Domaine de Palejay

Subject: Preparing a Plot for Planting a Vineyard.
Time: 14:21:15 o'clock GMT
Author:  arthurjcook

Here I am working on the edge the field moving soil that has accumulated through ploughing or when cleaning open ditches. This to maximise the size of the plot, this soil also gives me problems when cleaning the ditch with my beater.  

 

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Subject: Preparing a Plot for Planting a Vineyard.
Time: 14:17:31 o'clock GMT
Author:  arthurjcook

 

We have filled in the drainage ditch.

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Subject: Land Drain
Time: 19:48:53 o'clock GMT
Author:  arthurjcook

This is a plot of land where we plan to plant a vineyard in a month’s time. There is an open ditch which collects water and does not drain well, the water then seeps into this plot, and we are installing a drain to combat this problem.

 

 

There will be one drain which crosses the field to another ditch, the on running at 90 degrees to form a T shape.

 

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Subject: Sowing Enherbment
Time: 13:00:46 o'clock BST
Author:  arthurjcook

Preparing the Vineyard for Enherbment

 

This is our Roussanne vineyard, which we have prepared for sowing grass; we have passed through with a rotovator. It is important to get the soil weed free be fore you start.

 

 

Sowing the Vineyard

 

Here we have passed with the machine that sows the seeds, there are two sets of vee shaped rollers. The first makes the groove to accept the seeds and the second covers it.

 

 

 

The Machine we Use for Sowing the Seeds.

 

You can see the two sets of rollers and the hopper (yellow) that hols the seeds.

 

 

 

Tags: Wine, Provence, Roussanne, Travel.

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Subject: Training the Roussanne Vines
Time: 19:19:07 o'clock BST
Author:  arthurjcook

 

We are developing the two branches to create the final shape of the vine plant, while it is in its growth phase.

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Subject: Flaky Fish Pie
Time: 09:55:15 o'clock BST
Author:  arthurjcook

Flaky Fish Pie

 

(Serves 4 people)

 

This wonderful recipe that transforms the humble haddock, cod, or whiting into something really special.

 

12 oz any white fish (350g)

milk

1 oz butter (25g)

2 tablespoons plain flour

tablespoon capers chopped

4 small gherkins, chopped

2 tablespoons chopped parsley

2 hard-boiled eggs, chopped

1 tablespoon lemon juice

salt and freshly milled black pepper.

 

For the pastry

1 quantity of quick flaky pastry.

 

To glaze

beaten egg.

 

First place the fish in a medium-sized sauce pan with just enough milk to cover, bring to the boil, cover and simmer gently for 5-10 minutes. Now strain off the milk into a measuring jug and, when the fish is cool enough to handle, flake it into large pieces (discarding all the bones, skin, etc.)

 

Next melt the butter in the same saucepan and stir in the flour. Cook for about 2 minutes over a medium heat, then gradually add 10 fl oz (275 ml) of the milk the fish was cooked in, stirring all of the time. Bring the sauce to the boil, simmer gently for 6 minutes, then take the pan off the heat and add the flaked fish, chopped capers, gherkin, parsley and eggs. Season with salt and pepper and lemon juice. Cover and leave until the mixture is quite cold.

 

When you`re ready to cook the pie, pr-heat the oven to gas mark7, 425° F (220° C ). Roll out the pastry to a 12 inch (30cm) square, trimming if necessary. Lift the square onto a greased baking sheet, then place the cold fish mixture in the centre. Glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pitching edges in the shape of a cross. Glaze all over with beaten egg and decorate with any pastry trimmings. Glaze these too and then bake the pie for about 30 minutes or until the pastry is well risen and golden.

 

Quick Flaky Pastry

 

8 oz plain flour (225g)

6 oz butter or block margarine (175g)

a pinch of salt

cold water, to mix

 

Take the fat hard from the fridge, weigh out the required amount, then wrap it in a piece of foil and return it to the freezing compartment of the refrigerator for 30-45 minutes. Meanwhile sift the four and salt into the mixing bowl.

 

When you take the margarine out of the freezer hold it in the foil, dip it into the flour, then grate it on a coarse grater placed in the bowl over the flour. Keep dipping the fat down into the flour to make it easier to grate. At the end you will be left with a lump of grated fat in the middle of the flour, so now take a palette knife and start to distribute it into the flour - don`t use your hands - just keep trying to coat all the pieces of fat with flour until the mixture is crumbly. Now add enough water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Pop the dough into a polythene bag add chill it for half an hour - this time in the main body of the fridge.

 

 

 

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Subject: Installing the Structuire in a Vineyard
Time: 17:57:48 o'clock BST
Author:  arthurjcook

 

The supporting in line steel posts have been installed.

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Subject: Installing the Structure in a Vineyard
Time: 17:55:01 o'clock BST
Author:  arthurjcook

 

We have connected the end posts to the anchors.

 

Tags: Travel, Wine, Provence.

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Subject: Figues de Barbarie
Time: 17:30:13 o'clock BST
Author:  arthurjcook



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Subject: Cod with Bacon
Time: 16:41:38 o'clock BST
Author:  arthurjcook

 

Cod with Bacon

 

(Serves 4 people)

 

This recipe can be adapted for halibut or even monkfish. It is good creamy mashed potatoes made with soured cream and a little freshly grated nutmeg.

 

4 cod steaks (single-portion-size steaks)

4 slices back, bacon, rinds removed.

2 carrots, very thinly sliced.

4 oz mushrooms (110g), thinly sliced.

1 celery stalk, very thinly sliced.

1 large onion, finely chopped.

10 fl oz dry white wine (275 ml).

2 tablespoons chopped parsley.

½ teaspoon fresh or dried thyme.

4 slices lemon.

2 oz  butter (50g).

Salt and freshly milled black pepper.

 

Pre-heat the oven to gas mark 7, 425°F (220° C)

 

Start by laying the bacon slices in a well-buttered baking dish, which is large enough to take the fish steaks. Then sprinkle over the prepared carrots, mushrooms, celery and onion followed by the wine. Cover tightly with foil and bake for 30 minutes.

 

Next, remove the dish from the oven and arrange the fish steaks on top of the vegetables. Then sprinkles with parsley, thyme, salt and freshly milled black pepper; place a lemon slice on each steak and dot with flecks of butter. Cover the dish again with foil and bake for a further 15-20 minutes, then serve.

 

Domaine de Palejay blanc would compliment this dish.

 

 

This recipe is taken from Delia Smiths Complete Illustrated Cookery Course

Tags: cuisine, cooking, recipes, wine

 

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