Monday, 11 July 2016
This week end Martin brought home 50 Crayfish that he caught in the trap he had set, we have been setting crayfish traps for years,
Sorry didn't get a photo of the before but here they are cooked and shelled
We have had them with dips, in curry, in chowder this time I decided to do something else
Crayfish Bisque with Pak Choi from the poly tunnel, we had it with some of the flat breads warmed through that I made the other day.
Tonight's dinner taking up the whole of the hot plate on the Rayburn
pink fir potatoes, peas, orange beetroot and rolled breast of goat.
All home produced, goat tastes very much like lamb but not as much fat, the breast cut is often overlooked but it has plenty of meat, we rolled it up tied it to keep in place and it was browned off in the frying pan, then it was into a casserole dish with about an inch of water covered in foil and popped into the oven at 150c for about 3 hours, then it was taken out left to cool then wrapped tightly in cling film and put in the fridge to chill and firm up, when ready for dinner slice up into 4/6 slices, warm up the meat in the frying pan in a bit of olive oil and serve. Easy to do and could easily be done in advance and frozen until ready to use.
And i know what your thinking orange beetroot, yes that's what we are growing this year, they bleed a lovely orange colour and what do they taste like? Beetroot of course :-)