From "Berries, a book of recipes" Anness Publishing Ltd, London
Stir Fried duck with blueberries
2 duck breast fillets (about 175g each)
2tbsp sunflower oil (actually, just dry-fry the duck, fuck the oil)
1 tbsp red wine vinegar
1 tsp sugar
1 tsp red wine
1 tsp creme de cassis
1 cup fresh blueberries
mint, salt, pepper
Slice duck breasts crossways into thin slices. Season with salt and fresh ground black pepper
Heat frypan add oil (if using, works better without but must stir meat constantly) for 3 minutes. Add red wine vinegar, sugar, red wine and creme de cassis, bubble for 3 minutes to reduce to a thick syrup (if using oil drain it off before adding the liquids.)
Stir in the blueberries (wash them first) sprinkle over with chopped mint, slam onto plates and add mint leaves for garnish.
Summer berry salad with fresh mango sauce
1 large ripe mango, peeled, stoned, chopped
Rind of one large unwaxed orange (Seville if you can find them, use seville if wanting orange peel in a beer)
Juice of three oranges
Caster sugar, to taste
1 small mango, peeled
1 pear or half a small rockmelon or a dragonfruit
Juice of 1 lemon
2 heaped tsp strawberries
2 heaped tbsp raspberries
2 heaped tbsp blueberries
sprigs mint if you want to ponce it up
Process large mango in blender until smooth, add the orange rind (zest) juice and sugar to taste and process again until smooth. Press through a sieve until smooth and chill.
Peel the peaches, slice and stone the peaches, the plums, nectarines and small mango. quarter pear, remove core and slice or peel/seed melon or peel dragonfruit and slice. Place sliced fruits on a large plate, sprinkle with lemon juice to prevent discoloration and cover with cling film then chill for up to 3 hours--less is better because of discoloration of fruit.
arrange sliced fruit on serving plates, spoon the berries on top, drizzle with some of the mango-orange sauce and ponce up with mint sprigs if you like, serve remaining sauce separately.
makes 6 servings
I dunno, I reckon a 20ml splash of gin in the mango sauce would be good!
Getting hungry, thinking of making a bacon sandwich, still have a couple rashers Kanmantoo bacon and a nice tomato.
(not growing maters this year and maybe not next year, waiting for pest to die off.)
Hmmm bacon sahny with tomato & fresh-picked, homegrown basil, cut the tomato into bits and piled them with the basil, grated fresh-ground black pepper over, a generous blob of EVOO, mixed it all up and piled onto the bacon. Fucking deeeelish!
Oh man! Just ate a big bloody delicious TBone steak!
Had a nice big bit of fillet (a TBone shoud have meat on either side of the bone, the smaller piece is bit of fillet, without a nice bit of fillet you don't have TBone just cheap meat with a bone in it.) At least 1"/2.5cm thick is the go or it isn't steak and is hard to cook properly
Turned on the big burner, put frypan on top of burner, went away for 10 mins, got steak out of fridge and grated fresh pepper on both sides of the steak. Put some oil in the frypan--which has been over pretty high heat for nearly 15 mins and oil moves in that peculiar way it does in a nice hot pan. Spread oil around a bit, put steak in. Huge sizzle, oh yeah pan is hot let it cook for a few minutes till nicely seared, turn over, slightly shorter time to sizzle, turn over once again, sizzle sizzle and put on plate, Bit of chili sauce and/or soy sauce is all you need , veges a sacrilege, I am eating meat tonight! (next few days may be a bit veggy I will admit.
A word about BBQs. Waste of fucking time if they are gas fired! Easier, more convenient to put under grill of stove in kitchen and a lot less flies! No, the only BBQ (or grill) worthy of the name is wood or charcoal fired, burn them, let it die down to a bed of coals, grill/BBQ. I have bay trees, fruit tree branches I had to cut, should give the BBQ some nice flavors, if I can find a real weber kettle might even be able to add a smoky flavor: wish I could get a nice offset smoker!!!
Dolmades are great. Tonight having just cold buffet as usual with ham, braesola, redpepper pate, smoked salmon roulade, and beef kibby balls and stuff like that. Washed down with a bottle of Wychwood brewery "Goliath."
So have picked a melon and several cucumbers, have several honeydew melons nearly ready to pick. Can't beat homegrown!
Hmmm several roma tomatoes chopped up, quite a bit of homegrown basil, leaves torn, bit of sliced scallion (spring onion) & clove or 3 of garlik, sprinkle little bit of sugar over, then bit salt, fresh ground pepper, good slurp of olive oil and let stand while I cut up a ball of buffalo mozzarella and added that.
Hmmmmm!!!! Eating half a honeydew melon, picked yesterday, been in fridge. Incredible depth of flavor! Can see why they are called honeydew--I can taste honey in it! Oh man, nothing beats homegrown!and plenty more melons waiting to be picked--picked another Chantelle melon this morning, smells divine, HUGE aroma coming through the skin!