Beating the Bank Holiday Blues

It’s a double-edged sword, so they say;
thus it’s just as well, that we’re Knights. Here we are, over a month after launching our business yet STILL unable to trade as the Dairy Complex sits in a state of limbo; & it’s the August Bank Holiday which for us should be one of the busiest days of our commercial year.  Yet here we are, holed up indoors, doing paperwork to take our minds off the inevitably inclement weather outside whilst the goats sulk down in the Kidding Shed, unable to venture out onto their pasture owing to the constant drizzlingly depressing rain.  Thus cold comfort though it is, we probably wouldn’t sell very much today anyway wherever we might be; so (sigh) paperwork it is.

One flavour we have received increasing requests to make, is our Cioccolato Messicana (Mexican Chocolate); which is an ideal ice cream for Wales, as it’s hot as a Dragon’s fire!  Traditional Mexican foods – chillies & chocolate – are a marriage made in Heaven when it comes to Gelato.  The taste sensation is fascinatingly complex: fire & ice, all at the same time; a bizarre taste experience – ideal for this perplexingly diverse weather.  Carefully crafted using a blend of fresh, dried & pasted ancho & chipolte chillies (the former, plump & mild whilst the latter is hot & seductively smoky) this gelato packs a punch to excite even the most tired tastebuds.  We make the classical form with dark, bitter chocolate although if you check out the ‘Recipes’ page I’ve also included at the behest of one of the visitors to the site a white chocolate version, which is lusciously creamy & makes an even more surprising contrast.  Overall it’s actually a  remarkably difficult flavour to get right & even more difficult to stabilise over time as the heat from the chillies seems to erupt with increasing volatility as time progresses. 

Surprisingly ice cream is in fact one of the most complex & unstable foods; especially when crafted as we do, using traditional, artisan methods & ingredients without the (dubious) benefit of artificial flavours, stabilisers & emulsifiers.  So getting the balance absolutely right, is indeed a challenge.

As the day drew to a close – & being a Bank Holiday – I cooked Tony a traditional ‘Sunday roast’, albeit with a few differences: obviously, it’s not Sunday; it was an evening meal rather than lunch; & the roast in question was a joint of kid rather than the more usual lamb, pork, chicken or beef.  I carefully studded it with slivers of plump, pungent garlic clove; fresh-plucked rosemary tips; a scattering of sea salt; a grind or two of black pepper; & a smattering of diverse fresh herbs.  Roasted in the Rayburn & served simply with roast potatoes, gravy, peas & slow-braised celery, it made for an utterly sublime supper: kid meat is so full of flavour; more delicate than lamb but with a subtly stronger taste & containing far less fat.  It’s no wonder that top London restaurants are increasingly demanding this delicious dish for their discerning diners.

To round off the meal Tony selected a scoop of ‘Port in a Storm’ gelato: this dark, turbulent chocolate is decadently laced with vintage ruby port to make the coldest evening, comfortingly warm – the ideal dinner party dessert, whatever the weather.  And who knows, these days….?  C’mon, Summer – show thy shy self!

Freshly-churned Napolis of 'Port In A Storm'.

Freshly-churned 'Port In A Storm'.....divine decadence.

 

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About LittleFfarm Dairy

The LittleFfarm Dairy Team: Jo - Goat farmer & Gelatiere Artigianale, plus General Dogsbody; Tony - Airline Pilot & part-time Herd Manager, Product Taster, Accounts Secretary, Handyman etc!
This entry was posted in August 2008, Business, Dairy, Diary, Food, Fruit & Veg, Goats, Ice Cream, Life, Livestock, Locality, News, Smallholding. Bookmark the permalink.

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