Obelixx


Latest posts by Obelixx

Hello Forkers.....It's October!

Posted: 07/10/2017 at 13:20

Yes of course.  It isn't mine so I always credit Joyce Molyneux and it's a great one to share with a crowd.  I once did it , served up in a huge pumpkin, for 36 mixed Belgians and Brits for a team bonding evening.  They all loved it..

Hello Forkers.....It's October!

Posted: 07/10/2017 at 12:35

JBR would make anything go downhill, even a square concrete block!


Here's the rest - 


Place a 2cm wide strip of pastry around the edges of the dish and brush with water.  Cover with the remaining pastry which should be slashed once or twice to allow steam to escape.   Decorate with pastry trimmings and brush with the beaten egg.


 Cook for 30 minutes then reduce the temperature to 180C and cook 20 minutes more.


 Serve immediately with lightly steamed Savoy cabbage or broccoli or a simple green salad.    


 

Removing established trees

Posted: 07/10/2017 at 12:34

We did that with a row of 12 in our garden in Harrow but I stretched wires between to support climbers.  The stumps rotted very quickly but were useful to get a grip and wriggle lose the remaining roots just a year later.   Given that yours are alone on a slope, I'd get rid completely and then refresh the soil with well-rotted compost and/or manure and re-plant this autumn so the new stuff can get its roots down and hold the soil.

Removing established trees

Posted: 07/10/2017 at 12:19

Check they have insurance and also qualifications.   Horticultural colleges train people to use the correct equipment safely.  Don't want cowboys.


Ask if they remove roots with a grinder or leave them in place to rot away.  It doesn't take long for pine roots to disintegrate but you may want to make sure they take away the central block at the base of the trunk which will take longer.


Get at least two quotes if you can.

Hello Forkers.....It's October!

Posted: 07/10/2017 at 12:16

Mine is a recipe in  the Observer I think, in the 80s.  I've done it with mutton and beef in the past.  This one will be venison.  It's a result of her research into medieval English recipes.   She also developed a recipe for salmon in pastry and stuffed with stem ginger, raisins and sliced almonds that is just glorious. 


Dartmouth Pie                                                                                         


 This recipe was developed by Joyce Molyneux who owns the Carved Angel restaurant in Dartmouth, Devon which gives its name to the pie.   It is very mediaeval in its combination of meat, dried fruit and spices.  It is wonderful in winter and makes a great buffet dish for a party.


 The meat should be cooked at least one day before the pie is needed so that the flavours can develop.   The pastry top is then added on the day the dish is required.


 1 kilo    beef carbonade, stewing mutton (not lamb) or venison
2 tsp     black peppercorns
1 blade whole mace or a good grinding of fresh nutmeg
1 tsp     whole allspice berries
5cm stick          whole cinnamon
2 tsp     coriander seeds
            oil to brown the meat - grapeseed, safflower, sunflower - not olive
½ kilo   onions, peeled and chopped
½ litre   beef or mutton or game stock

150 g   dried apricots
150 g   pitted prunes
120 g   raisins
            juice and grated zest of 1 large orange
            shortcrust or puff pastry to cover 
1          egg, beaten


 Cut the meat into 3 cms cubes.   Grind all the spices to a powder.  Heat some oil in a large frying pan.   Brown the meat, a few pieces at a time, sprinkling each batch with spice powder.  Transfer to a casserole.  Add the onions to the frying pan and stir well.  Pour in the stock and bring to the boil.


Meanwhile, preheat the oven to 150C.  Add the fruit and orange juice and zest to the meat in the casserole and stir well.  When ready, add the stock, stir well then cover tightly and cook in the oven for 1½ - 2 hours.  Check seasoning, adding salt if required.   If the mixture seems too wet, either thicken the sauce with cornflour (fécule de maïs) or reduce by cooking a little longer without the lid according to your preference.  Leave to cool overnight in the oven.  At this stage, the meat mixture can be frozen.   Thaw overnight then bring to room temperature before completing the dish


 To complete:-


Heat oven to 200C.


 Transfer the cold meat mixture to an ovenproof dish.   Roll out the pastry to a thickness of about 3mms.  Place a 2cm wide strip of pastry around the edges of the dish a

Removing established trees

Posted: 07/10/2017 at 12:08

Tree surgeon.

Can anyone identify this??

Posted: 07/10/2017 at 12:07

Looks like common spurge - euphorbia.  It doesn't flower in the normal sense but has "colourful" bracts, green in this case.


Pull it up as much as you can and be careful not to get any sap on your skin or in your eyes in sunlight.  It will burn.

Hello Forkers.....It's October!

Posted: 07/10/2017 at 11:05

Lie in here too but cos of a broken sleep - active brain and purry Cosmos.   It's sunny and started fresh but will climb to 20C like yesterday.


NO gardening for me today.    Getting ready for tomorrow's lunch so making the casserole part of a Dartmouth Pie today and prepping bread and butter pud with local brioche then fixing seats for my newly renovated dining chairs and then getting spruced for tonight's festivities.   


Sorry you have a migraine LG - not good.  Maybe a gentle potter will help.  I usually have to hide.


Great news from DD.   Definitely need to concentrate on Charlie and business and not waste time on needy men.  There are better ones about aren't there Hosta?   OH is one - when he's not grumping.


Found a website with average temps and rainfall for the Vendée.  I a normal year we'd get more rain in Jan and Feb than we've recorded since mid Jan.   Humph.  Temps also way above norms in May, June and August but not worried about that as it's dry heat.   Desperate to get in my beds tho and rescue hostas and plant other stuff and get the potager sorted. 


Have a good Saturday everyone.

Small Garden?

Posted: 07/10/2017 at 10:28

Size goes with house building eras and also location.  In London suburbs, as they moved out into Metroland, plots in the 30s were much bigger than those that went with Victorian and Edwardian terraces in places like Ealing.   Same in the post war 50s building.  By the 60s houses were becoming boxes and so were their gardens and now, with land prices being what they are, gardens are verging on postage stamp dimensions for many new builds.  It's all down to economics.


It's also subjective.  If you love gardening and have time what is small to you may be medium or large to others and vice versa.


 

Hello Forkers.....It's October!

Posted: 06/10/2017 at 21:16

It's a place that takes your unwanted furniture and household items and sells them for a share.  House clearances and stuff.   Source of wonderful goodies on occasion.  http://www.troc.com/fr/magasin-184-les-sables-d-olonne-chateau-d-olonne.htm#.WdfkemiCyM9 

Discussions started by Obelixx

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Another ID please

 
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