We are out to the drive together everyday during Easter and start mid morning before the day gets too hot. It’s a perfect time while we are locked in here by ourselves over Easter to make faster progress and the gate is getting closer each day. The ground is so dry and hard in places. We have to hand water our split tussocks which is now taking longer but hey it’s way easier than grubbing.
We brought up trees to plant from Dunedin that we bought in a sale over a year ago and have been nurturing them in Dunedin, The Crab Apples are gorgeous and covered in fruit to the point they couldn’t stand upright with the weight. We will get to admire them in a bowl on the bench for a few days before I make Crab Apple Jelly
I bought 3 packs of my favourite Silver Fern Farms Flatiron steaks at the Wanaka show. They have been handy to have in the freezer and perfect when you are feeding two. Left over potatoes crisped up with butter and olive oil and mixed with a few panfried mushrooms were a magical match. Along with our favourite grilled figs served on thick labne.
Grilled Figs on Thick Labne
8 ripe figs- cut in half , 3 tablespoons pomegranate molasses, 1 teaspoon lemon juice, 2 tablespoons brown sugar, 2-3 sprigs of fresh thyme. , lemon juice
In a small flat baking dish mix the pomegranate molasses , lemon juice, brown sugar and thyme. Place the figs in cut side down and leave for 20-30 minutes. Turn over and grill for 10 minutes or so until starting to caramelise . Spread about 2/3rd cup of cool thick labne (recipe on day 8) onto a flat plate , Place grilled figs on top and drizzle with the syrup. Inspired by Yotum Ottolenghi’ s recipe in Plenty More
Thanks to Adrienne for my lovely bowl of Figs . I found a recipe using Figs and Quince which are also in a big bowl on the bench It is quite beautiful and I can’t wait to serve it with simple poached chicken, or a terrine or ham.
Fig and Quince Conserve
1 kg figs – quartered , 1.5 kg quinces – peeled and sliced thinly, 1kg sugar, juice and zest of two oranges and two lemons, 2 cups water.
In a large saucepan bring all the ingredient to the boil, simmer until it has reached a setting point. (tip a spoonful of conserve onto a cold small plate, let it cool. Push it with your finger and if it wrinkles you are ready) Pour into hot sterilised jars.
I do apologise for my Blog yesterday. The delicious Hot Cross Bun recipe came from Hazel Day not Lesley. Not sure where I got that from .
If you can get your hands on some figs and you haven’t eaten them all, then I hope you enjoy this recipes.
XXX Enjoy your Easter whereever you are.