with mushrooms and caramelized onions
Celeriac, rutabaga, sweet potato and roasted garlic mash
Peas
Gravy
Chez Chez
Pork loin wrapped in a whole wheat short crust pastry, with mushrooms and caramelized onions Celeriac, rutabaga, sweet potato and roasted garlic mash Peas Gravy
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The Burger: Organic bison mince with chili/date sauce, pepper paste, wasabi power, salt and pepper. Cooked on a wood flame at a very high temperature. The bun: Two slices of whole wheat toast. Toasted on the BBQ The filling: Light Swiss cheese (marinated in the chili/date sauce), a handful of baby spinach, sliced baby cherry tomatoes and a generous spreading of Argentinian style chimichurri The verdict: More please! Probably the best burger I have ever made. I got four patties out of one pound of bison mince. I cooked all four to infuse them all with the smoky wood flavor. Tomorrow we have having bison burgers revisited. Bill joked about eating the other one tonight and I was so tempted... It the simple things that help keep us healthy. 1/4 cup of 6 gain oatmeal 1/2 cup of water 1 tbsp of ground flax 2 tbsp raw sunflower seeds groundA grated apple Half a mashed banana A small handful of raisins A couple of walnuts Bring to boil the first 6 Ingredients, turn down and simmer for a few minutes, garnish with nuts and Bob's your uncle! It tasted amazing, super sweet with all natural sugars. Gives you a ton of energy and staves off hunger for hour. I like playing 'Chopped', making a meal from random bit I have in my kitchen. This time I had a couple of chicken breast, some amazing British back bacon from 'Fresh & Easy' and a fully stocked pantry I came up with: Chicken breasts stuffed with walnuts, dates and capers, wrapped in British back bacon with coconut and black bean brown basmati rice, baked broccoli and a roasted date, blue berry and pepper sauce. The recipe for this is here Calzone with Duck Breast Prosciutto and Mozzarella in a whole-wheat crust, with red onion, thin sliced bell pepper and black olives, and oven roasted tomato sauce. The duck breast was salty and rich, its slow cured flavors released by the intense heat of the oven. The cheese was so fresh it smelled like baby cows' breath. The olives, onions and pepper cut through the rich and creamy meat and cheese, blending them together And the bread soaked up all the lovely juices. Topped off with rich, oven baked tomato gravy I ate slow, not wanting the end, but life and its inevitabilities. At least I got a picture. 2nd attempt worked. I used ultra pasteurized milk the first time and it totally flopped. Bought raw milk this time. Bloody expensive, but it tasted super fresh. Cost about the same as a good cheese, which it was. No labor cost, but if there was it would have cost anything up to $600. I will buy cheese from now on and move onto The Turkey Jerky Project. |
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December 2014
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