We herded them in, and it was even further from Possil than ever, standing in a muddy field in the dawn wielding a big stick. We washed the udders, then put on the milking apparatus (no, I was not milking by hand, sitting on a stool like ye olde milkmaid of yore). The milk goes straight through into the dairy, then into the separator we saw yesterday. The jersey milk gives it a lovely rich colour and the cream is sunny and yellow. Then everything's cleaned down and the cows drift back to the field; they're pretty smart and know they're going to be milked and get grumpy if they have to wait around in the morning.
The separated milk and cream get taken back to the school for use in the day's cooking and that's it. Another crazy experience which is a daily occurance at Ballymaloe!
Then it was back to Kitchen 2, and got on with my Bread and Butter pudding, including nearly a pint of cream and marmalade. Also made tomato fondue, a kind of Ballymaloe in-house tomato sauce. It was all really tasty, I was pleased! I also got to fillet half a flat fish, another huge cod. I enjoyed it though, not bad for a first attempt. I contacted the real world for a few minutes (my stepfather's 75th birthday, I tracked down a mobile phone signal in a supermarket car park in Midleton), only to be asked "did I gut the fish as well?" Thankfully no, as I could fit no more into today's exploits!
|The first plates of my food I've phototgraphed (and remembered the camera!)|
|The starter (in jar) and the dough|