Tag Archives: Garlic

How to get rid of possums from your ceiling

The fun of living on a farm, surrounded by bushland.

Birds singing, kangaroo’s hopping through the paddock….

…galah’s & cockatoo’s stealing all the ducks tucker, wombats digging holes under the fences and letting foxes through to get your chooks, monitors stealing eggs and eviscerating your waterfowl, feral goats breaking down fences to get at your nanny’s.  Oh it’s heavenly.

Capturing Wild Animals: Monitors for relocation

And then, a possum decided the ceiling of the farmhouse is a great place to settle down to raise some babies.

Bloody possums!  For the most part I don’t mind them, they do the occasional screeching at night or steal some of the poultries wheat, but they are tolerable.  Until they decide your bloody home should be their bloody home!

We had one recently, it found a gap between the roof tiles and the guttering and decided to move in.  Not just move in, but in the ceiling space right above our bed!  We could hear it skittering and growling and scratching and gnawing and generally being a pain in the arse during the nighttime hours.  Not only was it causing damage, but keeping us awake.  I was tempted to go up there with my shotgun but I didn’t want to blow a hole in our damn roof.

So I found out the best ways to get rid of them, and it worked a treat!  So here’s Big Farmer Trev’s top tips for getting rid of possums out of your ceiling.

 

Tip #1 Lights

Possums are nocturnal creatures, so the perpetually dark ceiling cavity of your home is the perfect place for them to take up residence.  You can spoil this for them by sticking up some lights.  Make sure they are safe lantern’s that produce no head, the last thing you want is the possum to knock one over and start a damn fire.

Leaving these lamps up there for two to three days constantly lit will drive the possum barmy.  Instead of it being constantly dark it will be constantly light and it will want to find a new home.

 

Tip #2 Smells

Possums have got a very sensitive sense of smell, and do not like to hang around where odours that smell awful to them perpetuate.  Garlic is good, so are peeled onionsCloves work well as you can spread them like buckshot.  But what I found best was mothballs.  Not only do these smell stronger that the garlic or onions, but the beauty is you can fling them around your ceiling cavity without having to worry about removing them later.  You don’t want to have to go crawling through your ceiling cavity to remove peeled onions before they start to rot.

 

Tip #3 – Entrapment

Now in NSW where I am located, you need to get permission to catch a possum, but thankfully that’s not hard to get.  And usually the powers that be will also hire to you a cage specific to the purpose.  You can either place this in your ceiling cavity, or else place it outside near where the possum is getting in and out.  If placing it in your ceiling cavity, make sure you aren’t putting it near your lanterns and mothballs, or the possum isn’t going to go near it, no matter what yummy treats you place inside.

Once you catch the possum, choose a tree that’s far from the house but still in its established territory, then release it.  Hopefully it’s going to like the tree a lot more than your house and decide to live there instead.

There are lots of other tips I’ve read online, but I’ve found using the above makes all the others superfluous.  Simply put some lanterns and mothballs in your ceiling, then bait a cage so you can catch it and move it to a tree further away from your house – problem solved!  And don’t forget to plug up the hole it used to find its way in, just in case it doesn’t like it’s new tree and decides to giving living above your bed another go.

 

Capturing Wild Animals: Feral Goats

 

Meat Recipe #19 – Curried Duck

This recipe was provided to me a while back by Brent Barlow, editor of Community Capers, MC of the annual Rylstone Street Feast and one of the head honcho’s of KRR.fm.  As someone who always has a few of our ducks to spare, as well as a ton of their eggs, I’m always on the lookout for new recipes to use up our mouth-watering waterfowls.

Recipe – Curried Duck Eggs

This following has become an absolute favourite in our household!  Whilst a bit too spicy for our kids, my wife and I love it and the leftovers are great to heat up at work the next day.  So without further ado, enjoy Brent’s Curried Duck.

 

Ingredients:

 

*1 duck, quartered

*Salt

*2 tablespoons vegetable oil

* 2 cups water

*1 chopped onion

*3 cloves of garlic

*1 small cinnamon stick

*1 tablespoon minced ginger

*1 tablespoon curry powder

*1 teaspoon whole cumin

*1 teaspoon ground turmeric

*1 teaspoon whole coriander

*1 teaspoon cayenne pepper

*1 diced tomato

*1 teaspoon garam masala

*1 small can coconut milk

*Chopped fresh coriander to taste

*Lemon juice to taste

* 1 cup of Jasmin rice.

 

Meat Recipe #13 – Roasted Duck in Crabmeat Sauce

 

Method

*Choose one plump duck, pluck, gut and quarter

*Season the duck with salt, put the pan with oil on a high heat and brown on both sides.  Set aside.

*Pour oil from pan into sauspan.  Put onion in the saucepan on medium heat.  Add the garlic, ginger, whole coriander, turmeric, cayenne pepper, curry powder and cinnamon stick.  Slowly stir until the onion becomes translucent.

*Add the tomato and stir.  Add two cups of water and further stir for a few minutes.

*Add duck pieces, cover and simmer for 1 hour.

*Add coconut milk and garam masala, stir and simmer uncovered on a low heat for another 15 minutes.

*Add fresh coriander and lemon juice to taste.  Serve with Jasmin rice.

 

Meat Recipe #12 – Roasting your own Duck

 

Meat Recipe #18 – Brisket with Onions

I used to do my briskets in the oven. However for ease of being able to put a meal on in the morning, go to work, and have it ready to go that night when I get home, I switched over to using a slow cooker.  What I’ve found though is that the flavour of my briskets doesn’t pop nearly as much when slow cooked.

So after a lot of trial and error I have a recipe that works.  And the best bit is that it doesn’t take too much prep so you can still prepare it and set it going before going out for the day!

 

Ingredients:

1 tablespoon olive oil

1 large yellow onion

1.5kg beef brisket

Salt

Freshly ground black pepper

6 cloves garlic, minced

2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

 

Method:

*Slice onion into thin half moons.  Put the olive oil in the pan and slowly caramelize on a low heat, then set aside.

*Put the brisket in the frypan and sear on both sides.

*Make up 2 cups of beef stock.  Mix in the two tables of Worcestershire sauce and the 1 tablespoon of soy sauce.

*Place the brisket in the slow cooker, fat side up, and season with salt and pepper. Take the minced garlic and spread it over the top of the brisket.

*Pour in the beef stock mixture.

*Put in the onions, on top and around the brisket.

*Cook on low heat for 6 – 8 hours (depending on brisket size)

*Leave on warm for half an hour before serving.

 

And that’s it!  A really simple yet really delicious way to add a bunch more flavour to your briskets.

Meat Recipe #14 – Trev’s Prawn Paella

Living in a rural area, most of my meat recipes involve some form of farm animal.  But today it’s something a bit different.  See, out here in the bush we often forget that that big blue wobbly thing called the ocean that is so far away from our location is full of all kind of weird and whacky looking creatures that can be cooked up and popped in our tums.

In our tiny town we have The Fish Man. The fish man is a man with a refrigerated van full of seafood from the Sydney fish markets that morning, who tours the small rural towns once a fortnight and is our only chance to buy really fresh seafood.

When my wife and I were in Spain I had some fantastic Paella – great stuff!  I’ve never been able to replicate it since but below is the recipe I use that comes the closest.  It’s easy to make and tastes damn good!  So without further ado lets look at Trev’s Prawn Paella!

 

Ingredients:

  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded and chopped
  • 3 garlic cloves, crushed
  • 1 tsp Mixed Spice
  • 2 tsp Ground Paprika
  • 500g Arborio Rice
  • 1 cup dry white wine
  • 1L chicken stock
  • 1 bunch broccolini, chopped
  • 800gm’s shelled green prawns
  • Juice of 1 lemon,
  • 1 lemon but into 8th’s
  • Flat-leaf parsley, shredded

 

Method:

  • Heat the oil in a saucepan. Add onion and capsicum. Cook for 3-4 minutes until softened.
  • Add garlic and spices and cook for a further minute.
  • Add rice and stir to coat. Add wine and stock. Simmer for 15 minutes.
  • When all liquid has been absorbed by the rice stir through broccolini and spoon into baking tray
  • Layer prawns over top of paella. Sprinkle lemon juice over dish. Add segmented lemon pieces.
  • Roast for 15 minutes in oven at 220c
  • Remove from oven & sprinkle over shredded parsley. Serve.



    And there ya go, a fabulous Spanish Dish that tastes great! Cook and enjoy!



    Related Articles:

    Meat Recipe #7: Swedish Tunnbrodsrulle

    Meat Recipe #13: Roasted Duck in Crabmeat Sauce

Meat Recipe #9 – Marinated Lamb Cutlets

I love lamb but I’ve been cooking it for years with pretty much the same recipe.  Whether roast or chop I’ve always coated it with a mixture of garlic, rosemary and oil.  While this has been great on a roast, it has never been a stand-out flavoring for lamb done in the pan or on the grill.

As the Househusband I am always looking to change things up a bit in the kitchen, to keep the wage-earning wife happy, and tonight I was tackling lamb cutlets.  Through a bit of ingenuity and a couple of helpful suggestions I was able to adapt an older recipe into something unbelievably good!  When I mixed up the marinade and applied it to the cutlets, the smell was that good I was tempted to eat them raw! Thankfully I restrained myself and thus am still alive to share this recipe with you.

 

Marinade Ingredients

  • ¼ of a cup of olive oil
  • 2 teaspoons of rosemary, finely chopped
  • 2 teaspoons of minced garlic
  • A splash of orange juice
  • A splash of white wine vinegar

 

Marinade Method

  • Grab some rosemary out of the garden, strip the leaves off the main stalk and chop up, put in a large shallow bowl.
  • Either crush a couple of garlic cloves, or if you don’t have any in the garden a couple of teaspoons of minced garlic will suffice. Add to the rosemary.
  • Throw in a splash of orange juice and a splash of white wine vinegar.
  • Add about a quarter cup of olive oil and mix vigorously.
  • Take your cutlets (7 to 9 of them) and dip both sides in the mix.  Place in a separate bowl and stick it in the fridge for 20 minutes – no need to cover with plastic wrap.

Cooking Method

  • After marinading for 20 minutes remove cutlets from fridge.
  • Heat up a grill or grill-pan to high and add the cutlets. Sear them on a high temperature for 45 seconds on either side to seal all the juices in and adhere the marinade to the meat.
  • Turn the heat right down and cook on low for four to five minutes on each side. Viola!

 

And that’s it – simple and easy!  I was dubious about using the orange juice in particular but my word it works!  The zest of the juice and the bite of the vinegar manage to tone down the sometimes overpowering flavours of the rosemary and the garlic; all combined really compliments the taste of the lamb unbelievably well.  As you can see from the pic below I did these with some traditional veggies such as potatoes, carrots, broccoli and peas.  However from the taste I think that a leafy salad with some red onion, red capsicum and balsamic vinegar would suit this dish perfectly.  Enjoy!

 

Got anything to add?  Would love to read it in the comments section below!

 

Related Posts:

Meat Recipe #8 – Road Lamb with Seasoned Vegetables

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Meat Recipe #4 – His & Hers Bangers and Mash