Have been baking quite a bit of bread on the fire (in a pot)
Tends to work quite well as long as you have the time to watch the fire and maintain a constant, medium heat. Am pretty sure you can use any bread recipe. The trick is to cook over coals and not flames., so you have to keep manuevering coals and logs around. It also definitely helps to keep adding coals to the lid of the pot. This helps turn the pot into an oven more effectively.
Here are a few photo's of a typical evening baking bread outside.
The kids do actually wear clothes some of the time.
We normally let them do a couple of marshmellows and act like pyromaniacs.
We tend to do a wholewheat loaf, with a bit of syrup thrown in as well.
We did a great cheese loaf the other day as well.
We had crayfish the other night, which was really good. We can defitely dive these out ourselves and made sure we brought a licence along with us to do so. They are different from the West Coast rock lobsters we are used to in Cape Town. You also have to observe a season.
We tend to boil briefly until pink.
Then cut open along all of the underpart (head to tail)
You then use a bit of brute strength to break them in half.
Remove anything that looks like it will taste bad and trickle some melted butter, garlic, lemon and black pepper over everything.
If you haev coals going then you can add cheese and melt this over the tails.
Make sure to get all the meat in the legs.
We normally get half a dozen oysters when we go down to the beach at low tide.
These are definitely free range.
.
I am the only on in the family that eats them, so it is normally just me, my black pepper, tabasco and fresh lemon.
Tastes even better when you have got them yourself from the rocks.
A good tin mug of dry white wine also helps he cause.
I had never eaten Sea Urchins before so had to try these.
I picked a couple of each kind that I found.
Remembering what I had read once, I turned upside down and using a sharp knife gave it a full labotomy.
Removing the top of the skull, you could quite clearly see the yellow/orange "caviar"
I simply scooped this out into a bowl (you don't get a lot)
I tried some on its own, some with a drop of lemon, and lastly some on crackers.
It was pleasant to eat. Tasted like a combination of an oyster and a mussle with a hint of nut.
The texture was like caviar, but soft enough to turn to paste against the top of your pallet with gentle pressure from your tongue.
I did feel a bit bad on three counts.
1. The looked so pretty in the rock pool.
2. Their arms definitely move around on the table while you are swallowing them with a cracker.
3. They definitely were not substantial, so it felt a bit unjustified killing four of them, and still having a full dinner afterwards
