Newsletter March 2004
Modern Country Living - Domestic Bliss
Game On: Fluffy little lambs
I would like your help readers, I feel as a woman
I sometimes miss out on the shooting season – I don’t mean I’m
missing out on cooking the shoot lunch, entertaining shooting
parties for the weekend, beating or loading (I am desperate to
pick up but not yet -my life is too hectic for a gun dog just
at the moment), I mean that my husband is always saying that I
should invite business contacts shooting but as I don’t shoot,
I think they might think it odd or that it would actually be my
husband that would be doing the hosting for the day. So I am looking
for a way a woman can dispatch invitations to something other
than weekend house parties – I want something that is just at
the most a night and a day. I am sure we must be able to come
up with something to do around the shooting theme - thoughts please
to Amy Willcock c/o The Shooting Gazette.
The fields are full of bouncing lambs at the moment
and I for one am looking forward to a leg or two but not just
yet. While we are waiting don’t forget to have a go with some
older dears, mutton is a much underrated meat these days and not
one to be forgotten. The flavours are wonderful and we must cook
and eat it if we want to see it readily available I have had real
difficulty in getting a good bit of mutton - it is disappearing
from the shops and I have not been able to buy it in my local
supermarket at all so if we want to keep it on the menu we must
starting eating more it.
Recipe:
This is usually made with fresh garden peas but it works just
as well with the frozen sort.
French Peas
4 spring onions, sliced
1 little gem lettuce head
550g of frozen peas
1 large bunch of fresh mint
1 level tbsp. sugar
Salt and pepper
40g butter
Put the peas, lettuce, butter, 1 tbsp. sugar, spring onions, and
½ of the mint, salt and pepper into a sauce pan with a
lid. Bring it to a rapid simmer on the Simmering Plate and transfer
it to the Simmering Oven for 15-20 minutes or until it is tender.
Chop the rest of the mint and scatter over the top. Serve. Delicious
with Lamb!
Tip: Do order a Cornucopia brochure - 0208 847 4081
www.cornucopiafoods.co.uk
I tried there vacuum packed poached eggs and they were a great
way of doing eggs Florentine in a very calm rush – I know it seems
odd to buy a poached egg but they were wonderful back up!
This article by Amy Willcock appears
in The Shooting Gazette March 2004, and is reproduced here with
permission.
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