Sashimi With Hot Rice And Broth

Sashimi is so delicious if you get fresh fish..

Putney Farm

Sashimi on Hot Rice With Broth.


It is said that absence makes the heart grow fonder, and after being away from our garden and kitchen for almost 10 days, we can say that we are very happy to be back. What happened? We were trapped in Canada…seriously. Flooding in the Canadian Rockies trapped us in Banff for a few days. We were on a very lovely tour with family (thanks again!) and one very big night of rain washed out the roads in all directions. Happily Banff is something of a gilded cage, but we still couldn’t cook. And we start to get a bit twitchy when we can’t cook.

dashi4dashi5It turns out that usually when we travel, we still cook- we have access to kitchens when we are in Long Island, Hawaii or even the Low Country (you could argue that access to good ingredients heavily influences our travel destinations). But on this trip we…

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Apple Crumble

Can be made in individual dishes or as a tart or a cake.



500g apples (your choice of make)
350g plain flour
250g unsalted butter (1cm cubes)
350g caster sugar
1 tsp mixed spice
2 tbsp maple syrup
Juice of 1 lemon

  • Core and peel apples, then chop into 1cm cubes, pour into mixing bowl and toss in lemon juice.
  • Combine 250g of caster sugar with the plain flour and the cubed butter then rub between your fingers until a “sandy” texture is achieved. This is the crumble mix.
  • Sprinkle the apples with the mixed spice and 100g of caster sugar, then pour in the maple syrup and mix well.
  • Place mixture in an oven -proof dish, then top with the crumble mix. Bake in hot oven (220 degrees) for approximately 40 minutes or until the top is crispy.

Apple Crumble Cake..

80gm butter
80gm sugar
½ vanilla pod, seeds scraped
2 eggs
3 Tbsp grated green apple
150gm all purpose flour sifted with ½ tsp baking powder and 1/8 tsp baking soda
100gm diced green apple (abt 1cm big)

1. Preheat oven to 160/180C. Line a 8 inch square pan.
2. Cream butter, sugar and vanilla until light and pale.
3. Put in one egg, and beat until it is well emulsified (it’ll look like buttercream), scrape the sides , then add the 2nd egg and beat for another 30 seconds.
4. Put in grated apples and beat for 5 seconds.
5. Put in half the sifted flour and beat for 10 seconds, scrape the sides and put the the balance of flour and beat until well mixed and smooth.
6. With the mixer off, with a spatula, fold in diced apples.
7. Spread the batter onto pan and level it.
8. Sprinkle crumble topping on top and bake for 30 minutes until surface of cake is golden brown.

Crumble topping (Make more if you find mine to be sparse, of which is yes, but it’s just nice for me)
2 Tbsp brown sugar
3 Tbsp all purpose flour
15gm butter
And a bit of vanilla seeds from above (or substitute with ¼ tsp cinnamon powder)
Rub everything together until it resembles crumbs

Fish fillets with lemon butter sauce

4 john dory fillets…burramundi or any fish
¼ cup (35g) plain flour, seasoned
60g butter
Juice of ½ lemon
2 tablespoons finely chopped parsley
Steamed potatoes , steamed green beans, to serve

  1. Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
  2. Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
  3. Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce

Fish Fillet Packets in foil

These fish packets can be cooked under the grill, on a barbecue or in the oven or steamed in a steamer.

You can use any vegetables of your choice….steam or bake first for 10 minutes, then add fish and steam for a further 10 minutes or until cooked when tested.


2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan) 4 tablespoons dry white wine
1/4 cup thinly sliced shallot 4 tablespoons extra-virgin olive oil, divided
1/4 cup thinly sliced fresh basil, plus cup basil leaves Kosher salt and freshly ground black pepper
20 cherry tomatoes, halved 4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)

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Fold four 24×12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.

Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

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Smoked Chicken With Peanut Coleslaw

Looks delicious…

Putney Farm

Here at the farm we normally post recipes with a mostly well-defined take on the ingredients and process. With this dish there may still be some work to do. But since this version was very good, and we will be tinkering with this recipe all summer, we decided to share it now. The reason for sharing is that the chicken came out incredibly moist and with a sweet, smoky flavor that was enjoyed by all. A winner. (Good enough that we ate it before we could take a shot of individual pieces. Oops.)

chix3chix4chix5The reason we aren’t “done” is that we consider this a barbecue recipe (serious stuff in these parts) and these recipes require a lot of tweaking on the smoke, rub and sauce. But these pleasant diversions refinements are mostly to fit our tastes. Meanwhile, the fundamentals are already there for everyone to play with: brine the bird…

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Italian Breakfast Banana Bread

Banana Cake is wonderful….


I absolutely adore banana bread! I was delighted when I found a banana bread recipe while I was flipping through Nigella’s recipe book (thank you Goon!). Initially, I was a bit concern that Nigella added a few teaspoons of instant espresso powder in the banana bread ingredients. I was afraid that the coffee would overwhelm the banana taste but luckily it didn’t. The espresso gives the bread a nice aroma yet not too overpowering and complements really well with the banana taste.

After letting it cool for 30 minute, I couldn’t resist and took a slice. I was so disappointed with it as I couldn’t taste any banana flavor. I was thinking to myself who is going to finish the rest as I don’t like to waste my stomach space on something that taste bad. The following day, I couldn’t find anything in the house for breakfast except for the…

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