Sesethu Grange

Sesethu Grange Suppliers of Fertilized Eggs of Black Australorps, Day Old Black Australorps Chicks, Week Old Black Australorps Chicks and Rabbit Meat

Yesterday our broody hen hatched a few chicks but one was so special...Meet the three legged Black Australorp Chick...
23/08/2021

Yesterday our broody hen hatched a few chicks but one was so special...

Meet the three legged Black Australorp Chick...

Goat Picatta with Wild Mushrooms and Mint Recipe Ingredients* 0.45 kg goat loin * Kosher salt and pepper* ¼ cup dry whit...
16/08/2021

Goat Picatta with Wild Mushrooms and Mint Recipe

Ingredients
* 0.45 kg goat loin
* Kosher salt and pepper
* ¼ cup dry white wine
* 2 tablespoons unsalted butter
* 2 teaspoons flour plus more for dusting the cutlets
* ¼ cup cooking oil
* 1 clove of garlic finely grated or mashed to a paste
* 1 cup lamb or chicken stock
* Fresh sliced mint leaves about 2 tablespoons, plus more to garnish
* 8 oz mushrooms preferably wild (substitute shiitake in a pinch)
* Fresh lemon juice to taste
* Vegetables especially wilted spinach or other greens, for serving

Instructions
* Cut the loin into 4 equal sized pieces, then, with a sharp knife, cut them almost in half to butterfly them (see pictures). Next, pound the meat with a mallet on both sides to even it out and flatten it. Season the meat lightly with salt and pepper.
* Heat an oven to warm. Heat the oil, a ten inch pan works good. Working in batches if needed, dust the lamb cutlets with flour one at a time, dust off the excess, and brown on one side, until the cutlets are nearly cooked. Quickly "kiss" the other side of each cutlet, to make sure the flour crust is cooked, but don't brown deeply since they can toughen. �
* Transfer the finished cutlets to a pan and keep warm in the oven, and repeat until all the cutlets are done. Try not to burn the flour in the pan.
* Add the butter to the pan, along with the mushrooms, and cook until lightly browned and wilted, about 5 minutes—if the pan dries out, add some more butter or oil. Add the garlic to the pan and cook for a minute until aromatic. Sprinkle the flour over the pan, cook for another minute, then deglaze with the wine and cook down by half. Add the stock and continue cooking until the sauce is lightly thickened. Add the lemon juice to taste, along with the mint and capers.
* Double check the seasoning, adjust as needed, then serve the picatta with the sauce and mushrooms drizzled over each cutlet.

Some myths are not easy to shift...
17/06/2021

Some myths are not easy to shift...

What is your favorite recipe of this delicious item? 😋
10/06/2021

What is your favorite recipe of this delicious item? 😋

The 21 days an egg goes through as it incubates into a chick...remember an egg should be stored with the point downwards...
13/05/2021

The 21 days an egg goes through as it incubates into a chick...remember an egg should be stored with the point downwards

MOLTING SEASON UPON USIt's an entirely natural process which applies to both males and females, and it normally happens ...
01/04/2021

MOLTING SEASON UPON US

It's an entirely natural process which applies to both males and females, and it normally happens once a year, as summer fades into autumn.

When the days start getting shorter and weather starts cooling down, it's a sign to our flock: out with the old, in with the new! Hormones are triggered and the moult begins.

The bird will start to lose feathers at the head, then down its back, sides and thighs and finally, tail feathers are shed. It can be a sorry sight, and new chicken owners can be pretty fazed by it.

Adult chickens will vary in terms of when they first moult. Chickens hatched that year will tend not to moult until the following autumn (fall). Generally speaking, it will happen when they're somewhere between fifteen and eighteen months old - but it may be sooner than that, and it may be later.

Chickens are not machines. They don't all moult at the same time. Each bird will have a slightly different starting and ending time, so if you have a fairly large flock, the process as a whole can take up to three months.

Older chickens will take longer than younger ones to moult.

So don't worry if some of your hens get through a moult in three weeks and others take twice as long.

ARE YOU INTO BUYING & SELLING?We offer a Mobile Point of Sale and Stock Management Application called STOCKSLITE. The Ap...
10/03/2021

ARE YOU INTO BUYING & SELLING?

We offer a Mobile Point of Sale and Stock Management Application called STOCKSLITE.

The Application is currently Android Supported.

Purchase the activation code for only US$20.00 for a lifetime; in case you have more than one branch worry not the code works in several branches.

Call/App/Telegram Tatenda
+263774308343

WHY ROOSTERS ATTACK?It’s just a fact about chickens, in the flock, there is a strict pecking order. If you keep more tha...
28/02/2021

WHY ROOSTERS ATTACK?

It’s just a fact about chickens, in the flock, there is a strict pecking order. If you keep more than one rooster in the same flock, they will challenge each other to establish dominance. These challenges can escalate even to death if there is no intervention.

With the pecking order established, you become a trespasser when you enter the flock. He feels the need to let you know he’s the boss and challenge you to establish the fact.

Even if you hand raise them, like I do, some breeds will still show aggressive behavior. I was taught and had experienced to be true, that roosters who were raised together would not fight because they had long ago established their order. A few years ago, I had a couple of roosters from the same hatching and the same hen. They decided to fight it out. I was shocked. Just know that while it’s not the norm, it is something to keep in mind.

In the rooster world, he who runs away, walks away, or hides is the loser, these are his acts of surrender. I want to warn you: Never introduce a second rooster to a flock that already has one. They will most always fight to the death or until you can intervene

BACKYARD FARMING THE NEW TRENDBy growing your own food, you know what goes into the soil and the water, whilst taking a ...
20/01/2021

BACKYARD FARMING THE NEW TREND

By growing your own food, you know what goes into the soil and the water, whilst taking a stand against chemically produced pesticides, insecticides and fertilizers.

Creating awareness to go organic in your garden may also introduce you to go more fair trade, local and low carbon emission foods which is also good for the environment.

Vegetables and fruits have a positive environmental impact, by saving bees which are vital for the world’s food production because they pollinate most of the crops.

Some of the vegetables to consider planting this February are broccoli, cabbage, cauliflower, green beans, onions, potatoes and tomatoes.

CHICKEN AND EGG PASTIA RECIPEINGREDIENTS1/3 cup (80ml) extra virgin olive oil1kg chicken mince3 red onions, 2 finely cho...
19/01/2021

CHICKEN AND EGG PASTIA RECIPE

INGREDIENTS
1/3 cup (80ml) extra virgin olive oil
1kg chicken mince
3 red onions, 2 finely chopped, 1 thinly sliced
3 garlic cloves, finely chopped
1 tbs ras el hanout (Moroccan spice mix)
1 pinch saffron threads
2 cups (500ml) chicken stock
6 eggs, lightly beaten
100g pistachios, chopped
1/2 cup (75g) Craisins (substitute currants)
Finely grated zest and juice of 1 lemon
Finely grated zest of 1 orange
1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve
1/2 bunch flat-leaf parsley, leaves picked, finely chopped, plus extra leaves to serve
20 sheets filo pastry
150g unsalted butter, melted, plus extra to grease
1 tbs nigella seeds

METHOD

1. Heat half the oil in a wide, deep-sided frypan over high heat. In 2 batches, add mince and cook, breaking up mince with a wooden spoon, for 3 minutes or until browned. Transfer to a plate and set aside. Repeat with remaining mince.

2. Heat remaining 2 tbs oil in same frypan over medium heat. Add chopped onion and garlic, and cook, stirring occasionally, for 5 minutes or until softened. Add ras el hanout and saffron, and cook, stirring constantly, for 1 minute or until fragrant.

3. Return chicken mince to frypan with stock, bring to a simmer and cook, stirring occasionally, for 15 minutes or until most of the liquid is absorbed. Pour eggs over chicken mixture and gently simmer, without stirring, for 2 minutes or until eggs start to set. Add pistachios, craisins, lemon and orange zest, and chopped herbs, and stir until combined.

4. Transfer to a heatproof bowl, stand for 20 minutes to cool slightly, then chill for 1-2 hours or until completely cooled.

5. Preheat oven to 180°C. Grease a deep 30cm x 40cm roasting pan.

6. Lightly brush 5 filo sheets with melted butter and stack on top of one another. Cover with a baking paper and a damp tea towel, and set aside. Repeat with remaining filo to make four 5-sheet filo stacks. Place the prepared pan with a short side facing you.

7. Place a pastry stack in bottom half of pan, short side facing you, allowing half the stack to overhang bottom edge of pan. Place a second stack in top half of pan, short side facing you and bottom edge slightly overlapping first stack, with excess overhanging top edge of pan. Place a third stack in pan with a long side of stack slightly overlapping long side of first stack and excess overhanging edge of pan. Repeat with fourth stack to completely cover pan.

8. Pour in chicken mixture and fold excess pastry over to enclose, scrunching corners slightly. Brush with butter and scatter with nigella seeds. Bake pastia for 1 hour or until golden. Stand for 15 minutes to cool slightly.

9. Meanwhile, toss sliced onion and lemon juice in a bowl. Set aside to pickle slightly.

10. Scatter pastia with pickled onion and extra mint and parsley leaves to serve.

Three Months Old Cinnamon Breed (Rabbit) Price: US$15 each beast Weight: 2.5kg +In Stock: 5 BeastsPlace your order today...
18/01/2021

Three Months Old Cinnamon Breed (Rabbit)

Price: US$15 each beast
Weight: 2.5kg +
In Stock: 5 Beasts

Place your order today...

Here are some herbs and things to consider adding to your feed ration for free range chickens:CalendulaChamomileNasturti...
18/01/2021

Here are some herbs and things to consider adding to your feed ration for free range chickens:

Calendula
Chamomile
Nasturtium
Mint (peppermint or spearmint)
Rosemary
Garlic
Thyme
Oregano
Basil
Chia Seeds
Flax Seeds
Sunflower Seeds

Address

Fitchlea
Kwekwe

Telephone

+263774308343

Website

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