I’m so busy right now, my other blog is taking a fair bit of my time, I have my own business and I’ve just been offered another job! I’m really pleased with life right now and it’s going great for us as a family. We routinely get out once a week on the bikes or walking as a family.
I’m currently researching running with Charlie, he wants to join me but I want to make sure it’s safe for him, I’ll post soon! He managed 10 minutes of my exercise video today and is really interested in health and fitness which is great!
I promised a recipe using the things from my veg box so here you go, this is what I made for my in laws and us. It’s not ground breaking but it was yum!
Roast Lamb Stegosaurus
1/2 leg of organic lamb
3 Garlic cloves
Heat the Oven to 200C/Gas 6
Put the lamb in a roasting tray (preferably one with a little shelf in it) and stab it firmly all over the top leaving little incisions everywhere. Chop the garlic cloves in to thin slices and poke them in to the incisions you’ve made. This is a great task for little hands, Charlie loved creating a Stegosaurus
After you’ve finished filling your stegosaurus you can shove some garlic under the skin if you want it good and strong. Then get the fresh rosemary and pop some springs around the pan and then add shorter bits to the incisions and under the skin. It burns, but don’t worry!
Roast for about an hour and a half for a 1.25kg joint. It easily served 3 hungry adults and 1 hungry child with plenty left over for sandwiches and boy it was scrummy. Cut any visible fat off for a healthier meal.
On the side we had a lovely range of organic carrots, spring greens, baked potatoes and asparagus. Charlie is a HUGE asparagus fan and I made a little sauce and added garlic stuffed olives to them. Recipe is
Orange and Wine Asparagus
TBSP Balsamic Vinegar
TBSP Red Wine or Red Wine Vinegar
Olives (stuffed or not your choice, we had garlic stuffed)
Place chopped shallot into a small bowl and finely zest one of the oranges over the top.
Cut away skin and pith from both oranges and cut into segments by cutting down between the membranes. Work over another bowl to catch the juices. Set segments aside. Add 2 tablespoons of the collected orange juice to the shallots and zest, plus a pinch of salt and leave to marinate. Meanwhile, snap the tough ends off the asparagus.
Bring a wide pan of water to a rolling boil and blanch for 1-2 mins until half-cooked. (I skipped it as the Asparagus was ripe and ready but it’s worth it if you want to).
Lift out onto a tea towel to dry, and while still warm rub over a little olive oil and salt. Heat a griddle pan until extremely hot. Lay on the asparagus and grill for a couple of minutes on each side until nicely charred and cooked through. Finish vinaigrette by whisking in olive to taste (approx 5 tbsp) and more salt and pepper as desired.
Taste and check the balance of oil to vinegar. Serve the asparagus warm dressed with the orange segments and vinaigrette.
The whole meal was gorgeous Charlie scoffed loads, I steamed the spring greens and carrots and they were so tasty and baked potatoes. I am really finding that we can tell the difference on Organic. It’s not for everyone, not everyone sees the value and that’s fair enough, I didn’t for a long time. We have reshuffled what we spend our food budget on to afford the deliveries and it works better because we aren’t spending money on sundries that we don’t need in the supermarket. We are challenging ourselves to budget even better this month, I’ll let you know how it goes. I have some work in the pipeline too which should help. I will try and blog more but Charlie and I are doing lots of outdoors stuff and pictures aren’t always available and he’s got a better social life than me at the moment! I will get on that kids and running post though asap!
Hope you are all well