Bringing Life To A Tasteless Strawberry

It's March and it's sunny and I have a tub of delicious vanilla ice cream in the freezer that is all alone. It needs a berry friend. Strawberries, considered the king of berries by many, have always left me disappointed. They look beautiful and promising but too often a bite into that ruby fruit leads to a watery and tasteless experience. Or maybe that's just the supermarket selection. I have enjoyed a punnet of Wexford strawberries in season from a seller on the side of the road. But my choice in March hails from Spain and the taste leaves me wanting. So no better time than to try out something I've heard a lot about - strawberries marinaded in balsamic vinegar. 

Could this crazy concoction work or would it just lead to bitter, soggy fruit? No, my friends, no. I am glad to say that this method of serving strawberries is a winner and adds a sweetness to the fruit that was not there before (well there is sugar in the recipe but the vinegar adds a syrupy quality and the pepper gives it an edge).

Ingredients

Strawberries

Balsamic vinegar

Sugar

Black pepper

Measurements are to taste

Method

Slice the strawberries, drizzle with balsamic vinegar and sprinkle with sugar.

Cover and leave to sit for an hour.

Before serving, give a twist of black pepper.

Strawberries meet ice cream.....

My Garden: 28th February 2014

Spring is in the air:

But it's still a bit cold:

But there are signs that winter is almost over. The joyous sight of washing drying in the sunshine:

A garden glove soiled with fresh compost:

I planted broad beans in January, in between the recommended months of October and Spring and after the weeks of continuous heavy rain we've had, I was worried my seeds had rotted. A close look today brings new hope and it seems that a few mild days has roused at least one plant:

I weeded a raised bed and added nice muck from the compost heap. A tray from my wrecked greenhouse will hopefully deter cars from digging:

A Hyacinth rears its head:

As do some other flower bulbs:

Inside my tomato seedlings are coming on in leaps and bounds, some growing their first true leaves:

Cabbage seedlings adorn the kitchen window:

Other jobs completed today were raking two large beds and planting six leek seeds indoors.

Brussels Sprouts for the Haters

Sprouts, poor sprouts. One of the most hated vegetables and long standing victim of over-boiling. If treated right, sprouts are a delicate, sweet food with none of the bitterness you might have experienced at one time of your life. The sprouts featured in todays post are from my garden, and about half the size of the typical shop bought veg.




So far I have enjoyed my garden sprouts lightly steamed but today I've cooked them in a way I've been meaning to try with a while - panfried with rashers in butter and oil until coloured (6-8 minutes). It's quick and easy and something I'll be doing again soon....maybe tomorrow.

My Garden: 2nd February 2014

This time last year I was in the throes of morning sickness and was a late comer to the planting season. I caught up a bit and my fabulous broad bean crop that I had planted the October previous saved my garden from being a total den of misery but my tomato plants and expensive F1 chili jalapeno seeds never recovered.


I made rookie mistakes:

1. I planted my seeds too late.

2. I let the compost dry out so it formed a clump of soil and subsequent watering could not penetrate the crust.


This year I am on form and today I got an early start on my tomatoes - the old fashioned Moneymaker breed - and I am determined to do it right.

I diligently rinsed out my pots, chose good compost, planted two seeds to every pot and in the absence of a sieve, used my fingers to break up the compost into fine particles to cover the seeds.

Each pot was labeled and covered with a plastic sandwich bag to maintain humidity and inhibit the soil from drying out. The bags were perforated to prevent rotting. They were then placed on a south-facing window sill.

Now rise my pretties, RISE!

Homemade Fire Lighters

I love candles and big ones are great to look at but they are a terribly inefficient use of wax. They burn down though the centre leaving you with a big hunk of coloured wax. Well don't throw away your candle ends, use them to make cheap fire lighters. These do work, the idea is not just for a post's sake.


You will need:





- An old pot that will not be used for cooking

- Old candle ends (mine are mainly white at the moment so the finished colour is boring but you can get cool results with brightly coloured wax)

- Cotton face pads (the pound shop does big packs really cheap - I got a pack of 80 for €1.49)

- Greaseproof paper

- A source of heat to melt the wax


Directions


It's fairly straight-forward. Melt the wax slowly over a low heat, and dip a cotton pad in the liquid wax (use a tongs to save your fingers but you could use your finger to block a piece of the pad from the wax - it is easier to light the dry part. It's not necessary though, the wax will set alight too but you may need to hold the flame to the pad for a few seconds longer).





Lay the coated pad on the greaseproof paper and allow to harden. Use as you would normal fire lighters.

The Irish Winter Landscape

The days may seem too short but winter in Ireland bestows on us some of the clearest, sunniest, heavenly days of our climate. These are the days I choose to remember and this year I have visited some beautiful local spots.

1. Charles Fort, Kinsale

The views from inside and outside the fort are one of my favourite in the Cork county. Even if you choose not to go inside, there is plenty to enjoy if you want to just stop your car at the side of the road for a few minutes. Note the bird of prey just over the low clouds on the right hand side.




From the busy front promenade in Kinsale town, there are some peaceful water views.

2. The Owenabue River, Carrigaline

Just ten minutes walk from my house, this river has a wonderful desolate poetic bleakness on a dark winter's day.

3. Ringaskiddy

Ten minutes drive down the road brings me to Ringaskiddy, which I think is a harmonious meeting of industry and nature (aesthetically anyway, local cancer rates might say different...). Boat yards and industry adorns the shore line, which opens out into Cork Harbour. It's a great place for a walk, but watch don't you fall down one of those giant rabbit holes.

4. Killarney National Park

Whether you desire a short stroll or a day-long hike, the area covered by Killarney National Park abounds in natural beauty including sights like Torc Waterfall and the lakes (below).

 


For a tamer, more manicured walk, explore the gardens of Muckross House with their pretty features including the Stream Garden.

Cast Iron Cooking

I've been chalking up some nice kitchen equipment in the present department and this Christmas was no exception. A beautiful cast iron casserole dish is now part of the family, something I've wanted to get with a while. Today it got it's first trial run, in the guise of roast lamb and potatoes and today I tasted the BEST roast spuds to ever have passed my lips. Mother of God, I devoured them. There was nothing new to the cooking method, just the dish and it shows what a difference good quality kitchen ware can make.

As per the instructions, I preheated the dish while the oven was warming up, with a little oil and a spoon of goose fat.

While the equipment was heating up to Gas 7, I peeled and chopped my spuds and rubbed my 2lb lamb piece (don't ask me what part - rolled something or other) with olive oil, sea salt and fresh rosemary. When the oven was hot, I added the meat, potatoes and a head of garlic separated into cloves.

 I cooked it UNCOVERED (so the potatoes will crisp up) at Gas 7 for 20 minutes, reduced the heat to Gas 4 and cooked for 30 minutes more. Halfway through I turned the meat and jiggled the spuds around. I removed the meat at the end of this cooking time but left the spuds for 20 minutes more while the meat rested, wrapped in tin foil.

The meat was done to medium, very feint trace of pink, while the potatoes were incredibly crispy and coloured on the outside, but soft and moist on the inside.

I will NEVER roast potatoes in anything but my cast iron dish ever again. Now excuse me while I have a sneaky round two...