Feathers and cameras

I am sitting in Brew bar cafe enjoying an aeropress coffee as I write about my day on a photo shot.
Back in November John Lynch asked me if I would like to do some food photography for a competition. I jumped at the chance todo something different. We put are thinking caps on as what food todo. We set on a theme of fork to plate and wanted to do mushrooms, sadly a few weeks to late for wild mushrooms. So thinking colours and season pheasant was decided as a great choice.
A week later I had sources the birds from John at Crossgar foods, many thanks John.
We needed to think of what to serve with it so a look in the garden and there was dark red beetroot and a healthy bunch of kale.
For a starter I settled for a favorite of mine goats cheese tart with carmalized red onions.
For the dessert a lemon tart, I normally make lemon curd tarts but this time settled on a proper baked lemon tart no short cuts.

The next step was finding props for the photos, John scoured the local charity shops and took a trip to see @mattpottery.
I looked out my stuff and planned the menu thinking more of look than I normally do.

So early on a Friday morning we started, I headed to John's house with my knives, blow tourch and other kit. Not forgeting the ingredients, and my shooting jacket.

Recipes and more about the day in a few days time.

Ginger Wheaten Bread

I make this wheaten bread to go with lime cured beef and horseradish.

350mls butter milk
1 tbls of local honey
250grms self raising flour
250grms wholemeal flour
1 tbls of wheat germ
1/2 tsp cream tarter
1 tsp bicarb of soda
1 tsp ginger powder
1 tsp malden salt or a local alternative

Pre heat the oven to 180oC
Weigh dry ingredients and add to a large mixing bowl.
Add the butter milk and honey and using a wooden spoon or table knife form onto a dough.
Do not over mix just form into a not too sticky ball.
Place on a floured baking tray cut a cross on the bread and bake for 50 mins. Or you could use bread pot like me Matt the potter will make them for you @Mattpottery on Twitter.

Carrot cake with lime drizzle

As its the start of the year I am posting this recipe. Over the years I have made this cake with cream cheese icing, this gives you a much lighter fresher finish.

Caster sugar 1 cup
Eggs 3
Sunflower oil 150 mls
Plain flour 1 cup
1 tsp baking powder
1 tsp bicarb soda
Pinch of malden salt
1 tsp ground ginger
2 medium carrots grated
1/4 cup of fruit soaked in earl grey tea for 20 mins and drain
1/2 cup icing sugar
Juice of 2 limes

Pre heat oven to 160 oC
Line and grease a 23 cm spring for cake tin

Beat the sugar and sunflower oil together for 1 min then add the eggs and beat for a futher 2 mins until light and fluffy.
Add the flour and other dry ingredients, mix for a minute then fold in the grated carrot and fruit.
Transfer into cake tin and bake in oven for 35 to 40 mins.
When cake is cooling make a lime drizzle by wisking lime and sugar together. Drizzle over cake slice and enjoy.