April 02, 2019
This year we’ve had to wait a little longer for Easter, thanks to the timing of the first full moon since the Spring equinox, and certainly feel ready for a moment of pause from work to focus energies on the returning clan. This festival is worthy of much feasting and celebration and here are two recipes to feed that possible influx of guests over the long Easter weekend. We have a dish for a gathering and a dish for sharing. I also challenged myself to cut down on food miles and use purely local ingredients. I’m delighted to say it was very possible, with the odd exception, and great fun unearthing some outstanding producers very close to home. I’m sure wherever you are that you’ll be able to do the same, and if necessary, find quality substitutes from an organic orchard near you!
Apple-y Ham served alongside baked bramley or cooking apples on an Oval Serving Dish. These apples were cooked separately and filled with Orchard Apple Chutney, one of Joan and Bob’s Juicy Jams, artisanal producers nearby in Thomastown.
Happily Apple-y Ham Recipe
This recipe is for a 4-5lb (around 2kg) ham. The one you see here is from a local artisan butcher and is no doubt from a local animal. This whole recipe is actually based on that important idea of going LOCAL as much as possible. For the glaze I used organic Apple Syrup and Apple Treacle from our neighbours and award-winning producers at Highbank Orchards, who are in a truly beautiful spot 10 minutes down the road.
Highbank Orchard, outside and in, who make wonderful products, all from their own organic produce: cider, syrup, treacle, balsamic apple vinegar, regular apple vinegar, apple brandy, gin…
Happily Apple-y Sauce Recipe
I was so entranced with all my apple-y products, I also made a rather fine (but grown up) Happily Apple-y Sauce by throwing together:
1/4 cup (60 ml) Apple vinegar
1/4 cup (60 ml) Apple syrup
1 heaped tbsp hot Irish mustard
3/4 cup (180 ml) liquid from the boiled ham
Let this mixture boil until it reduced to a little more than half, then add a roux to thicken. Continue to simmer until it’s as thick as you like. This is quite a sharp mixture: good for grown ups but maybe not so appealing for children, so best to serve it separately.
We baked a round goat's cheese. It turns out less molten than a camembert-style cheese, but has slightly more natural sweetness, which goes beautifully with the garlic and herbs.
Here is a vegetarian and utterly moreish recipe for sharing, either on its own as a main dish or alongside Apple-y Ham, depending on the numbers you’re catering for. There are more cheese-makers producing camembert-style cheese so it is becoming easier to get hold of from local sources. While the wooden box is key to helping the cheese keep its shape, some makers, like Cooleeney Farm, supply a reusable ramekin, or you can use your own oven-proof dish to contain the melted cheese.
A whole round of camembert-style cow's or goat's cheese in its wooden box if it comes with one.
A clove of garlic, peeled and cut into thin strips lengthways
Fresh rosemary and/or thyme (optional)
A little white wine (not local!)
To serve - new potatoes, crudités, pickled cucumbers, sliced apple, crusty bread
Fear not, despite my obsession with all things apple-y I haven’t forgotten chocolate. You could stuff a few additional baked apples with chocolate, or, once you’re satisfied you’ve eked our every bit of molten cheese from the ramekin, reuse it (clean!) to hold melted chocolate to dip things in. Perhaps not potatoes or pickled cucumbers this time, but how about slices of apple?
Happy and delicious holidays!
March 14, 2019
Potty about pollinators, we’re all about nurturing nature this month. Read our latest blog on the importance of cultivating pollen-rich plants, many of which inspire our patterns, to create environments to help some of the smallest but most vital creatures - insects - to survive and thrive....
February 25, 2019
January 30, 2019
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