We had a totally homegrown dinner the other night. It was very simple, but really you just don't need to mess with food that tastes so good as it is.
I was quite chuffed with this. The lamb was tender. The tomatoes have been beautiful, the basil abundant. The zucchinis have just taken off so need to be checked every day so we don't end up with marrows. There is immense satisfaction in turning those tiny seeds into food you can eat, with no pesticides or herbicides, producing food that is so full of flavour.
I marinated a pork scotch fillet last night. It was also very tender. I meant to cook it on the Weber, but got distracted and forgot to light the heat beads. So it went into the Aga.
3 preserved lemon rinds (make sure you rinse them and scrape off all the pith), chopped
1 clove garlic, crushed
a few flakes of dried chilli (you can use fresh, I just didn't have any)
1 teaspoon paprika
1 tblsp honey
1/4 cup olive oil
Combine the above and thin it down with some water if necessary.
I cooked it on a rack beneath which I put a sliced onion and some fennel. I then poured in about 1/3 cup of verjuice with 1/2 cup water. It took about an hour.