All posts tagged: #nesoddliv

Local meat – sausage making & bone broth

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Now that we have slaughtered and butchered the pig, we need to move on with processing some of the last parts, which in this case was the bones, skin, fat and meat that was set aside for sausage making, including the heart and tongue. The easiest and longest part of this process is making bone broth. There are many ways of doing so, and depending on how you plan on using it, you can make it as simple or complicated as you wish. When I am looking for a stock with lots of flavour, I tend to roast the bones in the oven with onions and vegetable scraps before covering with water and setting aside to cook. But with the quantity of bones we had on hand, we decided to simply get the best nutrients out of them and leave them with a neutral taste to use in a variety of ways. Many claim that the bones should be soaked in vinegar to enable better leaching of the minerals from the bones, but I have always been content …

Expanding the flock with a broody hen

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Our chicken adventure began a few years ago when we joined a local CSA farm (Community Supported Agriculture), we wanted our children to get a better understanding of where their food came from and enjoy the experience of being with the animals that provide for us. It was not long until we were so enamoured with the lifestyle, that we decided that we would have both chickens and bees at home. True to my nature, I read up on everything I could to figure out what would suit our family and property best. It was quite clear that having a rooster was not going to sit well with our neighbours, many of which have hens as well and also conceded to ‘no roosters’, so we needed a plan on how to expand the flock when that time came. When we chose our girls, we purposely selected heritage breeds and wanted one of those breeds to have a strong instinct to go broody.(see Broody Hen Notes at the end of this post). For that reason we chose two Icelandic hens, and …

seasonal food – squash

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When the growing season provides you with an abundance of produce, find a variety of ways to preserve it to enjoy throughout the year. Right now, squash is about to burst onto the market (our local food initiative is a great way for us to follow the seasonal food cycle), and one of our favourite recipes in which to use it is in this chutney. Make more than you think you will need, many a dinner guest has requested a jar to take home COURGETTE CHUTNEY by River Cottage Time honoured traditional Indian spices turn a pan-full of courgettes into a superb chutney to enjoy with just about everything; cheese, cold meats, curries etc. 1kg courgettes, green or yellow 2 tablespoons salt 2 medium onions 4-5 large cloves garlic 1 red chilli (more if you want to increase the heat) 25g root ginger 100ml sunflower oil 2 tablespoons black mustard seed 1 tablespoon coriander seed 1 tablespoon ground cumin 1 tablespoon turmeric 300 ml cider vinegar 225g Demerara sugar Start by wiping the courgettes over …