Meet Harry

There's something about Harry,

Well would you believe it.. last week we were put in touch with a lovely lady called Debbie who had a white Sussex rooster she sadly needed to re home. After learning he had originally came from a breeder just up the road from us near Matakana, we decided it was time to have a 'man about the house!' So..along came Harry. he wasn't called Harry when we got him, his name was Fudge, quite cool but when we saw him, we just saw Handsome Harry.

Handsome Harry

Having a Rooster around is very obvious, the pecking order was quickly established, Harry immediately took on the role and pack leader, he established himself amongst the girls by challenging Frannie and Annie for first in the hen house at night time, deciding who eats first and who he would like to "attempt to mate with'.. the poor wee Sussex were quickly demoted to bottom of the pack, although they are getting so big, they aren't actually too intimidated by the big Man. He has a good set O' lungs on him too, 5.50am he's cackling away waking everyone up..who needs an alarm clock?

We are loving having him around, it's really interesting just watching the group dynamics. Hurray for Harry.

Recipe Time 

Cider and honey roast leg of lamb

(Gordon Ramsay recipe)

• 1 leg of lamb, about 2kg, fat trimmed and skin scored 
• olive oil, to drizzle
• 3–4 garlic cloves, skins on and halved
• few sprigs of thyme
• juice from 1⁄2 lemon
• 4 apples, russets or braeburns
• 500ml medium cider (or sparkling apple juice)
• runny honey, to drizzle
• 300ml lamb or chicken stock

1. Preheat the oven to 220°C/Gas 7.
2. Weigh the lamb and calculate the final cooking time at 10 minutes per 450g for medium rare, 15 minutes per 450g for medium.
3. Score the fat around the leg of lamb in a crisscross pattern, drizzle with a little olive oil then rub all over with salt and pepper.


4. Place in a deep roasting pan and scatter the garlic and thyme over and around.
5. Pour over the lemon juice and drizzle again with olive oil.
6. Sprinkle with a little more seasoning then roast in the hot oven for 20 minutes.
7. Slice the apples into quarters and cut off the cores.
8. Remove the lamb from the oven and reduce the heat to 180°C/Gas 4.
9. Scatter the apple around the pan and baste the lamb with the cider.
10. Turn the lamb over and drizzle with 2 tablespoons of honey.
11. Return to the oven for 30 minutes.
12. Turn the lamb round, baste the meat with the pan juices then drizzle over another tablespoon of honey.
13. Now roast for the calculated time. To check, insert a skewer into the thickest part of the lamb then press the meat lightly: the redder the juices, the rarer the meat.
14. Lift the lamb to a carving board and cover with a piece of foil. Rest in a warm place while you prepare the gravy.
15. At this point, the apples and garlic in the roasting pan should be very soft. Press with a fork, then tip the entire contents of the pan into a fine sieve over a saucepan. Push down with the back of a ladle to extract all the juices and flavour from the apples and garlic. Discard the pulp.
16. Place the saucepan over medium heat and add the stock.
17. Bring to the boil and let it bubble vigorously until the sauce has thickened to a desired gravy consistency.
18. Taste and adjust the seasoning then pour into a warm serving jug.
19. Carve the lamb into thin slices and serve drizzled with the apple cider gravy.

Finished product

Easter Break.

We are now off for 4 days over Easter..yay!!. Just baked some Cinnamon swirls and they are ready to be washed down with a nice cuppa coffee.

Good Friday indeed.



I'd like you to meet Miss Ivy Knight - Our Niece.

This little gem of a girl is such a treasure. Brooke's sisiter Caroline and hubby Phil, stayed with us at our last place for 8 whole weeks before heading to Honk Kong for Phil's teaching post. That was when Miss Knight came into the world. We had the pleasure and privilege of sharing such a magical time with them, one we will cherish forever. Ivy will be 1 real soon. They are coming home in December for a visit

Thought for the day:

"To Thine own self be true".       William Shakespeare.

Method

Ingredients