I never did go scrumping due to Jakey dieing and as it is half team this week we can't go this week either as the area isn't really safe for small people even if it's just the nettles being too high. However before school finished I did get round to picking some of the pears with a few of the kids. There are still huge numbers on the tree though and after the first dish with them i want to go and get a whole bunch more. Unfortunately I can't give them to the kids unless they have a signed letter from their parents agreeing! This will be done when we get the veg garden up and running but has not been done yet so the pears are going begging. If I do pick a bunch more I think the teachers will get some goodies at least! I don't want them going rotten like they did last year if I can help it seems such a waste.
We decided the pears are really cooking pears and indeed they poached wonderfully as the picture above shows. I poached them in a sugar and water mix with some spiced winter fruits cordial by Belvoir added. I served them with vanilla cream for the young ones using some new vanilla extract we just got which is fabulous.
For the adults I made crème brulle, actually the smalls got some the next day it was just to late in the day for them the night before by the time they were made. As you can see from the picture they had a bit of a skin on them straight out of the oven but it was easily removed. Next time I will cook them a little lower I think.
Anyway on to the menu. As it is half term I will just list the dishes I plan rather than specific days as that will depend on weather and what we end up doing each day. I treated myself to a couple of recipe magazines so a few dishes might be from those too. I got Donna Hay which I hear much about but very rarely see here and Country Kitchen which is a British seasonal based cooking magazine but haven't finished reading yet..
I also picked up some frozen gluten free pastry I've never tried before so watch this space.
1) Baked Potatoes with various fillings
2) Fish pie with sweet potato topping.
3) Polenta terrine from Donna Hay
4) Pear and feta pie.
5) Veg stew with suet dumplings.
This weeks gluten free menu swap is hosted by Celiac Family and the chosen ingredient is cilantro which we call coriander. I do like coriander and might get some from the local Indian shop as a coriander pesto might go very well with the terrine. Go there to check out more gluten free menus.
There are also a lot more menus, some gluten free at Menu plan money at Organized Junkie.