooms, locally foraged? A recipe that would not change the flavour of the mushrooms in any way, but that would also be a full meal. Mrs BYF came up with a simple pie that hit the spot

Porcini Mushroom Pie 

Pre heat the oven to 200 F

4 porcini mushrooms

25g butter for frying

Salt and pepper to taste

1 pack of defrosted filo pastry

100g melted butter to brush on pastry

Fry the mushrooms in the butter for a few minutes. Unroll the pastry, remove one sheet and brush with melted butter, layer with 5 sheets all brushed with butter. Heap the fried mushrooms in the centre and scrunch the pastry up around the mushrooms partially covering them.

Bake the pie until the pastry is crisp and golden and serve with a fresh garden salad.

ENJOY with  glass f home made wine!