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Sunny Sunny Saturday



Yet another perfect day in Taranaki, I have been drying some sage, I have one plant in the hothouse, it loves it there and is rampant, so I gave it a haircut a few days ago, the weather has been ideal for drying that and a few chillies. I had some over the fence interaction with two neighbours today and managed to get a few jobs ticked off the 10 year list between beers in the sunshine then took Murphy for a spin along Ohawe Beach.

I received a juicer as a birthday present last year and have been experimenting with a variety of recipes and this one is my favorite.

Morning Juice
12 carrots
4 oranges
1 lemon
A large thumb sized piece of ginger
4 pieces of fresh turmeric
2 bananas

Top and tail the carrots, peel the citrus and chop the 

banana, ginger andturmeric up a bit. Feed about ½ the carrots through the juicer then and add the banana to the juice and give it a blast with a stick mixer. It’s a bit of a fag but better than putting the banana through the juicer. If you are not fond of banana then leave it out. Fire the rest of the ingredients through the juicer, give it a stir and it is ready to drink. It keeps well in the fridge for a few days, just give it a shake up before you pour as it will separate. I hope the wall graffiti in this photo serves me better than my efforts at food styling, the turmeric gives it the rich colour.!

The fridge is full to bursting with leftovers from all these recipes, including last night’s meatballs so I decided the mixture could be burgers today, I knocked out some buns using yet another amendment my faithful Jo’s bread recipe, the result surpassed even my expectations. I reckon you could double the recipe and still use the same amount of yeast, this made 6 buns.

Crispy Burger Buns
1 C warm water
1 t honey
1 sachet, 8g yeast
1 ½ C white flour
1 t salt
A splash of oil

Dissolve the honey in the water and sprinkle the yeast over the top, leave for 10-15 minutes to activate. Add the rest of the ingredients and push around the bowl a bit, it was a bit sticky but I gave it a semi knead in the bowl, cover and leave in a warm place for an hour or two until risen. Line a shallow baking dish with baking paper Knock back separate the dough into 6 equal portions, roll onto balls on a floured bench and place on the tray. Bake for 15 minutes in a 180 degree oven until brown and crisp on the outside. My burger creation went in this order......bun, garlic butter, melted cheese, last night’s leftover courgettes, tomato slices, lettuce, Hesslewood harissa, beef and ginger patty, fig chutney, bun. Serve with cold Panhead.




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