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Here are some recipes we enjoy making with our quality, locally sourced product. For more recipe ideas don’t hesitate to get in contact with us.


Chicken Satay
Serves 4

4-6 of our locally sourced chicken breasts cut into cubes

1 can coconut milk
1 tablesp. red curry paste
2 cloves garlic, chopped
1 tablesp. fish sauce/soy sauce
1 teasp. sugar
1 tablesp. peanut butter
1 tablesp. fresh coriander, chopped

Cooking Instructions
Thread the chicken pieces onto eight skewers and place the skewers into a shallow dish. Mix the marinade ingredients together and then pour the marinade mixture over the kebabs and leave for half an hour.

Mix the sauce ingredients together and simmer for 5-10minutes. Grill the kebabs for 5-6 minutes on each side.


Beef Casserole with Sliced Potato Topping
Serves 6

750g rib steak, well-trimmed and cut into cubes
2 tablesp. olive oil
2 onions, finely chopped
2 cloves garlic, chopped
1 tablesp. soft dark brown sugar
1 tablesp plain flour
200mls stout
300mls water
Sprigs of thyme
1 tablesp. red wine vinegar
1 tablesp. good quality wholegrain mustard
Pinch of ground cloves
A little salt and freshly ground black pepper
850g large potatoes, peeled
50g mature cheddar cheese, finely grated

Cooking Instructions
Set oven to Gas Mark 3, 160°C (325°F).

Heat a tablespoon of oil in a frying pan, then brown the beef a few pieces at a time. Once the meat is brown move it to an ovenproof casserole dish. Heat the rest of the oil in the pan then add the onions. Cook for a couple of minutes to soften then add in the garlic. Cook for another minute, watching the garlic to ensure it doesn’t burn.

After a minute stir in the sugar and flour, add the stout and water or stock, making sure to stir each time. Then add a few sprigs of thyme, the red wine vinegar, mustard, ground cloves, a little salt and lots of black pepper. Bring the sauce to the boil and then pour it over the meat in the casserole dish. Cover with a lid or tin foil and cook in the oven for 1½ hours or until the meat is tender.

In the meantime, cook the potatoes in a saucepan of boiling water for 8-10 minutes then drain them. Slice the potatoes into 1cm rounds and overlap them on top of the beef in the casserole dish. Season with salt and pepper then sprinkle over the cheese.

Increase the oven temperature to Gas Mark 6, 200°C (400° F). Place the casserole dish back in the oven and continue to cook until the potatoes are golden and cooked through – this should take roughly 15 minutes.

Serve with a selection of root vegetables which have been tossed in a little olive oil and seasoning and roasted along with the casserole for the last 30 minutes.


Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

4 of our locally sourced lamb steaks
Add salt, pepper, oil and ground cumin for seasoning

Spicy Tarragon and Shallot Butter
½ tablesp. oil
1-2 shallots, finely chopped
1 tablesp. curry paste
1 tablesp. chopped tarragon
1-2 cloves garlic, chopped
100g butter, softened

Cooking Instructions

Preparing the butter:
Sauté the shallots in hot oil and add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store the butter in the fridge until it is ready to use.

To cook the steaks:
Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks.

Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.

Contact us for more information.

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