This is a Eucalyptus tree we have been given.
Its a huge tree, this is just a small amount I've been able to get over to Half Acre Farm, there's more like this and some huge trunk sections that I will need to cut and split before I even think about moving them.
I'm trying to find out if these seed pods are any good, obviously there not ready to drop off the tree.
So I've pulled this lot off, and will dry them a little before trying to grow my own trees.
Have you seen these in the shop and wondered what to do with them? Its duck legs in aspic.
Buy a tin and a selection of root veg and leeks.
On top of the ducks legs is a layer of duck fat. Scrape the fat out of the tin into a saucepan, no need to use it all save some for your roast potatoes on Sunday.
Chop your vegetables into good size chunks and fry in the hot fat.
Serve, this will feed about 6 people, a lot depends on how much veg you use, or in our house food for 3 days or maybe freeze some, I would suggest that you use up the dumplings and make fresh when you reheat the confit, they can go hard otherwise.
Mix the flour, butter and sugar together
Add the egg yolks and vanilla, bind everything together till its like a bread dough.
Roll it into a sausage shape, how large depends on what size biscuits you want to make.
Wrap in cling film and put it into the fridge to let the butter set and make slicing easier, slice into thin slices and place on foil or grease proof paper and bake at 200c, about 15 mins.
Alternatively slice a little thicker, make a well in the centre and add a dollop of jam.
Why not try these made with coconut, or chopped cherries.
Roughly chop any root vegetables, keep potatoes separate, I've used Celiriac and carrots, but had I have had any to hand would have added swede and turnip. put them in a good size saucepan (not the potatoes) I also chopped some leeks as well, with a enough chicken stock to more than cover the veg and bring to the boil.
I've used leek in my recipe, but if I hadn't I would have sweated some onions in a pan, add some chopped garlic, and then the portioned rabbit and seal the meat very quickly. You can also add chilli now if you wish.
Put the rabbit in the pot with the vegetables and stock, bring back to the boil.
Simmer for an hour, then add the diced potatoes, simmer for another 45 minutes.
Serve
Remember my liver and onions post from yesterday? The left over sauce, vegetables and a tin of peas, blended together, a fresh baguette, perfect winter warming soup.
For this recipe I have used croissants, but is just as good for bread or bread and butter pudding, the drier the bread the better it will absorb the custard, I only used sultanas but you can add any fruit you like, but dried fruits should be mixed in to stop then from going drier or even burnt.
€1 kg, bargain, I used pork, but use what ever you want.
Cut into slices, about 1 cm thick.
Brown the meat add some stock and a few dashes of Worcestershire sauce
I boiled celeriac, carrots and potatoes then puréed them together.
