We only had about 250g of minced Beef left from the Brunch Burgers we made as a bit of a joke on Friday. But that’s not an issue. We fished the heart shaped pie formers out of the draw and made mini Cottage Pies.
As a side we had the very red looking Red Cabbage. We’ve discovered that we actually prefer it as a veg just acidified with a bit of Vinegar and sprinkled with Salt and Pepper, but not boiled. The crunch and acidity work really well with mince dishes which otherwise have a very soft texture.
Served with Carrot, peas and lashings of gravy (Added after I tokk the picture) this was a hearty (Pun intended) meal.
Our Cottage Pie recipe is here
OK we might have to admit to liking Garlic, a bit…..
(1) Back = Sprouting bulbs we were given and planted. Good for Salad greens until Autumn. We'll eat or pickle them after that....
(2) Middle Right = Two week old Lacto – Ferment with Red Onions.
(3) Middle Left = A new ferment - Ready in 4 weeks of so.
(4) Middle Middle = Fermented Garlic when it’s done.....
(5) Front = Our next victims!!!!!
We have very few friends. Mainly because we stink!
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