Brunswick Stew, Ginger Snaps and seed raising

We’ve had a lovely grey day here and though we didn’t get much rain it gave a good excuse to hermit inside and do whole wholesome cooking.

I wanted to try a few more recipes from Marie W Lawrences farmers kitchen handbook that I had mentioned in a earlier post so today after getting some of our seeds in there mini greenhouses old strawberry and tomato punnets. I have found these to be excellent for raising seeds.

IMG_3466We also cooked a delicious Brunswick stew a recipe I had never tried. Traditionally it is cooked with squirrel but as we seem to be lacking these in Australia we used the suggested substitute of home grown chicken (well cockeral in our case) but I am keen to try it with rabbit.

Here is the recipe – I cooked it in a pressure cooker but I will write it up as is from the book with conversions.

Brunswick Stew

IMG_3465

  • 1.5KG Chicken (coat in the salt and pepper)
  • 3 slices Bacon
  • 1 large Onion chopped
  • 6-8 Peeled diced tomatoes (I just chopped I never bother peeling)
  • 11/2 C corn
  • 1/1/2C lima beans ( I used 1 tin 5 bean mix)
  • 1T Worcestershire sauce
  • 1t salt
  • 1/2teaspoon pepper
  • 1/2tsp marjoram
  • 2T Brown sugar ( I used 1)
  • 2T cider vinegar
  • 1/4t tobasco
  • 2C diced peeled potatoes

Recipe

IMG_3463

In a large pan cook diced bacon until the fat is rendered – remove bacon then brown the chicken pieces in the fat.

Once one side is browned turn over and throw in the onions to cook while the other side browns.

Stir in tomatoes, Marojam, brown sug, cider vinegar, worcestershire and Tobasco sauce bring to boil then simmer covered over medium heat for 20mins

Stir then add potatoes and beans, stir again then cover and cook for another 20 mins.

IMG_3464

Serve with homemade dinner rolls or buttermilk biscuits

and

GingerSnaps

IMG_3467

  • 2Cflour
  • 2t ginger
  • 1tcinnamon
  • 2t bi carb
  • 1/2tsp salt
  • 3/4C butter
  • 1C sugar
  • 1egg
  • 1/4c molasses
  • extra sugar to roll dough in

Recipe

  1. Cream butter and sugar
  2. beat in egg and molasses
  3. blend in dry ingredients
  4. roll teaspoon sized balls then toss in sugar place on greased tray 2″ apart

Bake at 180C for 10-12 minutes the longer you bake the crunchier the cookie

I loved the flavour in these cookies they reminded me of dutch speculaars.

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