After an amazing Christmas break with our family, we returned home feeling relaxed, refreshed and looking forward to an additional mini break at home.
Unfortunately that feeling vanished very soon! Gary discovered that I hadn’t closed the freezer door properly prior to our departure and everything had begun to defrost!
First job, stock take, make a list of everything that could be salvaged, dispose of what couldn’t, and then work out what to do with a freezer full of meat, seafood and poultry!
Idea’s began to form as I worked through it all, most would have to be cooked and then could be re-frozen. I realised that I could also, smoke and cure a little as well.
I had duck marylands, I would do Confit Duck and then freeze ready for use. There was one duck breast, it would be cured, airdried and then sliced/diced and frozen.
Here, I have carefully packaged each piece and labeled it ready for freezing.
Confit duck served with a salad of rocket, orange and walnuts, and chips.
Air Cured Duck Breat
Air Cured Duck Breat
This is a firm favourite in our home, and perfect for this time of year. In fact if you head to one of our local farmers’ markets, I am sure that you’ll be able to pick up most of the fresh ingredients, including the lamb, directly from the people who grow them. You know me, I love to support local, to have a chat to the people who grow the food that we eat, and then to bring the produce home, cook it and eat it.
I discovered this recipe in one of my French cooking magazines, Cuisine Actuelle, some time ago, and then promptly forgot about it. Flicking through my lamb scrap book recently, I was delighted to rediscover the recipe.
Here, beautiful lean lamb backstrap (from Forge Creek Lamb) is coated in a simple blend of olive oil, sumac and crushed garlic (fresh from our garden) and then set aside to marinate for a couple of hours before being cooked in a hot pan. Once rested, the lamb is sliced to reveal the succulent, rose coloured centre, ready to become the star of the show in this delicious salad.
As usual, I just can’t help myself, and have adjusted the recipe to suit our tastes, including the addition of olives and capers. I also swap the cherry tomatoes out for slow roasted Roma tomatoes if I feel like it.