Note to self: Don’t rub your eye after cutting chilli

I have been working my way through a large selection of plums recently thanks to some heavy duty raiding of hedge rows etc. These cooking sessions are waiting to be posted but are currently suffering from “silly cow disease” which in this instance manifests itself in forgetting to put the card back into my digital camera which means I can’t get the pics of the camera until I’ve found the camera lead – and I do like to include the occasional picture on Appetite for Cake.

In addition to copious amounts of plums we have had a busy weekend entertaining as we were visited by a couple of lovely Australians, who weren’t really Australians but have lived out there since 1976 (Husband’s cousin and her husband) – they can come again anytime, especially as they washed up before they left this morning.

Had been planning on emptying the leftovers in the fridge into a pie dish and covering it with pastry, but Husband had already got dinner under control (pasta and odds and ends of cheese) however there was still time to do a curry for lunch for the rest of the week.

This curry again is based on the things in the fridge that needed to be used up, plus a few store cupboard items.

Prior to the phone call on friday from Husband’s cousin asking if they could drop in over the weekend I had rescued some duck legs from the bottom of the freezer and was all geared up to stick them in the slow cooker. As they had now been defrosted several days cooking them was becoming rather a priority. I also had some elderly garlic, a sorry for itself thumb of ginger, part of a red chilli and an onion. In the cupboard there was a tin of coconut milk which had been there for rather some time…in fact all the ingredients for Peter Gordon’s Duck Curry with Pickled Plums -which is currently slowly cooking in the top oven.

The remaining plums unfortunately were a bit too ripe to be pickled so I have improvised with a plum compot (based on seasonal compot from Leon cookbook) but with the seasonings from the pickled plums (star anise, cinnamon stick and lemon zest instead of lemon grass). The remaining coconut milk I’ve mixed with some frozen rice.

I will report back tomorrow, as its going to be my lunch, Husband does not eat curry, duck and possibly not coconut milk…it is smelling “interesting”

Incidentally the recipe is meant for 6, I divided mine by 3….

And, despite knowing from past experience what can happen after you have been cutting chilli I rubbed my eyes whilst putting Spider to bed…I have however learned from past experience, usually its my nose I rub !

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