Showing posts with label money-saving. Show all posts
Showing posts with label money-saving. Show all posts

Sunday, 18 October 2009

How to skin a pheasant

I never thought I'd be writing on this topic, let alone doing it myself!

 
I enjoy eating meat, so given an opportunity to prepare our own I was determined not to bottle it. Vegetarianism would have been next if I'd found I couldn't stomach it. But, I did it! I'm so chuffed I managed to do this that I can't resist writing a small piece about it! If you think you'll find this offensive, please look away now.


I was slightly apprehensive before we started this morning, the pheasants had hung for three days so this morning's job was skinning and gutting. I'd been assured by a friend (who has prepared pheasants, ducks and geese before) that pheasants were easiest. I wasn't convinced.


PA180011Nick found a video on the internet (the obvious place to look!) about how to skin a pheasant, it was excellent. I would thoroughly recommend Mark Hinge's video to anyone else who has never done this before.
Feeling slightly strange about handling a dead animal for the first time (not counting the mice that the cats have brought in) we started by removing the wings, feathers, tendons and head. Amazingly, I was OK until this point. Next came removing the skin and innards. I hadn't expected the smell at this stage. It was awful. Having said that, I did get used to it and turning on the extractor fan helped!


The first one was completed as a joint effort between both of us; I tackled the next three by myself. We now have four pheasants sitting in the freezer, I can't quite believe it!

This probably sounds quite dippy to anyone who has done this before , but I was surprised at how different each bird was. Young, old, male, female, etc, all seemed to affect the colour and texture of the flesh as well as the weight of the animal. Why it shouldn’t, I’m not quite sure. I think I was just more aware it because of the close contact with the birds.


Now I'm not quite sure what to do with them, I'm thinking of a pie...

Tuesday, 5 May 2009

Out-and-About

P5020109 It’s been a while since I’ve written a post, life has been a bit hectic! Despite the constant bustle, we managed to get out-and-about over the bank holiday weekend - in between the occasional downpours on Saturday and the constant heavy drizzle on Monday.

P5030117

Driving home this evening, I started to mentally analyse the contents of the fridge. What needed using up? Various scrummy cheeses, a little bit of gnocchi, some salad and not much else! Remembering an old recipe of a goat’s cheese and spinach gnocchi bake, I tried a slight twist on the recipe (in the absence of any spinach).

Wrapping-up in my long wax jacket and wellies I went out into the the lane in absolutely-bucketing-down-rain and picked some nettles. After washing and blanching the leaves in boiling water I mixed these with the cooked gnocchi and a basic white sauce, with tons of P5050146grated cheese and a little nutmeg added to it. The mixture was split into  individual casserole dishes with a little more grated cheese sprinkled on top along with a few walnut pieces. These dishes were put in a hot oven for 25 mins and then served with a small salad and grilled pesto bread spread with a little wild garlic pesto.

This was good mid-week supper for using up leftovers and free food. However, I would definitely recommend using a strong cheese, like a goat’s cheese or a good blue cheese.

Friday, 13 March 2009

The joys of homemade stock – beef stock recipe

I take back any reservations I had about my chicken stock, particularly the part about reducing it too much.

I used it last weekend to make risotto and it was the best risotto I’ve ever made (thanks to the stock!). My stock has never tasted that good before, I think perhaps I’ve not reduced it enough in the past.

‘It tastes like it has bits of real meat in it’, was the surprised comment that I received. We both agreed that the intensity of the flavour of the chicken meant that we could have quite happily eaten just the risotto without any other ingredients, in this instance: roasted peppers and feta, and sun-dried tomatoes. Inspired by the success of the chicken stock, I decided to try making beef stock. I’ve not attempted this before because we rarely have a joint of beef, let-alone one with bones in!

While I was in the butchers yesterday I plucked up the courage and asked the lady serving me if they had any beef bones for stock. I still can’t quite get used to the idea that what you see on display in a butchers is often just the tip of the iceberg. To me it seems rude to ask for something that means them having to go ‘through to the back’ to get it. But I think this is just my hyper-sensitive mindset – they seem quite used to it.

My confidence crumbled slightly when the lady who had originally served me said, ‘He’s just gone to look. We do sell our own stock you know’.

Where was that big hole in the ground when I needed it?

I managed to reply “Ooohh, I’ll remember that for the future. I like to make my own though, thanks”, with a big smile on my face.

I was very glad I had asked, because not only did the butcher return with a big bag of bones – but they were free!

Beef Stock Recipe:

  • Beef bones (I had about 1.3 kg)
  • 3 small carrots (bendy)
  • 2 parsnips (bendy)
  • 1 stick of celery (although I’ve just found it on the counter so I must have forgotten to put it in!)
  • the top of a leek from the other day
  • 2 onions
  • 10 peppercorns
  • 2 bay leaves
  • 250 ml of red wine
  • a pinch of salt
  • a pinch of dried thyme or a sprig of fresh thyme
  • water

P3130055 Preheat the oven to 200 degrees (Celsius).

Cut the veg into 2cm chunks and the onions in half (or quarters if large). (I used vegetable I had lying around, I don’t think the quantities really matter hugely as long as there are at least carrots and onions in there somewhere.)

Put the meat, veg and peppercorns in the a roasting tin.

Pop this in the oven for 30 mins. P3130057

When the veg and the meat have started to go crispy around the edges, remove the tray from the oven.

Put the meat and veg in a large pot. Add the salt and thyme. 

Add the wine to the baking tray, and whilst it is still warm use the liquid to release any bits that have stuck to the bottom or sides. Then pour the liquid and bits into the pan. 

P3130062 P3130071

Bring to the boil, remove and scum that may have developed (I found that very little had formed), reduce the temperature so that it barely simmers and cover the pot. My largest pot is without a lid at the moment, it must have been packed away in the move by mistake, so I just covered mine with a double layer of tin foil.

(Be prepared for the whole house to take on the aroma of akin to a rich gravy for most of the day!)

After about 7 hours (I got a bit carried-away with writing!), strain the liquid and then boil for about 20 mins. This allows it to reduce and therefore intensifies the flavour. Also, it goes a really nice caramel colour.P3140087

Allow it to cool completely. Remove the solidified fat from the top and discard it. Put the stock into containers and store in the fridge or freezer.

This made just under a 1 3/4 pints (about 800ml) of stock.

Wednesday, 11 March 2009

Sunshine and seeds

I had a slight set-back with the PhD yesterday. Hopefully not major, but enough to send me into a spiral of stress! By the late afternoon I was a bit calmer and in desperate need of a break and a fix of some all-too-rare sunshine. I was also aware that it was a prime time to plant tomatoes and aubergines; and I just happened to have some seeds waiting earnestly on the kitchen table…

All the seeds that I have chosen this year are supposed to be fine to grow in pots and tubs, perfect for the courtyard. The next hurdle is not growing tons of everything, that is usually easier said than done for me. A couple of years ago I grew so many tomato and pepper plants that I turned our conservatory into a jungle – I wasn’t very popular that summer!

P3100035In an attempt to keep a check on how much I’m growing, I decided that rather than plant the seeds in seed trays I would plant them in plastic bottles. This idea came from MrBrownThumb, it is ingenious! It’s cheap and it means that I can restrict my sowing!

I cut three 2-litre drinks P3100033bottles in half horizontally. Then I heated the tip of a fondu fork and used this to melt holes in the bottom for drainage. You could use tweezers or a long nail instead. I put the compost and seeds in the bottom half of the bottle, just like in a seed tray, but the seed were placed on a slightly greater depth of soil (about 8 cm). Gave the seeds some water and popped the top-half of the bottle back on. I cut a vertical slit in the top of the bottle so that I could squeeze it slightly and get it to sit just inside the bottom half. I thought this would be better that trying to balance it on top.

Next to the chitting-potatoes on my window sill I now have three little mini propogators! One containing Gartenperle tomatoes, one with Baby Rosanna aubergines and one housing King Richard leeks. I hope that they work! I’m not so sure about the leeks, looking at the calendar I perhaps should have left these a day or so before planting them. If they don’t work, I can always blame the moon!

Thursday, 5 March 2009

Bits ‘n’ Pieces – chicken stock, egg shells and seeds

My breaks today have been spent sorting out.

Chicken Stock P3050172-1

The other day we treated ourselves to a wonderful, organic, free-range chicken from a local estate. It was fabulous, so succulent! Today’s primary job has been simple: to make stock with the leftovers.

I’ve been left with a car without a current tax disc (as mine has gone on a jaunt to York) so I’ve been rather restricted to the house for the last few days and unable to get any extra ingredients.

Therefore, working on the principle that you only really need: a chicken carcass, some water (about 2 litres) and some veg (preferably so-called ‘white’ veg), I embarked on my stock-making during one of today’s breaks. To the pot with the water and chicken I added:

  • Two rather past-it parsnips
  • A floppy carrot
  • Some left-over leek tops
  • A red onion (no white ones left)
  • A couple of bay leaves
  • A good grind of coarsely-ground black pepper.

Next, I spent most of the two-hour cooking time making sure that the cat didn’t attack the protruding bits of carcass…

Result: just over 0.5 litre of yummy stock. I feel I should have a bit more, but with a hob with almost non-existent temperature control (barely simmer or raging boil) I can’t be too disappointed.

Egg ShellsP3050177

Next, I seem to have had a large collection of egg shells building up. They were duly put in the oven to be baked (100 degrees for an hour or so), crushed and stored.

I plan to use them as an anti-slug repellent for my lettuces. It’s a tip I saw somewhere, and I can’t remember where, but ‘thank you’ to whoever suggested it!

…and seeds

Lastly, while I was washing-up I was mentally planning an email to send to the seed company who I placed an order with over a week ago. There was something in their confirmation email which said “All goods will be despatched to arrive in good time for planting”. This year or next? The word impatient comes to mind again…

…but then a knock on the door revealed the postman, not an unusual occurrence, but he was clutching two small packages! I’m yet to open them but they bear the name of the seed supplier on them! You can guess what tomorrow’s breaks will be spent doing.