Well, not exactly, but pretty close. River Cottage recommended the use of something called PDV salt for curing. PDV stands for pure dried vacuum. It’s made by pumping water into underground rock salt beds, then drying the brine under vacuum.
The only downside? It comes in 25kg bags!
It’s not the happiest month for chickens. The plentiful windfalls and surpluses of autumn have gone, and cold winds have started to blow through the run, in spite of the sheltering straw bales. But we’re keeping their spirits up (and, we hope, their health) with cabbages and broccoli to peck at.
The Light Sussex garden hens are still quite shy, although not as scared of the squirrels and local cats as they once were.
A couple of months ago, an irresistible offer dropped into my inbox, advertising a River Cottage training course on how to butcher a pig. Since the My Little Porkie scheme from the very wonderful Samphire had been such a success, we thought we might butcher one to our own requirements next time.
What a successful day!
Posted in Cooking
Tagged Pig butchery course, River Cottage course, River Cottage Pig in a Day
We rarely eat Christmas pudding these days. It’s pretty weighty stuff, especially after an already-rich roast lunch. But our local church do a Christmas Fayre* to raise funds, and had called for contributions, so we thought we’d make something. I can’t bake cakes to save my life, so puddings seemed like a nice idea.
And although I say it myself, they turned out looking quite professional.
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Posted in Cooking
Tagged Ankarsrum Assistent, Christmas Pudding, Delia Smith Christmas recipes, Figgy Pudding
As autumn establishes itself, what could be nicer on a chilly evening that a generous plate of nicely spiced Indian food? We’re both very fond of Roghan Josh, although not what passes for it in many local restaurants, which appears to be an Indian/Italian fusion made with copious amounts of tomato sauce.
This recipe uses no tomato whatsoever, nor onions for that matter, and produces a silky smooth sauce and tender meat with a quite wonderful flavour. Recipe from Pushpesh Pant’s “India Cookbook”, constant stirring courtesy of the Jamie Oliver Home Cooker.
As dusk was falling, they came out long enough to grab some supper and a taste of broccoli that we’d hung up for a treat.
For well over twenty years, our everyday wine of choice has been a blended Côtes du Rhône sold under the brand name Cellier des Dauphins. The makers claim that one bottle in every six Côtes du Rhône sold is one of theirs, and I can well believe it. It’s simple and unpretentious, whilst remaining distinctively of the region. And it’s remarkably good value. Here’s a Cellier des Dauphins review.
We’re chicken-sitting for one of our daughters, just for a month or three until the work on their garden has been completed and the outdoor wiring replaced. Their plans include a magnificent new chicken run, but meanwhile their three hens will have to make do with one of our brooding pens.
I’ve been trying to find a home for Tomos for quite a while now. Tomos is a moped, originally bought for our son to ride to school when he was sixteen. It’s an AT50, built in Austria in 1991.
A short post, this one.
We had poached eggs on toast for brunch. The hens have now completely stopped laying for the season, so we’ve reverted to commercial eggs. Nice premium grade free range ones, of course.
But oh dear, what a difference. Nothing like the treat that we’ve got used to over the spring and summer. It’s not as if it’s the first time that it’s ever happened, but it still comes as a bit of a shock.
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