Top Five Posts for 2015

The number one post of the year was

Lamb Liver Pate Recipe

Lamb Liver Pate.

  • 1 pds of fresh lamb liver
  • half a large onion diced
  • One large portabella mushroom or four regular button mushrooms, diced
  • 2 garlic cloves -Peeled and Diced
  • 2 slices of thick cut smoked bacon (homemade in my case)
  • Bacon Lard/olive oil
  • Crown Royal Whiskey
  • Herbs-including salt, pepper, dried red pepper, basil

Do up your liver and onions, mushrooms, garlic, and bacon with a bit of bacon lard in a steel or cast iron frying pan, cook the onions and garlic till soft but not browned, then add the rest and cook till liver is cooked though but still soft and moist. Put into your blender, deglaze your pan with a good splash of your Crown Royal, and pour that into your blender, turn on low and if to thick, drizzle in just a touch of your best olive oil, can be blender till course, fine or almost mouse like. Take out and put into a low long dish so that it will cool off evenly and cover or it will form a skin.

Can be served anyway you like to serve pate, I personally love it on rye toast

What do you use clover for is #2

This is a basic flower syrup but I have a few helpful hints to make sure it turns out the best possable for you.

  • Pick your flowers early in the morning, and be picky about them, you want young just coming out flowers with no damage or brown on the bottom of the flowers. yes it takes time to hand pick the flowers and you will need a good size patch of them.
  • Pick your flowers when they are dry, not wet from rain or dew
  • Pick only from patches you know have not been sprayed
  • Don’t overpick your patch, no more then half at any given time.
  • Use good quality water(I know, I know this one seems basic, but not everyone has the right water in their home wells to make good canning products!)

Clover flower Syrup Recipe

  • 4 cups of flowers (all Red, all White or a mix of both)
  • 2 cups of water

Put your flowers after carefully checking them over, and removing any green leaves or stems or brown spots on the flowers into your steel pot, cover with water and bring to a slow soft simmer for 20 min by which time all color should have leach out of the flowers, and you will be left with a very pretty yellow fresh flower tea.

Measure out your water, it should be two cups, if you want to use it right away, just bottle and cool and add honey or sugar as you use it, if you want to perserve it for winter, its a one to one rato is what I use.

So back into the cleaned steel pot goes the two cups of flower tea and two cups of sugar, bring to boil and simmer for two min, and then jar and process the pint jar for ten min and cool and store in a cool, dark place.

#3 is Wild Violets Recipes

Now what are you going to do with that amazing Syrup, how about a lovely Wild Violet tartlet? Now you are going to have to be a little creative on this because its another one of those Farmgal recipes but I will do my best to share how I do it, if I miss anything, please ask.

Enough of your favorite pastry for 12 tarts, you can use basic or you can use a sweet dough recipe, both will work well.

Preheat your oven to 350 C and then take about a tsp of room temp cream cheese and put it in the bottom of the tart, press to be fairly level, drizzle in at least a tbsp or two of Violet Syrup over the cream cheese, bake for about 12 to 15 min till pastry is golden brown and the middle is bubbling hot. Find twelve of the most perfect Violets flowers you can find and when the tarts come out, carefully (they are hot) place the flower dead center, pushing gently, the syrup will be sticky and they will become a colorful centerpeice on the tart.

Allow to cool and serve on a plate with a dollop of whipping cream on the side.. this is a treat in so many ways, first its just plain awesome in taste!, second its a wonderfully dressy little show off peice for a special event or fancy afternoon tea.

#4 Rabbit Jerky

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So take your fresh Rabbit belly saddles, peel off the white silver skin and extra fat if they have it, give them a little pounding, and place in baggy or if you don’t use them, in a glass bowl, mix up

  • 1 tsp canning salt
  • 1 heaping tablespoon of brown sugar
  • Spices – I went the easy way and use montreal steak spice on them
  • 1 tsp Soy Sauce, or White or Red or Balstmic Vinagers (your Choice)

Mix well till the salt and sugar melt and pour over the rabbit belly flaps. Personally I like to keep them in the fridge for at least a day. Mix them well with the marinade and take out as much air as possable, if in a glass bowl, mix well, cover with wrap and weight it down, you want that marinade to meld over the whole peice.

Now you can use them in place of bacon, just dice them up and go, or you can take them out and make them into rabbit Jerky.

#5 Bacon Wrapped Pan seared Duck Breast

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Want to serve duck in a way that will just delight your taste buds, as well as being eye candy, well this this recipe is sure to please then.

Take one large duck breast and trim all four sides flat, one breast will cut into six small round medallions. You can use the left over trim cut into tiny peices in a soup or stew at a later point. This will take 3 peices of bacon, cut in half, one half per medallion.

Wrap your bacon around your peice of duck breast, you can do it around the peice or over the peice, both will work, its up to you on which one you like more, I am showing the looks above, the one on the left is wrapped around the outside, and the one the right is wrapped around an over.

Heat your cast iron with a little bacon fat if you have it, otherwise any good oil will do, at med heat, preheat your oven on broil or to at least 400 or 425.  Season your meat, wrap the bacon around them, sear them in the pan, about a min each side or so, then take your hot pan (remember the handle will be hot, use a oven mitt) and into the oven for another 3 to 5 min to finish cooking to a med-well, you want them to run clear juice.

Take out and let rest for the min this will take, take a big handful of sliced leeks, with a grating of fresh horseradish and one finely minced fresh garlic clove, into the hot bacon fat in the pain, just wilt it all together, and let it cook for just a min, then put on the plate, with two of the Duck Medallions on top, I think this goes just smashing with mashed turnips and whipped garlic potatos.. Heaven!

This post has been in the top ten for years now,

Sheep Tallow Candles

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