December 2018 – Sourdough bakery open

The thick clay soil of the farm, which had dried out over the summer, is returning to it’s more familiar claggy consistency. Well worn cattle tracks are emerging across the fields – it won’t be long before the farmyard regains the regular bellowing of hungry cattle.

We have recently opened a small sourdough bakery at Lochaberfarm, life has been very busy and as with many people, we have had a dose of winter bugs – we have needed quick nourishing food. Pot au Feu is a simple, warming one pot meal. Traditionally made with beef, it works equally well with chicken.

Lochaberfarm bread barn

To make, brown off a whole chicken, with some carrots, onions and celery, you can also add peppers, courgettes or whatever vegetables you have to hand. A combination chosen from black peppercorns, bay leaves, parsley stalks and a chunk of fresh ginger will add to these flavours. Add in a cup of rice or pearly barley followed by a glass of wine, mix for a few minutes. Just cover with a half quantity of stock and half boiling water. Cook for about an hour and a half, depending on the size of your chicken. Once cooked, remove the chicken, tear the meat off the bones, and return it to the pan. This meal is straightforward, tasty, good for the soul, and perfect with a slice of sourdough.

Lochaberfarm stockman’s sourdough slices

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