Thursday, 30 October 2014

Take 12oz of meat....

I never buy mince if I can help it, preferring instead to buy meat and process it myself. That way, I know what is in it, that it won't contain either fat, gristle or bits of bone, all of which I have found in the past, even in mince from a trusted butcher.

This was designated for chilli, no recipe here as such, as we all have our own. An onion was fried, meat browned, chilli, cocoa, stock cube added plus some cumin. One tin of tomatoes followed, along with some hot stock, 4 frozen cubes of tomato puree, carrots, frozen mushrooms and red kidney beans.

The whole lot was brought to the boil, simmered for 10 minutes then put in my thermal cooker. I'm not sure it is working quite right but anyway, after 6 hours, it was almost done. I put it back on the stove, thickened, adjusted the seasoning and brought it back to the boil. It then went back in the cooker for another hour. It was fully cooked then!

We served up one portion each (using 5oz of uncooked rice as we find that, once cooked, is enough for us both):
Another two portions each was put into those long, foil containers you can buy and frozen. From a meat cost point of view, each portion (6) came to 48p - not too shabby methinks!



Tuesday, 28 October 2014

Walnuts finished processing - at last!

Whoopee, we have finally peeled, scrubbed, rinsed and dried all the walnuts we gathered. Some of the outer green skins were very hard and every sunny day we had, they sat out on the patio to mature.

Using plastic gloves we de-hulled them as and when ready, scrubbed off all the clinging bits, gave them a soak in mildly bleached water, rinsed them off.

You should have seen the state of the gloves and kitchen sink when we finished. Good job we were protected. Walnut hull stains take forever to come your skin so don't even touch them with your bare hands at all if you can help it.

The first batch are now fully dry and stored in an open weave onion bag:
The second (at the back) and third batches are still drying, having only been processed this weekend:
They will stay in the conservatory for a week or two then should be fine to put into nets. I inspect them every day for any that turn mouldy - bad nuts can be fatal.

I have just updated the menu tab above, with the meals and meat costs (for both of us) for the last week. Hope some of you are reading it!


Monday, 27 October 2014

Well done Andy

Although we didn't have the means to watch you at your last two matches, we did follow you as best we could on-line.

Haven't seen you looking so tired but well done. It was a long hard slog, but you got there in the end.
Congratulations on both titles in your last two matches and your 3rd title in 17 days! Hope you can recover enough for Paris.