I managed to get out into the garden yesterday after 2 days of dry weather. I was very sad to do it but the greenhouse... well what was left of it... had to be dismantled. It got destroyed in the last storm with only one pane of glass surviving. I gathered up all the broken glass, took apart the frame and tidied what was to be tidied, the beds where shoveled into the wheelbarrow and used to top up my raised beds at the bottom of the garden. I am left now with a concrete slab which, for this year anyway, will be used for my bench to have my morning coffee (in better weather) and I will build some basic timber boxes and grow some salad veg in them. This year my front porch will host my tomato, chilli and cucumber growing out of grow bags... It is a fine suntrap for the first half of the day and accumulates a lot of heat, so it will be a decent substitute for the growing season ahead. I'm very sad to see the greenhouse go but replacing the glass alone would have cost the guts of a brand new one and neither of what I can afford at the moment.
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| Dismantling the greenhouse |
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| Concrete slab which will be cleaned up |
Last Saturday the 1st March I done a cookery demonstration in The Ennis Book Shop. I really enjoyed it, as daunting as it first seemed when I started, the place filled up with people and I was in my element. I cooked up 5.... yes 5 recipes from the book all within 1 hour 20 mins. And was pleased to say that everyone got a taster of everything going.
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| A huge thank you to Brendan Mc Enery for fab photos again |
Recipes I cooked:
Sugar crusted lamb cutlets and red wine jus
Links to all recipes above, just click onto each one... and I have the only one without a link down below.
Sugar Crusted Lamb Cutlets with a Red Wine Jus
I just love lamb cutlets and the caramelised fatty bits from
grilling these bad boys are just to die for. Meat on the bone is always tastier
and these cutlets with the richness from the jus leave you wanting more and
more. Serve with some steamed baby potatoes or a simple side salad.
Serves 2
4 lamb cutlets
2 tablespoons of soft brown sugar
1 tablespoon of English mustard powder
For the Jus
1 full glass of red wine
1 sprig of rosemary
1 garlic clove peeled
A splash of soy sauce
A splash of balsamic vinegar
1 tablespoon of honey
Method
Pat dry the cutlets with kitchen paper (this helps the other
ingredients to stick) and set aside. On a plate or board sprinkle the soft
brown sugar and mustard powder now roll the chops in it, pushing down and
getting a good even layer all the way around.
Place the coated cutlets under a preheated grill on a high
heat; grill them for 5-7 mins on either side.
In the meantime pour the glass of wine in a small pan and
add the rosemary and garlic; place it on a high heat and reduce the wine by
half. Then add the soy, balsamic and the honey and stir threw. Reduce another
bit until it coats the back of a spoon; remove the rosemary and garlic before
serving.
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