Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Navarin Printaniere
Today I will roast a shoulder of our own spring lamb with garlic and rosemary and serve it with young vegetables from the garden. I’ll dig up some potatoes and pick mange tout peas. Or perhaps I’ll take a little more time and pleasure to prepare a traditional Navarin Printaniere This is not a dish…
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Sautéd Chicken with Garlic and Herbs.
Fresh free range chicken 2 garlic cloves crushed with salt 2 chopped shallots 2 tbsp olive oil large knob of butter glass white wine juice half lemon Mixed chopped fresh herbs: parsley, thyme, a little sage and maybe a few wild garlic leaves in spring. In summer the mix will be different, maybe tarragon and…
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Salting Meat
The meat and fish are preserved in a dry cure of flavoured salt and saltpetre. Saltpetre is sodium nitrite and in these health conscious days regarded as unsuitable for human consumption. Its dubious origins and old stories of its early collection certainly make one wonder! However it is a good preservative and turns the meat…
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Salted Roast Pork Ribs with Mustard Parsnip Cream.
Serves 6: 1x 6-8 bone ‘French trimmed’ loin of pork, (see notes). Salt and pepper, plus coarse sea salt for sprinkling. Cooking oil 1 Tbsp clear honey. 1 Teaspoon picked fresh thyme, saving the stalks. Juice of ½ lemon. 300ml (½ pint) Chicken stock, tinned consommé or water. 25g (1oz) butter. For the parsnip cream:…
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Roast Turkey
Preheat the oven to 200C/400F/Gas mark 6 Remove giblets from inside turkey. First make a little stock with these for your gravy later. Next make the Stuffing for the bird. STUFFING helps to keep the bird moist, it bastes from within. Older cookery books often suggest stuffing the turkey at each end; traditionally forcemeat one…
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Roast Shoulder of Lamb
Out of the deepfreeze comes a shoulder of lamb which I boned and rolled a while back. To bone any meat use a sharp flexible bladed knife and, sliding it into the meat, work your way along and around the bones. Blunt knives are much more dangerous than sharp ones because you need so much…
