I love big hearty dishes at this time of year and simple one-pot ones are the business. I have had cassoulet a few times in Carcassonne and I love it, I call it "proper food". My version is my attempt to re-create the original.
I have made duck legs confit a few times but it you don't have any, use chicken thighs. To confit duck legs, sprinkle sea salt over them and some fresh thyme and leave overnight somewhere cool. Next day rinse off the excess salt and place in a casserole. Cover with duck or pork fat and place in oven for about 4 hours at a low heat.
To use chicken thighs, season and rub with some rape seed oil, roast them in the oven for about 20 mins.
Cut the pork belly into good sized chunks and seal and roast in the oven for an hour.
Brown the sausages and when cool cut into chunks.
While the meat above is cooking prepare the rest of the dish.
Ingredients
1 onion finely chopped
1 stick celery finely sliced
1 carrot chopped
2 cloves garlic crushed
About quarter of a butternut squash cut into chunks
4-5 good quality thick sausages (browned and cooked)
Strip of pork belly sealed off in a pan and roasted
4 chicken thighs or confit duck legs
2 tins of cannellini or haricot beans or a bean mix
Fresh thyme and sage
Good quality chicken or beef stock
A good glug of white wine
A squeeze of tomato puree
Saute the vegetables in some rape seed oil. Transfer to a casserole dish. Add in the meats and the beans, the stock, puree, wine, herbs and season. Simmer the cassoulet for about an hour in a low oven or on the hob until the vegetables are soft and it has become almost creamy looking. About 20 minutes before you want to serve it add in the chunks of butternut squash.
Serve with crusty bread and a good hearty red wine and enjoy!
Tip - I cook beans in a pressure cooker and freeze for use later. I also cook double the meat and freeze half for use in another cassoulet and then when you are in a hurry you can prepare the dish in the time it takes to chop and saute the vegetables.
Cassoulet Duck Confit Carcassonne Food Hearty Stew Recipes
Sunday, 22 January 2012
Saturday, 14 January 2012
Marmalade Time
It's that time of year again when the Seville oranges appear in the fruit and veg shops all around the country. The oranges are smaller, more irregular, sometimes blotchy green, thick skinned and not as shiny as the oranges we peel and eat. They are also unbelievably bitter but they make the most tart, zingy marmalade you can imagine. To be honest, I hate making marmalade but I love it: so every year at this time, I get on the phone to my mother to get me some oranges. It's still difficult to get the oranges around here and she is usually getting some for herself anyway. This year I have some in my freezer left over from last year. You can freeze them and to be honest I have never noticed any difference in using frozen from fresh.
I have tried every type and available recipe over the years but the one I have settled on, with my modifications is Delia Smith's recipe for a long slow-cooked marmalade but I shorten the process as I don't like the colour too dark. I also omit a lot of the peel as I prefer jelly to lumpy bits. But, the beauty of any recipe is, as long as you don't interfere too much with the underlying principles then you can tailor it to your own taste.
Her recipe is spread out over two days but I condense it into one as it is a palavar and I always want to get it over and done with. But - the biggest bonus of all is making a marmalade cake with the left overs which won't quite fill your last jar. This is the best cake ever and if you don't believe me then try it and let me know how you get on.
Delia Smith's (modified by me) recipe
1.35kg Seville marmalade oranges
2 lemons
5 pints of water (I use less as I can't fit that much in my pot)
2.7kg granulated sugar (I also use less usually 2kg of sugar to this quantity)
You need a preserving pan and some muslin. First off you wash the fruit and put in your pan with the water and bring to the boil, turn down to a simmer, cover and leave the oranges to poach for about 3 hours or until they are soft.
Simmering the oranges to soften
Scoop the fruit out and allow to cool. When cool, cut the oranges in half and scoop out the flesh and pips and place in a pan. Add some of your poaching liquid and simmer for 10 minutes. When cooled strain the contents of the saucepan into a sieve lined with muslin. Allow to drip through and then when it is cool enough to handle catch it and wring it squeezing all the juice and liquid out. Do this with a pair of gloves as it is very acidic and burns your hands. It is also very therapeutic and you can imagine you are wringing someone's neck - bit like kneading bread! You should be left with just spent pulp in your muslin which you can put in your compost heap.
Straining the pulp through muslin
Next slice up your skin for your "bits" the size and quantity is to your taste. Add these slices into your poaching liquid and the stuff you squeezed out of the muslin. Delia says to leave this overnight, but I just crack on.
Put the pot on a low heat and gradually bring up to just below boiling point and start to add your sugar. Add your sugar gradually, stirring to dissolve. Then when you are sure it has all dissolved bring to a rapid, rolling boil and set your timer. This is the difficult bit. After 15-20 minutes you need to test for a set. Have a few saucers in the fridge chilling. When you are testing turn the heat off under the pan as it is very easy to overshoot "setting point" and you will have to go for a "second set". Spoon out a tablespoon of your marmalade onto a chilled saucer and put in the fridge for a few minutes. Remove and run your finger through it - if it wrinkles then it is set, if not put heat on and re-test in another 5 minutes. I have to say there is no fast way to do this and you just have to be patient. It can take from 15-45 minutes! Don't despair - it will set eventually. Alternately use a thermometer but this just gives you an idea when the setting point is close and marmalade takes it's own time.
Setting point is 105C
When it is set, remove from the heat and leave to stand for 15 minutes, then fill hot, sterilised jars. See my post on jam making for other hints.
To make the marmalade cake use a basic Victoria sponge recipe and add a couple of tablespoons of marmalade. Believe me it is really, really good.
Marmalade Delia Smith Seville Oranges Marmalade Cake
I have tried every type and available recipe over the years but the one I have settled on, with my modifications is Delia Smith's recipe for a long slow-cooked marmalade but I shorten the process as I don't like the colour too dark. I also omit a lot of the peel as I prefer jelly to lumpy bits. But, the beauty of any recipe is, as long as you don't interfere too much with the underlying principles then you can tailor it to your own taste.
Her recipe is spread out over two days but I condense it into one as it is a palavar and I always want to get it over and done with. But - the biggest bonus of all is making a marmalade cake with the left overs which won't quite fill your last jar. This is the best cake ever and if you don't believe me then try it and let me know how you get on.
Delia Smith's (modified by me) recipe
1.35kg Seville marmalade oranges
2 lemons
5 pints of water (I use less as I can't fit that much in my pot)
2.7kg granulated sugar (I also use less usually 2kg of sugar to this quantity)
You need a preserving pan and some muslin. First off you wash the fruit and put in your pan with the water and bring to the boil, turn down to a simmer, cover and leave the oranges to poach for about 3 hours or until they are soft.
Scoop the fruit out and allow to cool. When cool, cut the oranges in half and scoop out the flesh and pips and place in a pan. Add some of your poaching liquid and simmer for 10 minutes. When cooled strain the contents of the saucepan into a sieve lined with muslin. Allow to drip through and then when it is cool enough to handle catch it and wring it squeezing all the juice and liquid out. Do this with a pair of gloves as it is very acidic and burns your hands. It is also very therapeutic and you can imagine you are wringing someone's neck - bit like kneading bread! You should be left with just spent pulp in your muslin which you can put in your compost heap.
Next slice up your skin for your "bits" the size and quantity is to your taste. Add these slices into your poaching liquid and the stuff you squeezed out of the muslin. Delia says to leave this overnight, but I just crack on.
Put the pot on a low heat and gradually bring up to just below boiling point and start to add your sugar. Add your sugar gradually, stirring to dissolve. Then when you are sure it has all dissolved bring to a rapid, rolling boil and set your timer. This is the difficult bit. After 15-20 minutes you need to test for a set. Have a few saucers in the fridge chilling. When you are testing turn the heat off under the pan as it is very easy to overshoot "setting point" and you will have to go for a "second set". Spoon out a tablespoon of your marmalade onto a chilled saucer and put in the fridge for a few minutes. Remove and run your finger through it - if it wrinkles then it is set, if not put heat on and re-test in another 5 minutes. I have to say there is no fast way to do this and you just have to be patient. It can take from 15-45 minutes! Don't despair - it will set eventually. Alternately use a thermometer but this just gives you an idea when the setting point is close and marmalade takes it's own time.
When it is set, remove from the heat and leave to stand for 15 minutes, then fill hot, sterilised jars. See my post on jam making for other hints.
To make the marmalade cake use a basic Victoria sponge recipe and add a couple of tablespoons of marmalade. Believe me it is really, really good.
Marmalade Delia Smith Seville Oranges Marmalade Cake
Thursday, 12 January 2012
The French Bakery
I managed a French artisan bakery up until it went out of business due to the recession almost 3 years ago now. To say it was artisan is almost an understatement. Everything, and I mean everything was made from scratch and the viennoiserie (croissants and danish) were better than anything you could get in this country and to be fair, on a level with what you could get in France. We had a team of French pastry chefs and bakers and they were a real eye-opener as well. In my naivety I thought it was the Irish who had the reputation for being the alcoholics of Europe - that was until I met the French. I would say that 70% plus of our staff had a drink problem. However, that is a novel for another time!
We used very expensive ingredients including French flour, primarily Farine de Ble type 65 (wheat flour), but also siegle (rye). We used all unsalted butter, whole eggs, cream and Belgian chocolate. This, in addition to all products being handmade including the croissants, rolled by hand, made the product very expensive. Obviously in the downturn many business cut back on their expensive supplies. We had problems with customers dragging their heels paying up and this in turn led us to not be able to pay our suppliers. Every month was a nightmare, towards the end, trying to negotiate cheques from our accounts office in order to release supplies from suppliers who had our account on hold. I had to continually juggle and also shop around for better prices which ended up taking up so much time, it began to take up a large part of everyday.
We operated 3 separate sections, bread, viennoiserie and dessert. Breads included baguettes, Bretonne baguette, country bread, boule, couronne and brioche. Viennoiserie was croissant, almond croissant, pain au chocolate, pain au raisin, fruit etoile, torsade and apple chausson. Desserts were fresh fruit tarts with creme patissiere, lemon tart, chocolate tart, cheesecakes, mousses including feuillantine chocolate, opera, profiteroles (piece montee) and nicest of all La Religieuse. And this list is only a fraction of what I can remember.
We supplied primarily Dublins' - 4 and 5 star hotels. Some of the executive head chefs were the bain of my life but some were really great to work with as we often made desserts to order. We also supplied cafes, restaurants and coffee shops. Our delivery vans were on the road before 4am and most deliveries were completed by 10am. The bakery operated 24/7 and we had 3 different shifts. If I had occasion to go in at night to check something, it was like a whole other world. A bright hive of activity with the most amazing smells wafting out. There is nothing like the taste of a freshly glazed pain au raisin or a crusty baguette.
When I travel now to France, which is several times a year lately, I still compare bakery goods with "ours" and very often they fail to live up to standards; as even in France they have started to cut back on the quality ingredients (butter in particular). I can always taste the difference in croissant. But sometimes you find a small bakery in a town that produces the same sort of amazing tastes we did. And that is heaven and something the French really excel at.
One day I hope to sit down and write in more detail about the experience of managing the bakery and dealing with the French because, when I used to tell friends the stories, they all said you really should write a book. The only problem is people reading it would think I had made it up!
We used very expensive ingredients including French flour, primarily Farine de Ble type 65 (wheat flour), but also siegle (rye). We used all unsalted butter, whole eggs, cream and Belgian chocolate. This, in addition to all products being handmade including the croissants, rolled by hand, made the product very expensive. Obviously in the downturn many business cut back on their expensive supplies. We had problems with customers dragging their heels paying up and this in turn led us to not be able to pay our suppliers. Every month was a nightmare, towards the end, trying to negotiate cheques from our accounts office in order to release supplies from suppliers who had our account on hold. I had to continually juggle and also shop around for better prices which ended up taking up so much time, it began to take up a large part of everyday.
We operated 3 separate sections, bread, viennoiserie and dessert. Breads included baguettes, Bretonne baguette, country bread, boule, couronne and brioche. Viennoiserie was croissant, almond croissant, pain au chocolate, pain au raisin, fruit etoile, torsade and apple chausson. Desserts were fresh fruit tarts with creme patissiere, lemon tart, chocolate tart, cheesecakes, mousses including feuillantine chocolate, opera, profiteroles (piece montee) and nicest of all La Religieuse. And this list is only a fraction of what I can remember.
We supplied primarily Dublins' - 4 and 5 star hotels. Some of the executive head chefs were the bain of my life but some were really great to work with as we often made desserts to order. We also supplied cafes, restaurants and coffee shops. Our delivery vans were on the road before 4am and most deliveries were completed by 10am. The bakery operated 24/7 and we had 3 different shifts. If I had occasion to go in at night to check something, it was like a whole other world. A bright hive of activity with the most amazing smells wafting out. There is nothing like the taste of a freshly glazed pain au raisin or a crusty baguette.
When I travel now to France, which is several times a year lately, I still compare bakery goods with "ours" and very often they fail to live up to standards; as even in France they have started to cut back on the quality ingredients (butter in particular). I can always taste the difference in croissant. But sometimes you find a small bakery in a town that produces the same sort of amazing tastes we did. And that is heaven and something the French really excel at.
One day I hope to sit down and write in more detail about the experience of managing the bakery and dealing with the French because, when I used to tell friends the stories, they all said you really should write a book. The only problem is people reading it would think I had made it up!
Tuesday, 3 January 2012
The Real Reason People are Anti-Hunting
The furore that erupted over "that" photo of Rachel Allen today, prompted me to put forward my theory about the real reason people are anti-hunting and field sports. I should say firstly that I hunted for a good number of years as did both my children from quite an early age. During that time I was able to observe the type of people who hunt in this country and the type of people who are vociferous in their opposition. I have overheard some of the "antis" comments while they were demonstrating against the hunt and the vast majority were more against their perceived bias of the participants than any real empathy for the fox.
The people who hunted were from every walk of life - farmers, professionals, titled and manual workers. Everyone who hunted had both a love of, and respect for the countryside. Most were into hunting for the joy and freedom of galloping through fields and the excitement of clearing huge ditches, drains, stone walls, gates and barbed wire. The feeling of being at one with your horse as he shivers in anticipation when the hunting horn is sounded. I always remember my daughter's pony used to get so excited when we arrived at a hunt he was often in a sweat before he even got out of the horse box. Every horse loves hunting with a passion. I only ever "saw" one fox caught in all the years I hunted and I didn't even witness the actual killing as the hounds caught him in gorse bushes. In contrast I have seen hundreds of foxes killed on the roads. I have seen foxes lead hounds on a right merry dance as one sauntered up one side of a ditch with the hounds in full cry on the other side hunting in the wrong direction.
The anti-hunt lobby have been vocal at their perceived cruelty of hunting. However the fox is classified as vermin and therefore the population must be controlled. The fox is a natural predator as are the dogs that chase him. The people who hunt are not a rabid, bloodthirsty mob. I never met one person who expressed a wish to see any fox killed while on a hunt. The only sentiment ever expressed was that we got a good chase which led us over decent country (by country they meant good jumping).
The hunt members are very far removed from the idle-rich landed gentry with their nose-in-the-air. They are, for the most part decent, hard-working people who love horses and animal and outdoor pursuits. They are considerate of road users, land owners and each other.
I have always wondered why the anti-hunt lobby don't turn their energy into doing some good for animal welfare and employ their energies against intensive, factory-farming which inflicts real cruelty on animals. Intensively farmed animals in this country have probably the worst life imaginable. Instead they concentrate their energy on an animal that has for the most part a natural, wild life and against the people they perceive to be something that they are not.
Myself and my daughter hunting St. Stephen's Day, Kells, 1999
Fox Hunting Meath Hunt Rachel Allen Anti Hunt Lobby Fox and Hound
The people who hunted were from every walk of life - farmers, professionals, titled and manual workers. Everyone who hunted had both a love of, and respect for the countryside. Most were into hunting for the joy and freedom of galloping through fields and the excitement of clearing huge ditches, drains, stone walls, gates and barbed wire. The feeling of being at one with your horse as he shivers in anticipation when the hunting horn is sounded. I always remember my daughter's pony used to get so excited when we arrived at a hunt he was often in a sweat before he even got out of the horse box. Every horse loves hunting with a passion. I only ever "saw" one fox caught in all the years I hunted and I didn't even witness the actual killing as the hounds caught him in gorse bushes. In contrast I have seen hundreds of foxes killed on the roads. I have seen foxes lead hounds on a right merry dance as one sauntered up one side of a ditch with the hounds in full cry on the other side hunting in the wrong direction.
The anti-hunt lobby have been vocal at their perceived cruelty of hunting. However the fox is classified as vermin and therefore the population must be controlled. The fox is a natural predator as are the dogs that chase him. The people who hunt are not a rabid, bloodthirsty mob. I never met one person who expressed a wish to see any fox killed while on a hunt. The only sentiment ever expressed was that we got a good chase which led us over decent country (by country they meant good jumping).
The hunt members are very far removed from the idle-rich landed gentry with their nose-in-the-air. They are, for the most part decent, hard-working people who love horses and animal and outdoor pursuits. They are considerate of road users, land owners and each other.
I have always wondered why the anti-hunt lobby don't turn their energy into doing some good for animal welfare and employ their energies against intensive, factory-farming which inflicts real cruelty on animals. Intensively farmed animals in this country have probably the worst life imaginable. Instead they concentrate their energy on an animal that has for the most part a natural, wild life and against the people they perceive to be something that they are not.
Fox Hunting Meath Hunt Rachel Allen Anti Hunt Lobby Fox and Hound
Sunday, 1 January 2012
New Years Thoughts and Resolutions
If I could find the magic way to lose weight whilst still being able to enjoy my food and wine then wouldn't I be onto a good thing? Every year I make a resolution that this will be the year I get back to my ideal weight so as to be able to wear all the clothes I can't bear to throw away, but to date I have not managed to. It's not that I am obese or even hugely overweight but I do need to lose a few kilos. I am fit and I eat healthily although I do have a sweet tooth. When I was younger my friends used to wonder how I was so slim despite the fact that I ate probably twice as much as they did. One even told me that one day it would catch up with me and she was right. It has caught up with me now.
I can't say that I want to get fit because as I said I am reasonably fit. I have two dogs who torture me if I don't walk them. It's not as if they haven't plenty of space to run about and exercise themselves but they never seem to bother and only charge around the fields if I am with them.
I want to try to raise pigs this year and have made a resolution to do this although I am dreading getting too attached and not being able to bring myself to kill and eat them. I am a real soft touch when it comes to animals. Even a wicked rooster who used every opportunity to attack me; when he eventually got killed I couldn't bear to eat him. It just seemed wrong especially as a few hours before he was running around my garden.
But my primary resolution has to be the desire to finally take an idea I have and turn it into a business opportunity. I suppose I am bit scared to take the plunge and feel a bit like a sky diver standing at the door of a plane trying to decide to jump. I know that once I jump I will probably be fine but it's just getting the courage to make the move. My grandfather was a supreme entrepreneur and I often wonder why I did not inherit that gene. I wish he was alive to ask him had he similar doubts but he died at the age of 45 from a heart attack. But in his short life he certainly lived - built up a business, went broke and built the business back up again. My father tells a great story that when the second world war broke out he knew that petrol would be rationed so he dug two holes in the garden for underground tanks and filled them. However, the government then issued a directive that the only cars allowed on the road were to be driven by doctors and priests. He was one of the few people who actually had a car at the time so he would have been very obvious on the road.
My grandfather on the left
I can't say that I want to get fit because as I said I am reasonably fit. I have two dogs who torture me if I don't walk them. It's not as if they haven't plenty of space to run about and exercise themselves but they never seem to bother and only charge around the fields if I am with them.
I want to try to raise pigs this year and have made a resolution to do this although I am dreading getting too attached and not being able to bring myself to kill and eat them. I am a real soft touch when it comes to animals. Even a wicked rooster who used every opportunity to attack me; when he eventually got killed I couldn't bear to eat him. It just seemed wrong especially as a few hours before he was running around my garden.
But my primary resolution has to be the desire to finally take an idea I have and turn it into a business opportunity. I suppose I am bit scared to take the plunge and feel a bit like a sky diver standing at the door of a plane trying to decide to jump. I know that once I jump I will probably be fine but it's just getting the courage to make the move. My grandfather was a supreme entrepreneur and I often wonder why I did not inherit that gene. I wish he was alive to ask him had he similar doubts but he died at the age of 45 from a heart attack. But in his short life he certainly lived - built up a business, went broke and built the business back up again. My father tells a great story that when the second world war broke out he knew that petrol would be rationed so he dug two holes in the garden for underground tanks and filled them. However, the government then issued a directive that the only cars allowed on the road were to be driven by doctors and priests. He was one of the few people who actually had a car at the time so he would have been very obvious on the road.
Tuesday, 27 December 2011
Curry Sauce for Leftovers
For the time of year that's in it, here is a blow-your-mind curry sauce recipe. It can be used for raw meat or is perfect for leftovers
2 large onions
2 cloves of garlic
Piece of ginger (size of half your thumb) chopped finely with skin on
Good shake of sea salt
2 tbsp vegetable or sunflower oil
Blitz the above in a food processor or one of those small blenders. I got a cheap one in Lidl and it's a cracker for making pesto and other type sauces. When it is a paste remove and place in a bowl.
Then to your blender add a tablespoon each of cumin and coriander (seeds or already ground), a half teaspoon of mustard and fenugreek seeds and blitz again and add to your paste above.
Add 2 teaspoons of turmeric, and chilli powder or fresh chillies depending on how hot you like it as well as an additional teaspoon of garam masala, pinch cinnamon and of mace blades. Then add in 5 cloves, 5 cardamon pods, a cinnamon stick and some curry leaves and galangal (one small piece) if you can get it.
If you are using raw meat such as chicken then mix the pieces of meat into the above paste and leave to marinate for a few hours or overnight in the fridge. I use about 8 good sized chicken breasts for this quantity of spice paste. To cook just pour it into a large pot and heat with no oil or any other liquids stirring continuously to heat the spices in the mix. Then add in some water or stock if you prefer or a tin on tomatoes. Simmer until the meat is tender and add some coconut milk stirring continuously so it does not split. Either serve immediately or leave sit for a day for the flavour to improve.
For cooked meats such as turkey then make the sauce by frying the onions and spices until well cooked and browned stirring continuously to prevent it sticking or burning. Add in your liquid as above and simmer for an hour or until it reduces and thickens. Add your coconut milk (half tin) and then finally add the cooked meat and heat until the meat is piping hot. Serve immediately with basmati rice, naan and poppadoms and some chutney.
The measurements I have given here are approximate. I usually just shake in the quantity I want and judge by eye. But the beauty of a recipe like this is, it works whatever and the quantities you use depend on your own taste. After a while you get skilled in measuring by eye.
Christmas Leftover Recipe Ideas Turkey Curry Homemade Curry Paste Food
2 large onions
2 cloves of garlic
Piece of ginger (size of half your thumb) chopped finely with skin on
Good shake of sea salt
2 tbsp vegetable or sunflower oil
Blitz the above in a food processor or one of those small blenders. I got a cheap one in Lidl and it's a cracker for making pesto and other type sauces. When it is a paste remove and place in a bowl.
Then to your blender add a tablespoon each of cumin and coriander (seeds or already ground), a half teaspoon of mustard and fenugreek seeds and blitz again and add to your paste above.
Add 2 teaspoons of turmeric, and chilli powder or fresh chillies depending on how hot you like it as well as an additional teaspoon of garam masala, pinch cinnamon and of mace blades. Then add in 5 cloves, 5 cardamon pods, a cinnamon stick and some curry leaves and galangal (one small piece) if you can get it.
If you are using raw meat such as chicken then mix the pieces of meat into the above paste and leave to marinate for a few hours or overnight in the fridge. I use about 8 good sized chicken breasts for this quantity of spice paste. To cook just pour it into a large pot and heat with no oil or any other liquids stirring continuously to heat the spices in the mix. Then add in some water or stock if you prefer or a tin on tomatoes. Simmer until the meat is tender and add some coconut milk stirring continuously so it does not split. Either serve immediately or leave sit for a day for the flavour to improve.
For cooked meats such as turkey then make the sauce by frying the onions and spices until well cooked and browned stirring continuously to prevent it sticking or burning. Add in your liquid as above and simmer for an hour or until it reduces and thickens. Add your coconut milk (half tin) and then finally add the cooked meat and heat until the meat is piping hot. Serve immediately with basmati rice, naan and poppadoms and some chutney.
The measurements I have given here are approximate. I usually just shake in the quantity I want and judge by eye. But the beauty of a recipe like this is, it works whatever and the quantities you use depend on your own taste. After a while you get skilled in measuring by eye.
Christmas Leftover Recipe Ideas Turkey Curry Homemade Curry Paste Food
Sunday, 25 December 2011
Christmas
It's that strange time of year. When everything is supposed to miraculously work but it rarely does. It's a day when we expect so much, but is it different to any other day? As my brother said to me recently it's one day and it causes so much trouble. Well for me it is a labour of love. This is because it involves food and anything that involves food is worth it. I spend days thinking of where I will buy the best of ingredients. I want to have a ham that was once a pig that had a happy, free-range life and the same with a turkey or a goose (although the only time I cooked a goose I set the oven on fire - mainly because we went up to the neighbours for a few drinks and forgot all about the goose so I really can't blame the goose). I also want the best vegetables that I can get and if I haven't grown them, then I want someone who has paid the same care and attention to them that I would have. I make my grandmother's recipes for cake, pudding and I make candied peel to go in them. Why do I do this? I really don't know, I have done so for years. For years I accepted that people thought I was strange for doing the things I did but I really didn't care. I do things my own way and always have done. Now, it's suddenly acceptable to admit you bake or cook your own and it's even admired. But for years I got funny glances and comments that I was really a bit mad and why did I not just buy it/them.
Anyway maybe I am a bit mad, because as I sit here wrecked after all the hard slog of the last couple of days I think maybe I should just buy all the stuff ready-made and be done with it. But something always whispers to me "no"! And ok, I am tired and I have bucket loads of food left but I will make stock, gravys and lots of left-over dinners such as currys and pies and pasta sauces and nothing will go to waste and I will be happy knowing that I have done the best job I know how.
Anyway maybe I am a bit mad, because as I sit here wrecked after all the hard slog of the last couple of days I think maybe I should just buy all the stuff ready-made and be done with it. But something always whispers to me "no"! And ok, I am tired and I have bucket loads of food left but I will make stock, gravys and lots of left-over dinners such as currys and pies and pasta sauces and nothing will go to waste and I will be happy knowing that I have done the best job I know how.
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