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Garden Pond!

Garden Pond recipe

The tale behind this oddity is nearly a silly as the end result.......

I went on my morning forage to the discounts isle yesterday and spotted some interesting looking sausages. Your standard low cost sausages are off the menu for us as they use Wheat Flour as a packer. On Wednesday evening we’d made a tray bake and the ludicrous question appeared in my mind “What would you call a combination of a giant Yorkshire pudding Toad In The Hole and a Tray Bake?” I came up with Garden Pond! We had all sorts of bits and bobs of vegetables which really needed using up so after joking with Sue I quickly scuttled back to the Supermarket and bought said sausages.

We didn’t have a great deal on yesterday afternoon so a silly idea soon developed into a full scale project. I foraged a few extra fresh herbs to dress the dish and Garden Pond was born! The planting around the pond is Sage, a Ruby Chard flower and Rosemary. The water lillies are Tomatoes, Sage leaves and Chive flowers. In the middle of the pond you can just see Sue Carrot Coy Carp!

Clearly we don’t expect anybody else to try this at home. But if you can’t get the kids to eat their veg a slightly more sane version would make a great talking point and possible incentive…. Nothing was wasted and we finished it this evening.

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Fragrant Duck Breasts with Pilau Rice

We wouldn't normally consider Duck as it's generally out of our budget of £4 a day. But at a 50% discount at the supermarket this was a tasty and very welcome treat.
 
Ingredients:-
 
2 Duck Breasts (A crown at £3 which Sue dissembled in our case)
1 ½ tsp Garam Masala
1 tsp Grated fresh Ginger
A Glug of Oyster Sauce 
Oil to fry
Salt to season
 
1 tbsp Butter / Margarine
1 tsp Cumin seeds
100g Pilau Rice
800ml Chicken Stock85g Frozen Peas
A bunch of Spring Onions, finely chopped
2 tbsp Chutney to serve.
 
Method:-
 
(1) Score the Duck skin and rub with Garam Masala, Ginger and Oyster Sauce.
(2) Chill for 30 minutes to allow the marinade to flavour the meat.
(3) Heat the oven to 200c.
(4) Gently fry the Duck breasts skin side down until the fat runs out.
(5) Transfer to a baking dish skin side up then leave to rest.
(6) Melt butter in a large pan. Add Cumin seeds and fry for 2 to 3 minutes.
(7) Transfer the Duck breasts into the oven.
(8) Stir in the Rice.
(9) Pour over the Stock and simmer for 10 minutes.
(10) Add Peas in the last 4 minutes.
(11) When the liquid has absorbed folk through and add the Spring Onions.
(12) Season to taste.
(13) Slice the Duck breasts and serve on a bed of the Rice.
 
We served ours with home made Green Tomato & Apple Chutney we made in the autumn.
 

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