All posts tagged: cooking

Keeping hens and how to poach an egg…no really.

Keeping chickens is just so rewarding. They do tend to trash your garden (if they free-range as ours do) admittedly, and we do lose the odd one to the local foxes, but watching them scratching about, racing around at the sound of us opening the back door to see if  some tasty snack is available (grapes and lettuce being enough to induce chicken hysteria) and bobbing up at the windows eyeing you curiously, adds such simple pleasure to the garden. And then there’s the eggs. You can’t beat your own fresh eggs. And while I’m on…..you know all that “here’s a foolproof way to poach an egg” stuff you get on line? Poach it in cling film, buy a poaching pod or pan (which let me just say is coddling an egg not poaching it…) add vinegar, swirl the water, add some magic beans (I made that bit up obvs) that kind of thing? Well, here’s the truly foolproof way:- Walk to coop, take fresh egg (maybe still warm), boil pan of water, crack egg in, …

Aw Shucks, do you swallow or chew? Oyster season is upon us……

I know, I know, sorry. But, hey there is an “r” in the month and, love them or hate them, the oyster season has started and I can’t help but get a bit giddy. I am a big oyster fan, so I thought I would dedicate this short piece to the briny, slimy, tasty and expensive joys of new season oysters. So, in the best tradition of food blogging –  here are 6 things you may or may not know about oysters  (“pearls” of wisdom, you may say):- 1 There are only 5 main types of Oyster, but there are 100s of varieties and their shell, shape and flavour change mostly according to the very specific area and type of water they inhabit. Oysters are always “local”. If you are in the UK, go for Native if you can, rather than Rock (but both are good). Most types of Oyster (apart from deep sea ones) don’t make pearls. I know, bugger isn’t it? 2 I am an “ostreaphile” – an oyster lover. Get me. 3 …