Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 19 – Marcus has long harbored the idea of introducing some charming goats to his blossoming smallholding. Nestled in a corner of the property, there lies a quaint out-building, seemingly perfect as a refuge for these creatures. However, with goats known for their unpredictable nature and demanding care, Marcus feels a strong urge to be thoroughly informed before making any decisions. Setting out on a mission for knowledge, Marcus embarks on a visit to a renowned farm in the picturesque region of Surrey. There, he dives deep into the nuances of rearing these animals, understanding the intricacies of milking, and grasping the essentials of feeding them.
The farm also offers Marcus a detailed glimpse into the fascinating world of cheese-making, using the rich milk that the goats produce. As anticipated, the wealth of information proves to be quite a lot to take in. Faced with the realization of the commitment and dedication these animals would need, Marcus comes to the conclusion that perhaps this isn’t the ideal moment for such a venture. Meanwhile, back on the smallholding, Marcus faces another challenge. His sheep, known for their mischievous streak, have managed to outsmart their enclosure once again. Weighing the options, Marcus determines it’s best to allow them a bit more freedom, repurposing the would-be goat shelter for their use instead.
The bustling life on the smallholding doesn’t stop there. Marcus soon opens his doors to two eager apprentice chefs, hungry for knowledge and skills. To elevate their culinary journey, Marcus enlists the help of his good friend and fire maestro, Chris Taylor. Chris, with his unparalleled expertise, treats the apprentices to an immersive masterclass on the art of cooking over an open flame, revealing secrets of harnessing the heat and coals in innovative manners. The day, filled with learning and laughter, culminates in Marcus showcasing his culinary prowess. Using the goat’s cheese he acquired, he crafts a delectable goat’s cheese salad, followed by a mouth-watering rarebit, serving as a delightful lunchtime treat for all.
Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 19 – Exploring the Captivating World of Goats and Sheep at Marcus Wareing’s Countryside Retreat
An Enchanting Escape to Learn the Nuances of Rearing Goats
Nestled amidst the rolling hills of the countryside, Marcus Wareing’s quaint smallholding exudes a charming, pastoral allure. Lately, he’s been captivated by the prospect of introducing some friendly goats to the blossoming homestead. In a tucked away corner on the property lies a little stone outbuilding, seemingly perfect as a refuge for these creatures. However, Marcus understands that taking on goats requires thorough research beforehand. Known for their unpredictable antics and demanding care needs, he wants to be fully prepared before making any decisive steps.
Intent on an educational mission, Marcus plans a visit to a renowned goat farm in the picturesque county of Surrey. Arriving on the grounds, he’s instantly enthralled by the sight of the goats contentedly grazing in the pastures. The farmer warmly welcomes Marcus and offers him a comprehensive introduction to rearing goats.
As they stroll through the barns, the farmer reveals key insights on topics ranging from feeding, housing, health care, and the intricate process of milking. Marcus learns that goats require nutritious hay and grains, access to fresh water, and mineral supplements to thrive. Their shelter must be draft-free, well-ventilated, and kept clean with fresh bedding. Regular hoof trimming and exams by a veterinarian are essential.
When it comes to milking, the farmer explains that it’s a delicate technique requiring training and routine. Goats need to be milked twice a day, with careful cleaning and sanitation steps followed each time. As Marcus takes in this wealth of new information, the realization sets in regarding the extensive commitment raising goats necessitates.
With his curiosity sparked, Marcus jumps at the chance to observe the farm’s cheese-making operations. Watching the expert cheesemaker transform the goats’ milk into delectable cheeses is a mesmerizing experience. The process involves precise steps—from curdling the milk with cultures to carefully controlling acidity and moisture. As the cheeses age to creamy perfection, Marcus gains an invaluable education into crafting these culinary delights.
After a fulfilling day immersed in the workings of goat rearing and cheese-making, Marcus heads home with an abundance of new knowledge. While captivated by these charming creatures, he thoughtfully concludes that the intensive demands of raising goats would be too much for his smallholding at this time. However, glimpsing their playful nature and milking their silky milk has Marcus dreaming about welcoming some of these capricious animals one day. For now, he will apply all that he learned to find creative ways to incorporate luscious goat’s milk products into his cooking.
The Precocious Nature of Sheep Calls for Adaptability
While goats may need to wait, Marcus has already been acquainted with the spirited antics of sheep on his countryside farm. Known for their stubborn ingenuity when it comes to escaping enclosures, Marcus’ flock of sheep have been finding more success lately in their escape endeavors. Rather than frustration, Marcus handles their rambunctiousness with patience and adaptability.
After the latest incident of his sheep herd outsmarting their pen, Marcus weighs his options. He could invest in yet another reinforced gate or fence, but acknowledges that the sheep seem to persistently find a way around these barriers. Instead, Marcus decides to repurpose the old stone outbuilding he considered for the goats as a new shelter for the sheep. This will allow them to freely graze the surrounding pastures while providing a covered refuge when needed.
To ease the transition, Marcus lures the flock into their new abode with their favorite treat—fresh chopped vegetables. In no time, the sheep discover that this building grants them more comfortable shelter and additional outdoor access. By adapting to their spirited nature rather than curbing it, Marcus finds a solution that suits both his flock and the farm. He looks forward to seeing how this expanded freedom impacts the sheep’s growth and fleece quality. With their inquisitive personalities, Marcus accepts that his sheep will continue pushing boundaries. However, adjusting his approach to flex with their needs keeps the smallholding a peaceful paradise.
Imparting Essential Skills to Eager Young Chefs
In addition to the playful antics of his sheep and visions of welcoming goats, Marcus thoroughly enjoys opening his farm to mentor aspiring chefs. Recently, two energetic apprentice cooks joined Marcus to dive deeper into refining their culinary skills and knowledge. Will and Clara are at the start of their cooking careers, eager to learn from Marcus’ years of experience. To expand their food education, Marcus plans a full day of cooking challenges, taste tests, and hands-on learning.
Marcus commences the day by giving Will and Clara a tour of the smallholding’s gardens. He emphasizes how to identify herbs and vegetables at optimal ripeness. Letting the apprentices pick their own ingredients connects them intimately with their food’s origins. Back in the kitchen, Marcus provides guidance as Will and Clara apply their produce selections into a garden salad. They finely chop carrots, radishes, and cucumbers, combine the colorful array with greens, and dress it with a simple lemon vinaigrette. With Marcus’ tips, the fresh flavors shine.
Eager to continue building their skills, the apprentices tackle kneading dough for homemade pasta next. They steadily work the dough then feed it through the pasta maker for beautifully shaped fettuccine. Boiling the pasta to al dente perfection completes another lesson in crafting food from scratch. Marcus smiles as he sees the pride and satisfaction on Will and Clara’s flour-dusted faces.
Mastering the Art of Open-Flame Cooking
Eager to treat Will and Clara to new culinary techniques, Marcus invites his good friend Chris Taylor to the farm for a hands-on masterclass in open-fire cooking. As a chef renowned for his bold, inventive approaches to live-fire, smoking, grilling and barbecue, Chris is the perfect guide for this experience.
Chris begins the lesson by emphasizing the importance of sourcing high quality, fresh ingredients first and foremost. He then delves into nuanced topics like carefully selecting different woods to impart subtle flavors during smoking. Chris also demonstrates specialized skills like perfectly searing meat over a blazing grill before transferring it beside the coals for gentle, indirect cooking.
Setting up a small fire pit on the farm, Chris puts all of these lessons into action. As the flames gradually turn the wood into glowing embers, the appetizing aroma of smoke fills the air. Chris has the apprentices oil the grates then lay succulent chicken thighs on the sizzling surface. The skins become crispy and caramelized as fat renders slowly. Next, they learn how moving the chicken to the cooler area adjacent to the coals allows it to finish cooking gently without burning. A quick dip in a tangy barbecue sauce completes the dish.
Will and Clara can hardly contain their excitement as Chris plates up the smoky chicken fresh from the custom grill he built. With the first bites, their eyes widen at how the blend of fire, smoke and sweet sauce brings the flavors to life. Chris’ masterclass unlocked a whole new world of possibility for how they can think outside traditional kitchen tools. Will and Clara’s minds race with ideas of how they can now incorporate live-fire cooking into their culinary creations.
The Allure of Goat Cheese in Salads and Warm Dishes
To wrap up the apprentices’ enriching day at the farm, Marcus taps into what he learned about goat cheese during his recent adventures. He prepares two dishes highlighting this tangy, creamy ingredient—a colorful salad and classic Welsh rarebit.
For the salad, Marcus gathers a variety of harvest bounty from the gardens including juicy tomatoes, fresh peas, and peppery arugula. He adds bright bursts of radish, cucumber and scallions for crunch. The real star is the goat cheese, baked into little rounds until warm and soft. These are gently tossed with the vegetables and dressed in a honey-lemon vinaigrette, balances the cheese’s distinct flavor. The apprentices delight in the medley of sweet, savory and tart flavors brought together in this dish. The rarebit is next, satisfying their cravings for some comfort food. Marcus combines ale, mustard powder, Worcestershire sauce, and cheeses for a rich, flavorful sauce. He shows Will and Clara the art to melting it slowly without breaking, then pouring it over slices of crusty bread. Topped with crispy bacon bits, the decadent rarebit makes the ultimate hearty snack.
Oozing with cheese, the rarebit caps off a day filled with culinary creativity, skill-building and inspiration. Will and Clara leave with full bellies and already reminiscing about their next visit to Marcus’ farm. They are grateful to Marcus for being so generous with his time, passion and knowledge. The lessons learned here will carry these apprentices forward on an incredible culinary path.
The Nuances of Cheesemaking Unlocked Through Hands-On Education
Intrigued by the cheesemaking process after his goat farm visit, Marcus decides to take a hands-on class to unlock the secrets behind crafting incredible cheeses. He attends a workshop led by an esteemed cheese artisan, ready for an in-depth education. The class commences by emphasizing the critical role milk quality plays in achieving cheesemaking success. The instructor explains how components like fat and protein levels impact the cheeses. Next, Marcus gets to try his hand at renneting the milk, witnessing firsthand how this causes the liquid to coagulate into curds.
The hands-on learning continues as the students practice slicing the curds, heating them, and stirring to release moisture. Here Marcus discovers the delicate balance required—too little moisture leaves cheese crumbly, but too much prevents aging. Letting curds set before hooping, pressing and brining them drives home all the steps involved. The class also covers managing acidity, introducing starter cultures, controlling temperatures, and optimal aging conditions. Tasting samples at different ages demonstrates how flavors evolve over time. Marcus gains tremendous insight into the scientific details and patience required to create incredible cheeses.
While honored to learn techniques passed down for generations, Marcus also discusses innovations in cheesemaking with the instructor. They explore modern technologies like special aging caves that replicate ideal environments. Marcus asks about experiments with new plant-based milk alternatives. The cheesemaker emphasizes being open to progress while respecting tradition.
Marcus leaves the workshop inspired to apply his new proficiency not just to cheese, but also recipes like rarebits, soufflés, and fondue. He thinks back to the goat farmer and cheesemaker who started this journey, feeling connected to centuries of passionate artisans. Though challenging at times, Marcus has found his cheese education to be deeply rewarding.
Embracing Every Moment on the Farm with Creativity and Care
Looking back over the past months at the smallholding, Marcus feels immense gratitude for all the joy and learning he’s experienced. While goat rearing proved too much for now, he was enriched by glimpsing their spirited nature. Marcus smiles as he watches his flock of sheep happily grazing in their new enclosure, having adapted it to their needs.
He fondly reflects on the eager apprentice chefs who filled the farmhouse with exuberance, motivation and promising talent in the kitchen. Marcus picturing the smoke swirling around them as they tended to chicken over the crackling fire, faces glowing with pride. And he remembers the connections formed during his cheesemaking class—feeling part of an ancient chain of artisans.
Life on the farm brims with activity and opportunities for growth. Marcus has nurtured the land, the animals and the people who visit with as much care as he offers his ingredients when cooking. While some days bring challenges, he tackles them with flexibility and curiosity. This allows the beauty and magic of the countryside to thrive.
Looking ahead, Marcus feels the call to continue expanding his boundaries and sharing his passions. He resolves to greet whatever adventures come next with an open heart and a willingness to learn. Though the future remains a mystery, Marcus knows that this nourishing smallholding will be an anchor and inspiration. Filled with gratitude, he is ready to embrace each new day on the farm with creativity, purpose and devotion.
Leek and goats’ cheese rarebit, hazelnut garden salad, muscatel grapes
Marcus Wareing has introduced an innovative twist on the traditional rarebit recipe by incorporating leek and the rich flavors of goats’ cheese. This delightful dish is perfectly paired with a fresh garden salad that boasts a crunchy hazelnut topping, offering a blend of textures and tastes that are sure to delight the palate.
Ingredients:
- 2 leeks, washed and trimmed
- 30g/1oz butter
- 1 tbsp mustard
- 2 tbsp Worcestershire sauce
- 30g/1oz plain flour
- 125ml/4fl oz ale
- 100g/3½oz cheddar cheese, grated
- 100g/3½oz soft goats’ cheese, crumbled
- 4 slices bread, such as sourdough
To serve
- 3 tbsp sherry vinegar
- 3 tbsp hazelnut oil
- 100g/3½oz toasted hazelnuts, crushed
- 500g/1lb 2oz salad leaves, washed and ready to use
- 150g/5½oz log goats’ cheese
- handful muscat grapes
Method:
- Light the barbecue and when the coals have died down to a glowing ember, grill the leeks until soft. Finely slice and set aside.
- In a medium saucepan, melt the butter, mustard and Worcestershire sauce together. Stir in the flour and cook for 2 minutes, stirring continuously with a wooden spoon, until slightly sandy in texture. Whisk in the ale and cook for a further 3–4 minutes until it becomes a smooth, thick paste. Whisk in the cheddar and soft goats’ cheese until smooth. Set aside to cool while you make the salad.
- In a small bowl, mix together the vinegar and oil and add the crushed hazelnuts. Arrange the salad leaves a large bowl, crumble over the goats’ cheese and dress with the hazelnut vinaigrette.
- Preheat the grill and gently toast the bread on both sides. Cover with the chopped leeks and divide the rarebit between the four slices. Place on a baking tray and put under the grill for 5–6 minutes until golden and bubbling. Slice in half and serve on a board along with the grapes and salad.
Conclusion: Key Takeaways from the Journey
Marcus Wareing’s experiences rearing goats, tending to his sheep flock, mentoring young chefs, and learning the art of cheesemaking offered insightful lessons and inspiration:
- Raising goats requires extensive research, commitment and hands-on care. While rewarding, Marcus realized the timing was not right to welcome them to his farm yet.
- With patience and adaptability, Marcus created an ideal solution for his rambunctious sheep that suited their needs. This flexible approach prevents frustrations.
- Passing his culinary knowledge on through teaching apprentices is deeply fulfilling for Marcus. Their eagerness motivates him to share his passion.
- Learning the science and technique behind cheesemaking gave Marcus immense appreciation for this food artform. His new skills unlock many recipes to try.
- Life’s challenges should be tackled with openness to learning. The future cannot be predicted, but maintaining curiosity, creativity and care allows one to flourish.
Frequently Asked Questions
What made Marcus consider getting goats for his farm?
Marcus thought goats would be a charming addition to the smallholding. He was drawn to their quirky, lively nature.
Why did Marcus decide against getting goats for now?
After visiting a goat farm and learning about the extensive care required, Marcus felt the timing wasn’t right with his current commitments.
How did Marcus adapt to his sheep constantly escaping their enclosure?
He gave them more outdoor access and used a spare building as their shelter, which satisfied their rambunctious spirits.
What culinary skills did Marcus teach the eager apprentice chefs?
He guided them through tasks like pasta making, open-fire cooking, creating salads, and cheese-focused dishes.
How did the cheesemaking class enrich Marcus’ culinary perspective?
It provided invaluable hands-on lessons about the science and techniques involved. Marcus gained deep respect for the artform.
