Here is an update on a project we have been working on, the kitchen. The Rayburn has been allowed to expire as it costs us over £3000 a year in oil and having the only sort of Rayburn that you cannot modify to use only solid fuel and we have tons of that around the smallholding, the kitchen is having to undergo a makeover as and when funds allow. First installment is this mighty range cooker, any bigger we could have stuck wheels on it and used it a caravan, which is going to be used as our main means of cooking instead of the deceased Rayburn, then the Rayburn will be replaced by a solid fuel one that can also run the radiators and heat our water. Typically nothing is a simple as it first seems, the Kitchen needs rewiring as the low voltage system wont support a massive cooker, and so for the time being we are cooking meals on the woodburner in the lounge, which is now the only source of heating in the cottage. Hopefully it will all be done in the next week or so and we can go back to having proper cooked meals.
Monthly Archives: January 2012
Rock Cakes
This is how to make Rock Cakes
Rock Roast Lamb with Garlic and Rosemary
First of an infrequent series of favourite recipes here at Rock HQ.
This is leg of lamb stuffed with rosemary and garlic. Dead easy, get a leg of lamb, in this 
case its Ryeland Lamb (Bee donated one of hers).
Cut a series of 1cm deep grooves into the meat.
Rub whole leg with Olive oil, put sprigs of fresh rosemary in cuts, add a few slices of garlic per cut, season with salt and ground black pepper corns.
Roast in a basting tin for two hours at 180°C. Meat should fall off the bone. Use the juices
to make a nice gravy, add a splosh of red wine to it or some red currant sauce.
Serves six or makes one nice big sandwich!
Plate in bottom pic is larger than top pic, the meat has not shrunk that much.