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Easter Sunday Goodness


I have finished salting the bacon, 5 days is the minimum Mr Fingerstall recommends as they are small pieces I stopped at that, there was very little liquid coming off it for the last two days. So I rinsed the salt off yesterday and patted it dry. Now it has to hang for a couple of days to dry out further, as there are a few flies around still I wrapped each piece in a tea towel and then put it in a cheese cloth bag, it is now hanging under the eave on the cold side of the house, well out of Murphy’s reach. The next stage will be to smoke it.




I decided decadent comfort food was the order of the day for Easter Saturday. My old friend Bernie Kira used to serve up incredible meals, normally on mismatched and sized plates, a muddle of cutlery, with the wine served in coffee mugs, food never tasted so good. These were a star accompaniment to any meal and I understand she still serves them at Dawson Falls Lodge.




Cheese & Potato Rolls

Flaky pastry

Cold mashed potato

Tasty cheese, grated

Milk

Roll out the pastry or just lay a sheet out if that’s what you have Put a line potato from one side of the pastry to the other, thinks sausage roll size, the spread an generous portion of cheese and roll it up. Do this until all of your pastry  or potato is used up and put them on a tray in the freezer to chill for half an hot. Carefully cut into about 2-3 bite size portions placed on a greased over tray and cook at 200 degrees  until the look like this. Serve with anything or on their one, let them cool for a bit as the potato will be piping hot!



For dinner I decided on a bit of a platter, I had a crust of left over Jo’s bread, some carrot crackers, but no good cheese. So I had a bit of a shuffle around the kitchen and ended up with this.



Some home grown walnut halves

Thinly sliced bread toasted and spread with garlic butter

I whipped up some mayo using egg, oil, grainy mustard, lemon juice, salt & pepper and added mashed boiled egg and red onion


Philadelphia with a squeeze of lemon and fresh tarragon stirred through

A sliced tomato from the hot house

A piece of Grana Padano

And the icing on the cake is a fresh quince relish, that went like this.



I had roasted some quince for dessert earlier in the week and there was some lurking in the fridge.

To roast, core peel and slice four quinces add 2 cups of water and ½ cup of sugar and roast and 160 degrees for an hour or so.

For the relish

1 roasted quince, cut into small pieces

½ a thumb of ginger peeled and very finely diced

1/8 of a preserved lemon finely sliced.

Mix together and serve with mint leaves and cheese

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