There are an abundance of triggers that can set off inspiration for food blogs. Jane-Anne Hobbs touched on some of these in her talk at the Indaba: ingredients, memories, hunger, recipes, showing off and fads. For me inspiration often comes from the challenges issued by my friends on their own blogs. We now have the added inspiration provided by WordPress: the post-a-day and weekly photo prompts. Appropriately enough, this week’s photo theme is abundance.
Tandy’s recent challenge to cook with venison was indeed a challenge: where to find venison; the hunting season is in winter! I also had serious time constraints; she’d only given us a week. Luckily the challenge was extended and my very kind butcher delved into his own home freezer and delivered a Springbok fillet.
Venison was a big deal in my childhood; my Uncle Thabo’s family had owned two farms outside Tweespruit in the-then Orange Free State and we spent many winter school holidays there. I remember watching with ghoulish fascination when the men returned from hunting at dusk, the beautiful buck slung in heaps on the back of their trucks. We’d return home to Bloemfontein with buckets of meat, some for the freezer and the rest to be soaked in a coriander and vinegar traditional biltong marinade and hung to dry in our garage.
For Tandy’s challenge I decided to use two of my goodie bag ingredients: the Robertson Prospect Hill Cabernet Sauvignon (for drinking) and the St Sebastian Bay olive oil (for cooking).
I did pan fried strips of fillet, with black bean sauce, bell pepper ribbons, sage, brown mushrooms and peppercorns.
There is abundance in my life.
I am grateful.