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lofty evans View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lofty evans Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2023 at 12:41pm
Originally posted by Oracle Oracle wrote:

And it's in pounds but my scales only show grams ...it's like going back to the dark ages , we will be dunking nurses next to see if they are witches 

You wish LOL
In 1972, Roy Bergiers scored that try and said "that was for you lofty"

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Oracle Quote  Post ReplyReply Direct Link To This Post Posted: 11 April 2023 at 1:22pm
Bad example there or a Freudian slip LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2023 at 7:11am
Busy weekend ahead of cooking as family visiting & a dear old friend from Kent is coming to stay for a week. Roasting a whole gammon ham tomorrow, coq au vin on Saturday, roast turkey dinner on Sunday & a large BBQ, probably on Tuesday when the temperature is meant to get to a Will Chips acceptable 20 degrees!!!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2023 at 7:42am
Off to a nearby farm run by a Zimbabwean couple. Their praises have been sung by local vineyard and tiling business owners. Only 10 mins away although quite well hidden. Lamb, mutton, and many other products, butchered on site. They use high intensity rotational grazing and apparently that’s good for biodiversity.

Although it’s our first visit to them, they’ve been here since 2004 - probably had to leave in a hurry. Will find out. They do markets 30 mins away but no closer.

Earlier in the week, had a lovely cèpes omelette at a restaurant and it was superb;l’y runny in the middle. Nice and light for an evening meal.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2023 at 8:21am
Originally posted by Eastern outpost Eastern outpost wrote:

Off to a nearby farm run by a Zimbabwean couple. Their praises have been sung by local vineyard and tiling business owners. Only 10 mins away although quite well hidden. Lamb, mutton, and many other products, butchered on site. They use high intensity rotational grazing and apparently that’s good for biodiversity.

Although it’s our first visit to them, they’ve been here since 2004 - probably had to leave in a hurry. Will find out. They do markets 30 mins away but no closer.

Earlier in the week, had a lovely cèpes omelette at a restaurant and it was superb;l’y runny in the middle. Nice and light for an evening meal.

The Zimbabwean farmers sound very interesting. If they do homemade sausages EO fill your boots. I have never tasted sausages like Zimbabwean/South African butchers make. Also look out for Biltong - sun dried strips of raw game meat another speciality. Am awaiting your detailed report with interest. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 13 April 2023 at 1:46pm
Originally posted by GPR -Rochester GPR -Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Off to a nearby farm run by a Zimbabwean couple. Their praises have been sung by local vineyard and tiling business owners. Only 10 mins away although quite well hidden. Lamb, mutton, and many other products, butchered on site. They use high intensity rotational grazing and apparently that’s good for biodiversity.

Although it’s our first visit to them, they’ve been here since 2004 - probably had to leave in a hurry. Will find out. They do markets 30 mins away but no closer.

Earlier in the week, had a lovely cèpes omelette at a restaurant and it was superb;l’y runny in the middle. Nice and light for an evening meal.

The Zimbabwean farmers sound very interesting. If they do homemade sausages EO fill your boots. I have never tasted sausages like Zimbabwean/South African butchers make. Also look out for Biltong - sun dried strips of raw game meat another speciality. Am awaiting your detailed report with interest. 
Here’s their website


Will let you know what we think.

We’ve had some friends here since a similar time, now moved to near Rhuddlan. They escaped Zimbabwe in 2004 and left France about 6 years ago. They made their own billing and boerewors etc. Great hosts.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2023 at 6:17pm
Back from Franklin Farm. It’s not quite hidden in the back of beyond, although close to it. Thanks goodness for satnav/google maps, although the mobile signal is a lot less reliable for phone apps than usual following the nearby mast having been blown over in a storm a few months ago.

The signs aren’t that clear as to which property it was and I had to navigate a randy gander goose in full courting ritual with nearby female to ask a person outside where the farm was.

Eventually tracked down the right place and met Mrs Proprietor in the Butchery Building. The meat looked absolutely beautiful.

We’ve taken away a few samples - you can have your choice of pork from pink pig or black pig. We’ve got some streaky bacon of both types. Some is for breakfast along with their lambs kidneys. Their lamb cutlets will follow next week probably.

Their mince that they do despite being called steak haché is only from their own animals, so lamb or pork. No beef products at all.

Will update after breakfast tomorrow.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2023 at 8:59am
Did you get any sausages EO? 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2023 at 9:10am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Did you get any sausages EO? 
No although we got some for our friends and will hear about them.

So far, the streaky and lambs kidneys have been eaten and are fine, if not yet noticing anything to make us go wow.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2023 at 8:17am
Turkey & ham pie with a homemade flaky pastry crust topping this weekend. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2023 at 10:45am
GPR, Good luck with the cooking. Pies are good and great pies are just the job.

Had a meal at a place about 20 mins away from us. Driven past it for 15 years. Only realised it wasn’t a private residence about 6 years ago. Finally managed to have dinner there last night. Fabulous setting inside and out plus the food was beautifully crafted and tasty.

Smoked salmon on an asparagus crème as the amuse bouche; poached egg with a delightful velouté with hints of goats cheese; main was a rectangular sturgeon mousse between two thin toasts - it looked more like an ice cream wafer - accompanied by a beautiful mix of mushrooms; desert was a pear and orange soufflé that didn’t lose its rise even though it had to come up from downstairs.

The wine was from Chateau Tour des Gendres (sons in law), a Bergerac wine - the property had been split between a son in law and a cousin the white came from one and the red the other beautifully named Le Gloire de Mon Père was the red and Le Moulin (mill) des Dames the white. 

They only let non-residents dine there when it’s low season. Peak season they look after their staying guests and it really is a sumptuous place.

We’ve friends from the dog training group round this lunchtime and Mrs EO is creating wonders. Hope to put the details up later
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2023 at 6:58pm
Today’s lunch for 6 was pea, garlic & mint bruschetta dressed with prawns, plus various charcuterie from the south west, even some basque flavoursome but not spicy ham. 
Chicken in a white wine, saffron and mascarpone sauce, 
Cheese course - Bethmale vache, a lovely runny brie de meaux, Beaufort, Roquefort, goat and sheep cheeses
Amaretto and chocolate gateau.

Wines were a red Sainte Foy La Grande Bordeaux from a BIO vineyard run by Brit expats Chateau Claribès Barreyre 2015; the white from the Bergerac region, Chateau Les Grimards.

Opened the red about 2 hours before lunch and it is still improving 9 hours later. It’s a wine that rarely fails to deliver yet I’m surprised just how well it’s coped since being opened.

The cheese came out of the fridge about 4 hours before the meal and the brie was much the better for it.

The two couples who came brought their dogs and after lunch the 5 of them ran riot round the garden and all but our water phobe collie played in the pond for ages. Getting one of them out was very tricky.




Edited by Eastern outpost - 22 April 2023 at 7:56am
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2023 at 7:48am
Originally posted by Eastern outpost Eastern outpost wrote:

Today’s lunch for 6 was pea, garlic & mint bruschetta dressed with prawns, plus various charcuterie from the south west been some basque flavoursome but not spicy ham. 
Chicken in a white wine, saffron and mascarpone sauce, 
Cheese course - Bethmale vache, a lovely runny brie de meaux, Beaufort, Roquefort, goat and sheep cheeses
Amaretto and chocolate gateau.

Wines were a red Sainte Foy La Grande Bordeaux from a BIO vineyard run by Brit expats Chateau Claribès Barreyre 2015; the white from the Bergerac region, Chateau Les Grimards.

Opened the red about 2 hours before lunch and it is still improving 9 hours later. It’s a wine that rarely fails to deliver yet I’m surprised just how well it’s coped since being opened.

The cheese came out of the fridge about 4 hours before the meal and the brie was much the better for it.

The two couples who came brought their dogs and after lunch the 5 of them ran riot round the garden and all but our water phone collie played in the pond for ages. Getting one of them out was very tricky.



Sounds delicious - well done to Mrs EO!!!!! The brie is one of my favourites. Remember having it when Mrs GPR & I went on a canal boat holiday north of Bordeaux. Had it in a riverside restaurant and we had to almost chase it across the room it was so lively - happy days!!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 28 April 2023 at 7:10am
Trying a new recipe for Sunday - rolled pork belly with herby apricot and honey stuffing. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SA14 Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2023 at 8:38am
So, air fryer. Yes or no? 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2023 at 9:04am
Originally posted by SA14 SA14 wrote:

So, air fryer. Yes or no? 

A good question. Have heard lots of good things from many but when we came to making a decision we decided against. I think one of the biggest questions is how many do you cook for normally. Air fryers and volume are not really the best of friendes - if you want air fryers & volume the bucks go up substantially. 
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