Current Weather Conditions
| Time: |
5:27a |
Station Name: |
CHESTERNS |
| Sunrise:
|
7:25a |
Sunset: |
5:37p |
| Current Temperature:
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-0.4C
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Current Humidity: |
87% |
| Current Wind Speed:
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6.1
kt |
Current Wind Direction: |
WNW |
| Current Forecast:
Mostly cloudy and cooler. Precipitation possible within 12 hours, possibly heavy at times. Windy. |
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Chesterns.ca 10 Latest Blog Entries
Local Flavour - Think Global, Eat Local - Phil Ellwood
English Sunday Breakfast
I last wrote a column in England in December, indicating that I would do my next article on Nova Scotia venison, when I got back. Anyway, Christmas came, then a host of business guests and commitments. Bottom-line is I am just getting back to writing this column, shamed perhaps by the guest writer who did a Local Flavour article last week.
I will do the venison recipe next week, however, I was so inspired by the English-style mixed grill breakfast I had this morning, I thought I would share it with you.
I just recently reread, Eat Right for Your Type, the book that recommends your diet based on your blood type. Being type O, the prehistoric hunter gather type, I apparently do best on a diet of meat, fish and vegetables with virtually no dairy or grains. The only meat that is out for a type O, is pork and cured pork products.
Given this rediscovered knowledge, I have been making regular trips to Oulton's Quality Meats, located on the Windsor Road, just past Martock. If you are a carnivore, this shop is an absolute delight, with every part of just about every farm-raised animal known to mankind available: beef, venison, lamb, goat, elk, caribou, antelope, mutton, wild boar, emu, guinea fowl, squab, pheasant, partridge, cornish, hens, pork, etc., etc. Vegans dare not enter!
I stopped in this past Saturday on my way back from the Valley. Not knowing exactly what I wanted, I perused the lists on the wall and came up with lamb kidneys, lamb liver, cornish hens and ground lamb. Last night, I decided to treat myself Sunday morning to a traditional English weekend breakfast, mixed grill.
As I was starting to prepare, a knock came on the door and Mr. Brian Haase walked in with some freshly made venison sausages made from wild deer.
So, the meat portion of the meal starts out like this:
Not the most appealing assortment; a full lamb's liver; kidneys, split, cleaned and soaked in water and a bit of salt to freshen them up, and then the venison sausage.
I cut a few thin slices off the liver and dredged them in flour along with two of the kidney pieces. The rest of the organ meat was frozen for future breakfasts and possibly a lamb liver pate.
The liver and kidney in flour
The next step is to fry some bacon to get some fat to cook in. I fried a few pieces of traditional bacon in a heavy pan and put the bacon aside. In order to cook eggs in the English style, you need a lot of fat to baste them, sunny side up, so I drained the fat into a non-stick pan, reserving some in the original pan to cook the meats and a tomato, which is so typical with an English breakfast.
The bacon cooking
Bacon fat for the eggs
Now, it is time to get the meat and tomato going:
Then, as this is cooking, time to do the eggs. In order to baste the eggs properly, I added some olive oil to increase the volume. If back in the UK, it would likely have been pork lard or collected bacon fat from previous meals.
The eggs being basted to perfection
Then, we bring the meat, egg and tomato together with toast on the side. In England, toast is usually served ice cold (like the morning shower) in a rack, with hard butter, along with your favourite spread such a jam or Marmite.
The final presentation
Add your favourite condiment
Apply Marmite thinly to the buttered toast, lovely!
Bob's your uncle. Hope to see you next week.
Till then, Cheers,
Chesterfoodie@gmail.com
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OLD MAN LUEDECKE IS COLD MAN LUEDECKE
Feb.5'th,Near Chester---------------------Old Man Luedecke is the opening act for the Chester Drama Society's fundraiser bash at the Chester Fo'c'sle tomorrow. He hits the stage at 3:00 p.m. with Anna Leudlow.
From then on there are 11 more acts to follow. One to watch for is Lucas Reeves and friends scheduled at 6:35 p.m. This guy is going places.
Local favourites Jamie Junger,Darren Arsenault Kevin Koloff,Bob McIsaac,Dave Theriault and Barry Redmond are up at 9:15 and they will be the beginning of the end of the show before J. Cole and The KickAssMattics close the evening.
Warm up to the Coldest Day of The Year in Chester. Be there or be square,man. Oh Yeah !
EXPLORE CARD LAKE PARK IN WINTER
(Click on image to enlarge)
Come out for some fresh air and exercise and check out Card Lake Park this weekend.
LOCAL FLAVOUR-THINK LOCAL,EAT LOCAL-captainkidd
The main ingredients. Fresh smelts,flour,salt and pepper.
The smelt are gutted,headed and washed in cold water.
Next they are coated in a mixture of flour,salt and pepper.
Here we are frying up some Martock Glen Apple Wood Smoked bacon.
The smelt are almost cooked on one side.
The bacon is set aside for a snack.
The smelt have been flipped and are ready to serve below.
For a light lunch we garnished with chives and served them with a slice of LaHave Bakery herb and cheddar bread.
The chesterfoodie has been busy lately so captainkidd is going to fill in on the cooking show and show you how we cooked the fish we caught on the LaHave River smelt fishing trip.
Ingredients:
You will need about a dozen smelt. Catch your own like we did or pick them up at your local super market or fish store. Fresh or frozen.
1 cup flour.
1/2 teaspoon salt.
1/2 teaspoon pepper.
2-3 tablespoons of butter,oil,or fat.
If you start with the whole fish,gut them and remove the heads.
Rinse in cold water. If they are fresh you may soak them in cold
water for awhile. If frozen,thaw them.
Roll each fish in a mixture of the flour,salt and pepper.
(Corn meal, bread crumbs or cornflakes may be used as well.)
Warm a frying pan to heat the oil or melt the butter.
We used a few strips of the famous Martock Apple Wood Smoked bacon for
flavour. Spread the fish evenly over the pan. Cook on medium to high heat for
about 3-5 minutes per side. Watch carefully so as not to burn the fish.
You may serve them with potatoes and veggies or a slice of bread and butter like
we did.
Enjoy !
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A FEW SIGNS OF SPRING
A bowl of apples and the newly arrived Lee Valley garden tools catalog can set a Spring like mood.
From digging implements to pruning and shearing tools,soon it will be time for gardeners to plan and plant.
The local Save Easy's manager Danny McCoul has optimistically set up a seed display.
Feb.3'rd,Chester-----------------------------With -17.7 degrees Celsius being the coldest temperature in Chester so far this winter, we thought we would present a few sure signs of Spring which, thanks to the groundhog, is delayed by an extra six six weeks of winter. It does make you feel warmer just holding the Lee Valley garden catalog and standing and staring at a display of seed packets.
Hang in there. It will soon be time to be digging in the soil.
Next 5 Latest Articles
Feb.5'th,Near Chester---------------------Old Man Luedecke is the opening act for the Chester Drama Society's fundraiser bash at the Chester Fo'c'sle tomorrow. He hits the stage at 3:00 p.m. with Anna Leudlow.
(Click on image to enlarge)
The main ingredients. Fresh smelts,flour,salt and pepper.
The smelt are gutted,headed and washed in cold water.
Next they are coated in a mixture of flour,salt and pepper.
Here we are frying up some Martock Glen Apple Wood Smoked bacon.
The smelt are almost cooked on one side.
The bacon is set aside for a snack.
The smelt have been flipped and are ready to serve below.
A bowl of apples and the newly arrived Lee Valley garden tools catalog can set a Spring like mood.
From digging implements to pruning and shearing tools,soon it will be time for gardeners to plan and plant.
The local Save Easy's manager Danny McCoul has optimistically set up a seed display.
