I’ve started planting the first 150 Jacquemontii Birches. They are rather small sadly but given the number we needed and the fact that they evidently grow very fast we are hopeful and have our fingers crossed. Without a doubt we will love watching them grow.
Using the remainder of our roast chicken from two nights ago. I made a kind of Waldorf salad. It was actually delicious and I will definitely being doing this again.
Chicken Waldorf Salad
1/2 roast chicken – shredded or two chicken breasts, 6 brussel sprouts – shaved thinly, 2 spring onions – sliced thinly, 1/4 bulb fennel sliced thinly , 3 sticks celery – thinly sliced 3/4 cup roasted walnuts , 1-2 apples, cored and sliced thinly. Parsley. Dressing : 1 clove garlic-crushed, 1 egg yolk, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1 teaspoon spoon maple syrup, 1 tablespoon sherry vinegar, 1/4 cup olive oil, 1/4 cup unsweetened yoghurt.
Combine all the salad ingredients in a serving dish and toss together. Combine dressing ingredients in a jar and shake to combine. Drizzle dressing over salad toss gently . Scatter chopped parsley on top.
I have found an amazing pasta maker in Tarras called Run Rabbit. I E Mailed Brenda and Gary, and they replied with the pasta they were making this week,. All I had to do was put my order in by 10 am on Wednesday and it was delivered to our letterbox with a text to say it was there the next day.
Beef Cheek Ragu Pasta
4 beef cheeks , 3 tablespoons olive oil, 1 tablespoon butter, 2 onions, finely diced, 6 cloves garlic crushed , 6 anchovy fillets , 2 sprigs rosemary, 4 bay leaves, 2 cups red wine, 2 cups beef stock, 2 tablespoons tomato concentrate, 1 teaspoon salt , Freshly ground black pepper, zest of an orange , ¼ cup chopped parsley
Preheat oven to 160 degrees Celsius . Heat oil in a deep frying pan. Pan fry beef cheeks on each side until starting to brown. Remove. Add the butter. Once it starts to bubble add onion, garlic, anchovies, rosemary and bay leaves. Sauté until the onions are soft and anchovies have melted away. Stir through the flour and cook for a minute. Add red wine, beef stock, tomato concentrate and seasoning. Return the meat to the pan. Bring to the boil. Cover with a lid or tin foil. Transfer to an oven and bake for 3 hours or until the meat is falling apart. Add orange zest and parsley before serving. Pull beef cheeks apart with two forks and add to the sauce.
I used Chickpea Linguine with my slow cooked beef cheeks and topped it with blanched green beans in a cheery tomato sauce.
Cook pasta in a large saucepan full of boiling water (120 grams per serving) with 1 tablespoon salt. Simmer for 5-6 minutes . Drain. Place pasta in a warm bowl and spoon beef cheek ragu on top.
In a frying pan saute 2 cups cherry tomatoes in olive oil and 2 cloves of crushed garlic until soft and squidgy . Add blanched green beans and cook through . Season. Serve sitting on pasta and ragu.
I don’t know what has happened to my time. Blogs are getting rather late I’m afraid …..
Travel Memories
Traditions are all around you in Turkey. The women make many craft items to sell to the tourists and little dolls are my favourite. Lunch at Soganli is always delicious and my favourite old lady was there to greet us again this year. Her family prepare delicious Gozlome and the best chargrilled chops you could ever wish for.
My thoughts are with the Turkish women who work so hard and just love sharing their culture.
XXX Jude