My oven is knackered or at least it should be dispatched very soon to the knacker's yard; so I try to make the most of it while it isn't clicking. The automatic lighter senses that the oven temperature is dropping due to the door seal being perished and this very annoying clicking starts. Or so I have been told by the gas man. But until I can afford to buy a super-duper, state-of-the-art replacement, it and me continue to rub along together.
I was very pleased with myself recently, filling it up with a cassoulet made with Toulouse sausage I brought back from France. Now I know the French around Carcassonne would probably have apoplexy at my version of the classic but it is really, really good. Recipe can be found here. I also roasted a big piece of pork belly sitting in a shallow baking tray on top of diced up celery, carrots, onions, garlic, fresh thyme and sage. I covered it with foil after the crackling had become nicely browned and crispy and continued to roast it for 3 hours.
I made my beetroot and blue cheese tart using a piece of Bellingham Blue. Bellingham Blue is a blue cheese made from raw milk and it is really creamy and delicious.
And then in a fit of madness last weekend when it was really warm and sunny I headed off down the lane where I used to walk the Big Boy and where I found Sarkozy the donkey. I hadn't been back since the big Boy died as I couldn't bear to. I was hoping there would be a few blackberries left. Amazingly there was. Lots of big luscious ones. So in no time I had 500g picked.
I made these lovely little muffin-style buns.
This mix made 12 buns comfortably.
They would be delicious served warm with some homemade custard or whipped cream or just on their own with a nice pot of tea.
When you next switch on your oven, make the most of it and utilise all the space. It makes sense.
Tags: Irish Food Irish seasonal baking