Macadamia Nut Roast

I have recently been sent this recipe to share with you, so for all you nut roast lovers and macadamia nut lovers, here’s a recipe for Macadamia Nut Roast! Let me know what you think if you try it.

Macadamia Nut Roast

Macadamia Nut Roast

Macadamia Nut Roast

Serves 6

Ingredients

  • 800g mixed root vegetables (potatoes, parsnips, swede, sweet potato) peeled and roughly chopped
  • 1 large onion, peeled and diced
  • 2 sticks celery, finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon macadamia oil (alternative oils can be used in place)
  • 200g carrots, peeled and grated
  • 300g macadamia nuts, roughly chopped
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • Bread crumbs or porridge oats, optional

Preparation / Cooking Instructions

  1. Cook the root vegetables in a large pan of boiling water until they are just tender.
  2. Meanwhile fry the onion, celery and garlic in the oil, until softened.
  3. Set the oven to 200°C or Gas 6.
  4. Drain the root vegetables, put them back in the pan and mash them roughly.
  5. Mix in the grated carrots, most of the macadamia nuts, parsley, lemon juice, and seasoning.
  6. The mixture should be able to form a moist ball in your hand, if it is too sloppy, add some porridge oats or breadcrumbs.
  7. Spoon the mixture into a large, lightly-oiled, ovenproof dish, or roasting tin lined with paper. Sprinkle with the rest of the nuts.
  8. Cover with oiled foil and cook for 30 minutes then take off the foil and cook for a further 15-20 minutes until the top is browned and the vegetables are cooked through.
  9. Leave it to stand for 10 minutes before cutting into squares and serving with salad or green vegetables.

Click on the link for more information about facts and nutritional value of macadamia nuts.

A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre.

Macadamia & Chicken Risotto

I am currently on a health kick and as I have a sweet tooth and always like to eat sweets, I have tried to replace sweets with a more healthy snack such as nuts. I have recently tried macadamia nuts and I like them so much that I have found some recipes that include macadamia nuts.

Macadamia & Chicken Risotto

Macadamia & Chicken Risotto

Macadamia and Chicken Risotto

Serves 4

Ingredients

  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 tablespoons macadamia oil
  • 1 red pepper, deseeded and sliced
  • 180g risotto rice
  • 600ml warm chicken stock (fresh is best) see below for making your own
  • 200g cooked chicken (breast and thigh meat) shredded
  • 200g seasonal mixed vegetables, we used broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water
  • 100g macadamia nuts, roughly chopped, toasted if you like
  • Salt and freshly ground black pepper
  • Fresh parsley, sprigs or finely chopped

Preparation / Cooking Instructions

  1. Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes.
  2. Add the pepper and cook for another few minutes until the onion has softened.
  3. Stir in the rice, coating it well in the oil, then pour in about a third of the stock.
  4. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock.
  5. Keep adding stock and cook, stirring until the rice is just tender. This will take around 20 minutes.
  6. Stir in the chicken and heat it through, then add the vegetables and macadamia nuts.
  7. Season to taste.
  8. Serve hot, garnished with parsley and a drizzle of macadamia oil.

To make Chicken Stock: put all the bones from a chicken carcass in a large saucepan, add an unpeeled onion, 1 carrot and 1 small leek, all roughly chopped, with a little salt and a few whole pepper corns, a handful of parsley and a couple of bay leaves. Cover with cold water. Bring to the boil slowly, simmer for 2 hours. Strain and pour into pots and store in the fridge or freezer.

Click on the link for more information about facts and nutritional value of macadamia nuts.

A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre.

Mike Robinson’s Toad In The Hole Winter Recipe

With the nights drawing in, the clocks soon to be going back and the need for the heating on to take the chill out of the Autumnal air, Winter is definately on it’s way.  Top chef and TV presenter Mike Robinson, has come up with some delicious, warming recipes to turn the dark evenings into a real treat.

Mike’s takes on the British classic, Toad in the Hole with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient.  It takes classics like Toad in the Hole to new heights.”

Toad in the hole of Lincolnshire sausage, roasted red onion and field mushrooms

Mike Robinson's Toad In The Hole

Mike Robinson's Toad In The Hole

This British classic positively requires goose fat for its successful completion.

Serves 4

8 large Lincolnshire sausages

2 large red onions

4 large field mushrooms

A small bunch of fresh sage

100g goose fat

Pudding batter:

250g plain flour

A pinch of salt

600mls of milk

2 large eggs

To make this successfully you must have a heavy pan and cook it in a hot oven.

For the batter:

Well in advance of eating, make the batter. Beat the flour, salt, egg and milk together into a smooth batter.  Let it rest in a fridge for a couple of hours, or overnight.

For the Toad in the hole:

Preheat an oven to 220c.

In a heavy pan on a hob, heat the goose fat and then add the sausages and cook until brown.

Chop the red onions into quarters and then add them to the pan, allowing them to colour.

Pull the stem out of the mushrooms and cut them into quarters. Add these to the pan and cook until brown.

Make sure that there is plenty of goose fat in the pan (the mushrooms will soak some of it up). Remove from the heat and then pour in the batter mixture.

Add sage leaves and seasoning. Bake in a 220c oven for 30 minutes or until well risen and golden.

Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.

Let me know if you try Mike’s Toad In The Hole  recipe and what you think.

Mike Robinson’s Chicken Pie Recipe

I was recently sent top chef and TV presenter Mike Robinson’s Chicken pie recipe, so thought I would share this tasty Winter warmer recipe with you as the nights draw in.

Mike Robinson's Chicken Pie

Mike Robinson's Chicken Pie

Mike’s takes on this British classic, Chicken Pie, cooked with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient.  It makes the most lovely, crumbly, savoury pastry as my recipe for Chicken, Wild Mushroom and Sage Pie shows.”

Chicken, wild mushroom and sage pie with goose fat pastry

A one pot pie topped with lovely, crumbly goose fat pastry.

Serves 6

1 medium chicken, about 3lbs/1.4kg in weight

Bouquet garni of sage, rosemary and parsley

2 large shallots

3 cloves of garlic

1 litre of milk

300g salted butter

Large bunch of sage (finely chopped)

Large bunch of parsley (finely chopped)

2 courgettes

250g flour

1 tbsp wholegrain mustard

Pastry

200g plain flour

1 pinch salt

1 egg

80g goose fat

20g butter

To make the pastry:

(This pastry is very crumbly and short, so don’t worry if it doesn’t roll out perfectly.)

Place all the pastry ingredients in a food processor (make sure the fats are cold) and pulse once or twice. Now bring together into a ball by hand and wrap tightly in cling film. Leave the pastry to rest in the fridge for 2 hours.

To make the pie:

Poach the chicken in a large pan by covering the bird with cold water and placing on the heat until it is simmering. If you wish you can add some salt and peppercorns to the water.

When the chicken is tender (for a 3lbs/1.4kg chicken this will take about 45 minutes), remove from the broth and keep the stock for future use – it freezes very well.

Now cool the chicken and pull of all the meat from the carcass. Keep the meat in good sized chunks – it improves the pie’s texture.

Finely chop the garlic, courgettes and shallots and gently soften them in a small amount of the butter in a heavy pan on a low heat. This will take 20 minutes.

Meanwhile, make the white sauce. In another pan, melt the remaining butter and mix in the flour. Cook very gently over a low heat for 5 minutes.

Then add the milk slowly until the liquid is smooth (if you run out of milk, add some of the chicken stock).

Add to the white sauce, the softened vegetables, the mustard and the finely chopped sage, then season to taste.

Stir in the chicken gently and add the chopped parsley.

Pour the mixture evenly in several small pie dishes or alternatively a large pie dish.

Preheat the oven to 200c.

Roll out the chilled pastry quickly and carefully and cover the chicken mix in the dishes. Brush the pastry with a beaten egg and bake at 200c for 30 minutes.

Serve with a green salad and Chablis.

Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.

Let me know if you try Mike’s Chicken Pie recipe and what you think.

Recipes Using Eggs

Having hens, ducks, guinea fowl and quail on the farm, means that we regularly have an abundance of eggs to use up.

Here is a list of recipes using eggs:

Do you have any good recipes using eggs, if so I’d love to share them on farmingfriends.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Favourite Egg Recipes (Favourite Recipes)

James Martin’s Custard Tart Recipe

My friend Helene from Once Upon A Pine & Countryside Connection has heard my cry for egg recipes and has sent me another great recipe this time using the egg yolks which is great as I have just recently started to make merginues using the eggs white and then am left with the yolks and knowing what to do with them is always a struggle.

Hi Sara

Happy you liked the latest recipe, but your point is well taken about needing 10 people for Blueberry Baked French Toast. As you have lots of eggs at the moment, how about this great Custard Tart Recipe from chef, James Martin, a proud Yorkshire man who never fails to mention that at every possible opportunity although he has lived down south for many years. His deli in Winchester is on Countryside Connection and they have been members with us from the very beginning. When we lived in a small hamlet nearby we were often in Winchester, especially when showing visitors around and a stop at his deli was always a treat. I have used lots of his recipes over the years and always find them to be quite simple and always a success.

Now, all you need is someone to send in a recipe that will use the remaining 12 egg whites! Perhaps some easy meringues which are always easy to fall back on when left with lots of egg whites? I look forward to seeing what your readers come up with.

Enjoy!

Custard Tart By: James Martin From: James Martin: Sweet

Ingredients

  • 250g ready-made sweet shortcrust pastry, (pâte sucrée)
  • 750ml whipping cream
  • 12 egg yolks
  • 115g caster sugar
  • 1/2 tsp ground allspice

Method

1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).

3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.

4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.

5. Heat the cream in a saucepan without letting it boil.

6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.

7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.

8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.

9. Bake for 50 minutes or until the custard is set.

10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.

So if you have any recipes using lots of eggs, egg yolks or egg whites then please send them in.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.


Blueberry Baked French Toast Recipe From Helene At Once Upon A Pine

My friend Helene from Countryside Connection and Once Upon A Pine has sent me a wonderful recipe for blueberry baked french toast as she knows that I have a glut of eggs and the recipe takes 8 eggs, just need 10 mouths to feed!

Hi Sara
Thought of a perfect egg recipe for you. This never fails to delight and surprise which is why I felt it best to explain. It is perfect during the holidays or other special occasions as it allows the cook to be with family and guests instead of in the kitchen all morning. The added bonus is that it is very similar to an English Bread Pudding and can easily be used as a dessert without making any changes.   Warmest regards always   Heléne

Blueberry Baked French Toast

This versatile recipe is perfect for a group breakfast/brunch or to serve as a bread pudding when you have a large gathering. It was one of Helene’s most popular breakfast offerings when she had her Vermont Country Inn and a copy of the recipe was constantly requested by guests. If you are locked into “A Full English” as ‘The Only Breakfast worth having’ I would urge you to try this as it was always a hit with English visitors both at the inn and in Helene’s home.

It is especially convenient as it can be prepared the night before and left in the refrigerator overnight and baked the following morning. It also provides an excellent opportunity when you are fortunate to have an abundance of farm fresh eggs.

This recipe can be doubled, even tripled depending upon how many guests you are serving. It is also equally delicious when fresh cherries, apples, peaches or other favourite seasonal fruits are used. Leftovers can easily be reheated and last for several days in the refrigerator ~ perfect served with custard or cream as a treat.

To Serve 10:

Ingredients:

  • 1 large loaf of French or Italian Bread (no need to remove the crusts)
  • 8oz/225 grams cream cheese
  • 1 cup of fresh or frozen blueberries
  • 8 eggs
  • 12oz/350ml milk (semi-skinned or regular)
  • 4oz/120ml maple syrup or golden syrup
  • 4oz/100gr melted butter

Method:

  1. Cut the bread into cubes about 1 inch in size.
  2. Lightly butter or oil large glass baking dish 12 inch by 9 inch by 2 inches (30cm x 23cm x 5cm).
  3. Layer ½ the bread in the bottom of the pan.
  4. Cut the cream cheese into small chunks and place in the pan over the bread.
  5. Spread half the fruit layer then cover with remaining bread. Place the rest of the fruit on top.
  6. In a separate bowl, mix the eggs, milk, syrup and butter together (allow butter to cool before adding if you have melted in microwave or oven so eggs will not be affected).
  7. Pour mixture carefully over the bread mixture using a cup to ensure the entire mixture is covered. If needed, a small amount of extra milk can be added to any dry areas. Cover with cling film and place in refrigerator.
  8. **In the morning, it is best to remove and leave to come up to room temperature for half an hour or so before placing in the preheated oven.
  9. Bake at 350 degrees F. / 175 degrees C. for about one hour. If bread cubes begin to brown, cover with aluminium foil as it finishes baking.
  10. Cut into pieces to serve.
  11. If you are serving as breakfast/brunch dish you can add ham or sausages as a perfect accompaniment.  Drizzle with extra syrup if desired.

    Let me know what you think of this recipe and I’ll pass your comments onto Helene. I can’t wait to try the blueberry baked frech toast.

Caramelised Beetroot

Made caramelised beetroot to accompany beef burgers, mash, carrots and sugar snap peas and it was delicious, so thought I would share the recipe.

Caramelised Beetroot

Caramelised Beetroot

Ingredients

1 large beetroot

2 tablespoons of sugar

1 tablesppoon of balsamic vinegar

Olive oil

Method

  1. Peel and cut up the beetroot into about 8 pieces.
  2. Boil the water.
  3. Place beetroot in boiling water for about 5-10 minutes.
  4. Remove beetroot from water and chop up into thin strips.
  5. Heat olive oil in frying pan.
  6. Add beetroot strips and fry.
  7. Then add sugar and balsamic vinegar and fry for 10 minutes.

I poured the carmelised beetroot over the burgers and mash and it was delicious. The balsamic vinegar created a sweet sauce.

Asparagus And Soft Boiled Guinea Fowl Eggs Recipe

I have a glut of guinea fowl eggs which are delicious soft boiled, and in fact my favourite soft boiled egg. My friends over @ TopVeg suggested that I try serving asparagus with soft boiled guinea fowl eggs so here is the recipe.

Asparagus & Soft Boiled Guinea Fowl Eggs

Asparagus & Soft Boiled Guinea Fowl Eggs

Ingredients

  • Bunch of asparagus tips. (5/6 per person)
  • Bread for toasting. (2 per person)
  • Bacon rashers. (2 per person)
  • Large tomatoes. (2 per person)
  • Guinea fowl eggs. (4 per person)
  • Virgin olive oil and balsamic vinegar for seasoning.

Method

  1. Grill bacon until cooked and crispy or to your liking.
  2. Grill tomatoes.
  3. Boil apsaragus until cooked.
  4. Boil water for guinea fowl egg and then when boiling add guinea fowl eggs which take 3 to 3 and a half minutes to soft boil.
  5. Let guinea fowl eggs cool and then peel carefully.
  6. Toast bread.
  7. Butter the toast and squash tomatoes onto the toast.
  8. Layer on the grilled bacon rashers.
  9. Add the asparagus tips.
  10. Add the guinea fowl eggs to the top of the dish and then cut in half so that the yolk runs onto the dish.
  11. Sprinkle the dish with a little virgin olive oil and balsamic vinegar to season.
  12. Enjoy!

Do you have any good recipes for using guinea fowl eggs or asparagus, if so I’d love to hear them.

Chicken Rillette Sandwich

I was sent an email from Becky @ Impact Agency with a recipe for a Chicken and Green Peppercorn Rillette from top chef Henry Harris of Racine.

To make the rillette Henry poaches luxurious shredded chicken in goose fat, garlic and sea salt. He then combines this seasoned meat spread with the sharp flavours of capers and tarragon to make this highly satisfying sandwich! I can’t wait to try it with this mouth watering introduction.

Chicken and Green Peppercorn Rillette

You will be left with extra goose fat after making the rillette but this can be used for making excellent roast potatoes.

500gm boneless chicken thighs, skinned

Sea salt

1 cloves garlic, crushed

1 tbs green peppercorns (the wet variety in brine)

1 tbs chopped fresh tarragon

250gm goose fat

Season the chicken thighs with sea salt and place them in a saucepan along with the garlic and goose fat. Warm over a gentle heat until all the fat is liquid and then give the pan a little stir so all the chicken is covered with the goose fat. Cover and poach gently for 45 minutes or until the chicken will fall apart readily when pulled apart with a couple of forks. Do keep an eye on it during the cooking process to make sure that they don’t cook too fiercely as this will dry out the chicken and could make the fat too hot.

Strain the chicken in a colander, collecting the goose fat below in a heatproof bowl. Transfer to a tray and loosely shred the chicken into chunks. Add the green peppercorns, garlic and tarragon and mix through the chicken until evenly distributed. Transfer this mixture to a bowl and add about a third of the goose fat so that everything resembles a nice dry jam like state.

Pack this down into a clean bowl and refrigerate until the next day.

Henry Harris©2009

Chicken Rillette, Radish and Caper Sandwich

Take a slice of good rustic sour dough bread and spread on a goodly layer of the rillette mixture. Sprinkle over a teaspoonful of capers and a couple of radishes that have been finely sliced. Finish off with a couple of leaves of crisp iceberg lettuce and a final slice of the bread.

Lightly toast the bread first if you prefer.

Henry Harris©2009

For more recipe ideas or information visit www.goosefat.co.uk

Let me know what you think of this sandwich.