It turned out to be a really interesting market trip. Despite the very cold and wet winter morning, the turn out at the Collingwood farmers market was quite amazing. And I almost always bump into fellow food loving friends. As we walked in, we bumped into lovely @essjayeff with her bags full of fresh local ingredients. She gave me some useful updates about chestnuts and quinces. The two ingredients that were high on my hit list.
** I was trying to capture the foggy morning…. brrrrrr
Of all the times that we have been here, I’ve never seen the cow being milked and this was the first. So I was curious. How hard can milking a cow be? It is just a downwards pulling action of the hanging long nibbles. Even little kids could do it. So I thought that I gave it a go. It is nothing to be squirmish about right? Don’t laugh at me. I am not a country girl and a very urbanised one so milking a cow is a big thing for me. It is seriously easy but hard hard work. How did those milk maids use to do it? And 4 times a day?
** Photo of the cow. See how happy it is and it is not feeding on corn!
It was my intention to make this dish with chicken but somehow, I bought turkey instead. Should be similar right? Except turkey is a much leaner meat than chicken. And so I introduced chinese dried sausages to the mix. You can certainly still use the sausages with chicken. It just require a little more since the turkey chops I used had hardly any fats! And the beauty of this dish is it is a one pot wonder. Quick, easy and surprisingly delicious.
Just had to add another photo of star anise. It was back breaking exercise taking these photos.
- 1.4kg of turkey leg bone chops
- 3 star anise
- 2 cinnamon sticks
- 2 tsp coriander seeds
- 2 tsp white peppercorns
- 100g dried shitake mushrooms
- 4 cups of water
- 2 stick of chinese dried sausage, sliced
- 1 very large shallot or 3 shallots
- 1 china garlic or 4 cloves of garlic, finely diced
- 8 dried chillies
- First, dehydrate the mushrooms with warm water. Once hydrated, squeeze out the water and set aside
- Heat pot with a little oil. Add the dried chinese sausages. Once it starts to brown and crisp up, add the garlic and shallots. Fry them for 1 min
- Add the turkey pieces and brown them on both sides. Add the water and gently bring the mixture up to boil. Add the cinnamon sticks, spice bag (ground coriander and white pepper), mushrooms and dried chillies. Lower the heat and allow the pot to simmer for 11/2hrs
- Taste for seasoning. Serve hot with rice
Most stews left overnight tastes better. And this dish is no different. I like it on the first night I had it but loved it when I had it for lunch the next day! All you need are pieces of good meat and aromatics. How simple is that?
Have you and would you milk a cow?