Archive for August, 2012

Recipe 6 Behind the Scenes

Sunday, August 19th, 2012

The work that went on before enjoying recipe 6: Selcoth Intra-Farm Pig Moving, with a little help from our friends.

last chance at the milk bar

The piglets last chance at the milk bar before moving to their new home out on the hill – all 20 of them, leaving their exhausted mothers in the orchard behind the house.

Letting Brutus Go

Brutus was almost adopted as a house-pig, or as Fergus’s kennel companion.

it was a team effort

It was a team effort.

happy in their new home

Happy in their new home.

job well done

A job well done.

Recipe 6 – worth the wait

Sunday, August 19th, 2012

Sunshine at last, the second of two meals we’ve managed to eat outside since moving north of the border – smoked trout, brocoli and parmesan fritatta.

trout fritatta outside

A hard working crewe enjoying a well deserved lunch after pig moving and hay baling.

trout and brocoli fritatta

Hot smoked trout, broccoli and parmesan frittata (essentially an open omelette) cooked in a wok as I didn’t have a frying pan big enough to feed the hungry pig moving team.

Start off with the same principles as a large omelette (so x2 eggs per person, a splash of milk, salt, pepper & mixed herbs mixed well with a fork or hand whisk then added to a non-stick frying pan which already has a conservative amount of butter pre-melted and spread evenly throughout the base) and as soon as the omelette starts taking shape, throw in your hot smoked trout, par-boiled or steamed broccoli and, if wanting to make it a bit more substantial, some pre-cooked potatoes.

Add the grated parmesan last and pop a lid or plate over the top to help it melt, then once you are happy that the underside has started to brown up divide up into wedges and serve with a fresh green salad, ideally with some stronger tasting leaves such as rocket to cut across the richness of the egg and trout.  We didn’t quite have enough Selcoth lettuce or broccoli for it be entirely home-sourced, but the eggs were from our own girls and the trout of course from our own ponds.

Ease of preparation: 8/10
Taste & enjoyment: 9/10

It was quick and easy to make and the verdict from the team was delicious – this is definitely one I’ll be revisiting.

Receipe 6 a little delayed

Friday, August 10th, 2012

Before we could begin Recipe 6 we were advised to move home, or at least to move the web address of this blog, and that has taken us some time.  We are now back and raring to go with renewed enthusiasm for delicious trout, healthy cooking, sustainable farming and British production – so expect lots more.  And the mission is the same, 52 trout recipes in 52 weeks, scroll down for details from the first post.

selcoth sheep
Sheep on Selcoth hill

Recipe 6 will be a smoked trout and broccoli frittata (open faced omelette) for a well deserved lunch after extracting the 18 remaining piglets from their sunny nursery and moving them to their new home up on the hill.  Hopefully there won’t be too much chasing or too many bruises, I’m sure there will be some entertainment either way.

sunny pigs
Piglets sun bathing