After such a frantic few weeks, a couple of days ago I took a little time to relax in the kitchen and re-energise. So put on some music and got to it…
The first thing I did was put on a little lamb chump pot roast for our dinner, this lamb has been sourced locally from Forge Creek Lamb, and I am really enjoying trying new recipes with it. Then I set to curing a piece of salmon ready to go into the cold smoker on Saturday. Cold smoking salmon is a long process, the salmon needs to be salted and left to cure for at least six hours, then washed and patted dry, then left uncovered in the fridge for at least another 24 hours before being placed into the cold smoker for at least 6 hours… I decided to amp up the cure a little, and added some juniper berries, black peppercorns, coriander seeds and fennel seeds. So we’ll see how it goes.
Next on the list was a basic biscuit, crisp coconut biscuits. This recipe is great for a biscuit that goes wonderfully with a cuppa, however, it is also perfect for anything that you need a melt and mix biscuit base for, and it’s gluten free. Finally, I made another batch of crunchy gluten free granola. This time, though, I added some goji berries, into the mix – they look like little red jewels, plus they are so good for you.
The lamb was delicious, I had added some bacon rind and fat that I had removed from some beautiful free range Berkshire pork bacon, purchased from one of the local
producers, Coltish Pork – these bacon scraps added a slight smokiness to the sauce. I served the lamb with a mash of two potatoes that was flavoured with cumin and little cheese, and to lighten the meal a little, some steamed greens.
Until next time…
Crisp Coconut Biscuits (Gluten Free)