This blog will be in the main about hunting, fishing, the preparation and cooking of it. BUT not only. I have in the last couple of months become interested in bread baking, so every now and again it will contain what I have been doing in this direction. It will also contain my travels far and near, with and without food (though in the main I don't do hungry).It will also be about the wonderful countryside in which I live and the animals and birds that are part of it and my life.
I had made a
turkey stir fry as part of my diet, I am doing the 5 & 2 diet, 5 days in
the week normal eating and 2 fast days, that is approx. 600 Kcals in the day.
But this is about the rest of the 500g of diced turkey breast (have you ever
tried to buy 50 grams of turkey breast?).
turkey breast (diced)
For the marinade
crush the following together
3 small chillies
2 garlic cloves
3 tsp. masala powder (you can buy it or make it yourself)
add 500ml of yoghurt
½ diced onion
Juice of ½ lemon
Mix all the
ingredients together and add the turkey pieces, mix well cover and put into the
Rest of the ingredients:
onions diced (or more)
2 pepper (red,
yellow or orange matters not)
1 tbsp. of
curry leaves (crushed)
4 kafir lime
leaves (chopped fine)
1 tbsp. Tomato
1 tsp. grated
5-6 small red
chillies from my balcony (you may wish to buy them as I cannot be held responsible if you fall)
1 bunch of
1 tbsp. of
oil for frying the onions etc.
Mix the masala spices with the
yoghurt, add the chilli and garlic paste and lemon juice, add the Turkey
pieces to the marinade, stir well and leave overnight covered in the fridge.
Next day heat the oil or ghee in
a wok, soften the onions, add the lime leaves.
add the ginger, garlic,
stir fry a little add the tomato puree,
the diced (or sliced) carrots, peppers and mushrooms and ½ the coriander.
cook it a little and add the tomatoes
and rubbed curry leaves,
then cook until the oil separates out, add the chillies (left whole but slit ).
Add the contents of the turkey
Stir to coat all and transfer to the slow cooker, cook on low
for 4 hours. Add the remainder of the coriander leaves just before serving.
Serve with basmati rice cooked
with 5 cardamom pods, 3 cloves; add a few strands of saffron into the cooking
We had a ginger mango chutney (bought) and
a cucumber mint riata (home made) with poppadum’s as a nice little starter and naan with
the main meal.
deseeded and diced
1 shallot diced
Juice of ½ lemon
Small handful of chopped fresh mint
1 tsp. Crushed coriander
Salt and pepper
Mix the whole lot together (add the salt and pepper at the
end) cover and allow the taste to develop. Some may wish to pep it up a bit
with some chopped or sliced chilli.
Grate half of the
ginger and then slice the rest into fine sticks
Grate 1 of the garlic
cloves, slice the other into fine slices
Remove the rind from
1 lemon and slice into fine slithers, juice the lemon.
Slice the spring
Slice the red pepper
Cut the chillies in
half, remove the seeds and pith, slice one very thinly and chop the other into
Put the peanut oil into
a pan, heat up; add the crushed garlic, the grated ginger and the diced chilli
and allow to soften (no colour please) add 1/3 of the spring onions and ¼ of
the sliced peppers, add the soy, fish and oyster sauce, add the sherry and
vinegar, add the honey and the lemon juice and half of the lemon zest, add the
Szechuan pepper and the five spicepowder. Simmer until it turns thick
Mix the remainder of
the ingredients together with the exception of the sesame oil and seeds and a
few sprigs of coriander
Rub the inside of the
fish with salt and pepper.
Place half of the
remaining ingredients on a heat proof plate and place the fish on top, fill the
cavity with the coriander and the 2nd lemon cut into slices.
Slash the fish
through the skin and rub the remainder of the ingredients into it, place the
plate on a rack inside of steamer or a baking tray with a rack and cover with
foil, leaving enough space above for the steam to circulate.
Lid on and a short time later 7-8 minutes should be enough!
Steam the fish until
it flakes easily (test by pulling its dorsal fin when it comes out easily then
the fish its perfect)
Cook a block of egg
noodles in stock (or water) for three minutes, that’s them finished
Toast the sesame
seeds and then heat the sesame oil with the seeds.
Pour the sweet and
sour sauce over the fish and then the sesame oil and seeds over that.
Put a pile of noodles
on a plate (or into a bowl)
and pull the skin back and remove the succulent flesh
and put it on top of the noodles along with the sauce. That’s it a wonderful
light evening meal and enough for lunch tomorrow.
A bit of sun and wine plus a bit of a song
and a dance along the Mosel
The village of Leiwen is said to have got its name from Livia, the wife of emperor Augustus, who had a summer residence in the village, and she gave her name to the village. There have been several excavations in the village, unearthing buildings and artefacts dating back to Roman times.
We, the Kegel club that is, as opposed to the Royal We, go
on an weekend outing every 2 years. We have tried other places, but have now
settled on Eurostrand, they have 2 places in Germany that do the all-inclusive
weekends especially tailored for clubs and then for clubs of those getting into
and past middle age. They have one in the Lüneburger Heide (the heathland in
Lower Saxony) and one on the banks of the Mosel at a small wine village called
Leiwen it is in between Bernkastel-Kues and Trier, we alternate between the two
and it was Leiwens turn to host the 10 Kegelbrüdern aus Rheda!
We now tend to travel by rail, and to this end the
Eurostrand put on a special train, called the Zambazugthis travels through NW Germany picking up
the varying parties, Senior football clubs (Altenherren), Skittle (Kegel), dice
(Kniffel), card (Rommey) and even
knitting (strich) clubs. The last pick up point is Köln before heading along
the Rhine to DeutschesEck.
This is where the Mosel joins the Rhine at Koblenz, from
there train follows the bank of the Mosel, passing under the Moseltal bridge with the vinyards pinned to the steep banks behind.
Passing many small Mosel wine towns along its banks and the locks and weir at Lehmen
until leaving it at Hammersmühle to head off into the Eifel, the area of
volcanic lava that still has the odd seismic movement every couple of years, it
is also the home of the famous racing circuit Nürenbürg Ring, along with
Gerolstein volcanic spring water, but
these had very little interest to most (though not I)as the other two things
that the area is famous for is the Bitburger beer and of course the Mosel Wines.
This is the home of the Riesling wines, a crisp white, that in good years is
soft and delicate on the palate, with a lingering taste of apple and in bad
years gives you heart burn, they haven’t had many bad years of late.
We disembarked from the train at Witterlich after 3 hours of
dancing, drinking and snoozing; the next part of the journey was by coach down
through the vineyards and into Leiwen. Arrival and into our rooms, the complex is split into very
nice 2 story houses each with a kitchen/living room and a large 2-3 bedroom
downstairs and 2 double bedrooms upstairs, each with on suite and a flat screen
television (important for football daft clubs). The houses are used during the
School holiday periods for families.
The complex has a swimming pool, a bowling alley, a sauna, an archery range, boccia and day trips can be arranged into Trier an old Roman town with its famous Porta Negra as well as to the other wine towns along the Mosel, Ruwer and Saal.
So it was then straight to the bar, this was an all-inclusive
weekend and my Kegel brothers didn’t aim to miss anything out, I am on a close controlled
diet at the moment so I was not drinking a lot. What a sad time to be strict
The meals are really outstanding and if you are unable to
find anything to suit you, there is something wrong with you.
2 types of soup
A clear consommé with croutons and a pumpkin cream soup
Cold cuts of meat and wurste
Cold fish, smoked salmon and trout, rollmops, fried herring
Red deer Goulasch
Roast pork knuckle (Schweins haxe)
Cabbage, bacon and onions in a cream sauce
Yoghurts and quarks, chocolate puddings and fruit mousses,
fresh and preserved fruits A cheese board with 10 different Cheeses.
During the meal you could drink white and red mosel wines,
sparkling sekt, beers, spirits, fruit juices and Gerolstein sparkling water for
That evening was taken up with live bands, disco, dancing or
in a lot of cases drinking, at 22:00 out came the soup and the Schmaltzstuhlen (dripping on rye whole grain bread and plenty
of roast onions). Then it was time for bed (well it was for me) the rest
carried on well in to the early hours.
Next morning I was up early and went for a walk to collect
the newspaper for the lads, well I thought I would be, but I was out and about
before the delivery. Not that it mattered as the grounds around the complex are
very nicely laid out with fountains and ponds.
I got the newspaper and returned to find most up and ready
This had everything one could wish for (except poached
eggs), speck, Weißwurst, grilled tomatoes, freshly made potato cakes. Cereals
and preserved fruits, a great selection of cold meats and sausages including Mett (that speciality minced spiced
raw pork with onions), cold fish of every hue including my Kiel Saturday
breakfast, Matjes. Once again the cheeses many and fresh fruits, fresh brewed
coffee and all the fruit juices that you could ever wish for.
After breakfast, it was time for a walk down to Leiwen (only
500mtrs the shortest route) 2 of my colleagues decided to accompany me so we
set off down the hill, arriving at the start of the town which lies on the bank
of the Mosel and is also the landing stage for the many Mosel ship tours.
other two decided that as it was getting near to 11 it was time to get back (not
wanting to lose any precious drinking time).I meandered along the river bank and sat and watched a swan and some Egyptian geese grazing.
I then headed through the village taking a few pics of anything that took my fancy.
The Straßewirtschaft are really just the winzers (wine growers) houses that are allowed to sell wine direct to the public at certain times of the year, they may also sell it by the glass under the pretence of sampling, they may also have a simple (or in some cases not so simple) food menu. Along with this many run pensions (B&B) you can be sure of a very reasonable nights sleep with good wine and a hearty breakfast in the morning.
The town square with the wine fountain
An old wine store made out of Eifel volcanic slate
A rose sporting the morning dew
The Church of St ???
A wine press now used only for ornimental purposes all the wine is now pressed by hydraulics and stored in stainless steel vats until bottled.
via the vineyards (and a wine tastings) of St Urban a wine producer that sits amongst the vines above the town
Climbing up the steep sloped vinyards with in the main white Riesling grapes with some Rivaner, this goes mainly into making the Mosel sparkling sekt wines.
But also some of the red Dornfelder grapes that go to make up a semi dry red wine.
eventually returning in quite a sweat I time for a spot of late lunch (more of
The meals continued in much the same vein, interspersed with
Kaffee und Küchen, that typical German afternoon pastime that equates to our
cream tea of scones and jam. That evening was roast sucking pig (s) as there were two of
them and pot roast beef with onion sauce, plus all of the rest of the goodies. The weekend was as usual a great success, I didn’t get on a
Mosel trip (though I have the past twice), but that is something to look forward to when I get my camper, as
this is a must tour for the future.
In two years it's off to the Lower Saxony, to heath and moor landscape, no wine grown there, but plenty of heidschnucken, wild mushrooms and blueberries
Carcasses of 6 pigeons (these can be any game birds or small
1/2 diced onion
2 cloves of garlic
2 tbsp of olive oil
1 sprig of rosemary
3 sprigs of thyme
Break the carcasses into smaller pieces then put them in a
roasting tin with the rest of the ingredients mixing so all of the pieces are
covered in oil. Roast covered with foil at a high temperature (220°C) for about
Making the broth
Browned bones and the remnants from the roasting tin
1 small onion halved
2cl of red wine (to deglaze the roasting pan)
3 ltrs. of good vegetable stock
2 heaped table spoons of dried soup vegetables
1 sprig each of Rosemary and Thyme
2 bay leaves
Brown the cut side of the onion, stud it with the cloves holding the bay leaves in place, place these in a large pan along with the dried soup veg and herbs
Transfer the bones etc. into the pan, cover with stock (I used a
vegetable one) and the deglazed juices,
bring to the boil,
reduce heat to a rolling boil,
skim the scum
as it rises,
then part cover with a lid and simmer for and hour or so.
Strain through a sieve and set aside to cool (you can skim
the fat, but this is easier when completely cold)
The pigeon livers
1 small slice of calf’s liver (I would have preferred goose
or game liver but alas none to be had)
4 slices of bread soaked in a ladleful of the stock
Chopped herbs (I used Rosemary and Thyme)
Panko crumbs to thicken
Salt and pepper to taste
Dice the livers and bread, put into a kitchen processor (or
as I done use a mixing wand), when well mixed start adding the panko crumbs
until it comes to a thick consistency, season to taste. Wet your hands and
place a ball of the mixture into the palm of one hand and cover by cupping your
other hand over it, now using a circular rolling motion (with your hands not
your body, ya fool) form into 8 even sized balls.
To finish the broth
12 pigeon legs and if you like (I do) the hearts and crops
150g of cleaned cèpes
Add the legs of the pigeons (and if using also the diced
hearts and crops) to the broth and poach, when tender add the cèpes.
Then add the Leberknödeln
and cook until they rise to the surface, it is ready to serve.