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Bob the Builder


The outside bench project was a triumph, only one leg shorter than the rest, nothing a slither of hardwood didn’t fix, I got it all screwed together tonight and was cooking on it in no time. There was a bit of a dodgy moment when one leg was seriously awry but when I flipped it upside down and situated my crooked cut strategically there was a miraculous recovery! I have Johnsey burner going and am still sitting out, it is a little breezy and chilly, but the sky is perfectly clear.



I dropped the ball a bit on the dinner last night, it turned out to be a bottle of rose and three spoons of peanut butter from the jar, not even the celebrated Wiked PB, shock horror,  as I did not get my empty jar back to Wikedstepmother in time for the lock down so I have had to make do with Pics.



So this morning I got into the workbench first thing but was thwarted by lack of drill battery, I was tempted to run with nails but my bro pointed out to me that I had all the time in the world to wait………………..it would appear he was right, yet again. So in the gap I worked on last night’s dinner. I was fortunate enough to have a jar of quite magnificent Hesslewood Harissa in the fridge whipped up by Jalane Rogers. The venison mince turned out to be beef once defrosted so I knocked up some meatballs and left them to mature for the day.



So tonight I have had the meatballs, which you could also turn into burgers. I added a couple of spoons of yesterdays spiced beans to the pan once they were cooked and served it ill on the Dunlop family’s quinoa, grown right here in Hawera you can check it out at https://www.newzealandquinoa.co.nz/. I added a side of courgette cooked with some garlic and a Panhead Rat Rod. Pretty bloody good and a vast improvement on peanut butter, but somewhat more effort to be fair.


Harissa & Ginger Meatballs



1 small onion finely diced



A ½ a thumb sized piece of ginger, peeled and finely diced.

750g beef mince


2 D Hesslewood or other harissa


2 D Jude’s tommy sauce


1 ½ t salt


1 t pepper


Mix together and hang it about in the fridge for the day. Fry in oil and serve with sauce, grain and veg of your choice.

Comments

  1. RebeccaApril 3, 2020 at 2:54 PM

    Oooooh! Fecking yum!

    ReplyDelete
  2. JalaneApril 3, 2020 at 10:44 PM

    I can see a new recipe book evolving!
    In this unprecedented time you could title it...'Locked' and Loaded.
    The cover would look gold with a picture of you from the waist down with your cooking utensils in a holster, the fires burning in the back ground and your Bob the builder table abundant with fresh ingredients ready for a master piece dish and of course a sneaky bottle of Hamden Estate Rose on the side.
    I'll be first in line for a copy!

    ReplyDelete

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