Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
The best Italian Carbonara
Cooked during a Zoom meeting with a friend in Florence.
SunFlorence Tours - Martina
Chopped guanciale
Grated pecorino
4 egg yolks
1 egg
400-500g spaghetti
S&P
Fry guanciale until brown and fat is released.
Beat egg yolks, egg, S&P. Mix in cheese.
Cook spaghetti.
Drain and mix into guanciale pan.
Quickly stir in the egg and cheese mixture and serve!
(No cream!)
Delizioso!
Serves 4
Cantonese beef brisket
With Chou Hou Sauce
Turkey, cranberry and stuffing pie.
A brilliant way to use up leftovers in a hot water crust pie.
A Paul Hollywood special for Boxing Day.
Goose
Honey spiced Christmas Goose
I scored the whole bird in a criss cross design in order to ensure the fat drains from the bird. I then smothered the bird with a dry marinade I made the night before :
2 lemons zested
1 orange zest
2 table spoons of Chinese 5 spice
1 table spoon of olive oil
I let the bird marinade over night and then cooked it the next day for 2 hours.
I took it out after an hour and slathered the whole bird in honey.
Stephanie Winton-Hine
Turkey balti with butternut squash rice
Cola ham with maple & mustard glaze
Wonderful Green cured gammon at Xmas
From the BBC good food online
Venison Wellington
Venison, wrapped in wild mushroom duxele, parma ham and herb pancakes
Venison, wrapped in wild mushroom duxele, parma ham and herb pancakes
Christmas Goose with chinese spice
Stuffed with limes and oranges, rubbed with lime and orange peel, five spice and salt.
Stuffed with limes and oranges, rubbed with lime and orange peel, five spice and salt.
Beautiful Bronze Bird
Gorgeous 5.5kg Bronze Turkey
Goats Butter
Garlic x2 heads
Lemon x1
White onion x1
Fresh Rosemary
Salt
Black pepper
Shallots x6
Streaky bacon x16 rashers
Sausage meat for stuffing
Fresh sage
Fresh bay leaves
Meal Preparation.
To start, the day before cooking, the butter is carefully melted on medium heat. Whilst melting, add 2 cloves of garlic (pressed) and a sprig of rosemary (removed from stalk). Combine ingredients and transfer to bowl, allow to cool, cover and place in fridge overnight.
Stuffing: The sausage meat is seasoned with salt, pepper and chopped fresh sage, making sure that the ingredients are evenly combined. Again, sealed and refrigerated overnight.
The Big Day
The shallots are firstly sliced in half, peeled and placed in the baking tray, these provide both flavour and a base to place the turkey on, to allow the heat circulate around the bird.
The turkey is then prepped by seasoning the inside of the carcass with salt and pepper.
Next, the stuffing should be inserted into the carcass with some set aside to be used for the cavity at the neck cavity.
A whole head of garlic is cut horizontally across the top and along with half a lemon, the white onion (halfed) and bay leaves (4 in no.), Inserted into the carcass.
Next, by carefully working fingers between the skin and breast, separating the two, carefully use the garlic and rosemary infused butter to fill the space and moisten the bird. Use more of the butter to rub over the entire outer of the turkey, to suit.
Finally, add the remainder of the stuffing in the neck cavity and transfer to the baking tin carefully on top of the shallots.
With a pre-heated oven at 170° place the turkey on the bottom shelf and leave for 20mins to brown.
After 20mins, remove the turkey baste and lattice the streaky bacon firstly across the crown and then cover the legs also. Cover the turkey with foil and return to the oven.
The turkey is then cooked for a further 3hrs, removing and basting every 30-40mins. The foil is removed for the final 40mins. Once cooked the turkey is removed from the oven and recovered and left to rest for 1.5 - 2hrs before carving and serving. This will ensure the meat retains its moisture and will still do so when eating the leftovers for the days that follow.
After
2020 Christmas Dinner, travelling turkey
Sit back and enjoy , life made easy with this fabulous service from Kimbers
Christmas Dinner
Duck breast, rested and sliced and placed next to stuffing, roast potatoes, sprouts and bacon, and carrots. We added the juices from the duck to the chicken gravy.
For the duck we simply scored the skin and seasoned with salt and pepper.
Venison Loin Fillet
Christmas venison loin fillet resting and seasoned before becoming Christmas dinner.
Lockdown Dinner for 2
A 2.5kg turkey breast plus 2 kg gammon ordered for what turned out to be dinner for 2 people instead of 10. We elected not to mix indoors as a precaution. Gammon frozen for a family meal asap. Turkey 1/3 frozen. 2/3 Xmas dinner, plus sandwiches, plus turkey bake. Very nice indeed.
Roasted to just over 74 degrees. Perfect
Turkey bake - make it up as you go. turkey, pasta, onion, garlic, mushrooms, courgette, quartered sprouts, milk, stock, grated cheese, salt, pepper, Italian seasoning.
Christmas dinner with duck from Kimber's Farm Shop!
Roast duck following a Jamie Olive recipe, roasted potatoes, parsnips, carrots, brussel sprouts with chestnuts and pancetta
Rudolf, bambi's mum and babe
Our 1kg venison haunch dressed up as rudolf served with veal chipolata wrapped on old spot streaky bacon!
