Cooking up a storm

John & Jude returned from their trip to Melbourne last Saturday, only to head off again on Wednesday for a fishing competition off Whitianga which means we are still here in Whakatane minding the ranch.  Not that we mind as wehave not been completely idle, we have been cooking up a storm.  By that, I don’t mean that it has anything to do with the impending arrival of Cyclone Pam, just that we have been busy in the kitchen.

Myrtle, Mabel and Mildred(the hens) have kept us well supplied with fresh eggs every day.  I used some of the eggs to add to the Passionfruit proliferation by making some Passionfruit Curd as well as some Passionfruit Syllabub.  The hens give us one egg each a day but on one particular day, one of them obviously decided to give us an egg the size of the other two together!!



We are unsure which of the hens is responsible for this monster, but it was a double yolker.   Roy has also been busy in the kitchen,  both inside and out.  John has a cold smoking unit as well as a large hot smoker, but it is the cold smoker in which we have put to good use.  First there was the making of some pastrami,  giving it a burst in the cold smoker before steaming it.



He also made a batch of bacon, also using the cold smoker – oh and of course John’s electric slicer to neatly slice it all up.  We then packaged it all up into portion sizes and vacuum packed it ready to stack neatly into our small freezer. I neglected to take any photos of this process.  Howeve we did buy ourselves a new vacuum sealer as our other one had decided to die on us.  The vacuum sealer is very handy for us in the van as we can repackage everything that goes into the freezer into portion sizes as well as being able to efficiently stack much more into the small space.  Not to mention being able to seal up smelly fish bait!

Another day and we decide it’s time to make some fresh pasta.  I had purchased a new Pasta machine last year but the other day I finally found a pasta drying rack which pulls apart and packs away neatly into a small box thus not taking up too much room. Now there is no excuse to making fresh pasta.  It hardly took any time at all before we had beautiful silky pasta for our dinner.  With a simple sauce of lemon, oil garlic and rocket, it was a delicious, light and quick evening meal.  



And then there was a batch of mint sauce to make (with mint jelly on the to-do list), this did not take more than half an hour to make which included sterilising the bottles and lids as well as making the sauce, with the longest time spent of chopping the mint.  Now we have plenty of mint sauce to accompany the traditional roast lamb.



Pickles and relishes are also on the to-do list but these will be done once we are back through Auckland so that we can go to our favourite market gardens in Manukau to pick the produce required.  Watch this space!

PS.   it’s our wedding anniversary today – 33 years, and yes, I was a child bride 😉



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