A little chronicle of our family's food journey. Created by us, for us.

Sunday, 21 April 2013

Autumn 2013 at the farm

Pig on the spit with quince salsa, slow roasted teardrop tomatoes, rosemary potatoes green salad. Apple and berry crumble with ice cream. 












Notice the big dent in the spit, on the front of the drum. This happened when a huge tree fell on the woodshed where the spit and drum were stored. Here is one of the kid's charcoal sketch of the woodshed before the fall.

Pork meatballs with preserved lemon and parmesan, garlic bread and salad. 

We used this recipe from Cuisine using minced leftover roast pork and adding egg to the mix plus grated lemon rind to make up for not quite enough preserved lemon. Served in some sauce of leftover pork juices and roasted tomatoes. Yum. 


http://cuisine.co.nz/cuisine.nsf/recipes/preserved-lemon-pork-parmesan-meatballs-with-herb-salad?Opendocument&HighLight=2,pork,meatballs

Ice cream with Jantie's chocolate sauce


Semi-dried teardrop tomatoes

Thyme, olive oil, salt, caster sugar drizzled and sprinkled over the tiny tomato haves. 120 degrees C for 1.5 hrs.








Smoked Trout with creme fraiche and dill


Other pictures from this trip










1 comment:

  1. As great as the pictures are, you can't eat a picture. very jealous

    ReplyDelete