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Pan-fried Duck Breast with Blueberry Sauce Ingredients 2 duck breasts Himalayan Salt (I used home-made lavender salt) 1 tbs vincotto 1 tbs red wine vinegar 1/2 cup gelatinous broth 125 gm organic blueberries (fresh or frozen) 1 small onion, thinly sliced Method For the duck Preheat the oven 200 deg C. Score the skin and Read More…
Posted in: Poultry, Recipes.
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Chicken in Mushroom, Mustard & Tarragon Sauce Ingredients 1 chicken (cut into 10 pieces) 2 tbs tarragon finely chopped + 1 tsp for sauce 4 tbs mustard (I used my homemade LF Mustard) 250 gm mushrooms (swiss brown), sliced 1 tbs kuzu or arrow root (dissolve in a little cold water) 1/4 cup organic verjuice Read More…
Posted in: Poultry, Recipes. Print This Post
Gomasio or sesame salt is a japanese condiment which is traditionally made in a suribachi (ceramic mortar,) using a surikogi (wooden pestle) to grind the seeds. I find the ritual of grinding the seeds and salt quite enjoyable and relaxing. This nutrient rich condiment is wonderful sprinkled on salads, soups, fish & meat, eggs, stir Read More…
Posted in: Condiments, Recipes. Print This Post
I love salted duck eggs. They are basically eggs which have been immersed in a brine for 3 to 4 weeks to preserve them. Some months back when I spotted some fresh duck eggs for sale at the local farmers’ market, I bought some to make my own salted duck eggs. To make the brine, Read More…
Posted in: eggs, General, Recipes. Print This Post
Country Style Pork Terrine (adapted from: Fat: An Appreciation of a Misunderstood Ingredient, With Recipes) Ingredients 400 gm pork shoulder, ground 400 gm skinless pork belly, ground 300 gm pork liver, ground 12 rindless bacon rasher 2 tbs lard 4 shallots or 1 small onion, thinly sliced 2 cloves garlic, peeled and finely chopped 1/2 Read More…
Posted in: Meat, offals, Recipes. Print This Post
Sunday Lunch – Fresh oysters from the farmers’ market. Oysters are nutrient dense, rich in zinc as well as iron, selenium and other trace minerals, vitamin B12, fat-soluble vitamins A & D. Here is an article written by Sally Fallon on this subject including a few recipes. I have also used oysters to prepare an Read More…
Posted in: Fish & Seafood, General, Recipes. Print This Post
I use the leftover venison mixture for the meatball to make this eggplant stack, our version of a “hamburger”. Ingredients Venison mixture, make into 4 patties 1 large eggplant, cut into 6 round slices 4 slices of mozzarella cheese lacto-fermented ginger carrots, beets or sauerkraut Method Preheat the oven grill to medium-high. On the stove-top, Read More…
Posted in: Meat, Recipes. Print This Post
I have always eaten venison or deer meat in restaurants but have never cooked it myself. When I spotted venison for sale at the local market recently, I bought some mince. I made 2 recipes with it – venison meatballs and an eggplant stack. As it is quite a lean meat, it will be ideal Read More…
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When you realise how super easy it is to make your own mustard, you won’t be picking one up from the supermarket shelf again. Plus you can tailor it to exactly how you like it. Using the basic recipe from Nourishing Traditions (pg. 104), I made this version. Recipe for Lacto-Fermented Mustard (adapted from Nourishing Read More…
Posted in: Condiments, Recipes, Spiced Kitchen. Print This Post
Cleaning out my freezer the other day I found 1 ox-tongue, 2 lamb tongues, a pig ear, 2 lamb hearts and other odd bits. After brining them for a few days, they were slow cooked in an aromatic broth for a few hours until tender. With the tongues I simply pressed them in a dish Read More…
Posted in: Meat, nose to tail, offals, Recipes. Print This Post