This little piggie…
Well, this is the pig who made us work – hard!
On the day we collected them we decided to keep them indoors for a few days to get settled. As we had used the shed for this job before we thought we had a good system for them and didn’t fuss too much once they had their water, food & bedding….
It was as we were putting our youngest boys to bed that Fionn (one of them) looked out the window to say that ‘there are the piggies in the garden…’ – uh oh… It turned out that the black & white pig had dug her way out under the shed door (earth floor) and led the others out into the garden and around the field. Now that wouldn’t be too bad when they got to know us and would follow the bucket of food pretty much anywhere. But as it was their first night and they had no attachment to any of us it was pretty much a case of pick your pig and pick your moment to grab.
Well – all in all it took about three hours that night (9pm to midnight) to round them up. Pigs are pretty nifty movers, cleverer than they are usually given credit for and have a natural aversion to being picked up – so once it got dark we had a job on our hands to get them in. They also have a great talent for playing statues in long grass… who knew that?
But with time, patience and the help of Cathal and Oisin we eventually succeeded. Lesson number one – check your exit is escapeproof!
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Thanks to Kathy for this recipe – it is a great combination of sweet parsnip with salty parmesan and bacon, and is a very child friendly supper.
12 slices of pancetta of dry cured streaky bacon (smoked optional)
1 handful fresh rosemary
4 good knobs of butter
2 cloves of garlic, finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
450g/1lb dried tagliatelle
3 good handfuls of grated parmesan
Sea salt & grated pepper
In a large, non-stick frying pan fry the pancetta/bacon and herbs in half of
the butter for 2 minutes, then add the garlic and parsnips. Cook for a
further 3 minutes on medium heat, until pancetta is slightly golden and the
parsnips have softened nicely.
Cool pasta, drain, reserving a little of the cooking water. Mix the pasta
with the parsnips and pancetta and stir in the rest of your butter and the
Parmesan. Adding a little of the cooking water to loosen the mixture and
make it creamy and shiny Season to taste.
Related posts:
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
12 slices of pancetta of dry cured streaky bacon (smoked optional)
1 handful fresh rosemary
4 good knobs of butter
2 cloves of garlic, finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
450g/1lb dried tagliatelle
3 good handfuls of grated parmesan
Sea salt & grated pepper
In a large, non-stick frying pan fry the pancetta/bacon and herbs in half of
the butter for 2 minutes, then add the garlic and parsnips. Cook for a
further 3 minutes on medium heat, until pancetta is slightly golden and the
parsnips have softened nicely.
Cool pasta, drain, reserving a little of the cooking water. Mix the pasta
with the parsnips and pancetta and stir in the rest of your butter and the
Parmesan. Adding a little of the cooking water to loosen the mixture and
make it creamy and shiny Season to taste.
Related posts: