twenty days

We left the city twenty days ago now and we've already had some adventures that, while we love some of the opportunities we have in the city, they don't compare to those experiences we have in the country. 

For starters the kids have asked about "movie night" (a Friday tradition) twice but we haven't turned on the tv. There have been a few moments when we could have but the kids just seem to work through the restlessness. 

J took the big kids to the cinema in Merimbula the other day where they watched the Aussie flick, Paper Planes. He'd been planning to take them and B, 6, particularly enjoyed it as he's been constructing a lot of planes lately. For days the ground has been littered with different makes and models of paper airplanes. 

On the way home J and the big kids came across this little guy precariously placed by the side of the road. He was rescued. I assumed that he's a tortoise but according to B, who did some research, it is a Eastern long-necked turtle. He made a new home down by the dam. 

Despite never having shown an interest previously J has taken up slack lining - a great core-strengthening & meditative activity that is transportable as long as you have two trees. It's fun for all the family!

The night air is filled with the chorus of frogs on the farm & this little critter was discovered this morning.

we'll be making jam.... blackberry jam

As the Michelle Shocked song goes "if you want the best jam you've got to make your own." 

That's precisely what we did today. While Baby A slept the big kids & J went out to harvest more blackberries. 

I used the Thermomix to make this batch of jam and despite the lemon being omitted (it was full of grubs) there must have been enough pectin to thicken it. Again I read a few recipes and came up with this one with a slightly less sugar to berry ratio. 

This recipe makes about a litre of jam. 

ingredients 

700g blackberries 

500g raw sugar 

 

method 

Rinse the berries under cool water and drain. Add 500g of the berries to the Thermomix bowl. Add the sugar. Set the timer for 45 mins/speed 2/100°c. After 45 minutes add the remaining blackberries and increase the temperature to Varoma. Cook on 15 mins/speed 2/Varoma. 

To test the jam place a teaspoon full on a saucer. Wait until it's cooled slightly & run your finger through the mixture. Place saucer in the fridge. If, after a few minutes, the jam doesn't run then it is set.

Store jam in hot clean sealable jars or just scoff it! This is good on toast or with ice-cream!

Want some crackling with your pork?

We bought our Weber BBQ just before we left Sydney & we've have only used it a handful of times so we wanted to use it on the farm and see what we could do with it. A very crackly pork appears regularly on the Weber Facebook page I follow. 

I've only ever made one other roast pork with crackling & probably eaten pork a dozen times at most so it's not something I feel comfortable cooking & I was a little worried about the outcome yesterday. 

Before I started I made sure I read lots of recipes so I didn't miss any vital steps. 

This recipe is based on a few. 

ingredients 

1.5kg rolled pork (deboned) 

oil (I used EVOO)

salt (I used pink himilayan salt) 

Any vegetables you might like (we had carrots, potatoes, Brussel sprouts & broccoli)

Apple sauce (I used store bought because I wanted to focus on the pork but it's dead easy to make. I'm sure there are plenty of recipes flying around on the web). 

 

method 

Leave the pork out of the fridge for up to two hours so it reaches room temperature. 

Turn your BBQ on the highest setting & leave to preheat for 20 minutes. You don't need to lift the lid during this time. 

While your BBQ is heating up prepare the meat. Firstly pat the meat dry with paper towel. You will need to score the fat ensuring you don't cut in to the meat. I remember seeing Jamie Oliver using a retractable art knife and measuring the fat from the side of the cut of meat & retracting the art knife just a few millimetres so the knife would only cut in to the fat. 

To score the fat cut along the shortest side of the cut in lines measuring about a centimetre apart. 

Now baste the meat with oil. I used EVOO but plenty of sites recommend vegetable oil. Using your hands rub the skin with salt enduring you push it in to the cracks. I used a handful & it was a lot. You don't need to layer it on (like I did) but it does need to coat the skin. 

Place the meat on a Weber trivet & then on a convection tray. These are designed to let the air flow around the meat, acting like an oven.  

Leave the meat to rest for 30 minutes. 

Now that the BBQ has heated up place the meat (on trivet & convection tray) on the BBQ. Leave the temperature on the highest setting & cook the meat for 25 minutes. This will crackle your crackling. After 25 minutes lift the lid and you'll see that the pork has crackled. 

           This was our final product.

Reduce the heat to medium (half way) and leave the meat in the BBQ for a further 1 hour & 5 minutes. Do not lift the lid during this cook. This will give you time to prepare the veggies. If you're organised (I wasn't) you could cook these for the 1hour & 5 minutes around the meat on the BBQ. 

After 1 hour & 5 minutes turn the BBQ off but, without lifting the lid, let the pork rest (as the oven cools). 

After 20 minutes carve the pork and divy up the veggies & crackling. Don't forget the apple sauce! 

This is best eaten by an open fire looking down the paddocks out to sea (if you're lucky). 

at the farm

Readers of my food blog, Miss May Blossom, will recognise the backdrop of the farm (http://missmayblossom.blogspot.com.au/search?q=Farm+&m=1). After visiting friends in Tathra today I returned to the farm. J had harvested some almonds from the old orchard planted by his parents about thirty years ago. By some almonds I mean two. In total. But J was determined to find more & the kids scoped out the orchard to identity the almond tree before they collected J to see if they could find more to add to the measly harvest. 

While I wouldn't suggest the tree had given a good return for investment when they came back with four more almonds, I would say that there's nothing more special than harvesting fresh food from plants that you know have been lovingly planted and care for. The almonds were like nothing I've ever tried - crunchy and succulent at the same time. I'll never look at a store bought almond the same again! 

While I was out J also set up our new annexe. We didn't have the time to set it up before we left Sydney but it's very pleasing to see it has met our expectations. We ordered the annexe through Winston at Express Annexes at Calga on the Central Coast. We were specifically after a versatile annexe that made from Australian products & with sturdy poles. This will add an extra room to the caravan and will be particularly useful when we're staying in places for more than a few days at a time. The windows mean we'll have light coming in because we won't have to close canvas covers when it's raining. 

We've been making the most of our outdoor shower. Does anyone else have one on their van? We've used it to wash sand off after the beach but we've loved having our evening showers outside. The photo isn't great but you get the picture! I can't see out the farm shower window because I'm too short but this means I can still take in the view.