My lovely friends at Maddocks Farm have been hankering after a wood fired oven for a while now, and I can finally reveal their beautiful new oven.
I’m very proud of my own oven, as you have probably gathered, but this one is truly stunning, and the brickwork is wonderful, it’s a Pompeii style oven, and will prove wonderful to cook in. Their builder Luke, certainly has done a great job. I think there could be a lot of interest in this, so he might have a new sideline.
I’m looking forward to when it get’s fired in anger to see how it performs, and to having some great pizza where I’m not slaving in front of a hot oven for a change. Thanks for sharing your wonderful photos with me for all to see.
I was asked by my friend and near neighbour, Jan Billington from Maddocks Farm to help out with a demo she was doing for Darts Farm at the Devon County Show yesterday.
It has always been a dream of mine to cook in front of a crowd, some might think this a bit of an ego trip, but I genuinely am so passionate about food that I love to share with others.
We demoed the hosta leaves wrapped in proscuitto that I posted about recently, and these went down a treat, the smoked butter with flowers handed out on slithers of home made bread received a lot of praise, and the wonderful flower jelly shots and flower salad displays, that Jan created were simply stunning.
I loved being a part of this, and hope one day to be asked to do some more.
The photos here were all taken by Jan’s daughter Imogen, who I think has a real flair, thank you for letting me use the pictures here.
A Giant Goose Egg, A large Chicken Egg and a Quail Egg
I was given three lovely Goose Eggs, by my friends at Pitmans Farm to try after enquiring what they tasted like. Two of them were slightly bigger than a duck egg, but one was massive at least double the size of the others. I’m very fortunate to have some wonderful foodie friends who are proud of what they do, and also got lucky when dropping a little Smokin’ Fudge for Jan at Maddocks Farm to sample, she generously handed me a bag of her peppery organic watercress.
It popped into my head, as these things do, that they would be an ideal match, with the juicy pepperiness of the watercress offsetting the famed golden richness of the goose egg , and I was right, a simple salad of hard boiled goose egg (I wasn’t quite sure how long to boil for and so the yolk was a little harder than I had planned), with watercress and a sprinkle of sea salt, the egg was so large it was a meal all to itself.
I popped the egg into boiling water for 10 minutes as it was so huge, but 8 would probably have given a soft yolk.
They really are decadently rich, and have given me all sorts of ideas.
Giant Scotch Eggs anyone??