Recipe Boxes
Here’s the thing: I can cook, and cook well, but left to my own devices, I tend to get in a rut – even that rut will start out healthy, but soon declines with my enthusiasm. That’s largely how this blog started!
Here’s the thing: I can cook, and cook well, but left to my own devices, I tend to get in a rut – even that rut will start out healthy, but soon declines with my enthusiasm. That’s largely how this blog started!
As many of you will know, I have a pair of pellet grills (a large Traeger and a small GMG), on which I cook all of my BBQ. What I don’t often mention is my Kamado, or ceramic grill, which I haven’t used in a couple of years.
I’ve just made my first bad batch of ice-cream. To be fair, it is not disgusting, it just isn’t quite right.
It happened like this.
I have a proper machine – from Andrew James, who seem to do a good line of cheap domestic versions of professional gear. It cost me £140, and when it arrived it was about twice as big as I was expecting, which means I have had to rearrange my kitchen tops again.
I realised that what holds me back a lot of the time is my compulsion to completely clear a kitchen top to do any kind of work like pastry or dough making. Which turns any job into a chore before you start.
I’m about to lunch on the leftovers of the soup I made for my friend Annie on Saturday. It is my own invention – a broccoli and Camembert soup – which I cannot get enough of. It is utterly delicious and incredibly easy to make.
Easter is here, and if you buy/make too many hot cross buns, you may find them going a little stale by the end of the weekend. Don’t throw them away – they make a great bread and butter pudding.
I bought a duck for Christmas, it was oven prepared and looked great. The instructions were to roast it at 180℃ (350℉) for an hour and forty-five minutes. I decided to cook it in my pellet grill at a lower initial temperature – 82℃ (180℉) – to give it some smoke, before turning up the heat for about an hour and a half, in order to crisp it.
Damp had got into the pellet hopper. When pellets get damp, they disintegrate into wood dust. That then dries and impacts into a kind of soft wooden cement. After vacuuming out the remaining pellets, I looked at a wood encased auger and sighed.
In the New Year, I’m going to make a new effort, reschedule veg deliveries with Riverford and reacquaint myself with the local excellent butcher. Not to mention getting the vegetable garden going again.
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