Meat & 3 veg-A rarity here!

We made a trip to the Dandenong Market on Saturday so I could stock up on a few essentials that are hard to get locally. I find if we can get them locally, the prices are ridiculous and the quality nothing like what the market has to offer. Things such as spices, especially Indian ones, bulk sized bags of bread flour, affordable meat of out of the norm cuts, dried fruits, nuts and just to enjoy the ‘vibe’. I now keep a running list of what I need on my phone so if we happen to be in the area I know exactly what is to be sought.

My daughter had asked me to grab some chicken feet for making stock if I happened to see any. So 2 kgs of feet and 1 kilo of necks later, that was ticked. I also bought 2 pork shoulders, 6 loin lamb chops and 4 lamb shanks, $40.83 for the lot. Happy with that but wasn’t sure what the chops would be like. All packed up and into the freezer for this lot! (Sorry, phone photo is a bit dodge!)

Meat for freezer

 

 

 

 

 

 

 

 

 

We probably have lamb chops once or twice a year and I buy them from our excellent local butcher, they are usually well into the high $25.00+ range so it is a real treat when we do get them. These chops looked good, were nice and thick and at $11.00  a kg I was happy to take a punt. Tonight was the night! Lamb chops, mashed potato, broccoli raab that was boiled first then sautéed in garlic and olive oil along with mushroom, chilli and a chopped tomato. Some of my favourite tomato pickle relish on the side and I can only say that I will be getting some more of these chops, beautiful! I did over cook the raab a tad and next time will avoid using the mature parts as they were a little stringy. Flavour was good though and we love anything with mushrooms and garlic in it.

Chops and mash

The chops were cooked on my new cooking range! Luxury.

Portable induction cooker.

Since all the hoo ha and recall of the butane gas camping stoves I needed another option for cooking the everyday things. This little portable, induction  cooker is quite good, it’s lucky my preferred cookware is cast iron! Sorry, another dodgy phone photo next!

Bread-001

Today I played around with baking in my new gas pizza oven to try and get a handle on the temperature management. Loaf on the right could have been a bit hotter, and the one on the left was pretty good (don’t let the issue of me dropping the dutch oven on it come into the equation!). I don’t think it will take too many goes to get it close to right. Interestingly, the fitted oven thermometer says one thing and the one I put inside to compare, registered about 30 degrees more. I’ve had a bit of experience with ovens with no thermostat so it is just part of the learning curve.

Just a quick trip back to the chicken feet. I did a bit of searching about making stock with them and found a great post on a site called Nourished Kitchen. The post was really informative about how to deal with the feet whether they come from the store already prepared or straight from the chook yard or paddock. There was also a nice little recipe for an asian style stock base which is almost identical to the one I use as a base for Pho. Some of the comments people left about the post were quite entertaining too! I’m sure I can remember pulling chicken feet tendons and making the claws turn up when I was a kid!

 

I am currently on school term break (well, I am in there for a short time tomorrow, Thursday & Friday) so I had better get cracking on with some real jobs getting done rather than pfaffing around with bread dough!

 

This entry was posted in Bread, Mushrooms, Potatoes (Spuds), Recipes, sourdough, tomato pickles, Uncategorized and tagged , , , , , . Bookmark the permalink.

5 Responses to Meat & 3 veg-A rarity here!

  1. Glenda says:

    No, keep ‘pfaffing around with bread dough’. It is much more fun.

    Like

  2. MamaD1xx4xy says:

    The chops and veg look delicious! Bread is looking nice too, soon enough you’ll have the temperature perfected. We have an induction cooktop and love it. I am tempted to get a couple portable ones to use outside for canning so it doesn’t heat of the house so much in the summer with all the boiling.

    Like

    • fergie51 says:

      Hi, yes, bread coming along slowly but surely. Not sure how the portable induction unit would go for preserving, maybe OK if pot not too big. I use a heavy duty gas burner outside, just set up a wind shield and its a beaut!

      Like

  3. EllaDee says:

    A trip to Dandenong Markets would be marvelous! Nice lamb chops, we enjoy them occasionally too but the prices of supermarket lamb are outrageous. Why would you not buy better quality from the butcher or markets.
    Chicken feet for making stock…. hmmm… I have t think about that!

    Liked by 1 person

    • fergie51 says:

      I do love food markets of any kind! I love my local butcher dearly and he has the most wonderful quality but sometimes when it’s something you love and can afford to have more often if you can get it elsewhere at less than 1/2 price I reckon I’m sharing the love and spreading my economic support. I would never contemplate serving the family lamb chops at the local price, prefer getting something that can be stretched out more. Can’t bring myself buy meat from a supermarket cabinet for a whole range of reasons, but the ‘feminine protection’ packaging really does me in! 🙂

      Like

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