A highland fling

our wee adventure on the Black Isle

The bounty continues


From Bread to Bread Crumbs

From Bread to Bread Crumbs (Photo credit: simoneladybug)

It’s a busy time right now for us, as I’m sure regular readers will know! We’ve been so busy all year, that for the first time in several years, we have decided we may even need a vacation!

Today the morning started out with…dogs getting us up in the middle of the night! They both have skin infections, and the drugs that they are on make them need to urinate more frequently. So first it was Fitz at 5am, then Milo at 6am. (Milo refuses to get out of bed just because Fitz is going out!) An interrupted night’s sleep doesn’t help the mood or energy level!

After breakfast, it was into to town to post and hand deliver Lujos. I had a nice chat with a fairly new customer from Norway, who is now a real Lujos fan. Nice to chat with you, Erika! 🙂

Home, then down to the garden. It was our ‘big’ garden day where we harvest, weed, neem and water, which takes us several hours. But man, what a reward we had today! 22 kilos of tomatoes picked, the most so far.

So I guess I know what tomorrow holds – canning tomatoes and making homemade ketchup! Yum.

Kenton’s Chicken Fried Steak

It was a cooler day today, so Kenton is treating me to one of my favourite meals! Today we are having this with fresh-made tabbouleh salad and fresh sweetcorn!

Sirloin steak, pounded thin (4-5mm thick)
spiced breadcrumb mix (breadcrumbs mixed with parsley, dried onion, dried garlic, chilli powder, pepper, cumin, coriander to taste)
greek yogurt or cream
bacon drippings
white wine or chicken stock
1 chicken stock cube
chilli flakes

Pound the steaks thin, then dredge in flour, then beaten egg, then the breadcrumb mix. Chill for 30 minutes.

Shallow fry a few at a time in 50-50 olive oil/butter mix until breadcrumbs are crisp. If necessary, wipe out pan between each fry. When all the meat is cooked, keep warm on a plate, and make the sauce.

Melt the bacon drippings in the pan. Add stock or wine, stock cube, and yogurt or cream, and chili flakes. Scrape up up meat residue to mix into sauce. Stirring constantly, reduce until thick but do not boil.

Serve each person a slice each, with a spoon or two of sauce on the top.

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

2 thoughts on “The bounty continues

  1. Yum! I will have to try this one!


    • Thanks for the post! Yes, it’s a delicious recipe – you can make it hotter or less hot by adjusting the number of chillies you add. We like ours a bit hot!