Food, Producers

Bacon

Just before lockdown I made my first attempt at home curing. No pictures from that, but it was pretty good,  so I decided to have another go.

Just to make sure it wasn’t beginner’s luck.

I bought another pork loin from the Wee Pig Company who raise free range pigs on their croft at Kilmore. Their own bacon is a regular on our breakfast menu at Sheiling.

Anyway, as it was just the two of us we roasted half the loin and cured the rest.

I used this  recipe from the School of Artisan Food.

Cure: 50grams per kg of meat made up of

25grams soft dark brown sugar

25grams salt.

And that’s all there is to it!

We’ve been very impressed and plan on adding it to our breakfast menu.

I’ve also wondered about using maple syrup in the cure for a slightly different taste.

What’s most important is starting from a really good product, after that it’s just a matter of time.

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But all good things are worth waiting for.

Like our guests, and we’ll be here for you when you can come back.

Caroline x

Food, Interiors

Ooops!

We ate all the cake! Actually, it was a pudding. And a delicious one.  So much so that it was all eaten up before I remembered to take a picture. It was called Torta de Laranja and if you’d like to have a go yourself you can find the recipe here,  it’s flour free so good if you’ve been having trouble finding that.

Strangely enough I didn’t find the recipe on a cookery page but posted in a gardening group I belong to!

 

Here are some pictures of a cake I made for Easter, I don’t often bake (or make puddings) just for the two of us – I’m too greedy and could easily polish off most of a cake on my own, so it’s too risky. But it’s nice to have a treat now and again.

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that was my last jar of Paradise Kitchen jam*

And there’s some of my favourite chocolate olive oil*** cake (it’s also flour free) and breakfast goodies here**

 

* Unfortunately Paradise Kitchen closed last year, but Kate has given George some jam making tips so that’s part of his lockdown homework.

 

Good luck with the recipes if you try them.

 

Caroline  x

 

**Giulia Giannetti photography

Sarah Beattie Food on Facebook

***Chocolate Olive Oil Cake, Nigella Lawson

 

Producers, Tourism, Uncategorized

Sunshine in uncertain times

Gosh such a lot has happened since I wrote my Happy New Year post.   I was quiet on the blogging front as January is panto time on Seil and George and I were both involved.

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can you spot us?

February saw us planning the jobs we needed to do before Spring,  and an exciting new venture for us. Did you notice the badge? We were accepted into the Sawday’s family of Special Places to Stay.  We were also still busy with the drama club,  George producing and me acting in the Seil entry for our local drama festivals. We wondered whether we could sneak in a quick trip to Spain or Portugal for a bit of sunshine before we started welcoming visitors again.

we decided on some new suppliers and had some lovely photos taken*

And then March. Well I don’t need to tell you what happened then,  and over the past week our lives have changed drastically as things closed down and events were cancelled.  We had our first cancellation today and I’m not expecting to see many,  if any guests this year.

But, Seil is still beautiful, we have plenty of marmalade – though we might have to get inventive about what we spread it on as flour seems in short supply! Our lovely local community is pulling together to support those who are having to isolate and distance themselves. Our super local shop is setting up an order and delivery system and our farm shops and shellfish fishers have lots of delicious food for us. I finally got around to curing our own bacon, report to follow….

2020 batch

it’s that marmalade stack again 

Who knows what is going to happen over the next few months? It’s going to be very difficult for people in the tourism and hospitality sectors and for many, many other small businesses.  If you have them in your area, support them, buy a voucher, order a take away meal.     You’ll want them to be there when restrictions are lifted.

We hope to get all those little jobs done, improve the garden and be here for when you can travel again.

 

Keep safe,

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Bramble deep in contemplation

 

Caroline, George and Bramble

 

*photographs courtesy of Giulia Giannetti

 

Food, Tourism, Uncategorized

Mmmmmmmarmalade

We’re just back from a short break in sunny Tenerife where the trees were full of oranges and bananas.

 

It’s been a bit chillier here in Argyll

snowy scene

So I was pleased to find a little reminder of Spanish sunshine in our local deli. *

These.

Seville oranges

Seville oranges, perfect for marmalade. So MrS** has been busy chopping, paring, boiling and generally filling the kitchen with delicious smells.

And lots of jars of this.

Which means there’ll be plenty for our guests to enjoy later on in the year.

As long as I don’t do too much “quality control”

marmalade on toast

Caroline x

*Kitchen Garden, Oban

**MrS(heiling) aka George.